APRICOT PIE FILLING {Recipe}

We live in Las Vegas AND we grow fruit!!  Yes, its true.  A lot of people think you can’t grow anything in Las Vegas.  But, you can!  You can grow a ton of different vegetables and fruits.  We have an apricot tree and this was the week of harvest for it.  Well, I guess we started last week and finished this week.  We didn’t get to it quite soon enough and therefore lost a lot of the fruit to pesky birds.  But we did get about 5 cookie sheets of apricots.  So, I have frantically been trying to figure out how to use them all up because we just can’t seem to eat them fast enough.  Apricots get overripe very quickly.  But there is just nothing quite so yummy as a perfectly ripe homegrown apricot.  Store bought apricots are never very good.  So, even though dealing with the fruit can be a headache, I do love the tree and I’m glad we have it!

Here is one of the trays:

I decided to use some of them to make some apricot pie filling to freeze for the holidays.  I made an apricot pie last Thanksgiving but I believe I made it out of apricots that I had frozen, not filling I had frozen.  It was tasty but if I remember correctly it was a bit watery.  I am hoping making the filling now and freezing it will help the texture to be a bit firmer. 

Here is how I did it:

Wash all the fruit well and remove the pits.

Cut each half in half again lengthwise and place in a bowl.

Add lemon juice, sugar and quick cooking tapioca.

Stir well.

Place in pie plates, cover with foil, and freeze.  Once frozen, remove from plates and vacuum seal into bags.  If you don’t have a vacuum sealer, wrap them well in foil and then place in freezer zipper bags.  Use a straw to suck out as much air as possible before closing the bag completely.

Here is what it will look like when I go to bake it:

Copyright © 2011 Sunset Publishing Corporation

And hopefully it will turn out looking something like this come Thanksgiving:

You can find the recipe I used for the filling HERE on Taste of Home.  I will probably top mine with a lattice crust although the crumb crust is yummy too!

APRICOT PIE FILLING {Recipe}

We live in Las Vegas AND we grow fruit!!  Yes, its true.  A lot of people think you can’t grow anything in Las Vegas.  But, you can!  You can grow a ton of different vegetables and fruits.  We have an apricot tree and this was the week of harvest for it.  Well, I guess we started last week and finished this week.  We didn’t get to it quite soon enough and therefore lost a lot of the fruit to pesky birds.  But we did get about 5 cookie sheets of apricots.  So, I have frantically been trying to figure out how to use them all up because we just can’t seem to eat them fast enough.  Apricots get overripe very quickly.  But there is just nothing quite so yummy as a perfectly ripe homegrown apricot.  Store bought apricots are never very good.  So, even though dealing with the fruit can be a headache, I do love the tree and I’m glad we have it!

Here is one of the trays:

I decided to use some of them to make some apricot pie filling to freeze for the holidays.  I made an apricot pie last Thanksgiving but I believe I made it out of apricots that I had frozen, not filling I had frozen.  It was tasty but if I remember correctly it was a bit watery.  I am hoping making the filling now and freezing it will help the texture to be a bit firmer. 

Here is how I did it:

Wash all the fruit well and remove the pits.

Cut each half in half again lengthwise and place in a bowl.

Add lemon juice, sugar and quick cooking tapioca.

Stir well.

Place in pie plates, cover with foil, and freeze.  Once frozen, remove from plates and vacuum seal into bags.  If you don’t have a vacuum sealer, wrap them well in foil and then place in freezer zipper bags.  Use a straw to suck out as much air as possible before closing the bag completely.

Here is what it will look like when I go to bake it:

Copyright © 2011 Sunset Publishing Corporation

And hopefully it will turn out looking something like this come Thanksgiving:

You can find the recipe I used for the filling HERE on Taste of Home.  I will probably top mine with a lattice crust although the crumb crust is yummy too!

