Preheat oven to 450° if you made your own pie crust; if using store bought then preheat oven to 350°. Grease 9 inch pie plate. We use this recipe.
Put apple cubes in a large bowl and add the sugar and cinnamon. Stir until the apples are fully coats and then set aside.
Put the butter in a medium sized bowl and add the sugar.
Sift the flour and cinnamon into the butter and sugar. Stir until crumbly.
If using homemade pie crust: you want to put it in your pie plate and bake at 450° for 10 minutes when this is done turn the oven down to 350°. If using store bought pie crust: put the crust in your pie plate; don’t prebake.
Pour apple filling into pie plate and cover evenly with crumbs*
Bake at 350° for 30 minutes or until the edges look golden brown.
* If I have left over pie crust I’ll sometimes cut that and use it on top of my pie over top of the crumb filling. You can make a design or do the standard lattice.
3/4 cup Crisco shortening (I used the sticks of Crisco & cut it into cubes)
3-6 tbs cold water
Sift flour into a large bowl and sprinkle table salt over top.
Cut shortening into the flour until the shortening pieces are the size of peas (I use a butter knife in each hand and make slicing motions into the flour).
Add water one tablespoon at a time until all the Crisco “peas” are moistened. You don’t want to use too much water, you only need enough to form a ball from the dough. Be sure that you don’t overmix, the crust will get tough.
Form the dough into a ball and set out on a floured surface.
Cut the dough ball in half and roll up each half into a ball. Set one half aside.
Using a rolling pin (we recommend this one to ensure you get the right thickness) roll out each half of your dough to 1/8″ thick.
If using a pie recipe that requires the entirety of the pie to be baked then follow those specific directions for baking the crust.
For Pastry Filling: Bake at 450° for 10-12 minutes and let cool completely before filling.
To Freeze: After rolling out pie dough flour the top, flip the dough over & flour the back. Lay out a large piece of shrink wrap on a clean surface and gently lay the pie dough onto the shrink wrap. Fold one end of shrink wrap over an edge of the dough and gently roll up the dough so that there is shrink wrap between rolled layers & on the outside of the dough roll. Let warm up a little before unrolling.
Using a fork, poke holes in each potato. Then put the potatoes in a microwave safe dish and cook on high for 7-8 minutes. You know they’re done if you can easily stick them with a fork. * potatoes will be hot*
Cut each potato in half the long way and carefully scoop the insides out into a large bowl. Make sure not to get too close to the skin, you want to leave some potato around the edges and bottom so it doesn’t tear.
Place the skins upside down on your air fryer tray/basket. Lightly oil the skins and sprinkle with a little salt. Place in air fryer at 350° for 4-5 minutes to make the skin a little crispy.
While the skins are cooking mash up the potatoes until they’ve reached your desired consistency.
Add sour cream, 1/4 cup cheese, and bacon to the potatoes. Stir until combined.
When skins are done turn them over and use a spoon to fill each one with the potato filling.
Cook potatoes in air fryer at 400° for 8 minutes.
Add remaining 1/4 cup of cheese on top of potatoes and return to air fryer at 400° for 2 more minutes.
This recipe is perfect for someone who doesn’t like the fishy taste or smell of salmon. The teriyaki sauce perfectly hides the fishy flavor.
2-4 6 ounce Skinless Salmon Filets
8 Tbs Soy Sauce
6 Tbs Water
3 Tbs Honey
2 Tbs Brown Sugar; packed
1 Tbs Garlic Powder
1 Tbs Ginger Paste
1 1/2 Tbs Lemon Juice
1 Tsp Sesame Seeds
1 Tbs Cornstarch
2 Tbs Water
1-2 Cups Rice*
1-2 Cups Water** * Adjust rice to desired amount; we usually usually use 1 cup of rice for 2 people. ** 1 cup of water per 1 cup of rice.
Preheat Oven to 400°
In a saucepan whisk soy sauce, 6 tablespoons of water, honey, brown sugar, garlic, ginger paste, sesame seeds and lemon juice. Bring to a light bowl.
In a small bowl stir cornstarch & 2 tablespoons of water together then add to saucepan.
Boil while stirring for 1 minute.
Spray cooking oil on bottom of oven-safe casserole dish and lay salmon out in one layer. Pour a little bit of the sauce over top of the salmon; enough to cover each filet. Make sure to save some for your rice.
Bake salmon, uncovered for 15-20 minutes.
While salmon is baking cook rice according to package directions.
In a small saucepan combine sugar, water, and unsweetened chocolate chips. Cook over medium-low heat, stirring frequently until chocolate is melted and smooth. Set aside and allow to cool (about 5 minutes)
Chop up 1.5 butterfingers and set aside.
In a large mixing bowl combine flour, cocoa powder, chocolate chips, baking powder, salt, and chopped up butterfingers. Stir to combine.
Pour oil, eggs, and vanilla over dry ingredients. Turn on mixer at medium-low speed & drizzle melted chocolate into bowl. Mix until combined. Don’t overmix!
Pour into prepared 8×8 baking dish
Chop up remaining butterfinger and sprinkle crumbles over top of brownie mix.
Bake 30-40 min or until a toothpick can be inserted and comes out with some moist crumbs. Do not overbake.
Cool completely before cutting.
*** Butterfinger is owned by Ferrara Candy Company (a subsidiary of Ferrero), we do not own any rights to the name Butterfinger. This post is not sponsored or promoted by Butterfinger, Ferrara Candy Company, or Ferrero.
Baked chicken and zucchini casserole is low-carb, extra creamy, and full of good veggies.
3 tablespoons butter; divided
2 pounds of boneless chicken breasts; cut into 1 inch strips
2 large zucchini; cut into 1/2 inch pieces
1 large red bell pepper; chopped
1/3 cup all-purpose flour
1 cup low sodium chicken broth
1 cup milk
3 ounces low-fat cream cheese
1 1/4 cup shredded part-skim mozzarella cheese; divided
3/4 teaspoon ground black pepper
1/2 teaspoon salt
Crunchy/ fried onions optional
Directions Preheat oven to 400°
Using a large skillet on medium/high heat, melt 1 tablespoon of butter. Add chicken to melted butter and cook until well browned on both sides (about 8 minutes). Once cooked, set chicken aside in a medium-sized bowl.
Add zucchini and bell pepper to skillet, stir occasionally so they don’t burn. Cook vegetables until they are soft; about 4 minutes. Once the vegetables are softened transfer to bowl with chicken.
Add last 2 tablespoons of butter to skillet and melt. Add flour, stirring constantly until it started to brown; about 1 minute.
Add chicken broth & milk to skillet and bring to a boil; whisk mixture often to prevent flour from clumping or burning.
Once the flour mixture starts to boil, remove from heat and add cream cheese and 3/4 cup of mozzarella. Stir until melted.
Drain any liquid from the chicken & veggies then add to skillet and add salt and pepper. Stir everything together until well-combined.
Transfer to a prepared 9×13 casserole dish & sprinkle remaing 1/2 cup of cheese over top.
Add crunchy onions to top of casserole
Bake 20-25 minutes. Let rest for 10 minutes before serving.