Impossibly Easy French Apple Pie

I've made this pie 3 times already and is delish!!! It's my dad's favorite and my father-in-law liked it too.

INGREDIENTS:

Filling

3 cups sliced peeled apples (3 large)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup Original Bisquick® mix

1/2 cup granulated sugar

1/2 cup milk

1 tablespoon butter or margarine, softened

2 eggs

Streusel

1/2 cup Original Bisquick® mix

1/4 cup chopped nuts

1/4 cup packed brown sugar

2 tablespoons firm butter or margarine

Directions:

·        1. Heat oven to 325ºF. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.

·        2. In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.

·        3. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator.

Happy Friday!!!!!

"Are You In Love or What!!!!"

Brown rice!!!!!!!  That is my nightmare, not because of the taste but because I can never get it right.

 Yes!!! I tried cooking it again last night for dinner and like always, get my rice cooker out, measure 1 cup of rice and 2 cups of water, then add some chopped onions to give my rice some flavor and a little bit of salt.  I also made some delicious ribs in red sauce and black beans (yeah, they came out super good but my BROWN RICE!!! Better keep reading J )

My husband gets home and says “man, it smells so good in here” of course I have a grin from ear to ear and can’t wait for him to try it (oh, by the way the idea of the brown rice was his) but as I open my rice cooker I can tell something is not right with the rice; it didn't open like it was supposed to and I could still see some hard grains, grrrrrrr!!!!! (like my hubby would say “filth”)  I served the rice and put the black beans and meat next to it hoping it would taste good at least. Took my first bite and yeah the rice was hard but not just hard it was SALTY!!!!! 

My dad had a saying for when my mom cooked something and it came out salty “are you in love or what” so I told my hubby “baby, I’m in love with you” LOL!!! what an excuse.

Yeah, that is the story of my brown rice. You can see where the title of this post comes from; yes I’m in love LOL!!!! 

See I told you that my secret ingredient was love, but please don't put that much in your food because your food might come out salty, LOL!!!! 

Enjoy your day and happy cooking!!!!

Here's the picture of my awesome dinner!!!! LOL!!! :)

A Little Something From My Island!!!!

I’m originally from the Dominican Republic and as a little girl I remember helping my mom in the kitchen. Everything was so difficult (maybe that’s why I didn’t like to cook) the kitchen utensils were the hardest ones and having to go to the butcher to get the meats was not a good thing for me. I remember making the sazón (seasoning) in little quantities, we gathered all the ingredients, put them in a wooden mortar and with the pestle mash all the ingredients, man that was hard!!!! But to be honest my mom’s food was always delicious then and now even more.

Times have changed and things are now easier to prepare, that is why I’m giving you the recipe of the Seasoning that my mami uses in all her recipes. I use it too, but I don’t make it myself (mom’s cooking is always the best!!!). I make sure to ask her that whenever she is making hers to put some in a small jar and save it for me.

I’m attaching a picture of the jar I have in my refrigerator and how the seasoning looks. Ohh!! And yeah it can last months in the refrigerator. 

Sazón Dominicano – Dominican Seasoning

Ingredients:

2 large onions

2 large peppers (peppers can be the type you want)

3 stalks of celery

10 cloves garlic

2 cubes of chicken bouillon

Some vinegar

Some Cilantro

Salt and pepper to taste

(You can adjust the portions to your desire or the amount you want to make)

Directions:

Take all the ingredients cut them in small pieces and throw everything in the blender. After all is blended put it in a jar and refrigerate.

You can use this to season your meats or any other recipe you are making that needs seasoning.

Enjoy!!!!

What a wonderful night!!!

Well, let me tell you that I had a small break from the kitchen last night. One of my husband’s friends that works for Outback Steak House brought some sweet potatoes for us. The sweet potatoes were baked and ready to eat; I just had to warm them up. We also got a container full of barbecue meatballs (I love barbecue meatballs!!!!) from the business right in front of where my husband works and he brought it home. Wasn't it a good night!!!! Yep, it was. The only thing I made was a small salad (yes, my husband is a veggie lover) with lettuce and tomato, I put the sweet potato and meatballs in a plate and there you have it!!! Sorry this time I forgot to take a picture but you can picture it in your mind a delicious whole sweet potato (of course if you like it like I do) and about 9 small meatballs in a barbecue sauce and some salad on the side with bacon ranch dressing, YUMMYLICIOUS!!!!

