Warm Apple Crisp

Of all the recipes that I love to make, this is my absolute favorite one to make and then eat right out of the oven. Over the years I have perfected it to the point that I don't really use a recipe anymore...which can be tricky when trying to share how to make it with other people. It's pretty much just some of this and a little of that, with a sprinkle and a dash of those...but I'll try to list some kind of recognizable measurements for you guys. Just remember that you can make it to fit how you like it.

Makes: one 9x13 crisp

Filling:
about 8 medium sized apples
1/2 to 1 cup sugar
cinnamon
nutmeg
lemon juice

Crisp:
3ish cups of oatmeal
1/2 to 1 cup flour
1/2 to 1 cup brown sugar
1 1/2 to 2 sticks of butter
cinnamon
nutmeg

Prep Notes:
Like I said above...these measurements are just approximates...feel free to add or take out some of it to make it just how you like it.

Peel and slice the apples into a 9x13 baking dish until about 3/4ish full. Sprinkle with sugar, cinnamon, and nutmeg. Add just a splash of lemon juice and then stir until apples are well coated with sugar mixture.

In a medium sized bowl mix all of the crisp ingredients besides butter. Melt the butter in a smaller bowl, then pour over dry crisp ingredients. Mix all together with a fork until everything is well moistened.

Pour crisp over sugared apples. Bake at 350 for about 25 minutes or until the crisp is a nice golden brown.

You can serve it hot right out of the oven with vanilla ice cream or let it cool for about an hour before serving. Enjoy!!!

Apple Pie

Usually I don't make pies all that often around my kitchen because making pie crust intimidates me. But I went for it the other day and made homemade pie crust and a yummy apple filling. I decided to do a lattice top...honestly just to say that I had done it, and it turned out pretty great. Joseph liked the pie so much that he ate about half of it in one sitting!!!! Hope you enjoy!!

Makes: one 9in pie

Pie Crust:
2 cups flour
1 tsp. salt
2/3 cup plus 2 Tbsp. shortening
4 to 6 Tbsp. water

Pie Filling:
3/4 cup sugar
1/4 cup flour
2 tsp. cinnamon
1 tsp. nutmeg
splash of lemon juice
7 cups sliced apples (peeled)

Prep notes: The amount of ingredients for the pie crust make 2 pie crusts...so if you only want one then just half it. Also, don't get discouraged if the pie crust tears...it happened to me sooo many times...just keep trying!!!! I honestly don't know how much lemon juice I use in my pie making...that's why I said a splash. To be honest, it's just enough to moisten the apples so the flour and sugar stick, plus it gives the pie a little kick to it...in a good way.

In a medium bowl mix the flour and salt to make the crust. Cut in shortening (I use a fork) until mixed with flour to make particles about the size of peas. Add water a Tbsp. at a time until flour mixture is moistened and leaves the sides of the bowl. Divide dough into two equal parts. On a floured surface, flatten two parts into rounds (do not roll into balls - this makes the dough crack when rolling it out). Wrap in plastic wrap and refrigerate for about 45 minutes. Cooling in the fridge helps set the shortening making it slightly firm and less likely to tear, and flaky when baked.

While dough is chilling, mix up the pie filling. Peel, core, and slice apples into a large bowl. Add all other ingredients and stir until apples are well coated with the flour/sugar mixture.

Pull pie dough out of the fridge. Roll out on a floured surface to the proper size for your pie pan. Make sure when you are rolling that you roll from the center out toward the edges. Carefully remove from rolling surface and place the first round into the bottom of the pie pan, pressing it firmly on the bottom and sides of the pan.

With the second crust you can do two things: leave it whole or make a lattice top. If leaving it whole, just spoon apple mixture into the pie pan. Place the second crust on top, make at least four slits in the top of the crust to left the warm air out...this will also prevent the crust from inflating and bubbling in spots. Trim off any excess crust using a butter knife...just trim it up to the edge of the pie pan. Using warm water, wet the rim of the first crust and then gently pat the second crust down so they stick. You will then want to "flute" the edge...I do this by using my thumb and forefinger, and slowly and gently pressing the edge of the crust between them as I slowly twist my wrist. Sorry if that doesn't make sense...it's something that took me a while to learn.

