Out and About in Leander, TX

 

I don't know how many of you know it, but I'm a Pampered Chef consultant.  Considering I love cooking, I figure it fits me pretty well :-)  I just got invited to a little vender event in Leander, TX.  If you live in the area and would like to check it out, let me know.  I'll have some yummy goodies in the kitchen and there will also be Mary Kay, Celebrating Home, Discovery Toys, Interior Reflections by Rose, Miche Bags and Parklane Jewelry.  If you'd like the address or any other information, you can drop me an email at manapproveddiet@gmail.com  Or if you'd like to check out my Pampered Chef website, just click on the picture below.  I hope to see a couple of you there!

Sex on a Plate Apple Pie

I know with a name like that you just had to take a peek, right?  The more traditional name for this is Amish Sour Cream Apple Pie, which is just as long but not as fun as Sex on a Plate.  A more PG version of the name, Dirty Word Pie, was created by a friend of mine with kids.  The original recipe was my mom's, I'm not entirely sure where she got it from.  But I took it and adapted it into something that was my own.  This pie is probably the thing that I get the most requests for every Thanksgiving.  I've even had a few friends who got this instead of a cake from me for their birthdays! 

If you don't like apple peels, feel free to take them off.  I leave them on because they add more fiber and vitamins, plus it takes a little less time to make the pie.  It'll take two small - medium Braeburns, or three big ones if you're doubling the recipe (which I highly recommend!!).  Of course you can use any type of apple you like, I think my mom's recipe used half regular Red Delious and half Granny Smith.  For the topping part, depending on how soft your butter is, you may need to add a little extra flour to get it to the crumbly texture you're looking for.

Ingredients

For the pie:
1 cup fat free sour cream
1 egg
1/2 cup sugar
2 tablespoons flour
1 teaspoon vanilla extract
2 1/2 cup diced and peeled apples (I like braeburn)
1 unbaked 9" deep dish pie crust

For the topping:
1/4 cup brown sugar
1/4 cup flour
2 tablespoons butter
1 teaspoon cinnamon

Directions

Preheat oven at 400. Mix together the sour cream, eggs, sugar, two tablespoons flour and vanilla. Add in apples and pour into pie crust. Bake for 25 minutes. While that's baking, combine the brown sugar, flour, butter and cinnamon until crumbly. Sprinkle on top of pie and return to oven for another 20 minutes.
 
Nutritional Info
• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 252.5
• Total Fat: 7.8 g
• Cholesterol: 31.0 mg
• Sodium: 159.2 mg
• Total Carbs: 45.4 g
• Dietary Fiber: 1.5 g
• Protein: 3.7 g

Sausage Potato Soup

Since winter has taken hold of our part of Texas, it's time to pull out some recipes that warm you up.  And if this one worked while I was growing up in North Dakota (where it's not uncommon to spend days below freezing), it'll definitely work wherever you are! 

I haven't tried it yet, but you might be able to skip dicing the potatoes if you use a bag of the frozen diced potatoes, like the ones by the hashbrowns or the ones you steam in the microwave to make mashed potatoes.

Ingredients

1 14 oz package smoked turkey sausage, cut into 1/2 inch pieces
2 medium potatoes, peeled and diced
1 medium onion, diced
5 cups water
1 bag coleslaw mix
3 cups milk (at least 1%)
3 tablespoons flour
1 cup shredded mozzarella cheese
Parsley to garnish, if desired

Directions

In a large soup pan, combine sausage, potatoes, onions with a little salt and pepper. Add five cups of water and bring to a boil. Reduce heat to a simmer, cover and cooked for 20 minutes or until potatoes are tender. Stir in cabbage and cook for ten more minutes. Add 2 1/2 cups of milk, mix the remaining milk with the flour, stir into soup. Cook until thick and bubbly, stirring often. Stir in cheese until melted.

Nutritional Info

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 167.4

• Total Fat: 6.6 g
• Cholesterol: 35.5 mg
• Sodium: 483.4 mg
• Total Carbs: 13.3 g
• Dietary Fiber: 0.7 g
• Protein: 12.0 g

Blogging Break

I'm sorry everyone that it's been a bit since I last posted a recipe.  The husband was gone for a few weeks and just got home, so that past week has been getting ready for him coming back and then enjoying being around him again.  I should have a couple new recipes this week.  I'm going to try to get some Thanksgiving ones up next week, hopefully in time for you to get the stuff to make them yourselves. :-)
Well, back to enjoying the husband :-)

The picture is from his deployment homecoming a couple years ago, luckily this trip was MUCH shorter!

Spaghetti Cups

I love easy and tasty recipes, and this is one of them!  They're perfect for grab and go meals, or when everyone needs to eat at different times.  Just serve them with some veggies and you'll have a complete meal.  The leftovers can be thrown in the freezer and reheated later.

Ingredients

24 wonton wrappers
1/2 pound ground beef
1 15 oz can no salt chopped tomatoes, undrained
1/2 cup chopped onion
3 cloves of minced garlic
1 teaspoon basil
1 teaspoon oregano
1 teaspoon rosemary
3/4 cup shredded mozzarella

Directions

Preheat oven to 350 degrees.
Place two wonton wrappers in each cup of a 12 cup muffin tin, overlapping to make a wonton cup.
In a large saute pan, brown the ground beef with the onions and garlic. Add the tomatoes, basil, oregano, and rosemary to the pan.  Cook on high until all of the liquid is gone, about five minutes.
Spoon the meat mixture evenly among the wonton cups. Top with the mozzarella cheese and bake for about 10 minutes.

 

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 109.3

• Total Fat: 3.5 g
• Cholesterol: 15.4 mg
• Sodium: 175.7 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 1.0 g
• Protein: 5.9 g