Rhubarb Apple Crisp

rhubarb apple crisp recipe

Book:  I finished the 750 pages of “Alexander Hamilton” by Ron Chernow.  I loved it so much I now have his new book “Washington” as well which is 800 pages!  But it goes by quickly and written so well that the length is really no bother.  Chernow found 50 new essays that had not been previously discovered on Alexander Hamilton detailing much more about the duel that caused his death and his elusive time in the Caribbean during his youth.    If anything the book gives you insight into the founding of our country and the men who set in motion the direction of the United States of America at a time when there was no United States.  He really was a true genius for creating all that he did from writing the Federalist papers, creating the National bank, the Coast Guard, the debt, and the coins that we used today.

rhubarb apple crisp recipe


I hope you had a GREAT weekend!  Now is the time we are picking our zucchini, tomatoes and rhubarb out of the ground!  But how do you use rhubarb?

Well, don’t eat the leaves 🙂  They are toxic.  But the rest is delicious!

I know rhubarb and strawberry combinations are super popular.  But apples are always around and last a lot longer.

rhubarb apple crisp recipe

Anyway – make this if you like desserts!  At all.  It is super easy and delicious.  I have made 3 batches so far this  summer.  Now, I don’t like super sickly sweet.  This crisp you actually taste the rhubarb and it does not require mounds of vanilla ice cream to cut the sweetness.  We added a little whipped cream, but even that was just a little and not totally necessary.  If you do like sickly sweet desserts, there are other recipes that add up to twice as much sugar.

rhubarb apple crisp recipe

Didn’t grow any rhubarb?  That’s okay!  Your grocery store will have it.

Rhubarb Apple Crisp
Author: Mary Ellen P. Riley / Whisk Together
Serves: 9 servings
  • 1.5 pounds (6 cups) rhubarb, sliced into 3/4″ pieces
  • 2 cups or 2 Granny Smith apples, cut into 3/4″ pieces (I leave the skin on, feel free to remove)
  • 1/3 cup white whole wheat flour (or all-purpose)
  • 1 and 1/8 cup (9 ounces) sugar
  • 1/4 tsp. salt
  • 1 tablespoon lemon juice
  • 1/2 cup (4 ounces) brown sugar
  • 3/4 cup (3 ounces) white whole wheat flour or all purpose
  • 1/2 cup old fashioned oats
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 stick (1/2 cup) butter or 1/4 cup butter + 1/4 cup Greek yogurt, cold and cut up
  1. Preheat oven to 350 degrees.
  2. Grease or spray a 9×9″ dish or ceramic dish about the same size.
  3. In a great big bowl: mix your rhubarh, apple, 1/3 cup flour, sugar, salt and lemon juice. Toss to combine. Pour into the baking dish.
  4. In a medium bowl: mix the brown sugar, 3/4 cup flour, oats, salt and cinnamon. Once mixed, scatter the butter (or butter and yogurt combo) throughout and mix with your fingertips until the topping becomes crumbly. Add this on top of the fruit filling. Bake for 40-50 minutes. The top will be brown and the fruit filling bubbly.
Recipe adapted from King Arthur Flour


Cranberry Apple Cake and Merry Christmas!


Cranberry Cake- Christmas

Firstly, I wanted to wish you all a very Merry Christmas.  No, I am not blogging on Christmas morning 🙂  These blog posts are usually written and then scheduled for the morning.

Some of us are busy.  Some of us may finally have the time to sit and read a blog post instead of going off to work.  So, I decided to post this cake which may save someone if they need a quick dessert or breakfast to bring to someone’s house this holiday weekend.

Cranberry Cake-Whisk Together


Why I love this recipe:

1.  All of these items are usually on sale together and in season at this time.  (Aldi was selling bags of fresh cranberries for 25 cents each!)
2.  I have used this recipe for breakfast and dessert and snack.
3.  You can make this the day of or the day before you need it.
4.  It is a little like a pie… but without the need for a pie crust.
5.  Kid approved too!  My kids love this and eat it whether I make it the original way or the “healthier” way.

Cranberry Cake-on Whisk Together

Recipe Notes:  I have made this recipe 4 times in the past two weeks and the following are my observations:

Freezing fresh cranberries yields great results.  As mentioned above, I found bags of fresh cranberries at Aldi for 25 cents each.  I stocked up and froze them in ziplock freezer bags.  To use them, I thaw them in the fridge first overnight.  I am sure you could use them frozen and just watch the cake baking time – it might take longer to bake with frozen cranberries.  I do this all of the time with frozen blueberries.

