Tag Archives | baked

Baked Apple Pie Rolls

Looking for something different?

These baked apple pie egg rolls are crazy good and easy too. I judge how easy a recipe is by how many f-bombs I drop. For this recipe, I dropped one, okay two, and that was only because I couldn’t find the heavy whipping cream that was hidden way back in the refrigerator where I couldn’t reach.

The homemade whipped cream was orgasmic. I’ve never made fresh before and holy shit, it is so worth it if you haven’t tried it yet. Get a spoon ready for it.



  • 2 apples, about 2 heaping cups worth (I like granny smith) 
  • 1 large lemon, juiced
  • 1/3 cup sugar
  • 4 Tbsp. flour
  • 2 tsp. ground cinnamon
  • 1/4 tsp. all spice
  • 1/8 tsp. salt
  • package of egg roll wrappers
  • 1 egg lightly beaten
  • Sweetened whipped cream dip:
  • 3/4 cup heavy whipping cream
  • 1/4 cup sugar
  • 2 tsp. vanilla
  • cinnamon to sprinkle on top


Preheat oven to 375 degrees F. Peel and chop up apples. This isn’t Top Chef so nobody will be judging you on your knife skills. Although I’d love to have Tom Colicchio come on over to my house and judge mine, if you know what I mean. Ahem. Anyway… add to a medium bowl. Add remaining filling ingredients to bowl and stir together until well combined. Allow mixture to sit for about 10 minutes. 

Lay 1 egg roll wrapper onto a clean surface and brush edge with a 1 inch perimeter of egg wash. Spread 2-3 tablespoons of the filling across one side of the prepared egg roll wrapper.

You don’t want to over stuff these. Fold the sides over and brush with egg wash. Carefully roll filling tightly in the wrapper and press gently to seal. 

Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used. Bake egg rolls for 20 to 25 minutes or until golden brown and crisp.

During the last 5 minutes of cook time, pull out and brush with a little melted butter and sprinkle cinnamon and sugar on top.

Put back in oven for remaining 5 minutes. Serve immediately with sweetened whipped cream.

To make sweetened whipped cream: Place cream in a mixing and whip with a hand mixer, on medium-high speed. As the mixture thickens, slowly add sugar until fully incorporated. Add vanilla. Whip until stiff peaks form. I sprinkled a little cinnamon on top as well.

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Baked Spaghetti That Will Me You Say Yes….Yes!

This baked spaghetti is to. die. for. It will definitely go into our dinner rotation. My picky eater actually ate about 4 bites of it so that’s saying something. My husband and I stared at her in amazement while she chowed down.  I like my spaghetti “saucy” so I added extra spaghetti sauce to the recipe.

The baked spaghetti was all gone by the next night. This is a must try recipe. Let me know how you like it!



8 ounces uncooked spaghetti

1 pound ground beef

1 large jar spaghetti sauce (24 oz) plus 1/2 cup

1 tablespoon butter

1/3 cup chopped onions

8 ounces cream cheese (I used low-fat)

2 tablespoons milk

Fresh grated Parmesan cheese

French Fried Onions (small can)

Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.

Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.

Combine onions and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.

Add cream cheese and milk to onions and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.)

Using a 10 x 6 dish, assemble in the following order:

Thin layer of spaghetti sauce on the bottom of the casserole dish.


Cream cheese/onion mixture

Spaghetti sauce

Parmesan Cheese (to your personal taste)

Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes.

*Tip: Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking.

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