Ingredients:
1 (15 oz.) can well drained whole kernel corn
1 (15 oz.) can cream style corn
1 box Jiffy corn muffin mix
1/2 c. sugar
2 eggs, well beaten
1 stick margarine, melted
1 c. sour cream
Directions:
Preheat oven to 350 degrees. Mix together all ingredients in a bowl. Pour into a well greased 9X13 inch baking dish. Bake for 45-60 minutes or until center is firm.
Showing posts with label roxie. Show all posts
Showing posts with label roxie. Show all posts
Friday, January 11, 2008
Pizza Pasta
Ingredients:
8 oz. rotini pasta
1 lb. lean ground beef
1 small onion, diced
1 (28 oz.) jar spaghetti sauce
4 ounces sliced pepperoni sausage
2 cups shredded mozzarella cheese
Directions:
Preheat oven to 350 degrees F.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9X13 inch baking dish. Top with mozzarella.
Bake in preheated oven for 30 minutes, until cheese is melted and golden.
8 oz. rotini pasta
1 lb. lean ground beef
1 small onion, diced
1 (28 oz.) jar spaghetti sauce
4 ounces sliced pepperoni sausage
2 cups shredded mozzarella cheese
Directions:
Preheat oven to 350 degrees F.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9X13 inch baking dish. Top with mozzarella.
Bake in preheated oven for 30 minutes, until cheese is melted and golden.
Simple stroganoff
Ingredients:
1 8 oz. pkg. egg noodles
1 lb. ground beef
1 can cream of mushroom soup
1 Tbsp. garlic powder
1/2 cup sour cream
salt & pepper to taste
Directions:
Prepare egg noodles according to package.
In large skillet over medium heat, saute the ground beef for 5-10 minutes or until browned. Drain fat, add soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
Remove from heat and combine meat mixture with egg noodles. Add sour cream, stir well, season with salt & pepper to taste.
1 8 oz. pkg. egg noodles
1 lb. ground beef
1 can cream of mushroom soup
1 Tbsp. garlic powder
1/2 cup sour cream
salt & pepper to taste
Directions:
Prepare egg noodles according to package.
In large skillet over medium heat, saute the ground beef for 5-10 minutes or until browned. Drain fat, add soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
Remove from heat and combine meat mixture with egg noodles. Add sour cream, stir well, season with salt & pepper to taste.
Buttermilk Pie
Ingredients:
1 1/2 cups sugar
1/2 cup Bisquick
1 cup buttermilk
1/3 cup melted butter
1 tsp. vanilla
3 eggs
Directions:
Heat oven to 350 degrees. Grease 9" pie plate. Beat all ingredients until smooth - about 1 minute with an electric mixer. Pour into pie plate. Bake until knife inserted in center comes out clean, approx. 30-40 minutes. Cool about 10 minutes then serve warm.
1 1/2 cups sugar
1/2 cup Bisquick
1 cup buttermilk
1/3 cup melted butter
1 tsp. vanilla
3 eggs
Directions:
Heat oven to 350 degrees. Grease 9" pie plate. Beat all ingredients until smooth - about 1 minute with an electric mixer. Pour into pie plate. Bake until knife inserted in center comes out clean, approx. 30-40 minutes. Cool about 10 minutes then serve warm.
Sausage Balls
Ingredients:
1 lb. ground pork sausage
2 cups Bisquick
1 lb. Cheddar cheese, shredded
Directions:
Preheat oven to 350 degrees F.
In a large bowl, combine sausage, Bisquick and cheese. Form into walnut size balls and place on baking sheets.
Bake in preheated oven for 10 minutes, until golden brown.
1 lb. ground pork sausage
2 cups Bisquick
1 lb. Cheddar cheese, shredded
Directions:
Preheat oven to 350 degrees F.
In a large bowl, combine sausage, Bisquick and cheese. Form into walnut size balls and place on baking sheets.
Bake in preheated oven for 10 minutes, until golden brown.
Sopapilla Sin
Ingredients:
2 cans crescent rolls
2 blocks cream cheese
1 cup sugar
2 Tbsp. vanilla
1 stick butter
Cinnamon
Sugar
Directions:
Preheat oven to 350 degrees. In a 9X13 dish, roll out 1 can of crescent rolls. In a bowl, cream together cream cheese, sugar and vanilla. Smooth over rolls. Roll out next can of rolls on top of cream layer. Pour 1 stick of melted butter over the top. Sprinkle cinnamon and sugar on top. Bake at 350 degrees for 30 minutes.
