Mommy's Kitchen features recipes for Down Home Cookin, Old Fashioned Classics and Comfort Food.
My goal is to get families out of the fast food line and back to the dinner table family style.

Help support Mommy's Kitchen and forward this email to a friend.



Apple Pie Egg Rolls W/Caramel Dipping Sauce

Summer is finally winding down, and back to school is quickly approaching. August has been unseasonably cooler in North Texas which has been a welcome relief. With all the rain and cooler temps (high 80's - Low 90's) I can't help but to think of fall.   

For Texas fall doesn't officially start temperature wise until late October, but apple season begins in August for most parts. We have a pick your own apple orchard, but picking doesn't begin until September, so I will be relying on store bought apples for now. Apples are one of my favorite fruits to bake with, because they're so versatile.

Last September I mentioned that I partnered with Marzetti to develop a few recipes using their products, and would be sharing them with all of you. Well, today is my last post and it's a doozie!!!!  Since fall will be here before we know it I made an easy fall inspired recipe! These Apple Pie Egg Rolls pictured above have been floating around Pinterest for quite some time now and I've been dying to make them. 

I used my own recipe for apple pie filling, and added Marzetti's® Old Fashioned Caramel Dip as a yummy dipping sauce. I think the addition of the caramel dip took these apple dessert rolls over the top!  This recipe is really simple to make. After the apple filling is cooked and cooled then comes the fun part of filling the egg rolls. 

All it takes is a little stuffing, tucking, folding and rolling. Use the guide on the back of the egg roll wrappers for step by step directions on filling and rolling.     

Once the egg roll wrappers are stuffed you can fry or bake them. I prefer to fry them, but use your own preference. I have including baking instructions in the cook's notes at the end of the recipe. 

Look at all that gooey apple goodness! These are the perfect individual sized apple pies. Don't forget the caramel dipping sauce.  

Apple Pie Egg Rolls W/Caramel Dipping Sauce

3 - 4 - apples peeled and chopped 

1/3 - cup granulated sugar
2 - tablespoons brown sugar
2 - teaspoon cinnamon

1- tablespoon cornstarch
1/4 - cup water

1/2 - teaspoon vanilla extract
2 - tablespoon butter
10 - 12 - egg roll wrappers
Canola or vegetable oil for frying
cinnamon sugar
Marzetti Old Fashioned Caramel Dip 

Peel and dice the apples small and place in a medium size pot. In a small bowl combine the sugar, brown sugar, cinnamon, and corn starch. Sprinkle over apples; add water, vanilla, and dot with butter.

Cover and bring mixture to a slow boil, turn the heat down to low and simmer until the apples are tender and the mixture starts to thicken up.  

Remove from heat and set aside to slightly cool.  Lay one egg roll wrapper on a clean surface or cutting board. Place 2 -3 tablespoons of apple filling onto each egg roll wrapper. 

Fold bottom corner over filling and then fold side corners and roll (use the back of the package for a guide). 

Brush a bit of water on the top corner and sides to seal the wrapper before completely rolling up. Continue with remaining filling and wrappers.   

In a large skillet pre heat the oil to 350 degrees. Place the egg rolls flap side down and fry a few at a time turning occasionally until golden brown. Drain on paper towels. 

Sprinkle egg rolls with a bit of cinnamon sugar and serve with caramel dipping sauce. 

To make the caramel dip easier to drizzle first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Drizzle caramel topping over egg rolls before serving or use as a dipping sauce. 

Cook's Note: These egg rolls can also be baked instead of fried. Place egg rolls on a greased baking sheet, or use a parchment paper. Bake the egg rolls at 375 degrees for 20-25 minutes until golden brown. Brush on a bit of melted butter or use a butter spray and sprinkle with cinnamon sugar. Serve alone or with caramel dipping sauce.  

Recipe yields: 10 - 12 Egg Rolls depending on how much filling is used

Disclosure: I have been invited to participate in the Marzetti® ambassador program. This post is a sponsored by Marzetti® and products have been provided by them. I have been compensated for my time and efforts in creating this post. All thoughts and opinions stated above are 100% entirely my own.


Lunch Box Fruit Water & Yogurt Fruit Salad + More BTS Lunch Box Ideas

I can't believe summer is almost over! My kids will be heading back to school in 12 days. We have definitely been enjoying the lazy days of summer for sure, but I think everyone is ready to get back into a routine. We have done awesome at sticking to our dinner routine, but our lunch options are really what every one can make on their own.

