Charlotte Shares

Oven-Baked Drumsticks with Chipotle Orange Glaze

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I am having the busiest week and needed something super easy for this week’s recipe. You just can’t go wrong with chicken drumsticks. Am I right? I know my family will them love no matter if they’re grilled or baked. Drumsticks are inexpensive and can be cooked with a variety of flavors too. When I saw that oranges were on sale, I immediately got the idea of a spicy orange glaze. My Oven-Baked Drumsticks with Chipotle Orange Glaze are so simple but definitely a flavor explosion! That’s exactly what I was hoping for!

If you’re not a fan of spicy foods, don’t be scared! I am a wimp with spice! My preference is just enough spice to burn a little but not overpower the rest of the flavors. The smokiness of chipotle is one of my favorite ways to spice up a dish and I knew it would pair well with fresh, tangy orange.

Glaze ingredients – super simple!

To make the glaze, just add the juice and zest of one orange, soy sauce, butter, brown sugar, garlic, and chipotle peppers to a sauce pan. Cook for a few minutes then brush on the seasoned drumsticks. Bake them for 40-45 minutes and done. So easy!

The glaze is SO incredibly delicious! Sweet, tangy, spicy and perfect on chicken drumsticks! See those dark bits? Those are the chipotle pepper pieces and they give just enough spice to leave you wanting more. These Oven-Baked Drumsticks with Chipotle Orange Glaze exceeded my expectations and will be going on our regular dinner rotation. I know you’ll love them too!

Sponsored post for Lee’s Marketplace. Items on sale the week of October 13-19: Chicken drumsticks, oranges, butter, soy sauce (1.25 qt size), chipotle peppers, brown sugar

Oven-Baked Drumsticks with Chipotle Orange Glaze

Charlotte Hancey
A sweet, tangy, and spicy glaze is brushed on drumsticks then they are baked to perfection. It's easy to make and exploding with mouthwatering flavors. The spice is mild but you can add more if you love the heat!
5 from 1 vote
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Servings 10 drumsticks

Ingredients
  

  • 3 1/2 lbs chicken drumsticks, about 10
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • 4 tablespoons butter
  • 4 tablespoons soy sauce
  • 1 orange, juiced and zested
  • 3 tablespoons brown sugar
  • 1 chipotle pepper, diced (or 1 tablespoon pre-diced)
  • 2 garlic cloves, minced

Instructions
 

  • Preheat oven to 425° F. Prepare large baking sheet by lining with non-stick foil or spraying with cooking spray.
  • Add drumsticks to a large bowl. Sprinkle with garlic powder, onion powder, paprika, salt and pepper. Toss to coat. (Or add to zip top bag and shake) Place on baking sheet.
  • Make glaze by adding butter, soy sauce, orange juice, orange zest, brown sugar, chipotle peppers, and garlic to a small sauce pan. Cook over medium heat, stirring often, for about 5 minutes. Taste and add more chipotle for more spice if desired. Turn off heat.
  • Generously brush some of the glaze onto chicken and place in oven. After 10 minutes, remove chicken, turn drumsticks over, and brush again with glaze. Place back in oven. Cook 10 more minutes, turn drumsticks over again, and brush with remaining glaze. Continue cooking until internal temperature reaches 165°.
  • If desired, turn on the oven broiler for 3-4 minutes at the end of cooking to add crispiness.
Keyword chicken, chipotle, drumsticks, orange
Tried this recipe?Let us know how it was!

Italian Sausage & Mushroom Stuffed Acorn Squash

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It’s acorn squash season here in Utah and I couldn’t be happier about it. I think it’s the squash that gets overlooked a little bit though. Like, “It’s pretty but what do I do with it???” Ha! I’ve asked around lately and the biggest concerns I heard were that people just didn’t know how to cook it. Or that they just had never eaten it! This new recipe of mine for Italian Sausage & Mushroom Stuffed Acorn Squash is the most perfect fall dish and will seriously make you feel like a rock star in the kitchen.

I did not grow up eating acorn squash. Maybe they don’t grow in Texas? Or maybe Texans are too busy eating deep fried yellow squash to care? Funny, but probably true!

When I was dating my now husband, his mother made a simple roasted acorn squash with dinner. It was my first time ever having it and I was intrigued! She made hers with a classic butter and maple syrup glaze and I have been in love with these beautiful little squashes ever since. I’ve always made them the same classic way that I learned from my mother-in law. However, when I saw the huge mound of beautiful, local acorn squash for sale at Lee’s, I wanted to get creative. It started with Italian sausage and then I built the flavors from there. Let’s show you step-by-step how I made them!