2 cans crescent rolls
2 blocks cream cheese
1 cup sugar
2 Tbsp. vanilla
1 stick butter
Cinnamon
Sugar
Directions:
Preheat oven to 350 degrees. In a 9X13 dish, roll out 1 can of crescent rolls. In a bowl, cream together cream cheese, sugar and vanilla. Smooth over rolls. Roll out next can of rolls on top of cream layer. Pour 1 stick of melted butter over the top. Sprinkle cinnamon and sugar on top. Bake at 350 degrees for 30 minutes.
Tea Cakes
Ingredients:
1 cup butter
2 cups sugar
3 eggs
1 tsp. vanilla
4 cups flour
1/3 cup buttermilk
1/2 tsp. soda
Directions:
Preheat oven to 425 degrees. Cream butter and sugar, then add eggs one at a time. Add vanilla, then flour. Dissolve soda in buttermilk and add to mixture. Stir well. Place teaspoon of cookie dough on cookie sheet and bake 10 minutes at 425 degrees.
1 cup butter
2 cups sugar
3 eggs
1 tsp. vanilla
4 cups flour
1/3 cup buttermilk
1/2 tsp. soda
Directions:
Preheat oven to 425 degrees. Cream butter and sugar, then add eggs one at a time. Add vanilla, then flour. Dissolve soda in buttermilk and add to mixture. Stir well. Place teaspoon of cookie dough on cookie sheet and bake 10 minutes at 425 degrees.
Resurrection Cookies
These are Easter story cookies - to be made the evening before Easter
Ingredients and supplies:
1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch of salt
1 cup sugar
zipper baggie
wooden spoon
wax paper
tape
Bible
Preheat oven to 300 degrees. Place pecans in zipper baggie and let children beat them with a wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3
Let each child smell the vinegar. Put 1 tsp vinegar into a mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30
Add egg whites to vengar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers and the bitterness of our own sin. Read Luke 23:27
So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16
Beat with a mixer on high spped for 12-15 minutes until stiff peaks are formed. Explain that hte color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3
Fold in the broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:65-66
Put cookies in oven, turn oven off and tape oven shut. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 & 22
GO TO BED!
On Easter morning open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9
HE HAS RISEN!
Ingredients and supplies:
1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch of salt
1 cup sugar
zipper baggie
wooden spoon
wax paper
tape
Bible
Preheat oven to 300 degrees. Place pecans in zipper baggie and let children beat them with a wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3
Let each child smell the vinegar. Put 1 tsp vinegar into a mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30
Add egg whites to vengar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers and the bitterness of our own sin. Read Luke 23:27
So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16
Beat with a mixer on high spped for 12-15 minutes until stiff peaks are formed. Explain that hte color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3
Fold in the broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:65-66
Put cookies in oven, turn oven off and tape oven shut. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 & 22
GO TO BED!
On Easter morning open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9
HE HAS RISEN!
Monster Cookies
As you can tell by the ingredients this recipe makes a ton of cookies.
Ingredients:
1 dozen eggs
2 lb. brown sugar
4 cups sugar
1 Tbsp. corn syrup
1 lb. margarine
3 lbs. crunchy peanut butter
1 lb. chocolate chips
1 lb. M&M's
18 cups oats
8 tsp. baking soda
Directions:
Preheat oven to 350 degrees. Beat eggs, sugars, corn syrup and margarine until well mixed. Stir in peanut butter and mix; add chocolate chips and M&M's and stir gently. Mix soda into oats; then add this to the mixture. Place on cookie sheets and bake at 350 degrees for about 8-10 minutes.
Ingredients:
1 dozen eggs
2 lb. brown sugar
4 cups sugar
1 Tbsp. corn syrup
1 lb. margarine
3 lbs. crunchy peanut butter
1 lb. chocolate chips
1 lb. M&M's
18 cups oats
8 tsp. baking soda
Directions:
Preheat oven to 350 degrees. Beat eggs, sugars, corn syrup and margarine until well mixed. Stir in peanut butter and mix; add chocolate chips and M&M's and stir gently. Mix soda into oats; then add this to the mixture. Place on cookie sheets and bake at 350 degrees for about 8-10 minutes.
Fruit Pizza
Ingredients:
1 pkg. refrigerated sugar cookie dough
8 oz. cream cheese
1 cup powdered sugar
1 cup cool whip
1 can crushed pineapple
fresh fruit (whatever you like, i.e. kiwi, stawberries, bananas, etc.)
chopped pecans
Directions:
Slice cookie dough in 1/8 inch pieces. Place on pizza pan and pat out to form crust and bake at 350 until done and let cool.
Mix cream cheese, powdered sugar and cool whip. Spread over cooled crust. Spread drained pineapple over cream cheese mixture. Layer sliced fruit and sprinkle with pecans.
