Author: magicalrecipes.net

Apple Pie

Ingredients

Pie Crust
• 4 tablespoons butter, cut into small pieces
• 1/4 cup shortening
• 1 3/4 cup all-purpose flour
• 4 teaspoons sugar
• 1/8 teaspoon coarse salt
• 1/3 cup 2% milk
Apples
• 1 cup water
• 6 Granny Smith apples, peeled and sliced
• 2 teaspoons apple pie spice
Apple Pie Batter
• 1/2 cup butter, softened
• 2/3 cup sugar
• 2 egg
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/4 cup heavy cream

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Instructions

Pie Crust
1. Combine butter, shortening, flour, sugar, and salt in bowl of electric mixer fitted with a paddle attachment. Mix at medium speed until crumbly.
2. Add milk and mix until incorporated.
3. Wrap dough in plastic wrap and rest in refrigerator for 30 minutes.
4. Roll to 1/4-inch thickness and place in 9-inch pie plate.
5. Set aside.
Apples
6. Bring water to simmer in large pot.
7. Place apples in a steamer basket and add to pot. Steam for 10 minutes. Remove from water.
8. Cool to room temperature and toss with apple pie spice.
Apple Butter
9. Cream butter and sugar in bowl of stand mixer fitted with a paddle attachment until fluffy. Add eggs and mix until just incorporated.
10. Mix flour, baking powder, and salt in small bowl. Slowly add to mixer and beat on medium speed until combined.
11. Add cream and mix until smooth.
12. Set aside until ready to bake.
Apple Pie
13. Preheat oven to 350°F. Place 1/2 cup apple pie batter on top of pie crust, spread until smooth. Top with apples and remaining apple pie batter.
14. Cover with foil and bake for 40 minutes. Remove foil and bake 20 more minutes, until golden brown.
15. Cool to room temperature before serving. If desired, top pie with sliced almonds and dust with confectioners’ sugar once cooled.

http://www.magicalrecipes.net/whispering-canyon-cafe-apple-pie-recipe-copy/

Totchos

Ingredients

Chili with Beans
• 1 pound lean ground beef
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 (14.5 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon coarse salt
• Black pepper, to taste
• Ground cayenne, to taste
Queso Sauce
• 2 cups jar cheese sauce
• 1 (10 ounce) can diced tomatoes with chilies
Totchos
• 1 (2 pound) bag frozen potato barrels
• 1 1/2 cups corn chips
• Chili with Beans
• Queso Sauce
• 3/4 cup shredded cheddar cheese
• 6 tablespoons sour cream
• 2 tablespoons thinly sliced green onions

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Instructions

Chili with Beans:
1. Brown ground beef in a 5-6 quart Dutch oven over medium heat until fully cooked. Drain off excess grease.
2. Add onion and garlic and sauté for 5-7 minutes, until onion is translucent.
3. Add crushed tomatoes, tomato sauce, kidney beans, chili powder, and cumin. Simmer for 20 minutes. Add salt.
4. Add black pepper and cayenne, as needed.
5. Keep warm until ready to serve.
Queso Sauce:
6. Place cheese sauce and diced tomatoes with chilies in small saucepan. Cook over low heat for 10 minutes, until warm.
7. Keep warm until ready to serve.
Totchos:
8. Cook potato barrels according to package instructions.
9. Divide potato barrels into 6 bowls. Place 1/4 cup each of corn chips, chili with beans, and queso sauce on top of each bowl of potato barrels.
10. Top each bowl with 2 tablespoons shredded cheese, 1 tablespoon sour cream, and 1 teaspoon green onions.

http://www.magicalrecipes.net/woodys-lunch-box-totchos-recipe/