Prepping the Acorn Squash

After washing and drying your acorn squash, cut them in half lengthwise.

Next, scoop out the seeds and stringy bits using a metal spoon.

After that, place them on a baking sheet lined with parchment paper or tin foil. If they do not lay flat then cut a small, flat notch on the back first.

Finally, brush with olive oil and sprinkle with salt and pepper. Turn over and lay them cut side down on the baking tray. Bake for 25 minutes at 400 degrees.

Make the Filling

This filling is DIVINE. Like I said earlier, I started with Italian sausage then built the flavors from there that I knew would go well. Onions, mushrooms, spinach, rosemary, and cranberries make the perfect filling for this then it’s topped with a buttery parmesan panko crust.

After cooking the sausage, sauté onions and mushrooms until golden brown.
Next add a big handful of spinach.
Once the spinach wilts, add cranberries and cooked sausage. Doesn’t that look beautiful???

How to Serve

After 25 minutes of roasting, take the squash out of the oven, turn them over and add the stuffing. Top with the breadcrumb mixture then bake for 20 more minutes. Aren’t they pretty?

My Italian Sausage & Mushroom Stuffed Acorn Squash is the ideal fall side dish or can stand on its own as the main attraction. All you need is a side salad and some rolls and your meal is complete!

If you think you don’t like acorn squash, if you’ve never cooked with it, or if you love it already and need new ideas, THIS is your recipe to try. The mild, nutty flavor of the acorn squash pairs so perfectly with the bold flavors of the hearty filling. This dish is a must for the autumn months!

Sponsored for Lee’s Marketplace. Items on sale the week of October 6-12: acorn squash, white onions, Frigo parmesan, butter, olive oil

Italian Sausage & Mushroom Stuffed Acorn Squash

Charlotte Hancey
Mild, nutty acorn squash are roasted with a hearty, delicious filling of Italian sausage, mushrooms, onions, spinach, rosemary, and cranberries. It's topped with a buttery, parmesan panko crust for the ideal autumn dish!
5 from 2 votes
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Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Main Course, Side Dish
Servings 4

Ingredients
  

  • 2 acorn squash, halved lengthwise and centers scooped clean
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • freshly ground black pepper, to taste
  • 8 oz mild Italian sausage
  • 1/2 cup yellow or white onion, diced small
  • 8 oz package button mushrooms, sliced
  • 1 large handful baby spinach
  • 1/4 cup dried cranberries
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons butter
  • 1/3 cup shredded Parmesan
  • 1/3 cup Panko breadcrumbs

Instructions
 

  • Preheat oven to 400°. Line large baking sheet with parchment paper or tin foil.
  • Place cleaned and seeded acorn squash halves cut side up on baking sheet. Brush with 1 tablespoon olive oil and sprinkle 3/4 teaspoon salt and pepper to taste evenly over the four of them. Turn over so that the cut side is down. Place in oven and roast for 25 minutes.
  • Meanwhile, make the filling by heating a large non-stick skillet to medium-high heat. Add sausage and crumble while cooking until brown and cooked through. Transfer to a paper towel lined plate to drain.
  • Add 2 tablespoons olive oil to pan then add onions. Cook for a few minutes or until softened then add the mushrooms. Cook for about 7 more minutes or until soft and brown.
  • Add spinach and stir until wilted down. Next add cranberries, rosemary, cooked sausage, 3/4 teaspoon salt, and black pepper to taste then stir to combine. Remove from heat and set aside.
  • Melt butter in a small bowl then add parmesan and panko. Toss to combine.
  • When the squash is done roasting, remove pan from oven, carefully turn them over, and scoop the filling into the four halves evenly. Top with panko mixture. Place back in the oven to roast for 15-20 minutes or until topping is golden brown. Serve immediately.
Keyword acorn squash, autumn, dried cranberries, fall, fresh rosemary, Italian sausage, mushrooms, squash
Tried this recipe?Let us know how it was!

Turkey Apple Swedish Meatballs

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I have another apple recipe for y’all and this time it is with my Turkey Apple Swedish Meatballs. Sounds a little weird but stay with me here because they are so delicous! You’re going to make these and wonder where they’ve been all your life!

