Fresh Apple Cake with Caramel Glaze

Cake:
4 eggs, beaten*
2 c. sugar
1 1/2 c. oil
2 1/2 c. SR flour
1 t. apple pie spice or cinnamon
2 t. vanilla
3 c. peeled and chopped apples
1 c. chopped pecans (I use Mrs. Fisher's cookie pieces), optional

Glaze:
1 1/2 sticks butter
1 c. brown sugar
1/4 c. milk
1 t. vanilla

Preheat oven to 325 degrees. Spray a bundt or angel food cake pan. In a large bowl, combine eggs, sugar, and oil until blended. Add flour gradually in batches, stirring well after each. Add apple pie spice and vanilla. Stir in apples and pecans. Batter will be thick, Pour batter into pan. Bake for 1 hour. Allow cake to cool completely, then invert onto a cake plate or stand.  In a small pan, melt butter over low heat. Whisk in brown sugar and milk. Bring to a boil and them reduce to a simmer. Whisk constantly for about 5 minutes then remove from heat. Stir in vanilla. Allow the glaze to cool for 5 minutes, then pour over cake. Top with additional chopped pecans if desired. Slice and serve. *beating eggs before adding to batter will result in a less stiff batter.

Carolyn's Chocolate Pie with Meringue

Chocolate pie:
1 1/4 c. sugar
3 egg yolks
1 1/2 c. milk
3 T. cocoa
3 T. flour
1 t. vanilla
1 T. butter, softened
1 baked pie shell, not deep dish

Mix dry ingredients together. Add milk and eggs. Blend with mixer. Cook in microwave 12-14 minutes at 60-70% power until thick. Stir with a whisk every 3-4 minutes. Add butter & vanilla. Mix well. Pour in pie shell, on a cookie sheet. Add whipped meringue and bake at 350 degrees until meringue is lightly browned.

Meringue:

3 egg whites
1/8 t. cream of tartar
sugar
1/4 t. vanilla

Whip till stiff & place on pie before baking.

Carolyn's Pecan Pie

1/2 c. butter, melted
1 c. sugar
1 c. dark karo syrup
4 extra large eggs, or 6 large eggs, separated
unbaked pie shells
pecan halves

Combine sugar, syrup, & eggs to melted butter, making sure to beat well after each egg. Place pie shells on cookie sheet. Pour batter into pie crusts (prick bottom with fork before pouring in). Sprinkle pecans over pies. Place in 350 degree oven for about 45-50 minutes, until no longer jiggly. Makes 2 regular size pies, or one deep dish.

Pistachio Bread with Sour Cream

1 box yellow cake mix
2 boxes pistachio pudding (plain or sugar free)
8 oz. sour cream
4 eggs
3/4 c. oil
1/2 c. chopped pecans or almonds,* optional

Preheat oven to 350 degree. Combine all ingredients. Batter will be thick. Spray bundt or angel food cake pan, or small loaf or tree pans. Sprinkle small amount of nuts* in bottom of pan if desired. Pour batter into pans 1/2-2/3 full, being sure not to overfill. Bake 40-50 minutes until set. Do not overbake. Check with toothpick.

**I like to bake these in my little tree pans at Christmas. Only need 40 minutes to bake. First picture is before baking, 2nd one is after.

Asparagus Mushroom Dish

1 lb. asparagus, cut into 1/2" pieces, removing tough root end
2 cloves garlic, chopped
1- 8oz. pkg mushrooms, cut into quarters
1 lb. chicken tenderloins, cut into bite size pieces
1/4 c. flour, divided
1 c. chicken broth
1/4 c. honey (slightly warmed)
1/4 c. soy sauce
1/2 t. crushed red pepper
1 t. ginger
1 T. oil
1/2 c. green onions, sliced

Sprinkle 2 T. flour over chicken in large bowl, and toss until coated. Whisk together remaining flour, honey, broth, soy sauce ginger, red pepper and garlic. Place oil in large saute pan and heat over medium high heat 2-3 minutes. Add chicken and cook 3-4 minutes until browned. Remove chicken from pan. Place asparagus, mushrooms, and green onion in pan. Cook and stir 3-4 minutes until mushrooms are tender. Reduce heat to low and stir in chicken and soy sauce. Simmer 2-3 minutes until sauce starts to thicken.

