Amazing Fall Dessert

We went to an apple orchard this week and came home with 16 pounds of apples (the kids were in charge of picking)!!! So in my quest to find many ways to use such a large amount of apples, I searched through Allrecipes for the perfect apple crisp. I hate when there is way too much apples and not enough of the yummy crust! This recipe is fabulous!!!! It seriously is the best apple crisp I've ever had and I usually don't like apple crisp. I'll post the recipe with some of the variations that others have made since I thought it turned out so yummy. I like it served a little warm best.

Apple Crisp

1 1/2 C all-purpose flour
2 1/3 C rolled oats (I only had instant oats and it was still great)
1 tsp ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 C packed brown sugar
1 1/2 C butter
3 quarts peeled, cored, sliced apples (I used 2 qts)

1. Preheat oven to 350.
2. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg, and brown sugar. Cut butter into mixture until crumbly (I just used my hands).

Cheese Scones

2 c. flour
2 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
pink cayenne pepper
2 c. grated mature cheddar (Irish cheddar from Costco, Trader Joe's, or Wegman's works best)
1 c. full fat milk

1. Preheat oven to 430 degrees.
2. Sift dry ingredients together or stir with a whisk.
3. Add cheese, then milk. Mix lightly.
4. Turn onto a lightly floured tray, shape into a rectangle 3 cm (just more than an inch) high. Cut into at least 8 (my sister-in-law likes up to 20 smaller squares).
5. Slightly bake 15-20 minutes until golden.

Joanna
Provo, UT

Ham and Spinach Strata

My friend Melissa posted this recipe on her blog recently. I haven't tried it yet, but I think it looks delish, so I thought I would share it here. She listed the actual recipe, and then improvised here and there--those minor changes are in italics. I am excited to try it!

3 or 4 large day-old croissants we used 4
2 tablespoons butter
1 cup finely chopped onion
8 ounces fresh baby spinach leaves, chopped
2 cups grated sharp cheddar
3/4 cup diced ham we used 1 1/2 cups
6 eggs
2 1/4 cups half-and-half
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil

1. Butter a 9- by 13-inch casserole. Using a serrated knife, cut the croissants into 3/4- to 1-inch cubes (you will need 6 cups) and scatter half of them in the casserole. Set the remaining cubes aside for now.

Easy, yummy pasta

I have a stuffed shells recipe that is really good--but time consuming to make. So when my friend sent me this recipe, I thought we'd give it a try. It has the same good flavor as the shells and is SO much easier. It's become a regular on our menu. We think it's really good.

Baked Spaghetti

Mix these ingredients together and place in a 9x13 baking dish:
12 oz angel hair pasta, cooked
1 egg
1 C parmesan cheese
2 T chopped basil

Mix these together and place on top of the pasta.
1 lb hamburger, cooked

Lean 'N Green Chili

This recipe is flavorful, unique, and reliable. It's also low fat, low cholesterol, and low calorie. I've put a lot of the ingredients together in ziplock bags and put it together at a friend's house before. Might I suggest ending the meal with some giant ripe strawberries that are at the store right now and dipping them in powdered sugar? So perfect.

8 (6-inch) corn tortillas, divided
2 tsp vegetable oil, divided
1-2 medium poblano chile peppers or 1 green bell pepper, chopped
1/2 cup chopped onion
1 lb. boneless, skinless chicken breasts, cut into pieces
1 tsp ground cumin
1 garlic clove, pressed
2 (14.5 oz.) cans fat free chicken broth
2 (15 oz.) cans pinto beans, drained and rinsed
1 1/4 cups salsa verde or 1 (10 oz.) can green chile enchilada sauce
2 Tbsp snipped fresh cilantro

Breaded Ranch Chicken

This is really easy to make and super good! It is one of those recipes that I have to be careful not to wear out, because I use it so often. You won't be disappointed by it!

3/4 C. crushed cornflakes
3/4 C. grated Parmesan cheese
1 envelope ranch salad dressing mix

1/2 C. butter or margarine, melted

Boneless Skinless chicken breast halves

In a shallow bowl, combine the cornflakes,

Mexican Chocolate Cream Pie

This pie is so yummy and pretty easy too!

Prep time: 30 minutes
Bake time: 10-12 minutes
Chill time: 30 minutes

1 refrigerated pie crust, softened as directed on package
1/2 cup semi-sweet chocolate chips
1 12-oz. container of frozen whipped topping, thawed OR 1 8-oz. container of frozen whipped topping, thawed AND some canned whipped cream
1 8-oz. package of cream cheese, softened
1 cup milk
1 3.9-oz. package chocolate instant pudding and pie filling
1 tsp. cinnamon

Preheat oven to 425 degrees. Gently unroll crust onto lightly floured surfaced. Roll to an 11 1/2" circle. Place crust in pie plate, pressing dough into bottom and up sides. Prick bottom and sides using fork. Bake 10-12 minutes or until light golden brown. Remove from oven, cool completely.

Pumpkin Waffles

we made these over the holidays and they were the best waffles I've ever had. My husband was a huge skeptic of them and has now declared that we should eat everything with this syrup! I think I could have eaten the whole batch myself (aside from the caloric intake). I promise you won't be disappointed.

PUMPKIN WAFFLES

4 eggs separated
1 ½ cups milk
1 cup pumpkin
3/4 cup margarine
1 T Vanilla
2 cups flour
2 T baking powder
1 T cinnamon
1 T sugar
½ tsp. nutmeg
1/4 tsp. salt

Beat egg yolks then add milk, pumpkin, margarine, and vanilla. Mix together dry ingredients and then add flour mixture. Beat egg whites to stiff peaks and fold into mixture. Cool in fridge several hours or overnight. Serve with hot buttermilk syrup.

Beef Tacos

I got this recipe from a friend and they are to die for! We made them this weekend and they are now a favorite at our house. They're also super easy to make and it has awesome flavor.

Beef Tacos

1 beef roast
1 onion
(2) 4oz cans diced green chilies
2 beef bouillion cubes
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 cup salsa

Cook on high for 5-6 hours in crock pot--adding all the ingredients but salsa. Take beef out of crockpot and shred. Reserve the liquid. Add enough liquid and the salsa for desired juiciness. Serve on tortillas with beans, lettuce, and any other things you like on tacos.

**You can also do this with a leftover roast (especially if you have a large portion of it left). I just put the lefover roast in the crockpot and follow all the directions and you can't even tell a difference.

Marisa F.
Columbus, OH

Southwestern Grilled Chicken with Mango Salsa

This is another Kraft Foods recipe but it has become a family favorite. It tastes just as good as something you could get in a restaurant.

1 env. Good Seasons Italian Salad Dressing & Recipe Mix
1/2 cup oil
1/4 cup lime juice
1/4 cup chopped cilantro (we use more but we love cilantro)
1 tsp. chili powder
4-6 boneless skinless chicken breast halves
2 mangoes, peeled, chopped (about 2 cups)
1/2 cup chopped red pepper
1/2 cup chopped green onions

Mix salad dressing mix, oil, lime juice, cilantro and chili powder until well blended. Pour 1/2 cup of the dressing mixture over chicken in resealable plastic bag; seal bag. Refrigerate 1 hour to marinate. Mix remaining dressing mixture, mangoes, red peppers and onions in medium bowl; cover. Refrigerate until ready to use.

Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 minutes on each side or until cooked through.

Serve with mango salsa. It's yummy served with some chips and a salad although we haven't found just the right salad to go along with it yet. If you want, you could just half the marinade and serve only as a salsa dip, without the chicken. To see a picture click here.

Ashley A.
Springville, UT