Apple Pie in a Jar

I found this recipe on Home Made Simple.  What a perfect little desert for a summer cookout or garden party.  The recipe comes with three different topping options.  I am sure it tastes just as good as it looks!

Apple Pie in a Jar

Serves 8
Prep time: 30 minutes
Bake time: 45 minutes

INGREDIENTS
8 short, half-pint glass canning jars*
4 pre-packaged pie crusts, uncooked
7 cups (15-20 whole) apples, peeled and thinly sliced
2 tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

*Find glass canning jars right in your grocery store. The short, half-pint versions work best for this recipe—and though they are pre-treated to resist heat, placing them in a cold oven will allow them to heat up gradually. That means no broken glass!

INSTRUCTIONS

1. Lay out pie crusts on a clean surface. Use the lid of your jar as a cookie cutter to create 8 circles. Insert a dough circle into the base of each jar, pressing into place with your fingertips.
2. Cut the remaining pie crusts into long strips, approximately 4 inches wide. Press the dough into the inside of each jar, so the inside is completely covered.
3. In a large mixing bowl, toss the apple slices in lemon juice.
4. In a separate medium-size bowl, combine the white sugar, brown sugar, flour, cinnamon and nutmeg. Pour the dry ingredients over the apples, then toss to coat.
5. Divide the apple filling equally among your jars, filling each about 2/3 full.
6. Finish each jar with the topping of your choice (see our options below).
7. Place your jars on a baking sheet and set inside a cold oven. Begin heating your oven to 375ºF and let bake for 45-60 minutes, until topping is golden brown and bubbling.

Tip: There are so many apples to choose from, namely in the cool fall months. We love sweet Golden Delicious apples for this recipe, but for more ideas, check out our complete Apple Types & Tastes Guide.

3 Topping Options

• Lattice Crust: To achieve an old-fashioned look, purchase an extra pie crust or two at the supermarket, then cut the dough into very thin strips, slightly longer than the width of your jar’s mouth. Lay 3 strips vertically and 3 strips horizontally, then interweave them, pressing the edges into the inner rim of the jar. Brush with a beaten egg and sprinkle with sugar.


• Capped Crust: Repeat step 1 of the instructions, then use the dough circles to top each of your jars—but be sure to press the edges into the inner rim of the jar to prevent burning. Use the tongs of a fork to crimp the edges, or cut out a few small, festive shapes like leaves with a mini cookie cutter or stencil. Brush with a beaten egg and sprinkle with sugar.


• Crumble Topping: For something easy and extra sweet, simply follow the instructions below, then sprinkle generously on the top of each jar:
  
  INGREDIENTS
  1/4 cup brown sugar
  1/4 cup all-purpose flour
  1/4 teaspoon ground cinnamon
  2 tablespoons oats
  3 tablespoons cold butter
  
  INSTRUCTIONS
  1. In a small mixing bowl, combine sugar, flour and cinnamon.
  2. Add butter, blending with an electronic mixer until pieces are approximately the size of peas.
  3. Add oats, stirring with a spoon until well combined.

Chicken and Biscuits

I found this recipe for Chicken and Biscuits on the Hey, That Tastes Good!, blog.  It's a great little blog with gluten free recipes.  I am a vegetarian but I am going to try this using Morningstar Farms chicken strips.

Chicken and Biscuits (or dumplings)

I'm not sure if these are biscuits or dumplings, on one hand I used a biscuit dough recipe, on the other the dough is dropped and cooked in the liquid gravy, which is what dumplings are. Either way, oh maaaaaan. Chicken recipe based off a recipe from the Joy of Cooking.

3 lb chicken (I used thighs, boneless and skinless)

salt and pepper

4 T butter

1 large or 1 1/2 medium diced onions

1/2 c rice flour or sorghum flour

1 1/2 c hot water

1 1/2 c chicken stock

2 c mushrooms, quartered

2 carrots, peeled and chopped

2 handfuls green beans, cut into 3/4" pieces

1 t dried thyme

1 t salt

1/2 t pepper

1 batch biscuit dough

Cut the chicken into pieces of whatever size you'd like in your dinner. I cut mine into 1" pieces, but you can use bigger or smaller pieces. Sprinkle with salt and pepper, then melt the butter in a large pan. Add the chicken, then cook for 3-5 minutes without stirring, then toss and cook until browned on all sides. Remove the meat from the pan, and add the onions. Cook until slightly softened, then sprinkle with the flour and cook for a minute, then whisk in the water and stock. Bring to a boil, then add meat back to the pan with the vegetables, thyme, salt and pepper. I might add potatoes next time. 

Bring to a simmer and cook, covered, while you mix up the biscuit dough. Preheat the oven to 400. Pour the chicken and gravy into an oven safe casserole dish, then plop the dough on top in meatball sized balls. Bake 20-25 minutes until golden brown, and serve hot. 

