Apple Pie Bars

This year the apple tree at my mother-in-laws house had a bumper crop of apples on it. We were amazed by how many apples this one tree produced. On a sunny Saturday afternoon in September we picked over 400 apples, which left me looking for a great recipe to use up my bags of apples.

After a few days of thinking about what I wanted to bake, I decided to make apple pie bars with a crumble top.  I started experimenting with different ideas for the recipe, and I had plenty of apples to test it out.  To help me clean up some of the extra food from my experiments, I had to take on a new helper/recipe tester at Cooking Up Cottage.  He’s exceptional at cleaning up dirty plates and cleaning up any food that may fall on the floor.  His name is Butterscotch.  You can tell from the picture below he’s a big fan of my cooking.  If you have a bunch of apples and you want to make something great, try this delicious apple pie bar recipe. It will feed a crowd of people, and it will amaze anybody who loves apple pies. Start by peeling and slicing 12 medium apples.  Now add 1 1/3 cup of sugar, 1/4 cup of flour, and 1 teaspoon of cinnamon to the apples.

 Now remove the two pie crusts from the box and stack the crusts on top of each other.  Then roll out to fit a 10 in x 15 in jelly roll pan.Now fit the crust into the 10 in x 15 in jelly roll pan and crimp the edge of the crust.

Pour the apple mixture into the crust.

Now mix the crumble topping in a bowl.  Mix 1/2 cup of softened butter with 3/4 cup of flour, 1/2 teaspoon of cinnamon and 1 cup of brown sugar.

Pour the topping on the apples.

Bake the bars in a 375 degree oven for 50-60 minutes or until the pie is golden brown. Store the leftover bars in the refrigerator.  Now you are ready to enjoy this wonderful bar this holiday season.  

Apple Pie Bars
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Ingredients
  1. Pie Filling
  2. ------------
  3. 12 medium apples peeled and sliced
  4. 1 1/3 cups of sugar
  5. 1/4 cup of flour
  6. 1 teaspoon cinnamon
  7. ---------------------------
  8. 1 (14.1 oz) box of two refrigerator pie crusts
  9. ---------------------------------------------
  10. Crumb Topping
  11. -------------------
  12. 1/2 cup softened butter
  13. 3/4 cup flour
  14. 1/2 teaspoon cinnamon
  15. 1 cup brown sugar
Instructions
  1. Start by peeling and slicing 12 medium apples. Now add 1 1/3 cup of sugar, 1/4 cup of flour, and 1 teaspoon of cinnamon to the apples. Now remove the two pie crusts from the box and stack the crusts on top of each other.  Then roll out to fit a 10 in x 15 in jelly roll pan. Now fit the crust into the jelly roll pan and crimp the edge of the crust. Pour the apple mixture into the crust. Now mix the crumble topping in a bowl.  Mix 1/2 cup of softened butter with 3/4 cup of flour, 1/2 teaspoon of cinnamon and 1 cup of brown sugar. Pour the topping on the apples. Bake the bars in a 375 degree oven for 50-60 minutes or until the pie is golden brown. Store the leftover bars in the refrigerator.
Cooking Up Cottage http://www.cookingupcottage.com/

Chicken and Wild Rice Casserole

Summer, glorious summer is finally here! The start of summer brings those busy nights, every night, of ball games, swim lessons, and the infamous, last-minute, on the go, concession stand dinner! What’s the old saying?? Failing to plan is planning to fail…Well let’s plan for some weeknight meal success! My Chicken and Wild Rice Casserole is a light yet hearty casserole, great served with bread, and the leftovers go on all week so you will have dinner set and some of your weeknight stress gone! This casserole features savory chicken, rice, veggies, and mushrooms that come together so easily, it is a delicious change from the ordinary. When they taste the flavors of the wild rice and green peppers, your family will cheer, and it is sure to become a weeknight staple!

Start by cooking your two boxes of Rice-A-Roni Long Grain and Wild Rice according to the package directions in one pan.

