Ingredients
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
7 cups thinly sliced pared apples
1 tablespoon lemon juice
1 Pastry for double-crust pie (9 inches)
1 tablespoon butter or margarine
1 egg white
Additional sugar

Directions
In a small bowl, combine sugar, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss well to coat. Line a 9-in. pie pan with half the pastry. Place apple filling into crust; dot with butter. Roll out remaining pastry to fit top of pie. Cut a few slits in top. beat egg white until foamy; brush over pastry. Sprinkle sugar on top. Bake at 375 degrees F for 35 minutes. Increase temperature to 400 degrees F and bake 10-15 minutes more or until golden.

Y Chef Griz

Pumpkin Pie

Ingredients
2/3 cup Stevia Extract In The Raw® Cup For Cup
1/4 cup Sugar In The Raw®
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 teaspoon pure vanilla extract
1 (15 ounce) can pumpkin
1 teaspoon cornstarch
1 (12 fluid ounce) can low-fat 2% evaporated milk
1 (9 inch) unbaked 9-inch frozen prepared deep-dish pie shell

Directions
Preheat oven to 425 degrees F.

In small bowl mix Stevia Extract In The Raw Cup For Cup, Sugar In The Raw, salt, cinnamon, ginger and cloves.

In large bowl, beat eggs, add vanilla and stir in stevia spice mixture.

In small bowl dissolve cornstarch in 2-3 tablespoons of evaporated milk. Blend in pumpkin mixture and stir in remaining evaporated milk. Blend well. Pour into frozen deep-dish piecrust.

Set on cookie sheet and bake at 425 degrees F for 15 minutes.

Reduce oven to 350 degrees F and bake another 45-50 minutes or until filling is set. Remove from oven and cool on rack for 2 hours. Garnish with light whipped cream before serving.

Serve immediately or refrigerate up to 2-3 days.

Footnotes
Note: You can make the pie batter ahead and freeze it up to one month. Defrost in refrigerator. Pour into pie shell and bake on cookie sheet.

Y

Chef Griz

Scalloped Potato Gratin

Ingredients
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling

Directions
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Y Chef Griz

Chicken Tacos

I use the HOT picante salsa (which makes it very spicy) you can use whatever salsa you like.
Slow Cooker Cilantro Lime Chicken Tacos
Nutritional Info: Calories 207.5

Ingredients:
3 1lb Boneless, Skinless Chicken Breasts
1 Jar (16 oz) your favorite Restaurant Style Salsa
1 Lime (juice from 1 lime)
3 tbls Fresh Cilantro, chopped
Fat Free Whole Wheat Tortillas

In a slow cooker, mix Salsa, Lime Juice and cilantro.

Add Chicken. Cook on low for 8-10 hrs.

Remove chicken and shred.Serve with a whole wheat tortilla

Add any of your favorite toppings (lettuce, onions, peppers, black olives, low fat sour cream, taco sauce, etc.)

By: Jennifer Marie Castorina

Funnel Cakes

2 eggs
1 1/2 cups milk
2 cups sifted flour
1 tsp. baking powder
1 tsp. salt
2 cups vegetable oil
cinnamon sugar

Sift together the flour, baking powder, and salt. Stir together the eggs and milk in a large mixing bowl. Add flour mixture to the egg mixture. Beat with a mixer until smooth; the consistency should be thin enough to run through a small kitchen funnel. Test it and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour.
Heat the vegetable oil in an 8" skillet until it is about 360 degrees. Plug the bottom opening of the funnel by putting your finger over it, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown, use tongs and wide spatula to turn the cake over carefully. Fry the second side 1 minute. Drain on paper towels, and sprinkle with powdered sugar or cinnamon sugar, or add your favorite fruit topping.
These funnel cakes are really easy to make, low cost and are great for breakfast or just for snacking.

Y Chef Griz

Tried out some recipes

Well, today I baked my husband Snicker Doodle Cookies, and made him Pork Chops with Twice Baked Potatoes, and it all turned out FABULOUS if you ask me! I'm so proud of myself...I knew I could cook, but I have never tried making different entrees like this. I always feel like I spend more money getting all the ingredients to make the things I want, so it seems much cheaper to buy things from a box...you know, like the Stoffers lasagna...however, I want to make a lasagna from scratch and things like that. Anyway, I'm so excited about learning to make new meals for my beautiful family.

Y Chef Griz

Twice Baked Potatoes

I know, the last recipe I posted was in the potato category, but I asked my husband what he wanted me to learn how to make, this is what he wanted...so...Im going to give 'em a go...
Ingredients

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided




Directions

Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

Y Chef Griz

Bacon Baked Potato Soup

The holidays are just around the corner, the weather is beginning to feel a little more like Autumn...soup is on my mind *wink*

Ingredients:
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Directions:

1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Y Chef Griz

My Hubster's Favorite

1/2 cup butter, softened

1 cup sugar

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1 large egg

1/2 teaspoon vanilla

1 1/2 cups all purpose flour

4 Tablespoons granulated sugar
1 1/2 teaspoons cinnamon

Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour. Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden.

Y Chef Griz

Introduction

Although I have been struggling with keeping my other two blogs updated, *giggle* , I am going to attempt to start a third.

Basically, I have recently taken a liking to cooking and I have always loved baking. However, I'm not very good at it...yet. I am going to use this blog to store receipts I find online, from friends, from family, and if I get the hang of it, some I create on my own.

I have all these crazy ideas for my daughters first birthday. I want to bake her first cake, make cupcakes for the guests, and cookies for the favors. A friend of my moms, who became a fairly dear friend to me, got me intrigued. She bakes the most immaculate thing I have ever seen. She is one talented woman, and I hope to get the practice to be just as great. I'm in Y love Y with baking of course, but I would like to learn to make meals....awesome meals...not frozen boxed food you still in the oven or microwave...so here goes nothing......

Y Chef Griz