Apple Crisp Bars

Apple Crisp Bars bring together the delicious shortbread crust, juicy and flavorful apple filling, and topped with the crisp cinnamony topping all together in one yummy dessert. Or snack. Or breakfast.

Fall is in the air and apple season is here! It is my favorite time of the year; harvest, baking, the sweater weather, the fall colors, of course pumpkins! Just everything. Every year, we make a trip, or a few, to an apple orchard to pick som fresh apples. I love to come home and make tasty treats from them. Plus I have a favorite kitchen gadget I love using to prepare the apples!

Apple crisp is a classic fall recipe that I love to enjoy using our fresh apples. Why not combine the apple crisp with a bar type dessert: Apple Crisp Bars.

When baking with apples, it all starts with choosing the right type of apple. Apples are divided into categories of how to use; cooking, baking, or eating. Before heading to the orchard check out my post What Apples Are Best for What Recipes. I like to bake with a tart, but yet sweet apple. The orchard we went to had a new, early variety ready, Zestar, that I choose. It was delicious and crisp.

Apple Crisp Bars

PRINTABLE RECIPE HERE

Ingredients for Apple Crisp Bars:

Shortbread Crust: 

1/2 cup butter, room temperature

1/4 cup brown sugar, packed

1 tsp vanilla

1 1/4 cup flour

Apple filling: 

4 cups apples, peeled, cored, and thinly sliced (approx.  4 to 5 apples) 

2 Tbsp flour

1/4 cup sugar

Crisp topping: 

1/2 cup brown sugar, packed

1/4 cup sugar

3/4 cup flour

1 tsp cinnamon

1/2 tsp salt

6 Tbsp butter, cold, cut into slices

Directions for Apple Crisp Bars: 

1. In a large mixing bowl or a stand mixer, add the butter and sugar and beat together until fluffy. Add the vanilla and mix together well. Then add the flour and mix together until well combined and is crumbly. 

2. Press the dough evenly into the bottom of an 8x8 pan lined with parchment paper, leaving some hanging out over the sides for later. 

3. Bake the prepared crust at 350 degrees F for 12 to 15 minutes, remove from oven and set aside. 

4. Meanwhile, continue to maintain temperature. 

5. In a medium bowl, mix the prepared apples with the flour and sugar. Mix together well until all apples are coated with the flour/sugar. 

6. Evenly place prepared apples in the pan on top of the baked crust. 

7. In a medium bowl mix together the sugar, brown sugar, flour, cinnamon, and salt. Then using a fork, cut in the butter until the mixture is crumbly. 

8. Spread crumbling topping in an even layer over top of the apple mixture filling. 

9. Bake at 350 degrees for 45 minutes uncovered, or until topping is golden. 

10. Let cool completely. Then lift the apple crisp, using the extra parchment paper on the sides, and cut into square bars. Makes 12 bars. 

OTHER APPLE RECIPE FAVORITES

Apple Cream Pie

Homemade Applesauce

Apple Turnovers

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

BLT Pasta Salad

The BLT Pasta Salad is a fun twist on a BLT and a salad! It is the combination of bacon, lettuce, and tomatoes paired with a creamy dressing. This salad is paired with bowtie pasta to give it a fun twist.

I love having a BLT sandwich in the summer when I'm craving a light, simple meal. Put it in pasta salad form and you have the BLT Pasta salad!

Every bite of this BLT Pasta Salad makes me think of summer! But even if it isn't summer, it still is oh so good with an explosion of flavor and one that we like to make again and again. I always love a nice fresh salad and also BLT sandwiches. So this is a win win everytime!

Use fresh tomatoes and lettuce from the garden if you have it makes for another great meal using garden fresh produce. Or of course make it any time of the year with produce readily available at your local grocery store. Then paired with the homemade dressing that has just a great punch of flavor.

Just so fresh tasting! 

This salad is super simple to make and can be ready in just about 15 minutes. Enjoy a light, simple summer salad for lunch or dinner in no time to make.

So if you love BLTs, you have to try this delicious summer pasta salad idea....the BLT Pasta Salad! Bacon, lettuce, tomatoes with bowtie pasta and a creamy dressing with a little zip. All your favorite BLT sandwich toppings in a single bowl!

