Salsa!
4 cups chopped tomatoes, peeled
2 cups chopped green peppers
1 cup onions
1 - 2 T jalapeno peppers OR 1 tsp. Cayenne pepper
1 or more cloves garlic, chopped
2 tsp canning salt
12 oz. can tomato paste
½ - 1 cup cider vinegar
Cook to boil. Simmer 20 minutes. Pack in pint jars. Hot water bath 20 minutes.
4 cups chopped tomatoes, peeled
2 cups chopped green peppers
1 cup onions
1 - 2 T jalapeno peppers OR 1 tsp. Cayenne pepper
1 or more cloves garlic, chopped
2 tsp canning salt
12 oz. can tomato paste
½ - 1 cup cider vinegar
Cook to boil. Simmer 20 minutes. Pack in pint jars. Hot water bath 20 minutes.
Stovetop Granola
Ingredients:
1 T oil
2 cups rolled oats
1/3 cup butter
2 T honey
1/3 cup packed brown sugar
1/2 cup chopped almonds
1/3 cup dried cranberries
Directions:
Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread on a cookie sheet to cool.
Melt butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto cookie sheet and spread to cool.
Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.
Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Ingredients:
1 T oil
2 cups rolled oats
1/3 cup butter
2 T honey
1/3 cup packed brown sugar
1/2 cup chopped almonds
1/3 cup dried cranberries
Directions:
Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread on a cookie sheet to cool.
Melt butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto cookie sheet and spread to cool.
Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.
Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Cheesy Quinoa Bites
Makes: 12 bites
Ingredients:
3/4 cup cooked quinoa
1 large egg
1/2 cup shredded carrot
1 stalk green onion, diced
1 clove garlic, minced
2 T chopped fresh cilantro
1/4 cup grated parmesan cheese
1 T all-purpose flour
1/4 tsp. seasoning salt
1/8 tsp. freshly ground pepper
Instructions:
1. Preheat oven to 350.
2. Mix together all ingredients until well combined.
3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping T each) or use cookie scoop and place balls on cookie sheet.
4. Bake for 15-20 minutes.
From: https://realhousemoms.com/cheesy-quinoa-bites
Makes: 12 bites
Ingredients:
3/4 cup cooked quinoa
1 large egg
1/2 cup shredded carrot
1 stalk green onion, diced
1 clove garlic, minced
2 T chopped fresh cilantro
1/4 cup grated parmesan cheese
1 T all-purpose flour
1/4 tsp. seasoning salt
1/8 tsp. freshly ground pepper
Instructions:
1. Preheat oven to 350.
2. Mix together all ingredients until well combined.
3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping T each) or use cookie scoop and place balls on cookie sheet.
4. Bake for 15-20 minutes.
From: https://realhousemoms.com/cheesy-quinoa-bites
Stuffed Shells For 2
READY IN: 35mins
SERVES: 2-4
YIELD: 2-4
UNITS: US
INGREDIENTS
DIRECTIONS
From: www.geniuskitchen.com/recipe/stuffed-shells-for-two-531544?ic1=suggestedAsset|stuffed+shells+for+2
READY IN: 35mins
SERVES: 2-4
YIELD: 2-4
UNITS: US
INGREDIENTS
- 12uncooked jumbo pasta shells
- 1cup ricotta cheese
- 1 1⁄4cups grated mozzarella cheese
- 1⁄4cup grated parmesan cheese
- 1⁄4teaspoon salt
- 1tablespoon chopped fresh basil or 1 tablespoon basil, spread
- 1egg
- 1cup spaghetti sauce
DIRECTIONS
- Preheat oven to 350F Have a small casserole dish ready.
- Bring a large pot of salted water to a boil. Cook the shells for 10 minutes. Drain and let cool.
- In a large bowl, mix together the ricotta, 1 cup mozzarella, parmesan, salt, basil, and the egg.
- Spread 1/4 cup sauce on the bottom of the casserole dish. Stuff each shell with a small amount of the ricotta cheese mixture and place closely together in the dish. Top with remaining sauce and mozzarella cheese. Cover with foil and bake for 20 - 25 minutes. Remove the foil and bake for another 5 -10 minutes or until the cheese is melted on top.
From: www.geniuskitchen.com/recipe/stuffed-shells-for-two-531544?ic1=suggestedAsset|stuffed+shells+for+2
One Skillet Garlic Parmesan Zoodles
From:
www.almostsupermom.com/2015/04/one-skillet-garlic-parmesan-zoodles.html
From:
www.almostsupermom.com/2015/04/one-skillet-garlic-parmesan-zoodles.html
Easy Italian Wedding Soup
From:
www.tasteofhome.com/recipes/easy-italian-wedding-soup
From:
www.tasteofhome.com/recipes/easy-italian-wedding-soup
Crunchy Vegetable Wraps
Full of fresh and colorful veggies, these wraps are a great way to help meet your MyPlate goal of making half of your plate fruits and vegetables.
