recipes reblogged

think4yourself: lindsaydinkins: hrrrthrrr: My Mom’s Apple Pie The other day I was stressed (I bake when I’m stressed) and craving my mom’s apple pie. It was so tasty that I thought I’d share the goodness with you! Ingredients enough pastry for a double crust 9 inch pie. (You can use pre-made pie crust or make your own. I used this recipe to make mine from scratch.) 6 tart apples, peeled (Green or Granny Smith variety) 1/2-3/4 cup sugar 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp nutmeg 2-4 tbsp flour 2-4 tbsp butter Directions Line pie pan with pastry crust; prick crust bottom with a fork all over and then trim off excess crust edges. Peel your apples and remove the core. I like chunkier apples in my pie so I cut the chunks into about 1-1.5” pieces. Prepare your apples by combining together sugar, salt, cinnamon, nutmeg and flour into a pot*.  Add your sliced apples to the pot on medium heat, gently stirring to combine. Remove from heat when  your apples are just slightly soft (they’ll finish cooking in the oven so you don’t want them too soft). Pour your apple filling into pastry-lined pan; dot filling with chunks of butter. Cover with top crust; I did a basket weave on the pie and cut off the excess.  Press firmly together to seal the bottom and top crust layers. I also like to brush a little milk on top of the crust because it gives it a nice golden brown color.  Bake in preheated 400-425 F oven for 40-45 minutes. *If sweeter apples are used, you can add lemon juice when prepping the apples to desired tartness. I used about 2 tablespoons. I want to make this very, very soon. yum

think4yourself:

lindsaydinkins:

hrrrthrrr:

My Mom’s Apple Pie

The other day I was stressed (I bake when I’m stressed) and craving my mom’s apple pie. It was so tasty that I thought I’d share the goodness with you!

Ingredients

enough pastry for a double crust 9 inch pie. (You can use pre-made pie crust or make your own. I used this recipe to make mine from scratch.)

6 tart apples, peeled (Green or Granny Smith variety)

1/2-3/4 cup sugar

1/2 tsp salt

1 1/2 tsp cinnamon

1/2 tsp nutmeg

2-4 tbsp flour

2-4 tbsp butter

Directions

Line pie pan with pastry crust; prick crust bottom with a fork all over and then trim off excess crust edges.

Peel your apples and remove the core. I like chunkier apples in my pie so I cut the chunks into about 1-1.5” pieces.

Prepare your apples by combining together sugar, salt, cinnamon, nutmeg and flour into a pot*.  Add your sliced apples to the pot on medium heat, gently stirring to combine. Remove from heat when  your apples are just slightly soft (they’ll finish cooking in the oven so you don’t want them too soft).

Pour your apple filling into pastry-lined pan; dot filling with chunks of butter.

Cover with top crust; I did a basket weave on the pie and cut off the excess.  Press firmly together to seal the bottom and top crust layers. I also like to brush a little milk on top of the crust because it gives it a nice golden brown color. 

Bake in preheated 400-425 F oven for 40-45 minutes.

*If sweeter apples are used, you can add lemon juice when prepping the apples to desired tartness. I used about 2 tablespoons.

I want to make this very, very soon.

yum

trainjuice: Here’s the recipe for the Chicken Chasseur I made this weekend. Enjoli really liked it and I fell in love with it it. It’s simple, rustic, and such a snap to whip up you can make this any weeknight, add this chicken braised in a rich white wine sauce to your arsenal. 1 tablespoon cooking oil 2 bone-in chicken breasts Salt and pepper 1 tablespoon butter 1/2 onion, chopped 1 package mushrooms, sliced 1 garlic clove, minced 1 tablespoon flour 3 tablespoons dry white wine 1/2 low sodium chicken broth/stock 1/2 cup diced or crushed tomatoes, drained 1 teaspoon each dried thyme, marjoram 1/2 teaspoon oregano fresh parsley In a large deep skillet, heat the oil over moderately high heat. Season chicken with salt and pepper. Cook until brown, turning, 10 minutes. Remove and set aside, Pour off all but 1 tablespoon of the fat. Add butter to the pan and reduce the heat to moderately low and add the onion, cook, stirring until translucent, 5 minutes. Raise heat to moderately high and add mushrooms, garlic, and a pinch of salt. Stirring frequently until mushrooms are browned, 5 minutes. Add flour and cook, stirring for 30 seconds. Stir in wine and bring to a simmer. Stir in broth, tomatoes and herbs. Add chicken into the skillet with any accumulated juices. Simmer covered until chicken is done 15-20 minutes.

trainjuice:

Here’s the recipe for the Chicken Chasseur I made this weekend. Enjoli really liked it and I fell in love with it it. It’s simple, rustic, and such a snap to whip up you can make this any weeknight, add this chicken braised in a rich white wine sauce to your arsenal.

