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Wednesday, August 12, 2015

Hasselback Tomato Caprese

Hasselback Tomato Caprese
Yeah, that's right. Tomato caprese in Hasselback potato-style with a balsamic drizzle – perfect for eating al fresco!

4        Roma tomatoes
1        pre-sliced log fresh mozzarella cheese
10      large basil leaves, torn in half
1/2     cup balsamic vinegar
1        tablespoon extra-virgin olive oil
1        pinch coarse salt and freshly ground pepper
  • Thinly slice each tomato, being careful not to cut through the bottom.
  • Cut each mozzarella slice in half, creating half moons.
  • Layer a piece of basil on top of each mozzarella slice and wedge it between each tomato slice.
  • In the meantime, bring the balsamic vinegar to a boil and cook until thick, 4 minutes.
  • Drizzle the vinegar and oil over the tomatoes and season with a pinch of salt and pepper.
  • Serve immediately.
Click Here for tutorial.


Refrigerator Bread And Butter Pickles

Ab's B and B's
Bread & Butter Pickles are the perfect accompaniment to sandwiches and burgers. Or, chop up to use in potato salad.


Serves: Makes 4 pint or 8 half-pint jars.

20 minutes Prep time 10 minutes Cook time
  • Wash cucumbers well with cold water. Trim ends and cut into 1/8-inch thick slices. Place cucumber slices into 4 hot sterilized pint or 8 half-pint canning jars.
  • Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
  • Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Cover with metal lids and screw on bands.
  • Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 months.

Crunchy Corn With Kale And Chicken Slaw

Crunchy Corn with Kale and Chicken Slaw
It’s the best of Southwest flavors served in cute little cabbage bowls. This salad has the lively blend of southwestern flavors of corn, cumin and lime, tossed with the goodness of kale. It's a winning combination.



3        tablespoons fresh lime juice
1        teaspoon ground cumin
2        teaspoons honey
1/4     to 1/2 teaspoon red pepper sauce


1        box (10 oz) Green Giant™ Niblets® frozen corn & butter sauce
2        cups 3-color coleslaw blend (from 16-oz bag)
2        cups finely sliced kale
2        cups cubed cooked chicken breast
3        tablespoons chopped fresh cilantro
1        package (3 oz) chicken-flavor ramen noodle soup mix
6        cabbage leaves, if desired
  • In large bowl, place Dressing ingredients; mix well.
  • Cook corn as directed on box; pour into bowl with dressing mixture. Stir to coat. Cool 5 minutes.
  • Add coleslaw blend, kale, chicken and cilantro; toss to coat.
  • Discard seasoning packet from soup mix; coarsely crush noodles. Add noodles to salad; stir gently to mix. Spoon into cabbage leaves. Serve immediately.

Rainbow Slaw Salad

Rainbow Slaw Salad
This is the unicorn of slaws. The slaw that beats all other slaws… and it’s delicious. Eat the rainbow! This Rainbow Slaw is not only colorful, it's fresh and delicious. Adults and kids all love a colorful salad like this one.

1/4     cup honey
1/4     cup lime juice
2        tablespoons vinegar
1        tablespoon ground cumin
1/2     teaspoon salt
1/4    teaspoon ground pepper
1/3    cup olive oil
3       cups shredded red cabbage
1       cup grated carrot
4       thinly sliced green onions
1       cup sugar snap peas, sliced
1       sliced red pepper
1       sliced yellow pepper
1       cup chopped cilantro
  • In a small bowl, whisk together honey, lime juice, vinegar, cumin, salt, and pepper. Slowly whisk in the olive oil. Set aside.
  • Chop vegetables to bite size.
  • In a large bowl, combine red cabbage, carrots, green onions, sugar snap peas, red pepper, and yellow pepper. Give a toss and add cilantro.
  • Pour the dressing over the slaw and toss until coated. Check for seasoning and add salt and pepper as needed. 
Click Here for tutorial.


