Monday, December 31, 2012

Simply TN Hard Cider

Tennessee Hard Cider

Lets celebrate the new year with Hard Cider, made with Ole Smokey Moonshine, on our recent trip to Gatlinburg we brought back some moonshine from Ole Smokey, this has to be one of our favorite Tennessee moonshines.

Here is what you will need

1 shot Ole Smokey Apple Pie moonshine
1 low ball glass
apple cider

In a low ball glass with ice, add the shot of apple pie moonshine and top off with cider, enjoy and Happy New Year from Simply Tennessee !

Sunday, December 30, 2012

Simply Sweet Chili

Sweet Tennessee Chili -

Its winter here in Tennessee and the weather is cold, there is nothing like coming inside to a hot bowl of chili. This is a wonderful recipe that Darrick has come up with, its not too sweet and has a great flavor. As a child I can remember coming in after a day of sledding and my mom serving me a bowl of chili.

Here is what you will need :

2 TB ground cumin
2 TB chili powder
1/2 TB ground Cinnamon
1/4 C sugar
1 TB Garlic powder
1 1/2 C water
1/2 C white vinegar
2 Bay Leaves
3 TB Cornstarch
5 cans (14oz each) diced tomato's
2 cans (15oz each) Kidney beans
14oz of canned mushrooms
1 medium onion diced
1 green pepper diced
1 lb ground beef (browned)

  • Combine the vinegar, water and cornstarch and add with all the other ingredients except for the browned ground beef, bring to a boil and then let simmer on low heat for 2hrs, then add in the ground beef and let simmer for another hour, remember to regularly stir the pot to insure the flavor is evenly mixed and doesn't burn.
  • Top off with some sour cream, shredded cheese and a side of corn bread and enjoy !

Friday, December 28, 2012

Simply Tennessee Hard Vanilla Coke

 Tennessee Hard Vanilla Coke

Darrick and I recently went to Gatlinburg for Christmas.  We stumbled across a new TN Whiskey, Davy Crockett's.  They are a great new distillery in the heart of the Smokey Mountains.  We brought home a bottle of their salty caramel whiskey liqueur home. 

Here is what you will need:

1 low ball glass
1 shot of Davy Crockett's salty caramel whiskey liqueur
Coca Cola

Fill glass with ice, then add the shot of liqueur and coca cola.This is a great winter drink that tastes like vanilla Coke.If you ever go to Gatlinburg, TN, you should stop by and try out their whiskey!

Wednesday, December 5, 2012

Simply Chicken Corn Chowder !

Chicken Corn Chowder -

Fall is hear and the weather is getting cooler in Tennessee, so its time for soups, stews and other hearty meals. This week we bring to you our take on corn chowder, we have added chicken to it to truly make it a complete meal. Another great thing about the recipe is you can freeze it and reheat it for those nights you don't want to cook and want a quick meal.

Here is what you will need :

1 1/2 lbs chicken (boiled and shredded)
6 medium potato's
6 carrots
2 medium onions
5 stalks of celery
4tbs of butter
3 1/2 cups of water
4 cans of cream corn
1 cube of chicken bullion
1 tsp of salt
2 tsp of lemon pepper
1 tsp of ground pepper
1 1/2 lbs of shredded cheese

  • Chop up the potato's and carrots, boil till tender.
  • Then Saute the onion and celary in butter until cooked.
  • Combine all the ingredients in a large pot and cook on medium heat for 30 minutes.

Monday, November 26, 2012

Simply Cornbread Dressing !

Cornbread Dressing

Here is Darrick's family's recipe for dressing, no southern household is complete on Thanksgiving with out it.

Here is what you will need :

2 pans of corn bread (we used a 12 in skillet)
1/2 loaf of white bread
1 Cup chopped onion
1 Cup chopped celery
5 hard boiled eggs (chopped)
7 Cups chicken broth
4 Tb sage
2 Tb black pepper

  • Crumble up the corn bread and white bread, and add in all of the dry ingredients, Pour the chicken broth into the dry mix, then mix thoroughly.
  • Add in the chopped eggs, celery, and onion into the mixture, mix thoroughly and place in a preheated 375 degree onion for 45 minutes, you can add in more chicken broth if the dressing is to dry.

