Pastry for Double Crust Pie

This is out of the Better Homes and Gardens Cook Book
2 1/4 c Flour
3/4 t Salt
2/3 c Shortening
8-10 T Cold Water

Sift Flour and Salt
Cut in Shortening
Sprinkle in water start with 6 T and add one at a time after (I use the pastry blender for the whole process.)
You want all the flour moist
Divide dough in half

Caramel Apple Pie

I found this on the web somewhere, but I don't remember so I can't give them credit. Just know I did not make this up on my own.

Taffy
1/2 c Brown Sugar
1/4 c Melted Butter
1/3 c Flour
Combine and mix well. Set aside

Filling
5 C Apples (You can use a variety of apples. Be sure to use at least 2 Granny Smith. Gala and Golden Delicious are good choices.)
2/3 c Sugar
3 T Flour
2 t Cinnamon
1 t Lemon Juice
Peel and thinly slice the apples. Combine all ingredients. Be sure to coat all the apples.

20 Caramels-halved

Line your pie pan with half of a double pie crust. Layer the parts like this 1/2 Filling, 1/2 Caramels, 1/2 Taffy, 1/2 Filling, 1/2 Caramels, 1/2 Taffy. Put the other half of the pie crust on top. It is going to be really big. I mean spilling out of the pie pan big. Don't forget to vent the top pie crust. Bake on a cookie sheet because the filling sometimes spills out of the pie. You can sprinkle cinnamon and sugar on the top of the crust if you like. I do.

Bake at 425 for about 15 minutes and then turn the temp down to 350 until the pie crust is golden brown.

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Cheddar Broccoli Soup

I'm so happy it's Fall! I love the cooler weather and eating soup and bread! Plus, if you take a veggie tray and everyone eats everything except the large amounts of broccoli you get, this is great for those leftovers!

1 can Cream of Chicken soup
3 cups water
3 cups milk
16 oz (1 pound) frozen broccoli or fresh (You can even set some aside or use extra and steam then mash. It will help the soup be thicker)
16 oz Velveeta Cheese Cut into smaller cubes
2 tablespoons flour or Cornstarch. (I did flour; made it a little lumpy.)
2 tablespoons butter
4-5 large potatoes peeled and cubed
About half a cup of shredded cheese I used the Mexican cheese, mild cheddar with Monterrey jack, because that was what we had in the fridge

Bring to a boil the water, milk, butter and potatoes.
When the potatoes are tender add the broccoli.
When the broccoli is parboiled add the can of soup and mix together.
Next add the Velveeta and flour
Once it is all mixed together add the shredded cheese. If you like it cheesier add more cheese

After it is done you can eat immediately or put in a crock pot if you need it later. Just don't leave it on the burner or it will burn to the bottom. This is finished in about 15 minutes! So fast and delish! We're eating this with Costco rolls. I love those!

Sopapilla Cheescake

I thought I would make a mexican dessert with my enchiladas. I saw these on a blog a long time ago and wanted to try it because it sounds really interesting. It calls for crescent dough. At the store, I found a tube that rolled out into a sheet, it wasn't the perforated triangle kind. I used low fat cream cheese, and you couldn't tell. I try to use healthier versions of non healthy foods. Sometimes it just ruins a dish, but a lot of times I honestly can not tell a difference. I cut this recipe in half and made it in an 8x8 dish. It was better warm, but I put it in the fridge and had a square cold and it was still good. It tastes kind of like a churro.

Sopapilla Cheesecake

2 cans Pillsbury Crescent rolls

2-8oz Cream Cheese (room temperature)

1 1/2 cups Sugar

1 tsp. Vanilla extract

1 tsp Cinnamon

1 stick butter (1/2 cup real butter not margarine)

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla (Tina used a tsp and a half, because she loves vanilla extract. I think it would be fun to try other extracts like almond extract) spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. If you don’t think that’s enough cinnamon sugar on top add more its really up to you there’s no rules on this part of the recipe.

Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!

"Healthy" enchiladas

I made these this weekend. It used low fat versions of stuff. It was actually really really good. I quite enjoyed these enchiladas. I drew the line at the tortillas though, it called for "light" tortillas. I'll have none of that. I got the mission brand jalapeno tortillas and they added a little extra flavor. Also, rotisseri chickens were on sale so I bought one of those and so these were really easy to make.

