Recent Happenings
My Uncle Bill, my mother's brother, passed away Saturday morning about 6 am. My letter, thanks to Sue, was passed along and read to him by his wife, Aunt Martha. I suppose she's his widow now, feels odd to say that. Sue said that he was ready to go and face what he believes comes after, heaven. While the letter was very short, I said things that should have been said and hadn't been before.
My mother called about 7 last night to tell me. She was surprised that I already knew. I wish I could get her to understand that she's not protecting me by not telling me that family members are ill or have been told that it's their time to go. Honestly, I'd rather know, it gives me the time to send a letter, make a call or something, anything, to have that one last contact.
I heard from my brother-in-law, Calvin. His daughter's name is Samantha and she's just precious! He sent pictures.
Bagging and tagging up to Nov 30, 2004 is done. 20 filters that are slower being reabsorbed into other ones or being set as private posts.
I watched Ray. Finally finished Harry Potter and the Deathly Hallows. Listening to If You Could See Me Now by Cecelia Ahern (disc 5 of 5). I still have several audio books that are going to come in handy.
House needs a general clean up. Hopefully, after the wedding, I can get into cabinets and closets.
I managed to get several pieces of writing done over the weekend.
Today, I need to get shoes to go with my dress, hit the library, and do the grocery shopping.
Perfect Apple Pie
Prep Time: 30 min ; Start to Finish: 3 hr
Makes: 8 servings
A classic apple pie takes a shortcut with easy Pillsbury® unroll-fill refrigerated pie crust.
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling*
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
1 . Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2 . In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3 . Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
*Two cans (21 oz each) apple pie filling can be substituted for the filling.Magically Fast Apple Pie
Prep Time: 10 min ; Start to Finish: 50 min
Makes: 4 servings
Homemade apple pie ready in less than an hour? It's not magic, it's just delicious!
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 package (10 oz) frozen cinnamon apples (1 cup) or 1 box (12 oz) frozen escalloped apples, slightly thawed
4 teaspoons cinnamon-sugar
1 teaspoon water
Vanilla ice cream, if desired
1 . Heat oven to 375°F. Remove pie crust from pouch; unroll crust on ungreased 15x10x1-inch baking pan. Spoon cinnamon apples evenly onto half of crust to within 1 inch of edge. Sprinkle 2 teaspoons of the cinnamon-sugar over apples.
2 . Brush water over edge of crust. Fold untopped half of crust over apples; press edges with fork to seal. Cut three 1-inch slits in top. Sprinkle remaining 2 teaspoons cinnamon-sugar over top.
3 . Bake 30 to 40 minutes or until top is crisp and golden brown. Immediately remove from cookie sheet; place on serving platter. If desired, serve with ice cream.
Line your baking pan with foil, and cleanup will be a breeze!Golden Layers® Fresh Apple Cobbler
Prep Time: 35 min ; Start to Finish: 1 hr
Makes: 8 servings
Serve this super-easy cobbler warm with a scoop of vanilla or cinnamon ice cream.
6 cups sliced peeled tart apples (4 to 6 medium)
1/2 cup granulated sugar
1/2 cup dried cherries
1/4 cup water
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 can (12 oz) Pillsbury® Golden Layers® refrigerated flaky original biscuits
1/4 cup butter or margarine, melted
1/2 cup quick-cooking oats
1/2 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 . Heat oven to 375°F.
2 . In 4-quart saucepan, heat apples, granulated sugar, dried cherries, water, cornstarch, lemon juice and cinnamon to boiling over medium heat, stirring frequently. Boil 1 minute, stirring constantly. Reduce heat; cover pan and cook 10 to 15 minutes, stirring frequently, until apples are starting to soften. Pour into ungreased 13x9-inch glass baking dish.
3 . Meanwhile, separate dough into 10 biscuits. Cut each biscuit into quarters. In large bowl, toss biscuits with melted butter.
4 . In small bowl, mix oats, pecans, brown sugar, flour and 1/4 teaspoon cinnamon; add to biscuit pieces. Toss gently, breaking apart any biscuit pieces.
5 . Arrange biscuit pieces over hot apple mixture. Sprinkle any remaining oat mixture over biscuits.
6 . Bake 20 to 25 minutes or until biscuits are deep golden brown and fruit mixture is bubbly.
High Altitude (3500-6500 ft):No change.
Granny Smith apples are perfect for this cobbler, but Braeburn and Fuji are excellent varieties as well.
Caramel Cashew Bars
Prep Time: 20 min ; Start to Finish: 1 hr 20 min
Makes: 36 bars
Refrigerated chocolate chip cookie dough makes a base for a scrumptious nutty-caramel topping.
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (18 oz) caramel apple dip (1 1/2 cups)
3 cups crisp rice cereal
1 1/4 cups chopped cashews
1 . Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2 . Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
3 . Meanwhile, in 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and cashews.
