Apple Crisp by E. Seaton

Yum - she assembled this while the chicken (below) was grilling - it's super fast, but the bake time is long, so need to factor that in if you're on a time crunch.

6 sm. granny smith apples
1 tsp cinnamon
1/2 tsp nutmeg
1 TB lemon juice
1/2 c water
3/4 c firmly packed brown sugar
1/2 c white sugar1 c flour1 cube cold butter

1. peel and slice apples into bowl, add spices, lemon juice & water. toss.
2. put in buttered 9 x 9 pan.mix sugars & flour in separate bowl.
3. cut in cold butter. sprinkle over fruit.
4. bake @ 350 for 1 hour.

chicken lime grilled sandwich (marinade) by E. Seaton

Marinade
juice of 1 lime
2 TB honey
2 TB extra virgin olive oil
1 TB steak seasoning (sprinkle on chicken) -

i also added some red pepper flakeslet chicken sit in marinade for a while...and grill!

Elizabeth put this chicken in b/t two egg hamburger buns (buttered, toasted w/ white cheese). Yum! She served it w/ tomatoes and fresh guacamole. Served w/ steamed sweet white corn.

Divine & great for a family-hosted dinner.

Cheesy Pork Chops w/ Spiced Apple by E. Seaton

Yum, yum! The "other" white meat wins again! This is a great meal to kick off Fall. Happy leaf-falling everyone!

* 1 tablespoon butter
* 1 onion, sliced
* 1 pinch red pepper flakes
* 1 apple, cored and sliced
* 2 teaspoons white sugar
* 2 tablespoons balsamic vinegar
* 4 pork chops
* salt and pepper to taste
* 4 slices extra sharp Cheddar cheese

DIRECTIONS
1. Prepare a grill for high heat.
2. While the grill heats, melt the butter in a skillet over medium heat. Add the onion, and cook until soft. Season with red pepper flakes then add the sliced apple. Stir in the sugar and balsamic vinegar, and simmer for 5 minutes, or until apples are soft and golden.
3. Season the pork chops with salt and pepper. Grill for 3 to 5 minutes per side, depending on thickness. Spoon the onions and apples on top of the chops, and top with a slice of Cheddar cheese.
4. Cover the grill, and cook for about 3 minutes until cheese is melted and bubbling.

Branny's Favorite RICE KRISPIE COOKIES!!

1 C butter
1C sugar
1 1/2 C. flour
1/2 tsp. soda
1/2 tsp. baking powder
1 C Rice Krispies
1 tsp. vanilla

Cream sugar and butter together then add other ingredients. Refrigerate for least 1 hour. Roll in walnut size balls and flatten with fork. Sprinkle with sugar and bake at 350 for 12 to 13 minutes. Check first batch you want them just a little lite brown around edges.

YUM! A recipe *everyone* loves! Light to eat, but not so light on the hips :)

Spicy Peanut Chicken by J. Massie

I would imagine you could make this with shrimp or fish, too.
Makes 12 servings.

1 Tbsp. peanut oil
1 cup chopped onion
1 1/2 Tbsps. minced garlic
2.5 lbs. chicken breasts, cut into 1 inch pieces
1/3 cup peanut butter
1.5 tsps. curry powder
1 tsp. salt
1 tsp. crushed red pepper
1/2 tsp. black pepper
1 (6 oz.) can tomato paste
3 cups chopped plum tomatoes
2 (14 oz.) cans chicken broth
8 cups hot cooked brown rice
3/4 c greek-style yogurt

Heat oil in a dutchoven over medium heat.
Add onion and garlic to pan; cook 5 minutes or until tender.
Add chicken to pan; cook 4 minutes or until chicken is done.
Stir in peanut butter and next 5 ingredients (through tomato paste). Cook 1 minute.
Add tomato and broth to pan; bring to a boil.
Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally.
Serve chicken mixture over rice; top each serving with yogurt.

