This fast lemon dill salmon takes just 10 minutes to bake! Mix up the zesty lemon dill sauce as it cooks. It’s the ultimate healthy, easy weeknight meal.

Looking for an easy weeknight meal? Enter: lemon dill salmon. It’s fast, it’s easy, and it’s even fancy enough for a dinner party. Now: Alex and I are all about whole food plant based meals. But the way we eat is better described as the Mediterranean diet. It’s plant based most of the time, but seafood every once in a while. When we do eat seafood, this is the recipe we go to! The baked salmon is perfectly savory, and doused in a zingy lemon dill sauce it’s pretty irresistible. We just brought it to some friends who just had a baby and it got rave reviews. Here’s how to make it!

How to make lemon dill salmon?

This healthy dinner recipe is so easy and versatile, it could really work anytime. It’s perfect for fast & easy weeknight meals, and it’s also special enough for dinner parties. Alex and I brought it to friends who just had a baby, and it would be great for Christmas dinner. Here are the basic steps for how to make this lemon dill salmon:

• Season with salt and pepper. All you need to do is sprinkle on a bit of salt and pepper! Place it on a parchment lined baking sheet.
• Bake for about 10 minutes at 450 degrees. Bake until it’s flaky and just cooked, about 10 minutes.
• While it bakes, mix up the lemon dill sauce. The sauce takes just 5 minutes to mix up (see below).

5 minute dill sauce works on anything

The hands-down best part of this lemon dill salmon is the sauce! This dill sauce takes only 5 minutes to mix up and is so tasty, you’ll want to use it on just about anything. Many dill sauces for salmon are cooked, but this one is just a matter of stirring it up! Here are the main ingredients you’ll stir together:

• Fresh dill. It’s important to get fresh dill for this recipe. If you’re in a pinch, though: you could substitute 2 teaspoons dried dill for the 2 tablespoons fresh.
• Mayonnaise & Greek yogurt. Dill sauce is traditionally very rich: we’ve cut the richness a bit with Greek yogurt.
• Lemon. Fresh lemon is key for the zingy flavor.
• Garlic powder & onion powder. These spices add big flavor.

Take a taste, and you may want to use this on lots of other things too! This dill sauce would be great with:

• Shrimp
• Trout or other baked fish
• French fries or baked potato wedges!
• Broccoli
• Cauliflower

Buying sustainable salmon: what to look for!

Are you looking at buying sustainable fish for this lemon dill salmon? (If so, kudos!) Here are a few pointers for buying sustainable seafood:

• Look for wild-caught fish if possible. If you live in the US, look for US caught. 90% of the seafood we eat in the US is imported. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways.
• How your fish is caught matters. Look for hook and line as one example of a sustainable gear type. Bottom trawling is considered the most destructive and least sustainable method.

10 ways to serve lemon dill salmon

There are lots of ways to serve this lemon dill salmon to make it a healthy meal! Here are a few simple sides to go with salmon, for weeknights or entertaining:

1. Spinach Apple Salad This salad is so easy, and the tangy apple pairs perfectly with zingy balsamic vinaigrette.
2. Best Steamed Broccoli This easy steamed broccolli takes just 10 minutes to whip up: top with feta crumbles.
3. Lemony Steamed Green Beans A perfect easy side dish with a tangy lemon flavor.
4. Parmesan Truffle Fries Lemon dill salmon would be insanely good paired with truffle fries. Just saying.
5. Farro with Mushrooms & Parmesan A great option for entertaining, this whole grain farro makes for a perfect dinner party side.
6. Quick Baked Sweet Potato Pair salmon with a quick baked sweet potato: this recipe has a time-saving trick.
7. Best Brussels Sprouts Recipe Crispy Brussels sprouts work for an easy weeknight meal: they take 30 minutes total.
8. Best Homemade Cornbread Bake up a pan of this moist and tasty cornbread: you won’t be disappointed!
9. Best Roasted Vegetables Another option for entertaining, these really are the very best roasted veggies.
10. Parmesan Potato Wedges Our favorite way to make potatoes! These crispy wedges take about 45 minutes but are well worth the time.

This lemon dill salmon recipe is…

Pescatarian and gluten-free.

Lemon Dill Salmon (Fast & Easy Dinner!)

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(3 votes, average: 5.00 out of 5)

5 from 3 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4

Print Recipe

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Description

This fast lemon dill salmon takes just 10 minutes to bake! Mix up the zesty lemon dill sauce as it cooks. It’s the ultimate healthy, easy weeknight meal!

