Wednesday, May 26, 2010

Dutch Apple Pie

This recipe is amazing!  The key is using tart apples, like granny smiths or pink ladies. Don't worry, the paper bag will not catch on fire, you will not open the oven to find flames.  You just get a perfectly cooked, delicious apple pie.

 For the Crust:
1 1/2 cups flour
1 1/2 tsp. sugar
1 tsp. salt
1/2 cup olive oil
2 Tbsp. milk
Combine all the ingredients in a bowl.  Mix well and pat into the bottom and sides of a pie pan. (Don't roll the dough out.)

For the Apple Filling:
5-6 apples, peeled and sliced
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup sugar
2 Tbsp. flour
2 tsp. almond extract
Combine all ingredients except the apples in a bowl.  Mix well, then toss the apples in the mixture.  Put the apple filling into the unbaked pie crust.

For the Crumb Topping:
1/2 cup flour
1/2 cup butter
1 cup sugar
Use a pastry blender to cut the butter into the four and sugar, mix until crumbly.  Cover the apple filling with the crumb topping.

Yes, you really do put the pie inside a brown paper bag.  Once the pie is inside, roll up the the top of the bag and close it together with either staples or large paper clips.  Place the bag on the lowest shelf in the oven.  Bake at 350 for 90 minutes.  Don't open the bag until the time is up and you have let it cool outside the oven for about 5 minutes.  Serve with vanilla ice cream.  So good!

Pepperoni Salad

We have this pasta salad for lunch at work sometimes and it is one of my favorite recipes!  You have to use the name-brand dressing, or it just isn't the same......

1 bag colored spiral noodles 
¾ c. pepperoni cut into wedges 
¾ c. mozzarella cut into small cubes 
1 tomato, diced 
1 green pepper, diced
½ c. olives, sliced 
¼ c. parmesan cheese 
1 bottle Bernstein's Restaurant Recipe Italian Dressing

Mix together all ingredients and chill in the fridge for at least 3 hours before serving.

Tuesday, May 25, 2010

Corn on the Cob

I know, I know, it's corn on the cob right?  All you have to do is boil it right?  Well, I have found that what
you put in the water when you boil the corn can make a huge difference!  So, here's my secret to yummy corn
on the cob.

Lotsa water  (Lotsa is a very technical measurement.... :0))
Lemon juice

DON'T add salt to the water.  This only makes your corn kernals tough....  I usually use a large stock pot,
and I probably use about 1/4 cup of lemon juice and about 2 Tablespoons of sugar.  Let the water come to a
rolling boil, add the corn on the cob, and only cook the corn for 2-3 minutes.  Take it out of the water.  It will
be so good, you won't even need any butter!  Enjoy!

Monday, May 17, 2010

Slow-Cooker Salsa Chicken

Because I am a working woman, I use my slow-cooker a lot!  This recipe is so good and so easy.  Since my husband and I are big fans of Mexican cuisine, I usually have all these ingredients on hand.  This recipe is one of our favorites.

4 boneless, skinless chicken breasts
1/2 package taco seasoning
16 oz salsa (2 cups)
1 can green chilies
1 can cream of chicken soup
1 can black beans
1 can corn
1/2 8oz package cream cheese

Place the chicken in the slow-cooker.  Sprinkle the taco seasoning over the chicken.  Add the soup, salsa, chilies, black beans, and corn.  Cook on low for 8-10 hours.  Add the cream cheese for the last 1/2 hour.  This is good served over rice, on a burrito, or on nachos.  If you want a little more heat, try adding a jalapeno, or some extra chili powder.  

Friday, May 14, 2010

The Potato Pouch

I just got this in the mail a couple of weeks ago.  I am loving it!
I can make 3-4 baked potatoes in my microwave in about 8 minutes.  (My microwave takes longer than the suggested time on the bag)
The potatoes come out moist, soft, and yummy!

This is perfect for a busy lady like me!

Thursday, May 6, 2010


This is another one of my husband's favorite recipes from Hawaii.  
It takes a little time to make, but these buns are worth the wait!