Beef Stroganoff Pot Pie

Beef Stroganoff Pot Pie
Classic stroganoff gets a twist when prepared in a pastry shell with a crown of crisp pastry cutouts on top.

1        box Pillsbury™ refrigerated pie crusts, softened as directed on box
1        lb extra-lean (at least 90%) ground beef
1        cup chopped onions (2 medium)
1        clove garlic, minced
1        cup soft bread crumbs
1        cup chopped fresh parsley
1/2     teaspoon pepper
2        eggs
1        can (10 3/4 oz) condensed cream of mushroom soup
1        package (8 oz) cream cheese, softened
1        jar (4.5 oz) Green Giant™ sliced mushrooms, drained
1       egg white, slightly beaten
  • Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • Heat oven to 375°F. In 10-inch skillet, cook ground beef, onions and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in remaining ingredients except egg white. Pour into crust-lined pan.
  • With leaf-shaped canape or cookie cutter, cut out leaf shapes in several places in second crust. Place over filling; flute crust edge. Brush with beaten egg white. Arrange leaf cutouts on top crust; brush with egg white.
  • Bake 45 to 55 minutes or until crust is deep golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 10 minutes before serving.

BLT Quiche

BLT Quiche
Salty bacon, buttery leek and fire-roasted tomatoes, topped off with savory cheese...this is one finger-lickin' quiche!

1        Pillsbury™ Refrigerated Pie Crust
3        slices thick cut bacon, diced
1        large leek, sliced, rinsed and drained
1        tablespoon butter
1        (14.5 oz) can Muir Glen™ organic fire roasted tomatoes, drained
3        large eggs
1        cup half and half
1/2    teaspoon salt
1       cup shredded flavorful cheese (Swiss, gouda, cheddar, etc)
  • Preheat the oven to 325°F.
  • Lay the prepared pie crust in a quiche or pie pan.
  • Fry the bacon in a skillet until crispy. Set aside.
  • While the bacon is frying, to save time heat the butter in another skillet and cook the leek over medium high heat until softened, 5-7 minutes.
  • Beat the eggs, half and half and salt in a mixing bowl with a wire whisk until combined.
  • Place the leek, bacon and fire-roasted tomatoes in the pie shell and pour the egg mixture over. Bake for 35-45 minutes or until the quiche feels firm at the center. Let sit for 5 minutes before serving.  
Click Here for tutorial.

Caramel Banana Upside Down Bread

caramel banana upside down bread cake recipe

  • ½ cup packed brown sugar
  • 3 tablespoons unsalted butter, cut into several pieces
  • About 2 bananas, sliced in ¼ inch rounds
  • ½ cup chopped walnuts or pecans (optional)
  • 1½ cup whole wheat flour
  • ¾ cup white granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 cup mashed overripe bananas
  • 2 large eggs
  • ⅓ cup coconut oil or oil of choice
  • ⅓ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • For the Caramel Glaze:
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 2 tablespoons heavy cream
  1. Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
  2. Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.
  3. Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
  4. Pour the batter over the sliced bananas in the pan.
  5. In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.
  6. Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.
  7. To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top).
Click Here for tutorial.


Banana Coconut Upside Down Cake

This easy to make Banana Coconut Upside Down Cake is ooey gooey and delicious. Make it for dessert or even brunch! 
This Banana Coconut Upside Down Cake has a layer of bananas and coconut with a brown sugar sauce infusing every bite.
1        Betty Crocker™ SuperMoist™ yellow cake mix
3        whole eggs
1/4     cup oil
1/2     cup sour cream
1/2     cup water
6        bananas sliced 1/4 inch thick
1 1/2  cups shredded coconut
1       cup packed brown sugar
1/2    cup butter, divided
2       tablespoons lemon juice
  • Preheat oven to 350°F and spray 2 (8 inch) round cake pans with cooking spray.
  • With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
  • Place banana slices evenly on the bottom of the two cake pans.
  • In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce.
  • Pour cake batter on top of the coconut into the two pans, dividing equally.
  • Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve. 
Click Here for tutorial.


