Old-Fashioned Apple Crisp

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Old-Fashioned Apple Crisp

This is so yummy!  I made it in individual dishes, but it can be made in a 2-qt. casserole dish also.  Serve with ice cream while it is still slightly warm.

  • 2 1/2 pounds apples (any apple will work, I used Pink Lady because that is what I had on hand)
  • 2 tablespoons lemon juice
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Topping

  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup oatmeal (I used quick, but you can use old-fashioned if you like)
  • 1 stick (8 tablespoons) unsalted butter, diced

Preheat oven to 350 degrees.  Butter you serving dish or dishes.

Peel, core, and cut apples into large chunks.  Combine apples with lemon juice, sugar and spices.  Pour into the dish or dishes.

To make topping, combine flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with the paddle attachment.  Mix on low speed until mixture is crumbly and the butter is the size of peas.  Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly.  Serve warm.

Makes 6 servings.

“God’s love for us empowers us to serve others.”

 

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Au Gratin Potatoes

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Au Gratin Potatoes

I made a double recipe of this for Easter this year.  It is gluten-free and very easy to put together.  Love potatoes!!

  • 2 1/2 cups heavy cream
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 1/2 lbs Russet potatoes, peeled and sliced very thin
  • 1 cup shredded sharp cheese (I used sharp Cheddar)

Preheat oven to 350 degrees.  Grease a 2-qt. baking dish with butter.

In a mixing bowl with a pouring spout (or large liquid measuring cup), whisk together cream, salt and pepper.

Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish.  Sprinkle 1/4 of the cheese over the potatoes and pour 1/4 of the cream mixture over top.  Repeat with remaining potatoes, cheese and cream, forming 4 layers.  Pour any leftover cream over top.

Place in oven and bake, uncovered, for about an hour, or until potatoes are tender when pierced with a knife and golden brown on top.  Let the dish settle and cool for about ten minutes before serving.

Make Ahead:  This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor), store in refrigerator, and bake before serving.  The potatoes on top will still discolor a bit in the fridge, but it shouldn’t be noticeable after baking.

Slow Cooker:  Layer everything in the slow cooker and cook on high for 4 hours.

Serves 6.

“The gospel of truth shines through the brokenness of God’s people.”

Stabilized Whipped Cream

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Stabilized Whipped Cream

This can be used as a replacement for Cool Whip.

  • 8-oz. pkg. cream cheese, softened to room temperature
  • 2 cups heavy whipping cream
  • 4 tablespoons confectioners’ sugar (or to taste)
  • 2 teaspoons vanilla extract

In a mixing bowl, beat cream cheese with confectioners’ sugar and vanilla until soft and creamy.  Transfer to a small bowl.

In the same mixing bowl (you don’t have to clean it), beat heavy whipping cream just until soft peaks form.  You’ll want them to collapse, not stand up.

Add the cream cheese mixture by distributing it in thirds around the mixing bowl.  Beat until stiff peaks are formed.

Store in refrigerator until ready to use.

Yields about 5 cups.

“Eternal life is a free gift ready to be received.”

 

 

Farm-Style Cinnamon Rolls

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Farm-Style Cinnamon Rolls

These cinnamon rolls are very easy to make.  I particularly like them because they are not as sweet as most cinnamon rolls.

  • 16-oz. pkg. frozen bread dough
  • 1/4 cup butter, melted and divided
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon cinnamon

Place dough in a well-oiled bowl, and let bread thaw and rise to almost double its size.

(To quickly thaw your dough, I put the frozen dough in the oiled bowl, covered it with plastic wrap tightly.  Turn oven on to 200 degrees and when it has reached that temperature, turn oven off and put your bowl in the oven.  When it has doubled in size, take out of oven and proceed with the rest of directions.)

Roll out dough on a floured surface to a 14″ x 10″ rectangle.  Brush with 2 tablespoons butter;  mix sugars together with cinnamon and sprinkle on dough.

Starting on one long side, roll up jelly roll style.  Pinch seam together.  Cut rolled dough into 12 slices for a 9 x 13-inch baking dish or into 9 slices for a 9 x 9-inch baking dish.  Coat dish with one tablespoon butter.  Arrange rolls in baking pan;  brush with remaining butter.  Cover and let rise in a warm place for 45 minutes to one hour.

Uncover and bake at 375 degrees for 20 to 25 minutes, until lightly golden.

“In Jesus, true and lasting transformation is possible.”

Cocktail Sausage Meatballs

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Cocktail Sausage Meatballs

This is good for just about any kind of social function.  Entertaining at home or for a potluck.  I know I don’t need another meatball recipe on my blog, but my husband insisted I put it on.

  • 1 egg, slightly beaten
  • 1 pound bulk sausage (I used mild)
  • 1/4 pound lean ground beef (I used 1/3 lb.)
  • 1/2 cup finely crushed soda crackers
  • 1/3 cup milk
  • 1/2 teaspoon dried sage
  • 1/2 cup water
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 1/4 cup barbecue sauce

Combine egg, sausage, ground beef, crackers, milk, and sage until well mixed.  Shape into meatballs and brown in a small amount of oil in a large pot.  (Or, like I did, put into a pan and bake 400 degrees for 20 to 30 minutes until brown.)  Drain the meatballs and place in a baking dish.  Combine water, ketchup, soy sauce, brown sugar, and barbecue sauce in a bowl.  Stir until well blended.  Pour sauce over meatballs and bake 30 minutes at 325 degrees.

Serves 8 to 12.

“Beneath all our longings is a deep desire for God.”

 

Peanut Butter Dip

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Peanut Butter Dip

I wanted to serve fruit Saturday night at my party and I wanted some kind of dip for it.  Something different than the ones I have served before.  I decided on this dip but was a little hesitant whether it was going to be good or not.  BUT……one taste and I was drooling.  And everyone else absolutely LOVED it also.

  • 1 cup Marshmallow Fluff
  • 3/4 cup creamy peanut butter
  • 1/4 cup milk
  • 2 teaspoons lemon juice

Whisk all together and transfer to serving bowl.  Serve with sliced apples, pears, bananas, strawberries or pineapple.

Makes 1 1/2 cups dip.

“Humility is the result of knowing God and knowing yourself.”

Neiman Marcus Dip (aka Million Dollar Dip)

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Neiman Marcus Dip

I served this at my party Saturday night and it went over big time!  Comments were, “This is addicting”.  I will say, though, that the next time I make it I will make my own bacon bits as the Real bacon bits were too salty for me.  I served it with Ritz crackers and Club crackers, but use whatever you like.

  • 5 green onions, chopped (I used part of the green tops) (Use all of the onion or none, your preference)
  • 8 oz. (2 cups) shredded cheddar cheese
  • 1 1/2 cups mayonnaise
  • 1/2 cup Real bacon bits
  • 1/2 cups slivered almonds (You decide if you want to toast them or not) (I didn’t toast them.)

Mix all ingredients together in bowl and refrigerate for at least a couple of hours.

Serve.

“God sees everything we do for Him”