With a new school year begins Back to School Lunches. My kids pack their lunch most days with a few exceptions of purchasing school lunch on their favorite days. My youngest is picky, so he only buys on pizza or corn dog day. My daughter starts high school this year, so she will have better options for buying than Carson because she isn't picky at all.

It's always hard not to pack the same thing when it comes to school lunches. During the summer I usually try out a few new recipes in the hopes that they will like them, and we can add them to our Lunch Box list. Over summer my kids got hooked on DIY Fruit Water

I purchased mini water bottles and added all kinds of different fruits and refrigerated them. My kids started taking them out of the refrigerator and drinking them all on their own. We usually pack 100% juice boxes, plain water bottles or milk boxes, but I love this idea of mini fruit waters, and so do my kids. 

Another favorite was Yogurt Fruit Salad. We had lunch at Jason's Deli and I enjoyed a yummy fruit salad from their salad bar. It was so good I asked what it was made of. I was told all it consisted of was flavored yogurt and some fruits. I went home and recreated it myself to pack in lunches. My husband even packs it in his lunch for work, so it was a big hit with everyone. 

Yogurt Fruit Salad

1 - 32 oz container vanilla, vanilla w/honey or strawberry yogurt
1 - cup apples, cut into pieces
1 - cup red or green grapes
1 - cup blueberries
1 - cup strawberries, cut into fourths

Rinse all of the fruit and pat dry. Cut any fruit that needs to be cut. Combine the fruit with yogurt and mix to blend. Store in a airtight container and refrigerate for to 2 - 3 days. Separate into small storage containers for lunches. Make sure to pack a cold pack to keep the yogurt fruit salad cold.

Cook's Note:  Use your preference on how much fruit you want to add (you can use more or less fruit). 

Lunch Box Fruit Water

8 oz store bought water bottles or pop top water bottle
fresh fruit, chopped

fresh mint, optional

Rinse all of the fruit you will be using. Add chopped fruit to 3/4 filled water bottles. Place in the refrigerator overnight. Pack in lunches that have a cold pack added to keep water cool. Fruit infused water will keep for up to 3 days refrigerated. Our favorite fruits to add are peaches, blueberries, strawberries, oranges, lemons, apples, blackberries and grapes. 

Cook's Note: If you are worried about possible chocking cut the fruit big enough to fit through the bottle and it won't come out. You can also pack a straw in their lunch box or use a water bottle from home with a pop top.

I pack a lot of lunches (including my husbands), so I like to have everything I need on hand. For dry ingredients and snacks I prefer to use Glad Mini Rounds or snack size bags. The min round snack containers are bpa free, hold 4 ounces, and are priced at $2.57 for a set of 8.

If you don't like the idea of throwing out a lot of snack bags the mini rounds are a better option. You can also use these fun reusable sandwich and snack bags from Lunchkins. They're BPA and Phthalate free, dishwasher safe and reusable. They have so many fun patterns and designs to choose from. 

Some of our favorite items to pack in these are: Trail mix, s'more trail mix, granola, dry cereal, air popped pop corn, gold fish crackers, dried fruit, nuts, animal crackers, teddy grahams, pretzels, healthy oatmeal peanut butter ballsdips, peanut butter, ranch dressing or hummus for dipping veggies.
    The lids easily snap in place to hold all the snacks in one container. I don't recommend these containers for liquid foods (yogurts, applesauce, etc). See below for the best containers. If it is a small amount such as dressings, peanut butter or hummus for dipping vegetables these work fine. I just don't think they're a good option of more than that. 

    I do use the snack bags for a few items such as pretzels or to bag fresh vegetables (celery, carrot sticks, cherry tomatoes and cucumbers) for dipping. I also use the snack size bags for sliced apples that have been soaked in sprite or juice to keep them from browning. 

    I prefer these Rubbermaid TakeAlongs for liquid items. They come in a package of 4 priced at $2.57 and hold 8 ounces. I love these containers because they twists shut, so nothing leaks. This is super important for liquids. These containers are also microwave re heatable, freezer and dishwasher safe and are BPA free. I found all of the Glad bowls and the Rubblermaid ones in the home department at Walmart in the storage container isle.

    I like to use these containers to make pudding cups, Jell-O cups and Yogurt cups. It's so much cheaper to make your own instead of purchasing the store bought cups. one 32 ounce container of yogurt runs about $1.97, and a 48 ounce jar of applesauce is $1.68. 

