D ~ Week 48 ~ Barbecue Chicken Packet

http://www.kraftrecipes.com/recipes/barbecue-chicken-packets-54303.aspx


Ingredients:
4 small boneless skinless chicken breast halves
1/2 c BBQ sauce
1 pk (10 oz) frozen corn
1/2 c chopped green peppers

Directions:

Heat grill to medium-high heat.

Place 1 chicken breast in center of each of 4 large sheets of heavy-duty foil; top with remaining ingredients.

Fold each foil sheet to make a packet. (Sorry, I wiggled!)

Grill 12-15 minutes or until chicken is done (165 degrees)

Carefully open and enjoy.

  I made some rice and enjoyed it with my bbq chicken! ;)

kraft kitchens tips

HOW TO USE YOUR OVEN

Assemble foil packets as directed; place on baking sheet. Bake at 450°F for 18 to 22 min. or until chicken is done (165°F).

SPECIAL EXTRA

Sprinkle chicken mixture in each packet with 2 tsp. KRAFT Grated Parmesan Cheese before sealing packet.

D ~ Week 47 ~ Cranberry Sauce

Finally!!! I'm caught up! Oh what relief! This summer was annoying not having an oven that worked well. And helping my mom prepare Thanksgiving dinner was a great way to catch up on my recipes and learn new ones! So here's the cranberry sauce.... directly from the Ocean Spray cranberry bag.

Ingredients:
1 c water
1 c sugar
1 12 oz bag of cranberries fresh or frozen

Bring water and sugar to a boil in a medium saucepan.

  Add cranberries and return to a boil. 

Reduce heat and boil gently for 10 minutes, stirring occasionally. 

Pour sauce into a bowl, cover and cool completely at room temperature. 

Refrigerate until ready to serve. Makes 2 1/4 cups. 

D ~ Week 46 ~ Pecan Pie

Last pie for me! I'm tired. Good gracious!  This is the recipe my mom uses every year and we just love her pie! 

Ingredients:
3 eggs, slightly beaten
1 c Karo light or dark corn syrup
1 c sugar
2 T melted butter or margarine
1 t vanilla
1 1/2 c pecans
1 9" pie crust

Directions: 
Preheat oven to 350 degrees. In a large bowl stir together first 5 ingredients until well blended.

Stir in nuts.

Pour into pastry shell.

Bake for 50 - 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.

Decision Time: How can I possibly go wrong with mom's fabulous recipe?? It was a big hit at dinner! :)

D ~ Week 45 ~ Peggy Flatt's Pumpkin Pie

This is my favorite pumpkin pie that my mom makes every year! So... this year I made all the pies for Thanksgiving - 2 pumpkin, a pecan and an apple (same one I made a few weeks ago). 

Ingredients;
3 eggs
1 1/2 c sugar
2 T flour
1 t salt
2 t cinnamon
11/2 t nutmeg
1/2 t ginger or cloves
3 c pumpkin puree (about 29 oz or can use 2 15 oz cans)
4 T molasses
2 (12 oz) cans evaporated milk



Directions: 

Prepare 2 pie plates with dough or use store bought pie crusts. Preheat oven to 450 degrees.  Beat eggs thoroughly.Add sugar and flour. Mix well.

Add spices and salt.

Then add pumpkin puree.

Add in molasses. (My mom was so great and "poured exactly" for me!)

Add in the evaporated milk and blend well.

Pour into prepared pie shells.  My mom was great and took a picture of me pouring the pie filling into the shells on the oven shelf. 

Baked at 450 for 15 minutes. Then reduce heat to 350 and bake 45 minutes longer or until firm. (Mom claims that the pie always takes longer than the recipe says... so be patient and keep baking!)

Decision: Make sure you have a large enough bowl for all ingredients! :)  The pie looks so yummy! I want to eat it now! But I must wait til dinner tomorrow night. *sigh*

D ~ Week 44 ~ Cheesy Ham Bubble Bake

I adapted this recipe from http://www.kraftrecipes.com/recipes/cheesy-ham-bubble-bakes-112588.aspx  with what I had on hand.




Ingredients:
Ham
Cheese
Biscuits










Directions:
Spray a mini-muffin pan. Then chop up ham and cheese - or use shredded cheese. Cut prepackaged biscuits into quarters. Mix them all together.

Then spoon onto the muffin pan. Bake for 15 minutes or so.

Decision time:

Um... they are okay. Not the most fabulous but I would eat them again... maybe with homemade biscuit dough though and mix ham & cheese into the dough. 

D ~ Week 43 ~ Caramel Apple Pie with Crumb Topping

Carmel Apple Pie

from Maxine Hoffman 1978

Ingredients;

1 c brown sugar

2 T flour

1 t cinnamon

6 c sliced apples

1/4 c firm butter or margarine

Directions: 

Mix sugar, cinnamon, and flour. Mix lightly through apples. Heap in pastry lined pie pan. cover with tin slice of butter. Add top crust or use the crumb topping. Make 3 or 4 slits in top of crust. Bake 50 - 60 minutes in 425 oven.

Crumb Topping

Ingredients:

2/3 c flour

1/4 c packed light-brown sugar

1/2 stick (1/4 c) butter or margarine (not spread)

1/2 t ground cinnamon

Directions: 

Stir together in a bowl with a fork or rub together with fingertips until large crumbs form.

Divine! Loved it!

I used apples my mom & I had canned last year to make this pie.

And dumped it all into a large red tupperware bowl she's had for ages!

And then realized we didn't have any brown sugar. So... I made my own!

This is what it looked like when I was done.

And then dumped that in with the apples.

And gave it a good stir.

Then I dumped the apple mix into my pretty pie shell.

Then I got started on the crumb topping.

 

My mom, what a great sport, is cutting in the butter with two knives so I can snap a picture.

Then we traded and she snapped a picture of me mixing the butter in better with my hands.

Once it was mixed well, I sprinkled it over top of the pies.

Then baked them.

D ~ Week 42 ~ Never Fail Pie Crust

Never Fail Pie Crust from Maxine Hoffman 1978
makes 2 (2 crust) pies

Ingredients:
3 c flour
1 1/4 c shortening
1 egg
1 t vinegar
1 t salt
5 T cold water

Directions:
Cut shortening into sifted flour. Add liquid and mix. Form into ball and divide. This dough rolls out easily, is rich, but no amount of handling hurts it.



Funny thing is I found this exact recipe on pinterest & at the pioneer woman http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

My mom has been using this recipe for years and passed it on to me! ;) Love it.