Upside Down Caramel Apple Pie

My absolute favorite pie!


Glaze and pastry

1/4 cup packed brown sugar
1 Tbsp butter, melted
1Tbsp corn syrup
1/3 cups pecan halves, coarsely chopped
1 package Pillsbury refrigerated pie crusts (should contain 2)

Filling

3/4 cup packed brown sugar
1/3 cup all purpose flour
1 tsp ground cinnamon
Dash of ground nutmeg
5 large Granny Smith apples
1 Tbl lemon juice

Preheat oven to 425°F.

For glaze, combine brown sugar, butter and corn syrup in stoneware pie plate; spread evenly onto bottom. Chop pecans; sprinkle over sugar mixture. Top with 1 pastry crust; set aside. For filling, combine brown sugar, flour, cinnamon and nutmeg in 1-Qt bowl; mix well. Peel, core and slice apples thin.

Combine apples and lemon juice; toss gently to coat. Add brown sugar, flour, & cinnamon; mix gently. Spoon filling into pie plate. Unroll remaining crust and place over filling. Fold edges of top crust under edges of bottom crust; seal and flute edges. Cut several slits in top crust.

Gently place pie shield or 2-3 inch wide strips of aluminum foil over edge of pie. Bake 30 minutes; remove shield/foil. Bake an additional 25-30 minutes or until crust is a deep golden brown. Remove from oven; let stand for 5 minutes. Loosen edge of pie from pie plate; carefully invert pie onto heat-resistant serving tray. Scrape any remaining caramel topping from pie plate onto top of pie. Cool at least 1 hour before serving. (So says the recipe but I can't wait that long, 30 minutes tops!!)

I am playing with the idea of making more then the recommended amount of caramel topping, if any one makes this and decides to do so please let me know how it turns out.

Red Curry & Ginger Butternut Squash Soup

This is a recipe that was sent to Mark by a friend of his, Rhonda, and with my love for red curry (or anything curry) I couldn't wait to try it. It did not disappoint! Beyond yummy!!

1 lg butternut squash or enough to equal 4-5 lbs
2 Tbsp of your choice of oil (I used olive, she used coconut)
½ cup of chopped carrots
½ cup of chopped celery
1 onion chopped
1/8 tsp dried thyme
¼ tsp sea salt (I used smoked)
1/8 tsp pepper (she used smoked pepper, I didn't have any)
3 cups chicken broth
Water or extra stock for desired consistency
1 tbsp red curry paste
½ tbsp chopped ginger
1/3 cup coconut milk




Preheat oven to 400 degrees. Cut squash lengthwise and remove seeds. Brush cut side with oil and flesh side down in a pan. Can add water to the pan but I do not, it roasts the squash a little darker and adds a little more flavor. Bake for about 45-60 minutes




Saute' onion, celery, carrot, ginger, red curry paste, salt and pepper in a pan with oil—about 2 minutes. Add some chicken stock and simmer. At this point, can run it through a blender, food processor or immersions blender until smooth. Once squash is cooked, add to the pan, add remaining chicken stock. Can use an immersion blender or add everything back to the blender or food processor. Add in coconut milk and any water or chicken stock for desired consistency. Heat until hot.




This was AMAZING and I will be making it often at our house. Thank you so much Rhonda for sharing this recipe so that I can not only enjoy it but also share with others!

Lasagna Stuffed Shells

I made these for dinner tonight and they were amazing. I thought the shells were easier to work with than layering lasagna noodles but than I seem to be cursed when it comes to lasagna noodles. It was just as good as lasagna if not better & was easier to serve...because as we all know it's hard to serve picture perfect lasagna.

Lasagna Stuffed Shells

18 jumbo shells
4 cups of desired pasta sauce with meat (but the above sauce it so so worth the work)
16 oz. package shredded mozzarella cheese, divided
1/2 cup grated cheese
16 oz ricotta cheese
1 egg
2 tbls fresh parley

1. If not using the pasta sauce recipe below. Brown desired meat (Italian sausage or hamburger) and drain. Add jar of pasta sauce & heat thoroughly.

