Everyone I know drinks coffee. Sometimes I feel like the odd man out because it’s not my cup of tea (get it? HA!) but because I was hosting a Spring brunch for a few people, serving coffee and a light lunch, I needed a tasty dessert too. I remember seeing this little ol’ lady and her husband in the mercantile in Channing, TX; they always had coffee and apple pie. I decided that I wanted to serve apple pie at my brunch but something a little more creative than the standard deep dish apple pie and that’s when I stumbled upon this very delicious apple pie over at Simply Recipes. There are wonderful recipes over there and this was no exception. Even my husband who is not fond of apple pie, loved it!!

You need to begin with a pie crust. I made my pie crust from scratch but you could buy one if that’s your thing. I added notes at the bottom of what I’d change for when I make it again.

Sounds slightly fancy but it’s actually VERY easy to make and really not fancy at all….lol  Casseroles are making a comeback which is not a surprise with our current economic situation so when I can find a good casserole that is cost friendly and easy, I run with it full speed ahead.

This recipe calls for frozen diced hash browns in a bag but could easily be made with real potatoes.  Since the majority of my readers are working women who don’t have time to peel, dice and bake potatoes once they get off from work, I decided to share the frozen version with you to help speed things up a bit.

INGREDIENTS

• 1 32oz bag of frozen diced hash browns
• 8 oz grated cheddar cheese
• 1 cup chopped onion
• 1 16oz container of sour cream
• 1 can of cream of chicken or mushroom
• 1 stick of butter melted
• chopped chives

DIRECTIONS

Make sure your chives are chopped and then mix ALL the ingredients in a big bowl.  Pour in a 9×13 pan and bake for 1 hour at 375′, uncovered.

IT IS THAT EASY!

TIP: If you don’t want to use grated cheddar cheese, then you could use a can of cheese soup which is actually better but I didn’t have any.

Great side dish for pork chops!

Isn’t slow cooking the best?    This is a wonderful White Chili recipe submitted by a friend of a friend of mine!

INGREDIENTS:

1 lb cubed boneless skinless chicken breasts
1 medium onion, chopped
1 ½ tsp garlic powder (I use ½ tsp crushed garlic)
1 T vegetable oil
2 cans (15.5 oz each) Great Northern beans, drained and rinsed
1 can (14.5 oz) chicken broth (for a thinner broth, use 2 cans)
2 cans (4 oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano (I use the crushed oregano leaves)
½ tsp pepper
1/8 to 1/4 tsp cayenne pepper depending on spiciness
1 cup (8 oz) sour cream
3/4 to 1 cup whipping cream

DIRECTIONS:

In a large saucepan, saute’ chicken, onion, and garlic in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Serve immediately. Serves 5.

Been told it’s even better the second day.

This delicious recipe was submitted by Jessica! Thanks so much for sharing. You guys be sure to go and visit her now, ya hear!

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/3 cup sugar
• 3 8 oz. pkg cream cheese
• 1 cup sugar
• 1 egg
• 1 tablespoon vanilla
• 1 teaspoon lemon juice
• 2 cups sour cream
• 1/2 cup sugar
• 1 teaspoon vanilla

Directions:

Combine graham cracker crumbs, 1/3 cup sugar and melted butter. Press mixture into bottom of a springform pan. Chill to set.

Combine cream cheese, egg, 1 cup sugar, vanilla, lemon juice and beat till creamy. Spread carefully over graham crust. Bake 25 minutes in 350F degree oven. Cool 10 minutes.

While cooling, blend together sour cream, ½ cup sugar and vanilla.
Pour very gently on top of cake. Bake an additional 5-6 minutes. Let cool. Refrigerate 8-12 hours before serving (or until completely
set.)

Variations: Serve with fresh fruit, drizzled chocolate or your favorite topping.