Apple Pie

*You can either make your own pie crust for this recipe OR, I can honestly say that I have never known a pie crust to taste any better than the Pillsbury pre-made unbaked crusts you can buy in the cooler section at the grocery store. They taste just as good as any homemade pie crust I have ever had.

1/2 to 3/4 cup sugar, depending on your taste (you can also use Splenda substitute here but take note of measurement equivalent)
1/4 cup all-purpose flour
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash of salt
8 medium apples, peeled and cut into pieces (I prefer McInstosh Apples as they are tart)
2 Tbsp butter cut into pieces
Milk

Pre-heat oven to 425 degrees. Place apples into large mixing bowl. In separate dish mix sugar, flour, cinnamon, nutmeg and salt. Pour mixture over apples and combine thoroughly. Set aside.

Line a pie plate with one unbaked pastry crust. Pour apple mixture onto pastry. Top apple mixture evenly with butter pieces. Place second unbaked pastry crust on top of apples. Fold edges of top crust under edges of bottom crust and pinch together to seal the two crusts. Using your fingers, pinch crusts into peaks along entire edge of pie. Pierce a few random holes in top crust using a fork or thin knife to allow steam to escape while baking. Using a pastry brush, apply a small amount of milk to edges of pie crust for even browning.

Cover edge of pie crust with a 2 inch strip of aluminum foil to prevent over-browning. Remove foil during last 15 minutes of baking time. Bake 45 to 50 minutes or until golden brown. You may see juices bubbling through slits in crust and that is okay. Remove from oven and cool on wire rack.

Deb's Dashing Paul Newman Salad

2 Boneless, Skinless Chicken breasts
Mrs. Dash Marinade - Zesty Garlic Herb w/a touch of orange
Romaine lettuce washed, dried and torn into bite size pieces
Baby Arugula washed and dried
1/c cup Celery sliced
1/2 cup Baby carrots slice
2 boiled eggs chopped
1/2 cup Almond slivers
Grape tomatoes
Newman's Own "Lighten Up" Light Red Wine Vinegar & Olive Oil Dressing

Marinade chicken breasts for 2 hours. Cook on grill until done but not dried out. Cut chicken into bite size pieces and set aside. Mix enough Romaine and Arugula for two people, keeping in mind you have all these other ingredients. Add remaining ingredients and chicken and toss. Place into salad bowls and add 2 Tbsp of Dressing.

This was a wonderful well rounded salad and the marinade/dressing combination was awesome!