Apple Crisp

5 C Apples (peeled, cored, sliced)

1/4 C Sugar

1/2 C regular Oats

1/2 C Brown Sugar

1/4 C Flour

1/2 tsp Cinnamon

1/4 C Butter

Place apples and sugar in 9x9 in. baking dish.  In a medium bowl combing the oats, brown sugar, flour and cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle over apples.  Bake at 375 for 30 minutes or until fruit is tender and topping is golden.  Serve with vanilla ice cream or whipped cream!

*  If I know ahead of time that I am going to be making this I'll put the apples and sugar in a large ziploc bag overnight in the frig.  Then drain out the excess liquid - this way the apple crisp doesn't seem to get as soggy on day #2 (If it even lasts that long).

*  I really like the topping, so sometimes I'll double the topping - but not the apples.  YUM!

*  You can also add chopped nuts or coconut to the topping mixture

Beef Taco Skillet

I recently got this recipe from a friend and it's similiar to an Enchilada Casserole.  It is so fast and so easy.  Very yummy too, so this one's being added to the list!

1 # ground beef

1 can tomato soup

1 cup salsa

1/2 cup water

8 corn or flour tortillas, cut into 1 inch pieces

1 cup shredded cheddar cheese

Cook beef in medium skillet over medium-high heat until beef is browned. Pour off fat. Add soup, salsa, water, tortillas, and half the cheese. Heat to a boil. Cover and cook over low heat 5 min. or until hot. Top with remaining cheese and green onions.

*I think I used 6 flour tortillas and it was plenty.

Hot Fudge Chocolate Sauce

Okay, lately we have made this hot fudge sauce and it is soooo good. It is not too rich, but just perfect over vanilla ice cream and some whip cream on top. (My husband likes to add nuts and a banana, I suppose that works too!) Try it...you won't be sorry. It also stores well in the fridge for a long time...if it lasts!

Hot Fudge Chocolate Sauce:

1/4 cup butter (1/2 stick)
3 oz unsweetened baking chocolate
1 cup sugar
1 (5oz) can evaporated milk
1 tsp vanilla

Melt butter and chocolate over low heat. Add sugar and stir until smooth. (It won't get perfectly smooth, but mix it in well) Slowly stir in the evaporated milk until well blended and smooth. Remove from the heat and add vanilla. Let cool slightly before serving...if you can wait!

100th Post! Sausage and Penne Marinara

I feel like I should celebrate (or win something) since my recipe is the 100th post on this blog!!

Here is a new favorite of mine!  It's nice to have something besides chicken and hamburger.  This recipe is delish and totally easy~

Sausage and Penne Marinara


2 1/2 cups uncooked penne pasta
1 lb. Italian sausage links, cut into 1 in pieces
1 large onion, halved and sliced
1 medium green pepper, sliced
1 Tbsp. Canola oil
1 can (14 1/2 oz.) stewed tomatoes, cut up
1 can (8 oz.) tomato sauce
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. crushed red pepper flakes
Grated Parmesan cheese, optional

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through.

 Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired.

Pancakes!

This is the pancake recipe we always use from the Better Homes and Garden cookbook! Enjoy!

1 cup flour
1 Tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1 cup milk
1 Tablespoons canola oil

Stir together dry ingredients. In a separate bowl mix the wet ingredients. Mix together. I use a whisk to mix the ingredients and I usually add more milk to thin the batter out. (I probably add 1/4 to a 1/2 cup more milk because I don't like thick pancakes. I do this when everything is already mixed and just eye ball the milk.) Cook in a pan with oil until lightly browned. Our family likes to add chocolate chips to the pancakes for a special treat!

Chicken Enchilada Soup

This is my favorite soup to make because it's so yummy and so simple!  My dad always requests me to make this for him.  Try it out!

1 can Ranch Style Beans

1 can Rotel tomatoes with chilies

16 oz. chicken broth

1 family size can of cream of chicken soup

1 can dices green chilies, mild (I leave this out)

cooked, diced chicken

fresh cilantro
tortilla chips

Combine all ingredients in a pan and cook. Serve with lime, cheese, and tortilla chips.

Quick N Healthy Black Bean Chili

Total Cook Time: 20-30 min Serves 8-10 

• 1.5 lbs of ground turkey or 90/10 hamburger
• 1 Pkt Chili Seasonings
• 2 C diced tomatoes (w/ juice)
• 1C(small) diced green chilies (w/ juice) 
• 3 C Black Beans (w/ juice)
• 1 C Corn (drained)
• 1 Boulion Cube (chicken)
• 3 C water
• 1-2 tsp Cumin
• 1 tsp Cayenne Pepper (Ground) if desired
• 1/3 C Dried Chopped Onions

Brown meat, add in 1/2 of chopped onions. 
Once cooked strain and rinse. 
Return meat back to stock pot add in Chili Seasonings, Boulion Cube, Cumin, Cayenne (if desired) and remaining chopped onions and water. Bring to a boil and let boil for a few min allowing some of the water to cook off. 
While boiling add in Tomatoes, Chilies & Corn and allow to boil for apx 2-5 min. Stir occasionally to keep from scorching bottom. 
Add in Beans while boiling reduce heat and allow to simmer for 10 to 15 min. 


Top with Sour Cream or Cheese Cubes and serve in a bread bowl! 


Dani