Saturday, October 3, 2015

Apple Pie Filling

Apple Pie Filling
5 cups peeled, cored and chopped small Granny Smith Apples
1 tbs lemon juice
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup cornstarch
1 1/2 tsp cinnamon
1/4 tsp nutmeg
pinch salt
2 cups water
Peel core and chop apples into small pieces and toss with some lemon juice. Set aside.
Combine sugars, cornstarch, cinnamon, nutmeg and salt in a small saucepan. Pour in water and stir until incorporated. On medium heat, bring mixture to a gentle boil for 3 minutes stirring frequently to prevent scorching on the bottom. Once mixture is thickened slightly, add apples and toss bringing he mixture to a gentle boil once again. Reduce the head to low and simmer for 10 minutes or until the apples are tender. Take mixture off heat and allow it to cool slightly.

Cream Cheese Pie Crust

Cream Cheese Pie Crust
1/2 cup unsalted butter
3 oz full fat cream cheese
1 cup +2 Tbsp flour
1/4 tsp salt
Cream butter and cream cheese together. Add in flour and salt until it makes a dough ball. There should still be streaks and clumps of the butter/cream cheese mixture in the ball of dough which helps make it flakey, so don't over mix. Wrap up and refrigerate for at least an hour.

Sunday, August 16, 2015

Chocolate Coconut Dessert

Chocolate Coconut Dessert
1 Package milk chocolate chips
1- 12 ounce can evaporated milk
1 package of mini marshmallows
1 2/3 cup shredded coconut
2 1/2 cup rice crispies
1 1/2 cup crushed peanuts
1 stick of butter
1/2 gallon of vanilla ice cream (square box)

In a sauce pan mix chocolate chips and evaporated milk and bring to a gentle boil stirring constantly until melted. Cook for 1 minute. Add marshmallows and stir until melted. Chill one hour. Cook coconut and butter in a skillet until slightly brown. Stir in cereal and nuts. Spread half of the coconut mix in the bottom of a 9x13 pan. Slice ice cream into 1/2 inch slices (16 total)  Cover coconut with half of the ice cream and cover with half of the chocolate sauce. Repeat ice cream, then chocolate, and then coconut again. Freeze

Thursday, August 6, 2015

{Whole Wheat} Buttermilk Banana Bread

                 Buttermilk Banana Bread
3 cups flour (I used whole wheat)
1 1/2 cups sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
3 eggs
3/4 cup butter, melted
1 1/2 cups buttermilk
4 very ripe bananas, mashed
Whisk together flour, sugar, soda, baking powder, and salt in a small bowl. In a large bowl, beat eggs, butter, buttermilk, and bananas. Stir in dry ingredients till just moistened. Pour into 6 or 7 *small loaf pans. Bake at 350° for about 30-35 minutes. Let cool in pans 5-8 minutes before removing to cooling racks.

recipe from

Wednesday, August 5, 2015

Salted Caramel Sauce

Salted Caramel Sauce

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
The BEST salted caramel sauce! It's easy to make and is great drizzled over ice cream, cake, cookies, cupcakes, cheesecake...and anything else you can think of!


2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel or Maldon sea salt flakes


1. First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
2. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer.
3. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. If the sugar gets stuck to the whisk, you can switch to a wooden spoon.
4. Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.
5. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.

recipe from

Caramel Buttermilk Syrup

Caramel Buttermilk  Syrup

1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter*
1 tsp baking soda
1 tsp vanilla
In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and whisk  in soda and vanilla. It will bubble up a lot.

recipe from

Sunday, August 2, 2015

Dressed Up Spaghetti

                                  Dressed up Spaghetti


  • 1/2 onion minced
  • 2 cloves garlic minced
  • 1/2 Tb olive oil
  • 1 lb hamburger
  • 1 tsp kosher salt or table salt
  • 1/4 tsp black pepper
  • 1/8 tsp oregano
  • 1 jar classic prego
  • 1 14oz can diced tomatoes, drained (optional)
  • 1 pkg spaghetti


1. Add olive oil to frying pan and heat over med-high heat. Add onions and cook until they become soft (about 4-5 min). Then add garlic and cook a minute longer. Next add in your meat and your seasonings. Cook meat until browned. Add in your pasta sauce and let simmer for about 15 minutes.
2. Cook spaghetti noodles according to package. Serve sauce over noodles while hot.

recipe from