Honey Toast

This is by far the tastiest and easiest toast to make for breakfast. My mom made this for me while I was home for the holidays, and I devoured it! Definitely a keeper recipe :o)

Honey Toast

(Source: My mom)

Thick slices of bread (mine were about 3 inches thick)

Butter,

Honey

Preheat oven to 350 degrees. In each slice of bread, make 3 horizontal incisions and 3 vertical incisions with a serrated knife but not all through. Melt a few tablespoons of butter in the microwave and mix in honey until sweetened (if I use 1 tablespoon butter, then I use 1 1/2 tablespoons honey).You can use more honey if you prefer. Spread the honey/butter mixture on each slice of bread. Bake in the preheated oven until the sides and top of the bread are browned. Serve with whipped cream. 

Galbi Chim

This is one of my favorite Korean dishes of all time. Braised Korean Short Ribs are slow cooked so they are fall off the bone tender. Plus, the sauce has the perfect amount blend of sweet/salty so it complements the short ribs very well too. I always request this when I visit my parents, and my mom made this for me for my Christmas meal. Another perk? I have my mom's recipe now too! This is definitely a keeper and something I'll try making myself one day for me and Dr. Sweetpea.

Kalbi Chim (Aka Braised Korean Short Ribs)

(Source: My mom)

4 1/2 pounds thick cut, bone in short ribs***
1/4 cup granulated sugar
1/4 cup mirin
1/2 cup soy sauce
1/2 cup water
1 tablespoon ginger, finely chopped
4 cloves garlic, finely chopped
1/2 of an asian pear, finely grated (optional)
1/4 cup green onion, sliced
1 - 2 tablespoons sesame oil
Black Pepper
1 large carrot, cut into large chunks and edges rounded
1/2 a large daikon radish, cut into large chunks
1 medium onion, cut into large chunks

Place the bone-in short ribs in a large stockpot filled with water. Leave the meat in this pot for about two hours to rinse the meat of access blood. Drain pot and using a sharp knife, cut the short ribs into large chunks with the bone attached onto each piece of meat. Using a small knife, cut two little slits into each piece of meat (about 2/3  of the way through the meat but not all the way to the bone). Once this has been done to all the short ribs, place them back into the empty stockpot.

In a large bowl, mix the sugar, mirin, soy sauce, and water. In a blender, add the chopped ginger, garlic, pear, and green onion. Puree this mixture together. If it's not pureeing well, add a few tablespoons of water to help it along. Add this pureed mixture into the soy sauce mixture and mix well. Set aside.

Add 2 cups of water into the stockpot containing the shortribs. Add half of the soy sauce mixture into the stockpot and stir. Place on stove and cook on high until it comes to a rolling boil. Reduce the heat to medium and cook for 1 hour. After 1 hour has gone by, skim some of the fat off the surface. Add the remaining soy sauce mixture and the carrot, onion, and daikon radish. Bring the mixture to a rolling boil again on high then reduce the heat to medium and cook another hour. Taste the sauce that is in the stockpot and add more soy sauce, sugar, and mirin to taste. My mom added about another 1/4 cup of soy sauce and a few spoonfuls of sugar and mirin. Cool and serve with rice.


***To give you an idea of what your short ribs should look like, I found an image online and posted it below. This cut of meat is typically called Flanken Style Short Ribs*** Picture from Finecooking.com

Christmas Cookies 2015

I made a ton of Christmas Cookies this year to give away and they were a huge hit! I didn't get a chance to take pictures of all of them, but I've made sure to post the recipes for all the ones that I've made below.

Chocolate Turtle Cookies

(Source: America's Test Kitchen)

1 cup all-purpose flour

1/3 cup cocoa powder

1/4 teaspoon salt

8 tablespoons unsalted butter (1 stick), softened

2/3 cup sugar

1 large egg, separated, plus 1 egg white

2 tablespoons milk

1 teaspoon vanilla extract

1 cup finely chopped pecans

14 soft caramel candies

3 tablespoons heavy cream

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

Whisk egg whites in bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to 12 minutes, switching and rotating sheets halfway through baking.

Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

Citrus White Chocolate Macaroons

(Source: Kraft)

1 pkg. (14 oz.) flaked Coconut

3 ounces White Chocolate, finely chopped

2/3 cup sugar

6 tablespoons flour

1/4 teaspoon salt

4 egg whites

2 teaspoons lemon zest

1 teaspoon almond extract

1 ounce Semi-Sweet Chocolate, melted

Heat oven to 325°F. Combine coconut, white chocolate, sugar, flour and salt in large bowl. Add egg whites, lemon zest and almond extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto lightly greased and floured baking sheets. Bake 20 min. or until edges of macaroons are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Drizzle with melted chocolate.

