Easy Apple Crisp

Apples are at their height of flavor here in Northeast PA. Beautiful color and flavor line the market shelves making it an apple lovers dream! Always a favorite dessert is an Easy Apple Crisp recipe served warm with a scoop of vanilla ice cream wraps around you in warmth and comfort! Sam of Sugar Spun Run has a great recipe perfect for the cooler days of fall using her favorite apples and a generous amount of crisp topping! Click on the photo above for the recipe and a video to help you make the perfect and Easy Apple Crisp.

You Had Me At...

Oreo Chocolate Cheesecake Cake

The only words I have for this dessert are "click on the photo". Oh, and YUMMY!

(Recipe posted by Beyond Frosting.)

Coconut Bunny Cake

How adorable is this cake? I think I'll cheat and use a box cake...no judgment right 🤣. Click the photo above for the recipe and tutorial.

Grilled Chicken Florentine Pasta

(Image from Cooking Light)

Fast, easy summer meal that tastes great!!! We have so much kale in our garden, I decided to substitute kale for the spinach called for in the recipe and it was delish! Rather than simply adding the kale to the sauce as suggested in the recipe, I chopped it and sauteed it for a few minutes in a separate pan with just a touch of olive oil, salt and pepper.

My preference is boneless breast of chicken instead of bone-in. I sliced the breast horizontally into thinner pieces, salted and peppered both sides and cooked in the grill pan for a few minutes on each side until cooked through. Tender, moist and full of flavor. I also didn't add the chicken to the sauce but served it on the side. Either way, it is definitely worth the try.

Serve with a side salad. The best part - only 404 calories!

For the complete recipe, simply click on the photo above.

It's "What's For Dinner"!

Honey Garlic Shrimp 

and Broccoli

Yup...or should I say Yum? This is "What's For Dinner" tonight. How about you?

For the complete recipe with beautiful photos, click on the photo above and visit Homemade Hooplah.

Campfire Pizza

If we were campers, I would definitely try this!!! For full instructions, click on the image above.

Oh, if you try this, I would love to know how it turned out!

Recipe Review - Bacon, Pepper Jack and Jalapeno Scones

Our garden this year has yielded a wonderful crop of Jalapeno peppers so I've been on a hunt for recipes to use these spicy little gems.

I've tried scone recipes in the past and have never had the best of luck with them. I'm sure I'm the problem and not the one who created the recipe. These scones look so lovely that I knew I had to try my hands at scones at least one more time. Well, let me tell you . . . they are AMAZING!!!

Mine did not rise as much as is shown in the picture but I have a feeling that my baking powder might be a little on the older side and that is the reason. Because we like a little more spice and heat in our food, I did add an extra jalapeno to the recipe.

I surprised my husband with these for breakfast Wednesday morning with eggs, bacon on the side and hot coffee. He loved these scones almost as much as I did :-) They are flaky and full of flavor. I had to hold myself back because I could have eaten a whole lot more than the one I had. I made sure that as soon as they were cooled, I placed them in a freezer bag and are now in the freezer waiting for another day. I'm not sure how well they will freeze and reheat but I'm willing to try them very soon!!!

If you would like to try the recipe for yourself, click on the picture above. Ashley of Baker By Nature has a wonderful blog and you can find her recipe there.

Thanks for stopping by today!

Only The Beginning!

One of the most productive vegetables we grow in the garden is Green Beans. Today was the first of many pickings, blanchings and freezings for the season. I have 6 quart freezer bags ready with the promise of more to come!!!

I am always looking for new, better and healthier recipes to try. Katie at Healthy Seasonal Recipes has compiled a nice collection of Green Bean recipes. Even if you don't have your own garden, visit your local Farmer's Market. They are picked fresh and priced right. For the recipes, click on the photo below.

Blueberry Tart with Walnut Crust

Blueberries are ripening now and they make wonderful additions to cereal, smoothies, shakes, and a whole host of summer desserts. Eating Well has a great recipe for Blueberry Tart with a walnut crust! Perfect for your summer picnic. Easy to make with little prep. Click on the photo above for the recipe.

Follow me on Pinterest  for some more great recipes!

Best Summer Drink Recipes

The Lemonade and Limeade drinks look fantastic!!! I have never made Limeade before and this one looks sweet and creamy. On the list of TRY!!! For the complete recipes, visit Pam and Lisa at Over the Big Moon.

Strawberry Blueberry Trifle

This looks delish!!! Could even lighten it up using Angel Food Cake instead of boxed cake. For the recipe, visit Mavis at One Hundred Dollars a Month by clicking on the photo above.

9 Best Summer Grill Recipes

For some great grilling recipes that are fun and easy to make and sure to impress your guests, click on the photo above.

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Firecracker Dogs

I don't know about you, but I like to have plans in place and not have to figure out what I'm doing at the last minute. This one is going on the To Do list!!!

For the recipe and instructions, visit Angela at Handmade in the Heartland by clicking on the photo above.

Thanks for stopping by today!

Southwest Chicken Tacos

I am always in the "market" for easy chicken recipes that are refreshing and cool for the hot summer days. This Southwest Chicken Taco recipe should really fit the bill for dinner tomorrow! For the complete recipe, please visit Leslie at Fits Simple. Just click on the photo above!

