Category: Recipes

Happy Monday!

And a Happy Monday it is, folks! It’s a holiday!

Big Girl had a sleepover last night – so I imagine she is sleeping in this morning after playing late with her friend.  Little Bit and I are having a quiet morning – I am making some chocolate bread for her breakfast and I’m sipping a banana pudding protein shake for my breakfast.

Life is good.

I think today we are going to go to a paint-your-own-pottery place. That’s the plan, anyway.  I guess we will see what time Big Girl comes home and what time I finally get around to showering and getting presentable!

I spent most of the weekend on the sofa, feeling rotten. I’m not sure if it was a bug (I think it was) or just fatigue from the week last week (probably that, too) as it was a doozy of a week. Both girls sick, insanity at work, and rain to boot.  I’m glad that week is behind me.

I did manage to cook an awesome dinner for the family yesterday, though. I stayed home from church so as not to share my germs with anyone and while the family was gone I baked some chicken and tried a recipe for the Pioneer Woman’s potatoes au gratin. Oh.my.  SOOOOO good.  And easy. And yummy. I only had a tiny bit, but it was worth every bite. I cut her recipe in half – it was way too big for our family when I only eat a tiny bite or two of potatoes, but it was super good. You should try it sometime.

Have you watched the Pioneer Woman show on Food Network?  It’s cute. I love the food, so that is why I watch. It’s kinda like watching her blog in real life, although she is much funnier on her blog. I think she is not quite comfortable yet in front of a camera. I guess that will come with time and practice. Her kids are cute, though.  They don’t seem to have a problem with the camera!

On other food news, I also made a very good White Chicken Chili recipe on Saturday.  I had a basic recipe from my neighbor and then kind of ad-libbed along the way.  It turned out really good. I’ve included the recipe below in case you are interested in trying it out.

I haven’t come up with my menu plan for the week yet. I’m still figuring out what I want to do. Trying to challenge myself to try some new things and/or some things I haven’t done in a while. I’m getting stuck in a soup/stew rut these days… which I don’t mind but I think the kids are getting tired of them.

Anyway, here’s the recipe. Hope you have a great day! I’m off to check the oven and see how the chocolate bread is doing and give my little one some more one-on-one attention.

White Bean Chicken Chili

2 cans white cannellini beans
2 pounds of chicken (I used boneless breasts)
water
2 Tbsp minced garlic
2 tsp + 2 more tsp ground cumin
2 tsp cilantro
2 Tbsp minced onion (dried) – or you can dice one small fresh onion
1 can green chile peppers
1 can tomatillos
1/2 jar tomatillo salsa (or salsa verde)
Houston House Seasoning

  1. In a large stockpot, bring water to a boil.
  2. Add chicken, 2 tsp cumin, a healthy sprinkling of House Seasoning & the minced onion & garlic.
  3. Let it simmer until the chicken is cooked. (you just made your own broth!)
  4. Remove chicken from the broth & set aside.
  5. Using a large bowl as a catch basin, pour your stock through a strainer to remove any fat and other undesirables from your broth.
  6. Pour your broth back into the stock pot and bring back to a boil.
  7. Add the beans, cilantro, the remaining 2 tsp of cumin.
  8. Shred your chicken & add back to the soup.
  9. If you need to, dice your tomatillos and chiles. Add them to the soup. (I used my food chopper to mince them finely.)
  10. Also add the salsa.
  11. Let it simmer 30-45 minutes.

Serve with Fritos or tortilla chips, sour cream, and the rest of the salsa.

Print Friendly and PDF

Best-Ever Banana Bread

We’re hanging out at Grandma’s this week, so I’m revisiting some of my favorite holiday recipes and sharing them with you.

Every one needs a good banana bread recipe.

Seriously.

Everyone should have one.

It’s not rocket science to bake and it tastes so good.

And, it’s a great, easy to make, gift at holiday time.

My mom and I used to bake thousands (or so it seemed) during the holidays when I was growing up. She’d use these cute little mini-loaf pans and mini-muffin pans and we’d bake banana bread for what seemed like days. And then we’d give it all away.

Because that’s what we Italian women do. We feed people to show them we love them.

It’s how we do things.

Anyway, I had my great-grandma’s recipe that Mom and I had used for years – my whole life, I think – and I never strayed from that.

Then, I found a recipe somewhere browsing on the web that claimed it was the “best banana bread ever” and I thought I should at least give it a shot and see how it compared to Grandma’s recipe.

