Vegan Adaptable Blueberry Poptarts

We are on a homemade poptarts kick lately since Kelsie can’t have the store bought kind, unless they are the organic ones that are $5 a box! Let’s face it groceries are expensive as it is and if I can save money by making my own I’m gonna do it! Plus the flavor of these are far superior then any store bought brand, organic or not! It’s also not as hard as people tend to think.

A little advice I’ve been giving on Facebook about the homemade poptarts, if your worried about making your own dough, skip that step and just buy pre-made pie dough. Tips like that are why, if your not already, you should like Everyday Made Fresh on Facebook. You get the latest up-to-date information in real time, because like the sidebar says, we are always on Facebook! I digress.

I’ve made brown sugar cinnamon poptarts and pumpkin pie poptarts, and both turned out better then their store bought versions. These were more amazing then I could have imagined and the kids raved about them.

Vegan Adaptable Blueberry Poptarts

Scroll down further to get a printable version of the recipe!


What do you need?

::filling::
1/2 cup Homemade Blueberry Preserves, which you can find that recipe here
2 teaspoons corn starch

::crust::
2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks butter, cut into cubes, and ice cold
1 tablespoon ground flax seed + 3 tablespoons water {do this first and set aside!}
2 tablespoons milk
flour for rolling out the dough

What do you do?
1. Preheat oven to 350 degrees.
2. In a medium sized bowl, whisk together the flour, sugar, and salt. Add the butter cubes, using a pastry cutter or fork, or your fingers; blend it until you have a wet sandy texture. The mixture should hold together if you squeeze parts of it.
3. In a small bowl combine the flax egg and the milk, add the wet mixture to your dry mixture. Stir to get it thoroughly combined. Sometimes I just use my fingers to get it blended well. Lightly four your counter and drop the dough onto the floured counter top. Knead the dough a few times until it comes together completely. Cut the dough in half and shape into discs. You can wrap it in plastic wrap and put it in the fridge until it’s chilled. A chilled dough works best!
4. Once the dough has chilled, about 30 minutes or so, remove the dough from the fridge and roll out one of the discs the dough into a rectangle that is 9X12inches. Cut your dough into equal sized rectangles. Use a ruler, it’s the easy way to get them perfect. But perfection isn’t important, it’s the flavor that counts! :-)
5. Place one piece of the dough onto a greased cookie sheet and add a heaping tablespoon full of your filling to the center. Place another piece of dough on the top, and crimp the edges slightly with a fork.
6. Repeat the process until you have used all of your dough.
7. Bake for 30 minutes or until the dough is slightly browned around the edges.

You can easily warm these up in the oven. Simply place your poptarts on a baking sheet, place in a cold oven, preheat the oven to 350 degrees, and by the time your oven is heated to temperature your poptarts are ready!

Vegan Adaptable Blueberry Poptarts with a Vanilla Glaze
A delicious blueberry poptart with a flaky crust and vanilla glaze! Perfect for breakfast or after school snack.
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::filling:
  1. 1/2 cup Homemade Blueberry Preserves, which you can find that recipe here
  2. 2 teaspoons corn starch
::crust:
  1. 2 cups flour
  2. 1 tablespoon sugar
  3. 1 teaspoon salt
  4. 2 sticks butter, cut into cubes, and ice cold
  5. 1 tablespoon ground flax seed + 3 tablespoons water {do this first and set aside!}
  6. 2 tablespoons milk
  7. flour for rolling out the dough
Instructions
  1. What do you do?
  2. Preheat oven to 350 degrees.
  3. In a medium sized bowl, whisk together the flour, sugar, and salt. Add the butter cubes, using a pastry cutter or fork, or your fingers; blend it until you have a wet sandy texture. The mixture should hold together if you squeeze parts of it.
  4. In a small bowl combine the flax egg and the milk, add the wet mixture to your dry mixture. Stir to get it thoroughly combined. Sometimes I just use my fingers to get it blended well. Lightly four your counter and drop the dough onto the floured counter top. Knead the dough a few times until it comes together completely. Cut the dough in half and shape into discs. You can wrap it in plastic wrap and put it in the fridge until it’s chilled. A chilled dough works best!
  5. Once the dough has chilled, about 30 minutes or so, remove the dough from the fridge and roll out one of the discs the dough into a rectangle that is 9X12inches. Cut your dough into equal sized rectangles. Use a ruler, it's the easy way to get them perfect. But perfection isn't important, it's the flavor that counts! :-)
  6. Place one piece of the dough onto a greased cookie sheet and add a heaping tablespoon full of your filling to the center. Place another piece of dough on the top, and crimp the edges slightly with a fork.
  7. Repeat the process until you have used all of your dough.
  8. Bake for 30 minutes or until the dough is slightly browned around the edges.
Notes
  1. You can easily warm these up in the oven. Simply place your poptarts on a baking sheet, place in a cold oven, preheat the oven to 350 degrees, and by the time your oven is heated to temperature your poptarts are ready!
Everday Made Fresh http://www.everydaymadefresh.com/

