Nurse Dodie’s 5 Convenient Healthy Meals Under 300 Calories

These are some of my favorite healthier alternative meals that are also easy to prepare.

They are relatively quick and easy to make, plus they pass that “Jack Test” for being especially delicious.

Enjoy!

4. Quick Pepper Steak

Ingredients

  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 2 tablespoons minced fresh gingerroot
  • 3/4 teaspoon garlic powder
  • 1 can (14-1/2 ounces) beef broth
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon molasses
  • 1-1/2 pounds beef top sirloin steak, cut into 1/4-inch strips
  • 1 tablespoon olive oil
  • 2 large green peppers, cut into 1/2-inch strips
  • 1-1/2 cups sliced celery
  • 3 green onions, chopped
  • 4 teaspoons lemon juice
  1. In a bowl, combine the cornstarch, brown sugar, ginger and garlic powder. Stir in broth until smooth. Add soy sauce and molasses; set aside.
  2. In a nonstick skillet or wok, stir-fry steak in oil for 4-5 minutes; remove and keep warm. Stir-fry peppers, celery and onions until crisp-tender, about 5 minutes. Stir broth mixture and add to the vegetables. Return meat to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in lemon juice. Serve over noodles if desired.

The content of this article is for educational and informational purposes only, and is not intended as medical advice. Please consult with a qualified health care professional before acting on any information presented herein. Any statements about the possible health benefits of any subject discussed have not been evaluated by medical professionals or the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease or illness.

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Soulful Fancy-Schmancy Black- Eyed Peas

The first time I ate this at a friend’s house, it was the best soul food black-eyed peas I ever tasted. She used smoked turkey. Over the years I’ve used turkey or bacon, depending on what whim I had. It’s all good.

Ingredients

🔹4-5 green onions, chopped (or 1 medium white onion, chopped)

🔹3 cloves garlic, chopped

🔹1 (16 oz) bag dry black-eyed peas

🔹Your choice: at least 1 cup of chopped up smoked turkey or bacon

🔹7 cups of chicken broth (or enough to cover the beans)

🔹Red pepper flakes

🔹Black pepper (optional)

Instructions

1. Sort & wash the black-eyed peas. Set aside.

2. Chop onions & garlic.

3. In a large pot, add in 2 Tablespoons of olive oil and saute the onions and garlic until tender.

4. Add in the chopped meat, black-eyed peas, & chicken broth.

5. Cover and bring to a boil. Reduce heat and simmer for 1 hour or until black-eyed peas are tender.

6. Remove from heat and let sit covered for about 10-15 minutes.

7. Season with red pepper & black pepper if desired.

I like to serve it with this cornbread.

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History, Texas, Pioneers, Genealogy

From award-winning Texas author Cynthia Leal Massey.

Dolly Parton Pie Recipe

Here is a delicious recipe inspired by our roadtrip through Pigeon Forge and Gatlinburg, Tennessee. Jack was enthusiastic about stopping by Dollywood along the way. It is a beautiful area.

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When you’ve been working 9 to 5, you need a treat that will lift your spirits. Dolly Parton Pie is the world-famous singer’s favorite, a walnut pie with a rich, sweet filling you can enjoy whenever you get the Mule Skinner Blues!

Buttery, crunchy, and melodic, Dolly Parton Pie is just what you need most when it’s time to tuck into dessert. You’ll fall in love with it on the first bite!


Ingredients

• 1 (9-inch) fold-out pie crust, thawed

• 3 eggs

• 3/4 cup sugar

• 3/4 cup light corn syrup

• 2 teaspoons vanilla extract

• 1/4 teaspoon salt

• 1 1/2 cups walnuts, finely chopped

• 4 tablespoons butter, melted

• whipped cream, optional, to taste, for serving


Directions

Step 1

Preheat the oven to 400 degrees F.

Step 2

Line a 9-inch pie pan with the unrolled crust, cutting off any overhang.

Step 3

In a large bowl, beat the eggs with a hand mixer.

Step 4

Add the sugar, corn syrup, vanilla, and salt gradually to the beaten eggs, mixing to combine.

Step 5

Add the melted butter and mix until thoroughly combined.

Step 6

Pour the mixture into the prepared pie shell.

Step 7

Add the walnuts, spreading them evenly throughout the mixture.

Step 8

Bake for 10 minutes.

