Leftover Turkey Chili for Tailgating

         My Dad brought my boyfriend, my brother and I to the last Patriots game of the regular season vs. Buffalo. It was like 38 degrees and raining pretty hard, so not the best of weather conditions, but it sure did make for an exciting game! We were very lucky that our seats were covered from the rain and the wind was blowing in our favor so we managed to stay dry for the majority of the game, which I was extremely thankful for because the people just two rows ahead of us were getting drenched!
       

          There's no way my Dad would be going to a Pats game without a solid tailgating session, so of course we hung out under a tent, grilled some burgers (Omaha steak burgers to be exact) and drank a couple beers, surrounded by thousands of other fans. I don't know of a better way to spend a Sunday.....even if it was raining!

        If you are going to be outside tailgating in some cold weather, it only makes sense to come prepared with a yummy pot of chili, and it heats up quite well on the grill. The warmth and spice of a nice big bowl will keep you not only warm, but very satisfied!

        A day or two before the game my mom had cooked up a turkey, so I decided that would be the meat component of the chili, which ended up being a great choice and it was extremely simple. I added a mix of dark and white meat, beans, and loaded it with veggies, just as my mom would. 

          When I make chili I usually just add spices as I go and season it to taste. Sometimes I use a chili seasoning packet, then add in some extra cumin because I love that smokey flavor, and some cayenne pepper if I'm in the mood for some heat. This recipe is very general, and you can add other spices or try a seasoning packet if you prefer!

Leftover Turkey Chili

Ingredients:

2 cloves garlic, minced

2 small/1 large onion, chopped

1 bell pepper, chopped

Approximately 5 cups leftover turkey, chopped

1 1/2-2 tbsp cumin

1 1/2-2 tbsp chili powder

1/4-1/2 tsp cayenne pepper, or to taste

Salt to taste

1 can corn, drained

28 oz can petite diced tomatoes

16 oz jar of salsa

1 can black beans, drained and rinsed

1 1/2 cups chicken broth

Directions:

Add about a tablespoon of olive oil to a large pot over medium heat, and add in garlic, onion and bell pepper. Stir constantly, and after a few minutes add in turkey meat and the spices and stir. 

Add in remaining ingredients and mix it up well. 

(Taste test in case you need to altar spices to your preference! But be aware it will get spicier as it sits and you reheat it later)

Reduce heat and let simmer for about ten minutes.

Enjoy tailgating, Go Patriots!

(And also ignore my brother's face below he is weird.....)

Simple & Delicious BBQ Steak Marinade

      One of my favorite things to eat is a nice, juicy marinated steak tip. I'm always trying different marinades and mixing up ingredients, but I often come back to this same simple recipe because it's so delicious. I love the taste of my favorite bbq sauce, with some added zing from the italian dressing, and the worcestershire that really brings out the meaty deliciousness of the steak. It's super easy and the ingredients can always be found in my fridge.

       Five out of the 9 months I'm at school it's way too cold outside to use the grill at my boyfriend's house, and plus I'm pretty lazy to begin with, so I cook my steak in the oven on broil to get a similar outcome. I highly recommend doing that over pan searing or baking at a lower temperature.

     Some tips- Don't broil the meat smothered in the marinade, because the oil in it sears the meat quicker, and plus it will all drip off and end up burning. Also don't season it with salt and pepper because the salt slows the browning process and the pepper will burn.

Simple BBQ Steak Marinade

Ingredients:

1 1/2 lbs steak tips

1/4 cup worcestershire sauce

1/2 cup your favorite bbq sauce

1/2 cup italian dressing

1 tsp garlic powder

1 tsp balsamic vinegar (optional)

Directions:

Mix ingredients in medium bowl, add steak and cover.

Marinate in refrigerator for 3 hours (but at minimal 1).

