Apple Pie Bars

I found this recipe for apple pie bars last year and wanted to make them. I made them today, but I altered the recipe a bit. Since I have a lot of homemade apple pie filling in quart jars that I canned, I wanted to use that instead of making a fresh filling. Plus I halved the recipe since I didn't want four dozen bars! Please refer to the original recipe if you don't have apple pie filling at home to use and you want to make it from scratch. Here I will type up how I altered the recipe.


Braden and Chad said they both like these better than regular apple pie!

Crust:
3/4 c. butter, softened
6 Tbl. sugar
1 1/2 c. all purpose flour
1/8 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. salt

Topping:
1 1/2 c. quick oats
1 c. all purpose flour
3/4 c. light brown sugar
1/2 tsp plus 1/8 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
3/4 c. cold butter, cut into small cubes

Prepare the crust: Preheat oven to 375 degrees. Line a 13x9.5 jelly roll pan with foil or parchment paper. Using an electric mixer, beat the butter and sugar until light and fluffy, about two minutes. At low speed, beat in the flour, spices, and salt until a soft dough forms. Press the dough over the bottom of the prepared pan. Bake in the center of oven for about 15 minutes or until golden and set. Set on wire rack to cool slightly.

Prepare the topping: In a large bowl, mix the oats and the flour, brown sugar, cinnamon, baking soda and salt. Using your fingers or a pastry tool, put the butter cubes into the oat mixture and crumble together until the mixture resembles a coarse meal. Press the mixture into clumps.

Dump on the quart bottle of your apple pie filling and spread evenly over the crust. Scatter the crumb topping on top, pressing it lightly into the mixture. There will be a lot of topping, don't worry. It will fit. Bake for 30 minutes or until the topping begins to look slightly crispy on top. Let cool and enjoy!

Pistachio Bundt Cake

I made this cake for dessert on St. Patrick's Day. We had invited a new single sister in our ward over for dinner and I wanted a nice dessert, but festive. It was delicious! It was moist enough that it didn't need frosting. I dusted it with powdered sugar like the photo. You might want to read through the reviews as there are good tips for different frosting's, egg substitutes and such.

 

Original recipe found at AllRecipes.com

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant pistachio pudding mix
• 4 eggs
• 1 1/2 cups water
• 1/4 cup vegetable oil
• 1/2 teaspoon almond extract
• 7 drops green food coloring (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
3. Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

Asparagus Chicken Fajitas

I made this for dinner tonight and I loved it! The rest of my family prefers regular fajitas but I really liked the addition of asparagus and yellow pepper and corn. It was a fast meal as I already had the chicken marinated and grilled, frozen ready to use. Dinner was on the table in under 30 minutes.

Original recipe found at Allrecipes.com

Ingredients:

1 pound boneless skinless chicken breasts, cut into strips 3/4 cup fat free Italian-style dressing 1 tablespoon vegetable oil 1 pound fresh asparagus, trimmed and cut into 2 inch pieces 1 medium sweet red pepper, julienned

1 medium sweet yellow pepper, julienned 1/2 cup fresh or frozen corn 1/4 cup diced onion 2 tablespoons lemon juice 1/2 teaspoon garlic salt 1/8 teaspoon pepper 12 (6 inch) flour tortillas, warmed

Directions:

1.	Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
2.	Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook an stir for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.

Oatmeal Pancake Mix

I have been using this mix recipe for months now, and I LOVE IT. My family loves it too. I got the original recipe here, and you can read more about it. I added my changes in red. This mix is so fast to put together. I keep it in this container pictured here in the fridge. I taped the instructions to the lid so we can remember how to mix them up (mostly for Chad and Braden since they don't make them as often as I do.) Try it...you will love it! Also works great for waffles.

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour (you can omit this and use all wheat flour)
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, (I like to use 1 1/2 c. mix) 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!

(no need to buy buttermilk...take 1 c. milk, mix in 1 Tbl. vinegar and let sit for at least 5 minutes.)

Country Pasta with Mozzarella

8 oz. uncooked rigatoni (I used penne and it was wonderful)
8 slices bacon, cut in 1 inch pieces (I used real bacon pieces from Costco)
2 c. broccoli flowerets
1/2 tsp. minced garlic
2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese (I used real Parmesan)
pinch of cayenne pepper
1/4 c. chopped parsley (I used much less)

Cook rigatoni according to package directions, drain. Meanwhile, in 10 inch skillet, cook bacon over medium high heat until brown. Reduce heat to medium. Add broccoli and garlic. Cook, stirring occasionally, until broccoli is crispy-tender.

