Wednesday, October 12, 2016
Autumn = Apples and that equation gives you opportunities
to make some great dishes using apples. They are in season
right now and you'll find low prices at the grocery store if
you don't have access to an apple orchard. Here's my recipe
for apple pie the easy way. It is delish!!!
1 refrigerated pie crust brought to room temperature
3 large apples. I used 2 Granny Smith and 1 Honeycrisp,
peeled and sliced thin
1 can (21ounces) apple pie filling
1 teaspoon cinnamon
3 Tbsp. sugar
2 Tbsp. cold butter diced
1 cup flour
1/2 cup sugar
1/4 cup packed brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. salt
6-7 Tbsp. very cold butter diced
1/4 cup chopped walnuts (optional)
Preheat oven to 425 degrees.
Place piecrust into pie dish and press into place
and put into refrigerator.
Mix together the ingredients gently till combined.
Put into pie crust and place back into refrigerator.
Place a baking sheet in the oven to preheat.
Mix together topping ingredients. Using a pastry
blender (or food processor) mix together until
Take pie from refrigerator and place topping
evenly over the apples.
Place the pie on the preheated baking sheet (add
parchment paper) and bake 45 minutes. Cover
the top after 15-20 minutes to prevent the top
from over browning.
Let set up for at least a few hours, but may be served
Top with ice cream or whipped cream.
Refrigerate leftovers and reheat if desired.
This is really very easy to pull together and just
tastes so good.
Wednesday, September 28, 2016
I was just craving something with blueberries. Pie really
sounded so good. But, I wanted it to be easy. Fresh berries
and a can of blueberry pie filling made it very simple. Here's
2 pints fresh blueberries
1 can (21ounces) of blueberry pie filling
1 tablespoon butter
1 egg white slightly beaten
1 ready made pie crust
Preheat oven to 425 degrees.*
In a medium size bowl put pie filling and add blueberries,
Dice the tablespoon of butter and add half to the filling.
Let pie crust come to room temperature according to
package directions. Place one crust in bottom of pie
plate. Brush bottom of crust with egg white.
Pour filling into crust, top with remainder of the butter.
Top with the second pie crust. Pinch the edges of the
crust and make a few slits in the top crust.
Brush with egg white and sprinkle with sugar if desired.
Put in refrigerator for about 10 minutes.
Bake @ 425 degrees for 40-45 minutes, until crust is
Let set up for at least 4-6 hours or overnight.
Delicious with a whipped topping or vanilla ice cream.
*I preheat a baking sheet as well then put a piece
of parchment paper on top of the sheet, then pie
Friday, August 26, 2016
I know some of you don't like tomatoes but those of us who do
really like them fresh, right-off-the-vine, fresh. The difference
between a fresh tomato and a store bought variety is so
different, I can't think of any other food that shares that
distinction. Here's an easy recipe for said tomato and add
some freshly grown Basil and use some good balsamic glaze
Ingredients: serves 2 easily
1 large fresh tomato
4-5 slices mozzarella
6-8 large fresh Basil leaves
3-4 tbsp. balsamic glaze vinegar or more
6 slices of a baguette
small dish of marinated olives
2 glasses of your preferred wine
*optional, salami or prosciutto
2 tbsp. of olive oil to brush on your bread
Slice tomato but not all the way through.
Slice mozzarella and place between layers of tomato.
Place on serving dish and drizzle with glaze.
Brush baguette slices with olive oil and toast
under broiler till lightly brown.
Place bread, olives, and optional meat on serving
dish with tomato and cheese.
Pour some wine and enjoy!
Monday, August 15, 2016
I love an easy recipe. The older I get the easier I want it.
Not that I don't occasionally take on a lengthly recipe
when I'm in the mood. But I digress. This is an
adapted recipe from Just a Taste I saw on Instagram.
The Peachy Turnovers looked yummy. I just love
blueberries and had purchased some from the
farmer's market so was anxious to try the recipe.
2 cups blueberries (fresh)
1 heaping tablespoon brown sugar
1 tablespoon lemon juice (fresh lemon)
1/2 teaspoon cinnamon
1 large egg whisked
1 package puff pastry thawed (has 2 sheets)
white sugar to sprinkle on top
1/4 cup powdered sugar * (optional for glaze)
1/2 teaspoon milk * (optional for glaze)
Preheat oven to 400 degrees
In a medium bowl combine the blueberries, brown
sugar, cinnamon and lemon juice and stir gently
to combine. Set aside.