Simply Leftovers

You went home, you cooked, you gorged.  You sat and watched the game.  You got the munchies at midnight and snacked on stuffing and potatoes.  Now you are faced with pounds of turkey and no side dishes....Here is an easy to make recipe from The Pampered Chef to your rescue.  Happy fridge raiding!

Turkey Cranberry Wreath:


2   packages (8 ounces each) refrigerated crescent rolls
1/2   cup mayonnaise
2   tablespoons honey Dijon mustard
1/2   teaspoon coarsely ground black pepper
2   cups (12 ounces) chopped cooked turkey
1/2   cup sliced celery
3   tablespoons snipped fresh parsley
1/2   cup sweetened dried cranberries
1   cup (4 ounces) shredded Swiss cheese
1/4   cup walnuts, coarsely chopped
1   egg white, lightly beaten
  1. Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. Arrange 8 triangles in a circle on Large Round Stone with Handles with wide ends 3 inches from edge of baking stone and points towards the outside. (Points will extend off the edge of the baking stone. Arrange remaining 8 triangles in center of baking stone, matching wide ends with triangles already in place. (Points will overlap in center.) Using Baker's Roller, roll over seams of triangles where wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
  2. Place mayonnaise, mustard and black pepper in Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef's Knife. Snip parsley using Kitchen Shears. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese into batter bowl using Rotary Grater. Mix filling using Small Mix 'N Scraper®. Using Large Scoop, scoop filling over dough in a continuous circle.
  3. Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning with last dough triangle placed in center of baking stone, bring point of triangle straight across filling. Next, bring point of opposite outside triangle diagonally across filling, covering point of previous triangle. (Filling will show.) Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
  4. Brush egg white over dough using Chef's Silicone Basting Brush. Bake 25-30 minutes or until golden brown. Serve using Slice 'N Serve®.
Yield: 10 servings or 20 sample servings
Nutrients per serving: Calories 390, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 24 g, Protein 16 g, Sodium 550 mg, Fiber less than 1 g
Cook's Tips: If desired, 2 cups chopped cooked chicken can be substituted for the turkey.

Tuesday, November 13, 2012

Simply Fresh Herbs

What do you do when you have extra herbs in your garden and don't want them to go to waste? You can simply freeze them in olive oil.

  • Pick fresh herbs and remove the leaves from the stems
  • Cut into small pieces and place into an ice cube tray, then cover with olive oil
  • Freeze and remove the herbs from trays and place into a plastic bag for storage

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Cindy Damon
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Tower Garden helps you eat more fruits and vegetables by letting you grow delicious vine-ripened produce right outside your back door. Grow almost anything you like, including tomatoes, lettuce, basil, peppers, spinach, beans, cucumbers, melons, and herbs. And increase your children’s interest in eating fresh fruits and vegetables by involving them in gardening. Learn more about the health benefits of Tower Garden produce »

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Tower Garden is easy to assemble and maintain, and it can be placed in any relatively sunny place outside. There’s no soil, no weeds, and no ground pests to worry about. And you’ll have a full range of customer support to help ensure a successful growing experience, including our online Resource Center. Discover all the ways Tower Garden makes gardening easier »

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Friday, October 26, 2012

Simply Stew

There is nothing more satisfying than a hearty bowl of stew on a cool autumn evening.  Here is a simple version featuring one of my favorites from The Pampered Chef recipe collection.  You can find this and other amazing creations on

Caleb, 4 years old, raking leaves with Dad

Moroccan Vegetable Stew

  • 2 medium carrots, peeled
  • 2 medium zucchini
  • 3/4 c chopped onion
  • 1/2 in piece fresh ginger, peeled
  • 1 tsp olive oil
  • 3 garlic cloves, pressed
  • 1 1/2 tsp curry powder (to make your own, check out my curry recipe on
  • 3/4 tsp ground cinnamon
  • 2 Tbs flour
  • 28 ounces vegetable broth
  • 15 1/2 ounces canned garbanzo (chickpeas), drained and rinsed
  • 14 1/2 ounces canned diced tomatoes in sauce
  • 1/2 c raisins
  • 2 c hot couscous
  1. Cut zucchini and carrots in 1/2 lengthwise.  Cut zucchini into 1/4 inch sections and carrots into 1/2 inch sections; set aside.  Dice the onion and gingerroot.
  2. Heat oil in casserole over medium heat until hot. Add onion, ginger, pressed garlic, curry powder and cinnamon; cook and stir 3 minutes
  3. Stir in the flour.  Add broth, beans, tomatoes, carrots and zucchini, bring to a boil.  Reduce heat and simmer, uncovered, for 15 minutes. Stir in raisins and then remove from heat.  
  4.  Serve hot with the cooked couscous.  Sprinkle with slivered almonds if desired.
Makes 6 servings (8 cups)