4 . Spread cereal mixture over crust. In 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 by 6 rows.
High Altitude (3500-6500 ft):Bake crust 16 to 19 minutes. Cookie-Peanut-Ice Cream Pizza
Prep Time: 15 min ; Start to Finish: 1 hr 30 min
Makes: 10 servings
Just four fabulous ingredients, and you're ready to whip a winning dessert.
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
1 jar (16 oz) hot fudge topping
1/2 gallon (8 cups) vanilla ice cream
1 cup salted Spanish peanuts
1 . Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Break up cookie dough onto pan. Press dough in bottom and up side of pan to form crust. Bake 10 to 14 minutes or until light golden brown. Cool completely, about 30 minutes.
2 . Stir hot fudge topping to soften. Spoon and spread about half of topping over cookie crust. Cover with scoops of ice cream, leaving 1/2 inch around edge.
3 . Drizzle remaining topping over ice cream, heating topping if necessary. Sprinkle with peanuts. Freeze 30 minutes. Cut into wedges to serve.
High Altitude (3500-6500 ft):Heat oven to 375°F. Bake 12 to 14 minutes.
To make ahead: Top the baked crust with half of the hot fudge topping and the ice cream. Cover and freeze. To serve, let the pizza stand at room temperature 15 minutes. Then top with the remaining ice cream topping, the peanuts and whipped topping.Teddy Bear Cinnamon Rolls
Prep Time: 15 min ; Start to Finish: 45 min
Makes: 4 rolls
Who could resist a smiley teddy bear, especially when it's a lucious cinnamon roll right from the oven?
1 (1 lb. 1.5-oz.) can (5-count) Pillsbury® Grands!® Refrigerated Cinnamon Rolls with Icing
8 raisins
4 small red or pink heart candies
1 teaspoon powdered sugar
10 drops red food color
1 . Heat oven to 350°F. Grease 9-inch square pan. Separate dough into 5 rolls. Place 4 rolls in center of pan, sides lightly touching. Unroll remaining roll; cut dough into 8 pieces. Bend each piece into U-shape to form ear. On edge of each roll, press 2 "ears" on side facing corners of pan; tuck dough ends under and pinch to attach.
2 . Bake at 350°F. for 25 to 29 minutes or until golden brown. Carefully remove from pan; cool on wire rack. Separate into 4 rolls.
3 . Reserve 1 tablespoon vanilla icing from can of rolls. Spread remaining icing over entire surface of each hot roll. Place 2 raisins on each roll for eyes. Place heart candy in center of each roll for nose.
4 . In small bowl, combine reserved 1 tablespoon icing, powdered sugar and food color; mix well. Spoon icing into small resealable food storage plastic bag; seal bag. Cut tiny hole in one bottom corner of bag. Pipe icing to complete nose and mouth. Pipe icing into center of each ear. Parmesan Crescent-Topped Chicken A La King
Prep Time: 40 min ; Start to Finish: 1 hr
Makes: 8 servings
Crescent rolls and chicken breasts provide a new angle to chicken à la king.
Casserole
2 tablespoons butter
1 1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
1 1/2 cups carrot strips (1 1/2x1/4x1/4 inch)
1 1/2 cups cut fresh green beans or Green Giant® Frozen Cut Green Beans
1 cup thin red bell pepper strips (1 medium)
1/2 cup sliced green onions
1/2 cup all-purpose flour
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 (14 1/2-oz.) can ready-to-serve chicken broth
3/4 cup milk
1/4 cup grated Parmesan cheese
Topping
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 egg white, beaten
2 tablespoons grated Parmesan cheese
1 . Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
2 . Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13x9-inch (3-quart) baking dish.
3 . Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.
4 . Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown. Spicy Cashew-Chicken Bundles
Prep Time: 20 min ; Start to Finish: 40 min
Makes: 4 sandwiches
Wrap an Asian-inspired chicken filling in a flaky crescent crust. Dinner's ready in just 40 minutes.
1 1/2 cups chopped cooked chicken
1/4 cup finely shredded carrot
3 tablespoons sliced green onions (3 medium)
3 tablespoons chopped cashews
1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup hoisin sauce
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
Additional sliced green onions, if desired
1 . Heat oven to 375°F. In medium bowl, mix all ingredients except dough and additional sliced green onions; set aside.
2 . On large ungreased cookie sheet, unroll dough and separate into 4 rectangles; press each into 7x4 1/2-inch rectangle, firmly pressing perforations to seal.
3 . Spoon about 1/2 cup chicken mixture onto one end of each rectangle. Fold dough in half over filling; firmly press edges with fork to seal. With fork, prick top of each to allow steam to escape.
4 . Bake 13 to 18 minutes or until deep golden brown. Immediately remove from cookie sheet. Garnish with additional sliced green onions. Serve warm.
High Altitude (3500-6500 ft): No changes.