I actually tore this recipe out of a Food Network magazine years ago and added it to my “to try” recipes. It took me almost 7 years to make this and I was so mad at myself for waiting so long! My “to try” pile is pretty huge but I can’t believe I passed these over for so long. Y’all know I can’t leave a recipe alone so I did make some changes after making them a few times including doubling the gravy. When it comes to gravy, it’s always better to have too much right?!? You will use every last drop of this easy, tasty gravy though!

Ok, let’s talk about the bread. You’ll want to use a dark bread like rye or pumpernickel. Rye is easier to find at my grocery store so this is the bread I used. It’s so good and we used the leftover slices for turkey sandwiches.

The shredded Granny Smith apple in these meatballs keeps them so soft and tender. Ground turkey can easily dry out but these are melt in your mouth perfect. The cinnamon is just a hint but enough to add interest and flavor. Also, what is it about cooking with shallots that feels so fancy? Am I right? I love cooking with them because they add so much complexity with the hint of garlic amongst the mild onion flavor.

They are a little bit more time consuming to make but honestly so easy. The directions may seem a little different when you add the breadcrumb mixture to the shallots and apples but TRUST ME. Y’all know I’d never share anything that I didn’t absolutely love! Oh, and my kids are not fans of ground turkey but LOVED these meatballs and said this was definitely a keeper.

These Turkey Apple Swedish Meatballs are amazing over a plate of buttery mashed potatoes. The perfect comfort food as the weather gets cooler!

Sponsored Post for Lee’s Marketplace. Items on sale the week of September 29-October 5: Ground turkey, rye bread, milk, butter, Granny Smith apples, eggs, flour

Turkey Apple Swedish Meatballs

Charlotte Hancey
These turkey meatballs are so much fun to make and a family favorite. The addition of rye bread, Granny Smith apples, shallots and cinnamon make them so unique. Serve them over mashed potatoes with the simple gravy for a comforting, delicious meal!
5 from 1 vote
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Prep Time 45 mins
Cook Time 15 mins
Resting Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Servings 6

Ingredients
  

  • 3 cups packed rye bread (or pumpernickel), torn in small pieces
  • 3/4 cup milk
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup shallots, chopped
  • 1 Granny Smith apple, peeled and grated
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 1/2 lbs ground turkey
  • 1 large egg
  • Cooking spray or non-stick foil

For the Gravy:

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups low-sodium chicken broth
  • 3 teaspoons Worcestershire sauce

Optional:

  • Fresh parsley or chives for topping

Instructions
 

  • Using a food processor, add bread and pulse to create fine crumbs. Add the milk and Worcestershire then pulse a few more times to combine. Set aside.
  • In a large nonstick skillet, heat butter and oil over medium heat. Add the shallots and cook, stirring often, until they are soft and golden brown. Add the apple, cinnamon, salt, and pepper and cook for a few minutes until apple is softened. Add garlic and cook for 1 more minute.
  • Add the breadcrumb mixture to the skillet and stir for a few minutes until mixture is thickened. Remove from heat and transfer to a large bowl. Let cool about 5 minutes (so egg doesn't cook while mixing).
  • Add the turkey and egg to the bowl and combine well with electric hand mixture or with hands. Cover and refrigerate mixture for 30 minutes.
  • Preheat oven to 425°. Prepare two baking sheets by spraying with cooking spray or lining with non-stick foil.
  • Remove turkey mixture from refrigerator and, using a 1-inch cookie scoop or spoon, form small meatballs. Mixture will be very soft so wet hands with water if needed. Place on prepared baking sheets a couple inches apart. Bake for 10-15 minutes or until golden brown and internal temperature is 165.
  • While meatballs are baking, make the gravy. Melt butter over medium heat in a large saucepan. Add flour and whisk to make a roux (smooth paste). Gradually add the chicken broth and Worcestershire. Whisk constantly until slightly thickened, about 4-5 minutes.
  • If desired, add the cooked meatballs directly to the gravy and carefully mix or serve separately. Serve over mashed potatoes, cauliflower mash, or rice. Garnish with fresh parsley or chives, optional.

Notes

If you do not have a food processor, just tear the bread in very small pieces and let sit with milk and Worcestershire longer to soften more.
Keyword apples, ground turkey, main dish, meatballs
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Freezer Meals

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Aren’t freezer meals awesome?!? Every year around this time, I love to stock up my freezer with tried-and-true family favorites. Pot pies, enchiladas, soups, and casseroles. Yum! Having these delicious meals in my freezer saves our dinner on busy weeknights.

