Apple Pie

Ingredients
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp cinnamon, nutmeg, vanilla
8 Granny Smith apples - peeled, cored and sliced

Directions
Preheat oven to 425 degrees F.Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Pour 1/2 sugar and butter liquid over. Cover with a lattice work crust. Gently pour the remainder sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Cupcakes
1 pkg spice cake mix
1 cup sour cream
1 can (15 oz) pumpkin
1/4 cup oil
3 eggs

Heat oven 350
Beat cake mix, sour cream, pumpkin, oil and eggs until blended. Spoon into cups. Bake 20 - 22 mins. Cool in pan for 10 mins and remove to cool completely.

Frosting
1 pkg (16 oz) cream cheese (Softened)
1/4 cup butter (Softened)
1 tsp vanilla
2 cups powered sugar
1 1/2 teaspoon cinnamon

Beat cream cheese, butter and vanilla with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

Green Bean Bundles

Ingredients

1 pound green beans, trimmed

8 bacon strips, partially/fully cooked

1 tablespoon finely chopped onion

3 tablespoon bacon drippings

1 tablespoon white vinegar

1 tablespoon sugar

1/4 teaspoon salt

Directions:

Cook the beans until crisp-tender. Wrap about 10 beans in each bacon strip; secure with a toothpick. Place on a foil covered baking sheet. Bake at 400 degrees for 10 minutes. In a skillet, saute onion in butter until tender. Add vinegar, sugar and salt; heat through. Remove bundles to a platter pour sauce over and serve immediately.

Marinated Pork Chops

Ingredients
3/4 Cup vegetable oil
1/3 cup soy sauce
1/2 cup vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared mustad
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 garlic clove, minced
6 pork chops

Directions
Combine the first 10 ingredients in large resealable plastic bag; add pork and turn to coat. Refrigerate overnight. Drain and discard marinade. Grill

Chicken Breasts in Caper Cream Sauce

Ingredients

4 bonesless, skinless chicken breasts halves

2 teaspoon lemon pepper

2 teaspoon salt

2 teaspoon dried dill weed

2 teaspoon garlic powder

4 tablespoons butter

2 cup whipping cream

2 tablespoons capers, drained and rinsed

Directions

1. Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder

2. Melt butter in large skillet over medium heat. Place breasts in skillet and increase heat to medium-high, Turn chicken frequently, until brown, about 5 minutes. reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.

3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Peanut Butter Surprises

Rectangle pretzels with peanut butter inside 2 pretzels. Dip in chocolate

Tuscan Garlic Chicken

Ingredients
4 boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon use later
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups FRESH parmesan cheese, grated

Procedures
Pre-heat oven to 350
1. Mix 1 1/2 cup flour, salt pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

2. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min) Add more oil for each batch as necessary.

3. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10 -15 minutes or until intermal temperature reaches 165F.

4. Heat 2 Tbsp oil in a sauce pan. 1 by 1 slowly Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.

5. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra parmesan cheese.