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

Easy Weeknight Pizza!

Weeknights can get a bit crazy with work, school, and trying to have a social life. It is easy to give in to the call of the take out menus when cooking becomes the last thing you want to do. So, instead of ordering a greasy pizza and waiting 45 minutes for it to be delivered, try this super easy recipe. 

My secret weapon is making my dough ahead of time and freezing it. When you actually have time to spend in the kitchen, make a giant batch of pizza dough, portion them out and freeze them. Easy peasy. If you do not have time for this step. I suggest looking for frozen or refrigerated dough at the grocery store. Try to avoid the ones in the cans! Make sure to look in the bakery, too. I have found dough from Corzo's located in Cleveland's Little Italy for this pizza.

One more thing that is important for homemade pizza is a pizza stone. Of course, you can make pizza without one, but it really makes a difference in the crust.

Ingredients:
Store bought or homemade pizza dough
marinara
mozzarella
Parmesan 
italian seasoning
toppings!
turkey pepperoni(diced)
mushrooms
onions
Directions:

• Preheat oven to 450 (and put the pizza stone in to preheat as well)
• Roll out dough, add sauce, cheese and toppings 
• Bake for about 15-20 minutes or until cheese is golden brown and crust is cooked through

Pumpkin Carrot Cake

This may be the easiest dessert recipe I've ever made. The cake itself only has 2 ingredients and it is beyond delicious. I made the mistake of not taking pictures right away and was left with only a few pieces to photograph. This one will be gone very fast!

                                          Sorry it doesn't look prettier. Everyone devoured it too fast to take a picture!

Ingredients:
1 can pumpkin puree
1 box carrot or spice cake mix
1 can cream cheese frosting or the recipe for my pumpkin roll filling

Directions:

• Mix together pumpkin and cake mix
• bake according to package directions. (I use this as a guide and typically set the timer for about 5-10 minutes shy of the minimum recommended on the box. Make sure a toothpick or knife comes out clean and you're good to go.)
• Let cool and frost
• Enjoy!

Peanut Butter Cup Truffles

Healthy chocolate recipe? Sign me up. I found the inspiration for this recipe from Chocolate Covered Katie and it did not disappoint. This interesting recipe includes garbanzo beans, but I promise you won't taste them. Instead, they give the mixture the texture of raw cookie dough.

Ingredients:
I can chickpeas (drained and rinsed very well)
2 tsp vanilla extract
1/8 tsp baking soda
2/3 cup brown sugar
1/3 cup peanut butter
3 tbs oats 
about 1-1/2 cups chocolate chips
 
Directions:

• Blend all ingredients, except chocolate chips, in a food processor until very smooth. 
• Roll mixture into small truffle sized balls. 
• Place in refrigerator until they set up (About 20 mins)
•  Melt chocolate chips in the microwave* or double boiler.
• Using two forks, coat the truffles in the chocolate
• Put truffles back into the refrigerator until the chocolate has hardened. 
• Enjoy! 

* It is very easy to burn chocolate in the microwave. Put the chocolate chips into a microwave safe bowl and set it for 30 seconds. Then stir and put it back in for 30 second intervals until melted, stirring in between.

German Chocolate Semi-Homemade Cupcakes

These cupcakes are so easy compared to the made from scratch version. They use a store bought cake mix, but the coconut-pecan filling is all homemade.

Ingredients:
1 box chocolate cake mix (and ingredients listed on the box)
1 cup evaporated milk
1 cup sugar
3 egg yolks (save the whites for an omelette!)
1 stick unsalted butter
2 tsp vanilla extract
1 1/2 cups coconut
1 cup chopped pecans
optional: chocolate frosting
Directions:
1. Prepare cake mix according to instructions and bake in cupcake pan.
2. Melt together the milk, sugar, butter and egg yolks until butter is melted. (Over low heat, stirring constantly)
3. Then turn the heat up to medium and stir constantly until mixture thickens, about 10 minutes. Stir into coconut, pecans, and vanilla extract.
4. Let cool before using.
5. Cut cupcake top off.
6. Fill with coconut pecan filling
7 .Put top back on and top with a thin layer of chocolate frosting if desired.
Enjoy!