Remove from marinade before cooking and allow meat to come to room temperature before broiling or grilling to desired doneness. Discard marinade

Brown Bag Popcorn

       Until recently I had been eating microwave popcorn as a late night snack, thinking that a non-buttered, lightly salted bag is a healthier, low calorie substitute of chips or crackers. I came across an article on yahoo, "The 7 Foods Experts Won't Eat" which explained how microwave popcorn has harmful chemicals that caused cancer in animals during testing. The chemicals are in the lining of the bag, but when heated, they vaporize and make their way into the popcorn which you eat. Manufacturers have promised to phase out the chemical by 2015, but the bags being sold now until then, and the ones in your cabinet, still contain these chemicals.
       In order to avoid these harmful chemicals, I use an idea that my mom gave me. You could use a popcorn maker, or do it on the stove top, but if you're looking to save some effort and stick to the microwave, this is a great way to do it.

       You can still salt it, season it, and maybe even add some melted butter, and it's going to be way healthier than the bag stuff. And it's nearly just as easy!

      So save yourself from the harmful chemicals of bagged popcorn and also save a bunch of money! Bagged popcorn is way over priced (around 3.50 per pound) and you can make it the brown paper bag way for about 1/7th of the cost! That's some college living if you ask me!

       Try mixing up your topping choices, with some parmesan cheese, or a little bit of cinnamon & sugar, some cumin and chili powder, etc etc!

Brown Bag Popcorn

Ingredients:

Heaping 1/3 cup popcorn kernels

2 tsp olive oil

Salt & seasonings to taste

Melted butter (optional)

Directions:

Mix kernels and olive oil in small bowl. 

Dump into large brown paper lunch bag. Fold the top down and over again, and put in the microwave for about 3 minutes (depending on the power of your microwave) or until the popping slows to 1 pop or so per second. 

Season with salt/seasonings and melted butter if desired.

Sweet Potato Casserole

        Some sweet potato casseroles, topped with marshmallows and loaded with butter and sugar, could easily be substituted for a dessert. Although they're good, they're far too sweet for me, which is why I am very happy with this recipe. It's sweet enough to make it a special seasonal treat, but not so sweet that you feel like it's candy. It brings out the delicious flavor of the potatoes without overpowering them with sugar.
        It was one of soooo many side dishes at our Thanksgiving dinner at my aunt's house. We had all our family's staple sides, a cheesy potato dish topped with cornflakes my cousin makes, my aunt's clam chowder, some creamed pearl onions that were new to the table that were outstanding, green bean casserole, squash, sweet potatoes, regular potatoes, two kinds of stuffing, etc, etc. We cooked two 18+ pound turkeys to feed us all!

Here's a picture of my cousins on my mom's side of the family (not included the ones married in) and my Grammy. For the first time in a while, all of the cousins were able to make it and be together!

     This casserole would of course work very well with your Christmas dinner too, whether it be a ham or a roast. My family is a little less traditional and we order in an absurd amount of Chinese food, so I doubt I'll be making the sweet potato casserole to go alongside pork fried rice....

       I realized halfway through dinner that I hadn't taken a good blog photo of the baked product, so being the nerd I am I had to get up and take one. It was over half gone and not looking as crisp as it does straight out of the oven, but I don't think there is a really good way of making a casserole look so pretty in a photo anyways :P
       It tasted absolutely delicious and that's what it really comes down to!

Sweet Potato Casserole

Ingredients:

About 5-6 medium sweet potatoes, peeled and chopped

1/4 cup honey

1 tbsp brown sugar

1 large egg

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/2 tsp salt

Topping:

1/2 cup brown sugar

1/3 cup flour

3 tbsp butter, softened

1/2 cup chopped pecans

Directions:

Preheat oven to 350 degrees

Mash sweet potatoes, and combine with honey, 1 tbsp brown sugar, egg and spices. Spread into 1.5-2 quart casserole dish.

To make topping, mix sugar and flour together. Cut in butter until its evenly distributed and mix in pecans.

Bake in preheated oven for 40-45 degrees.

