Recipe: Apple Crisp

You know how it goes. There’s always a guest or two who, for one reason or another, doesn’t like the dessert or they’re allergic to something in the dessert. There you are, the hostess without the most-est. And, for whatever reason, you ran out of time to make another dessert. After all, you were cooking turkey, dressing, your grandmother’s green bean casserole recipe, and the sweet potatoes. Oh yeah! Been there. Done that. Not to worry. Make this recipe. Quick. Easy. Warm. Ooey-gooey apple and cinnamon Da-Lish-C-ocity. Especially with a scoop of vanilla ice cream on top, which you probably had some anyway to go on top of the pecan pie.

Apple Crisp

4 apples, peel, core and slice
1/2 cup water
2/3 cup flour
3/4 tsp. cinnamon
2/3 cup sugar
1/2 stick butter

Butter the baking dish and place apples in the dish. Sprinkle with cinnamon. Blen flour, sugar, butter and water together to form crumb mixture. Spread over apples and bake 25 to 30 minutes at 350 degrees.

(Mimi’s note at the bottom of the page in ‘the book’: Peaches may be substituted in this recipe for the apples. Use 1/2 tsp. cinnamon and 1/4 tsp nutmeg when using peaches.)

Y’all Enjoy!

Recipe: Potatoes and Ham Casserole

With the holidays quickly approaching, I’m gathering my arsenal of recipes for Thanksgiving and Christmas.  I’m also gathering recipes for the left over ham and turkey.  Seems I’m always left a lot of one or the other depending on how many relatives show up or if they really wanted ham or really wanted turkey that day. 

A co-worker gave me this recipe yesterday.  She made it over the weekend and said it was really yummy.   It sounds really good and very inexpensive to make.  Especially if you already have some left over ham in the refrigerator.  Plus ham and potatoes go together like peas and carrots, peanut butter and jelly, Desi and Lucy, Bill and Hillary – no wait – forget that last one.

Potatoes and Ham Casserole

32 oz shredded hashbrowns, thawed or 2 lbs baking potatoes (chopped quite small)
2 or 3 very thick slices of ham cut into bit-sized cubes
1/2 bag to 1 whole bag frozen peas (depends on how much you like peas)
3/4 cup butter, melted, divided
1 to 2 tsp salt (and some pepper too)
1 can cream of mushroom or cream of chicken soup 
1/2  small onion, grated or chopped
12 oz cheddar cheese, grated 
2 cups corn flakes, crushed (alternative – crushed club or Ritz crackers)
8 oz sour cream

Mix all ingredients, EXCEPT corn flakes and 1/3 cup of the butter, in a very large bowl. Combine well, turn into a 9×13 inch pan.   Sprinkle corn flakes over mixture, drizzle with remaining butter. Cook 1 to 2 hours at 350 degrees.

MMMMmmmmmmmm, MMMmmmm,  sounds good! 

Aunt Sally’s Baked Spaghetti

Another quick and easy recipe from the family kitchen recipe stash.  This is a great dish for a large crowd because you can make as much as you need based on the size crowd you’re feeding.  Easy Schmeezy!

Aunt Sally’s Baked Spaghetti

Cooked spaghetti (enough for whatever size dish you are making) I use
thin spaghetti cooked in salted water
A large jar of your favorite spaghetti sauce, I usually use Ragu chunky
garden vegetable sauce
A bag of frozen Italian Style Meatballs, use as many as needed
A block of Mozzarella cheese, cut in chunks
Parmesan cheese
Grated Mozzarella if desired

Grease the casserole dish. Place a layer of cooked spaghetti in the dish. Top with chunks of Mozzarella cheese and then with half ot the spaghetti sauce. Place a layer of meatballs over the sauce and sprinkle with some Parmesan cheese. Top with remaining spaghetti and the rest of the spaghetti sauce.  Sprinkle liberally with Parmesan cheese and grated Mozzarella if desired. Bake in a 350 degree oven until hot and bubbly throughout. If the cheese on top starts to get too brown, cover with foil.

Y’all Enjoy!