Keep in mind, I have lowered my tolerance for sugar/sweets.  So, the original brown sugar content was too sweet for me and I lowered it to 1/4 cup.  Some reviewers of the original recipe complain that the 1/2 cup of brown sugar is not sweet enough.  I believe this is all your preference and what you are used to.

I noticed NO discernible difference between using all-purpose flour and white whole wheat flour.  Again, my family is used to eating almost all whole wheat/whole grain products.  So, again I think it is all what you are used to.  If you want to try white whole wheat, go for it!

My butter and applesauce notes-
#1 First try was with all butter:  of course it was delicious!  Nice buttery background flavor to the cranberries.  The top had a slight crunch with cake like interior that melts in your mouth.
#2 Second try was with 4 Tb. melted butter and 4 Tb. applesauce.  I couldn’t tell much difference.  The finished product tasted very similar.  The texture was slightly more gummy than the airy all butter #1 cake.
#3 Third try was with all applesauce:  it was delicious too!  The cake part was a little more gummy as is typical with substituting applesauce for oil or butter in most recipes.  The slight crunch on the top was gone completely.  The taste was very good and you definitely taste the cranberry.  The butter flavor was gone… but without eating the pies side by side, I didn’t miss it.

For serving guests, I make version #1 because it is delicious and decadent.  If I make this recipe for close friends or family, I go ahead and make version #3 because it is more economical as well as fewer steps in the recipe.

Cranberry Cake-6010 on Whisk Together

Even the pie pan is drooling because this tastes so good!  🙂

Cranberry Apple Cake and Merry Christmas!
Author: Mary Ellen P. Riley / Whisk Together
  • 12 ounce bag of fresh cranberries, rinsed and drained; or a bag that was frozen and thawed
  • 1 Granny Smith apple, cored and diced (you can peel it too if you like)
  • 1 and 1/8 tsp. cinnamon
  • 1/4-1/2 cup brown sugar (1/4 cup for a tart cake, 1/2 cup for a sweet cake)
  • 2 oranges
  • 2 eggs
  • 1 cup + 1 Tb. sugar
  • 1/2 cup (1 stick) unsalted butter, melted and cooled; or 1/2 cup applesauce
  • 1 tsp. vanilla
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 cup all purpose flour or white whole wheat flour
  • 1/4 tsp. kosher salt
  1. Preheat oven to 325 degrees.
  2. Spray a 10″ or 9.5″ ceramic or glass pie pan with cooking spray. Set it on top of a rimmed cookie sheet or rimmed pan.
  3. In a large bowl, toss together cranberries, chopped apple, 1 tsp. cinnamon and brown sugar. Zest the 2 oranges to get 1 Tb. of orange zest. Now, cut them in half and squeeze out 1/4 cup of orange juice. Pour into pie pan.
  4. In another large bowl, beat the eggs with a mixer for 2 minutes on medium-high. Add 1 cup sugar, butter (or applesauce), vanilla and sour cream (or Greek yogurt). Beat on medium until mixed together.
  5. On low or “stir”, add the flour and salt. Mix until it just combines. Pour this batter over the fruit.
  6. Mix together the other 1 Tb. of sugar and 1/8 tsp. of cinnamon. Sprinkle on top of the cake batter.
  7. Bake 55-60 minutes. The top will be a pretty golden brown.
  8. Wait for this cake to cool an hour or two. I like mine cold from the fridge similar to how I like to eat apple pie. Or, warm it up. Or serve while warm with whipped cream or vanilla ice cream. Or simply serve for breakfast or quick snack.
Recipe adapted from Ina Garten “How Easy is That?”


Sweet Potato Carrot Soup & Thanksgiving Menu

Sweet Potato Carrot Soup on Whisk Together-5457


Thanksgiving is here! Here is the Menu:

Slow Cooker Turkey Breast and Gravy-4501 on Whisk Together

One, We will be making this turkey again.  It is the best and we just can’t change it.  I have started roasting it in an oven bag, too.  It doesn’t get the skin as crispy, but no one here eats the skin that much anyway.  Make this turkey!  Need help with the gravy?  Here’s a great recipe that will ease your mind.  You can even make it and store it in the fridge the night before!  Just use the gravy portion of the recipe on the stovetop and do not use as much broth.