If wanting to do a lattice top, then cut rolled out crust into about 10 to 14 strips. Place half of those strips across the pie top (after filling with the apple mixture of course). You will then want to gently fold back the alternating strips and add the other half of the strips going the other direction...one at a time. It takes time and can be tricky your first time, but it looks pretty awesome when you get it done. Gently press the edges of the strips to the bottom crust, and then if there is extra bottom crust hanging over the edge fold if up and over the strip edges to create a complete rim. It's ok if this rim is a little high...it will prevent the pie filling from bubbling out of the open spots in the top. "Flute" this top just like explained in the above paragraph.

Sprinkle top of pie with sugar or a mixture of cinnamon and sugar (doesn't matter which one...do it with either). Bake at 425 for 30 to 45 minutes or until the top crust is a pretty golden brown and the filling is starting to bubble and juice. Remove and let cool for at least an hour...and uncooled pie is difficult to cut without breaking the crust tops. 

I top my pie with vanilla ice cream, but whipped cream topping is tasty too. Enjoy!!!!!!

Girls' Night Pizza

I call this Girl's Night Pizza because I perfected the topping and all that with my bestie, Becky Loew, over the many nights her mom would leave us alone in the house with pizza fix-in's. So...this recipe is dedicated to her!!!!

Makes: 1 rectangle cookie sheet pizza

Pizza Crust:
2 1/2 to 3 cups flour
1 Tbsp. sugar
1 tsp. salt
2 Tbsp. yeast
3 Tbsp. oil
1 cup warm water

Pizza Toppings:
1 tiny can of tomato paste - water down to desired thickness of sauce
Pepperoni
Black Olives
Mozzarella Cheese - shredded
Pineapple
Mushrooms
Italian Sausage
Onions
Bell Pepper

Prep notes: To be completely honest, I don't use all of the toppings that I listed, they are just some of the most used pizza toppings that I know of. Feel free to use what ever you really want on the pizza...after all, you are the one that will be eating it. Also, when getting the warm water, make sure that it is warm...too hot or too cold will cause the yeast not to activate.

In medium bowl, mix yeast, salt, and sugar. Add warm water and oil. Let sit for a while so the yeast can activate and start to grow. Add flour by the 1/2 cup until the dough is no longer sticky to touch. Knead until springy and smooth. Cover with plastic and let raise until about double it's size.

Oil a rectangular cookie sheet and then spread the pizza dough into the pan. Spread desired amount of sauce onto crust...I don't like a ton of sauce, so the one can lasts me through two pizzas, but hey...others' may like more sauce. Sprinkle a thin layer of cheese over sauce. Add any desired toppings. Cover completely with cheese...I put on enough that you can't see the toppings underneath.

Bake at 375 for about 20 minutes or until the cheese on top is a nice brown and the crust is browned as well. Remove from over and cut into desired size pieces. Enjoy!!!

Shepard's Pie

I needed another ground beef recipe and something to do with leftover mashed potatoes. I came up with this age old classic. It's hearty and taste great on a chilly day with homemade bread.

Makes: 1 square baking dish

1 lb ground beef
1 can of mixed vegetables
1 packet of brown gravy mix
3-5 medium potatoes (depends on how much you want)
sliced cheese ( I prefer cheddar)

Prep notes: You can use leftover mashed potatoes from a different meal or just make them fresh for this...either way works great.

Peel and cube potatoes. Cover with water and boil until soft. Drain and mash. I mix a little of butter and milk into my potatoes to make them creamy.

Fry hamburger in pan until browned. Drain grease from the meat and then add the mixed vegetables. Mix the gravy packet as instructed on packet and then add to pan with meat and vegetables. Stir often until heated.


Pour pan mixture into a square baking dish. Spread potatoes evenly over the meat mixture. Add cheese slices over the potatoes. Bake at 350 for about 10 minutes or until cheese is melted. I then like to turn the oven to broil and let it brown the cheese on top...about 5ish minutes.

