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Video: Easy Classic Apple Pie –

Video: Easy Classic Apple Pie

See how to make a simple apple pie with a flaky, golden-brown crust.

22,364 Plays

This pie is practically the official taste of America! In this video, you’ll learn how to make classic apple pie filling from scratch using three kinds of apples. You’ll see how to prep your apples for the pie filling. The flavorings for this filling are amazingly simple—lemon juice, sugar, cinnamon, and just a bit of salt. It’s easy! You’ll also see how to build an apple pie and how to tuck and roll the bottom and top crusts. Nothing too difficult, just delicious! This homemade apple pie is the perfect dessert for Thanksgiving dinner.

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Video: Easy Classic Apple Pie –

Olga’s Giant Apple Crisp

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Emeril’s Football Party

Picture of Olga's Giant Apple Crisp RecipePhoto: Olga’s Giant Apple Crisp Recipe
Rated 4 stars out of 5
Total Time:
45 min
15 min
30 min
6 servings


  • 8 cups firm tart apples, sliced
  • 4 tablespoons sugar
  • 2 tablespoons lemon juice
  • 2/3 cup sifted all-purpose flour
  • 2 cups uncooked oats
  • 1 cup brown sugar
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2/3 cup butter, melted


Preheat oven to 375 degrees F.

In a 9 by 12-inch glass baking dish, combine apples, sugar, andlemon juice. Set aside. In another bowl, combine flour, oats, brown sugar, salt and cinnamon. Toss with melted butter until mixture resembles coarse crumbles. Top apples with oat mixture. Bake for 30 to 35 minutes, or until apples are tender. Serve warm topped with heavy cream, or cool to room temperature and serve with ice cream, if desired.

Print Recipe

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via Olga’s Giant Apple Crisp Recipe : Emeril Lagasse : Food Network.

Oatmeal Cake III Recipe –


  • 1 1/4 cups boiling water
  • 1 cup quick-cooking oats
  • 1/2 cup butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 1/3 cups all-purpose flour
  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 4 tablespoons evaporated milk
  • 1 cup flaked coconut
  • 1 cup chopped walnuts


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  2. Pour boiling water over oats. Set aside.
  3. Sift together flour, salt, soda and cinnamon. Set aside.
  4. Cream 1/2 cup butter, sugar, 1 cup brown sugar and eggs until fluffy. Add flour mixture and mix in. Add softened oats. Pour batter into a 9×13 inch pan.
  5. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Remove cake from oven. Set oven temperature to broil.
  6. In a saucepan, combine milk, 1/2 cup butter and 1 cup brown sugar.
  7. Heat until melted, then add coconut and chopped nuts. Spread on warm cake.
  8. Place cake under broiler for 2 to 3 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 232 | Total Fat: 9.5g | Cholesterol: 39mg

Chicken Puffs

“A rich, creamy chicken sauce is rolled in croissants and baked to form delicious puffs. Wonderful for get togethers!”

This Kitchen Approved Recipe has an average star rating of 4.4 Rate/Review | Read Reviews (531)

73,664 people have saved this | 21 custom versions

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)


Original Recipe Yield 12 puffs


  • 2 skinless, boneless chicken breast halves – cubed
  • 3 tablespoons chopped onion
  • 3 cloves garlic, peeled and minced
  • 3/4 (8 ounce) package cream cheese
  • 6 tablespoons butter
  • 3 (10 ounce) cans refrigerated crescent roll dough


  1. In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
  2. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
  5. Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 399 | Total Fat: 25.9g | Cholesterol: 42mg

via Chicken Puffs Recipe –

King of Meats – German Beef Roulades Recipe

Recipe Type: Beef, Pork, Wine, Entree

Cuisine: German

Yields: 6 to 8 servings

Prep time: 30 min

Cook time: 2 hr


3 pounds beef round steak*

All-purpose flour

Salt and pepper to taste

1 large onion, diced

6 bacon slices

Vegetable oil

3/4 cup dry red or white wine


* You can also substitute flank steak.


Cut steaks into strips measuring 3 to 4 inches wide. On a floured surface, coat steak strips with flour. Using a meat mallet, pound meat until thin, approximately 1/8 inches (be careful not to pound holes in the meat).

Season each steak strip with salt and pepper. Put a little chopped onion and 1/4 bacon slice onto the top of each steak strip. to make roulades, roll up (jelly-roll style) and tie well with cooking string. NOTE: Cooking string can be found in most supermarkets.

In a large frying pan over medium-high heat, heat vegetable oil. Add roulades and brown thoroughly on all sides. As each roulade is browned, remove from frying pan and transfer onto a large plate.

When all roulades are browned and removed from the pan, add wine to the pan drippings and let simmer 1 minute (scraping up any browned bits on the bottom of the pan into the wine).

In a large heavy baking pot or Dutch oven, place roulades and cover with the wine mixture; add water to just cover the roulades. Simmer gently 2 hours or until tender. NOTE: When I’m make an extremely large batch or roulades (which is most of the time), I bake them in the oven, covered with the wine mixture, until done. Bake at 350 degrees F. for approximately 2 1/2 hours or until tender when pierced with a fork.

When done, remove from heat and let cool. When cool, remove strings and place back into the liquid.  At this point, refrigerate the roulades in the wine mixture. NOTE: This is an important step, as the roulades gain more flavor if left sitting in the liquid for 1 day.

When ready to serve, place the roulades, with the liquid, back in the oven or on the stove. Using medium to medium low heat, gently reheat the roulades. Once heated and ready to serve, remove the roulades from the liquid and place on a large platter.

Make the gravy: Add enough flour to thicken. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly, about 10 to 15 minutes. Season to taste with additional salt and pepper. Remove gravy from heat and transfer into a large serving bowl. Serve with roulades and enjoy!

Makes 6 to 8 servings.

via German Beef Rouladens Recipe, German Rouladens, Beef Rouladens, King of Meats, Beef Recipes, Steak Recipes, Rouladen Recipes.


2bags (12 oz each) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1/2cup butter or margarine

1cup chopped red bell pepper

1/2cup chopped poblano chiles or green bell pepper

1large onion, chopped (1 cup)

2eggs, beaten

1 1/2cups sour cream

3tablespoons cornmeal

1teaspoon sugar

1/2teaspoon salt

2cups shredded Mexican cheese blend (8 oz)

1can (2.8 oz) French-fried onions


1 Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag. 2 Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in bell pepper, poblano chiles and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat. 3 In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese blend. Pour into baking dish. 4 Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.

Substitute shredded Cheddar for the Mexican cheese blend if desired.

via Cheesy Mexican Corn Bake Recipe from