Apple Crisp

A delicious recipe to enjoy at this time of the year. My Grand kids love to make this, as it brings praise form those who get to enjoy ir! Easy as well to change it to a diabetic pleasure as well!

2 Tbs sugar or sugar substitute equivalent to to 2 TBS sugar

1 tsp lemon juice

1/2 tsp apple pie spice

1/2 cup rolled oats

1/4 cup sugar or sugar subsitute equaL to 1/4 cup sugar

3 TBS all-purpose flour

1/4 tsp applepie spice

3 Tbs butter

Direction: Pre heat oven to 375 degrees. FILLING” in a large bowl, mix together the apples, sliced, the 2 Tbs sugar OR sugar substitute, Lemon juice, 1/2 tsp applepie spice. Mix well. Turn into a 2 quart baking dish. : 2 Tbsp sugar or sugar substitute that equals 2 tbs sugar,1 tsp lemon juice,1/2 tsp apple spice pie, 1.2 cup rolled oats, 1/4 c sugar or substitute for 1/4 cup sugar.Mix this in with the apple mix.:TOPPING: 1/4 cup sugar, or substitute mix, 1/4 all purpose flour. 3 TBS BUTTER, CUT INTO COARSE PEAS SIZE


Classic Peanut Butter Cookies

This recipe is from Better Homes and Gardens. It makes a great cookie! Very moist!

36 cookies Prep: 25 minutes Chill: 1 hour Bake: 7 minutes per batch


1/2 cup butter, softened * 1/2 cup peanut butter * 1/2 cup granulated sugar * 1/2 cup packed brown sugar or 1/4 cup honey * 1/2 teaspoon baking soda * 1/2 teaspoon baking powder * 1 egg * 1/2 teaspoon vanilla * 1-1/4 cups all-purpose flour * Granulated sugar


1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle. 2. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Makes about 36 cookies. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Blueberry Streusel Muffins

1/3 cup sugar                                                                                    In a mixing bowl, cream sugar and butter.
1/4 cup butter or margerine, softened                                                  Add egg; mix well. Combine flour,baking
1 egg, beaten                                                                                     powder and salt: add to the creamed mix-
2 1/3 cups flour                                                                                  ture alternately with milk. Stir in vanilla.
4 tsp. baking powder                                                                          Fold in blueberries. Fill 12 greased or pa-
1/2 tsp. salt                                                                                       per-lined muffin cups 2/3 full. In a small
1 cup milk                                                                                         bowl, combine sugar, flour and cinnamon;
1 tsp. vanilla                                                                                      cut in butter until crumbly. Sprinkle over
1 1/2 cups fresh or frozen blueberries                                                  muffins. Bake at 375 degrees for 25 -30
                                                                                                        minutes or until browned.
1/2 cup sugar
1/3 cup flour
1/2 tsp. cinnamon
1/4 cup butter or margerine
I followed the above recipe with the following ingredients:
1/2 cup Splenda                                                                                    Follow above directions. Pour batter into
3/8 cup butter (6 tbsp.)                                                                          greased 13×9 pan and sprinkle with top-
3/8 cup egg substitute                                                                            ping. Bake at 375 degrees for 40-45 min.
3 1/2 cups flour
2 tbsp. baking powder
3/4 tsp. salt
1 1/2 cups nonfat milk
1 1/2 tsp. vanilla
4 cups fresh blueberries
1/2 cup sugar
1/4 cup Splenda
1/2 cup flour
1 tsp. cinnamon
3/8 cup butter (6 tbsp.)

