Cranberry-Apple Pie

This is my signature dish for the holidays. 

Ingredients
2 cups cranberries
3/4 cups apple juice
1/4 cups corn starch
1 cup sugar
1 pound apples (granny smith)
2 pie crusts (either the pie crust from the Double Crust Apple Pie or trader joe's pie crusts)

Preparation

1. In a medium sauce pan, combine cranberries and apple juice; bring to a boil over high heat.
2. Reduce heat to low and simmer 3 minutes or until skins on cranberries begin to pop.
3. Mix cornstarch with sugar, then stir in cranberries, cook about 2 minutes until mixture bubbles and thickens.  Remove from heat and mix with apples.
4. Heat oven to 375*.  Line 9-inch pie dish with 1/2 of pastry, trimming to about 1" beyond edge of pie dish.  Spoon filling into crust.
5. Roll remaining pastry into 10" circle.  Cut top pastry into 1" strips.  Cris-cross strips to make lattice top, then flute edges.  Brush pastry with water and sprinkle with remaining sugar.
6. Bake 30-35 minutes or until golden brown.

Chocolate Crinkles

One of our Christmas cookie recipes.  The recipe makes a ton and is super decadent, so it's definitely a once a year treat.

Ingredients
1/2 cup shortening
1 2/3 cups granulated sugar
2 teaspoons vanilla
2 eggs
2 1 ounce squares unsweetened chocolate, melted
2cups flour
2 teaspoons baking powder
1/2 teaspoons salt
1/3 cup milk
1/2 cup chopped walnuts
Powdered sugar

Preparation

1. Cream shortening, granulated sugar, and vanilla thoroughly.
2. Beat eggs, then chocolate.
3. Sift together dry ingredients; add to creamed mixture alternately with milk, blending well after each addition.
4. Stir in walnuts.
5. Chill 2-3 hours.
6. Form 1 inch balls, then roll in powdered sugar.
7. Place on greased cookie sheet 2-3 inches apart.
8. Bake in oven at 350* for 15 minutes.
9. Cool slightly before removing from pan.
10. 
    

Chunky Style Applesauce

Better than any store bought applesauce.  It's also great as a dessert, warm with vanilla ice cream.  Definitely worth being doubled.

Ingredients
8 large apples (granny smith), peeled, coed and cut into thick slices and chunks
1/8 cup water
1/4 cup sugar
1/8 teaspoon allspice
1/8 teaspoon cloves
1/4 teaspoon cinnamon

Preparation

1. Combine apples, water and sugar in a saucepan. 
2. Bring to boil, then simmer 40 minutes or until apple as are part sauce and part whole.  Do not overcook.  It should be thick.
3. Turn off heat, and add spices as indicated or to taste.  Freezes well.

Enchiladas

This recipe is for cheese or chicken, but shredded beef or Carnitas would be tasty too.  Serve with guacamole, sour cream, salsa, beans and/or Spanish rice.


Ingredients
1 28 oz. can Las Palmas Enchilada sauce (choose whichever level of spiciness you want)
3 15 oz. cans tomato sauce
2 cups water
1/8 tsp. garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/2 teaspoon salt
3 tablespoons flour with 1 cup cold water, mixed thoroughly
Corn tortillas
Grated cheddar cheese
Chicken (optional)


Preparation

1. Combine sauces, mix well, and heat over med-high heat.
2. Add water through salt, mix well.
3. Add flour mixture slowly.
4. Bring to boil, simmer approx. 30 minutes, stirring frequently
5. Heat tortillas on griddle or in microwave until soft 
6. Fill tortillas with sauce, grated cheese, and chicken (if desired).  Roll tortilla, don't overfill.
7. Place in 9x13" baking or casserole dish, cover with sauce.
8. Repeat until chicken is used up or you have desired amount of enchiladas.
9. Cover all enchiladas with remaining sauce, sprinkle on cheese.
10. Bake at 350* for 25 minutes.
11. Garnish with olives.

**Chicken: boil whole chicken with salt and bay leaf until cooked through (approx. 15 min.).  Let cool, then shred into strips