This recipe was phenomenal! Michael made this delicious fruit crisp on Sunday while I was working on homework all night. He used a combination of blueberries and apples for the filling, and topped it with an oatmeal-almond crumble. It’s a great alternative if you’re looking to make something a bit more special than a regular apple crisp this fall.
Last week, I whipped up a quick batch of Southwestern chicken chickpea chili for dinner. The chili was delicious, as usual, but the potatoes that Michael made to go along with it were equally good. These lightly-seasoned home fries are quick to make when you microwave the potatoes first and then brown them on the stove. We just used seasoned salt, pepper, and green onions to make this simple version, but feel free to add herbs and spices to your taste.
Michael and I have been eating soup more often lately, so I’ve decided to expand my repertoire and try a few new-to-me recipes. Soup is a classic comfort food, and French onion soup is a classic soup recipe. While it takes some time to caramelize the onions for the soup, the ingredient list in this version is simple and budget-friendly.
I topped our soup with homemade croutons, melted cheese, and a sprinkle of sliced green onions for color. It makes a great side dish for a simple sandwich and salad meal, but it could also be used as a first course for a larger dinner. As an added bonus, the flavorful leftovers can be used in other dishes — we added the rest of our soup to a sausage, zucchini, and pasta dish and it was delicious.
I love scalloped potatoes, so when Michael pointed out this Indian-spiced gratin recipe to me yesterday, I knew it would be delicious. The recipe takes a simple gratin and adds spices like curry powder, coriander, and turmeric to give it a yummy Indian flavor. We used a combination of potatoes, sweet potatoes, and rutabaga to enhance the flavors in the dish.
I first came up with the idea for these easy mashed potatoes when I was making Easter dinner last month, and they were DELICIOUS. Michael and I probably like them even better than normal mashed potatoes. I made them again last weekend and served them alongside an equally delicious sausage, mushroom, and wild rice casserole.
This delicious apple pie recipe is my mom’s — she’s been making it for as long as I can remember. She recommends using two different types of apples in the filling to maximize the flavor of the pie. Whenever I make it, I top the pie with a quick lattice crust, which makes it both look and taste delicious. It’s great warm or cold, topped with ice cream or cheddar cheese, and for breakfast or dessert. Enjoy!
This year, my new year’s resolution was to bake Michael one pie a month. So, it’s only appropriate that I begin the year with the recipe for our favorite pie crust. It’s a butter and shortening crust from KitchenAid that is simple to mix up. While the dough is resting in the fridge, you can make the pie filling of your choice — or simply use a canned pie filling to make things even easier. I used this crust last summer to make a delicious blueberry pie, as pictured above, and today I’m baking an apple pie as I write this post. This no-fail pie crust is delicious every time.
When Michael and I got engaged last January, we went out for dessert that evening to celebrate. Having looked up dessert menus before we left, we got to the restaurant and ordered bananas foster — that is, we tried to order bananas foster. Apparently, we had been slightly distracted… and ended up at a different restaurant that didn’t actually have bananas foster. So, we ordered a delicious apple dessert and celebrated nonetheless.
Fast forward to October, when we found ourselves with several overripe bananas. After a quick trip to the corner gas station to buy ice cream, we decided to make our own bananas foster. They’re simple to make, and you get to light them on fire, which is always exciting.
I made these quick and easy pumpkin bars tonight with the pumpkin I had left over after making maple-glazed pumpkin cinnamon rolls and pumpkin pie last week. Michael suggested I try his mom’s recipe, which was definitely a good idea — they turned out great.
I made half a recipe, which fit perfectly in an 8″ by 11.5″ glass baking dish. If you’re making the entire recipe, use an 11″ by 17″ jelly roll pan instead. Either way, these bars are sure to be a favorite of any pumpkin lover. Cream cheese frosting is the perfect sweet topping to the pumpkin and cinnamon flavors in the bars.