Apple Turnovers

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.a2

 

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 egg

1 tbsp. almond milk

sparkling sugar for sprinkling on top

DIRECTIONS:

  1. Heat oven to 450 F. Line a baking sheet with parchment paper. In bowl stir apples, sugar, cinnamon and flour .
  2. cut the prepared puff pastry into three pieces length wise each and cut three ways width wise each.  Making 18 squares.
  3. 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.a3

That’s it! Enjoy ❤

Mini Pigs in a Blanket

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 🙂

INGREDIENTS:

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

 

DIRECTIONS:

  1. Preheat oven to 375.
  2. 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.
  3. Take a smoky and start rolling in one of the strips. Continue until all the dough is used.
  4. Place on a baking sheet and bake for 10-13 minutes or until golden brown. p1

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.

Thats it!! It’s that simple and quick!!

Enjoy ❤

 

 

Whole Wheat Bruschetta

Oh my word, you guys!!! This bruschetta recipe is da bomb, if I do say so myself 🙂 Granted I love tomatoes, garlic,olive oil, bread and my passion for basil runs deeper than words can express. There is nothing more fragrant than the sweet smell of basil. I seriously love it so much!! This recipe creates a perfect tomato to garlic to basil ratio. Also this is a great healthy appetizer! I enjoy eating this with some Kalamata olives and cubed cheese. Makes a great Italian spread. Pair this with a medium dry Riesling for a perfect night in. So turn on some acoustic music, pour yourself a glass of that aforementioned wine and get started on this bruschetta!

 

INGREDIENTS:

1 loaf of whole wheat Italian bread (I purchased mine already sliced)

approx. 20 cherry tomatoes, chopped

1 bunch of basil leaves, minced (approx. 1/2 cup)

1 cloved of garlic, minced (I did a tsp of minced garlic from a jar)

Olive oil

Butter (Optional)

salt

 

DIRECTIONS:

  1. Slice 6 slices of your whole wheat Italian bread and place on a cookie sheet or in a toaster. Preheat oven to 450 (unless using toaster method). Toast bread on both sides.
  2. In a bowl mix together your chopped tomatoes, minced garlic and minced basil. Drizzle just enough olive oil to coat the tomatoe mixture. Add salt to taste.
  3. Once bread is toasted, spread with a bit of butter OR olive oil and spoon tomato mixture over the bruschetta slice. (TIP: to ensure your bread doesn’t get soggy, you may want to spoon the tomato mixture one slice at a time instead of all at once.) b2

That’s it! It is so wonderful and fresh. Perfect for a summer night. Serve with olives and cheese on toothpicks, if so desired. You could also do rotisserie chicken suated with some sun-dried tomatoes and add it to your Italian spread.

Enjoy ❤