Recent Posts

Apple Caramel Crunch Pie at cooking with crystal
key-lime-pie-for-cooking-with-crystal
Cinnamon Sugar Crumb Topping
Parmesan and Chicken Noodles
friday finds linky party
mexican bean salad at cooking for crystal
friday finds linky party


Cabbage Slaw

cabbage slaw at cooking with crystal

 

I LOVE a good cole slaw, but sometimes it’s just too heavy with sauce. I found a lightened up version that is flavorful AND healthy!

It is such a light version of coleslaw, perfect to go with an outdoor BBQ!

The great part is that it’s only 5 ingredients and then add some salt, pepper, and mint and it’s done.

 

Cabbage Slaw
Print
Ingredients
  1. 4 cups shredded cabbage
  2. 1 1/2 cups thinly sliced radishes
  3. 1/2 cup diagonally cut green onions
  4. 3 Tbsp evoo
  5. 2 Tbsp fresh lemon juice
  6. 1/3 cup chopped fresh mint
  7. 1/2 tsp salt
  8. 1/4 tsp pepper
Instructions
  1. Combine first 5 ingredients; toss.
  2. Sprinkle with mint, salt, and pepper.
Cooking with Crystal http://www.cookingwithcrystal.net/

cabbage slaw 2 Recipe source: Cooking Light Crave!

filed under Sides


Apple Caramel Crunch Pie

My husband is such a fan of pies.

They are his absolute favorite dessert. 

I am more of a fan of cookies, cupcakes, brownies, etc BUT I will eat a slice of pie here and there. Now, he is a hard critic, so he always gives me his honest opinion. There have been too many to count recipes that did not make the cut, that just didn’t taste right, or frankly were not good. 

I only share the ones that really are delicious and worth writing a post about. 

So, as the cooler weather sets in and fall is upon us, I am revving up the baking engine and this is the beginning of a series of baked goods. I recently went with my family to the apple orchard and we were in search of a variety of apples to make this recipe we’d been eyeing for quite some time……

Apple Caramel Crunch Pie.

Apple Caramel Crunch Pie at cooking with crystal

 

I am happy to report that not only did we go to the orchard and get a TON of apples, but then we made up this delicious pie! I wasn’t too sure it was going to pan out, but I spent about 2 1/2 hours working on it and I am SO glad that I put forth all the effort because the finished product was out of this world!

Apple Caramel Crunch Pie at cooking with crystal 

First, begin by making the pie crust which you can find the recipe for that Pate Brisee pie crust here

It is seriously SUCH an easy pie crust recipe, fool proof, and it tastes phenomenal. 

 Apple Caramel Crunch Pie at cooking with crystal

After you roll out your pie crust and place your pecans in the oven to be toasted, start making the Cinnamon Sugar Crumb Topping.

Mix all the crumb topping ingredients into the food processor and let the magic begin.

Apple Caramel Crunch Pie at cooking with crystal

The result will be this beautiful topping.

Apple Caramel Crunch Pie at cooking with crystal

After the pecans have toasted and then cooled…

Apple Caramel Crunch Pie at cooking with crystal

go ahead and chop them all up. 

 Apple Caramel Crunch Pie at cooking with crystal 

 

Then begin making the filling for the pie. 

Start with the sugar, flour, cinnamon, and nutmeg and mix them together.

Apple Caramel Crunch Pie at cooking with crystal

 

Then peel all your apples.

I LOVE using my apple peeler that I got on Amazon. It is really time saving and my 3 year old can even use it. I just place each apple on it and he did all the cranking.

To get one click here.

 

Apple Caramel Crunch Pie at cooking with crystal

After all your apples are peeled, then pop the cores out. 

Apple Caramel Crunch Pie at cooking with crystal

and then you’re all ready to chop up the apples for the pie!

Apple Caramel Crunch Pie at cooking with crystal

Then add all the chopped apples into the sugar mixture. 

Apple Caramel Crunch Pie at cooking with crystal

Let them sit in that for a minute while you add the caramel to the bottom of the unbaked pie crust.

Apple Caramel Crunch Pie at cooking with crystal  

Then chop up the Heath candy bars to add to the crumb topping.

Apple Caramel Crunch Pie at cooking with crystal 

and then add them into the crumb topping mixture and look at that beautifulness!

Apple Caramel Crunch Pie at cooking with crystal

 Place the pie filling into the pie crust.

Apple Caramel Crunch Pie at cooking with crystal

and using my special technique, I roll out the other pie crust (because the Pate Brisee makes two crusts) and put it on top of the whole thing and seal the edges.

I mean c’mon I know that if I attempt to freeze the other half of the pie crust dough I’ll completely forget about it and never use it.

SO….this way I use up everything I make and it tastes EVEN better!

