My Favorite Apple Recipes

What better way to celebrate Fall than with a Apple recipe round-up!

As you will have realized by now I am a HUGE fan of baking!

I also LOVE FALL! It’s my favorite season!

Today we are in Apple Hill in Northern California – one of my favorite places to visit during the Fall!

I really hoped we would be able to make the trip but the past few weeks have been so busy – Captain America decided to treat me, kind of like a belated Anniversary celebration day out and took me to Apple Hill!

While I am stuffing my face with all things apple – you get to delight in this wonderful round up of my favorite apple recipes that I have gathered for you to feast your eyes upon!

There were so many of my favorite apple recipes I decided to compile them into a Pinterest board which you can find here:

It has everything from apple pie to caramel apples, from apple cider to apple cider doughnuts. I was drooling just compiling the board, and probably by now I have just about had my fill of apples and all foods containing apples……wait….I’m not sure that would ever be possible!

I hope you enjoy my favorite apple recipes contributed to The Pretty Pintastic Party over the past few months!

Now get in that kitchen and staring baking!

My Favorite Pumpkin Recipes

I am a HUGE fan of pumpkin recipes! I cannot get enough!

 

Even after Halloween is over I still never get tired of Pumpkin recipes.

There are so many wonderful recipes out there to get you inspired and get your creative cooking juices flowing I wanted to find some of my favorite pumpkin recipes out there are compile them in one big round-up.

From Pumpkin Muffins, to Pumpkin Spice Latte’s, from Pumpkin Pie to Roast Pumpkin Risotto. I have brought together some of my favorite pumpkin recipes from The Pretty Pintastic Party and added them to one Pinterest board for you to savor over, get inspired and get cooking!

Many of the recipes are REALLY simple, and some take a little time and skill but hopefully there is something for everyone to enjoy, savor and have a go at!

You know you have leftover, half-carved pumpkins – don’t throw them away! Use them to create delicious recipes from the list of my favorite pumpkin recipes!

To make it easy for you and to make sure you don’t miss a single recipe I posted them all on this Pinterest board which you can view here and follow! Enjoy!

Homemade Tomato Salsa

Everybody love chips and salsa, right?

It’s the ultimate snack, party dish, appetizer – and what better than a delicious bowl of homemade tomato salsa!

Captain America and I took a recent trip to a local Farmer’s Market and got the inspiration to make a delicious tomato salsa. We found lots of ripe tomatoes and even a stand selling all types of peppers – so we could pick the ones we wanted!

 

Captain America, being the lover of all things spicy, has made this before so I have to give him credit for this recipe – I made it but he directed!!

We shared the salsa at a pot-luck BBQ the following day and it went down a storm. We made a HUGE batch of it too – enough to share at the party (with about 20 guests) and we kept some at home too.

It had a great flavor and a little heat (which you could increase depending on your palate) and the best thing was that it was made with fresh ingredients and it was REALLY simple!

You know I am a huge fan of simple recipes – life is complicated enough without adding challenging recipes to the mix.

Here’s what you need:

Ingredients:

Makes about 10 cups

1 1/2 yellow onions

1/2 red onion

2lbs 6oz tomatoes  (this amount can vary slightly depending on the size of your tomatoes)

1 serrano pepper

1 poblano pepper

2 Hungarian wax peppers

10 cloves garlic

4 tbsp lemon juice

4 tbsp fresh cilantro

1 tbsp sea salt

3 tbsp chives 

1 tbsp onion salt

2 tbsp parsley

2 tbsp oregano

Directions:

Using a Vitamix (or blender/food processor) wet chop the onions and garlic and add to a large bowl

Chop the tomatoes in the vitamix and add to the bowl

Wash, de-seed and chop the peppers and add to the bowl

Add the seasonings and fresh, finely chopped cilantro to the bowl and stir.

TASTE the salsa – at this point you get to decide if it tastes good! We found there was very little heat from the peppers but the garlic heat was very intense. You may need to add a little more seasonings, salt or lemon juice. This will vary depending on the flavor of your tomatoes and heat from the peppers.

Bear in mind that the flavors develop with time – we made the salsa the night before the party and then taste tested it right before we served it in case we needed to add anything.

Keep refrigerated in an airtight container until you are ready to serve.

 

Mozzarella Stuffed Burgers with all the trimmings!

We are kicking of this new season with one of our favorite dishes of the summer – and what better day to celebrate our return but with Mozzarella Stuffed Burgers with all the trimmings this Labor Day!

Traditionally, Labor Day marks the end of the summer with the last BBQ before the Fall weather begins…..but here in California we will probably be grilling for a few more months this year and today the weather is just shy of 100°F!

