Easy Apple Crisp

The first weekend of every October is very special to me.  General Conference is a chance to listen to a modern day prophet and his apostles and listen to their guidance and counseling.  I'm proud to be a member of the Church of Jesus Christ of Latter Saints.  If you'd like to learn more about my faith, visit these links http://www.mormon.org or www.lds.org.  Another great thing about conference weekend is that there is good food all around.  It's such a wonderful excuse to bake up some yummy fall treats and eat a lot without feeling too guilty!  My sister, Kim has the best Apple Crisp recipe and it's so easy!  A bowl of apple crisp with vanilla ice cream is probably my favorite fall dessert!

What you need:

8 cups (6-8) green apples

2/3 cup packed brown sugar

1/2 cup flour

1 tsp ground cinnamon

1 tsp cinnamon sugar

1/2 cup butter

- Preheat oven to 375 degrees

- Peel and slice apples and add them to the bottom of a 9x13 glass pan.

- In a small bowl, combine sugar, flour and cinnamon.  Cut in butter until the mixture is crumbly.

- Sprinkle mixture over apples.

- Cook for 35-40 minutes (until apples are tender)

- Serve warm- and with ice cream!

Chicken Enchilada Pillows

Today I'm sharing my favorite dinner on the blog and I'm excited for all of you to try it!  This recipe comes from the lovely http://www.chef-in-training.com.  I think I've mentioned this before, but I will again, this is my favorite blog!  I sometimes find myself looking through her blog for hours, it is so addicting!  I make these pillows all the time, and I don't think we could ever get sick of it here at my house.  If there is one recipe to try it would be this one!

What you need:

2 chicken breast- cooked and shredded

 (I like to cook mine in the crock pot with a packet of taco seasoning, on low for 6 hrs)

1/2 cup black beans- drained and rinsed

1/2 cup frozen corn

1/2 cup red enchilada sauce

1 tsp cumin

1 Tbs Taco seasoning (if you don't use my method of cooking chicken)

1/2 cup shredded cheese (I like to use a Mexican blend)

1 can Pillsbury Big & Flaky crescent rolls

1 egg

3-5 Tbs water

crushed tortilla chips

Topping:

1/2 cup sour cream

1/2 cup cream of chicken

extra cheese optional

- Preheat oven to 350 degrees F.

- In a large bowl, combine chicken, beans, corn, cumin, taco seasoning, cheese and enchilada sauce.

- Lay out the 8 crescent rolls.  Stretch them out as far as you can without tearing or making holes.

- Spoon about 3 spoonfuls of the mixture onto the middle of the crescent roll.  Fold the sides around the mixture making sure that none of the filling is showing.  This will make a "pillow" shape.  Place on a large cookie sheet.  Repeat with each crescent roll.

- In a small bowl, mix together the egg and water.  Brush the egg mixture over the pillows.  Top with crushed tortillas.

- Cook pillows for 20-25 minutes- until golden brown.

- Combine sour cream and cream of chicken into a saucepan and stir over medium heat.

- Top pillows with sauce and cheese.

Enjoy!

Crock Pot French Dip Sandwiches

Who needs a good recipe to warm up their rainy weekend?  These roast beef onion french dip sandwiches are so yummy and only take a few ingredients.  You just throw everything in a crock pot and let it cook all day.  I love having the crock pot on on rainy fall days!

What you need:

 3-5 pound beef roast

1 envelope au jus gravy mix

1 envelope lipton onion soup mix

4 cups (2- 10.5 oz cans) low sodium beef broth

6-8 crusty sub buns

provolone cheese slices

- place the roast in the crock pot and sprinkle with salt and pepper

- in a bowl, mix together the au jus mix, onion soup mix, and beef broth

- pour mixture over roast

- cook on low for 8-10 hours or high for 5-7 hours

- when the roast is done, take it out and shred it

- preheat broiler

- cut the buns lengthwise and place on a cookie sheet

- fill the buns with cheese and beef

- cook for 2-3 minutes until cheese melts

- ladle the juice through a strainer into individual bowls and use for dipping the sandwiches

Burlap Fall Wreath

Sometimes I pretend I'm crafty and attempt a project.  I actually enjoy making wreaths when I have the time, except I didn't have the time this week, I just keep procrastinating my math homework.  I love this wreath because it looks like I spent a lot of time on it but it only took me about two hours (most of the time was cutting the burlap squares).  So I watched the two new episodes of the Big Bang Theory and Modern Family and I was done!

