Author: Admin

Ingredients:
– 500 ml whipped cream (5.08 oz)
– 150 grams condensed milk (5.2 oz)
– 100 grams strawberries (3.46 oz), cut into small cubes
Instructions:
1. Whip the cream until stiff peaks form.
2. Gently fold in the condensed milk until well combined.
3. Add the strawberry cubes and mix gently.
4. Pour the mixture into a container and refrigerate for 2 hours.

Ingredients

• 1 (16 oz.) can lemon pie filling
• 1 (15 oz.) package yellow cake
• 4 oz. cream cheese, cubed
• 1/2 cup (1 stick) unsalted butter, thinly sliced

How To Make 4 Ingredients Lemon Cream Cheese Dump Cake

1. Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray.
2. Pour lemon pie filling into the bottom of greased baking dish, making sure to spread it into the corners.
3. Top with 1/2 cake mix, place cubed cream cheese evenly on top, then sprinkle remaining cake mix.
4. Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible.
5. Place baking dish in oven and bake for 35-40 minutes, or until toothpick inserted in center comes out clean.
6. Remove from oven and let cool 15-20 minutes before serving.

Italian Chicken Rice Casserole is a savory and comforting dish that brings together the rich flavors of Italian cuisine in a convenient casserole format. This hearty recipe typically starts with boneless, skinless chicken breasts or thighs seasoned with a blend of Italian herbs and spices. Common choices include oregano, basil, thyme, garlic powder, and onion powder, creating a robust and aromatic foundation for the dish.

The chicken is often seared or browned in a skillet to enhance its flavor and develop a golden crust. Meanwhile, rice, a staple ingredient in this casserole, is cooked separately until it reaches a fluffy and tender consistency.

To assemble the casserole, the cooked rice is layered at the bottom of a baking dish, providing a substantial base for the dish. The seasoned and cooked chicken is then arranged on top of the rice, creating a delicious protein layer. The dish is further enriched with other classic Italian ingredients such as tomato sauce, diced tomatoes, and sometimes tomato paste, contributing a tangy and vibrant element to the overall flavor profile.

Cheese is a quintessential component of this casserole, with shredded mozzarella or Parmesan being popular choices. The cheese is generously sprinkled over the chicken and tomato layers, adding a gooey, melty texture and a savory depth to the dish.

Baking is the final step in bringing all the components together. The casserole is baked until the cheese is melted and bubbly, and the flavors meld into a cohesive and mouthwatering ensemble. The result is a comforting one-dish meal that combines the heartiness of chicken and rice with the savory allure of Italian seasonings and melted cheese.

Italian Chicken Rice Casserole is a versatile recipe that allows for variations based on personal preferences. Some may choose to add vegetables like bell peppers or spinach for added color and nutritional value. This casserole is perfect for family dinners, potlucks, or any occasion where a satisfying and flavorful dish is desired.

Servings: 6-8

Ingredients:

1 1/2 cups long-grain white rice

3 cups low-sodium chicken broth

2 cloves garlic, minced

1 small onion, diced

1 red bell pepper, diced

2 tablespoons olive oil

6 to 8 bone-in, skinless chicken thighs

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can (14.5 ounces) diced tomatoes, undrained

1 cup shredded mozzarella cheese

Fresh parsley, chopped for garnish

Directions:

Preheat your oven to 375°F. Embrace the joy of cooking as you start this nourishing recipe.

In a skillet, warm olive oil over medium heat. Sauté onion, garlic, and bell pepper until tender and aromatic, around 5 minutes.

Mix in the rice, allowing it to toast for 2 minutes. Add chicken broth and simmer gently.

Season chicken thighs with Italian seasoning, salt, and pepper. Place them in the skillet among the rice.

Top with undrained diced tomatoes, letting their juices add depth to the dish.

Cover and bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender.

Sprinkle mozzarella cheese over the casserole, then return to the oven uncovered for 5 minutes, until the cheese is bubbly and golden.

Allow the dish to rest for 5 minutes before garnishing with parsley. This wait ties all the flavors together beautifully.

Variations & Tips:

Adapt the recipe for picky eaters by omitting tomatoes or peppers, focusing on the simple yet delicious combination of broth, rice, chicken, and cheese.

Experiment with cheese by blending mozzarella with parmesan or asiago for an extra Italian flavor.

Incorporate veggies like spinach or diced zucchini with the tomatoes to boost the dish’s nutritional value.

Embrace the gift of leftovers—this casserole reheats well, making it perfect for next-day lunches or stress-free dinners.

