Tuesday, September 27, 2016

Caramel Apple Pie Slab

Caramel Apple Pie Slab

Giving credit where it is due, I found this recipe online on a couple of different sites. It reminded me that I missed out on apple picking at the orchard this year. Gilcrease Orchard is my go-to happy place, even with all the muck, endless walking (which I secretly enjoy) and even with me slipping and falling on my .... dignity .... on our last visit. But apples mean fall and fall means apple pie. This is an awesome variation on that theme, so prepare, bake, dig in, indulge and enjoy. Warning: This recipe is HUGE and for the masses, so it's perfect for a holiday dinner or potluck!

  • 8 Granny Smith apples, peeled and sliced
  • 1/3 cup flour
  • 1 cup sugar
  • 1/8 tsp. salt
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 6 pie crusts
  • 1/4 cup dark Karo syrup
  • 4 oz. condensed milk
  • 1/4 cup brown sugar
  • 1 tsp. vanilla
  • 1 Tbsp. butter
  • Preheat oven to 425 °F.
  • In mixing bowl, combine apples, flour, 3/4 cup sugar, salt, nutmeg, and cinnamon.
  • Let apples sit for 15 minutes to soften and coat.
  • Line 11"x15" pan with 3 pie crusts.
  • Top with apple slices.
  • Cover with 3 additional pie crusts.
  • Bake at 425 °F for 45 minutes.
  • Over medium heat, stir Karo syrup, condensed milk, 1/4 cup sugar, brown sugar, vanilla, and butter until thickened.
  • Cover baked apple slab with caramel, and let sit for 1 hour.
  • Slice it up any way you like it, add a scoop of vanilla ice cream if you like and enjoy every indulgent bite!

Monday, September 26, 2016

The Little Cook's Enchilada Casserole

We went bulk grocery shopping, taking advantage of the case lot sales about a month ago, and the rest is history! This casserole may feature tortilla chips on top rather than actual rolled tortillas in the mix, but it's tasty, easy and above all, quick for those evenings when you just don't have time to fix. Plus it offers quite a bit of left-overs - always a bonus in our house.

Little Cook's Enchilada Casserole

  • 1/2 lb ground turkey (browned in a couple of tsp of canola or olive oil)
  • 2 c cooked rice, white or brown - a great way to use left-over rice!
  • 1 chopped onion
  • 1 14 oz can of corn (not creamed)
  • 1 14 oz of kidney or black beans 
  • 1/2 jar of your favorite chunky pasta sauce
  • 1 pkg of taco or chili seasoning
  • 1/2 to 2/3 pkg sharp cheddar cheese (approximate 1- 1 1/2 cup)
  • about 1 c of any flavor of broken tortilla chips (I used some awesome sweet chili chips)
  1. Mix together ingredients, from the browned turkey to the taco seasoning. If you like, you can stir half the cheese into the mix. Place in large casserole.
  2. Sprinkle with tortilla chips and the remainder of the cheese
  3. Bake at 350 degrees for approximately half an hour, until the cheese is melted and bubbly.
Note: It tastes even better the next day and the day after that, as the flavors mellow and blend!

Vintage '50s Hamburger Casserole

This is a recipe that can be dressed up or down, changed to use a variety of ingredients and still work out to be as tasty as you can imagine.

Vintage Hamburger Casserole

  • 8 oz large noodles (elbow, rotini or any other favorite)
  • 1 1/2 lb ground beef (if you prefer, use ground turkey or chicken)
  • 1 medium onion, finely chopped
  • 1 med. green pepper, chopped
  •  1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 14 oz can of diced tomatoes
  • 1/2 lb sharp cheddar, grated or cut into small chunks
  • 1 large can cream-style corn (or use regular corn or peas and add a can of cream soup)
  • 1 can pitted black olives - optional (the sliced ones work well)
  • Dash of Tabasco sauce for flavor (some people prefer to use ketchup)
  1. Boil noodles according to package directions. Set aside.
  2. Brown meat, onion and green pepper. Add salt and black pepper.
  3. In large mixing bowl, add all ingredients and fold well. 
  4. Pour into 2-3 qt casserole.  Bake at 350 degrees for 1 hour
Goes well with your favorite mixed green salad or a tomato, cucumber and onion salad.
Yields 12 servings.

Sunday, September 18, 2016

Fall Greetings from the Frantically Creative Little Cook

Finally, a new post. It's been just a bit busy the past while with canning, preparing crafts, cooking and baking and just loving every minute of it. But I figured it was finally time for an update. I wanted to share some of my projects with you, my friends, and celebrate the arrival of fall! 

I had a week off a while ago and frantically worked on jams, salsas, dog biscuits, ruffled scarves, glycerin/shea butter soaps and finished up my doilies. Here are the results (as you can see it's been just a wee bit of work and there's more happening):

Pardon the lousy photo editor!

                                                            The newest creations - new ruffled   scarves and soaps! I am also working on designer scarves in lovely fabrics with crocheted flowers. Stunning!
Mini birdhouses and a little crocheted 3D Christmas tree decoration. I also made ribbon angels.
 I finally blocked all the doilies and...

  What a difference it made!
The fairy garden votive jars were a labor of love. Gotta love those puffy birds! I finally found the battery operated LED lights so some will have those and some will have battery operated tea lights.

In all, I created 7 varieties of healthy, wholesome doggie treats/cookies/biscuits that will be sold in 3 different containers. There will be a 4-pce. "snack pack" for munching; a "Treat a Day" with each of the cookies; and a Max Pax (looks like a takeout container) with 12 biscuits inside. I am pretty excited about all these ventures! For more photos, etc, please visit:
https://www.facebook.com/HomespunTreatsandTreasuresforFolksandCritters/ and/or my Facebook Page.

I promise that season recipes and more will be posted as soon as I finish all these projects for the upcoming craft shows! Thanks for keeping reading, even when I have been unforgivably lax. Love and hugs and HAPPY FALL!!