Apple Crisp

Nothing says its fall like the smells of apples baking in the oven! Here is one of our favorite classics.

Apple Crisp

Apple Filling (What I use for my freezer apple crisp filling in the fall)

6 cups cored, sliced, peeled apples

1 cup sugar

2 Tablespoons All-purpose flour or 1 Tablespoon quick Tapioca

1/2 teaspoon ground cinnamon

1/8-1/4 teaspoon nutmeg

1 Tablespoon lemon juice

Mix together all ingredients and pour into a greased 9 x 13 pan.

Topping

1 cup oats

1 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon soda

1/2 teaspoon cinnamon

1 cup chopped pecans, optional

1/2 cup butter, melted

Mix together well and crumble over the apple filling. Bake as desired-oven or crock-pot.

I put this in the oven at 350 for 45 minutes or in my crockpot for 2 hours on high or 4 hours on low.

Serve warm or cold, but at our house its always al-a-mode!

This recipe we have been using this recipe for a few years now. I love that I can buy 6-8 chicken breast and get two or three meals out of them. When I buy the breast and cut them in to 1/4-inch slices I can get two sometimes three roll-ups out of one breast. The smaller portions are perfect for the children and everyone is happy that they have their own special looking meal. This recipe came out of a Taste of Home magazine. It is a great meal to serve on special occasions or "just because". A great part about it for me is that I can do all the prep-work one time and freeze the others for later or to take into a family who might be in need of a meal from time to time.

8 boneless skinless chicken breast halves (2 lbs)

(Or Cheat and buy Chicken Cutlets if your store carries them)

8 thin sliced (4 oz) Deli Ham (I loved Virginia Baked Ham)

4-8 slices provolone cheese, halved

2/3 cup seasoned breadcrumbs

1/2 cup grated Romano or Parmesan Cheese

1/4 cup minced fresh parsley

1/2 cup milk

Flatten chicken to 1/4-inch thickness (skip this step with cutlets). Place a slice of ham and half a slice of cheese on each piece of chicken. Roll up from a short end side and tuck in ends; secure with a toothpick. In a shallow bowl, combine crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.

Wrap and freeze four chicken roll-ups for up to 2 months. Place the remaining roll-ups seam side down, on a greased baking sheet. Spritz chicken with non-stick cooking spray. Bake, uncovered, at 425 degrees for 25 minutes or until juices run clear. Remove toothpicks.

To use Frozen chicken: Completely thaw in the refrigerator. Unwrap roll-ups place on a greased baking sheet. Spritz with nonstick cooking spray. Bake uncovered at 425 degrees for 30 minutes or until juices run clear.

We like to serve sides of rice pilaf, steamed seasonal veggies, or a salad.

We also like a slice of ciabatta or French Bread with it.

Sherri's Frozen Peaches

My sister Sherri is an amazing cook and homemaker. In 2007 when I thought I would never be done canning all the peaches I called her asking for advise on anything else I could do with my peaches. She shared this great recipe with me. I have shared it with friends in Billings and here in Wyoming and it has become a favorite for there families as well. I have created a dessert soup out of it which I will post. I am so glad to have great resources like my sisters, my mom, and friends to glean from their great recipes. Thank you Sherri for a great recipe!

12 oz orange juice, diluted as directed on the container

6 oz lemon aid-DO NOT DILUTE! (Oops this year I used lime-aid--still tasted good)

1- 20 oz can crushed pineapple

3 cups sugar

Mix ingredients well and pour over 30 peaches, sliced.

Scoop into quart freezer bags and freeze until ready to use.

Sherri said that they love theirs over ice cream, making peach milkshakes, or they add a few ice cubes and some 7-up and make a smoothie.

I have made great homemade ice cream with it, as well as, the Peach Soup.