Sunday, October 21, 2012

Simply Pizza - Rosemary and Garlic Crust

Chicken Pizza with a Rosemary and Garlic Crust,

I love the crust with this pizza.  It is the closest thing I have tasted which reminds me of a small town restaurant in upper New York.

Here is what you will need:


2 cups flour
1 packet of pizza yeast
1 1/2 tsp sugar
3/4 tsp salt
2/3 cup warm water
3 tbs vegetable oil
1 tsp finely chopped rosemary
1 tsp Finley chopped garlic


1 boneless chicken breast ( cooked soy sauce, Worcestershire sauce and lemon pepper )
1/2 medium red onion chopped
3/4 Cup shredded mozzarella cheese
1/2 tomato sauce

  • Combine all the crust ingredients and mix well, once mixed knead on a floured surface for 3-4 minutes.
  • Roll out on a pizza stone and add the toppings, then place on a greased pan in a preheated 425 degree oven for 12-15 minutes. If using a pizza stone, cook for an additional 4-8 min.

Simply Re purposed !

Re purposed - Cresolene Lamp

I love having old things in my house, I have several old fans from the 50's that remind me of the fans I would see in my grandparents house growing up. The same goes with oil lamps, I have one in every room of my house, not only are they functional when the power goes out, but they bring back the wonderful memories of my childhood.

Recently I got an old cresolene oil lamp at an auction, these lamps were the vaporizers of the 19th century, once day it came to me why not use this as an wax warmer. I often have little bits of wax left in the bottom of my Yankee candles. I can simply scrape a few pieces out, place them in the top of the cresolene lamp and within a few minutes a wonderful scent is filling the room.

Share your re purposing stories with us today....

Wednesday, October 17, 2012

Simply Recycled

Marley, our Sonaan/Boer cross Male Dairy Goat
So what do you get when you take a free curbside solid pine entertainment center and reconstruct it?
At our house, you get a fantastic little goat palace!  We were looking for a solution to the increasingly cool nights that our Sonaan/Boer cross goat will be facing this winter, and while goat droppings may be gold for your garden, they are not so great in your basement.  Thankfully, we were coming home from church this past Sunday, and saw not one but 2 such pieces by the roadside labeled FREE.  Needless to say, we hauled a U turn and loaded up the Suburban.  I also liberated 4 fairly hard to find Syracuse china plates, but that is a side note.

To make the goat house, we took the shelves out of the top and bottom halves of the center.  Then we joined the 2 pieces together to extend the box shape using scraps from the trimming even.  We repurposed the larger TV shelf and bisected the opening to provide some additional shelter from the winds.  And because the shelf on the upper half sat slightly higher than the base, it created a natural step down for extra layers of bedding to be put in.  The back is some standard 1 inch plywood, and will eventually have a hinge placed so that we can easily muck out the bedding.  The wire slits in the original entertainment center were strategically lined up so that if need be, we can hose out the inside of the structure and it will drain well.

Total value of the wood we used:  around $150 at
Total $$$ we put into the project:  about $4 in screws and 2 kwH of power
Reusing something discarded for something new:  PRICELESS

Lydia, the crew and Marley the Goat

Sunday, October 14, 2012

Simply Bacon Wrapped Pork Tenderloin

Bacon Wrapped Pork Tenderloin - with rosemary, honey and mustard sauce

This is one of my favor things to bake.  It's quick to make, has lots of flavor and feeds a good size group of people.

Here is what you will need

1 lb bacon
1 medium to large size pork tenderloin
1 tsp fresh rosemary
2 heaping tbsp of honey
2 heaping tbsp of Dijon mustard
1 tsp minced garlic
1 tbsp of brown sugar

  • Combine the rosemary, honey, Dijon mustard, garlic and brown sugar in a bowl, mix thoroughly.

  • Place the bacon in the bottom of a pan, place the tenderloin in the center, pour the mixture over the top and pull the bacon over, hold it in place with tooth picks.

