Caramel apple pie

This is my caramel apple pie. It was delicious. I'd like to say I invented it, but let's be honest, do I invent anything? This was actually so delicious that I didn't even do anything to perfect it. It was from food.com.

You should try it.

A few notes before you get started: 1. If you use a disposable pie pan, don't move it too much before it cools. It was really wobbly when it was still hot. (I put a cookie sheet underneath it while it baked.) 2. I baked it for about 45 minutes (25 with foil, 20 without). 3. I only used 1/4 cup chopped pecans on top. 1/2 cup seemed like too much.

Regardless, this was proclaimed the best pie ever by both pie afficionados and people who don't like pie. I call that a win-win.

Caramel Apple Pie

For Pie


pastry for single-crust pie

1/2 cup sugar

3 tablespoons flour

1 teaspoon cinnamon

1/8 teaspoon salt

6 cups thinly sliced peeled apples

Crumb Topping

1 cup packed brown sugar

1/2 cup flour

1/2 cup quick-cooking rolled oats

1/2 cup butter

Final Topping

1/4 cup caramel ice cream topping

1/2 cup chopped pecans

Directions:

1Prepare pastry for single-crust pie, being careful not to stretch dough too much.
2Place in pie plate and trim and crimp the edge.
3In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt.
4Add apple slices and gently toss until they are coated well.
5Transfer mixture to pie.
6FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats.
7Using a pastry blender, cut in the butter until topping resembles coarse crumbs.
8Sprinkle over apple mixture in pie.
9To prevent over-browning while baking, cover edge of pie with foil.
10Bake at 375 degrees Fahrenheit for 25 minutes.
11Remove foil and bake 25 to 30 minutes more, or until top is golden.
12Remove from oven.
13Drizzle top with caramel topping; sprinkle with pecans.
14Cool on wire rack and serve!

Hello, everyone. This blog really does end up being like my poor, neglected stepchild that lives in the basement, but that truly is not my intention.

I am cooking again, and I'm going to get back on the challenge. After all, we still have a half a year left, right?

I have been baking pies. In fact, I have a request for two for tomorrow's work cookout: caramel apple and chocolate pecan. I'm also going to make a strawberry pie for my roommate, because I've never done it and why not?

Actually, I am going to post the caramel apple pie recipe for youi. It's too good not to share!

Recipe challenge back on!

Well, I am settled into my new house. I have a stove, and all of my utensils, pots and pans are unpacked. I even bought a tortilla press with a housewarming gift card from Bed, Bath & Beyond.

The one-new-recipe-a-week challenge is back on.

I have no idea what this week's recipe will be. I guess I have a few days to figure it out.

Crockpot barbecue beef

You know how when you go to a funeral and everyone says "let's just remember Aunt Betty in her better days?"

That is how I feel about this recipe. It looked beautiful in the crockpot. I was excited about having supper waiting when I got home.

So imagine when I got home, set my bag down and smelled...burning. for the first time ever, the crock pot set on low burned up my meal.

Because the guinea pigs were counting on me, I tried to eat it, but it was way too smoky tasting to be appetizing. It looked pretty gross too.

Therefore, this is this week's recipe.
1. Pick up phone
2. Call pizza hut
3. Order stuffed crust pizza and wings.

I took a picture before I left the house. Or, as I like to call it, "Aunt Betty in her younger days."

2012 Recipe Challenge

If there's anyone still reading this blog, my apologies for sucking at maintaining it. However, you're in luck, because I have issued myself a challenge, and it's going to take place right here.

There are 51 weeks left in 2012. And for each of those 51 weeks, I am going to try at least one new recipe. It might be a drink, appetizer, entree, side dish or dessert, but it will be brand new, and it will be posted here, along with commentary and (I hope!) photos.

And, I am in the process of assembling a team of guinea pigs for the test kitchen. So, it won't just be my opinion on the dish, but the opinions of those I force to eat whatever it is. There might even be videos if I can get them to do that. Allegedly my new smart phone can capture all this stuff.

I'm hoping to expand my repertoire of Southern dishes, but my constant need for stretchy pants means there will be some waistline-friendly meals as well. If you have any special requests, feel free to drop me a line in the comments.

Tomorrow's dish is Crockpot barbecue beef, so stay tuned for an update later this week.

Candy corn martinis

I made the chicken pot pie I told you all about. I also forgot to take a picture when I was finished. Oops.

I also made buffalo chicken chili and other yummy things.

But, why eat when you can drink. And my Halloween drink has been candy corn martinis. Easy and yum.

First, you have to make Candy Corn vodka. To do add one cup of candy corn to one cup of vodka. You can use any type of bottle with a lid to do this. Let it sit in the fridge overnight or at least four hours, if you're desperate.

Once it's ready, strain the vodka to remove what's left of the candy corn. Now it's martini time.

In a shaker full of ice: add 1 shot vodka, 1/2 shot triple sec and 1 shot of pineapple juice. Shake, then serve in a martini glass. You can put a couple of pieces of candy corn in the glass for decoration if you want.

No tricks here. Only treats. Enjoy!

Fall=comfort food

It's fall. That means it's time for casseroles, big pots of chili and lots of pumpkin-filled baked goods.

Today, we ask ourselves the question: What do chicken breasts, jiffy cornbread mix and some frozen veggies have in common?

They're about to become tonight's chicken pot pie. And here's the biggest thing: I'm just making it on my own without a recipe. Totally winging it!

I think I might take photos. Meet me back here after my Thursday night TV shows are over.