Apple Pie Bars

I found this recipe at recipegirl.com and have been wanting to try it for a couple of weeks. Well I finally got around to it, and boy am I glad I did! These are GOOD! I thought they were the best when they were still warm with a big ol' scoop of vanilla ice cream but they are really good the next day too. Heck, they are good the third day, they are just good! I just made half of this recipe in a 9x13 and it worked great! I know that it looks like a lot of work but it was worth it for me. Besides every once in a while it is nice to have a little longer project than a boxed brownie mix.

Apple Pie Bars

CRUST:
1 1/2 cups (3 sticks) unsalted butter, softened (I just used salted and omitted the salt)
3/4 cup sugar
3 cups all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 teaspoon kosher salt

FILLING:
6 tablespoons unsalted butter (again I used salted)
1/2 cup light brown sugar
12 Granny Smith apples (about 6 pounds)—peeled, cored and thinly sliced
1 tablespoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup water, as necessary

TOPPING:
3 cups quick-cooking oats
2 cups all-purpose flour
1 1/2 cups light brown sugar (I used dark0
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups (3 sticks) unsalted butter, cut into 1/2-inch cubes and chilled (again, salted)

1. Prepare the crust: Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet or jelly roll pan with parchment paper. With an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour, spices and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 15 minutes, or until the crust is golden and set. Let cool on a rack.

2. Meanwhile, prepare the filling: In a very large, deep skillet melt the butter with the brown sugar. (If you don’t have a large skillet, divide between 2 skillets). Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and add up to 1/2 cup of water to the pan to prevent scorching. Let cool.

3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. Press the mixture into clumps.

4. Assemble the bars: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden; rotate the pan halfway through baking, and keep an eye on it to make sure the top isn’t getting too browned. Let cool completely on a rack before cutting into 2-inch bars.
Makes 4 dozen bars

Turkey Meatballs

I have never made meatballs before and for some reason had a burning desire to venture into meatball land. So I did a little research and finally found a recipe that I thought sounded good and that was fairly strait forward. It is a recipe from Giada De Laurentis off of Food Network, love her. Anyway here is the recipe for meatballs and her sauce. Yummy, yummy, yummy!

Turkey Meatballs

Ingredients

1 small onion, grated
3 garlic cloves, minced
1 large egg
1/4 cup dried bread crumbs
3 tablespoons ketchup
1/4 cup chopped fresh Italian parsley leaves
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano (I didn't have this so I just doubled the Parmesan)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground dark turkey meat (I used ground turkey breast)
3 tablespoons olive oil
Simple Tomato Sauce, recipe follows, or store-bought marinara sauce

Directions

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add to marinara sauce. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
1 t sugar
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves (I used dried)
fresh rosemary
fresh thyme
2 dried bay leaves

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, thyme, rosemary, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. Optional{Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.} I liked mine just how it was without smoothing it out.

Left Over Roast Beef Stew

I never know what to do with left over roast. But this roast was so good I just couldn't let it go to waste. So I decided to make beef stew... nothing screams "Fall" more than beef stew. My boys devoured this. And it was so fast since the roast was already cooked. Dinner was ready in about 30 minutes, come on, who doesn't love a fast meal!

Left Over Roast Beef Stew
2-3 cups left over roast, roughly chopped
3 large carrots, sliced
1 rib of celery, chopped
4-5 small red potatoes, cut into cubes
1 med onion , sliced
2 t minced garlic
4 T butter
4 T flour
2 cans (14.5oz) beef broth
1/2 t paprika
1 T Worcestershire sauce
2 T tomato sauce
a dash of allspice or ground cloves
1 bay leaf
salt and pepper to taste
fresh chopped flat leaf parsley

Melt butter in soup pot and saute carrots, celery, potatoes, onion and garlic for about 5 minutes. Add flour and cook for another minute. Add broth and spices, Cook until the broth thickens. Than add roast and bay leaf. Simmer on low with the lid on for about 20 minutes or until veggies are tender. Add chopped parsley and salt and pepper to taste.

{The Best} Oatmeal Chocolate Chip Cookies

Again and again Abby comes through. These are my husband's very favorite! And believe I have made A LOT of cookies. These are just perfect from the pecans to the nutmeg, the oats, the chocolate, oh my!! There is really nothing better than one of these hot out of the oven with a large glass of milk!

{The Best} Oatmeal Chocolate Chip Cookies

1 1/4 c. room temperature butter (the real stuff, not margarine)
3/4 c. brown sugar, packed
1/2 c. sugar
1 egg
1 t. vanilla
1 1/2 c. flour
1/2 t. salt
1 t. cinnamon
1/8 or 1/4 t. nutmeg (your preference)
1 t. baking soda
3 c. oats
12 oz. chocolate chips
1 c. chopped pecans

Preheat oven to 350 degrees. Cream butter, sugars, egg and vanilla on low speed. Don't over mix - but make sure it's all blended well. Add the rest of the ingredients until mixed well.Spoon medium-sized cookies onto cookie sheet and bake for approximately 9 minutes. Cookies should be a little gooey and slightly browned around the edges. Let cool for a couple of minutes before taking them off of the pan.

