From The Hungry Housewife
4 T. sugar
Cook until thickened. Put in a bowl in fridge to cool
1 pt. whipped cream, whipped (don't add sugar)
1 large can fruit cocktail
2 small cans mandarin oranges
2 cans pineapple chunks
1/2 lb. miniature marshmallows
Mix cooled egg mixture and whipped cream together. Then mix in fruit & marshmallows. Let stand for 24 hours.
This recipe was given to me many years ago from my Aunt Sheri, who got it from my Grandma Briggs. She was famous for this fruit salad. Although Grandma is gone, it's still a family favorite at get togethers.
1 lb. hamburger
1/2 onion, chopped
1/2 of Red, Orange, and Yellow pepper
Taco seasoning packet made accoring to recipe
2 cans corn, reserve the juice
1 can washed black beans
2 c. nacho cheese sauce (the BIG can you can buy at Sam's club/costco)
1 can diced tomatoes, reserve the juice
Milk to taste (depends how far you need to strech this meal)
Freetos or corn chips
Fry the hamburger, onions, and peppers until cooked. Drain the grease. Add the taco seasoning packet and make according to the package directions. In a large soup pot add the hamburger mixture, 2 cans of corn with juice, 1 can washed black beans, 1 can diced tomatoes with juice, 2 c. nacho cheese sauce, and milk to taste. I think I added about 5 cups of milk? Heat thoroughly. Serve with corn chips or freetos. Enjoy!
We had bought one of the big cans of nacho cheese sauce from Sam's club. We had a lot left over and I didn't want it to go to waste. So I decided to make a taco soup but using this nacho cheese and milk instead of water.
It was delicious! It wasn't as spicy as I thought it would be though. My family thought it was just right. If you ever happen to come across a big old can of nacho cheese, you'll have to make this soup!
*I didn't post a pic. because quite frankly, it looked like barf!
Glaze & Pastry:
1/4 c. packed brown sugar
1 T. butter, melted
1 pkg. (15 oz) fridge pie crust (2)
1 T. corn syrup
1/3 c. pecans, chopped
1/2 c. packed brown sugar
3 T. flour
3/4 t. ground cinnamon
dash of ground nutmeg
4 large granny smith apples
1 T. lemon juice
Preheat oven to 425 degrees. For glaze, combine brown sugar, butter and corn syrup in pie plate. Spread evenly onto bottom. Chop pecans, sprinkle over sugar mixture. Top with pastry crust, set aside.
For filling combine brown sugar, flour, cinnamon and nutmeg in mixing bowl. Mix well. Peel, core & slice apples. Place apple slices in mixing bowl & sprinkle with lemon juice.
Layer 1/2 of the apples in pastry lined pie plate. Sprinkle with 1/2 brown sugar mixture. Repeat layer. Place remaining crust over filling. Flute edge. Cut several slits in the top of the crust. Bake 50-60 minutes or until golden brown. Let stand 5 minutes. Loosen edge of pie & carefully invert pie onto heat resistant serving plate. Scrape any remaining caramel topping onto pie. Cool for 1 hour.
*If using glass pie pan-reduce baking time to about 40 minutes. Watch pie closely.
Yum! Thanks Kelissa!
5-6 cups apples, delicious & fuji (peeled and sliced)
1/2 c. sugar
3 T. flour
1/8 t. salt
1 t. cinnamon
1/2 c. chopped pecans (optional, we didn't use these)
1/4 c. caramel topping
1 recipe crumb topping (recipe below)
Mix sugar, flour, salt, and cinnamon together. Add apples and toss to coat. Fill prepared pie crust. Sprinkle crumb topping over the top. Place on cookie sheet and cover crust edges with foil. Bake 375 degrees for 25 minutes. Remove foil and bake 25-30 minutes more. Remove from oven and sprinkle pecans over top. Then drizzle caramel over top. Serve warm or at room temp.
1 c. packed brown sugar
1/2 c. flour
1/2 c. quick rolled oats
1/2 c. butter
Mix sugar, flour and oats together. Cut in softened butter until like coarse crumbs.
The perfect fall dessert! I especially love it with vanilla ice cream or cream on top. If you have left over apples ( I always seem to have leftovers) make a quick apple crisp.