Apple Turnovers

Meaghan made these for the dinner party, too!  And they were so scrumptious.  All the boys ate them with ice cream on top -- even better.

Apple Turnovers

Ingredients

• 2 tablespoons lemon juice
• 4 cups water
• 4 Granny Smith apples - peeled, cored and sliced
• 2 tablespoons butter
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 (17.25 ounce) package frozen puff pastry sheets, thawed
•  
• 1 cup confectioners' sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract

Directions

1.     Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.

2.     Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.

3.     Preheat the oven to 400 degrees F (200 degrees C).

4.     Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.

5.     Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.

6.     To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

Orzo Salad

This recipe is from Isabel.  She made it for our dinner party last weekend and I've already made a big ole batch of it!  It's full of good, healthy stuff.  Enjoy.

Orzo Salad

Dressing:

¼ cup red wine vinegar

2 tablespoons of fresh lemon juice

1 teaspoon of honey

½ cup of olive oil

 

6 cups of chicken broth

1 pound of orzo

Prepare as directed on the orzo package except boil in chicken broth. It usually takes 8 minutes- not too soft and not too hard.

 

Mix in:

2 cups of sliced grape or cherry tomatoes

1 ½ cup feta cheese

1 cup of thinly chopped basil

1 cup of green onion finely chopped

½ cup of toasted pine nuts 

I add bell pepper to give some color and flavor- orange and red are pretty. Green is not as sweet so I don’t use it.

Also, some times I will chop or shred some roasted chicken to make it a bit heartier.

Slow-Cooker Beef Pot Roast

   A great crockpot recipe.  Always good for busy holiday season.  Good in warm weather!!

1 8oz. package presliced mushrooms

1/2-1 green bell pepper, chopped

1/4 c. plus 2 T. ketchup

1/4 cup water

1 T worcestershire sauce

1/2 teaspoon black pepper

1/4 teaspoon salt

2 pounds shoulder pot roast

Place mushrooms and bell pepper in crockpot (coated with cooking spray).  Combine ketchup and next 4 ingredients in a small bowl, stirring until blended.  

Heat a large nonstick skillet over medium high heat.  Coat pan and roast with  cooking spray.  Cook 3 minutes on each side (until browned).  Place roast over vegetables in cooker; pour ketchup mixture over roast.  Cover and cook on high for 1 hour.  Reduce heat to LOW; cook 6-7 hours until roast is very tender.  

Yields 6 servings!

20 Great Wines for 10 Bucks or Less

An article from Southern Living- Get excited!!!

White:

D'Arenberg, The Stump Jump White, Australia

Alois Lageder, Pinot Grigio, Italy

Vina Montes, Sauvignon Blanc, Chile

Simonsig, Chenin Blanc, South Africa

Stone Wolf, Pinot Gris, Oregon

Miguel Torres, Sauvignon Blanc, Chile

Hogue, Pinot Grigio, Washington

Jewel Collection, Viognier, California

Amberhill, Chardonnay, California

Red:

Miguel Torres, Syrah, Chile

Altos Las Hormigas, Malbec, Argentina

Bogle, Petite Sirah, California

Concha y Toro, Carmenere, Chile

Rosenblum, Zinfandel, California

Bodegues Sumarroca, Tempranillo, Spain

Tasca d'Almerita, Nero d'Avola, Italy

Wyndham Estate, Shiraz, Australia

Di Majo Norante, Sangiovese, Italy

Bodega Norton, Malbec, Argentina

Rancho Zabaco, Zinfandel, California

Not gonna lie, haven't tried ANY of these... but who can resist a full-fledged list of affordable wines?  PLEASE if you try one you love or hate comment accordingly.  And happy thanksgiving!!  

Pineapple Cheeseball

2 blocks cream cheese

1 small can crushed pineapple, drained

1/4 finely chopped bell pepper

2-3 T. finely chopped onion

1 1/2 t. seasoned salt

 

Mix all ingredients well.  Chill.  Make into 2 balls.  Roll in chopped pecans. Serve with crackers.

Chicken Divan

6-8 chicken breasts, boiled

steamed broccoli (cooked, but not mushy because they cook in the casserole)

1 can cream of onion soup

1/2 c. sour cream

1/2 c. mayo

Grated sharp cheddar cheese

Boil chicken.  Steam broccoli.  Put broccoli in bottom of 13 x 9 pyrex.  Chicken on top.  Mix soup, sour cream, mayo.  Spread over top of the casserole.  Top with plenty of cheese (1 cup or 2)

Bake at 375 degrees for 30 minutes.  

Refrigerator Bran Muffins

This dough keeps 6-7 weeks in the refrigerator.  You can dish out however many you want to make fresh and save the rest for later!!

In 4 separate bowls:

1.  2 cups Nabisco 100% Bran

     2 cups boiling water

2.  1 heaping cup oil

     3 cups sugar

3.  4 eggs

     1 qt buttermilk

   

4.  5  cups flour

     1  teaspoon salt

     5 teaspoons baking soda

     4 cups Kellogg's All Bran

Pour boiling water over 100% bran and let stand.  Beat with spoon.  Add oil and sugar.  Add bowl # 3 (eggs/buttermilk) to mixture.  Add #4 items to the mixture.  Fold in All Bran at the last.  

Bake 400 degrees for 20 minutes in greased muffin tins.  Stir before each use.  You can add pecans if you like to...!!