February 18th, 2007 by alice
Tags: Gratin, Potatoppleion, Sweet
INGREDIENTS
- 1lbsweet potatoes, peeled and sliced 1/4 inch thick
- 2tablespoonsbutter
- 1lbonions, thinly sliced
- 3/4lbgranny smith apples, peeled,cored & thinly sliced
- 3tablespoonsflour
- 1/2cupchicken stock
- 3/4cupfresh breadcrumbs
- 3/4cupsharp cheddar cheese, coarsely grated
- 6slicesbacon, cooked and crumbled
DIRECTIONS
- Preheat oven to 350 degrees.
- Butter 13X6 inch oval baking dish.
- Melt butter in heavy large skillet over medium heat.
- Add onions and saute until tender, about 10 minutes.
- Toss apples with flour in medium bowl.
- Arrange half of sweet potatoes in bottom of prepared dish.
- Top with half of apple slices.
- Arrange remaining potatoes and then remaining apples.
- Cover with sauteed onions.
- Pour stock over all.
- Bake until sweet potatoes are tender, about 45 minutes.
- Mix breadcrumbs, cheese and bacon in small bowl, then sprinkle mixture over potatoes.
- Bake an additional 20 minutes.
- Broil until topping browns, if needed.
- Let cool 5 minutes before serving.
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February 18th, 2007 by alice
Tags: Cheese, Parmesan, Potatoes, Sage, Sweet
INGREDIENTS
- 4lbssweet potatoes, peeled and cut into 1 inch cubes
- 10tablespoonsbutter
- 1/4cupfresh sage, chopped
- salt and pepper, to taste
- 1 1/2cupsparmesan cheese, grated
DIRECTIONS
- Preheat oven to 400 degrees.
- Melt 2 tablespoons of the butter.
- Place potatoes in a 13-by-9-inch baking dish.
- Stir in butter, being sure to coat the potatoes well to prevent discoloration.
- Bake potatoes for 20 minutes, or until fork tender.
- In a heavy skillet over medium-low heat, melt remaining butter.
- Add sage.
- Pour butter mixture and 1 cup Parmesan cheese over potatoes.
- Stir well.
- Add salt and pepper to taste.
- Cover dish with aluminum foil.
- Bake for another 20 minutes.
- Sprinkle with remaining 1/2 cup Parmesan before serving.
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February 18th, 2007 by alice
Tags: Chops, Crock, Pork, Pot, Spicy, Tender
INGREDIENTS
- 5-6center-cut pork loin chops
- 3tablespoonsoil
- 1mediumonion, diced
- 1mediumgreen pepper, diced
- 1 (8 ounce)cantomato sauce
- 3-4tablespoonsbrown sugar
- 1tablespoonvinegar
- 1 1/2teaspoonssalt
- 1-2teaspoonworcestershire sauce
DIRECTIONS
- Brown chops in oil in skillet.
- Transfer to slow cooker.
- Discard oil.
- Combine then add remaining ingredients to cooker.
- Cover.
- Cook on Low 8-10 hours.
- Serve over rice.
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February 18th, 2007 by alice
Tags: Crumbpple, Crunchy, Pie
INGREDIENTS
- 1 refrigerated ready-to-bakepie crust
-
Crunchy Crumb Topping
- 1/2cupall-purpose flour, plus
- 2tablespoonsall-purpose flour
- 1/2cup packedlight brown sugar
- 1/3cupgranulated sugar
- 1teaspoonground cinnamon
- 1/2cup coldbutter, cut in small pieces
-
Filling
- 7largegranny smith applesor pippin applesor greeningsapples
- 1tablespoonlemon juice
- 1/2cupgranulated sugar
- 3tablespoonsall-purpose flour
- 1/2teaspoonground cinnamon
- 1/8teaspoonground nutmeg
DIRECTIONS
- Have Ready a 9-in.
- pie plate and a baking sheet.
- Place oven rack in lowest position in oven.
- Heat oven to 450.
- Line pie plate with pie crust as package directs.
- Flute or crimp edge.
- TOPPING: Mix flour, sugars and cinnamon in medium bowl.
- Cut in butter (or rub in with fingertips) until mixture forms moist, coarse crumbs that clump together easily.
- FILLING: Peel, halve and core apples.
- Cut in 1/8 inch-thick slices (or with a slicing disk of a food processor).
- Place in a large bowl, add lemon juice and toss to coat.
- Mix remaining ingredients in a small bowl, sprinkle over appl slices and toss to coat.
- Layer apple slices in pie shell, mounding them higher in center.
- Pat topping evenly over apples to form a top crust.
- Place pie on the baking sheet to catch any drips.
- Bake 15 minutes.
- Reduce oven temp to 350 and bake 45 minutes longer or until a skewer meets some resistance when center of pie is pierced (apples will continue cooking after pie is removed from oven) and topping is golden brown.
- (If topping browns too quickly, drape a piece of foil loosely over the pie).
- Cool completely on a wire rack before serving.
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February 18th, 2007 by alice
Tags: Bars, Chocolate, Double, Oatmeal
INGREDIENTS
-
CHOCOLATE FILLING
- 1 (14 ounce)cansweetened condensed milk
- 4ouncesunsweetened baking chocolate
- 1teaspoonvanilla extract
- 1cupbutter, softened
- 1 1/4cups packedbrown sugar
- 2teaspoonsvanilla extract
- 1/2teaspoonbaking soda
- 1/4teaspoonsalt
- 2cupsall-purpose flour
- 2cups uncookedold fashioned oats
- 1/2cupminiature M&M baking bits
DIRECTIONS
- Heat Oven to 350.
- Line a 13×9 in baking pan with foil, letting ends extend about 2 in.
- above pan.
- Lightly coat with nonstick spray.
- FILLING: Microwave milk and chocolate in a 1-qt glass measure on high until steaming hot.
- Let stand 1 minute until chocolate melts and mixture is well blended and thickend.
- Stir in vanilla.
- Put next 5 ingredients in a large bowl: beat with mixer until fluffy.
- Add flour; beat just until blended.
- Stir in oats (mixture will be crumbly).
- Press 2/3 firmly over bottom of pan.
- Spread evenly with chocolate mixture, then sprinkle with remaing oat mixture and the M&M’s.
- Bake 25 to 30 mins until lightly browned on top.
- Cool in pan on a wire rack.
- Lift foil by ends to cutting board.
- Cut into 48 bars.
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