Ingredients4 tablespoons cream cheese, low-fat (whipped)
2 flour tortillas
1/6 tablespoon ranch seasoning mix (1/2 teaspoon)
1/4 cup broccoli (washed and chopped)
1/4 cup carrot (peeled and grated)
1/4 cup zucchini (washed and cut into small strips)
1/4 cup summer squash (yellow, washed and cut into small strips)
1/2 tomato (diced)
1/8 cup green bell pepper (seeded and diced)
2 tablespoons chives (chopped fine)Directions
Full of fresh and colorful veggies, these wraps are a great way to help meet your MyPlate goal of making half of your plate fruits and vegetables.
Ingredients4 tablespoons cream cheese, low-fat (whipped)
2 flour tortillas
1/6 tablespoon ranch seasoning mix (1/2 teaspoon)
1/4 cup broccoli (washed and chopped)
1/4 cup carrot (peeled and grated)
1/4 cup zucchini (washed and cut into small strips)
1/4 cup summer squash (yellow, washed and cut into small strips)
1/2 tomato (diced)
1/8 cup green bell pepper (seeded and diced)
2 tablespoons chives (chopped fine)Directions
- In a small bowl, stir ranch seasoning into cream cheese, chill.
- Wash and chop vegetables.
- Steam broccoli in microwave for 1 minute with 1 tablespoon of water.
- Spread cream cheese onto flour tortilla, staying one inch from edge. Sprinkle vegetables over cream cheese. Roll tortilla tightly.
- Chill for 1-2 hours before serving (the wrap will hold its shape better). With a sharp knife slice into circles and serve.
- Be creative. Try different vegetables, herbs and spices. Examples- green beans, lettuce, radishes, corn; dill, oregano, basil, mint, curry or chili powder.
- You can substitute pre-made flavored cream cheeses- chive, herb or vegetable.
- Try a sweet cream cheese and add fruit to your wrap for a different twist.
- This wrap is great with soup or salad or served as a cool summer appetizer!
Turkey Pinwheel Appetizers
Makes: 16 servings
Ingredients:
8 ounces cream cheese, low-fat (garlic and herb)
6 flour tortillas (8 inch)
6 slices turkey (low sodium, 6 ounces)
3 Roma tomatoes (medium, chopped)
3 cups baby spinach leaves (fresh)
Directions:
1. Place tortillas on microwaveable plate or paper towel; microwave uncovered on HIGH 10 - 15 seconds to soften.
2. Spread about 2 Tablespoons cream cheese over each tortilla. Top with a slice of turkey, chopped tomatoes and spinach.
3. Roll up lightly; then wrap in plastic wrap. Refrigerate 2 - 3 hours to blend flavors. Cut each roll into eight 1-inch slices. Arrange with cut side down on serving plate.
Source: Ohio State University Cooperative Extension, Recipes - Ross County
From: www.usda.gov/whatscooking
Makes: 16 servings
Ingredients:
8 ounces cream cheese, low-fat (garlic and herb)
6 flour tortillas (8 inch)
6 slices turkey (low sodium, 6 ounces)
3 Roma tomatoes (medium, chopped)
3 cups baby spinach leaves (fresh)
Directions:
1. Place tortillas on microwaveable plate or paper towel; microwave uncovered on HIGH 10 - 15 seconds to soften.
2. Spread about 2 Tablespoons cream cheese over each tortilla. Top with a slice of turkey, chopped tomatoes and spinach.
3. Roll up lightly; then wrap in plastic wrap. Refrigerate 2 - 3 hours to blend flavors. Cut each roll into eight 1-inch slices. Arrange with cut side down on serving plate.
Source: Ohio State University Cooperative Extension, Recipes - Ross County
From: www.usda.gov/whatscooking
Fluffy French Toast
Recipe By:Bonnie
"This French toast recipe is different because it uses flour. I have given it to some friends and they've all liked it better than the French toast they usually make!"Ingredients
Printed From Allrecipes.com 1/25/2018
- Prep
10 m - Cook
20 m - Ready In
30 m
Recipe By:Bonnie
"This French toast recipe is different because it uses flour. I have given it to some friends and they've all liked it better than the French toast they usually make!"Ingredients
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 pinch salt
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon white sugar
- 12 thick slices bread
- Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
Printed From Allrecipes.com 1/25/2018
Grandma’s Pancakes
Ingredients:
1 c. flour
1 T. baking powder
1/4 c. sugar
½ tsp. vanilla
¾ c. milk
½ tsp. salt
½ tsp. baking soda
1 tsp. cooking oil
1/3 c. sour milk
1 egg
Blueberries, shredded apples, chocolate chips, etc. as desired can be mixed into batter or sprinkled on pancakes before turning.
