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Salted Caramel Apple Bars

Tuesday, October 23rd, 2018

These salted caramel apple bars are the perfect treat for after trick or treating or maybe even after dinner with a scoop of ice cream. Scott says they do not even need the caramel, but really, why wouldn’t you?

I typically post a lot of apple recipes the month of October but its been pretty busy around here, so my experiments have been far and few in between. I think you will appreciate the long wait though, as these have been pretty popular around here.

I like making my own caramel sauce, which you will find here, but if that doesn’t sound like fun to you, any store bought brand will work just fine.

Salted Caramel Apple Bars- Serves 16 bars apple bars

Crust- Stick of butter, melted, 1/4 C sugar, 1 tsp. vanilla, dash of salt and 1 C flour

Filling- 2 large apples ( I used honeycrisp and gala), peeled and thinly sliced, 2 TB flour, 2 TB sugar, 1 tsp. cinnamon, dash of nutmeg.

Streusel- 1/2 C old fashioned oatmeal, 1/3 C brown sugar, dash of cinnamon, 1/4 C flour, 1/4 C butter, cubed and either home made caramel sauce or store bought.

Preheat oven to 350 degrees. Line the bottom of an 8″ square pan with foil, leaving enough to hang over the sides. (trust me, you will want to do this).

While the oven is preheating, make your crust. Stir the melted butter, sugar and salt together. Add the flour and stir until combined. Press mixture into pan and bake 15 minutes while you are making your streusel and filling.

Start with your filling. Combine sliced apples, flour, sugar, cinnamon and nutmeg in a large bowl until all the apples are coated.

For the streusel, whisk the oats, brown sugar, cinnamon and flour together. Cut in butter. I use my hands to mix together until it becomes crumbly.

When the crust is done baking, layer the apples on top of the warm crust and pat them down tight. Sprinkle with streusel and bake for about 35 minutes until golden brown.

When done baking, allow to cool for about 20 minutes at room temp and then chill in the fridge for a couple of hours. Lift the foil out of the pan. Cut into bars and then drizzle with caramel. Sprinkle sea salt over the top. Enjoy immediately!

Want more great apple recipes, click here.

 

Caramel Apple Fruit Cup

Thursday, October 20th, 2016

This Caramel Apple Fruit Cup came about as a complete accident. I think the best recipes tend to happen that way though. I was whipping up some whipped cream for a chocolate crème pie (recipe to follow at a different day) when I had a little left over. Yes, I could have just tossed it however, I didn’t know what I was going to make for my fruit portion for breakfast the following day, so I started looking in the pantry for what I had extras of. I found a few packages of cook and serve butterscotch pudding. You know how you buy something and don’t realize you already have it in the pantry. That must have been what happened to me with the pudding. Anyway, I pulled a box out and starting cooking the pudding. It is my husbands favorite, so I figured if it didn’t turn out, he would have a treat for later. He didn’t have a chance though. Once I cooled the pudding and mixed in the ingredients, I knew I had my newest fall fruit recipe.

Caramel Apple Fruit Cup – Serves 12 caramel-apple-fruit-cup

1 box of cook and serve butterscotch pudding, 2 C whipping cream(separated), 2 granny smith apples, 1 C walnuts or pecans(separated), and caramel topping.

Cook one box of butterscotch pudding according to directions. Cool completely.  Whip up your topping. Add 1 1/2 C whipping cream to butterscotch pudding when chilled and combine.  Cut up two, large, granny smith apples and add to pudding mixture. Add 3/4 C nuts to mixture and stir to combine. Chill until ready to serve. When ready to serve, put in dessert cups, and top with additional whipped cream, nuts and caramel drizzle. Enjoy.

 

 

Apple Cider Sangria

Thursday, October 13th, 2016

Each weekend from 5:00-6:00 PM we offer a wine and cheese social as a thank you to our guests for choosing to stay with us. It also giapple-cider-sangriaves our guests a chance to relax, unwind and meet the others that are staying with us if they choose. I am a big fan of Autumn with all the apple and pumpkin recipes. I figured why limit it to just regular wine this weekend. We dug out the apple cider and spiked it up a bit. The best part about this recipe is that you can make it without the alcohol or add more or less to your liking. Whatever you do though, do not forget the pomegranate seeds. Yes, you can taste them in each sip, but they really add a nice pop of color to the pitcher.

Apple Cider Sangria

2 Apples, I prefer granny smith, Pomegranate seeds, 2 C or more of apple cider, and a bottle of dry sparkling wine.

Dig out a pretty pitcher. Dice or matchstick your apples and toss them into your pitcher. Add apple cider. Pour your bottle of dry sparkling wine into the pitcher. Add ice and stir. Add pomegranate seeds and serve. If you want to amp it up a bit more, add a little cognac, brandy or whiskey, but be careful not to take away from this refreshing autumn beverage.