FRIED RAVIOLI {Recipe}

I totally forgot that I wanted to share this recipe with you all.  I made this a few weeks ago and photographed some of the steps.  This is something I make for special occasions or when I just feel like making my kids REALLY happy.  They LOVE these things, and to be honest, so do I!  They are super yummy!

Here are the ingredients: Ravioli (cheese), marinara (for dipping), bread crumbs (I like Italian ones), parmesan cheese, flour, and eggs.  Oh and you need oil to fry them in.  I use Canola Oil.

Place your ravioli in a zip top bag and dump some flour on them.  Seal the bag and shake it up to coat them.  Some might be stuck together but that’s ok.  When you go to get them our just separate them and dip them in the flour at the bottom of the bag.

Crack a few eggs in a pie pan and place your bread crumbs and parmesan cheese an another.  Use a fork to beat up your eggs.  Hope they don’t sue you.

Dip your ravioli in the eggs, then throw them in the bread crumbs.  I like to do four at a time.

Place coated ravioli on a baking sheet to await frying.

When you fry them make sure to use a DEEP pot and only fill it 1/3 of the way full.  The oil will bubble up when you add ravioli, especially on the last few batches when it has lots of bread crumbs in it.  I fry 5 or 6 at a time depending on which pot I am using.  Fry them to a dark golden brown.  You know they are done when one of them opens and cheese starts to ooze out.  Drain them on a paper towel and then serve with warm marinara sauce for dipping.

Recipe: Toasted Ravioli

From the Kitchen of: Emily Nelson

Yield: 16 oz.

Ingredients:

• 1 16 oz. pkg. cheese ravioli, fresh or thawed
• 2 eggs beaten
• 1 c. flour
• 1 tsp. garlic salt (optional) I didn’t use it above but it does make it yummy…I guess I forgot!
• 1 c. plain breadcrumbs
• 1 tsp. Italian seasoning (or just use Italian Breadcrumbs instead)
• 1/2 c. parmesan cheese
• vegetable oil for frying

Directions: Mix water with eggs and beat well; set aside. Mix Italian seasoning with the breadcrumbs.  Add parmesan and garlic salt.   Measure flour in a bowl. Heat oil in a deep fryer or medium saucepan to 350° for deep frying. Dip ravioli in flour (or use zip top bag to coat), then egg, then bread crumbs. And carefully place in oil. Fry until golden, remove from oil and set on a paper towel to drain.  You can fry a few at a time, using a slotted spoon to remove them quickly when done.  Serve with your favorite marinara sauce.  This is a great appetizer.

FRIED RAVIOLI {Recipe}

I totally forgot that I wanted to share this recipe with you all.  I made this a few weeks ago and photographed some of the steps.  This is something I make for special occasions or when I just feel like making my kids REALLY happy.  They LOVE these things, and to be honest, so do I!  They are super yummy!

Here are the ingredients: Ravioli (cheese), marinara (for dipping), bread crumbs (I like Italian ones), parmesan cheese, flour, and eggs.  Oh and you need oil to fry them in.  I use Canola Oil.

Place your ravioli in a zip top bag and dump some flour on them.  Seal the bag and shake it up to coat them.  Some might be stuck together but that’s ok.  When you go to get them our just separate them and dip them in the flour at the bottom of the bag.

Crack a few eggs in a pie pan and place your bread crumbs and parmesan cheese an another.  Use a fork to beat up your eggs.  Hope they don’t sue you.

Dip your ravioli in the eggs, then throw them in the bread crumbs.  I like to do four at a time.

Place coated ravioli on a baking sheet to await frying.

When you fry them make sure to use a DEEP pot and only fill it 1/3 of the way full.  The oil will bubble up when you add ravioli, especially on the last few batches when it has lots of bread crumbs in it.  I fry 5 or 6 at a time depending on which pot I am using.  Fry them to a dark golden brown.  You know they are done when one of them opens and cheese starts to ooze out.  Drain them on a paper towel and then serve with warm marinara sauce for dipping.

