Creamy Chicken Apple Chili

Apple Chicken Chili

The kids refer to creamy chicken and apple chili as the “Poison Apple Soup”. The table talk turns to kings and queens and mermaids as they make up stories about a mermaid locked in the tower. When she takes a ‘slurp’ of the soup she instantly falls dead.

Source: Susan Lily Ott
Serves: 8 Cooking Time: 20 Minutes
1/4 cup extra-virgin olive oil
2 pounds chicken tenders, viagra dosage cut into 1/2-inch-thick slices
4 tsp chili powder
2 tsp ground cumin
Salt and pepper
2 apples, thumb cut into 1/2-inch cubes
1 onion, chopped
4 tbsp butter
1/4 cup flour
2 cups chicken broth
3/4 cup milk
Two 15-ounce cans pinto or white beans, rinsed
2 cups shredded monterey jack cheese (about 8 ounces)
Chopped scallions, for serving

In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.

In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.

In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Sprinkle with scallions.

Variations:
-Use chicken sausage in the place of the chicken.

Ranch Style Eggs

Ranch Style Eggs

I usually make omelets for breakfast on Sunday mornings. I have found it is a great way to use up the left over vegetables. This time I had some potatoes that I did not want to waste.

8 slices bacon or ham, rx cooked and chopped
2 cup Frozen hash brown potatoes
1 1/2 cups Shredded old cheddar Colby blend
6 Eggs, beaten
1 cup Milk
1/2 cup Thinly sliced green onions

Preheat oven to 350 degrees.

Cook bacon in large frying pan until crisp. Drain, reserving 3
tablespoons of drippings. Saute potatoes in drippings until browned,
about 10 minutes.

Divide potatoes among 4 individual greased 1 cup
shallow baking dishes. Sprinkle with cheese, then bacon. Beat eggs, milk and onions; pour into dishes. Bake 20 to 25 minutes until set. Serve with salsa.

Variation:
Make your own hashbrowns by shredding 2-3 russet potatoes.

Orchard Green Salad with Apples

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In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.

Champagne Vinaigrette Salad Dressing

I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

Champagne Salad Dressing

1 small shallot, page peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, clinic or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.
http://damselindisdress.wordpress.com/
In many parts of the world September brings showmtail signs that fall is close at hand.

Crust:
10  reduced-fat graham cracker sheets
2  tablespoons  brown sugar
2  tablespoons  butter, malady melted
1  large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, this place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp  butter
5 c (2 lbs) thinly sliced peeled Granny Smith apple
3/4 c water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
6 tbsp caramel topping, divided
1 reduced-fat graham cracker sheet, coarsely crumbled
1 ground cinnamon, divided
1 tablespoon chopped pecans, toasted
4 c reduced-fat vanilla frozen yogurt, softened

To prepare filling, melt 1tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, buy the nippy air, find basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, salve the nippy air, sildenafil basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last Christmas my sister-n-law sent us an unmarked bottle of seasoning. Apparently a friend of hers bought a case by accident. She had gallons of the stuff and in an effort to scale down just started handing it out to friends and family. I was pretty happy with my Emeril chicken rub and Montreal steak seasoning and so the seasoning Jennifer sent remained on the shelf except for the rare instances I would make a roast. On Fourth of July I decided to use the seasoning in our hamburgers. The family swooned over them. Since then I have used this stuff on everything from chicken to fish to steak.  I like to use the Lindberg Snider seasoning when I am in a hurry and forgot to marinate my meat. The seasoning gives the meat unbelievable flavor.

For roasts all I do is season the meat with salt and pepper then coat the meat with the seasoning and sear. The flavors are locked in ready to cook in the oven or in a crock pot. The last time I made hamburgers I skipped on the condiments and extra stuff only using the roast seasoning and a little olive oil. The crowd raved over the taste. Even the kids who are normally adverse to burgers were captivated. For chicken and fish I pour a little olive oil over the meat, viagra season and let sit for 15 minutes. It is always tender and flavorful. I love this stuff so much I wish I could put a bottle in every household. Unfortunately financially that is not possible. However, I have decided to share a bottle with one of you.

The giveaway is for a 14-ounce bottle of Lindberg Snider Porterhouse Roast Seasoning.  It is great on beef, poultry, pork and seafood. To enter click on the “contribute” link at the top of the page and fill out the required fields. Write “Seasoning Giveaway” in the Subject box and then in the message box tell us your favorite post on the site and why. All entries must be submitted by 11:59 pm (Pacific Standard Time) Wednesday [Date]. The winner will be chosen by the “Random Number Generator” at Random.org. I will announce the winner in a post and by email on Thursday [date]. If I do not hear back from the winner by the following Monday [date] a new winner be chosen. So, make sure your email address is correct and you check your spam folder just in case.

My favorite post on the site, among many that come to mind, is a recent one about my Aunt’s cheesy grits. I think it sums up our site best. We all loved to sit around her table, she was comfortable to be around and an amazing cook. Many of my fondest memories are from her kitchen.

Now for the legal stuff:
-To be eligible to enter our giveaway contest you must be at least 18 years old and live in the United States.
-Entries must be submitted by 11:59 p.m. PST on the deadline date of the contest.
-A winner will be chosen at random using the number generator at random.org the day after the giveaway has ended.
If you win we will contact you via e-mail. You must respond within 5 days or forfeit your prize and a new winner will be chosen.
-When entering our giveaway, please leave a valid e-mail address where you can be contacted in the event that you win.
Dazzledish can not be held responsible if you do not provide the correct e-mail address or if the e-mail was delivered to your spam folder.
Here it is the most important item I will ever post on this site. My sister-n-law Jennifer sent me an unmarked jar or spice rub. Told me it was her favorite stuff so I decided Ok i’ll try it. I have since used it on Roasts, dosage steaks, visit hamburgers and anything else beef related. I was getting nervous because the bottle was low and I still did not have a name for the seasoning. This week her daughters spilled the beans and now I can pass it on to you.

Lindberg Snider Porterhouse & Roast Seasoning
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, pills concerts, theater or Broadway shows anywhere in North America. Ticketflow combs through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.
Ticketflow is the Expedia of event planning. Search Ticketflow to find tickets for sporting events, and concerts, online theater or Broadway shows anywhere in North America.  Ticketflow combes through top sites including Stubhub, Ticketmaster and Razorgator in addition to thousands of other online ticket retailers to find available shows and events based on user preferences. Ticketflow is capable of filtering data by event, date, seat, venue, time and/or price.

Champagne Vinaigrette Salad Dressing

I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

Champagne Salad Dressing

1 small shallot, page peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, clinic or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.
To finish off Johnny Appleseed week I have a salad that combines tart green apples with candied nuts. Serve with roasted chicken or grilled pork chops.

1 head leafy green lettuce
1 tart green apple, buy sliced
1 handful candied pecans or walnuts, coarsely broken
1 handful dried cherries
Blue cheese, crumbled
Champagne vinegar dressing

To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve

In a large bowl, tear lettuce into bite sized pieces. Sprinkle with apples, pecans, cherries and blue cheese. Toss in dressing.

Makes 4 servings

Apple Pork Chop Casserole

This is basically a lighter version of shrimp scampi. The lemon zest adds a fresh twist without becoming too overbearing. I like to use cooked shrimp tossing it in with the pasta and parsley. I do not have to worry about over cooked rubbery shrimp. As for the pasta use what ever pasta you have on hand.

Source: Adapted from Health.com
1 tbsp olive oil
3 cloves garlic, viagra 60mg minced
1 small onion, stuff chopped
1/2 tsp crushed red pepper
1 cup chicken broth
1/2 tsp salt
Pasta
Shrimp
1 (10 oz) package frozen peas
1 tsp grated lemon zest
3 tbsp lemon juice
1/2 cup chopped fresh parsley

Heat oil in a skillet over medium heat. Add garlic, cheapest cook for 1 minute. Add red pepper, onion and salt; cook until onion is soft and translucent, about 7 minutes. Add broth; bring to boil. Reduce to simmer; cover and cook 5 minutes.

Bring a pot of water to a boil. Add pasta and cook until tender according to package directions; drain.

Add the shrimp, peas and zest to the skillet. Cover and cook 6 minutes or until shrimp are just cooked through. Toss with pasta, lemon juice and parsley.

This is basically a lighter version of shrimp scampi. The lemon zest adds a fresh twist without becoming too overbearing. I like to use cooked shrimp tossing it in with the pasta and parsley. I do not have to worry about over cooked rubbery shrimp. As for the pasta use what ever pasta you have on hand.

Source: Adapted from Health.com
1 tbsp olive oil
3 cloves garlic, viagra 60mg minced
1 small onion, stuff chopped
1/2 tsp crushed red pepper
1 cup chicken broth
1/2 tsp salt
Pasta
Shrimp
1 (10 oz) package frozen peas
1 tsp grated lemon zest
3 tbsp lemon juice
1/2 cup chopped fresh parsley

Heat oil in a skillet over medium heat. Add garlic, cheapest cook for 1 minute. Add red pepper, onion and salt; cook until onion is soft and translucent, about 7 minutes. Add broth; bring to boil. Reduce to simmer; cover and cook 5 minutes.

Bring a pot of water to a boil. Add pasta and cook until tender according to package directions; drain.

Add the shrimp, peas and zest to the skillet. Cover and cook 6 minutes or until shrimp are just cooked through. Toss with pasta, lemon juice and parsley.

Italian Sausage and pasta in a cream tomato sauce

Tonight’s menu called for spaghetti but I really did not feel like spaghetti. A variation of stroganoff with the use of sausage came to mind. I used mild Italian sausage but feel free to pump up the heat with medium or hot sausage. The great thing about cream sauce is there are several ways to go about making it. The first is using a rue of butter, cost flour and milk, the second is using cream and the third way is a can of cream of soup. Tonight I used a can of cream of mushroom soup plus a half can of milk.

8-10 ounces pasta
1 tbsp olive oil
1 pound Italian sausage, casings removed
1/2 teaspoon red pepper flakes
1 small onion, chopped
3 cloves garlic, minced
1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped
Fresh parsley, chopped

Cook pasta according to package directions; drain.

In a large skillet heat oil over medium heat. Add sausage, stirring occasionally to break up large clumps. Cook until completely browned. Stir in onion, garlic and red pepper, cooking until tender. Stir in tomatoes, soup and milk. Simmer until mixture thickens, 5 minutes.

Stir cooked pasta into sauce and heat through. Sprinkle with parsley.

Variations:
In the place of the cream of mushroom soup and milk use 2 tablespoons butter, 2 tablespoons flour, 1 cup milk and 1/2 tsp salt. Or use 1 1/2 cups cream and 1/2 tsp salt.
Add some chopped carrots or zucchini with the onions.
Add kale or spinach with the tomatoes.
Substitute Bulgar wheat, barley, potatoes or roasted vegetables in place of the pasta.

