Thinking about apple pie


It is one of our favorite desserts.

And it has been a while since I have made one, but I am craving apple pie — flaky crust, soft, cooked apple, cinnamon and melted butter dripping with every bite…YUM!

I must make one tonight!!!!

Apple Pie Recipe

¾ cup sugar

2 Tablespoons All Purpose Flour

1 Teaspoon Cinnamon

¾ stick of real butter

3 cups or 5 medium-sized Granny Smith apples (thinly sliced)

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2 9-inch unbaked pie crusts.

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I use a Pillsbury uncooked pie crust that comes pre-prepared. All you have to do is unroll the dough. Super easy! I unroll the first pie shell and place it in the bottom of the pie pan. Peel and thinly slice five apples and put them in the pie shell. Sprinkle sugar, flour and cinnamon on the apples and place pats of butter on top. Unroll the second pie shell and cover the apples and seal the edges. Use a fork to put holes in the top of the pie shell. Place the pie on a cookie sheet while cooking in case of overflow. (I rarely happens, but it happens.) Bake for 45 minutes at 350 degrees.

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I love it right out of the oven, but a slice will fall apart and look more like some sort of scrambled apple dessert. Once it sets a little, it is a little prettier. And so good with a scoop of vanilla ice cream! YUM!

One of Pepper’s favorite dishes: Meatloaf and Mashed Potatoes 😋


Apparently, Pepper Sisson’s wife hasn’t meatloaf and mashed potatoes in a while, so she may need to work on that! 🤣😂

I LOVE this meatloaf recipe from the Bell’s Best Cookbook. (My Bell’s Best has been used so much it is in about 10 pieces but I manage to keep it together with a rubber band! HA!) Just about everything I have ever tried out of that cookbook has been great! I have altered this original recipe to account for our personal preferences, mainly because I do not like sage!

Gwen’s Meatloaf that Pepper LOVES

1 sleeve of crackers, crumbled (the original recipe says 2/3 c. of day old bread crumbs or 2 slices of toasted bread, crumbled)

1 cup of milk

½ cup or more of onions, chopped

1 ½ lb. of ground beef

½ cup of bell pepper, chopped (I don’t always use bell pepper.)

2 eggs, beaten

1 tsp. salt

Dash of pepper (the original recipe says pepper, thyme or oregano – we like pepper)

(The original recipe said ½ tsp. of sage or poultry seasoning – but I do not add that)

(The original recipe also adds 1 Tbsp. bacon drippings – I do not have a “drippings jar”)

For the sauce:

3 Tbsp. brown sugar

¼ cup ketchup

¼ tsp nutmeg

1 tsp dry mustard

Soak the crackers or bread crumbs in the milk; add meat, eggs, onions and other seasonings. Mix well. Grease the loaf pan with bacon drippings. I use a glad pie pan or make the “loaf” into thick patties and use them on a pan with a built in rack. Form a loaf and cover with the sauce. For the sauce, combine three tablespoons (or more) of brown sugar, the ketchup, nutmeg and dry mustard. Mix well and spread over the top of the meatloaf. Bake at 350 degrees for 45-60 minutes.

Then, I will cut up the potatoes (I LOVE Yukon Gold potatoes when I can find them!) so that all they will require is placing in the pan of water to boil for 30 minutes. We add four large pats of butter and a splash of milk to our mashed boiled potato cubes. I like firm mashed potatoes and Pepper likes them a little more “liquidy,” so if he is in charge of mashing the potato’s, he gives them two or three splashes of cold milk while I object loudly! (But I am grateful he is taking an interest in cooking these days!!!)

We love it! Usually, I prep this as part of my weekend meal prep adventures. I will mix the meatloaf ingredients together in a glass bowl with a lid. I will mix the sauce and store it separately. I also cut up the potatoes on meal prep day, just to make it all a little easier to deal with on the day we plan to have it for supper, which would typically be the next day, because I want my hamburger meat to be as fresh as possible. If I plan to have this meal later in the week, I will put the meatloaf in a ziploc bag and put it in the freezer. I make sure to remember to set the frozen meatloaf out of the freezer the night before we plan to eat it, so it will be easy to mold into a loaf, the pie plate or patties — whatever I plan to cook them in that night.

I am so paranoid about meatloaf not cooking all the way through, I prefer the pie plate or patty cooking method and kick it up to 400 degrees for an hour if need be. I like the pie plate, so the meatloaf can soak up the grease a little, because it gives it such a great flavor. I use the patties a lot more these days to reduce the grease a little. It is also a little easier to make patties if I froze the meatloaf.

So, do y’all make meatloaf and mashed potatoes on a regular basis? I would love for you to share your recipe below!

‘Baby, It’s Cold Outside’ 🥶


It’s cold in Mississippi — I realize my friends in more northern states would laugh their heads off at our definition of cold, but I’m cold! 🥶

This is one of my FAVORITE soups! I could eat this year-round, but it is particularly wonderful in the winter.❄️

HAMBURGER VEGGIE SOUP 🍲

*1 jar of tomatoes (my mom cans fresh tomatoes from the garden each summer and I receive all of the benefits – for this recipe, I use one jar.)

*1 small package of ground round, browned and the grease drained

*1 pint frozen fresh lima beans (butterbeans – again my mom freezes fresh limas in the summer)

*1 pint frozen fresh corn

*1 Tablespoon sugar (optional)

When my mom makes this, she adds a lot of extras, like okra and hot sauce. She likes it spicy. I like it a little more plain. I brown the ground round hamburger meat in a cast iron skillet and drain any excess grease. On top of the cooked hamburger meat, I pour in the tomatoes and limas and let them cook on the stove for about 20 minutes. The limas should be defrosted and cooked by this point. Usually, I add a little sugar to take away the tartness of the tomatoes. Then I add the frozen corn kernels and cook an additional 10 minutes on the stove.

It is a quick and easy – reasonably healthy – meal. It is also GREAT with a few grilled cheese sandwiches if you are so inclined!

Enjoy and stay warm!

Meal Prepping: Part 3 — The Mix-Ups


There’s been a mix-up!

Sometimes, meal prepping can get a little wild! There is a lot going on and you have to stay organized.

But some of my FAVORITE mix-ups are never a problem!

In prep for the week, I will keep small Mason jars with my three favorite mix-ups – Tuna salad, bacon “thingy,” and tuna patties. All of these mix-ups are super simple, but having them prepped and ready to go makes the week go so much smoother. Continue reading