Vegan Blueberry Preserves

I love berries of all shapes and colors.  I love them best in smoothies and pies, but I’ll take them just about any way I can get them.  My favorite way to eat a blueberry though is not fresh.  I am not a fan of the texture. <— I am that person with the texture issues with food.  However, blueberry flavored anything is the best!

I was thinking of making something blueberry since they are out of season, because that’s the way I roll. Actually I was looking for a fruity flavored poptart and decided upon blueberry since Publix had them on sale.

Of course my reason behind the blueberry preserves is poptarts, but blueberry preserves can be used on toast, pancakes, waffles, a topping for ice cream,  and just about anywhere else you can think of.  You could even go the savory route and make a blueberry bbq sauce.  Look for that one on Pinterest and you’ll be surprised at the results that come up!

Back to this blueberry preserve.  It’s flavorful, sweet, but not too sweet, and it really made the perfect filling to my poptarts. Come back tomorrow for that recipe!

Vegan Blueberry Preserves

Scroll down for a printable version.

What do you need?
2 cups frozen blueberries, fresh or frozen will do
3 tablespoons water
1/4 cup sugar
2 teaspoons lemon juice

What do you do?
1. Combine the 1 cup of the blueberries, sugar, water, and lemon juice in a small saucepan.
2. Cook over medium heat for about 10 minutes.
3. Add the other cup of the blueberries and cook for an additional 8 minutes, stirring frequently.

You can store this in an air tight container or mason jar in your fridge. Best served warm. To warm it up, you can put it back on the stove top or pop in your microwave and heat in small increments, stirring after each one.

What is your favorite berry and how do you enjoy your preserves?

Vegan Blueberry Preserves
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Ingredients
  1. 2 cups frozen blueberries, fresh or frozen will do
  2. 3 tablespoons water
  3. 1/4 cup sugar
  4. 2 teaspoons lemon juice
Instructions
  1. Combine the 1 cup of the blueberries, sugar, water, and lemon juice in a small saucepan.
  2. Cook over medium heat for about 10 minutes.
  3. Add the other cup of the blueberries and cook for an additional 8 minutes, stirring frequently.
Notes
  1. You can store this in an air tight container or mason jar in your fridge. Best served warm. To warm it up, you can put it back on the stove top or pop in your microwave and heat in small increments, stirring after each one.
Everday Made Fresh http://www.everydaymadefresh.com/

Pork Chops topped with Cranberry Stuffing and a side of Cinnamon Apples

Ahhh, pork the other white meat! It’s delicious, but only if you cook it right. Pork can be a touchy meat to cook, because people are afraid of it if it’s not overly done. Fear not my friends, pork is OK to consume a little on the pink side.

We eat pork about once a week. It’s usually in the form of boneless chops, and I normally pan sear both sides and then throw the pan in the oven and finish them off. When I saw a recipe for apples and stuffing with pork, I knew that I had to make it. After all pork and apple go together hand in hand.

