Apple Dumplings

It's been a few since my last post so I figured I should come back with a bang! We've had family in town, the girls started school and little dude celebrated his first birthday. Now that things are settling I've got some time on my hands.

Red loves apple dumplings, so I thought I'd give it a whirl! You can bake these and freeze for later too!

Preheat oven to 400.

Peel and core 6 apples. I used Gala today. Set aside.

Crust:
2 cups flour
2 tablespoons of sugar
5 tablespoons of cold water
2/3 cup of butter flavored shortening or butter at room temp

Mix flour and sugar, cut shortening in, add cold water until dough forms ball. You may use more water. On a floured surface roll out dough, sprinkle with sugar and cinnamon.

Place apple on dough, sprinkle apple with cinnamon, fold up enough dough around the apple to enclose it. Pinch closed at the top of the apple, place in baking dish seam side down.

Sauce:
In a small sauce pan combine 1 stick of butter, 4 tsps of nutmeg, 4 tsps of cinnamon, 3 tblsps of sugar. On low heat melt butter with other ingredients. Pour mixture over the top of dumplings.

Bake 35-45 minutes and enjoy!

And if you're like Red, add vanilla ice cream!

Pumpkin Bread

These past couple days have felt like fall here in Ohio. It's been nice to have the windows open all day and night. So in lieu of the fall like weather I made some pumpkin bread!

This bread is super moist and the recipe makes two loaves. You won't be disappointed!

3 cups sugar
1 cup of cooking oil
4 eggs
3 1/3 cup flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2/3 water
15 oz pumpkin purée

Cream together sugar and oil, then add eggs one at a time beating well after each one. In separate bowl, combine all other ingredients and blend. Gradually add into egg mixture while mixing at medium speed. Beat in water then pumpkin purée. Pour batter into two 9 inch greased loaf pans. Bake at 350 for 50-60 minutes.

Onion Straws

I made these tonight with our steak night and they were a big hit! These are awesome if you want to re create your own western or BBQ western burger! So good!

1 large onion
1 cup of buttermilk
1 large egg
2 tsps black pepper
1 tblsp season salt

Start by thinly slicing your onion. In one bowl whisk an egg into your buttermilk. In separate bowl mix together your dry ingredients. Heat oil (such as vegetable or canola) on high. Dunk sliced onion into buttermilk mixture, then coat onion in flour mixture. Working in small batches, drop onions into oil and fry for approximately 3 minutes until lightly browned. Remove onions to a paper towel lined plate.


Oh my!! Have a great weekend!

Spinach Artichoke Dip

Red is almost home, so today I'm making up all sorts of food to have in the fridge! This allows us to spend time together without the worry of having to cook all the time the first couple days he is home. Once you make this dip you'll never go back to store bought!

Half of 8oz package of cream cheese at room temp
2/3 cup of sour cream
5 oz chopped spinach
2 grated cloves of fresh garlic
1 (14oz) jar of artichoke hearts
1/2 cup mozzarella cheese

In a medium bowl combine all ingredients, using a fork to mash the cream cheese around with. Place all ingredients in an oven safe dish and bake at 400 degrees until melted.

Garden Rotini

I love nothing more than a good tomato sauce.  But sometimes, I just want something lighter and more colorful.  Something I don't feel so guilty about! So when I have a variety of veggies and I'm low on time or energy....or both...I throw this together and everyone is happy!

1 box of whole grain rotini, penne, elbow macaroni
1 large zucchini, quartered and cut into bite size pieces
1 red bell pepper, sliced and cut into bite size pieces
1 yellow bell pepper, sliced and cut into bite size pieces
1 pint of cherry tomatoes, halved
half of a yellow onion, chopped
2 cloves of finely minced garlic
2 crowns of fresh broccoli, stems removed, rough chop
about 8 tablespoons of extra virgin olive oil
1 tablespoon of finely chopped oregano
2 tablespoons of finely chopped basil
grated parmesean or romano for sprinkling, if desired.

Place pasta in a boiling pot of water and cook until just al dente.  While your pasta is cooking, chop all your veggies and herbs.  You'll want to chop your onion, garlic and herbs first as you'll be sauting these first.  Heat some oil in a large skillet on medium heat, add the garlic, onion and herbs first.  Saute;then add zucchini.  Cook zucchini for about 3 minutes, then add the rest of the veggies in.  Drizzle the rest of your oil in.  Continue to stir veggies until everything is well incorporated.  Reduce heat and simmer for 5 minutes.  Strain your pasta, transfer to a large serving bowl.  Add your veggie mixture to the pasta and stir well.  Simple and wholesome.

Gringo Tortillas

At any given time you will always find an abundance of tortillas in our house. Its safe to say we consider them a staple here. Breakfast burritos, grilled chicken wraps for lunch, carnitas for dinner...we can always find something to eat with tortillas! This is my go to recipe for tortillas. As always you can sub whatever flour you like to use to make these healthier.

Boil 5 cups of water.

In a large bowl combine 10 cups of flour, 1 1/2 tsp salt, 4 tsp of baking powder; mix well. Cut in 8 tblsps of shortening. Slowly add in water, you may not need all of it. Knead with floured hands until dough is elastic like.

Here's where your hard work comes in or if you're lazy like me, invest in a large electric griddle and a tortilla press.

Heat griddle on medium, drizzle with oil, I use extra virgin olive, roll or press tortillas and place on the griddle for about 2 minutes each side. With each rotation of tortillas I add more oil.

You can make these a little thicker, crank the heat a little bit and cook a little longer if you want to make your own chalupas at home. These freeze up nicely too!