I bottled some apple pie filling, but wasn't up to making a pie today with the extra. Instead, I made some sweet-roll dough, dropped the pie filling in the middle, sealed the edge with a fork and made empanadas! I also plopped some in some muffin tins just to see what would happen. I baked them at 350 for 20 minutes. When they were done, I brushed some melted butter on top and then sprinkled on some cinnamon-sugar.
After all the work, I'm sure pie would have been about as difficult. Plus, it would have been good practice for Thanksgiving.
I've also used my apple pie filling in the past for apple crisp. I've sprayed a casserole dish, dropped in the pie filling, then added my topping:
1/3 C oats
1/3 C sugar
1/3 C flour
1/4 C butter
All mixed up together and sprinkled on top.
Tuesday, November 16, 2010
Sunday, November 7, 2010
Chad and I really like this!
1 ½ c. cottage cheese
1 (8 oz) sour cream (sometimes I think it's too sour creamy so I often just do ¾ c) or do half plain yogurt and it's good
4 c. cooked elbow macaroni (2 1/2 c uncooked)
1 green onion, chopped (I usually just use regular onion, quite a bit like half-a whole onion)
½ tsp salt
¼ tsp pepper
2 c (8 oz) shredded Cheddar cheese
½ c milk
1 large egg
bread crumbs (opt)
Process cottage cheese and sour cream in the blender until smooth, stopping to scrape down sides (can skip this step)
Combine cottage cheese mixture , macaroni, and next 6 ingredients; spoon into a 2- quart baking dish covered with cooking spray. Top with breadcrumbs and paprika.
Cover and bake at 400 for 20 min. Uncover and bake 5 more.
8 oz of penne pasta (I didn't have any so I used macaroni noodles)
2 T olive oil, divided
2 skinless, boneless, chicken breast halves, cut into cubes (or chicken tenders) (2-3 c)
2 cloves garlic, minced
salt and pepper to taste
½ c chicken broth
1 bunch of asparagus
¼ c parmesan cheese
Bring a large pot of water to boil. Add pasta, and cook until al dente. Drain and set aside.
Warm 1 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken and season with salt and pepper. Cook until chicken is cooked through and brown. Remove chicken.
Pour chicken broth into the skillet. Then stir in asparagus, garlic and pepper. Cover and steam until the asparagus is just tender. Return chicken to the skillet and warm through.
Stir chicken mixture into pasta and mix well. Drizzle with 1-2 T olive oil, stir, and sprinkle with Parmesan cheese.
I got this recipe from my friend Janeen. It's more of a summery meal, but we really like it. It's very mild and good. The recipe really calls for 16 oz of pasta. But we personally like more meat and veggies, so I halved the noodles.