The best part of the following recipes is that they contain ingredients that are good for us, yet so tasty.
Apple pie gone right
5 Granny Smith apples
2 cans cinnamon rolls
½ C sugar
1 tsp. cinnamon
1 TBS cornstarch
Preheat oven to 350 degrees and spray a pie dish with nonstick oil. Peel and cut apples into thin slices and place in a bowl. Add sugar, cinnamon, and cornstarch to apples and stir. Cut each cinnamon roll in half and roll out in two separate batches with flour until thin.
Layer bottom of pie dish with flattened cinnamon rolls to create a bottom crust. Add apples and layer the rest of the rolls on top to create a closed crust, pinching any holes together with your fingers. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10 minutes uncovered. Allow pie to cool and drizzle with powdered sugar icing. Serves 10.
1-1/2 (8 oz.) cans crescent rolls
1 stick unsalted butter
3/4 C brown sugar
1 tsp. vanilla
1-2 tsp. cinnamon
1 tsp. lemon juice
1 C orange soda
2-3 fresh peaches
Butter an 8×8-in. baking dish. Preheat oven to 350 degrees. Peel peaches and cut each into 4-6 slices. Roll each peach slice in a crescent roll and place in a buttered dish. Melt butter, stir in brown sugar, cinnamon, lemon juice and vanilla, when it’s thickened, remove from heat and pour over dumplings. Pour soda in the middle and along edges of pan (not over rolls). Bake for 30-40 minutes, or until they become golden brown. Yields 12.
You can sprinkle more cinnamon-sugar on top of baked dumplings if you like. Serve warm.
Honey lemon fruit salad
2 C grapes
3 nectarines, skins left on, cut in chunks
1 15-oz. can Mandarin oranges
1 pint blueberries
2 bananas, sliced
1 small pineapple, cut in chunks
2 6-oz. containers lemon yogurt
¼ C raw honey
1 TBS lemon juice
½ TBS fresh mint (optional)
Add all fruit to a big bowl, toss with lemon juice, drizzle with honey, and toss again. Add yogurt and combine to coat all of the fruit. Snip some fresh mint if you desire. Chill and serve.
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(Melanie Behrens – email@example.com)
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