Brenda's Apple Crisp

This is from my dear friend, Brenda. She brought it over to dinner one night and my family devoured it!!

6 cups peeled,sliced apples (about 6)
1 T lemon juice
1 T water
3/4 cup brown sugar, packed
1/2 cup flour
1/4 cup quick cooking oats
1/3 cup butter, soft
1 t cinnamon

Preheat oven to 375. Place apples on bottom of 8x8 greased baker. Sprinkle with lemon juice and water. Mix remaining ingredients and sprinkle ontop of apples. Bake 40-45 mins.

Applesauce Brownies

1/2 c butter
1 1/2 c sugar
2 large eggs
1 1/2 t baking soda
1/2 t cinnamon
1/2 t salt
2 c flour
2 c applesauce
chocolate chips
nuts, optional

Preheat oven to 350. Cream butter and sugar together. Mix all dry ingredients together. Mix all together and pour into 9x13 pan. Spinkle with chocolate chips and nuts. Bake 30-35 minutes.

High Energy Protien Balls

2/3 c honey
3/4 c peanut butter
4 c granola, granola cereal (we like Kashi spring medley)

mix honey and peanut butter together. add granola. shape into balls and store in airtight container.

Knoephla Soup

This recipe is from my friend Vanessa. This is very rich and great comfort food!

2 # frozon dumplings
1 c onion, chopped
1 c carrot, diced
1 c celery, diced
1 c butter
4 qt water
4 T chicken base
2 # potatoes, cubed
1 c heavy whipping cream
1 t parsley
salt and pepper to taste

spread dumplings on cookie sheet to thaw. In large pot add onion, carrots, celery, and butter. Saute veggies on med heat until tender. Add water, chicken base, and dumplings. Bring to a rapid boil over high heat. When dumplings are soft add potatoes and simmer on med heat until they are done through out. Remove from heat and add remaining ingredients. Serve warm. Reheat on low so it doesn't curdle.

Chicken Noodle Soup

1 batch of homemade Egg Noodles
1/2 med onion, chopped
1 med carrot, sliced
2 stalks of celery, sliced
1 t thyme
1 t parsley
6 c water
4 T chicken base or more to taste
salt and pepper to taste
3 cooked chicken breast halves, diced

Bring water to a boil, add chicken base, veggies, and seasonings. Simmer until veggies are tender. Add noodles and chicken. Simmer until noodles are tender. Serve hot.

Grape Salad

8 oz Sour Cream, fat free
8 oz cream cheese, fat free
3 # grapes, washed and dried off
1/2 c splenda

Beat cream cheese until smooth, add sour cream and beat until smooth. Beat in splenda. Fold in grapes. Regfrigerate.

Crab Salad

16 oz imitation crab
3 c pasta, cooked and drained
1 c celery, chopped
1/4 c green onion, sliced
1 can black olives,sliced
1 c cucumber, diced
1 c cherry tomatoes, halved
1/4 c fat free ranch dressing
1 t dill weed

mix all together and refrigerate until ready to serve.

Chunky Potato Salad

12 med potatos, about 4 pounds
water to cover potatoes
4 hard boiled eggs
3 celery stalks, thinly sliced
1 1/2 c mayo
1/2 c milk
2 t salt
3/4 t pepper

In large pot over med heat, cook unpeeled whole potatoes in enough water to cover them. Bring to boil and simmer on low until tender. Drain. Cool slightly. Peel and cut into cubes. Add diced eggs. In large bowl gently toss all ingredients. Refrigerate.

Pork and Stuffing Casserole

1# pork chops cooked, cubed
1 can cream of mushroom soup
1/2 can milk
1 box stuffing
1 1/2 c chicken broth

Preheat oven to 375. Cook pork chops and cube them. Put into the bottom of greased dish. Mix stuffing and chicken broth together and set aside. Pour soup mix over the top of pork chops. Pour milk over the top of soup. With a spoon, scoop stuffing ontop and do not mix layers. Bake for 25 minutes.