This is basically a lighter version of shrimp scampi. The lemon zest adds a fresh twist without becoming too overbearing. I like to use cooked shrimp tossing it in with the pasta and parsley. I do not have to worry about over cooked rubbery shrimp. As for the pasta use what ever pasta you have on hand.

Source: Adapted from Health.com
1 tbsp olive oil
3 cloves garlic, viagra 60mg minced
1 small onion, stuff chopped
1/2 tsp crushed red pepper
1 cup chicken broth
1/2 tsp salt
Pasta
Shrimp
1 (10 oz) package frozen peas
1 tsp grated lemon zest
3 tbsp lemon juice
1/2 cup chopped fresh parsley

Heat oil in a skillet over medium heat. Add garlic, cheapest cook for 1 minute. Add red pepper, onion and salt; cook until onion is soft and translucent, about 7 minutes. Add broth; bring to boil. Reduce to simmer; cover and cook 5 minutes.

Bring a pot of water to a boil. Add pasta and cook until tender according to package directions; drain.

Add the shrimp, peas and zest to the skillet. Cover and cook 6 minutes or until shrimp are just cooked through. Toss with pasta, lemon juice and parsley.

Italian Sausage and pasta in a cream tomato sauce

Tonight’s menu called for spaghetti but I really did not feel like spaghetti. A variation of stroganoff with the use of sausage came to mind. I used mild Italian sausage but feel free to pump up the heat with medium or hot sausage. The great thing about cream sauce is there are several ways to go about making it. The first is using a rue of butter, cost flour and milk, the second is using cream and the third way is a can of cream of soup. Tonight I used a can of cream of mushroom soup plus a half can of milk.

8-10 ounces pasta
1 tbsp olive oil
1 pound Italian sausage, casings removed
1/2 teaspoon red pepper flakes
1 small onion, chopped
3 cloves garlic, minced
1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped
Fresh parsley, chopped

Cook pasta according to package directions; drain.

In a large skillet heat oil over medium heat. Add sausage, stirring occasionally to break up large clumps. Cook until completely browned. Stir in onion, garlic and red pepper, cooking until tender. Stir in tomatoes, soup and milk. Simmer until mixture thickens, 5 minutes.

Stir cooked pasta into sauce and heat through. Sprinkle with parsley.

Variations:
In the place of the cream of mushroom soup and milk use 2 tablespoons butter, 2 tablespoons flour, 1 cup milk and 1/2 tsp salt. Or use 1 1/2 cups cream and 1/2 tsp salt.
Add some chopped carrots or zucchini with the onions.
Add kale or spinach with the tomatoes.
Substitute Bulgar wheat, barley, potatoes or roasted vegetables in place of the pasta.
Hot Chocolate

When I was in college I discovered Land-o-Lakes Mint Hot Chocolate. I think back then it was around .25 cents a bag. It was a splurge on my collage budget but oh so worth it. Every winter Costco stocks the Land-o-Lakes variety pack for Christmas. Last year they offered a large canister of the Supreme Chocolate. I bought three. The kids and I are hot chocolate junkies. We can’t wait until winter so we can pull out our mugs to savour a steaming cup of chocolate.

A wintry chill passed through in November. It was movie night and we were all craving a cup unfortunately we did not have any hot chocolate on hand. A week before a friend and I were discussing our brand preferences. We agreed we could never drink Swiss Miss again after having had the good stuff. I think my aversion to the stuff began in Elementary school when a friend’s brother poured the powder straight from the envelope into his mouth. Call me a dummy, clinic but I tried it. I have not had the stuff since.

Back to my conversation, illness Chrystl mentions she makes her own hot chocolate using cocoa powder and milk. On this chilly night in November I decided to make homemade hot chocolate. Only problem was I did not have any cocoa powder. I did have a Lindt Extra Dark chocolate bar in the cabinet. Anyone remember Vianne played by Juliette Binoche in the movie Chocolat? She finely chopped the chocolate to make her special hot chocolate. It did not take long to find a recipe and whip up some pretty darn good hot chocolate.

Source: eHow
8 cups milk
1 cup sugar
1 tsp vanilla
6 ounces bittersweet chocolate

Finely chop the chocolate and place in a mixing bowl.

Heat the milk over medium-low heat until it steams and is very hot to the touch.

Remove from heat. Stir in the sugar and vanilla. Whisk until the sugar has dissolved.

Pour one cup of the milk over the chocolate. Let the chocolate melt; slowly stirring with a whisk. Continue adding milk and stirring until all the milk has been incorporated.

Serves 8
Growing up in our home was like survival of the fittest. Many times if you wanted to eat you had to become creative at throwing things together. My siblings and I got pretty good at creating something out of nothing. Budget Meals are really easy meals you can make with very few ingredients that are commonly found in your refrigerator, information pills troche pantry and freezer. Basically it is back to college but with a little gourmet flare.

This recipe comes from my brother Todd who had a budget meal moment inspired by the Easy Crock Pot Chicken recipe. He had some Italian sausage sitting around, viagra buy so instead of letting it go bad, he threw it in a crock pot.

1 small can tomato paste, plus 2 cans of water
1 tablespoon of dried onion
1 teaspoon of garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Italian seasoning

Cook on low 3.5-4hrs.

Variations:
Substitute meatballs or chicken for the Italian sausage.

Growing up in our home was like survival of the fittest. Many times if you wanted to eat you had to become creative at throwing things together. My siblings and I got pretty good at creating something out of nothing. Budget Meals are really easy meals you can make with very few ingredients that are commonly found in your refrigerator, information pills troche pantry and freezer. Basically it is back to college but with a little gourmet flare.

This recipe comes from my brother Todd who had a budget meal moment inspired by the Easy Crock Pot Chicken recipe. He had some Italian sausage sitting around, viagra buy so instead of letting it go bad, he threw it in a crock pot.

1 small can tomato paste, plus 2 cans of water
1 tablespoon of dried onion
1 teaspoon of garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Italian seasoning

Cook on low 3.5-4hrs.

Variations:
Substitute meatballs or chicken for the Italian sausage.

For many households the weekend is encumbered with catching up on sleep, this yard work, sale errands, DIY home projects and much needed recreation. As parents we need our time to unwind from a hectic work week. Fitting in time for the family can sometimes be just as hard on the weekend as during the weekdays; especially when older kids are involved.

Set aside at least a couple of hours for family on the weekend. Here are just a few examples of ways we can relax while spending time with our family:

0 I know a dad who enjoys a relaxing bike ride in the morning then spends a few hours in the afternoon with mom and the kids playing sports.

0 Chef Ramsey of “Hells Kitchen” and “Kitchen nightmares” gathers with his family for a mandatory Sunday brunch.

0 My brother-n-law enjoys cleaning with his family.

0 My friend Emi and her mom went to IHOP every Sunday morning for breakfast.

0 Maybe your family has a soccer player or a tike in t-ball. Arrive in force to cheer them on.

0 Cool off at the lake while enjoying a picnic or barbecue.

0 Take the family out on the boat in the summer or to play in the snow in the winter.

0 Go camping.

0 Complete a project together: gardening, home repairs, hobbies.

0 Go to the zoo, museum or theme park.

0 Serve the community.

0 In our family we like to pack a knapsack and head up into the mountains, go on a bike ride or nature walk around the block. Being outside away from the distractions allows us to open up, converse and listen to each other.
Growing up in our home was like survival of the fittest. Many times if you wanted to eat you had to become creative at throwing things together. My siblings and I got pretty good at creating something out of nothing. Budget Meals are really easy meals you can make with very few ingredients that are commonly found in your refrigerator, information pills troche pantry and freezer. Basically it is back to college but with a little gourmet flare.

This recipe comes from my brother Todd who had a budget meal moment inspired by the Easy Crock Pot Chicken recipe. He had some Italian sausage sitting around, viagra buy so instead of letting it go bad, he threw it in a crock pot.

1 small can tomato paste, plus 2 cans of water
1 tablespoon of dried onion
1 teaspoon of garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Italian seasoning

Cook on low 3.5-4hrs.

Variations:
Substitute meatballs or chicken for the Italian sausage.

For many households the weekend is encumbered with catching up on sleep, this yard work, sale errands, DIY home projects and much needed recreation. As parents we need our time to unwind from a hectic work week. Fitting in time for the family can sometimes be just as hard on the weekend as during the weekdays; especially when older kids are involved.

Set aside at least a couple of hours for family on the weekend. Here are just a few examples of ways we can relax while spending time with our family:

0 I know a dad who enjoys a relaxing bike ride in the morning then spends a few hours in the afternoon with mom and the kids playing sports.

0 Chef Ramsey of “Hells Kitchen” and “Kitchen nightmares” gathers with his family for a mandatory Sunday brunch.

0 My brother-n-law enjoys cleaning with his family.

0 My friend Emi and her mom went to IHOP every Sunday morning for breakfast.

0 Maybe your family has a soccer player or a tike in t-ball. Arrive in force to cheer them on.

0 Cool off at the lake while enjoying a picnic or barbecue.

0 Take the family out on the boat in the summer or to play in the snow in the winter.

0 Go camping.

0 Complete a project together: gardening, home repairs, hobbies.

0 Go to the zoo, museum or theme park.

0 Serve the community.

0 In our family we like to pack a knapsack and head up into the mountains, go on a bike ride or nature walk around the block. Being outside away from the distractions allows us to open up, converse and listen to each other.

Apple Pork Chop Casserole

This recipe for apple pork chop casserole was submitted by Emily’s, more about my sister-n-law, dad. He got the recipe for the casserole from some friends who lived in Boise Idaho and it has been a family favorite ever since.

4 cups sliced apples
1/2 cup sugar
3 tbs. flour
1 tsp. cinnamon
Dash lemon juice
4 thick (1/2”) sliced pork chops
1 package pork “Shake and Bake”

Place apples in casserole and sprinkle lemon juice over top. Mix sugar, flour, and cinnamon and sparkle over top. Coat chops with shake and bake. Place chops on top of apples and mixture.
Bake uncovered at 400°F for 50 minutes.

Shake and Bake:
4 cups dry bread crumbs
1/3 cup vegetable oil
1 tbsp salt
1 tbsp paprika
1 tbsp celery salt
1 tsp ground black pepper
1/2 tsp garlic salt
1/2 tsp minced garlic
1/4 tsp minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Variations:
Here is an alternative version with less sugar. Serve with baked sweet potato with a little butter and broccoli.
Source: Adapted from The Cool Duke
Olive oil
4 pork chops (1/2-inch thick)
1/2 teaspoon salt
Ground black pepper
2 apples, peeled cored, and sliced
4 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3/4 cup hot cider or apple juice (no sugar added)
2 tablespoons butter

Preheat oven to 375 degrees. Lay chops on a cutting board. Season with salt and pepper and drizzle with olive oil; set aside while you prepare the rest of the ingredients. In a small bowl, combine the brown sugar, cinnamon, 2 tablespoons olive oil and hot cider.