Black Bean Mint Brownies

Black beans in brownies? Do not be afraid my fellow foodies. These brownies are so moist and delicious. You will not be able to taste the beans at all and they add fiber and protein to your chocolate fix. What could be better than that?

Ingredients:
1 Box store bought brownie mix
1 can black beans
1/2 package Andes Mint Chocolates, chopped

Directions: 
1. Drain and rinse black beans. Put back  in the can and fill with water until the beans are just covered.
2. Puree the black beans and water.
3. Combine black bean puree and the brownie mix
4. Pour into a 9x13 pan and sprinkle the mint candies over top
5. Bake according to package directions. Mine said 24 to 26 minutes but they were done(toothpick came out clean) in 22 so keep an eye on them.

Taco Seasoning

Put down the packets! Here is a simple recipe that trumps those seasoning packets filled with unnecessary sodium and msg that tastes waaay better than the packets.

Ingredients:
1 Tbs chili powder
2 tsp cumin
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp oregano
1/8 tsp red pepper flakes (this is optional and you can also add more for a spicier mix)
2 tsp flour
S&PTT (I add the salt and pepper to the pan of ground meat as its cooking, not to the mix)

Directions:
1. Stir together all of the spices in a small bowl.
2. Add the flour right before you plan on using the taco seasoning. This will thicken the tacos so you don't have a watery mess.

Oven Fries

French fries are one of my favorite guilty pleasure, but they do not always fit into a healthy diet. This is why I came up with these oven fries. They are not actually fried and only call for 2 tablespoons of olive oil total. Plus, they are absolutely delicious. 

Ingredients: 

2 Russet Potatoes 

2 Tbs olive oil 

1 tsp garlic powder 

S&PTT 

Directions:

1. Preheat oven to 400. Wash potatoes thoroughly and cut into fries. (As shown above)

2. Toss potatoes in olive oil and seasonings 

3. Bake for 25 minutes, flip and bake for 20 more. 

4. Enjoy! 

*When you go to flip the fries, do not force them. They will release themselves from the pan when they are brown and crispy. If you force them you will end up with a mess of broken and mashed fries. 

Spoon bread!

One of my favorite things about going out to tex-mex restaurants is the spoon bread. It's like a richer, creamier cornbread. It's never dry or crumbly. I would pick a restaurant based on this side dish alone. I always thought that it was impossible to make this dish without copious amounts of cream and butter, but I have found the secret. Get this, only two ingredients and you will have this delicious side dish on the table in less than 20 minutes. It is budget friendly(I only paid a dollar for the entire recipe) and you can add anything you want. I have made it with green chilies and cheddar cheese and it was fabulous. 

Someone dug into this one before I could take a picture!

Ingredients:

1 can creamed corn

1 box Jiffy Corn Muffin Mix 

Directions:

1.Mix corn and jiffy mix together.

2. pour into a baking dish sprayed with cooking spray

3. Bake according to package directions (12-14 minutes at 400)  

Granola

Sometimes the best recipes come straight out of your pantry, using staple items. This granola recipe is so simple and do not be limited by the mix ins I use! This is the type of recipe I love because there is a technique, but you can change it up any way you want. You can use peanuts, raisins, m&ms, coconut, almonds, dried cherries, pecans, flax seeds... the list goes on and on! Today, I am using dried cherries, almonds and coconut!

                                      

Ingredients:

3 cups oats

1/3 cup juice or water

1/4 cup honey
1/4 cup packed light brown sugar 

2 tsp cinnamon 

pinch salt
1 tbs vanilla extract
2 tsp vegetable oil

Mix ins! 

