Puffed Apple Cobbler

My family and I recently spent a fun afternoon picking apples at a local orchard. So much fun, in fact, that we ended up bringing home way more fruit than we knew what to do with! I devised this tasty dessert that tastes like a caramel apple cobbler but has the consistency of a bread pudding. Served with vanilla ice cream, it was a hit with the whole family!

4 large apples, peeled and chopped 

1 cup brown sugar

½ tsp cinnamon

2 cups Bisquick or other baking mix

½ tsp pumpkin pie spice

2 cups milk

1 cup margarine, melted

Preheat oven to 375 degrees and prepare baking dish with cooking spray.

In a large bowl, combine peeled and chopped apples with brown sugar and cinnamon. Spread apples onto the bottom of the prepared baking dish.

In a separate bowl, whisk together Bisquick, pumpkin pie spice, milk, and melted margarine until smooth. Pour over apples.

Bake 50-60 minutes until a toothpick inserted in the middle comes out clean and crust is golden brown. Serve warm with vanilla ice cream.

Blueberry Crisp

This mouthwatering dessert was one of my favorites as a child and remains so as an adult. Nothing says summer like fresh blueberries and this dish is the perfect end to a summer evening. Top off the perfect crust-to-blueberry ratio with some chilly vanilla ice cream.

4 cups fresh blueberries 

1 T lemon juice

¼ cup sugar

1 ½ cups brown sugar

1 cup flour

1 tsp cinnamon

1 stick (8 T) room-temperature butter, cut into small pieces

1 ½ cups oatmeal

Preheat oven to 375 degrees and spray a 2-quart baking dish with cooking spray. Spread blueberries evenly over the bottom of the baking dish and sprinkle with lemon juice and sugar.

In a large bowl, use a fork (or your hands) to mix together brown sugar, flour, cinnamon, butter, and oatmeal until well combined. Sprinkle evenly over the blueberries.

Bake about 30 minutes, until the top is golden brown and the blueberries are bubbling. Serve warm with vanilla ice cream.

*Adapted from Williams-Sonoma

Grilled Malibu Chicken

Bursting with flavor and gooeyness, this dish is the perfect welcome to summer!

4 boneless, skinless chicken breasts 

2 T BBQ seasoning (Try: Dry Rub)

4 T butter, melted

½ cup pineapple juice (drained from the can)

1 T mustard

1 T honey

2 tsp Worcestershire sauce

1 tsp chili powder

1 tsp garlic powder

8 slices deli ham

4 slices Swiss cheese

8 slices pineapple

Season each chicken breast with BBQ seasoning, cover and refrigerate for an hour.

Preheat grill over medium heat. In a medium bowl, combine butter, pineapple juice, mustard, honey, Worcestershire sauce, chili powder, and garlic powder; whisk until smooth and set aside.

Grill chicken and pineapple rings over direct heat until grill marks form. Brush chicken and pineapple with reserved sauce. Move pineapple away from heat and continue cooking chicken until cooked through, about 10 minutes. Continue basting chicken with sauce. Move chicken to the upper level; top with two slices of ham, one slice of cheese, and 2 grilled pineapple rings. Lower lid and allow cheese to melt, about 5 minutes. Drizzle with remaining sauce.

*Modified from Six Sister’s Stuff

Creamy Ambrosia Salad

This quick-to-throw-together side is perfect for summer potlucks and barbecues! 

1 can (15-oz) mandarin oranges, completely drained of liquid

1 can (8-oz) crushed pineapple, completely drained of liquid

1 cup shredded coconut

1 cup mini marshmallows

1 cup light sour cream

Pour all ingredients into a medium bowl; gently stir until completely combined. Cover and refrigerate 2 hours until ready to serve.

Mom's Southern-Style Banana Pudding

My mom’s banana pudding has been one of my favorite treats for practically as long as I’ve been able to eat solid foods. It’s the bring-to-a-potluck, make-for-holidays, good-day-for-a-barbecue dessert staple. The technique changes a bit depending on variables like the flavor pudding we have on hand or how many boxes of Nilla Wafers are in the cabinet, but the essential Southern-style spring-is-in-bloom flavor remains untouched.

