Grandma Peterson Apple Pie #2

Crust

2 1/2 cups flour

1 Cup shortening

1 teaspoon salt

Mix together then add:

6 Tablespoons water

Apple pie filling

One quart thinly sliced bottle apples

2 1/2 Tablespoons brown sugar

1/2 cup white sugar

2 Tablespoons Tapioca

1 teaspoon vanilla

1/2 teaspoon cinnamon

pinch of salt

2 Tablespoons melted butter

Divide crust into 2 balls.  Roll out one half and put into pie dish.  Add the pie filling. Add the other crust on top and seal on the edges with water.  Lightly whisk one egg white and brush on top of the crust.  Bake on the bottom level at 400 for 20 minutes.  Lower the heat to 375 and bake for 1 hour.  When you take it out sprinkle a little bit of sugar on top.

**Grandma canned her apples with just water and sugar.

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tablespoon lemon juice
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg

Beat eggs for 5 mins. Add sugar, pumpkin, and lemon juice. Mix well. Add remaining ingredients and mix until well blended. Spread in greased, waxed paper lined 11 x 17 baking pan. Bake 375 degrees for 15 mins. remove from oven. Turn out on damp dishtowel. Start from long edge, roll up. When cool, unroll and spread with filling.

Filling:

8 oz. cream cheese
1 cup powdered sugar
1/4 cup butter
1/2 teaspoon vanilla

Beat together and spread on cake roll. Roll up and wrap in foil. Refrigerate.

Erin's Lasagna

1 package lasagna noodles, cooked and drained (you will need about 9 noodles for a 9X13 pan)
1 1/2 jars Prego spaghetti sauce
1 small can olives, sliced
4 ounces salami, diced
3/4 cup browned hamburger
3/4 cup browned sausage
1/2 pound mozzarella cheese, grated
1/2 pound cheddar cheese, grated
3/4 cup freshly grated Parmesan cheese

In a large bowl, mix together the spaghetti sauce, olives, salami, hamburger and sausage. Line the bottom of a 9X13 pan with lasagna noodles (3 noodles), top with sauce and then mozarella and cheddar cheese. Continue with two more layers. After topping with the mozzarella and cheddar cheese, sprinkle grated Parmesan cheese on top. Bake at 350 degrees of about 30 minutes. (This recipe freezes well. Place lasagna in freezer after compiling. Thaw in fridge before cooking.)
-Erin Ropelato

Orange-Cream Fruit Salad

1 (20 ounce) can pineapple chunks, drained

1 (16 ounce) can peach slices, drained

1 (11 ounce) mandarin orange sections, drained

3 (medium) bananas

2 (medium) apples cored, and chopped

1 (3.5 or 3.75 ounce) package instant vanilla pudding

1 ½ cups milk

3 ounces (1/3) cup frozen orange juice concentrate

¾ cup sour cream

Lettuce cups

Serves 10

In large bowl, combine pineapple chunks, peaches, orange sections, bananas, and apples; set aside. In a small bowl combine dry pudding mix, milk and orange juice concentrate. Beat 1 to 2 minutes or until well blended. Beat in sour cream. Fold into the fruit mixture. Cover and refrigerate several hours. Serve the salad in lettuce cups on individual serving plates. Note: If you want to make this up a day in advance, add bananas just before serving. You can also serve it without the lettuce cups too.

Bennihana Fried Rice

6 ounces cooked chicken
24 ounces steamed rice
6 eggs
3 teaspoons onion, chopped
2 teaspoons carrot, chopped
2 teaspoons green onion, chopped
1 1/2 teaspoons sesame seed
12 tablespoons butter
3 teaspoons oil
6 teaspoons soy sauce
18 pinches pepper
18 pinches salt (optional)

Directions:

Prep Time: 10 mins

Total Time: 20 mins

1. Scramble eggs and chop after cooking.
2. Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
3. Break off chunks of steamed rice and mix with vegetable, egg and chicken.
4. Add sesame seed and salt and pepper, stirring well.
5. Add butter and soy sauce into the mixture, stirring well until done.

Nordstrom's Kalamata Aioli with Herb Fries

Kalamata Aioli
1 clove garlic

½ cup Kalamata olives, pitted
(Preheat oven to 350°F. Cut the top off of a whole head of garlic; drizzle with olive oil and wrap in foil. Roast for an hour. May be done ahead of time.)

