Apple Crisp

Ingredients:
3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks 2 tablespoons fresh lemon juice 1/2 teaspoon ground cinnamon

Directions:
Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples. In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

Pineapple Chicken (sweet and Sour)

I will now always keep a can of Pineapple on hand because of this recipe..so good over rice!! Chicken Pieces (8) oil or shortening for frying flour, salt pepper can pineapple (20 oz)with juice 1 cup sugar 2 T cornstarch 3/4 cup cider vinegar 1 T soy sauce 1 Chicken bouillon cube 1/4 t ginger Wash chicken and pat dry. Coat with flour salt and pepper. Heat oil in Large skillet. Brown chicken and place in 9 x 13 baking dish. Preheat oven to 350. Make sauce by combining sugar, cornstarch, vinegar, soy sauce, chicken cube, ginger, pineapple chunks and liquid in saucepan. bring to boil over high heat stirring constantly until thickened. Pour sauce ove chicken and bake at 350 for 45 min or until chicken is tender. Serve over rice

Brunch Egg/Bacon Cups

Serves 6 Ingredients: Pam package refrigerated biscuits 3 slices bacon mixed cheese shredded 6 large eggs Coarse salt and ground pepper Hollandaise sauce (in blog) Directions: Preheat oven to 375 degrees. Lightly spray Pam on 6 standard muffin cups. Cut biscuits in half and with a rolling pin, flatten biscuits into a round shape and push into muffin cups. crating a shell. lightly sprinkle with tsp. mixed cheese in each cup. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1/2 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately with Hollandaise sauce.

Easier Hollandaise sauce

Ingredients: 3 large egg yolks Juice of 1 lemon or 1/4 cup water 1/4 teaspoon white pepper 1 stick melted butter Directions: Place the top of a double boiler or a heatproof bowl over a pan of hot water on low heat. whisk yolks, lemon juice, in double broiler over med heat, slowly drizzle in hot butter. keep warm over very low heat, whisking occasionally. Do not allow mixture to get too hot, or it may curdle.

Puertorican BBQ Chicken

Chicken pieces - 12 or so
1 cup Sofrito (in my blog under seasoning)
1/2 can tomato sauce
2 T salt
1 pkg Goya Sazon

mix sofrito, tom sauce, salt and sazon first, then rub/coat chicken and let sit for a few hours. BBq chicken on open grill as usual till cooked through.

Puertorican Chicken/rice Soup

I learned this recipe from years of watching my mother in law make it. It is the soup my husband craves when he is sick.....so it was a necessity to learn for me.

Chicken (1 whole or 1/2 cut in pieces),
6-8 cups water
1 onion chopped
2 T salt

In a large kettle, heat all ingredients to a boil till chicken is cooked and chicken broth is made. I do this part a little different then my mother in-law..she just puts the chicken pieces in her soup directly, but I don't like picking bones out my soup. I boil my chicken first then pull it out of the broth and debone. at this point I strain the broth to get the yuckys out. and start adding the veggies..

1/2 to 1 cup cut carrots
1/2 to 1 cup cut potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1 cup of Sofrito (recipe in blog under seasonings)
1 packet Sazon Goya
1/2 can tomato paste or 1 can tomato sauce
1 cup rice
bay leaf
salt and pepper to taste
add chicken back to pot
and about 4 more cups of water

let ingredients come to a boil and then simmer..enjoy with rolls