Lemon Pavlovas with Berries

When I’m trapped inside on snow days I find myself getting absorbed into cooking shows.

Then for weeks after I can’t stop thinking about the food they made (usually dessert).

After being stuck inside for this awesome Ohio polar vortex I have a list of recipes to try!!

The one I couldn’t wait to make was Lemon Pavlovas with Berries.

It was so much easier than I anticipated. Honestly, the hardest part was waiting for them to be done baking!

Spiralized Apple Phyllo Cups

Lately I’ve been CRAVING apple pie but since I’m the only one in my house that likes it I decided to make a mini (and easier) version.

I used Athens Phyllo Shells because I love the crispy texture and it’s easier than pie crust.

To make the apple filling I spiralized two medium sized apples into a sauce pan and added a dash of cinnamon, a tablespoon of water and two tablespoons of brown sugar. Then I cooked the mixture on medium heat for five minutes. At this point the entire house smelled so good and I started drooling (kidding…sorta).

While the apple mixture was cooking I popped the phyllo shells into the oven to get them super crispy.

Next, I made the crumbly topping by mixing 12 shortbread cookies (graham crackers would also work) with a tablespoon of butter, tablespoon of brown sugar, dash of cinnamon and a splash of cold water in the blender.

Then, I added my apple mixture into the shells and sprinkled on the crumbly topping.

To finish them up I put them in the oven at 350 for 5 minutes.

They are SO good!

Grams Easy Caramel Sauce

This is one of my favorite recipes that my grandma used to make. She would keep the caramel frozen in a container in the freezer and I would always sneak some on a spoon when I stopped over. I hope that you enjoy it as much as I do!

Makes: 1 1/2 cups

Ingredients:

  • 1 stick butter 
    1 cup light brown sugar until sugar melts. 
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla

Directions:

  • Cook 1 stick butter and 1 cup light brown sugar until sugar melts 
  • Stir in 1/2 cup heavy cream
  • Bring to a boil
  • Remove from heat and stir in 1 tablespoon vanilla

Serve over pound cake, ice cream, or strawberries.


Honey Butter Oatmeal Balls

Recently I have been CRAVING peanut butter and for someone with a peanut allergy this can cause BIG problems. I was determined to find something that would cure my craving and after trying about a thousand different crackers, ice creams, snacks and more I have finally found something that provides the peanut butter flavor I was looking for that’s also pretty healthy!

Ingredients:

  • Rolled Oats
  • Honey
  • Peanut Butter (I can’t eat peanut butter so I used a peanut butter substitute)
  • Chocolate Chips

These are so easy to make.

First I poured the whole package of rolled oats into a mixing bowl.

Next, I added about a quarter cup of honey.

Then I added all of the peanut butter.

In my opinion it’s easier to roll them when the mixture is warm so I stuck the mixing bowl in the microwave for about 45 seconds.

Then I add in the chocolate chips. Sometimes I add a lot and sometimes I only add a little.

The fun part of this recipe is that you can add in a lot of things – you could add sunflower seeds, flax seed, chia seeds, nuts – the sky is the limit!

You can make as much or as little as you want which is what is great about this recipe. You just need to add enough honey and peanut butter to create a “sticky” mixture you can roll into balls.

If you don’t want to roll it into balls you can just pour it into a baking pan and compress the mixture by laying a piece of wax paper on top of it and squishing it down (like you would do if you were making Rice Krispie treats).

ENJOY!

Crockpot Chicken & Dumplings

Fall is officially here which means warm dinners are back on the menu!

Tonight I decided to try something new. I found a delicious recipe for dumplings!

I had the day off and a package of chicken so I decided to make chicken and dumplings!

I put 3 chicken breasts, half of an onion, a can of Campbell’s chicken gravy and two teaspoons or minced garlic in the crockpot with 3 cups of water and let it cook for 6 hours on low.

The last hour I cranked it up to high. After it was done I used a fork to shred the chicken.

Onto the dumplings! I followed the recipe and then placed them into a bowl and covered them with my crockpot chicken deliciousness!!

We have a new family favorite folks!! Mmmmmmmm. Enjoy!!