Author: sarafillmer

Individual Apple Cobblers

On By sarafillmerIn Dessert

The other night I was craving a dessert, but I didn’t want to make a whole pie, cobbler, cake, etc.  So I hopped on to Pinterest and found this amazing apple cobbler recipe.  I was able to make a cobbler for each family member and even better, it satisfied my sweet tooth without leaving a ton of leftovers to eat or give away.  I’ll definitely be making this recipe a lot. Recipe and photo courtesy of justusfourblog.com.

Filling:

  • 2 large apples – peeled, cored and chopped
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon lemon juice
  • 1 tablespoon + 1 teaspoon flour
  • 3 tablespoons brown sugar

Topping:

  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 medium egg, beaten and then half reserved (you will only use 1/2 of the beaten egg for this recipe)
  • 1/4 cup butter, melted

Preheat the oven to 375 and grease 4 ramekins (mine are 8 oz). In a small bowl, combine all the filling ingredients and mix well. Fill the ramekins with the filling.  In another small bowl, mix together the dry ingredients for the topping, then mix in half of the beaten egg until it resembles coarse crumbles.  Sprinkle the topping evenly over the apples.  Drizzle each ramekin with the melted butter.  Bake for 20-25 minutes, or until the top is golden brown and bubbly.  Let cool for about 10 minutes, then top with ice cream.

Mozzarella Penne

On By sarafillmerIn Entree

This pasta casserole is has a fair number of steps, but none of them were particularly difficult.  You will make a whole bunch of dirty dishes though, so it’s handy to have an appointed dishwasher ready to go.  =)  It was even better leftover, which is always a bonus.  Recipe and photo courtesy of lilluna.com.

  • 2 tablespoons olive oil
  • 1 teaspoon onion powder
  • 2 teaspoons garlic
  • 1 lb Italian Sausage
  • 2 cans (15 oz ea) tomato sauce
  • 1 tablespoon oregano
  • 2 teaspoons basil
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon salt
  • pinch of red pepper flakes
  • pinch of nutmeg
  • 1 lb penne pasta
  • 3 tablespoons butter
  • 3 tablespoons wondra flour
  • 2 1/4 cups milk
  • grated mozzarella cheese
  • grated Parmesan cheese

In a large skillet heat your oil.  Add onion and garlic and stir.  Add sausage, breaking up well.  Then add the tomato sauce and spices and let simmer. Meanwhile, be cooking your pasta according to directions on the package.  To make the Bechamel, melt the butter in a saucepan on medium-low heat.  When melted, add your flour and stir until smooth.  Whisk continuously until mixture is light golden brown, about 5 minutes.  Add the milk a little at a time, stirring constantly until thick.  Add a pinch of salt.  In a 9×13 pan, layer a small amount of red sauce, then bechamel, then mozzarella.  Continue until you have done that 3 times.  Sprinkle more mozzarella and parmesan on top, to taste.  Bake at 400 until golden and bubbly, about 20-30 minutes.  Enjoy warm.

Turkey Meatloaf with Cranberry Sauce

On By sarafillmerIn Entree

I found this recipe in a cookbook of nothing but meatloaf that my good friend Tracie let me peruse. The best thing about this is it gives me a reason to make my cranberry apricot chutney again!  My 9 and 3 year old boys ate it too, so this recipe is a definite win. I left out the extra sage and celery, mostly because I’m not a fan of either, but I am posting the original recipe here in case they are more your cup of tea.

  • 1 1/2 lbs ground turkey
  • 1/4 cup finely chopped onion
  • 1/2 cup peeled and grated carrot
  • 1/4 cup finely chopped celery
  • 1 cup coarse dried bread crumbs
  • 1/2 cup chicken broth
  • 1/2 teaspoon sage
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1 cup homemade or canned cranberry sauce

In a large bowl, combine all ingredients except the cranberry sauce and mix well.  Turn the mixture into a lightly greased 9×5 inch loaf pan and gently pat down.  Bake at 350 until the loaf is firm and top is lightly brown, approximately 45-60 minutes. Spread the cranberry sauce on top of the loaf and let it stand in the pan for 5-10 minutes before serving.