Heat a large skillet over high heat. Add the chops and brown on both sides. Place the chops in a baking dish and cover with the apples and liquid. Cover and bake in the preheated oven for 20-25 minutes.

Sliced Apple Sandwiches

Italian spiced pork chops, visit sounded delicious and was; that is if you do not over cook the meat. I am not a big fan of the modern kitchen that is fitted with every kitchen tool imaginable. While they may be convenient they are expensive and then you are left the dilemma of where to store it all. Spend the money instead on the three must haves: a really good sharp chef’s knife, mind a pan that can transition from stove top to oven and a meat thermometer.

I can’t find the words to describe my amazement when I cut my first tomato using a knife that was actually sharp. I lived all those years thinking I was playing it safe by using dull knives but the truth is a sharp knife makes slicing and dicing faster and there is less chance of the knife bouncing off the object you are trying to saw.

In the case of Italian Spiced Pork Chops if you do not own a grill an oven proof skillet may be used to sear the meat then finish cooking in a 350 degree oven. On the other hand if you decide to cook the pork in the pan for the three minutes on each side you can place the pork and pan in a 200 degree oven for 20 minutes. Versatile translates to fast and easy, shop code name simple!

Source: Pillsbury Good For You 2006
1 package (.6 oz) Italian dressing mix or 2 tbsp of dressing mix (recipe below)
1/4 cup balsamic vinegar
1/2 tsp Italian seasoning
1/4 tsp crushed red pepper
1 tbsp extra-virgin olive oil or canola oil
4 boneless pork loin chops, 3/4 inch thick
Paprika

In a small bowl, beat dressing mix, vinegar, Italian seasoning and red pepper with wire whisk until mix is dissolved. Beat in oil until well blended.

In a shallow glass baking dish, arrange pork chops in a single layer. Spread oil mixture over both sides of pork. Let stand at room temperature 15 minutes to marinate or all day.

Meanwhile, heat gas or charcoal grill or pan.

When grill is heated, remove pork from marinade; discard marinade. Place pork on gas grill over medium-high heat or on charcoal grill over medium-high coals. Sprinkle pork with paprika. Cook uncovered 4 minutes. Turn pork; sprinkle with paprika. Cook uncovered 3 to 6 minutes longer or until slightly pink in center and thermometer inserted into center of pork reads 160 degrees.

Italian Dressing Mix
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp sugar
2 Tbsp dried oregano
1 tsp pepper
1/4 tsp dried basil
1 Tbsp dried parsley
1/4 tsp celery salt
2 T salt

Mix dry ingredients. Store in an airtight container.

To make dressing:
2 Tbsp dry dressing mix
1/4 cup red wine vinegar
2 Tbsp water
2/3 cup olive oil

Using a bowl and whisk or a jar with a lid, whisk the dressing mix, vinegar and water. Add oil in a steady steam whisking continuously.

Italian spiced pork chops, visit sounded delicious and was; that is if you do not over cook the meat. I am not a big fan of the modern kitchen that is fitted with every kitchen tool imaginable. While they may be convenient they are expensive and then you are left the dilemma of where to store it all. Spend the money instead on the three must haves: a really good sharp chef’s knife, mind a pan that can transition from stove top to oven and a meat thermometer.

I can’t find the words to describe my amazement when I cut my first tomato using a knife that was actually sharp. I lived all those years thinking I was playing it safe by using dull knives but the truth is a sharp knife makes slicing and dicing faster and there is less chance of the knife bouncing off the object you are trying to saw.

In the case of Italian Spiced Pork Chops if you do not own a grill an oven proof skillet may be used to sear the meat then finish cooking in a 350 degree oven. On the other hand if you decide to cook the pork in the pan for the three minutes on each side you can place the pork and pan in a 200 degree oven for 20 minutes. Versatile translates to fast and easy, shop code name simple!

Source: Pillsbury Good For You 2006
1 package (.6 oz) Italian dressing mix or 2 tbsp of dressing mix (recipe below)
1/4 cup balsamic vinegar
1/2 tsp Italian seasoning
1/4 tsp crushed red pepper
1 tbsp extra-virgin olive oil or canola oil
4 boneless pork loin chops, 3/4 inch thick
Paprika

In a small bowl, beat dressing mix, vinegar, Italian seasoning and red pepper with wire whisk until mix is dissolved. Beat in oil until well blended.

In a shallow glass baking dish, arrange pork chops in a single layer. Spread oil mixture over both sides of pork. Let stand at room temperature 15 minutes to marinate or all day.

Meanwhile, heat gas or charcoal grill or pan.

When grill is heated, remove pork from marinade; discard marinade. Place pork on gas grill over medium-high heat or on charcoal grill over medium-high coals. Sprinkle pork with paprika. Cook uncovered 4 minutes. Turn pork; sprinkle with paprika. Cook uncovered 3 to 6 minutes longer or until slightly pink in center and thermometer inserted into center of pork reads 160 degrees.

Italian Dressing Mix
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp sugar
2 Tbsp dried oregano
1 tsp pepper
1/4 tsp dried basil
1 Tbsp dried parsley
1/4 tsp celery salt
2 T salt

Mix dry ingredients. Store in an airtight container.

To make dressing:
2 Tbsp dry dressing mix
1/4 cup red wine vinegar
2 Tbsp water
2/3 cup olive oil

Using a bowl and whisk or a jar with a lid, whisk the dressing mix, vinegar and water. Add oil in a steady steam whisking continuously.

When Dave and Barb lived in Boise, order the ward had a fund-raising dinner where this recipe was the main course. They liked it so much they got the recipe and it has been a family favorite ever since.

4 cups sliced apples
1/2 cup sugar
3 tbs. flour
1 tsp. cinnamon
Dash lemon juice
4 thick (1/2”) sliced pork chops
1 package pork “Shake and Bake”

Place apples in casserole and sprinkle lemon juice over top. Mix sugar, rx flour, and cinnamon and sparkle over top. Coat chops with shake and bake. Place chops on top of apples and mixture.
Bake uncovered at 400°F for 50 minutes.

Italian spiced pork chops, visit sounded delicious and was; that is if you do not over cook the meat. I am not a big fan of the modern kitchen that is fitted with every kitchen tool imaginable. While they may be convenient they are expensive and then you are left the dilemma of where to store it all. Spend the money instead on the three must haves: a really good sharp chef’s knife, mind a pan that can transition from stove top to oven and a meat thermometer.

I can’t find the words to describe my amazement when I cut my first tomato using a knife that was actually sharp. I lived all those years thinking I was playing it safe by using dull knives but the truth is a sharp knife makes slicing and dicing faster and there is less chance of the knife bouncing off the object you are trying to saw.

In the case of Italian Spiced Pork Chops if you do not own a grill an oven proof skillet may be used to sear the meat then finish cooking in a 350 degree oven. On the other hand if you decide to cook the pork in the pan for the three minutes on each side you can place the pork and pan in a 200 degree oven for 20 minutes. Versatile translates to fast and easy, shop code name simple!

Source: Pillsbury Good For You 2006
1 package (.6 oz) Italian dressing mix or 2 tbsp of dressing mix (recipe below)
1/4 cup balsamic vinegar
1/2 tsp Italian seasoning
1/4 tsp crushed red pepper
1 tbsp extra-virgin olive oil or canola oil
4 boneless pork loin chops, 3/4 inch thick
Paprika

In a small bowl, beat dressing mix, vinegar, Italian seasoning and red pepper with wire whisk until mix is dissolved. Beat in oil until well blended.

In a shallow glass baking dish, arrange pork chops in a single layer. Spread oil mixture over both sides of pork. Let stand at room temperature 15 minutes to marinate or all day.

Meanwhile, heat gas or charcoal grill or pan.

When grill is heated, remove pork from marinade; discard marinade. Place pork on gas grill over medium-high heat or on charcoal grill over medium-high coals. Sprinkle pork with paprika. Cook uncovered 4 minutes. Turn pork; sprinkle with paprika. Cook uncovered 3 to 6 minutes longer or until slightly pink in center and thermometer inserted into center of pork reads 160 degrees.

Italian Dressing Mix
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp sugar
2 Tbsp dried oregano
1 tsp pepper
1/4 tsp dried basil
1 Tbsp dried parsley
1/4 tsp celery salt
2 T salt

Mix dry ingredients. Store in an airtight container.

To make dressing:
2 Tbsp dry dressing mix
1/4 cup red wine vinegar
2 Tbsp water
2/3 cup olive oil

Using a bowl and whisk or a jar with a lid, whisk the dressing mix, vinegar and water. Add oil in a steady steam whisking continuously.

When Dave and Barb lived in Boise, order the ward had a fund-raising dinner where this recipe was the main course. They liked it so much they got the recipe and it has been a family favorite ever since.

4 cups sliced apples
1/2 cup sugar
3 tbs. flour
1 tsp. cinnamon
Dash lemon juice
4 thick (1/2”) sliced pork chops
1 package pork “Shake and Bake”

Place apples in casserole and sprinkle lemon juice over top. Mix sugar, rx flour, and cinnamon and sparkle over top. Coat chops with shake and bake. Place chops on top of apples and mixture.
Bake uncovered at 400°F for 50 minutes.

When Dave and Barb lived in Boise, sildenafil the ward had a fund-raising dinner where this recipe was the main course. They liked it so much they got the recipe and it has been a family favorite ever since.

4 cups sliced apples
1/2 cup sugar
3 tbs. flour
1 tsp. cinnamon
Dash lemon juice
4 thick (1/2”) sliced pork chops
1 package pork “Shake and Bake”

Place apples in casserole and sprinkle lemon juice over top. Mix sugar, flour, and cinnamon and sparkle over top. Coat chops with shake and bake. Place chops on top of apples and mixture.
Bake uncovered at 400°F for 50 minutes.

Italian spiced pork chops, visit sounded delicious and was; that is if you do not over cook the meat. I am not a big fan of the modern kitchen that is fitted with every kitchen tool imaginable. While they may be convenient they are expensive and then you are left the dilemma of where to store it all. Spend the money instead on the three must haves: a really good sharp chef’s knife, mind a pan that can transition from stove top to oven and a meat thermometer.

I can’t find the words to describe my amazement when I cut my first tomato using a knife that was actually sharp. I lived all those years thinking I was playing it safe by using dull knives but the truth is a sharp knife makes slicing and dicing faster and there is less chance of the knife bouncing off the object you are trying to saw.

In the case of Italian Spiced Pork Chops if you do not own a grill an oven proof skillet may be used to sear the meat then finish cooking in a 350 degree oven. On the other hand if you decide to cook the pork in the pan for the three minutes on each side you can place the pork and pan in a 200 degree oven for 20 minutes. Versatile translates to fast and easy, shop code name simple!

Source: Pillsbury Good For You 2006
1 package (.6 oz) Italian dressing mix or 2 tbsp of dressing mix (recipe below)
1/4 cup balsamic vinegar
1/2 tsp Italian seasoning
1/4 tsp crushed red pepper
1 tbsp extra-virgin olive oil or canola oil
4 boneless pork loin chops, 3/4 inch thick
Paprika

In a small bowl, beat dressing mix, vinegar, Italian seasoning and red pepper with wire whisk until mix is dissolved. Beat in oil until well blended.