2. Preheat oven to 375 degrees. Cook pasta per package directions. Drain well & rinse with cold water. Lay shells out individually on a cutting board or clean surface so they don't stick together.

3. In a mixing bowl, combine ricotta cheese with egg, 1 tbls parsley, Parmesan cheese & 3/4 of the mozzarella cheese.

4. Place a small amount of sauce on the bottom of a 9x9 pan. Spoon the mixture into the shells and arrange them into the prepared baking dish. Once all shells have been filled, pour the remaining sauce over the shells. Cover with the remaining mozzarella cheese & the remaining fresh parsley.

5. Bake for 25-30 minutes or until the mozzarella cheese is melted and bubbly.

My "go-to" pasta sauce for EVERYTHING.
(This is the recipe for the lasagna/spaghetti sauce that I can't live without. I also posted it on my blog in January). It makes a large batch. I used half for the stuffed shells & I saved the other half for spaghetti later this week. Quick & easy when the sauce is already done.

1 lb Italian Sausage

1 lb Lean Ground Beef

1/2 C. onions, minced

2 cloves garlic, crushed

1 (28 oz.) can crushed tomatoes

2 (6 oz.) cans tomato paste

2 (6.5 oz) cans canned tomato sauce

1/2 C. water

1 1/2 tsp. dried basil leaves

1/2 tsp. fennel seeds
2 tbsp. sugar

1 tsp. Italian seasoning

1/4 tsp. ground black pepper

1 tsp. salt

2 tblsp fresh Italian Parsley, chopped

In a dutch oven; cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper and parsley. Simmer, covered, for about 1 1/2 hours (or longer if you have time) stirring occasionally.

Better Than KFC Biscuits

When I came across this recipe it said they are just like KFC's biscuits. These are SO MUCH BETTER than KFC's. It's hard to even compare the two. Super easy to make & they melt in your mouth. Yummy!!


2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

1. Preheat oven to 450 degrees. Fold sour cream into bisquick until it is somewhat combined. Add 7-up and continue to stir until it forms a very soft, sticky dough.

2. Sprinkle Bisquick onto counter or cutting board. Place the dough onto floured surface & press the dough out until it is about a 1/2" to 3/4" thick. Cut with floured biscuit cutter. (Or in my house this so called cutter is a wine glass)

3. Pour butter into 9x9 pan. Place cut biscuits into pan & arrange so that all biscuits fit. Bake for 12-15 minutes or until golden brown.

Oatmeal Cranberry White Chocolate Chunk Cookies

I got this recipe right off of the back of the Ocean Spray Craisins bag one night while we were eating cheese, cranberries & drinking wine. Trust me, wine was the motivating factor in making these. However, the only flour I had in the house was white whole wheat. The recipe calls for white flour, I have never ever made them this way. The white wheat flour gives them a healthy taste. Ya know not completely healthy but, healthy as in I don't feel guilty eating two or three with my morning coffee.  It's like a muffin, in a cookie but better!


2/3 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old fashioned oats, not instant
1 1/2 cups flour (or white wheat flour)
1 tsp. baking soda
1/2 tsp salt
1 1/4 cups Craisins Dried Cranberries (or the 5 oz. package)
2/3 cup white chocolate chips or chunks




1. Preheat oven to 375ºF. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. 


2. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

3. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Chocolate Gooey Butter Cookies

That Paula Deen lives in a special place in my heart...right next to butter. *This recipe does need to refrigerate for 2 hours. Nothing worse then starting a cookie recipe, you have it all mixed up & ready to bake and then you see "refrigerate"so here is a heads up...it's in there.


8 oz. cream cheese, room temperature (used reduced fat & couldn't tell)
1 stick of butter, room temperature
1 egg
1 tsp. vanilla extract
1 (18 oz) box moist chocolate cake mix
Confectioner's sugar for dusting

1. Preheat oven to 350 degrees. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.

2. Roll the chilled batter into tablespoon size balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake for 12 minutes.