Oatmeal Carmelitas

(Source: Pillsbury)

• Crust

  2 cups All Purpose or Unbleached Flour

  2 cups quick-cooking rolled oats

  1 1/2 cups firmly packed brown sugar

  1 teaspoon baking soda

  1/2 teaspoon salt

  1 1/4 cups margarine or butter, softened

  
  

  Filling

  1 (12.5-oz.) jar (1 cup) caramel ice cream topping

  3 tablespoons All Purpose or Unbleached Flour

  1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

  1/2 cup chopped nuts

  
  

  Heat oven to 350°F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes. Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well. Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture. Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.

Cream Cheese Roll Out Cookies

(Source: Taste of Home)

1 cup butter, softened

1 package (3 ounces) cream cheese, softened

1 cup sugar

1/4 teaspoon salt

1 egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

Frosting:

3 cups confectioners' sugar

1/3 cup butter, softened

1 1/2 teaspoons vanilla extract

2 to 3 tablespoons 2% milk

Food coloring, optional

Assorted sprinkles or candies

In a large bowl, cream butter, cream cheese, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Refrigerate, covered, 1-2 hours or until firm enough to roll. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets.

Bake 7-8 minutes or until edges are lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely. In a small bowl, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add food coloring. Decorate cookies with frosting and sprinkles. Yield: about 7 dozen.

Beef Wellington with Root Vegetable Gratin

Dr. Sweetpea has been asking me to make Beef Wellington for him for moooooonnnnths. I've always been intimidated by the recipes I found online because they always seemed very labor intensive, but still gave Tyler Florence's recipe a try and it turned out fantastic. Also, as a side, I decided to make a root vegetable gratin since Dr. Sweetpea loves root vegetables. Needless to say, this is one of the most labor intensive meals that I've made at home but it was absolutely delicious. This was the perfect meal to eat around the holidays. Definitely a keeper for us.

Beef Wellington with Root Vegetable Gratin

(Source: Tyler Florence)

For the Duxelles:

3 pints (1 1/2 pounds) white button mushrooms

2 shallots, peeled and roughly chopped

4 cloves garlic, peeled and roughly chopped

2 sprigs fresh thyme, leaves only

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

For the Beef:

1 (3-pound) center cut beef tenderloin (filet mignon), trimmed

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

12 thin slices prosciutto

6 sprigs of fresh thyme, leaves only

2 tablespoons Dijon mustard

Flour, for rolling out puff pastry

1 pound puff pastry, thawed if using frozen

2 large eggs, lightly beaten

1/2 teaspoon coarse sea salt

Minced chives, for garnish

Green Peppercorn Sauce, recipe follows

Roasted Fingerling Potatoes

Warm Wilted Winter Greens, recipe follows

Green Peppercorn Sauce:

2 tablespoons olive oil

2 shallots, sliced

2 cloves garlic, peeled and smashed

3 sprigs fresh thyme, leaves only

1 cup brandy

1 box beef stock

2 cups cream

2 tablespoons grainy mustard

1/2 cup green peppercorns in brine, drained, brine reserved

For the Beef:

To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.

Preheat oven to 425 degrees F. On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.

Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.

Green Peppercorn Sauce:

Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

Root Vegetable Gratin

(Source: Cooks Illustrated)

1 tablespoon plus 1 1/2 cups water

1 1/2 teaspoons Dijon mustard

2 teaspoons all purpose flour

Salt and pepper

2/3 cup dry white wine

1/2 cup heavy cream

1/2 onion, chopped fine

1 1/4 teaspoons minced fresh thyme

1 garlic clove, minced

2 pounds Yukon Gold potatoes, peeled and sliced lengthwise ⅛ inch thick

1 large celery root (1 pound), peeled, quartered, and sliced ⅛ inch thick

1 pound rutabaga, peeled, quartered, and sliced ⅛ inch thick

3/4 cup panko bread crumbs

1 1/2 ounces Parmesan cheese, grated (3/4 cup)

4 tablespoons unsalted butter, melted and cooled

Adjust oven rack to middle position and heat oven to 375 degrees. Grease 13 by 9-inch baking dish. Whisk 1 tablespoon water, mustard, flour, and 1 1/2 teaspoons salt in medium bowl until smooth. Add wine, cream, and remaining 1 1/2 cups water; whisk to combine. Combine onion, thyme, garlic, and 1/4 teaspoon pepper in second bowl.

