Leftover Dip

I was invited to a party Sunday afternoon and was asked to bring something to munch on.  No problem.  I whipped up some dip threw some carrots in a matching bowl and off I went.  When the party was over, there was still plenty of dip leftover.

Tonight I decided to use that leftover dip to make supper.

I had unused boneless, skinless, chicken thighs in the fridge.  You really could use chicken breasts if you wanted.  I had thighs so that's what I used.  Put the chicken in a greased dish.

 There are about 6 thighs in here.

Next take the leftover dip and "ice" the chicken with it.

Use as much dip as you want.  As for the type of dip, this happens to be a discontinued line from Tastefully Simple called Go Go Asiago.  You could also use french onion or even ranch dip just as easily. 


Since I was using leftovers anyway, I had some extra sharp cheddar cheese left from some grilled cheese sandwiches we had a few nights ago.  So I shredded some and added it to the top of the chicken.

Preheat oven to 350* and cook the chicken for 30-45 minutes or until juices are clear.  Thighs are closer to 30 minutes. Breasts would lean towards 45.

Nervously I presented my leftover dip dish to my family. 

I would show you a picture of what was left, but there wasn't any. 

Even my picky eater loved it.

Enjoy! 

Apple Pie

I got the original recipe from our grandma. I will admit I have made some modifications to it to suit my own preferences. Once you get past the crust, apple pie is very easy to modify to anyone's pallet.

I will post the crust recipe and method I use in another post. This is the pie filling portion of the pie.

I use 5-6 medium apples. I mix the types of apples I use. Usually there is at least one Granny Smith, a Fuji or two, and any other firm apple I come across at the farmer's market. I cannot recommend Red Delicious. In my experience, they get too mushy for pie without adding any flavor.

Peel the apples.











Then core and chop them. When I chop, I keep my pieces on the larger side. I prefer my apples to be fork tender, but not mushy in my pies. Larger pieces make this easier to accomplish.

Once all the apples are chopped, it's time for the seasoning.










I start with a good 2-3 tablespoons of sugar. I also use 2- teaspoons of cinnamon and a healthy 1/4 cup of Pampered Chef Sweet Caramel Sprinkle (sorry, forgot to take a picture of those sprinklings).




  




Next, gently stir to coat those apples in the sweet goodness you have just created! I expect everyone to sample the apples at this time.








Here is another point at which apple pie lovers are divided (the cinnamon being the first). I like to pile the apples into the crust to near burstin'. Others may say this is too many apples and would only fill the crust level with the pie plate. You can experiment and decide which way you like best.

Now carefully top with a second crust and decorate as you like. I make a little apple out of the dough and center on top.
IMPORTANT: Cut at least five small slits or holes into the top crust. This lets some of the evaporated juices out and if not done you will have apple soup pie. I learned this the hard way when I had company over for dinner and forgot the slits. More juice than apples :(






Now for a little something extra, I brush melted butter (or margarine) over the top of the pie. Do this liberally.

 Grab that sugar bowl (I never said this was a healthy, low calorie recipe) and lovingly layer a coating all over the top of that melted butter.  Don't be stingy.

You are done with the sugar when it looks like it has snowed on your pie.  Now it is ready for the oven.  Due to the topping on the crust, bake on a pizza pan or line the rack below the pie with foil.  Trust me it will make for a much easier clean up later. Bake at 375* for 40 minutes.  Your pie is done when you can stick a knife into one of the slits on the top and the apples are the tenderness (or lack thereof) that you like and the crust has a golden brown ring on it.

Serve with ice cream and a spoon or just a fork!  Enjoy!