I pinned this recipe ages ago but just made them for the first time a few weeks ago and have made them weekly since! These got RAVE reviews not only from my family but from Jim’s Army National Guard unit along with my Dad’s gun club. Both places I sent them into there was not a crumb to be found! These are great as a morning bite with a cup of coffee or a simple dessert to share!
INGREDIENTS
2 cups all purpose flour
2 cups firmly packed brown sugar
1/2 cup butter, softened
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon baking soda
Pinch of salt
8 ounces sour cream
1 teaspoon vanilla
1 large egg
2 cups peeled chopped apples, I used honey crisp.
DIRECTIONS
Heat oven to 350 degrees. In a large bowl combine flour, brown sugar and butter. Beat at low speed until crumbly. Stir in nuts. Press 2 3/4 cups of this mixture into the bottom of an un greased 13×9 pan.
Add the following ingredients into the remaining crumb mixture, cinnamon, baking soda, salt, sour cream, vanilla and egg. Mix well to combine. Stir in the apples and spoon evenly over the crumb mixture.
Bake at 350 for 30-35 minutes. Mine were done in 30 minutes. When an inserted toothpick comes out clean they are done. Can be served warm or cold. May I suggest some vanilla ice cream?
Enjoy,
Anne
This is an easy copy cat recipe from the Applebees menu. I made these along with some jalapeño poppers to start our game day menu and these were the most loved dish of the day! I made the wonton shells the day before and stored them in a ziplock bag until I was ready to assemble. I also used some shredded rotisserie chicken to make the dish even easier to come together. This is a great party dish! Full of flavor and a little zing from the hoisin sauce.
INGREDIENTS
24 wonton wrappers
Olive oil
1 package dole chopped sesame Asian salad kit
Salad dressing from the kit
1 1/2 cooked shredded chicken- I used a rotisserie
Hoisin sauce if desired for drizzling
DIRECTIONS
Pre heat oven to 350 degrees. Brush or spray the wonton wrappers with olive oil. Place the wontons into muffin cups making the wontons into little cups. Bake 10-12 minutes or until crispy and lightly golden brown.
Meanwhile in a large bowl combine salad and cooked shredded chicken mix well, add the salad dressing mixing well again.
Remove the wonton wrappers from the oven and when they are cool add the salad mixture into each “cup”
Drizzle hoisin sauce on top if desired.
Enjoy!
Anne
This hard boiled egg recipe is also from the Jacques Pepin event in Boston. These eggs were delicious and unlike any other hard boiled egg recipe I have ever tasted. The fry in the pan adds a little crisp texture that I really liked and nothing that I have seen done before!
INGREDIENTS
6 Jumbo eggs
1 teaspoon chopped garlic
2 Tablespoons fresh parsley
2-3 Tablespoons whole milk
1/4 teaspoon salt
1/4 teaspoon fresh cracked black pepper
2 Tablespoons peanut oil
FOR THE DRESSING
2-3 Tablespoons left over egg stuffing from above
4 Tablespoons virgin olive oil
1 Tablespoon Dijon mustard
2-3 Tablespoons water
Dash of salt
Dash of pepper
DIRECTIONS
FOR THE HARD BOILED EGGS
Put the eggs in a small saucepan and cover with water. Bring to a gentle boil and let boil for 9-10 minutes. Drain off the water and shake the eggs in the sauce pan to crack the shells. Fill the sauce pan with cold water and ice and let the eggs cool for 15 minutes.
Shell the eggs under cold running water and split them lengthwise. Carefully remove the yolks. Put the yolks in a bowl and add the garlic, parsley, milk, salt and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hallows of the egg whites reserving 2-3 Tablespoons of the filling to use in the dressing.
Heat the peanut oil in a non stick skillet and place the eggs stuffed side down in the skillet.
Cook over medium heat for 2-3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange stuffed side up onto a platter.
FOR THE DRESSING
Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined.
Coat the eggs with the dressing and serve Luke warm.
Enjoy!