Deep Dish Blackberry Pie

Posted On September 1, 2009

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* 6 cups fresh or frozen blackberries, thawed and drained
* 3/4 cup sugar
* 4 tablespoons cornstarch
* 2 teaspoon lemon juice
* 1/2 teaspoon ground cinnamon
* double crust:
* 2 1/4 cup all-purpose flour
* 2 teaspoons sugar, divided
* 3/4 teaspoon salt
* 1/2 cup cold butter
* 1/2 cup shortening
* 1/3 cup cold water
* 1 egg white, beaten


1. Place blackberries in a large bowl. Combine sugar and cornstarch, sprinkle over berries.Add lemon juice and cinnamon and gently coat. Spoon into a deep pie dish,lined with crust.
In a bowl, combine the flour, 1 teaspoon sugar and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Add water; toss with a fork until a ball forms. Roll out pastry; Line pastry dish. Add filling. Add top crust. Crimp edges. Mark crust with “BB”
3. Brush with egg white; sprinkle with remaining sugar. Bake at 375 degree for 55 to 60 minutes OR until crust golden brown and filling begins to bubble. Let pie cool on on wire rack. Enjoy!!

*** Hot tip!! I made this pie and this picture was actually baked in the oven in a brown coated pan for 55 minutes at 375 degrees F. The filling was really runny, I don’t know if it was because the berries were REALLY juicy, but I put the pie in the MICROWAVE for 6 minutes on high, and the filling thickened nicely. The picture of the berry pie you see is actually the results. The taste was FABULOUS!! Try this and you will find a new love in your life!! ENJOY!!

When You Watch Julie And Julie

I was initially hesitant to watch the Movie Julie and Julia. But I have to say that Merrill Streep played a magnificient Julia Child. I have never been a big fan of French cooking, but the creamy ,butter rich sauces , and glazed vegetables sold me. Merrill made Julia Child someone real and reachable. She made me actually wish I had been given the chance to know the “Great Lady” of French cooking.

Julie balances Julia off perfectly. Since  I actually  have a Julie who is close to the same age as Julie, I can say that Julie certainly represents the typical young woman. As a matter of fact I can see a lot of myself in Julie, when I was younger.

So, for all you cooks out there, if you want a good movie to enjoy, this is one for you. Who knows, maybe it will inspire you to try one of Julia’s recipes.

Linguine With Zucchini and Garlic


2 pounds zucchini (about 6 medium)

3 Tbs olive oil

2 Tbs finely minced garlic

1/2 tsp crushed red pepper flakes

* Kosher salt

12 to 14 ounces long pasta, such as linguine or spaghetti

1/2 cup grated parmesan cheese, preferably Parmigiano-Reggiano

1/2 cup crumbled feta cheese

1/4 cup chopped basil plus some sprigs for garnish


Set a large pot of water over high heat. Once it comes to a boil, cover and lower heat so water remains at a simmer.

Rinse and dry zucchini, then trim and discard ends. Cut zucchini in half, crosswise. Shred each half lengthwise using the largest holes of a hand grater, but stoppin and turning zucchini when you reachthe sedy core. Shred until you have 4 cups. Save zucchini cores for another use ( dice and add to a summer vegetable soup.) Blot shredded zucchini as dry as possible with paper towels.

Heat oil in a large, heavy skillet over medium heat. When skillet is hot add garlic and pepper flakes, and saute only a minute or less until garlic starts to take on color. If garlic starts to color immediately, remove pan from heat for a few seconds.

Add zucchini and cook and stir until softened but still bright green, 5 to 6 minutes. Taste and seasoonwith salt. Set aside in pan. Add linguine and 1 1/2 Tbs kosher salt. Cook until pasta is al dente, according to package directions. Drain pasta and return to pot in whichit was cooked. Stir in parmesan and feta (parmesan will melt completely, but feta might not).

Add cooked zucchini mixture to pasta, and using two forks, toss to blend. Stir in basil, then season with salt as needed. Serve mounded in 4 shallow bowls and garnish each serving with a basil sprig. Or use as a side dish and mound in a shallow serving bowl with a bouquet of basil in the center. Makes 4 light main-courses, or 6 side-dish servings. A fantastic addition to your Summer menus! Enjoy!!