BLT Pasta Salad

PRINTABLE RECIPE HERE

Ingredients for BLT Pasta Salad

For the dressing: 

3/4 cup mayonnaise

1/4 cup sour cream 

1 Tbsp milk

1/2 tsp pepper

1/4 tsp salt

1/4 tsp garlic powder

1/4 tsp crushed red pepper

For the salad: 

8 oz. bowtie pasta

3-4 cups chopped romaine lettuce

1 pint grape tomatoes - cut in halves

1 1/2 cup shredded cheddar cheese

1 lb bacon, cooked and crumbled

Directions for BLT Pasta Salad 

1. First prepare the dressing for the salad by mixing together all the dressing ingredients and mix together until well combined and smooth. Set aside.

2. Prepare the pasta according to the package in a medium size pan. Drain and transfer to a large salad bowl when the pasta is done cooking. 

3. Meanwhile, prepare the other salad ingredients. chopped lettuce, halved grape tomatoes, cheddar cheese, cooked bacon crumbles. 

4. Add the prepared dressing to the salad ingredients. Toss all the salad ingredients together until everything is evenly coated with the dressing. 

5. Ready to serve.

Try these other pasta salads:

Garden Pasta Salad

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

Grilled Herb and Garlic Pork Chops

Grilled Herb and Garlic Pork Chops are a perfect simple summer dinner.  Tossed in a simple herb marinate these pork chops are full of flavor and delicious served with your favorite sides.

During the summer months, and even into fall, we are always looking forward to cooking out on our firepit grill. We love grilling anything for meals, steak, burgers, hot dogs, vegetables, bacon, you name it....even toast! Grilling out on the firepit grill is something that we always do while camping, so we also enjoy that when we are at home too.

We have our firepit grill in our back yard, some nights we sit out around the fire as a family and toast marshmallows, or just sit and relax. Other nights we have the fire going, and put our meat on the grill, and work outside, all the kids are outside playing and we keep check on the meat on the grill. It's just a nice time to all be outside!

No worries, these Grilled Herb and Garlic Pork Chops can be made on a standard grill too!! Any grill will do.

For these Grilled Herb and Garlic Pork Chops, you start with a little prep chopping the delicious herbs; parsley, sage, thyme, and rosemary. Also mincing the garlic. Then combine them all together with the oil.

Place the pork chops in a 9x13 baking dish and coat each side with the herb/garlic mix and let them marinate for 6 to 8 hours or overnight. When ready to cook, scrape off the big chunks of herbs and garlic.

Place on the grill and cook for approximately 30 minutes, flipping occassionally to cook both sides evenly. When they are done, let them rest for 10 minutes before serving and cutting, so they stay nice and juicy.

These Grilled Herb and Garlic Pork Chops are flavorful and juicy and pair great with a variety of sides for a delicious summer grilled meal.

Grilled Herb and Garlic Pork Chops

PRINTABLE RECIPE HERE

Instructions for Grilled Herb and Garlic Pork Chops

1/4 cup olive oil

6 garlic cloves, minced 

4 Tbsp finely chopped flat leaf parsley 

1 Tbsp finely chopped sage leaves

2 Tbsp finely chopped thyme 

1 Tbsp finely chopped rosemary

6 pork chops 

Directions for Grilled Herb and Garlic Pork Chops 

1. Finely chop the parsley, sage, thyme, and rosemary and add all to a medium bowl and combine all together. 

2. Mince the garlic and add to the bowl of herbs. Then add the olive oil and mix until well combined together. 

3. Place pork chops in a casserole dish in one later and spoon the marinade evenly over each pork chop. Flip pork chops over and repeat on the other side with the remaining marinade. 

4. Cover and refrigerate for 6 to 8 hours or overnight. Before placing on the grill to cook, scrape off all the big chunks of herbs and garlic. 

5. Cook over grill or fire for approximately 30 minutes, flipping intermittently, to cook evenly on both sides. Cook until the internal temperature of the pork chop is 145F. 

6. Let pork chops rest for 10 minutes. Serve with your favorites sides and enjoy.

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own

Pumpkin Streusel Muffins

Easy and delicious Pumpkin Streusel Muffins are the perfect way to bring in the fall season! They are light, moist, and oh so yummy! Flavorful pumpkin muffin with spice streusel crumb and a sweet sugary drizzled topping make up these muffins.

