Apple Orchard Pie

What sounds better at the end of a crisp fall day, then a nice hearty meal and a warm slice of apple pie?  The only thing that sounds better than that to me, would have to be a nice hearty meal with a warm slice of apple pie that is smothered in some vanilla bean ice cream.  And to top it off, would have to be the fact that not only is this pie here made with fresh picked apples, but fresh picked apples by my family.  And that, makes anything sound better to me.

1 pie shell from my recipe of Tonya's Special Pie Crust:  http://tonya-justcooking.blogspot.com/2010/11/tonyas-special-pie-crust.html  (balled, wrapped in saran wrap, then flattened into a hockey puck-shape and chilling for at least 20 minutes or longer in the fridge)

3 sweet Golden Delicious apples (cored and sliced thinly)
4 sweet and tart Macintosh apples (cored and sliced thinly)
1 T. of lemon juice (or juice from 1/2 of a fresh squeezed lemon)
1/2 cup + 1 T. of sugar
2 tsp. of ground cinnamon

3/4 cup of all-purpose flour

1/2 cup of light brown sugar (packed)

1/3 cup of real un-salted butter (melted)

-Preheat your oven to 400*.  Heavily flour a large circular area on your clean counter top.  Remove the chilled pie dough from the fridge, remove saran wrap, place in the center of the floured circle, lay the saran wrap (wet side down) flat out over the dough and begin rolling it (with a chilled wooden rolling pin-just toss it into your freezer for at least 10 minutes prior to using) out to about a 1/4" or so thickness.  With the saran wrap still stuck to it, lift up the edge and roll it back onto the rolling pin (to lift it safely up off the counter), then unroll it into your 9" glass pie dish (if you use a dark pan, decrease the baking time by 5-10 minutes-they cook faster).  You can then kind of use the saran wrap to lift it if it needs to be adjusted in the pan some; remove saran wrap.  In a large mixing bowl, stir together the apples and the lemon juice.  In a small bowl, combine the sugar and the cinnamon; pour over apples and stir well to coat.  Pour the coated apple slices into your prepared pie shell.  In another small mixing bowl, stir together the flour and the brown sugar with a large fork; cut in the butter until it is crumbly.  Sprinkle this mixture over the top of the pie.  Line a large baking sheet with aluminum foil and place your finished pie on top of it (it will probably bubble over while baking-resulting in the smoke alarms going off uncontrollably if you skip this part.  Trust me, I should know.  Lesson learnt.)  Take a large square of aluminum foil (maybe 10"x10" or so) fold it in 1/2 and then in 1/2 again.  Using a pair of scissors, cut a curve of the center off, so that when unfolded it it a large square with a large open circle in the center.  Lay this over the top of your pie (you want the center of the pie exposed, but the edges covered) and leave it on while baking for the first 35 minutes (or else your crust will be overcooked by the time the pie is done).  The total baking time is about 45-50 minutes.  Remove it for the last 10-15 minutes to finish off the crust.  Let it stand and cool before cutting.  Serves 8.  Enjoy!

Scratch-Made Chicken Pot Pie

Growing up, these were a favorite amongst my family.  Pot pies that is.  And, frankly, we only had the banquet ones to go off of.  And that is so very sad.  Regardless though, we loved them and had them all the time for lunch on cold winter days.  My Mom would bake them off in the oven while us kids were out playing in the snow and I would always, always eat my crust first.  No one in my family actually ever made them by scratch, probably because they are a process alright.  But, oh they are so very much worth that process.  You cannot even imagine how delicious they are from scratch until you have had one.  Believe you me, because I, like the rest of my family, can now never go back to having them prepared any other way.

2 large boneless/ skinless chicken breasts (butterflied open)

2 T. of extra virgin olive oil

sea salt and fresh cracked pepper

1- 19oz. bag of frozen mixed vegetables (mine had corn, carrots, peas and green beans)(steamed)

10 T. of real un-salted butter

1 large red onion (chopped)

3 1/2 cups of chicken stock

2 chicken bouillon cubes

1/3 cup of heavy cream

3/4 cup of all-purpose flour

1 cup of water

1 T. of lemon juice

1 pie shell from my recipe of Tonya's Special Pie Crust:  http://tonya-justcooking.blogspot.com/2010/11/tonyas-special-pie-crust.html   (shaped as a hockey puck, wrapped in saran wrap and chilling in the fridge for at least 20-30 minutes-the longer the better)

