Recipe of the Month: Caramel Apple Slab Pie

Since today is Independence Day in the United States, I thought it fitting to feature an Apple Pie. I saw this one on Facebook. It looked delicious and had many good reviews. As it serves 25, it is perfect for feeding a crowd at a potluck, reunion or holiday party. If you are like me and don’t enjoy making pie crust, you can replace this with pre-made pie crust. Since I don’t have a large gathering coming up, I am thinking about attempting to cut this recipe in half. I’m sure it will be delicious either way.



2 1/4 cups all-purpose flour

3/4 t. salt

2/3 cup butter-flavored shortening

8 T. cold water


2/3 cup sugar

1/3 cup all-purpose flour

1 t. ground cinnamon

3 1/2 pounds granny smith applies, peeled, cored and cut into 1/4-inch-thick slices (10 cups)

Crumb Topping

1 cup quick-cooking oats

1 cup brown sugar

1/2 cup all-purpose flour

1/2 cup butter

Caramel Topping

1 cup brown sugar

4 T. butter

1/2 cup half-and-half

1 T. vanilla extract

pinch of salt


Spray a 15 x 10 x 1 inch pan with non-stick cooking spray and set aside. To make dough, in a large bowl combine flour and salt. Using a pastry blender cut the shortening until it resembles coarse crumbs. Sprinkle 1 T. of cold water over mixture and toss with a fork. Repeat using 1 T. of water at a time until it is moistened and knead the dough into a ball.

Preheat oven to 375 degrees. On a lightly floured surface, roll dough into a 19×13-inch rectangle. Wrap it around the rolling pin and unroll it unto the prepared basking pan. Ease the dough into the pan and up the sides, being careful not to stretch it. Trim dough to 1/2 inch beyond edge of an. Fold dough edge over and flute if desired.

To make filling: In an extra large bowl, combine sugar, flour and cinnamon. Mix well and then add applies. Toss until coated. Spoon the mixture on the dough and spread evenly.

To make crumb topping: in a large bowl, stir together quick-cooking rolled oats, brown sugar and flour. Using pastry blender, cut in butter until topping mixture resembles coarse crumbs. Sprinkle on top of apples.

Bake for 40-45 minutes or until apples are tender. If it is starting to brown too fast, cover the top with foil for the last 5-10 minutes. Remove from oven and cool slightly.

To make caramel topping: Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve Warm or refrigerate until cold. Drizzle on top of apple slab pie. Enjoy!

Looking for other apple pie recipes, try Swedish Apple Pie, French Apple Pie, or Caramel Pecan Apple Pie.



A few recipes for this summer…

Related imageTime has gotten away from me, and I don’t have my Recipe of the Month ready. Instead, I have decided to share some past recipes that I think would be good this summer…




Tailgate Coleslaw – Great at a picnic or just a home with some BBQ.

Slow Cooker Pulled Pork – Going to be out all day at the waterpark and don’t want to have to mess with dinner when you get home? Go ahead and start this yummy concoction before you head out for the day.

Mexican Dip – A good dip for a picnic or summer party.

Colossal Chopped Salad – Feeds a bunch so perfect for a summer picnic.

Gazpacho A delicious cold soup for a hot summer’s day.


Recipe of the Month – Cake Mix Cookies

The strawberry version of these cookies reminds me of my Grandmother. She made these cookies whenever I visited her in Florida, and I loved them. They are super simple to make. Plus since they are made with cake mix, there are so many different versions of this cookie. I’ve listed some suggestions after the recipe though my favorite is still just plain strawberry.


1 cake mix (dry ingredients only)

2 eggs

½ cup vegetable oil

½ cup of mix-ins (optional)


Preheat oven to 350 degrees. In a bowl, mix cake mix, eggs and oil until combined. Stir in optional mix-ins. Roll dough into balls and place on ungreased cookie sheet. Bake until just set in the middle, about 7 to 10 minutes. Cool on baking sheet for 2 minutes before moving to cooling rack.

Variations by using different flavored cake mixes – these are just some suggestions but really you are only limited by your imagination!

