Apple Cranberry Pear Crisp

I smoked this one.  Not doing that again.

I make this at some point every fall.  We love it.  Another one that should have been on the blog years ago.

original recipe - allrecipes.com


3-4 apples, peeled, cored and sliced (I usually use Gommy's apples, which I believe are Golden Delicious)
2 pears, peeled, cored and sliced
1/2 c dried cranberries
1 Tbs flour
2 Tbs honey
1 1/2 Tbs lemon juice

Combine in a greased 9x13 baking dish.


1/2 c flour
1/2 c packed brown sugar
1/2 c quick oats
1/2 c butter

Mix to a consistency of course crumbs.  Sprinkle over fruit mixture.

Bake 45 mins at 375, or until brown and crisp on top.

Cauliflower "Rice"

This is surprisingly good, especially when you eat something awesome over it (like creamy lemon chicken) to mask any remaining cauliflower taste!  I learned how to make it as part of a cauliflower pizza crust recipe.

Wash and cut cauliflower into florets - is that what they're called?  Place in a food processor and pulse until it looks about like, um, rice. Transfer to a microwave-safe bowl, cover with plastic wrap and poke some holes with a fork.  Microwave for four minutes, fluff with a fork and enjoy!

You could add salt and pepper, garlic, spices, or whatever before steaming it, which might turn out pretty great.

Note: Wash your food processor and blade IMMEDIATELY after doing this, or the little cauliflower bits will cling on for dear life!!  It's probably a good idea to wash the micro bowl right away too - I put mine in the dishwasher so the jury's out.

This just in: The dishwasher is done and the bowl is clean!  Phew!

Creamy Lemon Chicken

I really can't believe I haven't posted this recipe.  It is one of our all-time favorite things to eat, and recently I discovered that it totally works for a low-carb diet!  Woot!

(recipe from the Molly & Jo book - not sure where they got it)


2 Tbs olive oil
10 chicken tenders
1 tsp Herbes de Provence
1/2 tsp Creole seasoning

I never measure the spices - I just sprinkle it (generously) on the tenders when I put them in the pan, and again after I turn them over.

1c chicken broth
1 3/4 c cream
zest of 1 lemon
2 tsp lemon juice

Heat oil over medium-high heat JUST FOR LIKE 30 SECONDS and brown chicken tenders on both sides.  I always have problems because I wait too long to put the chicken in and then the oil splatters everywhere and burns my hands.  But I'm kind of a sissy like that.

Add chicken broth and simmer just until chicken is cooked through, 1-2 mins (but it usually takes longer for me - maybe because I usually forget to thaw the chicken beforehand so it's still partially frozen).  Remove chicken from broth and set aside.

Allow broth to simmer and reduce down for a few minutes, then add cream and lemon zest.  Simmer 12-15 mins or until sauce has reduced to desired consistency.

Stir in lemon juice and add chicken back to sauce.  Serve over something like:

fettuccine
bowtie
orzo - our fave
rice
cauliflower "rice" to stick with the low-carb thing (we tried this last night and it was actually really good)

Chocolate Silk Pie

original recipe ~ allrecipes.com

I've been making this pie for years now.  I'm really pretty surprised it's not on the blog.  I think I found it before I had kids even.  I remember making it for Tessy's birthday party at Myrna's once, which had to have been quite a while ago.  Anyway, Devin has requested it for his birthday a couple times, which makes me feel good and bad.  Good because it means he likes it, bad because I know he really prefers lemon ice box pie, and I have to figure he just thinks I can't get that one right.  One of these years I'll do it.  In the mean time, I make some dang good chocolate silk pie.

1/2 c butter, room temperature
3/4 c white sugar
2 (1-oz) squares unsweetened baking chocolate, melted & cooled
1 tsp vanilla
2 eggs
1 crust, baked & cooled (I used to use regular but lately I've been favoring Oreo)

Cream butter.  Gradually mix in sugar until light-colored & well blended.  Stir in the thoroughly cooled chocolate & vanilla.  Add eggs one at a time, beating 5 mins on medium after each one.  Spoon chocolate filling into pie crust.  Refrigerate at least 2 hours before serving.

