Apple Dumplings!

This is a recipe that I hold close to my heart! It is something my grandmother used to make and a recipe that she taught me! It was the first thing I remember making many years ago. This recipe I have adapted from hers and a recipe I found online. I am sure there are many variations of an apple dumplings but this one gets 2 thumbs up!!

This recipe uses Granny Smith apples, normally just two but I doubled the recipe to take to a get together so I used four!

Peel the apple then cut into eighths. 

Next cut the core out. You could use a fancy apple corer, but it is not something I own. Jamie, great stocking stuffer idea!!

Now you have your apples prepared, I put them all in a large bowl and drizzle with lemon juice to prevent browning.

32 apple segments. A normal recipe makes 16.

Ahhhhh the Pillsbury Cresent roll, it has so many uses and makes a perfect dumpling!!

I rolled out the crescents and tore them along the premade lines and rolled the apple inside.

Now repeat 32 times!

I am using am aluminum pan to take to the get together but normally I would make the regular recipe in a 9x13 glass dish.

Only 24 would for in this pan so, I put 8 in a separate dish for us to have the next day!

Now for the ooey gooey goodness that makes them so delicous! It's scary but melt 4 sticks of butter in a saucepan.

Once the butter is melted add 3 cups of sugar.

Stir just to combine, don't let it boil. 

Then add 2 teaspoons of vanilla and 1 tablespoon of cinnamon.

Once the mixture is combined, spoon or pour the mixture over your dumplings. I reserved a little for my smaller pan that is why I measured.

Some people use OJ like my grandmother and some people use Sprite, but the pioneer woman uses Mountain Dew! I am not sure how she came about this but it makes it amazing. I used 16 oz but she uses 12 oz per recipes. 

You pour the Mountain Dew around the edge! I forgot to add the cinnamon in the sugar mixture so I sprinkled it on top.

This is what it looks like, a big soupy mess! Bake it at 350 degrees for 45 minutes to an hour.

And this is what comes out of the oven! I love these so much I could eat them everyday! Don't eat them immediately, I let them sit for about an hour. Something about them sitting in that liquid for a little longer just makes them better! Serve with vanilla ice cream or whipped topping 

Here's the recipe: (I doubled this)

2 apples (cut into eighths and peeled)

2 8 oz cans of Cresent rolls

2 sticks of butter

1 1/2 cups of sugar

2 teaspoons of vanilla 

1 tablespoon of cinnamon

8 oz of Mountain Dew

I highly recommend this as part of you thanksgiving spread!

Stay tuned this week for Chocolate sheet cake and making canned green beans taste homemade!

B

Italian Drip Beef

I am always looking for easy recipes that I can throw in the crockpot, set it and forget it. This recipe is great for dinner during the game or to make while you are at church and is perfect for a quick weeknight dinner! 

You need a 2.5-4 pound chuck roast, a can of beef consommé, a 16 oz jar of pepperocinis and 1/8 of a cup of Italian seasoning.

Throw everything in the crock pot and set it on Low! It can cook anywhere from 6-8 hours. I put it in the crockpot early Saturday morning and we enjoyed it for dinner at about 6 ish. 

This is what you will have 6-8 hours later and it smells amazing!!!

I scooped out the peppers. We were unsure about the taste with them mixed in so we separated them.

Remove the meat from the crockpot to a cutting board.

And shred with two forks. For serving I used hoagie rolls.

Sliced in half.

I think what sends this sandwich over the edge is toasting the bread, not in a toaster or in the oven but........

Melt some butter in a cast iron and toast your bread in melted butter. The hot cast iron makes it so crisp. Now you can assembly the sandwiches how ever you want!!

First, dip some of the beef back in the cooking liquid, this puts the drip in the Italian drip beef.

Then layer the beef, provolone and peppers however you would like.

And there you have it a wonderful sandwich. It really blew us away! It was that good. 

Enjoy! I think this one is simple enough that you don't need a recipe!

B

War Damn Dessert!!

Today we were invited over to our friends, Jason and Ally Sanders house to watch the Auburn vs. Tennessee Game. There was a ton of great food!!! Whenever I am invited to someone's house I always like to take a dessert! I think it is my strong point! I took two desserts, the first was Apple Dumplins and the second was a Chocolate Chip Cheese Ball! This recipe was passed down to me by my mother in law, Joni and it is always a hit! It is just as easy as making cupcakes or brownies and soooooo much better!

Here are the ingredients: cream cheese, butter, brown sugar, powdered sugar, chocolate chips and vanilla! I doubled the recipe so feel free to half it if you aren't serving a crowd! You also need:

Pecans!!! I find  nuts at the grocery to be extremely expensive! So we always by a bunch of pecans in Marion, AL to shell and freeze! It is a pain but more economical for as much as I bake!

