Marvelous Recipes

When 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

This delightfully cool and refreshing Jello dessert is the perfect addition to your Labor Day weekend fun!

1 (20 ounce) can pineapple slices in juice
2 (4-serving size) or 1 (8-serving size) lime or apricot flavor gelatin
1-1/2 cups boiling water
1 cup ginger ale or cold water
1/4 teaspoon ginger

1. Drain pineapple, reserving the juice. Cut pineapple slices in half; set aside. Cut the remaining pineapple slices into chunks.

2. Dissolve the gelatin in boiling water. Add the reserved pineapple juice, ginger ale and ginger; chill until slightly thickened.

3. Measure 1 cup of the gelatin. Arrange some of the pineapple chunks in a 6-cup ring mold; top with measured gelatin. Chill until set but not firm, about 10 minutes.

4. Fold the remaining pineapple chunks into the remaining gelatin; spoon over gelatin in mold. Chill until firm, about 4 hours; unmold.

5. Garnish with halved pineapple slices, halved cherry tomatoes and crisp greens, if desired. Makes 5 cups or 10 servings.

Emily

Bring the definite taste of Asia into your kitchen with this bright shrimp stir-fry dish from Weight Watcher’s.

1 teaspoon olive oil
1-1/4 pounds medium shrimp, peeled and deveined
2 carrots, julienned
2 tablespoons minced, peeled gingerroot
3 garlic cloves, minced
2 cups trimmed snow peas
1/2 cup low-sodium chicken broth
2 teaspoons reduced-sodium soy sauce
1 teaspoon Asian sesame oil
4 cups hot cooked brown rice
2 tablespoons sesame seeds, toasted*

1. In a large nonstick skillet, heat the olive oil. Add the shrimp; cook, stirring as needed, until pink, about 3 minutes. Transfer to a plate and keep warm.

2. Add the carrots to the skillet; cook, stirring as needed, until tender-crisp, 4 to 5 minutes. Add the ginger and garlic; cook, stirring constantly, until the garlic is lightly browned, about 1 minute. Reduce the heat and simmer, covered, until heated through, about 1 minute longer.

3. Add the shrimp, snow peas, broth, soy sauce and sesame oil; bring to a boil, stirring as needed. Reduce the heat and simmer, covered, until heated through, about 1 minute longer. Serve the rice, topped with the shrimp mixture; sprinkle with the sesame seeds. Makes 4 servings.

Per Serving: 446 Calories, 9 g Total Fat, 1 g Saturated Fat, 175 mg Cholesterol, 315 mg Sodium, 59 g Total Carbohydrate, 7 g Dietary Fiber, 32 g Protein, 175 mg Calcium.

* To toast the sesame seeds, place a small nonstick skillet over medium heat. Add the sesame seeds and cook, stirring constantly, until lightly browned, 2 to 3 minutes.

Emily

Ginger adds a unique flavor to these savory, slow-cooked to perfection pork chops and tender vegetables.

6 boneless pork loin chops
1 onion, peeled and sliced
1 medium green bell pepper, cut into strips
1/2 cup packed brown sugar
2 teaspoons ground ginger
1/2 cup soy sauce
1/4 cup ketchup
2 cloves garlic, crushed
salt & pepper to taste

1. Place chops in a 3-quart slow cooker; top with the onion slices and bell pepper strips.

2. In a small bowl, combine the remaining ingredients; pour over the vegetables.

3. Cover and cook on Low for 6 hours or until the chops and vegetables are tender.  Makes 6 servings.

Emily