Every apple season I make 12 pies and put them in the freezer so we can eat an apple pie every month for the whole year. This is the recipe I use that freezes and reheats the best. I've found that the tapioca as a thickener freezes well but flour thickened pies don't freeze and reheat very good. Sometimes I use cheap pie tins and just freeze the pies in those. Other times I freeze them in my glass pie plates and then pop them out and stack the frozen pie disks in the freezer. Whatever works best for you.
This is a no-guilt version of this French import that won't break the budget. The rice crust is unusual but very yummy. Even my kids love this and I have to make two at a time for my family to get enough.
This was an experiment in using what was in my fridge that turned into a success that even my vegetable-phobic kids ended up liking. It's all about the disguise. This was a side dish we ate with some baked chicken.
This is so good and easy to prepare in the crock pot. I got this recipe from a crockpotting blog and tweaked it to suit our tastes. Now I'm addicted to falafel. It's a middle eastern dish that is usually served in a pita with a cucumber/yogurt sauce but we prefer it wrapped in a corn tortilla with lettuce, tomatoes and a tangy ranch dressing. Even the kids eat this one up.
A thick rich chili, where you won't miss the meat at all. I make double batches and freeze it for quick meals during the winter. The combination of veggies makes this taste so good. I usually puree all the veggies together to make a rich broth and and sneak the veggies in for unsuspecting kids. Try it. You'll like it. And it's easy on the budget.
I'm not sure where I found this recipe but it's so easy and elegant. The flavors blend so well together and burst in your mouth and it's also a quick meal to put together that looks like much more work than it really is.
Filled with oats, pears and almonds, these pancakes are hearty and slightly sweet. I originally got this recipe from The Old Farmers Almanac Everyday Cookbook and streamlined it a bit for our family. The presentation is pretty and I love all the healthy ingredients. We serve with homemade maple syrup.
This is no ordinary dry chocolate cake. It's so moist that it doesn't even need frosting and is even better and more moist the second day. Has a nice spongy texture but I can almost guarantee you won't have any leftovers. Plus it has no complicated ingredients and can be made all in one bowl. The recipe was passed down from my grandmother to my mom and was originally called Cheapcake because of it's lack of milk or eggs.
A super easy way to get a healthy breakfast into my kids. My first taste of Muesli was at a 5 star buffet in the Bahamas and I was hooked from that point on. This recipe is an adaptation. I hope you like it.
We use this on our pancakes and waffles but it could be used for crepes or ice cream too. It's very versatile as we've used blueberries, strawberries, blackberries and raspberries all with great success. We don't like our syrup runny either and it has just enough thickness to keep it from running off our plate.
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