Apple Dessert

A few Octobers while I was in college I would go to General Conference with my grandma, mom, cousin, and whomever else was there.  Afterwards, we would pick boxes and boxes of apples from my aunt and uncle’s house.  I think they had 11 apple trees.  My roomies and I then had the daunting task of cooking/ eating/ giving away apples for weeks!  We had a similar experience with watermelons every year as well!  Those were fun times =o)

Well I had some peeled and cored apples in our deep freeze that I finally pulled out today (since it’s a cold cloudy wintery Vegas day) and threw together with some other ingredients to make my Aunt Susan’s famous Apple Dessert.  This recipe is nice since it uses apples and is NOT an apple crisp.  It’s more like warmed apples on the bottom with a sugar cookie topping.  It became one of my favorites back in college so hopefully it tastes just as good now.  (We have to let it cool and we should probably eat dinner first before we try it.)  Here’s the super simple recipe:

Ingredients:

peel/core/ slice 5 C of apples (about 12 med apples)

1 stick melted butter (or margarine)

2 C flour

1 1/2 C sugar

2 eggs

2 tsp baking powder

1 tsp salt

Preheat oven to 350.  Butter bottom of 9×13 dish.  Spread apple slices in pan.  Mix remaining ingredients until cookie dough consistency is reached.  Spread dough (use fingers) on top of apples.  Sprinkle more sugar across the top of the dough.  Bake for 30 minutes.  Let cool and serve warm or cold.

Note: I doubled the dough recipe since it looked like I had a lot of apples to cover and it took quite a while to cook through.  We’ll eat it after dinner and I’ll let you know what I thought.  So far, the cooked dough I keep picking off is delicious =o)

June Events

Solar Oven Cooking- So Mike is getting pretty savvy with cooking in his solar oven.  I finally took pictures of the whole process to show how easy it is to use.  Basically you set it outside on a flat surface (or desert landscaping as in our case) facing the sun and set up the silver reflector thingies.  Those flaps are similar to flaps on a cardboard box so if you can open a box, you can set up a solar oven.  Wait a while and then go and check the temp on the thermostat that’s inside the solar oven.  When it’s hot (and it doesn’t take long) then use oven mitts to open the glass top lid and put your pot of food on the little swing inside the oven.  Go and check like every 1/2 hour to poke food and see if it’s done and also to rotate your oven since the sun moves and your box may be in the shade. 

We’ve done things backwards in that we’ve only cooked meats in our oven.  It’s sooooo juicy and delicious.  Even something as common as  a hotdog takes on a whole new flavor when cooked in the sun oven.  We think meat is much better tasting after cooking in our solar oven.  Most people start with bread or water to try out the oven.  Here’s some great recipesfor cooking with a solar oven.  Maybe we should have a BBQ without the grill and make hot dogs in our solar oven.

Joshy Milestones- We’re growing by leaps and bounds and walking!  Josh took his first steps at 15 months while Mike and Mikey were in St. George visiting Grandma. What was interesting is that he didn’t take 2 steps and fall down.  He walked across the family room from the tv to the couch and then preceded to walk from 1 piece of furniture to the next.  My sis-in-law the kid expert (or so we all believe) said that kids who hit milestones “later” tend to do better at them.  In this case, taking lots of steps before falling down and having hardly any time between learning to walk and then taking off and running.  Another biggy is that he is weaned. Freedom!!  Not too bad when all was said and done, but getting to that point sure seemed like forever.  He’s still pretty small (3rd percentile) and hasn’t hit the magic 20 lb mark yet so we’ll wait until his 18 month appt. to turn his carseat forward facing.  He doesn’t seem to mind facing backward since he can see and play with Mikey pretty well while we’re driving.

Staycation- One of the vendors Mike’s company uses had a customer appreciation event way in the middle of no where, seriously!  We packed up the car and headed north to Apex then west past Coyote Springs.  Discount Dumpsters is a family owned and operated business which has a ranch, landfill, man made lake, airplane runway, and animals all out there for family and friends to enjoy.  They had a BBQ, landfill tours, and lots of excitement in such an unusual setting.  We had a blast and would love to get to know these people better.

Being the house hunters we are, we couldn’t help ourselves being that close to Coyote Springs to go exploring. There’s just a golf course so far.

Cafe Rio Burritos

I’m not really a fan of the restaurant like the rest of the world, but this recipe is really good and feeds a crowd.  It seems a little weird to pour a green sauce on my burrito, but the sauce is what makes it oh so good!  Thanks for the recipe mom!  Thanks for the fun evening friends and family.  While I’m at it, thanks creator of the crockpot!

Cafe’ Rio Burritos

Ingredients:

2 dz. Unbaked tortillas – buy them at Smith’s

3 lbs. Pork Roast

Cook roast with 1 cup of water on low for 9 hrs. (overnight) in a crock pot (or on high while you’re at church b/c you didn’t read the recipe the night before!!) 

When done, drain the water if there is any left.  Shred roast with two forks

 

Add:

¼ Cup Honey Barbecue Sauce (add more sauce if you want it juicer)

¾ Cup Catsup

½ Cup sugar

½ tsp. Garlic Salt

 

GREEN SAUCE – make in blender 

2/3 Cup Salsa Verde – (green salsa)

1 ½ Tbs. sugar

1 tsp. Salt

2/3 Cup Mayo

2 Tbs. Lime Juice

¼ tsp. pepper

Slowly add 1 Cup oil

¼ Cup Cilantro – BLEND

 

Serve the meat from the crock.  Serve green sauce from pitcher.

Mix Romaine lettuce, cut up tomatoes and cilantro in one bowl.

Serve with bowls of shredded cheese, black beans, onions.

 

Cook unbaked tortillas on a pancake grill until bubbly and brown.

Make the burritos with hot tortillas, pork, green sauce and sides. 

SERVES APROX. 24 

Yum yum yum delicioso!

I Heart TVP

So I was making a chicken with veggie and stuffing covering the top casserole for dinner last night and the chicken was showing no signs of thawing out!  (Yeah, I pulled cooked frozen chicken out of the freezer 10 minutes before starting on dinner!) My solution= ditch the chicken and throw in some TVP sausage from a can that’s in my food storage!!

Results= totally delicious and flavorful!  I will be making this again. And the spices are such a nice treat since I only use salt and pepper pretty much.  So daring, I know!

So I’m totally thinking this would be a great casserole for that sister in the ward who just had a baby!!!  I loved this dish and I think the rest of my ward would too!  I just can’t figure out why I never get called to take in a meal!?!  And I think Dream Dinners should start using TVP meats in their casserole dishes too! A lot more of us would try this dinner service if the price was cheaper.  The more cheaper chicken is called TVP people.

Read more about TVP meat here.  It’s pretty easy reading and just may change your mind about it.  I am half tempted to ditch meat altogether and go TVP all the way baby.

I’ve TVPed the sisters at Enrichment and put the sausage bits in a nacho dip and they loved it.  I’ve TVPed the missionaries and some friends who came over for breakfast for dinner.  Those scrambled eggs had TVP sausage bits in them my friends =o)  And now I’ve TVPed my family members who had no complaints about my casserole.

Who’s next?  Oh, maybe 2 wards at our Emergency Preparedness Fair next month (mwah ha ha ha)!

Applesauce Take 2!

Well I gave it another try and made some more applesauce.  This time we got 8 jars of applesauce, 2 large apple crisps, and 4 small apple crisps made.  And I still have apples left over I need to use soon to make something.  I wasn’t playing dress up by putting Mikey in a dress.  He’s wearing the only apron I have that kind of fits him.  He loved wearing the Mikey apron and loved being my little helper.