Chili and Apple Cook-off

Our Stake recently held its 2nd Annual Fall Festival.  Part of the fun was a Chili cook-off and Apple Dessert contest.  I was having trouble deciding whether to make chili or an apple dessert.  I finally just went online and found an apple dessert recipe that fit the following criteria;  I had the ingredients on hand, it had good reviews, and I had enough time to make it.  :)
Thanks to a great coupon, I happened to have a package of Betty Crocker oatmeal cookie mix. (something I never use!)  I made this "Southern Apple Crumble" recipe and took it without even tasting it.

To my surprise, I won FIRST place!  I guess those 728  5 star reviews were right! 

The apron (the prize) is kind of embarrassing!  It says-

  "The Apple of Every Mormon's Eye 2012"  ha

Southern Apple Crumble

Prize-Winning Recipe 2012!  

Prep Time  20 Minutes  Total Time 1:20 Hr: Mins  Makes 18 servings

Filling
3 large apples, peeled, coarsely chopped (about 3 cups)

 ** Use 6-8 apples in 9x13 pan -Don’t double other ingredients.     

     Plenty of topping

1/2 cup or less granulated sugar

1/4 cup packed brown sugar

2 teaspoons ground cinnamon

1/4 cup cold butter or margarine, cut into small pieces

Topping

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2 cup butter or margarine, melted

1/2 cup chopped pecans

Directions

1. Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.

   2. In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over  
       filling.         

3. Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.

Makes 9 servings (18 servings if using 9x13 pan)

 **Dessert was too sweet for my taste. Next time I will double apples and use 9x13    pan & not double other ingredients. There was plenty of topping.

 Serve with a scoop of ice cream or a dollop of whipped cream.

Can use fresh peaches for the apples for a juicy peach crumble.

 http://www.bettycrocker.com/recipes/southern-apple-crumble/d3c36ab1-55f3-4221-a114-b32c49b489e5

 

 

WINNING CHICKEN CHILI    (2012 Stake Fall Festival)

 

1 tablespoon olive or vegetable oil

1 medium onion, chopped (1/2 cup)

1 tablespoon garlic

1/2 cup chopped red bell pepper (if desired)

1 can condensed cream of chicken soup (10 3/4 ounces)

1 3/4 cups Progresso® chicken broth (from 32-oz carton)

1 cup water (or 1 more cup chicken broth)

2 cups diced rotisserie-cooked chicken

2 cans Green Giant® great northern beans, drained, rinsed (15.5 ounces each

1 can Old El Paso® chopped green chiles, undrained (4.5 ounces)

1/2 teaspoon dried oregano leaves

1/2 teaspoon ground cumin

1 can corn

Topping

1/2 cup sour cream, if desired

Chopped fresh cilantro, if desired

Directions

1. In 4-quart saucepan, heat oil over medium-high heat. Add onion, garlic and red bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender.

2. Stir in soup, and broth. Cook 1 to 2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chiles, oregano and cumin. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 to 15 minutes, stirring occasionally, until thoroughly heated.

3. Top each serving with sour cream and cilantro.

A double batch makes a large crockpot full. One completely picked over rotisserie chicken will yield the desired 4 cups.

Give these recipes a try, I'm pretty sure you'll be glad you did!  :)