Apple Cheese

Recently I had a crowd of grandparents to feed and I decided to try this recipe on them.  It sounded so interesting to me, but I'm not the biggest of fruity desserts so I knew they would make good guinea pigs.  All of my guests loved it.  I served it straight out of the oven and unless you plan to serve it with ice cream, I would suggest giving it time to sit and cool slightly before burning their tongues off.

Apple Cheese

1 stick butter, softened
1 c. self rising flour
1 c. sugar
1 c. grated Velveeta cheese
40 ounces apple pie filling

Preheat oven to 375.  Butter 9x13 inch baking dish.  In a large bowl, combine softened butter and flour.  Mix in sugar.  Toss the grated cheese into the dough, stirring gently.

Pour the cans of apple pie filling in bottom of baking dish.  Sprinkle the lumps of dough evenly over apple pie filling.

Cover with foil and bake for 30 minutes.  Remove foil and bake an additional 15 minutes, or until dough turns golden brown.

Marsala Carrots

Marsala Carrots

2 Tbsp. olive oil
2 Tbsp. butter
1 clove garlic, minced
¼ c. shallots, minced
1 pound carrots, peeled and sliced
1 tsp. salt
¼ tsp. black pepper
¼ c. marsala cooking wine

In a large skillet, over medium-low heat, melt the butter and olive oil.  Saute the shallots and garlic until tender.  Add the sliced carrots and salt and pepper.  Turn the heat to low, cover and cook, stirring occasionally until the carrots are tender, about 20 minutes.  Add Marsala wine and cook about 3 minutes more.

**This is how I would make them if you were coming over for dinner.  During the weeknights and as a regular side for my family, I omit butter and wine.  I also use onion instead of shallots, unless I have some on hand.  Basically, it would just be sautéed carrots.  It's my favorite way to eat carrots...outside of carrot cake!  HA!