Apple Spice Dessert

This dessert is so easy and delicious!

• 2 cans apple pie filling
• 1 boxed spice cake mix
• 2 sticks butter

1. Spray the bottom of a large slow cooker with non-stick spray. 
2. Spread 2 cans of apple pie filling across the bottom. 
3. Sprinkle the dry spice cake mix across the apple pie filling. 
4. Put two sticks of butter on top. Cook in slow cooker on high for 2 ½ hours. It will be a soft dessert, rather than a crisp or cake texture.

Serve and enjoy. 

Rhubarb Pinwheels

• 2 cups sugar
• 2 ½ cups water

Boil sugar and water until dissolved. Set this syrup aside to cool.

• 6 tablespoons butter
• 2/3 cup milk
• 2 cups flour
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1 teaspoon salt

Melt butter and mix with milk. Let cool.

Add dry ingredients. Mix and knead lightly.

Roll 1/3 inch thick into a 6 x 12 inch rectangle.

• 3 cups rhubarb, cut into ½ pieces
• ½ cup confectioner's sugar
• 1 tablespoon butter

Spread rhubarb over the dough and sprinkle with a crumb mixture of confectioner's sugar and butter.

Roll up and cut into 1 ½ inch slices.

Place in a 9 x 13 inch baking pan.

Pour the syrup over the pinwheels.

Bake 25 to 30 minutes in a 400 degree oven.

Enjoy.

Hamburger Pie

Meat layer

• 1 lb. ground beef
• ½ cup chopped onion
• ½ teaspoon salt
• dash pepper
• 1 160 oz. can French style green beans, drained
• 1 can tomato soup

Mashed Potato Layer (or your favorite recipe of making homemade mashed potatoes for 8)

• 3 1/3 cups water
• 5 tablespoons butter
• ¾ teaspoon salt
• ¾ cup milk
• 3 1/3 cups mashed potato flakes

Topping

• ½ pound shredded cheddar cheese

Instructions

Layer in this order in a 13 x 9” greased baking dish:

1. Meat layer
2. Mashed Potato Layer
3. Topping

Bake at 350 degrees for 25-35 minutes. Let sit 5 minutes before cutting and serving with a spatula. Enjoy.

Apple Crisp

• 4 cup honey crisp applies,  sliced (6 apples)
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¼ cup water

In another bowl mix up:

• ¾ cups sifted flour
• 1 cup sugar
• ¾ cup butter

1. In a 9 x 13 " baking dish, poor over top of applies.
2. Add extra sugar (1/2 cup). Dust with more cinnamon.
3. Baket 350 degrees for 60 minutes.

Cheese Crisps

• 8 oz. Monterey Jack Cheese
• 8 oz. Pepper Jack Cheese

1. Preheat the oven to 350 degrees.
2. Place a sheet of parchment on a cookie sheet. Do not use a silicone mat for this recipe.
3. Shred the cheese with a box grater in to a bowl.
4. Mix the cheese.
5. Spoon by tablespoons twelve per sheet onto the parchment. Flatten with the bottom side of the spoon.
6. Bake for 30 minutes at 350.
7. Remove and let cool on the parchment.
8. These are great to serve with salads.

Note: If you prefer it more spicy, use all pepper jack cheese.

Frog Eye Salad

This makes quite a bit.  I made it in a 5 quart Dutch oven.  Great for taking to a potluck.  More like a dessert than a salad.  

Ingredients:

1 cup white sugar

2 tablespoons all-purpose flour

2 1/2 teaspoons salt

1 3/4 cups unsweetened pineapple juice (the amount of juice that drains off of the canned pineapple is about right amount)

2 eggs, beaten

1 tablespoon lemon juice

3 quarts water

1 tablespoon vegetable oil

1 (16 ounce) package acini di pepe pasta

3 (11 ounce) cans mandarin oranges, drained

2 (20 ounce) cans pineapple tidbits, drained

1 (20 ounce) can crushed pineapple, drained

3 (8 ounce) containers frozen whipped topping, thawed (fat free works fine)

2 cup miniature marshmallows

1 cup shredded coconut

Directions:

1.    In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.

2.    Bring water to a boil, add oil, remaining salt and cook pasta 11 minutes stirring frequently. Rinse under cold water and drain. (You must use the oil on this pasta to keep it from clumping.)

3.    In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled (at least 4 hours). Before serving add marshmallows and coconut. Toss and serve.

Boiled Eggs

In two-quart sauce pan, cover bottom of the pan with eggs (takes 7 of them)

.

Add cool tap water to one inch over the tops of the eggs.

For Whirlpool induction cooktop, on the smaller burner, set to 6 (at 1 o'clock position). Do not put on the highest temperature.

Set timer for 15 minutes. (Time starts from cold state, not from when the water starts to boil.)

Cook uncovered for these 15 minutes.

Shut burner off but leave in the same spot.

Set timer for 13:30 minutes and leave them in pan, covered for this period.

Remove egg, crack shell by tapping 10 times and shell one at a time under cool water.

Plunge peeled egg in cold water.

Repeat that process, one at time for the remaining 6 eggs.

Drain and store eggs in the refrigerator until up to 2 days until time to use them.

Voila! Perfect hard boiled eggs and no gray ring around the yolks.

I think the secret to peeling them is to peel them under cold water immediately after removing from the hot water. It works for me even when the eggs are really fresh.