Upside Down Cheesecake Apple Pie


Follow Spend With Pennies on Pinterest for more great recipes!
  • Prepared pie crusts for a double crust pie (such as Pillsbury) or your favorite pie crust recipe
  • 2 x 8 oz cream cheese, softened
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 6 large apples, peeled and thinly sliced (about ⅛")
  • 2 teaspoons lemon juice
  • ½ cup white sugar
  • 2 tablespoons flour
  • 2 teaspoons ground cinnamon
  • caramel sauce for serving (optional)
  1. Preheat oven to 400°F. Line a pie pan with the bottom pie crust.
  2. With mixer on high, combine cream cheese, sugar and vanilla until fluffy. Add in eggs and mix until combined. Pour cream cheese mixture into the pie crust.
  3. In large bowl, combine apples, lemon juice, sugar, flour and cinnamon. Gently place apples on top of cream cheese mixture.
  4. Top apples with second pie crust turning the crust inwards to bake. Cut a few small slits into the top of the pie.
  5. Line a pan with parchment paper and place the pie on the pan. Cover loosely with a piece of foil and bake 30 minutes. Remove foil and bake an additional 30 minutes or until the apples feel soft when a knife is inserted. Remove from the oven and cool 10 minutes.
  6. Place a large plate over the top of the pie and flip it upside down releasing the pie onto the plate. Cool 1 hour on the countertop and then refrigerate 4 hours or overnight. Serve cold with caramel sauce.
Store this pie uncovered in the refrigerator. If you have any leftovers, cover only the cut portion of the pie with plastic wrap but leave the crust uncovered, this keeps it from getting soggy.


Caramel Apple Blondie Cheesecake

Caramel Apple Blondie Cheesecake - apple spice blondie topped with no bake caramel cheesecake, topped with cinnamon apples and caramel sauce
This Caramel Apple Blondie Cheesecake is pure caramel apple heaven, I kid you not. It’s an apple spice blondie filled with apples, topped with a no bake caramel cheesecake, topped with cinnamon apples and even more caramel sauce


Yield: 9 inch cheesecake

Apple Spice Blondie :
3/4 cup butter
1 1/2 cup brown sugar
3 tsp vanilla
1 egg
1 egg white
1 1/2 cup flour
1/2 tsp cinnamon
3/4 tsp apple pie spice
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 apple, chopped

Caramel Cheesecake:
16 oz cream cheese, room temperature
1/2 cup sugar
1/2 cup brown sugar
3/4 cup caramel sauce*
1/2 tsp apple pie spice
4 oz cool whip

Cinnamon Apples:
1 1/2 apples, thinly sliced
2 tsp lemon juice
pinch of nutmeg
1 tsp cinnamon
4 tbsp brown sugar
1 tbsp butter

Cinnamon Whipped Cream:
1/2 cup heavy whipping cream
1/4 cup powdered sugar
1/4 tsp cinnamon


1. Line the bottom of a 9 inch spring form pan with parchment paper and grease the sides. Preheat oven to 350 degrees.
2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
3. Add brown sugar and whisk to combine.
4. Add the vanilla, egg and egg white and whisk until incorporated
5. In another bowl, combine dry ingredients.
6. Slowly add dry ingredients to wet ingredients until combined.
7. Fold in finely chopped apples.
8. Pour batter into spring form pan and bake for 30-33 minutes.
9. Allow to cool for about 5 minutes, then remove to finish cooling.
10. Make the caramel sauce and allow to cool completely.
11. Once the blondie and caramel are cool, make the cheesecake. Beat cream cheese and sugars until smooth.
12. Add about 3/4 cup of caramel sauce and apple pie spice and mix until combined.
13. Fold in Cool Whip.
14. Place blondie back into the spring form pan.
15. Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours.
16. Combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat.
17. Add butter and cook apples on medium-high for about 15-20 minutes, or until at preferred softness.
18. Allow apples to cool for 10-15 minutes, then put on top of cheesecake.
19. To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.
20. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.
21. Add powdered sugar and cinnamon and whip until it you get stiff peaks.
22. Pipe whipped cream around edges of cheesecake.
23. Drizzle more caramel sauce over finished cheesecake, if desired.

