Moore or Less Cooking

Easy Recipes For Those Who Like To Cook and Bake

15 BEST Apple Desserts

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It’s fall and we are falling for apples… get it? My jokes aren’t that great…. but I do fall for delicious apple desserts! Our apple trees are just loaded with apples!

What should I do with this abundance of fruit? But of course, make dessert! The top-rated apple dessert recipes in this roundup—including cakes, pies, bars and much more—are the perfect treats to celebrate the arrival of autumn, but are great all year long.

Some of these desserts you may not have heard of before, like an Apple Fritter Coffee Cake or a Swedish Star, but know that they’re guaranteed to put a smile on the faces of your apple-loving friends and family members.

Make sure to scroll down to not miss any of these delectable apple treats! The only problem you’ll have is deciding which one to make first!

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Quick Tamale Pie Casserole

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This is my Grandma’s recipe and always a favorite when she would make it. It just says comfort food to me! Ingredients include ground beef, creamed corn, olives, tomato sauce and corn meal which creates a delicious tamale casserole pie. Bake it for an hour and serve with tortillas and a salad for a perfect meal. 

Tamale Pie…

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Mushroom Barley Soup

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Susan made this soup for me 30 years ago, and it is still one of my favorite soups! She used Cremini Mushrooms and baby carrots, so delicious! We had a girls night and she served cheeses and crackers as an appetizer. Perfect comfort meal on a crisp Fall day! Takes under an hour to make! 

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Mushroom Barley Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 8 servings

Serving Size: 1 cup

Ingredients

  • 2 onions, sliced
  • 2 garlic cloves, minced
  • 1 cup baby carrots
  • 1 dozen Cremini Mushrooms, sliced
  • 1 cup washed Pearl Barley
  • 7 cups water
  • 1/4 cup Tamari Soy Sauce
  • 1/4 cup Olive Oil
  • 1 1/2 Tablespoons Bouquet Garni
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. In a Dutch Oven on medium heat, saute onions and garlic with olive oil until soft, add carrots and mushrooms and Bouquet Garni.
  2. Add water, barley and salt.
  3. Bring to a boil, reduce heat and cook for 40 minutes covered.
  4. Add Tamari Sauce.
  5. Cook 5 more minutes.
  6. Add pepper to taste.
https://mooreorlesscooking.com/2014/11/19/mushroom-barley-soup/

 

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Fluffy Chocolate Banana Pancakes

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These are amazing pancakes! You only need one banana, and we always have bananas. Have you ever had a chocolate pancake before? You are in for a treat! Your kids will go crazy for these!

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Make a whole batch and freeze them! These are so great for a quick breakfast on the go! Slice a fresh banana on top and you have a delicious breakfast!

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Fluffy Chocolate Banana Pancakes

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 15 minutes

Yield: 15 pancakes

Serving Size: 2-3

These Fluffy Chocolate Banana Pancakes are out of this world yummy! If you haven't given chocolate pancakes a try, what are you waiting for??

Ingredients

  • 1 cup all-purpose flour
  • 3 Tablespoons cocoa powder
  • 3 Tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large ripe banana (the riper, the sweeter!)
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon vegetable oil
  • Additional banana slices, for garnish, optional

Instructions

  1. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt and sugar.
  2. In a small bowl, mash banana.
  3. Mix in buttermilk, egg, vanilla and vegetable oil until well combined.
  4. Pour the wet ingredients into dry ingredients and mix until just combined.
  5. The mixture should still be pretty lumpy.
  6. Spray a large pan with nonstick cooking spray and set to medium heat.
  7. Cook pancakes until bubbles form on the surface and edges are just cooked, about 2 minutes. Flip and cook for an additional minute.
  8. To keep pancakes warm while cooking, preheat oven to 175 degrees and place cooked pancakes on a cookie sheet or plate.
https://mooreorlesscooking.com/2014/11/11/fluffy-chocolate-banana-pancakes/

 

Recipe adapted from The Food Network, Pancakes and Waffles booklet

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Baking Powder Drop Biscuits

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If you need a biscuit in a snap, these are my go to recipe, I have been making them for many years and they are difficult to mess up! No kneading or rolling, just drop the dough by the spoonful into a greased or buttered pan.

 

 

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When I prepare a Slow Roasted Pot Roast or Soup or Stew, hubs requests my Baking Powder Drop Biscuits to accompany them. They are light and fluffy and easy to whip it together. Light-gold and crusty outside, moist and fine-textured inside. Serve with butter!

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Baking Powder Drop Biscuits

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Baking Powder Drop Biscuits
Author: 
Recipe type: Fluffy Drop Biscuits
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 biscuits
 
The most delicious fluffy drop biscuits.
Ingredients
  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vegetable shortening
  • 1 cup of cold buttermilk
  • ¼ cup melted butter
Instructions
  1. Preheat the oven to 450 degrees. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork or use your hands until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.
  2. Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to ½-inch thickness. Cut with a 2-inch cutter.
  3. Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter.