  • 1 tablespoon cooking oil
  • 2 bone-in chicken breasts
  • Salt and pepper
  • 1 tablespoon butter
  • 1/2 onion, chopped
  • 1 package mushrooms, sliced
  • 1 garlic clove, minced
  • 1 tablespoon flour
  • 3 tablespoons dry white wine
  • 1/2 low sodium chicken broth/stock
  • 1/2 cup diced or crushed tomatoes, drained
  • 1 teaspoon each dried thyme, marjoram 1/2 teaspoon oregano
  • fresh parsley
  • In a large deep skillet, heat the oil over moderately high heat. Season chicken with salt and pepper. Cook until brown, turning, 10 minutes. Remove and set aside, Pour off all but 1 tablespoon of the fat.
  • Add butter to the pan and reduce the heat to moderately low and add the onion, cook, stirring until translucent, 5 minutes. Raise heat to moderately high and add mushrooms, garlic, and a pinch of salt. Stirring frequently until mushrooms are browned, 5 minutes.
  • Add flour and cook, stirring for 30 seconds. Stir in wine and bring to a simmer. Stir in broth, tomatoes and herbs. Add chicken into the skillet with any accumulated juices. Simmer covered until chicken is done 15-20 minutes.

themattsmith:

jonnybravo replied to your photo: 6 hours between the oven, smoker and grill….

This is me patiently waiting for your bourbon barbie sauce recipe…
  • 1 tbsp bacon grease
  • 2 bunches green onions
  • 1 medium onion, fine dice
  • 5 cloves garlic, fine dice
  • 1 cup dark brown sugar
  • 6 oz tomato paste
  • 1 cup ketchup
  • 2/3 cup dijon mustard
  • 2/3 cup water
  • 1/3 cup apple juice
  • 1/2 cup apple cider vinegar
  • 1/2 cup Worcestershire sauce
  • 1/2 cup drippings from the ribs
  • 1/2 tbsp Ancho chili powder
  • 1 tbsp cumin
  • 1 cup Bulleit (or other bourbon)
thekelsmith: kimber-leigh: Seasoned crackers 2 packages (12oz) generic brand soup crackers. Premium brand has coating hat doesn’t take seasoning well. 1 package Hidden Valley Ranch dry dressing 1 cup vegetable oil 1 tsp lemon pepper 1 tsp dill weed 1/2 tsp garlic powder Mix oil and spices, pour over crackers, mix well, and enjoy! Reblogging because I want to make this over break.

thekelsmith:

kimber-leigh:

Seasoned crackers

2 packages (12oz) generic brand soup crackers. Premium brand has coating hat doesn’t take seasoning well. 1 package Hidden Valley Ranch dry dressing 1 cup vegetable oil 1 tsp lemon pepper 1 tsp dill weed 1/2 tsp garlic powder

Mix oil and spices, pour over crackers, mix well, and enjoy!

Reblogging because I want to make this over break.

exquisitely-delicious: Twix Cheesecakes makes 12 cheesecakes Crust1/2 package Oreos (20 Oreos)1 Tablespoon sugar1/4 cup unsalted butter, melted Cheesecake Batter1 pound cream cheese, softened1/2 cup sugar1/2 teaspoon vanilla extract2 large eggs, lightly beaten1/2 cup sour cream12 mini Twix bars, chopped into small pieces Preheat the oven to 275 degrees F. In a food processor, grind up the Oreos into fine crumbs. Put the crumbs into a large bowl and add in the sugar. Mix to combine. Then pour in the melted butter and mix to coat all of the crumbs with butter. Line a cupcake pan with cupcake liners. Scoop a Tablespoon of the cookie crumbs into each cupcake liner. Using your hand, press the crumbs down firmly. Set the cupcake pan aside while you work the cheesecake filling.(Sometimes I have some cookie crumb mixture left over. So if you do too, don’t worry.) In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth on medium low speed, about 3 minutes. With the mixer on medium low speed, add in the sugar and mix to combine. Then add in the vanilla extract and mix. Slowly pour in the lightly beaten eggs and mix until the eggs are incorporated. Add in the sour cream and combine.Chop the mini Twix bars into small pieces. Add them into the cheesecake batter and gently fold them in. Using an ice cream scooper, scoop the cheesecake batter into each cupcake liner. Bake the cheesecakes at 275 degrees  F for 30 minutes. Chill the cheesecakes overnight in the refrigerator. Then enjoy!

exquisitely-delicious:

Twix Cheesecakes

makes 12 cheesecakes

Crust
1/2 package Oreos (20 Oreos)
1 Tablespoon sugar
1/4 cup unsalted butter, melted

Cheesecake Batter
1 pound cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
12 mini Twix bars, chopped into small pieces

Preheat the oven to 275 degrees F.

In a food processor, grind up the Oreos into fine crumbs. Put the crumbs into a large bowl and add in the sugar. Mix to combine. Then pour in the melted butter and mix to coat all of the crumbs with butter.

Line a cupcake pan with cupcake liners. Scoop a Tablespoon of the cookie crumbs into each cupcake liner. Using your hand, press the crumbs down firmly. Set the cupcake pan aside while you work the cheesecake filling.
(Sometimes I have some cookie crumb mixture left over. So if you do too, don’t worry.)

In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth on medium low speed, about 3 minutes. With the mixer on medium low speed, add in the sugar and mix to combine. Then add in the vanilla extract and mix. Slowly pour in the lightly beaten eggs and mix until the eggs are incorporated. Add in the sour cream and combine.
Chop the mini Twix bars into small pieces. Add them into the cheesecake batter and gently fold them in.

Using an ice cream scooper, scoop the cheesecake batter into each cupcake liner. Bake the cheesecakes at 275 degrees  F for 30 minutes. Chill the cheesecakes overnight in the refrigerator. Then enjoy!

(via therearevoicesinmyhead)

Group Members