EZ Peasy Apple Dumplings Smothered in Ice Cream

It won't be long and our Farmer's Markets will be filled with crisp, fresh, juicy apples. Like the old saying goes: Nothing says lovin' like somethin' from the oven. One goodie I absolutely l♥ve is baked apples. A little less work than a pie but packed with all the same goodness and flavor. This recipe is so easy because it uses pie crusts already made for you. I always have a couple of packages in my freezer for those times when I want to make something special but don't have the time or just don't want something quick but delicious. You are gonna ♥ these, I promise☺

Ingredients

• 1 1/2 cups sugar
• 2 cups water
• 1/2 teaspoon ground cinnamon, divided
• 1/2 teaspoon ground nutmeg, divided
• 1/4 cup butter or margarine
• 2/3 cup sugar
• 2 (15-ounce) packages refrigerated pie crusts
• 8 medium Granny Smith apples, peeled and cored
• 3 tablespoons butter or margarine, cut up
• Vanilla ice cream or half and half
  

Preparation

Bring 1 1/2 cups sugar, 2 cups water, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg to a boil in a saucepan over medium-high heat, stirring constantly; reduce heat, and simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in 1/4 cup butter. Set syrup aside.
Combine 2/3 cup sugar, remaining 1/4 teaspoon cinnamon, and remaining 1/4 teaspoon nutmeg.
Cut pie crusts in half, and roll into 8-inch circles. Place 1 apple in center of each circle. Sprinkle each evenly with sugar mixture; dot evenly with 3 tablespoons butter.
Fold dough over apples, pinching to seal. Place in a lightly greased 13- x 9-inch baking dish. Drizzle with syrup.
Bake at 375° for 40 to 45 minutes. Serve warm smothered vanilla ice cream or floating in half and half.
♥ In order to prevent the sauce from burning on the bottom of your baking pan, place your pan of apple dumplin's inside a pan with a bit of water inside - much like you would do when you bake bread pudding. If you have any questions, please don't hesitate to contact me.

Peanut Chicken Stir Fry Salad with Lime

This is so quick and easy to make, almost fun! I really like it when I can put a dish on the table that looks delicious and colorful! This one fits the bill and is great to prepare when you really don't want to spend much time cooking. After all, summer is winding down so staying in the kitchen is a no-no. Get outside and have some fun!

Ingredients

• 1/4 cup chicken broth
• 2 tablespoons rice wine vinegar
• 1 tablespoon Thai fish sauce
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon bottled chopped garlic
• 2 teaspoons sugar
• 1 pound skinless, boneless chicken breast tenders
• 1 tablespoon peanut oil
• 4 cups mixed salad greens
• 1/4 cup chopped fresh basil
• 1/2 cup thinly sliced red onion
• 2 tablespoons finely chopped unsalted, dry-roasted peanuts or cashews
• 1/2 cup dried cherries
  
• Lime wedges (optional)

Preparation

Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.

Heat oil in a large non-stick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.

Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat. Place 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts or cashews and for color, a smidgen of dried cherries a bite of sweetness here and there. Serve immediately. Serve with lime wedges, if desired.

♥Homemade Poppycock with Mixed Nuts♥

• 8 cups popped popcorn
• 2 cups mixed nuts
  
• 3/4 cup brown sugar
• 1/3 cup butter
• 3 tablespoons corn syrup
• 1/4 teaspoon each salt & baking soda
• 1/2 teaspoon vanilla

Arrange the popcorn and mixed nuts in a well oiled 9″ by 13″ pan. Get out a 2 quart sauce pan and combine the brown sugar, butter, corn syrup and salt over low heat. After the butter melts, cook without stirring for 3 minutes. It should be bubbling gently during the 3 minutes. Stir in the baking soda and vanilla. Quickly pour this over the pan of popcorn. Mix gently to coat the popcorn evenly. Bake the pan at 300 degrees for about 15 minutes. Break it up into pieces and serve. This stuff is so good that it doesn’t last long, but if you do end up with leftovers, store them in a tightly sealed container, or bag. It is good tucked into lunch boxes too.

You will never buy Poppycock again, I promise!

♥Crispy-Mallow Birthday Party Cupcakes♥

These are so handy for our busy summertime parties because you can make them ahead of time, freeze them and thaw when needed. Be sure to have several of the fillings and toppings on hand so the children (or adult guests) can choose their favorites and express their creativity. The toppings, well, let your imagination run wild! Do coconut pudding or ice cream topped with chocolate sprinkles and slivered almonds. Top butterscotch with pecans and whipped cream. The fun part is in coming up with various combinations and in using your imagination.