Layer half of potatoes in prepared dish, arranging so they form even thickness. Sprinkle half of onion mixture evenly over potatoes. Arrange celery root and rutabaga slices in even layer over onions. Sprinkle remaining onion mixture over celery root and rutabaga. Layer remaining potatoes over onions. Slowly pour water mixture over vegetables. Using rubber spatula, gently press down on vegetables to create even, compact layer. Cover tightly with aluminum foil and bake for 50 minutes. Remove foil and continue to bake until knife inserted into center of gratin meets no resistance, 20 to 25 minutes longer.

While gratin bakes, combine panko, Parmesan, and butter in bowl and season with salt and pepper to taste. Remove gratin from oven and sprinkle evenly with panko mixture. Continue to bake until panko is golden brown, 15 to 20 minutes longer. Remove gratin from oven and let stand for 25 minutes. Serve.

Spritz Cookies

Since it's December, it's Christmas Cookie baking season again! And to kick off the season, I decided to bake a batch of Spritz Cookies. I've had these before, but I've never made them until this year. These are incredibly easy to make and tastes absolutely divine! Dr. Sweetpea couldn't get enough of these.

Spritz Cookies

(Source: America's Test Kitchen)

1 large egg yolk

1 tablespoon heavy cream

1 teaspoon vanilla extract

1 cup unsalted butter (2 sticks), softened (about 70 degrees)

2/3 cup sugar (about 4 3/4 ounces)

1/4 teaspoon table salt

2 cups unbleached all-purpose flour (10 ounces)

Adjust oven rack to middle position; heat oven to 375 degrees. In small bowl, beat yolk, cream, and vanilla with fork until combined; set aside.

In standing mixer, cream butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, gradually beat in flour until combined. Scrape down bowl and give final stir with rubber spatula to ensure that no flour pockets remain.

If using cookie press to form cookies, follow manufacturer's instructions to fill press; if using pastry bag, follow illustrations 1 through 3 below to fill bag. Press or pipe cookies onto ungreased baking sheets, spacing them about 1 1/2 inches apart. Bake one sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking time. Cool cookies on baking sheet until just warm, 10 to 15 minutes; using metal spatula, transfer to wire rack and cool to room temperature.

Lasagna Bolognese

Dr. Sweetpea and I both love Bolognese sauce. Super meaty, flavorful, and delicious on pasta. So when I came across this Lasagna Bolognese recipe, I gave it a try, and needless to say, it was a massive hit! Dr. Sweetpea was a little apprehensive at first, but he loved it after his first bite. Infact, he even said this is the best lasagna that I've made, ever! This is definitely a keeper recipe for us, and it'll be something I make regularly going forward.

Lasagna Bolognese

(Source: Bon Appetit)

Bolognese sauce:

1 large onion, coarsely chopped

1 medium carrot, peeled, coarsely chopped

1 celery stalk, coarsely chopped

2 tablespoons olive oil

1 pound ground beef chuck

1 pound ground pork

4 ounces pancetta (Italian bacon), finely chopped

Kosher salt, freshly ground pepper

1 cup dry white wine

1 cup whole milk

1 (14.5-ounce) can crushed tomatoes

3 cups low-sodium chicken broth, divided

Fresh pasta dough:

1/2 teaspoons kosher salt

3 cups all-purpose flour, plus more

4 large eggs, room temperature

Béchamel:

5 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups whole milk, warmed

Pinch of freshly ground nutmeg

Kosher salt

Assembly:

Kosher salt

Unsalted butter, room temperature (for dish)

2 cups finely grated Parmesan

Special equipment: A pasta maker

PREPARATION

Up to two days ahead, make the Bolognese sauce:

Pulse onion, carrot, and celery in a food processor until finely chopped. Heat olive oil in a large heavy pot over medium heat. Add ground beef, ground pork, pancetta, and vegetables; cook, breaking up ground meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25–30 minutes; season with salt and pepper. Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8–10 minutes. Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by 1/2-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2 1/2–3 hours. Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.)

Up to one day ahead, make the fresh pasta dough: (I bought a box of dried boil and bake lasagna noodles instead)

Whisk salt and 3 cups flour in a large bowl, make a well in the center, and crack eggs into well. Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff). Wrap in plastic; let sit until dough holds an indentation when pressed, 1–2 hours.

Chill dough if you are not rolling it out right away. Bring to room temperature before rolling out, about 1 hour.

Make the noodles

Set pasta maker to thickest setting; dust lightly with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers . Fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16" thick (setting 8 on most machines). Place pasta sheets on a lightly floured surface and cut crosswise into 16 8"-long noodles. If making noodles ahead, stack on a baking sheet with a piece of parchment paper between each layer. Cover with plastic wrap; chill.

Make the béchamel

Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, 1/2-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes; add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly. Chill if not using right away.