1 pkg. banana cream pudding mix 

1 pkg. French vanilla pudding mix

4 cups milk

1 lg. container Cool Whip

2-3 bananas, sliced

1 box Nilla wafers

In a large mixing bowl, combine pudding mixes and milk; whisk until smooth. Fold in Cool Whip to pudding mixture until completely combined. Layer Nilla wafers on the bottom of a large serving bowl. Pour a layer of pudding over the top, and then add a layer of bananas. Continue layering in this fashion, ending with pudding at the top. Refrigerate at least 1 hour. 

Simple Strawberry-Balsamic Salad

Spice up a spring dinner with the simple, flavorful salad. 

Green or red leaf lettuce (or your favorite), torn into bite-sized pieces 

Balsamic dressing

Strawberries, sliced

Blue cheese crumbles

Chopped walnuts

Toss all ingredients together in desired amounts.

2 Quick and Easy Smoothies!

Recently my pregnancy cravings have left me wanting smoothies and I am not sure why. Luckily, happened to have some ingredients around to make two different frozen treats!

Banana Chocolate Peanut Butter Smoothie


1 ripe frozen or fresh banana
2 tbsp peanut butter
2 tbsp cocoa powder (next time I will try chocolate syrup...see below)
1/2 cup of milk (I used skim)
1/2 cup Greek yogurt (I used vanilla flavored)
Handful of ice

Makes one smoothie.

Place all ingredients into a blender and blend until smooth.  Note: I used the cocoa powder and thought the smoothie was a bit gritty so next time I am going to try chocolate syrup. You can also replace the cocoa powder with protein powder.

Adapted from Make and Takes.


Fruity Smoothie

1/4 to 1/2 cup of fruit juice (I used cranberry apple)
1/4 cup frozen blueberries
1/2 cup of frozen strawberries
1 ripe banana (fresh or frozen)
1/2 cup of Greek yogurt
Optional: 1-2 tbsp of honey

Place juice then the rest of the ingredients in a blender and then blend until smooth.  Makes one smoothie.

Morning Glory Muffins

Recently, I’ve been on a quest to incorporate more veggies into my diet. But when you’re not exactly a veggie-lover, sometimes it’s hard to get the recommended 3 cups a day. Muffins like these are a great trick for my taste buds: moist, sweet, and packed with good-for-you ingredients.

2 ¼ cups all-purpose flour 

2/3 cup sugar

1 ½ tsp baking soda

½ tsp baking powder

1 tsp cinnamon

¾ tsp salt

½ cup vegetable oil

3 eggs

1 (8-oz) can crushed pineapple, with juices

1 T honey

1 cup shredded carrots

½ cup shredded coconut (sweetened)

Preheat oven to 350 degrees. Prepare a 12-cup muffin pan with paper liners or cooking spray.

In a large bowl, combine flour, sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, beat together oil, eggs, pineapple (with juices), and honey. Gradually stir dry mixture into wet mixture until just combined. Fold in carrots and coconut. Scoop batter into prepared muffin cups, filling about ¾ of the way. Bake for 20-25 minutes until golden brown and toothpick inserted in the middle comes out clean.

*Modified from Can You Stay for Dinner?

Black & Blue Berry Jell-O Salad

Many moons ago my mom found this recipe in an old church cookbook. It was such a hit that for 30+ years it has been a permanent feature at every family holiday or potluck. It’s, by far, my favorite of all side dishes and so tasty I usually sneak some for breakfast the next day (if there’s any left!).

2 small packages berry Jell-O (raspberry or blackberry are good too) 

3 cups boiling water

1 can (15-oz) blueberries

1 can (15-oz) blackberries

1 small can crushed pineapple

Topping

1 (8-oz) package cream cheese

1 small Cool Whip

1 cup powdered sugar

Mix Jell-O with 3 cups of boiling water. Stir until gelatin is dissolved. Add berries and pineapple with juice. Refrigerate until Jell-O is completely set (overnight works well).

