Monthly Archives: November 2014

Comfort food, Dessert

Easy Apple Crumble

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This is one of my all-time favorite desserts! Apples are in abundance in the fall, but readily available all year round. So there is no excuse not to make this often.

Ingredients:

  • 2-3 pounds apples
  • 1 cup flour
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 tbsp baking powder
  • 1 cup oats
  • 1 stick butter
  • 1 tbsp vanilla
  • 1/2 tbsp cinnamon
  • 1/2 tbsp nutmeg

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Step 1: In a large bowl, mix the oats, flour, sugar, baking powder, and half the cinnamon and nutmeg.

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Step 2: Melt the butter, and mix that in to form a crumbly dough.

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Step 3: Slice up all the apples. You can peel them first, or leave the peel on. I like leaving the peel on for extra nutrients and texture.

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Step 4: Sprinkle the rest of the cinnamon & nutmeg and a little sugar over the apple slices. Layer them in a sprayed pie pan or 8×8 pan.

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Step 5: Bake at 350 for 45-60 minutes, until top is nicely browned and apples are soft and bubbly.

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This makes your whole house smell amazing, and it just delicious! Make one today for yourself, your family, friends, a dinner party… and watch everyone fall all over themselves telling you how delicious it was and asking for the recipe.

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It is also even better served hot with ice cream on top!

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Share some apple-cinnamon love this holiday season. Enjoy!

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Casseroles, Healthy, Main Dishes, Sneaky Healthy, Vegetarian

Acorn Squash Mac-n-cheese

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This is a recipe similar to one I have shared earlier on how to make Butternut Squash Mac-n-cheese. You could probably substitute in any winter squash you have on hand for the sauce. The acorn squash here gives it a subtly sweet flavor, and packs in TONS of fiber and extra vitamins. Try adding some squash to your mac n cheese, I bet the kids won’t even know!

Ingredients:

  • 1/2 acorn squash
  • 1 box macaroni and cheese
  • 1 cup spinach

Step 1: Cut the acorn squash in half and roast, cut sides down, on a pan with 1 inch of water at 350 for 1-1.5 hours. Or you can microwave, cut side down, on high for 10 minutes, flip and 10 more minutes.

Step 2: Use a fork or spoon to pull the flesh out of the cooked sqash and mash it or put through a blender.

Step 3: Make your macaroni, and in the last minute of boiling add the spinach. Drain and add the cheese sauce.

Step 4: Stir in the squash, top with an extra sprinkle of cheese or breadcrumbs if you like, and serve!

Appetizers

Fried Pickles with Sriracha Ranch Dip

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For those who have not tried fried pickles, let me tell you something. They are awesome.

Can’t say something is gross until you try it, that was always my mom’s rule. Just try these, and then see if you can tell me “ew”. Frying makes anything better, so even if you don’t like pickles you will probably like these; and if you do like pickles you are in for a real treat!

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Ingredients:

  • Pickles (as many as you’re willing to cut up and fry)
  • 1 cup milk
  • 1 1/2 cups flour
  • 1 egg
  • 1/2 tbsp paprika
  • 1/2 tbsp garlic salt
  • 2-4 tbsp sriracha
  • 1/2 cup ranch dressing
  • 1-2 cups frying oil

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Step 1: In a bowl, whisk together the flour, milk, and egg. This is the base of the batter. Add the spices and mix well. You can even throw in some extra sriracha here if you want. Set the oil in a pan to medium-high.

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Step 2: Take the pickles, and either chop into circles, slices, or use a veggie peeler to make them really thin.

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Step 3: Dredge the pickles in the batter, making sure all sides are well coated. Lay in a pan with about 2 inches of hot oil. You want it hot enough that it immediately starts bubbling and hissing when you put the pickles in, but turn it down immediately if it start smoking.

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Step 4: Fry 2-5 minutes, then flip with a spatula or slotted spoon to fry on the other side. Remove the pickles to a plate covered in paper towels or a cooling rack to drain some of the oil and cool.

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Step 5: Take the ranch dressing, and mix in 1-2 tbsp sriracha (or other hot sauce).

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Step 6: Dip. Eat. Smile. Repeat.

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These are so good you might not want to share, but they are a great party appetizer. They are best served fresh and hot from the pan.