Homemade Granola

Crunchy Granola

1 1/2 c. brown sugar
1/2 c. water
1 t. vanilla
1 t. salt
8 c. oats
1 c. pecans
1 c. almonds
1 c. dried fruit (optional)

Preheat oven 275 degrees. Line cookie sheets with parchment paper. Combine brown sugar and water. Microwave for 5 minutes. Stir in vanilla and salt. In large bowl combine oats, nuts and warm sugar mixture. Mix well. Spread onto cookie sheets and bake for 45 - 60 minutes or until golden brown. Check frequently and turn half way through. When cooled add dried fruit if desired. Enjoy over yogurt, milk or on its own. Enjoy! (Note, it will harden once it has cooled.)

(I don't always add all the sugar and sometimes add in Steel cut oats and/or wheat germ for some extra healthy crunch, but this is one of the healthiest recipes for granola that I've found.)

Whole Wheat Oatmeal Chocolate Chip Cookie Muffins

Oatmeal Chocolate Chip Cookie Muffins

So these are healthier than they sound and really taste like an Oatmeal Chocolate Chip Cookie!

makes 12 muffins

1 cup whole wheat pastry flour (or all-purpose)

1 cup rolled oats

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/3 cup brown sugar

1 egg

1/4 cup butter, at room temperature

1 1/2 teaspoons vanilla extract

1 cup milk (any kind will do)

1 cup chocolate chips

Preheat oven to 350.

Add oats to a bowl and add 1/2 cup of milk. Let soak for 5-10 minutes, while you prepare the first few steps of the muffins.

In a large bowl, combine egg and brown sugar and whisk until smooth and caramel in color. Add in vanilla and butter, whisking well. Try to smooth the batter as much as possible – there still may be some small butter chunks. Add flour, oat mixture, baking soda, salt and cinnamon and mix. Add remaining milk and combine until smooth. Fold in chocolate chips.

Line a muffin tin with lines and pour about 1/4 cup batter into each line. Sprinkle the tops with raw turbinado sugar. Bake for 15-18 minutes, or until cooked through. Serve with butter!

Cream Cheese Lemon Bars with Kit Kat Crust

cream cheese lemon bars w/ kit kat crust

Yield: 16 to 20 bars

Prep Time: 20 min

Cook Time: 20 min

Really great recipe to use leftover Halloween candy! The Kit Kats make a yummy crust for these lemon bars.

Ingredients:

CRUST:
5 (1.5 ounce) Kit Kat Candy Bars (or about 14 mini-sized Kit Kat Bars)

FILLING:
8 ounces cream cheese, at room temperature
2 cups powdered sugar, measure then sift
1 large egg
2 Tablespoons fresh lemon juice
1 teaspoon lemon extract
1 1/2 teaspoons finely grated lemon zest

TOPPING:
1/3 cup all-purpose flour
1/3 cup granulated white sugar
1/2 teaspoon additional lemon extract
2 Tablespoons butter, softened

Directions:

1. Preheat oven to 400°F.

2. Prepare the crust: In the food processor, finely chop the Kit Kat Bars. Spread evenly in the bottom of an 8x8-inch square pan. Bake for 5 minutes. Set aside.

3. Prepare filling: In a large bowl with electric mixer, blend cream cheese on high. Add powdered sugar and egg and beat until smooth, scraping down the sides of the bowl. Add lemon juice, lemon extract and lemon zest, and mix well. Pour filling evenly over Kit Kat crust.

4. Prepare topping: In a medium bowl, combine flour, sugar, lemon extract, and softened butter, and blend with a fork until crumbly. Sprinkle topping evenly over lemon bar filling.

5. Bake 18 to 20 minutes, or until topping is lightly browned. Let cool completely; cut into bars.

Tips:

*Lemon extract can be found at Whole Foods and other specialty markets. The imitation stuff they sell in the regular grocery stores isn't so great.

Original Recipe found here.

S'more Brownies

Be prepared for some decadence! Theses are heavenly and rich, but so delicious! (I cheated and just used a brownie mix.

s'mores brownies

Yield: 12 brownies

Prep Time: 30 min

Cook Time: 60 min

Everything you love about S'Mores- but in a brownie...

