Apple Crisp

10 cups sliced peeled apples

1/2 cup sugar

1 t. cinnamon

1 cup flour

1 cup brown sugar

1/2 cup quick cooking oats

1 t. baking powder

1/4 t. nutmeg

1 t. cinnamon

1/2 cup cold butter

vanilla ice cream, optional

Place apples in a large bowl and toss with 1/2 sugar and cinnamon. Put into greased 9x13 pan. Combine flour, brown sugar, oats, and spices. Cut in butter until you get coarse crumbs. Sprinkle over apples. Bake at 375 for 50 minutes or until apples are tender. Serve warm with ice cream.

From Taste of Home

Skillet Enchiladas

1 pound ground beef

1 onion, finely diced

1 t. salt

1/2 t. pepper

2 t. chili powder

1 t. garlic powder

1 t. onion powder

1 can black beans, drained and rinsed

1 can corn, drained

1 can red enchilada sauce, 19 oz.

5 corn tortillas, sliced into thin strips

2 cups cheese, cheddar

3 green onions, sliced (optional)

1/4 black olives, sliced (optional)

Garnish: sour cream, guacamole, chips

Brown ground beef with onion. Drain and return to skillet. Add seasonings, enchilada sauce, beans, and corn. Bring to a boil. Simmer 10 minutes. Stir in tortilla strips. Sprinkle cheese, green onions, and olives on top. Cover with lid and let simmer another 5 minutes until cheese is melted.

Notes: 

I doubled this recipe. 

Mild enchilada sauce might be too hot for some.

Adapted from here

Potato Pancakes

2 cups mashed potatoes

1 cup flour

1 onion, finely diced

1 egg

1/2 t. pepper

1/2 t. salt

oil

chive, optional

Mix potatoes, flour, onion, egg, pepper, and salt in a bowl until batter consistency. I had to add a little milk and the batter was still very thick. Heat oil in skillet over medium heat. Drop circles of batter into hot oil. Cook until golden brown on each side. Set on paper towel. Garnish with chives, if desired.

From All Recipes

Dill Veggie Dip

1 cup sour cream

1/2 cup mayo

1 T. chopped onion (I used dry)

2 t. dried parsley

1 t. dill weed

1 t. seasoned salt

Mix all ingredients well. Cover and refrigerate. Serve with fresh cut veggies.

From Taste of Home

Hot Bacon Dressing

8 slices bacon

2 cloves garlic, minced

2 T. onion, finely chopped

1/3 cup bacon fat

1 T. yellow mustard

2 T. monk fruit sweetener (or sugar)

1/2 cup water

1/3 cup red wine vinegar

1/4 t. Italian

Chop bacon and saute until crisp. Remove from pan. When cool enough, crumble bacon. Keep 1/3 cup of grease in pan. Add garlic and onion and saute until translucent. Add rest of ingredients and bring to boil. Boil uncovered for 5 minutes whisking occasionally to avoid sticking to the pan. Remove from heat and add crumbled bacon. 

Store any leftovers in a glass jar so you can easily reheat the dressing in the microwave.

Makes approx 1 cup.

Almond Cookies

1 cup butter, softened

1 cup sugar

1 egg

1 t. almond extract

3 cups flour

1 t. baking soda

1/2 t. salt

1/4 cup sliced almonds

1 egg white

1/2 t. water

In large bowl, beat butter and sugar until light and fluffy. Beat in egg and extract. Combine flour, baking soda, and salt; gradually add to creamed mixture. Roll into 1 inch balls. Place 2 in. apart on uncreased baking sheet. Flatten slightly with a fork. Press one slice of almond on each cookie. In small bowl, beat egg white and water. Brush over cookies. Bake at 325 until edges and bottoms are lightly browned (~15 minutes). Cool on wire racks.

