Tag Archives: food

Apple Pie-lette 

13 Sep

If you follow my running blog, Run Mom Go, you know I’ve been on a journey towards better nutrition within my journey towards my first ultramarathon, in May.  

So in my journey, I’ve begun to embrace food as fuel and I LOVE being able to fit fun foods into my daily numbers. I also enjoy a good challenge. So when I found these at the local Publix, I just knew I had to go for it. 

There were three flavors on sale: natural, cinnamon French toast, and cherry vanilla. Each pack is less than 100 calories and pack amazing flavor! 

My husband is a sucker for my Skillet Apple Pie. So when he saw this recipe video, I knew I needed to figure out a “numbers friendly” option with my Big Slice apples

The recipe calls for a caramel sauce  but these apples are already cooked. So I essentially just put the apples into the pie crusts and put a small amount of a sugared egg wash on top. Baked them and then enjoyed. 

Apple Pie-lettes makes 9

  • One box pillsbury pie crusts
  • 3 packages of Big Slice apples
  • 1 egg
  • 1/8 cup sugar
  • Cinnamon

Preheat the oven to 350. Portion out one pie crust to 22-24g pieces. This should give you 9 pieces of dough. Roll this out to about 2.5-3 inch rounds. Place on a cookie sheet lined with foil and sprayed with no-stick spray. 

Divide each pack of apples into three portions (3 of each flavor) and spread onto the rounds. 

Cut the other pie crust into strips and place one or two strips, in small pieces, across the tops of the fruit. I put approximately 14-17g of crust on each one. 

Whisk together the egg, sugar and healthy dash of cinnamon and spread 5g (approximately one tsp) over each pie. 

Bake for 20-25 minutes. Mine baked for about 23. 

Although each type ofapple has slightly different nutritional info, I just averaged them all when entering the recipe into my food journal app. 

This recipe is very macro friendly. 

  • 124cal
  • 6g fat
  • 19g carbs
  • 1.5g protein

Potbelly Men Pie

22 Feb

I can totally imagine my grandma with me this evening as I made dinner. We had some extra chicken left from dinner last night and I had it in my head to make a pot pie. I never have, but was wanting to nonetheless. 

I got some groceries today and in that trip I also purchased some Banquet brand frozen, individual pot pies…just in case mine turned out poorly. Ha ha. 

Needless to say, the frozen pies are still frozen. 

This was one of the simplest recipes I’ve done in a long time. AND it is my own. Although, I’m sure there are many other recipes the same or similar, but I digress. 

This is a two-crust pie. You could make it in a ceramic baking dish and just have one crust on top, but I think the two crusts make a huge difference. 

It’s simple: veggies, chicken, cream of (insert mushroom, chicken, or broccoli here), some broth and that’s it! 

diced or pulled chicken, mixed veggies, cream of chicken

I decided to be a little creative with my top crust and use shapes instead of slits to vent the heat. 

mr. potbelly man (no gingerbread here) with my newest preserves in the background

The final result was beautiful:

the edges were a little more brown that preferred, but yummy anyway

Potbelly Men Pie

  • 1.5 cups chicken, cooked and diced or pulled
  • 1.5 cups frozen mixed veggies, thawed
  • 1 can cream of xxxxxx soup (I used chicken), regular sized can not family size
  • 3/4 cup of stock (veggie or chicken), I used veggie made from bouillon cubes, PLUS three tablespoons of flour
  • Two pie crusts

Preheat oven to 400°.  Mix the chicken, veggies, soup and stock. Pour into pie plate lined with first crust. Place second crust on top and either make shapes with cookie cutter or poke holes in top to vent.  Bake for approximately 40 minutes, until the middle/top is golden brown. Keep an eye on the edges and cover with foil if they get too brown. 

Serve with a salad or applesauce. Anything light to balance the heaviness of the pie. Serves 6-8

Trash talk

29 Nov

So this Friday will mark a new chapter in my family’s Christmas traditions. We are hosting our inaugural ugly Christmas sweater party. I’m super stoked. 

With a holiday party comes all the food stuffs too. So of course I went directly to the best source of holiday recipes: my mom. Oh my goodness y’all. My mom used to throw some killer Christmas parties. I’m pretty sure she spent an entire month’s grocery budget on the food for said parties too. The smells that wafted through the house, from December 1-25 were heavenly. 

One of my favorite things she’d make was Texas Trash. Basically a homemade Chex mix. I’m sure she included a small amount of questionable ingredients because it was so addictive. Ha ha. And whatever didn’t get consumed at the party would be leftover and only got better with time. It’s great to gift and even better to “taste test.”