    Boxed Jell-O mixes and instant pudding cost pennies per box. Plus they come in a variety of flavors and come in sugar free. A few of our other favorites are, fresh fruit, canned fruit in juice, salad, cottage cheese, pasta or fruit salad, cold lunch box noodles, diced lunch meat and cheeses. 

    Besides lunch packs I also love these Bento style lunch boxes. I bought one for each of my kids. My daughter has the Rubbermaid Lunch Box and my son prefers the Blue Cool Gear Collapsible Bento Container

    The Blue Cool Gear is very convenient because it's collapsible. You can store a sandwich and juice box on the bottom along with a snack. The small containers are perfect for fruits, cheese cubes, gold fish, chips or trial mix. Each container has individual lids and everything stacks and locks into place. The solid blue part under the fruits is the ice pack that keeps everything nice and cool. My son loves this lunch box container. 

    My son loves store bought Uncrustables, but I dislike the price and all the preservatives. DIY Uncrustables are easy to make and so much better than the store bought ones. My kids prefer peanut butter & jelly on whole grain bread, so I usually make up a large batch, and place them in the freezer so they'e easy to grab. 

    To make Peanut Butter Uncrustables add a light layer of peanut butter, sun butter, nut butter on each slice of bread (this keeps the jelly from soaking through the bread).
    Add about a tablespoon of a good quality jelly (I use homemade) in the middle of one slice, add the bread slices together and cut with the Uncrustable sandwich maker

    Place the sandwiches on a baking sheet and place in the freezer until firm. Once the sandwiches are frozen place them in a large Ziplock bag and remove sandwiches as needed. besides PB & J here are a few other options. Peanut butter and honey, peanut butter and bananas, Nutella & bananas, and cream cheese and jelly. I have also included a few other favorites that my kids like to pack. 

  • Peanut Butter and Jelly Sushi Rolls 
  • Lunch Meat Wraps (Tortillas or Wraps) with cream cheese or hummus & veggies
  • Ham or Turkey Pin Wheels
  • Pepperoni Pizza Tortilla Pinwheels
  • BLT's, Egg Salad or Tuna Sandwiches 
  • Turkey or Ham and Cheese Sliders on King Hawaiian Rolls
  • Meat & Cheese Tortilla Roll Ups 
  • Sandwich on a Stick (lunch meat, cheese & bead on a stick)
  • DIY Meat & Cheese LunchablesDIY Pizza Lunchables
  • Pepperoni Pizza Cups

  • I always keep a variety of fresh fruit on the counter to grab and toss in lunch boxesIf the kids are helping or making their own lunches it's easier to have everything in eyes view.

    For sweet treats we keep everything in a basket in the pantry. This is another great option for kids helping or making their own lunches. Items we keep on hand are a variety of granola bars, cereal bars, rice cakes, breakfast biscuits, raisins, yogurt covered raisins, 100% juice snacks, fruit leather, rice krispie treats, homemade bagged muffins, homemade cereal bars, granola bites and homemade cookies. 

    Whew! Well there you go and that was a long list. Hopefully you can get a little lunch box inspiration from my post.  Happy Back to School Time!


    Apple Pie Pull Apart Bread (Using Rhodes Dough}

    Pull apart bread is a favorite in our house especially around the holidays. There are so many variations that you really can't go wrong. Last week we had an unexpected cool front in North Texas, so baking a sweet treat was first on the agenda. 

    I settled on a sweet bread and surprised my family with this easy Apple Pie Pull Apart Bread. This recipe has all the flavors of apple pie in a cinnamon bread form. This delicious bread starts with simple frozen Rhodes Dinner Rolls and a handful of ingredients. 

    Frozen bread dough is great for so many shortcut recipes and no one will ever guess it isn't homemade. This apple pie bread is great for a quick treat or paired with a savory breakfast casserole for overnight guests. 

    If time isn't on your side you can prepare this recipe the night before, place it in the refrigerator, and bake in the morning. Everyone will enjoy this ooey gooey apple cinnamon bread.   

    If you would like to know how to make this recipe click over to the Rhodes Blog where I'm sharing step-by-step photos and directions for this easy Apple Pie Pull Apart Bread. I have also included a .50 coupon below good towards any Rhodes frozen dough product. Click on the coupon to print. 

