Diva Tasting: Aunt Mary’s Italian Apple Dessert; Beef And Cheese Casserole …

Beef And Cheese Casserole 

Ingredients

  • 2 Cups Basmati Rice Cooked
  • 2 Lbs. Cooked Ground Beef
  • 3 Cups Shredded Cheddar Cheese, Divided
  • 4 Green Onion Stalks, Diced
  • 1 Celery Stalk, Diced
  • 1 Cup Sour Cream
  • 1 Can Condensed Cheddar Cheese Soup, Undiluted
  • 1 Can Condensed Cream Of Mushroom Soup, Undiluted
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Ground Black Pepper
  • 1/4 Cup Italian Bread Crumbs

Instructions

  1. In a large bowl, combine cooked rice, ham, 2 cups cheese, green onion, and celery.
  2. In a medium bowl, combine sour cream, soups, garlic powder and pepper.
  3. Add wet mixture to rice mixture and mix well.
  4. Transfer to a greased 9×13 baking dish. Sprinkle with Italian bread crumbs and remaining cheese.
  5. Bake uncovered, at 350 degrees F for one hour until bubbly. Let stand 10 approx 10 min before serving. Serve with cucumber salad and beverage.

Aunt Mary’s Italian Apple Dessert

Ingredients

  • 2 tablespoons unseasoned bread crumbs, or as needed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup white sugar
  • 2 teaspoons Cinnamon
  • 1 teaspoon pure vanilla extract
  • 2 eggs; beaten
  • 1 1/8 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 tablespoon cream, or as needed (optional)
  • 2 pounds Granny Smith apples, peeled, cored and chopped
  • 1/4 cup unsalted butter, cubed
  • 1/4 cup white sugar

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a pie plate and dust with bread crumbs
  2. Combine melted butter, 1/2 cup sugar, cinnamon, and vanilla in a bowl. Add eggs and stir to combine. Mix flour, baking powder, and salt in a bowl and add to butter mixture. Add cream if batter is too thick
  3. Pour batter into the prepared pie plate. Distribute apple slices in a thick layer on top of the batter. Dot with cubed butter and sprinkle with 1/4 cup sugar.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Loosen crust with a knife. Invert carefully onto a serving plate to cool completely.
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