Directions:
Preheat square fry pan on medium until drops of water sizzle.
Put all ingredients in mixing bowl in order given. Mix with spatula until most lumps are gone. Do not over mix.
Spray pan lightly with cooking spray. Pour batter slowly onto hot pan in 3 inch circles. When bubbles form and begin to pop, turn pancakes over with a turner. Check frequently by picking up side of pancakes with turner until nicely browned.
How To Make One-Bowl Microwave Macaroni and Cheese
Serves 1
What You Need
Ingredients
Serves 1
What You Need
Ingredients
- 1/2 cup macaroni or shell pasta
- 1/2 cup water
- 1/4 teaspoon salt
- 1/4 cup milk, any percent
- 1/4 to 1/2 cup shredded cheese, like cheddar cheese, Monterey Jack, or provolone
- Extra add-ins: diced vegetables, shredded or cubed cooked meat, cubed tofu, salsa, dried mustard, chili powder
- Equipment
- Deep microwave-safe bowl
- Oven mitts or a kitchen towel
- Microwave
- Spoon
- Combine the pasta, water, and salt in a microwave-safe bowl.
- Microwave the pasta for 2 minutes: Microwave on high power for 2 minutes, then stir. Watch to see if the water is foaming over the side of the bowl and stir sooner if needed. Use oven mitts or a kitchen towel if you need to move the bowl out of the microwave to do this.
- Continue microwaving in 2-minute intervals until the pasta is cooked. Stir between each interval and continue microwaving until the pasta is soft and cooked through. This should take 4 to 8 minutes total, depending on your microwave strength. If the pasta absorbs all the water before the pasta is cooked, add another 2 tablespoons of water.
- Stir the milk and cheese into the pasta. Use oven mitts or a kitchen towel to remove the bowl from the microwave. Stir in the milk, cheese, and any extra add-ins.
- Microwave in 30-second intervals to melt the cheese: Microwave on high power for 30 seconds, and stir. Continue microwaving in 30-second intervals, stirring between each interval, until the cheese has melted and forms a creamy sauce. This should take 1 to 1 1/2 minutes total. For a creamier sauce, add an extra tablespoon or two of milk and cheese.
- Eat immediately: This mac and cheese is best when piping hot from the microwave. If you need to reheat it, add an extra splash of milk.
From: www.thekitchn.com
Small Batch of Cut-out Sugar Cookies (No-chill)
From: bakingmischief.com/2017/12/02/small-batch-of-cut-out-sugar-cookies/
From: bakingmischief.com/2017/12/02/small-batch-of-cut-out-sugar-cookies/
Pudding from scratch
Creamy Butterscotch Pudding for 2
From: www.tasteofhome.com/recipes/creamy-butterscotch-pudding-for-2
Easy Chocolate Pudding for Two
From: bakingmischief.com/2017/12/08/easy-chocolate-pudding-for-two/
Creamy Butterscotch Pudding for 2
From: www.tasteofhome.com/recipes/creamy-butterscotch-pudding-for-2
Easy Chocolate Pudding for Two
From: bakingmischief.com/2017/12/08/easy-chocolate-pudding-for-two/
How to Cook Shredded Chicken
From: bakingmischief.com/2016/10/05/how-to-cook-shredded-chicken/
Instructions
From: bakingmischief.com/2016/10/05/how-to-cook-shredded-chicken/
Instructions
- Between two sheets of plastic wrap or in a disposable plastic bag, pound chicken just to a mostly even thickness with a meat mallet (smooth side), rolling pin, or empty wine bottle. If your chicken is already fairly even, you can skip this step. Lightly salt and pepper both sides of the chicken.
- Heat a skillet (with a lid) over medium heat. Spray with cooking spray or drizzle on a bit of your favorite cooking oil. Once hot, add chicken to the pan and cook until browned, 3 to 4 minutes.
- Flip and repeat. Once browned, add about 1/2 inch of water to the pan, cover and cook for 5 to 8 minutes (longer if breasts are large), until an instant-read thermometer inserted into the center of the breasts reads 165°F.
- Remove from heat and allow to cool for 5 minutes. Once cooled, transfer chicken breasts to your stand mixer. With the paddle attachment, set mixer to low, working up to medium, and process chicken until mostly shredded. Don't over process--there will be a couple larger pieces you will need to finish pulling apart by hand.
- Wash up and use your moist, shredded chicken in something delicious.
From: bakingmischief.com/2016/02/03/worlds-easiest-chicken-taco-soup/
World’s Easiest Chicken Taco Soup
A healthy and delicious chicken soup for quick weeknight dinners. So good, you’d never guess it takes fewer than 10 minutes to make.