*recipe for caramel sauce makes about 1 1/2 cups worth of caramel. I made a whole recipe and used about half of it in the cheesecake and then drizzled more over the top of the cheesecake. You'll end up with leftover caramel.


Thousand Layered Apple Cake

thousand layer apple cake 3


Preparation time: 1- 1.5 hours
Cooking time: 1.5 hours
  • 2.5 kgs golden delicious apples
  • Juice of 1 lemon
  • 500g sugar
  • 1 tablespoon ground ginger or cinnamon (optional)
1x 23cm springform cake tin
1 deep sided baking tray


Step 1 - Peel and core the apples and then slice them as thinly as possible with a mandolin. You'll do your sanity good if you buy bigger ones as I used smaller apples and ended up peeling, coring and mandolining about 16 apples. Place in a large bowl of cold water with the lemon juice.

Step 2 - Preheat the oven to 180C/350F. Now this is the bit that took me an hour. Place the apples in a single layer and then sprinkle 1-2 tablespoons of sugar over each layer. Make sure to drain the apple slices from the lemon water but don't dry them until they are bone dry, a sieve will do. When a quarter of the apples are laid out, press the top of the cake gently down with your hands to squeeze the layers together.

Step 3 - Place the cake tin on a deep sided baking tray and place in preheated oven for 30 minutes (this cake will bake for 1.5 hours in total). After 30 minutes, some of the syrup will have seeped out from the springform. Gently release the springform ever so slightly to release the syrup from within the tin and clip shut again.

Step 4 - Bake for another 30 minutes and remove from oven. With an oven mitt in one hand and a large spoon in another carefully tip the baking tray to one side slightly and spoon up the syrup and place it on top of the cake.  Bake for another 20 minutes. Then turn up the temperature to 200c/400F and bake for 10 minutes to brown the top.

Step 5 - Remove the cake from the oven and if the syrup is still pale, place in a small saucepan over medium heat and reduce until thickened and golden. Or if it's thick and golden pour the syrup over the cake. Let the cake rest for 10 minutes and then unclip the spring form collar and place it on a serving plate on the spring form base. Serve with vanilla ice cream or cream. Collapse, exhausted from the effort, and watch television immediately.


Caramel Apple Cheesecake

Caramel Apple Cheesecake


For the Crust:
  • 250g/0.5 lb packet plain biscuits or a cheesecake crust
  • 75g/2.6oz unsalted butter
  • 1/2 teaspoon ground cinnamon
For the Cheesecake:
  • 1 1/2 tablespoons butter
  • 2 granny smith apples, peeled, cored and cut in cubes
  • 3 tablespoons brown sugar
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon cinnamon
  • 600g/1.3lbs cream cheese at room temperature
  • 125g/4.4ozs brown sugar
  • 4 eggs
  • 2 teaspoons cornflour
For Butterscotch Sauce:
  • 75g/2.64oz butter, cubed
  • 2/3 cup brown sugar
  • 150ml/5 fl oz thickened cream

