2 refrigerated pie crusts
½ cup sugar
¼ cup packed brown sugar
3 T. flour
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
2-3 large Granny Smith apples, peeled/cored/thinly sliced
½ cup dried cranberries
1 T. lemon juice
2 T. butter, cut in small pieces
Preheat oven to 425 degrees and butter bottom of pie pan. Gently press dough against the sides and bottom of the pan. Trim edges, fold under, and press to make edge. Cut shapes out of second pie crust with a small cookie cutter and set aside.
In a large bowl, mix ingredients through salt. Add apples, berries, and lemon juice—toss well to coat with mixture. Arrange apples in pie plate and dot with butter. Brush edge of dough lightly with water and arrange dough shapes, overlapping and pressing together lightly.
Bake for 15 minutes. Reduce to 375 degrees, cover edge of crust with foil and bake for an additional 50 minutes, or until crust is browned and juices have thickened and bubble around the edges.
16 oz. dry ziti pasta (I actually used penne)
1 cup chopped onion (I use frozen)
2 lbs. lean ground beef
2 (26 ounce) jars spaghetti sauce
8 oz. provolone cheese, sliced
2 cups low-fat sour cream
8 oz. mozzarella cheese, shredded
2 T. Parmesan cheese
DIRECTIONS
1. Cook pasta according to package directions.
2. In a large skillet brown onion and beef. Add spaghetti sauce and simmer 15 minutes.
3. Preheat the oven to 350. Grease two 9x9 pans. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with Parmesan cheese.
4. Bake one pan for 30 minutes or until cheeses are melted. Cover and freeze other pan for another meal. I might even try splitting this recipe into four pans (or only making half the recipe) next time so that we don't have as many left-overs at one time.
You will need to increase cooking time by 15 minutes if you assemble it and refrigerate it overnight. I also only made a ½ batch for our family in an 8x8 square pan.
1 (16oz) loaf French bread, cut into 1 1/2” slices
8 eggs
3 cups milk
3/4 cup sugar, divided
1T vanilla extract
5 (or so) granny Smith apples, peeled, cored, and sliced
2 tsp ground cinnamon
3T butter, cut into pieces
Arrange the bread slices in a single layer in a greased 9×11 baking dish. In a mixing bowl whisk together the eggs, milk, 1/4 cup of the sugar, and the vanilla. Pour half of the mixture over the bread. Next arrange the apple slices over the bread. Pour the remaining egg mixture over the apples. Mix together the ½ cup sugar with the cinnamon and sprinkle over apples. Dot the top with butter. Bake at 400 for 30 minutes. Let stand for 10 minutes before cutting and serving.