In a shallow glass baking dish, arrange pork chops in a single layer. Spread oil mixture over both sides of pork. Let stand at room temperature 15 minutes to marinate or all day.

Meanwhile, heat gas or charcoal grill or pan.

When grill is heated, remove pork from marinade; discard marinade. Place pork on gas grill over medium-high heat or on charcoal grill over medium-high coals. Sprinkle pork with paprika. Cook uncovered 4 minutes. Turn pork; sprinkle with paprika. Cook uncovered 3 to 6 minutes longer or until slightly pink in center and thermometer inserted into center of pork reads 160 degrees.

Italian Dressing Mix
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp sugar
2 Tbsp dried oregano
1 tsp pepper
1/4 tsp dried basil
1 Tbsp dried parsley
1/4 tsp celery salt
2 T salt

Mix dry ingredients. Store in an airtight container.

To make dressing:
2 Tbsp dry dressing mix
1/4 cup red wine vinegar
2 Tbsp water
2/3 cup olive oil

Using a bowl and whisk or a jar with a lid, whisk the dressing mix, vinegar and water. Add oil in a steady steam whisking continuously.

When Dave and Barb lived in Boise, order the ward had a fund-raising dinner where this recipe was the main course. They liked it so much they got the recipe and it has been a family favorite ever since.

4 cups sliced apples
1/2 cup sugar
3 tbs. flour
1 tsp. cinnamon
Dash lemon juice
4 thick (1/2”) sliced pork chops
1 package pork “Shake and Bake”

Place apples in casserole and sprinkle lemon juice over top. Mix sugar, rx flour, and cinnamon and sparkle over top. Coat chops with shake and bake. Place chops on top of apples and mixture.
Bake uncovered at 400°F for 50 minutes.

When Dave and Barb lived in Boise, sildenafil the ward had a fund-raising dinner where this recipe was the main course. They liked it so much they got the recipe and it has been a family favorite ever since.

4 cups sliced apples
1/2 cup sugar
3 tbs. flour
1 tsp. cinnamon
Dash lemon juice
4 thick (1/2”) sliced pork chops
1 package pork “Shake and Bake”

Place apples in casserole and sprinkle lemon juice over top. Mix sugar, flour, and cinnamon and sparkle over top. Coat chops with shake and bake. Place chops on top of apples and mixture.
Bake uncovered at 400°F for 50 minutes.

Apple sandwiches

This week we celebrate Johnny Appleseed. Hard to imagine I can still remember the song from grade school. I loved Johnny Appleseed. I enjoyed the story about planting seeds that will one day grow to be apple trees. When I saw this recipe for Sliced Apple Sandwiches in the September issue of Parents I knew this was the perfect snack to start out the week with.

Red Apples
Raspberry jam
Smooth peanut butter, order optional

Cut off the top of a red apple and slice into eight slivers, revealing the geometric core in the middle. Spritz the apples with lemon juice to prevent browning, then spread 1 tablespoon smooth peanut butter and a teaspoon of strawberry jam between the slices.

Crock Pot Italian Sausage

This is basically a lighter version of shrimp scampi. The lemon zest adds a fresh twist without becoming too overbearing. I like to use cooked shrimp tossing it in with the pasta and parsley. I do not have to worry about over cooked rubbery shrimp. As for the pasta use what ever pasta you have on hand.

Source: Adapted from Health.com
1 tbsp olive oil
3 cloves garlic, viagra 60mg minced
1 small onion, stuff chopped
1/2 tsp crushed red pepper
1 cup chicken broth
1/2 tsp salt
Pasta
Shrimp
1 (10 oz) package frozen peas
1 tsp grated lemon zest
3 tbsp lemon juice
1/2 cup chopped fresh parsley

Heat oil in a skillet over medium heat. Add garlic, cheapest cook for 1 minute. Add red pepper, onion and salt; cook until onion is soft and translucent, about 7 minutes. Add broth; bring to boil. Reduce to simmer; cover and cook 5 minutes.

Bring a pot of water to a boil. Add pasta and cook until tender according to package directions; drain.

Add the shrimp, peas and zest to the skillet. Cover and cook 6 minutes or until shrimp are just cooked through. Toss with pasta, lemon juice and parsley.

This is basically a lighter version of shrimp scampi. The lemon zest adds a fresh twist without becoming too overbearing. I like to use cooked shrimp tossing it in with the pasta and parsley. I do not have to worry about over cooked rubbery shrimp. As for the pasta use what ever pasta you have on hand.

Source: Adapted from Health.com
1 tbsp olive oil
3 cloves garlic, viagra 60mg minced
1 small onion, stuff chopped
1/2 tsp crushed red pepper
1 cup chicken broth
1/2 tsp salt
Pasta
Shrimp
1 (10 oz) package frozen peas
1 tsp grated lemon zest
3 tbsp lemon juice
1/2 cup chopped fresh parsley

Heat oil in a skillet over medium heat. Add garlic, cheapest cook for 1 minute. Add red pepper, onion and salt; cook until onion is soft and translucent, about 7 minutes. Add broth; bring to boil. Reduce to simmer; cover and cook 5 minutes.

Bring a pot of water to a boil. Add pasta and cook until tender according to package directions; drain.

Add the shrimp, peas and zest to the skillet. Cover and cook 6 minutes or until shrimp are just cooked through. Toss with pasta, lemon juice and parsley.

Italian Sausage and pasta in a cream tomato sauce

Tonight’s menu called for spaghetti but I really did not feel like spaghetti. A variation of stroganoff with the use of sausage came to mind. I used mild Italian sausage but feel free to pump up the heat with medium or hot sausage. The great thing about cream sauce is there are several ways to go about making it. The first is using a rue of butter, cost flour and milk, the second is using cream and the third way is a can of cream of soup. Tonight I used a can of cream of mushroom soup plus a half can of milk.

8-10 ounces pasta
1 tbsp olive oil
1 pound Italian sausage, casings removed
1/2 teaspoon red pepper flakes
1 small onion, chopped
3 cloves garlic, minced
1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped
Fresh parsley, chopped

Cook pasta according to package directions; drain.

In a large skillet heat oil over medium heat. Add sausage, stirring occasionally to break up large clumps. Cook until completely browned. Stir in onion, garlic and red pepper, cooking until tender. Stir in tomatoes, soup and milk. Simmer until mixture thickens, 5 minutes.

Stir cooked pasta into sauce and heat through. Sprinkle with parsley.

Variations:
In the place of the cream of mushroom soup and milk use 2 tablespoons butter, 2 tablespoons flour, 1 cup milk and 1/2 tsp salt. Or use 1 1/2 cups cream and 1/2 tsp salt.
Add some chopped carrots or zucchini with the onions.
Add kale or spinach with the tomatoes.
Substitute Bulgar wheat, barley, potatoes or roasted vegetables in place of the pasta.

This is basically a lighter version of shrimp scampi. The lemon zest adds a fresh twist without becoming too overbearing. I like to use cooked shrimp tossing it in with the pasta and parsley. I do not have to worry about over cooked rubbery shrimp. As for the pasta use what ever pasta you have on hand.

Source: Adapted from Health.com
1 tbsp olive oil
3 cloves garlic, viagra 60mg minced
1 small onion, stuff chopped
1/2 tsp crushed red pepper
1 cup chicken broth
1/2 tsp salt
Pasta
Shrimp
1 (10 oz) package frozen peas
1 tsp grated lemon zest
3 tbsp lemon juice
1/2 cup chopped fresh parsley

Heat oil in a skillet over medium heat. Add garlic, cheapest cook for 1 minute. Add red pepper, onion and salt; cook until onion is soft and translucent, about 7 minutes. Add broth; bring to boil. Reduce to simmer; cover and cook 5 minutes.

Bring a pot of water to a boil. Add pasta and cook until tender according to package directions; drain.

Add the shrimp, peas and zest to the skillet. Cover and cook 6 minutes or until shrimp are just cooked through. Toss with pasta, lemon juice and parsley.

Italian Sausage and pasta in a cream tomato sauce

Tonight’s menu called for spaghetti but I really did not feel like spaghetti. A variation of stroganoff with the use of sausage came to mind. I used mild Italian sausage but feel free to pump up the heat with medium or hot sausage. The great thing about cream sauce is there are several ways to go about making it. The first is using a rue of butter, cost flour and milk, the second is using cream and the third way is a can of cream of soup. Tonight I used a can of cream of mushroom soup plus a half can of milk.

8-10 ounces pasta
1 tbsp olive oil
1 pound Italian sausage, casings removed
1/2 teaspoon red pepper flakes
1 small onion, chopped
3 cloves garlic, minced
1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped
Fresh parsley, chopped

Cook pasta according to package directions; drain.

In a large skillet heat oil over medium heat. Add sausage, stirring occasionally to break up large clumps. Cook until completely browned. Stir in onion, garlic and red pepper, cooking until tender. Stir in tomatoes, soup and milk. Simmer until mixture thickens, 5 minutes.

Stir cooked pasta into sauce and heat through. Sprinkle with parsley.

Variations:
In the place of the cream of mushroom soup and milk use 2 tablespoons butter, 2 tablespoons flour, 1 cup milk and 1/2 tsp salt. Or use 1 1/2 cups cream and 1/2 tsp salt.
Add some chopped carrots or zucchini with the onions.
Add kale or spinach with the tomatoes.
Substitute Bulgar wheat, barley, potatoes or roasted vegetables in place of the pasta.
Hot Chocolate

When I was in college I discovered Land-o-Lakes Mint Hot Chocolate. I think back then it was around .25 cents a bag. It was a splurge on my collage budget but oh so worth it. Every winter Costco stocks the Land-o-Lakes variety pack for Christmas. Last year they offered a large canister of the Supreme Chocolate. I bought three. The kids and I are hot chocolate junkies. We can’t wait until winter so we can pull out our mugs to savour a steaming cup of chocolate.

A wintry chill passed through in November. It was movie night and we were all craving a cup unfortunately we did not have any hot chocolate on hand. A week before a friend and I were discussing our brand preferences. We agreed we could never drink Swiss Miss again after having had the good stuff. I think my aversion to the stuff began in Elementary school when a friend’s brother poured the powder straight from the envelope into his mouth. Call me a dummy, clinic but I tried it. I have not had the stuff since.

Back to my conversation, illness Chrystl mentions she makes her own hot chocolate using cocoa powder and milk. On this chilly night in November I decided to make homemade hot chocolate. Only problem was I did not have any cocoa powder. I did have a Lindt Extra Dark chocolate bar in the cabinet. Anyone remember Vianne played by Juliette Binoche in the movie Chocolat? She finely chopped the chocolate to make her special hot chocolate. It did not take long to find a recipe and whip up some pretty darn good hot chocolate.

