Once again I LOVE puff pastries!! I made these for my future brother-in-law’s birthday, because I knew he liked apple/pecan desserts. They turned out so well that I made more for a family dinner we had last weekend! These little turnovers are the perfect balance of sweetness to pastry. I love delicately sweet desserts so these were right up my alley BUT you can make them more decadent by adding a caramel drizzle across the top of them.
APPLE TURNOVERS Makes: 18
1 pkg frozen puff pastry (2 sheets inside)
2 c. Granny Smith apples, peeled, cored and finely chopped (2-3 medium apples)
1/2 c. chopped pecans
1/3 c. sugar
1 tsp. cinnamon
2 tbsp. flour
1 tbsp. almond milk
sparkling sugar for sprinkling on top
Heat oven to 450 F. Line a baking sheet with parchment paper. In bowl stir apples, sugar, cinnamon and flour .
cut the prepared puff pastry into three pieces length wise each and cut three ways width wise each. Making 18 squares.
Spoon a little bit of the apple mixture into the middle of a square. Fold half of the square over making a triangle. Crimp edges with a fork to seal. Repeat with all squares and place on the baking sheet. Mix the egg and milk together and brush the tops with the egg wash. Sprinkle with the sparkling sugar. Bake for 20-25 minutes, until golden brown.
Ok…so it’s kind of silly to make a post about spaghetti. I mean spaghetti is pretty basic, its the meal you cook because you don’t want to think about it and you want something cheap that doesn’t make you feel bad about yourself, lol. Well, I am not going to take that away from you. There are subtle add-ins and changes you can make to doctor up your spaghetti. Making it more awesome and flavorful while still being a cheap, filling option for your family!! Also HEALTHY, the changes that I make in this spaghetti recipe makes it even better for you!!!! Pair it with an easy side salad made up of a spring mix and some cherry tomatoes. Add some bread if you like!
INGREDIENTS: MAKES: 5-6 servings
1 pkg. Whole Wheat spaghetti
1 16oz jar of Spaghetti sauce (your choice)
1 Shallot, minced
1 lb Ground Turkey
lightly dried Parsley ( you can find in your produce section)
lightly dried Basil (you can find in your produce section)
Red pepper flakes, minced onion flakes, Italian seasoning, chili powder, garlic powder
Salt and Pepper to taste
Cook spaghetti according to package directions
Saute the shallot and then add the ground turkey to brown. If you get 98% lean turkey there wont be any grease to drain. Add some parsley, basil, salt and pepper to meat.
Drain pasta and add sauce to the pot. Simmer sauce and add the remaining seasonings to taste. Add the meat and spaghetti to the pot and combine.
That’s it!! Switch the pasta to whole wheat and the meat to ground turkey to make your basic spaghetti healthier. Add some sauteed onion or shallots to your meat for extra flavor. Doctor up your store bought sauce with extra seasonings that you probably already have on hand. It’s still basic, yes, but its tastier 🙂
So…I can’t consider these homemade. I didn’t make the puff pastry from scratch. I didn’t make the chocolate spread from scratch and furthermore, in my humble opinion, it’s not worth the time and effort to make puff pastries from scratch. Just buy the frozen puff pastries at your grocery store and call it good! BUT I did assemble and bake them 🙂
What I love about puff pastry desserts is the versatility in how they can be designed. All the different shapes and styles and added touches make puff pastries a fun, easy and truly beautiful dessert. I picked a basic shape for these pastries but if you look up different puff pastry shapes you will find some really pretty ones that are fairly easy to replicate. I lOVE nutella!!! but you can fill these with anything! I, personally would leave fruit for the outside as a finishing touch, but that’s because I don’t like the texture of cooked fruit in pastries.
These come out as a flaky, buttery, chocolaty treat!
INGREDIENTS: SERVES: 8
1 frozen puff pastry sheet (package will probably have two)
Small container of Nutella/Chocolate Hazelnut Spread
1 tbsp melted butter
Allow your puff pastry to thaw in fridge for a bit then lay out on cutting board. Preheat oven to 375. Nead the seams together to make one big square.
Spread nutella evenly across the pastry and then use pizza cutter to cut pastry into 8 triangles (or cut whatever way is needed to create the shape desired)
Roll your triangle and place on a baking sheet that has been covered in parchment paper. Brush each pastry with melted butter.
Bake for 20-22 minutes or untill the pastry looks flaky and golden brown! Cool completely.