-Preheat your oven to 375*.  Heat up the e.v.o. over a medium-high flame in a large deep saucepan.  Salt and pepper both sides of your chicken breasts and nicely brown each side in the saucepan for about 10 minutes or so (you want a dark golden/brown crusting to develop).  Once the chicken is done, plate it and set it aside to cool down (do not cut it up yet, or else all the juices will run out of it-let it cool first).  Lower your flame down to medium and toss your butter into the same pan that the chicken was in (doing it all in the same pan carries all the flavor left behind through the dish) and melt it down (do not burn your butter-that taste never goes away).  Meanwhile, in a small sauce pan, bring the chicken stock to a boil and toss in the bouillon cubes (stir this occasionally).  Once the butter is melted, throw your onions in with a little more salt and pepper (to sweat them out).  Remember to stir them often.  When the onions are nice and softened and kind of bubbling up, stir in the flour to create the rue for the sauce.  Let this slightly cook onto the onions and become a ting brown, then pour in the enhanced chicken stock and stir it in well.  Bring this to a boil and then stir in the heavy cream.  Bring this to another boil and then stir in the water.  Then again, bring this again to a boil and stir in the lemon juice. Now go ahead and chop up your cooled chicken into nice bite-sized pieces and add it into your sauce along with the steamed veggies.  Stir well to combine.  Pour the entire contents into 2 separate 9" glass pie pans (if you use a dark pie pan decrease your baking time by 5-10 minutes-they cook things a little bit faster, but I do prefer my glass Pyrex ones over anything); set them aside.  Now it's time to take your pie dough out of the fridge.  Cover your counter top with about a 1/4 cup of flour spread out evenly in a circular shape about twice the size as the crust will be (what, like 18" then I guess).  Remove the saran wrap from the hockey puck shaped pie dough, cut it in 1/2 with a knife,  place 1 hunk in the center of your floured surface (set the other to the side to use next), take that same saran wrap that was around it and place it wet side down over the top of the dough (spread out, so that as you roll out your dough, it will be under the saran wrap-just a little trick to help it from sticking to your rolling pin that I like to do).  Using a wooden rolling pin, roll out your pie dough to a 1/4" thickness or so, lift it right up with the saran wrap (it will stick to it since it is so thin) and place it over the top of the first chicken filled pie pan.  Then repeat it all for the second pie crust (making sure to start back at a heavily floured surface).  They should both fit exactly over the tops without a crust edge-if you want a crust edge then you will need to use 2 pie shells from my recipe-I was trying to conserve).  Using your index finger, poke a hole in the center of each pie crust and using a sharp knife, create some slits for venting around the hole (you can even get fancy and use festive cookie cutters for the vent holes, just make sure to do it while it is still on the counter top).  Place each pot pie on a foil-lined baking sheet (because they will bubble up and over-my did and my smoke alarms were going off for about 15 minutes....all 8 of them!) and place them side by side on the center rack of your oven.  Bake for about 1 hour or until the crust is a nice golden color.  Remove from the oven and let them stand at least 10-15 minutes before cutting and eating.  Makes 2 pot pies and serves 6-8.  Enjoy!

Slow-Cooker Italian Sausage and Vegetable Stew

What a wonderfully warm and hearty stew this is here.  It is so rich and flavorful thanks to the Italian sausage.  The sausage itself literally flavors the entire stew, replacing the need for any additional herbs or spices to be used.  Everything you need is right inside.  This is great on a damp chilly day along with a hunk of crusty baked bread and a good glass of red wine.  In fact it is absolutely perfect for that.

1 lb. of mild Italian sausage
1 T. of extra virgin olive oil
1 red bell pepper (julienne sliced)
1 yellow bell pepper (julienne sliced)
1 green bell pepper (julienne sliced)
1 large yellow onion (julienne sliced)
2 medium zucchini's (thickly sliced and 1/4'd)
1 package of sliced baby portabella mushrooms
sea salt and fresh cracked pepper
4 cloves of garlic (minced)
1- 14 1/2oz. can of Italian style diced tomatoes (un-drained)
2-3 T. of tomato paste

-Brown the sausage all over in a large stockpot over medium-high heat.  Once the sausage is nice and dark, add the e.v.o. and all of the veggies.  Toss on a good amount of salt and pepper to help soften and sweat them out (this develops your stock).  When the veggies are soft, add in the garlic and saute for a few more minutes.  Pour in the diced tomatoes and bring it all to a boil.  Transfer it carefully to your slow-cooker and set it to go Low and slow for 4 hours.  30 minutes prior to serving, using a large wooden spatula or spoon, chop up the sausage (it will cut just like butter) into bite-sized pieces and stir in the tomato paste.  Replace the lid and finish it off to thicken.  Serves 4.  Enjoy!

