CRANRASPBERRY APPLE SLAB PIE

This is the BEST recipe for the upcoming fall season. I made it last year for both Thanksgiving AND Christmas!! And I will again this year it was so good 😀

CRANRASPBERRY APPLE SLAB PIE
DOUGH (ingredients for single crust, but you’ll need 2!!)
2 1/2 cups AP flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup COLD butter
1/2 cup COLD crisco stick
1 LARGE egg yolk
1/4 cup COLD vodka**

  • Whisk together the flour, sugar and salt.
  • Grate the butter and shortening into flour mixture.
  • Using a pastry cutter make a crumbly mixture.
  • Whisk egg into vodka.
  • Gradually add egg mixture into flour mixture, tossing with a fork until dough holds together when pressed, adding more cold vodka or cold water as necessary.
  • Shape dough into a disk, wrap with saran and refrigerate for an hour.
  • Repeat the steps above for a second crust.

**NOTE: Vodka while being liquid will also evaporate as it bakes leaving a flakier crust.

FILLING
2 1/4 cups sugar
1/3 cup AP flour
7 Granny Smith apples, cored, peeled and sliced thin (about 8 cups)
3 cups FRESH cranberries
1 tablespoon FRESH orange zest
2 teaspoons FRESH grated nutmeg
2 teaspoons QUALITY cinnamon
6 cups FRESH or frozen raspberries
EGG WASH

  • Roll out 1st disk of dough between 2 sheets of wax paper 13×18 inches.
  • Remove top sheet of wax paper.
  • Turn a 15×10 inch baking sheet upside down on the crust.
  • Using the wax paper lift carefully inverting crust into pan.
  • Remove wax paper and press crust onto bottom and up sides of the pan.
  • Allow to chill while preparing filling.

 

  • In a LARGE saute pan whisk together the flour and sugar.
  • Fold in apples, cranberries, orange zest, nutmeg and cinnamon.
  • Bring to a SLOW boil over medium high heat.
  • Reduce heat and simmer uncovered, stirring occasionally, 10-15 minutes until apples are tender and juices are thickened.
  • Remove from heat and stir in raspberries.
  • Cool mixture.

 

  • Preheat oven to 375°.
  • Add cooled filling to prepared crust.
  • On a floured surface roll out the remaining dough disk into a 1/8 inch rectangle.
  • Cut and decorate as desired into strips or shapes to decorate the top.
  • Brush with egg wash and sprinkle with granulated sugar.
  • Bake 45 minutes on the lowest rack until crust is golden brown and filling is bubbly.
  • Cool on wire rack.

NOTE: You can change up the pie’s top crust with fall themed shapes or braids or basket weave. Sprinkle with granulated sugar to add a crunch and glisten to the crust.

RED CABBAGE SALAD

Crisp and fresh makes this shredded cabbage salad with the sweet taste of cherry and stone fruit a perfect choice for hot summer evenings. Add a crunch with sunflower seeds and it’s perfect!

RED CABBAGE SALAD
1/2 head (6 cups) red cabbage, cored, halved and THINLY sliced
3 Honey Crisp apples, cored, halved and THINLY sliced
1 1/2 cups frozen pitted dark sweet cherries, thawed and drained
1 SMALL bunch green onions THINLY sliced
2 + 2 tablespoons avocado oil
2 1/2 – 3 tablespoons QUALITY honey
2 tablespoons champagne vinegar
1/4 cup QUALITY balsamic vinegar
FRESH ground sea salt and black pepper, to taste
1/4 cup roasted, salted sunflower seeds
2 tablespoons dried chopped cherries, for garnish

  • Preheat oven to 350°.
  • Whisk together the champagne vinegar, 2 tablespoons of the avocado oil, 1 tablespoon of the honey, FRESH ground sea salt and black pepper until well blended.
  • Bake 15 minutes until cherries are infused with flavor. Set aside to cool.
  • Whisk together the balsamic vinegar, 2 tablespoons and remaining honey in a small bowl until well blended.
  • Toss together shredded cabbage, sliced apples, sliced green onions, roasted cherries and their juice, sunflower seeds and dried cherries.
  • Serve immediately.

HAPPY HOMEMAKER MONDAY with MENUS & RECIPE LINKS week 36 of 2022

Doing Happy Homemaker Monday so extensively helps keep me on track as it summarizes the past week and lays out a fairly concise plan for this week. Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

The evenings have cooled off tremendously and are offering the first real hints of fall truly being in the air. I LOVE IT! We’re still supposed to have a few days with higher 80’s this week, but we’re at that time of year when it’s only for a couple hours of the day. So, basically I’m in heaven as Autumn is upon us. Levis and a peach plaid blouse with a teal stripe are the wardrobe choice for the day because the teal stripe matches my teal toes for September’s Ovarian Cancer Awareness month.

