TheVineyardMom

  2 lbs  of apricots that are firm (do not peel) 1/4 cup granulated sugar 2 tsp corn starch  1 tsp cinnamon (optional) Crumble Topping: 3/4 cup flour 3/4 cup rolled oats 3/4 cup light brown sugar 3/4 cup chopped pecans  1 stick soften butter  note: not melted   Preheat oven to 350 degrees Slice the apricots in half and remove the pits.  Slice each half into quarters. Place apricot quarters into a large mixing bowl and toss with the sugar, corn starch and cinnamon. Pour coated apricots into an oven safe baking dish. To make crumble topping combine the flour, rolled oats, brown sugar, pecans and softened butter. Work the butter into the ingredients so that it is totally combined and the butter is the size of peas. Sprinkle crumble over the top of the apricots.  Bake for 35-40 minutes or until bubbling and golden brown.  Serve with vanilla ice cream  or whipped cream

2 tbsp unsalted butter, melted 2 1/3 cup white all purpose flour 2 tsp baking powder 2 tsp white granulated sugar 1/2 tsp instant or active dry yeast 1/2 tsp salt 1 cup warm whole milk 1 tbsp vegetable oil + more for frying The Dough: Melt butter in the microwave.  Let the butter cool to room temperature.  It’s important that it’s not too hot.  Microwave milk until it is just warm.  Make sure it is not hot.   Mix together the butter and the milk and set aside. In a large bowl, add flour, sugar, baking powder, yeast and salt.  Whisk to combine. Add the milk mixture to the dry ingredients and stir with a wooden spoon until the dough comes together. Dough should be fairly sticky, but not too sticky that you can’t work with it.  Lightly flour your hands and knead the dough a few times to shape it into a ball. You don't overwork or over handle the dough. The dough will be a little rough. Drizzle a tablespoon of vegetable oil in a large bowl.  Rub the oil on the bottom of the bowl and

  20 oz. frozen hash browns, slightly defrosted 2 cups of Monterey Jack or Mozzarella cheese 1 1/2 cups sour cream 1 10.5 oz. can of cream of chicken soup 8 tbsp of melted butter 2 cups of corn flakes 1 cup of fried onions 1/2 tbsp salt 1 tsp pepper Preheat oven to 350 degrees Butter an 11x7 baking dish. In a large bowl combine hash browns, sour cream, cream of chicken soup, dried onions, 6 tablespoons of melted butter, salt, pepper and cheese. Mix well. Place mixture into the buttered baking dish. Gently crush corn flakes.  Add 2 tablespoons of melted butter to the corn flakes and mix to combine.  Sprinkle the buttered corn flakes on top of the casserole. Bake for 45-50 minutes until bubbly and browned. Wait 10 minutes before serving.

  Fourth of July Napoleons 1 package of puff pastry thawed ( 2 sheets) 2 pints fresh strawberries sliced 2 pints fresh blueberries  8 oz. of cool whip or fresh whipped cream 1/4 cup powdered sugar Preheat oven to 400 degrees Dust countertop with flour and roll our first sheet of puff pastry into a 9x12 rectangle.  Using a sharp knife, cut the pastry into 3x3 squares. Each sheet should have 12 squares. Poke each square with a fork several times to allow the air to escape when baking. Place squares on parchment lined baking sheet.   Cover squares with another piece of parchment paper, then top with 3 sheets of foil and then stack another baking sheet on top of the foil sheets.  This will prevent the puff pastry from puffing up while it bakes. Bake for 20 or  until golden brown. Repeat with the remaining puff pastry sheet. While squares are cooling, wash and slice strawberries.  Rinse blueberries. To Assemble: 1 puff pastry square on the bottom and then cover the square with cool whip or

  Layered 4th of July Dip 16 oz. container  of softened or whipped cream cheese 1 cup sour cream 1 1/2  cups crumbled feta cheese divided 2 tbsp. Lemon juice 3/4 cup  basil pesto 6 oz. of chopped kalamata olives 1 16 oz. jar of roasted red bell peppers drained and chopped 2 cups fresh bocconcini sized mozzarella balls cut in half Combine cream cheese, feta cheese (reserve 1 tbsp), sour cream and lemon juice in a large bowl. You can use a hand mixer or standing mixer.  Mix until smooth and creamy. Spread one half of the cheese mixture into the bottom of a 9x13 pan. Spread all of the basil pesto evenly over the cheese mixture.  Top pesto layer with the remaining cheese. Spread evenly to cover pesto. Spread the chopped kalamata olives over the top of the dip into the upper left hand corner to make a square representing the stars. Arrange the drained chopped roasted bell peppers and sliced mozzarella balls on the dip into long rows alternating bell pepper rows and mozzarella balls. Make ab

  Red, White and Blue Wine Spritzer 1 chilled bottle of Sauvignon Blanc or Pinot Grigio 1 liter chilled lemon lime soda Watermelon slices that are approximately 1/ 2 inch thick.  Use a star cookie cutter and cut watermelon into stars that will fit into a wine glass (1/2 x1/2 or 1/2 x 2 1/2 ). Pour wine and lemon lime soda into a pitcher.  Stir to combine. Add watermelon stars and a handful of blueberries to a glass and pour wine mixture over the fruit.