2 tablespoons roasted garlic

2 cups mayonnaise

2 tablespoons fresh lemon juice

Directions

1. To make the dip, in a food processor fitted with the metal blade, process the garlic, olives and roasted garlic and pulse until finely chopped.

2. Add the mayonnaise and lemon juice and process until the mixture is well blended and light purple. Transfer to a serving dish, cover and refrigerate.

Herb Fries

6 cups canola oil for deep frying

Ice water

4 to 6 large Idaho potatoes, unpeeled and well scrubbed

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

1 tsp chopped fresh flat-leave parsley

1 tsp chopped fresh chives

Directions

1. To make the fries, pour the oil to a depth of at least 3 inches in a large, deep saucepan. Heat the oil to 300. Have ready a rimmed baking sheet covered with a double thickness of paper towels.

2. While the oil is heating, fill a large bowl with ice water. Cut potatoes lengthwise into strips about ⅜ inches and place them into the ice water to prevent discoloring. When the oil is hot, drain the potatoes and dry them well. Add the potatoes to the hot oil in small batches, and fry until they float and begin to turn a pale gold, 10 to 12 minutes per batch. Using a slotted utensil, transfer the potatoes to the prepared baking sheet to drain. Skim the oil, removing small particles of potato, and set aside until ready to reheat.

3. Prepare the herbs. In a small bowl, stir together the rosemary, thyme, parsley, and chives.

4. About 15 minutes before serving, reheat the oil to 375. In small batches, fry the potatoes until they are light brown and crisp, 4 to 5 minutes per batch. Remove from the oil, drain on paper towels, and place in a bowl. Toss with the herb mixture. Season with salt and pepper.

Mini Ice Cream Sandwich

Scrape out the white inside filling from Oreo type cookies. You can discard the filling or give it to the kids or eat it yourself. Carefully spoon slightly softened ice cream onto the bottom cookie and gently press the other cookie on top. With a clean finger or a spoon, smooth the sides as needed. Wrap each cookie individually in a piece of plastic wrap. For a softer cookie, leave in the freezer for a few days.

One Charming Party

Fresh Squeezed Lemonade

2 cups sugar

1 cup hot water

2 cups fresh lemon juice

1 gallon cold water

1 lemon, sliced

Mint sprigs, for garnish

Directions

In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.

Paula Deen - Food Network

Hot Pink Breakfast Smoothie

1 baby thai coconut juice (mineral rich)

1 giant carrot

1/2 raw beet

vanilla

chopped dates and cashews (optional)

handful of strawberries


Get juice out of coconut and add carrot, beet, vanilla, dates and cashews and blend. Then add the strawberries.

Green Smoothie Girl

Basic Sweet Dough Rolls by KitchenAid

3/4 cup milk

1/2 cup sugar

1 1/4 tsp salt

1/2 cup butter

2 packages of active dry yeast

1/3 cup warm water

3 eggs room temperature

5 1/2 - 6 1/2 cups all purpose flour

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, eggs and 5 cups flour. Attach bowl and power knead spiral dough hook to mixer. Turn speed to 2 and mix for about 2 minutes.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes or until dough starts to clean sides of bowl. Knead on speed 2 for 2 more minutes.

Place dough in greased bowl, turning to grease top. Cover and let rise in warm place, free from draft about 1 hour or until doubled in bulk.

Punch dough down and shape as desired for rolls.

KitchenAid but made by Kelly Chapman

Maple Spiced Butter

8 Tbsp butter

2 Tbsp maple syrup

1 tsp pumpkin spice

Mix all together until creamy.

I had this butter at a restaurant and asked the waiter what was used and he said Maple Spice. So here is what I found.

Crock Pot Oatmeal

1 Cup Steel Cut Oats

2 Cups Water

2 1/2 Cups Milk

1 Tsp Cinnamon

Desired accompaniments: honey, maple syrup, walnuts and or raisins

1. Place the first 4 ingredients in a crock pot and stir to combine.

2. Cook the oatmeal on low heat for 6-9 hours (the amount of time can vary depending
on your crock pot. Some crock pots that don’t have non stick surfaces can get hotter then others).

3. Stir in desired accompaniments and serve.

* I like to let the kids squeeze in their own honey to get them involved and swirl in a bit of extra milk to cool it down for them.

