All American Dessert

Happy 4th of July everyone! Since many of you are hosting or attending an Independence Day party, why not spice it up with a twist on an all American dessert? Instead of a simple apple pie, take it to the next level with a homemade apple crumble and sweet vanilla ice cream.

This Apple Crumble and Vanilla Ice Cream recipe I found from Food Network and when brought to a party guarantees you’ll be a hit.

image c/o



4 Granny Smith apples, cut in half

1/4 cup olive or canola oil

1 stick unsalted butter, melted

8 tablespoons light brown sugar

1 teaspoon ground cinnamon (I spiced it up even more with ginger, nutmeg, and clove)

1/2 cup granola

1 pint vanilla bean ice cream

1/2 cup prepared caramel sauce, heated


Heat your grill to medium.

Place cut apples in a medium bowl and toss with the oil. Place the apples on the grill, cut-side down and grill until nicely browned. Flip the apples over and continue to grill until nicely browned on skin side. Remove from the grill and allow to cool briefly.

Once they are cool enough to handle, core and cut the apples into wedges. Place the apples wedges into a bowl and toss with 1/2 teaspoon ground cinnamon, 4 tablespoons light brown sugar and 1/2 stick melted butter.

In another bowl, toss together the remaining melted butter, cinnamon and other spices, light brown sugar and the granola.

Place 1 large scoop of ice cream into 4 bowls and top with the apple mixture. Sprinkle the granola mixture over the top of the apple. Top it all off with drizzled caramel sauce. Bon appetit!


And for more 4th of July recipes check out Food Netowrk’s 4th of July entrees. Enjoy!


60 Celebrity Chef Recipes for Thanksgiving

Impress you holiday quests with dishes from Mario Batali, Bobby Flay, Giada De Laurentiis, Martha Stewart, Nigella Lawson, Jamie Oliver, John Besh, Paula Deen, and Rick Bayless. With entrées, side dishes, and desserts from celebrity chefs your sure to make this Thanksgiving nothing short of memorable.

One recipe you can’t go without this Holiday Season is Martha Stewart’s Apple Cranberry Crumble!

Check out all 60 Celebrity Chef Recipes HERE.
Apple Cranberry Crumble:


  • 1 1/2 pounds apples (about 3 medium), peeled and cored
  • 1/2 cup fresh or frozen (unthawed) cranberries, coarsely chopped
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces, plus more, room temperature, for baking dish (for topping)
  • 1/2 cup pecan halves (2 ounces), coarsely chopped (for topping)
  • 1/4 cup all-purpose flour (for topping)
  • 1/4 cup old-fashioned rolled oats (not quick-cooking) (for topping)
  • 3 tablespoons packed light-brown sugar (for topping)
  • Pinch of salt (for topping)
  • Sour cream, for serving (optional)



  • Preheat oven to 425°F. Prepare filling: Quarter apples lengthwise, then thinly slice. Toss in a large bowl with remaining filling ingredients until evenly coated.
  • Prepare topping: Butter an 8-inch square glass or ceramic baking dish. Mix pecans, flour, oats, brown sugar, and salt in a bowl until combined. Work in butter with your fingertips until mixture is crumbly, with pea-size chunks.
  • Spread filling in prepared baking dish and sprinkle evenly with topping. Bake until filling is bubbling and topping is crisp and golden brown, 25 to 30 minutes. Let cool slightly before serving, dolloped with sour cream, if desired.

  • Frozen Lemonade Pie

    · Cook Time 7 min · Yield: 8 servings



    For the Crust:
    • 2 cups graham cracker crumbs
    • 1/4 cup sugar
    • 7 tablespoons unsalted butter, melted
    For the Filling:
    • 2 cups heavy cream
    • 1 14-ounce can sweetened condensed milk, chilled
    • 1 6-ounce can frozen lemonade concentrate (do not thaw)
    For the Topping:
    • 1 cup blueberries
    • 1 cup raspberries
    • 2 tablespoons sugar
    • 1 tablespoon fresh lemon juice


    Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

    Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.

    About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.

    Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.

