Wednesday, March 21, 2012

Poke Chops and Appleshaush

I was going to make muffins, but we didn't have applesauce.
We always have applesauce, but when I try to make muffins that include applesauce as one of the ingredients, we don't have any. So, rather than figuring out a way to leave out the applesauce and keep the muffins from being super dry, I just decided to make applesauce. It was way easier than I thought it'd be!
I found this recipe online - I just googled an applesauce recipe for Granny Smith apples, because that's what I had. I've used this site before, so..I picked it. In case you wanted to know the whole thought process behind the recipe.

Basically, you peel and cut up x amount of apples, depending on how much applesauce you want to make. Then you toss the apples in a pot with lemon juice, cinnamon sticks, and sugar, and let it simmer for about 30 minutes. Once they are soft, you mash them up. You can eat it hot, or chill it in the fridge or freezer. My family's tradition is to eat frozen applesauce, but I actually like it better hot.

Enjoy! Or, if you have leftovers, maybe you can make these muffins.


P.S. If you're going to make applesauce, or if you didn't get the title, you should really watch this clip.

Friday, March 9, 2012

Garlic & Cheddar Biscuits

These are SUPER easy. I finished throwing the dough together before the oven finished preheating, which rarely happens for me. The whole process, including baking, probably took about twenty minutes.

I used this recipe. I added some garlic salt to the dough to ensure a strong garlicy flavor. The only thing I might do differently is add more seasonings next time - maybe dried onions, onion powder, or chives. You could also probably get away with doing 1/4 C. butter in the dough, which would make them a little less greasy. Not that I mind butter, of course.
Oh! I also baked them longer than the recipe says. I ate one after 6 minutes, but I thought it seemed a little doughy - I think it was evenly cooked, but it was too soft for my liking.

These are great for a snack or as an addition to your evening meal.


Thursday, March 1, 2012

Snacks: Pizza on Pita

I found my inspiration for this recipe here. That particular recipe is vegan, and...I'm not. So I made non-vegan pizza on pita, and now I'm going to share [the recipe] with you.

Tomato Sauce
This is how I make almost any tomato product - spaghetti sauce, pizza sauce, or tomato soup. I just season them differently, and make them thicker or thinner, depending on what I'm making.


  • 1 can diced tomatoes
  • 1 Tbs. sugar, to cut down on the acid
  • Seasonings (garlic salt, oregano, basil, etc.)  use whatever flavors you like
Place all of your ingredients in a blender and blend to desired thickness. Done! 



  • Pita* bread or sandwich thins
  • Tomato sauce 
  • Pizza toppings -today I used mozzarella and cherry tomatoes. You could also use feta cheese, garlic salt, pepperoni, peppers, onions, mushrooms, leftovers (barbecue chicken, anyone? - Except me. I'm vegetarian), etc.
While you wait for your oven to preheat to 400, place your pita on a piece of foil. Place a couple spoons worth of your sauce onto each pita and top with cheese and other toppings. Bake for about 10 minutes. 
If you prefer crispier crust, prebake your pita for five minutes.



* Not to be confused with Peeta.