Perfect for fall Apple Crisp

Apple Crisp

10-12 tart apples, sliced and peeled (Golden Delicious)

½ cup flour (whole wheat works great)

1 cup old-fashioned oats

1 ½ cups brown sugar

3 tsp cinnamon

1 cube butter

Spread apples in a 9x13 baking dish.  In a bowl combine the flour, oats, sugar & cinnamon; cut butter in until the mixture resembles coarse crumbs.  Spread over apples.  Bake at 375 for 30 minutes or until the apples are tender and topping is light brown.  Serve warm with ice cream or whipped cream.

Granola

Yield: 10 cups
Ingredients:
6 c rolled oats
1/2 c brown sugar
3/4 c wheat germ
1 tsp cinnamon
1/2 c flaked coconut
1/4 c sesame seeds
1 c chopped walnuts, almonds, pecans, golden flax seeds, or raw sunflower seeds
1/2 c nonfat dry milk
2/3 c honey
2/3 c vegetable oil
2 T water (if I don't have the dry milk, I just use milk instead of water here)
1 1/2 t vanilla

Instructions:
1. In a large bowl combine oats, brown sugar, wheat germ, coconut, sesame seeds, sunflower seeds, and nonfat dry milk.
2. Combine honey, oil, water, and vanilla. Add to oat mixture and mix thoroughly.
3. Turn into two large shallow greased baking pans or cookie sheets. Heat in 300 degree oven for 30-40 minutes or until lightly toasted. Stir twice during heating.
4. Let cool for 15 minutes after removing from the oven and then stir again. Store in tightly sealed container. Add raisins before serving if desired.

Winter Salad w/ Lemon Poppy Seed Dressing

I made this for the Chapman family dinner last night, and it was a huge hit!

Winter Salad w/ Lemon Poppy Seed Dressing
1/2 cup white sugar
1/2 cup lemon juice
2 tsp diced green onion
1 tsp Dijon-style mustard
1/2 tsp salt
2/3 cup veg oil
1 Tbs poppy seeds
1 head Romain lettuce or a mixture of different kinds of lettuce
4 oz shredded Swiss cheese (I used Mozzarella, you could also use Parmesan)
1 cup slivered almonds. (or you can use cashews if you want)
1/4 cup dried cranberries (I actually used Craisins)
1 apple-peeled, cored and diced
1 pear-peeled, cored and diced


Directions:
1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. Add oil in slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
2. In a large serving bowl combine the lettuce, shredded Swiss cheese, almonds, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.

A new spin on Cinco de Mayo

Mexi-Chicken Campanelle Dinner
1 lb campanelle pasta (I've used penne)
1/4 teaspoon McCormick Gourmet Ancho Chile Pepper
1/4 teaspoon McCormick Gourmet Smoked Paprika
1/4 teaspoon McCormick Gourmet Garlic Powder
1/4 teaspoon McCormick Gourmet Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet Coarse Grind Black Pepper
1 1/2 lbs (fryer) chicken breast with rib meat
2 tablespoons extra virgin olive oil
2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 tablespoon minced garlic
1 cup finely chopped sweet peppers
1 1/2 cups Salsa Verde, mild
1 cup petite diced tomatoes from can
1/2 cup heavy cream
1/4 cup fresh chopped cilantro
1. Preheat oven to 350 degrees F.
2. Cook pasta according to package directions, drain and run under cold water to stop cooking.
3. Place ancho pepper, smoked paprika, garlic powder, salt and pepper into a small bowl, stirring to combine. Sprinkle over both sides of chicken, then rub. Heat 2 tablespoons oil in Dutch oven or large pot over medium heat. Add chicken cooking until browned on both sides, about 6 minutes each side. Place pot in oven and continue cooking for 25 minutes.
4. While chicken is cooking heat 2 tablespoons oil in another Dutch oven or medium pot over medium heat. Add onions, garlic and sweet peppers, cooking and stirring until tender, about 5 minutes. Add salsa, tomatoes, cream and cilantro, stirring to combine. Add cooled pasta back to original large pot and pour sauce over top, stirring to combine. Reduce heat to low, stirring often.
5. When chicken is cooked through, remove and let rest for 5 minutes. Cut into slices. Spoon pasta in serving bowls and top with slices of chicken breast. Garnish with a sprig of cilantro if desired.
Makes 4 to 6 servings

Magic Layer Bars

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14-ounce) can Sweetened Condensed Milk
2 cups (12 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350°F (325°F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan. Pour condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Optional Additions: m&m's, craisins, butterscotch chips or peanut butter chips

Bake 30 minutes or until lightly browned. Cool completely. Cut into bars or diamonds. Store leftovers covered at room temperature.

Spinach Stuffed Shells

1 pkg jumbo pasta shells
1 jar favorite spaghetti sauce
1 pkg chopped spinach, thawed
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
1 lg carton cottage cheese
1 egg white

Thaw spinach and drain well. Cook shells according to package directions (I undercooked by 1-2 minutes)

In a large bowl mix together the cottage cheese, mozzarella, Parmesan, spinach, and egg white. Stuff mixture into shells and place in 9x13 baking dish that has been sprayed with cooking spray. Pour spaghetti sauce over shells and bake for 30-45 minutes.

When I made this I used 2 smaller baking dishes and froze half. If you freeze it, plan on adding an additional hour to your baking time.

Pumpkin Chocolate Chip Muffins

1/2 cup melted butter
2 eggs
1 cup pumpkin
1 Tbsp. pumpkin spice
1 cup sugar
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 2/3 cup flour
1 cup chocolate chips (I use semi sweet, but you can use milk chocolate also)

Mix together wet ingredients. Combine dry ingredients in a separate bowl. Then fold in the dry combination until wet. Place dough into muffin tins. Cook on 350 for 20-25 minutes.