Nilla Wafer Apple Crisp

No words needed.  Simple, easy, delicious.

Nilla Wafer Apple Crisp

4 large Granny Smith apples, peeled, thinly sliced
1/2 c. firmly packed brown sugar, divided
2 tsp. ground cinnamon, divided
1/3 c. old-fashioned or quick-cooking oats
1/4 c. cold margarine
25 Nilla Wafers, crushed
Cool Whip or whipped cream

Preheat oven to 350° F. Toss apples with 1/4 c. of the brown sugar and 1 tsp. cinnamon. Spoon into 8- or 9-inch baking dish. Combine oats, 1/4 c. brown sugar and 1 tsp. cinnamon in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Add wafer crumbs; mix well. Spread evenly over apples. Bake 30-35 minutes or until apples are tender. Serve with a dollop of Cool Whip.

Pumpkin Bread

Delicious!

Pumpkin Bread

2 c. sugar
3½ c. flour
2 tsp. baking soda
1½ tsp. salt
1½ tsp. cinnamon
2½ tsp. pumpkin pie spice
2/3 c. oil
1 c. water
4 eggs, beaten
15-oz. can pure pumpkin

Preheat oven to 350° F and grease 2 loaf pans. Mix sugar, flour, baking soda, and spices together and make a well. Add remaining ingredients and mix well. Fill prepared pans half full of batter. Bake for 1 hour or until done. (At high altitude, bake 40-45 minutes.)

Variation: Mix in 1 cup nuts, chocolate chips or raisins with wet ingredients.

Chicken Pot Pie

Easy and delicious!

Chicken Pot Pie

3-4 chicken breasts, cut into 1/2" cubes
Salt and pepper
Poultry seasoning
3-4 carrots, peeled, sliced
8 oz. sliced fresh mushrooms
1 smallish onion, chopped
1 small baking potato, peeled, chopped
1 c. fresh or frozen corn kernels
1 c. frozen green peas
1 can cream of mushroom soup
1 c. chicken stock
1½ c. Bisquick
1 c. milk
2 Tbsp. melted butter

Preheat oven to 350° F and lightly grease a 9x13 glass baking dish. Season chicken with salt, pepper, and poultry seasoning, to taste. In a large sauté pan over medium heat, brown chicken with carrot, mushrooms, onion, and potato (and S&P to taste) until chicken is browned, onion and carrot are tender, and mushrooms have released their liquid. In the last 2 minutes, add FRESH corn. (If corn is frozen, just add it with the peas.) Remove from heat and allow to cool a few minutes. In prepared 9x13 dish, layer chicken mixture with corn and peas. In a separate bowl, whisk together soup and chicken stock, and season with salt and pepper. Pour over casserole. Whisk together Bisquick and milk, and pour over casserole. Drizzle butter over casserole. Bake until the topping is golden brown, 30 to 40 minutes.

Note: to make this easier, you can substitute frozen for a lot of these vegetables, but I enjoyed the taste of fresh, and it didn't take a whole lot longer to prep and sauté the fresh vegetables. Also, you can substitute shredded rotisserie chicken for the raw then sautéed chicken. Just heat it in the sauté pan with the poultry seasoning. DON'T LEAVE OUT THE POULTRY SEASONING. It makes such a big difference!