Traditional Apple Crisp

For dessert on Girls Night, Bonnie made a classic Apple Crisp. Oh how I love fruit crisps- probably one of my most favorite desserts. It is simple to throw together, but the smell it sends through the house while baking is soooo comforting and wonderful.  I am usually a If It Isn't Chocolate, I Don't Want It kind of girl when it comes to dessert.  But NOT when apples are involved.  They are my absolute favorite dessert fruit.  The crisp sweetness when raw turns into a lovely warm, caramelized flavor that is like no other.  Pair it with a little cinnamon and sugar and even better throw in rollled oats and of course butter and you've got me for sure! Delicious, homey and one dessert everyone needs to learn how to do.

with whip or without, either way this dessert is a win!

Traditional Apple Crisp
recipe courtesy Family Fun

6 apples (or 6 cups of apple slices)
1 1/2 cups rolled oats
3/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter (1 stick), softened
Whipped cream or ice cream (optional for serving)

To peel an apple safely, your child should hold the fruit in one hand, grip a vegetable peeler in the other, and push the peeler away from himself.

Heat oven to 375 degrees and lightly butter an 8 or 9-inch-square baking pan. Peel, core, and slice the apples and arrange them evenly in the prepared pan.

Place the oats, brown sugar, flour, spices, and salt in a sealable plastic bag, close, and shake until combined. Cut the softened butter into 1-inch pieces and add to the oat mixture. Close the bag again and knead or squeeze until the mixture holds together. Instead of using a bowl to mix the crumb topping, use a sealable plastic bag. This will cut back on dirty dishes and let young bakers--even preschoolers--lend a hand.

Open the bag and crumble the topping evenly over the apples. Bake the apple crisp for 40 to 45 minutes or until the topping is golden brown and the juices begin to bubble around the edges.

Cool slightly, then serve with whipped cream or ice cream.

My favorite parts: the crispy, gooey edge bits 

and when the whipped cream melts into the warm crisp just right


Do you ever read that little box on my sidebar over there -->
Labeled "Daily Inspirations.  Quotes Amie Likes"?
It is a fun box that rotates a new famous quote with each push of the refresh button.

Well I love looking at it and being inspired throughout my day.  Just as I was writing this entry I saw a quote that really struck to me for it was so fitting to my beautiful friends Bonnie and Dawn.....

"Each friend represents a world in us, a world possibly not born until they arrive, and it is only by this meeting that a new world is born." —Anaïs Nin

I love you my sweet friends.

Greek Orzo with Feta

I have a new favorite orzo recipe, and this is it.  Bonnie made it for our girls Greek Night dinner this month.  It is refreshing and seriously addicting.  It tasted wonderful warm the day it was made and I thoroughly enjoyed it the following day cold out of the fridge.  It would make a great potluck and a surefire family favorite.   

Greek Orzo with Feta 
1/4 cup olive oil
1/2 cup fresh squeezed lemon juice
2 ripe tomatoes, seeded and diced
1 red bell pepper, chopped
1 red onion, chopped
2 cloves garlic, minced
1 teaspoon finely chopped fresh oregano
1 (8 ounce) package crumbled feta cheese
1/2 pound dried orzo pasta
1 cup chopped fresh parsley

Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.

Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

Reader Recipe Submission- German Sausage Chowder

Today's recipe and photo is a submission from a friend and reader, Bonnie Cork.  She sent it over to me saying that the soup is super yummy and full of flavor.  She and her husband both really enjoyed it and she knew I would to.  I am always looking for new soups to try so I was thrilled she passed this onto me.  Thank Bonnie!

Print this Recipe

German Sausage Chowder

1 pound cooked bratwurst or knackwurst -- cut into chunks
2 medium potatoes -- peeled and coarsely diced
1/2 cup onion -- chopped
4 cups cabbage -- shredded
1 can whole kernel corn (optional)
3 cups milk
3 tablespoons all-purpose flour
1 shredded aged Swiss cheese
snipped parsley (if desired)

In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2 tsp. salt, and dash pepper. Add 2 cups water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage (and corn if desired); cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining 1/2 cup milk into flour; stir into soup. Cook and stir till thickened and bubbly. Stir in cheese till melted. Garnish with parsley.


*If you have a favorite recipe you would like to share with My Retro Kitchen, please contact me {here}

Easy No Rise Pizza Crust and Dessert Pizza Recipes

Last night was my monthly Girl's Night In with Bonnie and Dawn, and it was Pizza Night!  The menu was  a garden salad with homemade beer bread croutons, garlic toast, pizza featuring a No Rise Pizza Crust and tying things all together with a dessert Pizza with strawberries, blueberries and bananas.  Everything turned out super delicious!  Bonnie provided the crust recipe and we were all super excited that it was such a success.  Not only did it taste great, but it couldn't be any easier.  I am providing the basic recipe we used, but I am already thinking up how I can add spices, garlic, and other yummy things the change it up from time to time.  This recipe is definitely a keeper.

