Apple Cobbler Crisp

It's easier than Apple Pie! It really is! As always easy, simple and delicious...

Ingredients

• 2 cans apple pie filling (I made my own, see recipe below)
• 2 cups Bisquick or 2 cups of this DIY Bisquick recipe
• 1/2 cup sugar
• 1 cup (2 sticks) butter, melted
• 1/2 cup chopped pecans

Directions:

1. Grease a bundt pan.( or baking dish)
2. Pour in the 2 cans of pie filling.
3. Sprinkle the Bisquick on top of pie filling.
4. Sprinkle sugar on top of Bisquick.
5. Melt butter and pour over sugar.
6. Sprinkle chopped pecans on top of butter
7. Place pan in a preheated oven, 375, and bake for about 40-45 minute
8. Remove from oven and serve in a bowl with vanilla ice-cream if desired.

#applecobbler #easyapplecobbler

The Cookinchicks

Food Fran's Apple Pie Filling:

Ingredients

5 peeled large diced apples

1/2 cup sugar

About 1/2 tbsp cinnamon (or more if you like)

1 tbsp flour

Punch of salt

2 tbsp butter cup up

Punch of salt

Directions 

Mix all ingredients well and put aside until ready for use.

Foodie Fran's Lasagna

Foodie Fran's Lasagna

Yum yum lasagna! Love making it love eating it! Once again my motto "simple, easy and delicious"! Most delicately tastefully made with homemade lasagna noodle, store bought noodles works just as well. 

For the sauce:

2 tbsp olive oil 

I small onion diced

Salt and pepper

3 cloves garlic minced

2 lbs ground beef, chicken or turkey

2-28 oz can whole peeled plum tomatoes (ground well in blender)

1-5.5 oz can tomato paste

1-tbsp butter

About 4 basil leaves chiffonade

For the lasagna:

1-500g box original lasagna noodles (not oven-ready)

1-500g container of ricotta cheese

1 egg beaten

2 tbsp chopped parsley

1-340g grated mozzarella

About 1 cup grated Parmesan cheese (plus extra for topping).

Directions

In a large pot heat the oil over medium-low heat. Add the onion, pinch of salt and pepper and cook until they start to get soft. Add garlic and sauté for one minute. Add the ground meat. Cook well breaking up the meat. Add the ground tomatoes, paste, butter and basil. Finally add about a teaspoon each of salt and pepper, stir well. Raise the heat until it comes to a full boil. Then lower the heat to a simmer putting on a lid vented with a wooden spoon. Stir frequently, cook 1 hour.

In the meantime, bring another large pot to boil. Add 1 tablespoon of salt and add the lasagna noodles and cook until al dente. When done, carefully drain most of the water and add cold tap water. 

Prepare a 9x13 casserole sprayed with cooking spray. Add the ricotta cheese, parsley and 1/3 of the grated Parmesan cheese to the beaten egg and set aside.

Using a slotted spoon, start assembling the lasagna by adding about 1 cup of meat sauce to the casserole. Add 4 lasagna noodles. Generously add 1 cup of meat sauce, 1/3 of the parmesan cheese followed by 1/3 of the mozzarella. Add the next 4 noodles. Spread the ricotta cheese mixture, then spread 1/3 of the mozzarella. Continue with the next layer of 4 noodles. Add 1 cup of meat sauce, followed by 1/3 of the parmesan cheese, then the remaining mozzarella. Follow with the final layer of 4 noodles. Generously cover with remaining meat sauce. (You will have more than enough sauce to make this recipe. Simply place remaining sauce in refrigerator for later use.) Sprinkle with the extra parmesan cheese.

Cover casserole tightly with foil and bake at 350 degrees for about 45 minutes. 

Very important: when you take the lasagna out of the oven, let it sit for about 20 minutes so all that yummy liquid can be absorbed :)

#homemadelasagna #homecooking

Foodie Fran

My First Foodie Fran Demo!

My First Foodie Fran Demo!

Thanks to my good friend Marilyn, who is always thinking of things to do especially in this dead of winter with a group of ladies, she decided we do a "My Friend Foodie Fran Night!" So I packed up a few things from my kitchen, went to her lovely home, put a few recipes together, and ended up having a great night! On the menu for the appetizer I made Crustless Broccoli Cheddar Quiche Mini Muffins, the main dish was Homemade Fettuccini, followed by my Homemade Apple Pie! The result? A fun filled evening with a fun group of friends :)  I would encourage all to do something fun such as this to beat the winter blues!
You will find all three recipes on my blog but I thought I'd share a few photos!

All Natural Pancakes

All Natural Pancake

No Processed Anything!

These are slight different tasting than regular pancakes to which we are used to. But they are a healthier version which I welcome. I will make these again because they are just too easy. I suggest to add some fresh chopped fruit on top and a sprinkle of icing sugar for both presentation and to compensate for a little sweetness :) Foodie Fran

1 ripe bananas

2 whole eggs

That's it! Just mix together in a bowl and make sure the banana is all mashed. Then spray your pan with cooking spray or coconut oil. On a low to medium heat, scoop some of the batter into the pan and give it about 20 to 30 seconds, flip and done! Serve and eat! 

