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This Is Why Im Full

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Comfort Food

Apple Hand Pies

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individual apple pies

 

Apple Hand Pies|This Is Why I’m Full

These Apple Hand Pies were so much fun to make! We used Granny Smith apples and they tasted delicious! I think they would be better if I had sliced the apples thinly instead of just slicing them into 8 pieces and doing it that way! Maybe make it more like apple pie filling instead of just using big pieces, I think they might have baked better. I also would probably go with a different kind of apple, the Granny Smith were a little too sharp for how little sugar we used in these.

These Apple Hand Pies are great for brunch, or as a make ahead breakfast or snack.. Or dessert. Or anything really, they would be delicious for every single meal. Pack them as a work snack, or in your lunch as a little homemade dessert if you eat a real lunch at work/school. They really are delicious, the Hubby and I ate them for dessert for 4 or 5 days until they weren’t good anymore, and even then I was very sad that we couldn’t eat all of them before they started to turn.

There are a lot of options for what you want to use for the crust on these, you can go simple and use either Crescent rolls or refrigerated Pie Crust, or if you have the time and energy, make a good ol’ fashioned homemade pie crust and cut it into triangles, the Hubby and I were short on time when we made these, so we went simple and just used crescent rolls that we had in the fridge (a leftover can from our delicious Chicken Broccoli Crescent Roll Bake) but if we made them again I think I would go with a from scratch crust, I love me a good pie crust!

If you decide to make your crust from scratch I recommend cutting them with a pizza wheel, it is very nice to be able to just slice into strips/triangles and wrap them up, and using a knife is much harder to control the shape!

Let us know what you think of our Apple Hand Pies and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Apple Hand Pies
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Rating: 3.67
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Servings Prep Time
4 -8 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 -8 10 minutes
Cook Time
15 minutes
Apple Hand Pies
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Rating: 3.67
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Servings Prep Time
4 -8 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 -8 10 minutes
Cook Time
15 minutes
Ingredients
Servings: -8
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Instructions
  1. Preheat oven to 350 degrees
  2. Mix your apples in a bowl with 1/4 cup sugar, lemon juice and 1 tsp cinnamon
  3. Take 1 piece of whatever dough you choose and take one piece of your sugared apples and wrap the crust around it
  4. Place on a lined cookie sheet and repeat with the rest of your apples
  5. Bake for 8-12 minutes, or until golden brown on the outside
  6. Mix your remaining sugar and cinammon on a small plate
  7. Cool slightly and then dip into the sugar mixture, set aside to cool completely
  8. Top with ice cream, whipped cream, or just eat them as is!
  9. Enjoy!
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6

French Toast

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French Toast 2

French Toast is one of my favorite foods, it’s so simple and always tastes great! Pancakes and Waffles are very sweet in general, even before you add syrup and/or powdered sugar (or whatever you like on your pancakes!). One of the reasons I like French Toast so much is that you can make it just as sweet as you like! Plus you can eat it without syrup if you want and you are basically just eating eggs and buttered toast!

French Toast 3

This french toast is especially delicious because the Hubby made the bread from scratch! (you can find the recipe here: Homemade French Bread) it’s a really simple recipe, easy to follow and successful every time that we have tried it so far! (Which is a lot, in a lot of variations! I’m most excited to share our Blueberry Swirl bread with you, it’s A-M-A-Z-I-N-G!)
I know what you’re thinking looking at all of these pictures, why are there so many pictures of the same thing in this post… The answer is… *shrugs* I like to look at them. Look at that melting butter and syrup mixing together, as I sit here with my mouth watering eating my bowl of rice………..

…

………….

……………………

Okay, so while writing this post I definitely did not stop and go make french toast *wink wink*

I totally did.

Just saying, French Toast is a great choice no matter what time of day it is!

French Toast

I mean, how could you look at that picture and not want to immediately go and make some?! If you CAN resist…………. You have much better willpower than I.

French Toast | This Is Why I’m Full

Let us know what you think of our French Toast and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

French Toast
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Servings Prep Time
8 pcs 10 minutes
Cook Time
10 minutes
Servings Prep Time
8 pcs 10 minutes
Cook Time
10 minutes
French Toast
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Servings Prep Time
8 pcs 10 minutes
Cook Time
10 minutes
Servings Prep Time
8 pcs 10 minutes
Cook Time
10 minutes
Ingredients
Servings: pcs
Units:
Instructions
  1. Preheat griddle or skillet over medium heat.
  2. Grease well with butter.
  3. Add all ingredients, except the bread, to a bowl with a wide bottom and whisk well to combine.
  4. Dip bread slices into the egg mixture, coating both sides, and place on hot griddle.
  5. Cook for a few minutes on both sides, until golden brown.
  6. Serve warm, with butter and syrup!
  7. Enjoy!
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Ultimate Cheese-Stuffed Burger