Apple and Honey Crostini

Thursday, January 28th, 2016

These apple and honey crostini’s are all my husbands fault. Yep, you heard here. Scott is to blame for this delicious little appetizer. My husband travels on occasion to trade shows. He is a food broker who is really great at getting small food manufacturers off the ground. He travels to these trade shows to display and help sell their product. Many times at the end of the show, there will some trading that goes on among vendors. You see, they are so use to having cheese or butter or whatever around and we typically have our freezer full of pizzas  or fish or whatever he is working on this month and so the two may trade products. Well, the other day he came home with a half a gallon of ricotta cheese and a two pound bag of gorgonzola. I love both of these products, but they typically will go bad before we may get a chance to enjoy it all, so I try to come up with some creative ways to use product. The apple and honey crostini was born. Enjoy!

Apple and Honey Crostini – Serves 10 crostini's

Baguette, lightly toasted, Apple or pear(sliced thin), honey, raspberry jalapeno jam, thyme, handful of candied walnuts 2 oz. or so gorgonzola, and 5 oz or so ricotta cheese ( I used part skim, but whatever you have laying around will work).

Slice your baguette to about an 1″ thickness and add to a greased cookie sheet. Lightly broil for about 30 sec. Remove from the oven.

Mix ricotta and gorgonzola together and add a little bit of honey towards the end. Spread on baguette slices and top off with apple or pear slices. Add walnuts around apple, on top of the cheese. Drizzle of little honey over the top. Spread a scant amount of the raspberry jalapeno jam over the apple and sprinkle with thyme.

We also served these with cheese, sausage and crackers during our wine and cheese social hour.

The raspberry jalapeno jam you can buy at any farmers market around here. I like to mix my own raspberry jam with a little jalapeno jam together if you can’t find any, otherwise I may trying making my own this summer as well.

 

Apple Pie Pancakes

Thursday, November 19th, 2015

These apple pie pancakes will be a hit for those who can’t wait for the big meal on Thanksgiving. Start the day off right by treating your family to these homemade, fluffy pancakes with sauteed cinnamon apples and a touch of streusel topping. I am getting hungry just thinking about these pancakes that we made last weekend for some guests.

Apple Pie Pancakes w/ streusel topping – Serves 3 apple pie pancakes with streusal topping

Apple Topping – 2 apples (any kind), 2 TB butter, 2 Tb brown sugar, 1.5 tsp. cinnamon, and 1/2 C maple syrup

Streusel – 3/4 C sugar, 3/4 C flour, 2 tsp. cinnamon, and 1/4 softened butter. (mix all ingredients until crumbly)

Pancakes – 1.5 C flour, 3 tsp. baking powder, 1.5 tsp. cinnamon, 1 TB sugar, 1 1/4 C milk, 1 egg, 3 TB melted butter, and 1 tsp. vanilla

Peel apples, core and dice. In a saucepan add 2 TB butter, brown sugar, cinnamon, maple syrup and apples. Cook on medium heat for about 5 minutes until apples are softened, stirring occasionally. Turn heat off, cover and set aside.

For the pancakes, whisk together milk, egg and vanilla. SLOWLY pour melted butter into milk mixture, make sure not to set the eggs. Pour wet ingredients into the dry ingredients and stir until combined.

Pour batter into warm skillet  and flip when bubbles start to form. Cook until golden brown. When pancakes are ready, top with apple mixture and streusel.

You will have extra streusel left over. I keep mine in the fridge until I need to use again for more pancakes or muffins.

 

 

Apple Hand Pies

Thursday, October 22nd, 2015

I just love these cute little apple hand pies. You have to admit, that anything you can eat with your hands is always better, right? Regular apple pie is just too messy to pick up, but not this one. Just grab and go.

I got really ambitious the other day and decided to make my own pie crust. Its not that I have not done it before but sometimes, time is of the essence and Pillsbury doesn’t do too bad, but you can always tell the difference.

Now, don’t let home made pie crust scare you off. It is really easy, it just takes a little bit more time and patience, but trust me, its well worth it!

Apple Hand Pies – Serves 12 Apple hand pies

Dough – 2 C flour, 1/2 tsp. salt, 1/2 tsp. baking powder, 1 C butter, 1/2 C sour cream.

Filling – 2 C peeled and diced apples (Granny Smith works best), 2 tsp. lemon juice, 1 heaping TB cinnamon, 1/2 C sugar (plus more for later), 2 tsp. flour, and 1 egg (whisked with just a smidge of water for the egg wash).

First make your dough. Whisk your flour, salt, and baking powder in a large bowl. Add butter and work into flour mixture until wet and mixed in well. Stir in sour cream. It will seem like the dough is too wet, but just go with it. Turn it out onto a floured surface. Knead the dough a few times while adding more flour a little a time until it is no longer sticky.  Roll the dough out roughly into a 8×10″ rectangle. Fold the dough into thirds and wrap in plastic wrap and stick in the fridge for at least 30 minutes.