Course Dinner
Total Time 10 minutes
Servings 5 servings
Calories 445 kcal
Author Tracy
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Ingredients
Toppings
Freezer Instructions: This soup freezes well and will keep in the freezer for up to four months. I like to freeze soups in individual servings, in quart bags laid flat on a cookie sheet. Once frozen, they can be easily stacked to save space. Defrost in the refrigerator.
Recipe adapted from: AllRecipes
From: bakingmischief.com/2016/02/03/worlds-easiest-chicken-taco-soup/
World’s Easiest Chicken Taco Soup
A healthy and delicious chicken soup for quick weeknight dinners. So good, you’d never guess it takes fewer than 10 minutes to make.
Course Dinner
Total Time 10 minutes
Servings 5 servings
Calories 445 kcal
Author Tracy
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Ingredients
- Breast meat from a rotisserie chicken shredded*, about 12oz
- 4 cups low-sodium chicken broth 2 14oz cans
- 1 15-ounce can black beans drained and rinsed
- 1 8.75-ounce can corn drained
- 1 10-ounce can green enchilada sauce
- 1 14.5-ounce can diced tomatoes with green chilies
Toppings
- 5 tablespoons sour cream
- 1 1/4 cup shredded sharp cheddar cheese
- Green onions thinly sliced, optional
- Fritos or tortilla chips crushed (optional)
- Dump everything together in a large pot.
- Heat.
- Dish.
- Mix in cheese and sour cream.
- Eat.
Freezer Instructions: This soup freezes well and will keep in the freezer for up to four months. I like to freeze soups in individual servings, in quart bags laid flat on a cookie sheet. Once frozen, they can be easily stacked to save space. Defrost in the refrigerator.
Recipe adapted from: AllRecipes
Heavenly Hummus Wrap with Homemade Hummus
From: http://www.foodnetwork.com/recipes/ree-drummond/heavenly-hummus-wrap-with-homemade-hummus-2684045
Chips from flour, spinach, or sun-dried tomato tortillas:
Brush tortillas lightly with water. Sprinkle with sea salt. Cut each tortilla into 8 or more wedges. Place in a single layer on ungreased baking sheets. Bake at 400 degrees for 6-8 minutes or until lightly browned. Cool. Serve with hummus or salsa.
More ways to enjoy Hummus...
https://spoonuniversity.com/lifestyle/10-ways-eat-hummus
From: http://www.foodnetwork.com/recipes/ree-drummond/heavenly-hummus-wrap-with-homemade-hummus-2684045
Chips from flour, spinach, or sun-dried tomato tortillas:
Brush tortillas lightly with water. Sprinkle with sea salt. Cut each tortilla into 8 or more wedges. Place in a single layer on ungreased baking sheets. Bake at 400 degrees for 6-8 minutes or until lightly browned. Cool. Serve with hummus or salsa.
More ways to enjoy Hummus...
https://spoonuniversity.com/lifestyle/10-ways-eat-hummus
Winter Holiday Smoothie Recipes
Clean Eating Chocolate Cranberry Smoothie
From: thegraciouspantry.com
1 medium banana
4 ounces fresh, frozen cranberries
1 1/4 cup light coconut milk
1 cup pomegranate seeds
4 T unsweetened cocoa powder
1 cup frozen mango (optional for sweetness, thickness and creaminess)
Clean sweetener to taste (optional)
Blend everything in a blender until smooth.
Pumpkin Pie Protein Smoothie
From: sallysbakingaddiction.com
1 frozen banana
1/2 cup vanilla Greek yogurt
1/4 tsp ground cinnamon
1/4 tsp pumpkin pie spice
1/2 cup skim milk
2 T pure maple syrup
2/3 cup pumpkin puree (canned or fresh)
1 cup ice
Make sure you have a strong powerful blender.
Add all of the ingredients to the blender in the order listed. Blend on high for at least 3 minutes or until smooth. Scrape down the sides of the blender as needed.
Add more milk to thin out if it is too thick. Add a couple more ice cubes for a thicker texture, if desired. Add more spices to taste if desired.
Clean Eating Chocolate Cranberry Smoothie
From: thegraciouspantry.com
1 medium banana
4 ounces fresh, frozen cranberries
1 1/4 cup light coconut milk
1 cup pomegranate seeds
4 T unsweetened cocoa powder
1 cup frozen mango (optional for sweetness, thickness and creaminess)
Clean sweetener to taste (optional)
Blend everything in a blender until smooth.
Pumpkin Pie Protein Smoothie
From: sallysbakingaddiction.com
1 frozen banana
1/2 cup vanilla Greek yogurt
1/4 tsp ground cinnamon
1/4 tsp pumpkin pie spice
1/2 cup skim milk
2 T pure maple syrup
2/3 cup pumpkin puree (canned or fresh)
1 cup ice
Make sure you have a strong powerful blender.
Add all of the ingredients to the blender in the order listed. Blend on high for at least 3 minutes or until smooth. Scrape down the sides of the blender as needed.
