Sunny Peaches & Cream Pie

Preheat oven to 375 degrees In a bowl, mix: 1 1/4 cups graham cracker crumbs, 1/4 cup sugar, 6 Tbsp. butter, melted. Press crumbs into a 9-in. pie plate,bake 6-8 minutes. Let cool on wire rack. Filling: Mix together: 4 oz. cream cheese, softened, 1/2 cup confectioners' sugar, 1/2 cup whipped topping. Carefully spread over crumb mixture. Arrange on cream cheese filling: 2 cups fresh or canned sliced peaches. Topping:Combine the following in a small saucepan. Bring just to a boil over medium-low heat, stirring constantly. Cool 5 minutes. 1 pkg. (3 oz.) peach gelatin, 1 pkg. (3 Oz)cook and serve vanilla pudding mix, 1 1/4 cups water. Spoon gelatin mixture over peaches. Refrigerate about 4 hours or until chilled. Enjoy all!

Tarte aux Pommes

Starting cooking through this beast. For a much prettier tart and the recipe online, you can look here!

Welcome to a new year on the Apron Club blog.

I haven't been on in a while. I took up knitting and have kept myself busy, however, I would love to get some new recipes from all of you! Be daring now, and try some new stuff, and of course, please share with the rest of us.

Jambalaya-Style Chicken and Shrimp (Slow Cooker Recipes)

This Jambalaya has only 2 grams fat.

1 cup sliced celery
1 large onion, chopped
1 14 1/2 ounce can low-sodium tomatoes, cut up
1 14-ounce can chicken broth
1/2 of a 6-ounce can tomato paste (1/3 cup)
1 tbsp Worcestershire sauce
1 1/2 tsp Cajun seasoning
1 LB chicken breast, cut in 3/4 inch pieces
1 1/2 cups instant rice
8 ounces cooked shrimp
3/4 cup chopped green sweet pepper

1. In a 3 1/2 to 4 quart slow cooker combine celery, onion, undrained tomatoes, broth, tomato paste, Worcestershire sauce, and Cajun seasoning. Stir in Chicken.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in rice, shrimp, and sweet pepper. Cover and let stand 10 to 15 minutes or until most of the liquid is absorbed and rice is tender.

(Homemade Cajun Seasoning: In a small bowl combine 1/4 tsp white pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 to 1/4 tsp ground red pepper, 1/4 tsp paprika, and 1/4 tsp black pepper)

Cherry Cranberry Pie

Cherry Cranberry Pie

Sheila's Pie Crust:

From Heirloom Baking with the Brass Sisters

2 1/2 cups flour

1/2 cup sugar

1/4 tsp salt

1 cup cold butter, cut into 1/2 inch dice

1/4 cup ice water

1. Place flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse three times to mix. Add butter and pulse until crumbly. Add water. Pulse until mixture comes together.

2. Remove dough from bowl of processor, divide in half, and shape each half into a disc. Unless your kitchen is very warm, you don't have to chill the dough before rolling out.

3. Coat a 9-inc ovenproof glass pie dish with vegetable spray.

4. Roll out each disk of dough between 2 sheets of floured wax paper until 2 inches wider than diameter across top of pie plate.

5. Put first rolled out half of dough into pie pan, trim excess dough from edge, and chill in refrigerator while preparing filling.

6. Fill.

7. Flip second crust over top of pie. Trim excess dough and crimp edges.

*I brushed the top crust with buttermilk, and then sprinkled sugar on top of the dough*

I baked at 375F for 75 minutes, although I would start checking around 55 minutes. The crust should be golden and the filling should be bubbling.

Filling:

2 cups cranberries (I used frozen)

21 oz can of cherry pie filling

2 TBSP cornstarch

3/4 cup sugar

Combine all ingredients and let sit for 15 minutes before filling pie crust.

S'mores Cupcakes

The recipe was just ok...but they were so pretty, I had to share these vegan s'mores cupcakes Phil and I whipped up the other day!

http://cupcakestakethecake.blogspot.com/2008/08/vegan-smores-cupcake-recipe.html

A day in the Garden

My garden is winding down, but I have really enjoyed it this year. I have a few more tomatoes, peppers, eggplant and squash and am awaiting my pumpkins. We'll see!

Slow Cooker Tuscan Chicken

I found this recipe in the Low-Fat, Low-Cholesterol Cookbook from the American Heart Association. This is nice and can be served as is or over pasta. It serves 8, has only 162 calories and 2.5 grams fat. It takes about 5 minutes to prep.

