My family loves apple pie, especially this time of year when the apples are ready to pick!! I also enjoy apple pie but making an apple pie takes me a lot of time and there are times I just don’t have that time or really might not be in the mood to take it on! So, I found the next best things thanks to Clinton Kelly and the show The Chew! Have I mentioned how much I love that show! This recipe was super simple, quick and Jim said he could eat these everyday!! Robby had a friend over so they also loved them!! These became a family favorite after one bite!
INGREDIENTS
1 store bought pie crust
1 Granny Smith apple, peeled and diced
2 Tablespoons of melted butter
1/4 cup sugar
1 teaspoon cinnamon
DIRECTIONS
Preheat oven to 425 degrees. In a small bowl, add the sugar and cinnamon and mix until well combined. Reserve one teaspoon of the cinnamon sugar to use later. Add the diced apples to the cinnamon sugar mixing and coating all of the apples with the sugar. On a lightly floured surface, unwrap the pie crust and lay flat using a knife or pizza cutter cut the crust into three inch squares. Using a pastry brush or a spoon, brush the pie crust with half of the melted butter. Working with one square at a time place a couple teaspoons of the apple cinnamon mixture into the center of each square, bring the corners of each square together to form a pyramid shaped dumpling, and press the edges together to seal. Brush the outside if the pastry with butter and sprinkle with the reserved cinnamon sugar. Do this for each square. When they are all ready, place them in the oven for 8-10 minutes or until pastry is cooked through, the tops will be a little browned. Let cool before serving.
Enjoy!
Have all of my local readers been to the new restaurant. 2 Home Cooks at 40 Chestnut street in Dover? Jim and I went this past Sunday with our friends Tim and Maureen. This restaurant is open for breakfast and lunch only and if you are looking for a home cooked meal this is the place! We went for breakfast and were so pleasantly surprised just walking up to the restaurant as they have a beautiful outdoor patio area to enjoy your breakfast or lunch outside! The outside area was very well kept, everything was clean and fresh.
Because it was a little chilly the morning we went, we sat inside and that was just as clean and fresh. What we all loved the most was that it is an open kitchen. You really can watch your food being made. Everything is fresh and made to order. They also make their own biscuits every morning as well as making their own sausage patties! So for me knowing they make both of those things my breakfast choice was simple! I had the Sausage Benedict with the biscuits instead of english muffin! Oh ya..I am a sucker for a good Benedict but when a place makes their own biscuits and sausage, I am all in and my mouth was watering from the beginning! Let me tell you the biscuits do not disappoint…absolutely delicious! The sausage also excellent, the eggs cooked beautifully. Now, as for the hollandaise sauce, for me the sauce was good, but I am a sucker for a rich, creamy sauce. This was a bit on the thin side for my preference, but all in all a great dish!
Jim and Maureen both got a special they were having that day. The Greek omelette with hash browns and toast. Let me tell you, the portions are huge! Their omelettes took up almost half the plate, and the taste of the omelette was just right according to both Jim and Maureen. This omelette had spinach, feta cheese and bacon…what is not to love about that?! The omelette was cooked perfectly, the hash browns were also done to perfection, crispy yet tender, and well seasoned.
I may have possibly saved the best for last! Tim had the bacon pancakes! Need I say more?! Bacon inside the pancakes. Outside the pancakes drizzled with real maple syrup! Absolutely delicious! I don’t typically order pancakes when we go out for breakfast but this will be bringing me back for sure!
Although we went for breakfast we did take a peek at the lunch menu. They have everything you would expect on the menu, but with a twist, and everything here is also home made and cooked to order. There was one sandwich that caught my husbands attention and it was the Thanksgiving everyday sandwich made with Texas toast, pan seared turkey, cranberry sauce, stuffing and mayo! We will most certainly be coming back for that!
