Fruit Crisp

This one is really good, but what I love most about it is the variety. You choose the fruit and then you choose the topping. My favorite is strawberries and black berries with the caramelized brown sugar topping.... YUMMY!!!! Really good served warm with vanilla icecream.

Fruit Crisp

4 cups fruit
1/3 C sugar
1 T cornstarch
*Choice of Topping

Heat over to 375 F Spray an 8 inch square baking pan. In large bowl gently stir together fruit, sugar and cornstarch. Spoon fruit mixture into baking dish ; sprinkle with topping, squeezing some of it together with your hands to create some larger clumps.

Bake 30 to 40 minutes or until top is golden brown and fruit juice bubble heavily at edges and begin to bubble towards the center. Serve warm or at room temperature. It is yummy with ice cream!

Toppings

Chocolate Chip Topping
¾ C flour
½ C Oats
¼ t. salt
½ C unsalted butter, chilled
1 C semi-sweet chocolate chips

In large bowl stir together all ingredients except butter and chocolate chips. With pastry blender or 2 knives cut in butter until mixture is crumbly with some pieces the size of blueberries. Stir in chocolate chips

Caramelized Brown Sugar Topping
1 ¼ C flour
¾ C packed brown sugar
¼ t salt
1.2 C unsalted butter, chilled

In large bowl stir together all ingredients except butter. With pastry blender or 2 knives cut in butter until mixture is crumbly with some pieces the size of blueberries.

Oatmeal-Spice Topping
¾ C flour
½ C oats
1/3 C pasked brown sugar
1 t. ground cinnamon
¼ t. ground allspice
¼ t ground cloves
¼ t salt
½ C unsalted butter, chilled


In large bowl stir together all ingredients except butter. With pastry blender or 2 knives cut in butter until mixture is crumbly with some pieces the size of blueberrie

Creamy Chicken Taquitos and Taco Dip

Found this one on "Our Best Bites" Blog and it is REALLY GOOD!

Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic ( I used regular minced garlic, I don't even know what granulated garlic is)
3 T chopped cilantro ( I didn't have fresh cilantro so I just used about a teaspoon of dried)
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or ranch.



Served it with this
Taco Dip

1 pkg 8 oz cream cheese
1 C cottage cheese (original recipe calls for 1 container (regular size) sour cream but we opted for cottage cheese to be more healthy and it was yummy)
1 packet taco seasoning
1 pkg. shredded cheddar cheese
1 small can sliced black olives
1 tomato, diced
shredded lettuce
tortilla chips

Combine cream cheese and sour cream until smooth. Add taco seasoning. Spread on 8x13in pan. Top with cheese, lettuce, tomato and black olives. Serve with tortilla chips.

Yummy Parmesan Rolls

I found this recipe on the wire whisk recipe blog :) YUMMY!

Yummy Parmesan Rolls
18 rhodes white texas rolls
3/4 cube butter, melted
3/4 cup parmesan cheese
2 teaspoons parsley flakes.

Stir together parmesan cheese & parsley in small bowl. Dip each frozen roll in butter, then cheese mixture. Place 2-3 inches apart on ungreased baking sheets. Cover lightly with sprayed plastic wrap. Let rise & bake according to package directions. After baking, brush tops with melted butter.

Pot Pie

Pot Pie

1/2 cup chopped onion

6 Tbsp butter or margarine

1/2 cup flour

1/2 tsp salt

3 cups chicken broth

3 cups cubed, cooked chicken

10 oz pkg frozen peas and carrots, cooked and drained

1 pkg refrigerated crescent rolls

Cook onion in butter till tender, but not brown.  Blend in flour and salt.  Stir in the chicken broth all at once.  Cook and stir till mixture thickens and bubbles.  Add cooked chicken and cooked vegetables.  Heat till bubbling.  Pour into 9 x 13 pan and top with unrolled crescent rolls (I just leave them in the sheet that they come in).  Bake in hot oven (425 deg) for 20 minutes, or until golden brown.  Makes about 8 servings.

Banana Bars

If you have bananas that are black and squishy this is a great recipe to use them on!  It is a favorite everywhere we take it.

Banana Bars

1/2 cup butter, softened

1 1/2 cups white sugar

2 eggs

1 cup sour cream

1 tsp vanilla

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup mashed ripe bananas (I used 3 big ones probably more than one cup, but so tasty!)

Preheat oven to 350 deg.  Grease a jellyroll pan.  In a large bowl, cream together the butter and sugar until smooth.  Beat in the eggs, one at a time, then stir in the sour cream and vanilla.  Combine the flour, baking soda and salt; stir into the batter.  Finally mix in the mashed bananas.  Spread evenly into the prepared pan.  Bake for 20-25 min in the preheated oven, until a toothpick inserted into the center comes out clean.  Allow the bars to cool completely before frosting with cream cheese frosting

Cream Cheese Frosting:

2 8 oz pkgs cream cheese softened

1/2 cup butter

2 cups powdered sugar

1 tsp vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy.  Mix in the vanilla, then gradually stir in the powdered sugar.  This recipe made plenty to cover the whole sheet cake pan.  

Double Chocolate Chip Cookies

Be careful these are really YUMMY!


Double Chocolate Chip Cookies

Ingredients:
• 2 cups all-purpose flour
• 3/4 cup Baking Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 3/4 cups (11.5-oz. pkg.)Semi-Sweet Chocolate Chunks (I used milk chocolate chips cause that is what I had)

Directions:
PREHEAT oven to 350º F.

COMBINE flour, cocoa, baking soda and salt in medium bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Apple Pear Crumble Pie

Apple Pear Crumble Pie

3⁄4 cup crushed Vanilla wafers (about 24)
1⁄4 cup firmly packed brown sugar
1⁄4 cup melted butter
4 oz softened cream cheese
2 large apples, peeled and sliced
1 large fresh pear, peeled and sliced (can also use canned pears)
1/3 cup sugar
1/4 cup flour
1⁄2 tsp cinnamon
1 1⁄4 cup cool whip

Preheat oven to 375. Mix wafer crumbs, brown sugar and butter until well blended; set aside.

Spread cream cheese carefully onto bottom of pie crust; sprinkle with 1⁄2 of crumb mixture; set aside.

Combine fruit in large bowl. Add sugar, flour, cinnamon and toss to coat. Spoon over crumb layer in pie crust. Sprinkle with remaining crumb mixture. Bake 35 minutes or until fruit is tender and crust is lightly browned. Cool on wire rack. Serve with Cool Whip.