Easy Oil Pie Crust

My friend, Rachel, sent me this from the Better Homes & Gardens Cook Book. Looks easier than rolling one out.

Chuck’s 3 Apple Cake

1½ c. apple sauce
1 c. butter
2 c. white sugar
3 eggs
4 c. flour
2 c. dried apple bits
1 c. chopped nuts
1 c. shredded fresh apple
4 tsp. baking soda
2 tsp. vanilla
2 tsp. cinnamon
1 tsp. allspice
2 tsp. nutmeg

Cream butter and sugar, add apple sauce and blend well.  Add eggs and flour, continue mixing, add the rest of the ingredients.  Mix well and bake in a tube pan at 350ºF for 45 minutes.

Baked Jalapeno Poppers

My friend sent me a recipe we intend to try out next week. She got it from Hungry Girl‘s website. As usual, I will modify how I use it later.

Ingredients:

3 tbsp. whipped cream cheese
2 tbsp. light mayonnaise
1/2 tsp. lime juice
1 1/4 tsp. taco seasoning, divided
1 cup frozen sweet corn kernels, thawed
1/4 cup crumbled feta cheese
1 tbsp. chopped fresh cilantro
1∕4 cup panko bread crumbs
2 dashes cayenne pepper
6 jalapeño peppers

Directions:

Preheat oven to 375°F. Spray a baking sheet with nonstick spray.

In a small bowl, combine cream cheese, mayo, lime juice, and 1 tsp. taco seasoning. Mix until smooth and uniform. Add corn, feta, and cilantro. Gently stir.

In another small bowl, combine bread crumbs, cayenne pepper, and remaining 1/4 tsp. taco seasoning. Mix well.

Halve jalapeño peppers lengthwise; remove and discard seeds and ribs (the lighter part the seeds are attached to). Evenly fill pepper halves with creamy corn mixture. Top with seasoned bread crumbs.

Place stuffed pepper halves on the baking sheet. Bake until outsides are crispy and peppers have softened, 25–30 minutes.