Print this Recipe

Easy No Rise Pizza Crust
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast (if you don't use the packets, but the bulk 2 1/4 tsp= 1 packet yeast)
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)

Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.

Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

My notes:
I started out mixing the ingredients with a spoon, but had a lot more success once I removed it from the bowl and kneaded it with my hands.  Whenever I have used yeast in the past I have always let it proof in water before adding it to the rest of the ingredients.  This recipe doesn't call for this, but I think I will try it next time just to see what happens.  What proofing is, is allowing the yeast to dissolve in warm water and let it bubble up.  Once this happens it is ready to use.  I thought the crust was great as is, but I am just curious if allowing the yeast to proof will change the texture, making it a chewier crust, or crunchier, etc.   I also think I will try prebaking the crust for 5 minutes and then adding my toppings and continue baking it for the additional 15 minutes.  I will be sure to let you know my findings :)

Dessert Pizza

The Dessert Pizza is one of those semi-homemade desserts that is great to have in your back pocket when you want to throw together a delicious dessert really quickly.  It looked pretty and tasted great!  What Dawn did was used a tube of store bought sugar cookie dough, unrolled it and spread it out on a 9x13 cookie sheet.  Bake according to directions and allow to cool completely.  Once cooled, spread with whipped topping and decorate with fresh berries of your choice.

Bacon and Cheese Quiche

As promised, here is another recipe from our last Girls Dinner night.  I already posted my Oven-Baked French Toast and now here is Bonnie's wonderful Bacon and Cheese Quiche.  I love, love egg bakes.  They are pretty simple, always look beautiful served for a brunch, and just by switching around some ingredients you have a very different tasting one each time.  Bonnie's recipe is classic, creamy, and the absolute perfect meal to make the next time you are entertaining friends.  

Bacon and Cheese Quiche
1 9 in. Pillsbury pie crust
1 T. butter
12 bacon slices, crumbled
1 bag mixed cheese
4 eggs
2 C. heavy cream
3/4 t. salt

Preheat oven to 425 degrees. Spread crust into pie plate or quiche plate. Spread crust with butter. Sprinkle bacon and cheese on crust. Beat eggs w/ rest of ingredients. Pour into crust. Bake 15 minutes. Turn down to 325 degrees and bake 40 more min. Let stand 10 min.

Payday Bars

A few weeks ago at the Cork's cookout, one of Bonnie's friends brought along this dessert to share- they were the talk of the party!  Everyone loved them.  They seriously tasted like you were eating a Pay Day- only better.  I was lucky enough to get the recipe and I think I will be making them for a picnic we are attending this weekend.  I can't wait!

Payday Bars
1 yellow cake mix
1 egg
2/3 c margarine, melted
10 oz bag mini marshmallows
2/3 c white Karo syrup
2 tsp vanilla
12 oz peanut butter chips
¼ c margarine
2 c salted peanuts

Mix cake, 2/3 cup melted margarine and egg to form dough. Press into a greased 10x15 pan. Bake 10 minutes at 350 degrees. A 9x13 pan can be used for thicker bars. Just increase baking time by a couple minutes. Top with marshmallows and bake another 5-7 minutes. Let cool.

Heat Karo syrup, ¼ cup margarine, vanilla, and peanut butter chips. Stir to a thick sauce. Stir in 1 cup of peanuts. Pour over cooled marshmallows. Top with remaining peanuts.

Refrigerate before cutting.

*Thank you Bonnie for passing on this recipe and photo for me! 

Shish Kabab, Creamy Cucumber Salad and Berry Cheesecake Parfaits

Last night I got together with Bonnie and Dawn for our monthly cooking night.  We were all in the mood for something on the lighter side, and something that was nice and summery.  Bonnie suggested shish kabab, which to me is one of those perfect summer dishes.  Yum!  I decided to bring a Creamy Cucumber Salad.  It was one of my suggestions on the side bar (keep those coming guys!  I love it!), plus it is an old family favorite.  This salad always graced our dinner table throughout the summer while the cucumbers were fat and bountiful in the garden.  My mom never really used a recipe, just adding ingredients a little at a time until the flavor was just right.  I added some measurements, but please do as my mom does- you will know when it is the right flavor!  Dawn chose to bring a dessert, and her Berry Cheesecake Parfaits were a HUGE hit!  They were a very simple dessert to create, involving no cooking just the use of a hand mixer.  We all agreed we will be making this recipe throughout the summer!  Sooooo good!