I also want to mention the service we had here. From the moment we walked in, to the time we left, the service was friendly, helpful, prompt and they kept the coffee cups filled! Fantastic service from start to end! 2 Home Cooks is a great addition to Dover so don’t wait, go check them out! You can find them on Facebook as well as on the Internet!
Enjoy!
+
This recipe comes from Taste of Home Magazine. I made this and reviewed this recipe last week. It is a nice twist on an old favorite. This recipe is hearty and the spices can be changed to how spicy you like it! I used medium spice taco seasoning as well as medium spice salsa.
INGREDIENTS
12-14 lasagna noodles
1 pound ground beef
1 envelope of low sodium taco seasoning
2 eggs
1 carton (15 ounce) ricotta cheese
4 cups shredded cheese. I used cheddar and Monterey Jack
1 jar of your favorite salsa (24 ounces )
DIRECTIONS
Preheat oven to 350 degrees. Cook noodles according to package directions. Meanwhile in a large skillet cook beef over medium heat until no longer pink, drain and stir in taco seasoning. In a small bowl combine eggs and ricotta cheese. Drain noodles when cooked through. In a 13 x 9 baking dish layer the noodles to cover the bottom of your pan, add about 3/4 cup of the ricotta mixture making a layer over the noodles. Add half of the beef mixture and half of the shredded cheeses and half of the salsa. Top with noodles and repeat layers saving some salsa and cheese for the top! Bake uncovered 35 – 40 minutes or until heated through. Let stand ten minutes before cutting. Serve warm.
Enjoy!
This recipe comes from Taste of Home and was one that I recently reviewed. This was so easy, light and really delicious! I will definitely be making this again!
INGREDIENTS
2 romaine hearts, coarsley chopped
1 cup cherry tomatoes, halved
1/4 cup, or more Parmesan cheese
1/2 cup flour
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound large, uncooked, peeled, deveined shrimp
Vegetable oil or canola oil for frying
Caesar salad dressing
DIRECTIONS
In a large bowl combine the romaine, tomatoes and cheese. Refrigerate until serving. In a shallow bowl mix flour, salt and pepper. Add shrimp to the flour mixture a few at a time to toss and coat. Shake off any extra flour.
In a deep skillet heat 1/4 inch of oil to 375 degrees or until bubbles form around the top of a wooden spoon that you dip in the oil. Fry shrimp a few at a time 1-2 minutes on each side or until golden brown and crispy. Drain on paper towels. Drizzle dressing over romaine, toss to coat and top with shrimp. Add additional Parmesan cheese if desired.
Serve immediately .
Enjoy!
These little bites are so easy, no bake and would be a terrific after school snack for the kids! These also make about 36 mini pies so you will have plenty for the kids to share with their friends! Jim really enjoyed these little bites. He even had them for breakfast one day!! This recipe called for 3-4 bananas but depending on how thick you slice them will depend on how many you need, I only used three.
INGREDIENTS
8 ounces cream cheese
3.4 ounce box of instant vanilla pudding
1/2 cup of milk
3 Tablespoons sugar
3-4 bananas
1 box mini vanilla wafers
DIRECTIONS
Place 36 mini muffin liners in your mini muffin pans. Place one mini vanilla wafer in the bottom of each liner.
Using an electric mixer beat the cream cheese with the sugar. Slowly add the milk and beat until smooth. Add the instant pudding powder a little bit at a time, beating until combined and smooth. 2-3 minutes. Scoop the vanilla pudding into a pastry bag or a large Ziploc bag with the a cut in the corner making your own piping bag. Peel and cut the banana’s into thin rounds. Pipe a dollop of pudding mixture on top of the mini vanilla wafer and top with a slice of banana pushing the pudding mixture down slightly. Pipe more pudding mixture on top of the banana, add another slice of banana on top. Lastly add one mini vanilla wafer to the top of each mini pie. Refrigerate at least two hours to set.
Enjoy!
This recipe can be found on Pinterest and at www.aspicyperspective.com
Stay In Touch
Follow me!
Recent Pins
