We Wine We Dine


October 2016

Snickerdoodle Apple Pie

This delicious combination of snickerdoodle cookie and baked apples is perfect for the fall!

1 c. butter
5 apples (choose your variety)
2 c. flour
1/2 c. brown sugar
1 c. sugar
3 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 tbsp. vanilla extract

Chop apples into thin slices. Melt 1/4 c. butter in a skillet and add brown sugar, 1 tsp. cinnamon, and apples. Allow to cook, stirring occasionally, while you make the dough. Beat together 3/4 c. butter, 3/4 c. sugar, egg, and vanilla. Then add in baking powder, salt, and flour. Spread apples in a 9″ x 13″ baking pan and then scoop dough on top and spread evenly. Mix the remaining 1/4 c. sugar and 2 tsp. cinnamon and sprinkle over the top. Bake on 350 for 25 minutes.


Raspberry Chocolate Oatmeal Bars

I’m totally zonked! Luckily I have a batch of these bars to look forward to.

3 tablespoons butter, softened
1/2 cup flour
1/4 cup brown sugar
1/2 cup oats
1 tablespoons water
1/4 teaspoon baking powder
1/2 cup raspberries, fresh or frozen
1/2 cup chocolate chips

Combine butter, flour, brown sugar, oats and baking powder in a large bowl. Add water and mix together until it forms a crumbly mixture. Line a loaf pan with buttered parchment paper. Press 3/4 of the mixture and into the lined pan to form the bottom layer. Spread the raspberries and chocolate chips on top. Sprinkle the remaining oat mixture on top. Bake at 350 for 35-40 minutes, or until light brown on top.

Tomato and Feta Bulgar Salad

1/2 cup bulgar
1 cup boiling water
2 tablespoons olive oil
2 medium sized tomatoes, diced
2 oz. feta cheese, crumbled
1/4 cup cooked peas
1 cup raw spinach
1/4 cup sliced black olives

Stir the bulgar, boiling water and olive oil in a large bowl. Let rest for 1 hour. Saute the spinach until it is partially wilted, about 4 minutes. Add spinach, tomatoes, feta, peas and black olives to the bulgar. Toss together lightly and add pepper.

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