Ingredients:

CRUST:
7 Tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs (8 or 9 whole graham crackers)
2 Tablespoons granulated sugar
pinch of salt

BROWNIE:
8 Tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
4 large eggs
1 cup all-purpose flour

TOPPING:
1 cup semi-sweet chocolate chunks or chips
3 to 4 cups mini marshmallows
about 1/4 cup of graham cracker crumbs (1 whole cracker, crumbled)

Directions:

1. Preheat oven to 325 degrees F. Line 8x8-inch pan with foil so it hangs over the edges a bit. Spray with nonstick spray. (You can use 9x9-inch pan, but baking time might need slight decrease and your end result will be a thinner brownie).

2. Prepare crust: In a medium bowl, mix butter with crumbs, sugar and salt. Press crumb mixture into the bottom of the pan. Bake until golden, 15 to 20 minutes.

3. Prepare the brownie: Place butter and chocolate in microwave-safe bowl. Melt for 1 minute; stir. Melt another minute; stir. Keep microwaving at 1 minute intervals until mixture is completely melted. (Alternately, you can melt this mixture in a heatproof bowl set over a pan of simmering water on the stove). Add sugars, vanilla and salt into the melted chocolate and mix together. Add eggs and beat vigorously until you see a thick and glossy batter. Stir in flour and mix just until incorporated. Pour batter over the baked crust. Bake until top is set and toothpick inserted into the middle comes out mostly clean, 35 to 40 minutes (you don't want to overbake the brownie- a little gooey inside is good).

4. Remove pan from oven. Turn up heat on the oven to broil. Sprinkle chocolate chunks over the baked brownie. Add a nice, thick layer of marshmallows next. Sprinkle graham cracker crumbs on top.

5. Place your pan of brownies back into the oven (they should be 6 to 8 inches away from the heating element). Toast under the broiler until golden- KEEP AN EYE ON IT- it can go from golden to burned in a matter of seconds. 1 to 2 minutes under the broiler should be plenty.

6. Cool for a few minutes, then use foil to remove brownies from the pan and set on a cutting board. Carefully pull the sides of the foil away from the marshmallows and brownies. Cut brownies into 12 squares. Helpful tip: Use a large, WET & SHARP KNIFE to cut the brownies. Slice through the brownie, then clean the knife and slice through again with a clean, wet knife. Keep cleaning off the knife after each cut for the cleanest cuts.

Original Recipe found here

PF Changs Lettuce Wraps

P.F. Chang's Lettuce Wraps

We love PF Changs, and since we don't have one close by, we are finding ways to bring it to us:) These are a bit of work, but SO worth it!

Ingredients:

3 Tablespoons oil

• 2 boneless skinless chicken breasts
• 1 cup water chestnut
• 2/3 cup mushroom
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 4 -5 leaves iceberg lettuce

Special Sauce

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

  Change Measurements: US | Metric

Directions:

Prep Time: 10 mins

Total Time: 25 mins

1. 1 Make the special sauce by dissolving the sugar in water in a small bowl.
2. 2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. 3 Mix well and refrigerate this sauce until you're ready to serve.
4. 4 Combine the hot water with the hot mustard and set this aside as well.
5. 5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. 6 Bring oil to high heat in a wok or large frying pan.
7. 7 Saute chicken breasts for 4 to 5 minutes per side or done.
8. 8 Remove chicken from the pan and cool.
9. 9 Keep oil in the pan, keep hot.
10. 10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. 11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. 12 When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. 13 With the pan still on high heat, add another Tbsp of vegetable oil.
14. 14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. 15 Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. 16 Top with"Special Sauce".

Read more: http://www.food.com/recipe/p-f-changs-chicken-lettuce-wraps-15865#ixzz1CArQr48C

Whole Wheat Chocolate Peanut Butter Pancakes

Made these this morning....oh, my goodness!

Whole Wheat Chocolate Peanut Butter Pancakes

pancakes adapted from cooks.com

2 cups whole wheat flour

2 teaspoons baking powder

1 teaspoon salt

2 eggs, well beaten

2 cups milk

2 tablespoons canola oil

1 teaspoon vanilla

1 teaspoon cinnamon

3 tablespoons peanut butter, melted

3 tablespoons chocolate chips

Stir together dry ingredients. Add eggs, milk, vanilla and oil. Stir until dry ingredients are moistened. Stir in melted peanut butter. Cook on preheated pan until bubbles form and edges start to dry. Drop in chocolate chips. Flip and cook until lightly browned.