Have an awesome day!!! Happy cooking and don’t forget to add some loving to your meals!!! J

Easy Pineapple Upside-Down Cake

Ingredients:

1/4 cup butter or margarine

1 cup packed brown sugar

1 can (20 oz) pineapple slices in juice, drained, juice reserved

1 jar (6 oz) maraschino cherries without stems, drained

1 box BettyCrocker® Super Moist® yellow cake mix

Vegetable oil and eggs called for on cake mix box

Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Makes 12 servings

Buttery Corn Bread

I love this recipe!!! I make it as muffins because they come out cuter and they are less messy. I love Boston Market's corn bread and believe me that as soon as I find the recipe I will share it with you!!! Well, actually I already have the recipe, I should say as soon as I make it. Silly me!!! :)

Ingredients:

2/3 cup butter or margarine, softened                   

1 cup of sugar                                                                                    

3 eggs                                                                                              

1 2/3 cups of milk                                                 

2 1/3 cups of all-purpose flour

1 cup cornmeal

 4 1/2 Teaspoons baking powder  

 1 teaspoon salt

Directions:

1. In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to the creamed mixture alternately with egg mixture. 

2. Pour into a greased 13in x 9in x 2in baking pan or in a muffin tin if you prefer to make corn bread muffins. Bake at 400 degrees F for 20-27 minutes ( if you are baking muffins bake for 20-22 minutes) or until a toothpick inserted near center comes out clean. Serve warm!!! Enjoy :) 

Chicken and Broccoli Alfredo

As you can see I changed the broccoli for mixed veggies, It was soooo yummy!!!

Chicken and Broccoli Alfredo Ingredients:

½ of a 1 pound package fettuccine
1 cup fresh or frozen broccoli flowerets (use any vegetable)
2 Tablespoons butter
1 lb. skinless, boneless chicken breast, cut into 1½-inch pieces
1 can (10¾ ounces) condensed cream of mushroom soup
½ cup milk
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper

Directions:

1. Prepare the fettuccine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of cooking.

2. Drain the linguine mixture well in a colander.

3. Heat the butter in a 10-inch skillet over medium-high heat.

4. Add the chicken and cook until it's well browned, stirring often.

5. Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet.

6. Cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

7. Serve with warm buttered brown and serve dinner rolls.

Remember to add that extra ingredient that makes all our recipes taste like glory!!!!

Ham, Turkey Bacon and Cheese Quiche-Enjoy!!!!

 

INGREDIENTS

1 1/4 cups Original Bisquick® mix

1/4 cup butter or margarine, softened

2 tablespoons boiling water

1 package (6 oz) sliced Canadian bacon, chopped ( used turkey bacon)

1 cup shredded Swiss cheese (4 oz)

4 medium green onions, thinly sliced (1/4 cup)

1 1/2 cups half-and-half ( I used milk insted) didn't have half-and-half :)

3 eggs

1/2 teaspoon salt

1/4 teaspoon ground red pepper (cayenne)

Instructions:

• Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. Stir Bisquick and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press dough in bottom and up side of pie plate, forming edge on rim of plate.
• Sprinkle bacon, cheese and onions over crust. In medium bowl, beat half-and-half, eggs, salt and red pepper with spoon until blended. Pour into crust.
• Bake 35 to 40 minutes or until edge is golden brown and center is set.

Feel free to put your own touch, ahh!!! and don't forget to put a spoonful of love in it. :)

Who doesn't like comfort food!!!!! Yummilicious

Crescent Rolls Chicken Rollups

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls 1 (10 3/4 ounce) can cream of chicken soup, undiluted 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice) 1/2 cup milk Filling 4 ounces cream cheese (very soft) 2 tablespoons butter (very soft but not melted) 1/2-1 teaspoon garlic powder  2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey) 1/2-3/4 cup finely grated cheddar cheese 1/2 tsp seasoning salt 1/2 tsp ground black pepper (or to taste) 2 Tbsp. milk 1-2 cup grated cheddar cheese (for topping) Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired). For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

Sweetheart Cherry Pies

My delicious Cherry pies!!!! I made those for Valentine's day. They were a hit, awesome!!!! You can make them for any occasion to show that special person how much you love him/her.

Ingredients:

pie dough
fresh cherries, chopped
ricotta cheese
sprinkle of sugar
1 TBSP butter, melted

Instructions:

Preheat oven to 375 degrees. Line your baking sheet with parchment paper.
Roll out your pie dough (I like to do this between 2 sheets of plastic wrap). Cut out shapes with cookie cutter.
Sprinkle and stir the sugar with the chopped cherries in a bowl.
Lay out your heart cut outs on the baking sheet. Spoon on some fresh ricotta cheese, then spoon on the cherries. Lay down the top dough, seal to press with a fork.
Brush the top with melted butter.
Bake for about 15 minutes or until mini hearts are golden brown. The baking time will largely depend on the thickness of your pastry dough and your oven. Just keep close watch.
Cool for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.

Preparation time: 10 minutes

Cooking time: 15 minutes

Suggestion: I would add more sugar to the cherries mixture. Or you can also use strawberries.