Betty’s Apple Brown Betty


“A Brown Betty is a simple American dessert made from fruit (usually apple) and sweetened crumbs that is thought to date back to Colonial times.”

When I was growing up mama would make this as a weeknight treat.  I loved it then and I love it now!   I made it this week with homemade applesauce since I had lots of fresh apples to work with but it works well with bought applesauce too.

I used an shallow (2″ deep) baking dish for this.  I suggest something that isn’t “too” deep because you want plenty of room to spread the topping.  (Nothing as large as a 9 x 13 x 2-inch though)


Betty's Apple Brown Betty
  • 4 c. applesauce
  • 1½ c. graham cracker crumbs
  • ½ c. sugar
  • 1 stick butter, melted
  1. Spray a baking dish with nonstick cooking spray. Spoon applesauce into the dish and set aside.
  2. In a small bowl combine graham cracker crumbs and sugar. Sprinkle over the applesauce. Drizzle melted butter over topping.
  3. Bake at 350 degrees for 30 minutes. Serve warm or at room temperature, with or without vanilla ice cream.
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Apple Pancakes

Do you remember Bubba telling Forest all the different ways to cook shrimp?  That’s the way it’s been around our house this week with apples.  We’re eating apples galore after visiting the apple house in Elijay, Georgia last weekend.  I love fall and everything that goes with it.  Apples, pumpkins, cooler weather, unpacking my “spicy” candles and beautiful changing leaves are just a few of my faves.

These apple pancakes were delicious served with Aunt Sara’s Cinnamon Syrup.


Apple Pancakes
  • 2 c. Bisquick
  • ½ tsp. cinnamon
  • 1 egg
  • 1⅔ c. milk
  • ¾ c. grated apple
  1. Whisk together Bisquick and cinnamon in a medium bowl, set aside.
  2. In a small bowl whisk together the egg and milk.
  3. Whisk the egg mixture into the dry ingredients. Stir in grated apple and let stand while you heat the griddle.
  4. Ladle batter onto griddle, cook until golden brown on first side, flip and cook second side until golden brown. Keep warm on heated rack inside oven.
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Cucumber Sandwiches

My second tailgating recipe is a recipe that my family has been making for years.  This has been at every wedding and baby shower in our family for as long as I can remember.  I have made it and served it as a dip with crackers also.  It’s delicious both ways!  You need to make it about 24 hours ahead for best flavor.
Cucumber Sandwiches
  • 12 oz. cream cheese, softened
  • 1 cucumber, peeled & seeds removed
  • 1 medium onion
  • dash salt
  • dash hot sauce
  • mayonnaise on bread, if desired
  1. Grate cucumber and onion and squeeze dry. (I do this using a clean dish towel. Put in the center of a towel then roll towel and twist.) Set aside.
  2. Blend cream cheese with an electric mixer. Add remaining ingredients and stir to combine. Store in refrigerator for 24 hours.
  3. If using mayonnaise, spread on desired bread. Top with cucumber spread and another slice of bread.
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White Chili

It’s beginning to feel a lot like fall here at the farm.  I’m sure we haven’t seen our last hot weather here in the South, but I had to take advantage of this cool night.  I had already stocked up on the ingredients for White Chili.  So when Savannah asked me to make it today I was ready.
Just a few suggestions…the lime juice is a must as far as I’m concerned.  As for the white beans, I usually add 1 can of white cannellini beans, 1 can of Navy beans, and 1 can of Great Northern beans.  I prefer Maggi brand vegetable bouillon cubes.  I use bone-in, skin on chicken, drizzle with olive oil, sprinkle with kosher salt and freshly ground black pepper, bake at 425 degrees until done.  When done, cool, remove skin and debone.
White Chili
  • 4 chicken breast, cooked and chopped
  • 1 to 2 tbsp. vegetable oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 (14.5-oz.) can fire-roasted diced tomatoes
  • 1 (14.5-oz.) can chicken broth
  • 1 (16-oz.) jar tomatillo salsa
  • 1 (4.5-oz.) can chopped green chiles
  • 3 vegetable bouillon cubes
  • 1½ tsp. chili powder
  • ½ tsp. ground cumin
  • 3 (19-oz.) cans while beans, drained
  • ¼ tsp. black pepper
  • 2 c. shredded sharp Cheddar cheese
  • Sour cream
  • Lime wedges
  1. Heat oil in a Dutch oven. Cook onion over medium-high heat until tender, stir in garlic and continue to cook for 1 minute. Stir in tomatoes, chicken broth, salsa, green chiles, bouillon cubes, chili powder, cumin, beans and pepper and bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes.
  2. Top each serving with shredded Cheddar cheese, sour cream and a lime wedge.

Another serving suggestion! Serve White Chili on heated corn tortillas or flour tortillas. Top with a squeeze of lime juice, cheddar cheese and sour cream.
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Mexican Layered Dip

With football season comes tailgating, and with tailgating comes the question of what to prepare that travels well, serves easy and is a crowd-pleaser.  I thought I’d post a few of my favorite tailgating recipes over the next few weeks.

This recipe is one that most people have at least one variety of.  This is my favorite because I love the addition on lime juice and fresh cilantro.  Add the toppings that will please your tailgaters!


Mexican Layered Dip
  • 1 (9-oz.) can Fritos Bean Dip
  • 1 (16-oz.) can refried black beans
  • 1 (8-oz.) carton sour cream
  • ⅛ c. mayonnaise
  • 1 pkg. taco seasoning
  • juice of ½ lime (or a little more)
  • shredded cheese of your choice
  • sliced black olives, drained well
  • ½ of a jalapeno, seeded, and finely chopped
  • 1 tomato, seeded and chopped
  • green onions, (green part only), sliced
  • 2 tbsp. chopped fresh cilantro
  1. Mix bean dip and refried beans and spread in the bottom of a large dish.
  2. Mix sour cream, mayonnaise, taco seasoning and lime juice. Spread on top of bean mixture.
  3. Top with shredded cheese, olives, jalapeno, tomato, green onion and cilantro.
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