15 Minute Apple Dumplings Dessert

Recipe type: Dessert
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 16




Ingredients
2 (8 ounce) cans crescent rolls
1.5 sticks butter
1½ cups brown sugar
1 teaspoons vanilla
1 teaspoon cinnamon
1 cup 7 Up (or other lemon soda)
2 apples (Golden Delicious or Granny Smith)


Instructions
1. Butter a 13 x 9 inch baking dish.
2. Preheat the oven at 350 F.
3. Peel and core apples, then cut each apple into 8 slices
4. Open up the two crescent roll packages. They will each have 8 triangle shaped flat crescent rolls. Roll each apple slice in a crescent roll and place in a buttered dish.
5. Melt butter, stir in sugar, vanilla and cinnamon, and when it’s thickened, remove from heat and pour over the dumplings.
6. Pour the soda in the middle and along the edges of a pan (not over the rolls).
7. Bake for 35­ to 45 minutes, or until they become golden brown.
8. Serve warm.

Recipe is a slightly modified from OMG Chocolate Desserts version. 

Napa Cabbage-and-Sweet Peppers Slaw

Picture from SL Recipe

Yield: MAKES about 4 1/2 cups, probably 6 servings
Hands on: 25 minutes
Total time: 8 Hours, 25 minutes

Ingredients:
1 cup rice vinegar
1/4 cup honey
2 1/4 teaspoons kosher salt
4 cups chopped napa cabbage
1 cup seeded and thinly sliced sweet mini peppers
1/4 large red onion, thinly sliced
1/4 cup firmly packed fresh flat-leaf parsley leaves
2 tablespoons chopped fresh mint

Preparation:
1. Stir together first 3 ingredients and 1 cup water in a small saucepan. Bring to a boil over high heat. Reduce heat to medium, and simmer 5 minutes. Remove from heat.

2. Toss together cabbage and next 4 ingredients in a medium bowl. Transfer to a jar; add vinegar mixture, and screw on lid. Chill 8 to 12 hours, turning occasionally. Store in refrigerator up to 3 days.

Notes:
From Southern Living MAY 2015. This issue had a couple other chow chow slaw recipes I wanted to try.

The 50 Healthiest Foods of All Time

Time Magazine published the 50 Healthiest Foods of All Time
I put in bold & underlined those I should make an effort to eat more of.

1. Bananas
2. Raspberries
3. Oranges
4. Kiwi
5. Pomegranates
6. Blueberries
7. Grapefruit
8. Tangerines
9. Avocado
10. Tomatoes
11. Eggplant
12. Swiss chard
13. Mushrooms
14. Kale
15. Broccoli Sprouts
16. Fennel
17. Garlic
18. Sweet potatoes
19. Beets
20. Spinach
21. Cauliflower
22. Collard greens
23. Onions
24. Winter Squash
25. Tuna
26. Sardines
27. Anchovies
28. Salmon
29. Poultry (Dark Meat)
30. Whole Wheat Bread
31. Quinoa
32. Hemp Seeds
33. Rolled Oats
34. Kamut
35. Lentils
36. Farro
37. Walnuts
38. Almonds
39. Chia Seeds
40. Flaxseeds
41. Eggs
42. Kefir
43. 2% Greek Yogurt
44. Coconut Oil
45. Olive Oil
46. Cumin
47. Turmeric
48. Cinnamon
49. Rooibos Tea
50. Red Wine

DIY Standing Desk

My standing desk cost less than $150, here's how:

$135 purchases made on Amazon:

Wireless keyboard


Wireless mouse


Laptop table stand


Anti-fatigue comfort mat

$15 spent of wood at Home Depot for monitor stand

Includes travel friendly stand, cordless mouse and keyboard, monitor stand, and foot cushion. 

Spring Pea Orzo

Photo: Helen Norman; Styling: Carrie Purcell

Ready in 25 minutes

DIRECTIONS
3 to 4 lemons
8 ounces uncooked orzo pasta (whole wheat optional)
1/4 cup minced shallot or red onion
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups cooked fresh or frozen peas
1 cup snow peas or sugar snap peas, blanched and chopped (I used frozen green beans)
1 cup assorted chopped fresh herbs (such as mint, chives, and parsley)
1/2 cup sliced almonds, toasted
Optional - Athenos, Crumbled Feta with Garlic and Herbs, 4 oz

PREPARATION
1. Grate zest from lemons to equal 2 tsp. Cut lemons in half; squeeze juice from lemons to equal 1/2 cup.

2. Prepare pasta according to package directions. Whisk together shallots, next 4 ingredients, and lemon juice. Toss together pasta and shallot mixture. Cover with plastic wrap, and chill 1 to 48 hours.

3. Toss together pasta, peas, snow peas, next 2 ingredients, and lemon zest just before serving. Add salt, pepper, and additional lemon juice to taste. Sprinkle with feta cheese.

NOTES: from Southern Living's April 2014 issue. Reviews mentioned to use less shallots, lemon and mustard.