Apple Crisp Pie

Happy Thanksgiving Eve!

I’m sure many of you are up and about preparing for tomorrow’s feast. Not this girl!  This past weekend we hosted Friendsgiving at our house and it was wonderful.  We have so much to be thankful for and we wanted to celebrate with our friends.  I made a turkey, green beans, mashed potatoes, apple crisp pie. pumpkin cheesecake, and peanut butter brownies.  Everyone else brought a dish to share, we had quite the feast!

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Husband and I are just hanging out here in Columbus for thanksgiving since he has to work on Friday.  So we will be keeping it fairly low key, which is fine by me! The past couple of months in school have been so busy as I have been traveling a lot, so I am thankful for the this quiet holiday.

I wanted to share this Apple Crisp Pie in case there are any last minute recipe hunters out there.  I LOVED this pie.  It really was simple to make and it turned out delicious, highly recommended.  

Happy Thanksgiving!

Crust: 9″ pre-made deep dish crust OR homemade crust
Filling:
  • 3/4 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 7 medium apples or 9 small apples
  • 2 tablespoons of lemon juice
  1. Combine dry ingredients: brown sugar, flour, cinnamon, and nutmeg
  2. Thinly slice apples
  3. Mix apples with dry mixture and lemon juice
  4. Once crust is defrosted, poke holes on the bottom and sides of your unbaked crust
  5. Fill crust with your apple filling; set aside

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Crumb Topping:
  • 1 1/2 cup flour
  • 3/4 cup light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted (1 stick)
  1. Combine all ingredients until you get a crumbly mixture
  2. Use your hands and sprinkle over your pie until you get an even top
  3. Cover edge of crust with aluminum foil

Baking Instructions:

  1. Bake at 350 degrees in oven for 30 minutes
  2. Increase heat to 375 degrees then bake for 5 minutes
  3.  Uncover crust and bake for 10-14 minutes or until the crumbs turn golden brown
  4.  Let cool for at least an hour then sprinkle with powdered sugar.

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Sunday Morning Breakfast Casserole

Ahh breakfast, my favorite meal of the day.  What’s not to love?  Breakfast casseroles are pretty fantastic because they are easy to throw together and they satisfy that need for egg-cheese-biscuits-sauasage all in one bite. Mmm mmm good.  I wanted to share this recipe because it is so easy and convenient to throw together! This is a great recipe to have handy during the holiday season to feed the masses.

Enjoy :)

Ingredients: 

  • 1 can buttermilk grands biscuits
  • 1 lb pork sausage
  • 8 eggs
  • 3/4 cup of milk
  • 1 green pepper, chopped
  • 1 tomato, diced
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Instructions: 

1. Preheat oven to 425 degrees.

2. Brown pork sausage and drain. Place in casserole dish.

3. Open biscuits and cut in to bite size pieces.  Place in casserole dish.

4. Mix together eggs, milk, cheese, green peppers, tomatoes, salt and pepper.  Add egg mixture to casserole dish and mix well.

 5.  Bake in oven for 30 to 35 minutes. Let dish sit for 5 minutes before digging in.
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{Goodbye Summer} Lemon Blueberry Cupcakes with a Lemon Buttercream Frosting

Happy Autumn, everyone!

I love summer, so I felt it necessary to give summer a proper goodbye before welcoming fall with open arms.  A few weeks ago I made these fabulous cupcakes and brought them in to the clinic I was working at for the week.  They were a huge success. If i was asked to describe the taste of summer, this would be it.   The blueberry-lemon combination was the perfect mix of sweet and tart. I was hesitant at first to do a lemon buttercream frosting because I didn’t want the lemon to be too overpowering, but I think it was quite the opposite.  The icing really brought out the flavor of the cupcake without being overpowering.   I cannot wait to make these again!

Enjoy :)

Ingredients for cupcake: 

  • 3 cups plus 2 tablespoons  flour, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 16 tablespoons unsalted butter, room temperature
  • 2 cups sugar
  • 3 eggs, room temperature
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 2 tablespoon freshly squeezed lemon juice
  • 1 1/2 cups whole milk, at room temperature
  • 1 1/2  cup blueberries

Ingredients for icing: 

  • 1 cup crisco, butter flavor
  • 4 cups powdered sugar
  • 1 tablespoon vanilla
  • Zest from 1 lemon
  • 1 tablespoon freshly squeezed lemon juice

Instructions: 

1. Preheat oven to 350 degrees. Line muffin pan with paper liners.

2. In a medium bowl, whisk together 3 cups of flour, baking powder, baking soda and salt; set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract, lemon zest, and lemon juice.

4. Reduce the mixer to low speed and add the flour mixture in 3 batches, alternating with the milk, starting and ending with flour. Mix until just incorporated, do not over-beat.

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5. In a small bowl, toss the blueberries with the remaining 2 tablespoons of flour. Using a spatula gently fold the berries into the cake batter.