I have been working on a fun project to share my favorite freezer meals with you all! I have started a private Facebook group where I share full videos and recipes for my favorites. There is a one time fee of only $10 to join. I will be adding more and more recipes throughout the season too!

My freezer meals are fresh, simple, and with no processed cream soups. They are easy and delicious! I can’t wait for y’all to have these recipes! I will only be sharing them in my private group.

Venmo $10 to @charlotte-hancey to reserve your spot then email me to get the link for the group at charhancey@yahoo.com

Skillet Apple Drop Biscuits

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If you’ve followed me for a while, then you know I have shared several recipes for drop biscuits. I perfected my “plain” recipe a couple of years ago and love to change up the flavors. I made my Cheesy Poblano Drop Biscuits on Good Things Utah and they are so bold and delicious! I love to top my pot pies with my Rosemary Parmesan Drop Biscuits too. I have only made one sweet flavor, Pumpkin Churro, which was delicious but have wanted to try a new sweet one. Since it’s September, of course I’m thinking about apples! I decided to make them in a skillet because the batter was a little “wetter” and they turned out amazing. You’re going to love my Skillet Apple Drop Biscuits!

Is it dessert? Yes. Is it breakfast? Yes. Is it like a cobbler? Yes!

This easy dish is so versatile and you can have it anytime! I won’t even judge you one bit if you have it for dinner!

If you would rather the biscuits be more separated, you can scoop the batter and put in a greased muffin tin. They look like one big cake in the pictures here but still came out separately. They would not work on a sheet tray like my other drop biscuit recipes because the batter is looser and spreads.

This is the perfect dish to highlight September’s apple harvest and enjoy the warm cinnamon and nutmeg flavors of fall. Make sure to review the recipe here when you make it!

Sponsored post for Lee’s Marketplace. Items on sale the week of September 22-28: flour, granulated sugar, brown sugar, butter, milk, apples (several varieties)

Skillet Apple Drop Biscuits

Charlotte Hancey
This is the perfect dish for apple lovers! Cinnamon, brown sugar apples are folded into an easy drop biscuit batter then baked to a golden brown. They're topped with a simple vanilla glaze for a versatile dish that can be enjoyed for breakfast or dessert.
5 from 2 votes
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Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 10 biscuits

Ingredients
  

For the apples:

  • 6 tablespoons butter
  • 2 apples, peeled, cored, diced small
  • 3 tablespoons brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • pinch salt

For the biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup butter, melted
  • 1 cup milk whole, 2% or 1%

For the glaze:

  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons milk

Instructions
 

  • Preheat oven to 450° F.
  • Heat a large oven-proof skillet to medium then add 6 TB butter. Once melted, add apples, brown sugar, cinnamon, nutmeg and salt. Stir to combine and cook for 5-10 minutes or until slightly soft. (If you like them softer, cook longer) Turn off heat and set aside.
  • In a medium-sized bowl, add flour, baking powder, sugar and salt. Stir to combine. Add melted butter and milk. Stir until just moistened.
  • Add cooked apples to biscuit batter and fold to combine. Do not scrape the cinnamon/butter mixture off the bottom of the skillet. Leave some for the biscuits to cook on top of.
  • Using a large scoop, drop about 1/3 cup size batter into skillet until all batter is used. The batter might spread some but that's ok. Place skillet in oven and bake biscuits for 10 minutes or until light golden brown.
  • While biscuits are baking, make the glaze by whisking together powdered sugar, vanilla, and milk. Add more powdered sugar if it's too thin or more milk if it's too thick. Needs to be a pourable but thick consistency.
  • When biscuits are done, remove from oven and drizzle glaze over the top. Serve immediately.

Notes

  1. Use any apples you like but it is preferred to use a more tart apple like Granny Smith, Pink Lady, Braeburn, or McIntosh.
  2. If you want your biscuits to be more separated, you can drop the batter into greased muffin tins. 
Keyword apples, biscuits, breakfast, cinnamon, cobbler, dessert, skillet
Tried this recipe?Let us know how it was!

Baked Caprese Chicken Risotto

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Busy, busy, busy! That is my life right now since school started. I keep trying to tell myself what life was like 5 months ago during “quarantine” when I was wishing things were just normal and busy. I do thrive when life is busy and that is why I wear so many different “hats!” Cooking is my stress reliever and my favorite hobby as y’all know. However, when I’m crazy busy, it can be a frustration. Why does my family have to have dinner EVERY night?!? Ha! Times like this are when my easy “go to” meals come into play. My Baked Caprese Chicken Risotto is one of those dishes that sounds fancy but is so so simple!

