As I stated in my last post of Applesauce Delight my hubby is on a new found apple kick so I am breaking out all the fall apple recipes while it last!! This is a wonderful snack recipe and is so easy you can make them anytime! I cook mine while my applesauce is in the crock pot so we can enjoy them together!
Cinnamon Apple Chips
4 large apples, your choice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1. Preheat oven to 250.
2. Slice apples thinly crosswise. Cut out the seeds
3. Mix the cinnamon and nutmeg in a bowl, add apples and toss lightly
4. Place on greased cookie sheet and bake for 2-3 hours or until crispy flipping once
Enjoy!!!
I love fall and everything about it! All the wonderful smells, traditions and especially food!!! One of my absolute favorite fall staples are apples! They are so versatile and incredibly yummy no matter how you cook them. Right now the hubby is on an extreme apple kick which delights me because it gives me the excuse to break out all my apple recipes and force him to consume as much fruit as possible!!! :0) So in honor of my hubby's new found love of apples I decided to make his favorite apples recipe, Applesauce! Because who doesn't love a good applesauce?! And so many people don't realize just how easy it is to make your own applesauce without all the not so yummy preservatives that are added to the applesauce on the shelves at the grocery store! This is great for baby food as well, all you need to do is make sure it is pureed well and freeze in ice cubes, thaw in the refrigerator or for a few minutes in the microwave when your ready to serve to your little apple lover. This recipe will freeze well for about 3 months or keep for about 3 weeks in the refrigerator. The best thing about this recipe is the versatility. You can always add your favorite fruit so if your feeling like you need more pears in your life add a few, basically any tough fruit will hold up well in this recipe.
Applesauce Delight
1 lemon peel
7 teaspoons, or more to taste, brown sugar
2 tablespoons, ore more to taste, ground cinnamon
8-10 medium apples, this recipe works best if you use a variety of apples, I go crazy at Publix and grab whatever looks good at the moment
1. Peel and core the apples and cut into small chunks.
2. Place in greased crock pot and add cinnamon, lemon peel and brown sugar.
3. Cover and cook on low for about 4 hours or until it reaches the desired consistency. We like ours a little more chunky so I cook for about 3 1/2 to 4 hours and then whisk. If you are using for baby food or like yours a little more thin then use an immersion blender to get to desired consistency.
4. Cool completely and refrigerate or freeze.
Enjoy!!!
Hey guys!!! Sorry for the delay in my posting lately! We have been super busy with a move and school and work so I'm back and ready to give you lots of yummy recipes ripe for fall!! So lets jump back in with one of my favorites!! This recipe is probably my mom's favorite recipe that I make, in fact every time she visits she request this meal so she can take lots and freeze it and warm it up to enjoy later! And since there are so many wonderful ingredients thrown into this dish I am calling it Chicken Pot Cake, because lets face it... Everything is better when it has cake in the name!! I often change this recipe around to include whatever veggies I'm into at the moment and what happens to be laying around my pantry!! So feel free to substitute all your favorites and enjoy!
Chicken Pot Cake
2 packages of refrigerated pie crust
1 egg beaten
4 chicken breast halves
seasoning salt
pepper
2 tablespoons cooking oil
1/2 cup melted butter, plus 2 tablespoons
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base (make sure you use the chicken base in the mason jar, the regular chicken stock doesn't bring out the richness this recipe needs)
5 tablespoons minced garlic
1 onion minced
1 1/2 cup frozen peas, cooked
1 1/2 cup cooked carrots
5 large potatoes, cooked to fork tender but not overdone
pinch of nutmeg
1. Preheat oven to 350
2. Season chicken breast with seasoning salt and pepper. In the cooking oil saute breast until cooked thoroughly. Remove from heat and cut into small chunks.
3. In saucepan melt the additional 2 tablespoons and saute onions and garlic until onions are transparent.
4. In large saucepan melt butter, when the butter starts to bubble add the flour slowly to make a roue. Cook the roue until it is the consistency of peanut butter and slightly browned. Slowly add cream while whisking and stir until thickened. Add peas, carrots, potatoes, onions, garlic and chicken and remove from heat.
5. Remove pie crust from packages and brush with the beaten egg. Place on greased baking sheet and cook in preheated oven for about 5-7 minutes or until the crust is starting to bubble and browns some. Remove from oven and place the dishes you plan to use upside down on top of the baked crust to leave an imprint. Cut out the crust so they will fit nicely over your bowls.
6. Grease 4 oven safe bowls, I use my set of Corning Ware dishes ranging in the sizes from 1/2 quart to 2 1/2 quart so that I can freeze the larger portions and reheat the smaller ones for leftovers. Place the prepared chicken mixture in the oven safe bowls and cover with the crust. Cut a few slits in the middle to vent and bake for about 25 minutes or until crust is slightly browned and the filling is hot.
Enjoy!!!