Memorial Day Dessert Idea: Wave Your Flag Cheesecake

Memorial Day Dessert:  Cheesecake

I made this cheesecake a few years ago for a Memorial Day cookout.  It is really simple and tasted great.  The recipe comes from Kraft.

Wave Your Flag Cheesecake

What You Need

4

cups fresh strawberries, divided

1-1/2

cups boiling water

2

pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin

 Ice cubes

1

cup cold water

1

pkg. (10.75 oz.) prepared pound cake, cut into 10 slices

1-1/3

cups blueberries, divided

2

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/4

cup sugar

1

tub (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

SLICE 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.
MEANWHILE, line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.
BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this easy-to-make dessert on occasion, but keep portion size in mind. One dessert makes enough for 20 servings.

Substitute

Prepare using JELL-O Berry Blue Flavor Gelatin.

Chocolate Lover's Favorite Cake

So, this time of the month I only have one thing on my mind...CHOCOLATE!  I have been searching for a chocolate filled recipe all morning and I found one that I have to make.  This recipe for chocolate lover's favorite cake comes from allrecipes.com and looks absolutely amazing.

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 cups sour cream
• 1 cup melted butter
• 5 eggs
• 1 teaspoon almond extract
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Cheesy Lunch Lasagne Recipe

Today's recipe for cheesy lunch lasagne comes from CompaniesComing.com.

Cheesy Lunch Lasagne

Get It Together: medium bowl, liquid measures, dry measures, mixing spoon, 9 inch (22 cm) deep dish pie plate, cooking spray, grater, baking sheet, oven mitts, wire rack

Thick tomato pasta sauce 1 1/2 cups 375 mL Veggie ground round, lightly packed 1 cup 250 mL Cottage cheese 1 cup 250 mL   Thick tomato pasta sauce 1/2 cup 125 mL   Flour tortillas (9 inch, 22 cm, diameter) 4 4 Grated mozzarella cheese 1 3/4 cups 425 mL

Place the oven rack in the centre position. Turn the oven on to 375ºF (190ºC). Put the first 3 ingredients into the bowl. Stir well. Grease the pie plate with the cooking spray. Spread the second amount of pasta sauce in the pie plate. To assemble the lasagne, spread or layer ingredients in the pie plate as follows: a) 1 tortilla b) 3/4 cup (175 mL) cottage cheese mixture c) 1/3 cup (75 mL) mozzarella cheese Repeat steps a), b) and c) until all the ingredients are used—remember, you will have extra mozzarella to use on the top layer. Put the pie plate on the baking sheet. Bake, uncovered, for about 45 minutes until the cheese is melted and just starting to brown. Remove the lasagne to the wire rack. Let stand for 10 minutes. Turn the oven off. Serves 6.

Black Bean & Zucchini Quesadilla

Today's recipe for Black Bean & Zucchini Quesadillas comes from FitnessMagazine.com  These quesadillas are not only delicious but they are under 500 calories!

Ingredients

• 1 cup chopped zucchini
• 1/2 cup canned black beans, rinsed and drained
• 2 teaspoons olive oil
• 1 teaspoon cumin
• 2 whole wheat tortillas
• 1/4 cup shredded cheddar cheese
• 2 tablespoons salsa

Make it: Saute first 4 ingredients for 5 minutes. Place mixture on tortillas; sprinkle with cheese. Fold in half and cook in pan until cheese melts and tortilla is toasted. Top with salsa.

S'mores in a jar

Today's recipe for S'mores in a jar comes from the Cookies & Cups blog.  What a great idea for a fun snack or dessert!

 

http://cookiesandcups.com/smores-in-a-jar/

S’mores in a Jar

Ingredients

• 6 (8 oz) canning jars, lids optional
• 1 (1.4 oz) package of Chocolate pudding, prepared according to package directions and chilled.
• 1 1/2 cups coarsely crushed graham crackers
• 1 1/2 cups Marshmallow Fluff
• 1 cup mini marshmallows for garnish

How to Make

1. Prepare the pudding according to package directions ahead of time, chill in medium bowl until set. (You can use regular pudding or instant)
2. Start assembling your jars with approximately 1 1/2 Tbsp of crushed graham crackers, followed by 1/12 Tbsp of pudding, followed by 1 1/2 Tbsp of Marshmallow Fluff. Repeat the process until jar is full.
3. If desired toast mini marshmallows for garnish with a cooking torch.
4. If you don't have a cooking torch you can pour mini marshmallows on a baking sheet.
5. Set oven to "broil".
6. When oven is ready place the baking sheet on the top rack closest to broiler and leave for 15 seconds. The marshmallows will toast VERY quickly, so stand close. Remove immediately and garnish, if desired.

Notes

store covered in the refrigerator for up to 2 days