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Grandmother’s Mock Apple Pie (Ritz) – Your family will love this

Nov 10, 2019

Nancy Lee and Me - Mock Apple Pie

Mock Apple Pie – Nancy’s grandmother (Winifred Mulrane) in the early 1930’s submitted this recipe to Ritz Crackers and won a whopping $25. Soon after that it appeared on the box of Ritz crackers until 1993.

Origin

Ritz Crackers debuted in 1934, and not long after, the recipe for this recipe began appearing on the box. It was there through much of the 1960s, and last appeared in 1993.

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Nancy Lee and Me - Grandmothers Mock Apple Pie

Grandmother’s Mock Apple Pie

This is a very special recipe. Nancy's grandmother (Winifred Mulrane) in the early 1930's submitted this recipe to Ritz Crackers and won a whopping $25.  It has been on the Ritz Cracker box ever since.
3 from 4 votes
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Course: Dessert
Cuisine: American
Keyword: dessert, pie
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 440kcal

Ingredients

  • 2 cups water
  • 3/4 cups sugar
  • 2 tsp cream of tartar
  • 30 Ritz Crackers
  • 1 ready-to-use refrigerated pie crust
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon

Topping

  • 25 Ritz Crackers
  • 1/2 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup butter (melted)
  • 2 cups Cool Whip

Instructions

  • Preheat oven 400 degrees

Filling

  • Mix water, sugar and cream of tartar in a large saucepan. Bring to boil on medium-high heat.
  • Add crackers; simmer on medium low heat 5 min, stirring occasionally
  • Line 9-inch pie plate with crust as directed.
  • Fill pie crust with cracker mixture. Sprinkle with lemon juice and cinnamon.

Topping

  • Combine all remaining ingredients except cool whip and sprinkle over filling

Baking

  • Bake 15 minutes. Reduce oven temperature to 350 degrees; bake 20 minutes or until golden brown.
  • Cool and serve with cool whip topping

Nutrition

Calories: 440kcal | Carbohydrates: 61.8g | Protein: 2.7g | Fat: 20.9g | Cholesterol: 20mg | Sodium: 366mg

Nancy’s Taco Salad – Your family will really love this

Oct 30, 2019

Nancy's Taco Salad

Nancy’s Taco Salad – The family always came running when Nancy made this. It is always a hit at potlucks.

Origin of Catalina Dressing

Most will say that Kraft Foods initially invented Catalina Salad Dressing, however, some say that it originated in Catalonia region in north east Spain, where they’re known for for their sweet and savory foods.

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Nancy Lee and Me - Taco Salad

Nancy’s Taco Salad

The family always came running when Nancy made this. It is always a hit at potlucks.
5 from 1 vote
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Course: Main Course, Salad
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12 servings
Calories: 286kcal
Author: Nancy Lee

Ingredients

  • 1 lb ground beef
  • 1 can dark red kidney beans (undrained)
  • 1 pkg taco seasoning
  • 1 head lettuce
  • 1 bunch scallion onions
  • 4 tomatoes
  • 1 avocado
  • 1 bag grated cheddar cheese
  • 1 bag toco or cheese flavored doritos chips (broken up)
  • 1 bottle 16 oz Kraft Catalina Dressing

Instructions

  • Brown beef and drain return to pan
  • Add seasoning mix and can of beans with liquid. Simmer 15 minutes and set aside to cool.
  • Break apart head of lettuce and place in bowl
  • Cut scallion onions and tomatoes
  • Add the cheese and dressing now toss all ingredients (except avocado)
  • When ready to serve cut up avocado and decorate the top of salad.
  • Serve with fresh french bread and butter.

Nutrition

Calories: 286kcal | Carbohydrates: 27g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 677mg | Potassium: 391mg | Fiber: 4g | Sugar: 8g | Vitamin A: 885IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg

Homemade Brownie Mix – Your kids will love this

Oct 30, 2019

Nancy Lee and Me - Homemade Brownie Mix

Homemade Brownie Mix – Be a hit with your kids and the whole family with this one.

Origin of Brownies

Specifically at the direction of Bertha Palmer to be served at the Columbian Exposition World’s Fair in 1893, the brownie was created in the Palmer House Kitchen in the late 19th century.

Brownie Mix

Homemade Brownie Mix

Be a hit with your kids and your grandkids and the whole family with this one.
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8 servings
Calories: 183kcal

Ingredients

  • 6 cups flour
  • 8 cups sugar
  • 2 tbsp baking powder
  • 2 tbsp salt
  • 3 cups unsweetened cocoa
  • 2 cups shortening (Crisco)

Making the brownies

  • 2 cups Brownie mix
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup nuts (if desired)

Instructions

  • Mix sugar, cocoa, flour, baking powder and salt
  • Cut in shortening and mix well with dry ingredients
  • Store mix in airtight canister at room temperature.

