APPLES y Manzanas!!

We love apples in this house....we literally have a drawer of apples. To me what fruit says Fall better then apples...apple cider, apple pies, caramel apples...you get, I love apples!!

So here is a fantastic apple recipe...Apple Crisp but with a twist.... wait for it....dulce de leche!!! Iade my own dulce de leche but you can buy it. So here's my Dulce de Leche apple crisp:

Dulce de Leche:
1 can of condensed milk
Take wrapping off can and poke two holes in the can. Put it in a pot and fill 3/4 of the way and let it simmer away.
Keep water at 3/4. Continue to simmer for 1 1/2 to 2 hours.

Apple crisp:

2 medium apples, peeled and sliced
2 tablespoon all-purpose flour
4 tablespoons brown sugar
2 tablespoon butter
4 tablespoons quick-cooking oats
1/4 teaspoon ground cinnamon
1 to 2 heaping tablespoons of dulce de Leche
Cream or Ice Cream (optional)


Directions:

Place apple slices in two small, greased ramekins. Spoon Dulce de leche topping over the apples. In a bowl, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add oats and cinnamon. Sprinkle over apple slices and caramel.

Bake, uncovered, at 350° for 35-40 minutes or until tender. Serve with cream or ice cream if desired.

It's FALL: time for warmth!

I am so excited for Fall not only because we get a break from the Texas heat BUT also warmth and comfort food is back! So here is my first Fall recipe:

Cheddar Bacon Ranch chicken pasta is creamy, comforting and delicious, all the things to want in food. **Adapted from Better Homes and Gardens**

1 pound mostaccioli or other short pasta
6 strips of bacon, diced
1 tablespoon butter
2 boneless skinless chicken breast halves, cut into bite-size pieces
2 tablespoons all-purpose flour
1 packet ranch dressing mix
2 cups milk
1 cup shredded cheddar cheese
Salt and pepper to taste

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.

2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.

3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.

4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted.

5. Serve each plate of pasta with more bacon sprinkled over the top.