Apple Crisp

Just got this recipe from my friend, Debbie. I've made it twice already; it is scrumptious and super easy!!

GATHER:
6 apples, peeled & sliced
1/2 cup white sugar
1/2 tsp cinnamon
1/4 cup water

For topping:
1/2 cup packed brown sugar
1/2 cup oats
3/4 cup flour
1/4 tsp salt
6 tbs melted butter

COOK:
Toss apples with white sugar and cinnamon. Place in 8x8 baking dish. (I use 9x13 and just use more apples). Pour water over apples.

Mix together dry ingredients for the crisp topping. Add melted butter and stir until coarse. Crumble over apples.

Bake at 375 degrees for 40 minutes or until bubbly.

SERVE:
With a dollop of vanilla ice cream, of course! :)

Buttermilk Corn Bread

With the new fall crispness in the air, I have been thinking about cool weather recipes. Corn bread is a favorite of mine and I have tried several different recipes before finding one my family loves. So tasty and delish! Serving this up for dinner tonight with a big pot of veggie chili. Yum!!

GATHER:
1/2 cup butter
2/3 cups white sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup corn meal
1 cup flour
1/2 tsp salt

COOK:

Preheat oven to 375 degrees.

Combine the baking soda with the buttermilk in a small bowl. Set aside.

In a medium sized saucepan, melt butter over low heat. Remove from heat and stir in sugar. Quickly add in the eggs, stir until well blended. Add in the buttermilk/baking soda, flour, corn meal and salt. Combine well, but do not over mix; there will be lumps.

Pour into buttered 8x8 inch baking dish. Bake for 30-40 minutes, until golden.

SERVE:

This corn bread is a quick one to throw together as a side dish to any chili, soup or stew. Or drizzle with honey and butter for a tasty breakfast treat.

Crock Pot Swiss Steak

Ever since reading last month's issue of Real Simple I've had comfort food on the brain. This recipe is my ultimate favorite comfort food item. It meets all my qualifications- easy to cook, warm and filling, melt in my mouth delicious and best of all, it brings back memories of my childhood. (Oh, and it goes great with mashed potatoes, which is a must!) My dad is the cook in the family, but I think this may have been one of my mom's specialties.

This recipe uses a tougher cut of beef which works great for crock pot cooking. I whipped this up for some friends and it served 4 adults and 2 toddlers, with plenty of left overs.

It's so simple and simply amazing. Try it. I promise, you'll love it. :)

GATHER:
2 lbs round steak, tenderized
3, 28 oz cans stewed tomatoes
1/2 cup flour
salt/pepper, to taste


COOK:

Before throwing this meal straight into the crock pot, tenderize and brown the meat as follows.... Put the flour to a shallow bowl or dish; seasoned with salt and pepper. Dredge the meat in the mixture and tenderize with a meat mallet. Repeat several times. Cut into bite size pieces and brown meat on the stove, in a medium sized skillet. Just a quick 2 minutes on each side will do.

Then throw the meat in the crock pot. Cover with the stewed tomatoes and cook on low for 8-10 hours.

SERVE:
When I think of Swiss Steak, I think of mashed potatoes. They are like peanut butter and jelly. They just go together. So, that's how I server it- over a heaping pile of creamy mashed potatoes. With a green veggie on the side.

Comfort food, at it's best.