Two, we will have mashed potatoes.  A bag of russets, milk, butter, salt and pepper… there really is no recipe.

sweet potato casseroleCR

Three, my favorite side dish of all time:  Sweet Potato Casserole with Apple Cinnamon Topping.

Honey Wheat Rolls

Four, Honey Wheat Rolls.  You can substitute all purpose flour for bread flour.  Yes, you can bake them, cool them and freeze them for Thanksgiving.  Just set them out the night before to thaw on the counter.  Easier than going to the store!  (And tastier… and fewer ingredients…)

Apple Butter_2 on Whisk Together

Five:  To go on the rolls — Whole Apple Butter.  This is a new one I have not posted.  It is my Slow Cooker Apple Butter.  Instead of chopping the apples and discarding the core, I kept most of the core in the slow cooker for the apple butter.  Then, everything was pureed in the vitamix blender and turned into apple butter.  (I took some seeds out first because we don’t want to give anyone cyanide poisoning, do we?)

Dutch Apple Pie_1

Six:  Pie!!  Spicy Pumpkin, Dutch Apple and Cherry Blueberry Pie are our favorites.  Because you have to have pie.  Or pi.  Don’t want pie?  Make Caramel Apple Pie Bars instead!

Cranberry Orange Bread_3CR

Seven:  Cranberry Orange Bread – a quick yummy sweet bread that can also be frozen.

Bacon Wrapped Crackers_2 on Whisk Together

Eight:  BEST APPETIZER EVER: Bacon Wrapper Crackers.  We make these every holiday.  They take little prep time.  Taste amazing.  And you can keep them hot in the oven for quite a while as the guests arrive.  Just pop it in the oven for about 20 minutes or so.  Turn down the heat to 250 degrees to keep warm.  We kept them warm for about 20-30 minutes or so.
I know apps are served first, however I always make these last and always if I am the host.  I don’t want to use up someone else’s oven.  They can’t be prepped much ahead of time.  That’s okay.  They are sooo worth it.
Also, I have noticed a lot of Aldi’s crackers are not anything like the name brand.  The club crackers that I purchased don’t look, taste or snap like the Keebler brand.  I would recommend spending the extra 50 cents on the Keebler ones for this recipe because they won’t crumble in your hands when you wrap the bacon around them.  I never had this problem until I used the Aldi brand.  The same thing happened with the Aldi “Triscuits” too.

Apple Raisin Dressing_3 on Whisk Together

Nine, Apple Raisin Dressing.  Everyday ingredients.  And I use up whatever bread ends from loaves or loaves of bread that are accidentally squished in the deep freeze.  My favorite I have found so far that didn’t the chemicals from the box.

Sweet Potato Carrot Soup on Whisk Together-5460


Recipe:  But until that Thanksgiving Thursday comes, I still have to feed my family!  So here is a super simple and easy recipe that required little to prep and clean up.  The soup is ready in 10 minutes if made in the Vitamex blender.  It will take about 20-30 minutes in the pot on the stovetop.

Have too little time?  Have everything prepped in the fridge ready to go!  Or make and freeze for later.

I liked this soup because it was easy and delicious.  Everything is wholesome and fresh.

Sweet Potato Carrot Soup on Whisk Together-5464

Sweet Potato Carrot Soup & Thanksgiving Menu
Author: Mary Ellen P. Riley / Whisk Together
Serves: 2 servings
  • 1/4 onion, peeled
  • 1/2 Tb. olive oil
  • 1 sweet potato, baked
  • 1/2 apple, seeds or no seeds
  • 1 carrot, cut into four pieces (or 5 baby carrots)
  • 1 and 1/2 cups chicken or vegetable broth
  • salt and pepper to taste
  1. For a Blender: In the microwave, cook the onion and oil together for about five minutes. Stir once or twice.
  2. Put the rest of the ingredients into the blender.
  3. Turn the machine on 1. Work the blender up to maximum 10 and blend for 5-6 minutes. The soup will steam when finished. Salt and pepper to taste
  4. For No Blender: in a medium pot or Dutch oven, cook the onion and oil over medium heat for about 5 minutes.
  5. Add a diced apple and carrots. Saute another 8-10 minutes.
  6. Add the baked sweet potato (or add one raw with the apple and carrots finely diced). Add the broth. Bring to a boil. Simmer for 10-15 minutes. Blend in a blender or use an immersion blender to puree until smooth.
  7. Salt and pepper to taste.
Recipe adapted from Vitamix