Ingredients

For the patties:
1 1/2 pounds ground beef
1 egg
1/4 cup minced onion
1/4 cup breadcrumbs
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

For the gravy:
1 small onion, sliced
6 ounces mushrooms, sliced
1 1/2 cups beef broth
1 package brown gravy mix
1 tablespoon ketchup (optional)
1 tablespoon Dijon mustard (optional)
2 tablespoons cornstarch

Directions

1. Mix all the patty ingredients together, then form small patties about 3/4 inch thick.

2. Make a bed of onions and mushrooms in the slow cooker.

3. In a skillet, brown the steak patties on both sides. Add to the slow cooker on top of the onions and mushrooms. (You can place the raw patties directly in the slow cooker, but we highly recommend browning them first for optimal flavor.)

4. Mix all other ingredients except the cornstarch and pour over the meat and vegetables. Cover and cook on low for 5 hours.

5. Remove patties. Turn slow cooker to high, whisk in cornstarch, and cook until it thickens.

6. Return patties to the slow cooker to coat with the sauce before serving.

Ingredients:

•  1 lb (450g) salted cod fish

•  1 cup (125g) all-purpose flour

•  2 tsp baking powder

•  1 small onion, finely chopped

•  2 cloves garlic, minced

•  1 small red bell pepper, finely chopped

•  2 green onions, finely chopped

•  1 small hot pepper (Scotch bonnet or similar), finely chopped (optional)

•  2 tbsp chopped fresh parsley

•  1 tbsp chopped fresh thyme

•  1 cup (240ml) water

•  1 egg, beaten

•  Salt and pepper to taste

•  Vegetable oil for frying

Instructions:

1. Prepare the Cod: Rinse the salted cod under cold water to remove excess salt. Place the cod in a pot, cover with water, and bring to a boil. Reduce heat and simmer for about 10 minutes. Drain and repeat the boiling process if the cod is still too salty. Once desalinated, drain and let it cool. Remove any skin and bones, then flake the fish into small pieces.

2. Make the Batter: In a large bowl, mix the flour and baking powder. Add the chopped onion, garlic, red bell pepper, green onions, hot pepper (if using), parsley, and thyme. Stir to combine.

3. Combine Ingredients: Add the flaked cod to the flour mixture. Gradually add water and the beaten egg, stirring until you get a smooth batter. Season with salt and pepper to taste.

4. Fry the Accras: Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (175°C). Drop spoonfuls of the batter into the hot oil, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Remove the accras with a slotted spoon and drain on paper towels.

5. Serve: Serve hot with a dipping sauce of your choice, such as a spicy mayo or garlic aioli.

Conclusion:

Cod accras are a delightful treat that brings a taste of the Caribbean to your kitchen. These crispy, flavorful fritters are perfect for any occasion, whether as an appetizer, snack, or part of a meal. Enjoy them with a zesty dipping sauce for an extra burst of flavor. Happy cooking!

Ingredients:

Chicken Alfredo Lasagna Rolls are a wonderful dish that is ideal for family gatherings or special events because they blend the comforting flavors of Italian food with a creamy touch. A lot of people love this meal since it’s flexible and tastes great.

To make the lasagna rolls, you will need:

Quantity of Ingredient

Drained cooked lasagna noodles eight servings of noodles

Two cups of ricotta cheese, shredded; cooked chicken breast 1 and 3/4 cups of shredded mozzarella cheese 1 cup of grated Parmesan cheese and 1/2 cup of chopped garlic two cloves

Two teaspoons of fresh, chopped parsley

Season with salt if desired.

Charcoal, freshly ground to taste

When making the Alfredo Sauce:

Quantity of Ingredient

Butter without salt minced garlic (two cloves) equals 1/4 cup

Rich creme Crumbled Parmesan cheese, measuring 1 cup

Season with salt if desired.

Charcoal, freshly ground to taste

PREPARATION:

Gather All the Ingredients

Whisk together in a bowl:

Half a cup of chicken breast, shredded

1 and 1/4 cups of ricotta

3/8 cup of shredded mozzarella cheese

one quarter cup of Parmesan cheese that has been grated

Two cloves of garlic, minced

minced fresh parsley, 2 teaspoons

Season with salt and ground black pepper, if desired.

Blend into a smooth mixture.

Put together the Bundles

Spread out the cooked lasagna noodles.

Fill each noodle almost to the brim with the chicken Alfredo sauce, being sure to leave a little border around the edges.

Organize and Shake Up

Delicately roll up each lasagna noodle.

