To be honest, I am notoriously bad at making pork chops. (Notorious with my own family because I would never make pork chops for company because then they would see how dry I always make them.) In fact, I usually avoid making pork chops because it's no fun to always make them so badly. I ventured back into this scary world of pork chops because I vaguely remembered having made them good once and remembered that I had blogged that recipe many moons ago, as I passed the thin pork chops on sale in the store yesterday. I decided to take the plunge and dove into the blog archives to this buried recipe and am so glad I did.
So here it is revitalized because sometimes you feel like thin buttery perfectly crispy and juicy pork chops.
Since we're talking crispy and juicy chops that crisp right in the butter soaking in it's buttery goodness, what's not to love? These delectable little gems will melt in your mouth with these perfectly paired wine seared baby bella mushrooms.
You can also whip up these amazing chops in no time at all. There's not much to it. Simply cook pork chops in olive oil and butter occasionally flipping them to brown on both sides until done. Season with salt, pepper, and garlic powder while cooking. Then quickly saute mushrooms in butter and wine and wallah you just made an amazing entree.
Serve with a simple salad and quinoa or rice pilaf and dinner is done.
6 thin pork chops
2 T. to 1/4 C. white wine
8 oz. baby bella mushrooms, sliced
1. Heat a large skillet over medium heat. Drizzle olive oil in the pan. Add a pat of butter. Cook pork chops, browning each side. Season chops with salt, pepper, and garlic powder while cooking.
2. Set chops aside once done. Add some white wine to the skillet to deglaze scraping up any browned bits. Add sliced mushrooms and a couple of pats of butter (2-3 Tbsp. should do) and saute the mushrooms until desired tenderness.
3. Add chops back to the pan to warm topping them with sauteed mushrooms. You can turn off the heat at this point. They will warm up quickly from the hot skillet. Serve and enjoy.
This is one of our favorite desserts ever and since I made an apple crisp last week, I thought it was time to update the photos for this old favorite recipe.
This apple crisp is truly amazing. You can taste a hint of citrus which complements the apples and sweetness perfectly. Honestly, I think it's a little too sweet, but my husband likes the sugary crunchy coating just the way it is. If you are sugar conscience (we really need to work on using less sugar too) you can easily reduce the sugar and try using some coconut sugar as a substitute for some or all of the granulated sugar.
My husband likes his apple crisp unadulterated. I like it served warm with vanilla ice cream. However you like it, this is seriously good stuff. Good enough for company, good enough for potlucks and it serves a crowd. But don't worry if you don't have a crowd to feed, you can easily halve the recipe and bake in a 9 X 9 square pan. This apple crisp will keep nicely in the fridge for several days. You can also prepare ahead and refrigerate to bake later in the day or the next day. I do give myself about an hour to prepare. Prepping the apples and blending the topping takes a little time and effort, but the results are completely worth it.
I think my old photo circa 2013 still deserves a place here on the blog.
4 pounds baking apples
1 tsp. dried orange peel (sold in spices)
1 tsp. dried lemon peel (sold in spices)
2 tablespoons orange juice or apple juice
2 tablespoons lemon juice (in a pinch, you can use lime juice)
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg or just grate some whole nutmeg
For the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon sea salt
1 cup oatmeal
1/2 pound cold butter, cubed (2 sticks)
1. Preheat the oven to 350 degrees F. Butter a 9 X 14 by 2-inch oval baking dish. (A 9 X 13 rectangular baking dish will work just fine too.)
2. Peel, core, and slice the apples. Combine the apples with the zests, juices, sugar, and spices. Pour into your buttered baking dish.
3. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in a large bowl. Use a pastry blender or two butter knives to cut the butter into the dry ingredients until the mixture is crumbly and the butter is the size of peas. Sprinkle evenly over the apples.
4. Bake for about an hour or until the apple filling bubbles and the crisp topping is golden brown.
Adapted from a Barefoot Contessa recipe.
Old Fashioned Cream Pie is one of the first recipes I posted on Home Ec @ Home a little over six years ago. It is one of the most popular recipes on the site so when I made it at Thanksgiving this year, I decided it was high time to update this post with new photos.