I used 2 baking sheets and lined them with parchment
paper. (if you only have one baking sheet then do
at a time.) Set aside.
Take the the thawed puff pastry sheets from the
refrigerator and roll out on a floured surface.
(remember if using 1 baking sheet, take out only 1
sheet of puff pastry .)
Cut each sheet into 4 equal squares (see picture)
and place on the baking sheet. I put the other
baking sheet with the squares into the fridge,
puff pastry needs to stay cold.
Place a heaping tablespoon of the berry mixture
into the center of each square.
Fold to make a triangle. Crimp with a fork to
seal. Try not have have any openings or the
filling will come out. Make 3 slits in the top
crust, and place in fridge while you prepare
the other puff pastry sheet.
Take the first sheet, brush the top with the egg
and sprinkle with white sugar.
In the oven, bake 15-18 minutes. Mine took
15 minutes. Will be golden brown and puffed.
Let them cool on a rack.
Do the second sheet as above. You will have
* For an optional glaze, combine the powder
sugar and milk, stir and pour over the
turnovers. I did 4 of them with glaze.
You can eat them warm,
If any left, cover with foil and just let sit out.
Adapted from justataste.com/easy-peach-turnovers-recipe/
Friday, July 15, 2016
This week's recipe comes from friend Jan, an excellent
cook and I finally got her to give me one of her favorites.
It's easy and delicious. And when it pairs well with wine,
yep we've got a winner.
2-3 cups shredded cooked chicken (I have an earlier
post on how to poach chicken and shred)
1/2 cup ranch dressing
1/2 cup Frank's hot sauce
3 green onions sliced thin
1-8 ounce package colby-jack cheese
2- 8 ounce packages of cream cheese
Using a mixer and medium sized bowl, blend all ingredients.
Spread in a 9x9 inch baking dish or pan. *(see below)
Bake 20-30minutes. I took out after 25 minutes, it was hot.
Serve with crostini, celery or pita chips.
Yum, we loved it.
*Will also fill 5 small baking dishes
Tuesday, July 5, 2016
Yum. Here is the dessert portion of Madison's meal for Ben.
I love the no bake desserts for summertime. Always refreshing.
Give it a try and let me know.
19 ounces of graham crackers
8 ounces softened cream cheese
2 (3.4 oz.) packages of vanilla instant pudding
2 1/2 cups cold milk
12 ounce container Cool Whip
3 cups fresh strawberries ( sliced)
1 1/2 cups fresh blueberries
2 ounces white chocolate chips
In a large mixing bowl, beat cream cheese and the dry pudding
mix until well blended.
To this add the cold milk and mix till combined.
Stir in the Cool Whip, reserve 1/2 cup for next step.
Spread the reserved 1/2 cup on bottom of a 9x13 baking
Begin a layer of grahams on top of cool whip, cover bottom,
breaking the grahams to fit.
Spread a pudding layer on top followed by the strawberries
Repeat the layering, grahams, pudding then fruit. End
with the fruit layer.
Refrigerate overnight or at least 4 hours. (Grahams need
When ready to serve, melt the white chocolate chips (see pkg.)
and drizzle over the top of the dessert.
From my son, delicious!
This recipe comes from Madison, my son's girlfriend and it
looks delicious. I'm going to make this dish for hubby Ron
because he really likes shrimp. Oh and she also made dessert
so look for that as well in the next recipe.
8 ounces of linguine pasta
1 Tbsp. extra virgin olive oil
1 pound peeled and deveined large sized shrimp
1 tsp. salt, plus a little extra for the pasta water
1 tsp. pepper
2 tsp. Cajun seasoning
4 Tbsp. butter
4 Tbsp. flour
1 1/2 cups of heavy cream
1 cup grated Parmesan cheese plus a little extra for garnish
1 Tbsp. chopped fresh parsley
Cook pasta according to pkg. directions until al dente. Drain
and reserve 1 cup of the salted pasta water. Return pasta
to the pot. Set aside.
Heat olive oil in a large skillet over medium heat and add the
the shrimp, 1/2 tsp. salt and 1/2 tsp. pepper and Cajun seasoning.
Cook just until pink on both sides. Transfer to a plate and set aside.
Wipe out the skillet, add butter and melt, then whisk in flour and
until golden. Add the heavy cream and continue to whisk
until creamy. Add the parmesan cheese and pasta water,
whisk adding the remainder 1/2 tsp. salt and 1/2 tsp. pepper.
Whisk all together.
Add the pasta to the sauce and toss. Add shrimp and combine.
Garnish with the parmesan cheese and parsley and serve.