Day of, reheat the sauces:

Combine Bolognese sauce and remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through. Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through (you don't want to let it boil).Cook the noodles

Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water until just softened, about 10 seconds. Remove carefully with tongs and transfer to a large bowl of ice water; let cool. Drain noodles and stack on a baking sheet, with paper towels between each layer, making sure noodles don't touch (they'll stick together).

Assemble the lasagna

Preheat oven to 350°F. Coat a 13x9" baking dish with butter.

Spread 1/4 cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup Parmesan. Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes. Let lasagna sit 45 minutes before serving. Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 2 hours before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered.

How to use store bought lasagna noodles instead of making homemade:

Fresh store-bought: Available in the refrigerated section of specialty stores and Italian grocers. Usually a bit thicker than what our recipe calls for but still a good choice. Buy 1 1/2 pounds. Sizes vary by shop; if needed, trim the noodles during assembly to fill pan without much overlap. Dried: If you spot imported dried egg noodles, they're worth the splurge, but standard supermarket durum wheat will work just fine (avoid no-boil, though). Supermarket noodles are thicker, so make fewer layers. Cook 24 noodles (1–1 1/2 boxes) per package instructions; divide sauces evenly among 6 layers. Trim noodles as needed.

Roasted Garlic Hummus

Dr. Sweetpea is a huge fan of store bought hummus. I always end up buying a big tub of hummus since he goes through it on a weekly basis. I've heard from many people that making hummus is super easy at home, and since we recently bought a brand new food processor, I decided to give it a whirl, and we're loving it!!! So easy, creamy, garlicy, and it's much cheaper than buying the tubs. Dr. Sweetpea couldn't stop raving about how good the hummus is! I'm going to try making roasted red pepper hummus next time :o)

Roasted Garlic Hummus

(Source: America's Test Kitchen)

2 heads garlic

2 tablespoons extra-virgin olive oil, plus extra for drizzling

2 thinly sliced garlic cloves

3 tablespoons juice from 1 to 2 lemons

1/4 cup water

6 tablespoons tahini, stirred well

1 (14-ounce) can chickpeas, drained and rinsed **See Note Below**

1/2 teaspoon table salt

Pinch cayenne

2 teaspoons chopped fresh parsley

Remove outer papery skins from garlic; cut top quarters off heads and discard. Wrap garlic in foil and roast in 350-degree oven until browned and very tender, about 1 hour. Meanwhile, heat olive oil and 2 thinly sliced garlic cloves in small skillet over medium-low heat. Cook, stirring occasionally, until golden brown, about 15 minutes. Using slotted spoon, transfer garlic slices to paper towel-lined plate and set aside; reserve oil. Once roasted garlic is cool, squeeze cloves from their skins (you should have about 1/4 cup).

Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and garlic cooking oil in second small bowl or measuring cup.

Process chickpeas, roasted garlic puree, salt, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

Transfer hummus to serving bowl, sprinkle toasted garlic slices and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

**Note**  For super creamy hummus, toss the rinsed and drained chickpeas with baking soda (1 1/2 teaspoons per 14-ounce can) and then heat them in the microwave or in a skillet over medium heat for 2 to 3 minutes until the beans are hot. Transfer the beans to a large bowl and wash with three or four changes of cold water, all the while agitating the beans vigorously between your hands to release the skins, which will float easily away. Easy, creamy hummus? Yes, please.

Thanksgiving Sides 2015

Dr. Sweetpea and I had another wonderful Thanksgiving together and did a ton of cooking. I don't have any pictures of what we made because when I took a picture of all the food piled on my plate, it didn't look very palatable. So, to save you the cringe worthy pictures, I'll post the recipes that we made this year below.

Classic Cranberry Sauce

(Source: Food Network Magazine)

1 pound cranberries (about 4 cups), thawed if frozen

2 medium oranges

1 1/4 cup sugar

1 teaspoon ground coriander (I omitted)

Kosher Salt

Put all but 1 cup cranberries in a saucepan. Remove wide strips of zest from 1 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1/2 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 - 20 minutes. Stir in the remaining 1 cup cranberries; cook until softened, 3 to 4 minutes. Remove from the heat and let cool; remove the orange zest. Transfer to a serving dish and refrigerate at least 3 hours. 

Classic Stuffing

(Source: Food Network Magazine)

1 stick unsalted butter, plus more for the baking dish

1 onion, finely chopped

5 stalks celery, finely chopped

2 apples, chopped (my addition)

1/2 cup prunes, chopped (my addition)

1 tablespoon chopped fresh sage (I omitted)

1 tablespoon chopped fresh thyme (I omitted)

Kosher salt and freshly ground pepper

3 cups low sodium chicken broth

2 large eggs

1/2 cup chopped fresh parsley

16 cups 1/2 inch stale country white bread cubes (about 1 3/4 pounds)

2 tablespoons fat from the turkey drippings (or butter)

1/2 teaspoon paprika

Preheat the oven to 375 and butter a 3 quart baking dish. Melt the butter in a large pot or dutch oven over medium heat. Add the onion, celery, apples, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables and apple are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat. Whisk the eggs and parsley in a large bowl. Add the bread, vegetable-broth mixture, chopped prunes and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika. Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes. 

