Cinnamon Apple Crumble

courtesy

I made this for Christmas dinner and Brian declared it as one of the best things he has ever eaten.  Kate made it entirely- peeled and sliced the apples, made the crumble and it came out perfect.  I cooked it in a large skillet so the apple to crumble ratio was right on.  Serves best with ice cream.

Cinnamon Apple Crumble

Two Peas and their Pod

For the Filling:

• 8 cups apples peeled, cored, and sliced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup all-purpose flour

For the crumble topping:

• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 2/3 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 12 tablespoons cold unsalted butter, diced

Preheat the oven to 350 degrees F. In a large bowl, combine apples, lemon juice, vanilla extract, granulated sugar, cinnamon, and flour. Gently toss until apples are well coated. Let the apple mixture sit while you prepare the crumble topping. For the crumble topping: In a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the cold butter with your fingers until the mixture comes together and you have a crumbly topping. Place the apple mixture in a greased 12-inch cast-iron skillet or greased 9×13-inch baking pan. Sprinkle the crumble mixture evenly over the apples. Bake for 40 to 45 minutes, or until the crumbly is browned and bubbling. Serve warm or at room temperature. I recommend serving with vanilla ice cream.

The Best No-Bake Cheesecake

I made this for dessert a few weeks ago when we had guests over and it was a total hit.  Brian even requested it for his birthday cake- he said it was the yummiest thing he'd ever eaten.  I made the fruit topping with the suggested blueberries and that really put it over the top.  It is seriously creamy, delicious, amazingness.

courtesy

The Best No-Bake Cheesecake

From Mel's Kitchen Cafe

The cheesecake is delicious plain but you can add fruit for serving which makes it extra delicious. Fresh, juicy fruit works great (sliced strawberries, blueberries, etc); if you want a simple fruit sauce recipe combine 2 cups fresh or frozen fruit, 1/4 cup sugar, 1 tablespoon cornstarch, and 1-2 teaspoons lemon juice in a saucepan. Simmer, stirring often, until thick and syrupy (you may need to increase or decrease the sugar as needed depending on the fruit as well as adding a little water, a couple tablespoons at a time, if it is overly thick).

INGREDIENTS

Crust:
• 1 1/2 cups graham cracker crumbs (7.25 ounces, about 13 rectangle graham crackers)
• 2 tablespoons granulated sugar
• 6 tablespoons butter, melted
Filling:
• 16 ounces cream cheese, softened to room temperature (but not warm)
• 1 teaspoon pure vanilla extract
• 1 cup (4 ounces) powdered sugar
• 1/2 cup sour cream
• 3/4 cup cold heavy whipping cream
• DIRECTIONS
  1. For the crust, in a medium bowl, combine the cracker crumbs and sugar. Stir in the melted butter until well-combined. Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9.5-inch pie plate (a regular 9-inch pie plate might work but the crust and filling will be extra thick). Refrigerate until the filling is ready.
  2. In a large bowl with an electric handheld mixer (or using an electric stand mixer), mix the cream cheese, vanilla and powdered sugar until smooth and light, 2-3 minutes. Add the sour cream and whipping cream and mix until very thick and creamy, 4-5 minutes.
  3. Spread the filling evenly into the prepared crust. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight. Serve plain, with fresh fruit or a fruit sauce (see note above)

Fresh Peach Crisp

 Pic courtesy of Our Best Bite

I'm seeing a lot of sweatshirts on Instagram which means Fall is here in some parts of the country, but not here in Texas! I'll take another month of heat for a nice, temperate Winter, though. I was feeling Fall-ish the other day, though, and decided to make a fresh peach crisp because we invited some friends over for dessert. It was seriously SOOOO delicious. Everyone loved and it and it was gobbled right up in a hurry. I served mine up with a scoop of Blue Bell Vanilla Bean ice cream. There is a great tutorial on how to get the skins off of peaches on Our Best Bites. If you're going to make this, definitely take a look at it to save time and energy. Mmmmm!

