Apple Pie Bars

I got this recipe out of Family Fun magazine. These bars have all of the yummy goodness of a slice of pie! Yum!

Ingredients:

For the crust:

2 1/2 cups flour

1/4 tsp salt

1 cup butter

1 egg

milk (about 2/3 c)

For the Filling:

1 3/4 cups cornflakes

8 cups peeled and sliced apples (i used Gala)

1 C sugar

1 1/2 tsp cinnamon 

1/2 tsp nutmeg

For the topping:

2 TBS sugar

1/2 tsp cinnamon

1 C confectioners sugar

2 TBS milk

1/2 tsp vanilla extract

Instructions:

In a medium-sized bowl, stir together the flour and salt. Using a pastry blender or two knives, cut the butter into the flour until the mixture is crumbly. Separate the egg yolk and white, reserving both parts. Beat the yolk in a liquid  measuring cup, then add enough milk to measure 2/3 c and blend well. With a fork, stir together the yolk-milk mixture and the flour-mixture until the ingredients form a sticky dough. Halve the dough and flatten each half into a 3/4 inch thick disk. Cover the disks in plastic wrap and refrigerate them until well chilled, at least 30 minutes.

Heat the oven to 350. Pour the cornflakes into a plastic bag and use a rolling pin to lightly crush them.

On a sheet of waxed paper, roll one portion of the dough into a 10 1/2 inch rectangle. Transfer the dough into an ungreased 10x13 dish. Sprinkle the crushed cereal over the dough, then layer on the apple slices.

Roll out the remaining dough as in Step 3. In a small bowl, mi x the sugar, cinnamon, and nutmeg for the filling. Sprinkle the mixture over the apples, then lay the dough on top. Use the tines of a fork to seal the dough edges.

In a small bowl, use a fork to beat the reserved egg white until foamy, then brush it over the dough. In another small bowl, stir together the sugar and cinnamon for the topping and sprinkle it on the crust.

Bake the pasty until lightly browned, about 50 to 55 minutes. Let it cool for an hour, then mix the confectioners sugar, milk, and vanilla to make a glaze and drizzle it over the top. When the dish is completely cooled, cut it into bars and serve.

Chicken/Tuna Casserole

Another meal that is great during colder weather. It really sticks to your ribs and warms you thru and thru! 

Ingredients:

1 package egg noodles, prepared as directed

5 T butter & flour (to make a rue)

2 1/2 C of milk

1 package of cream cheese, cut into cubes

2 sm cans of tuna or 1 large can of chicken

8 thicker slices of muenster cheese

1 cup of bread crumbs

Directions:

Prepare egg noodles and set aside for later. 

Start out by making a rue of 5 Tbsp of butter and flour. Cook it down whilst whisking for about 2 minutes (it helps cook out the flour taste)

Then add 2.5 cups of milk slowly whilst whisking. When a nice creamy sauce has formed, add in your cream cheese .

Lastly add in 2 small cans of tuna (or one large OR a can o' chicken).

In a large casserole dish layer ingredients:  sauce/noodle/muenster cheese/sauce/noodle/muenster cheese/sauce/breadcrumbs

Bake on 350 until bubbly

Calzones with Homemade Marinara Sauce

This isn't a recipe I would recommend making after a long day of work. There are a good bit of steps and the dough has to proof for atleast 40 minutes before it's ready to be baked. It's totally worth the steps though and I'll be making these a lot!

Ingredients:

1 (.25 ounce) package active dry yeast

1 cup warm water
1 tablespoon olive oil

1 teaspoon white sugar

1 teaspoon of garlic powder

1 teaspoon salt

2 1/2 cups all-purpose flour(substitute with whole wheat flour for healthy version), divided

1 teaspoon olive oil
1/2 cup low fat ricotta cheese
1 1/2 cups part skim shredded mozzarella cheese
1 cup diced turkey pepperoni or your favorite calzone filler
1 cup chopped spinach
1 tablespoon dried basil leaves
1 egg, beaten

To Make Dough: In a small bowl, dissolve yeast in water for 10 minutes. Add the oil, sugar, garlic powder and salt. Mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

To Make Filling: While dough is rising, combine the ricotta cheese, mozarella cheese, pepperoni, spinach and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.

Preheat oven to 375 degrees F (190 degrees C). When dough is ready, punch it down and separate it into 8 equal parts (they will still be quite a bit larger than a hot pocket at this size). Roll parts out into thin circles on a lightly floured surface.
Fill each circle with 1/8 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

Marina Sauce:

1/2 can of tomato paste (a larger can, not the tiny ones)
1 can of tomato sauce
1 tablespoon or so of dried basil
1 tablespoon or so of olive oil
1 tsp of garlic
1 tsp of minced onion
a dash or so of sugar
a dash or two of salt