Let's Get Social Sunday 6/30/2013

Let's Get Social Sunday #25     #socialmedia  #linkparty #sundaysocial

Welcome to Let's Get Social Sunday- we're glad you're here!

Here's where you can link up all your social media to gain more followers, meet new friends, and increase traffic to all your sites: 
Blog, Facebook, Twitter, Pinterest, Google+, Bloglovin, and Instagram!

Lets Get Social Sunday will be on different blogs every week!  That means maximum exposure for you :) 

Please follow your Hosts:

Joy @ Yesterfood

Linda @ With A Blast

Paula @ Call Me PMc

Wanda Ann @ Memories by the Mile

Diane @ Mamal Diane

Evelyn @ My Turn for us

Jamie @ Love Bakes Good Cakes

and meet our co-hosts this week:

Parrish @ Life With The Crust Cut Off


Diane @ Vintage Zest!

Now for the party! :) 


(1) Follow your hosts and co-hosts in as many ways as possible. We are the first 9 link-ups in each category.
(2) Grab our button and share it on your blog

(3) Let us know if you followed in the comments, so we can return the follows!

(4) Find some new blogs to follow and let 'em know you found them from the Let's Get Social Sunday party! 

Let's Get Social Sunday
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Not a requirement, but we appreciate the love - If you enjoy this party, would you mind hitting the tweet button to help spread the word? Or share on your favorite social media? 

Thank you, and thanks for joining us! :)

*Just a note - If you would like to co-host, we are accepting spots in the future for co-hosts. Please, email us at letsgetsocialsunday@gmail.com and we will send you the information on scheduling. :)








Don't forget to share and comment 

Apple Pie

I found the method for preparing this pie in an old Gold Medal Flour cookbook of my Mom's. The ingredients go together a little differently, but you end up with a classic apple pie: sweet, juicy, tender apples wrapped up in a golden crust.

Apple Pie

1  9" double pie crust (my favorite pie crust recipe)

For pie filling:

7 to 8 apples (about 3.5 lbs), peeled, cored, and sliced (I used a mixture of Granny Smith, Jonagold, and Braeburn)
1 tablespoon lemon juice
1/2 cup butter
3 tablespoons all-purpose flour
1/4 cup apple juice (or water)
1/2 cup white sugar
1/2 cup brown sugar
3/4 teaspoon cinnamon (or apple pie spice)
1/4 teaspoon salt

For top of pie:

1 egg or 1 egg white, lightly beaten
2 teaspoons sugar
scant 1/4 teaspoon cinnamon


Preheat oven to 425 degrees. In a large bowl, sprinkle apples with lemon juice and toss to cover. Melt the butter in a large saucepan. Stir in flour to form a paste. Add juice, sugars, cinnamon, and salt; mix well and bring to a boil. Reduce heat and let simmer for 3 minutes or until thickened slightly. Stir in apples, mixing well.

Place bottom crust in pie plate. Pour apples into crust, mounding slightly in the middle. Cut slits in top crust and place over top of pie. Tuck top crust edge under bottom crust edges and crimp decoratively. Brush top of pie with egg or egg white. Mix remaining sugar and cinnamon and sprinkle over top of pie. Place pie on foil-covered cookie sheet to catch any drips.

Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and continue to bake for about 35 to 45 more minutes, or until apples are done and pie is golden brown. Place on wire rack and let cool completely before slicing so that the syrupy juices can set.

You might also enjoy Coconut Oil Pie Crust:

Parties we love~

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King Ranch Chicken Casserole

This Tex-Mex dish is practically a staple in Texas. It's named for the famous King Ranch in south Texas- the largest ranch in the United States, and one of the largest ranches in the entire world. 

Although the recipe probably did not originate at the ranch itself, its name will make perfect sense when you take your first bite. This delicious, creamy concoction of cheese, chicken, green chilies, and tortillas earns its big name with its flavors and heartiness. 

King Ranch Chicken probably originated sometime in the 1940s or 1950s. The use of the cream soups is a part of the original recipe; you can find more recent recipes that use a flour and butter roux to approximate the thick, creamy texture of the original.

There are many, many variations on this classic recipe, but here is my favorite:

King Ranch Chicken Casserole  Print

3 cups shredded or diced chicken
1 can (10.75 oz.) cream of chicken soup
1 can (10.75 oz.) cream of mushroom soup
1 can (10 oz.) Rotel tomatoes (I use original; you can use "mild" for the flavor without heat)

1/2 cup chicken broth
1 small onion, diced
1 (4 oz.) can chopped green chiles
12 corn tortillas (more or less as needed), torn into fourths (some folks cut into strips; just get them into large pieces)
1 cup shredded cheddar cheese 
1 cup shredded Mexican blend cheese

1. Preheat oven to 350 degrees. Lightly spray a 13 X 9 casserole dish with cooking spray.

2. In a large bowl, combine the first seven ingredients and mix well. Spread about 1/2 cup of the mixture evenly in the bottom of the casserole dish.

3. Cover the bottom of the dish with a layer of tortillas. Pour half of the soup mixture onto the tortillas, spreading carefully and evenly. Sprinkle with the cheddar cheese.

4. Repeat the tortilla layer and the soup layer. Sprinkle with the Mexican blend cheese.

5. Bake, uncovered, for about 25 minutes or until browned and bubbling.

6. Let casserole sit for 5 to 10 minutes before serving.

We had ours with a side of steamed zucchini

Add a sprinkle of cilantro

King Ranch Chicken may have been taken to some of these fun parties!

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Chicken Spaghetti

Chicken spaghetti is one of the very best of the comfort food casseroles. If you haven't had chicken spaghetti lately, it may be time to put it on the menu. 

Casseroles have been around for a long time, but, for many of us, they are most commonly associated with the 1950s. Once Campbell's started producing its "cream of" soups in 1934, casseroles gradually took on the form that we are most familiar with today.

There are many versions of chicken spaghetti out there, but this one is one of the best I've tasted. It's very flavorful, very cheesy, with just the right ratio of chicken to spaghetti to veggies to sauce. It's also kind of pretty, with the red pimentos and green peppers peeking out from under the layers of spaghetti and yellow cheese.

The "cream of" brothers

 Top with cheese and bake

Chicken Spaghetti  Print


2 cups cooked chicken (I use rotisserie chicken)

16 oz. dry spaghetti, broken in half

1 can cream of mushroom soup

1 can cream of chicken soup

2 cups shredded cheese (a blend of Italian cheeses is nice, but use your favorite)

1/4 cup finely diced green pepper

1/4 cup finely diced onion

1 jar (4 oz) diced pimentos, drained

1 can (14.5 oz) chicken broth

1/4 cup milk

Salt and pepper to taste (I did not add any salt- there seemed to be enough from the soups and broth)

1 cup additional shredded cheese for the top of the casserole (I like mild cheddar)

Preheat oven to 350 degrees. Cook spaghetti in lightly salted boiling water until the spaghetti is just barely done (al dente) and drain. You don't want to overcook it- it's going to cook some more when you bake the casserole. In a large bowl, combine all the rest of the ingredients (except for the last 1 cup of cheese) until combined. Stir in the spaghetti and mix well. Pour into a greased 13 X 9 pan and sprinkle with the remaining 1 cup of cheese.

Bake at 350 degrees for about 40 minutes, or until hot and bubbly and just starting to brown. 

Time to eat!

Chicken Spaghetti may have been taken to some of these fun parties!

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