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Ingredients

For the salmon

• 4 salmon fillets (skin on or off)
• Kosher salt
• Black pepper

For the lemon dill sauce (makes about 3/4 cup)

• 2 tablespoons finely chopped dill
• 1/4 cup Greek yogurt
• 6 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon kosher salt
• 2 teaspoons water

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Instructions

1. Preheat the oven to 450 degrees Farenheit.
2. Generously sprinkle the salmon with kosher salt and fresh ground black pepper. Place it on a parchment-lined baking sheet.
3. Bake the salmon for about 10 minutes until flaky and just cooked; test it with a fork to assess doneness. Watch the salmon to make sure not to overcook; the timing can vary based on the thickness of the salmon and variations between ovens.
4. While the salmon bakes, mix together the sauce ingredients, adding the water last. Use the water to bring it to a loose, drizzle-able consistency. (You may need a touch more depending on your yogurt brand.)
5. Serve the salmon and garnish each fillet with 2 tablespoons of the lemon dill sauce. Save leftover sauce refrigerated.

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• Category: Main Dish
• Method: Baked
• Cuisine: Mediterranean

Keywords: Lemon Dill Salmon, Baked Salmon

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

This Candy Cane Coffee Cake is the perfect addition to a holiday brunch.

Candy Cane Coffee Cake is my number one favorite thing to make during the holiday season. It’s not only delicious, but it’s so cute and impressive to make and serve. There are no actual candy canes in this coffee cake. Instead, the candy cane-shaped pastries are filled with a raspberry sauce and drizzled with a sweet glaze. Everyone loves these!

How to make candy cane coffee cake:

Make the dough (following the directions), and separate it into three equal parts. Yes, this recipe makes 3 candy cane coffee cakes. I’m not really quite sure how you would cut the recipe into thirds to just make one… so just go ahead and make three. Give two away to neighbors as gifts and keep one for yourself! Roll the dough into a rectangle. This dough is easy to work with. It’s incredibly forgiving, and it actually moves where you want it to go.

Spread this wonderful raspberry filling (you’ll make this too, but don’t worry… it’s really simple) down the middle. You can use any sort of favorite filling, but since this is a candy cane coffee cake, red fillings will look best.

Cut half-inch strips with a sharp, thin knife along each side of the filling.

Cross strips over the middle in a weave fashion- one side and then the other, etc. Keep weaving all the way up. Tuck in the ends. Gently stretch the whole weaved dough into a longer piece. (Again, the dough is really easy to work with and shouldn’t fall apart.) Turn the upper portion to form the top of the candy cane. Gently move the dough around until it looks the way you want. Cover and let rise in a warm place for about an hour until doubled in size.

Bake for a short 15 minutes.

Drizzle an almond-flavored glaze over the warm cakes. 

Let the glaze harden and wrap a little festive ribbon around the cane. The ribbon is optional, of course, but it looks awfully cute.

Slice and serve!

Make ahead tips:

Prepare these candy cane coffee cakes to the point right before rising. Cover them with plastic wrap and refrigerate overnight. The next morning, you can let them rise and then bake and glaze them. I haven’t tried freezing them yet, but if I did… I’d probably prepare them through baking and then freeze them at that point. Then glaze them after defrosting and right before serving.

If you’re looking for more recipes for your holiday brunch, you might consider making this Farmer’s Casserole and my Overnight Eggnog Coffee Cake. Holiday Breakfast Casserole and Fruit Salad with Poppyseed Dressing would also be delicious brunch additions.

The post Candy Cane Coffee Cake appeared first on Recipe Girl®.

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and WW Points.

Meal Plan

I hope everyone had a safe, happy holiday spent with loved ones. I also hoped you enjoyed some of my new recipes, let me know which ones were your favorites!

WW has changed their plan to now include a Blue, Purple and Green Plan. All the recipes on my blog are updated for the Blue plan. I’ve been updating all my recipes (over 2000) and have complete 2019 with the other two colors, and I am working my way down so please be patient.

