Make plans to meet him there.
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!
Step 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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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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