The city announced over the weekend that there are 106 days to the Timber Town Christmas Parade. This year’s theme is WHOVILLE. I can’t wait to see how this turns out. Our little town’s population lines the streets every year for this parade despite the cold and a good time is had by all. Hubby and I have even already planned our picnic menu with hot toddy chocolate for our dinner while we wait.

Other than looking forward to the holidays I think this funny covers it all about what is going on around me/us in life itself 😀

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’ll be doing a deep clean of bedding this week, but the “regular” laundry is up to date 😀
  • GROCERIES & ERRANDS I need to make a list and will go grocery shopping in a few days. I went last week and was so discouraged by what I “couldn’t” get even after visiting 3 separate stores! I was able to find several of the locally “non-existent” items on Amazon and was forced to order that way. Strange things like toothpaste, yellow peas, face soap…
  • PAPERWORK, PHONE CALLS & PROJECTS a never ending category…
  • RECIPE RESEARCH & MENU PLANNING September is planned and I’m working on October. I just restocked with a Butcher Box of meat and am working September and October around cleaning out the pantry so I can restock fresh for 2023.

WHAT’S ON THE DVR/TV
  • NETFLIX – We finished NCIS season 7 and started season 8
  • AMAZON PRIME – Am about to finish season 4 NEWSRADIO
  • CABLE – Still cleaning out the DVR of Mysteries of the Abandoned and I caught up on Masterchef and American Ninja Warrior. Svengoolie was creepy this week with FROGS and we switched it off.

I just finished Where the Crawdads sing by Delia Owens and adored the surprise ending! I’am waffling back and forth between The Stillwater Girls by Minka Kent and The Lost Girls of Willowbrook by Ellen Marie Wiseman.

I didn’t take many pictures last week, but I did see this at a local brewery and am still laughing at the name. I really want to find out the story behind it.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CHIP CRUSTED STUFFED CHICKEN
NACHOS CASSEROLE
CHICKEN & TOMATOES IN CREAM SAUCE
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
CHICKEN TACOS WITH PINEAPPLE SALSA
BEEF STROGANOFF, GREEN BEANS & SALAD
STUFFED SHELLS & SALAD
DESSERT
CHOCOLATE RASPBERRY BUNDT CAKE?

BAKED CAULIFLOWER STEAKS

They are easier to eat and you get more coated surface that’s ooey gooey tasty 😀

BAKED CAULIFLOWER STEAKS

1 head cauliflower hard pieces and stem removed, but head intact.
1 cup Duke’s Hint of Lime mayonnaise
1 tablespoon champagne vinegar
1 cup shredded Parmesan cheese
1/2 cup shredded white cheddar cheese
2 cloves garlic, FINELY minced
1 tablespoon FINELY chopped Italian leaf parsley
FRESH ground sea salt and black pepper

  • Preheat oven to 375°.
  • Bring a large pot of salted water to a boil.
  • Add cauliflower for 5 minutes, drain and pat dry. Cool slightly.
  • Coat baking sheet with non-stick cooking spray.
  • Slice cauliflower into “steak” slices and arrange on baking sheet in a single layer.
  • Mix together the mayonnaise, vinegar, Parmesan cheese, cheddar cheese, garlic and parsley.
  • Spread the mixture evenly on the cauliflower steaks.
  • Bake in the oven 15-20 minutes until golden and cheese is bubbly.

FIG NEWTON CRISP

FIG NEWTON CRISP
1/4 cup PACKED brown sugar
Pinch of salt
1 tablespoon WONDRA flour
1 tablespoon salted butter
1/2 cup dried figs, diced
3 CRISP apples, cored and diced
1 orange, juiced
1 teaspoon cinnamon
1/2 teaspoon FRESH grated nutmeg

  • Preheat oven to 375°.
  • Grease an 8×8 baking dish.
  • In a LARGE skillet melt 1 tablespoon of butter.
  • Add apples, brown sugar, orange juice, figs, cinnamon, nutmeg and a pinch of salt.
  • Saute 3-5 minutes, stirring occasionally, until liquid is reduced.
  • Add Wondra flour cooking and stirring 2-3 minutes more until appleas are tender and everything is well coated.
  • Transfer to prepared baking dish, spreading into an even layer.
  • Let cool 5-10 minutes.

