Calling all McDonald’s apple pie lovers!! These little guys take me straight back to my childhood and that sweet treat. This is totally a fun, easy recipe to make with your kids too.🍏
Begin with 2 green apples. Peel, core, and chop them into small pieces.
Add in 1/4C granulated sugar, 2tsp all-purpose flour, 2tsp fresh lemon juice, 1/2tsp ground cinnamon, and 1/4tsp salt.
Stir to combine and set aside. Roll out a pre-made (or homemade!) pie crust onto a lightly floured surface. Using a 3 inch cookie cutter, cut out 8 circles. Repeat with 3 additional crusts to total 32 mini crusts.
Lay 16 circles on a baking sheet lined with parchment paper. Begin spooning your mixture onto each one, making sure to leave enough room around the edges to seal it.
Whisk together 1 egg and 1tbl water. Trace around the outer edge with the egg wash, and gently press the top half all the way around. Use a fork to seal them.
Make tiny slits on the top of each pie and brush with the remaining egg wash.
Sprinkle with sugar and bake at 375 for 20-25 minutes until golden brown. Let them rest on the baking sheet for 30 minutes. Enjoy!!
Note – Next time I will add caramel and sea salt to these!😋
When I used to make freezer meals, these were always the first to go. They are incredibly tasty and equally easy to make. I always made 2, 4, or 6 at a time! Here is the recipe for 2 – You can make one for now, and one for the freezer!
Shred 2 rotisserie chickens and place in a large mixing bowl. Add the following: corn from 4 boiled cobs, 1 can sweet peas (drained), 2 small (or 1 large) cans Veg-All (drained), 4 cans Cream of Potato soup, can of sliced mushrooms (optional), 1 cup of milk, and LOTS of ground pepper. Stir to combine.
Fill 2 frozen pie crusts.
Top with 2 refrigerated roll-out pie crusts. Trim the edges with a serrated knife and cut 3 slits on the top. Crinkle the edges of the top and bottom crusts together.
Wrap 1 up tight with foil for your freezer. Brush the other with egg wash and bake at 375 for 40-45 minutes until it becomes golden brown and flaky.
This is a meal your whole family will actually eat! Even my son who doesn’t eat anything goes back for seconds. Enjoy!😛
Fruit desserts are my absolute favorite kinds of dessert. Give me all the tarts, pies, and cobblers!! I like them warm with vanilla bean ice cream or chilled whipped cream melting over the top. Pure heaven.
My cousin AND another sweet neighbor brought me blueberries this year. Locally grown blueberries from one county over and the most delicious you can imagine. I could not resist attempting a cobbler. I am not a baker; I prefer the leniency of cooking, but I had to give it a try. I prayed this would turn out as decadent as I hoped. Guess what? It did!
Wash approximately 6 cups of blueberries and put into a large mixing bowl.
Sprinkle with 1/3C sugar, 1/3C brown sugar, 2.5tbl fresh lemon juice, 1tbl corn starch, and 1/2tsp cinnamon. Stir gently, let sit for 5 minutes and stir again. Pour into oval baking dish (~3 quart).
Whisk together 1.5C flour, 1/3C brown sugar, 1/3C sugar, 1.5tsp baking powder, and 1/2tsp salt. Chop up 1 stick of butter and using a Kitchen Aid mixer, combine the butter with the dry mixture until it becomes crumbly. Now pour in 1/3C boiling water and stir to combine.
I used my hands to press the dough evenly over the top of the blueberries.
Mix 2tbl sugar and 1tsp cinnamon together and sprinkle generously over the top.
Bake uncovered at 375 degrees for 40-45 minutes. Serve with ice cream or whipped cream. Try not to go back for seconds (or thirds!).
New favorite pasta alert!! I made this for my hubby last night for Valentine’s Day and it was all I hoped it would be and more. Full of spice, flavors, beautiful colors, and the pasta was so silky and delicious. You could lighten this up with turkey sausage, but it was a special occasion, so I went all in.