Next, onto the filling. Combine apples, lemon juice, cinnamon, sugar and flour until combined. Set aside.

Preheat oven to 425 degrees. Take dough out of fridge and unfold it onto a floured surface, rolling out to roughly 12×12. ( Be careful that the dough isn’t too thin, but you don’t want it too thick either). Use your best judgement. Use a 3″ round cookie cutter or the base of a water glass. cut out as many circles as you can get and then re roll and continue cutting until you end up with approx. 24 circles.

Place 9 circles in a parchment paper lined cookie sheet. Spoon a portion of the apple pie filling into the center of each circle, leaving room around the edges. Top the apple filling with another dough circle. Crimp the edges of the pie with a fork to seal. Brush each pie with the egg wash. Make a small slit in the center of the pie to let steam escape and then sprinkle with sugar. Don’t hold back!

Bake for 15 minutes until light golden. Let stand for a few minutes and then enjoy!

Apple Pie Cupcakes

Thursday, October 8th, 2015

Who doesn’t love apple Pie and cupcakes. I love the individuality of them and they look so perfect when completed. I like this recipe because its easy but it looks gourmet and you can tweak it to your own tastes just by adding as much of certain spices as you like.

1 box of yellow cake  mix, 20 oz. can of apple pie filling, 1 C room temp butter, 1 C powdered sugar, 1/2 C brown sugar, 2 TB (approx) of cinnamon, divided, 2 tsp. of cloves, nutmeg and allspice divided, splash of milk and 1 tsp. of vanilla.

Apple Pie Cupcakes – Serves 9 Jumbo apple pie cupcakes

Preheat oven to 350 degrees. Line a jumbo muffin tin with with cupcake liners.

Prepare yellow cake mix according to box directions. Add 1 TB of cinnamon and 1 tsp. each of cloves, nutmeg and allspice. Stir. If you feel like you want to add  more, go for it.

Fill cupcake liners 2/3 full and bake according to box. Cool completely!

While cooling, take your apple pie filling ( I like country style ) and dice up apples. Add remaining cinnamon, cloves, nutmeg and allspice and set aside.

When the cupcakes are cool, core out the center of the cupcake, without touching the bottom to create a hole. Fill cupcakes with apple pie filling. Save a little bit for decoration for the tops of your cupcakes.

Whip butter, brown sugar, vanilla and a dash more cinnamon  until light and fluffy.  Gradually add powdered sugar and milk until you get your desired consistency.  Pipe frosting onto each cupcake, add a dollop of apple pie filling and sprinkle with more cinnamon.

 

Apple Bites (Vegan)

Thursday, January 29th, 2015

These Apple Bites are another great vegan recipe that I wanted to share with you. I don’t want to overwhelm you with too many vegan recipes at one time, but this is great for breakfast, lunch, a snack and even the kids will love it. Thanks to Rachelshultz.com, she has just given me a broader selection of healthy foods. This one though, is like dessert. Yumm!

Apples

 

Apple Bites – 1 apple serves 2

The serving size can be disputed, but a half of apple with all these goodness on top is about all my belly can take, but feel free to indulge.

1 Granny Smith Apple, 2 TB Peanut Butter, pecans or walnuts, and chocolate chips. Rachel suggested coconut. I opted out, but add whatever toppings you like.

Core Apple. Slice apple into thin rings. Spread peanut butter on one side. Top with nuts and chips. Enjoy!

 

Carrot Pineapple Muffins

Thursday, January 22nd, 2015

I came across these carrot pineapple muffins the other day in my recipe box. I have not made these in years, probably because I make carrot cake so often as dessert that I forget about making them as muffins in the morning for breakfast. I am so glad that I found this recipe though since its a great and I look forward to sharing it with you.

Carrot and Pineapple Muffins – Serves 8 (jumbo) carrot pineapple muffins

1 C sugar, 1 1/8 C vegetable oil, 2 large eggs, 1/2 tsp. vanilla, 1 1/4 C flour, 1 tsp. cinnamon, 1 tsp. baking soda, 3/4 tsp. salt, 1/2 C raisins, 1/2 C walnuts, 1/2# carrots shredded, and 1/4 C crushed pineapple. ( I have used tidbits too if this is all I have and it is really good as well if you like the plumpness of the pineapple with the raisins).

Frosting – 1 stick of butter (room temp), 6 oz. cream cheese (room temp), 1/2 tsp. vanilla and 1/2 bag of powdered sugar. Blend and set aside. If its too thick, add a little milk to get to the consistency you want, but be careful not to get too thin.  If it does, add more powdered sugar.

Preheat oven to 350 degrees. Spray jumbo muffin tins or line with muffin liners.