Yield: 5 dozen 

From: Diana Johnston

https://www.tasteofhome.com/recipes/chinese-almond-cookies/

Cheesy Rice

1 T. olive oil

1/4 cup onion, chopped fine

1/2 t. salt

1 cup white rice

2 cups chicken broth

Cheese sauce:

1/2 cup cheddar cheese, shredded

1/4 cup sour cream (or greek yogurt)

1/4 cup mayo

1/4 cup milk

1/4 t. garlic

Saute onions (and celery) in oil until soft. Add salt. Stir in rice and chicken broth. Bring pot to a boil. Reduce to low and cover with tight fitting lid. While rice is cooking, whisk together all the ingredient to make the cheese sauce. When rice is done, pour cheese sauce over rice and stir to combine. Rice is ready when cheese is melted. 

Serves 5. I double it.

Adapted from: https://momsdinner.net/cheesy-rice/

Easy Lo Mein Noodles

8 oz. spaghetti noodles, cooked and drained

Mix for sauce:

1/3 cup soy sauce

1/4 cup teriyaki sauce

1 T. wine vinegar

2 t. sesame oil

2 cloves minced garlic

1 T. honey

Veggies to equal about 1 cup:

thinly sliced - carrots, peppers, onions

plus anything else you have on hand - pea pods, broccoli, celery, green onion

1 T. olive oil

In a large skillet heat olive oil over medium heat. Add veggies and cook until tender. Remove veggies and add sauce. Simmer until slightly thickened. Add in veggies and prepared noodles. Toss to combine.

Makes about 8 side dish servings.

Pecan Pie Bars

Pecan Shortbread Crust

1 3/4 cup flour

1/2 cup sugar

1/2 t. salt

1/3 cup finely chopped pecans

1 cup butter, room temperature

Pecan Pie Filling

2/3 cup brown sugar

1 t. salt

4 eggs

1 1/4 c. corn syrup

1/4 cup maple syrup

2 t. vanilla

3 cups roughly chopped pecans

Prepare crust by combining flour, sugar, salt, and pecans. Cut in butter until you get coarse crumbs. Press into a grease 9x13 pan making slightly curved edges. Bake in oven preheated to 350 for 18-22 minutes or until lightly golden.

While crust is baking, whisk together brown sugar and salt. Add eggs and vanilla. Add corn and maple syrups. Stir in pecans. Pour filling over hot crust and bake an additional 30-35 minutes or until a knife inserted comes out clean. Allow to cool completely before cutting.

From Souther Discourse

https://southerndiscourse.com/wprm_print/20889

Easy Granola

8 cups oats

2 cups shredded or flaked coconut

2 cups chopped nuts

1 1/2 cup brown sugar

1 cup water

3/4 cup oil (I use coconut)

1 T. cinnamon

1 t. almond extract

optional: dried fruit added after baking

Preheat oven to 325. Combine oats, coconut, and nuts in a large mixing bowl. Combine the rest of the ingredients in a saucepan. Bring the mixture to a boil then simmer for 5 minutes until slightly thickened. Pour syrup over oat mixture and mix until well coated. Pour into two shallow baking pans and spread out. Bake for 30-40 minutes, stirring every 10 minutes, until the mixture is evenly browned. Remove and cool on pans without stirring to maintain clumpiness. Store in an airtight container (or freeze for longer storage). 

From Leila Lawler

Oven Baked Cod

1/4 cup melted butter

1/4 cup lemon juice

1/4 cup green onions (or chives)

2 T. water

1/2 t. dill weed

1/2 t. garlic salt

1 pound cod fillets

lemon pepper seasoning and lemon slices, optional

In an uncreased baking dish, combine butter, lemon juice, onions, water, dill, and garlic salt. Add fish, turn to coat both sides. (Optional: Cover and refrigerate for 1 hour.) Bake at 350 loosely covered until fish flakes easily, about 25-30 minutes. If desired, sprinkle with lemon pepper and garnish with slices.

Served with wild rice pilaf and almond green beans.

From Taste of Home

https://www.tasteofhome.com/recipes/baked-cod/