Three Ingredient Apple Pecan Tarts

Crowded Earth Kitchen

WIN_20150827_101143Seriously, folks. Three ingredients. You could make these in your sleep, and they’re delicious. What are you waiting for?

WIN_20150827_093203Ingredients (Makes 32 mini tarts)

1 package of roll-out refrigerated pie crust

2 cups of apple jelly

2 cups of shelled pecans (halves or chopped pieces)


Step 1) Bring apple jelly to a boil in a small saucepan. Boil for five minutes, then remove from heat.

Step 2) While apple jelly is boiling, open the package of roll-out refrigerated pie crusts (there are two crusts per package). Instead of rolling them out, squish each crust into a big ball of dough. How fun!

WIN_20150827_093857Step 3) Place a small ball of pie crust dough, about the size of a golf ball, in each well of a mini muffin pan. Push the dough down in the center so that it flattens on the bottom and up the sides of the well…

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Super Easy Slow-cooker Pulled Chicken

Love, Food & Beer

As the school year gets rolling, and my teacher-brain is finally forced to lurch back into action, the marginally creative culinary lobe of my noggin tends to take a backseat for a while. In an effort to stem the eventual onslaught of dull midweek meals involving bottled pasta sauces and packets of taco seasoning, I’ve been trying to come up with simple recipes that don’t take too much thought or effort, and leverage convenient kitchen tools, like my slow-cooker.

The following is one such recipe.


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