    Apple Pie Pull Apart Bread

    20 - Rhodes dinner rolls, thawed but still cold
    1 - 14.5 oz can apple pie filling
    1/3 - cup brown sugar
    1 1/2 - teaspoons cinnamon 
    1/2 - teaspoon vanilla extract 
    1 - tablespoon butter

    Powdered Sugar Glaze:
    1 - teaspoon butter, melted
    1 - 1 1/2 cups powdered sugar
    1/2 - teaspoon vanilla
    2 - tablespoons milk

    Spray a Bundt pan with non stick spray. Cut each roll in half and arrange 10 dough pieces on the bottom of  the Bundt pan. You can also add a mixture of cinnamon and sugar to a large Ziplock bag and cover each dough piece before adding to the pan (see cook's note).

    In a separate bowl, mix the pie filling, brown sugar, cinnamon, vanilla extract and butter. Mix to combine. 

    Add half of the apple mixture over the dough pieces, add the last 10 dough pieces on top, and add the remaining pie filling. 

    Spray a piece of plastic wrap with non stick spray and lightly cover the pan. Set in a warm place to rise until double in size and almost reach the top of the pan (about 1 1/2 hours). 

    Remove the plastic wrap and place pan in a preheated 350 degree oven and bake for 35-40 minutes or until the rolls are golden brown and cooked through. Remove from oven and cool before adding glaze.

    To make the glaze: Add the melted butter to medium size bowl. Add the powdered sugar, vanilla and milk. (Start with 1 tablespoons adding more only if needed). Use a wire whisk to mix the ingredients together. You want a pourable consistency. Drizzle over cooled bread.

    Cook's Note: For more cinnamon flavor, mix 2 tablespoons cinnamon and 1/2 cup granulated sugar together in a large zip lock bag. Cut the rolls in half  and place them in the cinnamon sugar; shake well making sure all pieces are covered, and then arrange in Bundt pan. 

    This is a sponsored post by me on behalf of Rhodes Bread Company. I'm a contributing guest blogger where I share recipes and ideas using Rhodes Frozen Dough Products. 


    August Menu - Menu Plan Monthly

    This is our last month of summer break, and then it's back to school! The kids are not happy, but I think getting back into a routine again will be good for everyone. August is usually our hottest month, but so far we have had unseasonable cooler days which is a rare treat for Texas!!!  I will keep this short and sweet, so today I have my August Menu for y'all. I have several crock pot meals listed, because I know the heat will be returning. Enjoy and I hope you find something you like.
    August Dinner Menu   - Printable Copy of Menu Plan

    Spaghetti Pie, Texas Toast & Salad
    Crock Pot Chicken & Dressing
    Copy Cat Taco Bell Mexican Pizza & Salad
    Chicken Lo-Mein & Crab Rangoon Wontons (Baked)
    Linda's Meat Loaf {New}, Creamed Potatoes & Peas & Carrots 
    Smothered Chicken & Gravy W/Rice & Roasted Broccoli 
    DIY Frozen Pizza (Previously Frozen) & Watermelon
    Grilled Chicken Bombs, Baked Potatoes & Salad
    Cheesy Spanish Rice Skillet & Homemade Tortillas
    Barbecue Chicken Salad W/Western Dressing
    Smoked Sausage Kabobs, & Grilled Veggies 
    Crock Pot Ranch House Chicken, Mashed Potatoes & Carrots
    Salisbury Steak & Gravy, Whole Grain Pasta & Steamed Green Beans 
    Taco's & Quesidillas
    Garden Harvest Chicken Stew Honey Wheat Rolls
    Crock Pot Northern Beans W/Ham & Mexican Cornbread
    Crock Pot Root Beer Pulled Pork Sandwiches
    Sticky Chicken Legs, Macaroni & Cheese & Corn on the Cob
    Low Country Smothered Pork Chops
    Crock Pot Teriyaki Meatballs {New}, Brown Rice & Stir Fry Vegetables
    Crock Pot Beef & Noodles {New}
    Ramen Beef Noodle Skillet 
    Chicken Alfredo Pizza 
    Mexican Stuffed Shells & Refried Beans
    Sub Sandwich Night (Make Our Own)
    Breakfast for Dinner (Pancakes, Bacon & Eggs)
    BBQ Brisket, Baked Beans {New} & Potato Salad
    Navajo Taco's 

    Strawberry Biscuit Cobbler
    Triple Chocolate Crock Pot Cake {New}
    Apple Enchiladas {New}
    Magic Cobbler (Blackberry)

    Recipes in red are linked recipes. Recipes with {New} are recipes I am working on and will post in the near future.   

