Monday, September 17, 2018

October Menu, Meal Planning and Freezer Cooking

Fall is a wonderful time to start menu planning and freezer cooking. I am posting a menu for the month of October and will start including a grocery list, recipes and a To Do list for each week, posted on Saturdays. 

The To Do list will be meal prepping for the week. I grocery shop on Fridays or Saturdays. So Sunday is my meal prep day. You figure out what is your best day to meal prep. 

In addition, some of the meals I will double to add to the freezer for additional meals or to share with friends and family. 


If you have any questions, send me a comment. 

Friday, September 14, 2018

Caramel Apple Slab Pie


Although I am having trouble letting go of summer, I will embrace the apple season. 

For family dinner this week, I made a Caramel Apple Slab Pie. A slab pie is a wonderful way to make pie… especially if you love pie crust, which I do. The ratio of filling to pie crust is so much better. 


I used a big cookie sheet so the pie would feed an army. Start with 8 granny smith apples. 

I added sugar, cinnamon and lemon juice. 

I had bunch of refrigerated pie crusts on hand from my Pie Baking Crust. For this pie, I used 7 of the crusts, but I made a lattice top with lots of decorations.

Brush with an egg wash and sprinkle with sugar. 

Bake at 425 for about 10 minutes to give the pie crust a blast of heat, it makes the pie crust flakier. Then lower the temperature to 350 degrees and bake for another 25 to 30 minutes, depending on the size of your pie. 


I added the caramel after the pie baked as the little ones don’t really like caramel but you could add caramel bits into the pie and bake as above. 

Caramel Apple Pie

Ingredients

8 Granny Smith apples, peeled, cored and sliced
1 cup of sugar
2 t. cinnamon
Juice of one lemon

7 refrigerator pie crusts

Directions 

Preheat oven to 425 degrees. 

Put the pie crusts in the cookie sheet, overlapping sparingly. 
In a large bowl, add sliced apples and toss in lemon juice. 
Add the sugar and cinnamon, toss gently making sure the apples are covered. 

Add to the pie crust. Top with lattice and fun leaves. Brush with egg wash and sprinkle with sugar. 

Bake for 10 minutes and lower the oven temperature to 350 degrees, bake an additional 25 to 30 minutes, depending on size. 

Thursday, September 13, 2018

Late Summer Blues Table


I had one last summery table in mind. I love hydrangeas and hate them leaving for the fall and winter. So, I pulled out one of my favorite blue dishes, and set flowers on the table for everyone. 




I added these Pier One galvanized chargers to add some elements of the changing weather. I don’t know why galvanized items remind me of fall, but these chargers make me think of fall. 


Although the water pitcher napkin rings are a little reminder of spring, anyone who lives in the South knows that all we do in July, August and September is water our flowers, bushes and grass. 


How sweet are these little milk jugs 


A simple centerpiece with hydrangeas and eucalyptus. 


Well summer is closing and this table is a tribute to the sweetness of the passing. 

Menu

Chicken Piccata
Roasted Potatoes
Fall Apple Pecan Salad

Caramel Apple Slab Pie