Shish Kabab

Any meat or seafoods of your choice (we used chicken and shrimp), cut into one-inch chunks
Assortment of vegetables (last night we used tri-color bell peppers, onions and mushrooms, which are classic choices. But try using zuchini/yellow squash, potatoes, cherry tomatoes, or whatever looks good at the market that day.  You really can't go wrong!), cut into one-inch chunks
salt and pepper
Italian dressing

If you use wooden skewers, it is best to soak them in water for about 15-30 minutes before use because they can splinter and burn.

Marinate your meat/seafood in the Italian dressing for about 30 minutes. Thread the meats/seafoods and veggies onto the skewers, alternating. Top with additional Italian dressing and season with salt and pepper.

Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout. You want a nice pretty char.

Creamy Cucumber Salad
3 English Cucumbers (you can use regular cucumbers, but you will want to peel off the skin), very thinly sliced (I love to use my mandolin for this, but not necessary)
Salt and pepper
1 cup sour cream
1/4 cup apple cider vinegar
finely chopped fresh dill, flat leaf parsley or fresh chives (any or a combo of the three)
1 1/2 teaspoons sugar
1 small red onion, thinly sliced
a half a pint of cherry tomatoes, sliced

In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 30 minutes and up to 3 hours. This will help to break down the cucumbers to remove excess moisture, and will also tenderize the cucumbers.

In a large bowl, whisk together the sour cream, apple cider vinegar, and sugar. These measurements are pretty good, but honestly my mom always taught me this recipe by adding ingredients a little at a time until you get the taste you are looking for. She never used an actual recipe. So if you like it a little less sweet, then don't add as much sugar, etc. When you get the flavor you like, add the drained cucumbers, onion, fresh herbs and toss. Season with fresh ground black pepper.

Berry Cheesecake Parfaits
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
1-1/2 cups thawed Cool Whip Whipped Topping, divided
24 Nilla Wafers, coarsely chopped
1-1/2 cups mixed blueberries and sliced fresh strawberries

Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup Cool Whip.

Layer half each of wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.

Top with remaining Cool Whip.

Fridays, Feasting With Friends- Featuring Bonnie Cork

One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.”

~Laurie Colwin'Home Cooking'

 

Bonnie and her husband Jimmy.

I am so blessed to be surrounded by such amazing women in my life.  Not only do they lend support when needed, uplift my spirit but also show me such beautiful examples of way to live an abundant life. One of these incredible women is my dear friend Bonnie Cork.  Bonnie and I met while both attending Lutheran High School West almost 15 years ago.  During a huge transitional time in my life, I always felt so lucky to have had her by my side as a true friend.  Bonnie has this wonderful gift of being beautifully honest and in such a way that is gentle, loving and always apparent she wants the absolute best thing for you.  I admire this so much in her.  She is gracious, compassionate just a gorgeous person inside and out.

Bonnie and sweet Kleo

Bonnie works as an Audiologist and this past summer I was so proud to celebrate along side as she completed her Doctorate of Audiology.  She married the love of her life, Jimmy and they have the sweetest, most lovable, hugest dog I have ever seen- Kleo.  She is their only baby... for now.  I so look forward to the day I get to share being Mommies together. I know she will make an amazing one! So for today's segment of Friday's Feasting with Friends I am thrilled to introduce to you my friend, Bonnie Cork.  

What is your favorite thing to cook?

I would have to say that my favorite thing to cook is stir-fry.  It takes only a couple minutes to cut up any combination of vegetables and I can make it with or without chicken, steak or shrimp.  I seem to never make the same stir-fry as I often just grab any sauces or spices that sound good to me at the moment.  It is a great way to get a lot of nutrition and I never have to feel guilty for taking a second helping.

How about your least favorite thing to cook?

Chicken breast!  I do fine with little pieces of chicken, but struggle to know when a large chicken breast is done.  Hopefully the tip Amie gave me the other night can help me out.  Amie’s tip:  Placing the chicken in the pan and leave it alone until you are able to shake the pan and see the chicken move.  When it no longer sticks to the pan it is ready to be flipped and once the other side no longer sticks it is (almost!) done!

What is your favorite local restaurant and what is one you are dying to try out?