What you need:

13-14" Styrofoam Wreath

2 Yards of Burlap

Ribbon

Pins

Good Fabric Scissors

Cut a 2" strip of burlap and wrap around the wreath

Cut the rest of the burlap into 3x3" squares

Fold each square in half and in half again

Place a pin in the corner and attach to the wreath

Repeat the above step with each square until your wreath is covered

(I only covered the front and not the back)

Take ribbon and cut in different lengths (to get different size flowers) 

Tie a knot at the top of the ribbon

Take the knot and keep twisting around and around in circles until it forms a flower

(I kept hot glueing every time I went around so that it wouldn't come undone)

Hot glue the flowers to the wreath

And there it is! Cute and Simple!

Spicy Ranch Chicken Pasta Salad

Summer is over, but that doesn't mean you can't still make a yummy pasta salad.  The dressing on this pasta salad is easily the best part of this recipe.  This is such a fun, colorful, and delicious salad that will bring a smile to everyone's face that tries it!

What you need:

1 pkg. pasta- cooked al dente

2-3 boneless chicken breast- cooked and diced

1 can black beans- drained and rinsed

1 can kidney beans- drained and rinsed

1 packet taco seasoning

1 pkg. frozen corn

1 green pepper- chopped

1 can of sliced olives

1 cup onion-chopped

1 large tomato- chopped

2 cups grated cheese

Mix all ingredients together in a large bowl.

Dressing:

2 cups mayonnaise

1 cup buttermilk

1 pkg. of Hidden Valley spicy ranch salad dressing and seasoning mix

Add dressing to the salad and chill in the fridge.  Add Fritos right before you serve.

Recipe inspired by: http://www.butterwithasideofbread.com

Mexican Stuffed Peppers

 These stuffed peppers are so flavorful, delicious, easy to make and defiantly won't disappoint!

What you need:

2 cups shredded chicken

1 pkg spanish or Mexican rice- cooked according to pkg

1 cup corn- drained and rinsed

1 cup black beans- drained and rinsed

1/2 cup tomatoes- chopped

1/4 cup onions- chopped

1 Tbs taco seasoning

1/2 cup salsa

shredded cheese

4 peppers any color- cut in halves with seeds scooped out

Preheat oven to 375 degrees.

In a large bowl, combine all ingredients except the peppers.  Stir until well combined.

Spoon mixture into peppers, stuffing each pepper full.

Place peppers into a glass pan and cook for 25-30 minutes.

Sprinkle cheese over the peppers when they come out of the oven.

Serve and enjoy!

Chocolate Chip Reese's Cookies

If you want to win the hearts of many, then I have the perfect recipe for you.  I've made these chocolate chip Reese's cookies so many times and always have these requested of me when I need to bring a dessert somewhere.  I just made these for my cute sister-in-law who was down at the MTC on her way to Buenos Aries.  She doesn't even like chocolate, but she loves these cookies!  I can't even begin to write down all the compliments I get when I make these.  You'll just have to make these yourself and sit back and listen to all the praises.    

What you need:

Your favorite chocolate chip cookie recipe (you can even use pre made)

A bag of Reese's Peanut Butter Cup Miniatures

-Preheat oven to 375 degrees

-Spray down a mini muffin pan with Pam

-Take the cookie dough and roll into balls that are half the size of the each muffin tin

-Cook for 8-10 min or until edges turn golden

-Right when the cookies come out, take an unwrapped reese and push it down into the center of the cookie

-Repeat with all

-Let cool completely- take a plastic knife to get the cookies out

-Place on a cooling rack 

Eat and Enjoy!