Apple Crisp

This is my favorite fall dessert! We invited our surrogate grandparents from the ward over last night and enjoyed apple crisp and vanilla ice cream. I was actually out of white flour so I substituted whole wheat flour and you couldn't even tell!

6 to 8 apples, depending on size
3/4 c. sugar
1 1/2 Tbl. flour
1/4 tsp. salt
1 tsp cinnamon

Topping:
3/4 c. flour
3/4 c. quick oats
3/4 c. brown sugar
1/4 tsp. soda
1/2 tsp baking powder
1/2 c. melted butter
1 c. chopped nuts

Slice and peel apples (I use my apple peeler/corer/slicer to make it really easy) and mix with sugar, flour, salt, and cinnamon. Put in 9x13 baking dish. Mix topping ingredients and sprinkle over the apples to cover. Bake at 350 degrees for 30-40 minutes, or until apples are soft.

Chili and Rice Wraps

Quick and easy meal! I like this one for Sunday's...no fuss!

1 can chili
1/2 c. water
1 c. Minute rice

Boil the chili and water together. Add rice and simmer for 5 minutes on low.
(makes 4-6 servings, so adjust according to family size)

Put into tortillas with whatever toppings you want! We like sour cream, cheese, avocado, tomato, lettuce, salsa, and green onion. Yum!

Cole Slaw Salad

I made this for the dinner after Braden's baptism and it was a big hit! It's one of my favorite salads.

1 pkg cole slaw or broccoli slaw
1 pkg chicken ramen noodles, crushed
4 green onions, chopped
2 tsp sesame seeds
1/2 c. sliced or slivered almonds

Toast almonds and sesame seeds together. In a large bowl mix the cole slaw and green onions.

Sauce:
1/2 c. olive oil
1/4 c. sugar
3 Tbl. red wine vinegar
1/2 tsp. salt
seasoning packet from the ramen

Mix the sauce ingredients together, then add to the cole slaw mixture. Mix well. Right before serving, add the crushed up ramen noodles (if you add them too far in advance they get soggy). Top with the sesame seeds and almonds. YUM!

Mexican Corn Chowder

I just got this recipe from a friend - very delicious! Tis the season for chowder!

2 cups cooked chicken
1/2 cup cooked onions
1-2 cloves garlic - minced
1 can chicken broth
1/2-1 tsp cumin, ground
2 cups half and half or milk
3 cups cheese - monterey jack, shredded
2 cans creamed style corn
1 can green chilies, chopped and undrained
4 oz. jar pimiento, diced
fresh cilantro or parsley. optional
tortilla chips, optional

Combine chicken, onions, garlic, chicken broth, and cumin; bring to boil. Reduce heat; cover and simmer for 5 minutes. Add half & half, cheese, corn, and chilies. Cook and stir over low heat until the cheese is melted. Stir in pimiento. Serve immediately. Garnish with cilantro, parsley and tortilla chips if desired.