One of my favorite local restaurants is Kozmo’s Grille.  It is named after Kozmo Kramer from the show Seinfeld.  The food is always wonderful and the atmosphere is nice but still very casual.  They have a brick oven that turns out delicious pizza, a sirloin called the Newman, and the other night I had a fabulous salad made of salmon, spinach, and goat cheese.   I would love to go to the Stables Restaurant Hall of Fame Grille in Canton due to the history behind it and the unique structure of the building.  It is an old, large, round historic building that used to be an open air courtyard and originally was used to store grain and hay.  It is known for it’s unique atmosphere and great food.

Music and food go together so beautifully.  You are hosting a dinner party, what would be on your playlist?

Anything that is fun and upbeat.

What would you choose to be your last meal on earth?

I want a plate full of all my Thanksgiving Day favorites.  My mom’s cranberry pecan stuffing, turkey, mashed potatoes, sweet potato casserole, green bean casserole, corn, cranberry sauce and soft buttery rolls.

What are you currently reading?

Vanishing Acts by Jodi Picoult

What is your favorite Kitchen Gadget? 

I like to use my wavy cutter to make a tray of cheese and crackers look extra nice.

Do you have a signature go-to dish?

A couple years ago I wanted to make macaroni salad and a friend was nice enough to find me a recipe online.  It is not a particularly unique recipe, but people tend to love it and I am thrilled that my friends have started referring to it as Bonnie’s macaroni salad.

What is your favorite thing about the Cleveland area?

I think Cleveland is a great city because there are so many wonderful things in close proximity and there is something for everyone.  You can spend the day at a museum or the zoo and then in the evening catch a show or go to a great restaurant or bar.  There are always so many events that one should never be bored in this city.

Do you have a favorite meal from your childhood and do you cook it today?

Yes, my mom used to combine sauerkraut, broiled kielbasa, and flour dumplings in a big pot for dinner.  I realize that this may seem like an odd childhood favorite, but you should know that I come from a polish family.  I always looked forward to this dish and knew that there would always be left overs.  This is the kind of dish that actually tastes even better the next day.  It took several attempts to get the dumplings just right, but I now have it perfected.  Unfortunately, my husband does not care for kielbasa or my dumplings, so I reserve this meal for a time when he is not home or I will make him some hot dogs and he can pull out some of the sauerkraut for on top.

Top 3 Movies of all time?

Shawshank Redemption, Overboard, and Goonies

What was your happiest moment in life?

There have been so many, but if I had to choose it would probably be the day that Jimmy asked me to marry him.  I can think of no higher compliment than somebody saying that would actually like to spend the rest of their life with you.  Plus he had it all planned out and did it so romantically.&

Where do you do your grocery shopping?

I do most of my grocery shopping at Walmart, but I also go to Marc’s and Giant Eagle

What is your favorite guilty pleasure when it comes to food?

Crawling into bed with a bowl of potato chips and a good book.

Can you tell me about what you are most proud of?

I am the most proud of the way my life has turned out.  A loving family, great friends, and wonderful husband surround me and I have a career I actually enjoy.  I may have it worse than some or better than others, but I have worked hard for what I have and am truly happy and content.

Do you have Culinary Resolutions that you would like to accomplish this year?

I am starting a garden this year and can not wait to grow and eat my own vegetables.

One word that best describes you is: nice

Crab Stuffed Zucchini Boats

Prep time: 15 minutes

Cook Time: 5-15 minutes

Ingredients:

2 large zucchini cut in half lengthwise

1 pound fresh lump crabmeat, picked over for shells and cartilage (I use imitation crabmeat and it tastes great)

1/3 cup low-fat sour cream

½ cup coarsely chopped artichoke hearts (oil or water packed)

¼ cup plus 2 tbs grated Parmesan cheese, preferably freshly grated

1 tsp Dijon mustard

1 tsp Creole or Cajun seasoning

¼ tsp salt

¼ tsp freshly ground black pepper

2 tbs seasoned dry bread crumbs

Preheat the oven to 400 degrees

Using a spoon scoop the seeds from the zucchini half, making four long, canoe-like boats.  Set aside.  In a medium bowl, combine the crabmeat, sour cream, artichoke hearts, the ¼ cup of Parmesan, mustard, Creole seasoning, salt, and pepper. Mix gently to combine, being careful not to break up any crabmeat lumps. Spoon the mixture evenly into the zucchini boats.  Transfer the zucchini into a shallow baking dish. In a small bowl combine the remaining 2 tbs of Parmesan and the bread crumbs and sprinkle over the crab mixture. Bake until the top is golden brown and the filling is heated through, about 15 minutes.

From the book Quick Fix Meals by Robin Miller

Bonnie, thank you so much for taking the time to do this interview for me.  You did a great job! Oh man, I can't wait to make these zucchini boats. With the usual over abundance in the summer, I am sure this will become a staple! Yumm