For those of you who saw my Sage & Butter Infused Turkey recipe last week, you’ve probably been wondering where in the world the pie recipes I mentioned are. Well, here they are! I’m sharing two with you today: First, a delicious and cinnamon-y Apple Pear Pie. Next you’ll find the recipe for a tart-yet-sweet Berry Fruity Crumble.
4 cups Flour
2 tbsp. Baking Powder
1 tsp. Salt
2 cups Sugar
1 Stick (8 tbsp) Butter, melted
2 1/2 cups Sour Cream
2 tbsp. Vanilla Extract
2 tbsp. Lemon Juice (can be increased/decreased based on your own preference of sour)
3 cups Blueberries
Preheat oven to 350 Degrees. Spray two 12-cup muffin tins, or line with baking liners. Set aside.
In a large bowl, mix the Flour, Baking Powder and Salt. Add the Blueberries, tossing lightly to coat.
In a separate, medium bowl, whisk the Eggs well, then add the Sugar and continue to whisk briskly until it’s thick and well-incorporated (about 45 seconds). Add the melted Butter, Sour Cream, Lemon Juice and Vanilla; mix until combined.
Add the wet mixture to the flour mixture and stir together carefully. Batter will be very thick.
Scoop the batter into the muffin cups. Bake about 25-30 minutes or until a toothpick inserted comes out clean.
Allow to cool and ENJOY!!!
Mango and Pepper Pasta
12 oz. Penne Pasta
1-2 Chicken Breasts, boneless, skinless – cooked and cubed
1/2 Yellow Onion, sliced
1 Green Pepper, sliced
4 Garlic Cloves, minced
2 Mangos, peeled and diced
1 cup Heavy Cream
Salt & Pepper, to taste
2 tbsp. Parmesan Cheese, shredded
1 tsp. Parsley
Cook the pasta according to package directions.
In a large skillet, cook the Onions and Peppers until mostly tender. Stir in the remaining ingredients and cook until the sauce starts to bubble. Remove from hit and allow to thicken for 3-4 minutes.
Add sauce to pasta, and serve. Enjoy!!!
My uber-talented sister (well, one of them – I have four!) made this amazingly cute Cutie Cupcakes. The kids thought they were so fun – although some of them absolutely refused to eat the eyes, even though they’re just sugar candy.
My adopted-into-the-family-because-she-is-just-so-awesome sister created this Monster-Mouthed-Melon, who’s either eating up everything, or spitting it back up. Either way, tons of fun!
Advice: careful when transporting the finished product in your vehicle….this tipped over in hers, spilling fruit juice everywhere!
Finally, my mom and a bunch of us put together these Toothy Sandwich guys. Scary yet too cute to resist!
It was such a fun party, such a fun SUMMER! Sad to see it go, but excited for all the upcoming food, crafts and other exciting holiday stuff soon to be our way. Bring on the Holidays!!!
Slow-Cooker Apple Dijon Chicken
4-6 Chicken Breasts, boneless, skinless
2-3 Large Apples, tart, sliced thin
2 cups Whipping Cream
1/2 cup Dijon-style Mustard
2 tbsp. Cinnamon
Place the Chicken into your slow-cooker
In a bowl, whisk the Whipping Cream, Mustard and Cinnamon until smooth. Pour all but about 1/2 cup over the chicken. Store the reserves in the fridge until ready to use.
Cook on low 7-8 hours, or on high 4-5 hours. Add the apples to the slow-cooker half-way through the cooking time, pouring the reserved cream mixture over top.
11 cups Popcorn, popped
2 tsp. Sugar
1 tsp. Ground cinnamon
2 cups Dried banana chips
1 cup Dried raisins or cranberries (I use craisins)
1 cup Chocolate chips
1 cup Nuts of choice (pecans, walnuts, etc.)
Nonstick cooking spray
Pour the popped popcorn into a large bowl, removing any unpopped kernels.
Coat lightly with the cooking spray, tossing a few times and respraying.
In a small bowl, mix the sugar and cinnamon. Pour over popcorn and toss to coat.
Add the bananas, raisins/cranberries, chocolate chips and nuts. Stir to mix.
Store in an airtight container for up to a week.
I’m really getting into the hot-weather months lately, especially since it’s in the 90’s here the past few days. One of my favorite ways to cool down is a nice smoothie, and my kids sure don’t mind that! I like to mix it up, though, and definitely go by what produce is on sale that week. Oranges are one of those things that seems to always (or at least almost always) be on sale, so I tend to use it in a lot of smoothies. This one is a smooth blend of oranges and coconut milk, but the coconut milk could easily be changed out for plain milk. My hubby hates coconut, so his are made that way.
2 Oranges, peeled
1 Banana, peeled
2 cups Spinach
6 oz. Coconut milk
1 tray Ice cubes
Blend everything in your blender. Pour into two serving glasses and enjoy!
My family loves fruit, especially the kids. Not so big on the veggies, but that’s another story. It’s difficult, though, to keep fresh fruit for too long (you know how easily apples roll to the back of the fridge then get yucky?), plus then you have to cut it freshly which takes time. I don’t always have time before snack to get it ready….I just want it to go from cupboard to plate easy and quick! So dried fruit is a common snack at our home, but it is so EXPENSIVE! Plus, all of those additives that my kids really don’t need. Because of this, I’ve been dreaming of getting a dehydrator…..a dream that has yet to come true, but oh well! Now that I’ve learned how to make homemade fruit leather without a dehydrator, I can keep it more healthy AND easily stored and accessible. LOVE IT!
Fruit – in this case I used 5 large Mangoes
Sweetener, such as honey, sugar or agave
Preheat oven at 150 degrees, or as low as it will go.
Place good parchment paper or a baking mat on a baking sheet.
Cube or slice the fruit.
Place fruit and sweetener in a blender. Blend until smooth.
Pour mixture on baking sheet.
Bake for 6-8 hours. You can tell it’s done when the center of the mixture isn’t sticky.
Let cool, then gently remove from pan.
Use a pizza cutter or knife to cut it into strips (or squares, whatever you prefer). Roll up, if desired.
Store in an airtight container, up to a month (from what I’ve heard from others….ours is eaten within a couple weeks!)
1 cup Frozen tart cherries, pitted
1 cup Low fat milk (we used skim)
½ cup Plain lowfat yogurt
4 tbsp. Blueberries, not frozen
2 tbsp. Honey
1 tsp. Pure vanilla extract
Sprinkle of cinnamon (about 1 tsp.)
16 Ice cubes
Blend all ingredients in blender until smooth. Garnish with almonds, walnuts or cherries, if desired.
Notes: I found it’s easier to blend everything except the ice cubes first, then put those in and finish blending. Makes 4 8-oz servings. 164 calories per serving (based on 1% milk).