Add rigatoni and remaining ingredients, except parsley. Continue cooking, stirring occasionally, until cheese is melted. Sprinkle with parsley.

Notes: Since I used bacon pieces I just cooked my pasta, and while it was cooking I steamed my broccoli. When they were both done I added everything together. Really easy and delicious!

Orange Poppyseed Scones

A friend brought these scones to book club last month. I got the recipe from her to share! Sorry, I don't have a photo. But these are quite tasty! The notes and additions are hers, not mine. I personally haven't made this recipe yet.

2 1/2 cups all-purpose flour
1/3 cup granulated sugar
3 tablespoons poppy seeds
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chilled unsalted butter, cut into 1/4-inch pieces 
2 large eggs, divided
5 tablespoons freshly-squeezed orange juice*
2 teaspoons grated orange zest*
1 tablespoon milk

* You may substitute lemon juice and zest for the orange juice and zest.

Preheat oven to 400 degrees F. Spray a large baking sheet with vegetable-oil cooking spray.

In a large bowl, combine flour, sugar, poppy seeds, cream of tartar, baking soda, and salt. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas.

In a medium bowl, beat (1) one egg lightly with orange juice and orange zest. Add to flour mixture; stir just until mixed.

On a lightly floured surface, knead dough gently. Pat or roll out the dough into a circle 1/2-inch thick. Using a lightly greased and floured 2- or 3-inch biscuit cutter, cut into rounds, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2-inch thick; continue to cut 3-inch rounds. Space 1-inch apart onto prepared baking sheet.  

NOTE: When making scones, work the dough quickly and do not over mix. Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.

In a small bowl, combine 1 egg and 1tablespoon milk; brush onto top of scones. Bake 10 to 15 minutes or until golden brown. Remove from oven and serve either at room temperature or warm.

NOTE:  I combined some powdered sugar (confectioners') sugar and orange juice together to make a think icing to top the scones after baking. If making Lemon Scones, use lemon juice.

Tips: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.

Yields 8 to 10 large scones and 12 to 14 smaller scones.

Lemon Poppyseed Muffins

I have been on the search for a really good lemon poppy seed muffin recipe. I finally found one! I have made these muffins countless times now and they turn out great each time! I found the original recipe on Epicurious and have made it a few different ways. I am typing out here how they turn out for me.

You can also do a powdered sugar glaze on these...I usually don't when I make them for breakfast but it does make them really yummy.

I also need to put a plug in for True Lemon. This stuff is great. I use it a lot when I cook and I don't have to have real lemons or lemon juice on hand. It gives you the directions on the bottle of how much you need to substitute for lemon juice, lemon zest, etc. Chad's sister Tiffani turned me onto it and I love it. Check out their website...there is also True Orange and True Lime. Great for baking! They offer free samples and usually free shipping with a $10 order. Anyway.....here is the recipe.

2 c. white flour
1 tsp. baking powder
1/2 tsp salt
1/4 tsp. baking soda
1 c. buttermilk (1 c. milk & 1 Tbl. vinegar mixed and let sit for 5 min makes your own buttermilk)
2 Tbl. lemon juice (or 1 tsp. True Lemon)
1 c. sugar
1/2 c. (1 stick) unsalted butter at room temperature
1 Tbl. packed finely grated lemon peel (or 1/2 tsp. True Lemon)
2 large eggs
1/8 c. poppy seeds

Position rack in center of oven and preheat to 350°F. Spray three mini muffin pans or line with paper liners. Whisk flour, baking powder, 1/2 teaspoon coarse salt, and baking soda in medium bowl. Whisk buttermilk and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions. Mix just until blended. Mix in poppy seeds. Spoon batter into prepared muffin cups by generous tablespoonfuls. 

Bake muffins until tester inserted into center comes out clean, 20 to 22 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.

This recipe makes 16 regular sized muffins for me. The original recipe says 36 mini muffins, but I came out with more mini muffins too.

**You can also substitute 1 c. plain yogurt for the buttermilk. I have done that and they turned out super moist and yummy! I almost prefer it that way.