De and Mi

Sharing recipes with busy mom's who want delicious, "mom-tested" recipes

Apple Berry Salsa and Cinnamon Chips June 17, 2012

Filed under: Appetizers — De and Mi @ 1:34 am

Baked Cinnamon Chips


Eight 7” tortillas

2 Tablespoons cinnamon mixed with 1 tsp. ground cinnamon

Preheat oven to 400 degrees. Lightly spray tortillas with water. Sprinkle cinnamon sugar mix over tortillas. Cut into chip-sized wedges. Bake 8-10 minutes or until lightly browned and crisp. Cool completely.

Apple Berry Salsa




medium Granny Smith apples


pint strawberries, diced (about 1 1/2 cups)


kiwi, peeled and diced


small orange


tablespoons packed brown sugar


tablespoons apple jelly or apricot jam


Baked Cinnamon Chips


Peel, core and slice apples using Apple Peeler/Corer/Slicer. Coarsely chop apple slices using Food Chopper. Dice strawberries and kiwi using Chef’s Knife. Place fruit in Small Batter Bowl.

Zest orange using Zester/Scorer to measure 1 teaspoon zest. Juice orange using Juicer to measure 2 tablespoons juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.

Spoon into serving bowl. Serve with Baked Cinnamon Chips.

Yield: 3 cups (16 servings)


Banana Nutella Bread January 6, 2012

Filed under: Cookies and Deserts,Uncategorized — De and Mi @ 7:25 pm

Banana-Nutella Bread

Found a great recipe on Barbara Bakes website for banana bread with a twist – swirls of Nutella throughout. Tested mini loaves and found that my oven required an additional 10 minutes, so be sure to test for doneness.

Prepare pans:  Well oil 4 mini loaf pans. Place a piece of waxed paper or parchment in the bottom of each pan.


1 cup mashed ripe banana (about 3 small)

1/2 cup brown sugar

1/2 cup sour cream

1/4 cup melted butter

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup Nutella

Combine first 4 ingredients in a large bowl; beat at medium speed until well blended. In a separate bowl combine flour and next 3 ingredients; add flour mixture to banana mixture, stirring just until moistened.

For 4 mini-loaves; divide 1/2 of batter between 4 mini pans. Spoon dollops of 1/2 of the Nutella, swirl a bit, cover with remaining batter, add dollops of remaining Nutella, swirl again.

Bake at 350 degrees for 35-45 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Cool completely before serving.


Mi December 5, 2011

Filed under: Uncategorized — De and Mi @ 8:16 pm

These bloggers designed a completely additive site. Simply enter ingredients you have on hand, what you dislike and what your are craving to get a list of recipes along with beautiful photography.


White Castle Stuffing????? November 23, 2011

Filed under: Side Dish — De and Mi @ 11:41 pm

Happy Thanksgiving everyone!  I’m going with traditional stuffing again this year. Made in a crockpot o go with my sister’s  smoked Cornish Game hens.  Mmmm!

In my late teens/early twenty’s in the inner city, White Castle was the go to late night place. So when I spotted this unique stuffing recipe in a Sunday circular, I couldn’t resist posting it. If you dare to try, please let us know your thoughts! 

10 white Castle hamburgers (no pickles)
1  1/2 cups dices celery
1  1/4 teaspoons ground thyme
1  1/2 teaspoons ground sage
3/4 teaspoons coarsely ground black pepper
1/4 cups chicken broth

In a large mixing bowl, tear the burgers into small pieces and add diced celery and seasonings, tossing lightly. Add chicken broth and toss well. Stuff turkey just before roasting. Makes about 9 cups, which is enough for a 10-12 lb. turkey.


Peanut Butter Cup Pie October 31, 2011

Filed under: Cookies and Deserts — De and Mi @ 9:14 pm

My youngest chose this vs. cake for his 16th birthday!

Buy a ready-to-use Oreo cookie pie crust or make your own using the recipe that follows.
For Filling:
8 oz. cream cheese, softened
1/2 cup creamy peanut butter
1 cup skim milk
1 small package (3.4 oz) instant vanilla pudding
1 cup whipped topping (i.e. Cool Whip).
For chocolate topping:
1 1/2 cups whipped topping (i.e. Cool Whip)
3 squares of semi-sweet chocolate
1 1/2 Tablespoons creamy peanut butter

Make Filling:
Beat cream cheese and peanut butter together until well blended. Whisk in milk and pudding and beat 2 minutes. Whisk in 1 cup whipped topping. Spoon into the crust and refrigerate at least 2 hours.

While filling is setting, make chocolate topping following directions below. Then let cool completely.
Chocolate Topping:
Microwave 1 1/2 cups whipped topping chocolate for 1 minute. Stir and repeat until chocolate is completely melted and blended with topping. Cool completely.
Spread cooled chocolate topping on filling. Then microwave 1 1/2 Tablespoons creamy peanut butter and drizzle over chocolate. Return to refrigerate until ready to serve.

My recipe for Oreo Cookie Crust:
20 Oreos
6 Tablespoons butter
Crush Oreos. Melt butter. Mix together and press into bottom and side of pie pan.


Lindsey’s Recipe for Suzie’s Salsa September 20, 2011

Filed under: Appetizers — De and Mi @ 4:53 pm

My niece Lindsey brought a large batch of this delicious salsa to the 7th Annual Ole Open.  I’ve also seen recipe’s similar to this called Cowboy Caviar.

Mix together:
3 tomatoes
3 avacados
2 cans of shoepeg corn,drained
2 cans of blackbeans rinsed and drained
1 small red onion diced

Combine the following ingredients in a separate bowl then add to mixture above:
the juice of one lime
4 Tablespoons cilantro
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt

Serve with tortilla chips.

Enjoy, Mi


Fruit Turnovers September 3, 2011

Filed under: Cookies and Deserts — De and Mi @ 7:11 pm

Cherry Turnover

Recipe Review:  This recipe was also adapted from a Fine Cooking recipe. Very, very easy to make. Looks like you spent a lot of time.

I followed the recipe exactly the first time I made these. Delicious served warm with a scoop of ice cream! The next time I made turnovers I used sliced pears instead of apples. Also very good. Most recently I made them with chopped cherries.
Here’s my version:

1 Tablespoon butter
1 1/2 cups sliced apples, pears or peaches; or chopped cherries
1 Tablespoon sugar
1/4 teaspoon cinnamon if filling with apples or pears
1 teaspoon instant tapioca if filling with cherries
1 egg
2 sheets frozen puff pastry sheets, thawed overnight in refrigerator

Preheat oven to 425 degrees. In small bowl, beat egg with 1 Tablespoon of water and set aside. Melt butter in skillet over medium heat. Add fruit and cook, stirring often, until softed. Stir in cinnamon for apples or pears or tapioca for cherries. Remove from heat.
Cut each pastry sheet into fourths (4 equal squares) and place on large cookie sheet. Lightly brush all four edges of the squares with egg wash. Put 1/8 of fruit mixture in the center of each square. Fold diagonally to form triangle. Press to seal edges. Brush tops with remaining egg wash. Sprinkle with sugar. Bake about 15 minutes or until golden brown.