This has a top and bottom layer of the most delicious crumb crust and not to mention it takes not even 10 minutes to put together…your going to love the ease and the taste of this dessert, it’s a must served warm with vanilla ice cream, using the best apple pie filling will only add to the flavor!

You could make this using only one can of pie filling I like lots of filling so I use two cans…try this using blueberry or peach pie filling instead of the apple

Yield8

ingredients:

2 (21-ounce) cans apple pie filling

1 cup quick-cooking oats

1 cup all-purpose flour

1 cup brown sugar, packed

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 to 1-1/2 teaspoons cinnamon

1/2 cup melted butter

Instructions:—————————————-

Set oven to 350 degrees F.

Set oven rack to lowest position.

Grease an 8 x 8-inch baking pan (can use an 11 x 7-inch pan the crisp will not be as high).

In a large bowl combine the oats with flour, brown sugar, baking powder, baking soda and cinnamon.

Add in melted butter and stir until we combined (I start with a wooden spoon and finish mixing with my hands, the mixture should be fairly crumbly).

Sprinkle a little more than half into the baking pan then lightly press down using your hands (do not pack down too firmly).

Spread both cans of pie filling over the crust.

Sprinkle the top with remaining oat mixture (if using an 8 x 8-inch pan your pan will be quite full).

Bake uncovered for about 35 minutes or until bubbly.

I make this often it’s a big time favorite!… have lots of napkins handy!

Notes from our test kitchen; the soy sauce has a slightly dominent flavor so you may want to use 1/2 cup soy sauce and 1/4 cup water, depending on how sweet you want the sauce you may adjust the honey and brown sugar, if you are in a hurry you may omit browning the chicken however it really adds flavor and reduces cooking time..

previously frozen then thawed chicken holds in lots of moisture that will cause your sauce/glaze to become watery it is strongly suggested to use fresh chicken to make this or hand squeeze out as much excess moisture from the thawed chicken

Servings 4-6

Ingredients:

1 whole chicken, cut into pieces (or use chicken pieces of choice)

fresh ground black pepper (do not season the chicken with any salt!)

oil for browning

GLAZE:

4 tablespoon vegetable oil (or as needed)

1 medium onion, chopped

4 garlic cloves, finely chopped (garlic lovers can use more)

1/4 to 1/2 teaspoon crushed chili flakes, or adjust to suit heat level

3/4 cup low-sodium soy sauce (use only low-sodium)

2 tablespoons cornstarch (for an extra thick glaze increase 1 teaspoon)

1 teaspoon ginger powder

1/2 to 1 teaspoon sesame oil, optional

1/2 cup honey

1/2 cup light brown sugar, packed

1/4 cup ketchup

1/4 cup mild chili sauce (such as Heinz chili sauce)

Instructions:

Preheat oven to 400 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking pan.

If you are using previously frozen then thawed chicken squeeze out all the excess moisture using your hands then pat dry with paper towels, if using fresh then just pat dry.

For the glaze; in a bowl whisk the soy sauce with cornstarch, ginger and sesame oil (if using) until smooth; add in honey, brown sugar, ketchup and chili sauce then whisk/mix until well combined (taste the sauce and if you prefer a sweeter flavor then add in more honey or brown sugar).

In a small saucepan heat 1/4 cup oil over medium-high heat.

Add in onion and cook until softened (about 3 minutes).

Add in garlic and cook stirring for 2 minutes.

Add in the soy sauce mixture; bring to a simmer mixing constantly then cook until bubbly and thickened (the mixture will be fairly thick) set aside.

Heat oil in a skillet over medium (use enough oil to coat the bottom of your skillet).

Season the chicken lightly with fresh ground black pepper then brown on both sides (about 3 minutes per side) transfer to baking pan.

Pour the prepared sauce over the chicken then turn the chicken pieces to coat in the sauce (make certain that the chicken is skin side up before cooking).