This year we are praying in some rain and Fall-like weather – I long for some cozy Fall afternoons snuggled on a couch drinking a pumpkin spice latte while the rain pours outside! Please God let this be the year!

In the meantime I wanted to share this recipe for Mozzarella Stuffed Burgers with all the trimmings – this has been a regular visitor in our house this summer! We always like to find new uses for freezer staples such as ground beef and ground turkey and this was one of those perfect solutions.

Ingredients:

Makes 2 extra-large (or 4 regular) burger patties

1lb ground beef

2 tbsp garlic salt

1 tsp black pepper

1 tsp paprika

1 tsp smoked paprika

1 1/2 tbsp basil

1/2 tsp ground mustard

2 thick slices mozzarella cheese

Trimmings:

Bread rolls or Iceberg lettuce leaves

2 oz sliced mushrooms

1/2 red onion, sliced

1 avocado, sliced

mustard/mayo/ketchup – optional

Directions:

In a bowl add the ground beef and seasonings and mix well.

Divide the ground beef into 2 or 4 balls and form burger patties using your hands.

Make a small indent in the center of the burger making sure not to go all the way through the patty.

Insert the mozzarella slice into the indent (you may need to cut the cheese into smaller pieces)

Cover over the indent with the ground beef making sure the cheese is completely covered in a think layer of meat.

Place in a hot pan and cook for a few minutes and then turn over, repeat this step until cooked thoroughly.

In a separate pan, cook the onions and mushrooms until soft and set aside.

To assemble the burgers:

For a burger in a bun:

Place the cooked patty on the bread, add the onions, mushrooms, lettuce, avocado and any additional garnishes.

For a protein style burger (no bread):

Place 3 iceberg lettuce leaves on a plate so that they are overlapping, place the patty on top of the center leaf and then add the onions, mushrooms and avocado, and any additional garnishes. Wrap the patty in the lettuce and secure (if necessary) with a toothpick.

 

Strawberry Lemonade

Until very recently I had never had Homemade Lemonade! Yes I know! How is that even possible?

Ever since I had it – I can’t get enough of it!

We had some fresh strawberries and lemons and this wonderful Strawberry Lemonade was created!

 

I was amazed at how simple homemade lemonade is to make? It took about 10 minutes (including the squeezing time) and the large pitcher we made lasted about another 10 minutes! For some reason I believed it would involve a lengthy process and the results would not really be worth the effort! How wrong I was? 

Simple, quick recipe – amazing results!

The only thing you really have to watch out for is the lemons – as all lemons are different! Some are sweeter, some are tart, some are sour. You will have to taste the lemon and strawberry mixture (before adding the water) a few times to make sure you have the right balance of sweetness!

Here’s the recipe for Strawberry Lemonade:

Ingredients:

Makes 2 Quarts/64 oz

1 C fresh lemon juice (that took 3 lemons for this recipe)

1 C fresh strawberries, hulled

1 C sugar

Water

Directions:

Squeeze the juice out of the lemons over a large cup/pitcher

Add the lemon juice to a blender and add the hulled strawberries.

Blend the mixture until the strawberries are totally crushed.

Pour mixture into a 2-quart pitcher

Add the sugar and stir well

TASTE TEST – This is the stage you need to taste the mixture. Is it too sweet? If so, add a little more lemon juice. If it is too sour, add a little more sugar but continue to taste it!

Add cold water to fill the pitcher to the 2-quart mark

You are ready to serve!

Serve over ice and garnish with slices of lemon and strawberry!

Enjoy!

 

30+ Mouthwatering Ice-Cream Recipes

I LOVE Ice-Cream!

It’s one of my favorite desserts and I love it in all it’s forms!

I have been so excited seeing delicious recipes pop up all around the internet – especially those shared at The Pretty Pintastic Party every Friday which was the foundation for this 3-+ Mouthwatering Ice-Cream recipes!

 

When I dug a little deeper I found some incredible recipes for cakes, popsicles, ice cream, granitas and even some dairy-free options which are a plus for Captain America!

I hope you enjoy these 30+ mouthwatering ice-cream recipes as much as I did – check them out – click on some of the links to visit the sites and see the recipes in full and show the creators of these delights some love!

Happy Summer!!

