Tag Archive: Apples


Every 4th of July, there is a parade that passes my house.  This year for the first time, my grandsons got to see their Uncle Elliot take part!  Elliot’s dream.

The brunch was cheesy apple grits and apple crescent casserole, two family faves!

July 4 brunch

Top photo:  Apple Crescent Casserole

2 tubes crescent dough

2 apples, cut into 8 pieces each

4 eggs

1 c. almond milk

1 Tbsp. vanilla

1/2 c. sugar or agave

Core and cut apples into 16 wedges.

Wrap each piece of apple into a wedge of crescent dough and place into 13 x 9 casserole dish sprayed with coconut oil.

Bake at 375 for 15 minutes.  Meanwhile mix  eggs, mil, vanilla, and sugar or agave.

Crescent dough should be golden at this point.  Pour egg mixture over crescents and return to oven for another 15-20 minutes.

Serve with vanilla yogurt as a topping.  Yummy!

Cheesy Apple Grits:

4 c. water

1/4 c. sugar or agave

1/2 tsp. salt

1 c. quick cooking grits

4 eggs

2 c. shredded cheese (I used Veggie Cheese)

1/2 c. almond milk

1 apple, thinly sliced

Heat water with sugar or agave and salt.  Once at a rolling boil, add grits gradually and cook until thickened.  Add in shredded cheese and stir until melted.  Temper with milk and add in eggs.  Once blended, pour into a prepared 13 x 9 baking dish and top with apple slices.  Bake at 375 for 40-50 minutes.

Ideally, this goes into the oven prior to the first phase of the crescent casserole, so they can finish up together.

This is also delish with vanilla yogurt as a topping.

Our 4th was fun!   My grandsons got to see their Uncle Elliot in the parade with the local fire department, and had fun collecting and eating the candy!

 

 

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I woke up Sunday morning and made the kids an apple dumpling casserole for breakfast.  While I was at it, I a Taco Cornbread Casserole for them to have for dinner, as I was heading out for the day.

First I wrapped the apple slices (2 apples cut into 8ths) in crescent dough (2 tubes) and placed them in a 13 x 9 baking dish sprayed with coconut oil.

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Then, I made the cornbread:

1 Package corn bread mix (I used XO Baking Co. Gluten Free)

 

XO-Baking-Co-Corn-Bread

2 eggs

1 c. vanilla almond milk

1 can cream style corn

1 can whole kernel corn

Mix and pour into 13 x 9 baking dish sprayed with coconut oil.

Bake 350F for 20 minutes.   I did this alongside the apple dumpling casserole, which also cooks for 20 minutes at 350.

 

Meanwhile, I prepared the taco meat for the taco casserole:

2 lb. cooked crumbled ground meat with onion (I keep 2 lb. tupperware of cooked ground meat in the freezer).

Mix with 2 pouches Taco Sauce.  I used Frontera Texas Original Taco Skillet Sauce.  It is very mild, so next time I would punch it up with some jalapeno or something.

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Remove both baking dishes and prepare as follows:

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Spread taco meat mixture over baked cornbread.  Cover and refrigerate for later use.  When ready to eat, sprinkle with shredded cheese and bake for 30 minutes.

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At the point I took the cornbread and crescent rolls from the oven, I had also already made the custard to pour over it:

4 eggs

1 c. milk

1/2 c. sugar

1 Tbsp. vanilla

Pour over baked cresent rolls

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and bake at 350 for 20 minutes until custard is golden.

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Serve with vanilla yogurt.

I like to make multiple dishes simultaneously to cut down on dishes.  In this instance, the bowl I mixed up the cornbread batter in was rinsed and then used to mix the taco meat and sauce.

 

Apple Dumpling Casserole

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1 tube honey butter crescent dough

2 apples, cut into quarters

2 eggs

1/4 c. milk

1/4 c. vanilla macchiato coffee creamer

1/4 c. sugar

Cut apples and roll into crescent dough triangles.

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Place in deep dish pie plate sprayed with cooking spray

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Bake 375 F for 15 minutes.

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Meanwhile make custard by mixing eggs, milk, creamer and sugar.

Pour over baked apple crescents.

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Return to oven and bake for 15 minutes more.

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