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Perfect timing. I found this quickly on my search. I live on an apple farm and will make up a couple hundred pounds of filling and freeze it. I'll post again when I am done.
This was fantastic!!!!! 1st time I’ve made a successful “sandwich “ type loaf. I love the video and all the instructions. Also my 1st time doing inclusions. I did 1 cinnamon raisin and 1 cheddar My new favorite
I say Nae Nae on the beans and stewed tomatoes and no you do not have to cook your venison all the way through because the pressure cooker setting will do it for you ...this reminds me more of my Hungarian great grandmother's goulash
These yummy muffins are perfect for a fall treat ❤️ ✨INGREDIENTS ✨ Crumb Topping * 1/4 cup brown sugar * 1/2 cup all-purpose flour * 1 teaspoon ground cinnamon * 1/4 cup softened butter (or coconut oil) Pumpkin muffins * 1 3/4 Cups all-purpose flour * 1 tsp. baking powder * 1 tsp. baking soda * 1/2 tsp. salt * 2 tsp. ground cinnamon * 1 tsp.pumpkin pie spice * 1/2 cup brown sugar * 2 large eggs * 1 cup pumpkin puree * 1/2 cup softened butter (or coconut oil) * 1/3 cup milk * 1 tsp. vanilla extract Cheesecake Filling * 6 ounces cream cheese, softened to room temperature * 1 egg yolk * 1 tsp. vanilla extract * 3 Tablespoons granulated sugar ✨INSTRUCTIONS✨ 1. Preheat oven to 425F degrees. 2. Line a 12 hole muffin tin with liners or oil. Set aside. Crumb-topping: 1. Add the brown sugar, flour, and cinnamon to a small bowl and mix until combined. 2. Add the softened butter and mix until crumbs form. 3. Set aside the topping until needed Pumpkin muffins: 1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice until combined. 2. In a medium bowl, whisk the brown sugar and eggs together until combined. 3. Whisk the pumpkin, butter, milk, and vanilla into the sugar/egg mixture. 4. Pour the wet ingredients into the dry ingredients and stir until just combined. Set aside. Cheesecake filling: 1. In a medium bowl, beat the softened cream cheese with an electric handheld (or stand) mixer on medium-high speed until creamy. 2. Add the egg yolk, vanilla extract, and sugar. Beat until combined. Assembly 1. Layer the muffin batter onto the bottom of the muffin cup (I used a teaspoon). 2. Alternate the pumpkin batter layers with the cream cheese mixture until cups are full.( I took a toothpick and 'encouraged' the batter a bit to close any gaps). The muffin cups will be almost full. 3. Heavily sprinkle the topping onto the muffins. This topping is crumbly so expect some crumbles on the muffin pan. Baking Instructions: 1. Bake the muffins for 5 minutes at 425 F degrees. 2. Keeping the muffins in the oven, lower the temperature down to 350F and bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. 3. Cool for 10 minutes in the muffin tin, then transfer to a wire rack to cool until ready to eat. #fallrecipe #fallbaking #pumpkinmuffins #pumpkincreamcheese #muffins
This is an easy weeknight skillet dinner ❤️ ✨INGREDIENTS ✨ * 1 lb, smoked linked pork sausage -sliced into coins. * 1 large yellow onion-diced * 2 Tablespoons of minced garlic * 1 tablespoon olive oil * 12 oz. Rotini pasta, use penne or bowtie * 1 10 oz. can mild rotel tomatoes * 11/2 Cup Chicken broth, use enough to cook noodles * 1 Cup half n half * 1 Cup shredded parmesan cheese * 1 Cup of shredded sharp cheddar cheese * 1 Cup of Panko bread crumbs, or crushed focaccia croutons * 1/3 Cup thinly sliced green onions ✨INSTRUCTIONS✨ 1. In a large(12 inch) ovenproof skillet on medium heat. 2. Pour in olive oil 3. Add sausage and onions. Saute to onion transparent. 4. Toss in garlic and cook until fragrant (about 30 seconds) 5. Add in broth, tomatoes, half n half, and pasta. 6. Stir to combine and raise heat to a boil. 7. Cover and reduce heat to medium low. Simmer until pasta is tender. (about 15 minutes). 8. Remove skillet from heat. 9. Stir in Parmesan cheese. 10. Top with cheddar cheese, then bread crumbs and green onions overall. 11. Broil on high until cheese is slightly brown and bubbly. Watch it-should take 5 minutes or less) #skilletdinner #easydinner #weeknightdinner #dinnerrecipe