 

Fruit Based Ice-Cream

 

Guri-Guri Hawaiian Ice-Cream by My Pinterventures

Lemon Coconut Ice-Cream by Sweet & Spicy Monkey

Coconut Lemongrass & Hibiscus Ice-Cream by What’s On The List

Roasted Fig & Ginger Ice-Cream by Blahnik Baker

Spiced Apple Ice-Cream by Gidget Goes Home

 

Ice-Cream (non-fruit)

 

Vanilla Bean Ice-Cream by Gidget Goes Home

Bubblegum Ice-Cream by TipToe Fairy

‘Adult’ Almond Joy Ice-Cream by Seduction In The Kitchen

Maui Snow White Russian Ice-Cream by Seduction In The Kitchen

Malted Banana Ice-Cream with Peanut Butter & Chocolate Covered Pretzels by Eat It & Say Yum

Banana Nut Butter Soft-Serve by Raia’s Recipes

Skinny Red Velvet Cake Ice-Cream by My Big Fat Happy Life

Triple Chocolate Peanut Butter Ice-Cream by Meatloaf & Melodrama

Mexican Spiced Chocolate Ice-Cream by Gidget Goes Home

 

Sorbets, Granitas, Sherbets & Semifreddo

 

5-Minute Peach Sorbet by Captain America & His English Rose

Coconut, Lemongrass & Hibiscus Granita by What’s On The List

Sweet Cherry Coconut Sherbet by Sweet & Spicy Monkey

Guilt-Free Mango Banana Ice-Cream by Boogieboard Cottage

Peach Mango Sorbet by Lori’s Culinary Creations

Berry Sorbet by Lori’s Culinary Creations

Mango Lemon Semifreddo by Swirl & Spice

Simple Lemon Sorbet by Gidget Goes Home

 

Ice-Cream Sandwiches

 

Nutella Cookie Ice-Cream Sandwiches by The Baking Fairy

Easy Lemon Ice-Cream Sandwiches by Meatloaf & Melodrama

Peanut Butter Fudge Ice-Cream Sandwiches by Delightful E Made

Banana Berry Frozen Yogurt Bars by Flourishing At Home

Popsicles

 

Vanilla Sugar Cookie Popsicles by Little Miss Celebration

Mango Popsicles by First Time Foods

Healthy Popsicles For Kids by Caroline Nixon’s Blog

Ice-Cream Cakes

 

Oreo Ice-Cream Cake by Coffee With Us 3

Brownie Reese’s Ice Cream Cake by Mom ‘n Daughter Savings

Ice-Cream Cake with Circus Animal Crust by Food Faith & Fitness

Ice-Cream Cake with Crunchies by Thrifty Treasures

30 Sensational Summer Salads

Summer is in full swing, kids are on vacation, days are long, time is short and meals are aplenty!

Check out this round-up of 30 Sensational Summer Salads for all occasions to get your tastebuds and inspiration flowing!

Whether you need a salad for lunch or dinner, a side salad, or some great ideas for salads to serve at a summer BBQ or picnic there is one here for every occasion and every palate!

Here are some inspirational recipes so let’s get cooking!!

Entree Salad Dishes (Meat Free)

 

Quinoa Tabbouleh

Kale Salad with Pear, Berries & Walnuts by Simply Fresh Dinners

Almond, Mango, Kale, Pasta, Green Bean Chopped Salad by Kitchen Chopper

 

Entree Salad Dishes with Meat/Poultry

 

Cobb Salad

Taco Salad

Warm Spinach Salad

Chicken Salad with Strawberry Balsamic Dressing

Tuna Nicoise Salad

Crab, Tangerine & Fresh Herb Salad by Simply Fresh Dinners

Southwestern Cornbread Salad by Recipes For Our Daily Bread

 

Side Salads

 

Traditional Coleslaw

Red Cabbage & Broccoli Slaw

Three Bean Salad

Simple Green Salad

Berry Salad by Coffee With Us 3

Roasted Corn Salad with Feta & Tomatoes by Coffee With Us 3

Cranberry Green Salad by Coffee With Us 3

Fresh Tomato & Feta Salad by Eat It & Say Yum

 

Potato & Pasta Salads

 

Cheesy Ranch Potato Salad by From That’s My Home

Buffalo Chicken Pasta Salad by A Kitchen Hoor

Pasta Salad with Zing! by My Freshly Brewed Life

Healthy Potato Salad by Simply Fresh Dinners

Grandma’s Potato Salad by Coffee With Us 3

Summer Pasta Salad

 

Dessert Salads

 

Simple Fruit Salad by Coffee With Us 3

Pistachio Salad by Thrifty Treasures

Strawberry Pretzel Salad by Thrift Treasures

 

Salad Dressings

 

Greek Style Vinaigrette

Italian Balsamic Dressing

Ranch Dressing Mix

Greek Salad with Tuna

 

I had a craving for Greek Salad recently.

We decided to make it for dinner but we wanted to bulk it up a little by adding some extra protein – hence the tuna!

Greek Salad with Tuna was born and it was very quick, simple and delicious!

This Greek Salad with Tuna provides the perfect family summer dinner (or lunch) for your family or friends as it is very easy to make especially great for those summer evenings on the go, or after a long day when you need something quick and nutritious to eat.