Step 1 - Preheat the oven to 160C fan forced. Add butter into a medium saucepan and cook apples with brown sugar and cinnamon gently until starting to become tender but not soggy. Stir in vanilla and cool. You could also use tinned apple pie filling with some added vanilla if you wish.
Step 2 - Blitz the biscuits and cinnamon in a food processor until crumbled finely. Add butter until it comes together. Press into a greaseproof paper lined 20cm diameter springform pan and place in the fridge while you do the filling (if you also line the sides with greaseproof paper it’s much easier to remove).
Step 3 - Put a kettleful of water on the boil. In the cleaned food processor beat the cream cheese, brown sugar and cornflour until smooth. Add eggs one at a time.
Step 4 - Place cooked apples on the bottom of the cheesecake. Pour over the cream cheese mixture. Put 2 layers of foil around the tin to prevent any water from the water bath from getting in. It's useful to have that wider foil for this task if you have it. I didn't and it was still ok though.
Step 5 - Place tin in a deep baking dish and pour filling into the foil lined tin. Then pour the boiling water around the cheesecake so that it sits in a bath being careful not to splash any on the cheesecake itself.
Step 6 - Carefully transfer to the oven and bake for 1 1/4 hours although you may want to check at 1 hour. The outside should be set and the inside with a hint of wobble which will firm up in the fridge. Remove the foil and cool on a wire rack and when cold, place in the fridge overnight covered with cling film.
Step 7 - Make butterscotch sauce: Place butter, sugar and cream into a saucepan over low heat. Stir until butter has melted. Simmer gently for 5 minutes without stirring. Remove from heat. Allow to cool for 20 minutes or until thickened.
Step 8 - Unclip the springform tin and unmould from the edges. Place on a serving plate (I always leave the cheesecake on the springform base) and then drizzle over with the butterscotch sauce.


Icebox Cookie Cake

Icebox Cookie Cake
Cookies become cake-like when layered with chocolaty whipped topping and chilled overnight.


1        roll (16 oz) Pillsbury™ refrigerated chocolate chip cookies
1/2     cup hot fudge topping
2        containers (8 oz each) frozen whipped topping, thawed

Source: / Dorothy Kern

Easy 5-Ingredient Key Lime Pie Bars

Easy 5-Ingredient Key Lime Pie Bars
Pastry chefs in fancy restaurants across the country love crumbling baked cookies into their pie crusts. While these yummy squares are more family friendly than fancy, our version of the crumbled-cookie crust is just as delish!


1        roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1        container (16 oz) frozen whipped topping, thawed
2        cans (14 oz each) sweetened condensed milk (not evaporated)
3/4     cup lime juice, and 2 tablespoons grated lime peel from 5 to 6 large limes
2        containers (6 oz each) Yoplait® Original Key lime pie yogurt
  • 1 Heat oven to 350°F. Cut dough into 1/2-inch slices; place slices on ungreased large cookie sheet. Bake 18 to 20 minutes or until golden. Cool completely, then break cookies into gallon-size resealable food-storage plastic bag. Seal bag, and finely crush cookies with rolling pin.
  • 2 Pour finely crushed cookies into large bowl; stir in 1 cup of the thawed whipped topping. Press mixture into ungreased 13x9-inch (3-quart) glass baking dish.
  • 3 In large bowl, mix condensed milk and lime juice; beat with electric mixer on medium speed until thick and smooth.
  • 4 Fold remaining whipped topping and yogurt into milk mixture. Spoon onto cookie crust. Top with grated lime peel. Cover and refrigerate about 8 hours or until completely set. Cut into 5 rows by 4 rows. Cover and refrigerate leftovers.

Expert Tips:

If using a stand mixer, "pulse" the mixer in the beginning to avoid splashing lime juice out of the bowl.
When grating lime peel, wash and dry the fruit well first. As you grate the peel, use a light hand to remove just the flavorful colored part of the peel, not the bitter white "pith."


Corned Beef And Swiss Mini Pot Pies

Corned Beef and Swiss Mini Pot Pies
This easy pot pie recipe is a fun and festive play on a Reuben sandwich. Make it a meal with a side of veggies or a side salad.


