2 apples (firmer, like Fiji or McIntosh)
1 teaspoon lemon juice
1/4 cup jam or jelly
2 Tbls. flour
3 Tbls. butter, cold and diced
3 Tbls. brown sugar
1/2 c. uncooked Oats
1/4 teaspoon ground cinnamon
pinch of salt

Cut each apple in half along its equator.
Use melon baller and cut out small circle of core.
Makes a small hole. Rub exposed apple flesh with
lemon juice. Place 1 Tbls. Jam or Jelly in hole.
For topping: mix flour, butter, brown sugar, oats,
cinnamon and salt together with pastry blender and
hands. Press this mixture over the top of each apple
to form a dome covering the jam and entire top of apple.
Place apples in baking dish filled with 1/4 inch water.
Bake until golden brown and apple slightly tender, about
35 - 40 minutes.
 

Made with canned Pie filling

2 Tbsp. butter
1 c. Bisquick
1/2 c. sugar
1/2 c. milk
1 can Peach Pie filling

Pre-heat oven to 375
Melt 2 Tbsp. butter and pour in 8x8
oven ware/serving dish. Mix Bisquick,
sugar, and milk. Pour over melted butter.
Spoon Pie filling on top. Bake at 375 for
30 minutes. Serve warm. Can reheat.

Thaw 2 loafs frozen bread dough in fridge overnight.
Let warm to room temp. Roll out on floured surface
to 15 x 10 rectangle.
Brush 1/4 c. melted butter over top.
Spread 1/2 c. brown sugar and 1 tsp. cinnamon on top.
Roll lengthwise, seal edges. Cut in slices about 1 inch thick.
In saucepan, mix 1c. brown sugar, 1/2 c. butter,
& 1 Tbls. light corn syrup. Heat slowly, stirring often.
Pour Caramel mixture in buttered 8x13 pan.
Place slices side down in caramel. Cover and let rise in warm place.
Bake 375 for 20 minutes, cool 2-3 min. in pan, invert on rack & remove pan.

Buy in freezer department Fillo
and follow instructions to bake in
cupcake pan for individual cups.
Easy- I use butter spray instead of brushing
each layer of Fillo.

Mexican Style Topper:
Mix together-
Roma tomato diced
Balsamic Vinegarette
Feta Cheese
Red Bell Pepper diced
Jalepeno pepper diced
Cilantro


Dessert Topper:
Mix together-
chopped up orange
banana
strawberries
and add to sour cream, orange yogurt,
and cool whip mixture
Adjust to taste...

(over Funfetti Pillsbury Cake) 

1 egg white
3/4 c. sugar
1/8 tsp. cream of tartar or 1 1/2 tsp. corn syrup
1 tsp. vanilla
1/4 c. boiling water

For 9"x13" pan. Mix first 4 ingredients in small deep bowl. Add boiling water and beat with electric mixer until stiff peaks form, about 4 to 5 minutes. Frost cake. Don't cover, store in refrigerator. Double for layer cake.

2 c. sugar
2 eggs
1 c. oil
1 c. buttermilk
1 c. hot water w/2 t. soda
2 1/2 c. flour
5 T. cocoa
1/4 t. salt

Beat together & fill cups about 1/2 full. Bake 20 min.
at 350. Cool.

Filling: 1/2 c. sugar, 1/3-1/2 c. milk, 2/3 c. Crisco
1 t. Vanilla, 1/4 t. salt
Beat on high 7 minutes, then add 1/2 c. powder sugar
& beat 5 more minutes. Use cake decorator to fill cupcakes.

Frosting: 1 1/2 c. sugar, 6 T. milk, 6 T. Crisco
Bring to boil and boil for 1 minute. Add 3/4 - 1 c. choc. chips
and 1 t. Vanilla. Beat until chips are melted and spread on
cupcakes.

1 box Betty Crocker Super Moist cake mix (any box cake mix will do)
2 eggs
1/2 cup oil

Mix together in medium bowl (by hand is OK - you don't need to pull out your mixer for this!)

Drop by teaspoonfuls onto ungreased cookie sheet. 

Bake 8-10 minutes @ 350 degrees. 

Cheap and easy!!

