It's officially Fall so I thought you guys might like this :) Enjoy!

DUTCH APPLE PIE

Crust & Topping:

2 cups flour

½ cup oatmeal (I use quick-cooking oats)

1 cup brown sugar

1 teaspoon ground cinnamon

1 stick plus 4 tablespoons real butter, melted

For the filling:

2/3 cup sugar

3 tablespoons cornstarch

1 ¼ cups water

3 cups of apples, sliced and peeled (I use Granny Smith)

1 teaspoon ground cinnamon

1 teaspoon vanilla

Combine the first 5 ingredients, mixing well.  Set aside 1 cup (this will be for the topping).  Press the rest of the mixture into a 9-inch pie plate.  For the filling, place the water and cornstarch into a small saucepan and stir until the cornstarch has dissolved.  Add the sugar and place the saucepan on the stove and bring to a boil.  Cook for 1 to 2 minutes or just until mixture begins to thicken.  Remove from heat and stir in the apples, cinnamon and vanilla.  Pour this mixture into the crust and top it with the 1 cup of the reserved crust/topping mixture.  Bake at 350 for 40 to 50 minutes or until golden brown.  Let it cool for about 20 minutes before serving.  Add a dollop of vanilla ice cream before serving, if desired J  Enjoy!

I filmed a show in our beautiful model home at Kelly Cove today...I made my homemade meatballs and red sauce :) This show will in air in 3 weeks..

Recipes from this morning's show--you've got to try these recipes--especially the White Chocolate Bread Pudding :) Enjoy!

SALAD WITH HOMEMADE CREAMY ITALIAN DRESSING

SHRIMP PASTA CASSEROLE

CHEESY GARLIC BREAD

WHITE CHOCOLATE BREAD PUDDING

SALAD WITH HOMEMADE CREAMY ITALIAN DRESSING

1 bag of romaine lettuce

1 cup cherry tomatoes, sliced

1 cucumber, chopped

1-cup pepperoncini, sliced

½ cup crispy fried onions (you find these on the aisle with the croutons)

For the dressing:

½ cup mayo

3 tablespoons whole milk

1 tablespoon red-wine vinegar

1 ½ tablespoons sugar

½ teaspoon Italian seasoning

3 cloves fresh garlic, chopped

Salt and pepper to taste

Whisk all ingredients together and refrigerate for at least an hour.  Overnight is even better!  This makes enough for  4 to 6 salads.  A little goes a long way.

SHRIMP PASTA CASSEROLE

1 stick butter

12-ounce box Linguine Pasta, cooked and drained

1 small onion, chopped

1-½ lbs shrimp, peeled

1 can cream of mushroom soup

1 cup whole milk

1 16-ounce box Velveeta Cheese

1 8-ounce package shredded pepper jack cheese

1 t. each of garlic powder, onion powder, Cajun seasoning, salt and pepper

Melt butter in a skillet and add onions; sauté’ for 10 minutes.  Add soup, milk and cheese.  Next add the shrimp and cook for just 1-2 minutes.  The shrimp will continue to cook in the oven.  Mix with drained pasta and pour into a 13x9x2 greased baking dish and bake, covered, at 350 for 25 minutes.

CHEESY GARLIC BREAD

1 loaf French bread cut in half

1 stick butter, room temperature

1 teaspoon each of salt, garlic powder and black pepper

3 cloves garlic, chopped

¼ cup grated fresh Parmesan cheese

1 cup sharp cheddar, grated

Mix all the ingredients together very well and spread evenly over the French bread.  Place on a baking sheet and bake at 450 for 8 to 10 minutes or until golden brown.

WHITE CHOCOLATE BREAD PUDDING

1 Loaf French Bread


1 Quart Heavy Whipping Cream
or Half-n-Half

3 Eggs


2 Cups Sugar


2 Tablespoons Vanilla Flavoring

1 Bag White Chocolate Chips

Cut Bread into 1” pieces and place in medium mixing bowl. Pour Whipping Cream over bread and stir. Put in refrigerator and chill for 30 minutes. In another medium bowl mix eggs (slightly beaten), sugar and vanilla flavoring. Pour this over bread mixture and stir well. Stir in white chocolate chips.

Pour into a greased 9X13x2 baking dish and bake@ 350° for 45-55 minutes or until golden brown.

Recipes from this mornings show...a delicious brunch :)

SPINACH & TOMATO TART

BAKED OATMEAL

TEXAS FUDGE

CREAMY FRUIT SALAD

SPINACH & TOMATO TART

1 refrigerated piecrust           

5 tablespoons, butter

9 ounces baby spinach

½ cup chopped onions

½ cup Swiss cheese

2 cups sharp cheddar, grated

3 eggs

2/3 cup heavy whipping cream

1 teaspoon Dijon mustard

1 teaspoon each of garlic powder, salt and pepper

3 to 4 small tomatoes, sliced thin (I use Campari tomatoes)

Line a tart pan or a pie pan with a piecrust and bake at 400 for 7 minutes then take out of the oven and set aside.  In a large skillet, cook the spinach and onion in the butter just until the spinach is wilted (about 4 minutes).  Next sprinkle Swiss cheese on partially baked crust, then, using a slotted spoon, spread the spinach and onion mixture over the bottom of the piecrust.  In a large bowl, using a hand mixer, mix eggs, cheddar cheese, cream, mustard and seasonings well and pour over spinach mixture.  Place the tomato slices on top and bake at 400 for 35-40 minutes.  Let stand for 10 minutes before slicing.