Sow without further ado, I give you Cheryl’s Texas Trash  

right out of the oven


  • 3C corn squares cereal 
  • 3C rice squares cereal
  • 1C of wheat squares, “Os” cereal (Cheerios), or Kix – I use store brand Tasteeos
  • 1C mixed nuts 
  • 1.5C mini pretzels 
  • 6 TBSP butter
  • 2 TBSP Worstchestershire Sauce 
  • 1.5 tsp seasoned salt

Preheat oven to 250°F. Melt butter and combine with salt and sauce. Pour over cereals/nuts and toss until coated. This may seem like not enough butter/seasoning, but just keep tossing. On a sided cookie sheet or roasting pan, spread mixture in single layer (it probably will make two pans). Bake for 60 minutes, tossing every 15 minutes. When done, transfer to countertop on paper towels to cool and to allow for any additional oils to drain off. Once cooled, transfer into an airtight container. 

Christmas tins are perfect to put them into and then gift. 
I wish I had some smell-o-vision for you right now. 

Grandma would be proud

19 Jan

I tried my hand at merengue last night. Let’s just say that in the world of baking, a stand mixed would be worth it’s weight in gold if I made these types of pies regularly.

In an effort to become a healthier family, we are starting to cut back on refined sugars and processed foods. So, to use what we already had, I gabbed the cookbook and did. Quick search. I’m not sure why chocolate, but I’m glad I started making it.

It was delicious.

8/31/96- George with his tractor is mowing around my house and chicken house. Lance visited; sprayed wasp nest in carport. 9/3/96- all my 85 3/4 yrs, my family grew sweet potatoes, but I never saw or heard of these beautiful orchid colored blooms w/reddish purple colored throat until this year. YOU LORD ARE MASTER OF THE EARTH. GIVE STRENGTH TO YOUR PEOPLE.



Back in the Saddle Again…

8 Jun

Yeah, yeah, yeah…I know it’s been a while, ok a LONG time, since I last posted anything. I apologize.

Upon returning from a date night with my hubby, I thought it would be fun to make cookies with the rug-rat.  He didn’t really seem too enthused, until I started asking for a “special cookie maker.”  That got him excited, go figure.  So, I started looking at the ingredients I had on hand and Grandma’s trusty recipes.  I was missing a key ingredient for a cookie I thought looked easy enough: Mincemeat Cookies.  I ran out of pear mincemeat at Christmas and didn’t have any other jars on hand.  However I did have three jars of fig preserves from my Aunt Barbara.  She and her daughter, Haley (my oldest cousin), are always good for a few jars of this and that when I’m home.

So, I used chopped fig preserves.  If you have never had mincemeat, I suggest you try some.  Unless your great-aunt Gertrude still makes it the “real” way (with the meat of a hog’s head), a jar of modern mincemeat is usually a mix of spices, sugar and various “hearty” fruits like pears and apples.  While figs are a little softer in texture, their flavor is a similar profile and mincemeat.  In other words, it worked.

There was no indication as to the yield in the recipe.  It made about 48-60 cookies I think (give or take the “tester” cookies).  So here it is, the first recipe of the year.  Better late than never!

Mince Meat Cookies

  • 3 1/4 cups flour
  • 1/2 tsp salt
  • 1 tsp soda
  • 1 cup shortening (I used butter)
  • 1.5 cups sugar
  • 3 eggs (well beaten)
  • 1 cup of mince meat, or preserves of your choice

Sift the flour, salt, and soda together.  Cream butter and sugar then beat and add eggs.  Stir in mince meat.  Add the dry ingredients and mix.  Drop by the spoonful (or see option below) onto a greased baking sheet.  Bake at 400* for about 12 minutes, or until cookies are golden.  Option: make bake in thin sheet and cut into bars.


Gave him a cookiephoto(2)

First biteHe likes them!He liked it!

The mix seemed a little dry while mixing, so I poured in some of the fig preserve liquid to moisten it up a bit.  It worked well and the cookies taste amazing!  The hubby just came out of the kitchen exclaiming, “Wow, that made a lot of cookies!”  Another note: The hubby is not a fig eater but enjoyed these cookies, so they must be good!


Grandma’s Notes: 9/20/98- Went to church; crocheted some.  THANK YOU LORD FOR YOUR CLOSENESS TO ME IN MY EVERYDAY LIFE.

Christmas Eating (part two)

29 Dec photo(3)

OK, as promised…and promised again, I’ll share the remaining recipes from Christmas day.  Our main course came from A Butcher Shoppe & a Bit More.  It was beef tenderloin but I didn’t get any pictures.  I’ve come to figure that taking pictures of meat, by itself, is not all that appetizing.  Trust me, though, it was amazing!  The people at your local butcher shop are fantastic people to know.  I’m glad I found them.

Now, for Grandma’s recipes…One of the things I remember eating, on quite a few occasions, at Grandma’s was “creamed potatoes.”  If I didn’t know better, I would think this had some kind of special gravy or actual sauce.  NOPE!  It’s just flour and water.  SO very simple.  The trick is to not cook the potatoes until they are mush, because then you end up with just watered down mashed potatoes.  You want some shape left to the potatoes.  I will say, however, that these potatoes resembled hers but didn’t taste exactly the same.  Nevertheless there were very few bites left in the bowl!