CRUMBLE
2/3 cup all purpose flour
1/2 cup rolled oats
1/4 cup sugar
Pinch of salt
2 tablespoons small chopped walnuts
4 tablespoons salted butter, chilled and small cubed

  • Mix the flour, oats, sugar, salt, walnuts and butter together. Use your hands to work the butter into the dry ingredients until coarse crumbs form.
  • Sprinkle crumble evenly over the fig mixture.
  • Bake 24-28 minutes until topping is browned and filling is bubbly.
  • Let stand 10 minutes before serving.

CHEESY MANGO CHICKEN

CHEESY MANGO CHICKEN
2 boneless, skinless chicken breasts flattened to
1 tablespoon avocado oil
1-2 cloves garlic, FINELY minced
1/4 cup shredded white cheddar cheese
1/4 cup panko bread crumbs
2 tablespoons mayonnaise
2 tablespoons pickled red peppers
2 tablespoons mango chutney
FRESH ground sea salt and black pepper

  • Preheat oven to 450°.
  • Line baking sheet with aluminum foil and lightly spray with non-stick cooking spray.
  • In a large bowl combine garlic and oil, mashing into a paste.
  • Whisk in the mayonnaise and chutney.
  • Add shredded cheese, panko bread crumbs and pickled peppers, stirring to combine.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper on both sides.
  • Arrange chicken breasts on baking sheet.
  • Roast for 10 minutes.
  • Spread the mango mixture over the partially roasted chicken.
  • Return to the oven and roast 8-10 minutes or until chicken is cooked through.

MYSTERY INGREDIENT ~ BLACK BEAN BROWNIES

MYSTERY INGREDIENT ~ BLACK BEAN BROWNIES

3/4 cup canned plain unseasoned black beans, rinsed and drained
2/3 cup applesauce
3 ounces unsweetened chocolate, FINELY chopped
1/2 cup sugar
1/4 cup QUALITY cocoa powder
1 LARGE egg
2 teaspoon PURE vanilla
1/2 cup AP flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon FINE sea salt
Powdered sugar, garnish (optional)

  • Preheat oven to 350°.
  • Line an 8 inch baking dish with foil, leaving enough hanging over the edge to be used as handles.
  • Spray foil with non-stick cooking spray.
  • Combine beans, applesauce and chopped chocolate in food processor and process until smooth.
  • Add sugar, cocoa powder, egg and vanilla. Process again until well combined.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Add flour mixture to bean mixture processing JUST until combined.
  • Spread batter into prepared pan.
  • Bake 20 minutes or until center is firm and edges are puffy.
  • Cool completely in pan on a wire rack.
  • Lift by foil and cut into squares.
  • Garnish with powdered sugar.

PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS

PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS
CAKE BOTTOM 
1 Betty Crocker SuperMoist BUTTER PECAN cake mix
8 tablespoons unsalted butter, melted and cooled slightly
1 LARGE Egg

  • Preheat oven to 350°. 
  • Line the bottom of your 10 inch spring form pan with parchment paper. I cut a square sheet and close it into the seam of the bottom with the latch and then trim into a circle. Lightly spray the pan with non-stick cooking spray.  
  • In a large mixing bowl combine the cake mix, melted butter and egg until well blended.
  • Press batter into the bottom of your spring form pan.

FILLING 
8 ounces cream cheese, softened to room temperature
15 ounce can pumpkin puree
8 tablespoons UNSALTED butter, melted and cooled slightly
1 teaspoon PURE vanilla
1/2 teaspoon orange peel 
3 LARGE eggs
2 cups powdered sugar
2 teaspoons pumpkin pie spice
Caramel sauce (recipe below) 
Candied pecans (I used Fisher’s Cinnamon Pecans) 
Kraft Caramel Balls 
Smucker’s Pineapple Sauce, slightly warmed (optional)

  • In a large mixing bowl beat together the cream cheese and pumpkin until smooth.
  • Add melted butter, vanilla and eggs, beating until well combined.
  • Fold in powdered sugar, orange peel and pumpkin pie spice until just mixed. 
  • Pour batter over cake base and smooth even.
  • Bake 60-75 minutes until cake is set and top is only slightly wobbly (similar to a cheesecake consistency). 
  • COOL COMPLETELY on a wire rack BEFORE removing the pan.
  • Serve sliced with Caramel sauce, pineapple sauce, caramel balls and pecans. 

