1. Preheat oven to 350ºF. Grease a baking sheet with cooking spray and add a palmful or so of spinach leaves. Lay the leaves so they aren’t touching each other. Coat the tops with a bit of cooking spray and pinch of salt. Bake for 8-10 minutes, or until crisp. Remove from oven and set aside. 2. Add the tomato sauce to a small pot over medium-low heat. Tear the remaining raw baby spinach and toss into the sauce. Stir and let wilt. Add in the cream cheese and parmesan cheese, stirring until melted. 3. Coat the pasta with the tomato cream sauce. Season to taste with salt and pepper. Pour into a serving dish and top with the crispy spinach.
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Melt butter in top of double boiler over low direct heat. Blend in flour until smooth. Cook until mixture is smooth and bubbly. Gradually add milk and cook, stirring, until thickened. Add spinach. Cover and cook over boiling water, stirring occasionally, 15 minutes. Season with salt, pepper, and nutmeg.
Serves 4.
Apple Pie by Grandma Ople
"This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!" —
Directions
Preheat oven to 425 degrees F (220 degrees C). 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. Cover with a lattice work crust. Gently pour the 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.
Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
"The real secret here is making sure you sear the meat before the long, slow braising."
Pumpkin Ginger Cupcakes
Preheat an oven to 350 degrees F (175 degrees C). Grease 24
muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