Fresh Peach Crisp
Topping by Our Best Bites, Filling by ATK

Filling Ingredients
3 1/2 lbs ripe but firm peaches (6-8), peeled, pitted, and sliced into 3/4″ wedges.
1/3 cup granulated sugar
1 1/4 teaspoons cornstarch
1 tablespoon fresh lemon juice
Pinch salt
pinch of cinnamon
pinch of ground nutmeg
Crumb Topping
1 1/2 cups old fashioned oats
1/2 cup brown sugar
1/4 cup flour
6 tablespoons cold butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 350.
Instructions
For peach filling, gently combine peaches and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain peaches in a colander set over a large bowl, reserving the peach juices. Whisk 1/4 cup of the drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl.  (You can discard the rest of the excess peach juice or toss it in a smoothie!) Toss juice mixture with peaches and transfer to an 8 or 9 inch square pan that’s been sprayed with cooking spray.  Any size pan that’s close to that is fine, it doesn’t need to be exact.  As long as it all fits, it’s good :)
For topping, combine oats, brown sugar, flour, nutmeg, and cinnamon and either grate the cold butter with a large-hole cheese grater, or cut it into small cubes and use your fingers to crumble the mixture together.  Sprinkle topping evenly over pan.
Bake for about 30 minutes.  The topping should look golden brown and crisp, and I always watch for little bubbles of peach liquid to start popping though the outside corners.  Let cool to luke warm before serving.  Spoon over ice cream.

Quick Blender Jell-o

photo from realmomkitchen.com

This is really, really good.  While I try to avoid the typical mormon jell-o recipes, I gave in to this one.  It was so good, creamy, and quick!



Quick Blender Jell-o   
Recipe from real mom kitchen

• 2/3 c. boiling water
• 1 (3 oz) package Jell-o
• 8-10 ice cubes
• 1  (8 oz) container of Cool-whip

1. Place the boiling water in the blender and add the package of Jell-o.  Place the lid loosely on your blender.  Since you are using boiling water, if you put the lid on tight you could end up with an explosion.  Blend for 1 to 2 minutes until the jello is dissolved.
2. Add the ice cubes to the blender ONE at a time.  Blend after each addition until the ice is well blended.
3. Add half of the container and cool whip.  Blend until combined.  Pour Jell-o into desired dish/dishes.  then chill until set.  the original recipe said 5 minutes but I would plan on at least 30 minutes.
4. Top each serving with a dollop of the remaining cool whip. Serves 6.

Crockpot Applesauce

photo from increasinglydomestic.blogspot.com

I was really intimidated by peeling so many apples, but I invited a friend over, put the boys to work and made quick work of it.  This applesauce is delicious and lasted me several days!

Crockpot Applesauce

Recipe from increasinglydomestic.blogspot.com

After you pick (or buy) your apples you need to:

1. Wash them

2. Peel them

3. Core them

4. Slice them

5. Place them in a slow cooker

(Preferably while watching McDreamy and McWarVet on Hulu)

Set the slow cooker on low heat for 6-8 hours.

Add 1/2 cup water to start and add more later if it needs it.

Some people season later, but I like the seasonings to cook into my apples, so I add about a 1/4 cup of sugar(brown or granulated) and a heavy sprinkling of cinnamon.

After so many hours in the slow cooker I didn't even have to mash my apples! I stirred them and they fell to mush. Yummy mush.

Apple Pie Dip and Cinnamon-Sugar Tortilla Chips

photo from thepeachkitchen.com

This looks harder than it is!  It was not bad at all to cut the apples up and the dip was so delicious and definitely healthier than most other dips...