    Magic Peach Cobbler

    When I think of the perfect summer dessert peach cobbler always comes to mind. I don't think there's anything better than the aroma of a fresh picked peach. When peaches are in season my cobbler of choice is always my favorite Buttermilk Peach Cobbler
    I do have times when I'm in a pinch and I need a dessert rather quickly, so canned peaches come in very handy. Some folks turn their noses up at using canned peaches in a cobbler, but I like to use them especially in quick cobblers.

    Last week I was poking around on Pinterest and found a recipe for a peach cobbler that immediately caught my attention. It was a quick cobbler recipe called Moms Peach Cobbler.  but I changed the name because it totally needs to be called Magic Peach Cobbler

    You see this cobbler has a crispy topping that is too die for. The secret ingredient to make this crispy topping is sugar and boiling water! I didn't believe it at first, but once I made the cobbler I was amazed at how awesome the topping was. 

    I did tweak the recipe just a bit by adding vanilla extract, 1/3 cup of sugar instead of 1/2 cup for the topping, and adding cinnamon into the sugar mixture.  Once the boiling water is poured over the sugar topping something magical starts to happens. I don't know what it is, but it makes the topping crispy and delicious. 

    If you're looking for an easy dessert for your next barbecue, potluck or get together, give this magic peach cobbler a try. I just know everyone will love it. I plan on making another one tomorrow as a surprise treat when we visit family.

    I have included a few step by step photos, but the full recipe is below. Preheat oven to 375 degrees. Spray a 8x8 inch baking pan with non stick spray. If using canned peaches drain the peaches first. Arrange sliced peaches in the bottom of the baking pan.

    In a large bowl or kitchen aid mixer, cream the butter with 3/4 cup sugar. Add the vanilla extract and mix well. Add the milk or buttermilk, salt, baking powder and flour to the sugar butter mixture. Mix until creamy. Spread the batter over the peaches and smooth. 

    In a separate bowl, mix 1/3 cup sugar and 1/2 teaspoon cinnamon with the cornstarch. Sprinkle the mixture evenly over the batter.  Pour the boiling water over the sugar mixture making sure to cover all of the sugar with the water. This is what makes the top crispy.  Bake at 375 for 40-45 minutes. 

    I can't wait to try this recipe using blackberries or blueberries.

    Magic Peach Cobbler 

    3 - cups canned sliced peaches in juice, drained
    1/2 - cup butter, softened
    3/4 - cup sugar
    1 - teaspoon vanilla extract 
    1/2 - cup milk 
    1 - cup all purpose flour
    1/8 - teaspoon salt
    1 - teaspoon baking powder
    1/3 - cup sugar
    1/2 - teaspoon cinnamon
    1 - tablespoon cornstarch
    1/4 - cup boiling water

    Preheat oven to 375 degrees. Spray a 8x8 inch baking pan with non stick spray. Drain the sliced peaches and arrange them in the bottom of the baking pan.

    In a large bowl or kitchen aid mixer, cream the butter with 3/4 cup sugar. Add the vanilla extract and mix well.

    Add the milk, flour, salt and baking powder to the sugar butter mixture. Mix until creamy. Spread the batter over the peaches and smooth.

    In a separate bowl, mix 1/3 cup sugar and 1/2 teaspoon cinnamon with the cornstarch. Sprinkle the mixture evenly over the batter. 

    Pour the boiling water over the sugar mixture making sure to cover all of the sugar with the water. This is where the magic happens and what makes the crispy topping. 

    Bake at 375 for 40-45 minutes. Cool slightly before serving. 

    Cook's Note: Fresh peaches can be substituted for canned peaches. About 4 peaches is equal to 3 cups. 

    Adapted from: The Food Hussy


    More Recent Articles



    © Copyright 2008 - 2012 - Tina Butler -™ - All Rights Reserved.
    All writing and photography unless otherwise indicated are protected by copyright. Please do not use my
    photos without permission. Blogging about recipes and linking to the complete recipe on is always appreciated.


    Gooseberry Patch - Celebrating 20 Years of Homestyle Cookbooks



     Stay connected and Keep in touch! You can also find Mommy's Kitchen on:





    Click here to safely unsubscribe from "Mommy's Kitchen - Country Cooking & Family Friendly Recipes." Click here to view mailing archives, here to change your preferences, or here to subscribePrivacy