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.

Green Beans Almondine

Ingredients:

1 1/2 lbs green beans
4 oz almonds
1 Tablespoon butter
Salt and Pepper to taste

Directions:
Saute almonds in butter, be careful not to burn. Steam green beans. Toss green beans with almonds, then season with salt and pepper to taste.

Classic Mashed Potatoes

Ingredients:
4 to 5 pounds russet or white potatoes
2/3 to 1 cup milk
1/2 cup butter, softened
1 teaspoon salt
1/4 teaspoon pepper

Directions:
Peel Potatoes and cut into small pieces. Place is large pot and cover with water. Bring to a boil then reduce heat and cook until the potatoes are tender. Drain and return potatoes to the pot. Mash until no lumps remain. Add milk in small amounts, mixing after each addition until potatoes are smooth and fluffy. Add butter, salt, and pepper. Blend and mash keeping potatoes smooth and fluffy.

Creamy Double Decker Fudge

I made batch #1 of this today... I will be making one more to have enough to take to my DAR cookie exchange next week. It's Easy, pretty quick, and tastes YUMMY!

Ingredients:
1 Cup Peanut Butter Chips
1 Cup Chocolate Chips
1 (14 oz) can Sweetened condensed milk (divided)
1 tsp Vanilla (divided)

Directions:
Line an 8 inch square pan with foil (or 13x9 if you are doubling). In a microwave safe bowl, combine the peanut butter chips with 2/3 cup of the sweetened condensed milk. Microwave for 60 to 90 seconds, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Add 1/2 tsp vanilla, stir, and pour into prepared pan. Smooth out to cover bottom of pan. Repeat the procedure for the chocolate chips and pour chocolate over the peanut butter layer. Spread so that chocolate is even. Cover and chill until the fudge is firm. Cut into 1 inch squares, cover and store in the refrigerator.

Mexican Rice and Bean Bake

This one is from the Betty Crocker's Eat and Lose Weight Cookbook. Per Dave, it doesn't make it into the personal cookbook collection, but it will be worth having again. It's a nice change of pace....

Ingredients:
2 Cups cooked brown rice
1/4 Cup Egg Beaters
1 1/2 Cups Salsa
1 Cup Shredded Cheddar Cheese
1 teaspoon Chili powder
1 can Pinto beans, drained

Directions:
Heat oven to 350 degrees and spray an 8x8 baking dish with cooking spray. Mix Rice, Egg beaters, 1/2 cup salsa, 1/2 cup cheese, and chili powder. Press Rice mixture into bottom of baking dish. Mix Pinto Beans and remaining salsa then pour on top of the rice mixture. Top with remaining cheese and bake for 30 minutes.