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6. Divide the batter evenly among muffin pan cups.
7. Bake 17-19 minutes or until toothpick inserted into center of cupcakes comes out clean. Let cool in the muffin pan 5 minutes, then transfer to a wire rack to cool completely.
8. For the frosting: Place butter  in the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 minutes. Add confectioners sugar, vanilla,  lemon juice, and lemon zest. Mix until thick and creamy. Add more powdered sugar if necessary until the frosting is of good piping consistency. Pipe frosting onto cooled cupcakes.

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Goodbye summer!

Panko and Mustard Crusted Salmon

It’s only taken me nearly 5 years for me to get Husband to eat salmon. Mission successful! I can now make it regularly and he seems to enjoy it.  As I was easing in to making salmon regularly I tried to keep flavors and recipes simple, just so I wouldn’t make the wrong move and destroy all chances of Husband every eating salmon again.  Good thinking, right?

I loved the way this recipe turned out, the flavor was great and it was easy to make! It was a nice change from the simple seasoning I had been doing in the past.

Enjoy! :)

Ingredients: 

  • 4, 5 -ounce Salmon filets
  • 2 tablespoons olive oil
  • 4 tablespoons dijon mustard
  • 1 cup Panko breadcrumb
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 2 tablespoon chopped parsley

Instructions: 

1.  Preheat oven to 375 degrees.  In bowl,  mix together Panko breadcrumb, garlic salt, pepper, paprika and parsley.

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2.  Brush each salmon filet with mustard and then coat with Panko breadcrumb mixture

3.  On medium heat, heat skillet with olive oil.  Place filets, skin side down, on skillet for 3-4 minutes.  Remove from skillet and place on baking sheet.  Place in oven for 8-10 minutes, or until cooked through.

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4.  Serve with rice or over a salad.

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Blueberry Cream Cheese Muffins

My favorite muffin is a blueberry muffin, but adding cream cheese to the mix seems to have changed everything! These muffins turned out delic, so moist that they nearly melt in your mouth.

Hurry up and try this recipe before blueberries are taken over by all the boring winter fruit.

Enjoy :)

Ingredients: 

  • 4 ounces cream cheese, softened
  • 1/4 cup white sugar
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 3/4 cup milk ( I used skim)
  • 1/2 cup vegetable oil
  • 2 cups all-purpose flour
  • 1/3 cup white sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 pint blueberries

 

Instructions: 

  1. Preheat oven to 350 degrees Prepare muffin tins.
  2. Mix together cream cheese, 1/4 cup white sugar, lemon zest, vanilla, and 1 egg with an electric mixer. Set filling aside.
  3. In a large bowl, mix together flour, 1/3 cup white sugar, baking powder, and salt until well blended. Beat remaining egg, and stir in milk and oil; pour into flour mixture, and stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full.
  4. Bake 30 to 35 minutes.

 

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Buffalo Chicken Salad

Dental school continues to take over my life… the good news is, I graduate in approximately 287 days, 14 hours and 15 minutes. But, I mean, who’s counting?  Last week I took part 2 of my national board exam.  2500 dollars and 3 days of testing later, lets just say it sucked.  The light at the end of the tunnel is dim, but it’s there.

In between the craziness of  school I’ve managed to squeeze in some great times with friends and family. Summertime is my favorite time of year. It’s the season of weddings, cookouts, festivals, pool days and all things warm and fuzzy…  I am sad to realize that it is already over half way over.  Where has the time gone?

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So speaking of summer, I think this is an awesome light summer recipe.  I am so excited to share this recipe because it is so simple and so delicious.  I love that this recipe used greek yogurt as an alternative to mayo, which is in traditional chicken salads.  I’m also pretty much obsessed with anything with Franks Red Hot in it, I think it temporarily satisfies my craving for chicken wings.  And by temporarily I mean for like 5 minutes.  I hope you all enjoy this as much as I did.

Ingredients:

  • 5 oz non-fat plain Greek yogurt
  • 1/3 cup Franks Red Hot Wings Buffalo sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp fresh ground black pepper
  • 1 lb boneless, skinless chicken breast, shredded
  • 2 celery stalks, finely chopped
  • 1/2 cup minced cilantro
  • 1/2 cup  crumbled blue cheese ( I hate blue cheese… so I skipped this and a splash or ranch dressing instead!)

Instructions:

1. In a large bowl, whisk together yogurt buffalo sauce, garlic powder, and black pepper.

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2. Stir in chicken, celery, cilantro, and blue cheese.

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3. Refrigerate until serving.  I served mine in pita pockets.  Delicious.

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Recipe has been modified from: The Novice Chef 

Other recipes I’ve made with Franks Red Hot:

Shredded Crockpot Chicken Tacos

Time continues to fly by! How is it already May?  Speaking of time flying by, I have officially started my fourth year of dental school! Eeee! It’s a bitter sweet excitement really.  Bitter because I have met so many great people in dental school and I am not quite ready to say goodbye, but so so sweet as I have worked so hard to get here.  Well… good thing I dont have to deal with these mixed emotions for another year… we’ll just tuck them away for now.