Arrange the rolled noodles on a baking dish side by side.

Melt the butter in a saucepan.

Over medium heat, melt 1/4 cup of unsalted butter in a saucepan.

Sauté 2 minced garlic cloves until they release their aroma.

After everything has simmered for a while, add 1 cup of heavy cream.

Melt and blend in 1 cup of grated Parmesan.

Grind some black pepper and salt to taste.

Pour Some Sauce on It!

Coat the lasagna rolls thoroughly with the Alfredo sauce after you arrange them in a dish.

Master the Art of Baking

Finish off the dish by topping it with the remaining ½ cup of shredded mozzarella and ¼ cup of grated Parmesan.

Melt and brown the cheese in a preheated oven set to 375°F (190°C) for around 20-25 minutes.

Delight in Your Meal

Prior to serving, let the Chicken Alfredo Lasagna Rolls to cool down.

Indulge in the rich and flavorful lasagna rolls

Enjoy !

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium white onion, finely diced
• 1 carrot, peeled and finely diced
• 1 rib celery, finely diced
• Salt
• Black pepper
• 4 cloves garlic, pressed through garlic press
• 1 pound ground beef (85/15 ratio lean to fat)
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon white pepper
• 1 tablespoon tomato paste
• 2 tablespoons Worcestershire sauce
• 3 level tablespoons all-purpose flour
• 1 ¼ cups beef stock or broth
• 1 medium russet potato, peeled and diced into ¼ -½ inch cubes
• 2 teaspoons fresh thyme leaves, plus extra for garnish
• 1 tablespoon finely chopped parsley
• ¼ cup green peas
• 2 (17.3 ounce) packages puff pastry sheets, frozen
• 1 egg, whisked for egg wash
• Flaky salt, optional garnish

Preparation:

1. Begin by gathering and prepping all of your ingredients (except for the puff pastry sheets—keep those frozen) according to the ingredients list above.
2. Place a large, deep skillet or Dutch oven oven medium-high heat, and add the butter and the olive oil. Once the butter is melted, add in the onion, carrot, celery, plus a couple of good pinches of salt and pepper, and saute the veggies for a few minutes until just softened.
3. Add in the garlic, and once aromatic, add in the ground beef along with the Italian seasoning, the white pepper plus a couple more pinches of salt and pepper, and use your spoon or spatula to crumble the beef into a fine consistency, cooking it for a few minutes until no longer pink.
4. Next, add in the tomato paste along with the Worcestershire sauce and stir that into the beef mixture, then sprinkle in the flour and stir that in to blend well.
5. Add in the beef stock or broth, followed by the diced potato, and stir to combine. Cover the pan and allow the filling to gently simmer just until the potatoes are tender and the sauce thickened, roughly 25-35 minutes.
6. To finish the filling, add the thyme leaves, the chopped parsley and the peas, and stir to combine. Check to see if any additional salt or pepper is needed, and allow the beef filling to completely cool.
7. Once your filling is nearly cooled, take your puff pastry sheets out of the freezer (you should have a total of 4 sheets), and allow them to thaw at room temp, roughly 40 to 45 minutes (if the pastry sheets thaw before your filling has cooled, place them into the fridge to keep cold.)
8. When the puff pastry sheets have thawed, place one sheet at a time in front of you on a work surface. Roll the puff pastry sheet out to a size that is 10 by 10 inches, and cut it into 4, 5 inch squares. Place the squares onto a wax or parchment paper-lined sheet tray to hold while you repeat the process with all of the puff pastry sheets, placing more parchment paper or wax paper between layers of squares as needed to help prevent sticking.
9. Once all of your puff pastry sheets are rolled and cut into 5” squares (you should end up with 16 squares in total), then place about 4 squares at a time in front of you. Add about ½ cup of the beef filling to the center of each square, forming it so that it is a slightly rectangular shaped mound, leaving some border to allow for sealing.
10. Wet the edges of the filled square with a touch of water, and place another puff pastry square over top, covering the filling as if you were making a pie. Press the edges together (you can use a fork for this), then trim any excess edge to create a smaller “package” or rectangular parcel. Place onto a large baking sheet lined with parchment paper (or use two baking sheets, if needed), and repeat the process by assembling the rest of the hand pies. (You will have a total of 8 hand pies once assembled.)
11. Once assembled, cut 2 to 3 small slits or “vents” into the top of each hand pie, to allow steam to escape while they bake. Then, place the hand pies into the freezer for 15-20 minutes to chill.
12. Preheat your oven to 400°.
13. Once chilled, brush some egg wash over each savory hand pie, sprinkle with a small touch of flaky salt, if using, and bake them for 24 to 26 minutes, or until a deep, golden brown.
14. Allow the hand pies to cool for 10 minutes on a wire rack before eating, as the filling will be very hot.

