Category: MISC

CHEESECAKE APPLE CRISP

GOOD MORNING EVERYONE!  Tamy here filling in.  I hope you enjoy this Apple crisp.  It’s simple and simply delicious!!!

CHEESECAKE APPLE CRISP

CRISP
2-3 large Granny Smith apples (4 Cups)
1/2 cup brown sugar
1 tablespoon flour
1/2 cup milk
1/4 cup apple juice

TOPPING
2/3 cup flour
1/2 cup old fashioned oatmeal
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup butter, melted
1 small box cheesecake flavored instant pudding

  • Preheat oven to 350°.
  • In a large mixing bowl combine all CRISP ingredients and mix well. Pour into an un-greased stoneware pan.
  • In a mixing bowl combine the topping ingredients and mix until crumbly.
  • Sprinkle topping over apple mixture.
  • Bake 45-60 minutes or until apples are tender and topping is crisp and golden.
  • Serve warm with a scoop of French vanilla ice cream.

Grilled Lemon Pepper Shrimp – Fire Day Friday

Sometimes simple is better.  This appetizer is quick, easy and tasty!  It also always disappears from the tray at tailgates and parties. 

Grilled Lemon Pepper Shrimp Appetizer

Ingredients

  • 1 lb shrimp, 26-30 count, peeled and deveined
  • 1/4 cup oil
  • 1/4 cup lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
  • Fresh cracked pepper to taste
  • garnish:  cilantro, sesame seeds

Instructions

  1. Marinate the shrimp in the oil, lemon juice, salt, and garlic for 30 minutes.
  2. Preheat a charcoal grill to 350f.
  3. Remove shrimp from marinade and reserve marinade.
  4. Place shrimp two each on cocktail skewers.  
  5. Season both sides with fresh cracked black pepper.
  6. Grill shrimp for 3 minutes.  
  7. Brush shrimp with the reserved marinade and flip.  Brush the other side.
  8. Grill shrimp for 3 minutes.
  9. Garnish with cilantro and toasted sesame seeds and serve with your favorite terriyaki sauce.

GARDEN TOMATO SALSA ~ CLASSIC GOOD EATS

Just in time for Superbowl tailgating!!

GARDEN TOMATO SALSA
6 cups chopped tomatoes
i bunch cilantro, chopped fine
1 medium Vidalia onion, chopped fine
Juice of 1 lime*
4 cloves minced garlic
1 tablespoon kosher salt
2 tablespoons red wine vinegar
2 teaspoons olive oil
jalapeno, minced to taste

Toss all together and chill 24-48 hours before serving. You end up with about 7 1/2 cups of salsa.

 

POINTS TO REMEMBER

“NO MAN’S PROPERTY OR LIBERTY ARE SAFE WHILE THE LEGISLATURE IS IN SESSION.”

~MARK TWAIN

“Experience should teach us to be most on our guard to protect liberty when the government’s purposes are beneficial.”
– Justice Louis Brandeis
   US Supreme Court

Cheddar Mashed Potatoes with Apples and Onions

I think, it is important, to pick our chefs to trust and then do just that.  There are a few that I will select a recipe and believe it is going to be good.  So far I have not been disappointed in Nigella Lawson, Ellie Krieger, Tyler Florence and Mark Bittman.  


I admit that I cut the fat in recipes, as well as the salt.  I did make a recipe a few weeks ago with enough cheese to drown in.  I followed the recipe, all the time muttering to myself, “too much cheese, too much cheese”, but I kept going.  The dish was fantastic but frankly with half the cheese, I am pretty sure, it still would have been as good.  Instincts and trust work, for me, when I cook and bake.


This leads us to this recipe.  Who makes mashed potatoes with apples?  I did.  I have to be honest.  I didn’t even know they were there.  That doesn’t matter.  This is absolutely the best mashed potato dish, I have ever had.  The mashed potatoes are creamy and the cheese gives it an unbelievable flavor.  The onions on top are the frosting on the cake, so to speak.











Cheddar Mashed Potatoes With Apples & Onions – adapted from Nigella Lawson


Ingredients:

4 1/2 pound Yukon Gold potatoes 
1/2 cup milk 
1 cup grated mild Cheddar cheese 
1/2 cup onions (sliced) 
2 Granny smith Apples (chopped) 
pepper 
1/4 teaspoon Baco Bits (I don’t eat bacon)



Method:


Peel the potatoes. Cut them in half, and drop them in a large saucepan of cold water.

Bring salted water to a boil. Add the potatoes and turn down the heat and simmer for 40 minutes. 

Poke with a fork to check for doneness. Potatoes should feel right to be mashed.

In a medium skillet, in 1 tablespoon olive oil, add sliced onions and chopped apples, and saute until tender. (Go ahead, add more onions.  I will, next time.)

Drain the potatoes.  Pour the milk into the same still hot pan, and let the milk warm up. 

Mash the potatoes in the pan with the milk. When it is mashed to your liking, heat on low until hot.

Add the grated cheese, beating well with a wooden spoon.

Season to taste; top with bacon bits, apples and onions and serve piping hot.

Please drop by my blogs for more recipes and just to visit.  My Sweet and Savory and Bizzy Bakes

WEEKLY MENUS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
Monday 1/30

 CEREAL SANDWICHES RECIPE EXPERIMENT NIGHT
Tuesday 1/31

 TOAST LEFTOVERS ITALIAN CHICKEN, RICE and CANDIED CARROTS
Wednesday 2/1

 YOGURT OUT Carnitas ~ Traditional Style
Thursday 2/2 FRUIT CHEESE & FRUIT Enchiladas Rancheras Casserole
Friday 2/3 OATMEAL C.O.R.N. Refried Beans
Saturday 2/4 OMELETTES CHEESE & FRUIT Chicken and Rice Casserole
Sunday 2/5 PANCAKES C.O.R.N. Chicken Alfredo Rice Casserole