Chewy Dried Apple Slices Recipe

I should be embarrassed that I ate half of these right out of the oven...

They are seriously addictive!  Beware ( :

I have always loved dried fruits and I wondered if I could make my own using the KitchenAid 12" Countertop Convection Oven - I thought the lowest temperature and the convection fan might just do the trick - and it did!!  Plus, with two oven racks you can make a lot at one time!  I sprinkled one rack of apple slices with cinnamon and kept one rack plain.  They make your whole house smell of warm apples and cinnamon!  YUM!  Plus, dried fruit that you buy at the store is usually pretty expensive and most have added preservatives - these are just apples (and cinnamon if you like!)

Chewy Dried Apple Slices - Recipe:


-3-4 apples ( I used Honeycrisp)

-Cinnamon, if desired


  1. Slice and core apples (I left the peel on, you can remove if you like)
    1. I used the KitchenAid Spiralizer to slice and core the apples to 4mm thickness
  2. Sprinkle the apples with cinnamon if desired
  3. Place the slices directly on the oven racks.
  4. Set oven to Bake
  5. Set temperature to "Warm" - this will be about 150 degrees F.
  6. Allow them to dry to desired chewiness.
  7. Mine took 2 hours.  They shrunk quite a bit and felt leathery on the outside.
    1. The cinnamon ones tend to finish a little sooner, I think the cinnamon helps draw or absorb some of the moisture.
  8. Turn the oven off and allow them to cool in the oven.
  9. I store them in an airtight container for a few days or in the refrigerator for longer - but they probably won't last that long!


Tina ( :

Mushroom and Spinach Crespelle Cannelloni Recipe

Kennett Square Mushroom Festival 2016!

I always have a great time at the Kennett Square Mushroom Festival!  I participated in the Cook-Off for years and this is my second time giving a mushroom cooking demonstration!  Here's the recipe from my demo this year - Mushroom & Spinach Crespelle Cannelloni.  The crespelle or crepes make the dish so tender and light.  There are mushrooms in the crepes, in the filling and in chardonnay cream sauce!  Oh my!  They are so good!  I've made the cannelloni with marinara sauce too - very good as well, but the cream sauce wins in my book!  They're much easier to make than you would think - and you can make them ahead of time!



Mushroom and Spinach Crespelle Cannelloni Recipe
Christina Verrelli –

Makes 16 Cannelloni


Mushroom Mixture:
1 tablespoon olive oil
20-ounces Baby Bella / Crimini Mushrooms, thinly sliced (halved if large)
1 large shallot finely chopped, (2/3 cup)
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh thyme leaves

Crespelle Batter:
3 large eggs
1½  cups milk
3 tablespoons melted butter, cooled
1 cup all-purpose flour
¼ cup mushroom mixture
Vegetable cooking spray

Ricotta Filling:
5-ounces fresh spinach, cooked, cooled, squeezed dry and chopped (or 10-oz frozen)
1-pound ricotta cheese
1/2 pound mozzarella cheese, shredded (about 2½ cups)
1 large egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
½ of the remaining mushroom mixture

Mushroom Chardonnay Cream Sauce:
2/3 cup Chardonnay wine
2 cups heavy cream
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh thyme leaves

2 tablespoons grated Parmesan cheese


Make the Mushroom Mixture:

In large skillet over medium heat, add oil, mushrooms, shallot, salt, pepper and thyme.  Cook for 10-12 minutes, stirring frequently, until mushrooms begin to caramelize.  Remove from heat.

Make the Crespelle (Crepes):

Combine all the crepe ingredients in a blender and blend until smooth.  Refrigerate for 1 hour until slightly thickened.

Spray an 8-inch non-stick skillet lightly with cooking spray. Place the pan over medium heat. With a measuring cup or ladle, pour about 3 tablespoons of the batter into the pan. Rotate the pan to spread the batter evenly. 

Cook the crepe until the top looks dry, about 30 seconds. Turn the crepe over with a spatula and cook the other side, about 20 seconds. Slide the crepe onto a plate and continue the process with the remaining batter. 

Stack the crepes between waxed paper to prevent sticking. You can prepare the crepes a day ahead.  Store covered in the refrigerator. 

Make the Ricotta Filling:

In large bowl, (or in bowl of stand mixer) add the ricotta filling ingredients. Mix until well blended. Store covered in refrigerator until ready to use. You can make this filling the day before.

Make the Chardonnay Cream Sauce:

Reheat the skillet with the remaining mushroom mixture.  Deglaze pan with wine and reduce by half.  Add cream, salt, pepper and thyme.  Bring to simmer and reduce by 1/3.  (Will reduce further in oven.)

Preheat the oven to 375 degrees F. 
Coat the bottom of a 13x9x2 inch glass or ceramic baking dish with about 1-cup of the cream sauce.

Lay out 1 crepe on flat surface.  Spoon ¼ cup filling mixture into the center of the crepe.  Arrange the filling in a strip across the diameter of the crepe.  Fold one side over the filling and roll the rest of the way to form the filled cannelloni.  Place seam-side down in baking dish.  Repeat with all other crepes.  Spoon about 1 cup additional sauce over the center of the cannelloni.  (They should not be completely submerged in sauce.)  Sprinkle with Parmesan cheese.  

Cover loosely with foil and bake about 20 minutes. Uncover and bake another 20 minutes until golden brown and sauce is bubbling. 

Printable Recipe: Mushroom and Spinach Crespelle Cannelloni

Meow-ums Kitty Crackers Recipe

Your kitty will purr for these kitty crackers that are loaded with tasty cheddar cheese and a sprinkling of catnip!  Treat your sweet fur baby today!

Meow-ums Kitty Crackers Recipe

Tina Verrelli –

Amount: makes about 70, 1-inch crackers
Time: 30 minute or less

2 tablespoons coconut oil, softened
1 cup flour (I used ½ whole wheat, ½ brown rice)
2 tablespoons brewer’s yeast
1 tablespoon dried catnip
¾ cup shredded cheddar cheese
1 egg, lightly beaten
2 tablespoons cold water
Additional flour for rolling

Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper.
In medium bowl add coconut oil; mix in flour and brewer’s yeast until mixture looks sandy.  Stir in catnip and cheddar cheese.  Mix in egg and add water a tablespoon at a time until the mixture forms dough. 
Sprinkle flat surface with a little additional flour and roll dough to ¼ inch thickness.  Use pizza wheel to cut dough into 1-inch squares.   
Arrange squares on prepared baking sheet and prick with a fork.
Bake for about 12 minutes or until starting to brown.
Cool on baking sheet.
Store in airtight container for a week or freeze for longer storage.

Printable Recipe: Meow-ums Kitty Crackers