Easy Apple Pie for #Pi day posted a day late 😀

Easy Apple Pie

Ingredients
Crust
3 Apples(any variety I prefer green)
3/4 cup Sugar but can use more or less
Salt
2 T Flour
Butter
Cinnamon

If you are buying pie crust.. This is the only brand to buy. Cheap crust is not as good!

Preheat oven to 425. Place dough in an ungreased pie plate.

I am using 3 apples. You can use 3-6 apples. I peel the apples and like to cut them thinly.
Once cut add a 1/2 cup of sugar, Cinnamon to taste, flour, and a pinch of salt. Gently blend.

Place on bottom crust and add pats of butter… Cover with top crust. Cut 4 slits in top crust.. Dust sugar and cinnamon and bake for 40 minutes. If after 20 minutes the edges are getting too brown cover the edge with foil and continue to cook.

Yum

Chicken and Dumplings

Homemade Chicken and Dumplings – It’s Easy. Really.

Ingredients
about 3 cups cooked chicken
6-8 cups chicken broth
2 cups flour
2 Tbs. butter
½ tsp. baking powder
salt to taste (I just shake some in)
about a cup of milk, maybe a bit less

Instructions
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings. If they will be cooked soon, this method works well. If I’m going to cook them later in the day I layer them on a cookie sheet with wax paper between and lots of flour. You can also freeze them like this and then transfer them to a ziplock bag.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

Buffalo Chicken Dip

Ingredients

1 (8 oz. pkg.) Cream Cheese, softened
1/2 cup Original Cayenne Pepper Sauce or Buffalo Wings Sauce
1/2 cup bleu cheese or ranch dressing
2 cups shredded cooked chicken
1/2 cup crumbled bleu cheese or your favorite shredded cheese
Directions

PREHEAT oven to 350°F.

COMBINE all ingredients in a 1-quart baking dish.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers and/or vegetables.

warm & cheesy crack Dip

Warm & Cheesy Crack Dip

Recipe type: Dip
Serves: 10-12 servings
Ingredients
8 oz cream cheese, softened
1 (1oz) package Ranch dressing mix
1 (3oz) container prepared bacon bits
2 cups cheddar cheese, shredded
16 oz sour cream

Instructions
Preheat oven to 400 degrees.
In bowl, combine all ingredients; mix well.
Transfer to 2-quart baking dish; cover.
Bake for 25 to 30 minutes or until hot and bubbly.
Serve warm

Two Ingredient strawberry fudge

This is super easy to make and yummy!

1 bag white chocolate chips
1 can of strawberry frosting

Line a 8×8 pan with wax paper or spray with Pam.. I used the Pam made from coconut oil.

Put white chocolate chips in a bowl and microwave. Stir every 30 seconds. It takes about 2 minutes to melt. Then stir in frosting.

Once it is mixed ..place fudge in the pan..

I decided to decorate mine fudge with sprinkles.

Refrigerate 3 hours and serve.. Keeps about 2 weeks in the fridge.

This was so easy to make!

The energy bowl

From: birchbix

The Energy Bowl

Ingredients:
¼ red onion, chopped
1 red bell pepper, chopped
1 tablespoon olive oil
2 stalks celery, chopped
1 cup chopped cremini mushrooms
1 handful spinach, chopped
½ cup whole cashews
1 cup of Mung beans, cooked
juice of 1 lime

Instructions:
1. Sauté onion in olive oil in a cast-iron skillet over medium heat for 5 minutes, stirring regularly.
2. Add the celery and mushrooms, and continue to stir for 5 more minutes.
3. Add the spinach and cashews and stir for 5 more minutes.
4. Add the Mung beans and stir for 2 more minutes.
5. Remove from the heat, transfer to serving bowls, and drizzle with the lime juice.

Cajun Sausage Cheese Bread

Cajun Sausage & Cheese Stuffed Bread

People love stuffed bread. This Louisiana version is really good and easy because you are using frozen bread. Great for the holidays.

1 loaf frozen bread dough, thawed, I used frozen french bread (some grocery stores have this in the deli section.. if not use 2 cans of refrigerated bread dough)
1 pound of cooked breakfast sausage, Use what ever variety you prefer. I like Maple but Hot is also good, sautéed with the onions and bell pepper
8 to 10 oz. shredded sharp cheddar cheese or a mix of cheddar and mozzarella
1 egg, mix the raw egg with the raw sausage before you brown it.
Melted butter
1 white onion, chopped and sautéed with the sausage
1 small bell pepper, chopped and sautéed with the sausage
Tony Chachere’s cajun seasoning to taste
Add an egg wash to the top to make it shiny, mix 1 egg with 1 teaspoons of water, brush on top of bread before baking.

