Recipe Review: Apple Dumplings

Did you have a good Mother’s Day?  Whether you’re a mom and you got celebrated or you celebrated your own mom (or grandma, aunts, etc) I hope it was a great one.

We had my mom over and we had a simple late lunch of shish kabobs and saffron rice.  We make shish kabobs using chicken breasts, red bell pepper, yellow bell pepper, orange bell pepper, white or yellow onion and usually squash and zucchini.  Apparently though, the squash and zucchini supply this year really stinks because the produce department at my local store refused delivery of the latest shipment because they were so crummy looking.  I couldn’t even find them frozen!  So, we made the kabobs sans squash/zucchini.  They were still yummmmy.  We just marinate them for a few hours in Wish Bone Robusto Italian Dressing then the Hubs grills them on the grill.

We also use Mahatma saffron rice (in the yellow package in the rice section of your grocery store).  We looooove this stuff and it complements the kabobs really well.

I made a new dish for dessert that turned out AH-MAY-ZHING!  Having never made the recipe before I followed everything verbatim from the recipe just like I normally do when I make something for the first time.  This recipe is called Apple Dumplings and it’s out of the book Home Cooking with Trisha Yearwood.  I didn’t, and wouldn’t, change a thing.  It’s fabulous just the way it is.  You should definitely try this.  It’s incredibly easy too!  In the book it’s listed as a breakfast recipe but it can easily double as a dessert recipe too!

click here to buy this book (totally worth every cent)

Apple Dumplings

Serves 8


  • 2 Granny Smith apples
  • 1 cup water
  • 1 cup white sugar
  • ½ cup (1 stick) butter
  • ¼ teaspoon vanilla extract
  • 8 canned buttermilk biscuits (not reduced-fat or anything ‘different’)
  • 4 teaspoons ground cinnamon


  • Preheat oven to 375 degrees F
  • Peel, core, and slice the apples vertically into 8 slices each.  Cover with water to keep the slices from turning brown.
  • In a medium saucepan, mix the water, ¾ cup of the sugar, the butter, and the vanilla.  Bring the sugar mixture to a boil over medium heat.
  • Separate each biscuit into 2 layers.  Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom.  Place the wrapped slices, sealed side down, in a 9 x 12 x 2-inch casserole dish.  Pour the hot sugar mixture over the apple slices.  Mix the remaining ¼ cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples.  Bake for 35 minutes, or until golden brown.

Here’s the delicious picture straight from the book:

Here’s the picture that I took (as you can see, I’m not a very good photographer):

sidenote:  all you people out there who say ‘I’m not a baker’ this recipe is totally for YOU!

I’m linking this recipe up to a couple of blog parties.

Bloom Designs
Chef In Training
Creatively Living
I Heart Naptime
Mommy by Day, Crafter by Night
My Girlish Whims
One Artsy Mama
Simply Designing
Skip to my Lou
Under the Table and Dreaming

Recipe Review: Shrimp with Cilantro and Lime

So I’m about 98% sure that I got this recipe out of a Cooking Light magazine a few years back but for the life of me I couldn’t find it on their website.  If you can find the recipe creator online let me know so I can link back to their website to give them credit for this tasty, easy recipe.

Shrimp with Cilantro and Lime
Prep: 10 minutes     Cook: 5 minutes


  • 1 lime
  • 1-3/4 lbs large shrimp, peeled and deveined (but uncooked)
  • 2 garlic cloves, minced
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground ginger
  • 1 tablespoon olive oil
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. Grate 1 teaspoon lime rind; set aside.  Squeeze 2 tablespoons lime juice into a large bowl.  Add shrimp and next 3 ingredients, tossing well to coat.
  2. Heat oil in a large nonstick skillet over medium-high heat.  Add shrimp mixture; cook 4 minutes or until shrimp are done, stirring frequently.  Remove from heat; stir in reserved lime rind, cilantro, salt, and pepper. 

YEILD:  4 servings (serving size:  about 1-1/2 cups)


One of the things I loved about this recipe is that we basically had everything on hand already except for the shrimp.  I love recipes like that!

I purchased 2 lbs extra-large shrimp that were frozen.  The day before, I prepared the marinade, opened the bags of frozen shrimp, dumped them into a shallow dish, poured the marinade on top, and popped them in the refrigerator to thaw.  You should never thaw meat at room temperature.  Doing this helped the shrimp to really soak up some of the marinade flavor. 

If you prepare the marinade the day before this recipe is a cinch to cook.  It took no more than 10 minutes to go from skillet to table.  I served this over a bed of white rice.