Butternut Squash and Corn Chowder

I found this recipe on Easy As A Menu. This soup is amazing!! My husband grew Butternut Squash in our garden this year so we have been looking for a good soup recipe to use them. This is definitely a keeper! I made Artisan Bread to go with it and it was heaven! Make this soup as soon as you can!

Butternut Squash and Corn chowder

2 T vegetable oil
1 1/2 pounds butternut squash, peeled, seeded and cut into 1 inch chunks (about 5 cups)
1 medium onion, chopped
10 oz frozen corn, thawed
1 1/2 t curry powder
coarse salt and pepper
2 cans (14.5 oz each) vegetable broth
1/2 cup heavy cream

In a large heavy pot, heat oil over med-high heat. Add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder and cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half of the soup until smooth. Return to pot and stir in cream. Heat through but do NOT let it boil.

Pumpkin Bread

This is the best Pumpkin Bread! I am so happy that it is Fall and I can start making pumpkin things again! My mom always made this when I was growing up and there is nothing better than the smell of this baking. My family can easily polish off a loaf of this warm bread in one sitting, so it is a good thing it makes two loaves.

Pumpkin Bread

3 cups sugar
1 cup oil
4 eggs
2 cups pumpkin
2/3 cup orange juice
2 t baking soda
2 t salt
1 t baking powder
1 t cinnamon
1 t nutmeg
1/2 t ginger
3 1/2 cups flour

Beat together oil and sugar, add eggs and beat again. Stir in pumpkin and o.j. Add dry ingredients and mix well. Pour into two well greased loaf pans and let sit for 20 minutes before baking. Bake at 350 for 45 minutes to 1 hour.

Mint Brownies

This recipe is actually a combination of my favorites...favorite brownies, favorite frosting and when you put them all together its heaven! Even my husband, who doesn't like mint and chocolate together (gasp!!!) will eat these.

Mint Brownies

Brownies

2 sticks butter
2 cups sugar
4 eggs
5 heaping T cocoa powder
1 t vanilla
1 cup + 2 T flour

Melt the butter. Add the sugar and eggs and beat together. Add the rest of the ingredients and mix. Pour into a greased 9x13 pan and bake at 350 for 25 minutes or until toothpick comes out clean. Let cool for 1 hour, then frost with mint frosting...

Mint Frosting

5 T butter , softened
2 1/3 cups powdered sugar
1 T light corn syrup
3 T milk
1/2 t mint extract
dash of salt
green food coloring

Mix all together and spread over cooled brownies, let set. Then frost with chocolate frosting...

Chocolate Frosting

3 cups powdered sugar
1/2 cup butter
1 t vanilla
1/2 cup cocoa powder
1/3 cup milk

Melt butter and stir in cocoa. Alternately add powdered sugar and milk, beating on medium to spreading consistency. Add vanilla and mix well.

Fall Apart *Yummy *Roast

Abby to the rescue once again! I can't even tell you how totally amazing it is to have foodie friends! They just "get it" when it comes to all things food and I love Abby for that! This is a super simple recipe that turns out great AND you can do the night before. I don't know about you but anything that I can make the night before just makes me giddy!

Fall Apart Roast

Chuck roast
1 can cream of mushroom soup
1 package lipton onion soup mix
garlic powder
salt and pepper

Salt and pepper the roast and put it in a crockpot. Spread the soup over the roast. Sprinkle the soup and garlic over the top. Put about an inch of water in the bottom of the crockpot. Cook on low for at least 12 hours.

Chicken Stew over Biscuits

We recently went to Mackinaw Island to see the Fall colors and get out of town for a few days. It was as beautiful as ever, even though it was in the 40's. We stopped for lunch at a little place along Main Street and my husband had turkey stew over biscuits, it was Amazing! So after spending a week with a cold and in desperate need of comfort food, I decided to recreate that delicious meal. This biscuit recipe I got off the Sister's Cafe and I LOVE them! The sister's and the biscuits ;) !

Chicken Stew over Biscuits

1 rotisserie chicken (I got mine at Sam's club, the kind that is already cooked)
1/4 cup butter
1/4 cup flour
5 cups chicken broth
1/4 cup chopped onion
1 stock of celery, chopped
4 small red potatoes, sliced
4 oz mushrooms sliced
1/2 cup peas
fresh thyme
flat leaf parsley
1 bay leaf
salt and pepper to taste

Remove skin from chicken and shred meat. Melt butter in pan and saute veggies until tender. I just used whatever veggies I had in my fridge or garden. Add flour and cook for about 1 minute. Add chicken broth, about half the shredded chicken (save the rest for something else), a sprig of fresh thyme and the bay leaf. I let this simmer while I made the biscuits, about half an hour. Right before serving chop and add the parsley, salt(if needed), and pepper. Place a biscuit in the bowl and top with the stew.

Biscuits
(Sister's Cafe)

2 cups all-purpose flour (9 ounces)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk (I used milk and added lemon juice and let it sit for a few minutes)
3 tablespoons honey

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes. (I didn't chill mine and it worked fine)
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.