Well, all I can say is I hope Grandma forgives me.

It really is the best banana bread I’ve eaten. And when I bake it I can’t seem to keep it around long enough to give it away. My family gobbles it up.

So, if you want a really good banana bread recipe to add to your recipe book, here you go.  I’ve altered it just a teeny bit from the original with the addition of some flaxseed meal to make it a little healthier. I like the nuttiness it gives the bread, even if you leave out the nuts the recipe calls for (Big Girl doesn’t like the nuts so this is my compromise)

You can leave that out (the flaxseed) if you want. It doesn’t affect the texture of the bread if you do.

BEST-EVER BANANA BREAD

Ingredients:

4 whole, overripe bananas
1/3 cup melted butter
3/4 cup sugar
1/4 cup turbinado sugar
1 whole egg, lightly beaten
1 tsp Vanilla extract
1 tsp baking soda
1 pinch salt
1/4 tsp ground cinnamon
1 1/2 cups all purpose flour
2 tbsp flaxseed meal
1/2 cup chopped pecans (optional)

Instructions:

  1. Preheat oven 350 degrees.
  2. Put the peeled bananas in a bowl and mash with a wooden spoon or potato masher.
  3. Add melted butter and mix together.
  4. Add sugar, egg, vanilla.
  5. Sprinkle baking soda, salt & cinnamon and mix together with banana mixture.
  6. Add flour and combine.
  7. Finally, add flaxseed and pecans.
  8. Pour into well greased loaf pan. (you can use one 4×8 loaf pan or 3 small loaf pans)
  9. Bake for one hour (the large loaf pan)
  10. Cool on a rack before serving.

(if it lives that long – mine always “mysteriously” has a slice cut out of it (or two or three) before it cools)

Print Friendly and PDF

World’s Best Oatmeal Cookies

I’m visiting Mom this week – so I thought I’d share some of my favorite cookie recipes with you while we’re away.

And this is one of my family’s favorites.

I have it on good authority (as in everyone I’ve ever baked these for) that these are the best oatmeal cookies you will ever eat.

I will also confess and tell you it’s not my original recipe. There is a gal that cooks for the scrapbook retreats that I used to go to and this is a modification of her grandma’s cookie recipe. I tried them there and absolutely fell in love with them. There are no oatmeal cookies to compare.IMG_0168

These are a chewy texture cookie. Not crunchy, but not gooey either.  Just right.

You start the cookies the day before you bake them. I think the overnight soak in the brown sugar and oil is what makes these cookies so chewy and good.

I used the blueberry flavored Craisins in the batch I made this year.  I thought they were particularly good, although I’ve used raisins and plain Craisins in the past and they were good, too.

A couple more tips – you really do have to use the parchment paper that is called for. And you really do  need to let them cool thoroughly before you move them off the paper. If you don’t, the cookies will fall apart. Trust me, I’ve tried it and had disastrous results.

Ok, here’s the recipe.  Do let me know if you try them and what your loved ones think of them.

WORLD’S BEST OATMEAL COOKIES

Ingredients:

4 cups oatmeal (not instant)
2 cups brown sugar (I have successfully substituted 1 cup brown sugar Splenda blend)
1 cup oil (I have used safflower, vegetable, and canola)

Instructions:

Mix these together in a large bowl or zip top bag. Store in refrigerator overnight.

The next day, transfer to a mixing bowl and add:

3 well-beaten eggs
1/2 tsp. salt
1 tsp almond extract
1 tsp vanilla extract
1 cup craisins
(optional) 1 cup chopped nuts

Drop by teaspoonfuls onto parchment paper-covered cookie sheets. They do not spread much so you can fit them relatively closely together.

Bake at 350 for 15 minutes.

Slide parchment paper off cookie sheet and transfer to cooling racks. Let cookies cool completely before removing from parchment paper.

Stores for at least a week (if they last that long!) in a sealed container.

Ultimate Granola

I have made three batches (so far) this holiday season of this granola. It started out as “hmmm… wonder how that would taste?” and turned into something absolutely wonderful.

I’ve made batches to give to teachers, friends, neighbors, doctors, bankers and so forth. Everyone loves it and asks for the recipe.

img_0955

So, I thought I’d share with you.

This is one of those type of recipes that you can adapt pretty easily to what suits your tastes and shopping habits (or pantry stock)  I just happen to have most of the ingredients on hand on a regular basis, so it was easy for me to whip some up.

