Posts tagged ‘Kid Pleaser’
Mr. Meat Eater and I are pie people. We like cake, too, but almost always choose pie over cake. Even though we love pie, I don’t make it very often because we would eat too much. Last week I had some apples that were well on their way to spoiling so the first thing that came to my mind was…pie!
I searched around and found a recipe on Allrecipes that I changed up to suit us. It’s easy and delicious. I used MUCH less sugar than the recipe called for ~ I used barely 1/4 cup since my apples were sweet and 3/4 cup just seemed like too much sugar to me.
Apple Crumb Pie
1 pie shell, unbaked
6 cups sliced apples
1 tbps lemon juice
2/4 cup sugar ~ I used less than 1/4 cup
2 tbsps flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup flour
1/2 cup packed brown sugar
3 tbsp cold butter
Preheat oven to 375º.
Place sliced apples in a large bowl and sprinkle lemon juice over the apples. Mix the rest of the pie ingredients (except crust) in a small bowl and sprinkle it over the top of the apples and mix until all the apples are coated evenly. Spoon into unbaked shell.
In another small bowl, mix together the flour and brown sugar. Cut in the butter until the mixture looks crumbly. Sprinkle over filling in the pie shell. Cover loosely with aluminum foil.
Bake for 25 minutes. Remove foil and bake for an additional 25-30 minutes until the top is golden brown.
Cool and serve.
Makes 8 servings.
I’ve been spending lots of time on Tasty Kitchen and found this delicious and easy recipe. Tasty Kitchen is affiliated with the Pioneer Woman and has tons of wonderful, user-submitted recipes so if you have some time, have a look!
This recipe is super easy and can be probably made up and on the table in 30 minutes.
Chicken and Farfalle Alfredo
12 ounces farfalle pasta (Bowties)
4 tbsps butter
2 boneless, skinless chicken breasts
salt and pepper to taste
2 cloves garlic, minced
3/4 cup white wine
1/2 cup half and half
3 tbsps heavy cream
chicken broth ~ may need of sauce becomes too thick
3/4 cup grated Parmesan cheese
2 tbsps fresh parsley, minced
Cook pasta according to pkg directions. Drain and set aside.
Salt and pepper chicken breasts on both sides. In a large skillet, heat 2 tbsps butter. Add the chicken breasts and cook until golden on both sides and cooked through so that no pink remains. Remove from the skillet and slice into thin strips. Set aside.
Add additional 2 tbsps butter to skillet and then add the minced garlic. Stir the garlic to avoid burning. If it burns, start over. Pour in the wine and let it bubble and reduce for 2 minutes. Add the half and half, cream, and extra salt and pepper, if desired. Whisk until all combined. Allow to heat up and thicken for a few minutes. If it gets too thick, use some chicken broth to thin.
When the sauce looks good, remove from the heat and add the Parmesan to the sauce then put the farfalle i right on top of it. Toss to combine. Add the chicken and continue tossing until it is all combined. If it’s too thick for oyur taste, add a bit of chicken broth to thin.
Adjust seasonings if needed. Top with the minced parsley and serve while hot.
I had some leftover and Mr. Meat Eater heated it up the next day and said it tasted just as good.
Makes 4 servings.
I’ve made no secret of the fact that I love jello. It’s weird, I know, but I crave the stuff. At one of my daughter’s bridal showers, this salad was on the table and I was in heaven. I didn’t get the recipe right them so I searched around until I found it.
It’s easy to make but takes a little planning. I made it with sugar-free jello and less fat sour cream so it was not full of sugar and fat. Mr. Meat Eater loved it, too, and I think it would be great for picnics or BBQs.
Strawberry Sour Cream Jello Salad
1 large box strawberry jello ~ I used sugar-free
1 small box strawberry jello ~ I used sugar-free
2 cups boiling water
2 (10 oz) boxes frozen strawberries ~ I used berries in light syrup
1 (20 oz) can crushed pineapple
1 (16 oz) container sour cream ~ I used less fat
Mix boiling water with jello in a large bowl. Add strawberries (Frozen is fine) and pineapple ~ all the juices from the fruit go in too.
