Mexican Macaroni Salad

Normy and I had us a BBQ to go too this summer, and our friends said it was a Mexican food theme kind of BBQ. So I went online and searched and found this recipe from one of my favorite bloggers….The Pioneer woman (of course).

I added a few extra’s (of course) to make it my own!

FOR THE SALAD:
1 pound/box Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water


2 ears Fresh Corn, Husks And Silks Removed, and cut off the cob
1 can (15 Oz. Size) Black Beans, Drained And Rinsed

3.8 can, sliced Black Olives
6 whole Roma Tomatoes, Chopped
3 whole Green Onions, chopped
1/2 whole Red Onions, Finely Diced
Chopped Cilantro
2 jalapenos, small dice
small can, diced mild green chilies (or you could use fresh)

FOR THE DRESSING:
1 cup Jarred Salsa

1 cup Sour Cream

1/4 cup Mayonnaise

1 clove Garlic, Minced

1/2 teaspoon Cumin

Salt And Pepper, to taste

1 teaspoon taco seasoning, Homemade is best

2 Limes, Juiced and zest of 1 lime

Combine all the dressing ingredients in a bowl and stir until combined.

Place the macaroni, corn, beans,

olives, tomatoes, green onions, red onion,

I also added jalapenos to mine and added them at this point, and cilantro, and green chilies (if using)

add everything in a large bowl.
Then add the dressing

and gently toss until all the ingredients are coated. Then I added some hot sauce for a little extra kick

Then gently toss everything together and make sure everything is all tossed together well

Cover and allow salad to chill for 2 hours.

I will definitely be making this salad again! It was SO good and had tons of flavor and everyone loved it! Crowd pleaser and it can feed a crowd too!

Here’s the recipe for you again, without all the pictures:

FOR THE SALAD:
1 pound/box Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water
2 ears Fresh Corn, Husks And Silks Removed, and cut off the cob
1 can (15 Oz. Size) Black Beans, Drained And Rinsed
3.8 can, sliced Black Olives
6 whole Roma Tomatoes, Chopped
3 whole Green Onions, chopped
1/2 whole Red Onions, Finely Diced
Chopped Cilantro
2 jalapenos, small dice
small can, diced mild green chilies (or you could use fresh)

FOR THE DRESSING:
1 cup Jarred Salsa
1 cup Sour Cream
1/4 cup Mayonnaise
1 clove Garlic, Minced
1/2 teaspoon Cumin
Salt And Pepper, to taste
1 teaspoon taco seasoning, Homemade is best
2 Limes, Juiced and zest of 1 lime

Combine all the dressing ingredients in a bowl and stir until combined.
Place the macaroni, corn, beans,
olives, tomatoes, green onions, red onion,
I also added jalapenos to mine and added them at this point, and cilantro, and green chilies (if using)
add everything in a large bowl.
Then add the dressing
and gently toss until all the ingredients are coated. Then I added some hot sauce for a little extra kick
Then gently toss everything together and make sure everything is all tossed together well

Cover and allow salad to chill for 2 hours.

Sesame Chicken Salad

I love, love this salad. It is my favorite salad right now. I could drink the dressing, it’s so good, and the recipe is by my most favorite blogger, Pioneer Woman!

2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
Olive Oil, for cooking

Dressing:
2/3 cups Olive Oil
1/4 cup Soy Sauce
1/4 cup Rice Wine Vinegar
2 cloves Garlic, chopped

2 Tablespoons pickled ginger, chopped
1 teaspoon Toasted Sesame Oil
2 Tablespoons Brown Sugar
Pinch Of Crushed Red Pepper Flakes

For Salad:
1 package (10 Ounces) Mixed Greens
1/2 whole Red Onion, Sliced Very Thin
1 cup Red Grape Tomatoes, Halved
1 can Mandarin Oranges, drained
Sesame Seeds

Start with the dressing and you can either put everything in a blender or use a hand blender like I did.

So start with the olive oil

(I add everything to a large mason jar)

then add the soy sauce

vinegar

garlic, ginger, sesame oil,

brown sugar,

and crushed red pepper flakes

Grad your hand blender and blend everything until completely emulsified.

(by the way, it looks like a ton of dressing because I ALWAYS make a double batch of this dressing when I make it, as I LOVE it and I drown my salad in it and then the next day I want leftovers, But the recipe I am posting is for one batch).

Now taste the dressing and adjust to your taste

Now grab a medium pan and heat it to medium high heat and coat the bottom of the pan with oil and then grab the chicken breasts and salt and pepper both sides of the chicken.

Add chicken the pan

and cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes. Remove from heat, allow to rest for 5 minutes, and cut into cubes.

Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat.

then sprinkle sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you like a lot.

To assemble the salad, place the salad greens, in a large bowl

then add the sliced onion,

then add the halved tomatoes

mandarin oranges (I added a little bit more of sesame seeds as well)

Now grab a bowl for yourself and place desired amount of salad in the bowl

top with desired amount of chicken

and then pour desired amount of dressing (a LOT) over your salad

and pig out!

Recipe:

2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
Olive Oil, for cooking

Dressing:
2/3 cups Olive Oil
1/4 cup Soy Sauce
1/4 cup Rice Wine Vinegar
2 cloves Garlic, chopped

2 Tablespoons pickled ginger, chopped
1 teaspoon Toasted Sesame Oil
2 Tablespoons Brown Sugar
Pinch Of Crushed Red Pepper Flakes

For Salad:
1 package (10 Ounces) Mixed Greens
1/2 whole Red Onion, Sliced Very Thin
1 cup Red Grape Tomatoes, Halved
1 can Mandarin Oranges, drained
Sesame Seeds

Start with the dressing and you can either put everything in a blender or use a hand blender like I did.

So start with the olive oil (I add everything to a large mason jar) then add the soy sauce, vinegar, garlic, ginger, sesame oil, brown sugar, and crushed red pepper flakes

Grad your hand blender and blend everything until completely emulsified.

Now taste the dressing and adjust to your taste

Now grab a medium pan and heat it to medium high heat and coat the bottom of the pan with oil and then grab the chicken breasts and salt and pepper both sides of the chicken.
Add chicken the pan and cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes. Remove from heat, allow to rest for 5 minutes, and cut into cubes.

Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat.
then sprinkle sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you like a lot.

To assemble the salad, place the salad greens, in a large bowl, then add the sliced onion, then add the halved tomatoes, mandarin oranges (I added a little bit more of sesame seeds as well)

Now grab a bowl for yourself and place desired amount of salad in the bowl, top with desired amount of chicken and then pour desired amount of dressing (a LOT) over your salad

and pig out!

Cajun Meatloaf

Gotta Love Pioneer Woman!

Recipe

2 Bell Peppers I used a red, and green one
1 medium yellow Onion, Chopped
Celery (5-6 Ribs), chopped
4 cloves of Garlic, Minced
3 Tablespoons Butter
1 teaspoon Salt
1 Tablespoon Worcestershire
1 teaspoon Black Pepper
1 teaspoon Ground Nutmeg
1 teaspoon Cayenne Pepper
A Few Shakes Of Hot Sauce (I used Louisiana hot sauce)
2 cups Ketchup, Divided
1/2 cup Milk
1-2 Cups Breadcrumbs
1 pound Lean Ground Beef (92% Lean)
1 pound Ground Pork
2 whole Eggs
2 Tablespoons Honey
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Preheat your oven to 400 degrees.

Chop all of the veggies, into a small dice (peppers, onions, celery).
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Mince the garlic.

Grab a large skillet, or cast iron skillet and heat burner to medium-high heat, melt 3 tablespoons of butter.
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Once the butter begins to start browning, add the veggies and
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I decided to add some Cajun seasoning, So season veggies to taste with Cajun seasoning
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garlic.
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Add about 1 teaspoon salt.

After the veggies have cooked for a few minutes add 1 tablespoon Worcestershire sauce,
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1 teaspoon black pepper, 1 teaspoon nutmeg and 1 teaspoon cayenne pepper.

If you like it spicy add a couple shakes hot sauce.
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Then add ½ cup of ketchup.
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Continue cooking, stirring for a few more minutes.
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Remove from heat.

After allowing the mixture to cool for a couple of minutes, add ½ cup of milk.
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Stir until combined.
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Add 1 cup of breadcrumbs.
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Continue adding breadcrumbs and stirring until mixture is a nice, thick paste.
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In a large bowl add the ground beef and pork.
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Whisk 2 eggs and add to the meat.
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Let the vegetable mixture cool down a bit, begin incorporating it into the meat. Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.
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Line a sheet pan with foil and spray foil with non-stick cooking spray. (makes for easier clean up)

Using your hands, form your meat mixture into a loaf on the sheet pan. Make the loaf around 6-8 inches wide and about 1 ½ inches thick.
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In a small bowl mix together ¾ cup of ketchup with about 2 tablespoons honey.
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Slather this sauce over the whole meatloaf.
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I sprinkled Cajun seasoning over the ketchup, honey sauce.
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Place in a 400 degree oven for about 40-50 minutes.
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Let cool for a bit and slice off a piece
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Recipe