Brown 1/2 lb. bacon, or Heart Healthy Ground Turkey, and
1/2 lb. lean ground beef or all three meats....with chopped onion
Pour off some grease
Add 1/2 c. Ketchup, 3/4 c. brown sugar, 1 tsp. mustard
Add 1 can pork n' beans, 1 can kidney beans, 1 can lima beans,
1 can pinto beans or any variation. Add spices to taste- sea salt,
course ground pepper, seasoned salt.
Bake 40 minutes at 350
 

Start with 4 cups cooked orzo pasta  this is the rice -shaped pasta - bring salted water to a boil, stir in orzo pasta (to keep from sticking together when cooking), boil until al-dente, then drain and rinse with cold water.

Mix in:

1 can of black beans, drained and rinsed

1/2 cup each diced:

red onion
tomatoes (I use Roma)
cilantro
green bell pepper

1/4 cup minced jalapeno
1/4 cup crumbled feta cheese

2-3 Tbls extra virgin olive oil

salt and pepper to taste

Squeeze in a little fresh lime juice if desired. 

Garnish with slices of lime and a sprig of cilantro! 

Chill until ready to serve! 

1/2 c. butter
1 c. flour
1/2 c. brown sugar

blend with pastry blender and pat into bottom
of 9 x 13 pan. Bake 10 minutes at 350

Beat 2 eggs, add 1/2 tsp. baking powder,
1 tsp. vanilla, 3 T. flour, 1 c. brown sugar,
1/4 tsp. salt
Mix together & spread over baked crust.
Bake 20 minutes.

Cook 1 package of lemon pie filling as directed
except add 1/4 c. additional water.
Cook until thick. Add 1 (3oz.) package lime jello.
Cool pudding mixture and spread over baked
bars. Refrigerate un-covered till firm.
Garnish with shredded fresh lime and lime slices (opt)
 

Napoleons

Pepperidge Farm Puff Pastry 17 oz

2 ready to bake sheets

Thaw sheets of pastry 40 minutes at room temp, or in fridge overnite

Oven @ 400 degrees

Slightly grease cookie sheets

Bake 15 minutes

Prepare Instant Pudding Mix (any flavor) - large box with 2 3/4 c milk

Fold in 1 cup whipped heavy cream

Cut open the pastry with a serrated knife lengthwise and open it - spread pudding/whipped cream filling over the bottom-half then fold top-half back over.

Make sugar glaze with powder sugar and milk, drizzle on top

Melt Ghirardelli choc chips, (in microwave) - drizzle on top.

Cut into squares. Yummmmm

Caramel and Pecan Biscuits

Use a large pie pan or square 8 or 9" pan

One 10-ct refrigerator Pillsbury or Western Family biscuits

1/4 cup butter

1/2 cup brown sugar

1/4 cup chopped pecans.

Heat oven to 400 degrees.

Cut up butter into small pieces and cover bottom of pan with the pieces.

Sprinkle brown sugar and pecans evenly over the top of the butter.

Layer the biscuits over the brown sugar and pecans.

Bake @ 400 degrees for 11 minutes.

When you take out of the oven, place a large plate or cookie sheet over the biscuits and invert the pan. The brown sugar has turned to caramel and will glaze the top of the biscuits.

Bon Appetit!

 

I make my spaghetti sauce in advance and freeze because I like to cook it all day..
Sauce consists of homemade spicy Italian Sausage made with venison and Italian sausage seasoning
Browned and sauteed with 1 onion, 3 cloves of garlic, 2 Jalapeno and 1 Bell pepper or adjust to your liking.
Add to the above:
Tomato Sauce (several jars or cans)
Tomato Paste (2 small cans)
tomatoes fresh from the garden and chopped (optional)
fresh herbs- Parsley, Oregano, Basil
salt and pepper
simmer on low for several hours


Cook up Lasagne noodles as directed on package

1) spaghetti/meat sauce from above
2) Layer cooked lasagne noodles in greased cake pan
4) cheese mixture made up of 1 (15 oz.) container of ricotta cheese, 3 cups shredded mozzarella cheese,
1/2 c. shredded Parmesan cheese and 2 eggs mixed together in bowl

Repeat layers at least 1 more time.
Finish with a layer of meat sauce on top.
Cover and Bake in oven at 350 for 40 minutes.
Uncover and baked an additional 15 minutes or until hot and bubbly.
Let stand 10 minutes before cutting.