Famous Recipes - Apple Gingerbread Cobbler

1 14-ounce package gingerbread mix, divided
¾ cups water
¼ cup brown sugar
½ cup butter, divided
½ cup pecans, chopped
2 21-ounce cans apple pie filling
vanilla ice cream (optional)

Stir together 2 cups gingerbread mix and ¾ cups water until smooth.
Set mixture aside.

Stir together the remaining gingerbread mix and brown sugar. Cut in ¼
cup butter until mixture is crumbly. Stir in chopped pecans. Set
mixture aside.

Combine apple pie filling and remaining ¼ cup butter in a saucepan and
cook, stirring often, 5 minutes over medium heat or until thoroughly
heated. Spoon hot apple mixture evenly into a lightly greased 11 x 7
inch baking dish. Spoon gingerbread mixture evenly over hot apple pie
filling mixture. Sprinkle evenly with pecan and brown sugar mixture.

Bake at 375 for 30-35 minutes or until set. Serve with vanilla ice cream

Pasta con Sarde

6 Tbs (90 ml) extra-virgin olive oil

1 medium onion, chopped

3 anchovies, rinsed and finely chopped

1/4 cup (60 ml) finely chopped feathery leaves

from fresh fennel

1/4 cup (60 ml) pine nuts (pignoli)

2 Tbs (30 ml) raisins soaked in hot water for 10

minutes and drained

1 can (3 3/4 oz, 106 g) sardines packed in oil, drained

1 lb (450 g) spaghetti, bucatini, or perciatelli, cooked

according to package directions and drained

1/4 cup (60 ml) toasted bread crumbs

Heat the oil in a large skillet over moderate heat and saute the onion

until tender but not brown, about 5 minutes. Add the anchovies and

stir until they dissolve. Add the fennel leaves, pine nuts, raisins,

and sardines. Cook, stirring gently, for 5 minutes. Toss with the

cooked pasta and transfer to a serving bowl. Sprinkle with toasted

bread crumbs and toss gently. Serves 4 to 6.

Apple Harvest Pudding

combine:

1 c sugar

1/4 c butter

Add:

1 egg

Combine in another bowl:

1 c flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp allspice

1 tsp cinnamon

1/2 tsp ginger

Add flour mixture to sugar mixture with

1 c milk

Mix till moistened

Add while stirring:

1 large banana , cubed

1 c grated apples, peeled

1 c seedless raisins

1/2 c coconut

1/2 c chopped walnuts

Pour into greased and floured 9″ x 13″ glass dish

Bake @ 350º for 25 to 30 minutes

While still warm

Place icing over cake and cut into 16 - 2″ squares

Icing

Combine:

1 c powdered sugar

2 Tbsp milk

2 Tbsp butter

1 tsp vanilla

BBQ CHICKEN Slow Cooker
1 fryer chicken, or 4 to 6 breasts
1/2 cup tomato paste
1/4 cup vinegar
1 tbsp. brown sugar
Salt and pepper to taste

Place chicken in slow-cooker. Mix all other ingredients and pour over chicken. Cook over low for at least 8 hours. Serve over rice, pasta, or as sandwiches.

DIET COKE CHICKEN

This sounds kinda yucky but it is my favorite chicken recipe out there and I don’t know anyone who didn’t like it so enjoy! Makes 4 servings

Saturday Night Chicken

1 cup celery — diced

1 onion — minced

1 tablespoon green pepper — minced

2 tablespoons flour

2 cups milk

1 chicken bouillon cube — optional

1 can mushroom soup

3 cups cooked chicken — cubed

6 ounces wide noodles — cooked

Preheat oven to 375° F. Saute the celery, onion, and pepper. Stir in flour, milk, bouillon cube, and soup, and simmer until thoroughly mixed. Fold in chicken cubes and noodles. Cover and bake for 30 minutes. Serves 6

Black Walnut Filled Christmas Cookies

DOUGH:

1/2 cup shortening

1 cup sugar

1 egg, beaten

1/2 cup milk

1 tsp. vanilla extract

3 1/2 cup all-purpose flour

1 tsp. soda

2 tsp. cream of tartar

FILLING:

1 cup raisins

1 cup coconut

1 cup brown sugar

1/2 cup water

3 tbsp. flour

1/2 cup black walnuts

FILLING:

Mix all ingredients together and cook 5 minutes or until clear.

Cream shortening and sugar until light and fluffy; stir in egg.

Combine milk and vanilla; set aside. Combine flour, soda and cream of

tartar; add to creamed mixture alternately with milk mixture,

beginning and ending with flour mixture and mixing well after each

addition. Roll half of dough on lightly floured board to 1/8 inch

thickness, cut with 2 inch round cookie cutters. Place on lightly

greased baking sheets; spread 1 teaspoon filling over each. Roll

remaining dough to 1/8 inch thickness; cut with 2 inch round cookie

cutters and place over filling. Lightly press outer edges together.

Bake at 350 degrees for 10 minutes or until lightly browned.

Happy Baking,