Pour half this mixture in a 13×9 pan and leave the other half in the bowl. Put both in the refrigerator. When the bottom layer has jelled, spread sour cream over it. Pour thickened jello from the bowl carefully over the sour cream.
Chill until the all the jello is firm.
Makes 8-10 servings
This trifle is another recipe that I’m reblogging since it’s perfect for July 4th.
It’s very easy to make and looks very patriotic. You can make it with all sugar-free products like I do or use the regular products ~ it’s great with either. This recipe uses help from prepared products, but you can always make yours from scratch. I always use more fruit than necessary and I never use the banana since I’m not much of a banana fan.
Red, White, and Blue Trifle
1 1/2 cups cold milk
1 (4 ounce pkg.) cheesecake flavor instant pudding
1 (8 oz.) Cool Whip, thawed
16 ounce frozen pound cake, thawed
2 cups sliced strawberries
1 cup blueberries
1 cup sliced banana
Mix together the milk and pudding mix and beat with a wire whisk for 1-2 minutes or until well blended. Gently stir in the thawed Cool Whip.
In a trifle bowl or large glass bowl, layer half the cake cubes, half the fruit, and half of the pudding/Cool Whip mixture. Repeat layers, ending with pudding/Cool Whip mixture.
Chill at least 2 hours before serving.
Makes 12 servings
When we lived in Hawaii, we could get pineapples practically off the vine. They were so sweet and delicious (and cheap!). We ate so many of them that I’m surprised we still like them! This recipe is perfect if you get a not-so-sweet pineapple like I did recently. A super easy grilled dessert that only uses 3 ingredients. The hardest part is peeling and cutting the pineapple ~ although it’s not really hard, just time-consuming.
We grill the pineapple after we finish eating dinner so it’s still warm when we eat it. This would also be great with some vanilla ice cream.
I found the recipe in an old All You magazine.
Lemon-Sugar Grilled Pineapple
1 fresh pineapple
2 tbsps grated lemon zest
1/2 cup sugar
Trim off the top and bottom of the pineapple. Peel the rind off being sure to get as many of the eyes off as possible as they are hard to eat. When peeled, cut the pineapple in half lengthwise and then into sections, making sure to cut the rind off each section.
Mix the sugar and zest in a ziplock bag.
Put a couple of the pineapple sticks into the bag at a time and shake until coated. Transfer to the grill and cook for 5-7 minutes or until you have grill marks and pineapple is softening up.
Cool slightly before eating so you don’t burn your mouth.
Makes 8 servings.
Since Wednesday is Independence Day, I thought I would reblog these cupcakes. They really turn out cute and are not hard to make. The only thing you have to be careful of the amount of each color of batter you put in each cupcake paper. For me, 2 scant tablespoons of each color batter worked but it might be different for you. Try layering the batter for one and see how it goes. Don’t fill them to the top, about 2/3rds full should do it!
Fourth of July Cupcakes
18 1/4 ounces white cake mix
1 cup water (or as indicated on cake mix directions)
1/3 cup oil (or as indicated on cake mix directions)
3 eggs (or as indicated on cake mix directions)
1/2 teaspoon blue food coloring
1/2 teaspoon red food coloring
1 (16 ounce) can vanilla frosting
red white and blue candy sprinkle
Prepare cake mix according to package directions.
In a small bowl, combine 1 1/3 cups batter with blue food coloring. In another small bowl, combine red food coloring with 1 1/3 cups batter. Leave the remaining batter plain.
Fill paper-lined muffin tins with 2 tablespoons red batter, 2 tablespoons plain batter, and 2 tablespoons blue batter. Do not swirl batter, leave it layered.
Bake at 350º for 20-24 minutes or until a toothpick inserted in a cupcake comes out clean.
Cool 10 minutes in pan and then remove cupcakes to a wire rack to cool completely.
Frost with vanilla frosting and decorate with sprinkles.
Makes about 18 cupcakes
As you may have guessed from the title of this post, I am participating in The Great Shake 2012 along with several other bloggers. I was contacted by Judy and she asked if I would like to participate and I jumped at the chance. She sent me a copy of Adam’s book, Thoroughly Modern Milkshakes. You may recognize Adam from American’s Test Kitchen, Cook’s Country, or as a columnist for The Boston Globe.