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Ultimate Burger 1

Ultimate Cheese Stuffed Burger | This Is Why I’m Full

I am so beyond proud of our Ultimate Cheese-Stuffed Burger, before you ask I did NOT eat this one, this was the Hubby’s, mine was about half this size, and even then I had a hard time finishing the whole thing! But it was so delicious that I almost made another one, even though I was full! We didn’t even make any side dishes, which for me is almost unheard of, because when it comes to french fries I don’t mess around!
This picture makes me very sad that I am taking a break from red meat, it makes my mouth water. (and yes, I tried turkey burgers, it just isn’t the same!) Don’t even get me started on how tasty the Bacon we used was, we found it at our grocery store ONE time and we haven’t been able to find it since! It’s very sad!
The Hubby had never really had caramelized onions before he met me, but I have remedied that situation, because I am a huge fan of onions in every shape, size and form! (he had never had animal style fries before he met me, I couldn’t believe it!)
Anyway, this recipe is pretty simple and it becomes even simpler if you have a Stuffed Burger Press like we do! I know, it’s a silly kitchen tool that we don’t use all that often, but its very good at its job! It is also nice to always make the perfectly round patties that you usually have to buy frozen! Just lovely. And for as useful as this tool is it’s relatively cheap!
Let us know what you think of our Ultimate Cheese Stuffed Burger and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Ultimate Cheese-Stuffed Burger
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Servings Prep Time
3 -4 30 minutes
Cook Time
20 minutes
Servings Prep Time
3 -4 30 minutes
Cook Time
20 minutes
Ultimate Cheese-Stuffed Burger
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Servings Prep Time
3 -4 30 minutes
Cook Time
20 minutes
Servings Prep Time
3 -4 30 minutes
Cook Time
20 minutes
Ingredients
Servings: -4
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Instructions
  1. Prepare a medium-hot fire in a grill.
  2. In a mixing bowl combine your ground beef, garlic salt, pepper and minced garlic.
  3. Divide the seasoned ground beef into eight roughly equal portions and shape each into a ball.
  4. If you have a stuffed burger press, use it, if not follow the instructions below:
  5. Flatten the balls of ground beef out, stuffing 4 of the 8 with 1/2 oz. cheese.
  6. Lay the extra 4 flattened beef rounds on top of the cheesed rounds, and pinch the edges together until they are well sealed
  7. Throw them on your preheated grill and cook to your favorite level of doneness
  8. If you want more cheese (the hubby always does!) put a slice on each patty before removing from the grill and let it melt
  9. Serve immediately with your favorite toppings! (obviously we used bacon, cheese, and caramelized onions
  10. Serves 4 (or 3 if you have a spouse who eats two patties on one burger like mine!)
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Mini No Bake Pumpkin Cheesecakes

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Pumpkin No-Bake Cheesecake

Mini No Bake Pumpkin Cheesecakes | This Is Why I’m Full

Summer sucks for my coworkers and I, we work in a warehouse that has no AC, here in Chico that can mean a lot of hot and muggy days with no relief. Except for when we have Potlucks! (We have a lot of Potlucks!) I brought these delicious little frozen treats to one of these potlucks in the warmer months and they disappeared so fast I almost didn’t get to try my Mini No Bake Pumpkin Cheesecakes myself!
The Cool Whip (while not that great for you) means that the other ingredients stay soft enough to eat even when you freeze them overnight, it was wonderful!
Now I know, looking at this recipe it makes a LOT of mini cheesecakes, but like everyone’s older relative says, go big or go home! They will keep in the freezer for up to 3 weeks, so why not make a bunch and have them as family dessert multiple times! (Or break that New Year’s Resolution and eat them all yourself, you know you want to!)
I am seriously considering making Mini No Bake Pumpkin Cheesecakes again this upcoming summer, they were so simple, not to mention delicious, that I might as well! (not to mention how nice it is to make my coworkers smile in the ghastly heat that we work in!) Also during the summer anything I can make that has the words No-Bake in the title is my new favorite dish!
Let us know what you think of our Mini No Bake Pumpkin Cheesecakes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Mini No Bake Pumpkin Cheesecakes
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Servings Prep Time
32 15 minutes
Cook Time
120 minutes
Servings Prep Time
32 15 minutes
Cook Time
120 minutes
Mini No Bake Pumpkin Cheesecakes
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Servings Prep Time
32 15 minutes
Cook Time
120 minutes
Servings Prep Time
32 15 minutes
Cook Time
120 minutes
Ingredients
Servings:
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Instructions
  1. In a large bowl beat cream cheese and sugars until creamy.
  2. Stir in pumpkin, vanilla, cinnamon, ginger and nutmeg.
  3. Fold in whipped topping.
  4. In a large plastic bag crush your graham crackers until they are crumbs
  5. In a separate bowl melt your butter and mix with crackers.
  6. Spread cracker mixture into a muffin liners (makes 32 or more, I have a lot of coworkers!) and refrigerate for 20 minutes
  7. Remove from fridge and spread your pumpkin mixture evenly between all muffin liners
  8. Freeze for at least 2 hours before serving.
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Tri-Color Sugar Cookies