We value your privacy

We use cookies to improve your browsing experience, deliver personalized ads or content, and analyze our traffic. By clicking “Accept All”, you consent to our use of cookies.

Welcome Starters Chicken and Zucchini Fritters: The Tasty Recipe for an Aperitif Low…

Store chicken and zucchini fritters in the refrigerator for up to 3 days. Store it in an airtight container lined with paper towel to absorb excess moisture.

Ingredients

• zucchini: 200g
• minced chicken breast: 300g
• parmesan: 50 g (1/2 cup)
• ham: 100g
• garlic: 1 clove
• egg: 1
• pepper
• salt
• breadcrumbs: 30 g (1/4 cup)
• frying oil

Instructions

1. Grate the zucchini and squeeze them with your hands to remove excess moisture.
2. Add ground chicken breast, Parmesan, ham, garlic, egg, salt and pepper to a large bowl.
3. Add the breadcrumbs.
4. Mix until all ingredients are completely combined.
5. Scoop out the mixture with a spoon and use your hands to create a donut shape. Coat the chicken zucchini fritters with more breadcrumbs.
6. Pour a little extra virgin olive into a nonstick skillet over medium-low heat. Place the chicken nuggets in the pan and cook them for about 10 minutes on each side.
7. Cook them until they are golden brown and cooked through.
8. To avoid the fat, drain the chicken and zucchini fritters on a plate lined with a paper towel. Serve and enjoy!

Is there anything more mouthwatering than a perfectly cooked ribeye steak? Whether you’re a seasoned cook or a beginner in the kitchen, mastering the art of cooking a ribeye steak can elevate your culinary skills and impress your guests. This guide will walk you through everything you need to know to create the juicy, flavorful ribeyes you see in the photo, complete with a luscious herb butter topping.

Ingredients Needed

Main Ingredients for Ribeye Steaks

•  4 ribeye steaks (each about 1-inch thick)
•  2 tablespoons olive oil
•  Salt and black pepper to taste

Ingredients for Herb Butter

•  1 cup unsalted butter, softened
• 2 tablespoons fresh parsley, chopped
•  1 tablespoon fresh rosemary, chopped
•  1 tablespoon fresh thyme, chopped
•  2 cloves garlic, minced
•  Zest of 1 lemon
•  Salt and black pepper to taste

Choosing the Perfect Ribeye

What to Look for in Quality Ribeye Steaks

When selecting ribeye steaks, look for well-marbled meat. Marbling refers to the white streaks of fat within the meat, which melt during cooking, ensuring a juicy and flavorful steak.

Tips for Selecting the Best Cuts

• Color: Choose steaks that are a bright red color, indicating freshness.
• Thickness: Aim for steaks that are at least 1-inch thick for optimal cooking.
• Marbling: More marbling usually means more flavor and tenderness.

Preparing the Steaks

Marinating the Ribeyes

While ribeye steaks are flavorful on their own, marinating them can add an extra layer of taste. Here’s a simple marinade:

•  1/4 cup soy sauce
•  1/4 cup Worcestershire sauce
•  2 tablespoons olive oil
•  2 cloves garlic, minced
•  1 tablespoon fresh rosemary, chopped
•  Mix all ingredients and marinate the steaks for at least 30 minutes or up to 4 hours.

Prepping the Grill or Pan

•  Grill: Preheat your grill to high heat (450-500°F). Clean the grates and brush with oil.
•  Pan: Heat a cast-iron skillet over high heat until very hot. Add a tablespoon of oil just before adding the steaks.

Making the Herb Butter

Necessary Ingredients

•  1 cup unsalted butter, softened
•  Fresh herbs (parsley, rosemary, thyme)
•  Garlic, minced
•  Lemon zest
•  Salt and pepper

Step-by-Step Instructions

1. In a bowl, combine the softened butter with the chopped herbs, garlic, and lemon zest.
2. Season with salt and pepper to taste.
3. Mix well until all ingredients are evenly distributed.
4. Place the herb butter mixture onto a piece of plastic wrap and roll into a log shape.
5. Refrigerate until firm, then slice into rounds for serving.

