Apple Crisp

We got this recipe from joyofbaking.com and we love it!

Ingredients

Topping:

1/2 cup all purpose flour

1/4 cup granulated white sugar

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon fresh or ground nutmeg

1/8 teaspoon salt

6 tablespoons cold unsalted butter, cut into pieces (we use salted)

1/3 cup old-fashioned rolled oats

1/3 cup chopped walnuts or pecans (instead of this we use more rolled oats)

Filling:

6 cups Granny Smith Apples or other firm, tart-tasting apple (peeled, cored, and cut into 1 inch chunks)

1 cup fresh blackberries or raspberries (optional) (we don't use these)

Juice of 1/2 lemon

1 teaspoon lemon zest (don't use this)

3 tablespoons (40 grams) white granulated sugar (we use 1Tbs of brown sugar instead) 

Directions

Apple Crisp: Preheat oven to 375 degrees and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch deep dish pie plate or an 8 x 8 x 2 inch baking dish. (Can also make 8 individual ramekins.)

Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.

Filling: Place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish Spread the topping evenly over the apples.

Bake for approximately 30 - 40 minutes (20 - 25 minutes for individual ramekins) or until bubbly, and the topping is golden brown. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.

Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.

Makes 4 servings.

We top ours with vanilla ice cream, Carmel syrup and whip cream!  So good!!

Shredded Beef Enchiladas w/Green Sauce

My family loves this recipe.  I just used a beef enchilada recipe I had and changed some things.

Also I love, love, love these tortillas from Costco.  They are uncooked so they are so soft and fresh when I use them.

Here are the tortillas after I cooked them.

The shredded beef, sour cream and cheese.

Filling the tortilla shells.

Ready to go in the oven.  There is also an 8x8 pan behind.  I filled those with less meat mixture for the smaller kids.

Yummy!!  These get eaten up at my house!

Ingredients

1 Tbs Oil
Shredded Beef (I use the leftover from our pot roast dinner)
1 C Shredded Cheddar Cheese
1/2 C Sour Cream
1 - 28oz can Green Chile Enchilada Sauce
12 Flour Tortillas
Sour cream, refried beans and shredded lettuce, if desired

Directions

Heat oven to 350 degrees

Heat oil in fry pan over medium heat.  Add shredded beef.  If you don't use leftover beef then you will need to season your meat with salt and pepper to taste.  Once the meat is hot remove from heat.  Add cheese and sour cream.  Set aside.

Pour some of the enchilada sauce in the bottom of a 9x13pan. (I make more than will fit in just a 9x13 so I also put some in an 8x8 pan.)  Fill flour tortillas with the meat mixture (a little more than 1/4 C)  Roll tortilla around filling and place in pan until pan is full.  Pour remaining enchilada sauce over enchiladas.  Sprinkle cheese over enchiladas. 

Bake uncovered for 15-20 min.  Serve with sour cream, refried beans and shredded lettuce. 

Best Ever Pot Roast

Ingredients

One chuck tender roast around 3lbs
One package Ranch Dressing Mix
One package Italian Seasoning Mix
One package Brown Gravy Mix

Directions

First brown the roast on each side in a large pot.  Transfer to crock pot.  Mix all seasonings together and spread over roast.  Fill up the crock pot with hot water almost covering the roast.  Cook for 5-6 hours.

Deviled Eggs

Ingredients

12 eggs

3 Tbl Mayonnaise

2 Tbl Mustard

Season Salt 

Directions

Boil Eggs for 10 min.  Let sit in hot water for 10 min.  Fill with cold water and let sit until cooled down.  Crack and peel all eggshells off of eggs.  Cut all eggs in half, lengthwise.  Put egg yokes, Mayo, and Mustard in a plastic bag and smash together.  Snip a hole in the corner of the baggie.  Fill the egg halfs with the mixture and top off with a sprinkle of Season Salt.

The Beginning!

I decided to start this blog because my recipes are out of control.  I have several recipe books but only use a handflul of recipes in each one and the recipes I use the most are all over the place -see pics below!  So I am going to be posting all of the recipes we use, with pics, so that they will all be in one spot.  Eventually when I get enough recipes on here I will make a book so that I can have all of our recipes to pass down to my kids.  Today is Sunday and we are having pot roast, mashed potatoes, salad, rolls, deviled eggs and apple crisp for dessert.  So I will be posting all of these with pics as soon as I can. :)