Scalloped Potatoes

(Source: Gimme Some Oven)

3 tablespoons butter

1 small white or yellow onion, peeled and thinly sliced

4 large garlic cloves, minced

3 tablespoons all-purpose flour

1 cup chicken or vegetable stock

2 cups milk (I used whole milk)

1 teaspoon Kosher salt

1/2 teaspoon black pepper

2 teaspoons fresh thyme leaves, divided

4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds (and peeled beforehand, if desired)

1 1/2 cups grated sharp cheddar cheese, divided

1/2 cup freshly-grated Parmesan cheese

Preheat oven to 400 degrees F. Melt butter in a large saute pan over medium-high heat.  Add onion, and saute for 4-5 minutes until soft and translucent.  Add garlic and saute for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined and saute for an additional 1-minute.  Pour in the stock, and whisk until combined.  Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.  Continue cooking for an additional 1-2 minutes until the sauce comes to a simmer (not a boil) and thickens.  Then remove from heat and set aside.

Meanwhile, grease a 9 x 13-inch baking pan with cooking spray.  Then spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce, the sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese.  Top evenly with the remaining sliced potatoes, the remaining half of the cream sauce, and the remaining 1/2 cup of cheddar cheese. Cover the pan with aluminum foil and bake for 30 minutes.  Then remove the foil and bake uncovered for 25-30 minutes, or until the sauce is bubbly and the potatoes are cooked through. Remove and sprinkle with the remaining 1 teaspoon thyme.  Serve warm.

Spiced Cranberry Orange Mold

Whenever Thanksgiving rolls around and I'm not heading to my hometown to see my parents, I always have cravings for the food that my mom always made for our Thanksgiving meal. One thing that sticks out in particular is the cranberry jello mold that my mom makes. It's definitely not time consuming to make and all the ingredients are readily available at grocery stores. Plus, it's super tasty along with the roasted turkey. This recipe will also stay in my repertoire for many years to come.

Spiced Cranberry Orange Mold

(Source: Jello Advertisement in magazine)

1 1/2 cups boiling water

1 (8 serving size) package or 2 (4 serving size) packages Jello Brand Cranberry Flavor Gelatin Mix

1/2 teaspoon ground cinnamon

1 (16 oz) can whole berry cranberry sauce

1 cup cold water

1 orange, sectioned, diced

1/2 cup chopped walnuts

Stir boiling water into gelatin and cinnamon in large bowl for at least 2 minutes until completely dissolved. Stir in cranberry sauce until melted. Stir in cold water. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in orange and walnuts. Spoon into 5 cup mold. Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator. 

**Unmolding: Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake gently to loosen. Gently remove mold. Center gelatin on plate. 

Chili Mac

One of my favorite comfort foods is Chili Mac. I mean, I love Chili, and I love Mac and Cheese...so it's the perfect combination of both. I've tried my fair share of it over the years, and I finally found the best recipe to make at home. Dr. Sweetpea and I devoured all of this in two days flat. Yes, it's that good.

Chili Mac

(Source: Homeroom Cookbook)

Chili:

6 tablespoons olive oil

1 red pepper, cored, seeded and chopped into 1/2 inch chunks

1 green pepper, cored, seeded and chopped into 1/2 inch chunks

1 jalapeno, stemmed, seeded and finely chopped

1 onion diced

1 pound ground beef

1 tablespoon kosher salt

1 tablespoon chili powder

1 teaspoon cayenne powder

1 teaspoon dried oregano

1 tablespoon ground cumin

1 (16 ounce) can black beans, drained

1 (16 ounce) can pinto beans, drained

1 (16 ounce) can crushed tomatoes

Mac:

1/2 pound dried elbow pasta

2 cups mac sauce *recipe is below*

2 cups grated sharp cheddar cheese

To make chili: In a large pot, heat the olive oil over medium high heat. Add the bell peppers, jalapeno, onion and saute until tender, about 10 minutes. Add the ground beef, and stir to break up the beef into small chunks. When the beef begins to brown, add the salt, chili powder, cayenne powder, oregano, and cumin. Cook for 2 more minutes to allow the spices to become fragrant. Add the beans with canned crushed tomatoes. Cook until the mixture reaches a boil. Turn off the heat, taste and use for the Chili Mac. 