I found this recipe several years ago in a Harvest Holiday Cookbook my Mom gave me from The Sidney Daily News in Sidney, OH. It was submitted by Mary Morrison. There is a restaurant in Sidney called The Spot to Eat which serves an amazing Old Fashion Cream Pie. I don't know if it is the same recipe or not, but it sure is good. When President Bush came through Sidney during his campaign, he made sure to stop at The Spot.
This is one of my favorite recipes for cream pie because it is both delicious and pretty simple. You make the pie filling on the stove and then pour it into an unbaked pie shell and bake in the oven. If you want to make a pretty trim like the leaf trim in these pictures, cut any extra dough with small cookie cutters and layer around the edges .
Old Fashioned Cream Pie would make a lovely addition to your Christmas dessert menu!
Look at that creamy rich delicious pie filling with just a touch of nutmeg sprinkled on top.
I usually make this recipe with my Aunt Carol's Never Fail Pie Crust. This recipe makes two pies so it is great for a crowd. It is really sweet and is especially good with some whipped cream. You can easily halve the recipe to make a single pie if two pies would be too much for your group.
Aunt Carol's Never Fail Pie Crust
I now use real butter instead of shortening in this pie crust recipe because butter is a healthier fat. All Butter Never Fail Pie Crust I haven't tried it with lard yet, but plan on it, since lard should give a nice flaky crust. Let me know if you try it.
3 cups flour
1 1/4 cup shortening
1 tsp. salt
1 egg, well beaten
5 Tbsp. water
1 Tbsp. vinegar
1. Cut shortening, flour, and salt to coarse crumbs.
2. Combine egg, vinegar, and water. Pour liquid into flour mixture all at one time.
3. Blend with a spoon just until all the flour is moistened.
4. Roll 1/2 of the dough out on a lightly floured surface. Fold flattened dough in half and then in half again so that it can be easily lifted into the pie pan. Lift the dough into the pan and unfold so that it covers the pie pan.
5. Press the dough into the pan and trim and shape the edges.
Repeat with the extra ball of dough or freeze for future use. You will need two pie crusts for Old Fashioned Cream Pie (unless you halve the recipe).
Old Fashioned Cream Pie
2 cups sugar
1 stick butter (1/2 cup)
5 Tbsp. cornstarch
1 pint heavy whipping cream
1 pint 1/2 and 1/2
1/2 tsp. vanilla
2 unbaked pie crusts (recipe above)
Nutmeg (I grate whole nutmeg directly onto the pie)
1. In a large pot, warm cream and 1/2 & 1/2.
2. Add butter and let melt.
3. Premix sugar and cornstarch. Add to warm mixture.
4. Cook until thick, stirring constantly (This will take a few minutes. It will thicken, but will be thinner than pudding-it will still be pourable).
5. Add 1/2 teaspoon vanilla. Pour filling into pie crusts and sprinkle with nutmeg.
6. Bake at 350 degrees for 45 minutes.
Makes 2 pies.
Cool to room temperature then refrigerate. This is perfect with whipped cream.
If you are an aspiring food photographer, you should check out Tasty food Photography (affiliate link below). Reading this ebook helped transform the way I photograph food. Below is the original photo I used in this post six years ago. As you can see, this book really helped me with my food photography skills.
Rich, creamy butter bean soup... I worked on this recipe for months, maybe even a year. Each time I made it, I took notes of how I thought I could improve it the next time. Then one day, when I made it for dinner we decided it was finally right.
If you have been following me for awhile, you may have seen this recipe before. I just added some updated photos to give some new life to this old post from the archives. Notice the flowers in the background. I thought it would be fun to let them peek into some pictures. My husband taught a floral design seminar last weekend and let the boys help make an arrangement for me after his class. They were so excited to sneak it into the house and surprise me with flowers.
This recipe is one of my favorites because it is delicious, easy, and budget friendly. The boys love it too. Such an easy meal to throw together in the morning and have a hot cooked meal on a busy weeknight.
This recipe was inspired by our favorite butter bean soup from Taylor's Chili Parlor in Carlinville, IL. I make it less spicy than Taylor's, but still very good. It is more kid friendly with a little less kick. If you want it spicier, just add more pepper.