Source: eHow
8 cups milk
1 cup sugar
1 tsp vanilla
6 ounces bittersweet chocolate

Finely chop the chocolate and place in a mixing bowl.

Heat the milk over medium-low heat until it steams and is very hot to the touch.

Remove from heat. Stir in the sugar and vanilla. Whisk until the sugar has dissolved.

Pour one cup of the milk over the chocolate. Let the chocolate melt; slowly stirring with a whisk. Continue adding milk and stirring until all the milk has been incorporated.

Serves 8
Growing up in our home was like survival of the fittest. Many times if you wanted to eat you had to become creative at throwing things together. My siblings and I got pretty good at creating something out of nothing. Budget Meals are really easy meals you can make with very few ingredients that are commonly found in your refrigerator, information pills troche pantry and freezer. Basically it is back to college but with a little gourmet flare.

This recipe comes from my brother Todd who had a budget meal moment inspired by the Easy Crock Pot Chicken recipe. He had some Italian sausage sitting around, viagra buy so instead of letting it go bad, he threw it in a crock pot.

1 small can tomato paste, plus 2 cans of water
1 tablespoon of dried onion
1 teaspoon of garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Italian seasoning

Cook on low 3.5-4hrs.

Variations:
Substitute meatballs or chicken for the Italian sausage.

The School Lunch Dilemma

Banana chocolate chip cookies was Adelin’s pick for Kids Choice. The kids went nuts over them. I had to bag them up and hide them before they got little tummy aches from eating to many. Banana chocolate chip cookies makes for a fun after school treat too.

The original recipe uses shortening resulting in a crispier cookie. I prefer to use butter which produces a cake-like cookie.

Source: Tammy Howard
2/3 cup plus 2 tbsp butter (or 2/3 cups shortening)
2 eggs
3 ripe bananas
1/2 tsp vanilla
1 cup sugar
2 1/2 cups flour
1/4 tsp baking soda
2 tsp baking powder
1 cup chocolate chips
1/2 tsp salt

Preheat over to 350 degrees.

Combine all the wet ingredients. Whisk the dry ingredients. Combine the dry with the wet, purchase mixing well. Spoon dough onto cookie Sheets. Bake 10-12 minutes.

Makes 2 dozen

Variations:
-Substitute pumpkin for the banana.
Add nuts or spices to taste.
Banana chocolate chip cookies was Adelin’s pick for Kids Choice. The kids went nuts over them. I had to bag them up and hide them before they got little tummy aches from eating to many. Banana chocolate chip cookies makes for a fun after school treat too.

The original recipe uses shortening resulting in a crispier cookie. I prefer to use butter which produces a cake-like cookie.

Source: Tammy Howard
2/3 cup plus 2 tbsp butter (or 2/3 cups shortening)
2 eggs
3 ripe bananas
1/2 tsp vanilla
1 cup sugar
2 1/2 cups flour
1/4 tsp baking soda
2 tsp baking powder
1 cup chocolate chips
1/2 tsp salt

Preheat over to 350 degrees.

Combine all the wet ingredients. Whisk the dry ingredients. Combine the dry with the wet, purchase mixing well. Spoon dough onto cookie Sheets. Bake 10-12 minutes.

Makes 2 dozen

Variations:
-Substitute pumpkin for the banana.
Add nuts or spices to taste.

cheesy grits or polenta

Today I decided to pay tribute to my favorite Great Aunt. I was simmering a pot of polenta when my mouth started watering for my Aunt Ruth’s cheesy grits. To me polenta is just a fancy Italian term for grits (Don’t tell tall and handsome. He thinks polenta is fab but can’t stand the other.) which is a good thing since living in California I have only been able to find quick grits, symptoms nasty stuff.

My Aunt Ruth’s  traditional breakfast fare included fried eggs, bacon, biscuits and cheesy grits. Talk about southern hospitality my friend. She really does have an enormous heart. She is fun and witty. Caring and supportive. Even though she never had children of her own she played the doting mother to several children myself and distant cousins included. It makes me sad to think my children will not get to really know her as we live on opposites sides of the US.

1 cup polenta
4 cups water
1/2 tsp salt
2 tbsp butter
1 1/2- 2

Cream Cheese Bagels with Egg and Salsa

When I lived in West Palm Beach Florida, medications ampoule a friend of mine and I would roller blade from her apartment five miles to the New York Bagel shop, medical devour an everything bagel toasted with light cream cheese and a hot chocolate. On the way back we would stop by the pool to swim laps. By the time we made it back to her apartment we passed out on the couches from pure exhaustion.

The grocery store carries mini bagels that are the perfect size for little kids and adults alike.

Whole wheat mini bagel, buy toasted or untoasted
Eggs
Cream cheese
Salsa

Cook eggs according to preference. Slather cream cheese on a half of a bagel. Top with a portion of cooked egg and a dollop of salsa.

Cream Cheese Bagels with Egg and Salsa

When I lived in West Palm Beach Florida, medications ampoule a friend of mine and I would roller blade from her apartment five miles to the New York Bagel shop, medical devour an everything bagel toasted with light cream cheese and a hot chocolate. On the way back we would stop by the pool to swim laps. By the time we made it back to her apartment we passed out on the couches from pure exhaustion.

The grocery store carries mini bagels that are the perfect size for little kids and adults alike.

Whole wheat mini bagel, buy toasted or untoasted
Eggs
Cream cheese
Salsa

Cook eggs according to preference. Slather cream cheese on a half of a bagel. Top with a portion of cooked egg and a dollop of salsa.
The first day of school our little guy came home crying because he wanted to eat off a tray like the other kids and because the day was too long. The school schedule I cannot change but I pulled him into a big hug and told him we would look at the school lunch schedule together and he could circle the days he would rather eat a school lunch.

Although school lunches have been revamped providing meals that are lower in fat in addition to offering more fresh fruits and vegetables, page I still worry about my little guy. With a plate full of, doctored up, mac and cheese fruits and veggies are an after thought. Each morning of the day he decides to brave the cafeteria we discuss the menu and he makes his choices. We talk about the importance of  eating healthy often at the dinner table but it does not hurt to give him a gentle reminder before he is out the door and out of my watchful eyes.

I prefer that he take his lunch however, coming up with portable yet healthy and tasty lunch ideas week after week is a cumbersome task when you also have to think about safety issues and pleasing the patron not to mention his friends. The following are some tips and ideas we have implemented. By all means if you have anything to add or share leave us a comment.

THE EQUIPMENT:
– A thick insulated lunch box. Insulated lunch bags or boxes are the best choice for keeping lunches cold. If you do use paper lunch bags, double bag to create an additional layer of insulation.
– A metal thermos: for drinking or transporting hot soups or cold fruit.
– A freezer pack.
– A few reusable containers to prevent food from leaking and getting smashed, and will help you avoid using disposable items like plastic bags and foil.

THE FOOD:
– Be sure to include fruits and vegetables, protein and whole grains every day.
– Breads: use whole grain breads, pita, bagels, tortillas, flat bread, rolls and crackers.
– Try sandwich spreads such as tuna fish, egg or chicken salad or cream cheese. Mix in finely chopped carrots, bell peppers or celery.
– Make your own lunchable. Pack string cheese, cheese cubes or prepared cheese spread along with bread sticks or crackers.
– Heat frozen waffles and make a sandwich with them, using peanut butter and jelly. Or cut them into bite-sized pieces or sticks and send syrup or yogurt for dipping.
– Take leftover cooked chicken cut into strips. Pack dipping sauce such as salsa, ranch dressing, barbecue sauce, ketchup, honey mustard, or marinara sauce.
– To vamp up the traditional peanut butter and jelly replace the bread with a tortilla. Add peanut butter honey or  jam, shredded carrots and apples, or sliced banana and raisins. Roll up tight then slice crosswise into pieces.
– Nachos with containers of ground turkey, guacamole, grated cheese and tortilla chips.
– Pastas such as pasta or couscous salads, macaroni and cheese, tortellini with pesto, spaghetti with marinara sauce
– Soups including Chili with corn chips, chicken noodle and vegetable.
– Always pack fresh cut up vegetables. Include a separate container with low-fat dressing or peanut butter for dipping.
– Pack fresh or canned fruit with peanut butter or a low fat fruit dip such as yogurt with whipped cream or cream cheese mixed with jam.
– Look for fruit snacks and fruit leather with 100% fruit juice. Fruit Roll-ups are really candy masquerading as real fruit. Do not overlook dried fruit and yogurt covered raisins.
– Include fat-free milk. Fill a portable drink bottle half-full with milk; freeze overnight. In the morning top it off with cold milk.
– Look for juice that contains 100% percent fruit juice. Brands like Sunny Delight, Hi-C, Fruitopia and Capri Sun contain only 10% juice.
– Limit sweets and chips to special occasions like Monday to help them look forward to school or Friday as a job well done or birthdays and holidays.
– Replace oily chips with baked chips or crackers, healthy breakfast bars, protein bars or granola bars.

SAFETY AND TIPS:
– Prepackaged lunches and snacks are high in fat, sugar, salt and calories, and are much more expensive. Skip on the bagged stuff and use fruits and vegetables to fill them up.
– Ask for their input before loading their lunch box. Kids can be finicky. Foods they liked today they may not like tomorrow.
– Cut sandwiches into interesting shapes with cookie cutters.
– Recycle yogurt containers and fill with Jell-O or pudding mixture (before it sets), veggies or fruit.
– Add some fun by using colored plastic wraps, holiday zip-lock bags and napkins.
– To prevent soggy sandwiches pack the cheese, lettuce and/or tomato separately.
– Heat food thoroughly before pouring into the container. It is best to use a metal container. Heat the inside of the container with boiling water for 5 minutes then discard before adding hot food.
– Use freezer packs, gel pack or frozen juice or water to keep foods cold.
Pack perishables around the freezer pack.
– Leave the cookies at home. A couple of cookies with milk for an afternoon snack once in a while are treats kids look forward to. Give your kid a bag of carrots and a snack pack of oreos and guess which one he will choose? Stick with fresh fruit and vegetables and whole grain bread or crackers instead of chips and sweets.

It’s A Small World Peanut Butter Pie

Last summer a friend invited us over for a BBQ. This is Kate’s mother’s recipe.

2 boxes chocolate pudding mix
3 cups milk
1 medium tub cool whip
Hershey Chocolate bars

Mix milk and pudding mix in a blender. Add tub of cool whip. Pour into glasses. Add a dollop cool whip on top. Shave some chocolate. Serve with a square Hershey chocolate.
Last summer a friend invited us over for a BBQ. This is Kate’s mother’s recipe.

2 boxes chocolate pudding mix
3 cups milk
1 medium tub cool whip
Hershey Chocolate bars

Mix milk and pudding mix in a blender. Add tub of cool whip. Pour into glasses. Add a dollop cool whip on top. Shave some chocolate. Serve with a square Hershey chocolate.

Apple and Ice Cream Pie

In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, ambulance the nippy air, more about basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last summer a friend invited us over for a BBQ. This is Kate’s mother’s recipe.

