Apple Insanity

Sweet And Crumby

I miss you all and yes, my blogging has been on the back burner friends. For those of you who know me and miss me and have been sending me messages, thank you so much. It’s very nice to know that I have been missed. Life has been more than a jumble this last summer, and I just can’t get myself to write new posts as of yet or even peruse other blogs.  Please don’t take my lack of commenting on your blogs personally.

Someday soon, hopefully,  Geni will get her groove back (yes, sometimes I refer to myself in the third person, but it’s just one of the oddities that makes me, me). But until then…I believe in sending you re-posts and reminders of deliciousness gone by. Because many of you have not been here for some of these taste bud teasing and pleasing posts. Until later my friends!


View original post 219 more words


Slow Cooker Cheese Tortellini with Broccolli


Spray the slow cooker

1 package of cooked cheese tortellini
2 cups of frozen broccoli
I can or jar of your favourite spaghetti sauce

add to slow cooker
cook on low heat 7-8 hours
so easy, why not?

Leftover Roast Beef Sandwiches


This is basic but everyone in the house enjoys!

Slice open Kaiser roll – lay open on baking sheet
Swiss cheese on one side and left over cooked roast beef on other – broil until cheese is melted and roast is warm

In the meantime on stove top sauté mushrooms in a fry pan
and caramelize onions in another

add toppings to sandwiches

Honey Black Rice with Peaches and Peas

blk rice

• 3 1/2 cups water
• 2 cups black rice
• 1 tablespoon vegetable oil
• 2 1/2 cups (8 ounces) peas
• 2 peaches, diced
• 1/4 cup seasoned rice vinegar
• 1/4 cup grapeseed oil
• 3 tablespoons honey
• 1 tablespoon soy sauce
For the rice: In a medium saucepan, bring the water and rice to a boil over medium heat. Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.
In a large nonstick skillet, heat the oil over medium-high heat. Add the peas and cook, stirring frequently, until slightly soft, about 2 minutes. Add the peach slices and cook for 2 minutes. Transfer the peas and peaches to the serving bowl.
For the dressing: In a medium bowl, whisk together the vinegar, oil, honey, and soy sauce until smooth.
Pour the dressing over the rice mixture and toss well. Serve warm or at room temperature.

Sweet Cranberry Pecan Quinoa Salad


Prepare 2 cups of quinoa as instructed – let cool

1 cup of pecans
1 cup of cranberries
1/2 cup of crumbled goat cheese

1/3 cup of maple syrup
1/3 cup of balsamic vinegar
1/3 cup olive oil

Shake dressing pour over salad and blend

Easy Pumpkin Chocolate Chip Bars

pc cookie

Preheat Oven to 350 degrees

1 white cake mix
add 2 beaten eggs
1/2 cup melted butter
1/2 cup of pumpkin puree
2 cups of Chocolate chips

Put in 9 x 13 sprayed baking dish
Bake for 20 minutes

Iced Pumpkin Pie Smoothie

p smooth


1 1/2 cup Apricot Nectar
1/3 cup Dry Milk
1/2 cup Canned Pumpkin,optional 1 TB sugar
or use 1/2 cup Pumpkin Pie Filling
1 cup of Ice


Add whip topping
Grind vanilla bean on top