Mamma's potato pancakes

3 to 4 large potatoes, shredded
1/2 cup half and half    
1 egg
1 tsp onion powder
1 tsp. salt
1 Tbls.  sugar
1/2 cup flour
2 tsp. baking powder

Mix all together except potatoes, until well blended. Gently fold in the shredded potatoes

On hot greased frypan or griddle place a soup ladle full. Fry until brown on one side, turn and fry until golden. Serve with corn syrup, cheese sauce or your choice of topping.

Dutch Apple Pie

Crust

1 cup all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

Filling

8 cups sliced cored peeled apples

1/2 cup granulated sugar

1/4 cup Gold Medal™ all-purpose flour

1/4 teaspoon ground cinnamon

1 tablespoon lemon juice

Topping

1/2 cup butter, softened

1 cup  all-purpose flour

2/3 cup packed brown sugar

1 tablespoon granulated sugar

Directions

In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.

In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.

Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Caramel Apple sheet cake

Caramel Apple Sheet Cake

Serves 24

INGREDIENTS

• 2 sticks (1 cup) butter

• 1 cup water

• 2 cups + 2 tablespoons all-purpose flour

• 2 cups granulated sugar

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/2 cup sour cream

• 2 eggs

2 cups diced apples

FOR THE ICING

• 3 tablespoons milk

• 1/2 stick (1/4 cup) unsalted butter

• 1 3/4 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 2 tablespoons caramel topping

DIRECTIONS

Preheat oven to 350º Lightly coat a 10x15 inch jelly roll pan with nonstick cooking spray.

In a medium saucepan, bring butter and water to a boil, stirring frequently to prevent burning. Remove from heat and allow to cool.

In the meantime, in a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon. In a separate bowl, whisk together the sour cream and eggs. Combine the wet ingredients with the dry. Fold in the diced apples. Gradually stir in the warm melted butter and mix well.

Pour batter evenly into the prepared pan. Bake for 23-25 minutes, until the center of the cake springs back when touched. 

Make the icing by combining the butter and milk in a medium microwave safe bowl; microwave for 45 seconds, and then in 15 second intervals until butter is melted. Whisk to combine. Add in the powdered sugar, vanilla, and caramel topping; whisk to combine.

Pour icing over the cake while it’s still warm. Allow to set for about 10 minutes.

Slice into squares and enjoy!

** The recipe can be cut in half.

Recipe found at bellyfullamy

Easy chicken and rice casserole

Servings: 3-4

1 cup long grain rice (not Minute rice)

¼ teaspoon black pepper

½ teaspoon onion powder

1 can cream of chicken

1 cup cheddar cheese, shredded

2 cups broccoli, diced

1 ½ cups chicken broth

Extra cheddar cheese for topping

PREPARATION

1. Heat oven to 375°F/190°C.

2. In a casserole dish, combine rice, pepper, onion powder, cream of chicken, cheese, broccoli, and chicken stock. Mix until everything is combined. 

3. Lay chicken on top of the rice mixture. Space evenly.

4. Cover with foil and bake for 50 minutes.

5. Take off cover and top the chicken with more cheese. Bake uncovered for another 5 minutes or until cheese is melted.

6. Enjoy!

Pumpkin Pie Magic Cake

Preparation time: 20 minutes

Cooking time: 60-70 minutes

4 eggs, at room temperature, separated

1 teaspoon cream of tartar

3/4 cup brown sugar, firmly packed

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1 cup pumpkin puree

3/4 cup melted butter

3/4 cup plain all purpose flour

2 cups evaporated milk (not sweetened)

Icing sugar to decorate

Step 1 - Preheat oven to 160C/320F and line the base and sides of a 20x20cm/8x8inch square tin. Whisk the egg whites with the cream of tartar until stiff. Scoop out and place in a clean bowl. Using the same mixing bowl, whisk the egg yolks and brown sugar until paler in colour. Add the vanilla, cinnamon, nutmeg and pumpkin and whisk for 30 seconds until combined. Add the melted butter and whisk for 1 minute. Add flour and mix on slow to incorporate. Then add the evaporated milk in slowly to the mixture mixing.

 Add the egg whites in three lots folding in after each addition so that there are no white streaks or clouds of white. Pour into the prepared tin and bake for 60-70 minutes (until the centre of the cake is no longer wobbling). Cool completely. Serve with icing sugar on top.

**An Original Recipe by Lorraine Elliott/Not Quite Nigella

Lemon Chicken and potatoes

Lemon Chicken and potatoes

Ingredients:

3 tablespoons butter 

2 tablespoons packed brown sugar

1 1/2 teaspoons Italian seasoning

1/2 teaspoon salt

1 package (28 oz) boneless skinless chicken thighs

1 lb red potatoes cut into chuncks

1/2 medium  onion sliced

1 lemon, sliced

1/4 teaspoon pepper

Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. In small bowl, stir together brown sugar, Italian seasoning and 1/4 teaspoon of the salt. Sprinkle over chicken thighs.

Cook chicken thighs in skillet 3 to 4 minutes on each side or until golden brown and crispy. (chicken will not be cooked done)

Arrange chicken thighs, potatoes, onions and lemon slices in baking dish. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Melt remaining 1 tablespoon butter, and drizzle over mixture.

Bake 30 to 40 minutes or until potatoes are tender and juice of chicken is clear when thickest part is cut.

OLD-FASHIONED CHICKEN & DUMPLINGS

1 whole chicken cut up

2 stalks celery, diced

1 can peas

3 carrots chopped

1 large sweet onion, diced

1 can cream of chicken soup

1 tsp salt

2 Tbs parsley

1 tsp  pepper

2 cans chicken broth (14oz)each

Boil chicken, veggies in water until done. Remove chicken form pot and remove bones. Put back into the stock, add cream of chicken soup and broth, (may need to add a bit more water). Add salt and pepper to taste.

Dumplings:

1 tsp salt

1/2 cup cream

2 cups flour

2 eggs
Or use Pillsbury Grand biscuits

Drop by small teaspoon into soup and cover. Cook for 20 minutes.