2 boxes chocolate pudding mix
3 cups milk
1 medium tub cool whip
Hershey Chocolate bars

Mix milk and pudding mix in a blender. Add tub of cool whip. Pour into glasses. Add a dollop cool whip on top. Shave some chocolate. Serve with a square Hershey chocolate.

Apple and Ice Cream Pie

In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, ambulance the nippy air, more about basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
This is an old recipe I collected while in Texas. I became friends with a family come to find out one evening that the woman’s (the girl I got the recipe from) husband knew my brother. They met years earlier in Southern California. I can’t remember how the conversation turned to my brother but I remember thinking, price what a small world.

Peanut butter pie is to be eaten among friends because you do not want any left overs.

1 cup crunchy peanut butter
1/2 gallon vanilla ice cream
1/2 cup cool whip
Graham cracker crust

Mix ingredients only until smooth (not like a shake).
Press into graham cracker crust. Freeze. Top with melted chocolate, hot fudge or chopped Reeses Peanut Butter cups. Serve.

Beef and Gravy Quesadilla

Roast with gravy

There is nothing like roast with gravy and Yorkshire pudding. The smell of a roast cooking reminds me of my Grandmother Jepson. My grandparents lived a couple hours away in the once small agricultural town of Clewiston Florida. We would usually make the trek around the Okeechobee Damn and through the fields to Granmother’s house on a lazy Sunday afternoon arriving to the smell of roast with potatoes and carrots. If dinner was not ready we would chase each other down the street to the park where a huge forest of trees grew beckoning us to climb them. They do not make parks like that anymore.

The first time I made a roast I became sentimental at the first whiff wiping away tears for those long lost years of yesterday. I can see my Granddad churning the crank on the ice cream maker. Remember my great grandmother Gram who lived in a small small cottage down the street; she taught me to sew and the enjoyment of rootbeer suds. There were the cows at Aunt Barbara’s house and the farm my dad’s mom resided at on the outskirts of town. I will never forget the fishing trips, sick trees to climb, ed the smell of my Grandad’s repair shop, the ice cream shop that was in the shape of a soft serve ice cream cone and the extended family who would converge together in the quaint 1000 square foot home to eat roast and listen to my Aunt Barbabra and Granddad serenade us on guitar. Through the years Gram’s house and the ice cream shop were torn down and those I love have moved on. But what is nice is the memories we keep and can enjoy for years every time I make roast.

This is a dry roast but if you want you can add some beef broth. In my next post I will talk about a yummy way to use the left over gravy and beef.
1 (3-pound) roast
Roast seasoning
3 garlic cloves, quartered, divided
Olive oil

Bring roast to room temperature (about 1-2 hours). Turn crock pot on high (or roast in a 450 degree oven).

Make several small slits in the roast and slide the garlic pieces into the openings (there will be extra garlic). Drizzle the roast with olive oil. Coat with seasoning.

Heat a pan to medium-high heat. Sear the roast on all sides, 2-3 minutes each side. Place meat in the crock pot; sprinkle the remaining garlic pieces around the roast. Cook for three hours or desired doneness, basting periodically.

Gravy:
I was always afraid of making gravy until I saw Chef Ramsey. He made it look so simple I decided to just give it a whirl.

Pan drippings
1 cup beef broth
1 tbsp arrowroot or flour

Combine all the drippings, broth and flour in a saucepan. Bring to a boil; reduce heat and add roast. Simmer for 15 minutes.

Yorkshire Puddings

Yorkshire Puddings:
Yorkshire pudding is just like a German pancake only baked in a muffin tin or cups designed especially for Yorkshire Pudding. In England they enjoy Yorkshire pudding with roast beef and gravy or they will eat them with gravy while they sip on tea. Here in American if you run out of gravy just sprinkle some powdered sugar and maple syrup for a quick dessert.

1 1/2 cup milk
1 cup flour
2 eggs
pinch of salt
Olive oil

Preheat oven to 475 degrees. Pour a 1/2 teaspoon of oil in each cup of a muffin tin. Place the muffin pan in the oven until the oil starts to smoke. Remove of oven and reduce heat to 350 degrees.

Meanwhile, mix the milk, flour, eggs and salt until smooth. Let sit until ready to use. (Batter may sit in a refrigerator oven night).

Fill muffin cups 1/3 full with batter. Bake at 350 degrees for 15-20 minutes.
Roast with gravy

There is nothing like roast with gravy and Yorkshire pudding. The smell of a roast cooking reminds me of my Grandmother Jepson. My grandparents lived a couple hours away in the once small agricultural town of Clewiston Florida. We would usually make the trek around the Okeechobee Damn and through the fields to Granmother’s house on a lazy Sunday afternoon arriving to the smell of roast with potatoes and carrots. If dinner was not ready we would chase each other down the street to the park where a huge forest of trees grew beckoning us to climb them. They do not make parks like that anymore.

The first time I made a roast I became sentimental at the first whiff wiping away tears for those long lost years of yesterday. I can see my Granddad churning the crank on the ice cream maker. Remember my great grandmother Gram who lived in a small small cottage down the street; she taught me to sew and the enjoyment of rootbeer suds. There were the cows at Aunt Barbara’s house and the farm my dad’s mom resided at on the outskirts of town. I will never forget the fishing trips, sick trees to climb, ed the smell of my Grandad’s repair shop, the ice cream shop that was in the shape of a soft serve ice cream cone and the extended family who would converge together in the quaint 1000 square foot home to eat roast and listen to my Aunt Barbabra and Granddad serenade us on guitar. Through the years Gram’s house and the ice cream shop were torn down and those I love have moved on. But what is nice is the memories we keep and can enjoy for years every time I make roast.

This is a dry roast but if you want you can add some beef broth. In my next post I will talk about a yummy way to use the left over gravy and beef.
1 (3-pound) roast
Roast seasoning
3 garlic cloves, quartered, divided
Olive oil

Bring roast to room temperature (about 1-2 hours). Turn crock pot on high (or roast in a 450 degree oven).

Make several small slits in the roast and slide the garlic pieces into the openings (there will be extra garlic). Drizzle the roast with olive oil. Coat with seasoning.

Heat a pan to medium-high heat. Sear the roast on all sides, 2-3 minutes each side. Place meat in the crock pot; sprinkle the remaining garlic pieces around the roast. Cook for three hours or desired doneness, basting periodically.

Gravy:
I was always afraid of making gravy until I saw Chef Ramsey. He made it look so simple I decided to just give it a whirl.

Pan drippings
1 cup beef broth
1 tbsp arrowroot or flour

Combine all the drippings, broth and flour in a saucepan. Bring to a boil; reduce heat and add roast. Simmer for 15 minutes.

Yorkshire Puddings

Yorkshire Puddings:
Yorkshire pudding is just like a German pancake only baked in a muffin tin or cups designed especially for Yorkshire Pudding. In England they enjoy Yorkshire pudding with roast beef and gravy or they will eat them with gravy while they sip on tea. Here in American if you run out of gravy just sprinkle some powdered sugar and maple syrup for a quick dessert.

1 1/2 cup milk
1 cup flour
2 eggs
pinch of salt
Olive oil

Preheat oven to 475 degrees. Pour a 1/2 teaspoon of oil in each cup of a muffin tin. Place the muffin pan in the oven until the oil starts to smoke. Remove of oven and reduce heat to 350 degrees.

Meanwhile, mix the milk, flour, eggs and salt until smooth. Let sit until ready to use. (Batter may sit in a refrigerator oven night).

Fill muffin cups 1/3 full with batter. Bake at 350 degrees for 15-20 minutes.
Roast with gravy

There is nothing like roast with gravy and Yorkshire pudding. The smell of a roast cooking reminds me of my Grandmother Jepson. My grandparents lived a couple hours away in the once small agricultural town of Clewiston Florida. We would usually make the trek around the Okeechobee Damn and through the fields to Granmother’s house on a lazy Sunday afternoon arriving to the smell of roast with potatoes and carrots. If dinner was not ready we would chase each other down the street to the park where a huge forest of trees grew beckoning us to climb them. They do not make parks like that anymore.

The first time I made a roast I became sentimental at the first whiff wiping away tears for those long lost years of yesterday. I can see my Granddad churning the crank on the ice cream maker. Remember my great grandmother Gram who lived in a small small cottage down the street; she taught me to sew and the enjoyment of rootbeer suds. There were the cows at Aunt Barbara’s house and the farm my dad’s mom resided at on the outskirts of town. I will never forget the fishing trips, hospital trees to climb, salve the smell of my Grandad’s repair shop, the ice cream shop that was in the shape of a soft serve ice cream cone and the extended family who would converge together in the quaint 1000 square foot home to eat roast and listen to my Aunt Barbabra and Granddad serenade us on guitar. Through the years Gram’s house and the ice cream shop were torn down and those I love have moved on. But what is nice is the memories we keep and can enjoy for years every time I make roast.

This is a dry roast but if you want you can add some beef broth. In my next post I will talk about a yummy way to use the left over gravy and beef.
1 (3-pound) roast
Roast seasoning
3 garlic cloves, quartered, divided
Olive oil

Bring roast to room temperature (about 1-2 hours). Turn crock pot on high (or roast in a 450 degree oven).

Make several small slits in the roast and slide the garlic pieces into the openings (there will be extra garlic). Drizzle the roast with olive oil. Coat with seasoning.

Heat a pan to medium-high heat. Sear the roast on all sides, 2-3 minutes each side. Place meat in the crock pot; sprinkle the remaining garlic pieces around the roast. Cook for three hours or desired doneness, basting periodically.

Gravy:
I was always afraid of making gravy until I saw Chef Ramsey. He made it look so simple I decided to just give it a whirl.

Pan drippings
1 cup beef broth
1 tbsp arrowroot or flour

Combine all the drippings, broth and flour in a saucepan. Bring to a boil; reduce heat and add roast. Simmer for 15 minutes.

Yorkshire Puddings

Yorkshire Puddings:
Yorkshire pudding is just like a German pancake only baked in a muffin tin or cups designed especially for Yorkshire Pudding. In England they enjoy Yorkshire pudding with roast beef and gravy or they will eat them with gravy while they sip on tea. Here in American if you run out of gravy just sprinkle some powdered sugar and maple syrup for a quick dessert.

1 1/2 cup milk
1 cup flour
2 eggs
pinch of salt
Olive oil

Preheat oven to 475 degrees. Pour a 1/2 teaspoon of oil in each cup of a muffin tin. Place the muffin pan in the oven until the oil starts to smoke. Remove of oven and reduce heat to 350 degrees.

Meanwhile, mix the milk, flour, eggs and salt until smooth. Let sit until ready to use. (Batter may sit in a refrigerator oven night).