KAF Apple Crisp

Apple Crisp KAF on Whisk Together-4620

Book:  I finished the first book in the trilogy “Matched” by Allyson Condie.  The cover of the book is done very, very well.  Would I recommend this book?  If you liked The Giver by Lois Lowry then yes.  If you like “Brave New World” you will like this book.
Similarities with the two books.  Jonah is now Cassia.  She is 17 instead of 12 (I think Jonah was 12?  It’s been a while).  Elderly are killed at a certain age. The government controls what you eat.  Everyone is assigned a job and a mate.  Jonas and their society takes pills – Cassia and their society carry 3 pills around.  There is a curfew.


I have been experimenting with apples and fast apple crisps that taste great and don’t require a lot of pots and pans.  This recipe I found by King Arthur Flour is my new favorite.  Crunchy oat topping and perfectly balanced apples to topping ratio.  Definitely my new go-to recipe.  I would also mention that I keep the skin on the apples.  I like the texture and flavor better, but I know most people are used to having the apples peeled.

The butter in the topping can be partially substituted for Greek Yogurt in this recipe.  Usually that will work up to half the amount in desserts that require a buttery taste.  This will cut down on the calories and saturated fat quite a bit.

As stated in the notes, I like Gala apples in this crisp.  The Gala apples are sweet and stay pretty firm throughout the baking process.  Fuji, Cortland, Granny Smith and HoneyCrisp will work as well.  The Granny Smiths are quite tart, so you will want to add more brown sugar with them.  I would NOT recommend using Golden Delicious or Red Delicious applies – those apples are awesome for applesauce and apple butter, but not really for making a crisp.  Golden Delicious turns to mush when heated which is why I use it all the time for applesauce and apple butter, but not apple crisp.

Apple Crisp KAF on Whisk Together-4620


KAF Apple Crisp and Whole Apple Butter!
Author: Mary Ellen P. Riley / Whisk Together
  • 3 pounds apples, 9 cups; peeled, cored and sliced (I leave my peels on)
  • 1/4 cup apple juice or water
  • 1/4-3/4 cup brown sugar (more for tart apples, less for sweeter apples)
  • 2 Tb. boiled cider (optional)
  • 1 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 3 Tb. flour
  • 1/4 tsp. salt
  • Topping:
  • 3/4 cup all purpose flour or white whole wheat flour
  • 1/2 cup quick oats or old fashioned oats
  • 1/4 tsp. salt
  • 2/3 cup brown sugar
  • 1 tsp. cinnamon
  • 3/4 tsp. baking powder
  • 1/2 cup (8Tb) cold butter, cut into chunks (or 4Tb butter and 4Tb. Greek yogurt)
  • 1/2 cup chopped pecans or walnuts (optional)
  1. Preheat oven to 350 degrees.
  2. Spray a 9×13 pan with cooking spray.
  3. In a great big bowl, toss the apples with the water, brown sugar, boiled cider (optional), spices, flour and salt. Dump them into the prepared baking dish. Level them out in the pan.
  4. In a medium size bowl, mix the topping flour, oats, salt, brown sugar, cinnamon and baking powder. Cut the butter in with 2 forks or your fingers. The topping will look like large crumbs.
  5. Add the topping evenly over the apples.
  6. Place a cookie sheet under the apple crisp pan just in case it drips/overflows.
  7. Bake for 60 minutes. Cool for at least 20 minutes.
I like Gala apples in this crisp. But feel free to use Fuji, Cortland, Granny Smith or any other apple pie apple.[br]Recipe from King Arthur Flour


Apple Fritter Bread

Apple Fritter Bread on Whisk Toggether-4554

Book:  Book Club this month picked “Matched” by Ally Condie and is really good.  If you like “The Giver” by Lois Lowry, then you will probably like this book.  It is another Young Adult Literature Dystopia novel following a young girl named Cassia.

Apple Fritter Bread on Whisk Together-4555

Recipe:  If you need yet another apple recipe, this is it.  A great fall breakfast, snack or dessert, this apple fritter bread is like eating a apple fritter donut without all the grease and frying.  Nuts would be great with the recipe as well and a welcome crunch to contrast the smooth apples.