1 lb dried butter beans or lima beans (they are very similar)
5 garlic cloves, minced
1 large sweet onion, diced
1/4 tsp. salt
1/2 tsp. or more freshly ground black pepper (I don't measure, just grind some pepper into the soup)
2 tsp. creole or cajun seasoning
1 tsp. cumin
1 tsp. corriander
3 tsp. beef, chicken or vegetable bouillon (I think it is best with beef)
6 cups water
1 stick real butter
1 8 oz. can tomato sauce
1. Soak the beans for 1/2 hour.
2. Rinse and drain the beans before placing them in the crock pot.
3. Put the rinsed beans, garlic, onion, salt, pepper, creole seasoning, cumin, corriander, and bouillon into the crock pot along with 6 cups water.
4. Cover crock, and cook on low for around 8 hours, or until beans are tender and creamy.
5. During last hour, add 1 stick butter and tomato sauce.
6. I like to take the lid off and let the soup thicken a bit before serving.
Linking up at Create with Joy, Dream, Create, Inspire, Share the Wealth
We have been enjoying this family favorite for a couple of years. In fact this is an update with new photos and to let you know that we still love our favorite chicken and dumplings.
First the chicken and dumplings are amazing, second, it's not that hard to make. Give yourself some time though. This will take about an hour to prepare, but a lot of it is cooking time and you can get the kitchen cleaned up while it is cooking. I love sitting down to dinner knowing that the kitchen is already mostly clean.
This is the ultimate comfort food. As the weather turns colder, I love making this hearty, delicious meal for my family. The boys clean their plates every time. So do I. More chicken and dumplings please.
1. In a Dutch oven (or a 5- to 6-quart heavy pot), heat butter over medium heat. Add onion, carrots, garlic and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
2. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with 1/2 to 3/4 tsp. salt, fresh ground pepper to taste, and creole seasoning. Stir in the chicken; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
3. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
4. Stir peas into the pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will expand as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.
This recipe is adapted from Martha Stewart.
Panko Crusted Tilapia is a family favorite I have been making for a couple of years. Since I made it for dinner last night, I decided to update my old photos on this post.
I adapted my pork schnitzel recipe to make this delicious Panko Crusted Tilapia. We love it. It is especially good with lemon juice squeezed on top. This is pretty easy to make and tilapia is an affordable fish. I paid just over $5 for two pounds of frozen tilapia filets at ALDI the other day. That's less than $3 a pound!
Our boys really like fish so I double this recipe for our family of five. Last night we had one fish filet leftover after making eight.
If you buy frozen filets, they are easy to thaw in the fridge or in cold water. Read the package for detailed instructions. This recipe works well with other fish too. I am thinking of trying it with shrimp sometime.
This may look complicated since you have three bowls of batter dipping ingredients, but it's not. My four year old helped me last night with the battering. The fish cook quickly in the skillet too so even though you have to cook in batches, it doesn't take too long.
4 Tilapia filets
1/4 cup flour
1 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 Tbsp milk
1 cup Japanese style Panko bread crumbs
1 teaspoon paprika
Old Bay Seasoning
1. Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the panko bread crumbs and paprika.
2. Drizzle a little olive oil in a large skillet and heat at medium heat. Dredge the filets first in the seasoned flour, then dip the filets in the egg mixture, and then into the mixture of bread crumbs and paprika.
3. Working in batches, sauté the filets for 4-5 minutes on each side. While cooking, sprinkle each side with Old Bay seasoning. When you flip the filets, drizzle more olive oil in the skillet as needed. Remove the filets from the skillet and cover with foil or place in a warm oven to keep warm while you cook the remaining fish.
We love these hot ham sandwiches. They are easy to prepare ahead of time and just pop them in the oven when ready. You can make a half recipe in a square baking pan or a full recipe in a 9 X 13 pan. I made six half size pans of these rolls at our last freezer cooking party and my friends loved having a pan to take home. You can make ahead and freeze them. Just thaw in the fridge before baking.
I first tried these when visiting with relatives and had to have the recipe. Thanks for sharing Glenda. This recipe makes a 13 X 9 pan of small sandwiches so I usually save it for entertaining (It makes too much for us) or make a half recipe. I buy ham in bulk and freeze it to save money and I love the convenience of always having ham in the freezer when I need it for a recipe. This is easy to take to potlucks and kids love them too so it works well for play-dates and birthday parties.