Ingredients:

2 LBS boneless, skinless chicken breasts
1 tsp dried basil
1 tsp dried oregano
1 14.5-ounce can diced tomatoes, undrained (I used 5 tomatoes, chopped)
1 9-ounce package frozen artichoke hearts, thawed
1 cup chicken broth
1 2.25 ounce can sliced black olives, drained
1/2 tsp salt
1/4 tsp pepper

Discard all visible fat from chicken. Sprinkle both sides with basil and oregano. Put chicken in 4-quart slow cooker.

Stir in remaining ingredients. Cook, covered, on high for 3-4 hours or on low for 7 to 8 hours.

Susan's Fresh Garden Spaghetti

I have a plethora of tomatoes and bell peppers in my garden and have been trying to keep up with them. I have filled my freezer as well as Edie's and am now making many of my dishes with fresh tomatoes in lieu of canned. What a concept. Tonight I made spaghetti, much as I used to make it, with a dollop here and a sprinkle there. It was delicious. My problem when I make up recipes is that I rarely measure. This is my attempt at unmeasured spaghetti sauce reproduction.

Ingredients (or as close as I can recall):

20 tomatoes, washed and diced (I didn't peel or seed)
1 bell pepper, chopped
6 cloves garlic, chopped
1 red onion chopped in the food processor
1 6-ounce can tomato paste
1/8 cup Italian seasoning
2 tbsp oregano
2 tbsp basil
1 tbsp parsley
1 tbsp salt
1 tsp pepper
2 tbsp olive oil
1.5 LBS chicken breast, diced
Italian seasoning
Your favorite pasta

1. Dice the tomatoes, bell pepper and garlic directly in large skillet over medium heat. Add onion, tomato paste, Italian seasoning, oregano, basil, parsley, salt and pepper. Simmer for 1 hour and 40 minutes. Continue cooking while you;

2. Cook your pasta

3. Heat olive oil in small skillet. Add chicken. Sprinkle with Italian seasoning. Cook through. Add to tomato sauce.

Put over your favorite pasta and enjoy!

Our New Mary Kay Lady

Hey Everyone,

Our Apron Club Member and my little sister Jeanne is now selling Mary Kay products. The products are wonderful and if you are looking for an equally wonderful beauty consultant, you might want to try Jeanne's site. Let us know what you think.

1jelliott4445@marykay.com

Spicy Pork and Vegetable Soup (Biggest Book of Slow Cooker Recipes)

Edie told me about this recipe and Ron cooked it for me. I do lead the good life. It was really delicious and Ron and Ronny even enjoyed it. This recipe serves 6, has 9 grams of fat, 5 grams of fiber and 18 grams of protein. The guys did not want spinach in theirs, so I just added it to my bowl and it worked great.

Ingredients:
1 LB boneless pork
1 tbsp cooking oil
1/2 cup chopped onion
2 cloves garlic, minced
1 tsp paprika
3 cups water
3 medium carrots cut into 1/2 inch pieces
1/2 LB winter squash cut into 1/2 inch pieces
1 8 3/4 ounce can whole kernel corn
4 tsp instant beef bouillon granules
1/2 tsp salt
1/4 tsp ground red pepper
2 cups torn fresh spinach (optional)

1. Cut meat into 1/2 inch cubes. In large skillet brown half of meat in hot oil. Remove meat, set aside. Brown remaining meat with onion, garlic, and paprika.

2. meanwhile, in a 3 1/2 to 4-quart slow cooker place water, carrots, squash, sweet potato, undrained corn, beef bouillon granules, salt, and red pepper. Stir in all meat and onion mixture. Cover, cook on low heat setting for 10-11 hours or on high heat setting for 5 to 5 1/2 hours.

3. Before serving, add torn spinach to soup and stir until slightly wilted.

Layered Mexican Chicken

This looks kind of pasty white and tasteless when you take it out of the oven. Don't let that fool you. Put on some salsa and enjoy. Very tasty. This recipe serves 12, has 7 grams of fat, 5 grams fiber, 27 grams of protein and 310 calories.

ingredients:
2 Lbs skinless boneless chicken breasts
3 cups fat-free sour cream
2 (151/2 ounce) cans black beans, rinsed and drained
2 (4 ounce) cans chopped green chiles, drained
2 cups shredded reduced-fat Monterey Jack cheese
2 tsp ground cumin
1/4 tsp black pepper
12 (6-inch) corn tortillas, cut into 2-inch strips
1 cup salsa

1. Combine chicken and enough cold water to cover by 1 inch in a large saucepan; bring to a boil, reduce heat, simmer until cooked through, 15-20 minutes. Transfer to a plate.
2. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick spray.
3. Cut chicken into 1 inch pieces and place in large bowl. Add sour cream, beans, chiles, 1 cup cheese, cumin and pepper; combine.
4. Place half of tortilla strips in overlapping layer in bottom of pan. Spoon half of chicken mixture on top. Place remaining tortilla strips over chicken mixture, top with remaining chicken mixture. Sprinkle with remaining 1 cup cheese. Bake 30 minutes. Serve with salsa.