Festive Pumpkin Roll

     There is no better flavor that encompasses the Thanksgiving holiday like pumpkin, and my mom's pumpkin roll is a perfect dessert that, to me, is both nostalgic and delicious. Its a little different from your regular bar, cake or cookie, and a it's fun, attractive looking dessert, so that should be enough reason for you to make it!
      I'm not huge on pies, so I'll happily skip straight to this delightful little pinwheel, and then most likely try a little sliver of pie later ;P

        The homemade cream cheese filling really is what makes it so delicious. It's sweet and rich and compliments the pumpkin perfectly, and with the crunch of walnuts......... MmmmMm, I could definitely go for another piece of this right about now!

I'd also like to thank my mom for participating in my step by step photo shoot, in the midst of all the Thanksgiving cooking!


       I hope everyone had a wonderful Thanksgiving, and stay tuned for a wonderful sweet potato casserole recipe that will pair wonderfully with a ham or roast dinner on Christmas!

Festive Pumpkin Cake Roll

Ingredients:

3 eggs

1 cup sugar

2/3 cup pumpin

1 tsp lemon juice

3/4 cup flour

1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

1/2 cup chopped nuts

powdered sugar

Filling:

1 cup powdered sugar

8 oz cream cheese, softened

4 tablespoons butter

1/2 tsp vanilla

Directions:

Preheat oven at 375 

Beat eggs on high for 5 minutes, and gradually add in sugar, then stir in pumpkin and lemon juice.

Mix together flour, baking powder, cinnamon, ginger, nutmeg and salt, and then fold into the pumpkin mixture. 

Line a 15"x10"x1" jelly roll pan (cookie sheet with raised sides) with waxed paper and spread with mixture. Top with chopped nuts.

Bake in preheated oven for 15 minutes

*Meanwhile - take a dish towel and spread quite a bit of powdered sugar on it (as shown in photo above). To make the filling, beat ingredients together until smooth.

When roll comes out of oven, flip it onto the towel and roll up starting at the narrow end, rolling cake and towel together, as shown in photo. Let it cool completely in the towel.

Unroll and fill with cream cheese mixture. Re-roll, wrap in saran wrap or foil and refrigerate until serving.

Momma's Apple Crisp

     Apple crisp is a universally loved dessert, and if you defy that made up fact then I disclude you from my made up statistics. Everyone loves it and if you don't, you are crazy. It's not only the tender, sweet apples with crumbly crisp topping with crunchy oats and brown sugar, but the nostalgia it provides with each bite.

      Fall season and Thanksgiving comfort food always shared with crazy family......Oh the memories!

  Oh that crisp topping looks so yummy!! Especially served warm with a scoop of vanilla ice cream....I seriously don't know what's much better than that.

       This is a recipe of my mom's, and it is so easy. Just sprinkle the apples with cinnamon sugar and top with a brown sugar and oat mixture, and taadaaaaa! Next thing you know you've eaten half your weight in calories, but who cares.
       Just tip back a Shipyard Pumpkinhead and take another bite! It's beautiful autumn in New England and if that's not reason enough to treat yourself, then you need to rethink some things!

Momma's Apple Crisp

Ingredients:

9 apples, peeled and cored

1/4 cup sugar

1/2 teaspoon cinnamon

1/2 tablespoon flour

TOPPING:

3/4 cup brown sugar

3/4 cup quick cooking oats

3/4 cup flour

6 tablespoons butter (melted just 30 seconds in microwave)

1/4 teaspoon baking powder

1/4 teaspoon baking soda

Directions:

Preheat oven to 350 degrees

Mix flour, cinnamon and sugar in a bowl, add in apples and toss to coat

Place apple mixture in bottom of 9x9 pan

Make topping by mixing all the ingredients and sprinkle over apples

Bake in preheated oven for 35-40 minutes or until apples are tender

"Grandma's" Chocolate Chip Cookies

       Halloween as a little kid is exciting, but Halloween as a college student is waaaayyyy better, and the fact that it happened to fall on a Thursday this year was very convenient. I may or may not have made it to my Friday morning classes but the answer to that doesn't necessarily need to be disclosed.....(sorry Mom)
        Needless to say it was an awesome night and everyone came up with some hilarious and creative costumes. Here's what me and my roommates looked like:

       From left to right we have Sam/Wonder Woman, Me/Bingo Nana, Mo/Khaleesi and Maggie/80's prom queen. I'd say it's a pretty awesome array of costumes. My boyfriend was an old person with me, which was pretty hilarious, especially after I stuffed my elastic waistband jeans with a king size sheet for some added butt cushioning. You can imagine I had a lot of fun dancing around with that.....

