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.

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.

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.

Fudge

Gommy

This recipe seems too simple and easy to be good, but it's not!  It is delicious and I get rave reviews every time I make it.  I like to serve it cut into triangles (standing on end with the point up) and dusted with cocoa.

1 can sweetened condensed milk
3 c milk chocolate chips (or semi-sweet, if you're like that)
1 tsp vanilla

Line 8x8 pan with wax paper.  Microwave milk & chocolate until it just melts (about 2 minutes).  Don't overcook.  Beat with spoon until thoroughly mixed, then stir in vanilla.  Pour into pan, cover & cool in fridge* 1-2 hours before lifting out and cutting.


*In a hurry, I once cooled it for about 30 minutes in the freezer and it was fine.

Italian Sausage Soup

original recipe ~ allrecipes.com

We love this soup!  Devin recently said it's the best soup I make.  I probably agree with that.  Also, this can be adapted for the crock pot.  Just transfer sausage to the crock pot after browning and add everything else.  Cook on low for... a while.  Ok, I've only tried this by transferring after cooking the carrots and putting it on "keep warm" for around 4 hours.  It was fine but the zucchini was a little crunchy for my taste.  Plus there happened to be too much of it that time.  Anyway, if I had only cooked the sausage and then put everything else in on low I'm sure 4 hours would have done the trick.

1 lb sausage
fennel*
1/2 tsp minced garlic
3 1/2 c water
3 1/2 tsp beef base
1 can Italian-style petite diced tomatoes
2 c sliced carrots
1 can great Northern beans, undrained
2 small zucchini, cubed
2 c baby spinach
1/4 tsp black pepper
1/2 tsp salt

Brown sausage with fennel and garlic.  Stir in water, beef base, tomatoes, carrots, salt & pepper.  Reduce heat, cover & simmer 15 mins.  Stir in beans (w/ liquid) and zucchini.  Cover, simmer 15 more mins.  Remove from heat, add spinach and cover.  Let sit 5 minutes while hot soup cooks spinach before serving.


*The recipe actually calls for Italian sausage.  I can never find it so I always just use regular and add fennel - that's mostly what it is, right?  I've never measured the fennel; I just eyeball it.

Stroganoff

original recipe ~ allrecipes.com

I just started asking each person in the family to request one dinner per week.  That way I don't have to think about it as much.  The first thing Devin requested was stroganoff.  Oh Stroganoff, I love you.  I'm sorry I never think to make you.  Why is that?

1 lb (or less) beef (preferably cubed steak or stew meat, but regular old ground beef will do if necessary)
1 can cream of mushroom soup
2 tsp beef base
2 c water
2 tsp Worcestershire sauce
4 c egg noodles (or whatever)
3/4 c sour cream (or more)

Brown beef in olive oil (or not if it's ground beef - just brown & drain).  Add everything but sour cream.  Bring to a boil and cook over medium heat until noodles are done.  Add sour cream and heat through.

The recipe originally calls for only 1/2 c sour cream, but we just kept adding more.  I guess if you're trying to be healthier, you could use less.

UPDATE 11/24/15: I made this tonight with leftover steaks that Devin grilled last night.  Since the steak was already cooked I set it aside until the noodles were done so it wouldn't be tough.  Yay!  I would recommend doing that all the time, in fact.  Brown it, & keep cooking until you're satisfied with its doneness, then pull it out & hold it until the noodles are done.  Usually every time I make this the meat is tough.  Also, DOUBLE IT next time!  Everybody loves it and we always barely have enough and no leftovers.

Sweet & Sour Sauce

allrecipes.com

This has been my go-to meatball sauce for a while now.  Ben LOVES it and requests sweet & sour meatballs all the time.  I never knew how easy it was until I tried this recipe.  Hurray!

3/4 c white sugar
1/3 c white vinegar
2/3 c water
1/4 c soy sauce
1 Tbs ketchup
2 Tbs cornstarch

Bring to a boil & stir continuously until thickened.  Be careful not to let it simmer too long or it will be super thick and you won't have enough.

Wassail

allrecipes.com

I love wassail!  The smell alone is so welcoming and comforting and makes me think of Fall and sweaters and holidays and warming up after playing in the snow.  And it tastes great, too.  I've been using this recipe since probably 2006 (maybe '07) and I have no desire to change it.

2 qts apple cider
2 c orange juice
1/2 c lemon juice
12 whole cloves
4 cinnamon sticks
pinch of ginger
pinch of nutmeg

Simmer all day in the crock pot and enjoy the smell throughout your whole house!

Pizza Sauce

allrecipes.com

We recently adopted the weekly tradition of pizza and a movie on Fridays.  For our first time making pizza, I just bought dough in a bag at Winco, and it was really good.  Devin found this sauce recipe and made it in the blender.  The whole thing turned out splendidly.  Since then I've been making my own dough from a Vitamix recipe, which I think is better.

1 (6-oz) can tomato paste

1 1/2 c water

1/3 c olive oil

2 cloves garlic, minced

salt & pepper to taste

1/2 Tbs oregano

1/2 Tbs basil

1/2 tsp rosemary

Combine all in blender and blend until smooth.  Makes enough for 2-3 15" pizzas.

Biscuits and Gravy

Anna Cash

This originally calls for a whole pound of sausage, but I've found that 1/2 is PLENTY.  We just had this for dinner (it's a little heavy for breakfast) and everyone ate it!

1/2 lb ground sausage, browned and drained
1 1/2 c milk
2 c cream
1/2 c milk
2 Tbs cornstarch

Combine sausage, 1 1/2 c milk, and cream in a saucepan.  Separately, mix remaining milk and cornstarch.  Before sausage mixture boils, add cornstarch mixture.  Boil 15 minutes and serve over biscuits.

Lemon Bars

Becky Lindsay

I bought one of these at the Lindsays' bake sale and it was awesome.  Within days I called Becky for the recipe and made them for Ben's Joy School graduation the next week.  Hers were thinner than mine, which I liked, but everybody raved about mine anyway.

Crust:

1 c butter
2 c flour
1/2 c powdered sugar
1/2 tsp salt

Mix and press in the bottom and up the sides of a 9x13 pan (Maybe using a bigger pan would make them thinner).  Bake 15-20 mins at 350.  Cool at least 10 mins.

Meanwhile, prepare filling:

4 eggs
2 c sugar
1/4 c flour
1/2 tsp baking powder
6 Tbs lemon juice (bottled - I bet fresh would be even better)
1 Tbs grated lemon peel (optional - I didn't have any and neither did Becky)

Mix & pour over cooled crust.  Bake 20-25 mins at 350.
Sprinkle powdered sugar on top.

UPDATE 11/24/15:  I love these so much.  By now I've taken them to a few events and have always gotten rave reviews - people especially freaked out about them at Elderpalooza this summer.