Make it Work! Jambalaya, Sour Cream Yeast Rolls and Dutch Apple Pie

Today I made mom's Jambalaya, a favorite the whole family will eat (doesn't happen too often) with a side of pineapple and sour cream yeast rolls. Now everybody loves my rolls, especially my kids. My two-year-old is known for stealing them during dinner and eating them super fast before anyone notices. He was so excited that we were having rolls today that as soon as my husband walked through the door this evening he yells, "Daddy we're having rolls for dinner!! Yay!!" Because my family loves them so much I make them 2-3 times a week. Thank goodness they are easy to make.

Meals like Jambalaya are great because I can make them while the baby naps and the kids play and then put it in the oven later. Except today my baby was in no mood for a nap and the kids seem to not want me out of their sight today. So I made the best of it. I set my Pandora radio to "The Shins station" (I need music in order to function properly) while my eldest son did his math homework at the dining table, my two-year-old played his magnet game on the fridge and my always helpful daughter played with the baby. It somehow worked out perfectly.

I managed to make a pie for FHE, too. This one is my sweet husband's favorite.

My two-year-old, about to swipe a roll.

Mom's Jambalaya

2 tbsp. vegetable or canola oil
1 cup chopped onion
1 green pepper, chopped
1 clove of garlic
1 package of small pork sausages (Little Smokies), cut up
2 cups cooked, cubed chicken
2 cups chicken broth
few of dashes of parsley
1 tsp. salt
2 dashes of cayenne pepper (omit this if your kids don't like spicy food)
1 ¼ cup of rice
dash of thyme
2 cans of tomatoes

Sauté onion, pepper, garlic and sausage in oil until veggies are tender. Add chicken and all remaining ingredients. Put into 9 X 13 pan. Bake covered at 350 degrees for 1hour or until rice is tender and liquid is absorbed.

Bread Machine Sour Cream Yeast Rolls

1/4 cup water
1/4 cup sour cream
1/4 cup butter -- cut into small piece
1 egg
2 cups bread flour
1/4 cup sugar
1/2 teaspoon salt
1 package active dry yeast

Combine ingredients in bread machine according to manufacturer's directions and process in dough cycle. Turn dough out onto lightly floured surface, and knead 4 to 5times (I'm lazy and don't even do this); divide in half. Shape each portion into 9 rolls, and place in an 8-in round pan (I divide them into 12 rolls and place them in a greased muffin tin). Cover and let rise in a warm place, free from draft, 40 minutes or until doubled in bulk. Bake at 375° for 10-12 minutes.

Dutch Apple Pie with Oatmeal Struesel
recipe courtesy of allrecipes

1 (9 inch) pie shell
5 cups apples - peeled, cored and sliced
2 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons butter
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1 teaspoon lemon zest
1/2 cup butter

Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.

To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.

Bake in preheated oven for 10 minutes.

While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.

Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

Carrie's Notes: So good! If you like Apple Crisp then you'll love this pie. Tips...Freezing crust is not necessary. Also, I used a 1/4 cup of flour in the filling to thicken it up (per recommendations).