Some advice would be to make them small so they will be easier to flip. 

Under 250 calories, nearly 14 grams of protein! No processed anything! These pancakes are gluten free, low calorie!

#glutenfreepancakes #nutritionalpancakes 

Healthy Recipes

Crustless Broccoli Cheddar Quiche Muffins

Crustless Broccoli Cheddar Quiche Muffins

Once again, simple, easy and delicious! I have baked these muffins in my mini muffin pan and served them as appetizers! You only have to adjust the baking time as they are smaller. A must try :)

Ingredients

• 1.5 cups cooked broccoli florets, chopped small (from frozen or fresh)
• ¾ cup shredded cheese (cheddar, Colby Jack, or Gouda make great options)
• 6 large eggs
• ½ cup half-and-half, milk, or non-dairy milk
• ½ teaspoon salt
• ¼ teaspoon pepper
• Butter or oil for muffin pans
• For different taste combinations, you can add ½ cup chopped grilled or sauteed onion, or 2-3 Tbsp chopped green onions or chives.

Directions

1. Preheat oven to 350 degrees F
2. (If you don't have extra cooked broccoli handy, bring a medium pot of salted water to a boil, then add broccoli florets and cook for 1 minute. Drain, blot dry, and chop).
3. Butter or grease 6-8 muffin cups (you can choose to skip this for silicone cups). Set aside.
4. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in shredded cheese and broccoli. (Alternate option: divide cheese and broccoli evenly into 6-8 portions and place in greased muffin cups instead).
5. Ladle egg mixture evenly into muffin cups. Leave at least ¼" space at tops. (If using a silicone muffin pan or silicone cups, place on baking sheet first).
6. Bake at 350 degrees F for 35-40 minutes, until golden brown.

Notes

For different taste combinations, you can add ½ cup chopped grilled or sauteed onion, or 2-3 Tbsp chopped green onions or chives.
You can substitute other leftover or extra veggies for the broccoli, or use a combination. Chopped spinach, zucchini, peas, or cauliflower also make great kid-friendly alternatives, and mixing in chopped carrots and tomatoes can create a fun twist. But really, anything works if it's something you'd enjoy with eggs!

#quiche #broccolicheddarquichemuffins #quicheappetizer #appetizers

MOMables®

Easy Slow Cooker Chili

OMG Chili!! Is what I would rename this recipe! Absolutely de best chili I've ever since tasted! Once again (just what this blog is all about) simple easy and delicious! Feel free to substitute with ground turkey or chicken :)

Dried beans can be substituted for the canned beans if you prefer. Use 3 cups cooked beans in place of the canned beans. 

The flavours continue to develop as the chili sits, so go ahead and make it up to 2 days in advance and refrigerate it in a container with a tightfitting lid. It can also be frozen for up to 1 month.

Ingredients

For the chili:

• 3 tablespoons vegetable oil
• 2 medium yellow onions, medium diced
• 1 medium red bell pepper, medium diced. 

6 medium garlic cloves, finely chopped

• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 2 pounds lean ground beef

• 1 1/2 teaspoons kosher salt, plus more as needed

1 (28-ounce) can diced tomatoes 

• 1 (14-ounce) can tomato sauce 
• 2 (15-ounce) cans kidney beans, drained and rinsed

1/4 cup coarsely chopped pickled jalapeños or green chiles, drained

For serving 

Shredded Cheddar Cheese 

Thinly sliced scallion
Sour cream

Instruction

1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes
2. Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes
3. Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavours about 8 hours on low or 6 hours on high.
4. Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.

Foodie Fran's Note: For enhanced flavour and "bite" I added Frank's Red Hot Sauce. Add as much as you desire.

#bestchilli #chili #damngoodchili 

Chow.com

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Beans and Greens-Sauteed Greens with Cannellini Beans and Garlic

Beans and Greens-Sauteed Greens with Cannellini Beans and Garlic

My favourite go to lunch and sometimes dinner (with a meat protein). I usually make a double batch and portion in freezer bags for a quick meal.

Ingredients

5 tablespoons extra-virgin olive oil, divided

3 garlic cloves, thinly sliced

1/4 teaspoon dried crushed red pepper

1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

1 cup (or more) vegetable broth or low-salt chicken broth

1 15-ounce can cannellini (white kidney beans), rinsed, drained

1 teaspoon (or more) Sherry wine vinegar (I just use white vinegar)

Directions

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.

Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

#bananacake #chocolatechipbananacake

Molly Stevens

nutritional information

Per serving: 269 calories, 18g fat (3g saturated), 0mg cholesterol, 111mg sodium, 21g carbohydrates, 6g fiber, 10g protein