STRAWBERRY TURNOVERS FROM SCRATCH RECIPES

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APPLE HARVEST POCKETS RECIPE - PILLSBURY.COM



Apple Harvest Pockets Recipe - Pillsbury.com image

Experience the classic flavors of fall in a simple recipe using ingredients you have on hand. Apple pie pockets are handheld and perfect for on-the-go snacking. These fold-over-style apple pockets are delicious warm or cool.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 5

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 cups diced peeled apples
1/3 cup sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon

Steps:

  • Heat oven to 400°F. Unroll pie crusts on work surface. Cut each crust into quarters, making 8 wedges.
  • Mix apples, sugar, flour and cinnamon. Top half of each crust wedge with 1/3 cup apple mixture. Fold untopped sides of wedges over filling. With fork, press edges to seal. Place on ungreased cookie sheet. Cut several small slits in top of each to allow steam to escape.
  • Bake 15 to 20 minutes or until light golden brown. Serve warm or cool.

Nutrition Facts : Calories 270 , CarbohydrateContent 37 g, CholesterolContent 5 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 5 g, ServingSize 1 Turnover, SodiumContent 260 mg, SugarContent 11 g, TransFatContent 0 g

POTATO SALAD RECIPE | PATTI LABELLE | COOKING CHANNEL



Potato Salad Recipe | Patti LaBelle | Cooking Channel image

Provided by Patti LaBelle

Categories     side-dish

Total Time 45 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

2 1/2 pounds small red potatoes
Kosher salt 
1/4 teaspoon red pepper flakes 
1/4 teaspoon celery seeds
Seasoning salt and black pepper
4 hard-boiled eggs, chopped into large pieces
1 cup mayonnaise 
1/2 cup diced onion
1/2 cup diced green bell pepper
1/4 cup diced celery
2 tablespoons yellow mustard
2 tablespoons sweet relish
1 tablespoon minced pickled jalapenos

Steps:

  • Place the potatoes and 1 tablespoon kosher salt in a large stockpot and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are tender, 10 minutes. Drain and let cool slightly.
  • Cut the potatoes into quarters and put them in an extra-large bowl. Sprinkle with the red pepper flakes, celery seeds, 1/2 teaspoon seasoning salt and 1/4 teaspoon black pepper; toss gently until evenly coated. Mix in the hard-boiled eggs.
  • In a separate bowl, mix together the mayonnaise, onions, peppers, celery, mustard, relish and jalapenos. Mix the dressing into the potato and egg mixture. Serve chilled or at room temperature.

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