Weelicious

Rasberr-Wee Sauce

1 Bag Frozen Raspberries (about 12 oz)

1/4 Cup Water

1 Tbsp Cornstarch

2 Tbsp Honey or Agave Nectar

1. Add one bag of raspberries and 2 tbsp of honey (or agave) to a pot, stirring to combine and smashing raspberries with the back of a spoon.

2. Bring the mixture to a boil and then reduce to a simmer.

3. Whisk 1 tbsp of cornstarch and 1/4 cup of water in a separate bowl.

4. Add the cornstarch mixture to the raspberries and stir until the sauce thickens (about 2 minutes).

5. Cool and serve over yogurt, ice cream, pancakes and more!

** Sauce can be refrigerated for up to 2 weeks.

Weelicious

Cottage Cheese Pancakes

3 Eggs

1 Cup Cottage Cheese

1 Tsp Vanilla Extract

2 Tbsp Honey or Agave

1/2 Cup Flour

1 Tsp Baking Powder

1/4 Tsp Salt

Butter, Oil or Oil Spray

Accompaniments: Maple Syrup or honey

1. Place the first 4 ingredients in a bowl and whisk.

2. In a separate bowl whisk the dry ingredients.

3. Pour the dry mixture into the wet mixture and stir until just combined.

4. Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tbsp of the mixture onto the griddle for each pancake.

5. Cook for 2 minutes on each side or until pancakes are set and golden.

6. Serve.

*To Freeze: Let pancakes come to room temperature, place in a ziploc bag, label and freeze up to 3 months.

Weelicious.com

WAFFLES

2 cups Bisquick mix
1 1/3 cups milk
2 tablespoons vegetable oil
1 egg

Stir in ingredients until blended. Pour onto center of hot greased waffle maker; close lid. Bake about 5 minutes or until steaming stops. Carefully remove waffles.

Makes about 12 (4-inch) waffles.

**Note from Erin: Make your own Bisquick mix--they taste so much better!!!

Bisquick Box

Pancakes

2 cups Bisquick mix
1 cup milk
3 eggs

Stir ingredients until blended. Pour slightly less than 1/4 cupfuls onto hot greased griddle. Cook until edges are dry. Turn; cook until golden.

Makes 14 pancakes

VARIATIONS:
Blueberry Pancakes: Stir in 1 cup blueberries.
Chocolate Chip Pancakes: Stir in 1/2 cup chocolate chips.

Bisquick Box

Bisquick

8 cups flour
1 1/4 cup nonfat dry milk powder
1/4 cup baking powder
1 tablespoon salt
2 cups shortening

Combine flour, milk, baking powder and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place.

Makes about 10 cups.

Whole Food Granola

Roaster pan
8 cups Rolled oats not instant
1/2 cup snflower seeds
1/2 cup raw wheat germ
1 cup shredded cocunut
1 cup of each pumpkin seeds or cashews
cinnamon for flavor

blend golden flax seeds 1/2 cup

stir in roaster pan

put Water in saucepan put 1 cup honey and 1 cup molasses and 1/2 cup coconut oil. Heat until melted. Add vanilla and stir into granola mixture.

Oven at 250 for 20-25 minutes and stir and then another 20-25 minutes.

GreenSmoothieGirl.com

Pumpkin Suprise

1 box yellow cake mix

1 29 oz can of pumpkin

4 eggs beaten

1 can of evaporated milk

1 1/2 cup sugar

1 tsp salt

1 1/3 tsp of pumpkin spice

1 tsp cinnamon

1 cup melted butter

1 cup of chopped nuts (optional)

Mix together pumpkin, eggs, milk, sugar, and spices in a bowl.

Pour into an ungreased 9x13 pan and sprinkle on pkg of yellow cake mix and then the nuts over the top. Pour butter over all.

Bake at 375 for 1 hour and 15 minutes or until knife comes out clean.

Serve warm or cold with either ice cream or whip cream.

Chris Stokes

Strawberry-Mango Trifle

3 cups angel food cake (1 inch cubes)

1 1/2 cups raspberries

3 cups prepared fat free vanilla pudding

1 ripe mango, pared, pitted and cubed

In a clear glass bowl arrange half of the cake cubes. Top with half of the raspberries, pudding and mango.

Repeat layers.

Weight Watchers