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (11/2)
B: Overnight Oats with Figs and Honey (8B 7G 5P)
L: Chickpea Tuna Salad (0B 8G 0P) over 2 cups mixed greens (0B 0G 0P)
D: Creamy Pumpkin Ginger Soup (3B 4G 3P) with 2 Easy Garlic Cheddar Biscuits (8B 8G 8P)
Totals: Freestyle™ SP 19G 27G 16P, Calories 883*

TUESDAY (11/3)
B: Overnight Oats with Figs and Honey (8B 7G 5P)
L: Chickpea Tuna Salad (0B 8G 0P) over 2 cups mixed greens (0B 0G 0P)
D: Cheesy Rotisserie Chicken Enchilada Skillet (9B 13G 9P)

Totals: Freestyle™ SP 17B 28G 14P, Calories 1,040*

WEDNESDAY (11/4)
B: 2 hard-boiled eggs (0B 4G 0P) and a pear (0B 0G 0P)
L: Chicken Waldorf Salad (3B 4G 3P) on 1 slice whole grain bread (3B 3G 3P)
D: White Bean Turkey Chili  (4B 5G 1P) with 2 tablespoons Mexican blend cheese (2B 2G 2P) and 1 ounce avocado
(1B 3G 3P)

Totals: Freestyle™ SP 13B 21G 12P, Calories 1,015*

THURSDAY (11/5)
B: Greek Yogurt with Berries, Nuts and Honey (5B 8G 5P)
L: Chicken Waldorf Salad (3B 4G 3P) on 1 slice whole grain bread (3B 3G 3P)
D: LEFTOVER White Bean Turkey Chili  (4B 5G 1P) with 2 tablespoons Mexican blend cheese (2B 2G 2P) and 1
ounce avocado (1B 3G 3P)

Totals: Freestyle™ SP 18B 25G 17P, Calories 1,025*

FRIDAY (11/6)
B: 2 hard-boiled eggs (0B 4G 0P) and a pear (0B 0G 0P)
L: Chicken Waldorf Salad (3B 4G 3P) on 1 slice whole grain bread (3B 3G 3P)
D: Flounder Milanese with Arugula and Tomatoes (4B 3G 3P) with Lemon Parsley Potato Foil Packet (3B 8G 5P)

Totals: Freestyle™ SP 13B 22G 14P, Calories 939*

SATURDAY (11/7)
B: Avocado Toast Egg-in-a-Hole (recipe x 4) (6B 4G 4P)
L: Chicken and Lentil Soup (5B 1G 1P) and 2 ounces multigrain baguette (3B 3G 3P)
D: DINNER OUT!

Totals: Freestyle™ SP 14B 8G 8P, Calories 622*

SUNDAY (11/8)
B: Asparagus-Pancetta Potato Hash (6B 4G 2P) and an orange (0B 0G 0P)
L: LEFTOVER Chicken and Lentil Soup (5B 1G 1P) and 2 ounces multigrain baguette (3B 3G 3P)
D: Salisbury Steak Meatballs (6B 5G 5P) with Mashed Cauliflower (2B 2G 2P) and Roasted Parmesan Green
Beans (1B 1G 1P)

Totals: Freestyle™ SP 23B 16G 14P, Calories 1,054*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate
your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits,
snacks, dessert, wine, etc.

(more…)

The post Skinnytaste Meal Plan (December 2-December 8) appeared first on Skinnytaste.

Cinnamon bread with warm spices and a sweet topping makes for a tasty breakfast or snack. Using a quick bread base, each loaf yields tender slices of cinnamon swirl bites.

Looking for more baked breakfast recipes? Then try this Blueberry Breakfast Cake, Banana Bread Crumb Cake, or Apple Crumble Muffins.

Cinnamon Bread

Baking up a batch of homemade cinnamon bread fills your home with the scent of warm spices and brown sugar. It’s an easy bread to make using leavening agents like baking powder and eggs to give a beautiful domed top. It’s layered with vanilla cake, then cinnamon and sugar topping, finally swirled together to infuse the sweet spice throughout each slice. Perfect with a cup of coffee or tea at any time of the day!

How do you make cinnamon bread?

• Set rack to center position and preheat oven to 350°F.
• Grease a 9×5-inch loaf pan with spray or oil.
• Combine cinnamon and brown sugar to make the topping.
• In a large bowl whisk flour, baking powder, cinnamon, and salt.
• In a medium bowl whisk sugars, eggs, melted butter, vegetable oil, milk, sour cream, and vanilla.
• Fold egg mixture into the flour mixture. Then transfer half to the pan.
• Sprinkle with half of the cinnamon and sugar mixture.
• Add the rest of the batter on top, then sprinkle the remainder of the cinnamon sugar topping.
• Use a knife to swirl the batter to make cinnamon swirls.
• Bake until a toothpick inserted in the center comes out clean. About 45 to 55 minutes.
• Cool for 10 minutes, then slice when easy to handle.