Step 9

Reduce the oven heat to 300 degrees F.

Step 10

Bake for 45 minutes, adding a collar of foil around the crust after 30 minutes.

Step 11

Remove from the oven and let cool slightly.

Step 12

Serve with whipped cream.

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From award-winning Texas author Cynthia Leal Massey.

Foods That Have More Sodium Than a Bag of Potato Chips

Guilty was the verdict and Jack confessed.

He snacked on a small bag of delicious H-E-B brand potato chips Monday evening after such a healthy day of eating.

So how much sodium is in the average small bag of chips? In his bag, H-E-B noted 170 mg (with 150 calories). We looked at the sodium content in a small bag of chips of three leading brands: Lay’s (170mg), Ruffles (160mg), and Kettle Brand (210mg).

By taking the average of these three, we estimate that the average small bag of chips has about 178mg of salt. Here’s how other popular foods compare:

🔹One serving of Bumble Bee White Crabmeat has 260mg of sodium.

Buy the Solid White Albacore Tuna In Water with more protein and 140mg of sodium.

🔹Canned, packaged, and restaurant-prepared soups often pack a lot of sodium, though you can find reduced-sodium options for some canned varieties.

On average, canned soup has 700 mg of sodium, or 30% of the Recommend Daily Intake, per 1-cup (245-gram) serving.

Here’s a tip to save costs and reduce sodium intake: Just add rice and water to any can of soup to double or triple it for almost free. Note: This same hack can be used on other high sodium consumables like tomato sauces, chili, etc.

🔹Making a sandwich? Two slices of Oroweat’s Whole Wheat bread contains 270mg of sodium. Instead, try an Oroweat Whole Wheat Sandwich Thin Roll with just 170mg.

🔹Ham is full of salt. A 3-ounce (85-gram) serving of roasted ham averages 1,117 mg of sodium, or 48% of the RDI.

🔹One Serving of Grape-Nuts Original Cereal has 270mg of sodium so opt for Honey Bunches of Oats with Almonds with 135mg instead.

🔹Instant Pudding. A 25-gram portion of instant vanilla pudding mix — used to make a 1/2-cup serving — has 350 mg of sodium, or 15% of the RDI.

🔹Jerky. A 1-ounce (28-gram) serving of beef jerky packs 620 mg of sodium, or 27% of the RDI.

🔹A serving size of V8 Original Vegetable Juice contains a whopping 640mg of sodium but the V8’s Purple Power Veggie Blend contains just 100mg instead. Some brands offer low-sodium versions, which means they can have no more than 140 mg of sodium per serving according to FDA rules.

🔹One Serving of Organic Valley’s Cottage Cheese contains 450mg of sodium so replace it with a Grassmilk Plain Yogurt which contains 120mg per serving. Note that one study found that rinsing cottage cheese under running water for 3 minutes, then draining it, reduces sodium content by 63%.

🔹Pizza. Yikes!A large, 140-gram slice of store-bought, frozen pizza averages 765 mg of sodium, or 33% of the RDI. A restaurant-prepared slice of the same size packs even more — averaging 957 mg of sodium, or 41% of the RDI.

Jack and I agree that since going as salt free as possible, we’ve noticed the original tastes of vegetables, fruits and other food are far more naturally flavorful.

SALT FACTS

🔹Salt is an essential part of a healthy diet. It helps our nerves and muscles function properly and help us control blood pressure and volume. But too much may lead to hypertension, a leading cause of heart disease and stroke. The FDA recommends no more than 2,300 mg of sodium per day, but Jack aims for under 1,000 at home.

🔹The Reference Daily Intake (RDI) for sodium of 2,300 mg — is about 1 teaspoon of salt.

🔹Table salt, known chemically as sodium chloride, is made up of 40% sodium.

🔹It’s estimated that at least half of people with hypertension have blood pressure that’s affected by sodium consumption — meaning they’re salt sensitive. In addition, your risk for salt sensitivity increases with age.

🔹The average daily sodium intake in the United States is 3,400 mg — much higher than the recommended upper limit.

This mainly comes from packaged and restaurant foods, rather than from overusing your salt shaker.

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From award-winning Texas author Cynthia Leal Massey.

Southside San Antonio Seven Layer Dip

Jack and I attended the same two-room first grade school and later graduated from McCollum High on the Southside of San Antonio.