Apple Pie Dip & Cinnamon-Sugar Tortilla Chips   

From thepeachkitchen.com

Ingredients:

2 cups peeled, cored, and diced apple
2 tbsp fresh lemon/calamansi juice
3 tbsp brown sugar
¼ tsp cinnamon
1 tsp cornstarch dissolved in 1 tsp water

♥ for the chips
5 (6-inch) wheat tortillas
2 tablespoons butter, melted
1/2 teaspoon cinnamon
1 1/2 tablespoons sugar

Directions:

§  You can either cook this on the stove-top or the microwave.

§  Combine all the dip ingredients in a small pan/ microwaveable bowl except the cornstarch-water mixture.

§  Heat for a few minutes until it’s boiling and has extracted juice from the apple.

§  Add cornstarch-water mixture to the “sauce”

§  Put back in the microwave/stove top until boiling and the sauce has thickened.

§  Set aside. You can serve this warm or chilled. It doesn’t matter. It will taste delicious.

§  Cut tortillas into desired size. {wedges}

§  Put in a slightly greased baking pan.

§  Brush the tortillas with butter.

§  Sprinkle with cinnamon and sugar, and bake at 210º C until golden brown, about 5-8 minutes.

§  Let them cool before serving and serve with the Apple Pie Dip

Christmas Ribbon Jello Salad

This jello salad appeared on our Christmas dinner table every year growing up- and for good reason. Its delicious, festive, and easy to put together. I've probably made it for the last 9 Christmases in my own home since I've been married. Its definitely a great tradition.

courtesy google images

Christmas Ribbon Jello Salad

Becky Jewkes

1 3-oz. pkg. Lemon Jello

1 small can crushed pineapple, drained

1 3-oz. pkg. Lime Jello

1 3-oz. pkg. red Jello (I use raspberry)

1 3-oz. pkg. cream cheese, softened

1 cup fresh whipped cream + some for topping

Bottom Layer: Dissolve lime jello according to package directions. Pour into a 9X13 dish and set until firm.

Middle Layer: Dissolve lemon jello according to package directions. Let set until partially firm. Mix whipped cream, cream cheese, and pineapple and fold into the lemon jello. Carefully pour over first layer and set until firm.

Top layer: Dissolve red jello according to package directions. Carefully pour on top of the middle layer. Set until firm.

Top jello salad with thin layer of fresh whipped cream.

Banana Pudding

This is a perfect summer dessert. Its so delicious, creamy, and fluffy. When we stayed the night in Chattanooga, TN this summer, we ate at the most delicious BBQ restaurant I've ever tried, Sugar's Ribs. They had a banana pudding that was so creamy and delicious and I've been on a quest ever since to find one that might equal it. This is as close as it gets...I will definitely be making this one again and again.

courtesy

Banana Pudding

Adapted slightly from A Cozy Kitchen

3 cups whole milk

3 egg yolks

3/4 cup-1 cup sugar (depending on how sweet you want it)

1/4 cup + 1 tsp. flour

pinch of salt

1 tsp. vanilla

Vanilla Wafers

3 bananas (or more, depending on your taste)

Fresh whipped cream

Add milk and egg yolks to a medium saucepan and whisk. Add sugar, flour and salt and whisk until smooth. Cook over medium heat, stirring constantly for 20 minutes, until thickened. If its not getting as thick as you'd like after 20 minutes feel free to add another teaspoon of flour (it will thicken quite a bit as it cools). Remember that it should coat the back of the spoon to be at the correct consistency. Remove from heat; stir in the vanilla. Place pudding in a glass bowl or dish, press syran wrap directly onto the surface to prevent a skin from forming and refrigerate until set, about 3 hours.

You can arrange in a large dish (I used a glass pie dish), or small jars/bowls. For either, arrange vanilla wafers in bottom of dish, slice bananas on top, pour pudding over and again slice bananas on top in even layers. Smooth fresh whipped cream over the top. Serve immediately.