Roll out bread with rolling pin, spread melted butter, cooked sausage, and cheese. Roll up and place in a bundt pan or cookie sheet. Bake @ 350F until brown about 20 minutes.

Easy cheeseburger pie

I am making this for dinner tonight. The twins want me to put bacon in it.. Bacon makes everything better so I bet it is good. This is a variation of the Betty Crocker recipe

Ingredients
1lb lean ground beef
1 large onion, chopped
1/2 tsp. salt
1 cup shredded cheddar cheese
1/2 cup Bisquick
1 cup milk
2 eggs

Directions
Preheat oven to 400 degrees.

Brown ground beef and onion together until meat is cooked. Mix in salt. Spread in bottom of glass baking pan. Sprinkle cheese on top.

In a separate bowl, mix together Bisquick, milk and eggs (mixture is supposed to be runny). Pour mixture over meat and cheese.

Bake in oven 25 minutes or until a knife inserted comes out clean.

Prep Time 15 min Total Time 40 min Servings 6

Crockpot chicken enchilada soup (2 versions)

Yum:

Crockpot chicken enchilada soup

2 large chicken breasts
32 oz enchilada sauce
2 orange or red bell peppers, chopped
1 sweet onion, chopped
16 oz black beans, drained and rinsed
2 cloves garlic, finely minced
1 jalapeno, seeded and finely chopped
1/2 tbsp cumin
For serving:
Sour cream
Fresh cilantro
Freshly shredded cheddar cheese
Chopped green onions
Instructions

Place chicken, enchilada sauce, veggies, beans and seasonings into your crockpot. Be sure liquid is covering your chicken. If chicken is revealed, add more sauce. Cook on low for 5 hours.
Remove chicken and shred. Return to crockpot and stir back into soup. Serve topped with Greek yogurt, cilantro, green onions and shredded cheese. Leftovers may be stored in the refrigerator in an airtight container for up to one week.

Creamy Slow Cooker Creamy Chicken Enchilada soup
Ingredients:
1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1/2 teaspoon dried cilantro (optional)
1 cup cheddar cheese, shredded
favorite toppings

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes.

Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

Thai coconut chicken soup

I love soup and Thai Chicken and Vegetable Soup is one of my all-time favorites! Generally a one-pot meal, filled with protein, healthy fat, and veggies, soup is one of those meals that I can throw together and feel good about feeding my family. Perfect for a light dinner on the deck, or warm and soothing for a blustery winters eve, Thai Chicken and Vegetable Soup is delicious and nutritious!

One of the things I appreciate about Thai cooking is that it is almost always dairy free. I don’t have to adjust the recipe, and if you’re on a special diet, rest assured its Paleo.

One little tip: As with all Thai cooking, it is best to have all of your ingredients prepped and ready to throw in the pot as there’s no time for prepping while cooking. If it’s not ready, something in your soup will be over-cooked and that’s never a best case scenario!

Thai Chicken and Vegetable Soup

4 cloves garlic
1-2 inch piece fresh ginger peeled
2 Tablespoons coconut oil
1 small onion, peeled and thinly sliced
1 medium red bell pepper, seeded and sliced
1 medium carrot, peeled and sliced
1 (6 oz) boneless chicken breast, thinly sliced
1 (15 oz) can coconut milk (here’s the brand I use)
2 cups chicken broth (preferably homemade)
4 baby bok choy heads (including leaves), sliced
salt and pepper to taste
optional garnish: fresh cilantro and/or crushed red chilies

Instructions

Rub the garlic and ginger through a very fine grater or put them in a blender with a couple of tablespoons of water and puree until smooth. Put the oil in a heavy-bottomed pot over medium heat and saute the ginger and garlic for one minute or until the aroma fills the air.
Add the onion and carrot and saute one minute longer. Add the chicken and cook 5 minutes, turning the chicken pieces three or four times as they brown. Salt meat while cooking (about 1 teaspoon).
Pour in the chicken broth and coconut milk and bring soup to a boil. Add the baby bok choy and red pepper and cook 2 minutes, or until the bok choy is tender. Add salt and pepper to taste. Transfer soup to serving bowls and top with cilantro leaves and crushed red chilies. Serve at once.