Tag: Easy Recipes

Easy Apple Crisp

Apple Crisp is sweet, crunchy and a satisfying treat. A hint of cinnamon balance the oats and sweet apples to provide the perfect fall baked goods. In the south family gatherings were graded by the quality of the treats provided by the ladies with the knowledge. In the spirt of capturing the perfect classic Apple Crisp this recipe revealed itself and is a combination of multiple attempts and a love for homecoming. This is the perfect dessert that will bring the down home spirit to a table near you. My family loves this treat and we hope you try it to see for yourself how good it really is.

Watch the video and follow the instructions below to have a fresh Apple Crisp ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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Preheat the oven to 350°F. Grease the 8″x 8″ pan with cooking spray. In a small bowl: combine flour, brown sugar, cinnamon, salt, old fashioned oats and mix.

Add cold butter

Mix until it begins to form coarse crumbs. Set aside.

Peel & remove core of the apples. Cut into ¼” cubes and then place in a bowl. Add sugar, cinnamon & lemon juice.

Mix everything together and transfer the apple mixture to the pan.

Sprinkle the crisp topping mixture on top of the apples. 

Bake for 40-50 minutes or until golden brown. Remove from the oven and let cool for 5 minutes before serving. 

Serve with vanilla ice cream immediately. Enjoy!

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Apple Crisp

Delicious cinnamon flavored baked to succulent perfection Apple Crisp is a very easy to follow recipe.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Baked Goods, Dessert
Cuisine American
Servings 8
Calories

Equipment

Ingredients
  

Apples

  • 6 apples (Gala, Fuji, Jonagold, Honeycrisp, Red Delicious or Golden Delicious)
  • 2 tbsp granulated sugar
  • 2 tsp lemon juice
  • 1 tsp cinnamon

Crisp Topping

  • 1 cup light brown sugar
  • ¾ cup old fashioned oats
  • ¾ cup all-purpose flour
  • ½ cup cold unsalted butter cut into cubes
  • 1 tsp cinnamon
  • ¼ tsp salt

Instructions
 

  • Preheat the oven to 350°F. Grease the 8"x 8" pan with cooking spray. 
  • In a small bowl: combine flour, brown sugar, cinnamon, salt, old fashioned oats and mix. Add cold butter & mix until it begins to form coarse crumbs. Set aside.
    1 cup light brown sugar, ¾ cup old fashioned oats, ¾ cup all-purpose flour, ½ cup cold unsalted butter, 1 tsp cinnamon, ¼ tsp salt
  • Peel & remove core of the apples. Cut into ¼" cubes and then place in a bowl. Add sugar, cinnamon & lemon juice. Mix everything together and transfer the apple mixture to the pan, Sprinkle the crisp topping mixture on top of the apples.
    6 apples (Gala, Fuji, Jonagold, Honeycrisp, Red Delicious or Golden Delicious), 2 tbsp granulated sugar, 2 tsp lemon juice, 1 tsp cinnamon
  • Bake for 40-50 minutes or until golden brown. Remove from the oven and let cool for 5 minutes before serving.

Serve with vanilla ice cream immediately. Enjoy!

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    Baked Goods

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    Oatmeal Raisin Cinnamon Muffins

    Moist sweet rich and delicious Oatmeal Raisin Cinnamon Muffins are the perfect way to start your day. This muffin and a cup of coffee are nice anytime if you are of that special age where that sort of thing appeals to you. My kids don’t care what time of the day it is when these are on the kitchen counter, they just eat them until they are all gone. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have a batch of warm delicious tender Oatmeal Raisin Cinnamon Muffins today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh from the oven but still very tasty at room temp. This recipe is not too sweet as some that end up masking the natural oat flavor with too much sugar for a simple breakfast worthy treat. Thanks for visiting and see you again soon.

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    Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a large bowl: add in the flour, baking powder, baking soda, salt, cinnamon and mix everything together. 

    Add the eggs, raisins, oats, milk, brown sugar, vanilla extract, and oil. Use a spatula and mix until all ingredients are well combined.

    Let the batter rest for 10 minutes. 

    Bake for 20-22 minutes or until golden brown.

    Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

    Serve

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    Oatmeal Raisin Cinnamon Muffins

    Raisin Cinnamon Muffins are moist, comforting and full of delicious flavors.
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Baked Goods, Breakfast
    Cuisine American
    Servings 12
    Calories

    Equipment

    • Muffin Tin

    Ingredients
      

    • 1 ½ cup rolled oats or quick oats
    • 1 cup all-purpose flour
    • 1 cup milk (low fat, fat free or full)
    • 1 cup raisins
    • ½ cup brown sugar
    • ½ cup vegetable or canola oil 
    • 2 tsp ground cinnamon
    • 1 ½ tsp baking powder
    • 1 tsp vanilla extract
    • ½ tsp salt
    • ½ tsp baking soda
    • 2 large eggs room temperature

    Instructions
     

    • Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
    • In a large bowl: add in the flour, baking powder, baking soda, salt, cinnamon and mix everything together.
      1 cup all-purpose flour, 2 tsp ground cinnamon, 1 ½ tsp baking powder, ½ tsp salt, ½ tsp baking soda
    • Add the eggs, raisins, oats, milk, brown sugar, vanilla extract, and oil. Use a spatula and mix until all ingredients are well combined. Let the batter rest for 10 minutes.
      1 ½ cup rolled oats or quick oats, 1 cup milk (low fat, fat free or full), 1 cup raisins, ½ cup brown sugar, ½ cup vegetable or canola oil , 1 tsp vanilla extract , 2 large eggs
    • Bake for 20-22 minutes or until golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

    Serve and enjoy!

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      Big Chewy Oatmeal Butterscotch Cookies (Oatmeal Scotchies)

      Saucer sized Big Chewy Oatmeal Butterscotch Cookies are intoxicatingly rich and perfect for a delicious treat anytime. Nothing says I love me more than breaking apart a delicious, fresh from the oven Big Chewy Oatmeal Butterscotch Cookies. Taking the first sugar-filled hypnotic bite is the best. Theses cookies are simple to make and are worth every second of the prep time. Drop even scoops on a baking sheet. Watch the heat induced magic take over. It transfers a very good dough into a wonderful, exemplary, and filling cookie. Have this with a glass of milk fresh from the oven. Alternatively, leave them near the coffee maker and nab one in the morning for a day starting mood enhancer.

      Watch the video and follow the instructions below to have these tasty rewards in your kitchen today. Spread the love and share them with the other members of your home. Watch as the kids gravitate to the kitchen. More experienced connoisseurs, like my husband, wait for the sweet, butterscotch chips filled aroma to diffuse throughout the house. They are drawn in as they notice the sweet aroma permeating the boundaries of the cooking location. Feel free to explore the contents of my growing catalogue of recipes and share any that strikes your fancy.

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      In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth. Add eggs, vanilla extract and mix well. Add flour, baking soda, salt, cinnamon and mix on low speed.

      Add oatmeal and butterscotch chips and mix everything until combined. 

      Scoop out 18 individual cookies and place them onto a baking sheets. Optional: shape the cookies into round balls. (I used an ice cream scooper to make it easier) 

      Bake for 12-14 minutes or until golden brown. Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack.

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      Big Chewy Oatmeal Butterscotch Cookies (aka Oatmeal Scotchies)

      Saucer sized Big Chewy Oatmeal Butterscotch Cookies are intoxicatingly rich and perfect for a delicious treat anytime.
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      Prep Time 5 minutes
      Cook Time 12 minutes
      Total Time 17 minutes
      Course Baked Goods, Cookies
      Cuisine American
      Servings 18
      Calories

      Ingredients
        

      • 2 sticks unsalted butter softened
      • 3 cups quick oatmeal
      • 1 â…” cup butterscotch chips 11 oz bag
      • 1 ¼ cup all-purpose flour
      • ¾ cup granulated sugar
      • ¾ cup brown sugar
      • 1 tsp vanilla extract
      • 1 tsp baking soda
      • ½ tsp ground cinnamon
      • ½ tsp salt
      • 2 large eggs room temperature

      Instructions
       

      • In a large bowl using a mixer: add butter, sugar, and brown sugar. Mix/whip on high until smooth. Add eggs, vanilla extract and mix well.
      • Add flour, baking soda, salt, cinnamon and mix on low speed.
      • Add oatmeal and 1 â…” c. butterscotch chips and mix everything until combined.
      • Scoop out 18 individual cookies and place them onto a baking sheets. Optional: shape the cookies into round balls. (I used an ice cream scooper to make it easier). Add the rest of the butterscotch chips on top of the cookie dough.
      • Bake for 12-14 minutes or until golden brown. Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack.

      Place leftover cookies in a airtight container for top to a week. Serve and enjoy!

