Simple Apple Tart

Every year I try to recreate the apple tart Leonard has made, but my recipe sources always disappear.  So, here is the simple apple tart I made this year.



Simple Apple Tart

Sweet Pastry Dough
1 1/3 c. flour
1/4 c. sugar
1/2 c. butter
1 egg
1 T. cold water

Filling
2 pounds apples, peeled and sliced
2 T. melted butter
3 T. sugar

Glaze
1/2 c. sugar

Make the dough and cool in the refrigerator 1/2 hour.  Press into tart pan.  Fill with apples and fold the dough over the edges of the apples. Brush melted butter over the tart edges and the apples.  Sprinkle the sugar over the apples and tart edges. Bake at 400 for 45 minutes (I over cooked mine with that time) rotating every 15 minutes.

Make a glaze by boiling the apple cores and peels with 1/2 c. sugar and a small amount of water. (I think this could really be cut down. I'll try one apple peel/core and 2 T. sugar next time.)  Let the tart cool 15 minutes, then brush on the glaze.

I had a helper brushing the glaze on the tart.

Source: Smitten Kitchen

Sweet Potato Casserole

This recipe comes from my mother-in-law, Susan.  I'm not a fan of sweet potato casserole, but this version is growing on me.

Mom's Sweet Potato Casserole

1 29oz can of yams, drained
3/4 cup sugar
2 eggs, beaten
1 c. evaporated milk
1/4 c. butter softened or melted
1 t. vanilla
1/2 t. salt
1/2 t. cinnamon
2 T. brown sugar

Grease 8x8 baking dish.  Preheat oven to 375 degrees. Beat all ingredients together. Bake for 30 minutes or until a knife inserted into the middle comes out mostly clean. Don't let it burn on the edges.

*Note: I had to bake this for an extra 25 minutes. Not sure if my oven is off, if it's the elevation or what. The edges didn't burn, the center just took a long time to set.

Swampy Alligator Birthday Cake

Well, apparently all I make these days is birthday cakes. And I didn't even make this one.  Not only did I buy frosting, it was already purple.  But Dalton loved it, so whatever.

Dalton requested a "Swampy" cake (from Disney's Where's My Water?).  I showed him some alligator cakes, but then we found this fun Swampy squirt toy and decided to do that instead.  The ducks are cupcake picks, and I bought white and blue gumballs and white sixlets to be the bubbles in Swampy's bath.

It was really easy and I like how it turned out.

Angry Birds Cake

Happy Birthday to John! I made this yellow Angry Birds Cake out of a 9x13 cake.  I cut out two triangles to layer, and used the scraps for the feathers.

I certainly could have done a better job frosting it, if I'd had more time.   And more frosting. Tip: Freeze the cake as long as you can to keep the crumbs to a minimum.

Apparently birthday cakes and Halloween costumes are about the only fun crafty/cooking things I do anymore.

Kindergarten Lunch

It's Maggie's last week of Kindergarten, so I thought I'd record what she likes to take in her "snack" to school.  She's pretty much had the same three meals all year long in her Cinderella lunch box. I might have sent a bean tortilla or two.

Protein:

cheese stick (NOT string cheese)

Laughing Cow "triangle cheese"

hummus

Fruit/Veggies:

strawberries

apples

carrots

Grains:

Wheat Thins

Pretzel Crisps

tortilla chips

Drink:

Water

Cheesy Chicken and Broccoli Pasta

This is basically my first successful homemade macaroni and cheese.  You can make it all in one pot.

Cheesy Chicken and Broccoli Pasta

2 cups uncooked pasta
1/2 stick butter
1/4 c. flour
salt pepper
1 1/2 c. chicken broth
1 c. shredded sharp cheddar cheese
1 c. chicken (I use pre-cooked chicken strips to make it even easier)
1/2 lb broccoli
1/2-3/4 c. milk

Cook the pasta.  Add the broccoli in for the last few minutes.  Drain everything and set aside.  Melt the butter and whisk in the flour and salt and pepper.  Slowly add the chicken broth until blended.  Stir in the cheese until melted.  Mix in the pasta and broccoli and the chicken.  Slowly add enough milk to loosen the sauce as desired.

Sour Cream Chicken Enchiladas

This recipe earned a rare compliment from John.  I got it all put together in 20 minutes before picking Maggie up from school, so it would be ready to bake when we got home from Disneyland.  So not only is it yummy, it's easy and fast.  The taste is really mild.

I used frozen pre-cooked chicken cubes, because I've determined I can't cook my own chicken much cheaper, and certainly not any tastier.  So I'm splurging on pre-cooked chicken now.

Sour Cream Chicken Enchiladas
8 8-inch flour tortillas
2 cups cooked chicken
2 cups grated cheese (I used Colby Jack, but next time I want to try Monterey Jack)
3 T. butter
3 T. flour
1 cup chicken broth
1 small can green enchilada sauce
1 cup sour cream

Mix the chicken with 1 cup cheese and fill the tortillas.  Put them seam down in a greased 9x13 pan.  Melt the butter on the stove top, stir in the flour.  Add the chicken broth, then the enchilada sauce and cook until thickened.  Stir in the sour cream and pour the sauce over the enchiladas in the pan.  Top with the rest of the cheese and bake at 350 for 25 minutes.