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Mini Apple Pies

DSCN2629When you want something tasty but quick-to-fix for dessert, try these delicious little pies with the perfect combination of apples and ginger. So good!

1 refrigerated pie pastry
2 medium Granny Smith apples, peeled, cored and diced
2 teaspoons lemon juice
1/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
2 tablespoons butter, cut into 8 pieces
1 egg, lightly beaten
1-2 tablespoons granulated sugar

1. Preheat oven to 425 degrees F. Set the pie pastry out at room temperature to soften slightly, about 10 minutes.

2. In a small bowl, combine the diced apples and lemon juice; stir in the brown sugar, cinnamon, ginger and nutmeg.

3. On a lightly floured surface, roll the pastry dough into a 16×8-inch rectangle; cut into eight 4-inch squares.

4. Spoon 2 scant tablespoons of the apple mixture onto the center of each square of dough*; top each with a piece of the butter. Brush the edges of dough with beaten egg. Fold the corners of the dough toward the center, covering the filling; pinch the edges to seal. Place on ungreased baking sheet.

5. Brush the tops with the remaining beaten egg; sprinkle with the granulated sugar. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheet 2 minutes; serve warm. Makes 8 servings.

*Do not overfill these pies if you have too much apple filling. Use the extra filling to top oatmeal, ice cream or yogurt.

Emily

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Roasted Potato Medley

DSCN2620This combination of three different potatoes, drizzled with olive oil and fresh herbs, is oven roasted for a crispy outside and a smooth inside……delicious!

2 sweet potatoes
4 Yukon gold potatoes
8 new potatoes
1/4 cup + 2 tablespoons olive oil
1 teaspoon dried tarragon
1/8 teaspoon salt
1/8 teaspoon black pepper

1. Preheat oven to 425 degrees F. Peel and cube the sweet potatoes and Yukon Gold potatoes. Scrub the new potatoes and cut into cubes.

2. Place the cubed potatoes in a large saucepan; add enough water to cover. Bring to a boil and cook 3 minutes; drain.

3. Spread drained potatoes in a single layer on a large nonstick baking sheet; drizzle with olive oil and sprinkle with tarragon, salt and pepper. Roast until browned and crisp, about 25 minutes; serve immediately. Makes 6 servings.

Emily

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Slow-Cooker Pot Roast

DSCN2634Melt-in-your-mouth tender beef and vegetables will make your family glad to come home for dinner. The perfect warm-them-up dish for those chilly nights!

2 tablespoons unsalted butter
1 tablespoon sunflower oil
1 large onion, cut into wedges
3 pounds top round or rump roast
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 teaspoon salt
2 (1.4 ounce each) envelopes onion soup mix
3 cups boiling water
1 tablespoon cornstarch
1 teaspoon water

1. In a large skillet, heat the butter and sunflower oil; add the onion and beef. Brown the beef on all sides; transfer beef and onion to a 5-quart slow-cooker.

2. Arrange the carrots, potatoes and bay leaves around the beef; sprinkle with the salt. In a heatproof bowl or measuring cup, combine the soup mix with 3 cups boiling water, stirring to combine.

3. Pour the soup mixture over the beef and vegetables in slow-cooker. Cover; cook on High until the meat is very tender, about 3-1/2 hours or on Low for 7 hours.

4. In a medium saucepan, combine the cornstarch and 1 teaspoon water; stir to form a paste. Add 2 cups hot liquid from the slow cooker and bring to a boil, stirring until the gravy has thickened. Slice the beef and serve with the vegetables and gravy. Makes 4 servings.

Emily

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Oatmeal Raisin Cookies

Oatmeal Raisin CookiesThese classic cookies are loaded with oats and raisins and they are so quick and easy to make. Taste wonderful with a cold glass of milk or, my favorite, a hot cup of coffee!

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup firmly packed light brown sugar
3/4 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups rolled or quick-cooking oats
1 cup raisins

1. Preheat oven to 350 degrees F. Grease 3 baking sheets. In a medium bowl, combine the flour, baking powder and salt.

2. In a large bowl, beat the brown sugar and butter on high speed of mixer until light and fluffy. Beat in the eggs and vanilla until smooth.

3. With a wooden spoon, gradually stir in the flour mixture until thoroughly combined; stir in the oats and raisins until blended.

4. Drop the dough by rounded teaspoonfuls 1-1/2-inches apart on prepared baking sheets; flatten slightly with a fork. Bake until golden brown, about 12 minutes. Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely. Makes 32 cookies.

Emily

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Beef & Broccoli Stir-Fry

Beef & Broccoli Stir-Fry DSCN2628The holidays are behind us and now it’s time to get back to work and school. This recipe is not only delicious and nutritious but quick-to-fix. The tender strips of beef tossed with crunchy broccoli are a great combination of tastes and textures.

1/2 cup soy sauce
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon firmly packed brown sugar (light or dark)
1 clove garlic, crushed
1 teaspoon black pepper
2 tablespoons vegetable oil, divided
2 pounds top sirloin, sliced 1/4-inch thick
1 medium onion, thinly sliced
2 medium heads broccoli, cut into florets (about 4 cups)
1/2 cup water
2 teaspoons grated fresh gingerroot

1. In a small bowl, combine the soy sauce, lemon juice, cornstarch, brown sugar, garlic and pepper; set aside.

2. In a large skillet or wok, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the beef and stir-fry about 2 minutes or until the meat is almost cooked through. Transfer to a plate, cover and keep warm.

3. Heat the remaining oil in the same skillet; add the onion and stir-fry for 5 minutes. Add the broccoli and 1/2 cup water; bring to a boil, cover, reduce the heat and simmer for 3 minutes.

4. Return beef to the skillet; stir in the reserved soy sauce mixture and gingerroot. Bring to a boil; cook, stirring constantly, until the sauce thickens, about 2 minutes. Serve over a bed of hot fluffy rice. Makes 6 servings.

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