BAKED OATMEAL

3 cups quick-cooking oats

1 cup brown sugar

2 teaspoons cinnamon

2 teaspoons baking powder

½ teaspoon salt

1 cup whole milk

2 large eggs

1 stick real butter, melted

2 teaspoons vanilla extract

In a large bowl, mix together the first 5 ingredients.  Add the remaining ingredients and stir well.  Pour into a greased 9x13 baking dish and bake at 350 for 30 minutes.  I like to place ½ cup warm milk in a bowl and then place a square of the baked oatmeal on top of the milk.  Delicious!

TEXAS FUDGE

2 eggs

2 tablespoons flour

½ teaspoon each of salt and pepper

1/3 cup whole milk

1 small can chopped green chilies

8-ounces grated Pepper- Jack cheese

8-ounces grated sharp cheddar

Mix all ingredients together and pour into a greased 8x8 baking dish.  Bake at 350 for 35 minutes.  Let cool for 10 minutes before serving.  Serves 6-8.

CREAMY FRUIT SALAD

1 can fruit cocktail, drained

1 (8-ounce) can pineapple chunks, drained

1 small can mandarin oranges, drained

1 medium banana, sliced

1 cup each of red grapes and green grapes, sliced

2 tablespoons brown sugar

1 small container vanilla yogurt

1 cup miniature marshmallows

Mix all together and refrigerate for 30 minutes.

Recipes from this morning's show :) Enjoy!

Reuben Sandwiches

Homemade Potato Chips

Spaghetti Salad

Mississippi Mud Cookies

REUBEN SANDWICHES

Makes 6 sandwiches

12 slices marble rye bread

1 lb. corned beef from your local deli (sliced thin)

Marie’s Thousand Island dressing (you can find it by the bagged salad)

1 small can sauerkraut drained very well

6 slices Swiss cheese

onion, sliced thin—optional

butter

Spread a generous amount of Thousand Island on both pieces of bread.  Next add 3 to 4 slices of corned beef,  2 tablespoons sauerkraut, onion and 1 slice of cheese.  Melt 2 tablespoons butter in a large skillet and place 2 sandwiches in the skillet.  Spread butter on the tops of the sandwiches.  Cook on medium high 2 to 3 minutes and then carefully flip the sandwiches with a spatula and cook another 2 to 3 minutes.  Cook 2 at a time.

QUICK HOMEMADE POTATO CHIPS

2 baking potatoes scrubbed and patted dry, sliced paper-thin

Vegetable or peanut oil for frying

Salt and pepper to taste

A mandolin is a must for this recipe.  You can find them at any kitchen store, and they range from very inexpensive to expensive.  I think I paid $10 for mine!  Using a mandolin will allow you to slice the potatoes paper-thin….watch out for your fingers, though!  In a deep pot, pour about 3 cups of oil into it and heat the oil to about 350.  Place potatoes in a single layer (careful not to over crowd the pot) and fry for 7 to 10 minutes or until they are golden brown.  Watch them carefully JRemove with a slotted spoon and place on a slotted rack until slightly cooled.  Salt and pepper to taste.  Serves 3 to 4 people.  You may want to double the recipe because they disappear fast!  I also do this with sweet potatoes and put cinnamon and sugar on them instead of salt and pepper.

SPAGHETTI SALAD

1 (16-ounce) box spaghetti, cooked and drained

8-ounces of Zesty Italian dressing

¼ cup McCormick’s Salad Supreme seasoning

1 teaspoon each of salt and pepper

½ cup each of chopped bell pepper, green onion, squash, zucchini and tomatoes.

You can be creative and add any veggie you like J

Mix all ingredients together and refrigerate 6 hours or overnight.  Makes about 12 servings.

MISSISSIPPI MUD COOKIES

1 cup semisweet chocolate morsels

½ cup butter, softened

1 cup sugar

2 eggs

1 ½ cups flour

1 t. baking powder

½ t. salt

1 cup chopped pecans

½ cup milk chocolate morsels

1 cup miniature marshmallows

Microwave the semisweet chocolate in a small glass bowl on high for 1 minute or until smooth, stirring every 25 seconds.  Beat butter and sugar at medium speed with a mixer until creamy; add eggs.  Beat in vanilla and melted chocolate.  Combine flour, baking powder and salt and gradually add to chocolate mixture, beating until well blended.  Stir in pecans and chocolate morsels.  Drop by tablespoons onto cookie sheet.  Press 4 marshmallows into each cookie and bake at 350 for 10-13 minutes.