Apple Crisp

Apple Crisp is one of my favorite Fall desserts, the apples are so good this time of year and topped with a little vanilla ice cream…you can’t beat it!  After a little testing I perfected this Slow Cooker Version of an Apple Crisp.

My favorite part about this is, even after it is done cooking you can turn it on “Warm” and your dessert stays warm until after dinner!  It is also low fat and low sugar, compared to most Apple Crisp recipes.  So everybody wins!

Date posted: February 17, 2014 | Author: | No Comments »

Categories: Dessert

Sweet Cass

This is the perfect Thanksgiving side dish!  It has lots of natural sweetness as well as a sweet and savory broiled topping.  It’s perfect for the holidays, and it is much lighter than your typical Sweet Potato Casserole.

Date posted: February 17, 2014 | Author: | No Comments »

Categories: Holidays Sides

lemon steamed salmon

This is a simple way to prepare Salmon that is guaranteed to be moist and delicious. You could even use different herbs and seasoning if desired.

Date posted: February 17, 2014 | Author: | No Comments »

Categories: Main Dish Seafood

Butternut

This is a simple side dish that is perfect for the winter months.  It is simple but the pop of color on the top looks beautiful.  This would be delicious paired with a slow cooked roast!

Date posted: February 17, 2014 | Author: | No Comments »

Categories: Holidays Sides

Lasagna-Mexican-300x300

Recipe By April McKinney

Serves 6-8

  • 1 Cup Onion, chopped
  • 1 Red or Green Bell Pepper, chopped
  • 1 Garlic Clove, minced
  • 1 ½ Cups Frozen Corn, thawed
  • 1 Can Enchilada Sauce
  • 2 cans Black Beans, rinsed and Drained
  • 1 Can Chopped Green Chiles
  • 1 tsp Cumin
  • ¾ tsp Salt
  • ½ tsp Pepper
  • 1 Bag  2% Mexican or Cheddar Cheese
  • ½ Cup Light Sour Cream
  • 5-8in Whole Wheat Flour Tortillas, torn in half

Directions:

  1. Spray a skillet with nonstick spray and sauté onion, pepper, and garlic until softened, 6-8 minutes over medium heat
  2. Place the onion mixture in a large bowl, add in thawed corn, green chiles, black beans, cumin, salt and pepper.  Then pour in Enchilada Sauce, mix thoroughly.
  3. Place torn tortillas in the bottom of a sprayed 13×9 baking dish, place half of the veggie mixture op top and spread evenly.   Place 6 spoonfuls of the sour cream on top, then top with half of the cheese mixture.  Continue layering with the tortillas, veggies and cheese once more.
  4. Bake for 45 minutes on 350.
Date posted: February 17, 2014 | Author: | No Comments »

Categories: Main Dish Vegetarian