I came up with this dish to use some things out of my fridge and also because my husband likes anything that has to do with Mexican flavors. You could easily add black beans and drained corn for some extra flavor but I was cleaning out my fridge and did not have either! This is like a taco in a roll. Very easy to put together. This would make any taco night a success.
INGREDIENTS
12 – 15 egg roll wrappers
1 lb. ground beef
1 package taco seasoning
1 cup shredded Mexican cheese
3/4 cup of your favorite salsa/store bought or homemade
Water
Olive oil spray
Serve with:
Salsa
Sour cream
DIRECTIONS
Brown the ground beef in a large skillet, crumble as it cooks. When the ground beef is browned, add the taco seasoning being sure to mix well. Add the grated cheese and combine until the cheese is melted. Remove the pan from the heat and add the salsa mixing to combine. Using one egg roll wrapper at a time place approximately 2 Tablespoons of the ground beef mixture on the egg roll and roll up burrito style. When you get to the end brush the corner 0f the egg roll wrapper with water to help seal the edges. Do this for each egg roll. Place as many rolls in your air fryer as you can on a single layer. Spritz the top of the rolls with olive oil and air fry for 8 minutes at 400 degrees. Open the air fryer and turn the rolls over, spritz with olive oil and air fry for 4 more minutes or until golden brown. Do this for all of the egg rolls.
Serve with sour cream and salsa.
Enjoy!
My husband loved this pie! I think he may have even had some for breakfast the day after I made it! I made this pie using fresh peaches from my neighbor’s tree so it was a little extra effort as you do have to peel and dice the peaches, but it is well worth it. I’m certain this would taste just as good with canned peaches as well as they are canned at the peak of freshness. Just be sure to dry the peaches as you don’t want a soggy pie.
INGREDIENTS
1 cup of sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cups fresh peeled and sliced peaches
1 cup fresh blueberries
Pastry for a double crust pie (9 inches)
1 Tablespoon Butter
1 Tablespoon 2% milk
Cinnamon sugar
DIRECTIONS
Preheat oven to 400 degrees. In a large bowl combine sugar, flour, cinnamon, and allspice. Add peaches and blueberries. Toss to coat. On a lightly floured surface roll one half of the dough to 1/8 of an inch thick circle. Transfer to a 9-inch pie plate. Trim pastry to a 1/2 inch beyond the rim of the plate. Add filling and dot with butter.
Roll the remaining dough to a 1/8 inch circle place over the peach filling (or can make a lattice top) trim and seal to the bottom pastry, flute edges. Brush the top with milk and sprinkle with cinnamon sugar. Lastly, cut about one inch “X” in the top center of the top crust.
Bake 40-45 minutes until crust is golden brown and filling is bubbly. Remove from oven, let cool on a wire rack.
Enjoy!
Last year while we were In Durham, NH at The Candy Bar candy store we were speaking with the owner who told us they were opening another candy and creamery shop in Dover, NH at 53 Washington Street, Suite 100. We could not wait for this new shop to open as we love their Durham store. Well, the day has finally come and we were happy to stop in on their opening day!
Likee’s and Chewy’s is a nearly 5,000 square feet of candy, chocolate and ice cream perfection that is located just across from the Children’s Museum. The amount of candy in this store is staggering and every child’s dream…big kids and little kids alike! They have 150 bulk candy options, almost 100 different types of chocolate bars, every flavor of Jelly Belly jelly beans they have, 60 flavors of bulk gummies along with a section of gluten-free candies.
Some of the things they do best include their amazing caramel apples, homemade truffles and giant peanut butter cups to just name a few. One of the things they are most known for in their Durham, NH store is their creative shake creations! They have 28 flavors of ice cream, yogurt and sorbet. Let me tell you they put that ice cream and all of their chocolate creations into some spectacular shakes! When we stopped in today Jim and I shared a hot fudge sundae with cookies and cream ice cream. It was chocolatey, creamy and delicious! I forgot to take the picture before we dug into it! Yikes!
There is plenty of seating at Lickee’s and Chewy’s. Enough for groups and visitors to the Children’s Museum and also some outdoor seating in the summer. One of their tables they had made with some of their expired candy placed inside the table from the Durham store. Such a cool addition to the Dover location.
Lickee’s and Chewy’s are open 10 am to 8 pm and they can also handle your wedding or special event confections. Find them on FaceBook for more information. Take some time out to visit this fun new Dover location!
https://www.facebook.com/lickeesandchewys/
Enjoy!
I am always looking for a new snack dish when the holidays start to roll around. This one is one that we will be making time and time again. This is a little bit of a spin on the Chex Mix that is very popular but in all honesty, I was never a huge fan of the Chex version, but I really like this version! It’s sweet, but not too sweet, and salty from the nuts. I am a sucker for the sweet and salty combination! I highly recommend making this in one of the throwaway tin pans as this mix cooks for an hour and the sauce mixture gets gooey and sticky. Your clean up will be a breeze with a throwaway pan!
INGREDIENTS
1 box (8 cups) Crispix cereal
2 cups pecan halves
1/2 cup packed brown sugar
1/2 cup corn syrup
1/2 cup butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
DIRECTIONS
Preheat oven to 250 degrees. In a large disposable pan combine the cereal and pecans. In a medium saucepan combine the brown sugar, corn syrup, and butter and cook over medium-high heat. Bring the mixture to a boil. Remove from heat and add the vanilla and baking soda, stir to combine. Pour this mixture over the cereal mixture and combine well coating all of the cereal and pecans. Bake for 1 hour stirring every 20 minutes (my oven cooks a little hot so be sure to watch the mixture the last ten minutes as not to burn.)
Remove from oven and pour over wax paper to cool. Break into pieces. Store in an airtight container.
Enjoy!
I found this recipe on Pinterest through www.plainchicken.com
I’m back! It’s been a busy summer and I have a lot of catching up to do with so many delicious recipes coming your way. This German Apple Cake is perfect for any fall gathering you may be having. This is my favorite time of year to cook with all the fresh picked off the tree apples we have in New Hampshire. I made this cake using both Honey Crisp and Granny Smith because I love that apple combination but you can use any apple you love. Another variation you can do with this cake is using caramel sauce on the top instead of the frosting. No matter how you make it I know your family will enjoy it as much as mine did.
INGREDIENTS
3 large eggs
2 cups of sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 cups chopped peeled apples, Granny Smith
3/4 cup chopped pecans
FROSTING
1 package cream cheese, 8 ounces
2 teaspoons softened butter
2 cups confectioners sugar
DIRECTIONS
In a large bowl beat the eggs, sugar, oil, and vanilla. Combine the flour, cinnamon, baking soda, and salt. Add to the egg mixture and mix well. Fold in apples and nuts. Pour into greased 13×9 baking dish. Bake at 350 degrees for 55 – 60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For the frosting- in a small bowl beat cream cheese and butter, add the confectioners sugar and continue beating until smooth. Spread over the cooled cake and enjoy. Store in the fridge.
Enjoy!
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