Beat sugar, oil, and eggs until light yellow. Add vanilla. Add flour, cinnamon, baking soda and salt. Stir until well blended. Add raisin and walnuts. Stir. Fold in carrots and pineapple until well blended.

Bake 30 minutes. Add frosting when muffins are cooled.

 

Blooming Apple with Homemade Caramel Sauce

Thursday, October 23rd, 2014

Recipes such as this blooming apple and home made caramel sauce really makes me think of fall, so I figured this would be the perfect time to post this.  So, lucky for you, two recipes in one this week. The blooming apple recipe I found on Pinterest and thought that it was rather genius. They made it sound like it would just fall and be beautiful while baking, but it doesn’t quite work out that way. Also, I should add, I have been asked if I feel guilty posting recipes I find intriguing on Pinterest. My reply is absolutely not!  I give credit where I find it and besides, I have said this before, but I feel it is my obligation to report back to you on the recipes you may have wondered about making yourself.

As for the caramel recipe, I have been making this for years. I used it on the blooming apple, but I have also used it as an ice cream topping, caramel bars, and a drizzle for caramel apples. With that said, it does not set up like a caramel apple would, which is why I use it as a drizzle.

caramelCaramel Sauce – 4 Cups

2 C sugar, 3/4 C butter, 2 C whipping cream, 1 C light corn syrup, 1/2 salt and 1 tsp. vanilla

Heat all ingredients except salt and vanilla to boiling in a 2 qt. or larger double boiler over medium heat, stirring constantly. Once ingredients are incorporated, turn heat down slightly and boil for 30 minutes, stirring frequently, until sugar is dissolved and mixture is a dark amber color.

Stir in Vanilla and salt. Serve right away warm or store in the refrigerator  and heat up when needed. Will keep a couple of  months in the refrigerator.

blooming appleBlooming Apple – serves 2

2 large honey crisp apples or something sweet and tart at the same, 3 TB brown sugar, 4 caramels, 1 tsp. cinnamon, 1 tb flour and 2 tb butter.

Slice 1/4 top horizontally off the top of the apple. Scoop out the core with a melon ball or small teaspoon. Then use a thin knife to make two deep circular cuts around the center of the apple. Next, turn the apple over and  make narrow cuts all the way around the apple. flip it back over and add unwrapped caramel to the center.

Heat butter and brown sugar in the microwave just until melted roughly 30 seconds. Stir and heat more if necessary. Remove from microwave and stir in flour and cinnamon. Divide mixture over the top of the two sliced apples. Bake at 375 degrees for about 30 minutes. Remove from oven and use a large spoon to move the apple from the pan to a plate or bowl. You may have to help spread the apple slices out. I drizzled mine caramel sauce and added whipped cream and cinnamon but ice cream would be good too for a dessert.

I am including the website  where I got the blooming apple from since they do a great job of showing how to cut the apple if you need.

Apples, Sauteed

Thursday, October 2nd, 2014

Apple

I just love the smell of apples this time of year. Sauteed apples, apple cider, crisp, applesauce, pies, I could go on and on. I just don’t get sick them. This sauteed apple recipe that I want to share with you can be used for so many things. Sometimes I just use it as a side dish like the picture shows or sometimes I will make a batch and and layer them over my apple pie french toast, or serve them with pork chops with my family. Either way, you can’t go wrong since they are so easy to make. 

I have included some of the links to past recipes that I have posted for your convenience.

Sauteed Apples – Serves 2 apples, sauteed

1/8 C butter, 2 apples(diced big or sliced hearty) 1 tsp. cornstarch, 1/4 C cold water, 1/4 C brown sugar, and 1/2 tsp cinnamon.

Melt butter in a saucepan. Add apples. Cook and stir constantly for about 5 minutes.

Dissolve cornstarch in water and add to skillet with apples. Stir in brown sugar and cinnamon. Boil for about 2 minutes, stirring occasionally. Keep on low with a cover on skillet until thick and gooey.

Salted Caramel Apple Cupcakes

Thursday, October 24th, 2013

This is another Pinterest recipe.  I thought it would be perfect to post just before Halloween for anyone having any parties for kids or adults for that matter. The only thing I did differently, was that I made the caramel sauce, but I also used caramel topping that I had. The Caramel sauce is really, really good, but mine was a little thin, so I drizzled both on the cupcake.

Caramel apple cupcakesSalted Caramel Apple Cupcakes – Serves 24 

2 1/4 C flour, 1 1/2 tsp. baking soda, 1 1/2 tsp. cinnamon, 1/4 tsp.nutmeg, 1/2 tsp. salt, 6 TB butter at room temp, 1 1/4 C sugar, 1/2 C applesauce at room temp., 2 eggs, 2 tsp. lemon juice, 1 tsp. vanilla, 1 C finely grated apples peeled, Caramel apple frosting, and. 1/2 tsp. sea salt

Preheat oven to 350 degrees. Whisk together flour, baking soda, cinnamon, nutmeg and salt and set aside. In another large bowl blend butter, sugar and applesauce until well blended and fluffy. Add one egg at a time until combined. Blend in lemon juice and vanilla. Slowly add dry ingredients and combine. Fold in grated apples. Divide batter among muffin cups filling about 3/4 full and bake about 20 minutes. Allow to cool before frosting with caramel apple frosting.