  • Bun dough:
  • 1 package dry yeast
  • 3 tablespoons lukewarm water
  • 2 cups warm water
  • 1-1/2 tablespoons cooking oil or shortening
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 6 cups sifted flour
  • 1/2 tablespoon sesame oil
  • Filling:
  • 1 cup water
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 pound char siu, diced (see recipe below)
  • Few drops red food coloring, optional


  1. To prepare bun dough:
  2. Sprinkle yeast over 3 tablespoons water and allow to stand until yeast softens.
  3. To remaining water, add oil or shortening, sugar and salt, stirring until melted or dissolved.
  4. Cool. Add yeast mixture.
  5. Place flour in a large mixing bowl or a heavy-duty mixer and add most of the liquid.
  6. Begin kneading.
  7. Add remaining liquid to make a very heavy dough.
  8. Continue kneading or mixing until you have a smooth ball that is beginning to show signs of long strands on the outside, indicating that the gluten has fully developed.
  9. Remove dough from bowl and rinse out bowl.
  10. Pour sesame oil into bowl, return dough and turn it around until covered with a thin layer of the oil.
  11. Cover with plastic wrap. Allow to rise until double in bulk -- about an hour in a warm room.
  12. Placing the dough in the refrigerator and allowing it to rise there, 3-6 hours, develops the flavor.
  13. Proceed with the filling or gently deflate the dough and allow it to rise for a second time, which will further enhance the flavor.
  14. To prepare filling: In a pot, stir cornstarch, sugar and salt in water until dissolved.
  15. Bring to a boil, reduce heat and simmer 1 minute, stirring constantly. Add char siu and, if desired, red food coloring.
  16. To stuff and steam buns:
  17. Heat a steamer with plenty of water.
  18. Cut 12 (3-inch) squares of waxed paper and coat 1 side with 1/2 second coat of nonstick cooking spray.
  19. Punch down dough and divide into 12 pieces.
  20. Roll each into a ball.
  21. Flatten into a circle about 6 inches in diameter.
  22. Make the dough as thin as you can and try to keep the edges thinner than the center.
  23. Place the circle of dough in the palm of your hand.
  24. Spoon in a couple of tablespoons of filling, cupping the dough around it.
  25. Then, with the thumb and finger of the other hand, pinch the edges of the dough as if you were making a fluted edging on a pie crust. Pinch the folds together, twisting them as you do so.
  26. Place the completed manapua on a square of greased waxed paper.
  27. Allow to plump up into a globe with a taut exterior.
  28. Place in steamer on their squares of paper about 1 to 2 inches apart.
  29. Cover and steam vigorously for 15 minutes.
  30. If using a metal steamer, place a folded tea towel across top of steamer, holding it in position with the lid.
  31. This will prevent steam from dropping onto manapua.
  32. If using a bamboo steamer, this is not necessary.
  33. Remove steamer from heat, let stand 5 minutes, then open.
  34. Serve hot.
  35. Note: To bake manapua, brush top of buns with a little canola oil and bake 20 to 25 minutes at 350 degrees.

Tuesday, May 4, 2010


My husband lived in Hawaii for 2 years and he loves this Tongan treat!

Ingredients :
* Half a watermelon
* Pineapple
* Apples
* Sugar
* Water
* Coconut
Method :
Step 1 : Grate watermelon from skin into a bowl, remove seeds.
Step 2 : Grate apples and pineapple into the bowl. 
Step 3 : Pour in coconut milk or cream, mixing.
Step 4 : Add cold water.
Step 5 : Sweeten with sugar and refrigerate.

Monday, May 3, 2010

Indoor Smores

Don't have some hot coals handy??  These yummy smores come out of the oven just as good as their
outdoor counterparts.


  • 4 graham crackers
  • 2 milk chocolate candy bars
  • 12 marshmallows


  1. Preheat the oven broiler. Line a small pan with aluminum foil and lightly coat with cooking spray.
  2. Break the graham crackers in half and lay 4 of the squares out on a serving plate. Break the candy bars in half and lay one piece on each of the graham crackers on the plate.
  3. Arrange the marshmallows in a single layer in the prepared pan.
  4. Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly.
  5. Remove the marshmallows from the pan and place three on each of the chocolate squares. Top with the remaining graham cracker halves.