Argentinean Empanadas


The other night my son-in-law made these for a party. These are FABULOUS!!!


1 pound onions

1 pound lean ground beef

1 tsp salt

1/4 tsp white pepper

1 tsp oregano

1/2 tsp paparika

10 stuffed green olives with pimento, chopped into small pieces

6 hard boiled eggs, chopped into small pieces

1 package of Empanada wraps (La Saltena, can buy at Mexican market or in WinCo)


Saute onions until translucent in olive oil. Brown ground beef, season with salt and white pepper and Paparika. Drain meat and onions.  Add chopped olives and boiled eggs to meat mix. Blend well.Place 1 tsp of mix in the center of an empanada round. Fold in half. Seal edges. Brush top with egg yolk. Place on cookie sheet with 1/2 inch lip. Bake in 390 degree oven for 15-20 minutes, or until golden brown. Serve with rice, beans, and serve with a fruit salad. Makes 24. MARVELOUS!!

Cheesy Potato Bake

This yummy dish is a real crowd pleaser. It makes ahead well, and is great for the freezer!


1 large bag frozen hash bown potatoes

1/4 c margarine

1 pint sour cream

1/2 c chopped onion

1 can cream of chicken soup

2 c grated Cheddar cheese

2 Tbs melted butter

1 cup crushed corn flakes


Melt margarine; add soup, sour cream, cheese, and onions. Stir into potatoes. Salt to taste.  Put in ungreased 9X13 inch pan. Top with   the mixure of 2 Tbs melted butter and crushed corn flakes.Bake 1 hour at 350 degrees F. Freezes well. If I am freezing this for my husband and myself, I freeze it in plastic containers with two servings each. nice quick side dishes in a flash!

Crispy Ginger-Lime Chicken Thighs

Posted On March 15, 2009

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some of my favorite recipes come from the food sections of local newspapers. Here is a real family pleaser from a past Oregonian.


1 Tbs finely grated peeled fresh ginger

1 Tbs fresh lime juice

2 tsp curry powder

4 green onions, minced

coarse salt and freshly ground pepper

8 bone-in skin-on chicken thighs


1. Preheat broiler with rack 4 inches from heat. Line a rimmed baking sheet, about 17X12X1 inch, with foil; set aside.

2.In a small bowl, combine ginger, lime juice, curry powder, green onions, 1 tsp salt, and 1/4 tsp pepper.

3. Arrange chicken on prepared baking sheet. Season with salt and pepper. gently loosen skin from each thigh. Rub ginger mixture under skin.

4. Turn thighs, skin side down on baking sheet. Broil 5 minutes. Flip thighs, skin side up, and continue to broil until skin is crisp and an instant read thermometer inserted into the thickest part of the the thigh(avoid the bone!) registers 165 degrees F., about 6 to 8 minutes more. Serve chicken with pan juices. Great with wild rice and fresh asparagus. serves 4.

Carmelized Apple Tart

This Recipe is from Australia, and is a great topper after a meal. Enjoy it!  Serves 4-6

60z (1 1/2 cubes) butter
165g (3/4 cup) caster sugar
2 tbs water
4 apples, peeled, cored and quartered

1 pie crust rolled out to about 1/4 inch thickness

Preheat the oven to 200C/gas 6( Which means in US heat oven to 400 degrees F.) Place an 18cm frying pan with an ovenproof handle over medium heat. Add the butter and allow to melt. Add the sugar and water and cook, stirring, for 2 minutes or until the sugar is dissolved. Continue to cook for 5 minutes or until golden and syrupy. Add the apples and cook for 5 minutes. Allow the bubbles to subside then arrange the apple pieces in a circular pattern, core-side up, over the base of the frying pan.

Roll out the pastry on a lightly floured surface to a 3mm thickness. Cut out a 24cm circle and place over the apples, tucking the edge under. Bake for 18-20 minutes or until the pastry is puffed and golden. To serve, invert the tart onto a plate.

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