8        oz thinly sliced cooked corned beef, coarsely chopped
1        cup shredded Swiss cheese (4 oz)
1        can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
1        tablespoon Dijon mustard
1        teaspoon caraway seed, if desired
1        can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
  • 1 Heat oven to 375°F. Grease or spray 8 regular-size muffin cups with cooking spray.
  • 2 In large bowl, mix corned beef, cheese, soup, mustard and caraway seed until well combined.
  • 3 Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place 1/3 cup meat mixture in center of each round. Gently pull edges up and around filling, and place into muffin cups. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place, leaving some of the filling exposed.
  • 4 Bake 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Mini Shepherd’s Pot Pies

Mini Shepherd’s Pot Pies

Just three steps to an easy weeknight dinner.

  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1 1/2 cups Green Giant™ Steamers™ frozen mixed vegetables
  • 1 tablespoon butter
  • 1/2 medium yellow onion, chopped
  • 1/2 lb lean (at least 80%) ground beef
  • 1/3 cup beef broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 bag (24 oz) refrigerated mashed potatoes, heated as directed on bag (about 3 cups)
  • 1 Heat oven to 400°F.
  • 2 Unroll pie crusts. Roll each crust to 12 inches in diameter. Using 4-inch round cutter, cut 6 rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Bake 7 to 10 minutes or until lightly browned. Remove from oven. Reduce heat to 350°F.
  • 3 In small microwavable bowl, microwave frozen vegetables and 2 teaspoons water tightly covered with plastic wrap on High 3 minutes; set aside.
  • 4 In 8-inch nonstick skillet, heat butter over medium heat until melted and hot. Add onion to skillet; cook, stirring frequently, until onions are translucent, 3 to 5 minutes. Add beef to skillet; cook 5 to 7 minutes longer, stirring to break up any large pieces; drain. Add broth, salt and pepper. Cook 3 to 5 minutes longer or until mixture is hot and liquid is absorbed. Stir in vegetables.
  • 5 Fill each muffin cup with 1/4 cup beef mixture. Top each pie with about 1/4 cup of the warm mashed potatoes. Bake at 350°F 25 to 30 minutes or until crusts are golden brown and mashed potatoes are lightly browned. Let stand 10 minutes in pan before serving. Run knife around outside of each pie to loosen before removing.

Meatloaf Cupcakes


  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 cup ketchup, divided
  • 1 1/2 pounds ground beef, extra lean (raw)
  • 1 cup bread crumbs
  • 2 tablespoons prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • Cooking spray
Mashed Potatoes:
  • 4 cups cubed peeled Yukon gold potato (about 2 pounds)
  • 1/4 cup 2% reduced-fat milk
  • 1/4 cup low-fat sour cream
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons chopped chives
  • 4 pieces of bacon cooked and chopped

Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
While the meatloaf is cooking, make the mashed potatoes.  Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results.  Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency.  If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.
Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.  Sprinkle with bacon crumbles and chopped chives.


Mixed Vegetable Meatloaf Muffins


Makes: about 18 muffins
  • 2 lbs ground beef
  • 1 cup Quaker Old-Fashioned or Fast Cooking Oats (uncooked)
  • 1 cup ketchup
  • 10 oz. frozen mixed vegetables
  • 1 egg
  • 1/2 tsp. Salt (optional)
  • 1/4 tsp. Pepper (optional)
  • Optional: More ketchup for the topping
  1. Preheat oven to 350 degrees. Spray a muffin pan with nonstick cooking spray.
  2. Combine ground beef, oats, ketchup, mixed vegetables, salt, pepper and egg in a medium sized bowl and mix well. I use my stand mixer to make the job even easier.
  3. Press meatloaf mixture into muffin cups until filled.
  4.  Bake meatloaf muffins for 30 minutes or until meat is done in the center.
  5. ***Optional Ketchup Topping Directions: After the meatloaf muffins have baked for 20 minutes, take them out of the oven and top with a squirt of ketchup. Return to the oven and bake an additional 10 minutes or until meat is done in the center.

Caramel Apple Crisp Bites

caramel apple crisp bites
Fall is here.  The air is crisp and cool.  The leaves are changing colors. BUT, best of all it is apple picking season!!

