Apple-Pecan Cobbler

I got this one from the Goose Berry Patch Merry Christmas Cookbook. I made it to take to my DAR Christmas tea and it was a big hit!

Ingredients:
4 c apples, thinly sliced
1 1/2 c sugar, divided
1/2 teas cinnamon
3/4 cup chopped pecans, divided
1 teas baking powder
1 teas salt
1 egg beaten
1/2 c. evaporated milk
1/3 c butter, melted

Directions:
Arrange apple slices in an even layer in the bottom of a greased 2 quart casserole dish. Mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans in a small bowl; sprinkle mixture over apples. In a separate bowl, shift together flour, remaining sugar, baking powder, and salt. Set aside. In a separate bowl, whisk together egg, milk, and butter. Add egg mixture to flour mixture all at once. Stir until smooth. Pour mixture over apples and sprinkle with remaining pecans. Bake at 325 degrees for 55 minutes. When serving, top with whip cream or vanilla ice cream. Serves 8 to 12 depending on portion size.

*Note* You will have to used more than one "layer" to get all 4 cups of apples into the casserole dish. Make sure to use all 4 cups (approximately 4 medium size apples) because they do cook down quite a bit and the cobbler is a little too "doughy" if you short the apples.

Almond Crunchies

This is a cookie recipe I got from Penzy Spices.... They are yummy, but a little too crunchy for our house. I thought I'd share before the recipe got tossed from the cookbook....

Ingredients:
1/4 Cup butter
1 egg
1/2 cup finely chopped almonds
1 cup packed brown sugar
1 3/4 cup flour
1/4 tsp baking soda
1/4 tsp cinnamon

Directions:
Cream together butter, sugar, egg, and almonds. Mix in flour, baking soda, and cinnamon. Refrigerate dough for at least one (1) hour. Preheat oven to 375 degrees. Use dough to make 2 rolls, each approximately 2 inches in diameter. Slice dough into 1/4" pieces and bake 10-12 minutes on an ungreased cookie sheet. Cookies get crunchier as they cool.

Chicken Tetrazzini

This was one of my Grandmother's recipes. It's yummy and freezes well for leftovers....

Ingredients:
3 cans of chicken (Tuna or Turkey work too)
1 Can Cream of Mushroom soup
1 Can Cream of Chicken Soup
1/2 cup milk
1/2 cup Parmesan cheese
14 oz spaghetti (1 box)
Extra Cheese for topping

Directions:
Cook the spaghetti following the directions on the box. Combine the canned chicken, soups, milk, and cheese. Pour cooked spaghetti into a greased 13x9 Pyrex dish. Pour chicken mixture over the spaghetti, making sure to cover all the noodles. Top with additional cheese to taste. Bake at 325 until liquid is bubbly.