Pretzel Turtles

On By sarafillmerIn Dessert

These are amazingly addicting.  They also happen to be very easy to make.  Perfect bite-sized treats when you want a little something to satisfy that craving. Recipe and photo courtesy of bakerbynature.com.

  • 40 mini pretzels (be sure to use whole ones)
  • 40 unwrapped caramels (I like Kraft)
  • 40 toasted pecan halves
  • Chocolate almond bark for dipping/drizzling

Start by toasting the pecans and unwrapping the caramels.  Line a baking sheet with parchment paper and lay out your pretzels.  Place an unwrapped caramel on each pretzel and bake in a 325 degree oven for 6-8 minutes, until the caramels are soft, but not melted.  Immediately after removing from the oven, press a pecan halve on top of the caramel.  Let cool completely.  Then melt the chocolate almond bark and either dip each pretzel fully like a bon-bon, or drizzle with the chocolate. Let the chocolate set, then enjoy.

Homemade Pancakes

On By sarafillmerIn Breakfast

This recipe is super simple and makes perfect pancakes.  The most important thing I’ve learned when it comes to fluffy pancakes is not to over-mix the batter.  Stir it just long enough to get rid of the major lumps and you should be good to go. Feel free to add blueberries, or substitute buttermilk for the milk. Recipe and photo courtesy of pocketchangegourmet.com.

  • 1 cup flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk (use more or less depending on how thin you want your batter to be)
  • 2 tablespoons cooking oil (can be vegetable, canola, or coconut)
  • 1 egg

Whisk together the dry ingredients in a mixing bowl or large measuring cup.  Add the wet ingredients and mix until just combined. Heat a griddle to medium heat and grease with butter or non-stick cooking spray.  Spoon out generous portions, cooking for 2-3 minutes per side.  Makes approximately 6 medium pancakes.  These freeze really well, so if you have extra, put them in a baggie in the freezer, and just microwave for 30 seconds when reheating.

Secret Ingredient Cookies

On By sarafillmerIn Cookies, DessertLeave a comment

These cookies are amazing.  Like a snickerdoodle, but better.  The secret is the browned butter and toasted pecans. Although they require a little more prep than your average cookies, they are so worth it. Recipe and photo courtesy of kevinandamanda.com.

Cookie:

  • 1 cup butter
  • 1 heaping cup whole pecans
  • 1 cup oats, quick or old-fashioned
  • 1 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla

Rolling Mixture:

  • 1/2 cup sugar
  • 2 teaspoons cinnamon

Melt butter in a heavy bottomed sauce pan over medium to medium-high heat. Once the butter has melted and begins to foam, start whisking constantly. Once the butter is brown and has a nutty fragrance, transfer to a large mixing bowl to cool. Meanwhile, toast the pecans in a large skillet over medium heat. Cook, stirring frequently, for about 4-5 minutes until the pecans are dark brown and smell toasted. Immediately transfer to the bowl of a food processor. Add the oats and pulse until the oats and pecans are smooth and combined. Transfer the mixture to a mixing bowl and whisk in the flour, baking powder and salt until well combined. Next add the sugar and brown sugar to the cooled brown butter and beat on medium to medium-high speed for 2-3 minutes. Add the eggs and vanilla and beat for another 2-3 minutes until well combined. Add the flour mixture and beat on low speed until just combined. Use a medium cookie scoop to form dough into balls, then roll in cinnamon sugar mixture. Place on a cookie sheet lined with parchment paper. Bake at 350 for 10 minutes until edges just start to turn golden brown. Cool on a wire rack.
*Using baking powder results in a puffier cookie, while using baking soda makes a flatter cookie.  Use whatever you prefer.

Homemade Nutter Butters

On By sarafillmerIn Cookies, DessertLeave a comment

These cookies take a little bit of time to make, but they’re great for a special occasion. Make sure to chill the dough a good long time so they maintain their shape, otherwise they’ll just look like oval cookies. Recipe and photo courtesy of cookiesandcups.com.