Fresh Bread

I loved coming home from school as a kid, and walking in the front door and being able to smell fresh bread baking....it was one of the best smells in the world. This is actually my mom's recipe that has been passed down to me. Got to love me some fresh bread!!!!!!

Makes: 2 loaves

6 cups flour
3 Tbsp. sugar
1 tsp. salt
2 Tbsp. oil
2 Tbsp. yeast
2 1/4 cup warm water

Prep Notes: Make sure that when you are getting the warm water that is is warm...not hot...and not cold...either one of these can cause the yeast to not activate and grow and that would lead to flat bread.

Add warm water and oil to yeast, sugar, and salt in a medium bowl. Let sit for a couple minutes to let the yeast activate. Add flour by the cup full and mix until the dough is no longer sticky. Knead several times. Grease another bowl and place dough in the bowl. Cover tightly with plastic wrap and let sit until it has doubled in size.

Punch dough down and knead a couple times. Separate dough into two parts. Place dough in a oiled loaf pan and spread to fill the whole pan. Let rise again until the dough had risen above the top of the pan.

Bake at 425 for 15 to 20 minutes, or until the tops of the loaves are a golden brown and sound hollow when tapped. Remove from oven and pans onto a towel. Butter the tops and let cool.

Enjoy each slice with butter or jam...also goes great with stews and soups!!!!

Banana Bread Muffins

I had some bananas that were starting to get kinda spotty, so I decided to make some yummy banana bread. Growing up, I would make banana bread, but the middles of my loaves never seemed to cook all the way through unless I burned the outside crust. Since those younger years I have learned how to make the most amazing banana bread...by turning them into muffins!!! They cook evenly and are just the perfect size to grab and run...no crumbs from having to slice the bread. I tell ya...amazing!!!!!

Makes either: 24 muffins - two 8in loaves - one 9in loaf

1 cup sugar
1/3 cup butter or margarine - softened or melted (either one works for me)
2 eggs
2 cups mashed ripe bananas
1/3 cup water
1 tsp vanilla
1 2/3 cup flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 cup chopped nuts (optional)
1 cup chocolate chips (optional)

Prep notes: You will want to make sure the racks in your oven are low enough that the tops of the muffins will be in the center of the oven...this helps with the even cooking. Also you will want to mash the bananas and chop the nuts before you start mixing...otherwise, if you do it after you have started mixing, your batter may get stiff.

In large bowl, mix the sugar, butter, and eggs until smooth. Add the bananas, water, and vanilla...mix well. Stir in all the dry ingredients except the nuts and chocolate chips. You just want to mix it until all the flour is mixed in...do not over mix!!! Fold in nuts nuts and chocolate chips until evenly distributed.

If making muffins, grease the bottoms and sides of muffin tins...or you can use muffin liners. Fill with 1/4 cup of batter for each muffin. Bake at 350 for 15 minutes or until toothpick inserted in middle of muffin comes out clean. Remove from oven and let cool in tins for about 5ish minutes...then using a knife, slowly loosen sides from tins...tip the pan upside down to remove muffins. Let them finish cooling on a wire rack.

If you are wanting to make the traditional loaf banana bread, then grease the bottoms only of either two 8in loaf pans or one 9in loaf pan. Bake at 350, 1 hour for 8in pans, and 1 hour 20 minutes for the 9in pan, or until knife inserted in middle of loaf comes out clean. Remove from oven and let cool in pan for about 15 minutes. Loosen sides from pan using a knife and then let cool several hours on wire rack before slicing.

Brand New Blog

Hey ya'll!!!
I have decided to start another blog...but this one is going to be awesome!!! I am planning on putting up some of more favorite recipes  along with pictures. I have a bunch of people that are always asking me for recipes and all that, so I thought I would share them with all of you!!!
If any of you have suggestions of either some of my tasty treats, or some of your personal favorites that I should try and then blog about...please, please, let me know by commenting!!
Hope you can enjoy this as much as I plan to do!!!