Apple Caramel Crunch Pie at cooking with crystal

After that is complete, then grab your crumb topping and add it all over the top covering the whole pie.

Apple Caramel Crunch Pie at cooking with crystal

 

Then go ahead and put it in the oven to bake at 425 F for 15 minutes, then reduce the heat to 375 F and continue baking for 40 more minutes, until the crust is golden brown and the apples are tender.

Apple Caramel Crunch Pie at cooking with crystal  

When the pie completely cooled, about 1 1/2 hours, then drizzle the remaining 1/2 cup caramel sauce over top. 

Apple Caramel Crunch Pie at cooking with crystal

 

Apple Caramel Crunch Pie
Print
Crust (Pate Brisee Recipe)
  1. 2 1/2 cups all purpose flour
  2. 1 tsp salt
  3. 1 tsp sugar
  4. 1 cup (2 sticks) unsalted butter, cut into small pieces
  5. 1/4 to 1/2 cup ice water
Cinnamon Sugar Crumb Topping
  1. 1/2 cup unbleached all purpose flour
  2. 1/3 cup firmly packed dark brown sugar
  3. 1 tsp ground cinnamon
  4. 1/4 tsp salt
  5. 5 Tbsp unsalted butter, cold and cut into 1/4 inch cubes
Topping
  1. 1/2 cup coarsely chopped pieces of Heath toffee bar ( approx. 2 bars)
Filling
  1. 1 cup chopped pecans
  2. 3/4 cup sugar
  3. 2 Tbsp unbleached all purpose flour
  4. 1 Tbsp ground cinnamon
  5. dash of ground nutmeg
  6. 8 medium apples, peeled, cored, and cut into 1/2 inch chunks
  7. 1 cup caramel sauce ( I like to buy Saunders Caramel)
Crust: to make the Pate Brisee Pie Crust (begin the night before or the morning of)
  1. Pulse flour, salt, & sugar in a food processor ( or whisk together by hand
  2. in a bowl).
  3. Add butter, and pulse (or quickly cut in with a pastry blender or
  4. your fingertips) until mixture resembles coarse meal, with some larger pieces
  5. remaining.
  6. Drizzle ¼ cup water over mixture. Pulse (or mix with fork) until mixture
  7. just begins to hold together. If dough is too dry, add ¼ cup more water, 1 Tbsp at
  8. a time, and pulse (or mix with a fork).
  9. Divide dough in half onto 2 pieces of plastic wrap. Gather 2 balls, wrap loosely in
  10. plastic wrap, and press each into a disk using a rolling pin. Refrigerate until firm,
  11. well wrapped, 1 hour or up to 1 day (dough can be frozen up to 3 months, thaw in
  12. refrigerator before using).
Pie
  1. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
  2. Place the pecans on a baking sheet and bake them for 5 minutes, or until they are lightly toasted. Remove them from the oven and raise the temperature to 425 F to preheat for the pie.
  3. Next, make up the Cinnamon Sugar Crumb Topping.
  4. In a large bowl, mix together the flour, brown sugar, cinnamon, and salt.
  5. Using a food processor or pastry blender, incorporate the butter by cutting it into the flour until the butter forms small, pea sized pieces. Set aside.
  6. Now make the pie filling. Whisk together the sugar, flour, cinnamon and nutmeg. Place the apple chunks in a large bowl and toss them with the sugar mixture.
  7. Chop the pecans and add them to the apple mixture.
  8. Pour 1/2 cup of the caramel sauce on the bottom of the unbaked pie shell and spread it evenly across (reserve the rest for later). Place the apple mixture on top of the caramel.
  9. Add Heath toffee bar pieces to the cinnamon sugar crumb topping.
  10. Roll out the other half of the Pate Brisee pie crust and place on top of the apple mixture. Crimp the edges.
  11. Then sprinkle the crumb topping evenly all over the top.
  12. To bake, place the pie plate on a lined baking sheet and bake for 15 minutes.
  13. Reduce heat to 375 F and continue baking for 40 minutes more, or until the crust is golden brown and the apples are tender.
  14. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
  15. Once it has cooled completely, drizzle the remaining 1/2 cup caramel sauce over top.
  16. This pie is best served at room temperature or can be warmed at 350 F for 10 minutes. It will keep at room temperature overnight and can be in the refrigerator for up to 4 days.
Cooking with Crystal http://www.cookingwithcrystal.net/

 

 

 

apple caramel crunch collage

Recipe adapted from Perfect Pies and More by Michele Stuart

 

filed under Dessert, Pie


Key Lime Pie

key-lime-pie-for-cooking-with-crystal

 

I’ve been craving a slice of key lime pie ever since the winter and I finally tracked down the PERFECT recipe.

Graham Cracker crust + Tartness of 9 limes = A Fantastic Key Lime Pie!

I loved how EASY this pie was to make. 