I love the fall season. The vibrant colors, the sweater weather, pumpkins and leaves changing colors, and the yummy flavors that fall brings. All things pumpkin flavored! These pumpkin streusel muffins are perfect for a fall treat!

When fall rolls around, bring on all the pumpkin flavor things! Here are some of my other favorites: Pumpkin Pie here on my blog and Pumpkin Sheet Cake with Cream Cheese Icing from my friend Liz at The Farmwife Cooks.

This Pumpkin Streusel Muffin recipe starts with making the muffin batter. I combine the dry ingredients in a mixing bowl and set aside. Then use my stand mixer to combine the wet ingredients together and mix well. I then add the dry ingredients gradually into the stand mixer bowl and mixed together until the batter is mixed well.

This recipe makes 15 muffins, so you'll need 2 muffin pans with liners. Fill the prepared muffin pan liners with the batter, about 3/4 full. Then make the streusel crumb topping and add it to batter in the muffin liners. Gently press the streusel crumb topping into the muffin batter so it bakes into the muffin.

They are then ready to bake. While the muffins are baking, prepare the optional topping. Once the muffins are cooled from baking, drizzle the icing over each of the muffins.  I love this simple icing topping made from confectioners' sugar, milk, and a little vanilla. It adds just a nice little "extra" to the muffin.

These Pumpkin Streusel Muffins are great for a quick breakfast in the morning or an afternoon snack. Delicious flavor of fall any time of the day!

Pumpkin Streusel Muffins

PRINTABLE RECIPE HERE

Ingredients for Pumpkin Streusel Muffins 

For the muffins: 
1 3/4 cup flour

1 tsp baking soda

2 tsp cinnamon

1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
1 1/2 cups canned pumpkin puree
2 large eggs
1/4 cup milk

For the crumb topping: 
3/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1 tsp cinnamon
6 Tbsp butter, melted

Icing (optional): 
1 1/2 confectioner's sugar
1 Tbsp vanilla
2 Tbsp milk

Directions for Pumpkin Streusel Muffins

1. In a large mixing bowl, combine the dry ingredients; flour, baking soda, cinnamon, ginger, nutmeg, allspice, ground cloves, and salt, and whisk together until mixed together well. Set aside.

2. In a medium bowl or a stand mixer, add the oil, sugar, brown sugar, pumpkin puree, eggs, and milk together and stir together until well combined.

3. Add the dry ingredients gradutally to the wet ingredients and mix together until well combined thouroughly.

4. Prepare muffin pan with cupcake liners and spoon the batter into the liners filling them about 3/4 full.

5. Next make the streusel crumb topping by adding the flour, sugar, brown sugar, and cinnamon together in a small mixing bowl and mix together. Add the melted butter and using a fork stir together until crumbs form.

6. Evenly spoon the crumbs on top of the batter and gently press crumbs into the patter so they bake into the muffins.

7. Bake at 425 degrees F for 5 minutes, then reduce oven heat to 350 degrees F and bake for and additional 15 minutes. Test to make sure a toothpick inserted in the center comes out clean.

8. Remove muffins from oven and allow to cool completely (approx. 10 minutes). In the meantime, make the icing for the muffin topping.

9. To make the icing, add the confectioners' sugar, vanilla, and milk together in a bowl and whisk together until well blended. Using a fork drizzle the icing over each of the muffins.

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

Hamburger Stroganoff

Simple and delicious Hamburger Stroganoff that is a flavor filled creamy hamburger sauce served over egg noodles. This meal comes together quickly and is budget friendly. Plus the whole family will love.

Do you ever have a night you get home late from sports practices, meetings, or whatever you might have going on.....and want to have a nice meal, but don't want to spend too much time in the kitchen and need meal to come together fast? This is that meal!

Hamburger Stroganoff is one of my go-to meals for busy nights! With the kids in sports and having practices several times a night as well as being busy on the farm, easy meals are so helpful! One of the great things about this meal is that I generally always have the ingredients. It definitely makes meal planning a breeze. My kids love pasta meals as well as my friend Crystal's recipe, Crock Pot Spicy Cheesy Chicken Spaghetti over at Chasing Saturdays.