This dip is perfect fall or football appetizer! Serve with yummy soft pretzels ❤️ 🥨 ✨INGREDIENTS ✨ * 2 Tablespoons unsalted butter * 3 Tablespoons all-purpose flour * 3/4 cup whole milk or half-and-half* * 2/3 cup beer (or chicken broth for a non alcoholic option) * 1 tsp Worcestershire sauce * 1 tsp dijon mustard * 1 tsp Spicy brown mustard * 1/2 tsp garlic powder * 1/4 tsp smoked paprika * 1/2 tsp salt * 2 and 1/2 cups shredded sharp cheddar cheese ✨INSTRUCTIONS✨ 1. Melt the Butter: In a medium saucepan, melt the butter over medium heat. 2. Make a Roux: Once the butter is melted, whisk in the flour and cook for 1-2 minutes until it forms a smooth paste (roux) and becomes lightly golden in color. This removes the raw flour taste. 3. Add the Beer: Slowly pour in the beer while whisking constantly to ensure a smooth mixture. Let the beer and roux simmer for about 2 minutes to cook off some of the alcohol. 4. Add the Milk: Gradually whisk in the milk, continuing to stir until the mixture starts to thicken (about 2-3 minutes). 5. Season the Dip: Stir in the Dijon mustard spicy brown mustard, garlic powder, smoked paprika, and a pinch of salt and pepper. Adjust the seasoning to your taste. 6. Add the Cheese: Lower the heat to medium-low. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is completely melted and the dip is smooth and creamy. 7. Taste & Adjust: Taste the dip and adjust the seasoning with additional salt, pepper, or a dash of hot sauce if you like a little heat. 8. Serve: Pour the dip into a serving bowl, garnish with chopped chives or green onions, and serve warm with soft pretzels, tortilla chips, crackers, or fresh vegetables. #cheesedip #beercheese #easyappetizer #quickappetizers #footballappetizers #fallappetizer
This broccoli salad is a classic deli salad that never disappoints 😍 ✨INGREDIENTS ✨ * Dressing: * 1 cup mayonnaise * 2 tablespoons apple cider vinegar * 1/4 cup sugar ( or equivalent sweetener of your choice) For the Broccoli Salad * 4 Cups Broccoli cut into bite-sized pieces, stalk and all(except tough parts) * 5 strips cooked bacon * 1/2 cup onion, finely diced (I use white onion) * 1 Cup dried Cranberries * 1 cup cheddar cheese (cut into 1/4 inch cubes) * 1/8 Cup sunflower seeds * 1/8 Cup pumpkin seeds #broccolisalad #coldsalad #dinnersalad #delisalad
One of our favorite yummy fall cocktails ❤️ ✨INGREDIENTS ✨ * 1 Cup ice for the shaker * 1 1/2 oz. Baileys Apple Pie Liqueur * 1 oz. Crown Royal Regal Apple Whiskey * 1/4 oz. Torani Caramel Syrup For the rim: * 1 tsp. Simple syrup (as needed to cover plate) * 1 tsp. cinnamon sugar mix (as needed to cover plate) For Garnish: * 4 Apple slices (as desired) * 1 cinnamon stick * Ice to fill glass * Serve with caramel candies on the side. #falldrinks #fallcocktails #thanksgivingdrinks #cozydrinks
This apple pie puff pastry is a delicious and easy treat ❤️ ✨INGREDIENTS ✨ * 2 sheets of Puff Pastry * 2 Medium Apples (Thinly Sliced) * 1/2 Cup Brown sugar * 1/4 Cup granulated sugar * 1/2 tsp. Ground cinnamon * 1/4 tsp. ground nutmeg (to taste) * 1 1/2 tsp. Pure Vanilla extract Optional Egg Wash: * 1 egg * 2 tbsp water ✨INSTRUCTIONS✨ 1. Preheat oven to 400 F and line a baking sheet with parchment paper 2. In a small bowl, mix together brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla. 3. Gently roll out a sheet of puff pastry into a rectangle. Cut into 4 smaller rectangles. (Repeat with the other sheet of puff pastry) 4. Spoon out a tablespoon of the Apple pie mixture on the parchment paper. (spread it out so you can lay the apple slices on top) 5. Lay 5-6 thin apple slices on top of the apple pie mixture. 6. Gently place the puff pastry on top. 7. Use a fork to press along the edges and seal the pastry to the parchment paper. 8. Make an egg wash using 1 egg and 2 tbsp of water (whisk together) 9. Use a pastry brush to brush the egg wash over the top of the puff pastry. 10. Place baking sheet in oven and bake for 20 minutes until puffy and golden brown. 11. Remove from oven and gently flip pastry over keeping the cooked apples in the center. 12. Top with Vanilla Ice Cream and a Salted Caramel drizzle. #easydessert #falldessert #thanksgivingdessert #puffpastry #applepiedessert
