Got Apples? Yeah, remember we went Apple Picking a few weeks back with my parents in St. Louis? Well we still had some Honeycrisp apples left and I wanted to give this recipe a try! The verdict: DEEEE-LISH-US!!! I really hope you give this a try! This will be something I do all year round as we are a family that loves fruit…in all forms!
- Parchment Paper
- Sugar (optional)
- Cinnamon (optional)
After preheating my oven to 200°F, I started off by using my mandolin and slicing 2 large Honeycrisp apples in thin slices. I just gave them a wash and left the skins on. You can use a sharp knife also if you do not have a mandolin.
Next I arranged the slices in a single-ish layer on baking sheets that were lined with parchment paper. DO NOT skip this step! I did the first round without parchment paper and we played “scrap the apples from the cookie sheet’ on several of the slices! Boo!
If you are using apples that aren’t naturally sweet, sprinkle with sugar and cinnamon. I used delicious honeycrisp and choose not to add either the sugar or cinnamon. (Great decision by the way, mine were delicious naked!)
Bake in the upper 1/3 of your oven at 200°F for about 2 hours. Depending on your slice thickness will depend on your time in the oven.
Let cool and enjoy!
The first batch I made didn’t make it past the cookie sheet, before they were gobbled up (except those few that stuck like GLUE!) I made several more batches after and I stored them in some gladware once they were completely cool.
Not to mention this is an awesome snack because there is nothing there but apple, also while they are baking, they make your house smell yummy! This is a great way to use those apples! I am guessing this winter, when sweet apples (Honeycrisp, Gala, Pink Lady, or Braeburn) are hard to come by, I will try it with the sugar and cinnamon. I’ll keep you posted on that, however I loved them as is!
What a super easy lunch idea or appetizer idea for a Halloween Party? Here it is. I am not even joking on how easy it is!
Hot Dog Mummies (Pigs in a blanket Halloween style!)
- Hotdogs or cocktail wieners
- refrigerated Crescent Rolls
- Cooking Spray
- Dipping sauce of choice
First start off by preheating your oven according to the package of Crescent rolls. Mine was 375°F.
Next unroll the dough and using a pizza cutter or sharp knife, cut the dough in 1/4″ strips. It does not matter how you cut the dough or in which direction.
I chose to cut my regular hot dogs in half for the boys’ lunch. You can also make these full size, just be sure to pierce the skin of the hot dog before you wrap him up so you don’t end up with “Pigs in a Blanket, Exploded Style!”
Start by wrapping the ‘head” of the mummy with a dough strip leaving an area of exposed hot dog for a “face”. Continue wrapping him all up in any fashion so that he is all mummified!
Place on a lightly sprayed cookie sheet and bake according to the package of the Crescent rolls. I baked for 12 minutes.
I added some “blood’ dipping sauce and they were an absolute HIT with Michael. (Ryan will eat anything without hesitation). Replace a regular old bun with the buttery goodness of the Crescent rolls and they were a HIT with me as well! 🙂
I have told you before how I am pretty crazy about salsas, so here is my Peach Salsa recipe!
- About 2 cups of diced peaches (1 Large Peach or 2 Medium Peaches)
- 1/4 Medium Red Onion
- 1/2 cup of grape or cherry tomatoes, quartered
- 2 tablespoons finely chopped cilantro
- 1 tablespoon finely chopped mint leaves
- 2 tablespoons fresh squeezed lemon
- 1 tablespoon honey
Start out by dicing the peach(s). You can leave the skin on. I think it adds color and texture to the salsa. Next finely slice the red onion. If you have a mandolin and can use that, I recommend it. I like to keep the onions as slices as it adds visual appeal. Then everything isn’t just all chopped up! I slice them super fine and then slice the half-moon shapes in half again so you don’t get a super long string of onion in your bite!
Next add the tomatoes, cilantro, mint leaves, lemon juice (not the seeds!) and the tablespoon of honey and gently mix to incorporate the honey!
I don’t add any additional salt because you use tostitos with this salsa, I think they add the salt!
I can never get enough salsa! This particular salsa is my absolute favorite non-tomato based choice, hands down! It super simple to make, can be left out all day on a picnic table or at the lake.
- 1/2 large green bell pepper
- 1/2 large red bell pepper
- 1 medium red onion
- 6 tablespoons fresh cilantro
- 1 large lime
- 1 can low sodium black beans
- 1 can sweet corn*
Using a small chopper or by hand, finely chop the bell peppers and onion, and add to bowl. I love using my mini-chopper because it never fails a kid starts screaming for me the minute I get my hands all full of onion!
Mince cilantro so that once it is all chopped you have about 6 tablespoons. Add to bowl. (I probably use way more than 6 tablespoons because I LOVE me some Cilantro!) Drain and rinse the black beans and corn and add to bowl. Gently roll the lime on your cutting board to “get the juices flowing” as Rachael Ray would say and slice and juice the entire lime over the mixture. Add Salt & Pepper to taste.
I choose to use lower sodium beans because then it is my choice on how much salt to add versus the can already making that decision for me. Also if it is summertime and sweet corn is in season, by all means use fresh! Boil as normal or cook on the grill and then add kernels of about 3-4 ears, in place of the can.
Serve with tortilla chips and you have a fantastic fresh salsa!
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