This recipe comes from one of those recipe cards from Progresso. I just had to share it with y’all, because we love how yummy it is!

Pork Chops topped with Cranberry Stuffing and a side of Cinnamon Apples

-Scroll down for a printable version-

What do you need?
2 unpeeled apples,  sliced – I just used whatever red apples in the fridge
2 teaspoons flour
1 teaspoon brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon seasoned salt
4 thick pork chops – Publix has an organic brand that is the perfect thickness. You can find it with their grass fed beef
1 cup apple juice – or leftover apple cider
2 tablespoons butter
1 1/2 cups stuffing mix – we use the Arrowhead Mills brand, it’s very allergen friendly
1/4 cup dried cranberries

What do you do?

1. Heat oven to 375 degrees, grease a 13×9 inch baking dish.
2. Place the apples in a medium sized bowl.
3. In a small bowl mix together the flour, brown sugar, and cinnamon. Sprinkle over the apples and mix until coated.
4. Place the apples on one side of your baking dish. It’s ok if they are all stacked on one another.
5. Sprinkle the seasoned salt on both sides of the pork and place the chops on the opposite side of the baking dish.
6. In a 2 quart saucepan, heat apple juice and the butter. Stir in the stuffing and cranberries. Cover, removed from heat and allow to stand 5 minutes. Fluff with a fork.
7. Scoop 1/2 cup of the stuffing onto each pork chop.
8. Spray a sheet of foil, large enough to cover your dish, with cooking spray {I bought an oil sprayer so that i can use my own oil}. Place the sprayed side down over the baking dish and bake for 40 to 50 minutes.
9. Uncover and bake for another 5 to 10 minutes or until pork reads 160 degrees. You can cut the pork open and check, you are looking for an a slight pink color, NOT RAW! The texture will be the exact same as the part that is white, just a little pink.
10. Serve the apples on the side.

Pork Chops topped with Cranberry Stuffing and a side of Cinnamon Apples
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Ingredients
  1. 2 unpeeled apples, sliced - I just used whatever red apples in the fridge
  2. 2 teaspoons flour
  3. 1 teaspoon brown sugar
  4. 1/4 teaspoon cinnamon
  5. 1/2 teaspoon seasoned salt
  6. 4 thick pork chops - Publix has an organic brand that is the perfect thickness. You can find it with their grass fed beef
  7. 1 cup apple juice - or leftover apple cider
  8. 2 tablespoons butter
  9. 1 1/2 cups stuffing mix - we use the Arrowhead Mills brand, it's very allergen friendly
  10. 1/4 cup dried cranberries
Instructions
  1. Heat oven to 375 degrees, grease a 13x9 inch baking dish.
  2. Place the apples in a medium sized bowl.
  3. In a small bowl mix together the flour, brown sugar, and cinnamon. Sprinkle over the apples and mix until coated.
  4. Place the apples on one side of your baking dish. It's ok if they are all stacked on one another.
  5. Sprinkle the seasoned salt on both sides of the pork and place the chops on the opposite side of the baking dish.
  6. In a 2 quart saucepan, heat apple juice and the butter. Stir in the stuffing and cranberries. Cover, removed from heat and allow to stand 5 minutes. Fluff with a fork.
  7. Scoop 1/2 cup of the stuffing onto each pork chop.
  8. Spray a sheet of foil, large enough to cover your dish, with cooking spray {I bought an oil sprayer so that i can use my own oil}. Place the sprayed side down over the baking dish and bake for 40 to 50 minutes.
  9. Uncover and bake for another 5 to 10 minutes or until pork reads 160 degrees. You can cut the pork open and check, you are looking for an a slight pink color, NOT RAW! The texture will be the exact same as the part that is white, just a little pink.
  10. Serve the apples on the side.
Everday Made Fresh http://www.everydaymadefresh.com/