     So dressing up as a Grandma, I felt it necessary to put my culinary skills to work and make a batch of homemade cookies for all the party goers. (There is a good chance I am about the biggest nerd in the world, but thats okay.) The huge batch of cookies is nearly gone so no one's complaining!

         I found the recipe on Allrecipes. I love that site because the ratings help make it easy to tell what recipes are worth trying, and you can easily read peoples' reviews and suggestions. This particular recipe had great reviews and it was pretty simple so I decided to give it a shot, and it came out really good! They are moist and chewy and sweet, and the dough is dangerously good. Successful recipes always make for a happy blogger :)

Enjoying some homemade cookies and a nice cold Corona! Happy Halloween!

"Grandma's" Chocolate Chip Cookies

Ingredients:

1 cup butter

1 cup sugar

1 cup packed brown sugar

2 eggs

2 tsp vanilla

3 cups all purpose flour

1 tsp baking soda

2 tsp hot water

1/2 tsp salt

2 cups chocolate chips

1 cup chopped walnuts - optional

Directions:

Preheat oven to 350 degrees

Cream together butter and sugars until smooth.

Beat eggs in one at a time and add in vanilla, then baking soda dissolved in the hot water.

Stir in flour and salt then fold in chocolate chips.

Drop by the spoonful onto ungreased cookie sheets and bake for about 10 minutes or until edges are golden

Chipotle Chicken Stuffed Acorn Squash

     Thank you Shauna Sedler for sharing this recipe with me! Thank you, thank you, and thank you again because it was absolutely delicious.
       It's fall comfort food at it's finest, with sweet brown sugary squash goodness and tender chipotle chicken with protein packed quinoa and sharp cheddar cheeeeese! My god it was so good. I can't think of a better meal for this weather. Even the colors are totally Fall.

 
      It's the type of recipe you find and end up making it over and over again, and soon it becomes a staple meal in your seasonal recipe repertuar. (At least that's my plan because I sure do hope to eat this again)
      We've already gotten another squash to try it again, or maybe something new!

      I love dishes like this, where the entire meal is all together. Each bite is packed with so many different flavors and the presentation is great. Plus there is cheese and breadcrumbs on the top, so you really cannot go wrong...

     Now the ingredient list may seem pretty long, but it's a pretty simple recipe, made even easier if you make the quinoa ahead of time (which can be substituted for couscous), and even the chipotle sauce ahead of time.

But trust me, it's totally worth the preparation. The final product is amaaazing.

Chipotle Chicken Stuffed Acorn Squash

For 2

Ingredients:

1 acorn squash, halved and seeded

1 tbsp butter

2 tbsp brown sugar

salt and pepper

1-1 1/2 chicken breasts (not lbs, actual breasts)

2 tbsp olive oil

1 tbsp lime juice

1 tsp minced garlic

2 chiles in adobo, minced (a tsp of adobo sauce from jar)

1 tbsp cilantro

1 tsp cumin

1 tsp chili powder

dash cinnamon

dash cayenne pepper

salt and pepper

1/3 cup cooked quinoa

1/2 cup fresh spinach, wilted

1/2 cup sharp cheddar cheese

1/4 cup panko breadcrumbs

1 tbsp butter, melted

Directions:

Preheat the oven to 425 degrees

Brush the insides of the squash with butter, top with brown sugar and salt and pepper. Bake 40-45 minutes or until squash is tender. (Liquid will form in little pool at bottom of squash so brush it around)

While squash is cooking, also cook the chicken - brush it with olive oil and salt and pepper and bake until chicken is no longer pink, about 15-20 minutes.

