Apple Crisp

Apple Crisp  One night when I was up late, watching t.v., I caught an episode of "the best thing I ever ate…" on Food Network (my favorite channel!). One of the chefs was going on and on about this apple crisp she had at a restaurant and the thing looked AMAZING!! They don't give out the recipe, but they do tell what they add and the process in which they do it in, yay! SO, I created it. And, in my opinion, it's more of an apple pie than a crisp…but whatever! It's delish!!     

Phyllo dough 8 sheets
4T butter, melted 
4-6 granny smith apples peeled, cored 
1 ½ C. Cinnamon sugar 
2 ½ C golden raisins soaked in spiced rum (optional) 
2 C. sour cream 
½ C. Rose water (regular water is o.k. too!) 
Whip cream    

*Defrost phyllo dough according to package directions. Butter the bottom and sides of a 9x13 baking dish. Butter both sides of phyllo dough with melted butter and lay down one by one in baking dish, repeat this four times. Peel, core and thinly slice apples then toss them with the cinnamon sugar so it is evenly coated. Place apples on top of phyllo dough, sprinkle raisins over apples. Combine sour cream and rose water and spread on top of apples. Bake @350* until bubbly. When apple mixture is hot and bubbly remove from the oven and layer phyllo dough with melted butter on both sides again times 4. Bake until golden brown. Serve with fresh whip cream or a side of vanilla ice cream. Just in time for fall weather, make this soon!!  Enjoy!!

Tomato Frito Salad

This is our family favorite
Tecia Brinkerhoff

5-7 Homegrown fresh tomatoes
1 Green bell pepper
1-2 Green onions
1 Sweet Honey Catalina dressing
1 Bag of Frito's

You need to dice up the tomatoes, green pepper, and green onions. This salad is all about taste so really add peppers and onions to taste and the sweet honey Catalina dressing.
Store in fridge and add Frito's as you serve.
This is a very refreshing and perfect summer salad that you will love and make over and over.

Fast, yummy skillet herb bread

Stephanie Reece

1 tube refrigerated biscuit dough
1-2 T herbs such as rosemary, sage, etc.
Kosher salt
1-2 T butter

* cut each biscuit into 4 pieces. In a small 8in skillet melt butter and add the herbs.  Remove from heat and place the biscuit pieces over the butter and herbs.  Bake at temp on package (usually 350*-375*) for 10-13 min or until golden brown on top.  Remove from oven and invert onto a serving plate, and immediately sprinkle with kosher salt.

Po' Boy Sandwiches

Stephanie Reece

My Dad makes these awesome ground beef sandwiches.  They are simple and delicious and cheap!  I dont make them very often, but when I do, they are always a crowd pleaser!

Ingreadients

1-2 lbs ground beef
2-4 hard sandwich rolls
onion
green pepper
mozzarella cheese
salt/pepper
garlic salt

**Dice onions and pepper and add to ground beef.  Add salt, pepper and garlic salt.  Cook until beef is done and vegetables are tender.  Drain fat; set aside.  Cut rolls in half and toast under broiler.  Add meat to rolls, top with shredded cheese and place under broiler again to melt cheese.  Take out when melted and enjoy!  YUM! 

Talia's Hot Tamale popcorn

Talia loves popcorn and she loves Hot Tamales...so here is her recipe combining the two!

8C. popped corn
1C corn syrup
1 stick of butter
1 box hot tamales

*Put butter and corn syrup in pot and melt.  Add the candy and stir until most are melted and you have a nice red color. Bring to a boil and boil for 2-3 min.  Add to popcorn, stir, enjoy!

Aunt Judy's Peanut Butter Bars #2

 Judy has a couple of really yummy PB bar recipes.  This is one of them!

Cookie:
3/4 C butter
1 C Sugar
1 C Brown Sugar
2 Eggs
1 T Vanilla 3/4 Peanut Butter
3/4 t baking soda

1/8 salt
1 1/2 C flour
1 1/2 C quick cooking oats

 Frosting:
1 C powdered sugar
2-3 T milk
1 t vanilla
1/2 cube butter
2-3 T cocoa powder
**Add more milk and/or cocoa powder to taste and consistency of your liking

Directions:
Beat butter and sugars together until fluffy. Add eggs and vanilla and peanut butter; beat well.  Mix dry ingredients together and add to butter mixture.  Spread evenly in sheet pan and bake at 325* for 10 min. While cookie is cooking, make frosting. Let cool, then frost.

Mushroom Soup

• 3 Tablespoons Olive Oil
• 1 whole Small Carrrot, Finely Minced
• 1 whole Celery Stalk, Finely Minced
• 1 Tablespoon Garlic, Crushed And Minced
• 1 pound White Mushrooms, Sliced Thin
• 4 ounces, fluid Chablis White Wine (optional)
• 4 ounces, fluid Tomato Juice
• 4 ounces, fluid Chicken Broth
• 1 pint Heavy Whipping Cream
• 1 cup Parmesan Cheese, Freshly Grated
• 1 teaspoon Cornstarch
• ¼ cups Water
• 1 pinch Salt And Pepper, to taste

Preparation Instructions

Heat oil, over medium heat, in a large deep pot.
Mince the carrot and celery nice and fine. Too big and the soup will end up chunky. Toss into the pot and allow them to soften while you slice the mushrooms. (Please remember to clean the mushrooms first. You probably already knew that … I’m just sayin’.) Next, add your garlic, right as the carrots and celery start to cook down.
Add the mushrooms to the pot and allow them to reduce and soften. Pour in the Chablis, and let it cook with the mushrooms for a few minutes.
Add the tomato juice, and the chicken broth. Allow it to boil for about 5 minutes before adding the heavy whipping cream, and bring to a soft boil.
Grate Parmesan and add it to the pot. Let this cook for a few minutes, until the cheese is melted and blended with the soup. Add the cornstarch to 1/4 cup of water, then pour into the soup.
Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Salt and pepper the soup to your own tastes.
Serve with French bread or just plain ‘ol crackers. Whatever floats your boat!
Note: this recipe can be easily doubled, which you may want to do anyway, cause it won’t last long if you have to share it!