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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Savory Single Apple Cobblers

This is a great way of enjoying the taste of a uniquely made "stuffing", using biscuits and the sweet tang of fresh apples. As we all know, a true cobbler has a biscuit topping, so I feel comfortable giving you this Yanked version that is perfect to place in front of family and friends this Holiday season.


For 6 Serving(s)


  • 3 firm apples, such as Jonathan, Golden Delicious, Rome or Winesap
  • 3 premade, large biscuits
  • 1/2 cup(s) diced, cooked Kielbasa sausages
  • 1/4 cup(s) minced onions
  • 1/2 teaspoon(s) rubbed sage
  • 1/2 teaspoon(s) black pepper
  • 1 egg, beaten
  • 2 ounce(s) Cheddar cheese, cubed
  • cup(s) chicken broth or stock
  • 1/2 teaspoon(s) crushed thyme

Savory Single Apple Cobblers Directions

  1. Preheat oven to 350-degrees F. Slice apples in half from top to bottom. With the tip of a knife, remove the core and some of the flesh surrounding it, leaving about a half inch or so of the flesh "wall" on all sides. Place cut-side up into a mini muffin tin to hold apples securely while baking. Or use a baking sheet if desired.  Cut biscuits into small dice and place in a large bowl; set aside. In a large skillet, over medium heat, add the sausages and onions. Cook while stirring occasionally until the onions are softened, about 4-5 minutes. No need to add oil with the sausages, but if you see that you need to, add a teaspoon of butter or margarine. Transfer to bowl of cut biscuits along with sage, thyme, egg and just enough chicken broth to moisten. Toss gently to combine. Evenly distribute stuffing among the prepared apples, tucking in some cheese into the middle of each mound of stuffing. Bake 20-25 minutes, or until the stuffing is crisp on top and the apples are slightly soft to the touch. Remove from oven to serve immediately.