2 pkg. Hawaiian Rolls
1 lb. Sliced ham
1/2 to 1 lb. provolone cheese (I just use an 8 oz. package)
1 1/2 sticks butter, melted
1 1/2 tsp. dijon mustard
1 1/2 tsp. Worcestershire sauce
1 Tbsp. fresh minced onion
Slice each pkg. of Hawaiian rolls in half so that you have a big top sheet and bottom sheet of rolls.
Spray a 9 X 13 pan with nonstick cooking spray. Put the bottom layer of rolls in the pan.
Layer the ham on top of the rolls. I sometimes chop the ham to make the finished ham sandwiches easier to cut apart.
Put a layer of provolone cheese on top of the ham.
Put the 2nd layer of rolls on top.
Mix the melted butter with the worcestershire sauce and dijon mustard and pour over the top of the sandwiches. Sprinkle with the minced onion.
You let them sit for awhile covered in the fridge or even overnight before baking, but I have made them right before baking and thought they were just as good.
Cover with foil and bake for 20-30 minutes at 350 degrees, removing the foil half-way through. Be careful not to burn the tops of the rolls by checking them frequently after removing the foil.
Linking up at Create with Joy
Chicken and bean or rice enchiladas are a hit in our house. Of course you could make any kind you like by changing the filling. Serve with some Mexican rice, homemade tortillas, and guacamole for a real treat.
For convenience I use canned refried beans or black beans. They work well in this recipe, just make sure to rinse the black beans first. It's super easy to make your own shredded chicken. Just put a couple of boneless skinless chicken breasts in a small crockpot on low all day (covered in water) then take them out and shred them for this recipe. Add your favorite seasonings to the chicken after shredding if you like.
Actually this is a great use for leftover chicken too. Some friends of mine organized a freezer cooking party recently which I highly recommend. We all took ingredients for a meal that freezes well X the number of people at the party. Everyone helped prepare the meals and we all left with several different freezer meals. Two days ago we enjoyed some delicious chicken soft tacos with chicken taco meat courtesy of the freezer cooking party (Thanks Joslyn, they were great). I had enough leftover chicken taco meat to make Enchiladas. Leftover chicken = easy chicken enchiladas.
(Pick and choose the filling ingredients you like)
Shredded or crumbling (queso) cheese
Salsa and/or Enchilada sauce
1. Prepare a 9 X 13 pan by spreading a thin layer of salsa or enchilada sauce in the pan.
2. Fill tortillas with shredded chicken, refried or black beans, rice, shredded cheese, etc. and roll them up placing them seam side down in the baking pan. Six should fit nicely in the pan.
3. Drizzle more salsa or enchilada sauce over the prepared tortillas. Then sprinkle more shredded cheese on top.
4. Bake at 350 degrees F for 25 minutes.
Linking up at Create with Joy
I gave myself two weeks for the goals in my last goals post since we had family visiting and did a little traveling ourselves. I am giving myself two weeks again since I will be baking for a church bake sale, planning and hosting a birthday party, and traveling again. Such fun, but a lot of work too.
Previous Goals and Accomplishments:
1. F̶i̶n̶a̶l̶l̶y̶ ̶u̶n̶p̶a̶c̶k̶ ̶t̶h̶i̶s̶ ̶s̶u̶i̶t̶c̶a̶s̶e̶ ̶f̶r̶o̶m̶ ̶a̶ ̶t̶r̶i̶p̶ ̶t̶w̶o̶ ̶w̶e̶e̶k̶s̶ ̶a̶g̶o̶ ̶a̶n̶d̶ ̶p̶u̶t̶ ̶a̶w̶a̶y̶ ̶e̶v̶e̶r̶y̶t̶h̶i̶n̶g̶ ̶ ̶t̶h̶a̶t̶ ̶i̶s̶ ̶p̶i̶l̶i̶n̶g̶ ̶u̶p̶ ̶a̶r̶o̶u̶n̶d̶ ̶i̶t̶.̶ Accomplished, but only because I had to pack again so now I need to unpack again.
