Apple Pie with a Crumble Topping

Apple Pie with a Crumble Topping:

This is a great Apple Pie with a Crumble Topping. It's just another one to add to my list of favorite pie recipes. My Best of the Best is my Apple Pie without a Crust. It's still my favorite. It's on the Blog.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" Pie Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Filling:

3 C Thin Slices of Apple. (about 3 Apples) I prefer Jonagold.
1 tsp Cinnamon
1/4 tsp Nutmeg
1/2 C Bisquick
1/2 C granulated Sugar
1/2 C Whole Milk
2 TBS Butter, melted
3 Large Eggs

Crumble Topping:

1/3 C Bisquick
1/3 C chopped Pecans
1/4 C  Dark Brown Sugar
3 TBS Butter, chilled and cubed.

In a mixing bowl:
Apples
Cinnamon
Nutmeg
Mix well, by hand.
Spoon into the Pie Pan.

In a medium mixing bowl:
Bisquick
Sugar
Milk
Butter
Eggs
Whisk well.
Pour over the Apples.

In a medium bowl:
Bisquick
Pecans
Sugar
Whisk well.
Incorporate the Butter using a blending fork or  pastry blender to create a crumble texture.
Sprinkle even;y over the filling.

Bake for 45 - 50 minutes, until a knife in the center comes out clean.

Serve Hot with Vanilla Ice Cream or Homemade Whipped Cream.

Enjoy!
Peace in the Kitchen!

Crock Pot Parmesan Cheese Grits baked in a Pie Pan

This may sound complicated, but it's really not, or maybe it is to some people, but well worth it if you like Grits. The Basic Grits are cooked overnight in a Slow Cooker. They are mixed with a variety of ingredients and baked in a Pie Pan.
Texans love Grits, well, most of us do.
I have several Grits recipes on the Blog. Someday I'll create a Grits page with a collection of the recipes.

Slow Cooker Parmesan Grits baked in a Pie Pan

Prepare the grits in a 5 quart Slow Cooker and cook overnight.

2 C Stone Ground Grits
8 TBS Butter (1 stick) melted
1 TBS Salt
6 C Water

Pour all of the ingredients into the cooker and mix well.
Cover and cook on Low for 8 hours.


When the grits are cooked, here's what you'll need:
Preheat the oven to 425 degrees.
1 - 10" Pie Pan or 1 - 9" Deep Dish Pie Pan, sprayed with a Non Stick Cooking Spray.

In a large mixing bowl:
4 C of the Grits
1 C of your favorite Marinara Sauce
1/2 C Grated Parmesan Cheese
3 Large Eggs, beaten.
Whisk well.
Spread evenly in the Pie Pan

Bake 60 minutes.
Serve Hot with your favorite Entree.
I eat them with Fried Eggs and Vegetarian Bacon.

Enjoy!
Peace in the Kitchen!

Apple Cranberry Bars

I'm constantly researching recipes and creating original ones. I don't necessarily wait until Fall to post holiday recipes. I just saw this one on my list to post on the blog. These bars can be enjoyed any time of the year.

Apple Cranberry Bars

Here's what you'll need:

Preheat the oven to 350 degrees.

1 - 9" X 13" casserole dish, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated. I always have it available for all of my baking needs.

Cranberry Apple Bars

2 C Flour

1 1/2 C Old Fashioned Oats

1/4 C Brown Sugar

16 TBS (2 sticks) Butter, cubed

2 C White Chocolate Chips

8 oz. Cream Cheese, room temperature

1 - 14 oz. can of Sweetened Condensed Milk

1/4 C Fresh Lemon Juice

1 tsp Vanilla

1 - 21 oz. can of Apple Cranberry Pie Filling

In a large mixing bowl:

Flour

Oats

Brown Sugar

Mix just to combine with a blending fork.

Cut in Butter with a Pastry Blender, until it forms a crumble.

Fold in White Chocolate Chips, by hand.

Set aside 2 1/2 C of the crumble.

Press the remaining crumble in the the casserole dis and set aside.

In a Stand Mixer with a paddle attachment:

Cream Cheese

Beat until smooth and creamy.

Add:

Milk

Lemon Juice

Vanilla

Beat until smooth.

Spread this over the base.

Spread the Pie Filing over the Cream Cheese.

Sprinkle evenly with the remaining crumble.

Bake for 35 - 40 minutes.

Remove the dish to a rack and cool completely.

Refrigerate at least 1 hour or more, before serving.

Cut into squares to serve.

Enjoy!

Peace in the Kitchen!

Breakfast Casserole

This recipe is adapted from Betty Crocker. I have some other favorite Breakfast Casseroles recipes on the Blog.
Just when I think I've seen them all, another one comes along and looks delicious.
Here's another one. It's adapted to be vegetarian by using a Vegetarian Bulk Sausage.

Breakfast Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole dish, sprayed with a non stick vegetable spray or brushed well with Vegetable Oil.


1 lb. of bulk sausage, I use 1 package of Vegetarian Lightlife Gimme Lean Ground Sausage Style.(1 package of this is equal to 1lb. of bulk sausage.
2 TBS Vegetable if using Vegetarian Sausage.
1 large Red Bell Pepper, diced
1 Vidalia Onion, diced
3 C frozen Hash Browns, thawed.
3 C shredded Sharp Cheddar Cheese, divided
3/4 C Bisquick
2 C Whole Milk
6 Eggs, beaten
Salt and Pepper to taste

In a large skillet on medium heat:
Sausage, sauce the vegetarian in the Oil.
Bell Pepper
Onion
Sauce until Onions are tender.

