Ellen’s Famous Apple Crisp

I’ve been on a semi-quest, sort of, for the past couple years to find “the best” apple crisp recipe.  To be honest, it’s been a half-hearted effort, but it’s at least been on my mind during apple season.

A few weeks ago, I wanted to try the recipe that my fabulous SIL Becky loves. It comes from a friend of hers named Ellen and is apparently THE go-to apple crisp recipe amid some Bostonian circles.

At the time, we were visiting family in the DC area, and we weren’t able to find non-instant butterscotch pudding. Since Ellen’s instructions specifically state that instant is NOT to be used, we had to go with another recipe, which was good, BUT I felt compelled to try this one.

I’ve since been able to procure the proper pudding mix. It was so worth the wait. I made it for my family while visiting TN a couple weeks ago, and it rapidly disappeared amid lots of “mmming” and “yumming.”

TO. DIE. FOR!!!!!

I’ve never been one to crave apple crisp–except during apple season. Now that I’ve found this little gem, though, I’ll be craving apple crisp year round–and frequently.

Ellen’s Famous Apple Crisp

Mix the following ingredients together and pour into ungreased 9×13-inch pan.

8 cups peeled and sliced apples
1 cup packed brown sugar
2 T flour
½ cup milk
1 cup water

Topping:
1 1/3 cup flour
1 cup oats
½ cup sugar
1 cup margarine, melted
1 t salt
2 t cinnamon
2 packages dry Butterscotch pudding (not instant)

Mix topping ingredients together and crumble on top of apple mixture. Bake at 350 degrees until golden brown, approximately 45-50 minutes. (I accidentally only baked for 35 minutes, and it seemed to cook throughout, so take that for what it’s worth).

Chicken Crescent Dough Bundles

This winner of a recipe comes from my friend, Merilee. I first sampled these little gems at a bridal shower that she co-hosted several years ago. I’ve never been able to get them out of my mind, so I finally asked her for the recipe a few months ago. She graciously shared it with me and said I could share it with others.

I’ve had so many requests for the recipe that it became a high priority to get it posted here ASAP.

Per Merilee’s recommendation I tried using three different flavors of the Shake ‘N Bake crumbs–Original, Parmesan, and Ranch & Herb.  All three were good, but my favorite was the Parmesan. Ranch & Herb came in at a close second, though.

The first time I made them, I tried freezing the leftovers since we had another breakfast scheduled the following week. I was hopeful that this would give me a head start on my preparations. My husband had other ideas, though. No sooner had they been frozen before he had them thawed and consumed…alright, alright–I helped consume them, too.

Good news, though, they freeze just fine–IF they last that long!

The first time I made them, I boiled some chicken with a couple chicken bouillon cubes and then cubed the meat. The second time I made them, I was tired and running short on time, so I used canned chicken in water. I drained off the water, and then added the chicken to the mix. Texture wise, I prefer the cubed version, but the convenience of the canned stuff cannot be denied! Besides, it still tasted good.

chicken-crescents

Chicken Crescent Dough Bundles

1 – (3 oz.) pkg. cream cheese
4 Tbsp butter or margarine, melted
2 cups cooked chicken-cubed
1/4 tsp onion salt
1/8 tsp pepper
1/4 tsp Lemon and Herb Seasoning
2 Tbsp milk
1 Tbsp chopped chives
1/2 cup diced celery
1 – (8 oz.) can refrigerated Pillsbury crescent roll dough
1 pouch Shake ‘N Bake crumbs

Preheat oven to 350 degrees.

In medium bowl, blend cream cheese and 2 Tbsp. butter (reserve 2 Tbsp) until smooth.  Add the next seven ingredients; mix well.

Separate crescent rolls into triangles.  Spoon 1/4 cup of meat mixture onto center of each triangle.  Wrap the legs of triangle around the meat and fold over the top, sealing the dough seams by pinching them with your fingers.  Roll in the reserved melted butter, roll again in the Shake’n Bake crumbs.

Put on ungreased cookie sheet and bake for 20-25 minutes until slightly browned.  Remove from oven and serve.

Makes eight small bundles, that will feed 4-8 people depending on appetite.

Anyone Still There?

Wow! Two months since my last post. Does anyone even still bother to visit this site?

I’ve been cooking and photographing during my hiatus but just haven’t had time to post. I’m going to try to do a blitz of posts because I’ve promised lots of people copies of various recipes during the past several weeks.

I’ll try to post more frequently. That seems like a good New Year’s Resolution, right?

Good Cookin’

I like to cook…well, most of the time. I enjoy trying new recipes and challenging myself, but I also like to make some favorites again and again.

I come from a long line of good, Southern cooks in my family. I grew up near most of my extended family, so family gatherings were a near weekly occurrence, and you could always count on there being a huge spread when it came time to eat. And it always came time to eat–at least once while we were together. In fact, our gatherings were always planned around the food.

During one Sunday afternoon family dinner when I was really little, I offered my critique of the meal to head chef Grandma, “Good cookin’, Grandma!” That phrase became the standard of praise during any meal at my grandma’s. At some point, my mom cross-stitched the phrase and had it framed in what looked like a cast-iron skillet. A few years ago, the handle on the frame broke, so it had to be re-framed in a boring ole’ regular frame, but the sentiment remains the same.

I’m always searching for foods that leave me salivating and yearning for “just one more bite….” I hope that the recipes I share will cause the same yearning in you and in your loved ones.