Ingredients:
1 can (21 ounces) apple pie filling
1/2 teaspoon ground cinnamon
1 tube (7-1/2 ounces) refrigerated flaky buttermilk biscuits
Whipped topping and mint, optional
Directions: Place pie filling in an ungreased 9-in. pie plate. Sprinkle with cinnamon. Separate each biscuit into three layers and arrange over apples. Bake at 400° for 12-14 minutes or until the biscuits are browned. Garnish with whipped topping and mint if desired. Yield: 4-6 servings
Thanks to the Taste of Home website for this delicious recipe. I am making it this afternoon...yummy!!
http://www.tasteofhome.com/Recipes/Biscuit-Apple-Cobbler
Saturday, October 11, 2008
Monday, August 4, 2008
Quick and Easy Hash Brown Quiche!
Welcome to Cibo!
I haven't been here in awhile, but lately I have been finding some great recipes and I promise to be here more often to share them with you.
First up this morning, a recipe for a quick and easy quiche. Normally, this would not be something I would prepare for my "manly" husband and finicky child, but the recipe beckoned me, a friend prompted me to try it and it is a definite hit on our family's table.
Beverly
I haven't been here in awhile, but lately I have been finding some great recipes and I promise to be here more often to share them with you.
First up this morning, a recipe for a quick and easy quiche. Normally, this would not be something I would prepare for my "manly" husband and finicky child, but the recipe beckoned me, a friend prompted me to try it and it is a definite hit on our family's table.
The recipe came from Beth Moore's blog - I am enclosing the link here. Try this recipe!
My Favorite Hash Brown Quiche
(adapted quite a bit from “Stop and Smell the Rosemary” cookbook)
Serves 6 to 8
24 ounces frozen uncooked shredded hash browns, thawed
5 1/3 tablespoons unsalted butter, melted
2 large eggs, beaten
½ cup half and half
½ teaspoon seasoned salt
4 ounces PepperJack cheese, shredded (1 cup)
4 ounces Gruyere cheese, shredded (1 cup)
1 Large Shallot, finely diced
1 cup diced ham
Fresh or dried parsley for garnish
Preheat oven to 425 degrees. Press hash browns into quiche pan. Blot with paper towel to remove all moisture. Brush with melted butter. Bake 25 minutes. Remove from oven. Reduce oven to 350 degrees. Combine eggs, half and half, and salt. Mix the cheeses, ham, and the diced shallot and place mixture in hash brown shell. Pour egg mixture over top. Bake 40 to 50 minutes. Garnish with parsley.
Beverly
Monday, March 10, 2008
Cheesecakes Recipe courtesy Giada De Laurentiis
See this recipe on air Monday Mar. 10 at 4:30 PM ET/PT.
Show: Everyday Italian
Episode: Special Single Servings
1/3 cup finely crushed chocolate wafers
2 tablespoons butter, melted
1/4 cup ricotta cheese
2 ounces cream cheese
1/4 cup sugar, plus 2 tablespoons
1 orange, zested
1 egg
Butter, for greasing
Special equipment: mini muffin tin
Preheat the oven to 350 degrees F.
Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.
In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.
Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.
See this recipe on air Monday Mar. 10 at 4:30 PM ET/PT.
Show: Everyday Italian
Episode: Special Single Servings
1/3 cup finely crushed chocolate wafers
2 tablespoons butter, melted
1/4 cup ricotta cheese
2 ounces cream cheese
1/4 cup sugar, plus 2 tablespoons
1 orange, zested
1 egg
Butter, for greasing
Special equipment: mini muffin tin
Preheat the oven to 350 degrees F.
Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.
In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.
Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.
Saturday, February 2, 2008
Deep Fried Pickle Chips - Paula Deen Would Be So Proud
I got this recipe from a blog I sometimes read - A Chelsea Morning. It is a great appetizer, addition to any meal - especially BBQ or fried Catfish, or even hamburgers and hot dogs! You have to try it to believe!!
Fried Pickle Chips
Start to finish: 15 minutesMakes about 2 dozen pickle chips
1 cup buttermilk
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
vegetable oil for deep frying
4 large, crisp dill pickles, cut into 3/4-inch chips
In a small bowl, whisk together the buttermilk and egg. In another bowl, whisk together the flour, baking powder and salt. Stir the dry indredients into the buttermilk mixture until blended and smooth.
In a medium cast-iron skillet, heat about 2 inches of oil to 375*. A few at a time, dip the pickle chips into the batter and fry until golden brown, about 3 minutes. Set on paper towels to drain excess oil. Serve hot.(Recipes from James Villas' The Glory of Southern Cooking)
Fried Pickle Chips
Start to finish: 15 minutesMakes about 2 dozen pickle chips
1 cup buttermilk
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
vegetable oil for deep frying
4 large, crisp dill pickles, cut into 3/4-inch chips
In a small bowl, whisk together the buttermilk and egg. In another bowl, whisk together the flour, baking powder and salt. Stir the dry indredients into the buttermilk mixture until blended and smooth.