Making the brownies

  • Preheat oven to 425 degrees
  • Spray a 9 inch square pan with cooking spray
  • Mix brownie mix (2 cups), 2 eggs and 1 tsp vanilla
  • Fold in nuts if desired
  • Pour in prepared baking pan
  • Bake at 425 for 15 minutes
  • After the brownies cool you can frost or simple dust with powdered sugar as desired.

Nutrition

Calories: 183kcal | Carbohydrates: 25.7g | Protein: 1.8g | Fat: 9g | Cholesterol: 44mg | Sodium: 110mg

Deviled Eggs – Love them all the time

Oct 30, 2019

Nancy Lee and Me - Deviled Eggs

Nancy’s recipe for Deviled Eggs is always in high demand during the Holidays. Wednesday is a holiday! Right? 🙂

Origin

According to The History Channel, they go all the way back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and then served at the beginning of meals. In the 13th century, stuffed eggs began to appear in the southern, Andalusian regions of Spain.

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Deviled Eggs

Deviled Eggs

Nancy's recipe for Deviled Eggs is always in high demand during the Holidays. Wednesday is a holiday! Right? 🙂


5 from 1 vote
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Course: Side Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 64kcal

Ingredients

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 tsp vinegar
  • 1 tsp prepared mustard
  • 1/4 tsp salt

Instructions

Making Hard Boiled Eggs (see note below)

  • Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes.
  • Drain water and add iced water and let cool and peel

Making Filling

  • Slice eggs lengthwise and place egg whites on plate and yolk in a mixing bow
  • Mash the egg yolks in the bowl
  • Mix in mayonnaise, vinegar, mustard and salt
  • Teaspoon refill the egg whites with the mixture.

Notes

We don’t boil eggs anymore. We now use an egg cooker. 

Nutrition

Serving: 2g | Calories: 64kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 114mg | Potassium: 30mg | Sugar: 1g | Vitamin A: 119IU | Calcium: 12mg | Iron: 1mg

Nancy’s Artichoke Dill Dip – Your guests will love this

Oct 30, 2019

Nancy Lee and Me - Artichoke Dill Dip

Artichoke Dill Dip – We serve this with those fancy Keebler crackers. It would serve up well with any cracker though. Some like it served with veggies. Quite a dip.

Origin of the Artichoke

Native to the western and central Mediterranean and North Africa, the artichoke was domesticated and carried to the eastern Mediterranean in ancient times, though it was then valued for its young leaves rather than the immature flower heads.

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Artichoke Dill Dip

We serve this with those fancy Keebler crackers. It would serve up well with any cracker though. Some like it served with veggies. Quite a dip.
5 from 3 votes
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Course: Appetizer
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 32 servings
Calories: 315kcal

Ingredients

  • 2 cans (14.5 oz cans) artichoke hearts, drained and chopped
  • 1 cup grated parmesan cheese
  • 1 cup mayonnaise
  • 1 tsp garlic powder
  • 1/4 tsp Worcestershire sauce
  • 1 tsp dill weed

Instructions

  • Preheat oven 350 degrees
  • Spray 1 quart casserole dish with cooking spray.
  • Combine all ingredients n pour into a casserole dish.
  • Place mixture into casserole dish
  • Bake for 20-25 minutes

Nutrition

Serving: 2tbsp | Calories: 315kcal | Carbohydrates: 6g | Protein: 12g | Fat: 26g | Sodium: 728mg | Potassium: 101mg | Sugar: 2g | Vitamin A: 1080IU | Vitamin C: 8.1mg | Calcium: 294mg | Iron: 0.6mg

Nancy’s Bean Dip – Your guest will love this

Oct 29, 2019

Nancy Lee and Me - Bean Dip

Bean Dip – Great for parties, potlucks or just watching the game.

Origin

This is a dipping sauce that is very famous for its Tex-Mex origin. It is made of beans or refried beans. Unlike regular bean salsa, it is blended into a smooth consistency along with other ingredients like green chiles, cream cheese, cheese, and jalapeno among others.

Try some of our other Dip recipes

Bean Dip

Nancy’s Bean Dip

Great for parties, potlucks or just watching the game.
5 from 1 vote
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Course: Appetizer
Cuisine: American
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 20
Calories: 196kcal

Ingredients

  • 1/2 lb ground beef
  • 1/2 pkg taco seasoning
  • 3/4 cups salsa
  • 8 oz velveeta cheese cubed
  • 1 can 15 oz can refried beans

Instructions

  • In a skillet over medium-high heat, brown beef and drain
  • In a large pot, combine cooked beef, taco seasoning, salsa, velveeta and beans.
  • Cook on low for about 10 minutes, stirring frequently, until cheese is melted and dip is warm.

Nutrition

Calories: 196kcal | Carbohydrates: 8.6g | Protein: 9.3g | Fat: 14g | Cholesterol: 43mg | Sodium: 357mg

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