 

 

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CHICKEN ALFREDO PASTA

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Everyone gets to choose a meal each week and since my daughter had her wisdom teeth removed, she chose this soft foods choice. Chicken Alfredo Pasta is perfect comfort food when you aren’t feeling that well. Everyone loved it and the whole casserole dish disappeared quickly!

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Just bake up a couple chicken breasts, use any shape pasta you like and make a cheesy yummy casserole! Serve with a delicious green salad!

 

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CHICKEN ALFREDO PASTA

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8-10 servings

Serving Size: 1 cup

Ingredients

  • CHICKEN BAKED ZITI INGREDIENTS:
  • 12 ounces pasta
  • 2 cups shredded cooked chicken
  • Alfredo sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup Parmesan Cheese
  • ALFREDO SAUCE INGREDIENTS:
  • 1 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 3 Tbsp. flour
  • 1 cup chicken broth
  • 1 cup milk
  • 3/4 cup freshly-grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  1. TO MAKE THE CHICKEN BAKED ZITI:
  2. Preheat oven to 375 degrees F.
  3. Cook pasta in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
  4. Pour half of the pasta into a greased 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese and 1/2 cup Parmesan Cheese.
  5. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately.
  6. TO MAKE THE ALFREDO SAUCE:
  7. Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
  8. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.
https://mooreorlesscooking.com/2014/11/03/chicken-alfredo-pasta/

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CHICKEN ALFREDO PASTA

Ingredients

  • 12 ounces ziti (or any pasta shape)
  • 2 cups shredded, cooked chicken (about 2 small chicken breasts)
  • 1 batch alfredo sauce (see below)
  • 1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
  • (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)
  • Alfredo Sauce Ingredients:
  • 1 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 3 Tbsp. flour
  • 1 cup chicken broth
  • 1 cup low-fat milk (I used 1%)
  • 3/4 cup freshly-grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  1. Preheat oven to 375 degrees F.
  2. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
  3. Pour half of the pasta into a greased baking dish (either an oval baking dish, as pictured above, or a 9 x 13-inch baking dish will work). Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
  4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.
  5. To Make The Alfredo Sauce:
  6. Heat olive oil in a large sauce pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
  7. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.
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https://mooreorlesscooking.com/2014/11/03/chicken-alfredo-pasta/

 

Recipe from Gimme Some Oven

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APPLE CAKE

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This is such an easy recipe that everyone loves! It is a very moist cake! The longest part of the prep is peeling and chopping up two apples! I added an apple cider glaze, what a hit this cake was, it disappeared so quickly and everyone wanted the recipe!

 

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APPLE CAKE

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 12 slices

Serving Size: 1 slice

Ingredients

  • 1 package yellow cake mix
  • 1 Tablespoon cinnamon
  • 1 teaspoon Vanilla extract
  • 2 Granny Smith apples, peeled, cored, diced fine
  • Apple Cider Glaze
  • 1/3 cup apple cider
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare cake mix according to package directions for a 10 inch tube pan.
  3. Stir in the cinnamon and vanilla extract, then fold in the chopped apples.
  4. Pour batter into a greased pan.
  5. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  6. In a bowl, combine apple cider and powdered sugar, drizzle over cooled cake.
https://mooreorlesscooking.com/2014/10/27/apple-cake/

 
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Chocolate Covered Caramel Popcorn Balls

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We are a braces- free family! I haven’t made any caramel, popcorn treats because someone in our family couldn’t eat them, they would be a braces nightmare! But those days are behind us and chewy sticky treats are here!

 

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These Chocolate Covered Caramel Popcorn Balls are an easy treat to make and they got rave reviews from my testers! I sent them to school and work and everyone loved them!

Pop some popcorn and add melted caramel!

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Stir caramel and popcorn with a spoon until all of the popcorn is coated with caramel. That caramel is hot! Don’t touch it with your fingers and taste it like I did, third degree tongue burn!

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After a couple minutes, make some popcorn balls. Coat hands with Pam Cooking spray or butter and grab some caramel popcorn, shape with hands to make a ball. This recipe makes ten popcorn balls.

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Place a candy stick in each popcorn ball. makes it easier to dip in chocolate.

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Melt chocolate chips in a microwave safe dish, roll popcorn balls in chocolate.

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Decorate with festive sprinkles! It’s Halloween now soon I decorated with black and orange, but you can switch up the colors for any holiday!

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I used Chocolate Cookie Icing to make the decorative loops. We had a great time decorating these delicious popcorn balls and couldn’t wait to eat them!

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Make them for your Halloween Party!