Ruby Red Layered Salad

I made this jello salad for Christmas dinner...I usually make Mom's triple-layer Christmas salad, but I wanted to mix things up and just go a little wild! :) :) This salad was absolutely delicious and decidedly perfect for this meal, or any meal at any time of year. The sour cream gave it a perfect flavor, together with the cherry and raspberry layers. It was easy to make and disappeared fast! Next time you need a jello salad, try this one.

picture courtesy google images

Ruby Red Layered Salad

Allrecipes.com

1- 3 oz. package raspberry jello

2 cups boiling water

1-10 oz. package frozen raspberries

1 pint sour cream

1-3 oz. package cherry jello

1- 8 oz. can crushed pineapple, drained

1- 16 oz. can whole cranberry sauce

Real whipped cream (optional)

Dissolve raspberry jello in 1 cup boiling water. Add frozen raspberries and stir until well mixed. Pour into a 9X13 (or smaller) glass dish. Refrigerate until almost firm, 30-60 minutes. Spread sour cream over firm gelatin, refrigerate. Dissolve cherry jello into 1 cup boiling water. Add crushed pineapple and cranberry sauce. Mix well. Chill until partially set, about 20-40 minutes. Spread cherry layer over sour cream layer and chill for one to two more hours, until completely set. Spread fresh whipped cream on top before serving.

Strawberry Sauce

Strawberries are so cheap these days that I had several "getting older" pints in the fridge. This was the perfect remedy to use a lot of older strawberries quickly. I topped crepes with them and then stored the rest for later use!

Strawberry Sauce

Our Best Bites

1 pint strawberries

1/3 c. white sugar

1 tsp. almond extract (my favorite) or vanilla extract

Wash strawberries and remove stems.

Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.

After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

Wanna know what to do with it?
--Make banana splits with this and Sara's hot fudge sauce
--Drizzle over plain ol' cheesecake
--Spoon some over this ice cream, with or without the cinnamon (depending on how brave you're feeling)
--I'm envisioning this sauce atop a pizzookie with sugar cookie dough and lemon ice cream
--My proudest use of strawberry sauce: mix
a couple of tablespoons (depending on the size of the glass and your own personal taste) with this fresh-squeezed lemonade for strawberry lemonade. So so so so good...
--Chocolate waffles, anyone? If that's not your thing, you could put them on your favorite French toast, waffles, or pancakes. Speaking of French Toast- try this one!
--Drizzle over angel food cake and add a dollop of sweetened whipped cream.

Caramel Fruit Dip

I got this recipe from my sister in law (Melissa Wilkinson) - she comes from a large family and they have an amazing family cookbook. This is good recipe to take to a party or have around your house for a snack with your kids. I usually half the recipe if I am going to make it just for my family.

Caramel Fruit Dip

8 oz softened cream cheese
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla

Mix all ingredients together with a hand mixer. For best results let dip refrigerate for at least an hour before serving. Serve with any type of fruit.

Jello Salad

Sorry I don't have a picture, but I just got this recipe from a lady in my ward. She made this jello salad for our ward Christmas party, and it was so delicious that mom has been begging me to get the recipe for her. I've never made it, but I can vouch for it's great taste. So here it is...

Mix the following and chill until set:

1 large package raspberry jello

1 can blueberry or strawberry or cherry pie filling

Dice 1 or 2 apples or peaches

2 cups boiling water

1 large can crushed pineapple with juice

Beat the following until smooth, and put on top of the firm set jello:

1 pkg cream cheese

4 Tbs. sugar

16 oz. sour cream

Top with nuts, pineapple chunks, or anything you'd like!

Cool, Creamy Fruit Salad

I got this yummy recipe from Sister's Stuff. This was good enough to be a dessert.

1 Small Package Orange Jello
1 Small Package Cook and Serve Vanilla Pudding
2 C. Water
Mandarin Oranges
1 Small Cool whip

Mix together jello, pudding and water in saucepan. Cook until it thickens. Boil 1 minute. Set in fridge overnight or until set and cool. Mix with mixer one small bowl of cool whip. Whip until creamy. Stir in oranges.