To make the mac: Cook the pasta in salted boiling water until less than al dente. Drain, rinse the pasta with cold water, and drain again. Add the sauce, the Cheddar, and 2 cups of of the chili to a large, heavy bottomed pot and cook over medium heat. Stir until the cheese is barely melted. Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the dish is nice and hot. 

Mac Sauce: 

3 cups whole milk

1/2 cup unsalted butter

1/2 cup all-purpose flour

2 teaspoons kosher salt or 1 teaspoon table salt

Heat the milk in a pot over medium heat until it just starts to bubble, but is not boiling, 3 to 4 minutes. Remove from the heat. Heat the butter over medium heat in a separate, heavy-bottomed pot. When the butter has just melted, add the flour and whisk constantly until the mixture turns light brown, about 3 minutes. Remove from the heat. Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. It will get very thick when you first add the milk, and thinner as you slowly pour in the entire 3 cups. This is normal. Once all the milk has been added, set the pot back over medium-high heat, and continue to whisk constantly. In the next 2 to 3 minutes the sauce should come together and become silky and thick. Use the spoon test to make sure it's ready: Dip a metal spoon into the sauce—if the sauce coats the spoon and doesn't slide off like milk, you'll know it's ready. You should be able to run your finger along the spoon and have the impression remain. Add the salt. The Mac Sauce is ready to use immediately and does not need to cool. Store it in the fridge for a day or two if you want to make it ahead of time—it will get a lot thicker when put in the fridge, so it may need a little milk to thin it out a bit when it comes time to melt in the cheese. Try melting the cheese into the sauce first, and if it is too thick then add milk as needed.

Red Chile Chicken Taquitos

Dr. Sweetpea is a huge fan of homemade Taquitos. So when I saw this Red Chile Chicken Taquito recipe in my new Chevy's cookbook, I knew I had to make it. These are a bit time consuming but totally worth the time and effort. In fact, Dr. Sweetpea said these are the best that he has eaten at home. I totally agree and plan on making these more often.

Red Chile Chicken Taquitos

(Source: Chevy's Cookbook)

16 corn or flour tortillas

Salsa Chicken (Recipe will be posted below)

1/2 cup queso fresco

Chipotle Sour Cream (Recipe will be posted below)

Preheat the oven to 375. On a baking sheet, place 4 of the tortillas in the oven for 3 to 4 minutes. Remove from oven. (This will soften the tortillas so that they won't crack when filled.) Set the tortillas on your work surface and spoon about 1/4 cup of the chicken in a line down the center. Roll up into tight cylinders and set parallel to one another on the work surface. Once the taquitos are all rolled up. Place them on a baking sheet, seam side down, and bake for 15 - 20 minutes until the tortillas are nice and crisp. (I always bake ours instead of frying so they are much healthier.)

Salsa Chicken

5 tomatoes, cored and halved

1 jalapeno, stemmed, seeded, and halved

1 yellow onion, peeled and quartered

2 tablespoons olive oil

1 tablespoon minced garlic

2 tablespoons Fuego Spice Mix (Recipe will be posted below)

1 rotisserie chicken, meat removed from bones and shredded

1/4 cup chopped cilantro (I omitted since we hate cilantro)

Preheat the broiler. Place the tomatoes and jalapeno cut side down in a baking dish. Cut one of the onion halves in half and add to the baking dish. Roasted the vegetables under the broiler for 8 to 10 minutes, or until they begin to blacken. Remove from the oven and cool. Transfer the vegetables and accompanying liquid to a blender and pulse until thick and chunky. 

Dice the remaining three quarters of the onion. In a large skillet, heat the olive oil over medium high heat. Add the onion and garlic and saute for 5 minutes. Add the spice mix and saute for 3 to 4 more minutes. Add the chicken pieces, and saute until the chicken is heated through, stirring often. Add the tomato mixture to the skillet and deglaze, stirring and scraping the bottom of the skillet to loosen any browned bits. Add the cilantro. Bring the mixture to a simmer. Simmer for 10 minutes. Remove from the heat and use as directed. 

Fuego Spice Mix

1/4 cup paprika

2 teaspoons cayenne

2 tablespoons salt

2 teaspoons ground white pepper

2 tablespoons ground black pepper

2 tablespoons granulated garlic

2 tablespoons chile powder

2 tablespoons dried oregano

Combine all ingredients, mixing well. Store in an airtight container, out of direct light, for up to 6 months. 

Chipotle Sour Cream

1/2 cup sour cream

1/2 cup mayonnaise

2 teaspoons Chipotle Puree (I pureed the canned chipotle peppers)

1/2 teaspoon salt

1 tablespoon freshly squeezed lime juice

Combine all ingredients in a mixing bowl and stir with a whisk until smooth. 

