Thursday, March 15, 2012

Apple Crisp

So quick and easy and saves excellent!!  I have made this at least three times this last year!


  • 5 Granny Smith apples, peeled, cored, chopped small
  • 1/4 cup finely chopped pecans
  • 3 tablespoons all-purpose flour
  • 1/2 cup brown sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice


  • 3/4 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons chilled butter, cut into pieces
  • 1/4 cup coarsely chopped pecans


Preheat oven to 350 degrees F.

For the Filling:

  • Mix all the ingredients together. Place into 13 x 9 " pan.

For topping:

Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

From the Neely's

Sunday, March 4, 2012

Better Cheddar Spread

Better Cheddar Recipe

1/2 cup walnuts, chopped
1 pound sharp white cheddar cheese, shredded
3 green onions, finely chopped
1 garlic clove, minced
1/2 cup mayonnaise (or more if you like it creamier)
1 1/2 teaspoons Creole mustard
1 1/2 teaspoons yellow mustard
1/2 teaspoon Creole seasoning
1/2 teaspoon salt
Pinch of cayenne pepper

In a large saute pan over medium heat, lightly toast walnuts. Stir occasionally to prevent from burning. Remove from heat; allow to cool. Transfer walnuts to a large bowl. Add remaining ingredients; stir to combine. Transfer dip to a serving bowl; refrigerate until ready to serve. Serve with assorted crackers, chips or raw vegetables. Makes about 2 cups.
The above is as close to the real New Orleans Langenstein recipe that has been found yet. The credit goes to the blog: www. All I can say is IT IS FINE!!!!!