Aa is for Apple {Sour Cream Apple Pie}

apple-full This week at Life As Mom the theme of the Recipe Swap is APPLE!! I am so excited, Apple Hill Orchard is picking one of my favorites, The Honey-Crisp and in mid-October The Pink Lady and The Granny Smith! YUM-YUM!!! Another favorite Fall stop for apples is Carrigan Farms, this is the spot I went to as a little girl to pick strawberries, apples, pumpkins and at Christmas time they have the most beautiful Poinsettias. If your in NC I highly suggest you check these places out!!
On to the food!! This is by far my most favorite Apple Pie, it is tart and tangy, this is adapted from The Upper Crust.
1 cup sour cream
1/2 c flour
1 egg
2 tsp vanilla
1/2 tsp salt
1 cup sugar
4 to 5 Granny Smith apples, peeled, cored & sliced
1 deep dish shell, pre-baked
1 cup walnut or pecan pieces
1/4 cup flour
1/3 cup brown sugar
1/3 cup brown sugar
1 Tb cinnamon
1/3 cup butter pieces, chopped
Blend all ingredients for the filling except apples, until smooth. Add apples and pour in shell. Bake 45 mins at 400. Mix all ingredients for topping and sprinkle on the top and bake 15 mins more.
For more great APPLE recipes pop on over to Life As Mom Recipe Swap.
xoxo, Mama Bird

Blueberries…. {cooking with kids}

What a fantab idea  over at Red Carpet Recipes had when she did a week long theme BLUEBERRIES. She suggested reading a fav book,  Blueberries for Sal and then making this great Blueberry Soup!
2 cups fresh blueberries
3/4 cups lemon juice
1-1/4cup cranberry juice
1/2 cup sugar
2 cups whipping cream, additional for decorating
Put blueberries in a blender and puree until smooth.  In a medium saucepan, combine the blueberries, lemon juice, cranberry juice, and sugar.  Stir until mixed together.  Simmer on low heat, covered, for 10 minutes.  Turn heat off and let cool for about 20 minutes.  Gently stir in the whipped cream.  Put the pan in the refrigerator and chill for three hours.  Pour the soup into bowls and decorate with additional whipping cream.  Notes:  I put my cream in a ziploc bag and cut a small hole at the end.  I then put dots of cream on the soup and dragged it with a skewer to get the design. 

What a great idea!! I would to share this with Jack’s class! I think kids learn so much in the kitchen. I went last Thursday and both copies were checked out so I am crossing my fingers that it is in tomo!

Stuffed Shells

This is one of Jack’s favorite meals. These stuffed shells are so yummy. They freeze wonderfully if you make up a big batch place shells in a freezer bag and pull out as you need them. I add spinach and carrots to get more veggies in and the lean turkey keeps it pretty healthy!
1 package frozen, chopped spinach, thawed & drained well 
1 pound ground turkey 
1 (8-ounce) package lo-fat cream cheese, softened 
1  sweet onion, chopped
1 to 2 carrots, chopped fine
Parmesan Cheese
Salt and pepper 
1 egg
1 (1-pound) package jumbo pasta shells 
1 jar your fav Pasta Sauce
Cook shells, drain & cool. Brown the turkey,drain. Place turkey in large bowl with the spinach. Stir in the cream cheese until blended. Sauté onions and carrots until tender. Transfer to the bowl with the other ingredients and stir to combine. Add grated cheese, salt, and pepper, to taste, and combine. Let mixture cool and then add egg. Preheat the oven to 350. Place shells in a large baking pan and cover with tomato sauce. Cover with foil and bake for approximately 1 hour. Serve. Shells freeze beautifully. Add sauce when ready to cook.
Linked to:
tmtt3 Tues at the Table TastyTuesday200pix
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