2. Mend at least one thing from my mending piles. Starting small because I have had mending piles forever and rarely take the time to mend anything. (Not accomplished so on my new list. I have set aside something to mend though.)
3. B̶a̶k̶e̶ ̶s̶o̶m̶e̶t̶h̶i̶n̶g̶ ̶f̶o̶r̶ ̶p̶r̶e̶s̶c̶h̶o̶o̶l̶ ̶o̶p̶e̶n̶ ̶h̶o̶u̶s̶e̶ ̶b̶a̶k̶e̶ ̶s̶a̶l̶e̶.̶ Accomplished. I baked chocolate chip cookies and made extra dough so that later in the week when we had family in town we had fresh baked cookies.
4. S̶t̶a̶y̶ ̶o̶n̶ ̶t̶o̶p̶ ̶o̶f̶ ̶n̶o̶r̶m̶a̶l̶ ̶h̶o̶u̶s̶e̶h̶o̶l̶d̶ ̶c̶h̶o̶r̶e̶s̶,̶ ̶c̶o̶o̶k̶i̶n̶g̶,̶ ̶c̶l̶e̶a̶n̶i̶n̶g̶,̶ ̶l̶a̶u̶n̶d̶r̶y̶ ̶e̶t̶c̶.̶ Accomplished. I cleaned for hours and hours since we had family coming into town. I actually did some deep cleaning which I don't always have time to get too. Well, I didn't have time last week either but that's what the wee hours of the morning are for right? As you will see my goal of 7 hours of sleep a night was not fully accomplished.
1. C̶o̶n̶t̶i̶n̶u̶e̶ ̶R̶e̶a̶d̶i̶n̶g̶ ̶J̶e̶s̶u̶s̶ ̶C̶a̶l̶l̶i̶n̶g̶ ̶C̶h̶i̶l̶d̶r̶e̶n̶'̶s̶ ̶b̶o̶o̶k̶ ̶t̶o̶ ̶t̶h̶e̶ ̶b̶o̶y̶s̶.̶ ̶ ̶ Accomplished. I can't say we read it a lot, but we did squeeze in some time at the bus stop waiting for big brother and I packed it with us on our little trip so there was some travel reading.
2. Make peanut butter play-dough. The little boys are excited to try this. - Not accomplished. Just ran out of time. This is still on our to do list.
3. F̶o̶l̶l̶o̶w̶ ̶t̶h̶r̶o̶u̶g̶h̶ ̶w̶i̶t̶h̶ ̶t̶h̶e̶ ̶b̶o̶y̶s̶ ̶ each day on completing their chores. I would say this was partially accomplished. Some days I was on top of it and some days I was not. We have some improving to do here over the next couple of weeks.
4. S̶t̶a̶r̶t̶ ̶p̶l̶a̶n̶n̶i̶n̶g̶ ̶b̶i̶r̶t̶h̶d̶a̶y̶ ̶p̶a̶r̶t̶y̶ ̶c̶r̶a̶f̶t̶s̶ ̶f̶o̶r̶ ̶a̶n̶ ̶A̶r̶t̶ ̶i̶n̶ ̶N̶a̶t̶u̶r̶e̶ ̶b̶i̶r̶t̶h̶d̶a̶y̶ ̶p̶a̶r̶t̶y̶.̶ I sent an evite and made a pinterest board of some ideas and now I need to make lists and get the supplies in order.
5. Finish mailing my son's thank you notes from his birthday. - Still not done, but I have a big push now to get this done before the next birthday party.
1. P̶u̶b̶l̶i̶s̶h̶ ̶o̶n̶e̶ ̶r̶e̶v̶i̶e̶w̶ ̶p̶o̶s̶t̶ and work on another one. Got one done, but not much accomplished on a second post.