Caramel Sauce

1 C sugar, 1/4 water, 1/4 butter and 2/3 C heavy cream

With this sauce, make sure you have all your ingredients nearby as you will had to add them immediately when called for.

In a heavy 3qt. saucepan, heat sugar and water over med. high heat whisking constantly to dissolve sugar. Once it  begins to boil, stop whisking and allow  mixture to boil until it is amber in color, carefully swirling pan occasional so it doesn’t burn. Once it is a dark color, remove from heat and carefully pour in cream and immediately whisk to combine. (it will bubble so be careful not to burn yourself), Whisk until smooth and keep in a glass jar for use in frosting and other things later on.

Caramel Apple Frosting – 

1 C butter, room temp, 4 C powdered sugar, 3/4 C Caramel sauce, and 1 tsp. vanilla

Whip butter until fluffy. Add powdered sugar and blend on low until combined. Add caramel sauce and vanilla and whip until light and fluffy.

 

Crockpot applesauce

Thursday, October 3rd, 2013

I just realized I posted this recipe last year, but without any pictures. So instead of just adding a picture to last years post, I decided to post it again since it is not only easy, but really good!

My apple and pear trees are bursting with apples this year. They are too firm to eat, but perfect for baking. I have made two batches of apple crisp, caramel apple cupcakes and two batches of applesauce already. I have a long list of other recipes I would love to make and share with you, but whenever I can share a canning recipe that is so darn easy and something you can enjoy all winter long, I want to get it out as soon as the season hits, even if it is more than once. Come back and visit the next few weeks for more great apple, pumpkin and possibly pear recipes. We will see how much time I can grab before the season is over.

Apple Tree- 1 of 5 in our yard

 

Crockpot Applesauce

Peel, core and slice apples. Fill our crock pot full of apples. Add 1 cup of water, 1 cup of sugar, I TB cinnamon and I TB lemon juice. Stir a and turn your crock pot on low for 5-7 hours or high for 3-4 hours. Stir when through. I like a chunky apple sauce so I go ahead and jar them up (after I have washed my jars and lids). If you like a smooth applesauce, you can cook a little longer and stir until it’s the consistency you like or puree your applesauce in a food processor. Enjoy right away or can for later.

 

I added as many apples as I could fit into my crock pot. Add the water, sugar, cinnamon and lemon juice. Gave it good stir, put the lid on and set it on low for for about 6 hours.

 

I like my applesauce a little chunky, so after 6 hours I stirred it and immediately poured it into my hot glass jars and within 5 minutes they were sealed. I got about 6 – 12oz. jars and 2 – 6 oz jars of applesauce out of 1 batch.

applesauce

 

Apple Pie French Toast

Thursday, August 22nd, 2013

Apple Pie French Toast- Serves 4 healthy servingsApple pie french toast

1 16 oz loaf of Hawaiian Bread, 4 eggs, 1/2 C heavy cream, 2 1/2 tsp. cinnamon, divided, 1/4 C sugar and 3 C apples

Preheat oven to 350 degrees

Spray an 8×8 pan  and set aside.

Mix eggs, cream and 1/2 tsp cinnamon.  Break bread into med. size pieces and add to the egg mixture.  Toss to coat well.

In a small bowl mix remaining cinnamon and sugar.

Peel, core and slice apples into thin slices. Add 1 1/2 C apples to bottom of dish. Sprinkle with cinnamon sugar. Cover with 1/2 of the soaked bread pieces. Layer with half of the remaining apples and more cinnamon sugar. Repeat.

Bake 50-60 minutes. Drizzle maple syrup over the top and garnish with whipped cream.

Apple Potato Sausage Scramble with Apple Cider Syrup

Thursday, August 15th, 2013

I wasn’t going to post this recipe for a couple of reason. The picture doesn’t represent well. I should have pictured it in the frying pan. Also, it is really just a combination of what I had left over in the refrigerator. However, the flavor is really good and you can take out or add whatever you have laying around. The apple cider syrup recipe comes from my candy apple french toast recipe originally posted May, 2011.  Since I had some left over from a previous breakfast, I thought I would try drizzling it over my eggs. Great combination!

Sausage scrambleApple Potato Sausage Scramble with Apple Cider Syrup – Serves 5 healthy portions

Apple Cider Syrup – 1/2C sugar, 1 1/2 tsp, bisquit mix, 1/2 tsp. cinnamon, 1 C apple cider, 1 TB lemon juice and 2 TB butter.