Apple Fritter Bread on Whisk Together-4550

We agreed the recipe does taste better the day after it is made.  The apple juices seep into the bread and flavor the rest of the loaf.  I did not attempt to replace the oil with applesauce, but I suspect this would work because I make this substitution very often.

Don’t need a whole loaf?  Make muffins!

Need a cute gift to give?  Make a bunch of mini versions!  Wrap in plastic wrap and tie with a ribbon.

Need a dessert?  Try this recipe in a 9×9 pan and just skip splitting the batter.  Add the entire batter to the 9×9 pan and press all of the apples slightly into the top.

Apple Fritter Bread on Whisk Together-4570

Apple tips:  We love tart apples here and the Granny Smiths are a favorite.  Other great apples to use in this would be Gala or Fuji.  I would avoid Red and Golden Delicious as they turn to mush in the oven.

Apple Fritter Bread
Author: Mary Ellen P. Riley / Whisk Together
  • 1 and 1/2 cups all purpose flour or half all purpose and half white whole wheat
  • 1 and 3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 2/3 cup sugar
  • 1/4 cup vegetable oil or butter, softened
  • 1/4 cup plain Greek yogurt or vegetable oil or butter, softened
  • 2 eggs
  • 1 and 1/2 tsp. vanilla
  • 1/2 cup milk or almond milk
  • Brown Sugar Mixture:
  • 1/3 cup brown sugar
  • 1 tsp. cinnamon
  • Apple Mixture:
  • 2 apples, peeled and chopped
  • 2 Tb. sugar
  • 1 tsp. cinnamon
  • Optional icing:
  • 1/2 cup powdered sugar
  • 1-3 Tb. milk
  1. Preheat oven to 350 degrees.
  2. Spray a 9×5 pan with cooking spray.
  3. In a medium sized bowl, whisk together the flour, baking powder, and salt.
  4. If using butter, beat the butter and sugar together until blended. If using oil, just mix the oil and sugar thoroughly in a large bowl with a fork.
  5. Add eggs. Mix until blended. Add vanilla.
  6. Alternate adding the flour and milk into the mixture – always begin and end with flour. So, 1/3 flour mixture, 1/2 milk, 1/3 flour, 1/2 milk and rest of flour. Do not overmix. Just combine together and quit stirring.
  7. Now that the flour bowl is empty, you can make mix the brown sugar and cinnamon together.
  8. The apple mixture should be blended as well.
  9. Pour half of the bread batter into your prepared loaf pan. Add half the apples and half the brown sugar mix. Press down slightly. Add the remaining bread batter. Add the rest of the apples and brown sugar mix. Press down slightly. For optional swirls, drag a butter knife slowly through the bread in a snake like motion without touching the bottom of the pan.
  10. Bake 50-70 minutes. After the first 40 minutes, I placed foil on top to keep the top from becoming too brown. Test with a toothpick in the center for doneness – it should come out cleanly. Cool in the pan for about 30 minutes and then cool on a wire rack.
  11. For the icing, simply add the powdered sugar to a bowl. Mix just enough milk to it in order to get the consistency you like. I like it the consistency of honey. Drizzle onto cooled bread.
**Recommendation** Whenever baking with fruit, I always place a cookie sheet underneath what I am baking. This way if any juices ooze out, they will not burn into your stove. I did not have any oozing, but this is just a general good rule to follow.[br][br]Adapted from Lui in Cucina


Do It Yourself Apple Chips

Apple Chips on Whisk Together


Exercise:  This 35 minute HIIT challenge will challenge you. Everything you may hate in a workout all in one! 🙂  Jumping lunges, burpees AND star jumps.  One of those workouts that “hurts so good.”

Book:  “Death by Food Pyramid” by Denise Minger is my new book for the week.  It has a lot of great information in it and more important, she goes through parts of scientific studies step by step.  What is an abstract?  Results?  What does p= and why?  She briefly goes into these terms so others that didn’t have to write a Master’s Thesis on “The Effects of Drama Education on the Social Skills of High School Students” can understand what is going on in the original studies and make his or her OWN conclusions.

Recipe:  I love the Fuji Apple Salad at Panera and started making my own copycat salads from one of my favorite restaurants.  For the apples, I needed to run to the store to buy apple chips or just sit at home and let my oven do the work while the kids play outside.  So, at home it is!  And lots cheaper too….

These made a nice snack (no mess!) and are really good on salads.

