Apple Pie

Today, I am sharing a recipe for (hands down) the best apple pie that you will ever have. It is guaranteed to please!

FILLING: Get 6 apples (or 7 for deep dish). Rome or McIntosh are what I usually use, but today I switched it up and went with a few Granny Smiths.

Remove peel and core. Slice into chunks 1/4" thick or less.

Add to apples: 1 C white sugar, 1/2 C light brown sugar, 1 tsp salt, 1 tbsp cinnamon, 1/2 tsp nutmeg, 3 tbsp flour, 1/3 C half & half (or 1/2 C half & half for deep dish).

Stir all ingredients together and microwave for 3 minutes on high. Set aside.

CRUST: Combine 2 C flour (not self-rising), 1 tsp salt, & 1 1/2 tbsp sugar in a mixing bowl. Add 1 C Crisco and use a butter knife to cut into the dry ingredients.

Continue to cut the Crisco into the dry mix until there are pea size chunks.

Next add 1/3 C + 1 tbsp half & half and sprinkle a handful of flour over the top of the mixture. Make into a ball in the same bowl and kneed gently. Add small amounts of flour to make it less sticky.

Cut crust into 2 pieces with 1 slightly larger for the bottom crust. On a floured surface, roll out dough into a circle with a rolling pin.

Place the crust in the pie dish and push it into the bottom and sides of the dish to make it even. (The transfer can be made easier by folding the crust in 1/2 and then placing in the dish.)

If there are gaps fill them… it doesn't have to be perfect.

Add your apple mixture to the pie. Remove excess juice with a spoon.

Roll out the other half of your dough for the top crust. Fold or gently roll up to make transfer easier and cover the apples.

Pinch the edges together (top crust to bottom crust) around the outside of the dish. Cut a couple of slits into the top crust with a butter knife. Sprinkle the top with sugar.

Bake at 375°F for 30 minutes or so. Remove once filling is somewhat set, and apples are tender.

Serve warm with a side of vanilla ice cream.

You'll be loved all the more after your family & friends indulge in this labor of love. It takes time, but it is worth it! Promise.

avocado all the way

I am a total foodie. 

Seriously... I love food.

Avocados top my list.

1. Burger // panko crusted sweet potato & white bean patty

2. Toast // avocado, goat cheese, lime

3. Tacos // spiced black bean, grilled avocado, goat cheese 

4. Fries // avocado, panko crumbs, parmesan

Mouthwatering good...

Guacamole Recipe

Today, I'm sharing my guacamole recipe. You can thank me later... it is hands down the best guac you'll ever have.

Cut your avocados in half and remove the seed // Scoop out the avocado from the peel and into your bowl (I was sick of picking out bad avocados, so now, I buy Wholly Guacamole in packets and use that.) // Dice up 1 slice of red onion // Chop up 1 roma tomato // Add 1/8 tsp white pepper // Add 1/8 tsp garlic powder // Squeeze lime juice (1/2 a lime or 1-2 tbsp) atop the mix // Stir!

Side note: I despise cilantro, so I don't make mine with it. If you're a cilantro-lover, then feel free to add that in the mix. Also, some people like jalapeños, so you know... you may add that as well. 

Serve with tortilla chips and enjoy! There is something about that white pepper that is a game changer... it definitely kicks the guac up a notch. Try it out and tell me what you think. I guarantee you won't be disappointed!

yes ma'am

Strawberry Basil Sangria

Now, I usually stick to using mint in drinks and basil in food, but this may be incredible. What a different combo... gotta try it! It looks like the perfect Spring drink. Who's with me?

cranberry mojitos in my near future

You can't go wrong with a mojito, ever. And cranberries take this drink to the next level. Perfect for a little Christmas concoction!

Get the step-by-step recipe here!

Best mac & cheese ever!

Trust me, you will want to make this for Thanksgiving this year (and every year from here on out). It's a family recipe and favorite of anyone I make it for. It is TO DIE FOR. You can thank me later.

Ingredients:

1 8 oz box of macaroni (cooked al dente)

1 tall can (14 or 15 oz) evaporated milk

1 1/2 C milk

1 tsp. salt

garlic pepper (to taste)

1 1/2 tsp. dried mustard

2 C sharp cheddar cheese, grated

1 C medium cheddar cheese, grated

1/4 C butter

2 eggs

Cook the macaroni until it is almost done, drain and put back in pot. Add 1/2 stick of butter in. Mix until all noodles are coated. Mix all of the other ingredients together in a separate bowl -- add the mix to the buttered noodles. Pour all of this into a lightly greased crock pot or casserole dish. 

Cook in the crock pot on low for 4-5 hrs. OR heat the oven to 350 degrees for ~45 min. Cook until it's not loose but more "compact", so it will be easy to spoon out. 

{Let me know if you try it!}

What's cookin'?

This weekend. My kitchen.

1. Broccoli Cheddar Biscuits -- a new family favorite. Using a muffin pan, I stretched each biscuit and filled each one with a mixture (already cooked together) of cream of chicken, broccoli and cheese. I baked it according to the biscuit instructions. Easy peasy and super quick!

2. Hot Dog Mummies -- one of Hudson's favorite Halloween treats!

3. Banana Bread -- an oldie but goodie. I put chocolate chips in mine and sprinkle it with powdered sugar. NEXT LEVEL. Trust me.

4. Sliced Baked Potatoes -- I found this idea on Pinterest, and it's a winner. I top mine with cheddar cheese and fresh chives from my herb garden. Garnish with a dollop of sour cream, and you're in for a real treat.

domestic goddess

I'll be doing loads and loads of laundry... all day. My laundry experience won't be quite as luxurious as one spent doing a little wash, dry, & fold in these:

via

Hopefully, the rest of the cleaning that I need to do gets done before it's time to begin dinner prep. I'm thinking of whipping up my favorite pasta dish. It is so easy and incredibly tasty!

Ingredients:

- pasta

- shrimp

- fresh basil

- roasted tomatoes

- extra virgin olive oil

- white wine

- minced garlic

- lemon juice

- sea salt

- cracked pepper

- parmesan cheese

It's light, quick and sure to please! My family loves it.