I think this will become a breakfast staple at my house… it is so good. I had some this morning in a bowl with some milk (like cereal) and it’s also good on top of yogurt and just plain (like a snack mix)

The best part is there is very little “extra” stuff – sugar and the like – and it’s full of things that are good for you.

So, if you’ve ever wondered if making granola was easy or not, I can safely tell you it is SUPER easy and SUPER worth the effort.

I started with this basic recipe and adapted from there.  My recipe is below, but you can make up your own with your own favorite treats.  I’m thinking it would even be good to toss in some whole nuts and marshmallows (!) and butterscotch or chocolate chips for hiking days.

img_0967

Mixing in the coconut

img_0968

Adding the flax seeds

img_0969

adding the molasses/honey mixture

img_0970

ready for baking

img_0971

fresh out of the oven

img_0951

Yum.  My house smells so good right now. I have another batch in the oven as I type!

Ultimate Granola

Ingredients:

5 cups of rolled oats
1 cup slivered almonds (I used a 6 oz bag)
1 cup walnuts (apprx)
1 cup pecans (apprx)
1 cup flax seeds (I’ve also used ground flax – works ok, too)
2 cups shredded coconut (I used the sweetened kind)
1 cup sunflower seeds
2/3 cup canola oil
1/2 cup molasses
1 cup honey

1 cup raisins
1 cup craisins
1 cup blueberry-flavored craisins

Instructions:

  1. In your chopper/food processor, finely chop the pecans & walnuts.
  2. Preheat oven to 325 degrees.
  3. In a LARGE bowl, mix the oats, nuts, coconuts, flax seeds.
  4. On the stove, in a small pot, stir together the oil, honey & molasses. Heat until blended.
  5. Pour the molasses mixture over the oatmeal mixture. Mix thoroughly.
  6. Line a large baking sheet with parchment paper.
  7. Pour approximately 4 cups of the granola onto the parchment paper and use the back of the measuring cup to spread/flatten the granola to make sure it is evenly distributed and there are no thick spots.
  8. Bake for 10 minutes.
  9. Pull out the cookie sheet, stir and redistribute the granola.
  10. Bake for another 10 minutes.
  11. Remove and do steps 6-10 two more times (or until your are finished with your batch)
  12. Cool the batches in a large bowl or another cookie sheet.
  13. Once the entire batch of granola has cooled (10-15 minutes after the last batch finishes baking) stir in your raisins & craisins.
  14. Store in an airtight container and enjoy!

Remember, you can click on any post (the title) to view it alone and get an option to print the post (recipe) if you like!

Oatmeal Lace Cookie

I thought I would share another family cookie recipe with you all… as I mentioned yesterday the girls and I are hanging out this week with family – enjoying some cousin time.

This recipe is one that was made by one of the ladies at my 2005 cookie swap.  They are yummy delicious and so light and crispy.  I hope you enjoy them.

I experimented and made them with some instant Apple Cinnamon Oatmeal instead of plain quick cooking oats.  I also added 1/2 tsp of almond extract. Everything tastes better with almond extract.

Oh.my.goodness. SO, so yummy.

IMGP1665_edited-1

Can you see how thin and crispy they are? And yet, the little apple bits are chewy and sweet in there.

IMGP1663_edited-1

Just so you know, if you happen to break one as you are pulling it off of the foil, you must consume the evidence.

IMGP1664_edited-1

Here’s the recipe. I have to go get the rest out of the oven now. They are calling to me…

Oatmeal Lace Cookies

Ingredients:

1/2 cup butter
3/4 cup sugar
1 egg
1 tsp vanilla extract
3 tbsp four
1/2 tsp salt
1 cup quick-cooking oatmeal

Instructions:

Cream butter and sugar.  Add egg and vanilla. Add flour, salt, and oatmeal, mixing well.  Drop by teaspoons onto foil-lined pans.  Bake at 350F for 5-8 minutes or until lightly browned. Let cool before removing from foil.

*foil is important – parchment paper won’t give them the brown crispiness. They just get chewy and beige. Oh, and they spread; a lot. So be sure you give them plenty of room to grow.

Makes about 2 1/2 dozen. (unless you break a few)

Santa’s Surprises

I’m vacationing this week at my Mom’s house – my brother and family are visiting and we’re in full cousin-crazy-playtime here.  I thought I’d share some of my favorite cookie/holiday sweets recipes with you this week while we’re livin’ the good life at Grandma’s house.