Tip: To keep fruit from turning dark, mix 1/2 cup apricot preserves with a little water to thin and dip fruit before putting on pizza.
1 pkg. refrigerated sugar cookie dough
8 oz. cream cheese
1 cup powdered sugar
1 cup cool whip
1 can crushed pineapple
fresh fruit (whatever you like, i.e. kiwi, stawberries, bananas, etc.)
chopped pecans
Directions:
Slice cookie dough in 1/8 inch pieces. Place on pizza pan and pat out to form crust and bake at 350 until done and let cool.
Mix cream cheese, powdered sugar and cool whip. Spread over cooled crust. Spread drained pineapple over cream cheese mixture. Layer sliced fruit and sprinkle with pecans.
Tip: To keep fruit from turning dark, mix 1/2 cup apricot preserves with a little water to thin and dip fruit before putting on pizza.
Better Than Sex Apple Dumplin's
Ingredients:
2 sticks real butter
1 tsp. cinnamon
1 1/2 cups sugar
2 cans refrigerated crescent rolls
2 granny smith apples, peeled & cored
10 oz. Mountain Dew
Directions:
Melt butter, cinnamon and sugar together. Set aside. Cut apples into 8 slices each. Place 1 apple slice in each crescent roll and roll up. Place in 13X9 pan. Pour sugar mixture over. Pour Mountain Dew in between rows of dumplin's, not directly on top of them. Bake @350 degrees for 40 minutes. Enjoy!
2 sticks real butter
1 tsp. cinnamon
1 1/2 cups sugar
2 cans refrigerated crescent rolls
2 granny smith apples, peeled & cored
10 oz. Mountain Dew
Directions:
Melt butter, cinnamon and sugar together. Set aside. Cut apples into 8 slices each. Place 1 apple slice in each crescent roll and roll up. Place in 13X9 pan. Pour sugar mixture over. Pour Mountain Dew in between rows of dumplin's, not directly on top of them. Bake @350 degrees for 40 minutes. Enjoy!
Cheesy Potatoes
Ingredients:
32 oz. package of Hashbrowns
1 can chicken soup
8 oz. sour cream
1 stick margarine
2 T. minced onion
12 ozs. Cheddar cheese
Directions:
Mix soup, sour cream, margarine, onion and cheese. Layer potatoes and mixture alternately. Bake at 350 for 45 minutes or until bubbly in center.
32 oz. package of Hashbrowns
1 can chicken soup
8 oz. sour cream
1 stick margarine
2 T. minced onion
12 ozs. Cheddar cheese
Directions:
Mix soup, sour cream, margarine, onion and cheese. Layer potatoes and mixture alternately. Bake at 350 for 45 minutes or until bubbly in center.
Open Faced Cheeseburgers
This recipe make a LOT, it is very easy to cut it in half, which I would recommend, unless you're taking them to a party. These also freeze well. Just re-heat for about 15 minutes. Keep on hand for emergencies and/or unexpected guests.
Ingredients:
2 lbs. ground beef
2 lbs. pork sausage (use whatever you like, hot or mild)
2 loaves cocktail rye bread
2 lbs. Velveeta
Directions:
Cook ground beef and sausage in heavy pot until done; drain off excess grease. Stir in cheese and continue heating on low setting until cheese is melted. Spread evenly on rye bread and place in oven at 350 degrees until brown (about 15-20 minutes).
Ingredients:
2 lbs. ground beef
2 lbs. pork sausage (use whatever you like, hot or mild)
2 loaves cocktail rye bread
2 lbs. Velveeta
Directions:
Cook ground beef and sausage in heavy pot until done; drain off excess grease. Stir in cheese and continue heating on low setting until cheese is melted. Spread evenly on rye bread and place in oven at 350 degrees until brown (about 15-20 minutes).
Easy Breakfast Casserole
Ingredients:
1 can crescent rolls
1 lb. sausage
16 oz. shredded cheddar cheese
4 eggs
3/4 cup milk
Directions:
Cook sausage and drain. Spray 9X13 pan with Pam. Press crescent rolls into pan and crumble sausage over top. Cover with cheese. Beat eggs and milk together and pour over cheese. Sprinkle with salt and pepper, if desired. Bake @ 350 for about 20 minutes.
1 can crescent rolls
1 lb. sausage
16 oz. shredded cheddar cheese
4 eggs
3/4 cup milk
Directions:
Cook sausage and drain. Spray 9X13 pan with Pam. Press crescent rolls into pan and crumble sausage over top. Cover with cheese. Beat eggs and milk together and pour over cheese. Sprinkle with salt and pepper, if desired. Bake @ 350 for about 20 minutes.
