Caramel Apple Pie

I got this original recipe from Bonnie, then I found this variation in a book that I bought. I like the variation better than the original. It makes a delicious pie. I use Granny Smith apples. They are crisp and tart and are great for pie.
Serves 8
Crust for 1 double pie
1/4 cup finely chopped pecans
3/4 cup sugar
2 TBS flour
1 tsp cinnamon
1/8 tsp nutmeg
1 TBS lemon juice
6 cups sliced, peeled cooking apples (6 medium)
TOPPING:
1/3 cup caramel ice cream topping
1/4 cup chopped pecans
DIRECTIONS:
Heat oven to 425 degrees. Place bottom crust in 9-inch glass pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of crust-lined pan.
In large bowl, mix sugar, flour, cinnamon and nutmeg. Gently stir in apples and lemon juice. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in top crust. Brush crust with water; sprinkle lightly with sugar.
Bake 35 to 45 minutes or until apples are tender and crust is golden brown. After 15 to 20 minutes of baking time, cover edges of crust with foil to prevent excessive browning. Cool at least 1 hour before serving.
Serve warm pie drizzled with caramel topping and sprinkled with 1/4 cup chopped pecans.
Calories per serving = 460; fat=20g; fiber=3g
Variation: Omit pecans. In bottom of crust-lined pan spread 1/2 cup caramel topping mixed with 2 TBSP flour. Instead of 3/4 cup sugar, use 1/2 cup packed brown sugar.

Meatloaf Burgers

My mom taught me how to make these. I'm not much of a hamburger eater. It has to be very good for me to enjoy it. I rarely cook hamburger patties. But I like these and eat them fairly often. Very easy and quick. They freeze well after mixed and then you can thaw and cook for a quick meal. I serve with roasted potatoes or hashbrowns and whatever veggie I'm in the mood for.

1 pound extra lean hamburger
1/2 cup chili sauce (You can use catsup, but it's not quite as good)
2 Tablespoons prepared mustard
1/2 teaspoon seasoning salt
1/4 teaspoon garlic powder
1/2 cup finely chopped onion
3/4 cup old fashioned oatmeal
pepper to taste

Mix all ingredients until well combined. Shape into 4 patties; and grill 7 minutes on each side until done. Serve with catsup or barbeque sauce.
(I sometimes use half catsup and half chili sauce.)

Prize Winning Cheese Soup

This is the soup recipe that I made on Good Things Utah and won the runner up prize with. It is all done in the microwave. It is filling and delicious. We always have soups for dinner on Christmas Eve. This one is a tradition. It's nice to do in the microwave and free up the stove for other things.

4 cups cubed potatoes (3-4 potatoes), raw
2 cups carrots (2-3 carrots), cut diagonally
1 pkg frozen broccoli, thawed
1/2 cup margarine
2 cups milk
2 cups chopped celery
1 cup chopped onion
3 cups water
6 chicken bouillon cubes
1 Tbsp dry mustard
2 lbs(1Pkg)processed American Cheese (Velveeta), cubed
1/2 cup flour
2 tsp black pepper

Microwave:
Combine water, celery, onion, carrots, and potatoes in a 4 quart casserole dish. Cook on HIGH 15 min. until the vegetables are crisp, tender.
Stir in broccoli, bouillon, margarine, dry mustard, pepper, and Velveeta.
In a small bowl mix milk and flour. Add milk mixture slowly to the cheese and vegetable mixture and stir well. Cook on MED HIGH (70%) 20 min. until the vegetables are done.
Serves 12

Delicate Lemon Tea Cookies

These cookies are small, but oh, so delicious. They are truly addicting. Make sure you have plenty of people around to help you eat them; or you will certainly be tempted to eat them all yourself.

Cookies
2 cups butter, room temperature
2/3 cup powdered sugar
Zest from 1 lemon
1/2 teaspoon vanilla
1 3/4 cups flour
1 1/2 cups cornstarch (this is NOT a typo)

Preheat oven to 350 degrees. Beat butter until creamy. (Use a mixer.) Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla. Beat well. (Do not under beat.) In a separate bowl mix flour and cornstarch; then add to butter mixture and beat until well combined. Do NOT refrigerate.
Roll by hand into 1-inch balls or use a well-packed scoop, placing cookies about 1 1/2 inch apart on ungreased cookie sheets. Pack well to prevent cookies from being too crumbly.
Bake 14 minutes until bottom edges are light brown. Cool completely on wire racks before frosting with lemon glaze.
Makes about 5 dozen small delicate cookies.

Lemon Glaze
4 Tablespoons butter, room temperature
Zest from 1 lemon
Juice from 2 lemons, about 1/3 cup
2 1/2 cups powdered sugar

In a medium bowl combine butter, zest, juice, and sugar. Stir until well mixed. Add a bit more sugar or a bit of water if necessary for proper consistency.
Place a piece of wax paper beneath the wire racks where the cookies have been cooling. Drizzle glaze over cookies.

Chicken Noodle Soup

2 cups chicken cut into bite-sized pieces
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon lemon pepper
1 teaspoon seasoned salt
1/2 teaspoon poultry seasoning, optional
4 Cans fat free chicken broth
1 Tablespoon Better Than Bouillon
1 broth can water
4 cups fresh or frozen vegetables (I like peas and carrots and/or broccoli and cauliflower. I usually use frozen.)

1/2 bag noodles
Salt and pepper to taste (It depends on the sodium in the broth.)

Rub chicken with spices. Saute in a skillet sprayed with cooking spray. Cook 3-5 minutes until browned on outside and no longer pink inside.
Put the broth, bouillon, and water into a large saucepan. Add the chicken. When the water comes to a full boil, add the vegetables and the noodles. Bring back to a boil and cook for 8 to 12 minutes until the noodles are done.
Makes about 14 servings 1 cup each.

(Optional brown 1/2 onion in the skillet and added it to the broth and water with the chicken.)

Fudgy Frosted Brownie Cookies

I tried these because I was intrigued by using Bisquick and I thought they would be quick because of that. They are quick and easy. They are also delicious. I only made a couple of small changes which I have include here. They are soft and really satisfy the desire for chocolate. Before I dropped the last 6 onto the cookie sheet, I added a couple handfuls of chocolate chips. You really should try them if you are a chocolate lover.

Makes 18
Cookies:
1 cup Original Bisquick mix
3/4 cup granulated sugar
2/3 cup chopped pecans
1/2 cup unsweetened baking cocoa
1/2 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
1 egg

Frosting:
2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 to 4 tablespoons hot water


Directions:
1. Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, mix cookie ingredients until well blended.
2. Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
3. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
4. In 2-quart saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in powdered sugar and 3 tablespoons of the hot water until smooth. (If frosting is too thick, add additional water, 1 teaspoon at a time.) Spread frosting over cookies.

Barbecue Meatballs

This is really Kori's recipe, but I know some of you want to try them. They are so easy since they're done in the crock pot. They are also delicious. Serve them over rice or noodles. I also love that I can vary the amount however I want. I can make a whole bunch or only a single serving just for me. Only 3 ingredients. What could be simpler?! They could also be used as appetizers with tiny forks or toothpicks.

Meatballs -- make your own and freeze them or buy a bag already made and frozen
Grape jelly
Barbecue sauce

Put the meatballs into the crock pot. No need to thaw, just dump them in. Add equal amounts of grape jelly and barbecue sauce. Stir a bit.
Then cook on high for about 2 hours. If you're going to be gone, cook on low and cook for about 4 hours. Since the meatballs are already cooked, you only need to heat it through.