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Apple Turnovers the Quick and Easy Way

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We all have memories of food that we loved as children.  One of my favorites is strawberry shortcakes which were a treat we looked forward to on Friday night which was when my Dad was paid and he and Mother went grocery shopping.

I’m sure that I would probably turn my nose up at them now that I’m grown and have experienced the flavor of fresh strawberries over my quick and easy “one egg cake” with real whipped cream.  But back then, the frozen strawberries over grocery store shortcakes and whipped cream in a can was heaven for us kids.

Tana, a favorite blogger at The Cook’s Pyjamas fondly remembers the apple turnovers from the frozen food section of the grocery store that she eagerly devoured as a child and even into her college days.

Tana, is also a Reluctant Cook who looks for “quick and easy.”  She came up with a substitute that is made from two familiar grocery store staples — butter puff pastry and applesauce.   Tana’s quick and easy Apple Turnovers only take about 10 minutes to prepare and 15 minutes to bake so you can delight your own family with them at any time.

You can find Tana’s recipe here.

Corn Chowder

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Whenever summer brings fresh corn to my grocery stores and farmers markets, it’s time to make this family favorite — fresh corn chowder.  Canned corn can be used to make it “quick and easy” but the flavor of using fresh corn makes the extra time worthwhile.

Corn Chowder
 
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Recipe type: Soup
Ingredients
  • 8 ears fresh corn
  • 3 Tbsp butter, margarine, or your favorite oil
  • 5 slices bacon
  • 1 medium yellow onion
  • ½ green or red pepper, cut into small pieces
  • ¼ cup all-purpose flour
  • 1 clove garlic
  • 5 cups water
  • 1 lb potatoes, cut into ½-inch pieces
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • Salt and pepper to taste
  • 1 cup half and half
  • 1 Tbsp sugar
  • 2 - 3 Tbsp chopped fresh green onions
  • Shredded cheddar cheese
Instructions
  1. Husk the corn and remove the silks. Cut the kernels from the cob.
  2. Cut the bacon in small pieces.
  3. Chop the onion and mince the garlic.
  4. Melt the butter in a large pot over medium heat. Add the onion, red or green pepper, and bacon to the butter and cook, stirring frequently, until onion starts to brown around the edges.
  5. Add the flour and garlic and cook 1½ minutes. Slowly whisk in five cups of water.
  6. Bring the soup to a boil, stirring constantly, then stir in corn kernels and potatoes. Add thyme and basil and season with salt and pepper to taste. Reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
  7. Put approximately 2½ cups of the chowder in a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and sugar.
  8. Serve in bowls with chopped green onions and cheddar cheese sprinkled on top..

 

The World’s Easiest Chocolate Cake

Quick and Easy Chocolate Cake

 

I discovered this recipe many years ago when my daughters were young. I’ve seen it called crazy cake, wacky cake, cockeyed cake, among other names. It is one of the easiest chocolate cakes to make and comes out beautifully dark, moist and delicious. You can serve it as is with ice cream or cool whip. Or if you have a few extra minutes, sift powdered sugar on the top or whip up a quick and easy powdered sugar frosting.

The World's Easiest Chocolate Cake
 
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Author:
Recipe type: Quick and Easy
Ingredients
  • 1½ coups sifted flour
  • 3 tablespoons cocoa
  • 1 teaspoon soda
  • 1 cup sugar
  • ½ teaspoon salt
  • 5 tablespoons oil
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 1 cup cold water
Instructions
  1. Grease a 9" square cake pan.
  2. Put the flour in the sifter and add to it the cocoa, soda, sugar, and salt. Sift it right into the greased pan. Make three holes in this dry mixture. In one hole, pour the oil. Into the next, pour in the vinegar; Into the last hole, pour the vanilla. Pour the cold water over it all. Then mix all together until it is nearly smooth and you can't see the flour.
  3. Bake in a 350 degree oven for thirty minutes.
  4. You can top this cake with sifted powder sugar if you are really in a hurry. Or make a quick powdered sugar frosting by sifting two cups of powdered (also called confectioners') sugar. Add a teaspoon of vanilla and mix with enough milk to make the right consistency to spread. For a different flavor, add either peanut butter or cocoa to the frosting.

 

Italian Polenta

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I first discovered Polenta when visiting my husband’s Italian cousins who had immigrated from northern Italy where Polenta is a staple as Pizza is to the southern part of the country.

Many years later when I told an Italian friend who was from southern Italy how much I liked polenta, his comment was, “Oh, that is poor people’s food.”  Poor people’s food or not, it is one of my favorites, is healthy as cornmeal is a “whole grain,” and is quick and easy to cook.  But best of all, it has more flavor than either rice or noodles.

Traditionally, it is made of coarsely ground cornmeal but just plain old cornmeal works too. It takes the place of rice or potatoes. John and Lena were making a rabbit stew to serve over the Polenta that day when I first discovered and fell in love with it but I’ve served polenta with just about anything that I would normally serve rice or noodles with.