Fill muffin cups 1/3 full with batter. Bake at 350 degrees for 15-20 minutes.
Roast with gravy

There is nothing like roast with gravy and Yorkshire pudding. The smell of a roast cooking reminds me of my Grandmother Jepson. My grandparents lived a couple hours away in the once small agricultural town of Clewiston Florida. We would usually make the trek around the Okeechobee Damn and through the fields to Granmother’s house on a lazy Sunday afternoon arriving to the smell of roast with potatoes and carrots. If dinner was not ready we would chase each other down the street to the park where a huge forest of trees grew beckoning us to climb them. They do not make parks like that anymore.

The first time I made a roast I became sentimental at the first whiff wiping away tears for those long lost years of yesterday. I can see my Granddad churning the crank on the ice cream maker. Remember my great grandmother Gram who lived in a small small cottage down the street; she taught me to sew and the enjoyment of rootbeer suds. There were the cows at Aunt Barbara’s house and the farm my dad’s mom resided at on the outskirts of town. I will never forget the fishing trips, sick trees to climb, ed the smell of my Grandad’s repair shop, the ice cream shop that was in the shape of a soft serve ice cream cone and the extended family who would converge together in the quaint 1000 square foot home to eat roast and listen to my Aunt Barbabra and Granddad serenade us on guitar. Through the years Gram’s house and the ice cream shop were torn down and those I love have moved on. But what is nice is the memories we keep and can enjoy for years every time I make roast.

This is a dry roast but if you want you can add some beef broth. In my next post I will talk about a yummy way to use the left over gravy and beef.
1 (3-pound) roast
Roast seasoning
3 garlic cloves, quartered, divided
Olive oil

Bring roast to room temperature (about 1-2 hours). Turn crock pot on high (or roast in a 450 degree oven).

Make several small slits in the roast and slide the garlic pieces into the openings (there will be extra garlic). Drizzle the roast with olive oil. Coat with seasoning.

Heat a pan to medium-high heat. Sear the roast on all sides, 2-3 minutes each side. Place meat in the crock pot; sprinkle the remaining garlic pieces around the roast. Cook for three hours or desired doneness, basting periodically.

Gravy:
I was always afraid of making gravy until I saw Chef Ramsey. He made it look so simple I decided to just give it a whirl.

Pan drippings
1 cup beef broth
1 tbsp arrowroot or flour

Combine all the drippings, broth and flour in a saucepan. Bring to a boil; reduce heat and add roast. Simmer for 15 minutes.

Yorkshire Puddings

Yorkshire Puddings:
Yorkshire pudding is just like a German pancake only baked in a muffin tin or cups designed especially for Yorkshire Pudding. In England they enjoy Yorkshire pudding with roast beef and gravy or they will eat them with gravy while they sip on tea. Here in American if you run out of gravy just sprinkle some powdered sugar and maple syrup for a quick dessert.

1 1/2 cup milk
1 cup flour
2 eggs
pinch of salt
Olive oil

Preheat oven to 475 degrees. Pour a 1/2 teaspoon of oil in each cup of a muffin tin. Place the muffin pan in the oven until the oil starts to smoke. Remove of oven and reduce heat to 350 degrees.

Meanwhile, mix the milk, flour, eggs and salt until smooth. Let sit until ready to use. (Batter may sit in a refrigerator oven night).

Fill muffin cups 1/3 full with batter. Bake at 350 degrees for 15-20 minutes.
Roast with gravy

There is nothing like roast with gravy and Yorkshire pudding. The smell of a roast cooking reminds me of my Grandmother Jepson. My grandparents lived a couple hours away in the once small agricultural town of Clewiston Florida. We would usually make the trek around the Okeechobee Damn and through the fields to Granmother’s house on a lazy Sunday afternoon arriving to the smell of roast with potatoes and carrots. If dinner was not ready we would chase each other down the street to the park where a huge forest of trees grew beckoning us to climb them. They do not make parks like that anymore.

The first time I made a roast I became sentimental at the first whiff wiping away tears for those long lost years of yesterday. I can see my Granddad churning the crank on the ice cream maker. Remember my great grandmother Gram who lived in a small small cottage down the street; she taught me to sew and the enjoyment of rootbeer suds. There were the cows at Aunt Barbara’s house and the farm my dad’s mom resided at on the outskirts of town. I will never forget the fishing trips, hospital trees to climb, salve the smell of my Grandad’s repair shop, the ice cream shop that was in the shape of a soft serve ice cream cone and the extended family who would converge together in the quaint 1000 square foot home to eat roast and listen to my Aunt Barbabra and Granddad serenade us on guitar. Through the years Gram’s house and the ice cream shop were torn down and those I love have moved on. But what is nice is the memories we keep and can enjoy for years every time I make roast.

This is a dry roast but if you want you can add some beef broth. In my next post I will talk about a yummy way to use the left over gravy and beef.
1 (3-pound) roast
Roast seasoning
3 garlic cloves, quartered, divided
Olive oil

Bring roast to room temperature (about 1-2 hours). Turn crock pot on high (or roast in a 450 degree oven).

Make several small slits in the roast and slide the garlic pieces into the openings (there will be extra garlic). Drizzle the roast with olive oil. Coat with seasoning.

Heat a pan to medium-high heat. Sear the roast on all sides, 2-3 minutes each side. Place meat in the crock pot; sprinkle the remaining garlic pieces around the roast. Cook for three hours or desired doneness, basting periodically.

Gravy:
I was always afraid of making gravy until I saw Chef Ramsey. He made it look so simple I decided to just give it a whirl.

Pan drippings
1 cup beef broth
1 tbsp arrowroot or flour

Combine all the drippings, broth and flour in a saucepan. Bring to a boil; reduce heat and add roast. Simmer for 15 minutes.

Yorkshire Puddings

Yorkshire Puddings:
Yorkshire pudding is just like a German pancake only baked in a muffin tin or cups designed especially for Yorkshire Pudding. In England they enjoy Yorkshire pudding with roast beef and gravy or they will eat them with gravy while they sip on tea. Here in American if you run out of gravy just sprinkle some powdered sugar and maple syrup for a quick dessert.

1 1/2 cup milk
1 cup flour
2 eggs
pinch of salt
Olive oil

Preheat oven to 475 degrees. Pour a 1/2 teaspoon of oil in each cup of a muffin tin. Place the muffin pan in the oven until the oil starts to smoke. Remove of oven and reduce heat to 350 degrees.

Meanwhile, mix the milk, flour, eggs and salt until smooth. Let sit until ready to use. (Batter may sit in a refrigerator oven night).

Fill muffin cups 1/3 full with batter. Bake at 350 degrees for 15-20 minutes.
I made beef and gravy quesadillas with the left over roast and gravy. It is sort of a ritual we have to use leftover meat in a taco or quesadilla. They are cheap and a great disguise for those who are picky about leftovers

tortillas, cialis 40mg two per person
Roast, and cooked and shredded or chopped
Beef gravy
Mixed cheddar and Monterey jack cheese blend, medications shredded

Heat a skillet over medium heat. Lay a tortilla in the pan. Add beef, cheese and a drizzle of gravy and top with another tortilla. Grill until the bottom has browned then flip. When down remove and slice into quarters.

Crock Pot Roast with Gravy and Yorkshire Puddings

Grilled Salmon bacon feta and tomato

While frozen salmon may be an easier way to keep the vitamin packed morsel on hand I have found the flavor of fresh skin-on salmon out weighs the frozen stuff hands down. Fresh salmon is tender and silky while the frozen kind tends to dry out slightly. Just watch out for bones. Cooking salmon, viagra ask information pills as with any type of meat, website like this generic takes practice. Over time you’ll learn to recognize what the word “opaque” means and the fine line between ‘just about there’ and over cooked. Properly cooked salmon will easily flake when prodded with a fork. If there are any spots that still seem rubbery it is not done.

I was not sure about pairing salmon with bacon and feta but I remembered a chicken panini that used ranch and feta that was out of this world. The packets make a nice presentation perfect for entertaining or a leisurely evening in with the family. Pair with roasted vegetables and corn fritters for a complete meal.

Source: Adapted from Rachael Ray
4 (6-ounce) 1-inch thick salmon fillets, skin on and at room temperature
1/2 cup ranch dressing
3 slices cooked bacon, crumbled
1/4 cup crumbled feta cheese
2 tomatoes, chopped
Black pepper

Preheat oven to 400 degrees. Cut four 8×12 inch sheets of tinfoil. Place each salmon fillet skin side down on a sheet; divide the dressing, bacon, feta cheese and tomatoes between the four fillets, leaving the top exposed. Place on a baking sheet and cook until almost opaque in the thickest part, about 15-20 minutes.

Grilled Salmon bacon feta and tomato

While frozen salmon may be an easier way to keep the vitamin packed morsel on hand I have found the flavor of fresh skin-on salmon out weighs the frozen stuff hands down. Fresh salmon is tender and silky while the frozen kind tends to dry out slightly. Just watch out for bones. Cooking salmon, ask information pills as with any type of meat, website like this generic takes practice. Over time you’ll learn to recognize what the word “opaque” means and the fine line between ‘just about there’ and over cooked. Properly cooked salmon will easily flake when prodded with a fork. If there are any spots that still seem rubbery it is not done.

I was not sure about pairing salmon with bacon and feta but I remembered a chicken panini that used ranch and feta that was out of this world. The packets make a nice presentation perfect for entertaining or a leisurely evening in with the family. Pair with roasted vegetables and corn fritters for a complete meal.

Source: Adapted from Rachael Ray
4 (6-ounce) 1-inch thick salmon fillets, skin on and at room temperature
1/2 cup ranch dressing
3 slices cooked bacon, crumbled
1/4 cup crumbled feta cheese
2 tomatoes, chopped
Black pepper

Preheat oven to 400 degrees. Cut four 8×12 inch sheets of tinfoil. Place each salmon fillet skin side down on a sheet; divide the dressing, bacon, feta cheese and tomatoes between the four fillets, leaving the top exposed. Place on a baking sheet and cook until almost opaque in the thickest part, about 15-20 minutes.

Wild Rice with pecans mushrooms and peas

Wild rice pilaf evokes fall with the warmth of the pecans and mushrooms reminiscent of homemade Thanksgiving stuffing. I love the added protein from the garbanzo beans. They lend a chewy filler without the fat and extra calories associated with sausage. I like to boil the orzo in chicken broth to add more flavor. Wild rice pilaf can also be used to stuff a turkey or Cornish hens.

Notes:
Orzo may resemble barley in shape but is technically a pasta. Still many refer to it as a rice and so when looking for the pasta you might want to try the rice isle first.

Source: Rachael Ray
3 ounces wild rice (about 1/2 cup)
1/2 pound orzo pasta
2 tbsp butter
2 garlic cloves
1/2 pound cremini mushrooms, pharmacy sliced
1/3 cup pecans, salve chopped
2 tbsp chopped fresh sage
1 cup frozen peas, thawed
Half of a 15.5-ounce can chickpeas, drained
Salt and pepper

Cook the wild rice according to package directions; transfer to a large bowl. Meanwhile, in a pot of boiling, salted water, cook the orzo until al dente; drain. Add to the wild rice.