  • 2 Bell Peppers I used a red, and green one
  • 1 medium yellow Onion, Chopped
  • Celery (5-6 Ribs), chopped
  • 4 cloves of Garlic, Minced
  • 3 Tablespoons Butter
  • 1 teaspoon Salt
  • 1 Tablespoon Worcestershire
  • 1 teaspoon Black Pepper
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Cayenne Pepper
  • A Few Shakes Of Hot Sauce
  • 2 cups Ketchup, Divided
  • 1/2 cup Milk
  • 1-2 Cups Breadcrumbs
  • 1 pound Lean Ground Beef (92% Lean)
  • 1 pound Ground Pork
  • 2 whole Eggs
  • 2 Tablespoons Honey
  • Preheat your oven to 400 degrees.
  • Chop all of the veggies, into a small dice (peppers, onions, celery). Mince the garlic.
  • Grab a large skillet, or cast iron skillet and heat burner to medium-high heat, melt 3 tablespoons of butter.
  • Once the butter begins to start browning, add the veggies and
  • I decided to add some Cajun seasoning, So season veggies to taste with Cajun seasoning garlic.
  • Add about 1 teaspoon salt.
  • After the vegges have cooked for a few minutes add 1 tablespoon Worcestershire sauce,
  • 1 teaspoon black pepper, 1 teaspoon nutmeg and 1 teaspoon cayenne pepper.
  • If you like it spicy add a couple shakes hot sauce.
  • Then add ½ cup of ketchup.
  • Continue cooking, stirring for a few more minutes.
  • Remove from heat.
  • After allowing the mixture to cool for a couple of minutes, add ½ cup of milk. Stir until combined.
  • Add 1 cup of breadcrumbs.Continue adding breadcrumbs and stirring until mixture is a nice, thick paste.
  • In a large bowl add the ground beef and pork.
  • Whisk 2 eggs and add to the meat.
  • Let the vegetable mixture cool down a bit, begin incorporating it into the meat. Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.
  • Line a sheet pan with foil and spray foil with non-stick cooking spray. (makes for easier clean up)
  • Using your hands, form your meat mixture into a loaf on the sheet pan. Make the loaf around 6-8 inches wide and about 1 ½ inches thick. In a small bowl mix together ¾ cup of ketchup with about 2 tablespoons honey.
  • Slather this sauce over the whole meatloaf.
  • I sprinkled Cajun seasoning over the ketchup, honey sauce.
  • Place in a 400 degree oven for about 40-50 minutes.
  • Let cool for a bit and slice off a piece

BBQ Comfort Meatballs

Recipe adapted from The Pioneer Woman

FOR MEATBALLS
1-1/2 pound Ground Beef
3/4 cups Oats
1 cup Milk
3 Tbsp Very Finely Minced Onion
1-1/2 tsp Salt
Ground Black Pepper, to taste

TO COOK THE MEATBALLS
1 cup All-Purpose Flour (coating For Meatballs)
Canola Oil
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SAUCE
1 cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4 Tablespoons (to 6 Tablespoons) Onion
1 dash Tabasco
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Start by Preheating your oven to 350 degrees

Grab a medium bowl, and add in all the meatball ingredients

Start with Ground beef
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Then add the oats
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Onion
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then pour in the milk
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Then Season with Salt
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and pepper
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With your hands, nice and clean mix everything together really well
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then roll into medium small balls and place on a cookie sheet
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Once all the meatballs are rolled out and placed on your sheet pan, place the sheet pan in the freezer while you make the sauce for your meatballs
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Grab a small bowl and add in the ketchup
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sugar
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Vinegar
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Worcestershire sauce
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4-6 Tablespoons Onion
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1 dash Tabasco (I added in more, for a little extra kick)
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mix the sauce very well, and set aside

Now remove meatballs from freezer
and immediately dredge them in unseasoned flour
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Then grab a large skillet and turn burner to medium high heat and coat the bottom of the pan with canola oil,
then add the meatballs and brown them until they are just brown
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Then grab a medium/large baking dish and place the cooked meatballs into the baking dish

Grab the sauce you made earlier and pour a little spoonful of the sauce over each meatball
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make sure each meatball has plenty of sauce
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If you have any leftover sauce, just add it to all the meatballs
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now bake the meatballs at 350 degrees for 45 minutes.
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Serve nice and hot
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Recipe