Begin by warming a couple tablespoons of EVOO in a large, heavy saucepan. Remove casings from 5 spicy Italian sausage links and crumble into medium size pieces.
Once browned, remove with a slotted spoon and set aside. Now add a thinly sliced onion and cook for 5 minutes or so in the sausage drippings until they begin to caramelize. While the onions cook, thinly slice a red, yellow, & orange bell pepper.
Add the peppers into the pot with the onions along with about a teaspoon of Italian seasoning and cracked salt & pepper.
Once the peppers soften, add in about a tablespoon of minced garlic and a half a cup of white wine. Once the wine has reduced, add a 28oz can of diced tomatoes with the juice and fold your sausage back into the mixture.
To finish the sauce, drizzle more EVOO on top, and about 1/4C of fresh chopped basil leaves & around 2tbl freshly chopped Italian flat leaf parsley.
Prepare pappardelle noodles according to the al dente instructions. Toss the noodles into your sausage mixture. Serve and top with additional basil and shredded Parmesan cheese.
I love sliders. They are literally the perfect food for any gatherings from sports to holidays. Another thing that makes them awesome is you can prep them the day before, and simply pop them in the oven before your event.
These sliders may be my new favorite. I mean, bacon, ranch, CHEESE?!?! What’s not to love, right?
Begin with 12 potato rolls (I like Martins) and place the bottom halves on a parchment paper lined baking sheet. Melt a stick of butter with 1tsp garlic salt, 1/2tsp onion powder, & 1tbl dried parsley. Brush over your roll halves.
Break apart 6 slices of Colby jack cheese and place on your bread.
Now layer 1lb thinly sliced deli chicken (or you could use shredded rotisserie chicken).
Cook 6 pieces of bacon until crispy.
Crumble and sprinkle on top of your chicken.
Drizzle 1/3C “good” Ranch dressing (y’all know what I’m talking about) over the bacon.
Add more broken Colby jack slices.
Put the tops of the rolls back on and brush with the rest of your butter. Sprinkle with grated Parmesan cheese.
Cover loosely with foil and bake at 350 for 20 minutes. Remove the foil and bake for another 10 minutes.
Try and grab 1 or 3 for yourself before they disappear!
I literally hadn’t made these in years and we forgot how amazing they are. They were one of my original freezer meals back in the day. This meal is so easy and tasty – perfect for kids and grownups alike.
Begin by cooking 16-18 jumbo shells about 2 minutes shy of their cooking instructions. Drain and set aside.
Heat a tablespoon of EVOO over medium heat. Add an onion and a pound of Italian sausage and cook through. Add a spoonful of minced garlic, cook for 30 more seconds, and remove from heat. Set aside.
Now combine 7-8 ounces of fresh, cooked spinach or a box of frozen spinach that has been thawed and wrung out with the following: 1 lightly beaten egg, 1.5C grated Parmesan, 1/4C Italian style breadcrumbs, 15oz ricotta cheese, 1tbl chopped fresh basil, and cracked salt & pepper to taste.
Add in your sausage and onions and fold to combine.
Using a 28oz can of Italian seasoned diced tomatoes, spoon a layer into the bottom of a large baking dish. Begin filling your shells and line them close to each other.
Top with the remaining tomatoes.
Cover with foil and bake at 375 for 30 minutes. Uncover and sprinkle with grated parmesan cheese. Bake for 10 more minutes.
Top with shredded parmesan. Serve with salad and crusty bread to complete!🥖🍷
So, my husband is letting me share this unbelievably amazing steak recipe that he spent months perfecting. I literally don’t order steak anymore because it won’t compare…..not even close.
You MUST begin with a great cut of meat. We look for beef tenderloin sales and then have the butcher cut it into 1.5 inch pieces. Ryan pressure seals them in twos or threes and we thaw them usually once a week.
Begin with room temperature steaks.