I like to use my stand mixer for this, but make sure to scrape the sides often because the real beauty of this pie is how smooth it is and you don't want any grainy sugar pockets messing it all up.

Also, it's best to pull this out & let it sit at room temperature for maybe 20 mins before serving it.  Right out of the fridge it still tastes great, but it has almost a cheesecake-like firmness.  I prefer the more soft & creamy texture after it's been sitting out a little.

Mexican Limeade

We got this recipe back in the good ol' Costa Vida days, from an employee named Liz.  It is the best thing ever.  I think once we served it in martini glasses with a sugar rim or something.  Fun.

2 limes (quartered or whatever)
3 spoons* lechera**
1/2 c sugar
1 c water

Blend it up and serve it over a lot of ice.***

*yes, she just said "spoons."  I love it.  It's pretty much to taste, but I'd say probably tablespoons.
**sweetened condensed milk
***because it will be pretty strong, so as the ice melts it will dilute it a little.

Buttermilk Syrup

I can't believe I haven't posted this recipe already.  And I call myself a Cash.  Years ago when I first knew Devin, the subject of maple syrup came up and he told me he hated it.  What??  How could a person hate such a thing?  But when he introduced me to buttermilk syrup and cinnamon syrup I understood.  I just didn't know other syrups existed that are better than maple syrup.  I was instantly converted and have been making it ever since.

1 c buttermilk
2 c sugar
2 cubes butter
1 tsp baking soda
1 tsp vanilla

Bring first three ingredients to a boil in a large saucepan.  And I mean large.  Boil 5 min & remove from heat.  Add soda & vanilla - it will foam up a lot, hence the large saucepan.  Refrigerate leftover syrup.  It'll keep for quite a while.

Mexican Haystacks

I've finally FOUND it!!  The Mexican rice recipe for me!  I've always loved that flavorful rice that restaurants serve with refried beans next to enchiladas or whatever, but I haven't been able to recreate it.  Devin used to sell some that I really liked, but you start that by buying infused rice, which I'm sure is totally expensive.  And he doesn't even sell it anymore, so I can forget about him bringing any home for me.

Anyway, last night I finally found a good one here on damndelicious.net.  It seems like I found another good recipe off this site recently.  True to the name, I guess.  So, here's my version, since I skipped a lot of the vegetables & stuff they called for.

1 Tbs olive oil
1/2 onion, diced
1 tsp minced garlic
1 1/2 c rice*
1 can tomato sauce
1 1/2 tsp chicken base
1 1/2 c water
1/4 tsp (ish) cumin**
salt & pepper to taste
fresh cilantro (optional - I didn't have any)


*It called for basmati.  I used long grain, since that's all I had.  I'm sure it'd be great with basmati.
**It also called for 1/4 tsp chili powder, but I was out.  I think the kids may have complained if I'd had the chili powder, so I may just leave it out in the future.

Heat olive oil in a large skillet (that has a lid!) & saute onions.  Add garlic toward the end so it doesn't scorch.  When onions are translucent, stir in rice until toasted (just a couple minutes).  Add everything else except cilantro.  Bring to a boil, cover, reduce heat TO LOW & simmer until rice is cooked.  BE CAREFUL not to let it go too long.  This said 13-16 mins, but I would maybe check after 10.  The whole bottom layer of my rice burned onto the pan.  D'oh!  And that's not the first time I've done that with this type of recipe.  Stupid stove.  Always blame it on the stove.

Ok, now you'll need some other stuff to put on your haystacks.  I used black beans, fresh tomatoes, cheese, "guac" which turned out to just be packaged smashed avocados, sour cream, & crunched up tortilla chips.  Salsa would be good, especially if you're eating it from food storage & don't have fresh stuff.

For the black beans I just threw one can (drained & rinsed) in a saucepan and added minced garlic, onion powder, salt & pepper, & a little chicken broth.  I let them sit on medium heat for a while & they were pretty good.  Next time I might try harder, but they were totally fine.

Everyone ate and loved this meal, including Devin, who said so maybe three or four times.  You know that guy - easy to please, hard to impress.  So I was super happy about that.  And I think that rice would be great by itself for lunch or a side dish.  I love it!!

Oh! Adapt this for food storage too! Yay!