Family favorites
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!
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!
This dish became a fast favorite in our house. Best of all you can change it in any way using bacon instead of sausage or add whatever your family enjoys. I keep the base of eggs and the cheese the same but change it up with anything I have on hand. Although I air fried these, you can also bake them. I also made the filling the night before so in the morning all I have to do is wrap them and pop them in the air fryer. This recipe will make 10-12 rolls.
NOTE- this is my original recipe that won a contest and was published in Taste of Home Magazine. Needless to say it’s a keeper!
INGREDIENTS
4 eggs
1 Tablespoon butter
Pinch of salt
Pinch of pepper
4 teaspoons of milk
1/2 pound ground sausage (I used “hot” Jimmy Dean sausage)
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 Tablespoon scallions, I only used the green part
Egg roll wrappers
Maple syrup for serving – optional
DIRECTIONS
Over a medium skillet cook your ground sausage until cooked through and no longer pink. Add both cheeses and scallions. Turn off the heat and set aside.
In another skillet, over medium heat add the butter to melt. In a bowl, crack your eggs, add the salt, pepper, and milk and whisk until combined. Add the egg mixture to your warm skillet and let the eggs set for just a minute. Then using a rubber spatula scrape the set eggs towards the middle of the pan letting more of the egg mixture hit the bottom of the pan to set. Do this until the eggs are cooked and no longer runny.
Once done, add to the sausage mixture and combine. This can be done the night before.
When you are ready to air fry or bake, take one egg roll wrapper at a time and add about 2 Tablespoons of the egg/sausage mixture to the middle of the wrapper. Fold the bottom of the wrapper half way up, fold both sides of the wrapper into the center of the mixture not squishing it. It will look like an envelope then roll the bottom of the wrapper all the way to the top like a burrito. Set aside seam side down. Do this for each roll.
When you are ready to fry, preheat your air fryer to 40o degrees. Add the eggs rolls to the basket not layering them. Spritz with a little olive oil and fry for 4 minutes, turn the rolls over, spritz again with olive oil and fry for an additional 4 minutes or until the rolls are to your desired crispness.
TO BAKE – Preheat your oven to 400 degrees. Spritz rolls with olive oil and bake for 8-10 minutes, turn the rolls over, spritz again and continue to bake for another 5-7 minutes or until your desired crispness. Serve warm with maple syrup if desired.
Enjoy!
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