Pampered Chef Apple Crisp

(Actually called Quick Apple Crisp)

5 Granny Smith Apples (I used whatever I had and I used 9 because I didn't think 5 was enough apple for all the topping it has)
1 pkg yellow cake mix
1 tbsp cinnamon
2 tbsp sugar (which I omit)
1/2 c butter, melted
1/2 c. chopped nuts

1. Preheat oven to 350. Peel, core and slice apples. Place in prepared dish.
2. Combine cake mix, sugar, cinnamon, butter and nuts. Mix until crumbly and sprinkle over apples.
3. Bake 35-40 min
Enjoy!!

Chicken Marinade

This is another allrecipes.com find that got even my kids to eat their meat!

1/4 c. Soy Sauce
3 T. Honey
2 T. Rice Wine Vinegar
1 t. Onion Powder
2 large cloves Garlic, pressed
1 1/2 t. ground Ginger
3/4 c. Vegetable Oil
1/2 t. Pepper

Mix all together in a bag or deep dish and place meat in it. Marinade in fridge for about 4 hours or more. (We did it less and it was still amazing for chicken on the grill.)

Great Meat Marinade or Glaze

This comes from the Herb Roasted Pork recipe on allrecipes.com and we loved it on Pork and on Chicken to grill.

1/2 c. Sugar
1 T. Cornstarch
1/4 c. Rice Vinegar
1/4 c. Water
2 T. Soy Sauce

In a small saucepan combine sugar and cornstarch so there are no lumps then add in the remaining ingredients. Bring to a boil until thickened and pour over Pork roast in the last 15 minutes of baking, or use as marinade for chicken or fish, and set some aside for dipping. Great served with rice.

Berry Pie

This is unbelievably easy and so delicious!

30 oz. Frozen Mixed Berries, thawed
3/4 c. Sugar
3 T. Cornstarch
1/4 t. Salt
Few drops of Red Food Coloring
Pastry for 2 pie Crusts (I'll admit, I switched to Pillsbury and won't ever go back!)

Drain berry syrup into a pan. Blend in sugar, cornstarch and salt. Stir in Red coloring. Cook an stir over low heat until thickened. Stir in Berries. Put one pie crust in the pie dish. Pour in berry filling. Cover with the other pie crust. Bake in preheated oven at 425 for 30 minutes.

Wendy's Red Jello Salad

2 sm. or 1 lg. pkg. Strawberry Jello
20 oz. Frozen Strawberries
2 Bananas, sliced
1 can crushed Pineapple, drained well
1 small container Sour Cream
2 c. Boiling Water

Dissolve Jello in Water and add Strawberries, bananas and pineapple. Divide in 2 and set half in a 9x13 glass dish while the other half keeps warm in water. Layer sour cream & pour other layer on top and chill to set.

Yams & Apples

This is a sweet and tangy take on your traditional yams.

6 or 8 yams
5 or 6 Roman Beauty apples (if you can't find that, green granny smith or other baking apple will work)
1 scant cup Sugar
5 Tbs. Cornstarch
2 c. Orange Juice
1/2 c. Butter
1 t. Salt

Boil the yams in a large pot of water for about 20 minutes. Yams should be soft but not mushy. Remove from water and after they've cooled, peel and slice into 1/2" rounds. Peel and core the apple cutting into 1/2" rings about the same shape as the yam circles. Layer them in a lightly buttered glass baking dish alternating yams and apples up on their sides. In a saucepan, combine sugar and cornstarch then add in Juice, Butter and Salt. Bring to a boil and stir until thickened. Pour over yams and apples and bake at 350 for 1 hour or more. (Note: Can be made ahead and reheated, also, you may want to double the sauce.)

Cranberry Stuffing

Thanks to Andrea, this is a yummy twist to your box dressings!

3 c. Apple Juice
1/4 c. Butter
2 small apples, chopped
1 c. dried Cranberries
2 pkg. Stove Top Stuffing Mix
1/2 c. Pecans, toasted & chopped

Bring juice and butter to boil on high in medium saucepan. Stir in the rest, except nuts, cover and remove from heat. Let stand 5 minutes then stir in pecans.