1/2 cup almonds, chopped

1 cup dried cherries, chopped 

1/2 cup coconut

Directions:

1. Preheat oven to 300. In a saucepan, melt together juice, sugar, and honey over low heat, stirring until the honey is dissolved. Take off heat

2. Stir in vanilla and oil to the honey mixture
3.Pour honey mixture over oats, nuts, cinnamon, coconut and cherries. Stir gently to coat 

4. pour onto foil lined cookie sheet and bake for 20-30 minutes (until golden brown) stirring a couple of times 

*Make sure not to stir too much and be gentle! If not, you won't get those clusters of granola, which I love. 

Pumpkin Roll

I absolutely LOVE everything pumpkin. Pumpkin spice lattes, pumpkin pie, pumpkin carving, Southern Tier Pumking ...and pumpkin roll. My only problem with the pumpkin roll is the filling. Don't get me wrong, I love it, but I hate that it is made of a stick of butter and an 8 oz block of cream cheese, fattening up the whole dessert. I have tweaked the original recipe in order to make this pumpkin treat a little more waistline friendly.

Ingredients:
1 can pumpkin puree
3/4 cup flour
3 eggs
1 tsp vanilla
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 tbs lemon juice
3/4 cup sugar
2 tbs. baking soda

1 block neufchatel cheese (At room temperature)
2 cups powdered sugar
1 tsp vanilla extract
1 tbs unsalted butter

Directions:
1. Combine the flour, baking soda, cinnamon, ginger and nutmeg
2. Mix pumpkin, eggs, vanilla, sugar and lemon juice in a large bowl
3. In small batches combine the flour mixture to the pumpkin mixture.
4. Add the batter to a cookie sheet that has been lined with foil or parchment and sprayed with cooking spray
5. Bake 15 minutes
6. Allow to cool for 5 minutes. Transfer the cake onto a CLEAN kitchen towel. (the parchment/ foil make it easy to flip the whole pan onto the towel and then peel off the Parchment) Roll the cake up with the towel and place in the fridge for about 15 to 20 minutes.
7. Mix together the cream cheese, butter and vanilla
8. Slowly add the powdered sugar. You can use more or less depending on how sweet you like the filling.
9. Unroll the cake and spread with filling. Roll back up. Enjoy!

Beauty Recipes

When it comes to beauty and glamor, a good base is key. Here are some of my all time favorite all natural DIY beauty recipes. These are items I keep in my pantry at all times for cooking and they work just as well for beauty products.

Calming Oatmeal Face Mask
This mask is best for relieving redness and smoothing out your skin!

Ingredients 

• 1/2 cup oats

• water

Directions
Grind up the oats using a food processor. (I've used my hands before, too) Add enough water to make a paste. Apply to a clean face. You may need to add more water as you go because the oats will absorb it quickly. Leave on until dry, about 15 to 20 minutes. Rinse! I always plug up my sink and fill it with a little water, this way I can rinse off my mask without clogging up the sink.

Lemon and Baking Soda Teeth Whitener
Forget about those expensive whitening strips and products! This works so well and I love that it is all natural.

Ingredients

• 1 tbs Baking soda

• Splash of Lemon Juice

Directions
Mix together the baking soda and lemon juice to make a loose paste. Gently apply to teeth using a toothbrush or your finger. Do not let this sit for long! Only for about 1 to 2 minutes. Rinse well with water.

Brown Sugar Body Scrub
You can also substitute sea salt or regular sugar for the brown sugar. Just keep in mind the salt can be aggressive on sensitive skin so do a patch test first if you are unsure. 

Ingredients

• 1/4 cup Extra Virgin Olive Oil

• 1 cup Brown Sugar

• Optional: A few drops Essential Oil of Your Choice

Directions 
Mix Oil and brown sugar. Apply to skin and gently massage in small circles to slough off dead skin cells. Rinse with warm water.

Pore Refining Egg White Mask
I used to love those peel off masks that make your face feel tight and clean, but those would cause too much drying for my skin. This mask will give you that same feeling, without all of the nasty drying effects.

Ingredients

• 1 egg

Directions
Separate the egg white from the yolk. Whip up the egg white with a whisk or a hand mixer until fluffy. Apply to a clean, dry face. Wait until dry and rinse with lukewarm water. 

