Apple Pineapple Hand Pies

A juicy mix of sweet and tart apples and pineapple in single serving hand pie size for easy portability. Perfect packed in lunches!

Ingredients:

2 Granny Smith apples, 2 1/2 cups diced

1 cup diced fresh pineapple

1/4 cup brown sugar

2 tbsps flour

1 tsp cinnamon

1 egg

1 tbsp cold water

coarse sugar 

1 - 9" pie dough 

Use my Easy Flaky Pie Crust recipe here:

https://www.hotandcoldrunningmom.ca/2025/07/easy-flaky-pie-crust.html  

Line 2 baking sheets with parchment paper or silicone. Toss the diced apple, pineapple, brown sugar, flour and cinnamon together. Roll half the dough into a 10" square then cut it into 4 squares. Repeat with the other half of the dough. Divide the filling equally onto the center of each square. Wet the corners of the dough with water then bring opposite corners together and pinch. Again bring opposite corners up over the first and pinch together. Mix 1 egg with 1 tbsp water and brush over pastries. Sprinkle coarse sugar on top if desired then bake at 400°F for 24-28 minutes. Makes 8 hand pies.

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Cheesy Everything Bagel Mashed Potatoes

Creamy make ahead mashed potatoes with a fun bagel flavour! 

Ingredients:

2 1/2 lbs (about 7 cups) Yukon gold potatoes cut in 1"cubes

900 ml (about 4 cups) chicken broth

1 - 10 1/2 oz can condensed cheddar cheese soup

1/2 cup cream cheese, at room temperature

1 1/2 cups plain Panko

2 tbsps butter, melted

1 - 2 tbsps Everything Bagel seasoning

salt and pepper to taste

 

Heat potatoes and broth together, bring to a boil then simmer for 10 minutes or until tender. Reserve 1/4 cup of the broth for this recipe then drain off the rest of the broth and keep for another use. Mash the potatoes with cheddar cheese soup, cream cheese, 1/4 cup broth, salt and pepper. Spoon into an oiled 9 X 13" baking dish. Stir Panko, butter and seasoning together and sprinkle on top. Bake at 375°F for 25 minutes. This can be made up to 3 days in advance. Just keep it covered and refrigerated before baking and only top with Panko etc right before going into the oven. Serves 12  

Original recipe from: cookwithcampbells.ca 

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Creamy Tuscan Chicken

A luxurious cream sauce coats tender chicken cutlets making this easy recipe a sure hit! Better than restaurant! We had it with air fryer fries but would have loved it over mashed potatoes.

Ingredients:

1 tbsp olive oil

3 boneless, skinless chicken breasts

1 tsp dry oregano

1 tsp dry basil

1/2 tsp salt

1/2 tsp pepper

2 tbsps butter

3/4 cup diced onion

5 tbsps minced garlic

2 tbsps sundried tomatoes (with some of it's oil) 

3 cups baby spinach leaves

1 1/4 cups heavy cream

1/2 cup parmesan 

First, split the chicken breast horizontally to form 6 cutlets. I find this is done easier with semi-frozen (or semi-thawed) chicken breasts. In a skillet, heat oil to medium season chicken with oregano, basil, salt and pepper and cook 8 minutes on the first side and 4 minutes on the other to an internal temperature of 165°F. You may need to cook 2 or 3 batches depending on the size of your skillet. Remove the chicken and set aside. Add butter to the same pan along with a splash of water or white wine to de-glaze. Then sauté the onion for 5 minutes adding the garlic in the last minute. Add sundried tomatoes, spinach, salt and pepper 2-3 minutes. Stir in cream and parmesan and heat to a simmer for about 3 minutes to reduce a little. Add the chicken back to the pan and heat through for 5 minutes. Serves 6

Link to Golden Air Fryer Fries:

https://www.hotandcoldrunningmom.ca/2025/01/golden-air-fryer-fries.html 

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Hearty Italian Sausage Chili

So much flavour with a touch of balanced sweetness from the carrots and a little kick from the hot Italian sausage. 

Ingredients:

1 tbsp olive oil

8 oz hot Italian sausage, casings removed

1 large onion, diced

1 large carrot, diced

2 tbsps minced garlic

1 tsp thinly sliced hot peppers

2 tsps ground cumin

1 tsp dry oregano

1/2 tsp fennel seeds, rub them between your fingers first

2 tbsps tomato paste

3 cups beef broth

19 oz (540ml) can red kidney beans, drained

1 bay leaf

2 cups baby spinach leaves

2 tbsps lemon juice 

Brown the sausage meat in olive oil in a skillet on medium high heat for 6-8 minutes breaking the meat up as it cooks. Add the onion and carrot and cook 5-6 minutes then add the garlic and hot pepper slices for 1 minute. Add the cumin, oregano, fennel seeds and tomato paste then add 1 cup of the broth to de-glaze the pan. Add the rest of the broth, the beans and bay leaf. Bring to a boil then reduce heat and simmer uncovered for 20-30 minutes until the liquid is reduced considerably. Remove the bay leaf then add the spinach and stir 1-2 minutes. Remove from heat and stir in the lemon juice. Serves 2

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Sole Au Gratin

Not the prettiest meal but very flavourful for this Fish Friday.