Potatoes in Cream Sauce

  • potatoes, preferably new (we used russet)
  • salt & pepper to taste
  • flour for thickening
  • enough milk or water to moisten the flour

Peel and boil whole small new potatoes, or cut up others.  Leave them in water in which they were cooked.  Thicken with flour/water mixture and season.  Possibly add small amount of butter.

Grandma’s notes: 6/4/91- walked a mile.  Anthony called; they have a 6:00 ball game; I went and watched the game.  6/5/91 Anthony and Ashley came.  He mowed.  I fixed a pot of potatoes; Haley came; began to rake after dinner.  Marcus cut hay this P.M.  Haley came in thirsty and hungry.  THANK YOU FOR THE HAPPY MOMENTS YOU GIVE ME EACH DAY.  Loyce brought SS class flowers.

Since I had not done too many posts in recent weeks, I decided to make sure I had as many recipes as I could (that would be Christmas dinner appropriate).  So, I also made some great carrots.  Granted, they aren’t your typical sweet, brown-sugary kind, but tasty anyway.

Savory Carrots

  • 4 cups carrot slices
  • 1 cup chicken broth (or vegetable)
  • 1/4 cup butter or margarine
  • 2 cups onion slices
  • 2 TBSP flour
  • 1/2 cup water

Cook carrots in broth until tender, do not drain.  Saute onion in butter; blend in flour.  Gradually add water.  Stir in carrots and broth.  Cook, stirring constantly, until thickened; continue cooking 2 minutes.  Makes 8 servings.

I used a 2# bag of whole carrots and doubled the liquid because I did mine in the crock pot to keep from heating up the kitchen too much.  Therefore I had to also add more flour to get a good consistency and thickness to the sauce.

photo(3)Grandma’s Notes: 7/11/91- Shelled purple hull peas.  Amber, Anthony, April, and Ashley spent night.  7/18/91- Carried Haley to cheerleader practice; took her to hayfield; picked up Marcus; took him to Bible school.  7/27/91- Finished reading I Samuel at 3:00.  THANK YOU LORD FOR BEING THERE FOR ME.  MAY I NEVER BE IN THE WAY OF MY CHILDREN TRUSTING YOU.


One of the most favorite things to eat at pretty much any meal, holiday or otherwise, is sauteed cabbage.  Everyone has their favorite way to make it.  Ours is by pan sauteing it in a pan after cooking bacon.  Who doesn’t like a little bacon grease?!


  • 1 large head of cabbage
  • 6-8 slices of bacon
  • 1 lg onion sliced (optional)
  • 1 chicken bullion cubes
  • salt and pepper to taste

Fry bacon in electric skillet (I just use a pan); crumble; set aside on paper towel to drain.  Cook sliced onion in some of the bacon grease until tender.  Put on another paper towel to remove grease; set aside.  Slice cabbage and cook in some bacon grease, stirring it down to add more (and not burn).  Add 2 bullion cubes dissolved in about 1/4 cup water.  Cover and cook until tender; (add no other liquid).  Put in a large dish; put cooked onions on top and top all with crumbled bacon.

photo(10)I remembered to take a picture AFTER we had devoured it.  This is all that was left!

Grandma’s Notes: Lance and Barbara were married January 23, 1967 at Ramah Baptist Church in Tenaha.  They have two children, Haley Ann Horton Monroe and Marcus Lance Horton.


So, there you have it.   A Christmas breakfast and dinner that even Grandma would have been proud of.

Feliz Navidad!

17 Dec

I’m putting off doing my Christmas meal shopping, kind of.  It’s just going to take me actually writing down a list of what I need and then going to the store to get everything.  Until then, however, I still need to feed our family in the days leading up to Christmas.  So, when I went out today, I made sure to grab some tortillas, enchilada sauce, and shredded cheese.  In my prior trips to the grocer I managed to stock up on chicken broth and onions, along with some evaporated milk.  I was set!

Mexican  Chicken Casserole

  • 2 cups cubed, cooked chicken
  • 3 cups chicken broth
  • 1 can (10-15 oz) enchilada sauce (mild or hot)
  • 1 can (5 oz) evaporated milk
  • 12 corn tortillas (I bought flour by accident…they taste good but get pretty mushy)
  • 1 lb grated cheese
  • 1 cup chopped green chilies (I wish I had my hatch chilies for this)
  • 1 medium onion chopped

Combine chicken broth with enchilada sauce and milk.  Layer half the tortillas in a 9×13 casserole dish.  Top with chicken, 3/4 cheese, chilies and onions.  Add remaining tortillas and cheese.  Pour sauce mixture over casserole and bake for one hour at 350.   Side note: when you pour the sauce over the top, the cheese tends to “migrate,” so pour slowly!


Grandma’s Notes: 12/15/91- White frost.  Marcus came home with me after church.  He’s watching football game while I fix lunch.  We ate in front of the TV.  He went to George’s after lunch,  Haley came by- took me to choir practice.  She’s spending the night.  I THANK YOU LORD THAT YOUR FAMILY SPREADS TO MANY PARTS OF THE WORLD.  THANK YOU LORD THAT I AM PART OF IT.