Today, we live in the beautiful Texas Hill Country but are fortunate having wonderful memories of good people, fun neighborhoods and great food.

Here is our favorite Seven Layer Dip inspired by living there during those younger years.

Seven Layer Taco Dip

Ingredients

  • 1 (1 ounce) package taco seasoning mix
  • 1 (16 ounce) can refried beans
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) container sour cream
  • 1 (16 ounce) jar salsa
  • 1 large tomato, chopped
  • 1 green bell pepper, chopped
  • 1 bunch chopped green onions
  • 1 small head iceberg lettuce, shredded
  • 1 (6 ounce) can sliced black olives, drained
  • 2 cups shredded Cheddar cheese

Directions

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Nutrition Facts

Per Serving: 66 calories; protein 2.3g; carbohydrates 3.5g; fat 4.9g; cholesterol 12.8mg; sodium 178.1mg.

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Top 5 Plant-Based Sources of Protein

Eating enough protein is vital to staying healthy and independent in the long run. But there’s new evidence that piling protein-packed plants onto your plate can come with extra health benefits, too.

A study in JAMA Internal Medicine found that replacing just 3 percent of calories from animal protein (think red meat or eggs) with a plant protein (like nuts or beans) lowered the people’s risk of early death by 10 percent. Other research has found that plant-based diets can protect you against heart disease, diabetes and high blood pressure.

Plants also deliver nutrients such as fiber and phytonutrients that you won’t get from animal proteins. These can help stave off disease and keep gut health on point. Plus, plant-based proteins tend to be low in saturated fat, which is good for heart health.

Even if you don’t want to go completely vegetarian or vegan, plant-based proteins deserve to be a bigger part of your diet. And these picks can give you the most protein bang for your buck — and can be easily worked into the meals you’re already making.

Plant-Protein Powerhouse #1: Split Peas

These humble legumes are far from a one-hit wonder. Sure, they pack 8 grams of protein per half cup. But they also give you about 8 grams of dietary fiber in that serving, too.

Fiber helps reduce cholesterol and improves blood sugar management, which can impact heart and metabolic health. Men and women over the age of 50 should aim to consume 30 and 21 grams of fiber daily, respectively.

Another nutritional highlight of green and yellow split peas is lofty amounts of folate, This is vital for our DNA synthesis and metabolism.

In the Kitchen: Since the peas are split, they cook faster. (Plus, it eliminates the need for a pre-soak that’s needed to cook dried beans.) To get started, simmer one cup of split peas in two cups of water for about 25 minutes. Split peas can also be cooked in a slow cooker. Besides split pea soup and aromatic Indian dal dishes, use the peas to:

  • Make dips like hummus
  • Provide bulk to casseroles and veggie burgers
  • Add protein to vegetable salads

Plant-Protein Powerhouse #2: Tempeh

While tofu is made from soymilk, tempeh is made from fermented soybeans. This gives it about double the protein (about 16 grams per half cup) and more flavor. Tempeh has a mild, nutty, tangy taste, and a firm, ‘meaty’ texture that holds up well as a meat alternative.

Tempeh is also rich in other nutrients (B vitamins, iron, and fiber, to name a few). Plus, since it’s fermented, it tends to be easier to digest than beans. Translation: less gas.

In the Kitchen: Tempeh soaks up flavors from sauces and spices very well. So, try marinating plain tempeh patties just as you would steak or chicken. Then you can grill, bake, or pan-fry to cook. Add your tempeh to salads, sandwiches and tacos. Or you can make ground tempeh using the large holes of a box grater and create meat-free versions of these dishes:

  • Chilis
  • Meatballs
  • Burgers
  • Kebabs
  • Bolognese sauce

Plant-Protein Powerhouse #3: Peanut Butter

Peanuts are legumes just like split peas and beans. This means they boast a little more protein than other nut butters made with tree nuts (like almonds). In fact, they have about 7 grams of protein per 2-tablespoon serving.

Peanut butter is also a perfect mix of protein and healthy fats, which helps you stay fuller longer. Combined, these two nutrients can help you avoid spikes in blood sugar after a meal. This helps reduce your risk of diabetes — and the sugar crash that can bring on hunger pangs.

To get the most benefit, select a peanut butter that doesn’t include any added sugar or added fats, such as palm oil.

