An Apple Crisp to Rival the Lunch Lady

I don't know about you, but there weren't many things that I remember tasting good on the school cafeteria tray.  I did love that apple crisp they served, though.  You probably remember it, too.  It was cut and served in a square, had warm, gooey apple on the bottom and a buttery crumble topping on top.  I don't ever recall it being served warm, though.

To be perfectly honest, I am not that interested in dessert.  I can take it or leave it, but my family would eat it after every meal if I would allow it!  I prefer chocolate desserts and have been known to skip traditional dessert altogether and substitute a glass of sparkling wine instead. 

This dessert is best served warm and my peeps love it
with a little Blue Bell Homemade Vanilla on the side.

When I came home from the store with 2 1/2 pounds of apples, everyone took notice.  This Apple Crisp has been the center of attention since it came out of the oven.  So for me to tell you, that this warm and gooey dessert is deliciously homey, is high praise from a cavalier dessert eater. I know you are going to LOVE this one!

Apple Crisp

• 1/2 c. sugar
• 2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 2 1/2 lbs. Granny Smith apples, peeled and sliced
• 2 c. flour
• 1 c. sugar
• 1/2 c. butter, chilled
• 1/4 c. Land "O Lakes Light Butter, cut into small cubes

Combine 1/2 c. sugar, cinnamon and nutmeg in a large bowl and mix well.  Add the apples, tossing to coate.  Spoon into a 9 x 13-inch baking dish that has been sprayed with non-stick cooking spray. 

Combine the flour, 1 c. of sugar, and brown sugar in a bowl and mix well.  Cut in the butter until crumbly.  Press half of the crumb mixture over the apples.  Sprinkle with the remaining crumb topping.  Arrange the cubes of light butter

Bake at 350 degrees for 25 minutes or until light brown and bubbly.  Serve warm with ice cream or cool whip. 

Make-ahead Breakfast for a Delicious Start to the New Year

I know I have told you before that I am not much on traditional breakfast.  Every Saturday morning, Charlieman, makes biscuits, eggs (any way you want them), bacon or sausage and the children cheer!  I usually skip the entire affair. 

At Christmas, we have a family tradition of Christmas Brunch.  I make casseroles the day before and refrigerate them.  On Christmas Day, after a wonderful morning of opening gifts and hot chocolate sipping, we sit down to a delicious morning meal.  As my family was truly enjoying this year's brunch, I thought that these delicious treats would make a wonderful New Year's Day breakfast as well. 

So, I am sharing my menu and recipes with you in time for you to run to the store and pick up what you need, put the casseroles together tomorrow and enjoy on Sunday morning.  (or any other day you choose)

Menu:
Caramel Bottom French Toast Cassserole
Mexican Breakfast
Fresh Fruit
Mimosas


Caramel Bottom French Toast Casserole

• 1/2 cup butter (I used Land 'O Lakes Light)
• 1 cup packed light brown sugar
• 2 T. light corn syrup
• 1 loaf of French bread
• 5 eggs (I use Egg Beaters)
• 1 1/2 cups milk (I use fat free half and half)
• 2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon
• pinch of nutmeg

Melt the butter with the brown sugar and corn syrup in a saucepan over low heat, stirring constantly.  Pour into a 9 x 13 inch baking dish.  Cut the bread into thick slices, remove crusts if desired.  Place in the prepared pan.  Combine the eggs, half and half (or milk), vanilla, cinnamon and nutmeg in a bowl and mix well.  Pour over the bread.  Refrigerate, covered, for 8 hours or overnight.  Bake, uncovered, in a preheated 350- degree oven for 45 minutes or until golden brown.  Serve with additional maple syrup if desired.


Mexican Breakfast

• 1 lb. ground sausage (I use reduced fat)
• 2 T. butter (I use non-stick cooking spray like Pam instead)
• 6 eggs, lightly beaten (I mix 3 egg beaters with 3 eggs)
• 1/4 c. cottage cheese (I use fat free cottage cheese)
• 3 green onion tops, chopped
• 1 T. chopped fresh parsley
• 8 tortillas (I use reduced fat flour tortillas)
• 2 c. Mexican Blend shredded cheese (optional)

Cook sausage in a large skillet, drain, and wipe skillet clean.  Melt butter in a large skillet or spray with non-stick cooking spray.  Add eggs with the next three ingredients.  Cook over medium heat, without stirring, until eggs begin to set on bottom.  Draw a spatula across the bottom of the skillet to form large curds.  Continue cooking until eggs are thickened, but moist.  Stir in sausage and 2 T. of the sour cream sauce (recipe follows). 

Spread 1 c. Sour Cream Sauce in the bottom of a 9 x 13 baking dish sprayed with non-stick cooking spray.  Spoon egg mixture evenly down the cernter of tortillas, roll up and place seam down into baking dish.  Pour remainig Sour Cream Sauce over tortillas; sprinkle with shredded cheese if desired. 

Bake, covered, at 325 for 30 minutes.  ***Note:  This can easily be made ahead and refrigerated until you are ready to bake.  Allow to come to room temp about 30 minutes prior to baking.  Add cheese just prior to baking if you make ahead.

Sour Cream Sauce

• 1 can 98% fat free cream of mushroom soup
• 1 (8 oz.) container of sour cream (I use HEB brand fat free sour cream)
• 1 (4.5 oz.) can of chopped green chiles
• 2 T. green chile salsa
• 2 T. chopped fresh cilantro
• 1/4 tsp. ground cumin
• 1/2 tsp. chile powder
• Whisk together all ingredients. 

We love this recipe best served with Julio's Salsa!

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