Thanks for stopping by today!

Chicken with Brussels Sprouts and Mustard Sauce

Chicken with Brussels Sprouts and Mustard Sauce

Ingredients:

• 2 tablespoons olive oil, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 3/8 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup fat-free, lower-sodium chicken broth, divided
• 1/4 cup unfiltered apple cider
• 2 tablespoons whole-grain Dijon mustard
• 2 tablespoons butter, divided
• 1 tablespoon chopped fresh flat-leaf parsley
• 12 ounces Brussels sprouts, trimmed and halved

Directions:

Preheat oven to 450°. Heat a large ovenproof skillet 
over high heat. 

Add 1 tablespoon oil. Sprinkle chicken with 1/4 
teaspoon salt and pepper; add to pan. Cook 3
minutes or until browned. Turn chicken; place pan in oven. 

Bake at 450° for 9 minutes or until done. Remove 
chicken from pan; keep warm. 

Heat pan over medium-high heat. Add 1/2 cup broth 
and cider; bring to a boil, scraping pan to loosen 
browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 
1 tablespoon butter, and parsley.

Heat remaining 1 tablespoon oil and 1 tablespoon 
butter in a large nonstick skillet over medium-high 
heat. Add Brussels sprouts; sauté 2 minutes or until 
lightly browned. Add remaining 1/8 teaspoon 
salt and 1/4 cup broth to pan; cover and cook 4 
minutes or until crisp-tender. Serve sprouts with 
chicken and sauce.


(Recipe and photo courtesy of www.cookinglight.com)


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Summer Layered Chicken Salad

Summer Layered Chicken Salad

Ingredients:

Salad:

7 cups torn romaine lettuce (approx. 1 head)

4 cups rotisserie chicken, cut up

1 cup crumbled gorgonzola or feta cheese

1 cup pecan halves

1 qt fresh strawberries, quartered

Dressing:

1/3 cup olive or vegetable oil

2 TBS sugar or Truvia (equivalent)

1/2 tsp salt

3 TBS red wine vinegar

1 tsp Dijon mustard

1 clove finely chopped garlic

Directions:

In a deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.

In a small bowl, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

Serves 6.

Recipe and photo from www.bettercrocker.com.

Classic Maryland Crab Cakes

Classic Maryland Crab Cakes

Ingredients:

18 oz. jumbo lump or backfin lump crab meat, fresh or pasteurized

1 large egg

1/4 mayonnaise

1 1/2 tsp Dijon mustard

1 1/2 tsp Old Bay seasoning

1 tsp fresh lemon juice

Sea Salt

1 1/4 cups breadcrumbs

1 TBS chopped fresh flat-leaf parsley

3 TBS olive oil

Lemon wedges for serving

Directions:

Drain the crab meat, if necessary, and pick through it for shells (jumbo lump will not have shells). Put the crab in a medium mixing bowl and set aside.

In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice and 1/4 tsp salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not over mix.

Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash - it should be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.

Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the cakes to the pan (do not crowd). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low and continue cooking until the other side is well browned, 4 to 5 minutes.

Serve with lemon wedges on the side for squeezing over the cakes.

Serves 4

Slow-Cooker Meatloaf with Bacon

Slow-Cooker Meatloaf with Bacon

Ingredients:

1 1/2 lbs lean ground beef

3 egg whites

1 1/2 cups finely chopped white button mushrooms

3/4 cup finely minced onion

2 cloves garlic, minced

2 tsp tamari

2 tsp fresh thyme leaves

3/4 tsp dried oregano

3/4 tsp black pepper

1/4 tsp sea salt

1/4 tsp crushed red pepper flakes

4 slices turkey bacon

Cracked black pepper

Directions:

Mix the first 11 ingredients (everything but the bacon and cracked black pepper) in a large bowl. Shape the mixture into a flattened ball, and place it in the slow cooker. Top with the turkey bacon, and sprinkle generously with cracked black pepper. Cook on low for 4 hours, or until a thermometer

inserted into the center of the meatloaf reads 160 degrees.

Serves 8

Crockpot Cheeseburger Soup

The days are getting warmer but there is still a bit of chill in the air in some places. Soup is always a great "warm the soul" and warm the bones meal. For the complete recipe for Crockpot Cheeseburger Soup, stop by the Old Farmhouse Gathering team's cooking blog! Just click on the photo above.

Chicken and Strawberry Salad

Chicken and Strawberry Salad

Ingredients:

Dressing:

1 tablespoon sugar

2 tablespoons red wine vinegar

1 tablespoon water

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

Salad:

4 cups torn romaine lettuce

4 cups arugula

2 cups quartered strawberries

1/3 cup vertically sliced red onion

12 ounces skinless, boneless rotisserie chicken breast, sliced

2 tablespoons unsalted cashews, halved

1/2 cup (2 ounces) crumbled blue cheese

Preparation:

1. To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.

2. To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Place about 2 cups chicken mixture on each of 4 plates. Top each serving with 1 1/2 teaspoons cashews and 2 tablespoons cheese. Drizzle about 4 teaspoons dressing over each serving.

For more recipes like this, please visit www.cookinglight.com.

Thanks for stopping by today!