Now while you are cooking the rice you can chop your chicken into bite size pieces and cook it in a separate pan with 1 teaspoon butter until it is cooked until it reaches a temperature of 165 degrees and set it aside.

In a pan cook the onion and green pepper in 1 teaspoon of butter until tender.

Now add the 1 (8 oz.) can drained mushrooms, 1 teaspoon Frank’s Red Hot Pepper Sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and mix the cooked green peppers, onions, and mushrooms with the cooked rice. Add the cream, and then the cooked chicken.

Pour into a greased 13″x9″ baking dish. Bake uncovered, at 350 degrees for 30 minutes.

Now you are ready to enjoy this weeknight favorite.

Chicken and Wild Rice Casserole
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Ingredients
  1. 2 ( 4.3 oz.) packages of Rice-A-Roni Long-Grain and Wild Rice
  2. 1 pound of chicken cut into bite sized pieces
  3. 2 teaspoons butter
  4. 1/2 onion chopped
  5. 1 green pepper chopped
  6. 1 (8 oz.) can of sliced mushrooms (drained)
  7. 1 teaspoon Franks Red Hot Cayenne Pepper Sauce
  8. 1 cup heavy cream
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon pepper
Instructions
  1. Start by cooking your two boxes of Rice-A-Roni Long Grain and Wild Rice according to the package directions in one pan.
  2. Now while you are cooking the rice you can chop your chicken into bite size pieces and cook it in a separate pan with 1 teaspoon of butter until it is cooked until it reaches a temperature of 165 degrees and set it aside.
  3. In a pan cook the onion and green pepper in 1 teaspoon of butter until tender.
  4. Now add the 1 (8 oz.) can drained mushrooms, 1 teaspoon Frank's Red Hot Pepper Sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper.
  5. Remove from heat and mix the cooked green peppers, onions, and mushrooms with the cooked rice. Add the cream, and then the cooked chicken.
  6. Pour into a greased 13"x9" baking dish. Bake uncovered, at 350 degrees for 30 minutes.
Cooking Up Cottage http://www.cookingupcottage.com/

May Day Printable and Basket

Next Monday is May Day, and this year I’m featuring a new printable and twine basket craft. This is a gift tag featuring a cute flower arrangement in a mason jar.  The printable has six color combinations so you can have fun mixing and matching them with your baskets.  If you need to make some baskets, I have a cute basket craft made from empty yogurt cups and twine that looks perfect with the printable.  The possibilities of what you can do with these baskets are endless…you can fill the cups up with candy, you can punch a few holes in the bottom of the cup and add a plant, etc.  If you want to see other May Day ideas, check out my May Day posts from previous years: Printable May Day Gift Tag and Caramel Puffcorn, Free May Day Printables, and May Day Basket Ideas.

 

CLICK HERE TO PRINT THE MAY DAY PRINTABLE

To make the May Day baskets, start by taking empty yogurt cups and punching a hole in each side.

Then tie a piece of string through the holes to make a handle.

Now take your hot glue gun and glue the twine around the cup while wrapping the twine around it. Use a popsicle stick or spoon to push the twine up to avoid burning your fingers since the glue is hot.  Note, an adult should do this step if children are helping out.

Once you cut the string, you’re done with the basket.   Now attach your free printable. This is a great way to create fun gifts and recycle plastic yogurt cups.

 

Easter Place Cards

Easter is this Sunday, and I have the prefect place card printable to decorate your table.  This place card has a hand drawn bunny on the front side with a hand drawn mason jar on the backside.  I used a soft pink background to give it a vintage spring look.  Using these place cards is the perfect way to let your guests know where to sit, and it adds fun, festive decorations to your holiday table decor.  These place cards are so easy to print.  Just click on the link below and print them on white card stock or white paper.  Then cut them out.  It’s that simple!  

The back side of the place card is shown in the picture below.

CLICK HERE TO PRINT THE EASTER PLACE CARD