Mini Apple Crumb Pies

This is my salute to semi-homemade. I used storebought pie-crust, canned apple pie filling (there's always a first for everything), and I made the crumb topping. They came out really yummy! And so simple to make. I cut the circles out of the pie dough with a biscuit cutter, greased a muffin pan, and plopped the dough in. I put about a tablespoon or two of apple filling in the dough. I made the crumb topping with 1/2 cup each of brown sugar, flour, oatmeal, and butter. And I baked them at 350 degrees until lightly browned, about 20 min to 1/2 hr. That's it! 

Black and Blueberry Rustic Tart

Well, this gives new meaning to the word rustic. It has holes in the crust, it's misshapened, the juices bled into the crust, but that doesn't change the fact that it was delicious. The cornmeal in the pastry was divine! The tart was hardily and happily consumed by all. The recipe is from epicurious here.

Rustic Nectarine and Blackberry Crostata with Cornmeal Crust

Crust

• 1 2/3 cups all purpose flour
• 1/4 cup polenta (coarse cornmeal)*
• 3 tablespoons sugar
• 1 teaspoon (packed) grated orange peel
• 3/4 teaspoon salt
• 14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 1/3 cup (or more) ice water

Filling and baking

• 1/4 cup sugar
• 1 1/2 teaspoons cornstarch
• 4 medium nectarines, each pitted and cut into 16 slices (i substituted blueberries)
• 1 1/2-pint basket blackberries
• 1/2 teaspoon vanilla extract

 

• 1 egg, beaten to blend (for glaze)
• Raw sugar crystals

 

Chicken Thighs Stuffed with Feta Cheese

Another simple but delicious, yet lowfat dish. Take boneless, skinless thighs and roll them around a thick chunk of feta cheese. Sprinkle with fresh oregano and dump a can of fire-roasted dice tomatoes on top. Bake 350 degrees 30 min. Yum

Stuffed Baby Bell Peppers

I love these baby bell peppers. I buy them all the time from Costco, where here in Hawaii they are $2 a pound as opposed to $5.99 lb in the stores for red and yellow bell peppers. (It's expensive to eat in paradise!). I mixed goat cheese with a little cream cheese and a tablespoon of mile to loose the mixture, then added some finely chopped garlic and salt and pepper. I used a little olive oil on the pan so they wouldn't stick and sprinkle with more salt and pepper. Then I baked them in the oven at 350 degrees until they were softened and browned, about 15-20 min. The filling did run out a little, but I let them cool slightly and pushed the filling back in. They made a great little appetizer before dinner!

Beer Can Chicken

Best. Chicken. Ever.
Two whole chickens+ Two cans of beer+Dry rub=Best. Chicken. Ever.
Un-freaking-believeable!!
My son-in-law made these and he never uses the same rub twice. He empties about 1/2 of the beer (i.e. drinks it) and he throws garlic and some rub in the can. He puts the chicken off to the side of the flame so it doesn't blacken. The chicken was so incredibly good that I bought two more for him to cook again the next weekend. He uses a basic rub recipe with lots of spices and herbs, garlic powder, onion powder, paprika, cayenne, salt and pepper. He never makes the same rub twice and they always turn out fantastic. This is a must try technique.

Passionfruit Cinnmon Rolls

 

Passionfruit Cinnamon Rolls

This is a recipe I have had for years for Orange cinnamon swirl bread. I don't know where it was
originally from, but I have made in many, many times.
Now, I have soooo much lilikoi juice that
I am putting it in everything.

Dough:
1 pkg yeast
1/4 cup warm water
1 cup scalded milk
1/2 cup sugar
1 1/2 teaspoons salt
1/4 cup shortening 
3/4 cup of passionfruit/lilikoi juice
6 1/2-7 cups flour, approx.
1 egg, room temperature

Filling:
1/2 cup sugar
1 tablespoon cinnamon
2 teaspoons water

Icing:
1 cup confectioner's sugar
4 teaspoons passionfruit/lilikoi juice

Dissolve yeast in warm water. Melt butter with milk, sugar, juice and shortening over low heat. Cool to lukewarm. With a wooden spoon stir in 2 cups of flour. Beat until smooth. Pour in yeast mixture and one slightly beaten egg. Beat well. Add remaining flour, 1 cup at a time until dough is no longer stickey and pulls from the side of the bowl. Turn onto floured board. Knead til smooth. Place in greased bowl. Let rise until doubled in bulk. Punch down dough. Divide in half. Let rest. Combine sugar and cinnamon for filling. roll each piece of dough in rectangle 15x7" approx. 1/2" thick. Sprinkle with cinnamon/sugar. Sprinkle with water. Roll, pinch to seal edges. Cut approx 2' thick rolls or to your liking. Place in greased pan or cookie sheet. Let rise until double again. Bake at 375 degrees for 10 minutes. Then 325 degrees for 30 min. Cool and frost,

Coconut Lime Sugar Cookies

These are addicting. Chewy, yummy, can't stop with just one cookie. I  gave them away so I wouldn't eat them all!

  I found the recipe on mybaking addiction here and she refered back to rock recipes here.

Coconut Lime Sugar Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies
Directions
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Gradually blend in the dry ingredients and toasted coconut.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.