In the Kitchen: Peanut butter is a perfect grab-and-go protein source. Put some on toast with sliced bananas for a quick snack, use it as a dip for apple slices, or add a dollop to your morning yogurt. It also makes a great add-on to smoothies, oatmeal, and creamy sauces for stir-frys.

Plant-Protein Powerhouse #4: Hemp Seeds

Tiny but mighty, hemp seeds have nearly 10 grams of protein in a 3-tablespoon serving. They also contain all nine essential amino acids that your body can only get from food (a key part of keeping muscle mass as we age). And they’re a good source of the healthy fats called omega-3 fat alpha-linolenic acid (ALA).

ALA has been linked to lowering inflammation which can have heart health benefits.

In the Kitchen: Hemp seeds taste like a cross between pint nuts and sunflower seeds. (No— they won’t get you high like a marijuana plant.) For a boost of nutrition and flavor, you can blend hemp seeds into dips and smoothies, or sprinkle them on:

  • Oatmeal
  • Yogurt
  • Salads
  • Soups
  • Roasted vegetables

Plant-Protein Powerhouse #5: Chickpea Pasta

No shade to regular pasta, but noodles made from chickpeas and other legumes can give you a notable protein and fiber boost. A 2-ounce serving of chickpea-based pasta supplies about 11 grams of protein and 6 grams of fiber. That’s nearly twice as much protein and three times as much fiber as traditional pasta made from wheat flour.

Boil up a pot of chickpea penne or rotini and you’ll also get more of several vital nutrients such as magnesium, iron, and potassium.

In the Kitchen: These new-generation noodles have definitely improved in flavor and texture over the years. But there are a couple of important things to keep in mind when preparing any legume-based pasta.

  • These pastas can go from perfectly al dente to soggy in a matter of moments. So, taste test often as you near the recommended cooking time.
  • The noodles also foam quite a bit when in boiling water, so skim it off as needed with a spoon.
  • Unlike wheat-based noodles, the legume variety should be rinsed with cold water after draining to remove the starch

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From award-winning Texas author Cynthia Leal Massey.

He-Man Meat and Potatoes Casserole

This He-Man Meat and Potato Casserole is a recipe our family used to keep our friends, cousins and us fired up for sports and well fed. We named it after our first son’s favorite childhood hero to entice him to try it initially. It worked and became a favorite.

Whether it was baseball, volleyball, building snowmen or swimming, we found this to be enjoyed by children and adults.

Preparation is about 20 mins and it cooks about an hour. This recipe yields 6 servings.

Ingredients

  • 1 pound lean ground beef
  • 3 cups peeled and thinly sliced potatoes
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ½ cup chopped onion
  • ¾ cup milk
  • salt to taste
  • freshly ground pepper, to taste
  • 1 cup shredded Cheddar cheese

Directions

Step 1: Preheat oven to 350 degrees F (175 degrees C).

Step 2: In a medium skillet over medium heat, brown the ground beef; drain fat.

Hamburger Potato Casserole

Step 3: In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.

Step 4: Alternately layer the potatoes, soup mixture and meat in a 11×7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

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5 Time-Saving Ways to Live a Healthy Lifestyle

With busy schedules and never-ending to-do lists, it can seem like living a healthy lifestyle is out of reach. But, prioritizing nutrition doesn’t have to be a chore. Here are five quick tips to help you and your family eat well, even when it feels like time is not on your side.

1. Meal Prep in Advance
Prepping for the week ahead on Sundays can make a huge difference in what you eat throughout the week. Pre-chop veggies, cook grains or grill proteins for the week to have as an arsenal of ingredients that can be quickly combined to create easy lunches and dinners with fresh flavors.

2. Choose Portable Snacks
Keep portable snacks on hand that are easy to throw in a purse, lunch bag or bring to the gym. Nuts and granola are nutritious and easy to pack. Whole fruits like apples and bananas, or portable yogurts and cheese snacks are also great options.

3. Reach For the Freezer
Think eating frozen means you can’t eat well? Think again. Frozen foods are not only convenient; they can provide portion control while also tasting great. At mealtime, grab an entrée like the new Lean Cuisine Chicken Tikka Masala, which has 18 grams of protein, vegetables and no artificial preservatives. Or, if you’re in a pinch for a side dish, grab some frozen vegetables for a quick and delicious dose of vitamins and fiber.

4. Breakfast in Large Batches
Oatmeal is a great make-ahead breakfast because it can be prepared in a big batch in a hurry and then portioned to grab and go throughout the week. If you’re willing to spend a bit more time prepping, large batches of breakfast sandwiches can be made ahead and frozen.

