Caramel Apple Pie

This apple pie bakes in a rectangle pan, instead of the traditional round pie plate.  It has a tender flaky crust, apples in the middle and a sweet oatmeal topping. Homemade caramel topping poured over the top when served.  So good that you may not have any leftovers.

Ingredients

Crust

2 1/2 c. flour
3/4 c. salt
2/3 c. butter flavored shortening
1/2 c. cold water

Apples

2/3 c. sugar
1/3 c. flour
1 tsp. cinnamon
12 granny smith apples, peeled, cored and cut in 1/4-inch thick slices

Topping

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

Caramel Sauce

1 c. brown sugar
1/4 c. butter
1/2 c. half-and-half or evaporated milk
1 Tbs. vanilla
salt

Directions

Preheat oven to 375°.  Spray a 15 x 10 x 1-inch baking pan.

In a bowl, combine flour and salt. Use a whisk, as this makes the flour lighter.

Cut in the shortening using a pastry knife, or two table knives held together in your hand. The mixture should resemble coarse crumbs or small peas. 

Add one tablespoon cold water into the flour mixture.  Mix with a fork. Continue adding the water and mixing with a fork until the flour is moistened. You may or may not need to use all the water. It depends on your location and the humidity in the air. Turn the dough out onto a lightly floured surface and form into a ball. 

Roll the dough out into a 19 x 13-inch rectangle.  Fold the dough in half and gently pick the dough up. Place the dough into the pan, making sure it will go up the sides of the pan. Flute the edge of the dough along the edge of the pan as desired. Trim off excess.

In a large bowl, add the apples.  Now it is time to prepare the topping.

In a small bowl, combine flour, cinnamon, and apples.  Sprinkle this over the apples and toss them to coat.   Place the apples on the dough and spread them out, so they are more even in the pan. 

In the bowl that you mixed the dough in, combine oatmeal, brown sugar, and flour. 

Add the butter. Using a pastry knife or two knives held together in your hand, cut in the butter until it resembles coarse crumbs or small peas.  Sprinkle this over the top of the apples. 

Bake for 40 to 45 minutes, or until the apples are tender. Allow to cool a bit before cutting and serving.

While the apples are baking, it is time to make the caramel sauce. 

In a saucepan, combine brown sugar, butter, half-and-half, vanilla, and a pinch of salt. 

Cook and stir over medium-low heat until the mixture thickens. It may take about 5 to 7 minutes. Remove from heat. 

When you serve the Caramel Apple Pie, pour some caramel sauce over each piece.

Store leftover Caramel Apple Pie and Caramel sauce in the refrigerator.

Pork Chops and Rice

This is a quick and easy dish that my family enjoys.  Juicy pork chops and rice with tomatoes, onions and peppers.

Ingredients

4 pork chops
salt and pepper
1 Tbs. oil
1/2 to 3/4 c. rice
2 c. tomatoes
1 onion, chopped
1 sweet bell pepper, chopped

Directions

Season both sides of the pork chops with salt and pepper.

In a heavy cast iron skillet, heat oil.  Brown both sides of the pork chops. They do not have to be cooked through, just browned.

Add the rice in the bottom of a casserole dish. Place the browned pork chops over the rice.

Add the onions and green peppers over the pork chops. 

Pour in the tomatoes.

Cover and bake for 90 minutes, or until the rice is tender. It is important to check the rice occasionally to make sure there is enough liquid. If there is not, add some more.  Make sure the tomato juice or water is hot, so it does not break the dish or set the cooking time back.

Remove the pork chops to a casserole dish. 

Sweet Corn Bake

Ingredients

1/2 lb. bacon, cut into small pieces
5 c. frozen sweet corn
2 sweet bell peppers, chopped
1 onion, chopped
1 (8 oz.) pkg. cream cheese
1/2 c. evaporated milk or half and half cream
1 (4 oz.) can green chilies, drained and chopped
2 tsp. sugar

Directions

In a deep cast iron skillet, cook bacon until it is crisp.  Remove the bacon with a slotted spoon and pour out all but 1 tablespoon of the bacon grease. 