How to make the cinnamon bread moist and tender

The base of the bread is a vanilla quick bread that has a very similar texture to muffins because of the tenderizing agents. Eggs, oil, and sour cream add just the right ratio of fat to keep each slice super tender.

The brown sugar not only adds some molasses-like flavor but is also a humectant that attracts moisture, keeping the bread moist over time. I often use a combination of these ingredients for other quick bread like my favorite banana bread recipe to ensure that each slice is delicious from start to finish.

Adding in bold cinnamon flavor

What’s makes this bread irresistible is the beautiful cinnamon swirls that run through the center, plus the light crunch on the surface from the brown sugar sprinkled on top. Simply use a knife to gently lift and swirl the batter to create the pattern. Do not over mix the bread otherwise, the pattern will be hard to see once sliced.

Storing and Reheating

The cinnamon bread can be stored in an airtight container or resealable plastic bag at room temperature for up to 3 days. The bread can also be individually sliced and coated with plastic wrap, placed in a bag and frozen for up to 1 month. To reheat, microwave on high power in 30-second intervals until the bread is warmed through, about 60 to 90 seconds.

Looking for some tasty baked treats? Try these!

• Cream Cheese Brownies
• Monkey Bread
• Neiman Marcus Bars
• Chewy Brown Butter Blondies
• Strawberry Cheesecake Brownies

Tossing, turning, mind churning, sleep doesn’t come easily for the majority of people these days. Everyone experiences the frustration at least intermittently, staring at the clock counting down the minutes until daybreak, unable to force a hard reboot. The importance of a good night’s sleep can’t be overstated, even more so than exercise or even healthy eating. Without a solid 6 – 8 hours of deep sleep under your belt, the simplest tasks become herculean endeavors.

I’m one of those people that’s tried everything. From aromatherapy to prescription meds, striking the right balance is more of an art than a science. Everyone, every body, is different, which makes the path to a proper night’s sleep winding, full of dead ends, and often isolating.

Melatonin has been my only relief, although I’ve built up a considerable tolerance to it over the years. Whereas 2mg is more than enough for most people, it takes 10mg, or more, to keep me peacefully tucked in, even if I’m already tired out. Just like the multitude of factors that join in concert to create ideal sleeping conditions, it takes more than one hormone to complete the cycle. CBD, already a noted daytime supplement in my medicine cabinet, is here to help.

There’s more to CBD than just oils and tinctures, of course. New to me is the concept of a CBD-infused bath bomb, combining the spa-like experience of a relaxing soak with the efficacy of a therapeutic treatment. Your skin is your largest organ, and thus a powerful tool for absorbing cannabinoids. Even if you don’t have a bathtub, a simple foot soak will yield equally satisfying results, instantly assimilating essential oils and CBD like a sponge. A bath bomb is a full-body topical application that allows for unparalleled all-over relief.

What makes the biggest difference in my sleep routine, however, is CBD oil blended with my good friend melatonin, plus other beneficial herbal extracts such as chamomile, valerian root extract, passionflower, cascade hops, and lemon balm. This is the harmonious fusion found in a bottle of CBD PM, which starts doing its magic about 30 minutes before bed.

A light mint flavor helps conceal the more grassy, vegetal notes of hemp, but all I could think about after the first dosage were pillow mints.

It’s no struggle to get this medicine down, but a spoonful of sugar still doesn’t hurt. Soft, sweet, melt-away morsels that actually help settle the restless mind, these pillow mints are classic treats with a tiny modern twist. Using CBD oil instead of mere peppermint oil adds flavor with function.

Smooth and rich like old-fashioned butter mints but even creamier, they won’t dry out like the dusty pellets usually left sitting in the candy dish. Easily double the recipe to make them en mass and have enough to share, or cut it in half if you’re not totally sold on the concept. Try one or two before bedtime, and I promise you’ll become a believer. These are the stuff that sweet dreams are made of.

For the key ingredient, CBD PM, use promo code MOMSMEET to save 15% on your order at cbdmd.com. Offer ends March 31, 2020. Free shipping on all orders.