This recipe will make 2 pies, so make sure you are either REALLY hungry, are going to a party, or want to give one away!

 

 

 To begin, go ahead and preheat the oven to 350 F. When that is ready, put both graham cracker crusts in to bake for 8-10 minutes. key-lime-pie-for-cooking-with-crystal

 While that is baking, begin squeezing all the lime juice out of the limes.

key-lime-pie-for-cooking-with-crystal

 

Beat 9 egg yolks and add condensed milk. Then mix in the lime juice with it.

key-lime-pie-for-cooking-with-crystal Pour the filling in the piecrust and bake!

key-lime-pie-for-cooking-with-crystal

 

 

 

Key Lime Pie
Print
Ingredients
  1. 9 egg yolks
  2. 3 (14 oz) cans sweetened condensed milk
  3. juice of 9 limes
  4. 2 (9 inch) graham cracker piecrusts, unbaked
Instructions
  1. Preheat oven to 350 F.
  2. Beat the egg yolks in a large bowl. Add the condensed milk while continuing to beat the yolks.
  3. Mix until smooth. Mix in the lime juice.
  4. Prebake the piecrusts for 8-10 minutes, until you begin to smell the crust baking. Turn down the oven to 250 F.
  5. Pour the filling into the piecrusts. Bake the pies for 5-15 minutes, until the filling is firm.
  6. Cool the pies for 20 minutes, and chill in the refrigerator before cutting and serving.
Notes
  1. Remember that this makes 2 pies.
  2. Store in Refrigerator.
Cooking with Crystal http://www.cookingwithcrystal.net/

 

 

Recipe source: The Southern Foodie by Chris Chamberlain

filed under Dessert, Pie


Cinnamon Sugar Crumb Topping

 Cinnamon Sugar Crumb Topping

 

My husband is such a fan of pies.

They are his absolute favorite dessert. 

I am more of a fan of cookies, cupcakes, brownies, etc BUT I will eat a slice of pie here and there. Now, he is a hard critic, so he always gives me his honest opinion. There have been too many to count recipes that did not make the cut, that just didn’t taste right, or frankly were not good. 

I only share the ones that really are delicious and worth writing a post about. 

So, as the cooler weather sets in and fall is upon us, I am revving up the baking engine and this is the beginning of a series of baked goods. I recently went with my family to the apple orchard and we were in search of a variety of apples to make this recipe we’d been eyeing for quite some time……

Apple Caramel Crunch Pie.

 

I am happy to report that not only did we go to the orchard and get a TON of apples, but then we made up this delicious pie! I wasn’t too sure it was going to pan out, but I spent about 2 1/2 hours working on it and I am SO glad that I put forth all the effort because the finished product was out of this world!

This is the topping that I put over it and I will be using this crumb topping recipe from here on out on my pies. I love that it covers the whole pie evenly and it is super easy to whip up in the food processor.

 

{Throwing all the ingredients into the food processor to let is do its magic!}

Apple Caramel Crunch Pie at cooking with crystal

 

 

 

Cinnamon Sugar Crumb Topping
Print
Ingredients
  1. 1/2 cup unbleached all purpose flour
  2. 1/3 cup firmly packed dark brown sugar
  3. 1 tsp ground cinnamon
  4. 1/4 tsp salt
  5. 5 Tbsp unsalted butter, cold and cut into 1/4 inch cubes
Instructions
  1. In a large bowl, mix together the flour, brown sugar, cinnamon, and salt.
  2. Using a food processor or pastry blender, incorporate the butter by cutting it into the flour until the butter forms small, pea sized pieces.
  3. Pair the topping with a traditional pastry pie shell and the filling of your choice.
  4. Once the filling has been placed in the pie shell, sprinkle the cinnamon sugar crumb topping evenly over the filling until is is completely covered.
  5. Bake as directed.
Cooking with Crystal http://www.cookingwithcrystal.net/

Cinnamon Sugar Crumb Topping

filed under Dessert, Pie


Parmesan Chicken and Noodles

Parmesan and Chicken Noodles

I love finding new things to make for dinner that are easy and tasty.

I had some egg noodles that I got when I went to Amish country and have wanting to use in the perfect recipe. 

I love the blend of the peas, chicken, and noodles and the BEST part is that I just used a rotisserie chicken from the store.

Just shred it up and throw it in the mix! Serve with a salad and crusty bread.

