Apple Dumplings

My mother in law gave me this recipe. It is so quick, easy and delicious! I have made it just for my family, as well as for many social gatherings, and everyone always likes it! YUM!

2 cans refrigerated crescent rolls (8 in a can)
2 large Granny Smith apples (peeled and cut into small pieces)
2 sticks butter, meted
1 1/2 C sugar
1 tsp. cinnamon
1 (12 oz.) can Mountain Dew

Preheat oven to 350. Spray the bottom of a casserole dish with Pam. Open one can of rolls...do not separate any of the triangles. Unroll onto the bottom of the casserole dish. Push together the perforated edges a little to seal up the holes. Sprinkle with the apple pieces. Open the second can of rolls, and roll out on top of the apples. (I don't bother pinching the perforated holes together for this layer.)Combine the cinnamon and sugar into the melted butter, then spread/pour over top. Pour the Mountain Dew over this top layer. Bake 350 for 45 minutes, or until golden brown.

Ramen Walnut Salad

My neighbor Amy made this for a lunch that I went to at her house this summer. It was so good that I could have had several helpings! I restrained myself, but made sure to get the recipe!

1 bunch romaine
1 bunch finely chopped broccoli
4-6 chopped green onions
1C chopped walnuts
1 pkg. Ramen noodles (broken...no seasoning)
4 Tbsp. butter

Dressing
1C Wesson
1C sugar
1/2 C red wine vinegar
3 Tbsp. soy sauce
salt and pepper to taste

Saute walnuts and noodles in butter until light brown. Drain on paper towel. Set aside.

Blend dressing ingredients in blender.

Add sauteed walnuts and noodles to mixture.

Mix with salad and serve.

Mozzarella Chicken

I actually found this recipe on another blog. It was simple and fast to make, and we all liked it...it's a keeper!

4 large skinless boneless chicken breasts
6 oz. Mozzarella cheese slices (I've also used shredded)
1 can Cream of Chicken soup
1/4 cup white cooking wine
salt and pepper to taste
1 cup herb-flavored crushed up Pepperidge Farm stuffing mix
1/2 stick butter, melted

Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.

Mom's Salad

The kids all love this salad that I started making for myself a while back.  There are no specific measurements.  Super easy!

Spinach
Almonds...can use flavored
Mandarin oranges
Feta cheese
Raspberry vinegarette salad dressing
Dried cranberries..."Craisins"
Strawberries
Grilled chicken

Heather's Pumpkin Crisp

Oh my! A friend of mine served this at bunco one night around Thanksgiving. Everyone LOVED it! It has become a fall tradition at my house, and I have given out the recipe more than once! It is the best pumpkin recipe that I have ever had!

15 oz. can pumpkin
1C evaporated milk
1C sugar
1 tsp. vanilla
1/2 tsp. cinnamon
18.25 oz. box of yellow cake mix (gluten free if needed)
1C chopped pecans
1C melted butter
whipped cream

Stir together 1st 5 ingredients. Pour into lightly greased 9x13 pan. Sprinkle dry cake mix evenly over top. Sprinkle with pecans. Drizzle with butter. Bake 1 hour or until golden brown at 350.

Cool 10 minutes. Serve warm or room temp with whipped cream.

Can make into a trifle with caramel sauce and walnuts. Can combine vanilla pudding with the cool whip for one layer of the trifle.

Apple Crisp

My mom gave me this recipe. I think that she got it from one of my cousins. It is a very quick and easy recipe that I have made many, many times!

2 sticks of butter...melted
2 cans apple pie filling
1 box yellow cake mix
cinnamon
chopped pecans...optional

Pour small amount of butter into the bottom of a 9x13 pan. Add the apple pie filling. Sprinkle generously with cinnamon. Add the dry cake mix on top. Sprinkle with pecans if desired. Pour the rest of the butter on top.

Bake about 1 hour, or until golden brown, at 350.

Potato Cheese Soup

This is one of my favorite fast and easy "comfort food" recipes. I got if from a tv show years ago, and have made it many times. I like to serve it with the cornbread recipe that is also on my recipe blog! :)

6 C water
6 chicken bullion cubes
2 lb. bag of frozen hash brown potatoes
1 can cream of chicken
1 can cream of celery
1 can of milk (use one of the empty soup cans from above)
1 lb. cubed Velveeta
2 oz. (or more) real bacon bits (I use the bacon bits that come in a jar in the salad aisle)

Bring water to a boil. Dissolve bullion cubes in water. Add hash browns, and boil until tender. Add cans of soup and milk. Add cubed Velveeta and bacon bits. Stir over low heat until Velveeta is melted.

This recipe is super easy, and can also be made in the slow cooker. The only mistake that I have ever made with it, was heating it too quickly, and scorching it because of the milk and cream soups, so just don't heat too quickly! :)