Wild Rice with peas and mushrooms

In a large skillet, melt the butter over medium-high heat. Add the garlic and mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. Add the pecans and sage and cook, stirring frequently, until the nuts are toasted and the mushrooms are tender, about 3 minutes. Stir in the peas and chickpeas. Add the vegetable mixture to the orzo mixture; season with salt and pepper.

Makes 4 servings

Grilled Salmon bacon feta and tomato

While frozen salmon may be an easier way to keep the vitamin packed morsel on hand I have found the flavor of fresh skin-on salmon out weighs the frozen stuff hands down. Fresh salmon is tender and silky while the frozen kind tends to dry out slightly. Just watch out for bones. Cooking salmon, ask information pills as with any type of meat, website like this generic takes practice. Over time you’ll learn to recognize what the word “opaque” means and the fine line between ‘just about there’ and over cooked. Properly cooked salmon will easily flake when prodded with a fork. If there are any spots that still seem rubbery it is not done.

I was not sure about pairing salmon with bacon and feta but I remembered a chicken panini that used ranch and feta that was out of this world. The packets make a nice presentation perfect for entertaining or a leisurely evening in with the family. Pair with roasted vegetables and corn fritters for a complete meal.

Source: Adapted from Rachael Ray
4 (6-ounce) 1-inch thick salmon fillets, skin on and at room temperature
1/2 cup ranch dressing
3 slices cooked bacon, crumbled
1/4 cup crumbled feta cheese
2 tomatoes, chopped
Black pepper

Preheat oven to 400 degrees. Cut four 8×12 inch sheets of tinfoil. Place each salmon fillet skin side down on a sheet; divide the dressing, bacon, feta cheese and tomatoes between the four fillets, leaving the top exposed. Place on a baking sheet and cook until almost opaque in the thickest part, about 15-20 minutes.

Wild Rice with pecans mushrooms and peas

Wild rice pilaf evokes fall with the warmth of the pecans and mushrooms reminiscent of homemade Thanksgiving stuffing. I love the added protein from the garbanzo beans. They lend a chewy filler without the fat and extra calories associated with sausage. I like to boil the orzo in chicken broth to add more flavor. Wild rice pilaf can also be used to stuff a turkey or Cornish hens.

Notes:
Orzo may resemble barley in shape but is technically a pasta. Still many refer to it as a rice and so when looking for the pasta you might want to try the rice isle first.

Source: Rachael Ray
3 ounces wild rice (about 1/2 cup)
1/2 pound orzo pasta
2 tbsp butter
2 garlic cloves
1/2 pound cremini mushrooms, pharmacy sliced
1/3 cup pecans, salve chopped
2 tbsp chopped fresh sage
1 cup frozen peas, thawed
Half of a 15.5-ounce can chickpeas, drained
Salt and pepper

Cook the wild rice according to package directions; transfer to a large bowl. Meanwhile, in a pot of boiling, salted water, cook the orzo until al dente; drain. Add to the wild rice.

Wild Rice with peas and mushrooms

In a large skillet, melt the butter over medium-high heat. Add the garlic and mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. Add the pecans and sage and cook, stirring frequently, until the nuts are toasted and the mushrooms are tender, about 3 minutes. Stir in the peas and chickpeas. Add the vegetable mixture to the orzo mixture; season with salt and pepper.

Makes 4 servings
3 ounces wild rice (about 1/2 cup)
1/2 pound orzo pasta
2 tbsp butter
1/2 pound cremini mushrooms, capsule sliced
1/3 cup pecans, viagra chopped
2 tbsp chopped fresh sage
1 cup frozen peas, treat thawed
Half of a 15.5-ounce can chickpeas, drained
Salt

Cook the wild rice according to package directions; transfer to a large bowl. Meanwhile, in a pot of boiling, salted water, cook the orzo until al dente; drain. Add to the wild rice.
In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. Add the pecans and sage and cook, stirring frequently, until the nuts are toasted and the mushrooms are tender, about 3 minutes. Stir in the peas and chickpeas. Add the vegetable mixture to the orzo mixture; season with salt.

Grilled Salmon bacon feta and tomato

While frozen salmon may be an easier way to keep the vitamin packed morsel on hand I have found the flavor of fresh skin-on salmon out weighs the frozen stuff hands down. Fresh salmon is tender and silky while the frozen kind tends to dry out slightly. Just watch out for bones. Cooking salmon, ask information pills as with any type of meat, website like this generic takes practice. Over time you’ll learn to recognize what the word “opaque” means and the fine line between ‘just about there’ and over cooked. Properly cooked salmon will easily flake when prodded with a fork. If there are any spots that still seem rubbery it is not done.

I was not sure about pairing salmon with bacon and feta but I remembered a chicken panini that used ranch and feta that was out of this world. The packets make a nice presentation perfect for entertaining or a leisurely evening in with the family. Pair with roasted vegetables and corn fritters for a complete meal.

Source: Adapted from Rachael Ray
4 (6-ounce) 1-inch thick salmon fillets, skin on and at room temperature
1/2 cup ranch dressing
3 slices cooked bacon, crumbled
1/4 cup crumbled feta cheese
2 tomatoes, chopped
Black pepper

Preheat oven to 400 degrees. Cut four 8×12 inch sheets of tinfoil. Place each salmon fillet skin side down on a sheet; divide the dressing, bacon, feta cheese and tomatoes between the four fillets, leaving the top exposed. Place on a baking sheet and cook until almost opaque in the thickest part, about 15-20 minutes.

Wild Rice with pecans mushrooms and peas

Wild rice pilaf evokes fall with the warmth of the pecans and mushrooms reminiscent of homemade Thanksgiving stuffing. I love the added protein from the garbanzo beans. They lend a chewy filler without the fat and extra calories associated with sausage. I like to boil the orzo in chicken broth to add more flavor. Wild rice pilaf can also be used to stuff a turkey or Cornish hens.

Notes:
Orzo may resemble barley in shape but is technically a pasta. Still many refer to it as a rice and so when looking for the pasta you might want to try the rice isle first.

Source: Rachael Ray
3 ounces wild rice (about 1/2 cup)
1/2 pound orzo pasta
2 tbsp butter
2 garlic cloves
1/2 pound cremini mushrooms, pharmacy sliced
1/3 cup pecans, salve chopped
2 tbsp chopped fresh sage
1 cup frozen peas, thawed
Half of a 15.5-ounce can chickpeas, drained
Salt and pepper

Cook the wild rice according to package directions; transfer to a large bowl. Meanwhile, in a pot of boiling, salted water, cook the orzo until al dente; drain. Add to the wild rice.

Wild Rice with peas and mushrooms

In a large skillet, melt the butter over medium-high heat. Add the garlic and mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. Add the pecans and sage and cook, stirring frequently, until the nuts are toasted and the mushrooms are tender, about 3 minutes. Stir in the peas and chickpeas. Add the vegetable mixture to the orzo mixture; season with salt and pepper.

Makes 4 servings
3 ounces wild rice (about 1/2 cup)
1/2 pound orzo pasta
2 tbsp butter
1/2 pound cremini mushrooms, capsule sliced
1/3 cup pecans, viagra chopped
2 tbsp chopped fresh sage
1 cup frozen peas, treat thawed
Half of a 15.5-ounce can chickpeas, drained
Salt

Cook the wild rice according to package directions; transfer to a large bowl. Meanwhile, in a pot of boiling, salted water, cook the orzo until al dente; drain. Add to the wild rice.
In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. Add the pecans and sage and cook, stirring frequently, until the nuts are toasted and the mushrooms are tender, about 3 minutes. Stir in the peas and chickpeas. Add the vegetable mixture to the orzo mixture; season with salt.
Roast with gravy

There is nothing like roast with gravy and Yorkshire pudding. The smell of a roast cooking reminds me of my Grandmother Jepson. My grandparents lived a couple hours away in the once small agricultural town of Clewiston Florida. We would usually make the trek around the Okeechobee Damn and through the fields to Granmother’s house on a lazy Sunday afternoon arriving to the smell of roast with potatoes and carrots. If dinner was not ready we would chase each other down the street to the park where a huge forest of trees grew beckoning us to climb them. They do not make parks like that anymore.

The first time I made a roast I became sentimental at the first whiff wiping away tears for those long lost years of yesterday. I can see my Granddad churning the crank on the ice cream maker. Remember my great grandmother Gram who lived in a small small cottage down the street; she taught me to sew and the enjoyment of rootbeer suds. There were the cows at Aunt Barbara’s house and the farm my dad’s mom resided at on the outskirts of town. I will never forget the fishing trips, viagra sale trees to climb, the smell of my Grandad’s repair shop, the ice cream shop that was in the shape of a soft serve ice cream cone and the extended family who would converge together in the quaint 1000 square foot home to eat roast and listen to my Aunt Barbabra and Granddad serenade us on guitar. Through the years Gram’s house and the ice cream shop were torn down and those I love have moved on. But what is nice is the memories we keep and can enjoy for years every time I make roast.

Roast:
This is a dry roast but if you want you can add some beef broth. In my next post I will talk about a yummy way to use the left over gravy and beef.
1 (3-pound) roast
Roast seasoning
3 garlic cloves, quartered, divided
Olive oil

Bring roast to room temperature (about 1-2 hours). Turn crock pot on high (or roast in a 450 degree oven).

Make several small slits in the roast and slide the garlic pieces into the openings (there will be extra garlic). Drizzle the roast with olive oil. Coat with seasoning.

Heat a pan to medium-high heat. Sear the roast on all sides, 2-3 minutes each side. Place meat in the crock pot; sprinkle the remaining garlic pieces around the roast. Cook for three hours or desired doneness, basting periodically.

Pot Roast Gravy

Gravy:
I was always afraid of making gravy until I saw Chef Ramsey. He made it look so simple I decided to just give it a whirl.

Pan drippings
1 cup beef broth
1 tbsp arrowroot or flour

Combine all the drippings, broth and flour in a saucepan. Bring to a boil; reduce heat and add roast. Simmer for 15 minutes.

Yorkshire Puddings

Yorkshire Puddings:
Yorkshire pudding is just like a German pancake only baked in a muffin tin or cups designed especially for Yorkshire Pudding. In England they enjoy Yorkshire pudding with roast beef and gravy or they will eat them with gravy while they sip on tea. Here in American if you run out of gravy just sprinkle some powdered sugar and maple syrup for a quick dessert.

1 1/2 cup milk
1 cup flour
2 eggs
pinch of salt
Olive oil

Preheat oven to 475 degrees. Pour a 1/2 teaspoon of oil in each cup of a muffin tin. Place the muffin pan in the oven until the oil starts to smoke. Remove of oven and reduce heat to 350 degrees.

Meanwhile, mix the milk, flour, eggs and salt until smooth. Let sit until ready to use. (Batter may sit in a refrigerator oven night).

Fill muffin cups 1/3 full with batter. Bake at 350 degrees for 15-20 minutes.