Low-fat Chicken Enchiladas

2 cups shredded chicken

1 can Old El Paso green enchilada sauce

1 can 98% (or 99%) fat-free cream of chicken (I hate this stuff too, but it tastes good in this!)

1 c. low-fat cottage cheese (just trust me-- you won't even know it's there)

1/2 tsp. garlic salt

1 tsp. cumin1 tsp. chili

powdered pepper flakes to taste

salt and pepper to taste

1/4 c. cheddar cheese (If you can find the 2% cheese use that)

10 "light" tortilla shells

Mix together all of the ingredients (except the tortilla shells) in a medium-sized mixing bowl. Put a little of the mix in each tortilla shell, roll up, and place in a 9x13 baking dish. Spread any leftover mixture over the top and sprinkle on a LITTLE bit of cheese.

Bake at 350-degrees for 20-25 minutes. Serve with olives, tomatoes, salsa, avocado, lettuce.. or anything else you like on your enchiladas!

Greek Chicken

Chicken
Cube Boneless Skinless Chicken Breast
Season with Lemon Pepper and Cavenders (Just sprinkle each all over)
Cook in a fry pan coated with olive oil
Squeeze lemon juice on top when cooked

You can do the same with boneless pork chops and it's delicious

Serve with diced onion and tomato on pita bread with cucumber sauce

Cucumber Sauce
Peel Cucumber and grate with a cheese grater
Put in a strainer and let sit for a few hours to get most the juice out
Mix nearly equal parts Plain Yogurt and Sour Cream (Just a little more yogurt)
Season to taste with Cavenders and Lemon Pepper
Add a little lemon juice

When making this you may have to experiment. Season it until is tastes good to you. You may have to call your brother in law for help!

Rice Pilaf
3 cups Converted White Rice
1 cube butter
6 cups chicken broth
Juice of 3 large lemons (add 1 more lemon if you like it extra lemony)

Melt butter in pan
Saute rice in butter until light translucent
Add rice to boiling Chicken Broth
Add lemon juice
Stir and turn heat to low
Simmer until liquid is absorbed and rice is tender (about 30-45 minutes)

Stuffed Braided Roll

I made this on Sunday for brunch. It was off of My Kitchen Cafe. Here's the original post. I changed the filling to scrambled eggs, ham, and cheese.

A very popular meal around my house is soft roll or bread dough rolled out and filled with simple ingredients (usually diced ham and cheese) and then braided together and baked. It is simple, filling and a unique way to change up the old grilled ham and cheese sandwich appearance.
In an effort to be creative with what I usually stuff inside the braided bread, I decided to make a simple variation on BBQ Chicken Pizza and make a bread braid out of it. Since we’ve been salivating over this new BBQ sauce, what better way to put it to use? An easy, filling, delicious meal that my kids love to help with. This particular version turned out fantastic! How can you go wrong with melted cheese, tender chicken, spicy red onions and tangy barbecue sauce all wrapped up in chewy, soft bread?
I’ve included pictures below the recipe for a quick how-to on cutting the dough strips and braiding the bread. I promise it’s easy!

Two Years Ago: Mango Lassi
BBQ Chicken BraidPrintable VersionPrintable Version with Picture

*Note: the amounts of chicken, onions, barbecue sauce, and cheese in the recipe can be altered based on your preference – simply add more or less to your liking.

*Makes 2 large braids

1 recipe French Bread Rolls

2 cups shredded, cooked chicken

1 red onion, sliced into thin half moons

1 1/2 cups barbecue sauce

1 cup shredded mozzarella cheese

1 cup shredded sharp cheddar cheese

Preheat the oven to 400 degrees.

After the french bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11X17-inch rectangle (I roll mine out directly on a silpat liner to make for easy transfer to the baking sheet and oven). Using a pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.

Place the braid on a lined baking sheet (or simply transfer the silpat liner to a baking sheet) and let rest for 15 minutes. While it is resting, follow the same steps above for the second portion of dough. Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven and bake the second braid.
Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections and serve warm.
Recipe Source: My Kitchen Cafe