Here’s one of my favorite cookies (from my pre-surgery days) –

Santa’s Surprises –

It’s a yummy concoction made of peanut butter, brown sugar and the “surprise” inside:

IMGP1631_edited-1

Now, let’s get baking! (or mixing, as we must do before we can bake!)

In a large mixing bowl you will combine 2 sticks of butter (I used one salted, one unsalted), 1 cup of creamy peanut butter, and 1 cup of light brown sugar (sounds good already, doesn’t it?)

IMGP1634_edited-1

Next, add in 2 eggs and 1 teaspoon of vanilla.  Mix and add 3 1/2 cups of all-purpose flour, 1 teaspoon of baking soda and 1/2 teaspoon of salt.

IMGP1636_edited-1

You will end up with a nice dough like this:

IMGP1638_edited-1

Then, cover your dough and let it chill in the refrigerator for a few hours.

After it’s chilled thoroughly, take the dough by teaspoon-sized pieces and flatten into round circles.

Place one Snickers mini on top of the dough circle and shape the dough around the candy. (your hands will smell so yummy when you are done!)

IMGP1643_edited-1

Place each ball of dough onto a greased cookie sheet and bake at 325 F for 10-12 minutes.  Cool on a cooling rack. 

Note: you will want to let them cool before you handle them too much. I put them on parchment paper on the cookie sheet and I slide the entire sheet of parchment paper onto the cooling rack.  This allows the “gooey” insides to cool and set. If you pick them up too soon, they break open – and, then, well, you have to eat the evidence!

IF you want to go all-out, drizzle them with some melted chocolate. They never last long enough at my house for me to do this, though!

IMGP1644_edited-1

I hope you enjoy!

And, here’s the complete recipe, without my commentary and photography:

Santa’s Surprises

Ingredients:

2 sticks butter, softened
1 cup creamy peanut butter
1 cup light brown sugar
2 eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag Snickers Miniatures

Instructions:

  1. Cream butter, peanut butter, brown sugar until light and fluffy.
  2. Slowly, add eggs and vanilla (mixer should be on low)
  3. Add flour, baking soda & salt.
  4. Cover and chill dough 2-3 hours.
  5. Divide dough into teaspoon-sized balls. Flatten into circles.
  6. Wrap dough ball around Snickers mini.
  7. Place on greased cookie sheet. Bake at 325F for 10-12 minutes.
  8. Cool on wire rack.
  9. Drizzle with melted chocolate (optional).

Oh, and here is a BONUS RECIPE. 

Oreo Ice Dream

1/2 gallon vanilla ice cream, softened
1 large tub of Cool Whip whipped cream (I never said it was low fat!)
1 package of Oreo Cookies, crushed

Mix all three ingredients in a LARGE bowl.  Place in freezer to set.

ENJOY.  (and you WILL enjoy.  it is “awesome,” according to the pre-teens in the house)

Teriyaki Chicken & Fried Rice

I mentioned on Facebook last night that I’d made an absolutely awesome teriyaki chicken and fried rice recipe.  I thought I’d share it with you today.  Unfortunately, there were not enough leftovers to get a picture to show you, and in the hustle of getting food on the table, I totally forgot last night. Sad smile

But it tastes awesome. I promise.

This is one of those easy weeknight dinners, too. I think I had it on the table in less than 30 minutes. Two recipes… make them separately if you wish, or serve them together like I did.  The girls preferred plain white rice to the fried rice, but they don’t know what they were missing. That was the best part of the dinner to me.

Teriyaki Chicken

For the Teriyaki chicken, the base was just as simple as can be – chicken thighs marinated in a teriyaki sauce.  I used Veri Veri Teriyaki.  It is an all natural teriyaki and I love the flavor it has.

I started out with frozen thighs, so I marinated the partially-defrosted thighs for about an hour in a Tupperware with about 1/2 cup of this sauce.  Then I cut the thighs into bite-sized pieces and put them back in the marinade to soak for another half hour or so. I find that chicken is easier to cut into small pieces when it’s partially frozen.  Less slippy-slidey that way.  This is something you could easily skip and just marinade/defrost the chicken in a Tupperware in your freezer while you’re working during the day.

Once I was ready to cook the chicken, I just put some olive oil and about 1 tsp of sesame oil in a hot skillet. I sautéed the chicken (marinade and all) until it was cooked (about 10 min) and let it simmer until the water cooked out of the marinade. I was left with a nice, shiny glaze on the chicken.

