Apple Pie

Apple Pie

Double Pie Crust

Filling:

4 cups Apples, sliced

1/2 cup White Sugar

1/4 cup Brown Sugar

2 Tbsp Flour 

3/4 tsp Cinnamon 

1 Tbsp Lemon Juice

2-3 Tbsp shredded Butter

Preheat oven to 425.

Roll out the bottom crust and place it in a 9 inch pie dish. 

Combine filling ingredients and pour into crust.

Cover with top crust.

Seal edges. Sprinkle Cinnamon sugar on top if so desired.

Bake @425°f for 15 minutes. Reduce heat to 350°f. Bake for another 30 minutes.

 

Chicken Tenders

Chicken Tenders 

1 lb Chicken Breasts, cut into strips 

1/2 cup Flour

1 1/2 tsp Salt

1 tsp Paprika 

1/2 tsp Poultry Seasoning 

1/2 tsp Garlic Powder 

1 egg, lightly beaten

1/2 cup Water

2 cups Corn Flake Crumbs 

Oil for frying

Combine flour with the next 4 ingredients. Add the egg and water. Mix well. Dip the chicken strips into the mixture followed by the corn flakes. Deep fry on medium heat for about 4 minutes or until golden brown and internal temperature reaches 165°f. Serve with your favorite dipping sauce.

To make a Gluten free version of this, simply swap out the flour for GF flour and the corn flakes for GF corn flakes. 
 

Big Batch Pizza Dough

 

Big Batch Pizza Dough 

6 cups warm Water

1/2 cup(rounded) Sugar

3 Tbsp Instant Yeast

1 Tbsp Salt 

2 cups Oil

14(ish) cups Flour 

Pre-heat oven to 350 or 375. Place the first 5 ingredients in a mixing bowl. Stir with a whisk. Add 1 cup flour. Mix well; gradually add remaining flour about 1 cup at a time. Place dough in a greased bowl. Cover with a tea towel and let rise until doubled. Put dough onto a lightly greased counter top. Divide into 8 equal portions. Roll or stretch gently with hands into the shape of your pan. Place dough onto a greased 15 " pizza pan or a 11 x 18 cookie sheet. Pre-bake each crust for about 8 minutes.

Stuffed Cottage Cheese English Muffins

 Stuffed Cottage Cheese English Muffins

Dough:

1 1/4 cups Flour

1 1/4 cups blended 2% Cottage Cheese

2 tsp Baking Powder 

1/2 tsp Salt

Combine dough ingredients in a large bowl. Mix until combined and form into a ball.

Cover and let dough rest for a few minutes. 

Transfer to a floured surface. 

Divide the dough into 8 equal pieces and roll each piece into a 5 inch circle.

Put about 1/3 cup of your favorite filling into the center of each circle and top with 1-2 tbsp of shredded cheese. 

Fold the edges towards the center and punch to seal.

Spray your frying pan and heat over low-medium heat.

Place the stuffed English Muffin seam down and cook for 3-5 minutes or until golden brown. Flip and do the same for the other side.

Filling options are endless. Some of my favorite are:

-Scrambled Eggs or Egg Whites with your choice of Meat & Veggies 

- BBQ Chicken

-Ham

- Pizza Toppings and Sauce

- Taco Meat &  diced Tomato

* These muffins can be frozen for up to 3 months for a quick breakfast or lunch. Just let them cool completely and individually wrap them with plastic wrap and put into a freezer bag.

To reheat thaw them in the fridge overnight and warm them in the microwave, toaster oven or air fryer until heated through. 

Deluxe Rice Krispie Cake

 Deluxe Rice Krispie Cake

Cake:

1/2 cup Butter 

19 cups mini marshmallows 

1 tsp Vanilla 

12 cups Rice Krispies

Filling:

1/4 cup Butter

1 package Caramels (2 cups)

1 can Sweetened Condensed Milk

1 package( 2 cups) milk chocolate chips -optional

Make the filling first so it's ready to go. 

Put the butter, caramels and sweetened  condensed milk together in a microwave safe bowl. Microwave at 1 minute intervals,stirring after each minute, until melted and smooth. Set aside.

 Then make rice krispie cake.

Line 2 cookie sheets with parchment paper.

In a saucepan, melt butter and marshmallows. Add vanilla and rice krispies. Divide the mixture between the 2 cookie sheets. Press down with greased hands.

Pour the caramel evenly over one of the cakes, then sprinkle with chocolate chips. Remove parchment paper from the second cake and place it on top.

Let cool before cutting into squares. 

*I added some micro mini eggs into the rice krispie mixture to make some Easter treats.

Black Bean Rice Skillet

 Black Bean Rice Skillet 

2 tbsp Olive Oil

1 Onion

2 Bell Peppers 

1 tsp minced Garlic

4 tbsp Tomato Paste

1 tsp ground Cumin

1 tsp Clubhouse Italiano

2 cups Rice

4 cups Chicken Broth

Feta Cheese*

Avocado, diced

Tomato,diced

Sautee the onions and peppers with the olive oil in a high sided skillet for about 8 minutes on low heat or until soft.

Add the garlic, tomato paste, cumin, Italiano, rice and chicken broth. Turn heat up to medium and bring to a boil, stirring often.

Reduce heat. Cover and simmer for about 15 minutes or until rice is tender, stirring about halfway through.

Top with feta cheese, avocado and tomato if so desired. 

*Feta cheese can be replaced with another cheese of your choice.

Mini Eggs Sugar Cookies

 Mini Eggs Sugar Cookies

1 cup Mini Eggs, chopped *

3/4 cup Butter

3/4 cup Sugar

1 tsp Vanilla

1 large Egg

1 Egg Yolk

2 tsp Milk

1 3/4 cup + 2 tbsp Flour

3/4 tsp Baking Powder

1/2 tsp Baking Soda 

1/4 tsp Salt

1/4 cup Sugar, for rolling

Extra Mini Eggs for topping

*I like to use the macro mini eggs to avoid chopping.

Cream butter and sugar for about 2 minutes or until pale and fluffy. Add vanilla, egg and milk; mix until combined.

Combine the flour, baking powder, baking soda and salt in a medium bowl. Gradually add the combined dry ingredients into the butter/sugar mixture.

Cover and refrigerate for about an hour. 

Preheat oven to 350° and line cookie sheet with parchment paper. 

Put sugar into a small bowl. 

Use a cookie scoop to scoop up dough. I make them about 50 grams each. Roll into balls and then roll them in sugar. Place the dough balls 3 inches apart on the cookie sheet. Press down and press a few pieces of mini eggs onto the top of each cookie.

Bake for 9-10 minutes or until evenly golden and the edges are browned.