Applejack Brandy Infused Stuffed Jalapenos

My favorite appetizer at any restaurant would have to be some cream cheese stuffed jalapeno poppers.  I absolutely love them, why, but of course for the cream cheese.  It is the most perfect compliment to the hot jalapeno if you ask me.  But now, after experimenting around in my liquor pantry, I can say that mine here at home are better than any that I have had in the restaurants.  I added some diced fresh peaches into the cream cheese filling that had been soaking in some apple-infused brandy.  And just let me tell you, there couldn't be a more fitting addition to them. It adds a warm bitter sweetness that goes hand-in-hand along with the BBQ sauce on top.  Matched up with the cool creaminess of the cream cheese and the bright tart tang from my garden's jalapenos.

1/2 of a ripe peach (peeled and diced)
1 T. of brandy (I used Laird's Applejack Brandy)
6 large ripe jalapenos (sliced lengthwise in 1/2 and hollowed out like boats-no seeds left behind!)
6 oz. of cream cheese (I used Philadelphia's 1/3 Less Fat-only because I felt like I was gonna be weight conscious the day that I was at the market-yeah right)
12 slices of regular bacon (I used Oscar Meyer)
BBQ sauce (I used Kraft Original this time)

-Arrange your 2 oven racks on the top 2 levels and preheat it for a HI broil. Using a small spoon, fill and level off each pepper halve with cream cheese.  Then dot the top of it with a couple peach bits and kind of press them into the cream cheese, wrap each jalapeno mummy style with 1 piece of bacon (to keep all the good stuff inside) and then pin the loose end of the bacon to the pepper with a wooden toothpick.  Place them on a foil-lined baking sheet and onto the top rack in the oven on HI broil for 7 minutes.  Then remove the pan carefully (watch the hot grease!) and pour a small smear of BBQ sauce on top of each one.  Place them back into the oven, but now on the lower rack and broil still on HI for 5 more minutes (you want to do this to make sure you get those peppers fully cooked, but not to burn the bacon).  Serve with ranch dressing, extra BBQ sauce or just simply alone.  Enjoy!   

French Vanilla Pumpkin Amish Friendship Bread

It was a no-brainer for me to decide how to jazz up this weeks Amish Friendship Bread.  Of course I would do a loaf of pumpkin.  I would bet that most of you even saw this one coming.


For the Starter:


2 cups of all-purpose flour
2 cups of warm water
1 package of dry yeast (DO NOT SUBSTITUTE WITH A RAPID RISE DRY YEAST-IT WILL EXPLODE!)



Directions for Starter:

Make your starter right in a large one gallon-size double zipper zip-lock bag. Just dump in all three ingredients, seal and mush very well. Do Not Refrigerate it at any point. Just leave the bag/ bags out on your kitchen counter so you do not forget about them and - NEVER- use a metal spoon or bowl at any time (use plastic or wooden).

Day 1: (Day after the date on the bag) Do nothing
Day 2: Mush the bag
Day 3: Mush the bag
Day 4: Mush the bag
Day 5: Mush the bag
Day 6: Add 1 cup sugar, 1 cup flour and 1 cup milk right into the bag, reseal it and mush it all together.
Day 7: Mush the bag
Day 8: Mush the bag
Day 9: Mush the bag
Day 10: Follow the directions below

1. Pour the starter out of the bag into a non-metal bowl (remember you should be using a wooden or a plastic spoon too).
2. Stir in 1 1/2 cups of all-purpose flour, 1 1/2 cups of sugar and 1 1/2 cups of milk (I used 2%).
3. Using a 1 cup dry ingredient measuring cup, measure out 1 cup of the batter and place into another new 1 gallon-sized plastic double zip-lock bag; repeat 3 more times to end up with 4 new starters. You can hand them out with a copy of this recipe to family and friends or freeze them by placing them into another freezer zip-lock bag and into the freezer immediately (the yeast will stay active for up to 6 months-defrost on the counter and start off again on the schedule). Just make sure to keep one back for yourself so you can retreat your family with 2 more loaves of this amazing sweet bread in 10 days :)
4. Preheat your oven to 325*.
5. Then add the following ingredients into the bowl with the remaining batter:

