The instructions are quite easy!
Here ya go!
First you use about 8 apples and you cut them up!
12 tablespoons of flour
1 1 /2 cup of sugar
4 heaping teaspoons of cinnamon
Then I took out my four Pillsbury pie crusts and got to work!
The author had a great tip and it worked perfectly! Mason jar lids! Genius!
Then it was time to put them in the muffin tin!
I have a confession to make....I am not a GREAT baker....no can I make pancakes well....so I do not have a lot of cookie cutters....I have now realized that I must invest in some mini fall ones as I will be making these next week for our fall party:)
So, I used teapots...cause yes, that's what i have???!!!
Put in oven at 400 degrees for 18 to 22 minutes. The author started checking on hers around ten minutes and I did the same:)
Then I ran across this recipe for Buffalo Chicken Soup and my family LOVED IT!
Here is the quick scoop on the recipe.
1/4 cup butter
3 diced celery stick
1 large carrot diced
1 tablespoon dried minced onion
1/4 cup flour
3/4 cup milk
3 cups chicken broth
2 cups chicken, cooked and cupt up
1/4 buffalo sauce
3/4 cup cheddar cheese
1/4 cup instant brown rice (optional) I personally think without it the soup would be way too thin
Dice celery, carrot and if using fresh, the onion. Melt butter in frying pan over medium heat and saute the vegetables for about five minutes.
Then add the flour and stir and coof for two more minutes
add the milk and broth slowly while stirring
Simmer for a couple of minutes then add the chicken dried onion instant rice and buffalo sauce.
Simmer for 5 minutes more, then add the cheese.
Stir it in and simmer about five more minutes. Taste and add salt and pepper as needed.
If you like, top with sour cream, and serve with celery sticks.
Have a GREAT day!