Turkey Chili

Although I love to cook, sometimes after a long day of work and school I want to come home with dinner ready and waiting for me. Which brings me to one of my all time favorite kitchen tools... the crock pot! This little baby is highly underrated. You can literally make anything in a crock pot. I have seen recipes for everything from cakes to soup to bread.
Today, I went with a fall favorite, one of my stand by recipes...Chili. Now, chili may not be the most gourmet recipe in the world, but it's easy, hearty, and in this case super healthy! That's more than enough for me!

Ingredients

• 1 lb ground turkey
• 1 onion, chopped 
• 1 green bell pepper, chopped 
• 1 large or 2 small cloves of garlic, minced 
• 1 can tomatoes with green chilies 
• 2 cans chopped tomatoes 
• 1 can stewed tomatoes 
• 2 cans corn 
• 1 can black beans 
• 2 cans red kidney beans 
• 2 tbs chili powder 
• 1 tbs cumin 
• 1/4 tsp red chili flakes (add more if you like it spicier!) 
• Salt and Pepper to taste(S&PTT)   
• 1 tbs olive oil 
• water

Directions

1. heat a large saute pan to medium-high heat, add olive oil, add turkey and brown (To ensure good carmelization, do not crowd the pan!)
2. Drain turkey if you are not using lean, then add the onions and bell peppers to the saute pan with a pinch of salt(it brings out the sugars/moisture in the veggies) Saute until translucent. 
3. Add the dried spices to the veggies. (When they hit the oil, the flavors are heightened) 
4. Deglaze the pan with 1/2 cup water. Make sure to scrape up all of the fond (brown bits), which is where the flavor is.
5. Transfer to a slow cooker or large pot.
6. Add the canned veggies, water to the consistency you like, and S&PTT *Don't forget to drain and rinse the beans
7. If using a large pot, bring to boil and reduce to simmer. Cook on low for 45 minutes to an hour. 
8. Serve with shredded cheddar, green onions, sour cream... whatever you prefer!

Orange Cranberry Scones

Fall is here! It is finally time for hot cocoa, boots, layered fashion, and delicious baked treats. My first thought was to do something pumpkin, but after surveying my pantry I realized I already had everything to make orange cranberry scones. Delicious, flaky triangles of orange cranberry goodness were only minutes away and I could not resist. So I rolled up my sleeves on got to work making the sticky dough. I wish there were pictures, but my hands were covered! This is what they looked like just before popping them into the oven.

Fifteen minutes later, I took these babies out and covered them in an orange glaze made simply of fresh squeezed orange juice and powdered sugar. My roommates were happy to be my recipe guinea pigs and gobbled them up.

I used a mixture of two recipes. The first being super healthy and the second being utterly decadent. I have found the perfect middle ground and will without a doubt be making these again. Hmm... maybe blueberry lemon next time.

Ingredients
2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp salt
1/4 cup sugar
4 tbs. butter
1/4 cup fresh squeezed orange juice
1/4 cup fat free milk or milk substitute
1 egg (lightly beaten)
2 tbs. orange zest
1 cup dried cranberries

more orange juice plus powdered sugar for glaze (I eyeballed it)
Directions
Preheat oven to 375° 
Combine flour, baking soda, baking powder, salt, and sugar in a large bowl. 
Cut cold butter into small pieces and incorporate them into the flour mixture. you can use two forks or your hands as long as they are not too warm.(YOU DO NOT WANT TO MELT THE BUTTER) 
Add the oj, milk, egg, zest, and cranberries. 
Make sure not to overmix. 
Turn the dough out onto a clean, floured surface and kneed until it comes together. About 5 to 10 times. 
Roll it out to about a half inch thickness. 
This is when you can cut them into large or small triangles. I did 8 large scones, but I could have made them smaller. 
Bake for 15-18 minutes, until golden brown. 
Let cool 5 minutes, glaze, and enjoy!

http://www.tasteofhome.com/Recipes/Cranberry-Orange-Scones
http://www.foodnetwork.com/recipes/ina-garten/cranberry-orange-scones-recipe/index.html