Highlight of the day? Apple Pie!

Being the all American southern gal that I am, I take my apple pies very seriously. So I was quite pleasantly surprised to discover the wondrous delights that befell me when I tasted the first spoon full of Swedish apple pie with vanilla cream sauce, or as they say in Sweden, äppelpaj och vaniljsås.

Delightful!

Swedish Apple Pie Recipe:

4 cups of sliced tart apples (about 4 medium)

2/3 to ¾ cup of packed brown sugar

½ cup of all-purpose flour (or self rising flour)

½ cup of oats (regular oatmeal will do not instant)

1 teaspoon of ground cinnamon (more if you wish)

¾ teaspoon of ground nutmeg

1/3 cup of butter softened

Heat oven to 375 degrees.

Arrange sliced apples in a greased 9 or 10 inch pie plate.

Mix remaining dry ingredients and butter.

Sprinkle mixture over the apples.

Bake for about 30 minutes.

 

Recipe Courtesy of: http://inkspector.tblog.com

Living in a house with a meat lover and a veggie lover, it’s hard to find meals we can both fall for, but tonight I found a recipe that brought harmony to our kitchen.

Orzo Stuffed Peppers:

Cut tops off peppers; remove seeds and membranes. Chop the tops and set aside.

Cook orzo, drain, and set aside.

Rinse peppers under cold water and place in a large pot of salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Chop the onion, tomatoes, and garlic.

Heat olive oil a large skillet over medium heat until hot. Sauté  green pepper, onion, and garlic until vegetables are tender. Add tomatoes, tomato sauce, oregano, basil, 1 teaspoon salt, and pepper to taste. Simmer for about 10 minutes.

While the Veggies are simmering, brown ground beef in a separate skillet.

Once the veggies are done cooking, combine with meat and rice.

Line a small casserole dish with foil. Place peppers in the casserole dish and spoon in filling.

Bake at 350 for about 30 minutes.

Sprinkle with cheese and leave in oven long enough to melt the cheese.

Plate and devour.

Ingredients: 

2 green bell peppers
1 tablespoon olive oil
1/2 cup chopped onion
1 can (14.5 ounces) tomatoes
1 can (8 ounces) tomato sauce (or use the sauce from the canned tomatoes)
2 cloves garlic, minced
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
salt
black pepper
2 pounds lean ground beef or chuck
1 cup cooked orzo
shredded mild Cheddar and Monterrey Jack cheese

After the longest day locked in cubicle hell, nothing is quite as decompressing as shopping with Mom at the local shops..and planning your shopping trip around the pie they’re serving next door.

Did I mention the pie?

If only more days revolved around pie. The world would be a much happier place!

 

To Make:

Combine 1/2 cup sugar and cornstarch in a heavy saucepan.

Whisk together half-and-half and egg yolks.

Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes.

Spoon custard mixture into prepared crust, cover, and chill 30 minutes or until set.

Beat whipping cream at high-speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form.

Spread whipped cream over pie filling and garnish with toasted coconut flakes.

Let the happiness ensue!

Ingredients:

1 blind-baked 9-inch pastry shell
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
2 1/2 teaspoons vanilla extract, divided
2 cups whipping cream
1/3 cup sugar
Garnish: toasted coconut

Recipe courtesy of http://www.myrecipes.com/recipe/coconut-cream-pie-10000001062178/

It’s a rainy Monday night in Atlanta. So what’s better than creamy three cheese tortellini, portabella, and spinach soup in the slow cooker. Yum yum!

To Make:
1.Place county gravy mix in slow cooker. Gradually add the water to the mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.
2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
3.Stir in tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.
4.Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

Ingredients:
1-1 1/2 – 2 ounce envelope country gravy powder mix
4 cups water
1-14 ounce can vegetable broth
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon cayenne pepper
1- 7 or 8 ounce package dried cheese tortellini (about 2 cups)
1-12 ounce can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)

 
Recipe shared from: http://www.bhg.com/recipe/soups/creamy-tortellini-soup/