    Hawaiian Skillet Chicken

    Hawaiian Skillet Chicken

    (Recipe courtesy of

    Sautéing chicken is extremely easy; you start with high heat and just a little oil. It is a building block recipe, since once you have the sautéed chicken you can add a favorite sauce or vegetable. The reward will be dinner on the table in about 20 minutes.

    Tip: Feel free to make up your own additions for a pan sauce. For a variation, try adding a 9-ounce jar of apricot chutney and 1/4 cup chopped pecans. Save time by buying “thinly sliced” boneless, skinless chicken breast. This will eliminate the step to remove the tenderloin and will also cut down sautéing time: two minutes per side.

    Serves: 4

    Preparation Time: 10 minutes

    Cooking Time: 10 minutes

    4 boneless, skinless chicken breasts (about 1 ½ pounds)

    Salt and pepper to taste

    ½ cup flour

    2 tablespoons vegetable oil (canola, corn, peanut)

    Hawaiian Sauce

    1 (8 ounce) can pineapple chunks, with juice

    ½ cup brown sugar

    3 tablespoons soy sauce

    1 tablespoon fresh ginger, minced

    1/8-teaspoon ground cloves

    ¼ teaspoons paprika

    ½ teaspoon kosher salt

    1-tablespoon flour

    1. Remove tenderloin from chicken breast to allow it to cook evenly. Salt and pepper all of the chicken. Place flour on a plate and coat the chicken (including the tenderloins) on both sides with flour, pressing to make sure it adheres. Shake off excess flour.

    2. In a large, heavy skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken pieces to the skillet, without crowding the pan, work in batches and add more oil if necessary. Sauté chicken for 4 minutes, without moving, it will become nicely brown. Adjust the heat–up or down if needed. Turn the cutlets and continue to sauté for an additional 2 to 3 minutes until chicken is evenly browned and cooked throughout, (tenderloin pieces take less time, 2 minutes per side) Transfer the chicken to a plate and remove the skillet from the heat.

    3. SAUCE: Add the pineapple with the juice, brown sugar, soy sauce, ginger, cloves, paprika and salt. Return the skillet to medium heat and stir for a minute. Add the tablespoon of flour and continue to heat the sauce, stirring to collect any remaining juices and brown bits from pan, and allowing it to thicken slightly (about 2 minutes). Pour the sauce over the chicken and serve with white rice.

    Suggested Side Dishes:

    • Salad
    • Cole Slaw
    • Green Beans/vegetables

    Coupons as of 06/11:

    Reser’s Fine Foods: Save $1.00 on any Reser’s American Classics 3 lb Salad

    Del Monte Gold: Save 50 cents on Del Monte Gold Extra Sweet Pineapple

    Dole: Save 55 cents on any one Dole tender Garden or 7 Lettuces

    Fresh Gourmet Salad Toppings: Save $1.00 on any 2 Gourmet Salad Toppings

    Dole:  Save 50 cents when you by any one DOLE Premium Baby Blend in an Eco-friendly package

    Eat Better America

    Green Giant: Save 60 cents when you buy two Green Giant Frozen Boxed Vegetables

    Uncle Ben’s

    Uncle Ben’s Rice: Any product- $1.00 off 2

    What’s For Dessert…?

    Orange Sherbet Jell-O:

    2 (3 oz.) pkg. orange Jello
1 pt. orange sherbet
1 c. boiling water
1 c. (11 oz.) mandarin oranges, 
1 c. heavy cream OR 1 pkg. prepared whipped topping OR 
Frozen whipped topping equal to 2 cups put sherbet out to soften. Dissolve Jell-O in boiling water. Add sherbet and mix well. When partially set (this step goes fast). Add the oranges and fold in whipped cream. Pour into 1 1/2 quart ring mold or bowl. Chill. Serves 8.

    Coupons as of 06/11:


    Jell-O Pudding or Gelatin snacks- 60 cents off

    Dole Mandarin Oranges: 55 cents off 2

    Organic Valley

    Organic Valley Heavy Whipping Cream- $1.00 off

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