Baked Ziti

Whenever I think of baked ziti, it always brings me back to what the cafeteria served while I was living in the student dorm as a college kid. It was always ziti mixed with spaghetti sauce and topped with mozzarella then baked until everything got hot. Not very appetizing at all.

Then I heard so many people talk about Pioneer Woman's baked ziti and how it's soooooooo good. I finally caved and made it for dinner after hearing so many raving reviews, and I was not disappointed. This is seriously the best Baked Ziti that I've had, ever! Even Dr. Sweetpea was raving about how good this turned out to be, and he is hard to please when it comes to pasta. This is definitely a keeper recipe for us.

Baked Ziti

(Source: Ree Drummond)

2 tablespoons olive oil

3 cloves garlic, minced

1 large onion, diced

1 pound ground beef

1 pound Italian sausage

2 (14.5 oz) cans tomato sauce or marinara sauce

1 (28 oz) can whole tomatoes with juice

2 teaspoons Italian seasoning

1/2 teaspoon red pepper flakes

Salt and freshly ground black pepper

1 pound ziti

1 1/2 pounds mozzarella, grated

1 (15 oz) tub whole-milk ricotta

1/2 cup grated Parmesan

2 tablespoons chopped fresh parsley, plus more for sprinkling

2 eggs

Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down. Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.

Preheat the oven to 375 degrees F.

In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).

Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.

Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.

Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.

Cream of Potato with Bacon Soup

It's getting really chilly now that Fall has officially arrived and winter is right around the corner. So I've been in a soup making mood. Dr. Sweetpea and I both love a creamy potato soup, so when I saw this recipe, I had to make it! I'm so glad I did too because it's so creamy, flavorful, and has chunks of potato and bacon. I think this is our favorite soup right now and I'm probably going to make another batch before December.

Cream of Potato with Bacon Soup

(Source: Journal Sentinel - Settlers Inn Restaurant)

2 pounds baking potatoes, peeled and diced

4 cups (32 ounces) chicken broth

3 tablespoons good-quality chicken base

1/2 pound uncooked bacon, cut into 1/2 inch pieces

1/4 cup (1/2 stick) butter

1 large yellow or white onion, finely chopped

3/4 cup flour

5 cups milk

2 teaspoons granulated garlic

1/2 teaspoon pepper

1/8 teaspoon cayenne pepper

1/4 cup sour cream

Salt and pepper to taste

8 ounces shredded sharp cheddar cheese.

2 green onions, sliced (optional)

In large pot combine potatoes, broth and base and cook until potatoes are tender, about 10 to 12 minutes. Drain potatoes, reserving cooking liquid. In another pan, cook bacon until crisp. Drain and reserve ¼ cup bacon fat to use later. Cool bacon and crumble.

In a 4-quart saucepan, add butter, reserved bacon fat and onion. Cook over low heat until onion is very soft but not brown, stirring frequently. Add flour and whisk until smooth. Cook about 5 minutes, whisking frequently. Add reserved liquid from cooking potatoes and the milk. Cook over medium heat, whisking until smooth and thickened, about 15 minutes. Add granulated garlic, ½ teaspoon pepper, cayenne pepper, reserved potatoes, reserved bacon and sour cream. Heat through, then check seasonings and add additional salt and pepper to taste if needed. Stir in cheese and then ladle into bowls and top with sliced green onions for garnish, if desired.

Crab Cake Sliders with Chipotle Mayo

Dr. Sweetpea and I are crab cake lovers! When we went on our vacation earlier this year, we ate crab cakes almost every day along with other seafood. So when I saw this recipe for crab cake sliders, I made them right away! Dr. Sweetpea devoured four sliders in one sitting, and raved about how these are just as good as the ones we ate on our vacation. I'm pretty sure the chipotle mayo is what made these even better because it has a nice spicy kick. Definitely a keeper for us :o)

Crab Cake Sliders with Chipotle Mayo

(Source: Journal Sentinel)

Crab cakes:

5 green onions, finely chopped

1 tablespoon finely grated fresh ginger

3 cloves of garlic, finely chopped

2 tablespoons chopped parsley leaves

1 1/2 red bell peppers, cored and minced

1 cup dry bread crumbs

1/2 cup mayonnaise

2 tablespoons Old Bay Seasoning (I used 2 teaspoons and thought it was more than enough)

1 pound jumbo lump crab meat

Olive oil for frying

10 slider buns, toasted

Lettuce, tomato and onion for garnishes

Citrus chipotle mayonnaise:

1 cup mayonnaise

1 tablespoon lemon juice

1 tablespoon lime juice

1 tablespoon orange juice

2 tablespoons chopped cilantro

1 tablespoon chopped chipotle peppers in adobo sauce

1 teaspoon salt

Make crab cakes: In a large bowl, combine green onions, ginger, garlic, parsley, red peppers, bread crumbs, mayonnaise and Old Bay seasoning. Fold in crabmeat. Mix well, then portion mixture into 10 patties, squeezing the patties together gently so they do not break apart. Heat oil in a large frying pan. When oil is hot, add crab cakes and fry about 4 minutes on each side. You may have to do these in batches. Add more oil if needed.