  • Place in a 325 degree preheated oven for 1 hr and 20 minutes, cover to keep bacon soft or leave uncovered for more crispy bacon.

Friday, October 12, 2012

Simply Hot Toddies for the Body

When the weather turns colder, there is nothing more comforting than a warm drink by the heater or fireplace.  So, here are 3 of my tried and true favorites....enjoy!

 Hot Chocolate (REALly)

  • 1 cup cocoa powder
  • 2 cups sugar
  • 3 cups cold milk
  • Optional:  1 tsp flavored extract, whipped cream for garnish
  1. In large saucepan, heat the first 3 ingredients until piping hot but just under a boil, STIRRING CONSTANTLY to prevent scorching.
  2. If desired, add 1 teaspoon of mint, raspberry, vanilla or orange extract in the last 5 minutes of cooking.
Serve piping hot, topped with a generous dollop of real whipped cream.

Spiced Cider

  • 1/2 gallon fresh apple cider
  • 3 cinnamon sticks
  • 3 tablespoons pumpkin pie spice
  • cheesecloth and butcher's twine (available in most supermarkets)
  1. In large pot, add the cider.  
  2. Take cheesecloth and place all spices in the center, gathering the edges to form a packet and tying with kitchen twine.
  3. Place the spice packet in the pot and simmer for 30 to 45 minutes on medium heat, stirring occasionally.
Serve warm with doughnuts, cookies or on its own for a refreshing taste of autumn.

Old Fashioned Milk Punch

  • 2 cups 10 year aged whiskey (I love Jameson's)
  • 1/2 gallon whole milk
  • 2 tablespoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon mace or allspice (both are the same seasoning)
  • 1/4 cup sugar
  1. Combine all ingredients except the whiskey in a large pot.
  2. Bring to a rolling boil over medium heat STIRRING CONSTANTLY.
  3. Reduce heat to medium low, and add the whiskey.
  4. Simmer another 5 minutes before removing from stovetop.
Serve warm to your 21 and over crowd.  If you want to make this non-alcoholic, it is a delicious treat for people of all ages.

Tuesday, October 9, 2012

Simply Chili !


Its fall its getting cool outside and there is nothing better to warm you up than a nice hot bowl of chili. I can remember coming in as a child from a day of sledding or playing outside in winter, it was great coming in to a hot bowl of my moms chili.

Here is what you will need

1.5 lbs of cooked ground beef
28 oz of crushed tomato's
30oz cans of kidney beans (drained)
14.5oz fire roasted diced tomato's
14oz cans of mushrooms (drained)
2 cloves of garlic minced
1 medium onion finely chopped
1 1/2 Tbsp oregano
1 1/2 Tbsp ground cumin

Combine all of the ingredients and bring to a boil for 15 minutes, then let simmer for an hour, this is to let all of the ingredients mix together, stir every few minutes, top with sour cream and shredded cheese, enjoy !

Saturday, September 29, 2012

Simply Broccoli Casserole

The finished dinner in the Deep Covered Baker
We've all heard it since we were 3 years old..... "You are sitting at this table until you eat your vegetables, young one!"  I swore that I would never say it to my own 4 kids, and have probably said it about 1000 times.  Here is a delicious way to get dinner on the table in a blink AND have the kids eat every bite of veg!  Enjoy!~~Lydia

  • 1 pound cheddar cheese, cubed
  • 1 pound mozzarella cheese, cubed
  • 1 loaf fresh bread, cubed
  • 2 cups 1% milk
  • 3 cups frozen broccoli spears
  • Deep Covered Baker or other oven safe casserole dish
  1.  Cube the cheeses and bread.
  2. Toss the cheeses, bread and broccoli until well mixed in casserole dish.
  3. Pour milk over top of the casserole.
  4. Bake for 60 minutes in a 400 degree oven, or until cheese is melted and casserole is warmed completely through the center.
Serves 10 people amply, and pairs well with a frisky white wine, like Barefoot Chardonnay from California.  Buon Appetito!  Lydia


Monday, September 24, 2012

Simply Peanut Butter Brownies

Peanut Butter Bomb Brownies

 This is a twist on the 8 Minute Brownie I had previously shared, but a twist this good needs its own posting.