Shred the chicken with two forks

Mix together olive oil, lime juice, garlic, chipotle peppers, cilantro, oregano, chili powder, cinnamon, salt and pepper, and set aside.

Mix spinach, quinoa, chicken and the chipotle mixture together.

Stuff the mixture into the squash, top with cheese and breadcrumbs mixed with butter.

Bake for 10 minutes.

PS- I had leftovers of the chicken stuffing mixture, so I made a quesadilla with it and cheddar cheese, served with pineapple salsa and sour cream. It was toooo dieeee for. A perfect idea for the leftovers, so keep that in mind!

Original recipe from Half Baked Harvest

Broccoli Casserole - Comfort Food at it's Finest

     If you want a kid to eat their broccoli, this must be the way to do it. It has to be. Someone would have to be out of their mind to not like this casserole. The broccoli is so tender and cheesy, and with the cream of mushroom soup it all basically melts in your mouth, and then there's the crunch of the cracker crumbs....

    It's a recipe from my grammy, and I will never pass on a serving. Or a second....or a third....

     I think the picture says it all. (Which doesn't happen often on my blog considering I'm using my old iphone with very minimal editing) In my opinion, it ties with homemade mac and cheese. Actually just writing that sentence confirmed my decision to make this exact recipe but toss in some macaroni noodles and call it dinner.

Yes, I will do that next week.

     We served this casserole with a baked ham my mom made, mashed sweet potatoes and corn. The vote was unanimous....it was delicious. The dish above is a doubled, almost tripled version of the recipe so if you follow the one below it won't be as big!

I don't know a much better way to eat your broccoli!

Broccoli Casserole

Ingredients:
3-4 heads of broccoli, chopped

1 can condensed cream of mushroom soup
1 egg

1 cup cheddar cheese
2 tbsp minced onion
salt and pepper to taste
About 12 ritz crackers, crushed
2 tbsp butter

Directions:
Preheat oven to 350
Steam broccoli in microwave or over stove.
In large bowl mix broccoli with mushroom soup, egg, cheese, onion and salt and pepper.
Pour into casserole dish.
Top with crushed crackers and butter.
Bake for about 40 minutes, or until top is browned and it's bubbling

The Sedler Version of a Hot Toddy

       On Sunday we had a little family gathering for dinner, decorating cookies and watching the Patriots game, which by the way had an epic ending! My sister and her boyfriend Matt came over and had the great idea of making some hot cider with cinnamon sticks...

And we spiked it, of course...

     They got the Kraken rum out of curiosity, because lets be honest, the label and the bottle itself look pretty badass. I mean it says "bizarre and fierce sea creatures as seen through the eyes of the imagination" and I'm 90% sure that little quote is was hooked them. Good thing though, because it tasted pretty darn good with the cider. 

      Sipping on one of these delicious drinks and watching football at home on Sunday with my family is a great way to spend the day. Not to mention the cookie decorating was pretty entertaining...

    That's my cute little mom making icing and my brother showing off his masterpiece. I'm assuming it's supposed to be a pumpkin but you really can never be 100% sure. His focus lies more in eating than in decorating, and its difficult to see what it is when it's half gone.....

     We iced cookies in the shapes of leaves, suns and pumpkins in a whole array of fall colors. We learned in that process that if you don't have a brown food coloring for icing (which I'm not sure if that even exists, so you probably don't) then just use cocoa powder, or in our case which we didn't have that either, Ovaltine. Seems kinda funny, but it worked great!

    The cider recipe is extremely simple and a great drink for the fall season. Sweet and spicy and delicious!

    You can use any kind of spiced rum, but I really liked the Kraken. It has a nice vanilla-y aroma and the spice goes great with the cider. I personally am not a fan at all of Captain Morgan's so that would definitely not be my first choice!

