Ellen over at Big Red EP posted on her
side bar a recipe for Apple Crisp.
What caught my eye was the
box of butterscotch pudding that was in this recipe?
I served it up with a small scoop of ice cream!
Oh my good gracious it was wonderful!
Apple Crisp--it's delicious!
Mix together and pour into ungreased 9x13 inch pan:
8 cups peeled and sliced apples,
1 cup packed brown sugar,
2 T flour,
1/2 cup milk,
1 cup water
Topping:
1 1/3 cup flour,
1 cup oats,
1/2 cup sugar,
1 cup melted butter,
1 t salt,
2 t cinnamon,
2 pkgs dry butterscotch pudding (not instant)
Mix topping ingredients together and crumble on top of apple mixture. Bake at 350 for 45-50 minutes or until golden brown.
This recipe is easily cut in half and that's what I did!
From Prudy's site I made these two recipes last month. Corn and Black bean salad and a corn chowder! Both were great! Glad I tried them. I'll use them again!
From Prudy
Corn and Black Bean Salad
Corn and Black Bean Salad with Cumin Lime Vinaigrette Estimated Cost: $3.50Notes: I've made this salad with no olive oil at all with great results. If you're dieting, leave it out.
1 (15 ounce) can black beans, drained and rinsed well
2 cups corn kernels, (frozen and thawed, or canned, or cut off the cob)
2 tomatoes, chopped
1/2 cup red onion, minced
1 cup chopped cilantro
1 jalapeno pepper, minced-or less if you like it wimpy
1/2 teaspoon ground cumin
1-2 tablespoons olive oil
juice and zest of one lime
1/4 teaspoon each salt and pepper
Combine beans, corn, tomatoes, onion, cilantro, and jalapeno in a medium bowl. Sprinkle cumin and salt and pepper over the top. Drizzle with oil, lime juice and zest; taste for salt and pepper and adjust seasonings if necessary. Toss and serve.
Also from Prudy
Mix together and pour into ungreased 9x13 inch pan:
8 cups peeled and sliced apples,
1 cup packed brown sugar,
2 T flour,
1/2 cup milk,
1 cup water
Topping:
1 1/3 cup flour,
1 cup oats,
1/2 cup sugar,
1 cup melted butter,
1 t salt,
2 t cinnamon,
2 pkgs dry butterscotch pudding (not instant)
Mix topping ingredients together and crumble on top of apple mixture. Bake at 350 for 45-50 minutes or until golden brown.
This recipe is easily cut in half and that's what I did!
From Prudy's site I made these two recipes last month. Corn and Black bean salad and a corn chowder! Both were great! Glad I tried them. I'll use them again!
From Prudy
Corn and Black Bean Salad
Corn and Black Bean Salad with Cumin Lime Vinaigrette Estimated Cost: $3.50Notes: I've made this salad with no olive oil at all with great results. If you're dieting, leave it out.
1 (15 ounce) can black beans, drained and rinsed well
2 cups corn kernels, (frozen and thawed, or canned, or cut off the cob)
2 tomatoes, chopped
1/2 cup red onion, minced
1 cup chopped cilantro
1 jalapeno pepper, minced-or less if you like it wimpy
1/2 teaspoon ground cumin
1-2 tablespoons olive oil
juice and zest of one lime
1/4 teaspoon each salt and pepper
Combine beans, corn, tomatoes, onion, cilantro, and jalapeno in a medium bowl. Sprinkle cumin and salt and pepper over the top. Drizzle with oil, lime juice and zest; taste for salt and pepper and adjust seasonings if necessary. Toss and serve.
Also from Prudy
1 tablespoon butter
1 medium onion, minced
2 cloves garlic, minced
4 ears of corn, kernels cut from cobs and cobs reserved
1 (4 ounce) can diced green chilies (or 1/2 cup home roasted green chilies)
1/2 cup chopped red bell pepper
4 cups chicken broth
1 small zucchini, chopped
1 small summer squash, chopped
1/2 cup cream or half and half, (I've also used fat free half and half with good results)
2 tablespoons chopped cilantro or basil, plus more for garnish
1 tablespoon fresh lemon of lime juice
shredded cheese, optional for serving
chopped green onions, optional for serving
sour cream, optional for serving
In a heavy medium saucepan, melt butter over medium heat. Add onions, garlic, corn, green chilies, and red pepper. Saute for five minutes. Add corn cobs to pan and saute an additional three minutes. Add broth, zucchini, and summer squash. Bring to a boil, reduce heat and simmer for ten minutes or until every thing is tender. Remove cobs and discard. Stir in cream and cilantro and heat through. Remove from heat and add lemon juice. To serve, top with cheese, additional cilantro, green onions and cilantro.
1 medium onion, minced
2 cloves garlic, minced
4 ears of corn, kernels cut from cobs and cobs reserved
1 (4 ounce) can diced green chilies (or 1/2 cup home roasted green chilies)
1/2 cup chopped red bell pepper
4 cups chicken broth
1 small zucchini, chopped
1 small summer squash, chopped
1/2 cup cream or half and half, (I've also used fat free half and half with good results)
2 tablespoons chopped cilantro or basil, plus more for garnish
1 tablespoon fresh lemon of lime juice
shredded cheese, optional for serving
chopped green onions, optional for serving
sour cream, optional for serving
In a heavy medium saucepan, melt butter over medium heat. Add onions, garlic, corn, green chilies, and red pepper. Saute for five minutes. Add corn cobs to pan and saute an additional three minutes. Add broth, zucchini, and summer squash. Bring to a boil, reduce heat and simmer for ten minutes or until every thing is tender. Remove cobs and discard. Stir in cream and cilantro and heat through. Remove from heat and add lemon juice. To serve, top with cheese, additional cilantro, green onions and cilantro.
I loved all of these recipes!!
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This a picture of how mine turned out.