5. Use Online Tools to Organize
Does the stress of figuring out what to make for dinner lead you to order pizza? Use an online platform to organize recipes that interest you so they’re always at your disposal. That way, you’re just a few clicks away from inspiration.

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James Morgan’s Texas Cattle Drive Wrangler Stew

Great grandfather James Allison Morgan was a real Texas Wrangler in the late 1880s and early 1900s. He taught his son-in-law (my maternal grandfather, a chef/cook in the Navy Seabees and later in Abilene), Bassett Arthur, how to make Texas Wrangler Stew.

Just about every bite features generous chunks of earthy, wholesome potatoes and onions, juicy seared beef, and tender vegetables. Savory, rich, and meaty with a few notes of sweetness and dark beer, this stew fends off the chilliest of days with good old-fashioned flavors.

Here’s the basic recipe, modernized a bit, for this hearty meal.

Time: 3 hours 25 minutes

Yield: 8 servings

recipe image


Ingredients

• 3 pounds beef chuck roast, boneless, trimmed, and cut into 1 1/2-inch thick pieces

• salt and pepper, to taste

• 4 tablespoons olive oil, plus more if desired

• 2 medium-sized yellow onions, chopped

• 1 tablespoon garlic, minced

• 3 large carrots, peeled and chopped into thick slices

• 2 celery stalks, chopped into thick pieces

• 4 large potatoes, quartered• 1/4 cup plain flour

• 1 1/2 cups dry stout beer, such as Guinness, or dark beer of choice

• 3 tablespoons tomato paste

• 1 tablespoon brown sugar, optional

• 4 cups beef broth or stock

• 1 1/2 teaspoons dried thyme

• 2 tablespoons fresh parsley, chopped (optional garnish)

• mashed potatoes, for serving


Directions

Step 1

Set the oven rack to the lower-middle position and preheat your oven to 325 degrees F.

Step 2

Then, thoroughly season the beef with salt and pepper. You’ll want to be generous as you are only seasoning the surface of the meat.

Step 3

Heat the oil over medium-high heat, in a heavy-based, oven-proof pot (or a dutch oven).

Step 4

Sear the beef in batches of 3 or 4, until browned on both sides. Then, move the beef to a warm plate.

Step 5

Add the garlic and onion to the pan juices, sautéing until transparent and soft. Be careful not to let the garlic burn, as it easily can if sautéd for too long.

Step 6

Add in the celery, carrots, and potatoes, cooking for an additional 2 minutes. Stir the flour into the vegetables and potatoes, evenly coating them. The flour helps to thicken the stew down the line.

Step 7

Stirring occasionally, cook for 2 minutes more. The raw flour smell should disappear. Pour in the dry stout or dark beer, mixing well to dissolve the flour.

Step 8

Then add in the brown sugar (if using), tomato paste, thyme, and broth, scraping up any brown bits at the bottom of the pot with a wooden spoon. These brown bits, called fond, help deepen the meaty flavors of soups and stews when incorporated into the broth.

Step 9

Bring the stew to a simmer, cooking until slightly thickened, for about 5 minutes. Return the beef back into the pot along with any juices.

Step 10

Cover the pot partially, then move to the oven and bake for 2 1/2 to 3 hours. Remove it from the oven twice during the cooking process to give it a good stir, then return it to the oven still partially covered.

Step 11

After the stew has finished cooking, cautiously remove from the oven, then season with salt and pepper, to taste.

Step 12

Serve with mashed potatoes and garnish with parsley, if desired.

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More Healthy Classic, Creamy Broccoli Salad

This recipe is delicious, yet guilt-free. Try it with a sandwich for a light lunch.

Broccoli’s nutty, yet sweet, flavor is enhanced by roasting or grilling with a small amount of oil and seasoning. It is a nutrient-dense food full of potassium, protein, fiber, and vitamins C and B-6, making it an excellent choice for plant-based diets or to balance out a grilled meat.

Yield :   4 servings

Ingredients

  • 2 cups broccoli florets cut into bite sized pieces
  • ¼ cup diced red onion
  • ¼ cup raisins
  • ¼ cup walnuts

Dressing

  • ¼ cup yogurt
  • 1 tbsp mayonnaise
  • 2 tbsp honey

Instructions

  • Combine broccoli, onion, raisins, and walnuts in a bowl. Stir dressing ingredients together until smooth; pour over salad and toss.
  • Refrigerate until ready to serve. This salad keeps well in the fridge for a few days.
Healthy Broccoli Salad
Healthy Broccoli Salad!