2. F̶i̶n̶i̶s̶h̶ ̶o̶n̶e̶ ̶p̶o̶s̶t̶s̶ ̶f̶r̶o̶m̶ ̶m̶y̶ ̶q̶u̶e̶.̶
3. W̶o̶r̶k̶ ̶o̶n̶ ̶p̶h̶o̶t̶o̶s̶ ̶a̶n̶d̶ ̶p̶h̶o̶t̶o̶ ̶e̶d̶i̶t̶i̶n̶g̶.̶
4. P̶o̶s̶t̶ ̶m̶y̶ ̶c̶u̶r̶r̶e̶n̶t̶ ̶g̶i̶v̶e̶a̶w̶a̶y̶ ̶o̶n̶ ̶g̶i̶v̶e̶a̶w̶a̶y̶ ̶l̶i̶n̶k̶y̶'̶s̶ ̶a̶t̶ ̶l̶e̶a̶s̶t̶ ̶3̶ ̶d̶a̶y̶s̶.̶ Barely got this one done. In two weeks I think I did the minimum of three days.
5. Pin at least five old posts on some of my group pinterest boards. - I only pinned one old post on group Pinterest boards. Lowering my expectation on this goal because like all blogging work it takes precious time.
1. Exercise at least three times. Usually workout videos. I have a pilates video from the library I am currently using. - Not accomplished at all, unless you count lots of walking to and from a college football game and up and down the steps of the stadium. Lowering my expectation here too. No excuses I know...but it's hard when you have kids and not that much motivation.
2. Get 7 or more hours of sleep a night. - Sometimes accomplished and sometimes not. I do love sleep.
3. R̶e̶a̶d̶ ̶m̶y̶ ̶J̶e̶s̶u̶s̶ ̶C̶a̶l̶l̶i̶n̶g̶ ̶d̶e̶v̶o̶t̶i̶o̶n̶a̶l̶ ̶a̶t̶ ̶l̶e̶a̶s̶t̶ ̶5̶ ̶d̶a̶y̶s̶ ̶t̶h̶i̶s̶ ̶w̶e̶e̶k̶.̶ Accomplished. I love this devotional. It also helped that I had perpetual adoration last week. Quiet time in prayer and thought is so important.
4. Read three chapters of The Power of a Praying Wife. - I couldn't find this book for a few days and did not accomplish this goal. Next week.
5. Work on getting up earlier on school mornings. I hate being rushed in the morning and I am less patient with my kids when we are rushing to get out the door. - Better, not every morning, but probably half the time. Keep working on this one.
1. Unpack suitcases again. Another weekend trip equals more suitcases and unpacking.
2. Mend at least one thing from my mending piles. Starting small because I have had mending piles forever and rarely take the time to mend anything.
3. Stay on top of normal household chores, cooking, cleaning, laundry etc. and more to get ready for birthday party.
4. Bake for the bake sale.
5. Prepare anything for the birthday party that can be made ahead of time.
1. Continue Reading Jesus Calling Children's book to the boys.
2. Make peanut butter play-dough. The little boys are excited to try this.
3. Follow through with the boys each day on completing their chores.
4. Continue planning birthday party crafts for an Art in Nature birthday party and procure supplies. Actually, host the party. It is in the next two weeks.
5. Finish mailing my son's thank you notes from his birthday. (Still haven't done this, but must get this done before the next birthday party.)
1. Publish another review post.
2. Finish one posts from my que.
3. Work on photos and photo editing.
4. Pin at least two old posts on some of my group pinterest boards.
1. Exercise at least one time. Usually workout videos. I have a pilates video from the library I like. (Really easing up on this one since I didn't do it at all over the past two weeks.)
2. Get 7 or more hours of sleep a night.
3. Read my Jesus Calling devotional at least 5 days.
4. Read two chapters of The Power of a Praying Wife.
5. Work on getting up earlier on school mornings. I hate being rushed in the morning and I am less patient with my kids when we are rushing to get out the door.
Fall is upon us and an abundance of fresh apples has come our way. My Mom and our cousins Don and Ruthie shared the fruit from their own apple trees with us. With so many fresh apples in the house, I decided to make fried apples this morning.
There isn't much to it. I fill a skillet with sliced apples, add about a Tbsp. butter and start cooking. As I am cooking, I add a light sprinkling of granulated or brown sugar and cinnamon. I continue to cook, stirring every now and then until they are cooked through and lightly browning. If I want to speed this up, I cover them for awhile so they will cook through faster then uncover and let the sugar caramelize a little until lightly browned.
Linking up at Create with Joy
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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