This Hamburger Stroganoff is easy to prepare. Simply start boiling the water for the noodles at the same time as cooking the ground beef. By time the beef is drained and you're ready to add the remaining ingredients for the sauce, the noodles are ready to cook. Top the noodles the sauce and dinner is ready!

Hamburger Stroganoff

PRINTABLE RECIPE HERE

Ingredients for Hamburger Stroganoff

1 lb ground beef

1/2 cup yellow onion, diced

1 tsp garlic, minced (about 2 cloves)

2 cans cream of mushroom soup

1/2 cup sour cream 

salt and pepper to taste

Directions for Hamburger Stroganoff

1. In a large sauce skillet, brown ground beef along with the onions and garlic until cooked thoroughly. 

2. Drain the ground beef to remove any access grease. 

3. While the ground beef is browning, cook the noodles by bringing a large pot of water to boil and cook the egg noodles according to the package. 

4. After draining the grease from the ground beef, put the skillet back on the stove and add the cooked hamburger back to the pan. 

5. Add the 2 cans of cream of mushroom soup and the sour cream to the hamburger and stir together well. 

6. Continuously stir the sauce mixture together until it is completely warmed through. 

7. Add salt and pepper to taste and stir that in well. 

8. Serve sauce over egg noodles. Pair the dish with your favorite vegetable for a complete meal and enjoy. 

OTHER PASTA MEALS

Instant Pot Spaghetti

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

Instant Pot Broccoli Cheddar Soup

This Instant Pot Broccli Cheddar Soup is a delicious and creamy comfort food made in no time with the Instant Pot. The cheesy soup pairs perfectly with the tender broccoli and carrots. It is flavorful, wholesome, and the best part....ready in minutes.

I love soup for meals any time of the year, but with fall and winter rolling around the corner, soup is just perfect for the cooler temperatures coming up. I think I could enjoy soup every day of the week. Add this tasty soup to your meal rotation this fall and winter season!

With using the Instant Pot, it helps bring meal time to the table much quicker. This Instant Pot Broccoli Cheddar Soup is ready in just 15 minutes! So not only is it super delicious but also super fast to whip up!

I love all types of soup but this Instant Pot Broccoli Cheddar Soup and Chicken Tortilla Soup are my favorites! Especially when the weather is cooler.

To make this Instant Pot Broccoli Cheddar Soup, it all starts with the Instant Pot. Simply add half the ingredients in, cook for 1 minute, then mix in the remainder of the ingredients. Although it is easy and quick to make and come together it does take a little bit of prep work before by prepping the broccoli, celery, onions, and carrots. To save time, I use a bag of prepared julienned carrots. Once you have the vegetables prepared, its time to get making the soup.

With the Instant Pot simply saute the onions and garlic with the butter for a few mintues. They will look translucent and slightly browned on the edges. Then add the broccoli, carrots, celery, and chicken broth. Place the lid on the instant pot and lock to sealing. Set the pot to cook on manual for 1 minute. While the vegetables are cooking, is the time to prepare the cream sauce by melting the butter and whisking in the flour to make a creamy mixture. Once the broccoli is finished cooking and done venting, open the Instant Pot lid. Then change the setting back to Saute continue to warm through the new ingredients. Here is when you can add in the butter/flour mixture and whisk that in. Then add the half and half and the cheddar cheese and stir in until it is warmed though out and the cheese is melted. Ladle out the soup into bowls and enjoy the Instant Pot Broccoli Cheddar Soup.

If you like the broccoli cheddar soup from Panera, you will love this! And especially how easy and delicious it is. It can be a stand alone meal as it is hearty and filling. Or pair it with a little bread or a side salad for a more complete meal.

Instant Pot Broccoli Cheddar Soup 

PRINTABLE RECIPE HERE 

Ingredients for Instant Pot Broccoli Cheddar Soup

1 Tbsp butter

1/2 small yellow onion, diced

2 cloves garlic, minced

1/3 cup carrots, julienned

2 celery ribs, diced

4 cups broccoli florets, about 1 large head of broccoli 

3 cups chicken broth

4 Tbsp butter

2 cups half and half 

2 Tbsp flour 

2 1/2 cups sharp cheddar cheese, shredded

salt and pepper to taste

Directions for Instant Pot Broccoli Cheddar Soup 

1. Using the Instant Pot, turn it on and to the Saute function. Add the butter. When it has melted, add the diced onion and minced garlic. Saute the onions and garlic for 3 minutes. 