The recipe is one that I found on the inside of the Baker's baking chocolate box, and played with until I perfected it for use in the Round Covered Baker to finish in the microwave.  If you would prefer to use a conventional oven, simply heat the oven to 400 degrees, and then bake the brownies for 30 to 35 minutes, or until moist crumbs cling to the knife when tested.  Buon Appetito!~~Lydia
  • 4 squares unsweetened baking chocolate
  • 1 1/2 sticks butter or margarine
  • 1 cup creamy or crunchy peanut butter
  • 2 eggs
  • 2 cups sugar
  • 1 cup flour
  1. In microwave safe mixing bowl, melt the chocolate and butter.  Blend well.
  2. Fold in the peanut butter using spatula.  Add the eggs, sugar and flour and mix until well blended with no lumps of flour or sugar noted.
  3. Pour into the Round Covered Baker or your oven safe pan.
  4. Microwave on HIGH with cover on for 6 to 8 minutes, until brownies are cooked completely (Moist crumbs clinging to the knife when tested).
  5. Replace lid on the Baker and let rest for 10 to 15 minutes before serving for best setup.
Fabulous with Jason's Peanut Butter Ice Cream or on their own with a tall glass of milk.  Serves 8.

Perfect Brownies are solid blocks of Fudge, not Cake-like

Simply Stroganoff

This hearty dinner in a dash really delivers on all counts--Full of Flavor, Easy to Make, and Delicious to Eat.  Try it tonight and have a hot meal that everyone will rave over on the table in less than 30 minutes!

What?  There's FOOD?  Where?!

Skillet Beef Stroganoff

  • 1 can cream of mushroom soup
  • 1 tablespoon salted butter
  • 2 large onions
  • 4 cloves garlic
  • 2 portabello mushroom caps
  • 1 pound stew meat
  • 1 can beer
  • 1 pound orzo pasta
  • Grated cheddar cheese for garnish
  1. In Large Skillet with Cover ( I LOVE the Pampered Chef Ceramic 11 inch), melt the butter.  Dice the onions, smash then mince the garlic, and cube the mushroom caps.  Add to melted butter and saute` until vegetables are soft and fragrant.
  2. Add the thawed stew meat and brown the meat with lid on for 5 minutes.  
  3. Add the cream of mushroom soup, beer and orzo to the skillet and stir until well blended.  Continue to simmer on medium heat with cover on for 20 minutes.
  4. Serve in generous bowls with freshly grated cheddar cheese on top.
Serves 8 to 10 comfortably

Step Three Beginning
Step Three in Progress

The Finished Dinner.....Yummm

To Order Your Skillet, Click on the Picture!

Sunday, September 23, 2012

Simply Pie Crust

Refrigerator Pie Crust

Home made pie crust can take any good pie and make it great.  It doesn't take a lot of time but your family and friends will notice its not your frozen pie crust from the local grocery store

Here is what you will need

3 cups flour
1/2 tsp salt
1 cup lard or shortening
1 egg beaten
1 1/2 cups milk
1 tsp vinegar

  • First mix the flour and the shortening once evenly mixed combine in the rest of the ingredients, this recipe should make 6 small pie crusts and will keep for two weeks in the refrigerator, you can freeze to keep longer.

Simply Apple Pie !

Apple Pie - It's time for fall

Growing up in northern NY we would go apple picking at Behling's Orchard in Mexico NY, it was a fun family outing. We would pick apples by climbing the trees and get fresh apple cider that they made on site.  After that, we would come home and my mom would make apple pies. Here is my family recipe and I hope you enjoy it as much as I do.

Here is what you will need:

1/4 cup sugar
1 tbs flour
1/2 tsp ground Cinnamon
dash of salt
6 medium tart apples sliced (we use granny smith)
1/4 cup butter melted
3/4 cup brown sugar
1/2 cup flout

  • Blend together in a mixing bowl, sugar,1 tbs flour, cinnamon, and salt, toss lightly with sliced apples, Then place into a pie pan with pastry in the bottom.
  • Combine in a mixing bowl, butter, brown sugar, 1/2 cup flour, mix evenly and sprinkle over the top of the apples.
  • Bake in a preheated oven at 425F for 35-40 minutes

Wednesday, September 19, 2012

Simply Sinful Little Dessert Bites

Melon Bowl From a Pro
**This technique is one that I first observed watching Iron Chef America (yeah yeah, laugh now thank me later).** 

The sous chef sliced a half inch off each end of a canteloupe, and then filleted the rind off with his massive knife.  The resulting skinned melon was then cored using an ice cream scoop to delve out the seeds, but the chef carefully left the base intact.  After the hulling was completed, he sliced off the top half of the melon, and cubed it.  He was left with a perfectly beautiful edible bowl, which he then filled with a fruit soup for an appetizer course. This example from a professional caterer's Flickr site shows how elegant they can be if you have the skill.  For myself, I will stick to just skinning the melon into interesting geometric patterns.

