All American Apple Pie

All American Apple Pie SUBMITTED BY: Amy PHOTO BY: ProudMom99

"Quick and easy, with a great non-crust topping. Try a variety of apples, mix it up..."

PREP TIME 25 Min
COOK TIME 45 Min
READY IN 1 Hr 10 Min
Original recipe yield 1 - 9 inch pie

INGREDIENTS (Nutrition)
1 1/2 cups all-purpose flour
1/2 cup vegetable oil
2 tablespoons cold milk
1 1/2 teaspoons white sugar
1 teaspoon salt
6 Fuji apples, cored and sliced
3/4 cup white sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup butter
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.
FOOTNOTE
Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

Butterhorn Rolls

Butterhorn Rolls
Cindy (mommy_of_love1) Recipe by Kathy Oaks

1 tablespoon yeast
1/4 cup water
1/2 cup butter
3/4 cup milk
1/2 cup sugar
3 eggs
3/4 teaspoon salt
4 1/2 cups flour
1/4 cup butter

Dissolve yeast in warm water, add melted butter and remaining ingredients , reserving 1/4 cup butter. Let rise until it doubles in size. Separate into 2 balls and roll out into 2 circles. Cut each circle like a pizza into 16 equal pieces (use a pizza cutter). Roll them up crescent style and at this point you may flash freeze them on a cookie sheet and then dump them in a freezer bag to eat in the coming weeks or months or you can let them rise again for about 2 hours. Bake at 375 degrees, on a buttered cookie sheet for 10 minutes or until lightly golden. (When serving them from the freezer just pull them out and let them thaw and rise for about 3 hours on a buttered cookie sheet and bake as directed.)

Chicken Enchiladas

Chicken Enchiladas
Cr8tive_momma (Joyce) via my MIL

2 cups cooked diced chicken
2 cans cream of chicken soup
16 oz sour cream
Small can of chopped green chiles (drained)
2 1/4 cups grated cheddar cheese

¼ cup salsa

8-10 flour tortillas

Mix chicken, soup, sour cream, salsa, chiles, and two cups of cheese together and plop a large spoonful in each tortilla. Roll each tortilla and place in ungreased 9x13 baking dish. Repeat until you run out of filling. Top with the remaining ¼ cup of cheese.

Bake at 350 for 30-45 minutes.

Crockpot Recipe

Crockpot Chicken and Dumplings

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 1 hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
I know this is not really a soup but it is close :)

Lara's notes: I just used one jumbo canned biscuits about 16 oz. I was worried this dish would be bland but its not. The ulimate comfort food. I will be making this again.

BUTTERMILK BAKED CHICKEN

BUTTERMILK BAKED CHICKEN
(Niki5959 – OP?)

4 chicken breasts
1 ½ c. buttermilk
¾ c. flour
1 ½ tsp. salt
¼ tsp. pepper
¼ c. butter
1 can cream of mushroom soup

Dip chicken in ½ cup buttermilk and roll in flour seasoned with the salt and pepper. Put butter in 13x9x2 inch baking pan and melt in hot oven (425 degrees). Put chicken in pan and bake 30 minutes. Turn and bake 15 minutes.
Mix remaining buttermilk and the soup and pour around the chicken. Bake 15 minutes longer until tender.

Lara's notes: I just made my own buttermilk. Here is the trick. I just add one tbps of white vinegar to one cup of milk. Let it sit about 10 minutes and mix! This is the ultimate comfort food. I took one bite and it reminded me of KFC but only better.

Pumpkin Bars

pumpkin bars

Krista Evans

Mix the following ingredients:

4 eggs beaten

2 cups sugar

1 cup vegetable oil

2 cups pumpkin



Stir in:

2 cups flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. baking soda

¾ tsp. salt

½ tsp. ground ginger

¼ tsp. ground cloves

½ cup chopped nuts



Bake at 350 on greased COOKIE SHEET for 25-30 minutes. Allow to cool.



For frosting, beat together:

3 ounces cream cheese (softened)

¼ cup + 2 Tbsp. Margarine (softened)

1 tsp. vanilla

2 cups powdered sugar

Lara's notes: I did make a couple of changes. I decided to leave out the nuts and I used nutmeg instead of ground cloves. The pumpkin bars turned out super mosit and delious. I will be making these again for Thanksgiving dinner.

Super MoistCornbread

Super MoistCornbread

1 Stick of butter

2/3 cup sugar

2 eggs

1 cup buttermilk

1/2 tsp baking soda

1 cup cornmeal

1 cup flour

1/2 tsp salt


Melt butter in a sauce pan, and add sugar. Cool 2 minutes, then add eggs and beat with an electric hand mixer, or a whisk. In a small cup mix buttermilk and baking soda and add to mixture. Add cornmeal, flour, and salt and mix well. (I also add a can of corn, well drained)



Bake at 375 for 25-30 minutes.

Lara's Notes: We had the missionaries over for dinner. The one elder ended up eating about 5 pieces of cornbread. He said it was the best cornbread. It wasn't to moist or too dense. I'm going to make sure to make this again when they comeover next time.