In a separate pot, I cooked about 1 cup of rice. 

For the girls, I served a small bowl of the rice with a serving of the chicken on the side.  Fruit rounded out their meal.

Fried Rice

2-3 cups (cooked) rice
1/2 bag frozen vegetables (I used Publix Japanese Blend)
1 tsp minced garlic
1 tsp sesame oil
1 Tbsp olive oil
Soy Sauce (about 2 Tbsp)
Emeril’s Asian Seasoning (you could also use Chinese Five Spice Powder)

In a large skillet, heat the oil. Once oil is shimmering in the pan, put your rice in and stir to heat through.

Add your soy sauce (to taste) and the frozen vegetables, heating through. I covered the pan while the veggies thawed and this helped to use the steam to moisten the rice a little more (I was using leftover rice)

Let this cook for 5-7 minutes, stirring frequently.

Add the garlic and sprinkle generously with Asian Seasoning.

Serve with the Teriyaki chicken. YUM.

*********

I just realized the Asian Essence I reference above (Emeril’s) is no longer available (mine is old, I guess!) but here is a recipe you might try – the source says it is from Food Network, but I could not find it there to link you directly to it. It looks pretty close, though, and like I said before, you could just use Chinese Five Spice Powder and be good to go.

Emeril’s Asian Spice Blend:

1 tablespoon 5-spice powder
1 tablespoon salt
1 tablespoon sugar
1 1/2 teaspoons ground black pepper
3/4 teaspoon cayenne

In a small bowl, blend all the ingredients. Keep in an airtight container until ready to use.

Holiday Baking (part 2)

I promised you I’d share some of my savory recipes today – some of the family favorites that we enjoy during the holidays. I’m also going to share one that is brand new to us and that we’re trying out this year.

The new recipe we’re trying is a corn casserole recipe. It’s not something that was traditionally made at my house (or Grandma’s) when I was growing up, but I’ve had it when other people have made it and loved it. So, I decided to try my hand at making it this year… introduce a new tradition to the table, so to speak.

I’m excited to see how it turns out!

One of the old standbys we make every holiday is a sweet potato casserole. Mom has been making this for years and years – I think the original recipe is one that she clipped out of a magazine or the newspaper. After it’s debut at one of our family dinners, it quickly replaced the ultra-sweet marshmallow-topped sweet potato casserole that we used to eat.  I absolutely LOVE it. I’d eat it every day if I thought I could get away with it.  Of course, since my WLS surgery, I have to be very, very careful when I’m indulging like this or I’ll be curled up in a ball crying in a few hours.  So, I enjoy it sparingly but I do have a tiny bit when we make it for the holidays.

Sweet Potato Casserole

4 cups cooked, mashed sweet potatoes (you can use one large can of sweet potatoes if you wish)
1/2 – 3/4 c sugar
2 eggs
1 tsp vanilla extract
1/3 cup milk
1/4 cup butter, melted
2/3 cup brown sugar, packed
1/3 cup all-purpose flour
1/3 cup butter, softened
1/2 – 1 cup finely chopped pecans

  1. Preheat oven to 350.
  2. Combine sweet potatoes, sugar, egg, vanilla, milk and butter (1/4 cup). Whip with hand mixer until smooth.
  3. Pour into 2 quart baking dish. (8×8 or 9×9 works well)
  4. For topping, mix remaining ingredients to form a crumble topping.  Sprinkle over sweet potato mixture.
  5. Bake for 30 minutes.

What about you? Any family favorites that you just have to make or it doesn’t seem like the holidays to you?

And, now, I’m off to bake and enjoy my family!!

An even BETTER Apple Crisp

I shared with you an apple crisp recipe not too long ago – it was one of the best ones I’ve had in a long time. But, I have continued to tweak the recipe and I think I have an even BETTER recipe to share with you.

I made it Sunday to have as dessert after dinner with friends.  Everyone agreed it was fabulous.  And, SuperMan and I have eaten leftovers for breakfast a couple times this week – it makes an awesome breakfast – think Apple Cinnamon Oatmeal but in the best possible way.

One of the secrets to the new and improved recipe is using Grape Nuts cereal as part of the topping. I found just plain oatmeal was a little too soft and not “crispy” enough for me. I wanted a little crunch, but didn’t want to use nuts (the girls don’t care for nuts) in the topping.

