Hungry Girl Apple Pie-letes

In honor of Hungry Girls new season beginning this Sunday on Food Network (yeah!!!)I am posting my favorite Hungry Girl recipe. This is from her website at...

http://www.hungry-girl.com/show/think-fast-food-awesome-apple-pie-lets-recipe

2 tbsp. granulated sugar
2 tsp. cornstarch
1 tsp. cinnamon, or more for optional topping
1/4 tsp. vanilla extract
1/8 tsp. salt
3 cups peeled and chopped apples (preferably Fuji)
6 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
18 sprays I Can't Believe It's Not Butter! Spray (in other words, have a bottle handy!)
Optional topping: Fat-Free Reddi-wip or Cool Whip Free

Directions:

Preheat oven to 350 degrees.

In a medium nonstick pot on the stove, combine sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until ingredients dissolve. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until apples have softened, 7 - 10 minutes.

Reduce heat to low and, stirring often, cook until thick and gooey, 1 - 2 minutes. Transfer to a bowl and set aside to cool. This is your pie filling.

Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.

Place two egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. (Repeat as needed while preparing your pockets, as it will help seal them.) Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides. Fold the top half of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely. Carefully transfer to the baking sheet. Repeat this process with remaining wrappers and filling, for a total of six pie-lets.

Spray the top of each pocket with 3 sprays of butter. Bake in the oven until edges begin to brown, 15 - 18 minutes.

Allow to cool for 5 minutes. Top with additional cinnamon and whipped topping, if using. Dig in!

MAKES 6 SERVINGS

PER SERVING (1 pie-let): 110 calories, 0.5g fat, 156mg sodium, 25g carbs, 1.25g fiber, 10.5g sugars, 2g protein -- PointsPlus® value 3*

Prep: 25 minutes
Cook: 35 minutes

Chicken Satay with peanut sauce

Spice paste:

2 medium onions
4 large garlic cloves
2" x 2" piece of ginger
1 red finger chilli (more if you like it hotter)
1 stalk of lemon grass
1 T. lemon juice
1 1/2 t. cumin seeds
1 1/2 t. coriander
1 T. turmeric powder
1 T. paprika
1 t. cinnamon
2 T. fish sauce
3 T. brown sugar
2 T. oil

Roughly chop the onions, garlic, ginger, chilli and lemon grass. Grind the cumin seeds in a mortar and pestle or coffee grinder. I always use whole cumin seeds because it has a fresher, zestier taste than the ready ground cumin. Blend everything in a food processor until smooth.


Ingredients for the satay chicken:


6 boneless chicken thighs, skin on
1/3 c. of the previously prepared spice paste
2 T. light soy sauce
cooking oil
bamboo skewers, soaked in water


Cut the chicken into 1" x 1" cubes. Season with 1/3 cup of the spice paste and 2 tbsps. of light soy sauce. Set aside to marinade for at least 30 minutes. Thread four pieces in each bamboo skewer. Drizzle with oil before grilling in the barbecue.

Note - I've been looking for a good peanut sauce. I'll let you know how this one turns out...

1/4 c. oil
the rest of the previously prepared spice paste
1 T. shrimp or anchovy paste
1 T. brown sugar
3/4 c. coarsely chopped peanuts
1 c. coconut milk
1/4 c. water


Put the oil in a hot pan or wok. When the oil is hot enough, add in the spice paste, shrimp or anchovy paste and sugar. Turn the heat down and fry the paste mixture, stirring occasionally. It is ready when it is reduced and thickened and exudes oil. Add the coconut milk and water and simmer for 10 minutes. Add the peanuts and simmer for another 5 minutes. Check the seasonings. The sauce should be thick enough to cling to whatever is dipped in it. You may add some water if it gets too thick.

Rolo Caramel Cupcakes

I am a terrible food photographer. I actually have a file on my desktop labeled "Crappy Food Photography". And this is the reason I have so few photos on this site. However, these cupcakes were so pretty that I decided they overshadowed my photography ability...