  • 2 cup graham cracker crumbs (I used store bought in a can.  I find these to work the best)
  • 12 tablespoons butter, melted
  • 1/2 cup powdered sugar
  • 4 cups peeled, cored and chopped apples (we used golden delicious)
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 2 1/4 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Caramel topping (store bought!)
  • Preheat oven to 350 degrees
  • Grease pan with non-stick butter spray
  • Melt butter
  • In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (slowly add the butter and evenly distribute – PLEASE SEE UPDATE/NOTE BELOW)
  • Evenly distribute mixture to the 24 mini muffin cups. Press along the bottom and sides to make a “cup”
  • Bake for 5 minutes and let cool completely
  • Chop the apples into little pieces – I used a mini food processor.  Don’t puree, just finely chop
  • Mix apples, sugar, brown sugar, flour, cinnamon and nutmeg in a bowl
  • Bake in a baking dish for 15 minutes on 375 degrees, until apples are slightly softened
  • Scoop a teaspoon or so of the apple mix and place on top of the graham cracker crust cups (while still in the muffin pan)
  • Sprinkle any extra graham cracker on top of the apples (I had some left over!)
  • Bake for 5 minutes on 350
  • Let cool completely
  • Use a knife to loosen from pan and they should pop right out
  • Drizzle with caramel topping

 Some people have found the crust recipe to work perfect, while some others found the 12 tablespoons of butter was way to much and the butter started to pool – you may want to start by using 1/2 C butter (1 stick vs. 1 1/2 sticks, or 12 T) Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it’s not too wet. You can always add more or save the leftover butter for later. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough.

Click Here to see the tutorial.


Salted Caramel Apple Hand Pies

Salted Caramel Apple Hand Pies


For the Dough:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) cold unsalted butter, cut into cubes
1/2 cup cold sour cream

For the Filling:
2 cups small diced (peeled) Granny Smith apples *
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar
2 teaspoons all-purpose flour
8 store-bought soft caramels, roughly chopped
Large flake sea salt (See Kelly's Notes)
Egg wash (1 egg lightly whisked with 1 Tablespoon water)
Crystal sanding sugar (optional)


Make the Dough:

Whisk together the flour, salt and baking powder in a large bowl.
Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
Rotate the dough 90º and roll it out again into an 8x10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

Make the Filling:

In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

Assemble the P

Preheat the oven to 425ºF.
Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square. (See Kelly's Notes.)
Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.)
Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).
Bake the pies for about 15 minutes, or until they're golden brown.
Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.

*  Kelly's Notes:

The cubed apples should be no larger than the size of corn kernels to ensure they become tender during the quick 15-minute bake time.
Large flake sea salt is available in most supermarkets. My preferred brand is Maldon Salt.
If the dough is too firm to work with after refrigerating, allow it to sit at room temperature for 10 minutes before cutting out the circular shapes.
If the sour cream in the dough makes it too sticky at any point in the rolling out process, just simply sprinkle a pinch of flour atop the wet areas and continue rolling.


Apple Pie Bites

Apple Pie Bites - A delicious, quick & easy mini apple pie made with Pillsbury crescent rolls in less than 30 minutes!
These incredibly delicious (and easy) Apple Pie Bites are going to be your go-to dessert in a hurry!

Prep time:
Cook time:
Total time:
• Apple Pie Bites -Delicious, quick & easy mini apple pies made with Pillsbury crescent rolls in less than 30 minutes!
Serves: 8 apple pie bites
  • ¼ cup packed light brown sugar
  • 1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls
  • 3 tablespoons butter, melted
  • ⅓ cup chopped pecans
  • 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
  • 1 (8-ounce) can Pillsbury Original crescent rolls

  • Directions:
    1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
    2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
    3. Melt butter and toss apple slices in butter, set aside.
    4. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
    5. Sprinkle each triangle evenly with the chopped pecans.
    6. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
    7. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
    8. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.
    Inspired by Beaufort Elementary School's Savory Eats & Seadog Treats, Adapted from

    Click Here for tutorial.