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!😛
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 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.😋
Basically everything about this appealed to me – spicy shrimp, poblano peppers, manchego and goat cheese…..talk about a combo made in heaven!
I used a little over a pound of peeled and deveined shrimp. Coat them with EVOO and a couple of tablespoons of Cajun seasoning. Lay them out on a lined cookie sheet and roast at 400 degrees for 6-8 minutes depending on the size of your shrimp.
Once they’ve cooled, chop them up and toss them into a mixing bowl. Add 8oz goat cheese, 8oz shredded manchego, 18-20 chopped basil leaves, and 2+ tablespoons of your favorite hot sauce. Stir until thoroughly combined.
Clean the seeds ands ribs out of 3-4 poblanos and fill with the shrimp mixture. Roast in a 375 degree oven for 30-40 minutes. Top with chopped cilantro and more hot sauce. Enjoy!😋
With our abundance of beautiful zucchini from our garden, I decided to give this recipe a try. It exceeded my expectations, and was quick and easy to prepare.
After slicing up 2 huge zucchinis, I combined 1 cup of Panko, 1/2 cup of parmesan, 1 teaspoon of Italian seasoning and salt/pepper. In small batches I dredged my fries through flour, then beaten egg, and then my Panko mixture.
Place a cooling rack (or 2) on top of your baking sheet and coat thoroughly with cooking spray.
Bake at 350 degrees for 20-25 minutes until the fries begin to turn golden brown. Enjoy this delicious guilt free snack plain or pair it with aioli, marinara, or ranch dressing.