Tag Archives: yummy

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

Chocolate mint chip cookies

14 Dec

When I went shopping for groceries, I wanted to make sure I stocked up on staple baking ingredients. So, I got flour, sugar, chocolate chips, pecans, and the. I splurged and picked up some Andes Mints chips. If you haven’t had or seen them, you are sorely missing out! I remember, every Christmas morning, going through my stocking and loving all he little toys and trinkets; but, I loved that there was always a box of Andes Mints left on the mantle. That meant they were fair game for whomever wanted some. I think I ate most of shared them.

Fast forward to today. I stared blankly at the chips and the recipe found on the back of the package. This just wouldn’t do. I thought the chips needed a good, strong chocolate cookie to match the minty goodness I had grown to love. So, searched online for a good base cookie, but everything I saw was a chocolate chip cookie-like base with…well, with chocolate added. I needed something with more of a cocoa base. Since I didn’t find anything, I decided to just make my own recipe.

Before I give you the recipe, I will give you a couple pointers. This is a very dry recipe, so when you add the dry to wet ingredients, use your hands. It’s the best way to feel how well it’s mixed. These cookies, unlike most, do not expand when in the oven. If you put the dough in a ball shape or flatten it out, it will stay that way. I wasn’t sure how they would bake, and I ended up flattening half of the first batch before they finished baking. Finally, like any baked good, they will continue to bake, even after out of the oven. So, used parchment paper and bake only for the time indicated. The parchment paper will keep them from sticking.

Amber’s Chocolate Mint Cookies
• 1.5 sticks softened butter
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 & 3/4 cups flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 bag of Andes Mints baking pieces


In a large bowl cream sugars and butter, add eggs and vanilla thoroughly. In another bowl mix dry in ingredients. Add dry to wet ingredients and mix with hands. Add chocolate mint chips well.
On lined cookie sheet, drop rounded (or flattened) spoonfuls about and inch apart. Bake at 375* for 8.5 minutes. Allow to cool approx 2 minted before transferring to cooling rack.

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You can see the difference in the rounded cookies vs. the flattened ones. They both tasted amazing. Just ask my two-year-old that ate three as soon as he woke from his nap!

It’s beginning to smell a lot like Christmas

13 Dec

Things are beginning to really look, and smell, like Christmas around here. From the last post, mincemeat cake, to the tree being up, we are ready to celebrate the season!

I found lots of Pinterest ideas for scenting the house and decided that I would come up with my own. Enjoy!

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Spicy Orange Simmer
• 4 juicing oranges, quartered
• Two “healthy” dashes of cinnamon
• 1 TBSP whole cloves

Put into medium sauce pot all ingredients, cover with water. Simmer on low. Add water as it dissipates.

Amber’s Notes: I love Christmas time. The scents, the lights, the snow great weather. In it all, remember the real reason for the season! Christ, the Savior, is born!

Ego, Anton Ego…

19 Jan

Can you believe it’s been five years since the Disney movie Ratatouille was released?!  If you never saw it, here’s a quick recap (*spoiler alert*):

Remy, a teen rat whose dream it is to become a chef, “takes over” another aspiring young culinarian’s body.  In doing so, he attracts the attention of one Anton Ego, renown food critic.  Ego has long ago dismissed the restaurant where this other chef, Linguini, works.  However, he is intrigued that all of a sudden this same place has become popular again.  When he tells Linguini he wants a fresh taste of “perspective,” the young chef is perplexed.  Remy, being the smartest one in the movie, races to find an old recipe for ratatouille.  Much to the chagrin of the other chefs and sous chefs, the rat makes the dish and it is sent out to Ego.  Upon the first bite, Ego is shot back to his childhood of a loving mother who was too poor to make anything but the peasant dish.

Needless to say, everyone lives happily ever after.  The point of this story was to relate my “Ego moment” tonight at dinner.  They say that smell is the closest link to memories of any other senses.  I think a VERY close second is that of tasting a familiar, home cooked meal.

As soon as I took my first bite, I was sent back to days of homework, marching band, drama club, and helping out during the summer with our church’s VBS.  The mix of cheese, soup, potatoes, butter, and corn flakes made me want to eat the ENTIRE dish.  Believe me, that would be much easier than you might think (or want to think).  Even the overdone edges were stick-a-fork-in-the-top-of-someone’s-hand-because-they-try-to-get-the-last-bite GOOD!

So it was very apropos that this recipe should be in conjunction with my mom’s birthday, since it was one of the ones she submitted for the cookbook!  Happy Birthday Mom!

Potato Casserole

Note: Cheryl Horton was born January 18, 1951 in San Angelo, Texas to James and Meta Harris.  She graduated from Carthage HS in 1969.  Cheryl attended Panola Jr. college where she met Frank.  She went to Stephen F Austin, where she graduated in 1973 with a major in Clothing & Textiles.  Cheryl is currently working for HEB-ISD (at the junior high I went to).