NOTE: You can use a 9×13 pan, but, YOU WILL NEED LESS BAKING TIME!

CARAMEL SAUCE 
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water
  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. 
  • Remove from the heat. 
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. 
  • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. 
  • Add in 1/4 cup sugar more and repeat until all the sugar is blended in. 
  • Continue cooking until amber color darkens stirring constantly. 
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling. 
  • Serve warm. 
  • Makes 1 1/2 cups. 

Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften refrigerated caramel before serving. 

TACO PIE

Who doesn’t love a bowl full of the ultimate comfort food? You guessed it, deep dish layered taco pie.
 Especially if you add some homemade salsa, some Mexican sour cream and maybe some cilantro…

TACO PIE
1 1/2 pounds ground beef (or a COMBO of ground pork and beef)
2 tablespoons KINDERS taco seasoning
1 can Rotel diced tomatoes & green chiles, drained well
1 cup shredded cheddar cheese
1/2 cup biscuit mix
1 cup WHOLE milk
3 LARGE eggs
Sour cream, for garnish
Chopped green onions, for garnish
Salsa, for garnish

  • Preheat the oven to 400º.
  • Spray a 9″ deep baking dish with non-stick cooking spray.
  • Heat a cast iron skillet over medium heat.
  • Add ground beef, browning until the beef is no longer pink and crumbled small.
  • Drain off any fat.
  • Add in the taco seasoning and Rotel, mixing well and heating through.
  • Spread the beef mixture in the bottom of the prepared baking dish.
  • Sprinkle the shredded cheese over the top.
  • In a small bowl, whisk together the biscuit mix, milk and eggs.
  • Pour evenly over the beef and cheese.
  • Bake for 25-30 minutes or until the middle of the pie is set and the top is golden brown.
  • Serve immediately garnishing as desired.


MEXICAN STREET CORN CHOWDER ala CROCK POT

Ever wondered what the difference is between a soup, a stew and a chowder?

A soup is usually made with stock or broth and can have vegetables, meat or fish as ingredients and is generally not very thick.

A chowder may have the same ingredients as a soup or even a stew, but is more chunky, creamy and thick. It is often prepared with milk or cream and thickened with broken crackers, biscuits, or a roux. A chowder is also usually made with fish and corn.

A stew is made by sweltering the ingredients in a covered pot.

You can do this the easy way or the easier way, both taste just as delicious.

MEXICAN STREET CHICKEN CORN CHOWDER serves 8-10
5-6 cups FRESH corn (about 10 ears)
6 slices thick bacon, diced
1 LARGE Vidalia onion, chopped
1 LARGE red pepper, seeded and chopped
1 can HOT diced green chiles or jalapenos
FRESH ground sea salt and black pepper, to taste
1 teaspoon red chile flakes
2 1/2 cups rotisseries chicken pieces
1-2 cups homemade chicken broth
Juice and zest of 1 LARGE lime
1 cup heavy whipping cream

GARNISHES
FRESH chopped cilantro
lime wedges
sliced jalapenos
chopped bell pepper

  • Cut corn from cobs, reserving corn juice as you go. You should have at least a cup of corn juice, preferably two. Add enough of the chicken broth to make it a total of 2 cups.
  • Add corn and juice to slow cooker.
  • In a large skillet, cook bacon pieces over medium heat until crisp. Remove with a slotted spoon to paper toweling to drain.
  • Reserve 2 tablespoons of bacon drippings and add onions and peppers, sauteing 3-4 minutes.
  • Add red pepper flakes, green chiles or jalapenos, FRESH ground sea salt and black pepper, stirring to blend.
  • Add to slow cooker, stirring into corn mixture.
  • Cook on low 3 1/2-4 hours until corn is tender and mixture has thickened slightly.
  • Stir in chicken pieces during the last half hour.
  • Stir in cream and lime juice.
  • Garnish with zest and desired toppings.

NOTE: If you are in a hurry this can all be done on the stove top, but I highly reccomend the slow cooker for a deeper flavor.

HAPPY HOMEMAKER MONDAY with MENUS AND RECIPE LINKS week 35 of 2022

Doing Happy Homemaker Monday so extensively helps keep me on track as it summarizes the past week and lays out a fairly concise plan for this week. Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Good morning! How are you? I’ve had a strange and busy week with all sorts of family things and certainly hope your week was better than mine! I’ll just leave it at that and jump into starting this week differently. 😀

We’ve been in the high 80’s for day times with low’s in the mid 50’s, but with low humidity and cool ocean breezes. So, I am NOT complaining. In the evening especially you can just feel fall coming our way! It has also been super sunny with virtually no clouds. I’m up and ready to go in comfy worn Levis and a favorite chambray blouse.

