Apple Pie Cupcakes Recipe

 You Will Need   :  
4 tablespoons unsalted butter    
2 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes    
1/2 teaspoon ground cinnamon    
1/8 teaspoon salt   
 Juice of half lemon (about 1 1/2 tablespoons)    
1/4 cup all purpose flour    
1/4 cup + 2 tablespoons packed brown sugar    
1/4 cup chopped walnuts    
1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls    
whipped cream   
 caramel-flavored syrup 
Directions     

Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.   
 In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons brown sugar, the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.   

Meanwhile, in small bowl, mix butter, flour, 1/4 cup of brown sugar and walnuts with fork or hands until crumbly. Set aside. Separate dough into 8 rolls. Flatten each into 4-inch round; place in muffin cup. Divide apple filling evenly onto rolls in muffin cups. Divide flour mixture evenly over apples. 

Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups. Cool completely, about 30 minutes.Serve cupcakes topped with whipped cream and a drizzle of syrup. 

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Effortless Garlic Roasted Potatoes

Ingredients

• 2 pounds white potatoes
• 1 tablespoon fresh rosemary
• 1 teaspoon salt
• 2 to 3 cloves garlic, chopped
• 1 teaspoon olive oil
• olive oil cooking spray

Instructions

1. Preheat oven to 400 degrees F. Wash and scrub potatoes. Cut in potatoes in half. Spray a baking dish with the cooking spray.
    
2. Drizzle the potatoes with olive oil and coat. Sprinkle potatoes with garlic, rosemary, and salt and stir to mix well.
    
3. Bake uncovered for 20 to 35 minutes, stirring occasionally.

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Jambalaya

Ingredients

• 1 lb. cooked chicken $2.99
• 1 lb. smoked sausage $3.99
• 4 cloves garlic $0.16
• 12 oz. seasoning mix (diced onion, bell pepper, celery)
• (onion, bell pepper, celery) $1.25
• 2 cups long grain rice $0.60
• ½ to 1 tsp cayenne pepper $0.05
• 2 Tbsp tomato paste $0.19
• 3.5 cups water $0.00
• 1 can (15 oz) diced tomatoes $1.26
• 2 whole bay leaves $0.05
• ½ tsp dried thyme $0.05
• ½ bunch parsley $0.35
• to taste salt and pepper $0.05

Instructions

1. Slice the sausage and cook in a large pot over medium heat until thoroughly cooked (about 5 minutes). Don’t worry if the drippings begin to stick and coat the bottom of the pan, it will be deglazed later. Remove the cooked meat (leaving the fat/drippings in the pan) and set it aside for later.
2. Add the chopped onion, bell pepper, celery and garlic to the pot with the meat drippings and cook until soft (about 3-5 minutes). The moisture from the vegetables should loosen anything stuck to the bottom of the pan from the meat (all of that flavorful good stuff).
3. Once the vegetables have softened, add the dry rice, cayenne pepper and tomato paste. Stir it all together and cook for approximately 1 minute more. This will allow the tomato paste to caramelize and the rice to toast just slightly.
4. Add 3.5 cups of water, diced tomatoes, bay leaves, thyme, fresh cracked pepper (about 20 cranks) and salt (about ½ tsp). Stir it together, then add the meat back into the pot. Bring it up to a simmer, add a lid and reduce the heat to low. Allow the pot to simmer on low until all of the moisture has been absorbed by the rice (about 30 minutes). Stir in the chopped parsley and serve.

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Iced Chai Latte

Ingredients

1. 8 Chai Tea Bags
2. 8 Cups of Water
3. Milk (to taste)

Instructions

1. Boil your water and add the tea bags.
2. Let them seep for about 30 minutes.
3. Remove the bags and let the tea cool before adding it to a pitcher.
4. Let chill in the fridge overnight.
5. Pour half a glass of the chai mix and top with your milk.
6. Add ice, stir and enjoy!

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Arby’s Grilled Chicken and Pecan Salad

Ingredients

• 2 1/2 cups of grilled chicken breast cut into small pieces
• 1 cup of diced red apple
• 1 cup chopped pecans
• 1/2 cup chopped celery
• 1/2 to 3/4 cup of mayonnaise
• 1 tablespoon of lemon juice (juice of one small lemon)
• salt and pepper to taste

Instructions

In a medium sized bowl add diced apple, and one tablespoon of lemon juice.  Stir lemon juice into apples coating them well.  This will help keep the apples from turning brown.  Add chicken, sliced grapes, diced celery, and pecans.  Mix well until everything is mixed through.  Add 1/2 cup mayonnaise, if the mixture is too dry you can add another 1/4 cup of mayonnaise.  Add salt and pepper to taste.  Allow flavors to marry in a covered bowl in the refrigerator for about 1 hour before serving.
To prepare sandwich like Arby's use thickly sliced wheat bread, add a couple of slices of green leaf lettuce, and add about 1 cup of chicken salad to the sandwich.
While they do not toast their pecans, I think you could easily bring this salad to the next level by toasting the pecans in a skillet on medium high heat just until they become fragrant.  Allow the pecans to cool completely before preparing the chicken salad.
In a medium sized bowl add diced apple, and one tablespoon of lemon juice.  Stir lemon juice into apples coating them well.  This will help keep the apples from turning brown.  Add chicken, sliced grapes, diced celery, and pecans.  Mix well until everything is mixed through.  Add 1/2 cup mayonnaise, if the mixture is too dry you can add another 1/4 cup of mayonnaise.  Add salt and pepper to taste.  Allow flavors to marry in a covered bowl in the refrigerator for about 1 hour before serving.
To prepare sandwich like Arby's use thickly sliced wheat bread, add a couple of slices of green leaf lettuce, and add about 1 cup of chicken salad to the sandwich.
While they do not toast their pecans, I think you could easily bring this salad to the next level by toasting the pecans in a skillet on medium high heat just until they become fragrant.  Allow the pecans to cool completely before preparing the chicken salad.

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Crock Pot Cheesy Bacon Potatoes

Ingredients:

1 bag of frozen hash browns, country style 
2 cans of condensed cream of potato soup 
8 oz of sour cream 
1 bag (2 cups) of Mac n Cheese shredded cheese
1 bag of Oscar Meyer recipe style bacon pieces

Directions:

In the crock pot, mix the potato soup and the sour cream together. Then add the hash browns
Next, add half the bag of the cheese, if you can not find the mac n cheese blend, then use a cheddar blend. Also add in the bacon as well. 
Give everything a good stir in the crock pot.
Finally, layer the remaining cheese on the top and set the crock pot on low and let cook for 4-6 hours.

Directions:

Directions:

Ingredients:

1 bag of frozen hash browns, country style

2 cans of condensed cream of potato soup

8 oz of sour cream

1 bag (2 cups) of Mac n Cheese shredded cheese

1 bag of Oscar Meyer recipe style bacon pieces

- See more at: http://www.seductioninthekitchen.com/2013/08/crock-pot-cheesy-bacon-potatoes.html#sthash.POaG1ytT.dpuf

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Bacon, Egg, Avocado and Tomato Salad

Ingredients:

• 1 ripe avocado, chopped into chunks
• 2 boiled eggs, chopped into chunks
• 1 medium-sized tomato, chopped into chunks
• Juice from one lemon wedge
• 2-4 cooked pieces of bacon, crumbled (optional)
• Salt and pepper to taste

Directions:
Mix all ingredients together, stirring not too much, but just enough to make some of the avocado and egg into mush.

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