Kids' "Coffee"
Here's a recipe for the kids to have morning "coffee" with the adults.
Ingredients:
1 cup milk
1/4 tsp. margarine
2 tsp. sugar
cinnamon & nutmeg to taste
Directions:
Mix milk, sugar and margarine; heat in microwave. Sprinkle with cinnamon and nutmeg.
Ingredients:
1 cup milk
1/4 tsp. margarine
2 tsp. sugar
cinnamon & nutmeg to taste
Directions:
Mix milk, sugar and margarine; heat in microwave. Sprinkle with cinnamon and nutmeg.
Taco Salad
Taco Salad
Ingredients:
4 diced tomatoes
1 head lettuce, chopped
1 diced onion
1 lb. Ground beef
1 can ranch style beans
1 lrg bag taco or nacho flavored Doritos, crushed
10 oz. Cheddar cheese, grated
Thousand Island Dressing
Directions:
Brown ground beef and drain. Add beans and cook until warm. Mix together tomatoes, lettuce, onion, Doritos and cheese. Add meat and bean mixture. Add dressing and toss.
Tip: When making this for my family, I just set out all of the ingredients and let them make it however they want, that way they can also choose a different dressing if they don't like Thousand Island.
Ingredients:
4 diced tomatoes
1 head lettuce, chopped
1 diced onion
1 lb. Ground beef
1 can ranch style beans
1 lrg bag taco or nacho flavored Doritos, crushed
10 oz. Cheddar cheese, grated
Thousand Island Dressing
Directions:
Brown ground beef and drain. Add beans and cook until warm. Mix together tomatoes, lettuce, onion, Doritos and cheese. Add meat and bean mixture. Add dressing and toss.
Tip: When making this for my family, I just set out all of the ingredients and let them make it however they want, that way they can also choose a different dressing if they don't like Thousand Island.
Simple Lasagna
Even though this recipe is simple, it still takes about 2 hours to make since it has to cook for 1 hour. So it's easy to put together, but you have to start 2 hours before you want to serve it, which doesn't qualify for quick.
Simple Lasagna
Ingredients:
1 container (15 oz.) part skim ricotta cheese
2 ½ cups Shredded Mozzarella cheese, divided
½ cup Grated Parmesan Cheese, divided
¼ cup chopped parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 lb. Ground beef
1 cup water
12 lasagna noodles, uncooked
Directions:
Preheat oven to 350F. Brown ground beef and drain, set aside. Mix ricotta cheese, 1 ¼ cups of the mozzarella cheese, ¼ cup of the Parmesan cheese, parsley and egg until well blended; set aside. Pour spaghetti sauce into meat in skillet. Pour water into empty sauce jar; cover and shake well. Pour into skillet; stir until well mixed. Place 1 cup of meat sauce on bottom of 13X9-inch baking dish. (This will keep the noodles from sticking to the pan.) Layer 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers 2 more times. Top with remaining 3 noodles and sauce. Sprinkle with remaining 1 ¼ cups mozzarella cheese and ¼ cup Parmesan cheese. Cover tightly with greased aluminum foil. (Spraying the foil with cooking spray prevents the cheese from sticking when you peel it off.) Bake 45 min. or until cooked through. Remove foil and bake an additional 15 min. or until bubbling. Let stand 15 min. before cutting for easier serving. Yield: 12 servings.
Simple Lasagna
Ingredients:
1 container (15 oz.) part skim ricotta cheese
2 ½ cups Shredded Mozzarella cheese, divided
½ cup Grated Parmesan Cheese, divided
¼ cup chopped parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 lb. Ground beef
1 cup water
12 lasagna noodles, uncooked
Directions:
Preheat oven to 350F. Brown ground beef and drain, set aside. Mix ricotta cheese, 1 ¼ cups of the mozzarella cheese, ¼ cup of the Parmesan cheese, parsley and egg until well blended; set aside. Pour spaghetti sauce into meat in skillet. Pour water into empty sauce jar; cover and shake well. Pour into skillet; stir until well mixed. Place 1 cup of meat sauce on bottom of 13X9-inch baking dish. (This will keep the noodles from sticking to the pan.) Layer 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers 2 more times. Top with remaining 3 noodles and sauce. Sprinkle with remaining 1 ¼ cups mozzarella cheese and ¼ cup Parmesan cheese. Cover tightly with greased aluminum foil. (Spraying the foil with cooking spray prevents the cheese from sticking when you peel it off.) Bake 45 min. or until cooked through. Remove foil and bake an additional 15 min. or until bubbling. Let stand 15 min. before cutting for easier serving. Yield: 12 servings.