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Tri-colored Sugar Cookies

Tri-Color Sugar Cookies | This Is Why I’m Full

Ahhhhhhhh! Can it be Christmas-time again already? I know, it doesn’t have to be Christmas to eat cookies… But that’s the only time that I make sugar cookies.. This was the first year we made these Tri-Color Sugar Cookies and they worked out better than we could’ve hoped! It was a lot of fun to make them, and to watch the progression of the dough from the crisp clear color lines above to the gorgeous marbling below.
These cookies turned out so pretty that I almost didn’t want to eat them, I just wanted to look at them! We did make icing for them, but we forgot to get pictures of the frosted cookies before we gave them away!
I know that you’re going to look at the recipe and say that nobody needs to make that many Sugar Cookies, but I took a TON of them to work and everyone loved them and ended up taking some home! And you can also make a bunch of cookies and give them to family and friends as Christmas gifts!
Let us know what you think of our Tri-Color Sugar Cookies and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Tri-colored Sugar Cookies 2

Tri-Color Sugar Cookies
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Servings Prep Time
7 dozen 180 minutes
Cook Time
120 minutes
Servings Prep Time
7 dozen 180 minutes
Cook Time
120 minutes
Tri-Color Sugar Cookies
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Servings Prep Time
7 dozen 180 minutes
Cook Time
120 minutes
Servings Prep Time
7 dozen 180 minutes
Cook Time
120 minutes
Ingredients
Servings: dozen
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Instructions
  1. Using Mixer cream butter and shortening until light and fluffy (roughly 2 minutes)
  2. Add sugar and mix until fluffy again
  3. Add eggs, vanilla and sour cream and mix thoroughly
  4. Add flour, baking powder and salt and mix until completely combined
  5. Divide dough into three pieces and wrap in plastic
  6. Refrigerate for at least 2 hours (we left ours overnight)
  7. To color the cookie dough: Place dough ball back in the mixer, added the food coloring and briefly mixed the dough on a low speed. (You don’t want to over-mix the dough so only mix it enough to get the dough the color you want.)
  8. To get the pretty marble effect on the cookies: roll nine small balls of cookie dough in each of the three colors, each ball should be about the size of a large walnut.
  9. Take the green dough balls and arrange them on the rolling surface.
  10. Then randomly add in the white dough balls.
  11. Finally add in the red dough balls.
  12. Use your hands to press together the dough balls into a circle.
  13. Use your rolling pin to roll out the dough until it is about 1/4" thick, depending on how thick you want your cookie to be
  14. Now arrange your cookies cutters on the rolled out dough so that the cut-out cookie will have all three colors on dough in the shape.
  15. Cut out desired shapes and move to a parchment paper covered cookie sheet, leaving 1 inch between cookies
  16. Bake in a 375 degree oven for 8-10 minutes, edges should be just slightly brown
  17. Immediately move to a wire rack and cool completely
  18. Frost with whatever frosting you like to use!
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Lemon Garlic Parmesan Asparagus

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lemon garlic parmesan asparagus

Lemon Garlic Parmesan Asparagus|This Is Why I’m Full

I love veggies, but it’s hard to find time to cook them sometimes, but with this Lemon Garlic Parmesan Asparagus I no longer have any excuse, this takes around 10-12 minutes to cook, and it’s so tasty I could eat it every day! Sometimes the Hubby has a hard time eating veggies, he isn’t the world’s biggest fan, but if I say the word Garlic he’s almost always down to eat a massive amount!
I like my Asparagus just the tiniest bit overcooked, I like it to be on the softer side, but the good news about this recipe is that you can cook it to whatever level of done-ness you like best!
Let us know what you think of our Lemon Garlic Parmesan Asparagus and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Lemon Garlic Parmesan Asparagus
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Servings Prep Time
2 -4 5 minutes
Cook Time
5 minutes
Servings Prep Time
2 -4 5 minutes
Cook Time
5 minutes
Lemon Garlic Parmesan Asparagus
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Servings Prep Time
2 -4 5 minutes
Cook Time
5 minutes
Servings Prep Time
2 -4 5 minutes
Cook Time
5 minutes
Ingredients
Servings: -4
Units:
Instructions
  1. Heat a large skillet over medium-high heat.
  2. Add olive oil to pan; swirl to coat.
  3. Add asparagus; cook 3 minutes or until crisp-tender.
  4. Add minced garlic and Parmesan; cook 1 minute, stirring occasionally.
  5. Remove from heat.
  6. Add lemon juice, pepper, and salt; toss to coat.
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Zucchini Fritters