In a medium cast-iron skillet, heat about 2 inches of oil to 375*. A few at a time, dip the pickle chips into the batter and fry until golden brown, about 3 minutes. Set on paper towels to drain excess oil. Serve hot.(Recipes from James Villas' The Glory of Southern Cooking)
Saturday, January 26, 2008
Lasagna Rollups
1 package of lasagna noodles - cooked according to box directions
1 lb ground beef
1 jar of spaghetti sauce
1 small container of ricotta cheese
1 egg
1 tsp.basil
salt and pepper
mozzarella cheese - grated - about 2 cups
Brown ground beef and drain.Combine 1/2 jar of spaghetti sauce with the ground beef. Add in 1/2 cup of the mozzarella cheese
In a separate dish, combine the ricotta cheese and egg. Add basil and salt and pepper.
Place boiled lasagna noodles on a plate - place 1 tbsp of the cheese mixture on the noodle and spread the length of the noodle. Place 1 -2 tbsp of the ground beef mixture on top of the cheese, top with mozzarella and roll up. Once you have completed this process, place the lasagna rollups in a baking dish. Pour remaining spaghetti sauce over each one and also any of the remaining ground beef mixture if you have any leftover. Sprinkle mozzarella cheese over the top, cover with foil and bake for 30 minutes at 350.
You can vary this to use in a crockpot by placing the rolls in the crockpot, pouring sauce over each and sprinkling cheese on top. Bake on low for 3 hours or high for 1 to 1 1/2 hours in the crockpot.
1 lb ground beef
1 jar of spaghetti sauce
1 small container of ricotta cheese
1 egg
1 tsp.basil
salt and pepper
mozzarella cheese - grated - about 2 cups
Brown ground beef and drain.Combine 1/2 jar of spaghetti sauce with the ground beef. Add in 1/2 cup of the mozzarella cheese
In a separate dish, combine the ricotta cheese and egg. Add basil and salt and pepper.
Place boiled lasagna noodles on a plate - place 1 tbsp of the cheese mixture on the noodle and spread the length of the noodle. Place 1 -2 tbsp of the ground beef mixture on top of the cheese, top with mozzarella and roll up. Once you have completed this process, place the lasagna rollups in a baking dish. Pour remaining spaghetti sauce over each one and also any of the remaining ground beef mixture if you have any leftover. Sprinkle mozzarella cheese over the top, cover with foil and bake for 30 minutes at 350.
You can vary this to use in a crockpot by placing the rolls in the crockpot, pouring sauce over each and sprinkling cheese on top. Bake on low for 3 hours or high for 1 to 1 1/2 hours in the crockpot.
Friday, January 25, 2008
New Brunswick Chicken Stew - Crockpot!
Crockpot New Brunswick Stew
2-4 skinless chicken breasts
1 med. onion, chunked
3-4 stalks of celery, chunked
1 bell pepper, chunked
1 10 ounce box of frozen butter beans
1 10 ounce box of frozen corn
2 cups of chicken broth
1 8 oz can of tomato sauce
salt and pepper
1 cup flour
Olive oil.
Cut the chicken breasts into bite size pieces. Salt and pepper and then coat in the flour. Heat olive oil (one swirl around the pan) and brown the chicken on both sides (about 6 minutes per side). Place the chicken on a paper towel to drain. Add the onion, celery and bell pepper to the pan, adding another swirl of olive oil to the pan and sautee the vegetables until they are tender. Place veggies, frozen corn, butter beans, tomato sauce into a crockpot. Add the broth and add in the cooked chicken. Heat on low for 6 hours or high for 3 hours. The stew should be thick and not soupy. It is yummy on a cold day!
Serve with cornbread for extra yumminess.
2-4 skinless chicken breasts
1 med. onion, chunked
3-4 stalks of celery, chunked
1 bell pepper, chunked
1 10 ounce box of frozen butter beans
1 10 ounce box of frozen corn
2 cups of chicken broth
1 8 oz can of tomato sauce
salt and pepper
1 cup flour
Olive oil.
Cut the chicken breasts into bite size pieces. Salt and pepper and then coat in the flour. Heat olive oil (one swirl around the pan) and brown the chicken on both sides (about 6 minutes per side). Place the chicken on a paper towel to drain. Add the onion, celery and bell pepper to the pan, adding another swirl of olive oil to the pan and sautee the vegetables until they are tender. Place veggies, frozen corn, butter beans, tomato sauce into a crockpot. Add the broth and add in the cooked chicken. Heat on low for 6 hours or high for 3 hours. The stew should be thick and not soupy. It is yummy on a cold day!
Serve with cornbread for extra yumminess.
Thursday, January 24, 2008
Lethal Cake
Lethal Cake
1 German Chocolate Cake Mix
1 (12 oz) jar caramel
1 can sweetened condensed milk
1 container Cool Whip
1 pkg. Heath Bar, crushed
Bake cake as instructed on package in 9x13 pan. While cake is still warm, poke holes in cake with a fork. Pour condensed milk and caramel over the cake. Refrigerate overnight or several hours. Top with Cool Whip and crushed Heath Bars.
YUMMY!
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