Recipe: Toasted Ravioli

From the Kitchen of: Emily Nelson

Yield: 16 oz.

Ingredients:

• 1 16 oz. pkg. cheese ravioli, fresh or thawed
• 2 eggs beaten
• 1 c. flour
• 1 tsp. garlic salt (optional) I didn’t use it above but it does make it yummy…I guess I forgot!
• 1 c. plain breadcrumbs
• 1 tsp. Italian seasoning (or just use Italian Breadcrumbs instead)
• 1/2 c. parmesan cheese
• vegetable oil for frying

Directions: Mix water with eggs and beat well; set aside. Mix Italian seasoning with the breadcrumbs.  Add parmesan and garlic salt.   Measure flour in a bowl. Heat oil in a deep fryer or medium saucepan to 350° for deep frying. Dip ravioli in flour (or use zip top bag to coat), then egg, then bread crumbs. And carefully place in oil. Fry until golden, remove from oil and set on a paper towel to drain.  You can fry a few at a time, using a slotted spoon to remove them quickly when done.  Serve with your favorite marinara sauce.  This is a great appetizer.

BLACK BEAN & CORN SALSA {Recipe}

This is a delicious salsa that can be eaten with tortilla or pita chips.  It is also great on tacos or alongside any other Mexican food as a salad.  The recipe is a conglomeration of several recipes I have tried.  Enjoy!

Recipe: Black Bean Salsa

From the Kitchen of: Emily Nelson

Yield: about 6 cups

Ingredients:

• 1/2 c. sliced green onions (about 3)
• 1 small bag frozen corn kernels
• 2 cans canned black beans, rinsed and drained
• 1 c. chopped tomatoes (or however many you like)
• 2 jalapenos, seeded and chopped
• 1/2 bunch of cilantro, chopped
• the juice on 2 lemons and 2 limes
• 1 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. garlic powder
• 1/2 large yellow or white onion, diced finely
• 2 avocados, diced
• 1/4 c. vegetable oil

Directions: Mix all ingredients together. Serve with chips or whatever you want. It is delicious. NOTE: Do not add black pepper even though it might seem like a good idea.  It ruins this salsa, in my opinion!

BLACK BEAN & CORN SALSA {Recipe}

This is a delicious salsa that can be eaten with tortilla or pita chips.  It is also great on tacos or alongside any other Mexican food as a salad.  The recipe is a conglomeration of several recipes I have tried.  Enjoy!

Recipe: Black Bean Salsa

From the Kitchen of: Emily Nelson

Yield: about 6 cups

Ingredients:

• 1/2 c. sliced green onions (about 3)
• 1 small bag frozen corn kernels
• 2 cans canned black beans, rinsed and drained
• 1 c. chopped tomatoes (or however many you like)
• 2 jalapenos, seeded and chopped
• 1/2 bunch of cilantro, chopped
• the juice on 2 lemons and 2 limes
• 1 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. garlic powder
• 1/2 large yellow or white onion, diced finely
• 2 avocados, diced
• 1/4 c. vegetable oil

Directions: Mix all ingredients together. Serve with chips or whatever you want. It is delicious. NOTE: Do not add black pepper even though it might seem like a good idea.  It ruins this salsa, in my opinion!

OREO TRUFFLES on a STICK {Recipe}

These are very simple to make and VERY yummy.

Grind up your Oreos with your food processor. If you don’t have one you can place them in a Ziplock bag and crush them with a rolling pin.

Put your crumbs in a bowl and add a block of softened cream cheese.  Use a mixer to combine. (NOTE: I tried combining the crumbs and cream cheese with the food processor.  It worked but then it made everything too warm and I had to chill it before I could roll it into balls.)

Shape dough into 1” balls and place on a parchment lined baking sheet.  (I used my cookie scoop to scoop out some dough and then used my fingers to divide that in half to get the perfect sized balls.)