Cookies:

  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • approx 1/3 cup extra sugar for rolling

Filling:

  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 4 cups powdered sugar
  • 2-3 tablespoons milk

Cookies:

In a large bowl, beat butter, peanut butter, and sugars until light and fluffy, about 30 seconds on high speed. Lower mixer to medium and add eggs and vanilla, continuing to mix until combined.  Turn mixer to low and add flour, baking soda and baking powder.  Mix until combined. Refrigerate dough for 1 hour.  Preheat oven to 375 degrees. From chilled dough 1 inch balls, then form into a log shape.  Roll the log shape in the extra granulated sugar and place on baking sheet about 2 inches apart. Use a fork to make the criss-cross pattern, then pinch the center to make the peanut shape.  Bake for 6-8 minutes until edges are lightly golden.  Cool for 2 minutes then transfer to wire rack to finish cooling.

Filling:

In a large bowl beat butter and peanut butter together til smooth. Slowly add in the powdered sugar and beat until smooth.  Add the milk, one tablespoon at a time until the desired consistency is reached. Spread a heaping tablespoon of filling on the bottom of one cookie, and top with another to make a sandwich.

*If your cookies spread too much during baking, just re-pinch them the minute they get out of the oven.

 

Butterfinger Cookies

On By sarafillmerIn Cookies, DessertLeave a comment

This cookie is in my top 5 all time favorite cookies.  They are perfectly chewy, with yummy bits of Butterfinger throughout.  The dough is very simple and I have yet to meet someone who didn’t love them. Be sure to stock up on candy after all the major holidays. Recipe and photo courtesy of cookiesandcups.com.

  • 3/4 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg, plus 1 yolk
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 2 1/4 cup flour
  • 2 cups chopped Butterfinger (approx. 10-12 fun sized bars)

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Cream together butter and sugar for 2 minutes until light and fluffy.  Add in egg, yolk, and vanilla.  Mix until combined. Beat in baking soda, and salt, then add in flour.  Finally mix in the chopped Butterfinger. Using a cookie scoop, drop tablespoons of dough about 2 inches apart. Bake for 8-9 minutes until edges are lightly golden. Allow to cool on the baking sheet for 3 minutes, then transfer to a cooling rack.

Monster Cookies

On By sarafillmerIn Cookies, DessertLeave a comment

 I really liked these cookies, partly because they didn’t have any flour. The options to add in to these cookies are pretty limitless. They also make really good freezer cookies. Recipe and photo courtesy of recipegirl.com.

  • 1 1/2 cups creamy peanut butter
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 stick unsalted butter, softened
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 4 1/2 cups quick cooking oats
  • 2 teaspoons baking soda
  • 1 cup chocolate chips
  • 1 cup M&M’s or Reese’s pieces

Preheat oven to 350 degrees. Spray or line cookie sheets.  In a large bowl, combine the peanut butter with the sugars and butter and mix until well combined. Add in the eggs and vanilla, mixing well, then add the oats and baking soda.  Finally add in the chocolate chips and M&M’s. Drop by tablespoons onto the prepared cookie sheets. If desired, dot a few extra toppings on the tops of the cookies to make them look pretty.  Bake 10-12 minutes, being carefully not to overbake. Cool for 5 minutes on the sheet, then transfer to wire racks to finish cooling.

Avalanche Cookies

On By sarafillmerIn Cookies, DessertLeave a comment

These cookies were a huge hit at my husband’s work. Even better is the fact that they are no-bake. I added about 1/2 a cup more of the Rice Krispies, so use your own discretion. Recipe and photo courtesy of cookiesandcups.com.

  • 2 cups Rice Krispies
  • 1 cup mini marshmallows
  • 1/2 cup creamy peanut butter
  • 1 lb white chocolate

Line 2 baking sheets with parchment paper.  Mix cereal and marshmallows in a large bowl. Melt white chocolate and peanut butter together in the microwave or double broiler.  If you melt them in the microwave, use 30 sec increments and stir frequently.  Once melted, pour over the cereal mixture and stir until completely coated. Drop using a tablespoon onto lined sheets. Chill in the refrigerator until chocolate is set. To store, keep in a cool place for up to 5 days.  I kept mine in the fridge until ready to eat.