Zucchini Bread by Stacy Ford

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
1 tablespoon vanilla
3 cups flour (spoon in)
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon cinnamon
1 cup chopped nuts (optional)

1. Mix wet ingredients first
2. Stir in dry
3. Bake in two 8 inch greased loaf pans @ 325 for 60 to 80 minutes

Lemon Blueberry Biscuits by Aunt Chris

Makes 12 biscuits

2 c flour
1/2 C sugar
2 tsp. baking powder
1/4 C melted butter
1 tsp. grated lemon peel
1 C blueberries
1/2 tsp. baking soda
1/4 tsp. salt
8 oz. lemon yogurt
1 egg, beaten

Glaze: 1/2 C powder sugar, 1 Tlbs. lemon juice, 1/2 tsp. lemon peel

1. Mix dry ingredients.
2. Combine butter, egg , yogurt and lemon peel.
3. Mix the two together and add blueberries.
4. Drop by spoonfuls onto lightly greased cookie sheet.
5. Bake @ 400, 15-18min

Put on glaze while warm.

Delish Party Drink by D. Kendall

In a pitcher add 4-6 cans of snapple peach ice tea
Add ice
Add a twig of fresh basil

So refreshing, so pretty, so easy and such a surprise w/ the *hint* of basil...all your party attendees will comment, "Wow, this is delicious, how did you make that drink?"

You can serve them individually, but then just add 1 basil leaf per drink...or a couple if they're small leaves.

BLT Salad

This is a high fiber salad (that means drink lots of water w/ it)

4 servings; 15 minutes prep; 14 minutes cook; 425 calories; 26g fat; 13g protein; 34g carb; 7g fiber.

• 8 slices bacon, cut into 1/2 in. pieces (you could buy already cooked bacon, but the fresh stuff tastes so much better).
• 1/2 t salt
• 1/4t black pepper
• 1/4 t cayenne pepper
• 1/2 C cornmeal (instead of this, the salt & peppers, I use bread crumbs; up to you and what you have on hand)
• 1/3 C all purpose flour
• 1 egg, lightly beaten
• 2 medium-size *firm*, unripe (slightly turning red, but not bright red) tomatoes, cored and cut into 1/2 inch slices.
• 2 T canola oil (for frying)
• 3 romaine lettuce hearts, chopped

*a few slices or substitute the tomatoes for breaded & fried mozzarella or eggplant (sliced like the tomatoes) would be great, too!

Dressing - Although I think homemade ranch is better
1 ripe avocado, pitted and skinned
1/3 C buttermilk
1/4 C chopped red onion
2 t lime juice
1/4t salt
1/4t black pepper
1/4t cayenne pepper
Puree in a blender until smooth

Directions

1. Cook bacon in a large skillet over med-hi heat for 8 minutes or until crisp. Drain over paper towels; pour off drippings and reserve. Wipe out skillet.
2. While cooking bacon you can make the dressing.
3. (If you use bread crumbs, skip this) Stir together cornmeal, salt and black pepper in a shallow dish.
4. Place flour in 2nd dish
5. Place egg in 3rd dish
6. Dip tomato (or mozzarella or eggplant if you're doing an Italian version) in Flour, then Egg, then Cornmeal mixture (or breadcrumbs) to coat. You can do this twice for more batter.
7. Heat canola oil and 1 T of reserve bacon drippings in skillet over med-hi heat. Fry tomatoes in a single layer for about 2-3 minutes per side or until golden brown. Repeat with remaining tomatoes.
8. Place romaine lettuce in a large bowl and toss with bacon and 2/3 C of the dressing. Place about 2 C salad on each plate and top with 2-3 tomato slices. Dollop with a little of the remaining dressing and serve.

Amish Oatmeal Cake

1 C Oats
1.5 C boiling water
1.5 C flour
.5t baking soda
.5t cinnamon
.5t salt
.5 C butter
1t vanilla
1C brown sugar
1C sugar
2 eggs

1. Place oats in a bowl pour boiling water over aots and let sit for 20 minutes
2. Sift dry ingredients
3. Beat butter, add vanilla, and gradually add sugar. Beat until fluffy.
4. Add eggs one (1) at a time.
5. Add oat mixture and the flour mixture.
6. Blend well.
7. Pour into greased 9x13 pan
8. Bake 35 minutes

Topping
.5C butter
1 can sweetened condensed milk
24oz coconut
1C pecans

1. Melt butter, add cond. milk, boil until slightly thickens, add coconut and pecans. Stir well.
2. Spread over warm cake.

BROIL entire cake (w/ topping!) until golden brown.