Friday, August 26, 2016

Apple Crisp Recipe

I had some apples in the refrigerator, so I thought I would make an Apple Crisp.
I always enjoy the smell of apples baking with cinnamon.

Apples are so good.  I love how I can use them in many ways.  Sometimes my husband and I go on a apple diet....LOL With Fall approaching, apples are in abundance. In the past we have visited Apple Hill.  A lovely place , where there are numerous farms to visit.   It's when the air is filled with the wonderful smell of apple pies.  There are fruit farm and pumpkin patches, as well as apple farms. I tweaked this recipe a little.  The original recipe came from Family Circle.
Remember those fabulous Apple roses I shared before? Those are so elegant looking. I am working on a few Fall crafts...a wreath and a banner.  I have to finish my witch shoe cake platters. I am also thinking about transitioning into Fall a little at a time.  It is still hot here and I am enjoying the pool. Are you working on any Fall projects?
I am loving  this Recipe Generator.  I am using it below. I wrote a post about it HERE.
I am happy to say, Stacey from Poofing The Pillows and Cheri  from My Savory Spoon are using the Recipes Generator, plus Jemma At Home with Jemma is purchasing it tonight.
yield: 12 servingsprint recipe

Apple Crisp

A lovely apple dessert with a crunch topping.
prep time: 25 MINScook time: 50 MINStotal time: 75 mins


  • 3 pounds apples, peeled, cored, and cut into 1/2-inch chunks
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1 tsp baking powder
  • 1/4 teaspoon cinnamon
  • 1 pinch ground nutmeg
  • 1 3/4 cups flour
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/2 cup rolled oats
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 1/2 sticks melted unsalted butter


  1. Heat over to 350 degrees. Use a 12 x 8 x 2 baking dish and spray with non-stick spray. Filling: Combine all ingredients. Spoon into baking dish.
  2. Topping: In a bowl, combine flour and the next 5 ingredients. Add melted butter and stir until large clumps. Sprinkle over apple mixture. bake for 45-55 minutes until brown. Serve with vanilla ice cream if desired.

Tuesday, August 23, 2016

Garden Pizza

We have a bounty of vegetables from our garden right now, great onions, tomatoes and lots of zucchini. We were hungry for a pizza so why not just use some of these awesome vegetables and create a pizza. The caramelized onions with seasoned zucchini and tomatoes make this a very flavorful pizza that we just love and will be making over and over. Take a look at that really used and well seasoned pizza stone, we have made lots of pizza on that stone.
yield: 1 full pizzaprint recipe

Garden Pizza

prep time: 10 MINScook time: total time: 10 mins

A lovely pizza made with garden ingredients


  • 1 package active dry yeast
  • 1 cup warm water
  • 1/2 teaspoon salt
  • 2 teaspoon olive oil
  • 2 1/2 to 3 1/2 cups flour
  • 1/4 cup cornmeal
  • 4 medium zucchini, sliced
  • 2 large onions, sliced
  • 3 cups mini cherry tomatoes, whole
  • 3 cups mini cherry tomatoes, whole
  • 2 cups Kalamata Olives, pitted and chopped
  • 3 cloves garlic minced
  • 1/2 cup butter
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  • 2 cups fresh basil
  • 5 cups Italian Mix Cheese, Shredded


  1. FOR PIZZA CRUST - Dissolve yeast in warm water in warmed bowl. Add salt, olive oil and flour. Mix with dough hook in mixer 3 minutes. Place in greased bowl turning grease top and cover. Let rise 1 hour. Punch down. Brush pan with oil cover with cornmeal. Press dough down on the Pizza Stone or Pizza Pan.
  2. TOPPING - Slice the zucchini and lay them out on a paper towel. Sprinkle a little salt on top that will help draw the moisture out of the zucchini. Let them set for 20 minutes, then take a paper towel and dry them. Put them into a large bowl and over with the olive oil and a little more salt. In a hot skillet heat the butter and begin to cook the onions and garlic on a medium low heat. Let the onions cook until they caramelize, be sure and stir them so they won't burn. On top of the crust begin with a layer of cheese, then zucchini and more cheese. Next layer tomatoes, olives and caramelized onions topping with cheese and fresh basil. Bake 450 for 12 to 20 minutes Makes 1- 14 inch pizza Let It Cool For 5 Minutes Before Serving

Friday, August 19, 2016


yield: 32print recipe


prep time: cook time: total time:

French Delicacy shared by Monique @ Latabledenana


  • 5 tbsps water
  • 1/2 cup honey
  • 1/2 cup sugar
  • 1 2/3 cup flour
  • 1 tsp baking powder
  • 1 pinch ground nutmeg
  • 1 egg room temp
  • 3 tbsps sunflower oil..I used canola.
  • 1 cup orange marmalade.
  • 1 2/3 cup of icing sugar
  • 4 tbsps orange juice.


  1. In a casserole..on the stove heat sugar ,honey and water until the sugar is dissolved. In a large bowl mix the flour,baking powder salt and nutmeg. Incorporate wettings. Then add the egg, oil and marmalade until you have a homogenous mixture.Fill your prepped mini muffin tins and bake for 15 minutes..wait 5 minutes before removing from pan..and then cool on a rack.
  2. In a small bowl combine icing sugar and orange juice...then glaze the Nonnettes:) The next day they are just as good if not better..more orangey:)

Wednesday, August 3, 2016

Ginger-Garlic Chicken with Miso Slaw

We love chicken so I  was inspired to make a chicken marinated  in ginger, soy sauce and garlic. I used thighs and chicken breasts.  This dish is easy and you can either grill  it or bake it. The marinate gives it a wonderful flavor.


Ginger Chicken
  • 1 chicken 3-4 pounds
  • 2 tsp minced garlic
  • 1 tsp grated ginger
  • 1/2 Tablespoon five-spice powder
  • 2 Tablespoons of honey
  • 1/2 cup soy sauce
  • 1 tsp grated onion (yellow) or
  • 1/4 tsp red pepper flakes


  1. Cut the chicken into serving pieces.- 2 drumsticks, 2 thighs, 2 wings, quarter the breasts.
  2. In a bowl, whisk together, the garlic, ginger, 5 five spice powder, honey, soy sauce, onion, and red pepper flakes.
  3. Transfer to a large ziploc bag and add the chicken pieces. Marinate for at least 30 minutes.
  4. Preheat oven to 375. Line a baking sheet with foil. Spray foil with cooking spray to prevent sticking.
  5. Put in oven 375 and bake 35 + minutes until chicken is done.
  6. Serve chicken with Miso Slaw.
Miso Slaw


  • 2 Tablespoons toasted sesame seeds
  • 1 Tablespoon white miso
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon sugar
  • 1 tsp grated ginger
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 2 Tablespoons of seame oil
  • 1/4 cup canola oil
  • 1/4 head of green cabbage- shredded
  • 1/4 head of red cabbage - shredded
  • 2 green onions - sliced at an angle
  • 1 tablespoon honey


  1. In a medium bowl, whisk the sesame seeds, rice vinegar, miso, ginger, salt, & pepper.
  2. Add the sesame and canola in a steady stream, whisking constantly, until emulsified.
  3. Add the red and green cabbage and toss. Refrigerate at least an hour.
  4. Serve with Ginger chicken
Happy Eating! A bright New year. I shall be posting our laundry room with the tiled backsplash soon. I now have a new look for my blog...Any feedback? I am linking up with the following blogs: Foodie Friends Friday Linky Party @ Walking On Sunshine Recipes Home Matters Party @ Life With Lorelai Two For Tuesday @ Bekahs Resolve

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