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        Homemade Vanilla Pudding

        Homemade Vanilla Pudding is creamy, smooth and subtly delicious. This affordable and easy to make choice is perfect on any occasion. Bursting with vanilla and creamy richness this sweet treat is simple and fun to make. This pudding keeps well when refrigerated and is tasty stand alone or with vanilla wafers to give it some crunch. I enjoyed this recipe. You should try it at least once to see for yourself. It really is delicious. 

        Watch the video and follow the instructions below to enjoy this treat with your family today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Made from scratch Vanilla Bean extract is the ultimate secret to a smooth, rich and delicious Vanilla Pudding. But, this recipe is still pretty good using store bought extract. Thanks for visiting and see you again soon.

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        In a small bowl: combine cold milk, cornstarch and mix until fully dissolved. 

        In a sauce pan: add whole milk, sugar, salt and mix. Cook on low-medium for 6-8 minutes or until simmer and sugar is fully dissolved. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. While the milk is heating- whisk the egg yolks in a small bowl. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking.

        Stir the cornstarch mixture again and add to the pan. Cook on low for 5-6 minutes and whisk the entire time or until simmer and pudding thickens. Remove the pan from the heat source. 

        Add cold butter cubes to the pan, vanilla extract and whisk everything together until the butter has fully melted. 

        Transfer to a bowl or individual cups.

        Cover and refrigerate for 6 hours or overnight.

        Serve & enjoy!

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        Homemade Vanilla Pudding

        Delicious homemade Vanilla Pudding is simply elegant for a smooth dessert made fresh from ingredients you probably already have at home.
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        Prep Time 5 minutes
        Cook Time 15 minutes
        Total Time 20 minutes
        Course Dessert
        Cuisine American
        Servings 6
        Calories

        Ingredients
          

        • 2 ½ cups whole milk
        • ¾ cup granulated sugar
        • 2 tbsp unsalted butter cold
        • â…› tsp salt
        • 2 tsp vanilla extract
        • 3 large egg yolks

        Cornstarch Mixture

        • ½ cup cold whole milk
        • 3 tbsp cornstarch

        Instructions
         

        • In a small bowl: combine cold milk, cornstarch and mix until fully dissolved.
          ½ cup cold whole milk, 3 tbsp cornstarch
        • In a sauce pan: add whole milk, sugar, salt and mix. Cook on low-medium for 6-8 minutes or until simmer and sugar is fully dissolved. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown.
          2 ½ cups whole milk, ¾ cup granulated sugar, ⅛ tsp salt
        • While the milk is heating- whisk the egg yolks in a small bowl. Add 1-2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking.
          3 large egg yolks
        • Stir the cornstarch mixture again and add to the pan. Cook on low for 5-6 minutes and whisk the entire time or until simmer and pudding thickens. Remove the pan from the heat source.
        • Add cold butter cubes to the pan, vanilla extract and whisk everything together until the butter has fully melted. Transfer to a bowl or individual cups.
          2 tbsp unsalted butter, 2 tsp vanilla extract
        • Cover with saran wrap – place a piece of saran wrap directly over the surface of the pudding (this will prevent skin forming). Let rest at room temperature for 30 minutes. Then, refrigerate for 6 hours or overnight.

        Serve & enjoy!

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          Easy Eggless Chocolate Mousse (3 Ingredients)

          Quick -n- Easy to follow Eggless Chocolate Mousse is a fluffy air entrained textured cream with an elegant, rich and smooth flavor that is a perfectly balanced for a rewarding treat. It is a kid friendly dessert that anyone can make and everyone will enjoy. Best part is t takes only a few ingredients and will readily delicious in 10 minutes or less. My family really loves this simple chocolate mousse. We hope you enjoy this recipe too.

          Watch the video and follow the instructions below to have this Chocolate Mousse today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Just looking at the pictures below, I am seriously about to go and make this again. My husband loves chocolate in the morning with his coffee and my kids love chocolate any time. Mouse is a family favorite and with this recipe you can have a sophisticated dessert with little effort and time. I highly recommend giving this a try. Thanks for visiting and see you again soon.

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          Chop chocolate

          Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chopped chocolate and heavy whipping cream to the glass bowl. Stir until smooth. Remove bowl from stovetop. Let it sit for 10 minutes.

          In a separate bowl: add cold whipping cream and powdered sugar. Beat on medium until soft peaks form. 

          Add melted chocolate to the whipped cream.

          Gently fold them together with a spatula and mix until well combined. 