Add the sweet corn, sweet peppers and onion to the skillet. Sauté for 5 to 6 minutes over medium high heat until tender.  

Stir in the cream cheese, evaporated milk, green chilies and sugar. Mix until blended.  Season with salt and pepper to taste. 

Bring to a boil. Reduce heat to a simmer and cover the skillet or pot. Cook for 8 to 10 minutes or until thickened.  

Serve and enjoy!

Chicken Southwestern Pie

If you have leftover chicken, this is the perfect meal to use it in.  It is so easy to make and comforting.  

 Filling

2 c. cooked chicken meat, shredded
1 (15 oz. black beans
2 c. frozen corn
1 (14.5 oz.) can diced tomatoes
1 1/2 tsp. chili powder
1/4 tsp. garlic powder
1/8 tsp. cayenne powder

Topping

1 1/2 c. cornmeal
1/2 c. flour
1 Tbs. baking powder
1/4 tsp. salt
1 egg, beaten
3/4 c. milk
1 Tbs. oil
1 (4 oz.) can diced green chilies, drained
1 c. cheddar cheese, shredded

Directions

Preheat oven to 400°. Spray a shallow 3-quart baking dish with cooking oil.

In a bowl, combine chicken, black beans, corn, diced tomatoes, chili powder, garlic powder, and cayenne pepper.  Stir gently.

Press the mixture in the prepared baking dish. 

In the same bowl that you mixed the chicken in, combine cornmeal, flour, baking powder and salt.  Mix to combine. 

Add the egg, milk, and oil. Stir to blend.

Stir in the chilies and cheese. 

Drop by spoonfuls around the edge of the baking dish.

Bake for 30 to 35 minutes, or until golden brown. 

Top with sour cream, lettuce, and salsa if desired.

Strawberry Salad

 Ingredients

1 box frozen strawberries
1 can crushed pineapple
1 pkg.strawberry gelatin
1 container whipped topping
1 carton cottage cheese

Directions

In a saucepan, combine strawberries, pineapple, and strawberry gelatin together.  Stir constantly until the gelatin dissolves, and then bring to a boil.

Set aside in the refrigerator until cool. 

Stir in cottage cheese. Gently fold in the whipped topping. Keep in the refrigerator until ready to serve. 

Pita Bread

Pita Bread may appear hard to make, but it really isn't. It is very easy and so much better tasting than the ones you buy at the store.

Ingredients

2 1/2 tsp. yeast or 1 pkg active dry yeast
1 c. very warm tap water, 110° to 115°
2 3/4 c. flour, divided
1 1/2 Tbs. olive oil
1 3/4 tsp. salt
1 tsp. olive oil

Directions

In a large mixing bowl, combine yeast, water, and 1-cup flour. Whisk until it is a smooth consistency.  Place in a warm location and let rise for 15 to 20 minutes.  This will let you know that your yeast is active. The mixture will have bubbles and foam.  

Add olive oil and salt to the mixture and mix well.  Add 1 1/4-cups flour to the mixture.  With the dough hook attachment on your mixer,  start to mix the pita dough.  After mixing a couple of minutes, check the dough.  If it is still sticking to the sides of the bowl, add some more flour, about 1/4 cup at a time. You want the dough to be soft, yet slightly sticky.  When you get a soft, slightly sticky dough, allow the mixer to knead the dough for 5 to 6 minutes. Add a little more flour if necessary.

Place the dough on a lightly floured surface. Form the dough into a ball. 

Lightly oil the bowl with olive oil or vegetable oil. Place the dough in the bowl, turning the dough over, so all sides are lightly oiled.

Cover the bowl with a tea towel or sheet of plastic wrap and place in a warm location.   Allow the dough to rise until doubled in size. This can take 1 1/2 hours to 2 hours. 