Apple Chips on Whisk Together-2957

Do It Yourself Apple Chips
Author: Mary Ellen P. Riley / Whisk Together
  • 2 apples (Granny Smith, Fuji, or Gala. I like the tart Granny Smith)
  • 1/2 tsp. sugar (optional)
  • 1/2 tsp. cinnamon (optional)
  1. Preheat oven to 225 degrees.
  2. Line a cookie sheet with silicone or parchment. You may need two sheets for large apples.
  3. Slice the apples paper thin using a sharp knife or mandolin. In a large bowl or plastic bag, toss the apples with cinnamon and sugar.
  4. Lay the apples in a single layer on the cookie sheet.
  5. Bake for 45 minutes. Flip them over. Bake another 45 minutes. Cool and eat!
  6. Store in an air tight container.
  7. The baking time will be determined by how thin the slices and may need adjusted.
  8. You can also simply turn the oven off and let the apples cool in the oven if they need a little more drying time.


Green Lemonade

Green Lemonade-2358 on Whisk Together

Happy Mother’s Day!

I was just watching Netflix Ted Talks again.  One talk was heralding how great white bread is due to the fact that it represents our industrialization of food.  Without that industrialization, we couldn’t live on 2% of farming familites or feed ourselves pasta from Italy.  Louise Fresco points not to the American family that lives within driving distance of a local Farmer’s market, but the millions of southeast Asians without access and those who would not thrive without access to a supermarket that carries Wonderbread.  It was an interesting take on what we normally hear in America on how everything needs to go back to small farms and local markets.

Green Lemonade-2457 on Whisk Together

RECIPE: We have been trying to perfect green smoothies for about 4 years now…. I may like them and then the kids do not.  This Green Smoothie here was the last success – and quite a few years back!  Now a Vitamix blender does help mix it up so there are no flecks, but I have made this in a regular blender as well and it works great.  The regular blenders sometimes take a little starting and stopping to get the spinach to pull down into the blended mixture.
Or this could work in a Magic Bullet!

Green Lemonade-2464 on Whisk Together

In regards to ingredients, I always make it with several core ingredients listed below.  The 1 cup of fruit changes depending on what I have left in the fridge or what is going to be too ripe in the fruit basket.  It doesn’t matter if I use a pear, pineapple, grapes or kiwi – the kids LOVE this smoothie.

Green Lemonade-2454 on Whisk Together


Blending Tips:  Always add liquid first.  Add the soft ingredients, then the spinach and ice always last.  The weight of the ice will push the rest of the ingredients down towards the blades.

Lemon Tip:  We love lemon with spinach.  It really masks the bitter flavor of spinach and kale in smoothies.  We have had to increase the amount of lemon from 1/2″ square of lemon peel to 1″ square of lemon peel.  The Vitamix blender blends it to a pulp and a regular blender may need lemon zest.  Feel free to add or subtract the amount of lemon zest to your tastes.

Green Lemonade-2365 on Whisk Together

Green Lemonade
Author: Mary Ellen P. Riley / Whisk Together
  • 3/4 cup water
  • 1 banana, sliced in half
  • 1/2 apple, sliced into quarters
  • 1 cup fruit, diced (pear, pineapple, grapes, etc.)
  • juice from 1 lemon
  • 1 tsp. of lemon zest or 1″ square of lemon peel
  • 2 handfuls spinach
  • 1/2-1 cup ice
  1. Add ingredients to blender in order listed. Blend and serve.



Apple Bacon Waffles

Bacon and Apple Waffles_1 on Whisk Together

Happy Sunday Everyone!!  I read a great article via Facebook and thought I would link to it and create a my own photo saying of it.  Maybe most moms need to hang it up in their kitchens?  🙂  Maybe I’ll make a canvas… 🙂

Bacon and Apple Waffles_1 are Fabulous on Whisk Together

Recipe:  This is one of my FAVORITE breakfasts ever!!  I had a similar meal at Mimi’s Cafe.  They have such delicious food.  If you haven’t been there, I love their roasted turkey dinner.  A very simple preparation and easy to do, this recipe is a great lazy day winter breakfast or dinner.

Bacon and Apple Waffles_2 on Whisk Together

I love fried apples on my waffles and pancakes.  With the bacon, the sweet and salty mixture is outstanding.  I used a hickory smoked bacon here, but any favorite – even applewood bacon – would be great.  Add some sweet maple syrup and you get a very special meal with very simple ingredients.