Tip: Puff pastries can be deceiving. You will think they are done when they are not. Trust me, wait until you see it rise and become flaky otherwise it will NOT taste as wonderful as it has the potential to taste.
This recipe needs no introduction. Its simple, its easy and its a crowd pleaser! This is a great appetizer to make for any get together. So if you like contributing yummy treats for gatherings but don’t have a lot of time to prep, chop, saute… then these little guys are for you!!
*Also these are so cute for a Halloween get-together. You can wrap the dough like a mummy, leaving some space to dot with mustard for eyes and your Mini Pigs in a Blanket become Mini Mummies in Wrappings 🙂
SERVINGS: Makes 32
1 pkg. Lit’l Smokies (flavor and style of choice)(I use regular and sometimes cheese filled smokies)
1 can of Crescent Rolls
Preheat oven to 375.
un-roll the dough, pressing the perforated edges of two triangles together make a total of 4 rectangles. Then cut 8 lengthwise strips of dough from each rectangle. (Pizza cutter works great!) You should have roughly 32 strips when finished.
Take a smoky and start rolling in one of the strips. Continue until all the dough is used.
Place on a baking sheet and bake for 10-13 minutes or until golden brown.
Serve with dipping sauces. I just do mustard, but ketchup, BBQ sauce, maybe even cheese, ranch. Sky’s the limit when it comes to dipping sauces for these guys.
“There’s linguine, rigatoni, fettuccine, cannelloni I will master every pasta till it’s right
Tagliatelle, lumaconi, vermicelli, macaroni for the cognoscenti there is plenty every night” Lyrics from a song in Love Story the Musical. OK, OK…so it doesn’t actually mention the pasta we are working with today…but its fun nonetheless! Tortellini, my friends, that’s what brings us here today; the best cheese filled pasta out there, in my humble opinion. A little bit of tortellini goes a long way when it comes to making you full. Everything in this recipe is healthy, except the tortellini. I didn’t use whole wheat tortellini…not sure if that is even a thing…if you have seen whole wheat tortellini please, oh please let me know!! Anywho, this dish is a wonderful rendition of Italian cuisine that doesn’t break the bank or the back! It’s easy and all the ingredients are quite accessible. The most work is spent on pulling apart the rotisserie chicken. I pull all the meat off and get rid of the bones and the skin, and by I, I mean my husband, ha! 🙂
INGREDIENTS: MAKES: about 3-4 servings
Drizzle of Olive oil for sauteing
1-2 cups Rotisserie Chicken, de-boned and skinned
1/3 cup Sun-dried tomatoes, drained and chopped
1 Package of frozen asparagus (I used a steamable one)
1/4 cup Basil pesto
1/2 cup Cherry tomatoes, halved
1 Package of tortellini your choice
Heat olive oil in a skillet over medium high heat. Add the chicken and 1/2 of the chopped sun-dried tomatoes until heated through. Transfer to plate.
Add asparagus and remaining sun-dried tomatoes to same skillet and saute until asparagus is heated through. (I cut mine with cooking scissors as it was sauteing in the skillet) Transfer to plate.
Cook tortellini according to package directions. Drain pasta water and add the chicken and asparagus mixture to pasta pot. Add the pesto and cherry tomatoes and mix to incorporate. Add the tortellini back in and toss. You can add more pesto if you desire.
We had a girls night a few weeks ago and I wanted to make something classic with a twist. What goes with a girls night better than chocolate?? This recipe is very easy and pairs well with lots of things. Fruit, wafers, pretzels, marshmellows, more chocolate ha! It tastes just like brownie batter!! It was a hit and is a cute treat to make for any party!!
1 (8 ounce) block of cream cheese, room temp.
1/4 cup butter, room temp.
2 1/2 cups powdered sugar
2-3 Tbsp almond milk
5 Tbsp all-purpose flour
5 Tbsp cocoa powder
2 Tbsp brown sugar
1 tsp. vanilla extract
Chocolate chips for garnish (optional) (I used mini chips)
In a large bowl, or mixer, beat cream cheese and butter together until light and fluffy.
Slowly add the powdered sugar and 2 tablespoons of milk until creamy. Add in the flour, cocoa, brown sugar, and vanilla. Beat until creamy and smooth or until it reaches your desired consistency. (add more milk if need be)
Transfer to serving bowl and garnish with chocolate chips. I served mine with strawberries, vanilla wafers, pretzels and marshmellows.