Strawberry (possible mix-in: coconut)

Butter Pecan (possible mix-in: butterscotch chips)

Cherry Chip (possible mix-in: chocolate chips)

Chocolate (possible mix-ins: Andes mints or peanut butter cups or you can roll the cookies in powder sugar before baking)

German Chocolate (possible mix-ins: pecans and coconut)

Spice Cake (possible mix-in: pecans)

Red Velvet (possible mix-in: white chocolate chips)

Carrot Cake (possible mix-in: coconut)

Lemons (possible mix-in: white chocolate chips)

White Cake (possible mix-in: M&Ms)

Yellow Cake (possible mix-in: Toffee chips)

Recipe of the Month – Strawberries Romanoff

When I go to La Madeleine Country French Cafe for breakfast, I love to get the Crepes Romanoff which features their wonderful Strawberries Romanoff. Recently, I found this recipe online for Strawberries Romanoff that tastes just as delicious.


1/2 cup sour cream

3 T. brown sugar

1 T. brandy or vanilla

1/2 cup heavy cream

3 T. sugar

4 cups fresh strawberries


Mix sour cream, brown sugar and brandy in a bowl.

In a separate bowl, whip cream until it starts to thicken. Add sugar and whip until thick. Fold cream into sour cream mixture and blend well.

Serve with fresh strawberries.

Recipe of the Month – Individual Mexican Meatloaves

This recipe comes for an old microwave cookbook. It is a nice twist on meatloaf. I like that they are cooked in individual casserole dishes. And because it is cooked in the microwave it is ready in less than 10 minutes.





1/2 cup chopped green peppers

1/2 cup chopped onions

1 lb lean ground beef

1 pkg. taco seasoning mix

1/2 cup chopped tomato

1 egg

1/2 cup finely crumbled Nacho cheese chips (or tortilla chips)

1 can kidney beans, drained

4 corn tortillas

1/2 cup grated Cheddar Cheese, divided

chopped lettuce, tomato and salsa for the top


In a mixing bowl, combine green pepper, onions, ground beef, taco seasoning, chopped tomato, egg, crumbled chips and kidney beans. Set mixture aside.

To fit tortillas into individual casseroles, cut four 2-inch slashes in edge of tortillas. Shape tortillas by overlapping cut edges; place in 4 individual 12-oz. casseroles. Press one-fourth of meat mixture in each. Cover with wax paper. Microwave on high for 7 minutes or until filling is firm to the touch. (I find that if you don’t use very lean meat you will need to drain the grease from each one.)

Top each casserole with 1/4 of the grated cheese. Let stand for 3 minutes or until cheese melts. Top with chopped tomatoes, lettuce & salsa.

If you like meatloaf, you also might give New Mexican meatloaf a try.

My Husband’s Top 10 Favorite Recipes

The first week of the new year often brings the “Top _____ of 2017” posts. I already did one on my Top 10 Parenting posts, and tomorrow I will be doing the Top 10 Writing/Publishing posts. Instead of doing the top 10 recipes from 2017 I thought I would recap the recipes that are my husband’s favorite.

1.) Green Chili Chicken Enchiladas (shown above)

2.) Bean Chapula

3.) Posole

4.) Beef Enchilada Casserole 

5.) Creamy Potato Sticks

6.) Tex-Mex Chicken and Rice Skillet

7.) Oreo Pie

8.) Italian Flank Steak

9.) White Lightning Chili

10.) Beef Stroganoff

Recipe of the Month – French Apple Pie

If you are looking for an apple pie recipe for this holiday season, give this one a try. I don’t know where I got this recipe but it is a good one with a couple of twists on the crust. Instead of a rolled traditional crust, this pie features a pat-in-the-pan cookie nut crust. However, the recipe for the crust as written always produces way more crust than needed.


Pat in the Nut Cookie Crust


1/2 cup margarine, softened

1/2 cup firmly packed brown sugar

1 1/4 cup flour

1/2 cup chopped walnuts

1/2 t. vanilla

1/4 t. salt

1/4 t. baking soda


Mix margarine and brown sugar. Stir in remaining ingredients until crumbly. Press against bottom and side of 9″ pie plate.

French Apple Pie Filling & Topping


4-5 large tart apples, pared and thinly sliced

1/3 cup granulated sugar

2 T. flour

1/2 t. cinnamon


1/2 cup flour

1/4 cup firmly packed brown sugar

1/2 t. cinnamon

1/4 cup firm margarine


Prepare crust (above). Heat oven to 425 degrees. Mix apples, granulated sugar, 2 T. flour and 1/2 t. cinnamon. Turn into crust. For topping, mix 1/2 cup flour, brown sugar, and 1/2 t. cinnamon. Cut in margarine until crumbly. Sprinkle over apples. Cover edges with aluminum foil. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake apples until tender, about 25 to 35 minutes. Cool slightly before serving. Cover and refrigerate any remaining pie.