Peggy Hill's Apple Brown Betty

This isn't a actual recipe from "King of the Hill", there is one repeated a lot online that uses bread crumbs and nutmeg with different measurements that claims to be "Peggy Hill's" recipe, but none of the pictures of the finished products were very appealing to my eye and stomach, so this is a version I adapted from one found in a magazine years ago but I never got around to making, until now. As for the title, honestly every time I hear Apple Brown Betty I think "Peggy Hill, Substitute Teacher of the year 96"-97", so its what I nicknamed this recipe.

Ingredients: 6 Tart Baking Apples

1 1/2 Cups Graham Cracker Crumbs

1/2 Cup Water

1/2 Cup Molasses

1/4 Cup Brown Sugar

1/2 Cup Butter (1 stick)

1/2 tsp. Cinnamon 

*For Crumb Topping: 1/2 Cup Sugar

1/3 Cup All-Purpose Flour

1/4 Cup Butter (melted)

Start by peeling, coring, and slicing the Apples (set in a bowl of water to keep crisp)

Crush the Graham Crackers into crumbs and set aside

In a bowl, melt the Butter

Then add the Molases

Cinnamon

Water

And Brown Sugar mixing thoroughly

In a large baking dish, start with a bottom layer of Graham Cracker crumbs

Then a layer of Apples

Alternate between the two, finishing the top layer with Apples

Pour the sauce mixture over the top

Making sure to distribute evenly

Cover with foil and place in a prheated oven at 350F

Bake twenty minutes then rotate, bake another twenty minutes, uncover and continue baking an additional ten minutes

Let cool before serving

*This recipe did not call for a crumb topping, but as I removed the foil, I was disappointed with the dark molasess covered Apples, they looked dirty, so I adapted the topping from a blueberry muffin recipe. To make the topping simply add all the ingredients together and mix thoroughly, sprinkle over the top after removing the foil and place under the ovens broiler until golden brown.

I have never had a Apple Brown Betty before (usually don't really care for baked dishes containing apples) and was expecting more of a pie like texture, however it caught me off guard being more along the lines of a cobbler. The bold molasses flavor and hint of cinnamon with the sweet chew of cooked apples and sugar were subtle while a underlying hint of butter in the crumb topping made the crust rich and flaky. I still prefer to bake with other fruits over Apples, but this is a wonderful dish that isn't too overpowering with any single ingredient that goes great by itself or with a scoop of ice cream.

Lasagna

Back when I first started this blog, the Friend Richard asked if I would post a recipe for a simple Lasagna, I said of course, then forgot all about it. Fortunately its now months later and I finally remembered the promise, so below is my recipe for a easy three meat, two cheese Lasagna. 

Ingredients: One package Italian Sausages

One package Sliced Chorizo 

One pound Hamburger Meat

Two 16oz. containers of Cottage Cheese

Two bags (4cups) of shredded Mozzarella Cheese

One box oven ready Lasagna Noodles

One large bottle (32oz.) Spaghetti Sauce

In a large skillet, start cooking the Sausages 

While the Sausages cook, chop the Chorizo into pieces

Turn the Sausages and continue cooking until done, then set aside to cool

In the same skillet, add the Hamburger and start browning the meat

While the Hamburger cooks, cut the cooled Sausages into pieces and set aside again

Finish cooking the Hamburger

Then drain off the excess grease

In a large bowl, combine the Chorizo

Hamburger Meat

And Sausage, toss to combine

Pour in the Sauce

Cottage Cheeses

And one and a half bags of the Mozzarella, stir together until well mixed

In a deep casserole pan, start with a layer of the Sauce across the bottom

Then add a layer of Noodles on top

Continue alternating between the Sauce and Noodles, finishing with a Sauce layer on top

Sprinkle the remaining half bag of Cheese over the top

Wrap tightly with heavy duty tinfoil (shiny side out) and place into a preheated oven at 375F

Bake for thirty minutes, rotate the pan, then continue baking another thirty minutes, check to see if the cheese is fully melted across the top

Remove the foil and place under the broiler 

Broil for a few minutes to brown the Cheese, then remove from the oven 

Allow to cool ten to fifteen minutes then serve with Garlic Bread

I often change this recipe around, trying different Meats and Cheeses to alternate the flavors. This was the first time I've ever combined Chorizo with the Italian Sausages and Hamburger, and it was fantastic. The combination of the Meat, Grease, and Cheeses went excellent with the tenderness of the Noodles, add in the Garlic Bread and it was a great dinner.

Chicken Stuff

This recipe was sent to me by The Friend Garner, who told me it was a dish he has used to impress many with and that has a taste that is indescribable. He also mentioned having tried several things to go as sides with this particular dish, and finds that only crescent roles and asparagus are two that seem to pair well with the flavor. After writing down the directions and asking a question about whether or not to add milk with the cream soups (do not add milk), I gathered the ingredients and set forth to make this unique eat.

Ingredients: 2 Lbs. Boneless Chicken Breast

2 Tubs Ritz Crackers

16 oz. Sour Cream

1 Can Cream of Chicken *

1 Can Cream of Mushroom *

1 Stick Butter

Rinse the Chicken under cold water, then slice into strips

In a large pan, boil the Chicken until thoroughly cooked

Drain and set aside to cool

In another bowl, combine the cream of Mushroom

Cream of Chicken

And Sour Cream together until well incorporated, set aside 

Using two forks, * shred the Chicken into pieces, removing all tendons and fatty pieces

Place the shredded Chicken into the bottom of a 9x14 inch casserole pan

Then top with the Soup mixture

And spread evenly

Crush the Ritz Crackers and pour the crumbs into a bowl

Melt the stick of Butter and mix into the crumbs thoroughly

Pour the crumbs evenly across the top

Then place into a preheated oven at 375F 

Bake 35-45 minutes or until the Soup mixture bubbles around the edge

Let cool for a few minutes then dig in

Garner is totally right, the flavor is kind of indescribable, the soups and sour cream make the casserole creamy, while the chicken adds a nice chew, and the crackers finish out with a buttery crunch that really ties it all together. This is definitely a keeper in my book, though next time I make it, I'd like to try adding different vegetables to go in it, like corn or broccoli and see if it makes sort of a Chicken Pot Pie casserole.

* Do not try and be crafty and buy a Can of Chicken Mushroom Soup, it changes the flavor. Also, don't get lazy, shred all the chicken by hand for best results, don't just chop it into pieces.