Some nights, you just want to tuck into an endless bowl of chowder in front of a crackling fire, and finish up with a huge wedge of fruited pie.  The change of season takes our mind from the light and fluffy salads of summer to hearty, fulfilling and warming stews, chilis and casseroles. 

Perhaps our bodies are responding to the unseen demands of homeostasis by carb loading, or perhaps our instinctive primal nature sucks us back to the caveman days where body fat meant the difference between surviving the winter or perishing.  Perhaps it is some of both.  But whatever the reason our fancy turns to heavier meals, at times it is nice to end a meal on a lighter note.

I loved the idea of the fruit bowl, so I made my own from an overripe honeydew in need of eating.  I filled it with some store bought Cream Cheese Fruit Dip, and placed it in the center of the platter before surrounding it with fresh grapes, apple wedges and the melon cubes.  Beautiful!

And just the thing to get a little color into our winter diets.  Hope you enjoy!~~Lydia

Monday, September 17, 2012

Simply Chicken Skillet

I have been having the best time playing with my brand new 11 inch covered skillet.  Just ask my husband, I was like a kid in the candy store with a charge card.  It is amazing, and the meals I have been throwing together in it are going over BIG at our place.

This one was a riff on my earlier goulash recipe, and would be delicious on Monday Night Football TV dinner nights.  A hearty crowd pleaser, this was done entirely in the skillet in 20 minutes start to finish, and even the 3 year old had seconds.  Now that is a Touchdown!  Enjoy!  Lydia

Chicken Skillet Dinner

 3  diced boneless skinless chicken breast
 1   28 oz can diced tomatoes with chilis
 2  large yellow onions, minced
 1/2 pound of elbow macaroni
 4  cups water
 1 jar salsa con queso
 1 jar salsa, heat index to taste (we used Medium)

  1. Add chicken, pasta, onion, tomatoes and water to the skillet.  Cover and simmer for 15 minutes until cooked through (chicken moist without pink spots, pasta al dente).
  2. Drain the cooking liquid, and add the salsas.
  3. Toss to coat and simmer another 5 minutes to warm the sauce through.
Serve hot with bread and butter and salad for side dishes.  Makes 10 generous servings.

Sunday, September 16, 2012

Simply Sensational Cherry Bars

Hi lovelies!  I didn't abandon my postings here on Simply Tennesse.  I have been fighting with Blogger about my other musings on So Honey What's for Dinner....they had flagged it as a spam blog, and let me just say that Google puts the ARGGGGH in support ;-)  But, as Jason can vouch, I usually win, and my little foodie diary is now visible to the world once more.  So in the spirit of solidarity, feel free to wander over there and get an amazing Apple Pie recipe I adapted from my mother's bakery.  I would share it here too, but that is what got me imprisoned in the dungeon of Locked Blogs the last time :-(

After you have checked out Mom's sensational apple pie, you need to get right back to your kitchen and make up these little beauties!  I got the recipe from another Pampered Chef consultant, and they are to die for!  You will be the "mom of the year" at school birthday parties from now on, and they are SO Easy to put together! 

Brownie Pan Cherry Bars

Pampered Chef Brownie Pan #1544 $19 plus tax, S/H
  • 1 cup margarine or butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 21 ounce can of Cherry Pie filling 
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine all ingredients except the pie filling using pastry blender.
  3. Spread 1 medium scoop (about 4 oz) of batter into each well of the brownie pan.
  4. Scoop pie filling on top.
  5. Drop the remaining batter on top of the pie filling and spread to cover completely.
  6. Bake for 15 to 20 minutes.  As your bars bake, they will rise over the rims of your pan, but they will stay together while baking.
Serve warm with vanilla ice cream on the side, if desired.

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