Make citrus chipotle mayonnaise: Whisk all ingredients together.

To assemble sliders: Toast buns, then place a crab cake on each slider bun. Put desired amount of citrus chipotle mayonnaise on each crab cake and garnish with lettuce, tomato and onion. Serve immediately.

Best Pumpkin Pie

Dr. Sweetpea absolutely LOVES pumpkin pie! So instead of buying one from the grocery store, I decided to make one from scratch for him. Not only was it super quick and easy to make at home, this pie was soooooo goooood. Dr. Sweetpea kept letting out moans while eating the pie because it's that good. Definitely a keeper recipe in our household.

Pumpkin Pie

(Source: Paula Deen)

1 (8-ounce) package cream cheese, softened

2 cups canned pumpkin, mashed (I used one 15 oz can Libby’s pumpkin)

1 cup sugar (I used brown sugar)

1/4 teaspoon salt

1 egg plus 2 egg yolks, slightly beaten

1 cup half-and-half

1/4 cup (1/2 stick) melted butter

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon**

1/4 teaspoon ground ginger, optional**

1 piece pre-made pie dough

Whipped cream, for topping

Preheat the oven to 350 degrees F. Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

**Instead of a mixture of spices, I used 1 1/2 teaspoons of pumpkin spice**

Chili's Steak Fajitas

One of my favorite things to eat when I was a college kid was Chili's Steak Fajitas. I've been searching high and low for their steak fajita marinade because I wanted to recreate them at home. Then I came across this recipe from LA Times Culinary SOS. I just absolutely love how they are able to get restaurant recipes. I was a little hesitant at first because of the amount of soy sauce, but I can assure you that this recipe is spot on. Dr. Sweetpea and I devoured our dinner and I was instantly brought back to my younger days of eating these fajitas at the restaurant. I served the fajitas with a side of delicious Mexican Rice. 

Chili's Bar and Grill Steak Fajitas

(Source: LA Times Culinary SOS)

3 cups soy sauce (I used low sodium soy sauce)

2/3 cup honey

1/4 cup Worcestershire sauce

2 teaspoons minced garlic

1 tablespoon ground ginger

1 quart water

Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas.

1 (2-pound) flank, skirt or sirloin steak

Chili's Steak Marinade (recipe above)

1 red bell pepper, cut in thin strips

1 green bell pepper, cut in thin strips

1 onion, thinly sliced

Cilantro sprigs, optional

Hot cooked rice, optional

Tortillas, optional

Place steak in 13x9-inch glass baking dish. Pour marinade as needed to cover steak. Cover and marinate in refrigerator 4 hours or overnight. Drain meat and slice into thin strips. Heat skillet and add drained meat, red and green bell peppers, onion and enough marinade (1 to 2 tablespoons) to keep mixture from sticking to skillet. Stir-fry just until meat is done as desired. Garnish with cilantro. Serve with rice, if desired, or place about 1/2 cup mixture in center of 1 tortilla. Add any favorite salsa or toppings.

Mexican Rice

(Source: All Recipes)

3 tablespoons vegetable oil

1 cup uncooked long grain rice (I used Basmati Rice)

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/4 cup chopped onion

1/2 cup tomato sauce

2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Dutch Apple Pie

Dr. Sweetpea has been craving Dutch Apple Pie for the last couple of days, so I decided to make one for him from scratch at home. It's a little time consuming to make the pie crust, filling, and the crumble, but it's SOOOOOOOOO worth it! The crust was super flaky, filling was flavorful, and the topping added the perfect added texture. Dr. Sweetpea raved about how good the pie was fresh out of the oven and it was even better the next day.

Dutch Apple Pie

(Source: Betty Crocker)

Crust

1 cup all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

Filling

8 cups sliced cored peeled apples

1/2 cup granulated sugar

1/4 cup all-purpose flour

1/4 teaspoon ground cinnamon

1 tablespoon lemon juice

Topping

1/2 cup unsalted butter, softened

1 cup all-purpose flour

2/3 cup packed brown sugar

1 tablespoon granulated sugar

In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.

In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.

Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.