Anne
This is the Chicken Salad recipe that we had at the Boston Metropolitan College I was telling you about. It’s hands down the most moist chicken salad I have had. It was served over salad greens at the event but you can certainly make a great sandwich with it.
FOR THE CHICKEN
4 cups of water
1 1/2 cups sliced leeks
3/4 cup diced carrots
1 teaspoon salt
1 sprig of fresh sage
2 springs of fresh thyme
2 boneless skinless chicken breast. About 1 1/4 pounds total
FOR THE DRESSING
3 Tablespoons mayonnaise
2 teaspoons mustard
1 Tablespoon red wine vinegar
1/4 cup olive oil
1 teaspoon sriracha
1/2 teaspoon salt
2 Tablespoons chopped chives
DIRECTIONS
For the chicken combine all of the ingredients except the chicken in a large pot, bring pot to a boil and boil gently covered for about 5 minutes. Add the chicken, bring back to a boil and boil gently, covered for 1 1/2 minutes. Set aside off the heat for 20-30 minutes to continue cooking the chicken in the broth.
Meanwhile for the dressing combine all of the ingredients in a small bowl and mix well.
Remove the chicken from the broth and let cool. (Reserve the broth to make soup, if you like)
When the meat is cooled, shred it into pieces and combine with the dressing into a bowl.
Serve over fresh greens or add to a sandwich with greens and a tomato.
Enjoy!
Anne
Last November I was fortunate enough to attend an event at Boston Metropolitan College in Boston Massachusetts with my Dad Howard. My Dad had been a professor there for many years and being largely involved in various aspects of the college and each year is invited to an evening of cooking and eating with Jacques Pepin. This year Jacques was making recipes from his new book Art of the Chicken.
This was always an event my Mom Lydia always looked forward to. It was one her favorite events of the entire year!
We arrived just a touch late as the traffic was horrendous getting into the heart of Boston not to mention it happened to be a cold rainy night. But when we got there we were seated with a glass of champagne in hand. Jacques was just finishing up a demonstration of how to make his chicken liver pâté. As soon as he was finished with his demo we were all served the chicken liver pâté with toasted bread rounds. I have to be honest I’m not a big fan of anything liver but there was no way I was not going to try a recipe created by Chef Pepin! To my great surprise the chicken liver was delicious, I went back for seconds!
The next course that the chef demonstrated was Deviled eggs with a dijon mustard sauce. I love deviled eggs so I was ready willing and able for this tasting! Each course was done the same way, the chef demonstrated it then we were all served the plate. This was a simple yet delicate dish, the mustard herb sauce brought a huge amount of flavor but still kept it bright with fresh herbs. I had a clean plate!
Next up was a poached chicken salad. I should also mention we were served different wines that compliment each dish. This chicken salad was so moist and tender. Definitely one of the best chicken salads I have ever had. It was so simple but so full of flavor. The chicken was shredded which Jacques said helps to keep all those juices in.
The next course was my all time favorite. It was a cream of chicken vegetable soup. When this dish was served and everyone was taking a Taste our entire table went silent and then everyone at the table almost at the same time said WOW. There is no question people wanted to lick that bowl clean, I know I did. Although this was a cream soup it was still very light, the chicken stock had such a rich full body flavor with added chunks of poached chicken meat and plenty of vegetables to include carrots, celery, leeks and mushrooms.
Our dessert course was a perfect way to end the evening. We were served a meringue with home made whipped cream and raspberries. It was light, fresh and was served along side a dessert wine that complimented the meringue perfectly.
This was an amazing event. To watch Chef Jacques Pepin cook so easily, entertain the group , answering questions was a memorable evening that I won’t forget anytime soon! Jacques is not only an amazing chef , a thoughtful story teller with a great sense of humor but a very talented artist that really shows through with his latest book Art of the Chicken. This book talk’s about Jacques life, growing up, learning to cook, love and laughter through his eyes. The recipes are not written like a typical cook book but you can see through his eyes what each recipe is meant to be.
Enjoy!
Anne
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