Coat them with EVOO and an obscene amount of cracked salt and pepper on all sides.
Put cast iron skillets on your grill and let them get super hot. Like, I’m talking 550 degrees hot!
Lay down your steaks.
Cook for approximately 3 minutes per side and then switch to 1 minute per side for medium to medium rare steaks (you will waste good steak if you overcook it, trust me). So, a total of about 8 minutes.
Put them on a plate and cover them with foil to rest for 10 minutes. This is a VERY important step.
We love surf & turf combo but literally this goes with anything.😋
On Sundays we put the lean eating aside for an indulgent family dinner. I look forward to this tremendously.😋
Trying out new recipes makes my heart so happy. As soon as I saw the words pesto, cheese, & pasta I knew this would not disappoint.
I always make my own pesto because it’s super easy and noticeably better, but if you’re short on time you could substitute with a jar variety. My pesto is easy: Simply combine the leaves of 1 basil plant, 1/3C pine nuts, 1/2C shredded Parmesan, 1/2C EVOO, juice of a lemon, and cracked salt and pepper to taste.
Trim 3 chicken breasts and place them in your crockpot. Top with a liberal amount of cracked salt and pepper.
Top with your pesto and one tablespoon of stick butter.
Turn your crockpot to low and let cook for 5-6 hours (don’t remove the lid!).
Shred you chicken and add in 1/2C shredded Parmesan and 1/2lb pasta.
Grate 2C mozzarella. Buying shredded cheese isn’t the same as grating your own. Trust me.
Combine your Parmesan and pasta with the chicken. Top with the mozzarella and cover for an additional 15 minutes.
Serve with grated parm, dried basil, and cracked pepper. Bread and a mixed green salad would complete this meal.😋
So I convinced my husband to do a juice cleanse with me for the past couple of days. About halfway through (in the midst of stomach growling and grumpiness overload), I told him that at the end of the tunnel (today), I would make him anything he wanted for dinner. Much to my surprise he asked for something from the vault…..something I haven’t made in so many years…..something I used to make weekly when we were getting in shape for our wedding.👀
I honestly forgot what they tasted like. That was before I attempted to up my cooking game when I became a stay at home wife. They were part of the menu when there were only about 5 things on the menu. So, I wasn’t sure if they would be worth talking about…but they are!
Start with 2lbs of lean ground turkey in a mixing bowl. Add a pack of frozen spinach (thawed and wrung out with a kitchen towel), 1 large egg, 3/4c Italian bread crumbs, 1/2c grated Parmesan, 2tsp minced garlic, 1/4c milk, & 1/2 of a finely diced onion. With your hands, mix to combine.
Divide your mixture into 4 sections for easy dividing. Now form 12 large meatballs and place on prepared baking sheets.
Drizzle with EVOO and bake at 400 degrees for 25 minutes.
These can be served many ways; over sautéed veggies, spaghetti squash, traditional pasta, alone with melted cheese? The possibilities are endless. Tonight, I made homemade marinara and served them over angel hair with pecorino romano cheese. They were so good. Back on the rotation for sure.😋
We all know most food during the holidays isn’t necessarily figure friendly. Well let me introduce this perfect companion to your guilty indulgences. I served this for Thanksgiving and used it for my detox food for the 3 days that followed. So, so good.
Begin with a bag of cruciferous greens such as a kale and broccoli mix. You need sturdy greens that won’t get soggy in the dressing. Trader Joe’s is a good spot to grab a bag of this.
Combine 1/3C vegetable oil (I’m sure EVOO would also work), 1/4C apple cider vinegar, 2tbl honey, 1tbl whole grain Dijon, and 1/2tsp salt. Whisk to blend. Now add 3/4C sliced green onions. Set aside.
Using a large mixing bowl, combine about 10 packed cups of your greens, 1C dried blueberries, 1C dried cherries, 1/2C sunflower seeds, and 1C coarsely chopped smoked almonds.