Apple Slab

Anytime is a great time for apple pie, but now that it’s fall and getting cooler, it sounds even better! Apple Slab is apple pie made to fit a cookie sheet. It's also known as Apple Squares. This recipe comes from my wonderful sister-in-law Rachel Carpenter of John Day – she’s a great resource for creative recipes! She adapted this dessert from one she saw in “Cook’s Illustrated” magazine. The above picture is Rachel’s creation. I’d never made Cream Cheese Pie Dough before – yum! Slathered with a drizzle of apple-cinnamon glaze and a dollop of ice cream on the side, Apple Slab is a new favorite!

Cream Cheese Pie Dough: (double this for Apple Slab)
1 1/4 C. flour
2 Tbsp. sugar
1/4 tsp. salt
8 Tbsp. butter
4 oz. cream cheese
2 Tbsp. lemon juice
1-2 Tbsp. ice cold water

Mix up dough as you would a pie crust dough.

Apple Pie Filling:
12-16 apples peeled, cored and sliced
1/2 C. flour
1 C. white sugar
1 C. brown sugar
1 Tbsp. cinnamon
little lemon juice (optional)

Glaze:
Combine 1 1/2 C. powdered sugar, 1/2 teaspoon cinnamon, add apple cider and/or milk, a little at a time, until it is a consistency good for drizzling.

Make pie filling first, and let juices develop while making the crust. Mix up the crust like any other pie crust – Rachel uses a Kitchen-Aid mixer, but see tips below for another method. Be sure to double the pie crust recipe then cut the dough in half. Wrap dough in plastic wrap and chill a little or, if you’re in a rush, start rolling!
Lightly flour your work surface and rolling pin and roll out one of the halves to the size of a cookie sheet, and big enough to go up the sides of the cookie sheet. It doesn’t have to look pretty because this is a rustic apple dessert. Spread filling evenly on top and place about two tablespoons of butter in little dollops all over the apples.
Roll out the other half of the dough and lay it on top. Rachel rolls it big enough to cover the apples, but doesn’t tuck it in around the edges as with a round pie – if it’s too big when you lay it on top, cut off excess.
Cut slits in the top, and bake at 350 for 1 hour.

Angel’s Tips: I found a method I like for making pie dough which I once saw on a Julia Child’s TV show when she had a guest pie baker in her studio – this works well if you don't have a mixer. Stir the dry ingredients in a bowl. Place this on a large work surface. Cut chilled butter – I just open butter and make about 7 slices in each. Place the pads of butter in the flour mixture, covering them with some of the flour, and roll out with a rolling pin. Keep rolling and moving the butter a little bit, piling it in the flour, so it doesn’t stick to the counter. Then place it all back in the bowl. I added the cream cheese at this point, which was just slightly softened, not warm. Then add the ice cold water and lemon juice. Use wooden spoon or other big spoon for the stirring and mixing, not your hands. Once everything is mixed in, divide dough in two and chill, covered in plastic wrap.

My first time making Apple Slab, I placed it in a 9x13 baking dish, so my crust was a little thicker. I also doubled the Apple Slab recipe and used the same amount of apples for one recipe. Next time, I'll make it in the cookie sheet – more servings! – with the full amount of apples.

This recipe will work with other pie fillings as well – pumpkin, cherry, blueberry ...

Heavenly Sour Cream Chicken Enchiladas

I found this recipe on my niece’s Pinterest page via Facebook. I’m not set up on Pinterest yet, but would love to try it sometime – when I have oodles of hours to kill!
Since chicken enchiladas are a family favorite, I end up making them at least once a month. I had been making them with all the sauce inside and just cheese on top, but I’m sold on trying it the way this recipe suggests – and with homemade cream of chicken it is sooooo very good.
I made 12 of these so that each family member could have two if they wanted – they disappeared quickly! No leftovers!
See my tip at the bottom, in case you don’t have chicken broth or want to lower the fat content.
Do you have a favorite recipe you’ve discovered? Feel free to share it with me at angel@bmeagle.com, and please send a picture if possible. Thanks!

1 lb. chicken breast
1 medium onion, chopped
1 Tbsp. vegetable oil
8 flour tortillas
1 1/2 C. grated Colby-jack cheese or other
1/4 C. butter
1/4 C. flour
1 (15 oz.) can chicken broth
1 C. sour cream
1 (4 oz.) can chopped green chilies

In a skillet, add oil and cook chicken and chopped onion until chicken is just done.
Divide cooked chicken in equal portions between the 8 tortillas. Add 1-2 Tbsp. of cheese to each.
Lightly spray a 9x13-inch baking dish with oil then roll enchiladas and place seam side down.
Melt butter in a medium saucepan and stir in flour to make a roux. Whisk over medium heat continually until bubbly. Gradually add chicken broth, then bring to a boil, still whisking.
Remove from heat and stir in sour cream and green chilies. Pour sauce evenly over enchiladas then top with remaining cheese. Cover and bake at 400 F for 20 minutes.

Angel’s Tips: When I made these last week, I didn’t have any chicken broth in the pantry, so I cooked my chicken with 2 C. water and 1-2 tsp. chicken bouillon, simmering for 25-30 minutes with the lid on.
Since my two youngest don’t care for spice or sight of little green chilies, I poured 1/2 of the creamy sauce over enchiladas on one side of the pan, added the green chilies and poured it over the other half.
To lower the fat content, omit butter and use 2 Tbsp. cornstarch, instead of flour, mixed with a 1/4 C. cold water, also use light or fat-free sour cream and less cheese.

Cake Batter Rice Krispie Treats

This is a nice little treat for kids, young and old. The Rainbow Chip cake mix adds a fun flavor as well as a slightly softer texture. You’ll notice my picture is lacking the white chocolate topping – they are great with or without this part. This recipe would be perfect for family gatherings, class parties, bake sales ... you name it!







Ingredients:
12 Tbsp. (1 1/2 sticks) unsalted butter
10 oz. bag mini marshmallows
1 1/2 C. Betty Crocker Rainbow Chip cake mix, or similar product
1/2 tsp. vanilla extract
6 C. Rice Krispies
2 Tbsp. rainbow sprinkles
1/3 C. white chocolate melting chips (optional)

Directions:
Grease a 9x13-inch baking pan with butter or nonstick cooking spray and set aside.
In a large saucepan, melt butter and add marshmallows over medium heat, stirring occasionally.
Reduce heat to low, and stir in cake mix and vanilla until just combined.
Stir in half of the Rice Krispies and 1 Tbsp. sprinkles – mix well.
Add remaining Rice Krispies and stir until combined.
Pour mixture into prepared baking pan using a large spoon and spread evenly. I used the butter wrapper under my hand to press it down nicely.
Microwave chocolate in 30 second intervals, stirring each time, until melted. Drizzle over Rice Krispies. Sprinkle with remaining sprinkles.
Let cool and cut into squares.

Angel’s Tip: Place melted white chocolate in Zip-Lock bag, snip off one bottom corner for an 1/8-1/4 inch opening and squeeze out to drizzle over the top in zig-zags.

Recipe adapted from 365 Days of Baking