Not Just For Thanksgiving Cranberry Shortbread Cake (P 208, Baking From My Home To Yours, Greenspan) Thanks Kim

This is more of a tart than a cake. Kimberly made this for her annual birthday tea. It was wonderful.

Ingredients:
Filling:
1 large naval orange
About 1/4 cup orange juice
1 12 ounce bag cranberries, fresh or frozen (not thawed)
About 1 cup sugar

Cake:
2 1/2 cups all purpose flour
1 tsp baking powder
Pinch of salt
1 stick plus 5 TBSP unsalted butter, at room temperature
1 cup plus 2 tsp sugar
1 large egg
1 large yolk
1 tsp vanilla extract

Jam Filling instructions:
Grate zest of orange into medium saucepan. Slice off peel, remove white cottony pith and slice between membranes to release orange segments. Cut segments into 1/4 inch wide pieces and toss into pan. Squeeze juice from membranes to make 1/4 cup juice (supplement with juice or water as needed). Pour into pan.
Put cranberries in pan, stir in 3/4 cup sugar, boil, stirring over medium heat about 5 minutes until cranberries pop. Scrape jam into bowl and taste..add sugar to taste. Cool to room temperature.(Store up to two weeks in refrigerator).
Cake instructions:
Whisk flour, baking powder and salt and set aside. Beat butter until soft. Add 1 cup sugar and beat until dissolved. Reduce speed to low and add egg and yolk until well blended. Beat in vanilla. Add flour mixture, mixing lightly until just incorporated.. Turn onto smooth surface and form a ball, divide in half to form two disks. Wrap disks in plastic and refrigerate 15 minutes - overnight. Set out for 20 minutes at room temperature before proceeding.
Finite:
Preheat oven to 350 degrees. Lightly butter 9 inch springform pan and place on baking sheet lined with parchment.
Work with one piece of dough at a time. Roll out bottom layer and lay in pan.Press lightly. Spread with cranberry filling over dough. Roll out second dough and place on top of filling. Brush top of cake lightly with water and sprinkle with remaining 2 tsp sugar.
Bake: 35 to 40 minutes or until top of cake is lightly golden. Cool....Enjoy

Zucchini Cobbler (Thanks Edie)

This recipe will serve 12 to 15 and takes about an hour to cook. Just don't tell anyone it is made from zucchini until they try it. Really delicious. I cut the recipe in half for home, but this is the full Monte. Sorry...this is way not low fat as per the butter in the crust. just half small servings and enjoy!

Ingredients:
Filling:
8 cups peeled, seeded and chopped zucchini
2/3 cup lemon juice
1 cup sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Crust:
4 cups all-purpose flour
2 cups sugar
1 1/2 cups cold butter
1 tsp cinnamon

1. In large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15 to 20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer one minute longer. remove from heat and set aside.

2. Preheat oven to 375 Degrees.

3. Fro crust, combine flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of the crust mixture into a greased 15 by 10 inch baking pan. Spread zucchini over top; crumble remaining crust mixture over it. Sprinkle with cinnamon. Bake 35 to 40 minutes or until golden brown and bubbly.

Slow Cooker Pulled Pork

Kimberly found this online one day in "The way the cookie Crumbles" Blog and made it for Phil as we hovered over the crock pot. I got the recipe and it is worth the 10 hours it takes to cook.

Spice Rub Ingredients:

1 tbsp ground black pepper
1 - 2 tsp cayenne pepper
2 tbsp chili powder
2 tbsp ground cumin
2 tbsp dark brown sugar
1 tbsp dried oregano
4 tbsp paprika
2 tbsp table salt
1 tbsp granulated sugar
1 tbsp ground white pepper

1 (6-8 pound) bone-in pork shoulder
1/2 tsp liquid smoke (optional)
2 cups barbecue sauce

1. Mix all spice rub ingredients in small bowl.

2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours or up to 3 days.

3. Unwrap roast and place in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork tender.

4. Transfer roast to cutting board; discard liquid in liner. Pull by tearing meat into thin shreds with two forks or your fingers. Discard fat.

5. Place shredded meat back in slow cooker liner; toss with 1 1/2 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

I served these on sour dough rolls, but Ronny ate his straight from the plate. Thanks Kimberly.

Magnificent Marinade

This recipe came with a MECO water smoker that we bought years ago and really is magnificent. The smoker is gone, the marinade remains. It takes a lot of different ingredients, but you will want to make it again, so splurge. We use it with tri-tip, but it can also be used on chops, chicken, ribs, almost any meat you like. Pour over meat in plastic bag, pan or bowl and refrigerate several hours or overnight, turning occasionally. Cook meat in water smoker, adding marinade to water pan. If you do not have a smoker, just cook your meat as usual.