Summer birthday parties are so easy for mom with outside games and playtime. These little gems make the party portable, fun, easy and creative!

Ingredients

• 3 tablespoons butter
• 1 package (10 oz., about 40) regular marshmallows
• 4 cups miniature marshmallows
• 6 cups Rice Krispies
  or for a variation,
  6 cups Ready-To-Eat Cereal Cocoa Krispies
• Pudding, ice cream, fresh fruit or frozen yogurt
• Ice cream topping, whipped topping, coconut, chocolate sprinkles or chopped nuts (let your imagination run wild. I've used colored sugars, sprinkles, crushed peppermints.
  

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Rice Crispies of your choice. Stir until well coated.
3. Divide warm mixture into sixteen 2 1/2-inch muffin-pan cups coated with cooking spray. Shape mixture into individual cups (buttered fingers work best). Cool. Remove from pans.
4. Before serving fill with pudding, ice cream or frozen yogurt. Top with ice cream topping, whipped topping, chocolate sprinkles, coconut or nuts. Serve immediately.

Microwave directions
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 thru 4 above. Microwave cooking times may vary.

Please note that:

• For best results, use fresh marshmallows.
• 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.
• Margarine is NOT recommended because most contain too much water
  
• Store no more than three days at room temperature in airtight container. To freeze cups, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before filling.

Fruity grilled ham - Apricots, apples and ham, oh my!

Easy, quick, delicious, this little gem has it all. I love to mix fruit with ham - they just partner up together so well. As you're keeping an eye on the ham, toss a few ears of corn on the other side of the grill. The meal will be a hit with the family, friends. The best part is that it tastes good but is quick and easy so you won't miss all the outdoor fun☺

You will need:

• 1/2 cup apricot preserves
• 2 teaspoons butter or margarine
• 1/4 teaspoon ground ginger
• 2 (1/2-inch-thick) ham slices (about 2 1/2 pounds)
• 4 tart apples (Granny Smith), cut into 1/2-inch-thick slices

Combine first 3 ingredients in a 1-cup glass measuring cup; microwave at HIGH 1 minute or until melted, stirring once.

Grill ham and apples with grill lid down, over medium-hot coals (350° to 400°), turning occasionally and basting with the apricot mixture, 20 minutes or until thoroughly heated.

Summertime Strawberry 'n Banana Belgian Waffles

For a wonderful summer dessert or, heck, I've eaten these for a meal, these waffles can't be beat. I like these in the winter but more in the summer when I can mound fresh strawberries and a few bananas on top finishing it off with strawberry syrup and whipped cream. You will swoon, I promise!

Belgian Waffles

2 cups cake flour, sifted (7-oz)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sugar
3/4 cup buttermilk
3/4 cup half and half
1 tsp vanilla extract
pinch ground nutmeg or cinnamon (optional)
2 large eggs
1/3 cup butter, melted and cooled

(Preheat your waffle iron while you make the batter.)

In a large bowl, sift together flour, baking powder, baking soda, salt and sugar. In a large measuring cup or a medium-sized bowl, lightly beat together buttermilk, milk, vanilla, nutmeg, eggs and melted butter until smooth. Pour into flour mixture and whisk only until just combined and no obvious streaks of flour remain. Batter should be slightly lumpy.

Use a 1-cup measure or a large spoon to scoop batter into the waffle iron, lightly greased if your iron requires it. Cook as directed by your machine.

Serve immediately. Top with fresh strawberries, bananas, strawberry syrup (Smucker's) and whipping cream.

Makes 4 Belgian waffles.

Minty 'n Crunchy Watermelon Salad

Probably a lot of you are going to think, "yech", but don't knock it if you haven't tried it. This is a delightful change from the summer salads we consume during the garden season. Add a loaf of fresh crusty bread and you've got a wonderful presentation for a casual luncheon or a dinner for two out on the patio.

• 1 (5-pound) seedless watermelon
• 1 Vidalia onion (don't substitute)
  
• 1/4 cup raspberry vinegar
• Salt and pepper to taste
  
• 1/2 cup extra-virgin olive oil
• 2 tablespoons chopped fresh mint
• 4 ounces feta, or goat, cheese, crumbled
• 6 whole mint sprigs (chop two, reserve four for garnish)
  
• 1/2 cup slivered blanched almonds, lightly toasted
• 4 cups of your favorite salad greens
  

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.

In a small bowl, combine the raspberry vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.

In a large bowl, combine the melon, onion, greens and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed.

To serve, divide salad among individual plates and garnish with whole mint leaves and toasted almonds.