Add more milk to thin out if it is too thick. Add a couple more ice cubes for a thicker texture, if desired. Add more spices to taste if desired.
Easy Pie Crust
1 cup unsifted flour
1/2 tsp salt
1/3 cup shortening
3 to 4 T cold water
In medium bowl combine flour and salt; cut in shortening until crumbly. Sprinkle with water 1 T at a time, mixing until dough is just moist enough to hold together. Form into ball. On floured surface, press dough down into a flat circle with smooth edges. Roll out into a circle 1/8 inch thick and about 1 1/2 inches larger than inverted pie plate. Ease dough into pie plate. Trim 1/2 to 1 inch beyond pie plate edge. Fold under, flute edge as desired. Fill and bake as directed. To bake without a filling, Preheat oven to 450. Prick bottom and side of crust with a fork. Bake 10 to 15 minutes or until golden. Cool completely before adding filling.
1 cup unsifted flour
1/2 tsp salt
1/3 cup shortening
3 to 4 T cold water
In medium bowl combine flour and salt; cut in shortening until crumbly. Sprinkle with water 1 T at a time, mixing until dough is just moist enough to hold together. Form into ball. On floured surface, press dough down into a flat circle with smooth edges. Roll out into a circle 1/8 inch thick and about 1 1/2 inches larger than inverted pie plate. Ease dough into pie plate. Trim 1/2 to 1 inch beyond pie plate edge. Fold under, flute edge as desired. Fill and bake as directed. To bake without a filling, Preheat oven to 450. Prick bottom and side of crust with a fork. Bake 10 to 15 minutes or until golden. Cool completely before adding filling.
Small-batch Apple Hand Pies With Brown Sugar and Butter GlazeSmall-batch Apple Hand Pies have all the joys of pie without the long cooking and cooling time. Gooey apples and cinnamon wrapped up in a flaky pie crust with a brown sugar and butter glaze over the top.
Course Dessert
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 5 hand pies
Calories 484 kcal
Author Tracy
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IngredientsSpecial Equipment
Pie Crust
Apple Filling
Egg Wash
Brown Sugar Glaze
Get Ingredients
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Apple Filling
Assemble
From: bakingmischief.com
Course Dessert
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 5 hand pies
Calories 484 kcal
Author Tracy
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IngredientsSpecial Equipment
- Pastry blender optional but nice to have
- 4-inch biscuit cutter optional but nice to have
- Pastry brush
Pie Crust
- 6 tablespoons (3oz) unsalted butter cut into 1/2-inch chunks and chilled
- 3 tablespoons (36g) vegetable shortening chilled
- 1 1/2 cups (180g) all-purpose flour measured using a scale or the spoon and sweep method*
- 1 tablespoon (12g) granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon apple cider vinegar optional
- 1/4 cup ice-cold water plus more, if needed
Apple Filling
- 2 large Granny Smith apples peeled, thinly sliced and slices cut in half
- 2 tablespoons (25g) brown sugar
- 1 tablespoon (12g) granulated sugar
- 1 tablespoon (1/2oz) unsalted butter
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt or to taste
Egg Wash
- 1 egg
- 1 tablespoon milk
Brown Sugar Glaze
Get Ingredients
Powered by Chicory
- 1 tablespoon (1/2oz) unsalted butter melted
- 2 tablespoons (25g) brown sugar
- 1/2 cup (60g) powdered sugar sifted
- Pinch of cinnamon
- Pinch of salt
- 1 tablespoon milk plus more as needed
- Before you start prepping your ingredients, place your butter and vegetable shortening in the freezer so they are very cold when you are ready to work with them.
- In a medium bowl, whisk together flour, sugar, and salt. Add chilled, cubed butter and shortening and use a pastry blender, 2 knives, or your fingers to cut the butter and shortening into the flour until no pieces larger than a pea remain.
- In a small cup, combine apple cider vinegar and the ice-cold water and then slowly drizzle the liquid into the dry ingredients stirring with a fork. Continue to stir until dough clumps and comes together. Add a little more cold water if necessary, but be careful not to add too much. Your dough should not be wet or sticky!
- Gather the dough and wrap tightly in plastic wrap, squishing the dough into a 1-inch thick disk. Refrigerate for an hour, up to 2 days.
Apple Filling
- In a medium pot, combine all the filling ingredients and bring to a simmer. Cook over medium heat, stirring occasionally, for 6 minutes, until apples are softened and juices begin to caramelize. Set aside to cool for at least 15 minutes.
Assemble
- Take pie dough out of the refrigerator and allow it to sit at room temperature for 5 to 10 minutes to soften just slightly so it doesn't crack when you roll it out. Preheat your oven to 425°F. Line a baking sheet with parchment paper or silicone baking mat.
- Whisk together egg and milk for the egg wash and set aside.