Mix all ingredients except butter in a saucepan. Cook stirring constantly until thick. Boil 1 min. Remove from heat and stir in butter. Leftover syrup with last a few weeks in the refrigerator. Set aside until sausage scramble is done.

Sausage Scramble – 2 TB plus 2tsp. olive oil, 2 large potatoes peeled and cubed, 1 small onion, diced, 2 Lg apples, peeled and cubed (granny smith works well), 1 bag of sausage crumbles or 6 sausage links sliced, 1/2 red pepper, diced, 1/4 C shredded cheese, 5 eggs, salt and pepper to taste parsley for garnish.

Heat 1 TB oil in skillet over med. heat. Saute potatoes about 7 minutes. Add 1  more TB oil to skillet and saute onions and peppers with potatoes another 5 minutes until golden. Remove potato mixture and set aside.

Heat 1 TB oil in the same skillet over med. heat and cook sausages.  Scramble eggs and pour in the same pan as sausages. (Drain grease before hand if any).   scramble eggs with sausages until just slightly under done. Salt and pepper and add to potato mixture when done.

Add remaining 2 tsp. oil to skillet. Saute apples over med. heat about 5 minutes. stirring to prevent burning. Add your potato  mixture to apples and stir to mix together. Add shredded cheddar and stir gently. Saute everything together about 5  minutes.

Serve. Drizzle apple cider syrup over potato  mixture and sprinkle with parsley.

 

 

Ham and Pineapple kabobs

Thursday, July 11th, 2013

I have been on an appetizer kick lately on trying to come up with some new items, so you may see several weeks worth of party pleasers, but don’t worry, I will try to sneak some breakfast items in as well. I have done this recipe two different ways depending how much time I have. Try both. They are equally good, but with a different taste because of the grill.

Ham and Pineapple KabobsPineapple ham kabobs

Option 1. Use the grill

Mix equal parts of melted butter, pineapple juice and apple butter ( I have a great and easy recipe for this that I will share will you this Autumn). Season with apple cider vinegar and all spice.

Skewer fresh pineapple that has been cubed with either sliced deli ham or sliced bone in ham(leftovers from dinner) and grill for 5 minutes total flipping half way through.

Option 2. Use your oven.

Do the same as above, but roast for 5 minutes at 400 degrees. Serve warm.

 

I served these with a spicy Marmalade sauce that I got as a gift, but bar B Q sauce, honey mustard, plane marmalade or sweet and sour sauce would all work great too.

Apple Pie Egg Rolls

Thursday, June 20th, 2013

These little cuties are so fun to serve for breakfast or dessert and are a breeze to throw together. This morning I served them with the Salmon and Dill Frittata which by the way was a recipe posted before.

apple pie egg rolls

Apple Pie Eggs Rolls – Make 8

 

2 apples, peeled and diced, 1 TB lemon juice, 1/3 C sugar, 4 TB flour, 2 tsp. cinnamon 1/4 tsp. all spice, 1/8 tsp. salt, 4 egg roll wrappers (small size), and  1 egg lightly beaten

Whipped Cream dip
3/4 C heavy cream, 1/4 sugar, and 2 tsp vanilla

Directions

Preheat Oven to 350 degrees.

Peel and chop up apples. Add to a medium bowl. Add remaining filling ingredients to bowl and stir together until well combined. Allow mixture to sit for about 10 minutes.

Lay 1 egg roll wrapper onto a clean surface and brush edge with a 1 inch perimeter of egg wash.
Spread 2-3 tablespoons of the filling across one side of the prepared egg roll wrapper. You do not want to over stuff these.
Fold the sides over and brush with egg wash. Carefully roll filling tightly in the wrapper and press gently to seal.
Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used.
Bake egg rolls for 20 to 25 minutes or until golden brown and crisp. During the last 5 minutes of cook time, pull out and brush with a little melted butter and sprinkle cinnamon and sugar on top. Put back in oven for remaining 5 minutes. Serve immediately with sweetened whipped cream.
 WHIPPED CREAM Dip: Place cream in a mixing bowl and whip with a hand mixer, on medium-high speed. As the mixture thickens, slowly add sugar until fully incorporated. Add vanilla. Whip until stiff peaks form. I sprinkled a little cinnamon on top as well.

 

Upside Down Apple Coffee Cake

Thursday, April 11th, 2013

Last week I posted a recipe for Spinach and Feta Baked Eggs. I served it with this upside down Apple Coffee Cake that I found on Pinterest. It has a great flavor and looks really pretty and impressive when served. You do have to be careful though, because it does have a tendency of falling apart when trying to get it out of the pan, if you are not careful.