Cherry Crumb Pie

1 frozen deep dish pie crust
2- 21 oz. cans cherry pie filling
1 T. cornstarch
1/4 c. flour
2 T. brown sugar
2 T. butter

Heat oven to 425 degrees. Place frozen pie shell on cookie sheet. Stir pie filling and cornstarch together. Spoon into frozen crust. Stir flour, brown sugar, and butter together until crumbly. Sprinkle over filling.Bake 35-45 minutes until filling is bubbly.

Another Crockpot Smokies

2- 16 oz. pkgs miniature smokies
1- 8 oz. jar grape jelly
1 lemon
1 can no beans chili

Place smokies in lined crockpot. Cover with jelly and chili. Squeeze lemon juice over top, making sure to remove any seeds that come out. Cook on low for 4 hours.

*may also just cook these in Kraft BBQ sauce (no high fructose corn syrup) the same way.

Bacon and Gruyere Mac and Cheese

1 lb. penne pasta
2 c. real crumbled bacon (I get mine from Sam's)
1/2 c. butter, divided
1/2 c. flour
1 qt. whole milk
4 c. gruyere cheese, shredded
2 c. sharp white cheddar cheese, shredded
1 t. salt
1/2 t. pepper
1/2 t. nutmeg
2 c. asiago cheese, shredded
3/4 c. bread crumbs. optional

Preheat oven to 350 degrees. Cook pasta according to directions. Drain. Melt 6 T. butter in large saucepan. Whisk in flour. Cook 2 minutes. Slowly whisk in milk. Bring to a boil. stirring constantly. Remove from heat and stir in gruyere and cheddar cheeses, salt, pepper, nutmeg, and 3/4 of bacon. Mix until cheeses are well melted and combined. Pour into sprayed 9x13 dish. Melt remaining butter, combine with asiago cheese, bread crumbs, and remaining bacon. Mix well. Sprinkle over casserole. Bake 30 minutes until brown and bubbly.

Foil Baked Chicken and Broccoli Packets

1 head of  broccoli, curt into florets
1-2 sweet potatoes, cut into slices
8 T. water
4 boneless skinless chicken breasts, or 12 tenderloins
1/2 t. thyme
1/4 t. ground rosemary
1/2 t. sage
salt
pepper

Preheat oven to 375 degrees. Lightly spray large pieces of foil with nonstick spray. Leaving space around the edges to roll later, place the broccoli on each piece. Drizzle 2 T. water over broccoli. Place chicken on top of  broccoli. Place sweet potato slices on top of chicken. Sprinkle remaining ingredients on top of chicken. Fold in sides of foil to cover chicken and place on cookie sheet. Bake 15-20 minutes until chicken reaches internal temperature of 165 degrees. Before unfolding, carefully slit the foil to release steam. Unfold and enjoy!

*I have made these in the crockpot on low for 6 hours. They were very yummy and tender.

The first picture is before cooking, the second one is after.(not taken on the same day..I forgot!)

Crockpot Chicken Parmesan Tortellini

1 jar (25.5 oz) tomato basil pasta sauce

2 c. chicken broth

1 teaspoon salt

1 lb boneless skinless chicken breasts, or tenderloins

1 20 oz. package refrigerated cheese-filled tortellini

1 c. shredded mozzarella cheese

1 T. butter

½ c. Italian style panko crispy bread crumbs

½ c. shredded Parmesan cheese

Shredded fresh basil leaves, optional

Spray large slow cooker with cooking spray, or use a liner. Mix pasta sauce, broth and salt in cooker. Add chicken. Cover; cook on low 3 to 4 hours, until chicken is done. Remove chicken to cutting board or bowl, and shred. Stir tortellini into crockpot. Cover. Cook on low for 15 minutes. Stir tortellini mixture; top with shredded chicken. Top chicken with mozzarella cheese. Cover and cook 10 to 15 minutes or until tortellini are tender and cheese is melted. In a 10-inch skillet, melt butter over medium heat. Add bread crumbs; cook and stir 2 to 5 minutes or until toasted. Sprinkle over mixture in slow cooker. Top with Parmesan cheese and basil. Serve with bread and garden salad, if desired.