This beautiful, tasty dish has just eight ingredients! Seriously! Arborio rice is the kind I use for this but it would probably work with jasmine rice. Sometimes arborio is hard to find. It is a short grain rice and is the kind that you use for making traditional risotto. If you use jasmine rice and it works let me know!

The rice is baked with butter, chicken broth, and salt. Then you just toss in cooked chicken, mozzarella, and fresh basil. We love the taste of fresh tomatoes in ours but if you prefer cooked, then just add the tomatoes in with the rice before baking. Serve with a simple side of green beans or a salad for a complete meal. It’s the easiest dinner that everyone in your family will gobble up!

Sponsored post for Lee’s Marketplace. Items on sale the week of September 15-21: chicken breasts, chicken broth, mozzarella, butter

Baked Caprese Chicken Risotto

Risotto without the constant stirring? Yes please! This baked risotto is so simple and has all the delicious flavors of caprese-fresh tomatoes, mozzarella, and basil. The perfect busy weeknight meal!
4.25 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 2 tablespoons butter
  • 2 1/2 cups chicken broth
  • 1 cup uncooked Arborio rice (short grain)
  • 1/2 cup yellow onion, diced
  • 1/2 teaspoon salt
  • 3 cups cooked chicken (see notes)
  • 8 oz mozzarella, cut into 1/2-inch cubes
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup fresh basil, chopped

Instructions
 

  • Preheat oven to 400° F.
  • Place butter in a 9×13 baking dish. Bake 5 minutes or until melted. Remove from oven.
  • Add rice, broth, onion, and salt. Stir to combine. Cover with foil and carefully place back in oven.
  • Bake for 30-35 minutes. While rice is baking, warm chicken and prepare mozzarella and basil.
  • Remove rice from oven and fluff with a fork. Add warmed chicken, mozzarella and basil. Toss to combine. Serve immediately.

Notes

  1. Arborio rice is the only kind I’ve tried for this recipe. Jasmine rice might work if you can’t find it. Do not use instant rice.
  2. For the chicken, you can use rotisserie chicken or pre-cook chicken breasts. To cook chicken breasts, I prefer using a slow cooker. Season with salt, pepper, onion powder, and garlic powder plus a cup of water. Cook on low for 7 hours or high for 4 hours. 
  3. For the mozzarella, I prefer to use the fresh kind that is usually found near the deli.
Keyword arborio rice, caprese, fresh basil, fresh tomatoes, main dish, mozzarella, risotto, rotisserie chicken
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Banana S’mores Hand Pies

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I have the most delicious recipe for y’all just in time for Labor Day weekend. I have been wanting to make hand pies for a couple of months now but, as usual, I wanted to make something that I’d never had before. A few nights ago we had s’mores in our backyard. I’m a HUGE s’mores fan and love any dessert that has the classic flavors of graham crackers, marshmallow and milk chocolate. I thought a “plain old” s’mores hand pie sounded too basic and wanted to add another flavor. Remember when you were a kid and made those banana boats over the campfire? Bananas placed in foil, split down the middle, then filled with marshmallows and chocolate chips-yum! Those were my inspiration for the added flavor and I decided on a Banana S’mores Hand Pie. OH MY GOSH Y’ALL they turned out incredible!

If you’ve ever made a cookie or anything baked with marshmallows, you know that they tend to melt and disappear. I didn’t want that to happen in these pies so I decided to combine marshmallow creme and softened cream cheese. Then I added a few more mini marshmallows and the result was the perfect ooey gooey marshmallow filling. If you need to make them dairy free, just use plain marshmallow creme and mini marshmallows. Still delicious but I loved the cream cheese combo even more!

These hand pies are so simple to make! You start with ready made pie crust but feel free to make your own if you’re an overachiever. Then you cut smaller circles out of the crust. Next, just layer a piece of graham cracker, milk chocolate, 2 banana slices, a dollop of the marshmallow/cream cheese, and a few more mini marshmallows. Then you add a light egg wash to the edges, fold and seal. After placing on the pan, you brush with butter then sprinkle graham crumbs on top. Bake for 10-15 minutes and that’s it! They are my new favorite hand pie and I honestly can’t wait to make them again.

These would be perfect for your Labor Day gatherings or anytime you want a delicious treat! You don’t need to wait for a campfire to enjoy all the flavors from s’mores that you love! The bananas, pie crust and cream cheese take those classic s’mores flavors to the next level. Get the kids in the kitchen with you because they’re that easy and fun to make!