Cooking Techniques

Grilling the Steaks

1. Remove steaks from the marinade and pat dry.
2. Season both sides with salt and black pepper.
3. Place steaks on the grill and cook for 4-5 minutes per side for medium-rare.
4. Adjust cooking time for your desired doneness.

Pan-Searing Instructions

1. Season the steaks with salt and pepper.
2. Add the steaks to the hot skillet and sear for 4-5 minutes on each side for medium-rare.
3. Reduce heat to medium and continue cooking to your desired doneness.

Cooking Times and Temperature

Recommended Cooking Times for Different Doneness Levels

• Rare: 120-125°F, about 2-3 minutes per side
• Medium-Rare: 130-135°F, about 4-5 minutes per side
• Medium: 140-145°F, about 6-7 minutes per side
• Medium-Well: 150-155°F, about 8-9 minutes per side
• Well-Done: 160°F and above, about 10+ minutes per side

How to Use a Meat Thermometer

Insert the thermometer into the thickest part of the steak. Ensure it does not touch bone or fat for an accurate reading.

Resting the Steaks

Why Resting is Important

Resting allows the juices to redistribute throughout the steak, ensuring every bite is juicy and flavorful.

How Long to Let Steaks Rest

Let the steaks rest for at least 5-10 minutes before slicing and serving.

Serving Suggestions

Plating the Ribeye Steaks

Place the rested ribeye steaks on a serving platter and top each steak with a slice of herb butter.

Side Dishes That Complement Ribeye

•  Garlic mashed potatoes
•  Grilled asparagus
•  Caesar salad
•  Roasted vegetables

Tips and Tricks

Common Mistakes to Avoid

•  Overcooking: Use a meat thermometer to avoid overcooking.
•  Skipping the Rest: Always rest the steaks before cutting.
•  Using Cold Meat: Let the steaks come to room temperature before cooking.

Expert Tips for Juicy Steaks

•  Use high heat for a good sear.
•  Don’t overcrowd the pan or grill.
•  Flip the steaks only once during cooking.

Health Considerations

Nutritional Information

Ribeye steaks are rich in protein and healthy fats but should be consumed in moderation due to their high-calorie content.

Healthier Cooking Alternatives

•  Trim excess fat before cooking.
•  Opt for grilling or broiling instead of frying.
•  Use less butter or a healthier oil alternative.

Frequently Asked Questions

How to Store Leftover Steak

Store leftover steaks in an airtight container in the refrigerator for up to 3 days.

Can You Freeze Cooked Ribeye?

Yes, wrap the cooked steaks in aluminum foil and place them in a freezer-safe bag for up to 3 months.

How to Reheat Ribeye Steaks

Reheat steaks in a 250°F oven until warmed through, about 20-30 minutes. Alternatively, use a skillet over medium-low heat.

Alternative Seasoning Ideas

•  Montreal steak seasoning
•  Garlic and herb rub
•  Smoked paprika and cumin blend

Best Drink Pairings with Ribeye

•  Red wine (Cabernet Sauvignon, Merlot)
•  Bourbon
•  Dark beer (Stout or Porter)

Conclusion

Cooking the perfect ribeye steak is an art that anyone can master with the right techniques and ingredients. From choosing the best cuts to adding the finishing touch with herb butter, this guide has covered all the steps to ensure your ribeyes turn out juicy and flavorful every time. So fire up your grill or heat that skillet, and get ready to impress your family and friends with the ultimate ribeye steak experience.

FAQs

How to Choose Fresh Herbs

Look for bright, vibrant leaves without any wilting or discoloration.

Best Types of Butter for Herb Butter

Unsalted butter is preferred as it allows you to control the seasoning better.

Ideal Steak Thickness

Steaks that are 1 to 1.5 inches thick are ideal for grilling and pan-searing.

A casserole for any time of the day. Creamy ground beef and corn with crunchy tater tots on top that everyone in the family will love.

INGREDIENTS
2 lbs. Ground beef
1 Package taco seasoning
1 Can corn drained
1 Can nacho cheese soup
32 oz. Bag frozen tater tots
1 ½ C. Shredded cheddar cheese

How To Make Tator Tot Casserole
Preheat the oven to 350 degrees.
Add the ground beef to a large skillet over medium high heat on the stove, and saute until the meat is completely browned. Drain any excess fat.

Reduce the heat to low and stir in the taco seasoning. Saute for 2-3 minutes.
Stir in the corn and soup to combine. Continue to cook for a minute or two.
Pour the meat mixture in the bottom of a well greased 9×13 baking dish.
Top the mixture with the tater tots in an even layer.
Bake for 45 minutes.
Remove from the oven, top with the shredded cheese and bake for an additional 5 minutes, or until the cheese has melted.

