Fried Apple Pies

INGREDIENTS

2 cups all-purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water
2 apples
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1 cup vegetable oil

DIRECTIONS

1.Peel and dice apples. Add sugar and cinnamon. Cook in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce.

2.Sift flour and salt together. Cut in the shortening. Add water and mix with fork.

3.Roll out to about 1/8 inch thick on a floured board. Cut with a large cookie cutter (4 inches in diameter).

4.In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold and press edge with a fork.

5.Heat oil in a large skillet on medium-high heat. Fry pies, a few at a time, 2 to 3 minutes on each side; cook until golden brown. Drain on paper towels. Sprinkle with confectioners sugar.

Loaded Potatoes

4 medium russet potatoes

8 ounces 90%-lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)
2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

NUTRITION INFORMATION: Per serving: 366 calories; 12 g fat (6 g sat, 4 g mono); 54 mg cholesterol; 41 g carbohydrate; 24 g protein; 5 g fiber; 535 mg sodium; 1280 mg potassium.

BLT Ranch Salad Pizza

Ingredients:

1 pkg (13.8oz ) refrigerated pizza crust

2 cups thinly sliced iceberg lettuce

2 plum tomatoes

1 pkg (8 oz) cream cheese, softened

1/2 cup ranch salad dressing, divided

1 garlic clove, pressed

1/2 cup shredded cheddar cheese (2 oz)

1/4 cup pitted ripe olives, sliced

1/4 cup chopped red onion

6 slices bacon, crisply cooked, drained and crumbled

Directions:

1. Preheat oven to 400°F. Unroll pizza crust to within 1 inch of edge of lightly floured Rectangle Stone.

Bake 15-18 minutes or until golden brown. Remove from oven; cool completely.

2. On Cutting Board Large Grooved, thinly slice lettuce using knife. Seed and dice tomatoes. In medium bowl, combine cream cheese, 1/4 cup of the salad dressing and garlic pressed with Garlic Press; mix well and spread evenly over crust. Top pizza with lettuce, tomatoes, cheese, olives, onion and bacon. Drizzle with remaining dressing.

Cut into squares; serve immediately.

Yield: 12 servings
Nutrients per serving: Calories 230, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 18 g, Protein 7 g, Sodium 450 mg, Fiber less than 1 g

One Year Ago Today....

It's the one year anniversary of my Precious momma's death. I don't have a recipe to put in today. It is too painful right now.. I kept trying to think what I might put in todays blogs. I just couldn't come up with anything..

I hope that she would be proud of this blog. I feel she would be.. Afterall, this will last a long time..

I hope all of you have a blessed week.

Bunches of hugs, and

Thank you Momma for everything!

Slow-Cooker Rustic Chicken Stew

Slow-Cooker Rustic Chicken Stew



2 pounds boneless, skinless chicken breasts, washed, patted dry, cut into 1-inch cubes
3 medium onions, peeled, quartered
2 large carrots, peeled, cut into 1-inch-thick slices
2 potatoes, peeled, cut into 1-inch cubes
2 cans (14 ounces each) fat-free, 1/3-less-sodium chicken broth
1 teaspoon celery seed
1 teaspoon dry thyme leaves
1/2 teaspoon black pepper
8 ounces mushrooms, cleaned, halved
1 cup frozen corn
1 cup frozen peas

In a 5-to-6-quart slow cooker, combine the chicken, onions, carrots, potatoes and broth. Stir in the celery seeds, thyme, pepper, mushrooms and corn. Cover and cook on low until the chicken is done and the vegetables are tender, about 7 to 9 hours, or on high for 4 to 6 hours. Stir in the peas and cook until they're done, about 15 to 30 minutes.

Momma's Meatloaf

A basic meatloaf with ground beef, cracker crumbs, ketchup, chopped onion, and seasonings. Scroll down to see more meatloaf recipes
INGREDIENTS:
1 pound lean ground beef
2/3 cup milk
1/2 cup cracker crumbs
1/4 cup ketchup
1/2 cup finely chopped onion
1 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten
PREPARATION:
Mix all ingredients together gently. Form into a loaf and place in baking dish or loaf pan. Top with more ketchup if desired. Bake at 350° for about 1 hour. Serves 4

Barbecued-Beef Sandwiches

Slow cooking tenderizes the chuck roast in this classic barbecue. Any bottled sauce will work; use your favorite.

Ingredients

2 pounds boned chuck roast

2 cups vertically sliced onion

1 cup bottled barbecue sauce (your favorite)

1 tablespoon cornstarch

1 tablespoon water

6 (2-ounce) Kaiser rolls or hamburger buns, toasted

Preparation

Trim fat from beef, and cut into 1-inch cubes. Place beef in an electric slow cooker; stir in onion and barbecue sauce. Cover with lid; cook on low-heat setting for 8 hours.
Remove beef and onions from slow cooker with a slotted spoon. Shred beef mixture with 2 forks; set aside. Combine cornstarch and water, and add cornstarch mixture to barbecue sauce mixture in slow cooker, stirring well. Cover with lid, and cook on high-heat setting for 1 minute. Return the shredded-beef mixture to slow cooker; cover and cook 10 minutes. Serve on rolls.
Note: You can freeze the barbecued-beef mixture in an airtight container for up to 3 months.