Parmesan Chicken and Noodles at Cooking with Crystal

 

Parmesan Chicken and Noodles
Print
Ingredients
  1. 8-12 ounces extra wide egg noodles
  2. 2-2 1/4 pound rotisserie chicken
  3. 1 cup frozen peas
  4. 2 tsp. minced garlic
  5. 1 3/4 cups whipping cream
  6. 1/2-3/4 cups Panko Bread Crumbs
  7. 3/4 cup shredded parmesan cheese
  8. 2 Tbsp butter, melted
Instructions
  1. Preheat oven to 450 F.
  2. In a pot boil 6 cups of water. Add noodles and cook until tender,about 10 minutes.
  3. While noodles are cooking, remove chicken from bone and shred.
  4. In a saucepan combine chicken, peas, garlic, and cream and cook until all warm.
  5. Mix panko, 1/4 cup of the Parmesan cheese and melted butter in a small bowl. Set aside.
  6. Stir noodles and remaining Parmesan cheese into hot chicken mixture. Heat and stir until bubbly. Pour into a dish and top with panko mixture.
  7. Bake for 10 minutes or until golden.
Cooking with Crystal http://www.cookingwithcrystal.net/

 

Recipe Source: Lil Luna

 

filed under Chicken, Lunch, Main Dish, Pasta


Friday Finds Linky Party #3

LinkyMain2-04Are you ready to Party again this week?? Thank you to everyone who linked up last week! There were tons of awesome projects and posts to pick from. So let’s get this party started! Here are our Top Picks from last week’s link party to get you inspired:

Friday Finds Linky Party! #linkyparty #fridayfinds

Erin from Strawberry Mommycakes || Instagram || Pinterest || Facebook

Tic Tac Toad game

Tic Tac Toad Game from Atkinson Drive

Friday Finds Linky Party! #linkyparty #fridayfinds

Jenny from Bloom Designs || Instagram || Pinterest || Facebook

DIY Rustic Fall sign

Rustic Fall Sign from Shelly Bailey

Friday Finds Linky Party! #linkyparty #fridayfinds

Brandy from Gluesticks || Instagram || Pinterest || Facebook

Hand sewn hexagon quilt

Hexagon Quilt from My name is Snickerdoodle

Friday Finds Linky Party! #linkyparty #fridayfinds

Linda from Craftaholics Anonymous || Instagram || Pinterest || Facebook

DIY Burlap Fall Wreath

Burlap Fall Wreath by House on Raspberry Hill

Friday Finds Linky Party! #linkyparty #fridayfinds

Vanessa from Tried & True || Instagram || Pinterest || Facebook

Free-Halloween-Print-Frankenstein-Wall-Art

Frankenstein Printable from Black and White Obsession

Friday Finds Linky Party! #linkyparty #fridayfinds

Crystal from Cooking with Crystal || Pinterest || Facebook

Baby-Quilt-e1409376508951Baby Quilt from Gluesticks

Friday Finds Linky Party! #linkyparty #fridayfinds

Devin & Tara from Salt & Pepper Moms || Instagram || Pinterest || Facebook

CakeDecorPartyCollage2

Red and Blue Cake Decorating Party from Jenkins Kid Farm

Friday Finds Linky Party! #linkyparty #fridayfinds

Aki from Minted Strawberry || Instagram || Pinterest || Facebook

024b Bat Ribbon Headband from The Ribbon Retreat

Now on to this week! Make sure you link back to this blog so you can be featured next week and follow our Pinterest Board and social media channels to see if we feature your posts!


filed under Misc.


Mexican Bean Salad

mexican bean salad at cooking for crystal

 

This salad will completely change your life.

I was addicted to it this summer. Not only is it so tasty, fresh, and colorful- but it has just a little bit of a zip to it (due to the vinegar) and I love the flavor the cilantro adds. This salad gets better as it sits in the fridge for a little while and all the flavors begin to blend together.

Mexican Bean Salad
Print
Ingredients
  1. 1 (15 oz) can black beans, rinsed and drained
  2. 1 (15 oz) can kidney beans, drained
  3. 1 (15 oz) can cannellini beans, drained and rinsed
  4. 1 green bell pepper, chopped
  5. 1 red bell pepper, chopped
  6. 1 (10 oz) package frozen corn kernels
  7. 1 red onion, chopped
  8. ½ cup evoo
  9. ½ cup red wine vinegar
  10. 2 Tbsp fresh lime juice
  11. 1 Tbsp lemon juice
  12. 2 Tbsp white sugar
  13. 1 Tbsp salt
  14. 1 clove crushed garlic
  15. ¼ cup chopped fresh cilantro
  16. ½ Tbsp ground cumin
  17. ½ Tbsp ground black pepper
  18. 1 dash hot sauce
  19. ½ tsp chili powder
Instructions
  1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  2. In a small bowl, whisk together evoo, red wine vinegar, lime and lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper.
  3. Season to taste with hot sauce and chili powder.
  4. Pour evoo dressing over vegetables and mix well.
  5. Chill thoroughly and serve cold.
Adapted from Allrecipes
Adapted from Allrecipes
Cooking with Crystal http://www.cookingwithcrystal.net/

filed under Appetizers, Sides