Sponsored post for Lee’s Marketplace. Items on sale the week of September 1-7: Food Club marshmallow creme, mini marshmallows, Hershey’s milk chocolate bars, graham crackers, butter

Banana S’mores Hand Pies

You don't need a campfire to enjoy all the classic flavors of s'mores! The addition of bananas, pie crust and cream cheese make these even better than the original!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins
Course Dessert
Servings 12 pies

Ingredients
  

  • 2 boxes ready made pie crust
  • 6 graham crackers, broken into fours
  • 3 milk chocolate candy bars, 1.55 oz each
  • 2 bananas, sliced
  • 7 oz marshmallow creme
  • 8 oz cream cheese, softened
  • 3/4 cup mini marshmallows
  • 1 egg, beaten
  • 2 tablespoons water
  • 1/2 cup butter, melted

Instructions
 

  • Preheat oven to 450° F. Prepare two baking sheets by spraying with baking/cooking spray.
  • In a medium-sized bowl, combine marshmallow creme and cream cheese using a hand mixer until smooth. Set aside.
  • Lay out one of the pie crusts on a flat surface. Using a bowl that is about 4 inches in diameter as a guide, cut out smaller circles with a knife. You should be able to get two. Then ball up remaining dough, roll it out with a rolling pin, and cut out one more circle. Repeat with remaining pie crusts until you have 12 four inch circles.
  • In a small bowl, combine egg and water. Set aside.
  • Lay dough circle on a flat surface then place one small graham cracker rectangle on it. Then add 3 small rectangles of chocolate (enough to cover cracker). Then add 2 slices of banana, a tablespoon of cream cheese mixture, and 4 mini marshmallows.
  • Next, very lightly brush the egg wash around the edge of the circle completely (about 1/2 inch from edge).
  • Fold dough over mixture to make a half circle. Press edge with fingers then with tines of a fork to seal. Cut a couple of very small slits across the top to vent. Place on baking sheet and repeat until all pies are complete.
  • Crush remaining graham crackers into crumbs. Brush tops of pies with melted butter then sprinkle with graham cracker crumbs. Place in oven and bake for 10-15 minutes or until golden brown. Let sit for 5 minutes before serving.

Notes

  1. To make these dairy free, omit the cream cheese. Just use the marshmallow creme and mini marshmallows.
  2. If you have leftover cream cheese mixture, it makes a delicious fruit dip.
Keyword bananas, cream cheese, hand pie, marshmallows, milk chocolate, s’mores
Tried this recipe?Let us know how it was!

Classic Sloppy Joes

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How do you make Sloppy Joes look pretty? Asking for a friend…ha!
Here’s the thing, I wasn’t going to post a new recipe this week at all. I’m a part-time 5th grade teacher, I have a son starting college, I have a daughter starting high school, another daughter in junior high and it’s “back to school” week for ALL of us. So much excitement and stress! However, when I was making my dinner plan for the week I added my Classic Sloppy Joes. I realized that I hadn’t shared them yet and if I can fit these into my crazy week then so can you!

Recipe History

I have to tell y’all where this recipe came from! My mother-in-law made these just after my husband and I were married and I immediately loved them. She told me they were called “Ellis School Barbeques” so of course I had to know why. Ellis is the elementary school that my husband went to in Logan, UT and somehow she got the recipe for the “barbeques” (or “sloppy joes”) that the lunch ladies served. I have been making this recipe for 20 years but my husband has had them since he was a kid. Of course, I couldn’t leave the recipe alone! Over the years, I have changed the ingredient amounts but haven’t added anything. The original recipe included flour to thicken them but I think it’s unnecessary. I like my sloppy joes sloppy!

Ellis Elementary before they tore it down! Photo courtesy of Logan School District.

How do they taste?

These Classic Sloppy Joes are the perfect combination of ground beef, onion, tomato based sauces, and spices. The tomato soup and curry powder make them so unique but at the same time, you still get the classic taste that you grew up on. My mom always made sloppy joes with sauce from a can. Remember that stuff? If you use that, you have to try this easy homemade version that is so much tastier!

This recipe uses 2 lbs of ground beef and serves about 8 people. I like to double it and use 4 lbs then freeze what we don’t eat. A quick thaw on a busy weeknight has saved our dinner many, many times. Like I’ve said before, I love to cook once and eat twice!