  • FOR MEATBALLS
  • 1-1/2 pound Ground Beef
  • 3/4 cups Oats
  • 1 cup Milk
  • 3 Tbsp Very Finely Minced Onion
  • 1-1/2 tsp Salt
  • Ground Black Pepper, to taste
  • TO COOK THE MEATBALLS
  • 1 cup All-Purpose Flour (coating For Meatballs)
  • Canola Oil
  • SAUCE
  • 1 cup Ketchup
  • 2 Tablespoons Sugar
  • 3 Tablespoons Vinegar
  • 2 Tablespoons Worcestershire
  • 4 Tablespoons (to 6 Tablespoons) Onion
  • 1 dash Tabasco
  • Start by Preheating your oven to 350 degrees
  • Grab a medium bowl, and add in all the meatball ingredients
  • Start with Ground beef
  • Then add the oats
  • Onion
  • then pour in the milk
  • Then Season with Salt
  • and pepper
  • With your hands, nice and clean mix everything together really well
  • then roll into medium small balls and place on a cookie sheet
  • Once all the meatballs are rolled out and placed on your sheet pan, place the sheet pan in the freezer while you make the sauce for your meatballs
  • Grab a small bowl and add in the ketchup
  • sugar
  • Vinegar
  • Worcestershire sauce
  • 4-6 Tablespoons Onion
  • 1 dash Tabasco (I added in more, for a little extra kick)
  • mix the sauce very well, and set aside
  • Now remove meatballs from freezer
  • and immediately dredge them in unseasoned flour
  • Then grab a large skillet and turn burner to medium high heat and coat the bottom of the pan with canola oil,
  • then add the meatballs and brown them until they are just brown
  • Then grab a medium/large baking dish and place the cooked meatballs into the baking dish
  • Grab the sauce you made earlier and pour a little spoonful of the sauce over each meatball
  • make sure each meatball has plenty of sauce
  • If you have any leftover sauce, just add it to all the meatballs
  • now bake the meatballs at 350 degrees for 45 minutes.
  • Serve nice and hot

Roasted Vegetable Minestrone

So my friend James LOVES Minestrone soup. So one night I decided to make it so I could invite him over and then I decided to invite our friends Karen and Allan over as well. So here you go!

Got the recipe from The Pioneer woman from here

2 whole Zucchini, Halved, Cut Into Strips,
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Then Cubed
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2 whole Summer Squash, Halved, Cut Into Strips,
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Then Cubed
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8 ounces, weight White Mushrooms, Stems Removed And Quartered
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2 Tablespoons Olive Oil
Kosher Salt To Taste
2 Tablespoons (additional) Olive Oil
2 whole Carrots, Pealed And Sliced
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1 whole Medium Onion, Diced
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3 stalks Celery, small chop (leaves too)
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8 cups Low Sodium Chicken Broth
2 cans Cannelini Beans, Rinsed
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2 cans Red Kidney Beans, Rinsed

1 cup (heaping) Cut Green Beans, Fresh Or Frozen
1-1/2 cup Medium Or Small Pasta Shells, Uncooked
1 can (28oz) Diced Tomatoes With Juice
Salt And Pepper, to taste
Parmesan Cheese, Shaved
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Preheat your oven to 500 degrees.
Toss cubed zucchini, squash,
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and mushrooms
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in a bowl with olive oil
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and a sprinkling of kosher salt.
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Arrange onto two sheet pans (so there is no over crowding)
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and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.
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In a heavy pot,
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heat olive oil over medium heat.
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Add carrots, onions, and celery
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and stir to cook for 3 minutes. Pour in broth
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and bring to a boil. Reduce heat to low and simmer for ten minutes.
Add cannelini beans
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then add kidney beans
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and green beans.
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Cook on low for five minutes. Add pasta
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and cook for an additional five minutes. Add canned tomatoes,
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stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper
Add roasted vegetables at the very end.
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I also added spinach, about a cup

Stir and allow to simmer and heat for a few minutes before serving.
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Be sure to check seasoning! Add more broth if necessary to increase liquid amount.
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Serve with Parmesan shavings
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Recipe

  • 2 whole Zucchini, Halved, Cut Into Strips, Then Cubed
  • 2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
  • 8 ounces, weight White Mushrooms, Stems Removed And Quartered
  • 2 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • 2 Tablespoons (additional) Olive Oil
  • 2 whole Carrots, Pealed And Sliced
  • 1 whole Medium Onion, Diced
  • 3 stalks Celery, small chop (leaves too)
  • 8 cups Low Sodium Chicken Broth
  • 2 cans Cannelini Beans, Rinsed
  • 2 cans Red Kidney Beans, Rinsed
  • 1 cup (heaping) Cut Green Beans, Fresh Or Frozen
  • 1-1/2 cup Medium Or Small Pasta Shells, Uncooked
  • 1 can (28oz) Diced Tomatoes With Juice
  • Salt And Pepper, to taste
  • Parmesan Cheese, Shaved
  • Preheat your oven to 500 degrees.
  • Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt.
  • Arrange onto two sheet pans (so there is no over crowding) and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.
  • In a heavy pot, heat olive oil over medium heat.
  • Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.
  • Add cannelini beans then add kidney beans and green beans. Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper
  • Add roasted vegetables at the very end.
  • I also added spinach, about a cup
  • Stir and allow to simmer and heat for a few minutes before serving.
  • Be sure to check seasoning! Add more broth if necessary to increase liquid amount.
  • Serve with Parmesan shavings