Yield: Makes 4 - 5 Dozen Mints

CBD Pillow Mints

Smooth and creamy, these minty morsels are infused with CBD oil to help ease you to sleep on a sweet note. Try one or two before bed next time you're having trouble cooling down an over-heated mind.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 4 Ounces (1/2 Cup) Vegan Cream Cheese
• 1/2 Teaspoon (2 g) Mint CBD Oil
• 1/2 Teaspoon Blue Matcha or Spirulina (Optional, for Color)
• 2 1/2 Cups Confectioner's Sugar
• 1/2 Cup Tapioca Flour

Instructions

1. Place the cream cheese in the bowl of your stand mixer and beat until smooth. Add the CBD oil, blue matcha or spirulina (if using), and confectioner's sugar. Starting on low speed, mix gently until the powder is mostly incorporated to prevent it from flying out of the bowl. Add the tapioca flour and mix to combine. Make sure it's completely smooth and homogeneous.
2. Dust a nonstick silicone baking mat with additional tapioca flour and place the sugar dough on top. Roll out to about 1/4-inch in thickness and use small cookie cutters to stamp out shapes. Re-roll any scraps and repeat.
3. Alternately, pinch off small balls of dough with you fingers, roll them into smooth rounds, and press them flat with the tines of a fork.
4. Chill until ready to enjoy; for the full sensory experience, I personally think they're best served cold.
5. Store in the refrigerator in an airtight container for up to two months or freeze for almost indefinitely.

Notes

Pure peppermint oil can be used for the mint CBD oil if you'd simply like a refreshing minty candy to enjoy any time of day.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  CBD PM - CBD Oil with Melatonin for Sleep, Mint Flavored
• 
  StarPack Vegetable Cutter Shapes Set (5 Piece) - Mini Cookie Cutters, Vegetable Shape Cutters for Kids, Bento Lunch Box Accessories
• 
  Zi Chun Teas - USDA Organic Butterfly Pea Flower Powder from Thailand, Blue Matcha - Vibrant Blue Color Changing. Ideal for Cocktails, Cooking, Food Coloring - Concentrated - 1.76 Ounce

Nutrition Information:

Yield:

60

Serving Size:

1
Amount Per Serving: Calories: 30 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 2mg Sodium: 7mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 0g Sugar: 5g Sugar Alcohols: 0g Protein: 0g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

The post Sweet Dreams appeared first on BitterSweet.

This Apple Cranberry Pie with Oatmeal Cookie Crust is an amazing apple pie recipe with the most delicious crust I’ve ever tasted.

Of all of the fall pie recipes on my website, this Apple Cranberry Pie is one of my all-time favorites.  Apple pie is good all on its own, but add cranberries to create some interest and pair it with this fabulous oatmeal cookie crust, and you will love every bite!

Oatmeal Cookie Crust:

Have you ever heard of a pie having an oatmeal cookie crust?  Oatmeal cookies in an apple cranberry pie? What could be better! This pie has a substantial base of an oatmeal cookie crust.  It’s the best tasting crust ever!! And it’s such an easy crust too because you just press it into the pie plate. This is a good pie to make for people who are “crust challenged!”

We went apple picking recently, and we brought home a boatload of apples.  My family urged me to make a pie. Can’t have a bunch o’ apples without makin’ a pie, right? I begrudgingly set forth to make the best apple cranberry pie. 

What are the best apples to use for apple pie?

It’s best to use a variety of apples when baking apple pie- maybe three different kinds. The best ones to use are Granny Smith, Honeycrisp, Golden Delicious, Rome, Jonagold and Braeburn. They all have different textures and sweetness, so combining them works out great.

Apples and Cranberries!

Apple pie is an everyday classic.  I prefer to add a handful of cranberries once in a while… just because they add a splash of color and a little tartness to to counteract all that sweet stuff.  You can certainly use all apples to make this pie (but it won’t be nearly as pretty!)

The apples and cranberries are tossed with lemon juice and zest, as well as spices, a bit of flour, and a small amount of sour cream. More delicious oatmeal cookie crumbs are sprinkled on top.

The baked product turns out one amazing Apple Cranberry Pie. The crust is very much cookie-like, and its pairing with the apple pie filling is wonderful. Serve it warm, and add a scoop of vanilla ice cream if you’re feeling a little wild and crazy. I would liken this to a really good apple crisp, rather than a classic apple pie.

If you like this pie, you might also enjoy my Cinnamon Apple Pie Cake and this Apple Butter Pie. Upside Down Apple Pecan Pie, Classic Double Crust Apple Pie, and Pear Crumb Pie are also delicious pie recipes!

The post Apple Cranberry Pie with Oatmeal Cookie Crust appeared first on Recipe Girl®.