Sunday, September 13, 2015

Easy Baked Apple Purses-Worth Repeating!

Apple season is in full swing and these babies are worth repeating!

Easy Baked Apple Purses

These scrumptious little babies are a tribute to the delectable French pastry Chausson aux Pommes, which are delicate buttery "slippers" filled with a tender apple compote.

Now, back to reality and the frozen tundra that I live in called North Iowa.

Ahem...far, far removed from anything remotely "French".


That doesn't mean I can't pretend try to come up with a recipe that might come close. Actually once you taste these you may just think you're in Paris!

Well, yeah, that may be a stretch, but not that far.

They are beautiful little purses of baked goodness, filled with tender apples cooked in butter, cinnamon and brown sugar. Drizzled with a brown sugar glaze...

oops sorry, I drooled a little on my keyboard.


wait for it..


They're made from refrigerated biscuits.  !!!

Yeah, I know, every true baker just threw up a little. But here, look at it again.

You know you'll be stopping by the refrigerated dough section the next time you go grocery shopping.

Don't forget the apples!

Saturday, August 1, 2015

Sweet 'n Sour Sausage Kabobs

This is such an awesome recipe...

It's worth repeating!

My family loves to have things off the grill, as do many I'm sure.

When it's grilling season, I'm game to try almost anything on the grill (except rice, it just doesn't work believe me).

So I prepped Asparagus from our garden and Chicken Sausage Kabobs with red and yellow peppers, onions and pineapple. Grilled and then brushed with a sweet and sour glaze--Yum!!

Can't wait to dive in??

This is a fast, simple and really quite delicious meal to grill. It is on and off the grill in about 10 minutes. The total meal comes together in the time it takes to make a pot of rice, about 20 minutes!

1 lb. fresh asparagus-tossed with 1 tbsp of EVOO and salt & peppered.
1 lb. of your favorite sausage ( ours is a Chicken Cheddar!), sliced into 1" pieces
1 each-yellow & Red bell pepper, cored and sliced into 1"cubes
1/2 sweet onion, peeled and cubed into 1" pieces
8 oz. can of Pineapple chunks drained and reserve juice

1/4 cup ketchup
1/4 cup reserved pineapple juice
1/4 cup soy sauce
2 tbsp cider vinegar 
1 tbsp agave syrup or brown sugar
1 tsp black pepper

  1. Mix ketchup, pineapple juice, soy sauce, vinegar, brown sugar and pepper in a small bowl and set aside.  
  2. Thread onto skewers, sausage, pineapple, onion, peppers and continue using about 4-5 pieces of sausage per skewer. (we made 8 skewers)
  3. Preheat a grill to med high and place skewers and asparagus directly over heat. Cook turning until grill marks appear and asparagus is still crisp tender, about 8 minutes (depending on the size of your asparagus it may be ready in less than 5 minutes).
  4. Remove asparagus to a serving dish and start slathering the Sweet & Sour glaze onto the skewers turning and coating over all sides, grilling about about another 2-4 minutes. 
  5. Remove to your serving tray and serve over/with rice. 

  This recipe is shared on my Link parties. Also shared on http:// and and , Lean Lena and

Friday, June 26, 2015

Slow Cooker BBQ Pork Steak and "Baked" Potatoes

This is such a great idea, and I've used it many times even using chicken, that I'm sharing it again. Enjoy!

I get a lot of use from my slow cooker, mostly during the Fall and Winter.

Even when it gets really hot and humid back here in North Iowa I use my slow cooker, it doesn't heat up the house and saves my DH from the skeeters looking for a drink while he's trying to grill!

Today I am trying something totally new to me.....making 2 ingredients in one slow cooker.

Of course I saw this on Pinterest, if there is anything, anyone has ever made, tried, consumed or dreamed of, it is on this site. Pretty handy if you have an ingredient and want to change it up!!

So this is basically pork steaks, simmered in a spicy BBQ sauce, then a layer of foil and scrubbed potatoes wrapped in foil are placed on top!!!


All this meal needs is a side of veggies or salad and it's good to go!

Saturday, June 6, 2015

How To Keep Strawberries Fresh

This is the time of year when berries have exploded in the produce section of stores. 

We love eating fresh strawberries, right out of the package. It's so discouraging though, when just a few days after purchase, cause I can never buy just one container, some of the berries start to develop mold or get mushy. 

And sometimes you bring them home and there's some hidden ones that are bad. That makes me sad...

I'm sad no more, because I found the perfect solution....pun intended!

It's eco friendly, does no harm to people, animals or the environment AND this can be used on any berrie, fruit or vegetable, safely.

It's cheap, readily available.....

It's vinegar, a good 'ol white vinegar and water solution! This natural solution eliminates spores, toxins and bugs from all produce. 

Basically it's a 10-1 ratio. 10 parts water to 1 part vinegar. Place the berries in a fine strainer or colander and immerse in the solution for 2-3 minutes.

Drain thoroughly, no need to rinse-you will not taste vinegar, dry completely in the strainer or colander and then refrigerate as you would normally-uncovered. 

I just place mine on a small plate in the frig and BINGO! 

Beautiful, spore free, scrumptious berries. 

All you need is a big bowl or sink, a strainer/colander and plain white vinegar. 

Place 5 cups of cool water in a bowl and pour in 1/2 cup of white vinegar. Place your berries in this solution for 2-3 minutes. 

Pour into a strainer/ colander and allow to air dry. Then refrigerate and enjoy!

This solution is great for blueberries, raspberries, blackberries and all sort of produce!


  This recipe is shared on my Link parties. Also shared on http:// and and , Lean Lena and

Monday, May 4, 2015

Asian Bean Salad

I'm back!

I know I've been gone for a little while...Prom, graduations, some health issues. No excuses really.

Just look at this gorgeous salad though!

Its packed full of flavor, nutrients and....


Yes ma'am, it shore is. My youngest has switched to a gluten free diet to try and alleviate her symptoms of JIA. You'd be amazed how this can easily be adapted to. Bread and pizza are probably the hardest to duplicate, but people are very creative these days.

Plus, you know, it's a good thing to limit things containing wheat, rye or barley, once in a while...

I'm not sure I can give up a slice of sourdough now and then though. 

I'm so happy eating this salad though and I think you will be too. I used garbanzo, green and kidney beans, but feel free to sub your favorite bean. I added celery and sugar snap peas for crunch, green onions for that little bite and rice vermicelli noodles to amp up the asian factor. 

The dressing though, oh my word, that is what takes this over the top. Big Asian flavors! Such a difference from the sweet, tart version everyone thinks of with a bean salad.

It's easy to throw together, keeps beautifully and it will make you and your family happy!

Serve this at your next BBQ or potluck and you'll have some happy people there as well!

Thursday, March 26, 2015

Creamy, Cheesy Burrito Bake

The first day of Spring was last week.

We got snow....

I don't think I need to say anymore.

On the bright side I am still making comfort food...even though I'm yearning for the freshness of Spring dishes. 

You can't beat a cheesy, creamy comforting dish on a snowy day. Winter or Spring.

This is leaning on the lasagna idea with a heavy influence from Tex Mex. In fact it is a step up the ladder from boring old burritos. 

I made this with lean ground turkey, but you could easily sub in beef, lamb, or pork. Cooked and crumbled with onion, spicy tomatoes and refried beans. Layered with tortillas, cheese and a creamy surprise. 

It's like loaded burritos slapped open and layered!