Sponsored post for Lee’s Marketplace. Items on sale the week of August 25-31: ground beef, ketchup, white onions, Worcestershire sauce, steak sauce, hamburger buns

Classic Sloppy Joes

Charlotte Hancey
Quick and easy homemade sloppy joes! Full of classic, delicious flavors with everyday ingredients.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 8

Ingredients
  

  • 2 lbs ground beef
  • 1 yellow or white onion, diced
  • 1 1/3 cup ketchup
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons steak sauce (A-1)
  • 1/2 cup tomato soup concentrate
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon dried sage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • Hamburger buns, for serving

Instructions
 

  • Heat a large, non-stick skillet to medium-high. Add ground beef and onion then cook until meat is browned. Drain excess grease.
  • Add ketchup, Worcestershire, steak sauce, tomato soup, curry, sage, salt, pepper, and bay leaf. Stir until combined well.
  • Reduce heat to low, cover, and simmer for 20 minutes. Remove bay leaf.
  • Serve on buns.

Notes

  1. We like to add sliced dill pickles to ours. 
  2. Freezes well! I like to double this and freeze excess for an even easier future dinner. 
Keyword easy dinner, family dinner, ground beef, sloppy joes
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The Best Steak Tacos

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I think it’s about time for another taco recipe don’t you think? I’m starting out with a bold claim too…The BEST Steak Tacos. They really are perfect because the marinade is fool-proof and the cut of meat that you can use is versatile. I have been developing this recipe for years and have tried many variations. This final recipe is the best and always creates so much flavor whether I marinate the beef for 2 hours or 24 hours. Tacos are my favorite food ever so I’m really excited to share this recipe with y’all!

The marinade consists of bright bold flavors such as orange juice, lime juice, lots of fresh garlic, cumin, chili powder, and fresh jalapeno. The steak turns out so tender, juicy and flavorful!

Here’s the lineup!
Time to get happy in the fridge! Ha!

The meat that I chose for this was “London broil” but did you know that is not the name of the cut of beef? It’s actually a cooking method. A London broil is a top round steak or flank steak. Sometimes butchers label it as London broil instead and I honestly don’t know why they don’t just label it for the cut of meat it is. I Googled the reason and couldn’t find a great answer. According to Wikipedia: “London broil” originally referred to broiled flank steak, although modern butchers may label top round, coulotte, or other cuts as “London broil”, and the term has come to refer more to a method of preparation and cookery than to a specific cut of meat.”

With all that being said, when you buy your meat for this recipe, look for London broil, flank steak, top round steak, or skirt steak. London broil was on sale at my grocery store, Lee’s Marketplace, this week for only $3.49/lb which is why I chose it.

Grilling Your Steak

When grilling your steak, a digital thermometer is a must! These cuts of steak are very lean which means that they can get tough very quickly if they are overcooked. We like to cook ours to medium or medium-well and it is perfect.

Cooking Temperatures:
Rare: 125 degrees F
Medium Rare: 135 degrees F
Medium: 145 degrees F
Medium Well: 150 degrees F
Well Done: 160 degrees F

If you do not have a grill, you can broil it in the oven to the desired temperature.

How to Serve Tacos

We like to top our Steak Tacos very simply with fresh, chopped white onion and cilantro. The meat is so juicy that you don’t really need anything else! You can use flour or corn tortillas but my family and I prefer flour. I love the little flour tortillas that are “street taco” sized. You can also top with avocado, pico de gallo, cheese, lettuce, tomatoes, etc. Whatever you choose will be amazing because it’s what YOU like!

This is one of those recipes that will become your “go to” for steak tacos or fajitas. The steak turns out amazing every single time and will wow your family and guests with its fantastic, zesty flavor! This recipe makes a lot with 3-4 lbs of beef but we love having leftovers to use on salads, quesadillas, nachos, and of course, more tacos.

As always, I got everything I needed for this recipe from my favorite, Lee’s Marketplace! Items on sale the week of August 19-24: London broil, olive oil, sugar, jalapenos, flour tortillas, cilantro, white onions

The Best Steak Tacos

Top round or flank steak is marinated in bright citrus, fresh jalapeno, fresh garlic, and bold spices to create the BEST steak tacos ever.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Marinate 2 hrs
Course Main Course
Cuisine Mexican
Servings 8

Equipment

  • Grill

Ingredients
  

  • 3-4 lbs top round steak, flank steak, skirt steak, or London broil
  • 1 orange, juiced
  • 2 limes, juiced
  • 1/2 cup olive oil
  • 1/4 cup white vinegar
  • 4 cloves garlic, minced
  • 1 jalapeno, sliced
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder

For serving

  • Flour or corn tortillas
  • 1 white onion, diced
  • Fresh cilantro, chopped

Instructions
 

  • Place steak in shallow pan (9×13) or large zip top bag.
  • In a medium-sized bowl, add orange juice, lime juice, olive oil, vinegar, garlic, jalapeno, sugar, salt, cumin, chili powder, onion powder, and garlic powder. Whisk to combine then pour over meat.
  • Cover with plastic wrap or seal bag then place in fridge to marinate for 2-24 hours. Flip meat halfway through marinating time.
  • Preheat grill to high. Remove steak from marinade and place on grill. Turn after 7-10 minutes. Grill until desired doneness and temperature. Do not overcook.
  • Remove meat from grill and allow to rest for 10-15 minutes. Slice very thin against the grain and serve on tortillas topped with onions and cilantro (if desired).

Notes

  1. If you do not have a grill, the steak can be broiled in the oven to desired doneness and temperature. 
  2. Use a digital thermometer so that you don’t overcook the steak.
  3. For more intense jalapeno flavor, chop smaller.
  4. Additional topping ideas: avocado, pico de gallo, cheese, lettuce, tomato
Keyword beef, flank steak, grilled steak, london broil, steak, street tacos, tacos, top round steak
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Peach Pistachio Crisp

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Fresh peaches are my favorite summertime treat. Utah peaches are pretty amazing and the area I live in has many peach orchards. I am lucky enough to have a peach tree in my own yard and I love it so much! It was very neglected this year but we still ended up with a bumper crop. I have picked so many peaches and have four other friends come and pick and there’s still tons left! I have been making lots of delicious treats with these peaches and I froze bags and bags of them. I probably need to learn how to can next year!

They are small but delicious!

One of the treats that I decided to make was a Peach Pistachio Crisp that I had written down the idea for months ago. I love peaches, I love pistachios, I love peach crisps so it has to be amazing right? Yes I was right!

My kids were not one bit excited when I told them that I was making this. One said she hated cooked fruit, the other said she hated pistachios, and the other said it just sounded weird. Well, guess what? All three of my teenagers devoured this and said it was amazing! Mom win!!!

The filling is a classic peach mixture with brown sugar, cinnamon, and cornstarch. It’s the same filling I use for peach cobblers and pies. The topping also has the usual crisp ingredients such as oats, flour, butter, and brown sugar. Pistachios take this to the next level! I use roasted, salted pistachios and it adds the perfect nuttiness to the mixture. I added a little of my favorite Torani caramel sauce to the top too and it was very delicious. I’m so happy that my “weird” ingredient took a peach crisp from “classic” to “exceptional!”

If you aren’t lucky enough to have your own peach tree, check your local supermarket for them since they are in season. I love that my favorite grocery store, Lee’s Marketplace, has locally grown produce including peaches! They are on sale this week too!

Items on sale at Lee’s the week of August 11-17: fresh peaches, oats, pistachios, flour, butter

Peach Pistachio Crisp

Classic brown sugar cinnamon peach filling with a crispy pistachio and oat topping. The pistachios take it from "classic" to "exceptional!"
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Servings 8

Ingredients
  

  • 8 cups fresh peaches, peeled and sliced
  • 1 1/2 teaspoons cinnamon
  • 3/4 cup brown sugar, divided
  • 2 tablespoons cornstarch
  • 1 cup rolled oats
  • 1/2 cup pistachios, roughly chopped
  • 1/2 cup all purpose flour
  • 1/2 cup cold butter, cubed
  • baking spray or softened butter
  • caramel sauce, optional

Instructions
 

  • Preheat oven to 350° F. Prepare a 9×13 baking dish by spraying evenly with baking spray or spreading a thin layer of softened butter evenly over the bottom and up the sides.
  • In a large bowl, combine peaches, cinnamon, 1/4 cup brown sugar, and cornstarch.
  • In medium-sized bowl, add oats, pistachios, 1/2 cup brown sugar, flour, and butter. Using a pastry blender or fingers, combine until butter is incorporated and ingredients are evenly crumbled together.
  • Pour peach mixture into baking dish. Sprinkle oat mixture evenly over top of peaches. Place in oven and bake for 30 minutes or until golden brown and bubbly. Allow to rest for 5 minutes until serving. Pour caramel sauce over individual portions if desired.
Keyword crisp, fresh peaches, pistachios
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