Rich's Macaroni Salad
This is another of my hubby's creations.
Macaroni Salad
Rich Beishline
Ingredients:
2 cups Macaroni noodles (Uncooked)
4 Boiled Eggs
1 cup Helmanns Mayonnaise
½ Teaspoon Salt
¼ Teaspoon Pepper
1 Tablespoon Chopped Parsley
1/4 cup finely chopped onion
Directions:
Cook macaroni and eggs. Drain noodles well. Peel and chop eggs. Mix mayonnaise, salt, pepper, parsley, and onion into a dressing mixture.
Toss noodle and egg with dressing mixture and chill. Yields 6 servings.
Macaroni Salad
Rich Beishline
Ingredients:
2 cups Macaroni noodles (Uncooked)
4 Boiled Eggs
1 cup Helmanns Mayonnaise
½ Teaspoon Salt
¼ Teaspoon Pepper
1 Tablespoon Chopped Parsley
1/4 cup finely chopped onion
Directions:
Cook macaroni and eggs. Drain noodles well. Peel and chop eggs. Mix mayonnaise, salt, pepper, parsley, and onion into a dressing mixture.
Toss noodle and egg with dressing mixture and chill. Yields 6 servings.
Chicken Enchiladas
Chicken Enchiladas
Ingredients:
1 (10.75 ounce) can condensed cream of chicken soup
½ cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chili peppers, drained (or you can use Rotel)
8 (8 inch) flour tortillas
1 cup shredded Cheddar Cheese
Directions:
Preheat oven to 350F degrees.
In a small bowl mix the soup and sour cream; set aside.
Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and sauté until tender. Stir in the chicken, chili peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
Spread ½ cup of the soup mixture in a 9X13 inch baking dish. Spoon about ¼ cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Ingredients:
1 (10.75 ounce) can condensed cream of chicken soup
½ cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chili peppers, drained (or you can use Rotel)
8 (8 inch) flour tortillas
1 cup shredded Cheddar Cheese
Directions:
Preheat oven to 350F degrees.
In a small bowl mix the soup and sour cream; set aside.
Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and sauté until tender. Stir in the chicken, chili peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
Spread ½ cup of the soup mixture in a 9X13 inch baking dish. Spoon about ¼ cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Apple Pie Wedges
My 12 year old son, Daniel, also loves to cook and this was one of his first and favorite recipes.
Apple Pie Wedges
Ingredients:
1 cup butter, softened
2/3 cup sugar
1 egg yolk
1/3 cup apple butter
2 1/3 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon apple pie spice
½ teaspoon vanilla
Directions:
Beat butter and sugar in medium bowl at medium speed of electric mixer until fluffy.
Add egg yolk and apple butter; mix well. Add flour, cinnamon, apple pie spice and vanilla; beat at low speed until well blended.
Divide dough in half. Shape each half into a 6-inch disc on waxed paper. Refrigerate 30 minutes.
Preheat oven to 325F. invert 1 disc of dough into ungreased 9 inch round pie plate.
Press dough into plate with lightly floured hand covering plate completely.
Flute edges using handle of wooden spoon. Deeply score into 8 wedges.
Prick surface using tines of fork. Repeat steps with remaining disc of dough and another pie plate.
Bake 35 minutes or until golden brown. Remove to wire rack; cool completely. Cut into wedges.
Yields 16 wedges.
Tip: Serve these tasty cookies warm with a big scoop of vanilla or cinnamon-flavored ice cream.
Apple Pie Wedges
Ingredients:
1 cup butter, softened
2/3 cup sugar
1 egg yolk
1/3 cup apple butter
2 1/3 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon apple pie spice
½ teaspoon vanilla
Directions:
Beat butter and sugar in medium bowl at medium speed of electric mixer until fluffy.
Add egg yolk and apple butter; mix well. Add flour, cinnamon, apple pie spice and vanilla; beat at low speed until well blended.
Divide dough in half. Shape each half into a 6-inch disc on waxed paper. Refrigerate 30 minutes.
Preheat oven to 325F. invert 1 disc of dough into ungreased 9 inch round pie plate.
Press dough into plate with lightly floured hand covering plate completely.
Flute edges using handle of wooden spoon. Deeply score into 8 wedges.
Prick surface using tines of fork. Repeat steps with remaining disc of dough and another pie plate.
Bake 35 minutes or until golden brown. Remove to wire rack; cool completely. Cut into wedges.
Yields 16 wedges.
Tip: Serve these tasty cookies warm with a big scoop of vanilla or cinnamon-flavored ice cream.
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