Caramel Apple Pie

Caramel Apple Pie

1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)
1/2 cup sugar
3 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp salt
6 cups thinly-sliced peeled apples (I use Granny Smith)



1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping


Ingredients for crumb topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter


Directions for Crumb Topping:
Stir together brown sugar, flour and rolled oats. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.


Directions for pie:
In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell. 

Sprinkle crumb topping over apple mixture. (It will seem really high but it all sinks as it cooks. Place pie on a cookie sheet so the drippings don't drop into your oven. Cover edges of pie with aluminum foil or pie crust shield.

Bake in a preheated 375°F oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top. Cool on a wire rack and enjoy warm or at room temperature. We serve with ice cream or Cool Whip.

Stuffed Mushrooms

Stuffed Mushrooms

1 pound whole mushrooms (white or baby portabellos are fine)

1/2 cup cooked bacon

1 teaspoon minced garlic

1/2 cup bread crumbs

dash oregano

dash parsley

dash basil

dash salt

1/2 cup cream cheese, softened

2 tablespoons Parmesan cheese

Clean mushrooms, remove stems from mushrooms, chop stems and set aside. Arrange mushrooms, bottoms up in a baking dish. In medium saucepan over medium heat, mix together chopped mushroom stems, bacon, garlic and bread crumbs. Slowly cook and stir 5 to 7 minutes, or until bread crumbs start to brown. Remove from heat and allow to cool a little.

Mix cream cheese and parmesan cheese into mushroom stem mixture.

 Stuff into mushroom caps.

Stuff into mushroom caps. Bake stuffed mushrooms in 350 degree oven for 20-25 minutes or until stuffing is lightly browned.

Chili Con Queso Dip

Chili Con Queso Dip

1 pound Velveeta
4 ounces sour cream
1 cup salsa


Melt cheese in double boiler or microwave, stirring often. Add sour cream and salsa and stir thoroughly. Briefly reheat to serving temperature. Serve with tortilla chips. Add milk as needed to keep from getting too thick.