    We were calling them Hot Toddies all night, until we pointed out that that's not really what a hot toddy actually is - it's hot water with lemon, honey, whiskey and a cinnamon stick... Close enough. So this is the Sedler version of a hot toddy. I guess I'll have to try the real one sometime and post that recipe, so I'll call this drink by what it is. Spiced Rum Cinnamon Cider :) Yumm!

Hot Spiced Rum Cinnamon Cider

Ingredients:

1 cup cider per drink

1 shot Kraken rum per drink

2 cinnamon sticks per five cups cider (plus more if you want to stick one in each individual drink)

Directions:

In saucepan over stove, heat cider with cinnamon sticks and pour in rum 

(do not boil or simmer) 

Keep hot to serve

Snowy Night Soup in Fall

     I came home from school for fall break today! How I missed my refrigerator at home, filled with a seemingly endless supply of ingredients (especially in comparison to my kitchen at school), my mom's leftovers and a fresh jug of chocolate milk..... not to mention the banana bread wrapped up on the counter.

     And to top off the welcome home my stomach received, I also got the warmest welcome from the sweetest dog in the world, so I had to take her to our favorite walking place, asap.

Vaughn Woods on a beautiful October day, it's pretty perfect if you ask me....(ps - the picture doesn't do the foliage justice)

And Lola had fun to say the least.... She was hard to keep up with!

     As Lola basically laid dead on the floor, my mom and I spent the rest of the day cooking......That recipe is the main purpose of this post, but you know how easy it is to get carried away with puppy love :P
      It's a soup recipe my mom's friend shared with her, and she's been making it ever since. It is so delicious and warm and comforting, and a perfect fall meal (even though its called "snowy night soup"). The red wine and beef broth give it a deep and hearty flavor, and it's loaded with veggies, so it aint half bad for you either! Plus it's wonderfully colorful, which is a characteristic I always love in a soup.

Serve it with a crispy, warm baquette on a beautiful fall day with this backyard view and you might as well just die and go to heaven......but bring the soup with you!

(And I whole-heartedly admit to being obsessed with fall foliage, but I'm a New Englander, that's why we live here, right?)

      So anyways, of all the recipes I post, I highly recommend trying this one. It's simple, super delicious and a great go-to recipe for the fall and winter seasons. I know I plan on making it again!

 

Snowy Night Soup

Ingredients:

2 tbsp oil

3 small onions

2 cloves garlic, minced

1 lb lean ground beef

1 24oz can italian style diced tomatoes

2-3 medium potatoes, peeled and diced

1 cup (or more) chopped carrots

1 cup green beans

1 cup celery

1/2 tsp thyme

1 tsp basil

3 cups beef broth

1 cup dry red wine

salt and pepper to taste

Directions:

Heat oil in large pot over stove, and saute onions and garlic until onions are translucent. 

Add ground beef and cook mostly, as it will cook completely while simmering.

Add the remaining ingredients, bring to a boil and reduce to simmer for about 45 minutes or until veggies are tender. (Bigger carrot pieces may need to be added before other veggies as they will take longer)

Nothing's Betta than Bruschetta

     In the midst of busy weeks of exams, stressful school work and my new job, it's almost necessary to treat yourself with some yummy food, and what better than bruschetta.

     I'm in love with it. If you've had it before you understand the delicious bite of juicy tomatoes, sweet balsamic and crunchy baquette, along with the parmesan and garlicky aroma.

The best part is sopping up the remaining balsamic and tomato juices with the baquette while the little crostinis are baking away in the oven.....MmmmMmm

      They're a delicious appetizer or snack, or in the case of a busy college kid such as myself, dinner on a weeknight before an exam. Not exactly what I recommend for a healthy, well balanced dinner but hey, I was desperate! And I don't regret a single tasty bite :)

Actually just thinking about them makes me wish I had a plate full in front of me again.....

Oh my god, they're too yummy. Like the type of appetizers at catered events that are so good you embarrass yourself hunting down the girl with the tray basically attacking her for more...




Wait......does that not happen to you?

