Apple Cobbler

Filling:
5 medium apples, peeled and sliced
1/4 cup brown sugar
1/4 cup white sugar
2 teaspoons corn starch
1/2 teaspoon Cinnamon
2 tablespoons butter or margarine

Topping:
1 cup flour
1/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1 teaspoon baking powder
6 tablespoons chilled butter or margarine, cut into small pieces
1/4 cup boiling water

Cinnamon Sugar:
1 teaspoon cinnamon
2 tablespoons white sugar

1. Preheat oven to 425 degrees

2. Combine filling ingredients, except butter in a large bowl. Stir to coat and pour into a 2 quart baking dish. Dot with the two tablespoons of butter. Bake for 10 minutes.

3. While the filling is baking, combine all topping ingredients except butter and water. Blend butter into the mix with finger tips or a pastry blender. Mixture should be chunky. Add 1/4 cup boiling water. Stir until just combined.

4. Remove filling from oven and drop spoonfuls of topping over it. Sprinkle with cinnamon sugar. Bake until topping is golden - about 30 minutes.

If this sounds mysterious like the peach-blueberry cobbler, it's because it is the same thing, with the addition of two tablespoons of butter. It was quite tasty. It received rave reviews from the groom and was proclaimed "maybe his new favorite fall dessert." Score! Serve warm with Blue Bell Homemade Vanilla Ice Cream.

Jalapeno Pot Roast

Recipe from CrockPot365

2-3 pound chuck roast
can of cream of mushroom soup
1/4 cup jalapenos (from jar)
1 can black beans, drained and rinsed
1 yellow onion, sliced into rings
8 oz. sour cream (to be used at the end)
1 package Knorr Rice Sides - Spanish or Mexican flavor

Spray crockpot with cooking spray. Place all ingredients in crockpot except rice and sour cream. Cover and cook on low 8-10 hours. Remove meat and onions with tongs. Place sour cream in small saucepan. Use slotted spoon to rescue beans. Add to saucepan with sour cream. Add juices from crockpot to sour cream/beans until it becomes the consistency of gravy. Prepare rice according to package directions. Serve roast over rice and topped with bean and sour cream gravy.

This sounds a little weird, but it was really good.

Ginger Cookies

Recipe from First United Methodist Church, Monett, MO Cookbook (Mary K. Scott)

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cup flour
1 tablespoon ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Cream shortening. Add sugar gradually. Beat in the egg and molasses. Sift flour, ginger, soda, cinnamon, and salt together and add to the other mixture. Cool 30 minutes to 1 hour in refrigerator. Roll into balls the size of walnuts and roll in granulated sugar. Place on ungreased baking sheet.

Bake at 350 degrees for 10-14 minutes or until puffed up and lightly browned. Let set a minute on sheet before removing cookies.

Chicken Squares

from Phyllis Garrett

2 cups cooked and cubed or shredded chicken
3 oz cream cheese
2 tablespoons butter or margarine
Green onions - to taste
Pepper - to taste
Refrigerated crescent rolls

Create four rectangles using 2 crescent rolls per rectangle. Mix chicken, cream cheese, butter, green onion, and pepper. Place 1/2 cup of mixture on one end of each rectangle. Fold the other end of the rectangle over to form a square. Bake at 375 for 15-18 minutes.