Original Receipe found here

Peanut Butter Chocolate Chip Cookies

One of our favorite cookie recipes. Never fails. Always loved. Hunter even makes them by himself!

Peanut Butter Chocolate Chip Cookies-original recipe HERE

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips (from shell-we just double chocolate chips and leave our peanut butter chips)

For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Tomato and Corn Tart

I am determined to start posting recipes again. Because this site makes it easy to find my favorite and pass them on!
We made this last night and it was DELICIOUS! We were about to lick our plates.
Enjoy!

Tomato and Corn Tart-original recipe HERE

3 T olive oil
1 medium onion, chopped
1 garlic clove, minced
5 ears of corn, kernels cut off
1 t salt
1/ 4 t black pepper
1 deep dish, pre-baked pie crust
1/2 c grated Cheddar cheese
2 large tomatoes, sliced
1/4 c grated Parmesan cheese
3 scallions, chopped
3 large eggs
1/2 c milk
1/2 c heavy cream

Preheat oven to 375F.

In a medium saucepan, heat olive oil over medium heat. Saute onions and garlic in olive oil until onions just begin to brown, 5-7 minutes. Add corn kernels and cook, 8 minutes. Stir in salt and pepper. Pour half of the corn mixture into pie crust. Scatter Cheddar cheese evenly on top. Add remaining corn mixture. Top with tomatoes, in an even layer, then Parmesan cheese and scallions.

In a small bowl, whisk together eggs, milk, and cream. Pour over tart.

Cover with foil and transfer to oven Bake 30 minutes. Remove foil, and bake an additional 20-30 minutes until tart is golden brown, and center is set.

Yummy Tomato Veggie Soup W/No Name

We just made this soup for dinner and Keith and I LOVED it. So freakin good. I had to share. :) I followed the recipe below w/the differences in parenthesis. I also doubled it.

Yummy Tomato Veggie Soup W/No Name

* 1 (14-ounce) can chopped tomatoes
* 3/4 cup extra virgin olive oil (used way less then this. sprinkled some on tomatoes and some in pan)
* Salt and freshly ground black pepper
* 1 stalk celery, diced
* 1 small carrot, diced
* 1 yellow onion, diced
* 2 cloves garlic, minced
* 1 cup chicken broth
* 1 bay leaf
* 2 tablespoons butter
* 1/4 cup chopped fresh basil leaves (I used dried and just dumped some in)
* 1/2 cup heavy cream, optional (skipped)

Directions

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes. (more like 25 for me.)

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender (or regular blender in shifts!) until smooth.

Original HERE

Turkey, Pesto & Mozzarella Panini

I found a great resource for meal plans at LivingLocurto.com

I'm planning on trying out a couple of the recipes this week including this one. Simplicity is what I need this week.

Turkey, Pesto & Mozzarella Panini

• Your favorite thick sliced bread
• Sliced Mozzarella cheese
• Deli sliced turkey
• Pesto
• Sliced tomatoes

DIRECTIONS
Place everything together and grill. (Note from me: a George Foreman grill would be perfect, but I'll just be doing this on the stove-top.)

• Kid version: Grilled Cheese
• Sides: Carrots, apple slices and organic tortilla chips.

Spaghetti and Meatballs

from Good Things Catered (a great food blog that once was, but now is mysteriously missing)

Simple Spaghetti & Meatballs

Ingredients:
1 lb. lean ground turkey or beef (we like Shady Brook Farms turkey)
1/3 c. sweet onion, diced
1 Tbsp oregano
1 Tbsp garlic salt
2 tsp parsley, minced
1 tsp ground pepper
1 Tbsp oil
1 package store bought spaghetti
3 c. premade pasta sauce (garlic basil goes well with turkey and pomodoro with the beef)

Directions:
-Boil large pot of water.
-In medium bowl combine meat, onion, and spices.
-Form 2 1/2-in wide balls with mixture.
-Add pasta to water and cook according to box instructions.
-Heat oil in a large non-stick pan over medium-high heat.
-Place meatballs in pan so that none are touching.
-Cook, not moving until side is well browned (about 5 min).
-Rotate each meatball 1/4 turn and brown each side before turning again (about 3-min per side)
-Make sure meatballs are cooked through and add sauce to pan to scrape brown bits from the bottom and heat.
-Serve over finished pasta (we added olives b/c we love them)

Whole Grain Honey Wheat Rolls

I have been making these for our small group quite a bit. I love that it makes a lot and we love the taste! You can make them from scratch but I will give you my version in the bread machine. MUCH easier. :)

Whole Grain Honey Wheat Rolls


Ingredients:

1/4 c. warm water
1/4 c. wheat bran
1 Tbsp instant rise yeast
1 c. warm milk (105 -115 degrees)
1/4 c. honey
3 Tbsp oil
1 1/2 tsp salt
1 egg, lightly beaten
2 c. whole wheat pastry flour
2 c. bread flour, separated

Put all the above ingredients in the bread machine bowl. Put on dough cycle.

