Halloween has come and gone in a flash. With fall in full swing I like to make apple crisps for dessert to have while still warm paired with vanilla ice cream and then to have the next morning with some vanilla Greek yogurt. I like to call this the lazy lady apple crisp because it’s a pretty straight forward recipe, just like everything I like to cook. If the Ingredients are good quality you don’t have to do a lot to have a tasty dessert. To make this recipient here is what you’ll need:
6 Organic honey apple crisp apples
2 tablespoons organic vanilla (eyeball it)
3 squirts of honey
2 tablespoons lemon zest
2 cups organic light brown sugar
4 tablespoons nutmeg
1 bag of back to nature gluten free vanilla almond agave granola
1 stick of salted butter 😜
Preheat the oven to 350 degrees
Peel and dice the apples. In a large mixing bowl add the apples, vanilla, honey, lemon zest, brown sugar, nutmeg (if I had Cinnamon I would’ve added some but I didn’t sooo I didn’t ). Toss everything together and pour into a greased glass pie dish. Once apple and sugar mixture is in the glass pie dish, pour the bag of granola on top, then melt/soften the butter and pour on top of the crisp. Bake in the oven covered with tin foil for 30-35 minutes, then remove tin foil and bake for another 10-15 minutes. Serve right out of the oven with Breyer’s vanilla ice cream.
We are in full swing Halloween mode at our house! It seems that these days the kids love anything spooky. These hotdog mummies are all over the internet and I thought they looked so cute so I wanted to give it a try.
I used Immaculate organic crescent rolls and Applegate Farms organic chicken hotdogs.
The recipe is simple enough, but I made one huge modification. My children are still at an age where hot dogs can be of a choking hazard. Applegate’s packaging actually says it right on the front, to cut hot dogs length wise for children up to 5 years old! When I feed my children hot dogs I usually slice in half and cut the half into tiny half moon bite size pieces (and I also remove the skin and feed the dogs that part!). So for this I sliced 3 hotdogs down the middle, and then proceeded to wrap the hotdogs in the crescent roll dough. This made me feel a lot better about them biting into something they usually eat cut up.
Preheat oven to 375 degrees.
I tore the dough into strips, because let’s be honest, I don’t have time to get fancy with a knife or pizza cutter. Once the dough was torn into strips I mummified each hot dog. (Disclaimer: they actually look like the 3 wise men to me, you know that ones that went to visit Jesus when he was born. I couldn’t stop singing “we 3 kings orient are...”)
Bake in the oven for 12-15 minitues. I used ketchup and a toothpick to make a smiley face once out of the oven and cooled enough for the kids to eat.
Food for thought (pun intended): can we do this with asapargus ? What else can we mummify ? Maybe you will see this recipe again with 3 variations for the 3 wise men .... 🤔🤔🤔
I've made these meatballs a handful of times. So far, this is my favorite combination of ingridents. Also, this is the first time making meatballs in a crock pot. (Side note: do you call it a slow cooker or crockpot I never know which to call it, so I go back and forth!) If you are not making your meatballs in the slow cooker, what are you waiting for !?! It literally cooked these meatballs to perfection. A lot of times when I cook dinner the kids and I eat dinner and then we eat again when my husband comes home from work. If you're like us, you love anything buffalo so I was making these a lot for awhile and then I stopped because the first time I would eat them, before John came home and they were amazing! Perfectly tender and juicy just like any good meatball should be. Then by the time he got home from work and I reheated them they weren't as spectacular as they were a few hours prior and I would spend the majority of the time telling him how good they were 2 hours ago. Now with the use of my handy dandy crockpot (Cue the mental image of a crockpot with a super hero cape blowing in the wind, ready to take the Vilan I don't know what to make for dinner) I can wow my husband and anyone else who wants to come over and eat with these perfect bite size meatballs!
These would also be great for a Sunday Funday watching football, hanging out and scrolling through Instagram pretending you're equally as annoyed about the opposing team's touchdown as your significant other. When in reality you're just trying to check out at Nordstrom... but I digress.
Below you will find the recipe for these bad and juicy buffalo chicken meatballs. I made them for dinner so I put it with my kids all time favorite Quoina salad. (Also, I just realized I complain my daughter is a picky eater but she eats Quoina salad sooo I don't know 🤷🏼♀️ she has her good days and she has her bad days I suppose)
Now I know what you're thinking, but just about every slow cooker recipe I looked up said brown the meatballs in the oven first. I really went back and forth on this saying what's the point if I have to bake them in the oven anyway !?! But the point is after they are golden brown on the outside cooking them slowly on the inside thus having tender, juicy meatballs whenever it's time to eat - not just when you take them out of the oven.
So cook the meatballs until they are browned which should be no longer than 5-7 minitues. And promptly put them in the crockpot, cover with the other 1/4 cup Frank's Red Hot Buffalo Sauce as well as the Worcestershire sauce. Cut the stick of butter into pads and place in the crockpot as well. Cook on low for 2 hours. At the hour mark I flipped the meatballs and made sure the sauce was covering everyone equally. You can serve this with ranch or more bleu cheese dressing for dipping, and or garnish with some green onion.