In a large mixing bowl:
Sausage Mixture
Potatoes
1 1/2 C Cheese
Mix well.
Spoon into the casserole dish.

In another bowl:
Bisquick
Milk
Eggs
Salt and Pepper to taste
Whisk well.
Pour over the Sausage Mixture in the dish.

Bake for 30 - 35 minutes.
Sprinkle with remaining Cheese.
Return to bake for 3 minutes.
Serve Hot

Enjoy!
Peace in the Kitchen!

Crock Pot Cauliflower and Mushroom Soup

My wife made this soup over the weekend. It smells amazing and is delicious. It reminded us of a Provencal Soup.
If you're a soup aficionado I would definitely add this to your recipe file.
You need a large Slow Cooker for this recipe.
This recipe was adapted from Food52.

You'll create the soup first and then make a Béchamel Sauce to add to it at the end.

Cauliflower and Mushroom Soup in a Slow Cooker

1 Onion, chopped
1 medium Carrot, chopped
4 Cloves of Garlic, minced
1 Large Cauliflower, sliced into 1/2" pieces
6 Sprigs of fresh Thyme, tied with a kitchen string.
2 Bay Leaves
1 TBS Salt
1/2 TBS Pepper
8 C of Water
8 tsp of  Vegetarian Chicken flavored powder. I buy it in the bulk section of our local Health Food Store or you can use Better than Bouillon No Chicken Base.  (I always use 1 tsp of flavoring for each cup of liquid)
1 pound of Mushrooms, sliced
1/4 C fresh Parsley, chopped

Bechamel Sauce:

2 TBS Butter
2 TBS Flour
1 C Whole Milk
1/2 C Grated Parmesan Cheese
1/2 tsp Nutmeg
1/2 tsp Salt
1/4 tsp Pepper

In a Slow Cooker on high:
Onion
Carrots
Garlic
Cauliflower
Bay Leaves
Thyme
Salt
Pepper
Stock
Allow to cook for 4 hours without stirring.

Add:
Mushrooms

Bechamel Sauce directions.

In a saucepan on medium heat:
Butter, heat until melted.
Add:
Flour, stir for 2 minutes.

Add:
Milk
Cheese
Nutmeg
Salt and Pepper
Continue stirring for 5 minutes until the sauce begins to thicken.

Remove the Bay Leaves and the Thyme from the soup.

Add:
Bechamel Sauce
Parsley
Stir well and Serve.

Enjoy!
Peace in the Kitchen!

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Vegetarian Split Pea Soup

This soup cooks slowly for hours. It's thick and delicious. Traditional Split Pea Soup is flavored with a Ham Bone, this is flavored with a Vegetarian Beef broth. I use a powder from our local Health Food Market or Better Than Bouillon No Beef Base. I also use Better Than Bouillon No Chicken Base for other soup recipes. Whether using the powder or the base, use 1 tsp for each C of water.

Vegetarian Split Pea Soup

1 TBS Vegetable Oil

1 Sweet Onion, diced

1 Bay Leaf

3 Cloves of Garlic. minced

2 C Dried Split Peas

1/2 C Barley

1 1/2 tsp Salt

1/4 tsp Pepper

10 C Water + 10 tsp Vegetarian No Meat Beef Powder, you can also use 10 TBS of Better than Bouillon No Beef Base.
3 Carrots, diced
3 Celery stalks, diced
6 Red Potatoes, diced
1/2 C chopped fresh Parsley
1/2 tsp dried Basil
1/2 tsp dried Thyme

In a large Soup Pot on medium heat:
Heat the oil.
Add:
Onion
Bay leaf
Garlic
Saute 5 minutes, stirring.

Add:
Peas
Barley
Salt
Water
Bring to a boil.
Reduce heat to low.
Simmer for 2 hours, make sure it doesn't boil. Check often and stir it.

After 2 hours:
Add:
Carrots
Celery
Potatoes
Parsley
Basil
Thyme
Pepper
Simmer for 1 hour more. Checking and stirring.

NOTE:
Check often for the need to add additional water. Make it as thick or thin as you like.

Enjoy!
Peace in the Kitchen!

Corn and Green Chile Quiche

This is a colorful Quiche to serve for Christmas breakfast. For a variation you can easily substitute diced Artichoke Hearts for the Corn.

Corn and Green Chile Quiche

Here's what you'll need:

Preheat the oven to 400 degrees

1 - 9" Deep Dish Pie Crust. You can make your own or use a pre made. I cheat and buy a pre made and transfer it to a Pie Pan.

5 large Eggs

2 TBS Butter, melted

1 tsp Salt

1/4 C Whole Milk

1/2 C Shredded Queso Quesadilla Cheese, Pepper Jack is also good in it. During Hatch Chile Season, I use Hatch Jack Cheese.

1/2 C Sour Cream

1 1/2 C Canned Corn, drained or frozen corn (thawed)

2 (4oz.) cans of diced Green Chiles

1 - small jar of Pimentos, drained

Prick the crust with a fork and preface it at 400 degrees for 8 - 10 minutes. Check it so it doesn't get too brown.

In a large mixing bowl:

Eggs

Butter

Salt

Milk

Sour Cream

Whisk well.

Fold in:

Cheese

Corn

Green Chiles

Pimentos

Pour batter into the crust.

Reduce oven heat to 350.

Bake for 35 - 40 minutes.

Enjoy!

peace in the Kitchen!