Ingredients:

-4 cups stale bread, cut into 1-inch cubes

– 2 cups milk

– 2 large eggs

– 1/2 cup granulated sugar

– 3 teaspoons of vanilla extract

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 cup melted butter

– 1/3 cup raisins (optional)

To prepare the vanilla sauce:

– 1/2 cup heavy cream

– 1/2 cup of sugar

– 1/2 cup of butter

– 1/2 cup brown sugar

– 1 tablespoon of vanilla extract

PREPARATION:

1. Preheat oven to 175°C. Greased a casserole dish with butter or nonstick cooking spray.2. In bowl, mixing the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until well blended.

3. Adding bread cubes to the mixture also stirring gently to coat completely. Let the mixture sit for 10 minutes, allowing the bread to absorb the custard.

4. If using raisins, fold them to the bread mix.

5. Pour  melt butter  on mixture and stirring to distribute.

6. Transfering buttermilk bread mixture to a greased casserole dish, spreading it .

7. Bake in preheated oven for 45-55 minutes . You can test for doneness by inserting a toothpick into the center; You must come out

8. While bread pudding is baking, prepare the vanilla sauce. In a small saucepan, mix the heavy cream, sugar, butter, and brown sugar. Heat on medium heat, stirring constantly, until the sauce thickens and coats the back of spoon. Don’t let it boil. Remove from heat and stir in vanilla extract.

9. Once bread pudding is done, remove it from the oven and let it cool slightly. Serve warm, covered with vanilla sauce.

Apple Slab Pie is a delightful twist on the classic apple pie, baked in a large, shallow pan to create a thinner pie with a higher crust-to-filling ratio. This format is perfect for serving a crowd, offering the same warm, spiced apple filling and flaky pastry in a more accessible and shareable form. Whether you’re hosting a holiday gathering, a picnic, or any event that calls for a delicious dessert, Apple Slab Pie ensures that every guest gets a piece of this comforting, classic treat. It’s a versatile dessert that can be customized with different types of apples and spices to suit your taste.

The decision to bake an Apple Slab Pie for the first time came as I was looking for a dessert that could feed a large family reunion without the hassle of multiple pies. The experiment was a resounding success, not only for its practicality but also for how it turned the traditional apple pie into a fun, communal experience. Cutting into the large pie and sharing it among loved ones brought a sense of togetherness and joy that only added to the rich, spiced flavors of the dessert.

This Apple Slab Pie quickly became a requested favorite at gatherings, symbolizing not just a delicious treat but also the warmth of shared moments and memories created around the dessert table. It’s a testament to the idea that sometimes, reinventing a classic can lead to new traditions and cherished experiences.

Why You’ll Love Apple Slab Pie

• Perfect for a Crowd: Easily serves more guests than a traditional pie.
• Customizable: Experiment with different apple varieties and spices for a unique twist.
• Convenient: Ideal for potlucks, picnics, and parties, thanks to its easy-to-serve format.
• Deliciously Comforting: Offers the classic taste of apple pie with a fun and practical twist.

Ingredients Notes For Apple Slab Pie

• Apples: A mix of tart and sweet apples like Granny Smith and Honeycrisp offers the best flavor complexity.
• Pie Crust: Homemade or store-bought crusts work well. You’ll need enough dough for a bottom and top layer.
• Spices: Cinnamon, nutmeg, and allspice add warmth and depth to the filling.
• Thickener: Flour or cornstarch helps to thicken the apple filling, ensuring it’s not too runny.
• Sugar: Adjust the amount based on the sweetness of the apples and personal preference.

Recipe Steps

1. Prepare the Crust: Roll out the pie dough and fit it into the bottom of a rimmed baking sheet, leaving enough dough for the top crust.
2. Make the Filling: Toss sliced apples with sugar, spices, and thickener until well coated.
3. Assemble the Pie: Spread the apple filling evenly over the crust. Cover with the second rolled-out dough and seal the edges. Cut slits in the top crust for steam to escape.
4. Bake: Bake in a preheated oven until the crust is golden and the filling is bubbly.
5. Cool and Serve: Let the pie cool before cutting into squares. Serve as is or with a scoop of vanilla ice cream.

Storage Options

• Room Temperature: Keep covered for up to 2 days.
• Refrigerate: For longer storage, refrigerate for up to 5 days.
• Freeze: Freeze portions for up to 3 months. Thaw and reheat in the oven for best texture.