UPSIDE DOWN APPLE COFFEE CAKEUpside-Down Apple Coffee Cake Recipe

1-1/2 cups apples, chopped and peeled, 1 can (12.4 ounce) Pillsbury cinnamon rolls with icing, 1/2 cup pecan halves or pieces, 2 tablespoons butter, melted, 1/3 cup packed brown sugar, and 2 tablespoons corn syrup

Heat oven to 350 degrees.  Spray 9-inch glass pie plate with cooking spray.  Spread 1 cup of the apples in pie plate.

Separate dough into 8 rolls.  Cut each roll into quarters; place in large bowl.  Add remaining 1/2 cup apples and pecans.

In small bowl, mix butter, brown sugar and corn syrup until well blended.  Add brown sugar mixture to dough mixture; toss gently to combine.  Spoon mixture over apples in pan.

Bake 28 to 38 minutes or until deep golden brown.  Cool 5 minutes.  Invert onto serving platter.

Remove lid from icing.  Microwave icing on high 10 to 15 seconds or until drizzling consistency.  Drizzle over warm coffee cake.  Serve warm.

Apple Fritters

Thursday, February 21st, 2013

As I was making these, my husband said, “wouldn’t it just be easier and less messy if you bought some at the store”? I replied, yes, but they wouldn’t be nearly as good and I couldn’t say that I made them. Lets just say that he liked them so much that he had one after another and commented how much he liked the size. They fit so nicely into his hand and after just a few bites they were gone.

I hope you like them as much as we did. The picture I show here are some that I glazed and some that I powdered sugar. Now, we prefer the glaze and I think they look prettier too, but you can be the judge.

APPLE FRITTERSApple Fritters– These made about 15. They were the size of a ping pong ball when they went in and end up being the size of my palm when they were done frying.

1 C flour, 1/2 C sugar, 1 tsp. baking powder, dash of salt, 1 1/2 tsp or more if you like of cinnamon, 1/4 tsp. nutmeg, 1/2 tsp. vanilla, 1TB butter-melted, 1 egg, 1/3 C milk or possibly more, and  1 1/2 C chopped apple.

Oil for frying

1 C powdered sugar and 1 TB milk ( for glaze)

Mix all dry ingredients together. Slowly add the wet ingredients minus the apple. Mix until well combined. Fold in the apple pieces. The batter should be similar to a cake batter consistency.

Heat oil. I have an electric stove, so I turn mine to about 4-any hotter and the middle will not get done. Once the oil is ready take 1 TB of batter and add to the oil. You can add 4-5 TB, but  make sure they do not touch each other. Flip once one side gets a med. brown color and then fry the other side until it’s the same wonderful golden color. (Approximately 40 seconds each side.

Once done, wait a few minutes to cool and then either dip in the glaze, dust with powdered sugar or eat plane.

Apple Pie Bread

Friday, November 2nd, 2012

This apple pie bread is one of my favorites to make in the Fall. It makes a nice textured bread and almost seems gourmet. Great by itself or served with honey butter with your eggs.

apple-pie-bread3Apple Pie Bread

 

1/2 C butter(softened), 2/3 C sugar, 1/2 C brown sugar, 1 1/2 tsp baking powder, 2 eggs, 2 tsp. vanilla, 1 1/2 C flour, 1 1/2 tsp.  cinnamon, 1/3 C milk, 1 LG. apple peeled and finely chopped.

Preheat oven to 350 degrees. Grease and flour the bottom and sides of 9x5x3 large inch loaf pan .

Mix brown sugar and cinnamon together and set aside.

In a stand mixer, combine white sugar and butter until smooth. Add eggs and vanilla and combined. Add flour, baking powder and then milk.

Pour half the batter into the prepared pan.  Cover with half of the apples and pat down. Sprinkle with half of the sugar and cinnamon mixture. Pour remaining batter over apples. T op with remaining apples and add more brown sugar/cinnamon mixture. Pat down and bake for 50 minutes to one hour.

 

Friday Recipe of the Week – Taffy Apple Cupakes

Friday, October 19th, 2012

These fun little treats are not only easy, but really cute and yummy too.  Great for a kids party or your upcoming Halloween party. Thanks Pinterest for another great idea. Our guests gobbled these right up the other night.

Taffy Apple Cupcakes – Serves 12 

TAFFY APPLE CUPCAKES2

1 package carrot cake mix, 1 C apples, cored, peeled and finely chopped, 1/2 tsp. cinnamon, 20 caramels, 1/4 C milk, 1 C walnuts, finely chopped, 12 wooden craft sticks

Prepare cake mix according to package directions. Stir in apples and cinnamon. Fill paper lined- regular muffin cups 2/3 full. Bake 350 degrees for 20-25 min. When cool pop out  muffins.

Combine caramels and milk in a saucepan over low heat. Stir until melted. Spread caramel over cooled cupcakes. Sprinkle nuts over the top and insert a craft stick in the center for effect.

