Mini Apple Pies

I like to make these mini pies instead of one giant one. They take less time to bake and are perfect for a get together. 

Ingredients: 

1 pie crust 

4 granny smith apples, peeled and diced 

2 tbs honey 

4 tbs maple syrup 

1 tbs cinnamon (or to taste)

1 pinch salt 

1 tablespoon flour 

1 pinch nutmeg

Zest and juice of half a lemon 

Directions: 

1. Preheat oven to 350 

2. Toss together all ingredients except pie crust 

3. Cut pie crust into squares and fit them into a muffin tin 

4. Spoon apple mixture into muffin tins 

5. Bake for about 30 minutes. Until the apples are cooked through and the pie crust is golden brown 

Enjoy! 

Pretzel Chocolate Chip Cookies

I have been a fan of the marraige of sweet and salty desserts since I first tasted butter pecan ice cream. I am always looking for a new way to join the two in desserts and cannot believe I haven't made this recipe sooner. Chocolate and Pretzels in a cookie!

Ingredients:

2 cups flour 

1/2 cup white sugar

1/2 cup brown sugar 

1 tsp baking soda 

1/2 tsp salt 

2 sticks unsalted butter, softened 

2 eggs 

1 tbs vanilla extract 

1/2 bag chocolate chips 

1 cup crushed pretzels 

Directions: 

1. Combine the dry ingredients 

2. Cream together the butter and sugars

3. Add vanilla and eggs one at a time

4. Add in the dry mixture in batches until the dough is smooth and completely combined

5. Fold in the chocolate chips and pretzels

6. Spoon about a tablespoon of the dough per cookie onto a baking sheet and bake at 350 for 10-12 minutes (until golden brown)

pie crust

The holiday season is approaching and many of us are planning on attending parties hosted by friends and family. Instead of picking up a fruitcake that will just get pushed aside and eventually thrown away, why not make a pie? I know what you're thinking: I don't have time to bake with all of the Christmas shopping and holiday festivities! I firmly disagree my friend. This pie crust recipe contains staple ingredients found in most any kitchen, and takes minutes to come together. So take a little time out of your busy holiday schedule and bake a pie.

Ingredients:

1-1/2 cups flour 

1-1/2 tsp sugar 

1/2 cup unsalted butter or vegetable shortening 

2 Tbs plus 2 tsp ice water 

optional: sometimes I add a pinch of cinnamon if I am making apple pie 

Directions:

1. Measure out flour and sugar into a large bowl. Cut up butter into small pieces and add to the flour mixture. Cut the butter into the flour using two forks or a pastry cutter. Using your hands may melt the butter, which will ruin the outcome of a flaky dough

2. Add the ice water a little bit at a time, working the dough with the pastry cutter. Once the water is incorporated, gently form the dough into a ball. Place in the fridge for about 30 minutes. Then you are good to go. Enjoy!

Nacho Cheese Chicken

Ingredients:
2 boneless skinless chicken breasts
3 wedges jalepeno or chipotle laughing cow cheese
1/2 cup mexican blend cheese
1/4 cup panko breakcrumbs
2 tbs olive oil
1 tbs taco seasoning 

Directions: 
1. mix together cheeses
2. pound out chicken until about 1/4 inch thick
3. add half the cheese mixture to the middle of each chicken breast. Fold the sides over and roll. Secure with toothpicks
3. Combine the panko, taco seasoning and olive oil in a bowl. Top the chicken with the breadcrumb mixture.
4. Bake for 45 minutes in a baking dish coated with cooking spray.

Parmesan (Greek Yogurt) Mashed Potatoes

Most everyone these days seems to be concerned, or at least conscious, of their health. The holiday season does not have to rely on butter and cream to taste delicious. These are some mashed potatoes that are as good as the real thing. Your guests won't be able to tell the difference and they are good enough to add to your dinner side dish rotation. Plus the greek yogurt adds protein along with the tang of sour cream. Yum! 

Mashed poatoes for 2:

2 Russet potatoes (1 to 1 1/2 potatoes per person) 

1/2 cup greek yogurt

1 to 1 1/2 cups 1% milk 

1/4 cup parmesan cheese (or to taste) 

S&PTT 

1. Thoroughly scrub potatoes if leaving skin on. Peel otherwise and Rise. Chop into small cubes roughly the same size so they cook evenly. 

2. Add to cold pot and cover potatoes with cold water. Bring to boil and boil until fork tender. (About 10 to 15 minutes) Drain potatoes and add straight back to pot. This will get rid of the excess moisture. Add your milk a little at a time and start mashing. 

3. Stir in Parmesan cheese and greek yogurt. Season with salt and pepper to taste. 

Enjoy!

Butternut Squash Pasta Bake

While perusing the Cooking Light website, I came across the recipe for bacon butternut squash pasta. Bacon, cheese and pasta in a light recipe? Yes, please.

• 3/4 teaspoon salt, divided
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon freshly ground black pepper
• 3 cups (1-inch) cubed peeled butternut squash
• Cooking spray
• 6 sweet hickory-smoked bacon slices (raw) 
• 1 cup thinly sliced shallots
• 8 ounces uncooked mini penne (tube-shaped pasta)
• 1/4 cup all-purpose flour 
• 2 cups 2% reduced-fat milk
• 3/4 cup (3 ounces) shredded sharp provolone cheese
• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

1. Preheat oven to 425°.
2. Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.
3. Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.
4. Cook pasta according to the package directions, omitting salt and fat. Drain well.
5. Combine flour and 1/2 teaspoon salt in a Dutch Oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brow

How to break down a butternut squash

Step 1: Cut off the bottom of the squash with a sharp knife.

Step 2: Scoop out the seeds 

Step 3: Using a potato peeler, remove the skin of the squash. 

Step 4: Cut the squash in half horizontally to separate the round bottom. Then cut each half again. 

 Step 5: Dice