- Flour your work surface and rolling pin, and roll pie dough out to 1/4-inch thick. Cut out 5 4-inch rounds, gathering and re-rolling the dough scraps as necessary. Place each of the rounds on your prepared baking sheet as you cut them out. If at any time you feel like the dough is getting difficult to handle, place it in the refrigerator for a few minutes.
- Brush egg wash around the outer 1/2 inch of the rounds. One at a time, top half of each round with cooled apple filling (don't overfill or you won't be able to close them--you might have leftover filling), leaving at least 1/4-inch of space around the edge, and fold dough over. Crimp edge with a fork and repeat with remaining rounds and apples.
- Cut 3 slits in the top of each hand pie and then lightly brush the pastries with egg wash. Bake for 12 to 16 minutes until golden. Cool for 10 minutes before glazing.
- In a small bowl, whisk together all glaze ingredients. Add more milk by the 1/2 teaspoon until glaze reaches a drizzling consistency and brush or drizzle over pies. Allow to set for 5 minutes and enjoy!
From: bakingmischief.com
Meringue Crust
From:
allrecipes.com/recipe/12258/meringue-crust/
We made this with the egg whites left over from the Perfect Single Serve Chocolate Chip Cookie recipe!
Make the meringue into nests then you can add a filling. Following, is the filling we made - delicious!
Fruity Cream Filling
3/4 cup whipping cream
2 heaping T sour cream
1/3 cup jam
Whip the cream until stiff. Add sour cream and jam and mix with a scraper to combine. Place dollops of cream mixture in the nests and garnish with fresh fruit. Serve immediately.
Meringue Crust
From:
allrecipes.com/recipe/12258/meringue-crust/
We made this with the egg whites left over from the Perfect Single Serve Chocolate Chip Cookie recipe!
Make the meringue into nests then you can add a filling. Following, is the filling we made - delicious!
Fruity Cream Filling
3/4 cup whipping cream
2 heaping T sour cream
1/3 cup jam
Whip the cream until stiff. Add sour cream and jam and mix with a scraper to combine. Place dollops of cream mixture in the nests and garnish with fresh fruit. Serve immediately.
PERFECT SINGLE SERVE CHOCOLATE CHIP COOKIES
Prep time: 5 mins
Cook time: 8 mins Total time: 13 mins
Yield: 2 large chocolate chip cookies
Food Items
2 tablespoons butter
2 tablespoons brown sugar
1 tablespoon granulated sugar
1 pinch salt
1/4 teaspoon vanilla extract
1 egg yolk
1/4 cup all purpose flour
3 tablespoons chocolate chips
Directions
1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a microwave safe bowl, heat butter just until it starts to melt and is softened.
3. Blend softened butter, sugars, salt, and vanilla together by hand.
4. Add egg yolk and stir again.
5. Add baking soda and flour and stir until combined.
6. Then stir in chocolate chips.
7. Form cookie dough into two balls and place on baking sheet.
8. The cookies will spread during baking, so make sure they are several inches apart.
9. Bake for about 5 - 8 minutes, or until edges are golden brown.
10. Remove baking sheet from oven and give the baking sheet a firm, but careful bang on the counter top. This will deflate the cookie and give it a perfect wrinkly appearance.
Prep time: 5 mins
Cook time: 8 mins Total time: 13 mins
Yield: 2 large chocolate chip cookies
Food Items
2 tablespoons butter
2 tablespoons brown sugar
1 tablespoon granulated sugar
1 pinch salt
1/4 teaspoon vanilla extract
1 egg yolk
1/4 cup all purpose flour
3 tablespoons chocolate chips
Directions
1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a microwave safe bowl, heat butter just until it starts to melt and is softened.
3. Blend softened butter, sugars, salt, and vanilla together by hand.
4. Add egg yolk and stir again.
5. Add baking soda and flour and stir until combined.
6. Then stir in chocolate chips.
7. Form cookie dough into two balls and place on baking sheet.
8. The cookies will spread during baking, so make sure they are several inches apart.
9. Bake for about 5 - 8 minutes, or until edges are golden brown.
10. Remove baking sheet from oven and give the baking sheet a firm, but careful bang on the counter top. This will deflate the cookie and give it a perfect wrinkly appearance.