Have your trusty assistant aka my husband to finely chop the pecans. He is a great chopper!

You can use a hand mixer but it was late last night when we decided to make it, so I decided to use my stand mixer.

Cream the cream cheese and the butter together for about 2-3 minutes.

Once the butter and cream cheese are combined add in 1 and 1/2 cups of confectioners/powdered sugar. Mix on low till all the powdered sugar is combined.

Then add 4 tablespoons of brown sugar.

Drizzle in some vanilla. Like I always say I don't think you could ever have too much vanilla! 

Next add 1 and 1/2 cups of mini chocolate chips.

Then add 1 and 1/2 cups of those pecans Jamie so expertly chopped.

Once everything is combined, scrap down the sides of the bowl, cover and refrigerate for a couple of hours or over night in my case!

To form this ball of deliciousness I scoop the mixture on to my countertop that is lined with Saran Wrap and spray my hands with cooking spray.

Then from the mixture into a ball the best you can! Doubling the recipe makes it hard to actually form it into a sphere! Wrap in plastic wrap and put back in the fridge for 1 hour.

In a baking dish, I placed the left over mini chocolate chips and pecans to roll the cheese ball in.

Roll it around and pat the chocolate chops and pecans into the cheese ball.

Since I still had a whole dessert to make I placed the cheese ball on a plate lined with parchment and placed it in the freezer to set up.

I serve this with graham crackers, chessman cookies and Nilla Wafers! It will also be great with strawberries.

I got festive with my serving platter and tried to make it look like a football stadium!!

Here is the recipe:

2 blocks of cream cheese

1 stick of butter

1 1/2 cups confectioner sugar

4 tablespoons of brown sugar

1 tablespoon vanilla

1 1/2 cups mini chocolate chips

1 1/2 cups finely chopped pecans

Extra pecans and chops to coat outside and whatever you would like to serve it with!

Tomorrow on the blog: our day of football dinner, Italian Drip Beef and Provolone Sandwiches!

B

Chicken Pot Pie

So, I haven't been in the kitchen for a whole week due to a death in the family that sent us to Pittsburgh. I missed being in the kitchen so this weekend I am going on a cooking marathon! I have a whole laundry list of things I am cooking for a visit to a friends to watch the game and for a family meal this weekend! Tonight is Chicken Pot Pie!!! I have always wanted to make one and Ree Drummond made one on the Today Show this week so I wrote down the recipe, bought my ingredients and thought it would be perfect on this chilly Friday night! 

First comes the veggies! 

1/2 of a cup of onion, celery and carrots. Finely chopped. (I am not a good chopper so this is the best this pot pie was getting)

This recipe is the perfect use for a pre-cooked chicken from the grocery store. You need 2 cups of chicken, cubed or pulled. 

Once everything is chopped and shredded. You can move on to the cooking and assembly!

Melt 1/2 of a stick of butter in a sauce pan. I used my Le Crueset Dutch oven.

Add in your veggies and cook till it looks like this:

Buttery, bubbly deliciousness!

Stir in your chicken.

Sprinkle on 1/4 of a cup of AP flour and cook for 2-3 minutes.

Add in 3 cups of low sodium chicken broth and stir to combine.

Then it is time for spices! Add 1/4 teaspoon of turmeric and 1/2 teaspoon of both salt and pepper. Stir.

Then add 1/4 cups of cream and 1 tablespoon fresh thyme. Now you are going to let your filling simmer till thickened. It can be served just like this as a soup!

Or you can pour it in a 2.5 quart casserole dish! And top with pie crust!

I have never made pie crust so I used Pillsbury in the refrigerated section.

Then I attempted to make it look pretty!

Poke a few slits in the top to vent.

Then combine one egg with 1 tablespoon of water to make an egg wash.

And brush the egg wash on top!

To ensure a clean oven, place on a rimmed baking sheet and bake at 400 degrees for 30 minutes.

A chicken pot pie! I will say it was a little runny. But delicious! Next time I will let it thicken more before I put in the casserole! 

Here is the recipe:

1/2 stick butter

1/2 cup onion

1/2 cup carrots

1/2 cup celery

2 cups cubed cooked chicken

1/4 cup AP Flour

3 cups chicken broth

1/4 cup heavy cream

1/4 teaspoon turmeric

1/2 teaspoon each salt and pepper

1 tablespoon fresh thyme

1 pie crust

Egg Wash

Stay tuned this week for chocolate chip cheese ball, apple dumplings, Italian drip beef sandwiches and old fashions sheet cake!

Thanks for reading.

B