3 eggs (at room temperature and beaten)
1 cup of canola oil
2 tsp. of ground cinnamon
1 cup of sugar
1/2 cup of milk (again I used 2%)
1/2 tsp. of real vanilla extract
1 1/2 tsp. of baking powder
1/2 tsp. of baking soda
2 cups of all-purpose flour
1/2 tsp. of salt
1 large package of INSTANT French Vanilla Pudding mix
1 cup of canned pumpkin
1 tsp. of pumpkin pie spice

6. Grease 2 loaf pans.
7. Sprinkle the inside of the pans with a nice coating of cinnamon and sugar.
8. Pour the batter equally into the 2 loaf pans.
9. Sprinkle the top of each loaf with more cinnamon and sugar.
10. Bake at 325* for about 1 hour. If you are using a dark pan, shorten the time to 60-65 minutes. Always check to see if they are done by inserting a wooden toothpick into the center of each loaf. If it comes out dry then they are done. One starter makes 2 loaves and 4 starters. Enjoy!

Slow-Cooker Salisbury Steak

My husband and I both are big mushroom fans.  We absolutely love them.  He loves them in and on everything and I, I mostly prefer them in a brown gravy as in this recipe.  And we both especially love these particular mushrooms, the baby portabella one's.  They have a great strong flavor to them and they cook up beautifully.  They hold their shape well and turn a nice even dark color.  Basically making any dish prepared with them just absolutely gorgeous. 



1 1/2 lbs. of beef cube steaks
McCormick's Grill Mates Montreal Steak Seasoning
1/4 cup of all-purpose flour
extra virgin olive oil
1 package of sliced baby portabella mushrooms
1 large yellow onion (peeled and sliced)
1 packet of brown gravy mix
1 packet of mushroom gravy mix
1 packet of country gravy mix
3 cups of water
1 recipe of my Roasted Sweet Potato Mash

-Generously season both sides of the cube steaks.  Spread the flour out evenly on a large plate and dredge both sides of the seasoned steaks through it.  Preheat a large skillet to medium-high heat; add the e.v.o.  Once the pan and oil are nice and hot, saute' the steaks for about 4-5 minutes on each side or until they develop a nice dark brown (not burnt) crusting.  Remove them and place them into your slow-cooker and cover them with the mushrooms and the onions.  In a large mixing bowl, whisk together the gravy packets with the water, pour back into your still hot pan and bring it to a boil (this will collect all the flavor that was left behind in the pan from the steaks).  Reduce the heat and simmer while constantly stirring.  Once it has begun to thicken, remove it from the heat and pour it into the slow-cooker.  Cover with the lid and set it to go Low and slow for 8-10 hours.  Serve over mashed potatoes.  Serves 4.  Enjoy!

Roasted Sweet Potato Mash

Not only are sweet potatoes delicious, but they are also extremely good for you.  They are packed with more vitamins and nutrients than the average baking potato and because of that they have their own distinctly delicious flavor.  They are a wonderful compliment to most meals not just for their great flavor, but also for their beautiful color.  I particularly love to replace regular mashed potatoes with these sweet potatoes for a gorgeous pop of color and a great sweet treat right inside of dinner. 


3 large sweet potatoes (washed and dried)
2 T. of real butter
2-3 T. of heavy whipping cream
2 T. of light brown sugar (packed)
1 dash of ground nutmeg
1 pinch of salt

-Preheat your oven to 425*.  Cover a large baking sheet with foil and place on the bottom rack of your oven.  Place the sweet potatoes directly on the rack above the foil lined baking sheet (this will catch the drippings).  Roast at 425* for 1 hour.  Remove potatoes with tongs, place onto the foiled baking sheet and then place on a trivet onto the counter.  Using the tongs with your left hand, hold the potato so you can lift the skin up and off easily with a fork (this is super simple-but be careful they are wicked hot!).  Place the peeled potatoes into a large mixing bowl and add the remaining ingredients to them.  Use a potato masher or a hand mixer to mash them well.  Serves 4.  Enjoy!