Friday Recipe of the Week – Apple, Brie and Honey Bruschetta

Friday, October 12th, 2012

Okay, who doesn’t like a good apple right? I know I do, but I don’t eat them all the time. This time of year though I find myself literally craving apples. Especially honey crisp. If you have never tried one of these delightful little things, please do. You spend a little extra money for them, but they are pretty darn good. Okay, I did not use honeycrisp in this next recipe, because I like the tartness, rather than the sweetness a Granny Smith gives me, but you can choose whatever you like. This made a great appetizer during wine and cheese the other night.

Apple, Brie and Honey Bruschetta

I liked to toast the baguette slices a little first to make them a little crispy, but you surely don’t have to.

1 baguette, cut into thin slices, 6-8 oz. brie, 1-2 apples, thinly sliced ( I like granny smith), 1/4 to 1/2 C toasted cinnamon sugared pecans, finally chopped, honey for drizzling and flavored balsamic ( I used apple cinnamon)

Preheat oven to 425 degrees. Lightly brush baguette slices with olive oil and place in a single layer on a baking sheet. Toast about 3 minutes until lightly browned, flipping halfway through. (I do this ahead of time and finish before serving).  Remove baguette slices and top each with a generous slice of brie and continue baking until it melts. – Keep an eye on it. It melts quickly. Top with thin apple slices and chopped pecans. Drizzle with honey and balsamic.

 

Pineapple Salsa

Friday, June 8th, 2012

We served this pineapple salsa last weekend at our wine and cheese social and then again with our salmon and dill fritatta (previous blog recipe)  a few days later.  We served a some blue corn chips to go along with for a pop of color. I hope you enjoy as much as some of our guests did.

 

 

Pineapple Salsa – Serves approx. 8PINEAPPLE SALSA

1 large pineapple, peeled and sliced about 1/2 thick, 2 medium tomatoes, diced, juice of 3 limes or about 1/4 c lime juice, 1/4 C olive oil, 1/4 C red onion, 1/4 C cilantro, 1/ C red pepper, diced, 1 tsp. sea salt and tortilla chips for serving.

Grill pineapple over med. heat until lightly charred (about 2 min. per side). I have made this without grilling as well. Great both ways.  Dice pineapple and combine with remaining ingredients, except for chips. Refrigerate about 30 to combine all flavors.

Friday Recipe of the Week – Pineapple Mint Granita

Friday, June 1st, 2012

I do a lot of granitas and sorbets in the summer. They are refreshing in warmer weather and I love to pair different fruits with other fruits or herbs. This week I paired some mint that I have growing in a container with some fresh produce pineapple.  This recipe also works well with watermelon, strawberries, raspberries and probably whatever other fruit you want to try.

The difference between a granita and  a sorbet you ask, well let me tell you. Granitas are stirred less often in the freezer and do not require an ice cream maker. They are more crystalized and chunky compared to a sorbet which is stirred more frequently  and has a creamier texture more like ice cream.

Pineapple Mint Granita – serves 4

1 large pineapple, 2 springs of mint and 1/3 C agave syrup(optional)

After pineapple is peeled, puree pineapple in a food processor until liquefied. Strain through a fine sieve, pressing pulp. Set aside juice.

Pour 1/2 C boiling water over mint. Remove springs from boiling water about 10 seconds and plunge into a 1/2 C of cold ice water for an additional 10 seconds. Blot with a paper towel. Chop mint leaves and stir into juice.  To sweeten add agave syrup.

Pour juice into a casserole dish and freeze until liquid freezes 3-4 hours. Using a fork, scrape granita, breaking it up until it is fluffy. Return to freezer until ready to use.

 

Friday Recipe of the Week- Apple Cinnamon Bread

Friday, May 25th, 2012

This is an interesting recipe because it came about purely by accident. I don’t have exact measurements for you because I just threw in whatever I thought I might taste good. I am sure this would be good with peaches as well. Chase (my daughter) was having a fundraiser for school, so I ordered a package of cinnamon rolls from her. The day the came in to the office she forgot them at school and did not tell me about it until about 6:00 that evening. The next morning I went into school to get them  and they have proofed, risen and fell out of the package over night. I don’t like to waste anything if I can help it, especially an over priced package of cinnamon rolls, so this is what I did.

Apple Cinnamon Bread-Makes 1 loaf and 5 jumbo muffins

Approx. 30 petite cinnamon rolls cut into pieces, approx. 1 Tb Cinnamon, approx. 1/4 tsp.nutmeg, half a stick of  melted butter, 1 large apple cut into chunks, 1/2 C sugar, 1/4 C brown sugar and chopped walnuts.

Once cinnamon rolls are cut up, put into a large bowl. Add the rest of the ingredients and mix with your hands until combined. Add to a loaf pan and muffin cups if desired. Sprinkle with cinnamon, sugar, brown sugar and nuts. Bake approx. 1 hour. Enjoy warm with some butter. This was a wonderful mistake!

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