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Chocolate Covered Caramel Popcorn Balls

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 10 Popcorn Balls

Serving Size: 1 Popcorn Ball

Ingredients

  • 14 cups popped plain popcorn, 1 cup un-popped popcorn
  • 1 (14 oz.) package Caramel Candies, unwrapped
  • 4 tablespoons butter, softened
  • 10 lollipop sticks
  • 1 (12 oz.) package semi-sweet chocolate chips, melted
  • Orange and Black sprinkles for decorations
  • Black Cookie Icing

Instructions

  1. Pop the popcorn.
  2. Place the popped popcorn in a large bowl. Take out kernels. Set aside.
  3. Put the unwrapped caramels and butter in a medium-sized saucepan; cook over medium-low heat and stir until melted and smooth.
  4. Remove from heat and pour over popcorn.
  5. Mix until all the popcorn is well coated. Let stand for a couple of minutes to cool.
  6. Place chocolate chips in a microwave bowl, heat for 30 second intervals, stir, until chocolate is melted and smooth.
  7. Grease your hands with Pam Cooking Spray shape the popcorn into the size of a ball.
  8. Stick a lollipop stick in each popcorn ball and dip each popcorn ball into melted chocolate, then roll in sprinkles.
  9. Place on waxed paper until chocolate is set.
https://mooreorlesscooking.com/2014/10/23/chocolate-covered-caramel-popcorn-balls/

 

This recipe is part of our Candy Series!

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UNSTUFFED PEPPER SOUP

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It is fall and I want Soup!

There is just something about it, when the weather turns cooler, a big bowl of comforting soup sitting by the fireplace is the best way to be!

I have been harvesting vegetables from my garden and my peppers were ready to be picked, they didn’t get too big, but they were sweet and delicious. Lots of cherry tomatoes and Roma tomatoes makes this soup perfect! I always have extra cooked rice in the refrigerator and used the Brown rice that we had. Use any kind of rice you like. I also had 2 large containers of chicken broth in the freezer, so this soup was a cinch to put together.

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UNSTUFFED PEPPER SOUP

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 3 quarts

Serving Size: 2 cups

Ingredients

  • 1 Tbsp Olive Oil
  • 6 small peppers or 3 large peppers, sliced
  • 1 onion, chopped
  • 1 pound ground beef
  • 2 containers chicken stock
  • 2 stalks celery, chopped
  • 1 cup cooked rice
  • 3 tomatoes, chopped
  • 1 Tablespoon Bavarian Seasoning
  • Salt and pepper to taste

Instructions

  1. Saute onion, celery, pepper in a Soup Pot with a Tbsp Olive Oil for 2-3 minutes, over medium heat.
  2. Add ground beef, brown, drain fat.
  3. Add broth, tomatoes and rice, cook until tomatoes are soft, over medium heat.
  4. Add Bavarian Seasoning.
  5. Simmer for 20-30 minutes.
  6. Add salt and Pepper to taste.
https://mooreorlesscooking.com/2014/10/20/unstuffed-pepper-soup/

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SLOW COOKER POT ROAST

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Hubs just loves pot roast. If we are at a restaurant and it is on the menu, he will order it.

I always thought it was so complicated to make and would be dried out. This recipe is far from being complicated and the meat is moist and tender.

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The great thing is you can use your slow cooker and set it and forget it. Just wait until your family walks through the door, your house smells so great!

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For this recipe you don’t want a very expensive cut of meat, let your slow cooker do all the work. Cooking it slowly breaks down the meat and makes it fall apart and juicy. I chose a Chuck Roast, it was on sale. But you can choose your favorite cut of meat.

 

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Add veggies in the last 1 1/2 hours of cooking the pot roast. Serve over mashed potatoes.

 

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SLOW COOKER POT ROAST

Prep Time: 10 minutes

Cook Time: 10 hours

Total Time: 10 hours, 10 minutes

Yield: serves 4

Serving Size: 2 slices

Ingredients

  • 3 pound Chuck Roast
  • 1 envelope Lipton Onion Soup Mix
  • 3 carrots sliced
  • 3 celery stalks, sliced
  • 1 onion, chopped
  • 2 cloves garlic
  • 1 cup water

Instructions

  1. Place beef pot roast in slow cooker and sprinkle with Lipton onion soup mix and garlic.Pour water over pot roast. Cook on low 8 to 10 hrs or until tender. Add carrots and celery during the last 1 1/2 hours. Take out pot roast and veggies, serve on platter. Reserve juices.
  2. For Gravy:
  3. In a small saucepan, add two tablespoons butter, melt, add 1 tbsp flour, stir until golden brown. add juices from roast, stir until thick. Pour over pot roast. Serve hot.
https://mooreorlesscooking.com/2014/10/17/slow-cooker-pot-roast/

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