RS Birthday Brunch Apple Pie in a Jar

Apple Pie in a Jar makes
about 8 small individual pies
You'll need:Half pint jars (about 8) sanitized ( I used Kerr)Pie crusts ( about 4 homemade or store bought)
Pie filling (recipe as follows)7 cups apples cored, peeled, and sliced small
2tbs lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup flour
1 tsp cinnamon
1/4 tsp nutmeg
Combine apples and lemon juice in large bowl. Make sure they apples are well coated. Add remaining ingredients to apples.
Step 1: Pie Dough Use the jar lid to cut out circles of the pie dough and line the bottom of each jar with the pie cut out. Cut strips or use scraps of dough to fill the inside of jar sides. Use your fingers to smash the dough until the entire jar is lined with pie dough. Do this to each jar.
Step 2: Fill up the Jars. I used about 1/2 c of pie filling for each jar but you can play around with how much you like.
Step 3: Top it off Cut out 8 more circles using the jars lid. Place on top of pie filling and crimp edges. Make sure your “lid” has a vent so steam can escape. You can use a knive to make a couple of slits or a tiny cookie cutter to make it decorative. Brush pie tops with butter and sprinkle with sugar at this point.
Step 4: Pop em in the oven:Place jars on cookie sheet and bake at 375 for 45-60 min.Top with a scoop of vanilla ice cream and enjoy!!! Tip: I found the lining of the jars with dough very time consuming so grab a hubby, mom, or kiddo to come help you.

Birthday Brunch Recipes

Autumn Chopped Salad
Autumn Chopped Salad
Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)
Instructions
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.


Oven Ham Sammies
Prep Time 3 Hours
Cook Time 15 Minutes
Difficulty Easy

Ingredients
16 ounces, weight Thin Sliced Deli Ham
12 slices Swiss Cheese
1 package King Hawaiian Rolls, 12 Count
½ cups Butter, Melted
2 teaspoons Onion Flakes
1 teaspoon Poppy Seeds
1 teaspoon Worcestershire Sauce
½ teaspoons Ground Mustard

Preparation InstructionsPut ham and cheese in between sliced rolls. Mix all other ingredients and spoon over sandwiches. Let set overnight or several hours.Bake on 350F for 15 min before serving.

Seven Week Bran Muffins

Seven Week Bran Muffins
2 c. 40% Bran Flakes
4 c. All Bran
2 c. Boiling Water
4 eggs, beaten
1 c. oil or butter
2 c. sugar, molasses, or honey
1 qt. buttermilk
5 c. white or wheat flour
5 tsp. soda
1 tsp. salt
add raisins, dates, cranberries, nuts, pineapple, or grated apple as desired.
Pour boiling water over Bran and let stand. Mix eggs, oil, sugar, and buttermilk, add to bran mixture.Sift flour, soda, and salt, and add. Add fruits as desired.Bake muffins for 20 minutes at 400 degrees.Batter will keep 7 weeks in the refrigerator.Makes 6-7 dozen

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
1/2 cup shortening
1 egg
1 tsp. vanilla
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 1/2 cup white sugar
1 cup canned pumpkin
2 1/2 cups flour
1 tsp. baking soda
1 tsp. nutmeg
1 c. chocolate chips
Preheat oven to 350 degrees. Grease cookie sheets. In a large bowl, cream together shortening and sugar until light and fluffy. Beat in egg. Stir in pumpkin and vanilla. In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Gradually add to creamed mixture. Stir in chocolate chips. Drop onto cookie sheets and bake for 12-15 minutes or until light brown.

Pumpkin Bars
1st layer:
1 yellow cake mix (1 cup reserved)
1/2 cup melted butter
1 egg

2nd layer:
1 large can pumpkin
2 eggs
2/3 cup milk
2 1/2 tsp. pumpkin pie spice
3/4 c. brown sugar

3rd layer:
1 cup reserve cake mix
1/4 cup sugar
1/4 cup butter (softened)

Grease bottom only of 13x9 pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter, and egg. Press into pan. Prepare filling by combining all ingredients in layer 2 until smooth. Pour over 1st layer. For topping, combine 1 cup reserve mix with sugar and softened butter. Sprinkle over filling. Bake 350 for 1 hour.

Pumpkin Cinnamon Rolls with Caramel Frosting

Pumpkin Cinnamon Rolls with Caramel Frosting
adapted from Recipe Anatomy
1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin
2 tablespoons sugar
1/4 teaspoon nutmeg
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
2 cups bread flour (you can use regular all purpose flour but bread flour makes them lighter)
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
2 tablespoons melted butter
CARAMEL FROSTING
1/4 cup butter
1/2 cup brown sugar, packed
2 tablespoons milk
1/4 teaspoon vanilla1/4 teaspoon pumpkin pie spice
1 dash salt
3/4 cup sifted confectioners' sugar
Directions
1. In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
2. Add half of the flour to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.
3. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle. Roll dough into 12x10 inch rectangle.
4. In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into twelve 1- inch slices. Place rolls, cut side up, in greased 11X17 inch baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.
5. Bake rolls at 350 degrees about 15-20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.
Caramel Frosting:
In small saucepan, heat butter until melted. Stir in brown sugar and milk.
Stir in brown sugar and milk. Cook over medium low heat 1 minute.
Transfer to small mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.

Chicken Adobo

1 cup water
1/2 cup apple cider vinegar
1/2 cup soy sauce
1 tsp sugar
1/4 tsp pepper
4-6 cloves garlic, minced
2 bay leaves
1 onion, chopped
2 carrots, 1/4" slices
2 medium potatoes, skinned and cubed
2 1/2 to 3 lbs. Chicken Thighs

Mix first 6 ingredients and throw in crockpot. Then add the rest of the ingredients to the crockpot and stir together til all covered in sauce. Cook on low for 7-8 hours or high for 4-5 hours. Serve over rice. This is a super yummy Filipino dish!