    Maybe with these it would :)


        I prefer to use cherry tomatoes, but roma tomatoes work great as well. I also prefer to eat them in a little bit more glamorous setting, but sitting on my couch surrounded by textbooks, checkbooks and macbooks will have to suffice.....

Welcome to college!

Cherry Tomato Bruschetta

Ingredients:

Baquette cut into 20-25 pieces

1 1/2 cup cherry tomatoes

1 tbsp balsamic vinegar

2 tbsp olive oil

1 1/2 tsp minced garlic

1 tsp basil

salt and pepper

1/4 cup parmesan cheese

Directions:

Preheat oven to 350

Quarter cherry tomatoes and put in bowl. 

Mix in vinegar, oil, garlic, basil, salt and pepper and cheese with tomatoes. Let sit for about 10 minutes.

Spread baquette slices on cookie sheet and bake in oven for about 4 minutes or until just golden. 

Remove from oven and top with cherry mixture, and bake for about 3 minutes more. 

A Fall Treat: Apple Pie

     So along with my seasonal obsession with pumpkin, I also have been craving apples this fall, which is odd because I don't even really like apples....

But with that said, it's nearly impossible to 'not like' a cinnamon-sugary-gooey-crispy-tender pie, hot out of the oven (with ice cream of course)


Like really, how could you say no to this?

 
    It seemed appropriate to make it on the first of October, and to enjoy it with friends and of course a few drinks to celebrate the completion of some exams earlier in the day.

We're college kids.....indulging is one of our finest skills!

        Later on (most likely today) I plan on mixing the last little piece of the pie with some ice cream for one tasty milkshake.....I don't know what's much better than that!


       P.S. - Don't blame me for not posting too much recently! I'm a busy girl back to school, I recently got a new job, and I feel like my time is super limited with everything I'm trying to balance! But, I promise to try my best to upload more yummy recipes for you all to try (meaning my mother)....

Apple Pie

Ingredients:

Two 9 inch pie crust doughs (homemade or storebought)

1/2 cup unsalted butter

3 tbsp flour

3 tbsp water

1 tbsp vanilla

1/2 cup sugar

1/2 cup brown sugar

1 - 1 1/2 tsp cinnamon

1/4 tsp nutmeg

8 Granny smith apples, peeled, cored and sliced

Directions:

Preheat oven to 350 degrees

Melt butter in saucepan over medium heat. Wisk in flour and then stir in the water, vanilla, sugars, cinnamon and nutmeg. Bring to a boil then reduce heat and let simmer for a few minutes. 

Meanwhile, line a 9" pie pan with one pastry dough.

In a large bowl, mix together apples and sugar mixture to coat, then immediately place inside the pie dish. Cover w/ remaining crust dough in lattice fashion or regular with slits in the top. 

Bake in preheated oven for 50-60 minutes or until apples are soft 

(brush the top with a little milk and some cinnamon sugar ten minutes before done - optional) 

Recipe adapted from Allrecipes.com

Iced Pumpkin Cookies

       It's back to school time so that means fall is right around the corner! Well, up here in Maine that means fall is basically here....It's so cold already! (as I sit on the couch wrapped in blankets)

       Although I am not so thrilled about freezing my butt off this winter here in Orono, I have to admit I am excited about all the foods that accompany the change in seasons. One thing in particular I look forward to in the fall is pumpkin. Pumpkin muffins, pumpkin pie, pumpkin bread, pumpkin coffee.....pumpkin everything!

     These cookies are so deliciously addicting that my mom and I have made them multiple times each year ever since we first tried the recipe.

      They're pillowy soft and cakey, perfectly moist and cinnamony sweet and full of pumpkin flavor perfect for fall. Needless to say the entire batch was nearly gone after a single day..... the recipe definitely got the roommate stamp of approval :)

I follow the recipe on allrecipes except I add a little more cinnamon than they advise. I also cook them for less than 15 minutes, usually around 10 does the trick for me!

CLICK HERE FOR LINK TO RECIPE!

Happy Fall!