This easy skillet Apple Pie is the perfect treat to make for mom on Mother’s Day. Cooking the pie in a skillet gives the crust the most perfect gooey caramel taste from the brown sugar simmering in the bottom of the skillet. The combination of apples makes the filling both crisp and sweet. The butter pecan ice cream gives it an extra kick but traditional apple pie lovers might decide to stick with Vanilla ice cream. Either way, mom is going to flip over this delicious pie.
Adapted from Southern Living
Ingredients
- 2 pounds Granny Smith apples
- 2 pounds Braeburn apples
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1/2 cup butter
- 1 cup firmly packed light brown sugar
- 1 (14.1-oz.) package refrigerated piecrusts
- 1 egg white
- 2 tablespoons granulated sugar
- Butter Pecan Ice Cream
- Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
- Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in a skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits on top for steam to escape.
- Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during the last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with Butter Pecan ice cream.
Memorial Day is just about 1 month away and you know what that means. No more black!! It’s time to break out summer dresses, shorts, white jeans, and bathing suits. I stumbled upon this slimdown drink by Doctor Oz. Each ingredient has a fat-burning element but combined in one drink the effects are so powerful. This drink can really speed up your weight loss goals. Remember, all you need is one glass before every meal. Test it out for a week and let me know what you think!!!!!
1 cup grapefruit or orange or pineapple juice.
2 tsp apple cider vinegar
1 tsp honey
Drink before each meal….breaks down fat cells faster than anything else.
We all know that drinking A LOT of water is good for you but incorporating detox water is even better. There are so many benefits of detox water…
- Helps with weight loss.
- Removes toxins from the body
- Aids in better digestive health.
- Boosts the immune system.
- Increases your energy levels.
- Improves the complexion and texture of the skin.
I am going to try to drink detox water everyday as part of my routine. I usually buy one at a local market but I found this recipe and I currently have it “steeping” in my refrigerator.
Adapted from Spend With Pennies.com
1 orange
1 lime
1 lemon
1/2 cucumber
3 1/2 slices fresh ginger
25 mint leaves
4-6 cups of ice
6-12 cups of water (more for a stronger flavor, less for a more subtle flavor)
- Slice the fruit & cucumbers.
- Fill a large container or beverage dispenser layering ice and the ingredients.
- Let steep at least 45 minutes.
- Enjoy!
I wanted to find a really great recipe for you to make this Easter. I always lean toward sides because that’s what really makes a big holiday meal fabulous!! But this year I thought a really great appetizer would be awesome since I have not posted one in a while. I love this dish. The best part is that you can use any vegetables. I like shredded carrots, cucumbers, broccoli, bell peppers, and onions.
INGREDIENTS
- 2 package crescent rolls – 8 ounces crescent rolls
- 1 package cream cheese – softened
- ½ cup sour cream
- ½ cup mayonnaise
- ½ packet ranch dressing powdered mix
- 3 cups assorted vegetables – diced
- ¾ cup shredded cheddar cheese
INSTRUCTIONS
- Preheat your oven to 350 degrees. Remove crescent rolls from the package. Do not unroll. Cut each roll into eight slices. Arrange in a circle on an ungreased 14-inch round pan.
- Bake for 15-20 minutes or until golden brown. Cool on the pan for at least 5 minutes before carefully moving to a serving plate to cool completely.
- In a small bowl, beat together the cream cheese, sour cream, mayonnaise, and ranch dressing mix until smooth. Then, spread the mixture over the baked rolls (make sure they are not warm at all). Top with assorted vegetables and shredded cheese. Chill for an hour in the refrigerator before serving.
I have been following Daphne Oz for about a year now. I love the recipes she shares on her Instagram. A few weeks ago she shared her grandmother’s Caesar Salad recipe saying that her kids cannot get enough of it. My entire family LOVES Caesar salad and honestly, this one is a home run. Daphne recommends making the salad in a HUGE wooden bowl. I found THIS one on Amazon and just ordered it. The bowl I have now is a little too small!!
4 garlic cloves, creamed
1 tsp dry mustard
1 tablespoon capers plus brine
4 anchovies, chopped (optional)
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
Juice of 3 lemons
1/2 cup olive oil (more to taste – we like it tart!)
1/2 tsp honey (optional)
1/2 cup grated Parmesan cheese
1/2 cup shaved Parmesan cheese
3 Romaine hearts, torn or chopped
Mash garlic, mustard, capers, and anchovies (if using) together with a large pinch of kosher salt until combined. Add lemon juice, vinegar & Worcestershire sauce, and whisk in olive oil. Taste for salt and pepper. Add honey if desired, then cheese. Toss with romaine and top with more cheese! Devour.
Happy Saint Patrick’s Day!! I really wanted to share a great recipe with you today. But I really cannot beat my “Thank Heaven for Mrs. Mullen” best Irish Soda Bread recipe. Click HERE for the post. But today, I was speaking to my friend Kelley, one of my besties from High School (I’ve talked a lot about her over the blogging years!!!), as she was getting dinner together she was going to make herself an Irish Whiskey Sour. I asked her about it and thought that was the perfect thing to share with you today.
To all my lovely lovely readers:
May the Wisdom of God instruct us. May the Hand of God protect us. May the Way of God direct us. May the Shield of God defend us.
Now back to Kelley’s recipe!!!!
Irish Whiskey Sour or Irish Sour
(adapted from a couple of cooks)
- 2 ounces (4 tablespoons) Jameson Irish whiskey (or use 2 1/2 ounces for a stronger flavor). My friend Kelley recommends using less so it’s not so strong.
- 1 ounce (2 tablespoons) fresh lemon juice
- 3/4 ounce (1 1/2 tablespoons) simple syrup
- Use a Lemon wedge, cocktail cherry (my favorite!!!) for garnish
- Ice, for serving
- Shake ingredients without ice. Add all ingredients to a cocktail shaker except the ice. Shake 15 seconds.
- Add ice and shake! Add the ice and shake 30 seconds. The foam will rise to the top!
PS I just love THIS cocktail shaker!!!! And this drink looks so good with a large ice sphere.