I LOVE this book! There are so many wonderful recipes that it was difficult for me to choose. My daughter and her husband happened to be here when I was trying to decide and between them and Mr. Meat Eater we went for….vanilla milkshakes. We will never be accused of being trend setters. BUT ~ this vanilla milkshake was the best one I have had in years and years. I am looking forward to trying some of the others over the summer and I will blog about them when I do.
You NEED a copy of this cookbook if you are a lover of milkshakes!!! Be sure to join us in a twitter chat tonight at 8 pm at #GreatShakes!
Ballistic Vanilla Shake
Recipe Courtesy of Adam Ried, Thoroughly Modern Milkshakes
1/2 cup cold milk, whole or lowfat ~ I used 2%
2 tsps vanilla extract ~ use pure vanilla
8 medium scoops French vanilla ice cream, softened slightly
Place the milk, vanilla, and ice cream in a blender and pulse several times to break up the ice cream. With the blender off, use a rubber spatula to mash the ice cream down into the blender blades. Continue pulsing and mashing the ice cream into the blades (with the motor off) until all the ingredients are well blended and the mixture moves easily in the blender making sure all is well blended.
Pour into a glass or glasses and serve at once.
I forgot to mention in my last post that the picture of my daughter was taken by my friend, Ann, who I think missed her calling as a photographer. She took some great pictures!
I found the recipe for this breakfast casserole on Pinterest and it’s from The Dishy Decorator and we loved it. It’s really more like a cinnamon roll French toast. It’ perfect by itself but adding bacon or sausage and fruit would round it out. It also couldn’t be easier to make.
Cinnamon Roll Casserole
1 tbsps melted butter
2 cans Pillsbury refrigerated cinnamon rolls with icing (8 in a can)
1/2 cup heavy cream
2 tsps cinnamon
2 tsps vanilla
1 cup chopped pecans
1/4 cup real maple syrup
Heat oven to 375º and pour melted butter into a 13×9 glass baking dish.
Separate rolls from the cans and cut each roll into 8 pieces and place in dish over melted butter.
In a small bowl, mix eggs, heavy cream, cinnamon, and vanilla until well blended and pour over the top of the rolls in the dish. Sprinkle with pecan pieces and drizzle with the 1/4 cup syrup. I did not use the pecans and I just eyeballed the syrup and it worked out fine.
Bake 20 to 28 minutes or until golden brown. Cool for 15 minutes.
Meanwhile, remove metal tops from the icing and heat in the microwave for 10 to 15 seconds at 50% power or until the icing is pourable.
Drizzle over the top of the cooled rolls.
I am trying to cook my way through the all my food pins on Pinerest and this is one of the recipes on my Breakfast/Brunch board. The recipe I pinned was for blackberry cheese danish and although I like blackberries, I like blueberries better so I just switched the berries. In fact, I think almost any berry would work in this recipe.
This recipe came from the blog Lauren’s Latest, which is a really cute blog with some delicious recipes ~ check it out! She has step-by-step pictures, too.
Easy Peasey Blueberry Cheese Danish
1 tube crescent rolls or 1 tube crescent dough
1 (8-oz) pkg cream cheese, softened
1/2 cup sugar
1 tsp vanilla
3 tbsps flour
1/2 pint fresh blueberries, washed and dried
1 cup powdered sugar
4 tbsps heavy cream ~ more may be needed to get the right consistency
1 splash vanilla
Preheat oven to 375º.
In a bowl, combine the cream cheese, sugar, flour, and vanilla and set aside.
Unroll the dough on a parchment paper lined baking sheet. Roll out the dough and place squares in a row lengthwise. Pinch the perforations together to form one sheet of dough.
Spoon the filling down the center of the dough leaving about an inch on both ends of the dough. Sprinkle blueberries over the top of the filling.
Make cuts on each side of the dough so the strips are about 1/2 inch in size.
Fold an end over the dough and start braiding the dough as you go down. Tuck the other end of the dough under the strips as best you can.
Bake for 25-30 minutes or until the dough is golden and filling hot.
Let the danish cool. While cooling, mix the icing and then drizzle the icing over the top. Sprinkle extra blueberries over the top if you have them.
Makes 8 servings.