Saturday, November 18, 2017

Mini Apple Pies


This is great for a holiday get together or anytime. I've used sugar for this recipe but you could also use a a dietetic sweetener. 

1 pkg. pre made pie crust
Non stick cooking spray
1 - 2 apples cut up
1/8 - 1/4 c. sugar
1/8 tsp. each: cinnamon, nutmeg
1 - 2 T. each: cornstarch, cold butter cut up into chunks
1/8 -1/4 c. flour (enough to flour work board and rolling pin)
Lemon juice

Preheat oven to 350°.

Spray 1 muffin tin (12 muffins) with nonstick cooking spray. 
Remove package of pie crust from refrigerator. Let it set out a few minutes to warm up. This will make it easier to roll out.

Flour work board and rolling pin with some of the flour. 

Remove pie crusts from package. 

Use rolling pin to roll out pie crust to desired thickness. Use a wide mouth glass to cut 6 circles from crust. Place crust circles into 6 muffin cups. Repeat process with other pie crust
Rinse, core and cut  apple into bite size pieces. If needed, prepare other apple.

In a bowl combine, apple, nutmeg cinnamon, sugar, cornstarch. Mix well to coat.

Place 1 tsp. approx. of apple mixture into each muffin cup. 

Top each muffin cup with the cold butter.

 Place muffins tin into oven and bake or 20 - 30 minutes or until pie crust is golden brown. 

Keep an eye on them so that they don't burn. Remove from oven and let cool.


Serves 4.


Saturday, November 4, 2017

Zucchini Bites

This is a great healthy snack for watching the game, a good movie, company or anytime.

2/3 - 1 c. flour (adjust amount needed)
2 - 3 zuchinis cut into slices
1 egg
2 - 4 T. Oil (adjust amount needed)
1/4 tsp. each: salt, pepper
Pinch each: chili powder, dried parsley, granulated garlic, turmeric

In a bowl crack 1 egg, half of salt and pepper. Beat with a fork to mix.

Rinse, pat dry zuchinnis with a paper towel. Cut into slices.

In a bowl combine flour, the rest of the salt, pepper, herbs and spices.

Dredge zucchini on both sides with the egg.

Dredge zucchini lightly on both sides with flour.

Preheat skillet to medium high heat.

Lower heat to medium, add oil.

Cook zucchini in batches on one side for 5 minutes.

Flip over and cook zucchini on other side for 5 minutes or until golden brown.

Remove zucchini from pan and place on a paper towel lined plate.

Serves 4 - 6.

Tuesday, October 31, 2017

Mocha Diablo

This is great for a cold Michigan morning or after taking the wee ones trick or treating.

Enjoy!

4 envelopes hot chocolate mix
4 - 6 c. hot coffee
Pinch each: cayenne pepper, cinnamon (optional) 
1/8 - 1/4 tsp. vanilla extract (optional)


In the bottom of 4 clean coffee mugs, put hot chocolate mix, cayenne pepper, cinnamon, some of vanilla.

Pour coffee over hot chocolate mixture and stir.

Serves 4.

Saturday, October 21, 2017

College Potatoes

There's nothing more comforting than moms' mashed potatoes.

You don't have to be a college student away from home for the first time to enjoy this recipe.

3 medium potatoes (rinsed and quartered)
1/4 - 1/2 c. reduced fat milk (adjust amount needed)
2-3 T butter  to taste
1/8 tsp salt (optional)
1/4 tsp pepper
4 c. water (enough to cover water)
2 cloves garlic (crushed and chopped)

Rinse potatoes and cut into quarters.  Place potatoes in microwave safe bowl with water and boil for 12 - 15 minutes or until done. 

Remove bowl with potatoes from microwave.

Put milk and garlic into microwave safe cup and microwave for 1 - 2 minutes.

Drain water from potatoes in colander.

 Transfer potatoes back to bowl. Mash with potato masher.
 While mashing add butter, salt, pepper, milk. 

You can adjust amount of the milk to desired consistency.

Serves 4. 

Friday, October 13, 2017

Recipe To Help Survivors Of The California Wildfires


Prayers, thoughts, peace for all affected by the Northern California 
wildfires.

On the left side of the website are links under Recipe To Pay It Forward. These are some organizations that are helping with disaster relief. 

Whatever you can do to help will be greatly appreciated. 

Thank you for caring.

Friday, October 6, 2017

Ravioli Florentine

This is great as an appetizer for game day, a weeknight dinner or anytime.

1 package wonton wrappers.
1 -2 cloves fresh garlic chopped, crushed
1/8 - 1/4 tsp each: salt, pepper, lemon juice
lemon zest
Pinch red pepper flakes 
Nonstick cooking spray
1/8 - 1/4 c. + 2 T  oil (adjust amount needed)
1 - 2 c. fresh baby spinach 
2 c. ricotta cheese
1 tsp each: oregano, basil
2 eggs


Break one egg into a bowl, beat slightly.

Rinse and pat dry spinach. Snip ends from spinach leaves.

Peel, rinse, crush, chop garlic.

Heat a saute pan over medium high heat. Lower pan to medium, add oil. Add spinach and half of black pepper, salt and garlic. Saute for 5 min. Transfer to a small bowl, set aside. 

Zest and juice lemon. 

Put ricotta cheese in a mixing bowl. Crack remaining egg into a bowl, mix slightly.
Ad spinach, oregano, salt, pepper, basil, garlic, pepper flakes, lemon juice and zest. Mix well. 
Place some wontons on a cookie sheet.

Brush some of the egg into one side of the wontons. Spoon some of the ricotta cheese in the middle of half of the wontons.

Put the egg wash side down of the remaining wontons over the ones with spinach mixture.

Use a clean wet fork to crimp the edges of the ravioli. Repeat process with remaining wontons.

Preheat a saute pan to medium high heat. Lower pan to medium. Add oil, put some of the ravioli into the skillet.

Cook on 1 side for 3 - 5 min., until golden brown. Flip ravioli over and cook on other side for 3 - 5 min. more or until done.

Serves 4.

Wednesday, September 27, 2017

Recipe To Help Puerto Rico And Mexico City

Prayers, thoughts, peace for all who affected by the aftermath of Hurricane Maria, and the earthquakes in Mexico City.

On the left side of the website are links under Recipe To Pay It Forward. These are some organizations that are helping with disaster relief. 

Whatever you can do to help will be greatly appreciated. 

Thank you for caring.

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