Recipe: Apple Streusel Bars

As I was drooling over all of the yumminess on Foodgawker.com, I happened upon a scrumptious looking recipe for Apple Streusel Bars. I LOVE, LOVE, LOVE apple desserts (like Apple Dumplings from Pioneer Woman--I guarantee they are like nothing you've ever had, and they are A-MA-ZING!!!!), so I thought I'd give this recipe a try.

The recipe is from Lovin' From the Oven.

Apple Streusel Bars

SWEET PASTRY:

• 2 c. flour
• 1/2 c. sugar
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 c. real butter, softened (no substitutions!)
• 1 egg, beaten

APPLE FILLING:

• 1/2 c. white sugar
• 1/4 c. flour
• 1 tsp. cinnamon (I used about 2 teaspoons.. I LOVE cinnamon)
• 4 c. (about 3 medium) sliced, peeled baking apples (I used 2 BIG Fuji apples)

GLAZE:

• 2 c. powdered sugar
• About 3 Tbsp. milk (whole milk is best)
• 1 tsp. almond extract (I used vanilla extract)

To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.

Spray a 9x13 baking dish (I used a 9x9) with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 and set aside.
To prepare apple filling, combine flour, sugar, and cinnamon. Toss with apples and spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes (mine took just less than 50 minutes). When finished, allow to cool completely.

To prepare glaze, whisk together powdered sugar, almond extract, and enough milk to achieve desired consistency. Place glaze in a Ziploc bag and cut off a very small portion of one of the corners. Drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer to hurry things along). Cut into bars and serve.

And the verdict is: My family LOVED them and I will DEFINITELY make them again!

Happy cooking! (Because I know you'll want to try these!)

Mama Bear

Costco Chicken

When we buy chicken, we usually get the 10 pound bag of boneless, skinless breasts from Costco. Then, I break it up in to 4-5 different Ziploc bags, and add marinades while they are still frozen. Shown here, I have one Teriyaki, one "Taco" (which is great for chicken soft tacos or even fajitas), and two Baja Citrus. I zip 'em up and stick 'em right back into the freezer. When it's time to get it out for a meal, I'll take a bag out the night before, or that morning, and let it thaw. As it thaws, it soaks in the yummy goodness of the marinade it's been bathing in.

Sometimes, the chicken is still partially frozen when I'm ready to cook it, but that's not a problem. I simply put it in my cooking pan (9x13 metal or glass pan, lined with aluminum foil), cover it tightly, and let it cook. (You can also do this for crockpot chicken.) Generally I will cook at 350 for just about an hour...sometimes less. When they're still partially frozen, be sure to check for doneness! Chicken is NOT one of those meats that you can eat "medium rare"! But when they're still partially frozen, I do find that they retain more moisture, and end up being super delicious!

Serve over rice, or in a tortilla, or next to rice, or in a salad. However you serve it, I'm sure it will be a hit, and saves a lot of time and hassle!

Have a great day!

Mama Bear