Bacon and Apple Waffles on Whisk Together

Apple Bacon Waffles


  • 1 teaspoon butter
  • 1 apple (Gala or Fuji), sliced
  • ground cinnamon
  • 1 teaspoon brown sugar
  • 4 slices of bacon
  • 4 frozen waffles (store bought or homemade)
  • toppings: maple syrup


  1. For the apple: Heat a skillet over medium heat - add butter for a regular skillet or not necessary for a nonstick skillet. Once the butter melts, add sliced apple, a couple shakes of cinnamon and brown sugar. Cook for about 10 minutes or until soft.
  2. For the bacon: Heat a cast iron skillet over medium heat with bacon. Cook on both sides until crispy - about 10 minutes. Or, bake in the oven at 400 degrees on a broiler sheet or wire rack for about 15-20 minutes.
  3. For the waffles: toast in the toaster per the directions on the box or on medium to medium high. Place toasted waffles on plate, top with cooked apples, bacon and maple syrup.

Apple Bacon Waffles
2 servings

1 teaspoon butter
1 apple (Gala or Fuji), sliced
ground cinnamon
1 teaspoon brown sugar
4 slices of bacon
4 frozen waffles (store bought or homemade)
toppings:  maple syrup

1.  For the apple:  Heat a skillet over medium heat – add butter for a regular skillet or not necessary for a nonstick skillet.  Once the butter melts, add sliced apple, a couple shakes of cinnamon and brown sugar.  Cook for about 10 minutes or until soft.
2.  For the bacon:  Heat a cast iron skillet over medium heat with bacon.  Cook on both sides until crispy – about 10 minutes.  Or, bake in the oven at 400 degrees on a broiler sheet or wire rack for about 15-20 minutes.
3.  For the waffles:  toast in the toaster per the directions on the box or on medium to medium high.  Place toasted waffles on plate, top with cooked apples, bacon and maple syrup.


Apple Raisin Dressing

Apple Raisin Dressing on Whisk Together



Book Update:  I finally finished a book!  Good golly it’s been like 3 months.  Anyway, I read the book  Michael Connely’s “The Gods of Guilt”.  It was a typical Michael Connely book – fun, twists and turns, fast paced.  If you haven’t read one then start with “The Lincoln Lawyer”.  And, no I haven’t seen the movie. But I am dying to see the new Hobbit movie!!

Recipe:  I wanted to make the Thanksgiving dressing that we grew up with without the bags or boxes of preservatives.  Don’t worry – it isn’t hard!  It’s just old, dried out bread.  You can’t screw it up.  This makes a big batch and transports well to take to a dinner.  It was almost all gone at the end of the day, so it was good!

Apple Raisin Dressing_3 on Whisk Together

Apple Raisin Dressing
serves 12

8 Tb. butter (I think you MIGHT be able to cut this in half if you want to try)
1 onion, finely chopped
4 celery ribs, chopped
2 apples, chopped (like Granny Smith or something tart)
8 cups bread cubes, crust removed and at least 1 day old
1 cup raisins (regular dark ones or golden)
1 tsp. salt
1 and 1/2 tsp. dried sage
1/2 tsp. dried thyme (or use 1 tsp. poultry seasoning instead of thyme and 1/2 tsp. sage)
1/2 tsp. ground cinnamon
1/2 tsp. black pepper
2 cups chicken broth
8 cups bread cubes, crust removed and at least 1 day old

1.  Preheat oven to 350 degrees if baking and serving immediately.  In a large pot, heat the butter over medium heat.  Add onion, celery and apples.  Cook until soft – about 5 minutes.
2.  While that cooks, place bread cubes in a 9×13 casserole dish that has been sprayed with cooking spray.
3.  Back to the pot:  Add raisins, salt, sage, thyme and pepper to the butter mixture.  Heat up for 1-2 minutes.
4.  Add the broth a little at a time – start out with 1 and 3/4 cups.  Stir that in and pour over your bread.  If it looks like everything has been coated, hold back on the broth.  If it looks dry, add a little more or reserve for serving, too.  A few times I added all 2 cups of the broth and thought that it was a little too much in the end.
5.  Bake at 350 for 30 minutes covered with foil.  Bake another 15 minutes uncovered.

OR After assembly, simply cover and refrigerate until ready to eat the next day.  I never make this on Thanksgiving.  I make it the day before in order to free up the kitchen and have a dish ready to just place in the oven.

Recipe adapted from Taste of Home

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