Katie,

Lose the foil, and use parchment paper. Your problem should be solved!

Yes, this and the fact that my toaster oven was set to BROIL may be the reason I had difficulty. lol.

Are we certain? 2 is a pretty small sample size.

In honor of Thanksgiving, here's my mom's apple pie recipe. It's a fairly wet/messy type pie, but I love it.

Crust:
1 cup flour
1/2 cup of shortening
1/4 cup of cold water

The colder the better, since even if you use a mixer, it's easiest to get it to form to your pie plate (8" or 9" for this recipe) with your hands and if it's cold it won't stick as much. I also like to mix it with my hands as well.



Apples:

6 cups of apples, thinly sliced
3/4 cup of sugar
1/4 cup of flour
1 tsp cinnamon
1/2 tsp nutmeg

Peel, core, and slice your apples. Mix dry ingredients together, then pour over apple slices then mix gently until all apples are covered. Once apples are spiced, pour into pie crust.



Topping:
1 scant cup flour
1 packed cup brown sugar
1/2 cup of margarine or butter

Combine until mixture is full incorporated. Spread mixture over the top of the apples. The easiest way is to just use your hands, I've found.





Bake in the oven at 425 degrees for 45-50 minutes. I actually let the top burn a bit this time.



It still tasted pretty good, though. Happy Thanksgiving!

Looks great, RJ! And kudos on the matching pot-holder.

Trying to eat a bit lower carb...modified a recipe and made these muffin tin frittatas.



Don't be dismayed by the mess...that was just brie bubbling over. Brie, spinach, mushrooms, onions, milk, eggs, egg whites and 25 mins in the oven...who doesn't love brie?

+ 1 Million! I'm making baked brie for one of the Thanksgiving apps.

Cook pasta for 1 minute less than the instructions tell you to. Set the timer on the stove if you need it.

IMMEDIATELY, drain out much of the boiling water, then add cold water until steam stops rising.

Water should now be warm/semi-hot, but you can stick your finger in it.



You now have the time to finish the sauce, veggies, fruit and garlic bread... then dish out the pasta (which will stay warm, but not cook more), add sauce, and enjoy!

"that I knows of"



Oh, and ladies- thanks for all of the food pron. Good stuff!

Yea, this is so not happening.
My kitchen expertise is limited to literally boiling water.

I used to add that ALL THE TIME, because it's what most guys in the military say. Boy did I get some strange looks!

I.WANT.THE.RECIPE!!!!!!!!!!!!!!!

Haven't had a chance to post recently but I have 2 items of interest:

1.) My first time ever in making a homemade chicken pot pie. It turned out better than I ever expected:




2.) My boyfriends makes me every other week a buffalo chicken pizza which is to die for!!! He slow cooks the chicken for 7 hours in a buffalo mix with ranch dressing mix then shreds the chicken. He uses fresh tomatoes, grilled onions, bacon and a mix of colby and mozz as the cheese. Instead of pizza sauce he uses ranch dressing. THIS IS HEAVEN!

recipe for chicken pot pie plz! looks incred

2 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
2 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts

Next.....

- Preheat oven to 425 degrees F.
-In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
-In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
-Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

http://www.wholefoodsmarket.com/recipes/69

Disclaimer: I don't follow recipes well...I used more egg whites/eggs because I also added mushrooms. Also, just used turkey bacon and a small round of brie, didn't measure it out.

They freeze and keep pretty well!

Bump....is this not the time of year that this thread should really be heating up?

If you say so:

very nice

Christmas Macaroons

I see no reason why these cannot simply be placed gently into an envelope and very easily taken to the post office and effortlessly mailed to a random person's address, but maybe someone in Texas would be better?

Because it's against the law.

So after an increased amount of Food Network viewing over the last few years, I've finally gotten a couple of new cookbooks (to increase my cookbook # from 1/2 to 2 1/2 ) and will soon be spending a fairly absurd amount of money to upgrade some kitchen equipment (stand mixer, which I've wanted for a while, a good quality stock pot/dutch oven, stuff like that).

As an early New Year's resolution, I hereby resolve to use something from one my two new cookbooks at least once a week. This doesn't necessarily have to be a completely new recipe - I've made mac and cheese before for example, but I'm obviously always looking for the best possible cheese and pasta combo - but I does have to be different from what I've done in the past.

Not all of it will be baking, but of course I'm happy to share all recipes/results if there's interest.

First up - leek and potato soup (with kielbasa). I have never bought a leek before in my life prior to this week, and am not entirely sure I've ever eaten them either, although given that they are essentially a sort of mild garlic/onion type root, it's certainly possible it was in something I had before and I just didn't know it.

Make sure to clean the leeks very well; I prefer chopping and then throuoghly washing in a pot of water (then obv drying them off). GLGLGL

As for the stand mixer, I noticed this deal: http://www.amazon.com/gp/product/B00...SIN=B00156E2NO

The pro models are vastly superior to standard imo, and that's a great price!

Too late, I already ordered a refurbished edition of the Artisan model for $170, which is also a pretty solid deal on an highly rated mixer.

Should be fun.