Italian Polenta
 
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Author:
Recipe type: Main Dish
Cuisine: Italian
Ingredients
  • 3 cups water mixed with 2 chicken bouillon cubes or 3 cups chicken broth. Just 3 cups of water could be used but the chicken broth gives it more flavor.
  • 1 cup polenta or regular yellow corn meal.
  • About 3 tablespoons butter or margarine.
  • ½ cup shredded cheese (jack, mozzarella, parmesan or Cheddar). Optional.
Instructions
  1. In a heavy pan, bring the water (and/or chicken seasonings) to boil.
  2. Slowly stir in the polenta or corn meal.
  3. Reduce heat and cook, stirring, until very thick. This takes 5 to 7 minutes.
  4. Remove from heat and stir in the butter or margarine until melted.
  5. Top with cheese to serve as a side dish or serve just about anything that you would serve over rice or noodles for a main dish.
  6. Tip: Place leftover Polenta in a square oiled pan. Cool. Cut into squares. In a frying pan, brown squares in a light amount of oil until it becomes crusty on the outside. Top with cheese and enjoy! I also love it for breakfast with syrup and chopped nuts on the top.

 

Easy Lava Cake

 

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When I cook quick and easy, I also try to make sure it is healthy as well. But there are simply times when you want decadent! And what is more decadent than chocolate.

I am always on the lookout for ideas that others have discovered for quick and easy and discovered this one for microwave brownie lava cakes at The Yummy Life.

This is what Monica has to say about this recipe that I couldn’t resist:

“This just may be the yummiest and easiest dessert ever! You can cook this impressive, fancy dessert in just 1 minute in the microwave using the convenience of a brownie mix. Make these individual cakes in custard cups or mason jars. You can mix the batter in advance, hold it in the fridge, and enjoy one of these treats any time. Make a single cake or several at once. Learn my tricks for getting perfect results every time.”

Head on over there, see for yourself, and come back and tell me what you think!

 

Hearty Recycled Soup

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Ron and I delivered a gift basket and then took the dogs for a walk today. I don’t think I’ve mentioned that I’ve operated a gift basket and gift service business for the past 23 years.

By the time we returned home, we were both hungry and tired. So I turned to one of my all-time easy, last-minute, quick to fix vegetables that I call Recycled Soup.

This dish is so easy to fix that you don’t even need a recipe.  After cooking for a family, cooking for two doesn’t come easy for me so I usually tend to have leftovers.  They could be some of the meat, the vegetables, or even the side dishes.

The bits of meat, vegetables, pasta, rice etc that are left in the bowls at the end of the meal are all added to a covered plastic carton that I keep in the refrigerator (if I’m going to use them in the next 2-3 days) or usually in the freezer. After each succeeding meal, new leftovers are added to the carton and I usually have several of these filled cartons in the freezer.

When I need a quick meal, I dump the leftovers from a carton into a cooking pot and add broth that I keep on hand. Heat until hot and serve. Some shredded cheese or a dollop of sour cream can be added to the top of each bowl if desired.

Packages and/or cans of beef, chicken, and vegetable broths are staples in my pantry and no two soups are ever alike.  For a heartier meal and depending on the ingredients, I have served this soup with tortilla chips, croutons, crackers, and even tortillas that I break up and cook in just a little olive oil until crispy and brown.

 

Orange Yogurt Muffins

orange yogurt muffins

This is a recipe that was collected when my two daughters were growing up.  I don’t remember where I got the recipe but it quickly became a favorite.  Even though they weren’t particularly fond of yogurt but loved it in these muffins. They are light, moist, and good for breakfast or just to enjoy any time at all.  The original recipe called for “orange yogurt” but any flavor will work just as well.  These also freeze well so they make a quick “grab and go” breakfast.

Orange Yogurt Muffings
 
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Author:
Recipe type: Bread - Breakfast
Serves: 1 dozen
Ingredients
  • • 1 cup flour
  • • ¾ cup whole wheat flour
  • • ⅓ cup sugar
  • • ¼ teaspoon salt
  • • ½ teaspoon soda
  • • ½ cup shortening
  • • 1 beaten egg
  • • 1 carton orange yogurt (other flavors can be used
Instructions
  1. Preheat oven to 375 degrees.
  2. Mix all ingredients together. The batter will look lumpy.
  3. Fill greased muffin cups ¾ full.
  4. Bake in 375 degree oven for twenty minutes.

 

Dutch Baby

Dutch Baby - eggs for breakfast

This is a recipe that my kids loved on weekends or on those mornings when time was more plentiful.  It makes a spectacular presentation that is even great for company breakfasts.  Once the dutch baby is cooked, it can be served with fruit — fresh is better but canned with do.  No fruit?  Not a problem.  Just sprinkle it with powered sugar and serve with lemon juice.  Yummy!

Dutch Baby
 
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Author:
Recipe type: Breakfast
Serves: 4 to 6 servings
Ingredients
  • 3 cup salad oil
  • 3 eggs
  • ¾ cup flour
  • 1 cup milk
  • ½ teaspoon salt
Instructions
  1. Preheat the oven to 450 degrees.
  2. Heat the oil in an iron frying pan or other oven-safe dish until warm.
  3. Beat together the eggs, flour, milk, and salt.
  4. Add the heated oil to the mixture and then pour all of it back into the frying pan.
  5. Put into the oven. Cook for 15 minutes at 450 degrees and then 10 minutes at 350 degrees. It will puff up and rise as it bakes.
  6. Sprinkle with powdered sugar and lemon juice and serve while hot. This is also good topped with sweetened fruit.