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A Favorite and Delicious Cool Weather Salad

This simple, tasty fall salad recipe can be whipped up in 20 minutes or less. It can be served by itself for a light lunch, or topped with grilled fish, roasted chicken, or grilled tofu for a more substantial meal.

White Bean and Arugula Salad: This quick and easy salad recipe is packed with protein and nutrients. Tossed in a zippy mustard dressing, it comes together in no time with the aid of canned beans. If you’re meal planning for the week ahead, the bean mixture can be made in advance and kept refrigerated for a few days.

Here’s how to make this quick and easy fall salad.

White Bean and Arugula Salad

Yield: 2-4 servings
Total cooking time: 15 minutes

Ingredients

  • 1 lemon, zested
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon brown mustard
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • 1 15-ounce can white cannellini beans, drained and rinsed
  • 1 shallot, thinly sliced
  • ½ cup pitted green olives, torn in half
  • 2 cups garlic croutons, homemade or store-bought
  • 2 cups packed arugula leaves
  • Shaved Parmesan

Instructions

In a medium bowl, whisk together lemon juice and zest, olive oil, brown mustard, sugar, and salt. Add beans, shallot, and olives, tossing to combine. Arrange arugula leaves on individual plates or a serving platter. Sprinkle with croutons. Spoon bean mixture over arugula; top with shaved Parmesan. Serve immediately.

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Apple Fritter Pull-Apart Bread

by Dodie Dennis

We are currently in the middle of our 2021 autumn roadtrip out west to visit our new grandson, Carter.

A few days ago, we spent an afternoon at the Southwest Arizona-Sonoran Desert Museum in Tucson. The next day we visited the Casa Grande National Monument south of Phoenix in Coolidge. Last night we attended a John Fogerty concert at Talking Stick Resort in Scottsdale, Arizona.

Along the way, I found a recipe for apple fritter pull-apart bread that is made with delicious and delicate a sweet yeast dough and sugary, buttery diced apples that are caramelized.

The dough is rolled out, topped with the diced apples and then sliced in squares, stacked in groups of four, and just stuffed into the pan. This recipe is just downright fun. The pan went into the oven, and an hour later, sitting before me were apple-laced slabs of heaven ready to be pulled apart and devoured! You can make this with the homemade dough recipe below or you can make it with refrigerated croissant dough. Just promise me you’ll make it!

Ingredients

• 3 containers refrigerated croissant dough, rolled out into one solid rectangle or homemade dough below

For the dough

• 3 cups flour

• 1 package yeast

• 1/2 teaspoon salt

• 1 cup brown sugar

• 1/4 cup water

• 1 egg, beaten

• 3/4 cup milk

• 1/4 cup butter (I used Kerrygold Triple

   butter)

For the filling

• 6 large crisp apples, peeled and diced

• 2 tablespoons fresh squeezed lemon juice

• 1 cup brown sugar

• 1 teaspoon vanilla

• 2 tablespoons butter

• 1 teaspoon cinnamon

• 1 tablespoon cornstarch

For the glaze

• 1 cup powdered sugar

• 3 to 4 teaspoons milk, half and half, or water

Directions

Preheat oven to 350 degrees. Grease 9-by-5-inch bread pan.

In a skillet, cook apples, lemon juice, brown sugar, vanilla, butter, cinnamon and cornstarch until mixture is thickened. Set aside to cool.

Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and stir until melted; set aside.

Put flour, yeast, brown sugar and salt in a bowl, mix well.

Add the water, egg and milk/butter mixture.

Mix until dough forms into a ball, kneading for about 5 minutes.

On a floured surface, roll dough into a rectangle.

Evenly spread apple mixture over dough.

Cut dough into even 3-inch squares.

Stack four squares onto each other with spatula. Stack them side by side in pan until piles are used up. Bake 50 minutes. If top gets too brown, place foil over top and continue to bake. In a bowl, mix together powdered sugar and milk, cream or water until smooth.

Remove bread from oven and pour on glaze. Pull apart and enjoy!

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From award-winning Texas author Cynthia Leal Massey.