Category: Recipes

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/

Simple S’mores Trail Mix

The weather has been warming up this week here in Iowa, which reminded me that soon we will be making s’mores by the campfire.  So when I was looking for a snack to make for my daughter’s sporting practice I had to try this recipe from Like Mother, Like Daughter.  It combines the perfect mix of sweet dark chocolate with some salt from the pretzels.   I filled up snack size baggies with this wonderful mix and the kids loved it.  My niece loves to assemble little miniature s’mores with all of the pieces as she snacked. So if you are looking for the taste of s’mores without the hassle of the campfire then try this fun blend of goodies.

Here are the ingredients you will need, 3 cups of Golden Graham Cereal, 2 cups of mini marshmallows,  1 cup of chocolate chips, 2 cups of pretzels, and 1 (10 oz.) package of Ghiradelli dark chocolate melting wafers.

Start by mixing the cereal, marshmallows, chocolate chips, and pretzels in a bowl.

Then spread out the mix on parchment paper.

Now melt one (10 oz.) bag of melting wafers according to the package directions in the microwave or on the stove top.  I used Ghiradelli dark chocolate, but you could use a different brand.

Then using a spoon drizzle the melted chocolate wafers over the mixture.

Now let the chocolate cool until it is set and then break it into pieces and fill your snack baggies or other containers.

 

Simple S'mores Trail Mix
A fun snack mix
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Ingredients
  1. 3 cups of Golden Graham Cereal
  2. 2 cups mini marshmallows
  3. 2 cups of pretzels
  4. 1 cup of chocolate chips
  5. 1 (10 oz.) package of Ghiradelli dark chocolate melting wafers
Instructions
  1. Start by mixing the cereal, marshmallows, chocolate chips, and pretzels in a bowl.
  2. Then spread out the mix on parchment paper.
  3. Now melt one (10 oz.) bag of melting wafers according to the package directions in the microwave or on the stove top. I used Ghiradelli dark chocolate, but you could use a different brand.
  4. Then using a spoon drizzle the melted chocolate wafers over the mixture.
  5. Now let the chocolate cool until it is set and then break it into pieces and fill your snack baggies or other containers.
Adapted from Like Mother, Like Daughter
Cooking Up Cottage http://www.cookingupcottage.com/

 

 

Beef Enchilada Casserole

I love Tex-Mex food! Whether it’s fajitas, cheesy enchiladas or a giant burrito I could honestly live off of all of these for the rest of my life.  My family loves going to a restaurant here in the Midwest called, Carlos O’Kelly’s.  They feature the kind of Tex-Mex food that we love.  So when I made this week’s featured recipe, my husband said it reminded him of a favorite meal at the restaurant. It’s only natural that it has become a dish we have in our regular weekly meal rotation. This casserole features the flavor of spicy jalapeño peppers, hearty beef, and amazing cheese layered together to make this wonderfully simple weeknight favorite.  So let’s get started, because it is so good you’ll never want to make traditional enchiladas ever again!

First you can chop up the jalapeño pepper.  You may want to wear gloves and avoid touching your face and eyes while chopping. Cut the jalapeño stem off.  Then cut the pepper in half, and remove the seeds along with the white membrane. These are the hottest parts of the pepper. Then chop it into fine pieces.

Next cook the hamburger in a pan until it is no longer pink. Then drain off the fat. Stir in the jalapeño pepper, 1 can diced tomatoes and green chilis, 1 teaspoon of garlic powder, 1 teaspoon cumin, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.

Then in a separate pan over medium heat mix together 1 can of cream of chicken soup, 1 can of cream of mushroom soup, and one can of enchilada sauce.  Cook until heated.

Now it is time to start layering the casserole. Spoon one-third of the sauce onto the bottom of a lightly greased 13″x 9″ baking dish.

Next layer 6 corn tortillas.

Spoon half of the beef mixture and one-third of the sauce mixture over the tortillas.

Sprinkle with 1 cup of the cheddar cheese.

Top with 6 corn tortillas and then repeat the layer one more time ending with tortillas. Then sprinkle with Monterey Jack cheese, diced tomatoes, and chopped fresh cilantro.

Bake in a 350 degree oven for 30 minutes.  Now you are ready to spice up your next taco Tuesday.

Beef Enchilada Casserole
A delicious Tex-Mex casserole
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 1 pound ground beef
  2. 1 jalapeno pepper, chopped
  3. 1 (10 oz.) can Rotel diced tomatoes and green chiles
  4. 1 teaspoon garlic powder
  5. 1 teaspoon cumin
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon pepper
  8. 1 (10 1/2oz.) can cream of chicken soup
  9. 1 (10 1/2 oz.) can cream of mushroom soup
  10. 1 (10 oz.) can red enchilada sauce
  11. 18 (6-inch) corn tortillas
  12. 2 cups of shredded Cheddar cheese
  13. 1 cup of shredded Monterey jack cheese
  14. 1 tomato diced
  15. 1/4 cup of fresh cilantro chopped
Instructions
  1. First you can chop up the jalapeño pepper. You may want to wear gloves and avoid touching your face and eyes while chopping. Cut the jalapeño stem off. Then cut the pepper in half, and remove the seeds along with the white membrane. These are the hottest parts of the pepper. Then chop it into fine pieces.
  2. Next cook the hamburger in a pan until it is no longer pink. Then drain off the fat. Stir in the jalapeño pepper, 1 can diced tomatoes and green chilis, 1 teaspoon of garlic powder, 1 teaspoon cumin, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.
  3. Then in a separate pan over medium heat mix together 1 can of cream of chicken soup, 1 can of cream of mushroom soup, and one can of enchilada sauce. Cook until heated.
  4. Now it is time to start layering the casserole. Spoon one-third of the sauce onto the bottom of a lightly greased 13"x 9" baking dish.
  5. Next layer 6 corn tortillas.
  6. Spoon half of the beef mixture and one-third of the sauce mixture over the tortillas.
  7. Sprinkle with 1 cup of the cheddar cheese.
  8. Top with 6 corn tortillas and then repeat the layer one more time ending with tortillas. Then sprinkle with Monterey Jack cheese, diced tomatoes, and chopped fresh cilantro.
  9. Bake in a 350 degree oven for 30 minutes.
Cooking Up Cottage http://www.cookingupcottage.com/