Obviously I am sooooooooo ready for fall. Just to keep you also in the loop as fall looms in front of us: My local grocery store is already stocking pumpkins.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I was able to get all the laundry done on Saturday including the bedding and towels 😀
  • GROCERIES & ERRANDS Hubby has a physical therapy appointment for his back today and I will pick up a couple things while we’re in town but, I will do the majority of the shopping when I’m in town Thursday for my pedicure.
  • PAPERWORK, PHONE CALLS & PROJECTS Same old same old B.S. dealing with the inept clerical staff of a couple places. :SIGH: and :SMH: continuously at the lack of logic reasoning of people. The best example I have is my primary doctor’s office who obviously made a clerical error on data input. They sent me a bill for $24. I paid them with a check for $24. They credited my account for $9. My bank cashed the check for $24. I printed them a copy of the check and took it to them on my last visit – you know the one for my “new patient” visit. They have called me and now want proof of who cashed the check. My logic says it was a key stroke error since they posted a payment to my account and that they need to look at their own data for that date to correct it. They want me to contact the bank for a paper copy of the check to prove they were the ones that cashed it. Like I said, WTH?
  • RECIPE RESEARCH & MENU PLANNING I’m working on some round up themes for the fall months like casseroles, soups, stews and chilis.

WHAT’S ON THE DVR/TV
  • NETFLIX – We’ve just finished NCIS season 6 and will probably start season 7 tonight. I’m almost done with season 4 of Virgin River and hope to finish season 2 of Locke & Key later this week.
  • AMAZON PRIME – Have been debating watching TOP GUN MAVERICK
  • CABLE – I’ve cleaned out the DVR and cleaned up all the “timers” for our regular shows. I did the research on the returning and new shows trying to pare down what will be taping this fall. I even eliminated a couple cooking shows.

If you’ve never read Heather Webber, I highly recommend her books. I just finished In the Middle of Hickory Lane and was sad it was over 🙁 It was that good.

I’ve finally started Where the Crawdads Sing by Delia Owens and am really loving it.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CHICKEN CORN CASSEROLE and make the CRACK CHICKEN for tomorrow’s casserole
CRACK CHICKEN CASSEROLE and FRESH SLICED TOMATOES
SPAGHETTI & MEATBALLS with SALAD
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
PICKLED BEET GOAT CHEESE SALAD
CHIP CRUSTED STUFFED CHICKEN with FRESH SLICED TOMATOES
CRANBERRY CHICKEN SALAD
DESSERT

COPY CAT MOZZARELLA HERB CHICKEN

COPY CAT MOZZARELLA HERB CHICKEN
2 large boneless, skinless chicken steaks
Juice and zest of 1 LARGE lemon
2 LARGE carrots, sliced diagonally
1 tablespoon avocado oil
2 tablespoons butter, 1 tablespoon melted
FRESH ground sea salt and black pepper, to taste
2 teaspoons Italian seasoning
1/2 teaspoon + 1 pinch red pepper flakes
1/4 cup panko bread crumbs
1/2 cup Mozzarella cheese
2 tablespoons sour cream
1/2 cup homemade chicken stock
1 teaspoon Better than Bouillon chicken base

  • Preheat oven to 425°.
  • Line a baking sheet with foil and lightly spray with non-stick cooking spray.
  • Stir together the panko crumbs, mozzarella cheese, Italian seasoning, 1 tablespoon melted butter, FRESH ground sea salt and black pepper.
  • Toss carrots with the avocado oil, FRESH ground salt and black pepper and the pinch of red pepper flakes.
  • Arrange carrots on one side of baking sheet in single layer.
  • Roast carrots for 5 minutes.
  • Pat chicken dry and generously season with FRESH ground sea salt and black pepper.
  • Spread sour cream on each chicken steak.
  • Mound panko mixture on top of each breast, pressing firmly so that it adheres.
  • Remove baking sheet from oven and carefully arrange chicken steaks on the other side.
  • Return baking sheet to pan and roast 15-20 minutes until chicken is cooked through and the carrots are tender.
  • Whisk together melted butter and lemon juice.
  • Plate chicken and carrots.
  • Drizzle with lemon juice mixture and sprinkle with lemon zest.
  • Serve with pasta or rice pilaf.