I just happened to be reading my December/January issue of Cook’s Country magazine and they had a recipe for a low-fat apple crisp.  I decided to combine the top half of their recipe with the bottom half of my original recipe.  I also added raisins for a little more fruity goodness…

The result?

img_0893

Yummy.

If you are looking for something to add to your holiday menu, I would strongly suggest this little dish.  The version below makes a 9×13 dish and I served it with frozen vanilla yogurt and caramel sauce. *swoon*

Here’s the recipe.

Don’t be afraid to try a little for breakfast! It’s so good… and it’s full of the same breakfast-y ingredients we eat anyway – fruit, oatmeal, cereal, etc.  Why not?

Even Better Apple Crisp

Topping:

1 1/3 cup old fashioned rolled oats
2/3 cup Grape-Nuts cereal
1/2 cup brown sugar, packed
1/2 cup all-purpose flour
6 Tbsp salted butter, diced into cubes and chilled
1 tsp ground cinnamon
1/8 tsp salt

Filling:

10 cups of apples, peeled, cored & sliced (I used honey crisp apples)
1 cup white sugar
1 Tbsp all-purpose flour
1 tsp cinnamon
1/2 cup apple cider (or juice)

Instructions:

  1. Place the sliced apples in a lightly greased 9×13 baking dish.
  2. Preheat oven to 350 degrees.
  3. In a medium bowl, mix together the sugar, flour, cinnamon and sprinkle over the apples.
  4. Pour the apple cider over the apples.
  5. In a large bowl, mix the topping ingredients, adding the butter last and using your fingers to mash the butter into the topping ingredients.
  6. Sprinkle the topping over the apple mixture, spreading to evenly cover the apples.
  7. Bake for 45 minutes or until the juices are bubbling and topping is a deep golden brown. 
  8. Let cool for 10-15 minutes before serving.KitchenAid black Fruit Slicer Wedger

Note: I use my apple slicer to make my slices because I like big, chunky pieces of the apple in my crisp.  You can use diced apples or smaller slices if you choose, I just prefer to have more discrete bites of fruit in my crisp.

My favorite fall dessert

Ah, fall… I love you.

My favorite Season of the year… also the peak harvest time of my favorite fruit to eat – apples!

Mercier Orchards Apples
Mercier Orchards Apples

I have been enjoying some really, really good apples this year.

My “connection” who lives in the foothills of North Georgia has been supplying me with a regular dose of freshly picked apples almost every week since September.

I am in heaven.  I have been eating two or three apples a day.  They satisfy the sweet tooth, the need for something crunchy, and they fill me up when I’m feeling snackish. Perfect.

Not to mention they are super delicious.

And when I have a few more than I know what to do with (which rarely happens) then I make this – my favorite fall dessert – Apple Crisp.

The kids even love it. Super easy, super quick to put together. Kind of like that cobbler recipe I shared earlier this year, except a little more “fall-ish” in flavor and texture. But I bet you could use this same basic recipe with some stone fruits – peaches, plums, nectarines – and have a yummy dessert, too.

So, here’s the recipe if you’d like to give it a try. I based mine off of this recipe but it was (I thought) way too big for a weeknight dessert so I cut it down some and ad-libbed my ingredients a bit.

Apple Crisp

Prep Time: 10 Min
Cook Time: 50 Min
Total Time: 1 Hr
Serves: 4-6

Ingredients

5 cups apples peeled, cored & sliced
(the thicker you slice them the more apple “bite” you will have in your crisp – less mush)

1⁄2 cup sugar (I used granulated honey, but regular sugar is fine, too)

2 tsp flour (all-purpose)

1 tsp cinnamon

1⁄2 cup quick-cooking oats

1⁄2 cup all purpose flour

1⁄2 cup packed brown sugar

1⁄4 tsp baking powder

1⁄4 tsp baking soda

1⁄4 cup butter cut into pieces

Directions

  1. Preheat oven to 350.
  2. Place your sliced apples in a greased casserole dish (I used 9×5 dish).
  3. In a small bowl, mix 2 tsp flour, sugar and cinnamon. Sprinkle over apples.
  4. In another bowl, combine the remaining ingredients, cutting the butter into the mixture until it is incorporated and mixture resembles a coarse blend.
  5. Crumble evenly over apples.
  6. Bake at 350 for 45 –50 minutes or until top is brown and crispy.

Serve warm with vanilla ice cream and a caramel drizzle (I used caramel ice cream topping) and you will be the hit of the family!

View recipe at plantoeat.com