3. The cookies will remain soft and "gooey." Cool completely and sprinkle with more sugar, if desired.

Paula Deen's Monster Cookies

This is my favorite Monster Cookie recipe. There is no flour in this recipe so they stay soft & chewy for a few days. I can only vouch for a few days because they never last any longer than that when I make them.


3 eggs
1 1/4 cups packed brown sugar
1 cup granulated sugar
1/2 tsp salt
1/2 tsp vanilla extract
13 oz. jar creamy peanut butter (I have yet to find a 13 oz jar so good luck with that. I just put in what I think is 13 ounces.)
1 stick butter, softened
1/2 cup M&M's (seriously...1/2 cup...I double this)
1/2 cup chocolate chips (double this too, sometimes they are dark chocolate)
2 tsp baking soda
4 1/2 cups quick cooking oatmeal (not instant)

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats. ( I don't always do this & they turn out fine)

2. In a very large mixing bowl, combine the eggs & sugars. Mix Well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the M&M's, chocolate chips, baking soda & oatmeal.

3. Drop by tablespoons 2 inches apart onto the prepared cookie sheets. Bake 8 to 10 minutes. Do not over-bake. Let stand for 3 minutes before transferring to wire racks to cool.

Edna Mae's Sour Cream Pancakes

You will never eat pancakes any other way after you've had these. Thank you Ree Drummond for publishing this recipe & to my sister for sharing it with me.

2 cups sour cream
3/4 cup + 2 tbsp all-purpose flour
2 tbsp. sugar
2 tsp. baking soda
1 tsp. salt
4 large eggs
1 tsp. vanilla extract
Butter
Maple or pancake syrup

1. Place a large skillet over medium-low heat. You want to get the skillet nice & hot but not to hot or the butter will burn so make sure it is medium-low. (I may have learned this from experience, ha!)

2. Place the sour cream in a medium bowl. Add the flour, sugar, baking soda, and salt. Stir together very gently & stop short of the mix being totally combined.

3. Whisk the eggs in a separate bowl. Add the vanilla and stir to combine.

4. Pour the egg mixture into the sour cream/flour mixture. Stir together gently. Don't worry about the mixture being totally combined.

5. Melt about a tbsp of butter in the skillet. Pour the batter into the skillet 1/4 cup at a time. Cook for 1 to 1 1/2 minutes, the flip the pancakes over. Cook for another 45 seconds and remove to a plate. Repeat with the remaining batter; adding butter if needed.

Thai Curry Sauce

15 oz can unsweetened coconut milk, whisked to blend

1 1/4 tsp Thai curry paste (I use 3 tsp but I like my curry spicy)

1 Large red bell pepper, cut into 1/3 inch wide strips

1 Medium onion, thinly sliced 

1 tbsp brown sugar (packed)

1 tbsp fish sauce

1/3 C. thinly sliced fresh basil

1 tbsp fresh lime juice

1. Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium high heat, whisking constantly. 

2. Add bell pepper and onion; saute for a few minutes. Add remaining coconut milk, sugar and fish sauce. Cook until slightly simmering, stirring often, about 5 minutes. Stir in remaining 2 ingredients and simmer 1 minute. Season with salt. Be careful to not simmer the sauce to long as the coconut milk will begin to separate. 

3. Serve with Macadamia Nut Crusted Mahi Mahi, pouring next to the bed of rice. 

*I have made this curry by throwing chicken or shrimp into the skillet when I add the coconut milk & served over rice or noodles. 

Macadamia Nut Encrusted Mahi Mahi

4 mahi mahi fillets (6 to 8 ounce)
5 oz coarsely ground, roasted macadamia nuts (I have good luck finding that small bags at Walmart)
1/2 Cup panko (Japanese style bread crumbs)
2 Tbsp all purpose flour
1/4 Cup butter, melted
Vegetable oil, for brushing foil
 Kosher salt and pepper
2 Tbsp coconut milk

 1. Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.

 2. Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes.

 3. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown. 