Enough being sentimental and on to a delicious meal!

This is a great crockpot recipe that I have made a couple of times now! I love that all you have to do is throw all the ingredients in the crockpot.

Enjoy :)

Ingredients: 

  • 2-3 chicken breasts
  • 1 cup Zesty Italian Dressing
  • 1/2 Tablespoon minced garlic
  • 1 packet ranch dressing mix
  • 1/2 cup water
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 8 ounce can black beans
  • 1 medium diced tomato

Instructions: 

1. Place all of the ingredients in the crockpot.

2. Cook on low for 7-8 hours or on high for 4 hours.

3. Shred chicken and place back in the crockpot for 30 minutes.

4.  Serve on hard or soft tacos with shredded cheese, lettuce, tomato, and sour cream.

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Nutella Chocolate Cake in a Mug

Thanks to Pinterest, I discovered this list of  18 snacks you can cook in a mug, check it out!  This is a dangerous, dangerous thing I have discovered and I wanted to share it with all of you.  You’re welcome.

Husband and I were both craving something chocolatey after dinner tonight, so I decided to whip up the Nutella cake.  Holy deliciousness! I can’t believe how easy it was to throw together and how good it turned out after just a minute and a half in the microwave.  I have to admit, I’m pretty excited to try these other treats out.

Enjoy :)

Ingredients: 

  • 4 tablespoons self-rising flour
  • 4 tablespoons sugar
  • 1 egg
  • 3 tablespoons cocoa powder
  • 3 tablespoons Nutella
  • 3 tablespoons milk
  • 3 tablespoons vegetable oil

Instructions:  

1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth.

2. Microwave on high for 1½– 2 minutes. (Topped ours with whipped cream!)

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Snickers Cupcakes

How is it March already?  I can’t believe how fast my third year of dental school is flying by.  I wouldn’t mind slowing things down just a bit and hovering here for just a moment in time.  The closer fourth year creeps, the more I can sense the stress that will come along with it.

You know whats strange.. When I was overwhelmed and constantly stressed during my second year, I blogged regularly and now that things are a little more relaxed, I’m not blogging as much.  How backwards is that?  I’m still cooking delicious new recipes, I just haven’t gotten around to posting them.  I need to get back in to the swing of things!

For all you Snickers lovers out there, brace yourselves.  I got this brilliant idea from the blog My Baking Addiction (check out this blog, its super cute!).  These cupcakes turned out phenomenal! Everyone raved about them and I cannot wait to make them again.

Enjoy :)

Ingredients: 

For the cake:

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures

For the frosting:

2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt

Instructions:

For the cake:

1. Preheat oven to 350 degrees F.

2. Line 24 cup muffin tins with paper liners.

3. In a large bowl, mix together the cake mix, pudding mix, sour cream, oil, eggs, vanilla and water.

4. Evenly divide the batter in to the muffin tins.

5. Gently push a frozen Snickers bar into the center of the batter.

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6. Smooth the surface making sure to cover the candy bar with batter.

7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.

8. Cool cupcakes thoroughly on wire rack.

For the frosting:

1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.

2. Begin adding in the sugar and mixing well.Once all the sugar has been added, taste the frosting and determine if you want to add more syrup or more sugar. For thicker frosting, add more sugar and for thinner frosting add a tablespoon of water.

Now its time to ice your cupcakes and garnish them with chopped Snickers bars and a drizzle of  caramel syrup. Delicious!

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Crockpot Beer Chicken

Greetings from Antarctica, I mean Ohio.  It is freaking freezing cold outside! I can’t even stand being outside for 2 minutes with the dogs, my insides start shivering, seriously. Unfortunately, this has resulted in crazy puppies with cabin fever.  Dear God,  Please please let summer come sooner.

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Crazy puppy eyes!

Crazy puppy eyes!

On a brighter note, it’s Restaurant Week here in Columbus! Woohoo!  This opportunity comes along 2 times every year and it is awesome! If you are from Columbus and have never participated, then this is your chance! Husband and I have used this as an opportunity to try out new restaurants in the area that we normally wouldn’t go to. I think this time around we are thinking of trying 101 Beer Kitchen or Giorgio’s. Yum!

Moving on to this awesome chicken recipe, it is so simple and so delicious!  I especially love it because it’s a quick crockpot recipe that allows you to use what you have, you can’t go wrong here! Don’t be nervous to add/take away spices based on what you already have.

Enjoy! :)

Ingredients: 

  • 2 pounds chicken (This time i used drumsticks, but I have also used boneless, skinless chicken breast)
  • 1 bottle or can of your favorite beer (I used some of Husbands home brew beer)
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tbsp dried oregano
  • 1/2 tsp black pepper

 

Instructions: 

1. Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.

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For the curious minds: 143 calories; 3g fat; 1.5g carbohydrates; 23g protein; 0g fiber

Original Recipe from Laa Loosh