Chill your dough balls in the freezer while you melt your chocolate.

I used Ghiradelli candy making chocolate I had picked up at Sam’s club at Christmas time.  You can use chocolate chips, but may end up with some white spots on the chocolate after it hardens.  No biggie if you are just making them for your family but if you want them to be really pretty I would suggest using candy chocolate.

Give your chocolate a rough chop.

Melt your chocolate.  I have this VERY handy chocolate dipping pot.  If you don’t have one melt according to package directions in the microwave.  I do not recommend using a double boiler or a bowl over boiling water.  I have had too much chocolate ruined by one drop of water getting into the bowl. 

Remove balls from the freezer and insert lollipop sticks.  Working quickly, dip truffles in the chocolate coating, tap them on the side of the bowl to remove excess, and place back onto parchment.  If using sprinkles, add them before the chocolate hardens.  If they slip off too much dip a couple more before adding sprinkles to the first on so the chocolate sets a bit more and then your sprinkles will stay put.

Allow to harden.  If using chocolate chips you will need to place them in the refrigerator to get them stiff again.  I placed mine in the baking cups after they were hardened just for decorative purposes.

Recipe: Oreo Truffles

Yield: about 40

Ingredients:

• 1 16oz package Oreos
• 1 8oz block cream cheese, softened
• 16oz. chocolate, melted

Directions:  Crush Oreos into fine crumbs and mix with cream cheese.  Roll into 1” balls and place on parchment lined baking sheet.  Chill while you melt the chocolate for dipping.  Dip the balls into melted chocolate, shake to remove excess, and place back on parchment lined baking sheet.  Add sprinkles, if desired.

OREO TRUFFLES on a STICK {Recipe}

These are very simple to make and VERY yummy.

Grind up your Oreos with your food processor. If you don’t have one you can place them in a Ziplock bag and crush them with a rolling pin.

Put your crumbs in a bowl and add a block of softened cream cheese.  Use a mixer to combine. (NOTE: I tried combining the crumbs and cream cheese with the food processor.  It worked but then it made everything too warm and I had to chill it before I could roll it into balls.)

Shape dough into 1” balls and place on a parchment lined baking sheet.  (I used my cookie scoop to scoop out some dough and then used my fingers to divide that in half to get the perfect sized balls.)

Chill your dough balls in the freezer while you melt your chocolate.

I used Ghiradelli candy making chocolate I had picked up at Sam’s club at Christmas time.  You can use chocolate chips, but may end up with some white spots on the chocolate after it hardens.  No biggie if you are just making them for your family but if you want them to be really pretty I would suggest using candy chocolate.

Give your chocolate a rough chop.

Melt your chocolate.  I have this VERY handy chocolate dipping pot.  If you don’t have one melt according to package directions in the microwave.  I do not recommend using a double boiler or a bowl over boiling water.  I have had too much chocolate ruined by one drop of water getting into the bowl. 

Remove balls from the freezer and insert lollipop sticks.  Working quickly, dip truffles in the chocolate coating, tap them on the side of the bowl to remove excess, and place back onto parchment.  If using sprinkles, add them before the chocolate hardens.  If they slip off too much dip a couple more before adding sprinkles to the first on so the chocolate sets a bit more and then your sprinkles will stay put.

Allow to harden.  If using chocolate chips you will need to place them in the refrigerator to get them stiff again.  I placed mine in the baking cups after they were hardened just for decorative purposes.

Recipe: Oreo Truffles

Yield: about 40

Ingredients:

• 1 16oz package Oreos
• 1 8oz block cream cheese, softened
• 16oz. chocolate, melted

Directions:  Crush Oreos into fine crumbs and mix with cream cheese.  Roll into 1” balls and place on parchment lined baking sheet.  Chill while you melt the chocolate for dipping.  Dip the balls into melted chocolate, shake to remove excess, and place back on parchment lined baking sheet.  Add sprinkles, if desired.