Ingredients:

1 lb sole fillets

2 tbsps butter

2 tbsps finely chopped onion

3 tbsps finely chopped green pepper

1 tbsp minced garlic

2 tbsps cornstarch

1 1/2 tsps Dijon mustard

1 1/2 tsps lemon juice

1 1/2 cups milk

1/3 cup parmesan

1/2 cup shredded cheddar (jalapeño works very well)

1 tsp savory or sage

salt and pepper to taste

panko crumbs 

Pat the fish fillets dry with paper towels and arrange in a single layer in an oiled 9 X 13" baking dish. Melt butter in a saucepan and add onion, green pepper and garlic cooking 2-3 minutes or until onion is translucent. Add cornstarch and stir 1 minute then add the Dijon. Whisk in the lemon juice then add the milk to the pan and cook on medium to medium high heat 2-3 minutes to thicken. Add the parmesan and 1/4 cup of the shredded cheese along with the seasonings. Spoon over fish then top with the rest of the shredded cheddar. Sprinkle some Panko on top. Bake uncovered at 350°F for 20-30 minutes. The fish should flake easily. Broil 2 minutes if you'd like a little colour. Serves 2-3

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Cheeseburger Sheet Pan Crunchwrap

Classic taco and cheeseburger fast food flavours combined into one large sheet pan dinner crunchwrap.

Ingredients:

1 lb lean ground beef

1 cup diced onion

1/2 cup diced bell pepper

1 tbsp minced garlic

2 tbsps dry taco seasoning (homemade or store bought)

Here's the link to my homemade taco seasoning:

https://www.hotandcoldrunningmom.ca/2016/05/homemade-taco-seasoning.html 

1 tsp lime juice

1/3 cup water

2 tbsps tomato paste

9 - 6" whole wheat soft tortillas

2 cups shredded cheddar

6 slices chopped bacon

1/2 cup Cheese Whiz

3 tsps hot sauce

2 tbsps melted butter

salsa to serve 

First, cook the bacon then set aside. In the same pan, cook the beef until no pink remains then add the onion, bell pepper and garlic. Cook 3 minutes then add the taco seasoning, lime juice, water and tomato paste and cook an additional 3-5 minutes. Oil a sheet pan or griddle and lay 7 tortillas overlapping in center and hanging over the side a bit. Mix the Cheese Whiz and hot sauce together and spread in the middle of the tortillas. Add bacon then the beef filling. Top with shredded cheese and remaining two tortillas. Fold the overhanging tortillas over towards the center. Brush with melted butter. Sit another sheet pan on top then weigh it down with a cast iron pan. 

Bake at 375°F for 30 minutes. Remove top pan and broil 2 minutes. Let rest 5 minutes before slicing. Cut wedges and serve with salsa or sour cream. Makes 4 servings.

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Bakery Style Cranberry Sauce Muffins

These muffins have a crispy top with tangy, juicy cranberries in every bite! Still have leftover cranberry sauce from Christmas? Here's the perfect way to use it up. If you want a more-like-cake muffin use 1 3/4 cups white flour and skip the whole wheat.

1/4 cup butter

1/2 cup white sugar

1/4 cup brown sugar

2 eggs

1 tsp vanilla

1/2 cup Greek yogurt

1/2 cup milk

1 cup flour

3/4 cup whole wheat flour

1 1/2 tsps baking powder

1/2 tsp baking soda

1/4 tsp salt

 3/4 - 1 cup cranberry sauce (homemade or store bought)

Here's the link to my cranberry sauce recipe:

https://www.hotandcoldrunningmom.ca/2015/10/orange-cranberry-sauce.html 

Preheat the oven to 400°F. Line and spray the top of the muffin pan. Mix the butter, white and brown sugars together. Then add the eggs, vanilla, Greek yogurt and milk until light in colour and smooth. Mix the flour, whole wheat flour, baking powder, baking soda and salt together and add to the wet ingredients. Let the batter rest for 15 minutes allowing the flour to hydrate giving way to a better rise. After the 15 minutes fold in the cranberry sauce and fill paper lined muffin cups. Bake at 400°F for 10 minutes, then reduce heat to 350°F for 10-12 minutes. A cake tester should come out clean. Makes 12 muffins.

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