T-Day recipe swap?

jaycee7389

For round 1 with FI's family I made green bean cassarole and apple crisp for dessert. I need more ideas to bring to my parents tomorrow. Sooo anyone want to share recipes?

Apple Crisp (serving for 10-12)
5-7 green apples peeled and cubed
1.5 C flour
1/2 C brown sugar
1/2 C granulated sugar
2 tbs (split) cinnamon
1-2 sticks of butter
1 C oats (I use quaker oats)
lemon juice to taste (optional)

lay apples in pan, sprinkle with 1 tbs cinnamon and lemon juice
in bowl combine dry ingredients and crumble in COLD butter until mixture becomes a "cumble" or has pea sized chunks
top apples with mixture
bake at 350 for 30 minutes

ENJOY



Obviously not my picture but this is what the crumble looks like..and ice cream is a great idea!

flygirlmeg

Yum - sounds good!! 

This year my contributions are bacon-wrapped-blue-cheese-stuffed-dates (soooo good!) and Tavern Green Beans.  The green beans recipe is from one of my mom's recipe books and we've been making it for years.  And yes, it involves bacon as well!!

Tavern Green Beans
serves 6 (so I often double or triple)
3 slices Smithfield bacon, cooked and crumbled with drippings reserved (any good quality bacon is fine)
1 medium onion, chopped
3 cups fresh green beans, cooked until crisp-tender
1/4-1/3 C mayo
1/4-1/3 C sour crean
1/2 C grated cheddar cheese
salt & pepper to taste

Preheat oven to 325.  Cook onion in bacon drippings until tender.  Combine bacon, onion and beans in a 2 quart casserole dish.  In a separate bowl combine mayo, sour cream and cheese.  Pour over green bean mixture and toss lightly.  Add salt & pepper to tast.  Bake 15-20 minutes.

*for the mayo & sour cream - I have no idea why it says either 1/4 or 1/3 cup.  I usually just use 1/3 cup.

Soooooo good!

CCO2012

Pie Cookies as adapted from here:
 http://smittenkitchen.com/2011/10/apple-pie-cookies/

Dough:
2 cups Bisquick
3/4 cup flour
3/4 cup butter
1/4 cup shortening
2 tsp granulated sugar
1 egg
1 tsp vanilla
3/4 cup cold water

Filling:
2 apples sliced thin and cut into circles
1 tsp cinnamon
Juice of 1/2 lemon
1 tsp brown sugar
1/2 tsp clove
1/2 tsp granulated sugar
1 can or 2 cups cherry pie filling

Garnish:
1 egg white lightly beaten
granulated or white decorating sugar

Combine dry ingredients for dough. Add egg and butter and mix with mixer.
Slowly add cold water until a thick dough is made. Put dough in fridge for 1 hour (or up to 2 days)

Mix apple slices, lemon juice, brown sugar, granulated sugar, clove and cinnamon in a bowl. Place in fridge for 1 hour.

Roll dough thin (1/8 inch or so) cut out circles at least 1/4 inch lager than apple slices. place apple slice or 3 cherries from filling in center of dough circle. Layer second circle on top of filling. crimp edges with fork or fingers (can put water between layer to help stick).

Place of cookies sheet lined with parchment paper or baking stone. lightly brush with egg whites and sprinkle with sugar.

Bake at 325 for 20-25min.

Should yield about 16 cookies.

Swazzle

I just made 2 things for tomorrow (both from SkinnyTaste.com). The cupcakes are AMAZING. Seriously, they are sooooo good. I had one & will have to limit myself to one more for today. The dip is also really good but I only had a little taste of it becase I need to save my apples for tomorrow

Pumpkin Swirl Cheesecake Cupcakes

• 12 reduced fat vanilla wafers
• 8 oz 1/3 less fat cream cheese, softened
• 1/4 cup sugar
• 1 tsp vanilla
• 6 oz fat-free vanilla Greek yogurt (I used Chobani)
• 2 large egg whites
• 1 tbsp all purpose flour
• 3/4 cup pumpkin butter or pumpkin pie filling

Directions:

Heat oven to 350°.

Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat-free yogurt, egg whites and flour. Do not over beat. Pour into cupcake liners filling half way.

Top each with 1 tbsp of the pumpkin butter. Using a toothpick, swirl the pumpkin butter into the cream cheese mixture for a marbling effect.

Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator before serving.

Pumpkin Pie Dip (serving with sliced apples as an appetizer)

• 15 oz can pumpkin
• 3/4 cup brown sugar (Splenda would work too)
• 1 tsp vanilla
• 1/8 tsp cinnamon
• 1/8 tsp pumpkin pie spice (or more to taste)
• 6 oz fat free Greek yogurt (I used Chiobani)
• 8 oz cool whip free
• cut up apples to dip

Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.
Makes about 6 cups.

dwest2201

This is what I have brought for Thanksgiving the last 3 years, it is always requested now.  It's delicious and super easy! 

Pecan Pie
3 eggs 1 cup sugar
1 cup corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1-1/2 cups pecans
1 unbaked 9-inch deep dish pie crust (Pillsbury dough works great!) 

Preheat oven to 350°F.Beat eggs until fluffy, stir in sugar, butter, corn syrup and vanilla.  Mix well.  Stir in pecans.  

Pour into pie crust.  Cover edges of crust with pie ring or aluminum foil.

Bake on center rack of oven for 45 minutes, remove ring or foil and continue to cook for 20 minutes.

Cool for 2 hours before enjoying!

jaycee7389

Wow this is making me so excited for tomorrow! I need food!

[Deleted User]

My Grandmother's Cranberry-Marshmallow Salad is always a hit! I'm not generally a fan of marshmallow/whipped cream salads...but this one is bangin!

Cranberry-Marshmallow Salad
1 Pint Whipping Cream (In the milk aisle, not pre-whipped)
1 Lb. Bag Mini Marshmallows
1 Pkg. Cranberries
1 Cup Sugar
1 Can Crushed Pineapple (Drained)

Whip the cream in a bowl until it is still slightly "wet". Add the entire bag of mini marshmallows and stir until they are all coated with the cream and then set aside.

Place the cranberries in a food processor and chop until finely minced, but not a paste. Place the cranberries in a separate bowl with the cup of sugar, stir together and set aside for 15 minutes.

Pour cranberry mixture and the drained crushed pineapple into the bowl of marshmallows and cream and stir. Once combined, place salad in the refrigerator overnight. (This can be served right away, but it's better once the flavors have all set for a while in the fridge!)

ravenray

The only recipe I have with my right now is a dip one.  Enjoy:

Beaumonde dip

1 cup sour cream

1 c mayonnaise

1 Tbsp dried onions

1 Tbsp dried parsley

1 Tbsp dill

2 Tlsp beaumonde

Directions:

Mix all together and let it chill overnight

It is great for veggies and chips!!