Spinach and Cheese Breakfast Skillet
From: www.eatingwell.com/recipe/251204/spinach-cheese-breakfast-skillet/
From: www.eatingwell.com/recipe/251204/spinach-cheese-breakfast-skillet/
Easy Asian Chicken Noodle Soup (a.k.a Homemade Ramen)
Cook Time:15 minutes Total time: 15 minutes
Adapted from a recipe in America’s Test Kitchen Quick Family Cookbook
Author: Jane Maynard
Recipe type: Main Dish, Soup, Poultry
Cuisine: Asian
Serves: 4
Ingredients:
½ T vegetable oil
½ lb boneless, skinless chicken breasts, cooked and shredded*
2 green onions, sliced thin with greens separated from whites
¼ tsp ground ginger
1 garlic clove, minced or ½ tsp minced garlic
3 ½ cups low-sodium or sodium-free chicken broth
1 T low sodium soy sauce, plus extra as needed
3 oz noodles (soba, udon or rice)
1 ½ cups shredded coleslaw mix
1 ½ cups fresh baby spinach, roughly chopped
½ T sesame oil, plus extra as needed
salt and pepper
Instructions:
Notes
*Cook the chicken however is easiest for you - grill, saute, boil, whatever!
http://thisweekfordinner.com/2013/10/22/easy-asian-chicken-noodle-soip-a-k-a-homemade-ramen/
Cook Time:15 minutes Total time: 15 minutes
Adapted from a recipe in America’s Test Kitchen Quick Family Cookbook
Author: Jane Maynard
Recipe type: Main Dish, Soup, Poultry
Cuisine: Asian
Serves: 4
Ingredients:
½ T vegetable oil
½ lb boneless, skinless chicken breasts, cooked and shredded*
2 green onions, sliced thin with greens separated from whites
¼ tsp ground ginger
1 garlic clove, minced or ½ tsp minced garlic
3 ½ cups low-sodium or sodium-free chicken broth
1 T low sodium soy sauce, plus extra as needed
3 oz noodles (soba, udon or rice)
1 ½ cups shredded coleslaw mix
1 ½ cups fresh baby spinach, roughly chopped
½ T sesame oil, plus extra as needed
salt and pepper
Instructions:
- Heat vegetable oil in a large pot over medium heat. Add chopped white green onions(reserving the greens for later), ginger and garlic and cook for about 1 minute.
- Stir in chicken broth and soy sauce and bring to a simmer (you’ll want to turn the heat up to get it boiling gently, reduce heat to medium or so to maintain the simmer).
- Stir in noodles and coleslaw and cook for 4 minutes.
- Add chicken and spinach and cook for 1 minute.
- Stir in the rest of the green onions and sesame oil. Mix together, taste, add salt, pepper, soy sauce and sesame oil to taste. Serve immediately.
Notes
*Cook the chicken however is easiest for you - grill, saute, boil, whatever!
http://thisweekfordinner.com/2013/10/22/easy-asian-chicken-noodle-soip-a-k-a-homemade-ramen/
Greek Yogurt Smoothies
1/2 cup Plain Greek Yogurt
1/2 frozen banana
1 cup coconut milk
1 cup frozen fruit of choice
1 tsp. honey or pure maple syrup (optional)
Throw it all in a blender until it reaches the consistency of a thick shake. Enjoy.
Microwave Apple Crisp
Filling
5 cups sliced, peeled apples
2 to 4 T sugar
Topping
½ cup regular rolled oats
½ cup packed brown sugar
¼ cup all-purpose flour
¼ tsp. Ground nutmeg, ginger or cinnamon
¼ cup margarine or butter
¼ cup chopped nuts or coconut
Vanilla ice cream or light cream (optional)
Place fruit in an 8x1 ½ inch round baking dish. Stir in sugar. Cook filling, covered with vented plastic wrap for 5 to 7 minutes or until fruit is tender.
For topping, in a mixing bowl combine oats, brown sugar, flour, and nutmeg, ginger or cinnamon. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in nuts or coconut. Sprinkle over cooked filling. Cook, uncovered, on high about 3 minutes or until topping is heated through. Serve with ice cream or light cream, if desired. Serves 6.
Filling
5 cups sliced, peeled apples
2 to 4 T sugar
Topping
½ cup regular rolled oats
½ cup packed brown sugar
¼ cup all-purpose flour
¼ tsp. Ground nutmeg, ginger or cinnamon
¼ cup margarine or butter
¼ cup chopped nuts or coconut
Vanilla ice cream or light cream (optional)
Place fruit in an 8x1 ½ inch round baking dish. Stir in sugar. Cook filling, covered with vented plastic wrap for 5 to 7 minutes or until fruit is tender.
For topping, in a mixing bowl combine oats, brown sugar, flour, and nutmeg, ginger or cinnamon. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in nuts or coconut. Sprinkle over cooked filling. Cook, uncovered, on high about 3 minutes or until topping is heated through. Serve with ice cream or light cream, if desired. Serves 6.
BEST ZUCCHINI BREAD
3 eggs, beaten
1 c. oil
2 tsp. vanilla
2 c. sugar
3 c. flour
¼ tsp. baking powder
1 tsp. cinnamon
1 tsp. baking soda
2 c. grated zucchini (not peeled)
1 c. raisins
1 c. walnuts (optional)
Beat eggs, sugar and oil. Sift the dry ingredients and mix everything together. Pour into 6 small loaf pans, sprayed with Pam. Bake at 350 for 50 minutes. For muffins, line muffin tins with baking cups. Fill each ⅔ full. Bake 20-30 minutes, until done. Test with toothpick for doneness.
