Sheet Pan Apple Pecan Chicken

• 4 large boneless skinless chicken breasts, butterflied
• 2 large gala apples, cored and sliced
• 1/2 cup pecans
• 3 tbsp melted ghee
• 3 tbsp unpasteurized honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp finely chopped fresh thyme
• 1/2 tsp salt, I use Himalayan salt
• 1/2 tsp ground black pepper
• 1/2 tsp chili pepper flakes
• pinch ground nutmeg

Instructions

• The previous night, place your chicken breasts to brine in a solution consisting of 4 cups of water and 2 tablespoons of salt. While this step is not mandatory, it will definitely make your chicken a lot tastier and much juicier, too!
• When you're ready to eat, preheat the oven to 425°F and line a 18" x 26" baking sheet with parchment paper
• Pat the chicken breasts dry, butterfly them if you haven't already done that and arrange them on the baking sheet. Place the apple slices and pecans around the chicken.
• Combine the melted ghee, honey, Dijon mustard, apple cider vinegar, chopped thyme, salt, chili pepper flakes and ground nutmeg in a small bowl and mix with a whisk or fork until well combined.
• Pour that over the chicken and apples and rub it well with your fingers.
• Place in the oven and bake for 25 minutes, or until the chicken registers at least 165°F on a meat thermometer. Toss the ingredients around once or twice during cooking.
• Serve without delay.

Snickerdoodle Apple Cobbler

This is a recipe that I want to try while being locked up during the Coronavirus. 

Snickerdoodle Cookie Topping

• 1 pouch (17.5 oz) sugar cookie mix
• 1/2 cup (1 stick) butter, softened
• 1 large egg
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Apples

• 10 cups thinly sliced (or chopped small) Granny Smith apples (peeled & cored)
• 1/2 cup granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons lemon juice (fresh or bottled)
• 1 teaspoon ground cinnamon

Instructions

1. Heat oven to 375° and spray a 9x13 baking dish with cooking spray. Set aside.
2. PREPARE THE SNICKERDOODLE COOKIE DOUGH - Combine the snickerdoodle cookie mix, softened butter, and egg into a mixing bowl. Use a wooden spoon or handheld mixer (I found this to be the easiest) and mix until a soft, somewhat crumbly dough forms. Set aside.
3. In a small bowl, combine the granulated sugar and cinnamon. Stir to mix it all together. Set aside.
4. PREPARE THE APPLES- Peel & core the granny smith apples and then cut into thin slices or small chunks. It's easiest to use an apple peeler to do this. I peel the skin off first (with a veggie peeler) and then use an apple slicer to cut it. I then cut each slice into smaller, thinner apple slices.
5. Add the peeled and sliced apples into a large bowl. Add the sugar, flour, lemon, juice, and cinnamon. Stir to coat the apples. Pour the apples into the prepared baking dish and spread out evenly, gently pressing them down into the pan.
6. Take a handful of cookie dough and press it between your palms to form a flat shape. Lay the cookie dough over the apples, continue with the rest of the cookie dough trying to make sure it covers the apple layer. Like a crust.
7. Bake for 35-40 minutes. If wanted, loosely lay a piece of tin foil over the dish in the last 15 minutes of the cook time to prevent the cookie topping from browning too much.
8. Serve warm with a scoop of vanilla ice cream. A caramel drizzle over top is yummy too!

Easy Apple Pie Crescent Rolls ww 4

1 sm apple
1/2 t no calorie sweetener
1/2 t packed brown sugar
1/2 t ground cinnamon
1/2 t pumpkin pie spice
8 red-fat crescent rolls

1. Preheat oven to 375.
2. Peel, core, chop apple. Combine apple, Splenda, brown sugar, cinnamon, & pie spice together in a bowl. Set aside.
3. Unroll dough & cut each in half so you have 16 pieces. Flatten wide edge of each, roll out a little.
4. Spoon 1 t. of apple mixture onto each piece of dough & roll up, making sure to seal edges around the apple so it doesn't leak. Bake on a nonstick cookie sheet until golden brown, 12-15 minutes.

Caramel Apple Dump Cake

                                                                                                                                         
2 cans apple pie filling
1/4 cup caramel sauce
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1/2 cup melted butter
1/2 cup chopped pecans (optional)
1 cup heavy whipping cream
4 tablespoons powdered sugar
1    teaspoon vanilla
3/4    teaspoon cinnamon
Preheat oven to 350°F. Spray a 9x13 pan with cooking spray.
    Add apple pie filling, caramel sauce, lemon juice, and cinnamon to the pan. Mix together.
    Sprinkle with cake mix. Cover with melted butter.
    Bake for 35 to 40 minutes. Cool on a baking rack.
    To make the spiced whipped cream, chill a large mixing bowl. Add heavy cream and whisk until it holds soft peaks. Then whisk in powdered sugar, vanilla, and cinnamon.
    Serve the dump cake with spiced whipped cream, a drizzle of extra caramel sauce and a few pecans.