Inside Apple Pie!

     So, fall has arrived. I repeat, FALL HAS ARRIVED. I don't know very many people that dislike this time of year. Right now, all you see on Facebook, Twitter, and even the news, is Starbucks' Pumpkin Spice Latte and I'm seeing #PSL everywhere! While I've already begun creating dishes using pumpkin, I haven't started on the indulgent desserts and other comfort foods that everyone knows and loves that are so popular this time of year. This is a simple recipe that can easily stand in the place of apple pie. If you have any friends that are gluten-free, replace the flour with about 1 cup of crushed hazelnuts and this will add some extra crunch, too!
     Apples are plentiful right now and are oh so sweet. After visiting the apple festival this past weekend with Michael, we saw apple pies, apple fritters, apple EVERYTHING...but we didn't see an apple crisp. (To be fair, it isn't the most fair-friendly food...a tad messy) but it is delicious. This recipe is perfect for any apples they may be turning or have a few bruises. You don't really need perfect apples for this recipe. It's also the perfect mixture of tender sweet apples and crispy, crunchy cinnamon goodness. If you want to add even more texture to the apple crisp, use a variety of apples for one recipe and don't cut them as evenly. Try adding some larger chunks mixed with the thinner slices. 
 
Inside Apple Pie
Yields: 6 servings

4 medium apples, thinly sliced

¾ c. packed light brown sugar

½ c. flour (all-purpose or self-rising)

½ c. oats

1½ tbsp. pumpkin pie spice

¼ c. butter, softened

 

Heat oven to 375 F. Spray an 8x8 baking dish with nonstick cooking spray. Spread the apples in the bottom of the prepared pan (no need to be neat)! In a medium bowl, combine the brown sugar, flour, oats, and pumpkin pie spice until thoroughly combined. Once combined, cut in the butter using either a fork or your fingers until the consistency is that of coarse corn meal.

 

 

Sprinkle evenly over the apples and bake for 30 minutes, or until apples are tender.

 

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 312.1 
• Total Fat: 9.1 g    
• Cholesterol: 20.7 mg
• Sodium: 14.1 mg
• Total Carbs: 67.9 g
• Dietary Fiber: 4.2 g
• Protein: 2.8 g

 

 

Oh my, chocolate pie!

     This is a DELICIOUS version of chocolate cream pie. Not only is it for those who prefer dark chocolate, but it's also a lighter version. It's still just as creamy as the regular pie, but hardly the same amount of calories. You can of course, change the milk you use, or combine two different milkfat percentages. Either way, you can't go wrong with chocolate.  I had no real reason to make a pie, but I hadn't had one in quite sometime. I remembered that March 14 was "pi" day (3.14), but didn't get around to making a pie. I hopped on the wagon and have made a pie, like most others did...just a few days later! I can't believe how much this tastes like the richer version which uses heavy cream, as opposed to milk! 


Light Chocolate Cream Pie
Yield: 8 servings

FILLING:
1/4 C. cornstarch
3 tbsp. cocoa powder, unsweetened
1/3 C. granulated sugar
1/4 tsp. sea salt
3 C. skim milk
4 oz. bittersweet chocolate, finely chopped
CRUST:
5 tbsp butter, melted
12 oz. animal crackers, crushed

TOPPING (IF DESIRED):
1 C. heavy whipping cream
2 tbsp. granulated sugar

CRUST: 

Crush crackers and combine with butter until all crumbs are moist. Press into a 9" pie plate.

FILLING:

In a 2-quart heavy saucepan, combine cornstarch, cocoa powder, granulated sugar, and sea salt. Place over medium heat and slowly whisk in the milk. Continue whisking until the mixture reaches the boil. Whisk constantly for 2 minutes (mixture will become thick) then remove from heat. Stir in chocolate and vanilla until smooth and pour into prepared filling.
  

TOPPING (IF DESIRED):

In a medium sized clean bowl, beat the whipping cream and sugar on a low speed for about 1 minute. Slowly increase the speed until the cream is light and fluffy (about 2 minutes).

Nutritional Info (Amounts given reflect no whipped topping)

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 292.9

• Total Fat: 6.6 g
• Cholesterol: 5.8 mg
• Sodium: 488.6 mg
• Total Carbs: 56.1 g
• Dietary Fiber: 1.7 g
• Protein: 7.0 g

An Ode to Chicken Pot Pie.

     Is there anyone out there like me who doesn't like chicken pot pie? I think it's something about the use of Veg-All, I hated that stuff. There's something about cooked and canned carrots that is SO unappealing. I'm not knocking canned vegetables, I do love the convenience of them, but I do not like Veg-All! Whew, now...I also don't like all the crust that a chicken pot pie, the filling makes the crusts kind of soggy- not for me. I also like chicken noodle casserole, so I thought, "What could be better than combining the two?!" (without Veg-All, of course).
     Yesterday was a little chilly and was rainy and dreary, so it was the perfect day for my creation! Feel free to use any other vegetables that you prefer. Also, I do not like cooked carrots very much, but LOVE the flavor they give, so I dice mine VERY fine, you can leave them as big as you like. Think of this as a crustless chicken pot pie, with noodles! What doesn't taste good with noodles?!

Chicken Noodle Casserole
Yields: 4-5 servings

2½ cups egg noodles, uncooked
2 8 oz. boneless skinless chicken breasts, cubed
1 tbsp. unsalted butter
1 rib celery, diced
1 small carrot, finely diced
½ medium onion, diced
2 cloves garlic, minced
1½ tsp. soy sauce
1 10.5 oz. can cream of chicken soup
1 tbsp. mayonnaise
2 tsp. ground black pepper
1 tsp. salt

Optional toppings: French fried onions, crushed saltine crackers, goldfish crackers, etc.

Preheat oven to 350°F. Spray a 2 quart baking dish with cooking spray. Boil the egg noodles according to package directions, drain and reserve. Add the chicken to a small skillet over medium heat; cook until no longer pink. Reserve in a medium bowl. Add butter to the same skillet and use the melted butter to deglaze the pan removing all brown bits. Once melted, add the celery, carrot, and onion. Saute over medium-low heat for 7-8 minutes, or until vegetables are tender-crisp. Stir in garlic and cook for about 45 seconds to 1 minute. Stir in soy sauce and cook for 30 seconds. Pour into the bowl with the reserved chicken, combine. In a small bowl, combine the cream of chicken soup, mayonnaise, pepper, and salt. If you think the mixture is a little thick, add 1 tbsp. of water at a time until you reach the desired consistency. In the baking dish, combine the noodles, chicken and vegetable mixture, and the soup mixture until thoroughly mixed. Bake in oven for 20 minutes, remove and if toppings are desired, add and place back in oven for 10 minutes. Allow to cool for 5-10 minutes before serving.

Nutritional Info

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 259.4

• Total Fat: 9.5 g
• Cholesterol: 81.9 mg
• Sodium: 722.1 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 1.4 g
• Protein: 23.1 g