2. Add the celery, carrots, broccoli, and chicken broth. 

3. Cover the Instant Pot with the lid and lock into place. Set the valve to the sealing position. Set the Instant Pot to Manual for 1 minute. 

4. Meanwhile, melt the 4 Tbsp butter. Add the flour and whisk into the butter slowly to form a creamy mixture. Set aside. 

5. When the Instant Pot timer beeps, turn the valve to venting.

6. Turn the Instant Pot back to Saute function. Then add the butter/flour mixture into the pot and whisk together, The soup will thicken.

7. Add the half and half into the soup and stir in until heated through. 

8. Add the shredded cheese and stir in until it has melted. 

9. Stir in the salt and pepper to taste. 

10. Ladle soup into bowls and serve. 

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

Baked Cheesy BBQ Pork Taquitos

Baked Cheesy BBQ Pork Taquitos are an easy and delicious appetizer and perfect for game day or any potluck! Flavors of BBQ pork combined with cheese and chipotle, these taquitos are packed full of flavor.  Baked taquitos are perfectly crunchy and filled with BBQ pork and cheese, and then dipped in a creamy chipotle ranch sauce.

These are a great appetizer to take to a game day party, but whos says you need a Superbowl as an excuse to make these. Enjoy them for a simple lunch or dinner meal too!

These taquitos are perfect to make if you have left over pulled pork. Pair the BBQ pork with cheddar cheese, cream cheese, and a handful of Tex-Mex flavors and you have a delicious appetizer for any type of party.

We are BIG fans of BBQ pulled pork fans! So these are a fun way to enjoy it a new way. These are super easy and packed full of flavor! Another great thing is that these Baked Cheesy BBQ Pork Taquitos freeze great too, so you can make extra and have a meal for later too!

These taquitos are so simple to make! Who doesn't love simple? Especially when you are heading to a big game tailgate or a party! The pork mixture can even be made up earlier in the day and pit in the fridge. Then when it is time to start thinking about getting ready to go to your event, assemble the taquitos and put them in the oven.

Baked Cheesy BBQ Pork Taquitos

PRINTABLE RECIPE HERE

Ingredients for Baked Cheesy BBQ Pork Taquitos 

4 lb pork shoulder 

1/2 cup orange juice

1/2 tsp chipotle chili pepper 

1/2 tsp cumin

1 tsp lime juice

10 taco flour tortilla shells

2 oz cream cheese, softened

1/4 cup sour cream

1/2 cup BBQ sauce, a sweet BBQ sauce 

1/2 tsp chili powder

For the chipotle ranch sauce: 

1/4 cup sour cream 

1/4 cup mayonnaise

1/2 tsp ranch dressing seasoning mix

1/2 tsp lime juice

1/4 tsp chili powder

Directions for Baked Cheesy BBQ Pork Taquitos 

1. In a small bowl combine the orange juice, chipotle chili pepper, cumin, and lime juice and mix together well to make a marinade. In a large bowl place the pork shoulder and coat all sides with the marinade. Let the meat marinate for 6 to 8 hours or overnight. 

2. Cook the marinated pork shoulder in the Instant Pot for 30 minutes. Simply add a 1/2 tsp olive oil to the bottom of the Instant Pot, place the marinated pork shoulder in and lock the lid. Press to Manual setting and set time for 30 minutes. When time has beeped, vent. 

3. In a medium bowl, combine all the chipotle ranch sauce ingredients and whisk together until it is smooth and well mixed. Refrigerate until serving. 

4. Mix together the cream cheese, sour cream, chili powder, and BBQ sauce in a large mixing bowl. 

5. Remove pork from Instant Pot and place in a strainer to remove any excess liquid. 

6. Add 3 cups of the pork to the cream cheese mixture and stir together until well blended. 

7. Add the cheese and mix until evenly combined. 

8. Add 1/4 cup of the pork mixture to each tortilla and roll up tightly. Place the filled tortillas on a baking sheet fold side down. 

9. Lightly brush each filled tortilla with olive oil. 

10. Bake for 15 to 20 minutes at 425F or until golden brown. 

11. Serve with the prepared chipotle ranch sauce. 

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own