Upside-Down Apple Skillet Pie

I made this the other night it was so easy and yummy! There is no worries with a soggy pie bottom with this and it looks great in the pan. Next time we are going to try it with peaches.

•1 stick butter

•½ cup packed brown sugar

•1 teaspoon cinnamon

•1 can (21-ounce) apple pie filling

•2 cups presliced apples

•1 Refrigerated piecrust

•2 tablespoons apple juice concentrate, thawed *

•1 tablespoon granulated sugar

*I just used butter and it worked fine

1.Preheat oven to to 425 degrees F. In a 10-inch cast iron skillet or ovenproof pan, melt butter over medium-high heat. When butter has melted, stir in brown sugar and cinnamon. Cook until it begins to bubble. Stir in apple pie filling and apple slices.

2.Unroll piecrust and place over skillet. With a wooden spoon, push edges of piecrust into skillet. Brush with apple juice concentrate and sprinkle with sugar. Cut slit in top of crust to allow steam to escape.

3.Bake in preheated oven for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool 1 hour before slicing.

**Sandra Lee Semi-Homemade

Creamy Tortellini Soup

1 jar alfredo sauce 15 ounce
4 cups water
1 14 ounce can vegetable or chicken broth
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon cayenne pepper
1 7 to 8 ounce package dried cheese tortellini (about 2 cups
I used the refrigerated ones from sams
1 12 ounce can evaporated milk
6 cups baby spinach leaves or torn spinach
ground pepper (optional)
shredded parmesan cheese (optional)
I put pepper and cheese in each bowel of serving

Put alfredo sauce, water, broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper in crock pot. Cook 5-6 hrs on low or 2.5-3hrs on high. Add tortellini, cook 1 more hour on low or until tortellini is cooked. add evaporated milk and spinach. add black pepper and parmesan cheese if desired.

Compliments of Brad Lowder

Waikiki Meatballs

Ingredients
• 1 1/2 pounds ground beef
• 2/3 cup crushed saltine cracker crumbs
• 1/3 cup minced onion
• 1 egg
• 1/4 cup milk
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon salt
• 1 tablespoon olive oil
•
• 2 tablespoons cornstarch
• 1/2 cup packed brown sugar
• 1 (15 ounce) can pineapple chunks - drained, with juice reserved
• 1/3 cup white vinegar
• 1 tablespoon soy sauce
• 1/3 cup chopped green bell pepper
Directions
1.In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.
2.Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.
3.In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.

Pumpkin Dip

1 - 8oz. package cream cheese, softened
2 cups powdered sugar
1 - 15oz. can pumpkin
1 Tbsp. cinnamon
1 Tbsp. pumpkin pie spice
1 tsp. frozen orange juice concentrate

Blend cream cheese and sugar. Add other ingredients. Chill.

I usually have this served with ginger bread cookies but I am sure you can use it for other things as well.

Double-Spaghetti Squash

1 medium spaghetti squash (about 3 lb)

4oz uncooked spaghetti, broken in half

1/4 cup chopped fresh parsley

2 tablespoons grated Parmesan cheese

1 tablespoon margarine or butter, melted

1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves

1/2 teaspoon garlic salt



1.Prick squash with fork; place on microwavable paper towel in microwave oven. Microwave on High 8 minutes; turn squash over. Microwave 8 to 11 minutes longer or until tender. Let stand 10 minutes. (I cook mine in the oven. It does take longer though)



2.Meanwhile, cook and drain spaghetti as directed on package; return spaghetti to saucepan.



3.Cut squash lengthwise in half; remove seeds and fibers. Reserve one half for another use. From other half, remove spaghetti-like strands with 2 forks; reserve shell. Add squash and remaining ingredients to spaghetti in saucepan; toss. Return spaghetti mixture to squash shell to serve.

Super Easy Yummy Caramel Corn

We tried this the other night.  It was so good and so fast and easy.

12 C. popped popcorn (about 1/2 c. kernels)
1 C. brown sugar
1/4 C. white karo syrup
1/2 t.  (if you are using salted microwave popcorn then omit the salt)
1 stick real butter
1/2 t. baking soda
1 t. vanilla

Put popcorn in a large bowl.  Larger than you think you need.  I had to use one of my big pans.  Set aside.

Put brown sugar, karo syrup and butter in a microwaves safe bowl.  Cut the butter in pieces so it melts a little faster.  Microwave for 30 seconds and stir to combine.  Microwave for 2 minutes and then take it out and stir.  Microwave for 2 more minutes and stir. 

Add the baking soda and vanilla and stir.  Pour over popcorn and mix well.  Dump out on a piece of foil or cookie sheet and let cool for a minute.  And then eat. 
*I found this on my favorite Our Best Bites Blog.