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Zucchini Fritters

Zucchini Fritters | This Is Why I’m Full

We are actually making these Zucchini Fritters again tonight! During the summer months we have an excessive amount of Zucchini thanks to the Father-In-Law’s garden and that makes this wife very happy, I absolutely LOVE Zucchini. Anything we make with Zucchini automatically becomes one of my new favorite foods, and this recipe was a spur of the moment thing, we had all of the ingredients we needed on hand and we were trying to use up all of our Zucchini before it went bad.
The best part about these was how well they froze! We saved a bunch of them just to see how they did in the freezer, and we ended up putting them in some tacos, burritos, and ate them all week! You just drop them back into the fryer to get the crispiness back and yum!
Another great thing about these is that your picky eaters would have no idea that they were eating Zucchini, they hide the Green very well!
Let us know what you think of our Zucchini Fritters and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Zucchini Fritters
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Servings Prep Time
30 fritters 15 minutes
Cook Time
20 minutes
Servings Prep Time
30 fritters 15 minutes
Cook Time
20 minutes
Zucchini Fritters
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Servings Prep Time
30 fritters 15 minutes
Cook Time
20 minutes
Servings Prep Time
30 fritters 15 minutes
Cook Time
20 minutes
Ingredients
Servings: fritters
Units:
Instructions
  1. Fill a deep-fat fryer or skillet with oil to a 2-in. depth. Heat to 375°.
  2. Meanwhile, combine milk and egg in a bowl.
  3. Stir together dry ingredients and add to egg mixture; blend well.
  4. Fold in zucchini.
  5. Drop batter by rounded teaspoonfuls into hot oil.
  6. Fry until deep golden brown, turning once.
  7. Remove to clean newspaper, or paper towels to drain, sprinkle lightly with coarse salt and ground pepper.
  8. Repeat until all of the batter is used up.
  9. Serve with Ranch dressing, or Sour Cream (mix it with some of your favorite flavors, Lime juice and Cilantro was a really good one!)
  10. Enjoy!
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Creamy Chicken Enchilada Casserole

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creamy chicken enchiladas

 

Creamy Chicken Enchilada Casserole | This Is Why I’m Full

This Creamy Chicken Enchilada Casserole is out of this world delicious! The Hubby and I generally keep some chicken pre-cooked in the freezer so that we can just pull it out and make some delicious creation and this is one of those creations! Simple to make and so tasty you won’t have any problems getting anyone to eat it!
and making them in casserole form is the best time-saving option when you have a lot of people eating them!
Even though it’s just the two of us I still find myself making a casserole, simply because the leftovers reheat so well. They tend to stay moister when you make them as a casserole! I know the picture isn’t all that pretty, I think I added just a little bit too much sauce and that made the tortillas kind of melt, but they were so creamy and delicious that I wish there were more days in the week so I could make them weekly!
Let us know what you think of our Creamy Chicken Enchilada Casserole and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Creamy Chicken Enchilada Casserole
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Servings Prep Time
6 -8 30 minutes
Cook Time
20 minutes
Servings Prep Time
6 -8 30 minutes
Cook Time
20 minutes
Creamy Chicken Enchilada Casserole
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Servings Prep Time
6 -8 30 minutes
Cook Time
20 minutes
Servings Prep Time
6 -8 30 minutes
Cook Time
20 minutes
Ingredients
Servings: -8
Units:
Instructions
  1. Preheat oven to 350 degrees
  2. Grease a baking dish.
  3. Bring a saucepan of lightly salted water to a boil.
  4. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear
  5. Remove chicken to a cutting board to cool.
  6. Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl.
  7. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture.
  8. Add 1 cup Pepper-Jack cheese and fold to integrate.
  9. Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture.
  10. Put two large spoonfuls of sauce into bottom of dish
  11. Place however many tortillas you need to cover the bottom
  12. Add a layer of chicken mixture
  13. Add a layer of sauce
  14. Add a layer of cheese
  15. Repeat until pan is full to the top
  16. Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.
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Southwest Stuffed Sweet Potatoes