Dreamy Apple Pie

Got the recipe from here

1 whole Unbaked Pie Crust
Perfect Pie Crust

Filling
3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
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1/2 cup Brown Sugar
1/2 cup Sugar
1 Tablespoon All-purpose Flour
1 cup Heavy Cream
2 teaspoons Vanilla Extract
1/8 teaspoon Cinnamon

Topping
7 Tablespoons Butter
3/4 cups All-purpose Flour
1/2 cup Brown Sugar
1/4 cup Pecans (more To Taste)
Dash Of Salt
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Preheat oven to 375 degrees.

Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
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Add apple slices to a large bowl.
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In a separate bowl, mix together cream,
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1/2 cup brown sugar,
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1/2 cup sugar,
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1 tablespoon flour,
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vanilla, and cinnamon.
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whisk everything together
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Pour over apples.
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mix everything together
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Pour apples into pie shell.
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(mix by hand) combine butter, flour,
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sugar,
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pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps.
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Pour topping over apples.
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Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie.
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Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil
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and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.

Remove from oven when pie is bubbly and golden brown.

Serve warm with whipped cream, or ice cream.
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recipe

  • 1 whole Unbaked Pie Crust
  • Filling
  • 3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
  • 1/2 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 Tablespoon All-purpose Flour
  • 1 cup Heavy Cream
  • 2 teaspoons Vanilla Extract
  • 1/8 teaspoon Cinnamon
  • Topping
  • 7 Tablespoons Butter
  • 3/4 cups All-purpose Flour
  • 1/2 cup Brown Sugar
  • 1/4 cup Pecans (more To Taste)
  • Dash Of Salt
  • Preheat oven to 375 degrees.
  • Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
  • Add apple slices to a large bowl.
  • In a separate bowl, mix together cream,
  • 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon.
  • whisk everything together
  • Pour over apples.
  • mix everything together
  • Pour apples into pie shell.
  • (mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps.
  • Pour topping over apples.
  • Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie.
  • Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.
  • Remove from oven when pie is bubbly and golden brown.
  • Serve warm with whipped cream, or ice cream.

Perfect Pie Crust

This is my go to pie crust. Recipe

1-1/2 cup Crisco (vegetable Shortening)
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3 cups All-purpose Flour
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1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt
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In a large bowl, with a pastry cutter, gradually work the Crisco into the flour
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for about 3 or 4 minutes until it resembles a coarse meal.
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In a small bowl, beat an egg with a fork
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and then pour it into the flour/shortening mixture.
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Add 5 tablespoons of cold water,
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1 tablespoon of white vinegar and 1 teaspoon of salt.
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Stir together gently until all of the ingredients are incorporated.
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Separate the dough into thirds.
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Form 3 evenly sized balls of dough
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and place each dough into a large Ziploc bag.
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Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick)
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to make rolling easier later.
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Seal the bags and place them in the freezer until you need them.
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(If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

On a floured surface
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roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

I roll the dough onto the rolling pin loosely and lift the dough carefully from the surface of the counter and roll into the pie pan.
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Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
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Recipe

  • 1-1/2 cup Crisco (vegetable Shortening)
  • 3 cups All-purpose Flour
  • 1 whole Egg
  • 5 Tablespoons Cold Water
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Salt
  • In a large bowl, with a pastry cutter, gradually work the Crisco into the flour
  • for about 3 or 4 minutes until it resembles a coarse meal.
  • In a small bowl, beat an egg with a fork
  • and then pour it into the flour/shortening mixture.
  • Add 5 tablespoons of cold water,
  • 1 tablespoon of white vinegar and 1 teaspoon of salt.
  • Stir together gently until all of the ingredients are incorporated.
  • Separate the dough into thirds.
  • Form 3 evenly sized balls of dough
  • and place each dough into a large Ziploc bag.
  • Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick)
  • to make rolling easier later.
  • Seal the bags and place them in the freezer until you need them.
  • (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
  • When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.
  • On a floured surface
  • roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
  • I roll the dough onto the rolling pin loosely and lift the dough carefully from the surface of the counter and roll into the pie pan.
  • Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.