Ingredients:

1 1/2 c salad oil
3/4 c soy sauce
1/2 c wine vinegar
1/3 c lemon juice
1/4 c Worcestershire sauce
2 tbsp dry mustard
2 1/2 tsp salt
1 tbsp coarsely ground pepper
2 tsp chopped parsley
2 cloves garlic, crushed

Combine all ingredients and mix well. Store in tightly covered jar in refrigerator or freezer if not used immediately.

Makes about 3 1/2 cups

Italian Chicken Skillet (adapted from Best Eats, page 90)

Bellissimo! We really enjoyed this dish. I poured it over pasta, but you could just as easily serve it alone or over rice. It serves 4.

Ingredients:

2 tsp olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, sliced
1 - 1 1/2 pounds chicken thigh or breast (your choice) cut into strips
1 (14 1/2-ounce) can crushed tomatoes
1 tsp dried basil
1 tsp salt
1/4 tsp pepper

1. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and celery; cook, stirring occasionally, until vegetables are softened, about 10 minutes.

2. OPTIONAL: Cook pasta or rice on the side.

3. Add chicken and cook, stirring occasionally,until opaque, about 5 minutes. Stir in tomatoes, basil, salt, and pepper. Reduce heat and simmer, stirring occasionally, until chicken is cooked through, about 10 minutes.

4. Enjoy!

Divinity

Although divinity is loaded with sugar and thus calories, it is fat free (unless you choose to add nuts). This divinity turned out beautifully and we started eating it before I could grab the camera. I added a few nuts on one side, but the divinity was so good, it detracted from it. Easy and delicious!

Ingredients:

3 cups granulated sugar
1/2 cup light corn syrup
2/3 cup warm water
2 egg whites (room temperature)
1 tsp vanilla extract
1 cup chopped nuts (optional)

1. Line 9-inch square pan with aluminum foil and spray with nonstick cooking spray.

2. Combine sugar, syrup and water in large heavy bottomed saucepan over medium heat. Cook, stirring constantly,until sugar dissolves. Continue cooking without stirring until mixture reaches 250 degrees, firm ball stage.

3. Beat egg whites in mixer until stiff peaks form. Slowly pour about half syrup mix into egg whites, beating constantly.

4. Continue to cook remaining syrup until it reaches 270 degrees, soft crack stage.

5. Stream remaining syrup mix into egg whites while mixer is running. Continue to beat until candy is thick, shiny and holds its shape.

6. Mix in vanilla and nuts (optional) until fully incorporated.

7. Pour mixture into 9-inch pan, cool and cut into small squares.

Sour Cream and Garlic Mashed Potatoes (Best Eats, Page 160)

This side dish serves 4 and goes great with Kimberly's Turkey Meat Loaf.

Ingredients:

1 1/4 LBS baking potatoes, peeled and chopped
5 garlic cloves, peeled
3 Tbsp fat-free sour cream
1 Tbsp olive oil
1/8 tsp salt
1/8 tsp pepper

1. Place potatoes and garlic in large pot with enough cold water to cover by 3 inches; bring to a boil. Reduce heat and simmer until fork-tender, 20-25 minutes. Drain, reserving 3/4 cup of cooking water.

2. Return potato mixture to pot. Add sour cream, oil, salt, and pepper; mash with a potato masher, gradually stirring in reserved cooking water, 2 or 3 tbsp at a time, until potatoes become creamy.

This recipe does have 4 grams of fat per serving and has 158 calories.

Turkey Loaf With Greens (Kimberly got this from Greens Glorious Greens by Albi and Walthers)

Kimberly made this the other day and we really liked it. We had it cold on a tortilla with lettuce. It would be great sliced for sandwiches with sauteed mushrooms and avocado. It is really just a low-fat meatloaf.

Ingredients:

1 1/3 LB ground turkey breast
1/2 cup minced onion
3/4 cup fresh whole wheat bread crumbs
1 egg or 2 egg whites
1/3 cup minced celery
3 tbsp chopped fresh parsley
1 cup finely chopped Swiss chard
1/2 tsp minced fresh garlic
1/4 cup low-fat milk
1/2 tsp salt
fresh ground white or black pepper to taste
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
Dijon mustard as needed for top

1. Preheat oven to 350 degrees. Oil a 9-inch pie plate.

2. In medium-size bowl, mix all ingredients except mustard. Pat mixture into pie plate.

3. Spread top with thin layer of Dijon mustard and bake 45 minutes, or until meat begins to pull away from sides of pan. Allow to stand for 10 minutes before cutting into wedges. Serve with additional mustard, if desired.