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Stuffed Sweet Potatoes

Southwest Stuffed Sweet Potatoes | This Is Why I’m Full

Alright, a lot of people have it wrong, Sweet Potatoes are not actually orange on the inside, those are yams. Sweet potatoes have a richer flavor that isn’t quite so sweet! They make a delicious and hearty meal, like these Southwest Stuffed Sweet Potatoes! The slight sweetness in the potato contrasts so nicely with the Sharp jalapeno spiciness and the soft textures mix very well with the crunch from the corn!
As we have demonstrated before with our Crock Pot Baked Potatoes you could make this even easier to make by pre-cooking your Sweet Potatoes in your crock pot ahead of time and then the majority of the prep time is gone!
These re-heated really well, which was a good thing considering 2 potatoes was more than the two of us could ever eat! Hooray for leftovers!
Let us know what you think of our Stuffed Sweet Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Southwest Stuffed Sweet Potatoes
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Servings Prep Time
2 -4 60 minutes
Cook Time
10 minutes
Servings Prep Time
2 -4 60 minutes
Cook Time
10 minutes
Southwest Stuffed Sweet Potatoes
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Servings Prep Time
2 -4 60 minutes
Cook Time
10 minutes
Servings Prep Time
2 -4 60 minutes
Cook Time
10 minutes
Ingredients
Servings: -4
Units:
Instructions
  1. Preheat oven to 350°F. Place sweet potatoes on a baking sheet and bake for about an hour, or until potato is cooked through and can be pierced with a fork (check at the 60 minute mark).
  2. Set aside to cool while you prepare the filling.
  3. Heat the oil in a large skillet over medium high.
  4. In another skillet, cook your ground turkey
  5. Add the onions and cook for 3 minutes.
  6. Add the jalapeno and garlic; cook another minute.
  7. Add the corn and cook another 2 or 3 minutes.
  8. Add the seasonings and cook for 1 minute.
  9. Season with a good pinch of salt and pepper.
  10. Remove from heat and mix in your ground Turkey
  11. Slice the sweet potatoes in half lengthwise, and scoop out the innards with a spoon.
  12. Place the innards in a large bowl.
  13. Add the corn/Turkey mixture to the bowl, as well as the beans.
  14. Give a good stir to combine until smooth.
  15. Evenly spoon the filling back into the sweet potato boats and top with shredded cheese.
  16. Switch the oven to broil, slide the potatoes back in until the cheese is browned and bubbly.
  17. Remove from oven and let cool for 5 minutes before plating.
  18. Enjoy!
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French Bread with Jam

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Jammy-Toast 2

French Bread with Jam | This Is Why I’m Full

The Hubby has been trying to make his own bread for about a year now and while it has always been tasty, since we got our KitchenAid Mixer it has been even better! The constant mixing means that it is much easier to knead the dough for the right amount of time, giving the dough the time to get airy and soft!
We have posted the recipe for the bread already, but I figured why not post it again to show it’s versatility! You can put anything on this airy and delicious bread and it is always delicious!
Let us know what you think of our French Bread with Jam and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

French Bread with Jam
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Servings Prep Time
2 loaves 75 minutes
Cook Time
30 minutes
Servings Prep Time
2 loaves 75 minutes
Cook Time
30 minutes
French Bread with Jam
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Servings Prep Time
2 loaves 75 minutes
Cook Time
30 minutes
Servings Prep Time
2 loaves 75 minutes
Cook Time
30 minutes
Ingredients
Servings: loaves
Units:
Instructions
  1. Recipe makes two large loaves.
  2. In a large mixing bowl add the water, yeast and sugar.
  3. Let sit until bubbly, about 3-5 minutes.
  4. Then add the vinegar, salt, oil and flour, one cup at a time.
  5. Knead on medium speed for 7-10 minutes.
  6. Place the dough into a greased bowl and let it raise to the top, punch it down and raise again, repeated 2-5 times.
  7. Once this has been done multiple times put the dough on a greased countertop and divide into 2 sections.
  8. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet.
  9. Roll the dough balls into long french bread shapes.
  10. Place on the cornmeal covered cookie sheet and slash the tops of the bread diagonally with a very sharp knife.
  11. Combine the egg and water together and beat well.
  12. Take a brush and spread the egg and water mixture over the bread loaves, this will make the crust crunchy, shiny and golden brown during baking.
  13. Let the loaves rise for 30 minutes or until doubled.
  14. Preheat the oven to 375 degrees and bake for 25-30 minutes.
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