4. Serve on top Jasimine Rice with Thai Curry Sauce. See next post for the Thai Curry recipe.

Amazing Lasagna

I've always struggled making a decent lasagna. It always turned out runny, until now. I've also used this sauce recipe for any other pasta that calls for marinara sauce. It is TO DIE FOR!!


Sauce:

1 lb Italian Sausage

1 lb Lean Ground Beef

1/2 C. onions, minced

2 cloves garlic, crushed

1 (28 oz.) can crushed tomatoes

2 (6 oz.) cans tomato paste

2 (6.5 oz) cans canned tomato sauce

1/2 C. water

1 1/2 tsp. dried basil leaves

1/2 tsp. fennel seeds
2 tbsp. sugar

1 tsp. Italian seasoning

1/4 tsp. ground black pepper

1 tsp. salt

4 tblsp fresh Italian Parsley, chopped (save 1 tbls if making lasagna)

Lasagna:

12 lasagna noodles

1 egg

16 oz. Ricotta Cheese

3/4 c. grated Parmesan Cheese

3/4 lb fresh mozzarella cheese, sliced

1. In a dutch oven; cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper and parsley. Simmer, covered, for about 1 1/2 hours (or longer if you have time) stirring occasionally.

2. Preheat oven to 375 degrees. Soak lasagna noodles in hot tap water for 20 minutes or until they are semi-soft.

3. In a mixing bowl, combine ricotta cheese with egg & remaining parsley.

4. To assemble spread 1 1/2 cups of meat sauce in the bottom of 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese. 

5. Bake in preheated oven for 25 minutes. Remove foil and bale an additional 25 minutes. Cool for 15 minutes before serving. 

The sauce is what makes this lasagna SO GOOD & it is worth the extra work rather than using a jar sauce. 

Sausage, Bacon & Corn Chowder

This recipes makes a large batch of chowder. Around 10 servings. I froze 6 servings in a gallon Ziploc freezer bag for another day when I don't feel like cooking.


1 lb. Pork Sausage
4 strips thick cut bacon
6 medium yellow potatoes, cubed (peel if you prefer)
1 medium onion, chopped
3 cups chicken broth
3 cans cream-style corn
pepper to taste (heavy in our house)
2-3 cups half & half, depending on desired creaminess

1) Cut the uncooked bacon into small pieces and mix into the sausage. Place the sausage & bacon mixture in a large pot over medium-high heat, and cook until slightly brown. Drain, reserving about 2 tbls drippings in the pot.

2) Mix potatoes and onion into the pot with the reserved drippings. Cook and stir 5 minutes. Pour in the broth, and stir in the corn. Season with pepper. Bring to a boil, reduce heat to low and cover pot. Simmer for 30 minutes, stirring often until potatoes are tender.

3) Warm the half & half in a small saucepan until it is slightly bubbling. Remove from heat before it boils and mix into the chowder just before serving.

Goes great with Better Than KFC Biscuits.

Recipes I Can't Resist

I've always liked to cook but I never got too adventurous. I pretty much stuck to the several things I knew I could make & knew they were good. My enchilada's, potato soup, monster cookies, various versions of chicken breast dishes and the list goes on but it isn't long. In the last 6 months I have ventured outside of my safe little box and came across several recipes that I tweak to my liking, getting a bit braver each time. I often amaze myself with how good certain dishes turn out, dishes I was often afraid of attempting. After surprising myself again last night with an AMAZING Sausage Chowder (will post later today) I decided it was time to share these recipes with my friends & family...maybe you can tweak these in your own way, making it better than I. Please share if you do, I'd love new ideas. Also, feel free to share recipes you love & I will post them as well. This blog thing is new to me so bare with me while I figure out how to become more organized with it. If nothing else it can be a place where we can all share recipes that we love. For now I better throw my tennis shoes on and go for a walk. Probably a good thing I am starting my day with a Body By Vi shake since I seem to end it with Sausage Chowder, Chicken 'n Dumplings, Lasagana....you get where I'm going with this. Comfort foods are my weakness!