When the cycle is done, take the dough out and split in half. Split each half into 8 equal pieces. Spray 2 8-inch round pans. Place dough in pans. Cover and let rise for about an hour.

Preheat oven to 400 degrees.

Melt the butter and honey and glaze over rolls, sprinkling with oats.

1 tablespoon butter, melted
1 tablespoon honey
1/4 c. oats

Bake for 12-14 minutes.

ENJOY!

Pasta with Scallops, Zucchini and Tomatoes

I was looking to way to cook scallops (you can get then frozen at Meijer). And I had a zucchini. So I found this recipe and we LOVE it. And it takes no time at all. Have made it a few times and even the kids eat it! You could use shrimp instead if you don't like scallops.

***we used dried basil, because I didn't have fresh and canned tomatoes.***

Pasta with Scallops, Zucchini and Tomatoes

Ingredients

• 1 pound dry fettuccine pasta
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 zucchinis, diced
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1 cup chopped fresh basil
• 4 roma (plum) tomatoes, chopped
• 1 pound bay scallops
• 2 tablespoons grated Parmesan cheese

Directions

1. In a large pot with boiling salted water cook pasta until al dente. Drain.
2. Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
3. Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Original recipe found HERE.

Mac and Cheese

Another recipe I don't want to lose. Originally based on Martha Stewart's, I often skip the crumb topping and the baking and do the whole thing on the stovetop. Also, I've made it with a mixture of regular cheddar and Monterey Jack (instead of white sharp) and Parmesan (instead of Gruyere or Romano) and it's a little different but still very good. In fact, my kids prefer the more mild cheese. (Martha's original recipe also calls for nutmeg and cayenne pepper, but we don't care for either in our mac and cheese, so I didn't include them below.)

Serves 12

6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Corn Chowder

I found two different corn chowder recipes that I like portions of and mixed the two. I'm sure I'll forget what I did if I don't write it down. So here 'tis!

Ingredients

• 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller) (leave the fat in the pan for fl
  
• 5 ears Corn, Shucked (about 4 Cups) -- I just used 4 cups of frozen corn. You could also do canned corn.
• 2-3 potatoes, diced
  
• 32 ounces, fluid Low Sodium Chicken Broth
• 1-½ cup Heavy Whipping Cream
• ½ teaspoons Kosher Salt (more To Taste)
• 3 Tablespoons Masa (flour made from corn) or flour (I found the masa near the mexican food at Meijer or Walmart)
  
• ¼ cups Water

Preparation Instructions

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Add corn and diced potatoes. Stir and cook for one minute.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine masa (or flour) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

Sausage Stuffed Squash

Fall is definitely in the air. I had this at some friends house and loved it. I've already made it but changed it to what I had in the pantry. I used plain rice, maple sausage and added some Mrs. Dash for flavor. I also cooked the squash in the oven instead of the microwave. 45 minutes for the halves alone in some water and 40 minutes with the stuffing inside.

Sausage Stuffed Squash

Ingredients

• 1 (6 ounce) package broccoli and cheese flavored rice mix
• 1 pound turkey breakfast sausage
• 1 medium acorn squash, halved and seeded
• 1/2 cup chopped apple
• 2 teaspoons crushed coriander seed
• 1/2 cup shredded Monterey Jack cheese

Directions

1. Prepare rice mix according to package directions; cover, and set aside.
2. Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
3. In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
4. In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
5. Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

I found the recipe here.

Apple Dumplings

Ingredients

• 1 recipe pastry for double-crust pie
• 6 large Granny Smith apples, peeled and cored
• 1/2 cup butter
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 cups water
• 2 cups white sugar
• 1 teaspoon vanilla extract

I made these this weekend and they turned out great!

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
2. On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
3. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
4. In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
5. Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

I found the recipe here.