Category: Kid Friendly

Apple Crisp

This is a dessert that always takes me right back to my childhood.  It was my absolute favorite.  My dad loved apples and we always had them in the house, so at least once a week I would ask my mom to make us some apple crisp.  I was ecstatic when I learned to make it myself around the age of 10.  That’s how easy it is.

I like to add twists to most of my recipes, usually.  Updating or tweaking when the mood strikes me, but in this case I kept it basic and simple.  I do not believe something as sacred as apple crisp should be tampered with.  But, if you see fit, add whatever twists or flavors you like to this.  I wont mind…much.  😛


What you will need:

5 medium baking apples

2 teaspoons cinnamon

2 tablespoons flour

1/4 cup orange juice

pinch of salt

1 cup flour

1 cup sugar (white or brown)

1 cup rolled oats

1/2 cup melted butter

pinch of nutmeg


  1.  preheat oven to 350 f
  2. Core and slice up the apples.  Peeling them is up to you, I prefer leaving the skins on for added nutrients.  Place them in a bowl with the orange juice.  Generally lemon juice is used to keep the apples from browning, but I was out of lemons, and this worked great.
  3. toss the apples with the cinnamon and flour and a pinch of salt and place in a prepared baking dish.
  4. Mix together the flour, sugar, oats, nutmeg and melted butter until a crumble like texture is reached.  Sprinkle evenly over the apples.
  5. Bake for 45 minutes until the tops is slightly browned and the apples are bubbling underneath.  Let cool slightly before serving.


This would be great served up with a scoop of vanilla ice cream, some whipped cream, or even just a splash of milk.  Its tangy as well as sweet and is the perfect dessert for a cool fall night.  I hope you enjoy 🙂


I spent a good amount of time this morning fretting over what to make for dinner.  My fridge was getting low and my pantry failed to inspire me.  I decided to head out to the grocery store in the hopes of finding some inspiration there.  Chicken was on sale for a change.  Then I passed through the ethnic foods isle and saw cans of enchilada sauce, BINGO! (I did not buy the canned sauce, however, as it is so easy to make from scratch.)

Mexican it is.


In a small saucepan, heat some tomato puree (I still have an abundance of tomatoes from my garden so I made this myself), add 2 tablespoons of chili powder, a teaspoon of ground cumin, a tablespoon each of garlic and onion powder, salt and pepper.  Leave it on medium low heat to warm through.


Meanwhile, cut 2 good sized chicken breasts into small chunks, and heat in a skillet with a small amount of olive oil, over medium high heat, until cooked through.  Add 1/4 of the sauce (above) and a handful of shredded cheddar cheese.  Simmer over medium heat for about 10 minutes.


Now to put it all together.  You will need 6 large flour tortillas (corn works well here too and adds a bit of flavor.)  Dip each tortilla in the warm enchilada sauce to coat.  Place about 2 tablespoons of the chicken mixture in the center, and roll it up.


Place the rolled enchiladas into a glass baking dish just big enough to hold them all snugly. Top with remaining sauce and sprinkle with cheddar cheese.  Bake at 400 f for 10 minutes, until cheese is bubbly and golden on top.  Let cool.



Serve with salsa, sour cream, guacamole or whatever you like 🙂

What you will need:

  • 2 large boneless, skinless chicken breasts
  • 1 cup shredded cheddar cheese
  • olive oil
  • chili powder
  • cumin
  • garlic powder
  • onion powder
  • salt and pepper
  • 6 large flour (or corn) tortillas
  • tomato puree

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