Blend topping ingredients together with a mixer. Spread over congealed salad. Refrigerate until ready to serve.

White Chocolate Banana Muffins

Muffins are a great breakfast choice for a busy family. By preparing a big batch on days that time allows, you can have an easy weekday breakfast option for a family meal or a grab-and-go dish.

1 ½ cups all-purpose flour (or try half whole wheat flour) 

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

3 bananas, mashed

¾ cup sugar (or try half Splenda)

1 egg

1/3 cup melted butter

½ cup white chocolate chips

Preheat oven to 350 degrees. Prepare 12-cup muffin pan with paper liners or cooking spray.

In a medium bowl, sift together (or mix with fork) flour, baking soda, baking powder, and salt.

In a separate large bowl, combine bananas, sugar, egg, and butter. Fold flour into mixture and stir until smooth and completely combine. Stir in white chocolate chips.

Divide batter into 12 muffin cups (try using an ice cream scoop). Bake for 24-30 minutes until cooked through. 

Apple Cake

Apples are among my favorites of the fall harvest. My mom’s apple cake has been a family treat for as long as I can remember and so tasty, I often prefer it in lieu of a more traditional birthday cake!

2 eggs 

1 cup canola oil

2 cups sugar

2 ½ cups self-rising flour

3 cups apples, chopped and peeled (about 3-4 apples)

½ cup pecans, finely chopped

1 package butterscotch chips

Preheat oven to 325 degrees.

In a large bowl, combine eggs, oil, and sugar; add flour and stir well to combine. Stir in apples. (Hint: This takes some elbow grease, as the dough will be very dense) Pour and spread mixture into lightly greased 9x13 pan. Sprinkle pecans and butterscotch over the top. Bake 55-60 minutes, until golden brown and cooked through. Best served warm.

Mini Fruit Pizzas

Fruit pizza has always been one of my family’s favorite desserts. Recently, I went to a dessert party and wanted to bring something fun and fresh, but something that didn’t require a fork. Thus, I miniaturized the fruit pizza! There are many variations of this recipe and it can be adapted for the fruits that are in season, but this version is one of my favorites.

Two tubes refrigerated sugar cookie dough 

1 (8 oz) package cream cheese, softened

1/3 cup powdered sugar

1 tsp. vanilla

1 tsp. orange marmalade or peach preserves per cookie

Strawberries, thinly sliced

Blueberries

Mandarin oranges

Prepare sugar cookies per package directions; let cool completely.

In a medium bowl, beat together cream cheese, powdered sugar, and vanilla with electric mixer, until smooth. Spread each cooled cookie with cream cheese mixture. Gently spread marmalade or preserves onto cream cheese layer. Spread prepared fruit onto cookies as toppings. Refrigerate until ready to serve.

Blueberry-Banana Oat Bars

With the school season back in gear, I’m on the lookout for healthy, energizing after-school snacks for my daughter. These bars are low in sugar, high in fiber, and so delicious you might be tempted to snack before the kids get home!

1 1/3 cups quick-cooking oats 

1/3 cup sugar

2 tsp. baking powder

1 tsp. cinnamon

½ tsp. baking soda

1 cup mashed banana (about 2 medium)

¼ cup skim milk

2 egg whites

1 tsp. vanilla

½ cup Craisins (blueberry flavored)

Preheat oven to 350 degrees and prepare 9x13 baking dish with cooking spray (try 9x9 square dish for thicker bars). In a medium bowl, mix together oats, sugar, baking powder, cinnamon, and baking soda. In a large bowl, mix together banana, milk, egg whites, and vanilla. Slowly add in dry ingredients, blending until well combined; stir in Craisins. Bake 35 minutes until golden and cooked through. Cool and cut into bars.

*Modified from Allrecipes

Be sure to check out Kim's next exciting post tomorrow!