We paired this with our Greek Style Vinaigrette which made for the perfect combination!

This is the simplest recipe I have made in a very long time! It’s so simple it doesn’t really require instructions-but I have them for you anyway! Ready? Blink and you will miss them!

Wash and chop romaine lettuce (or a different favorite lettuce) and place in a bowl

 

Add 2 cans of drained tuna fish to the bowl

 

Add cherry tomatoes, black and green olives, sliced bell pepper and diced cucumbers

 

Add crumbed feta cheese and thinly sliced red onion

 

And serve! That’s it!

Ingredients:

Serves 3-4

2 heads of romaine lettuce, chopped

1 cucumber, diced

1/3 C green olives

1/3 C black olives

1/2 red onion, finely slivered

1 orange/red bell pepper, sliced

2 cans tuna, drained

4oz feta cheese, crumbed

1/2 C cherry tomatoes

Sloppy Sausage Subs

Sloppy Sausage Subs are a fast, simple dinner that’s perfect for kids and adults alike!

These are an incredibly messy, but delicious dinner alternative when you need something quick and simple!

The melted cheese, the sloppy sauce, the spice from the sausages combined makes for a delicious combination that will satisfy many an appetite!

If you want a slightly less messy version serve them open-faced with a knife and fork…..I opted for this option as the sub was huge and too big for me to bite! Either way, it tasted great and hit the spot!

Ingredients:

1 red bell pepper, sliced

5 Italian sausages (hot, mild, sweet)

1/2 red onion, slivered

1/2 white onion, slivered

5 cloves garlic, sliced

6-8 mushrooms, sliced

Any red pasta sauce – we used our Spicy Pasta Sauce recipe

2 tbsp red wine (optional – you could use water instead)

1-2 sub bread rolls per person

sliced cheese

Directions:

Partially cook the sausage, until its a little brown on the outside and firm enough to cut into 8 pieces per sausage

Add the sausage to a large pan on medium-high heat.

Add the onion, garlic, bell pepper and mushrooms and cook for about 5-7 minutes or until the vegetables are at your desired softness.

Add the red wine (or water) and continue to cook for another minute.

 

Meanwhile, warm up the pasta sauce in a separate pan

 

Preheat oven to 350°F.

Cut the bread rolls in half and place on a baking tray.

Add pieces of cheese to the bread and warm in oven for a few minutes until the cheese melts.

 

Add the sausage mixture to the bread

 

Add the sauce on top of the sausage mixture and serve!

 

 

Crab & Vegetable Fried Rice

Crab & Vegetable Fried rice is a fast and delicious alternative to eating out!

It is cheaper, possibly faster and you get to choose exactly what ingredients you put in it.

We love Chinese food, but eating out gets very expensive – so we develop our own recipes so we can eat the same delicious food at home AND we get to share our recipes with you!

This crab & vegetable fried rice doesn’t require fresh crab – and all that time-consuming crab preparation (if you have crab already cooked and prepped then feel free to use it here-otherwise a couple of cans of crab work wonders. Feel free to experiment with vegetables too – there are so many delicious options out there so choose whatever your family likes best!

Ingredients:

Serves 4

1 medium onion, finely diced

2 large carrots, finely diced

3 eggs

1/2 tsp sesame oil

5 tbsp vegetable oil

1 1/2 tsp soy sauce

3 C cooked white rice

1/2 C frozen peas

1/4 C chopped spinach (frozen works best)

1/2 C beansprouts (+ extra for decoration)

4 cloves garlic, crushed

3 green onions, diced

2 x 6oz can crab meat, drain the excess juice

1/2 tsp sesame seeds (+ extra for decoration)

1/4 tsp onion salt

1/4 tsp allspice

1/4tsp cumin

1/4 tsp coriander

1/4 tsp black pepper

Directions:

In a small bowl, add the sesame seeds, all spice, cumin, coriander and black pepper, mix together and set aside

Add a little sesame oil and vegetable oil to a wok and  then add the carrot and onion. Cook on a medium-high heat for 5 minutes.

In a measuring cup, add together the eggs, sesame oil and vegetable oil and 1/2 tsp soy sauce. Whisk together.

 

Pour the egg mixture into the wok and cook.

Add the green onions and garlic to the wok and stir.

 

Move all the ingredients in the wok to one side and add the vegetable oil to the empty side of the wok – then add the rice to that side and fry for a few minutes, stirring regularly.

 

Then mix all the ingredients in the wok together.

 

Add the crab and stir. Add the sesame seed mix and stir well. Cook for 3 minutes.

Add the beansprouts and cook for a further 3 minutes.

Serve immediately