Cast Iron Skillet Apple Pie

I made this for dessert last night! SO yummy! Great way of using the apples we picked from Hannah's field trip. Super easy to make and it makes your house smell good! I wish I could take credit for the recipe, but I found it on Pinterest.

All plated and ready to eat....might not be the best presentation, but the taste made up for that! We had it with Caramel Praline ice cream!

Here is the link for the recipe or check it out below: Cast Iron Skillet Apple Pie 

Ingredients

• 2 pounds Granny Smith apples
• 2 pounds Braeburn apples
• 1 teaspoon ground cinnamon
• 3/4 cup granulated sugar $
• 1/2 cup butter $
• 1 cup firmly packed light brown sugar
• 1 (14.1-oz.) package refrigerated piecrusts
• 1 egg white $
• 2 tablespoons granulated sugar $
• Butter-pecan ice cream

Preparation

1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
3. Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.

Jalapeno Popper Pizzas

This has always been a favorite appetizer when I have made them. I sold pampered chef a few years back and got some really delicious recipes! This is one of them! 


Ingredients:

· 1 pkg. (11 oz.) refrigerated thin crust pizza dough
· 4 slices of bacon (chopped)
· 1 small red bell pepper (1/2 cup finely diced)
· 2 jalapeno peppers (or one for a milder version)
· 4 oz. cream cheese, softened
· 1 cup shredded cheddar cheese, divided
· 1 cup corn chips, crushed (about ½ cup crushed chips)


Directions:

· Preheat oven to 425 degrees
· Cut pizza dough (without unrolling) into 24 round disks
· Place disks on large stone pan and press to flatten and seal the seams
· Bake 11-13 minutes or until golden brown
· Meanwhile, slice bacon and cook in sauté pan over medium high heat until crisp. Remove and drain on paper towel.
· In the bacon drippings cook bell pepper and jalapenos until tender (2-3 minutes)
· Combine cream cheese, ½ cup of cheddar cheese, peppers, and bacon in mixing bowl.
· Spoon and divide cream cheese mixture over the cooked pizza disks
· Sprinkle with remaining cheese and corn chips
· Bake 4-6 minutes or until cheese is melted and crusts are golden brown
· Remove from pan and serve

Chicken Enchilada Soup

Chicken Enchilada Soup

Ingredients:

-          1 Medium Onion, chopped

-          1 Tbsp. Canola Oil

-          1 Tbsp. Minced Garlic

-          5 Cups Water, Divided

-          4 tsp. chicken base (or 4 cubes)

-          1 tsp. chili powder

-          ½ tsp. cumin

-          ¼ tsp. ground coriander

-          Dash of cayenne pepper

-          1/3 cup masa harina (I used flour)

-          8 oz. reduced fat process cheese (Velveeta), cubed

-          2 cups cubed cooked chicken breast

-          ¾ cup pico de gallo (or your favorite salsa)

-          Colby-Monterey Jack Cheese

-          Tortilla Chips

Directions:

1.       In a stock pot, sauté onion in oil until tender. Add Garlic. Cook Chicken with onion and garlic.

2.       Remove Chicken and Onion Mixture and Set aside.

3.       Bring  4 cups of water to a boil and add chicken base, chili powder, cumin, coriander, and cayenne.

4.       Whisk masa harina (or flour) and remaining water until smooth, stir into pot.

5.       Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

6.       Reduce heat. Stir in processed cheese until melted. Add chicken; heat through.

7.       Garnish with pico de gallo, cheese, and tortilla chips.

8.       ENJOY J

Spinach and Artichoke Dip

Spinach and Artichoke Dip 

Ingredients:

-          1 package of frozen spinach

-          ½ can of artichoke hearts (chopped)

-          Minced Garlic

-          2 Tbsp. Butter (to cook the spinach and artichokes)

-          Salt

-          Pepper

-          Onion Powder

-          A little red pepper to spice it up 

-          1 16 oz. container of Sour Cream

-          1 8 oz. package of Cream Cheese

-          Parmesan Cheese

Directions:

1) Thaw spinach and chop up artichokes

2) Over medium-high heat cook spinach and artichokes in butter

3) Mix in a spoon full of garlic

4) Add Seasonings to taste (salt, pepper, red pepper, and onion powder)

5) Once cooked Turn heat to Medium and add sour cream and Cream Cheese

6) Stir until melted

7) Add Parmesan Cheese to taste (a good ½ cup or so)  

8) Serve warm with crackers, bread, or veggies

Apraxia Walk 2014

Walk for Children's Apraxia of Speech

Just this year, Brooklyn was diagnosed with Verbal Apraxia of Speech. It has been a slow road as we have listened to Brooklyn learn how to talk. She can say much more now with the help of her speech therapy and classes at the MISD (Macomb Intermediate School District). At the age of 2 1/2 she is still learning how to talk but has to work extra hard at producing sounds to create words. She is such a great little learner and works so hard to communicate with us. We were able to a walk to raise awareness of this speech disorder that people may not be aware of. Below are a few links if you would like to learn more about it. Here are some fun pictures from the day of the walk. We were so grateful to the family and friends who supported us on that day and continue to support us!

America Speech and Language Association 

Walk for Apraxia

Apraxia Kids.org

 All of us ready to Walk! 

 Brooklyn got a medal before the walk started! :)

Sausage and Kale Lentil Stew

Sausage and Kale Lentil Stew

Kale is an yummy new ingredient I have just recently started to use. It is great in soups, stews, and smoothies! It is good for lowering your cholesterol too! Combined with the sausage in this stew it made an excellent dinner for a cool fall night. Again a recipe from Taste of Home. I love trying out new recipes!

CLICK HERE to go the Recipe

 

Creamy Buffalo Enchiladas

I have made these twice now...they are so delicious! If you are looking to have authentic tasting Mexican food and Buffalo Wings, this is your dish to try! SO YUMMY! And super fast to make :)

Enjoy!

CLICK HERE to go to the Recipe from Taste of Home or check it out below!

Ingredients

• 3 cups shredded rotisserie chicken
• 1 can (10 ounces) enchilada sauce
• 1/4 cup Buffalo wing sauce
• 1-1/4 cups (5 ounces) shredded Monterey Jack or cheddar cheese, divided
• 12 corn tortillas (6 inches), warmed
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1/2 cup blue cheese salad dressing
• 1/4 cup 2% milk
• 1/4 teaspoon chili powder
• Optional toppings: sour cream, thinly sliced green onions and additional Buffalo wing sauce 

Directions

1. Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese.
2. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.
3. In a small bowl, mix soup, salad dressing and milk; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder.
4. Bake, uncovered, 25-30 minutes or until heated through and cheese is melted. Add toppings as desired. Yield: 6 servings.