Bake uncovered for about 45-50 minutes or until the chicken is tender and cooked through, basting with the glaze about halfway through cooking.

Serve with cooked rice.

These makes a wonderful addition to a buffet table and will be enjoyed by everyone! plan ahead the tortilla rolls must be chilled for at least 2 hours before slicing…

serve the pinwheels with salsa

Servings about 4-1/2 dozen

Ingredients:

1 (8-ounce) package cream cheese, softened

1 tablespoons taco seasoning mix (or to taste)

1/2 teaspoon garlic powder

1 (16-ounce) can refried beans

8 (10-inch) flour tortillas (make certain the tortillas are at room temperature for easy rolling)

3 cups shredded head lettuce

2 large Roma tomatoes, finely chopped

2 (4-ounce) cans chopped green chilies

1 cup finely chopped black or green olives (or can use half each)

Instructions:——————————————-

In a medium bowl combine the soft cream cheese with taco seasoning and garlic powder until well blended.

Stir in the refried beans until thoroughly combined.

Spread about 3-4 tablespoons over each tortilla.

Layer the shredded lettuce, tomatoes, chilies and olives down the center of each tortilla.

Roll up as tightly as possible to about 2-inches in diameter.

Wrap each rolled tortilla in plastic wrap and refrigerate for at least 2 hours.

Slice each rolled tortilla into about 1-inch slices (at this point you may place on a platter cover with plastic wrap then refrigerate until ready to serve).

This takes little time to put together but big on flavor!… I also like to add in some chopped jalapeno pepper this is pretty much a blank canvass for whatever else you want to add in

Servings 4-6

Ingredients:

1 (10-3/4 ounce) can condensed cream of celery soup, undiluted

1 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper

1 cup sour cream

1 (4-ounce) can green chilies

2 cups shredded cheddar cheese, divided

1-1/2 cups uncooked instant rice (such as Minute Rice)

salt, optional and to taste

Instructions:—————————————

Set oven to 350 degrees F.

Grease a 1-1/2-quart baking dish.

In a large bowl combine the condensed soup with next 4 ingredients mixing until smooth.

Mix in 1 cup shredded cheddar cheese then the instant rice.

Transfer to baking dish.

Bake in a preheated oven for 22-25 minutes or until rice is desired tenderness.

Sprinkle remaining 1 cup shredded cheddar cheese on top and allow to melt.

Taken from my “Favorites” Folder!…

Yield 8 servings/2 platters 4 servings each

Ingredients:

6 (8-inch) plain flour tortillas

melted butter

7 tablespoons sugar, divided

1/2 to 1 teaspoon cinnamon

1/2 cup heavy whipping cream (35%)

1/3 cup brown sugar, packed

3 tablespoons butter

1 (1-ounce) square unsweetened chocolate, chopped

1 teaspoon vanilla

2/3 cup chopped pecans, divided

Instructions:——————————————–

Preheat oven to 350 degrees F.

Generously brush both sides of  each tortilla with melted butter.

In a small bowl or cup combine 3 tablespoons sugar with 1/2 to 1 teaspoon cinnamon then sprinkle over one side of each tortilla.

Stack the tortilla on a flat surface facing sugared side up.

Cut into 12 even wedges.

Place the wedges onto a baking sheet.

Bake in a preheated oven for 12-14 minutes or until crisp (you may need to bake the tortilla in batches).

Meanwhile in a heavy small saucepan combine the whipping cream with brown sugar, 3 tablespoons butter and remaining 4 tablespoons white sugar; bring to a boil over medium heat stirring constantly.

Cook and stir for 5 minutes or until slightly thickened; remove from heat and stir in chopped chocolate and vanilla, cool slightly.

Arrange half of the baked tortilla wedges on a platter, then drizzle the tops with half of the chocolate sauce then sprinkle with 1/3 cup chopped pecans.

Place remaining baked tortillas on another platter then drizzle with remaining chocolate sauce then remaining pecans.