3 eggs, beaten
1 c. oil
2 tsp. vanilla
2 c. sugar
3 c. flour
¼ tsp. baking powder
1 tsp. cinnamon
1 tsp. baking soda
2 c. grated zucchini (not peeled)
1 c. raisins
1 c. walnuts (optional)
Beat eggs, sugar and oil. Sift the dry ingredients and mix everything together. Pour into 6 small loaf pans, sprayed with Pam. Bake at 350 for 50 minutes. For muffins, line muffin tins with baking cups. Fill each ⅔ full. Bake 20-30 minutes, until done. Test with toothpick for doneness.
ZUCCHINI TOTS
Ingredients:
Cooking spray or parchment paper
1 packed cup grated zucchini
1 large egg
¼ c. onion, minced
¼ c. grated sharp cheddar cheese
¼ c. seasoned breadcrumbs
¼ tsp. Kosher salt
Black pepper to taste
Directions:
Preheat oven to 400 F. Spray a baking sheet with cooking spray or place parchment paper on baking sheet.
Ingredients:
Cooking spray or parchment paper
1 packed cup grated zucchini
1 large egg
¼ c. onion, minced
¼ c. grated sharp cheddar cheese
¼ c. seasoned breadcrumbs
¼ tsp. Kosher salt
Black pepper to taste
Directions:
Preheat oven to 400 F. Spray a baking sheet with cooking spray or place parchment paper on baking sheet.
- Grate the zucchini into a clean paper towel until you have 1 packed cup.
- Wring all of the excess water out of the zucchini - there will be a lot of water.
- In a medium bowl, combine all of the ingredients and season with salt and pepper.
- Spoon 1 T of mixture in your hands and roll into small ovals.
- Place on the baking sheet and bake for 16 to 18 minutes, or until golden, turning halfway through.
Quinoa and Sausage-Stuffed Peppers
Prep and Cook Time: Less than 45 minutes
4 Servings
Ingredients:
1 T butter
½ cup chopped onion
⅔ cup uncooked quinoa, rinsed
4 large bell peppers, any color
3-4 oz. mild Italian sausage
1 garlic clove, minced
1 c. diced mushrooms
¼ c. pine nuts (optional but recommended)
¾ tsp. Salt
½ c. heavy cream
1 cup freshly grated Parmesan cheese
Directions:
Prep and Cook Time: Less than 45 minutes
4 Servings
Ingredients:
1 T butter
½ cup chopped onion
⅔ cup uncooked quinoa, rinsed
4 large bell peppers, any color
3-4 oz. mild Italian sausage
1 garlic clove, minced
1 c. diced mushrooms
¼ c. pine nuts (optional but recommended)
¾ tsp. Salt
½ c. heavy cream
1 cup freshly grated Parmesan cheese
Directions:
- Preheat oven to 400 degrees F.
- In a medium saute pan, melt the butter over very low heat. Add the onion and cook, stirring occasionally, for 10 to 15 minutes, while you prepare the rest of the ingredients.
- In a small saucepan with a tight fitting lid, combine the quinoa and 1 ⅓ cups water over high heat. When the water comes to a boil, cover the pan and reduce heat to low. Cook until the water is completely absorbed, 15 to 20 minutes. Remove from the heat.
- While the quinoa is cooking, cut the bell peppers in half lengthwise. Scoop the core and seeds out of the middle and discard. Place the peppers in a 9x13-inch baking dish with the cut side facing up and bake until tender when pierced with a fork, 15 to 20 minutes.
- While the peppers are roasting, turn the heat under the onion up to medium. Add the sausage to the pan. Crumble the sausage using a spatula while it cooks.
- When the sausage is almost brown all the through, add the garlic, mushrooms and pine nuts. Cook for 3 or 4 more minutes, until the pine nuts have begun to turn brown.
- Stir in the salt, cream and ½ cup of the Parmesan and cook until the mixture thickens, 1 or 2 minutes. Turn off the heat and stir in the cooked quinoa.
- If cooking liquid has accumulated inside the peppers, use tongs to drain the peppers into the sink. Divide the quinoa filling evenly among the peppers. Sprinkle with remaining ½ cup Parmesan cheese and bake the peppers for 10 minutes. Turn the oven to broil and broil for 3 to 5 minutes, or until the cheese on top turns a golden brown. Take care that it doesn’t burn; the broiler works quickly! Serve warm.
Stuffed Peppers
From: www.bettycrocker.com/recipes/stuffed-peppers/63e29e18-903e-467c-aec5-fba4ce3a138f
From: www.bettycrocker.com/recipes/stuffed-peppers/63e29e18-903e-467c-aec5-fba4ce3a138f