          Transfer and divide the mousse into 6 individual cups/bowls. Refrigerate for at least 4 hours or overnight. 

          Garnish with whipped cream and shaved chocolate.

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          Eggless Chocolate Mousse (3 Ingredients)

          Quick -n- Easy to follow Eggless Chocolate Mousse is a fluffy air entrained textured cream with an elegant, rich and smooth flavor that is a perfectly balanced for a rewarding treat. Ready and delicious in 10 minutes or less.
          5 from 1 vote
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Total Time 10 minutes
          Course Dessert
          Cuisine American, French
          Servings 6
          Calories

          Ingredients
            

          • 8 oz Ghirardelli's 60% Cacao Bittersweet Baking Bar
          • 1 ½ cups heavy whipping cream
          • ½ cup heavy whipping cream
          • 2 tbsp powdered sugar

          Instructions
           

          • Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chopped chocolate wafers and heavy whipping cream to the glass bowl. Stir until smooth. Remove bowl from stovetop. Let it sit for 10 minutes.
            8 oz Ghirardelli's 60% Cacao Bittersweet Baking Bar, ½ cup heavy whipping cream
          • In a separate bowl: add cold whipping cream and powdered sugar. Beat on medium until soft peaks form.
            1 ½ cups heavy whipping cream, 2 tbsp powdered sugar
          • Add melted chocolate to the whipped cream. Gently fold them together with a spatula and mix until well combined.
          • Transfer and divide the mousse into 6 individual cups/bowls. Refrigerate for at least 4 hours or overnight.

          Garnish with whipped cream and shaved chocolate.

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            Homemade Raspberry Preserve

            Sweet, rich and naturally flavorful Homemade Raspberry Preserve is so good that you will need to stock up on bread so you can make toast for breakfast as an excuse to spread this wonderful natural reward. When cooking this preserve you will notice a fragrance permeating throughout that is full of sweet notes of tart berry mixed with inviting tones of lemon melted sugar. Aromas like this are what makes a house into a home. A generation or two ago ladies would measure their reputation as a cook by being master prepares of the best preserve in town. That sentiment is still ever present and remains part of our culture. My goal is to develop those kinds of memories for my children by setting the bar for how to spend time together.  With absolutely zero preservatives and a lot less sugar compared to store bought, this is a guilt free treat for the kids. My kids will get up early to toast an English muffin or a slice of bread for breakfast when this fresh made preserve is one of the choices. This can also be added to oatmeal or used to smother a scone to add a bit of seasonal delight to the midsummer breakfast experience.  Check out my video to see just how easy this preserve is to make and let me know what you think of the recipe.

            As with most preserves; you can substitute any type of fresh seasonal fruit local to your area and likely accomplish the same goal of deliciousness.

            This preserve can be kept in the refrigerator for 4-6 weeks. But good luck with that once your kids find out just how good it tastes.  This never lasts very long in my house. My children eat the preserves with almost everything they can think of. It’s so good, if I let them, they would eat straight out of the jar.  Of course, I don’t let them do that… but they haven’t caught me doing it yet 😉

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            Place the raspberries

            Add sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together.

            Turn the stove top heat high and cook for 10 minutes. Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium-low and let simmer for an additional 8-10 minutes. Continue to stir frequently. Let the raspberries simmer until the juice evaporates. Turn off the heat & remove the pan from heat source.. The mixture will thicken after as the preserve reaches room temperature. 

            Once cool enough to touch; Transfer the contents to a jar or container and place in the refrigerator. It’s good for up to 4-6 weeks.

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            Homemade Raspberry Preserves

            Only 3 ingredients with a few simple steps to prepare sweet and delicious good old-fashioned homemade raspberry preserves.
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            Prep Time 18 minutes
            Total Time 18 minutes
            Course Breakfast, Condiment
            Cuisine American
            Servings 1 c
            Calories

            Ingredients
              

            • 18 oz Raspberries fresh or frozen
            • 1 cup granulated sugar
            • 2 tbsp lemon juice

            Instructions
             

            • Place the raspberries, sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together.
            • Turn the stove top heat high and cook for 10 minutes. Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium-low and let simmer for an additional 8-10 minutes. Continue to stir frequently. Let the raspberries simmer until the juice evaporates.
            • Turn off the heat & remove the pan from heat source.. The mixture will thicken after as the preserve reaches room temperature.
            • Once cool enough to touch; Transfer the contents to a jar or container and place in the refrigerator.

            It’s good for up to 4-6 weeks.

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