Turn the dough ball out onto a floured surface.  With your fingers, lightly pat the dough into a flat rectangle. The dough should be about an inch thick.  Use a knife or a pizza cutter to cut the dough into 8 equal pieces. 

Form each piece of dough into a smooth ball.  Cover the dough balls with a tea towel and let rest for 30 minutes.

On a lightly floured surface, take one dough ball. Lightly flour the top of the dough and then pat it flat with your fingers. With a rolling pin, roll the dough out into a circle that is about 1/4-inch thick. Repeat the process with the remaining dough balls. Dust the work surface and your rolling pin with flour as needed to keep the dough from sticking.

After you roll out each piece of dough, set aside on a lightly floured surface and cover with a tea towel.  

Allow the bread to rest for at least 5 minutes.

Take a cast iron skillet and brush the surface with some cooking oil.  Place over medium heat. Lay one pita bread onto the heated skillet and cook for about 10 to 15 seconds. Flip the bread over and fry another 10 to 15 seconds. Flip the bread again and this time the bread will begin to puff up. With your spatula, gently press on the bread to release the air. They will again fill up with air, and this is fine.  This gives you a better open pocket as it spreads the air through the sealed pita and opens it up on the inside. The bread will have some brown spots on the outside, and that is the way it should be.

Stack the cooked pita breads on a serving plate or bowl. Cover with a towel to keep them warm as you continue to cook the rest of the pita bread.  When they are cool enough to handle, cut or break the bread in half and open the pocket.  Fill each pocket with anything you like.  

Notes

If your pita bread does not form a pocket, that is all right.  Simply cut the bread in half, then carefully run a paring knife down the middle of the insides. Be careful, so you don't cut through to the outside.

Beef Pot Pie with Biscuits

Beef pot pie with biscuits is so easy to make.  If you don't want to make your own biscuits, use store bought ones instead.   Then just put them on top of your of the beef and vegetable mixture, or cut  the dough into triangles and arrange them over the top.

Ingredients

1 lb. ground beef
2 to 3 cloves garlic, minced
1 onion, chopped
3 Tbs. flour
1 c. beef stock
1 c. milk
1/2 tsp. thyme
salt and pepper to taste
30 oz. canned, drained or 3 c. frozen mixed vegetables

Biscuit Ingredients

 1 c. flour
1 Tbs. sugar
1/2 tsp. baking powder
1/4 tsp. salt
4 Tbs. very cold butter
1/2 c. whole milk or buttermilk

Directions

Preheat oven to 350°.

In a heavy ovenproof cast iron skillet, cook ground beef, garlic, and onion.  Cook until the meat is no longer pink.  Drain off excess grease.

Stir in the mixed vegetables. Cook, stirring frequently, until the vegetables are hot. This takes about 4 minutes. 

Sprinkle the flour over the meat and vegetables. Mix well. 

Pour in the beef stock, milk, thyme, salt, and pepper.  Stir well to combine. Bring to a bubble, then lower the heat.  Simmer until the sauce becomes slightly thickened, stirring frequently. This takes about 10 minutes. 

Meanwhile, this is a good time to start making the biscuits, unless you are using store bought biscuits.

In a large bowl, combine flour, sugar, baking powder, and salt. Use a whisk to mix the ingredients, as it helps to lighten the flour.

Cut the butter into the flour mixture using a pastry cutter or two table knives held together in your hand.  The butter should resemble coarse crumbs or small peas.

Pour the milk or buttermilk into the flour and stir the dough until just combined. It is very important to not over mix the dough, or the biscuits will be tough. 

Drop the biscuit dough by heaping tablespoonfuls on top of the ground beef vegetable mixture.  It should make at least 12 biscuits.

Bake for 15 to 20 minutes, or until the biscuits are golden brown and cooked through.

Notes

If you don't have a cast iron skillet, you can use a large casserole dish or a 9 x 13-inch pan.