Autumn Chicken Apple Salad

 The calendar says it is fall but the temperature outside is 85 degrees. What to fix for dinner when autumn flavors sound so good, but making warm comfort dishes that heat up the kitchen are not so appealing. This cold chicken salad combines the seasonal flavors in a dish that is simple to prepare and does not use the oven. Serve it with sweet potato chips to round off the fall flavors

Recipe Source: Cooking Classy

Ingredients

For the Salad:

3 1/2 cups chopped cooked rotisserie chicken (about one pound)

2 cups chopped apples, such as gala, fiji or golden delicius. No need to remove the skin.

1/2 cup chopped pecans

1/2 cup sliced green onion

1/3 cup dried cranberries

For the dressing:

1 (5.3 ounce) plain Greek yoghurt

3 Tbsp. mayonnaise

1 1/2 Tbsp. apple cider vinegar

1 1/2 Tbsp. maple syrup

1 Tbsp. minced fresh rosemary

1 tsp dijon mustard

1/8 tsp. nutmeg

Salt and pepper

Instructions

Combine salad ingredients in large bowl.

In separate bowl, combine dressing ingredients. Pour over chicken mixture and stir to coat evenly.

Apple Coleslaw

 This is a perfect side dish for the time inbetween summer and fall seasons - the time of year where you are still grilling outside. The addition of apples to this coleslaw dish adds a taste of autumn to a summer favorite.

Ingredients

1 package coleslaw mix

3 scallions, thinly sliced

3 - 4 crisp fall apples, cored and chopped

1/4 cup cider vinegar

1 cup mayonnaise

1/4 cup poppy seeds

1/3 cup honey

1 1/2 tsp salt

1 tsp pepper

Instructions:

Prepare poppy seed dressing by combining vinegar, mayo, poppy seeds, honey, salt and pepper in small bowl.

Combine coleslaw mix with scallions and chopped apples in large bowl. Add dressing and toss. Chill for at least one hour before serving.

Apple Pie Bars with Crumble Topping

 All the flavors of fall come together in this recipe from Simply Recipes.

Ingredients

For the crust and topping

2 cups flour

1 1/2 cups rolled oats

1 cup white sugar

1 tsp. baking powder

1/4 tsp salt

1 cup cold unsalted butter

1 large egg

3/4 cup chopped pecans

1 tsp. cinnamon

For the Filling

2 1/2 pounds baking apples - about 5 medium to large apples

2 Tablespoons apple cider vinegar

1/4 cup white sugar

2 Tablespoons brown sugar

2 Tablespoons flour

1 tsp vanilla

1 tsp cinnamon

1/2 tsp. nutmeg

1/4 tsp. salt

To Finish

Powdered Sugar

Instructions

Preheat oven to 325 degrees. Spray a 9x13 inch baking dish with cooking oil. Line with parchment paper, hanging over the edge to lift the bars out of the pan.

In medium bowl, combine oats, flour, sugar, baking powder and salt.

Cut the butter into 1/2 inch chunks and sprinkle over the flour mixture. Cut in with a pastry cutter until it is the size of small peas.

Beat the egg in a small bowl with a fork and then drizzle it over the mixture. Toss with a fork. Once all the egg has been incorporated, continue to toss until the mixture is evenly moist.

Place 1 1/2 cups of the mixture in a bowl. Add pecans and cinnamon. Place in refrigerator.

Place remaining dough into the bottom of the  lined baking pan. Press it down to form an even crust over the bottom on the pan. Place in oven and bake for 20 minutes or until edge just begin to turn golden brown.

Prepare the apples by peeling, coring and cutting into 1/4 inch slices. Place the apples in bowl. Drizzle with vinegar and toss to coat. Add white sugar, brown sugar, flour, vanilla, cinnamon, nutmeg and salt. Toss to coat.

After the crust has baked, pour the apples on top of the crust. Distribute evenly over the crust.

Top with the refrigerated crumb mixture.

Bake for 55 to 60 minutes or until golden brown.

Remove from oven and allow to cool on wire rack. Use the overhanging parchment paper to remove from pan. Cut into bars.

Dust with powdered sugar just before serving.

Mom's Apple Pie

I don't know why I have never posted the recipe for my mom's apple pie. Perhaps because I seldom take the time to make my own pie crust which is the most important part of this recipe. This recipe was my mom's signature dish. People would always ask her to bring an apple pie to any gathering. It was our dessert at every Thanksgiving and Christmas celebration. She taught me to make this pie when I was in my teen years. As I make it now, I can hear her instructing me - "Make sure you fluff the shortening into the flour. Don't smash it"  And "Roll the dough lightly. Don't press the rolling pin down."  Each of these little hints contributes to an unbelievably flaky crust and sweet apple filling.
Sweet memories with every bite. This is my comfort food.

Ingredients

For the Pie Crust:
1 cup Crisco shortening
1 cup water with ice
2 1/2 cups all purpose flour
1 tsp. salt

For the Pie:
4-5 cups Granny Smith apples, peeled, cored and sliced
2 tsp. cinnamon
3 Tablespoons lemon juice
1 1/2 cups sugar
1/3 cup butter

Instructions:

Place large bowl and pastry blender in the freezer. Measure shortening into one cup measure. Place in freezer. Allow everything to chill for at least 15 minutes.

Remove bowl and pastry blender from freezer. Combine flour and salt in bowl.  Add about 3/4 cup of shortening. Place remainder back in freezer. Cut shortening into flour mixture until it resembles cornmeal. Add rest of shortening and cut in until it is the size of peas.

Add cold water, about 1 Tablespoon at a time, and mix with fork. Keep adding water slowly in small amounts until it clings to the back of the fork in clumps. Dough will look chunky.

Form dough into two balls with your hands. It should hold together but not form a tight ball. Wrap in waxed paper and place in freezer while you prepare the apples.

Peel and slice 4 - 5 cups apples. Place in medium-sized bowl. Add sugar, cinnamon and lemon juice.
Preheat oven to 450 degrees.

Remove one ball of dough from freeze. Line counter with waxed paper. Tape corners to hold in place.
Flour your hands, the waxed paper and the rolling pin. Gently roll the dough to about 1/4 inch thickness. Roll lightly. Don't press down with the rolling pin.
Place dough in pie tin.
All apple mixture. Slice 1/3 cup butter and dot over the apples.
Roll out second ball of dough and place on top of apples. Pinch edges. Poke several holes in the top with a fork. It the dough was uneven and does not cover the pie completely, you can add patches of dough to ensure the apples are all covered.

Bake at 450 for 15 minutes. Lower temperature to 350 and bake an additional 45 minutes.
Allow to cool on wire rack.
This pie is best served warm.
And as my great grandmother always said, "Apple pie without cheese is like a kiss without a squeeze."  If you believe her, serve with a slice of cheddar cheese  :)

Easy Peezy Apple Spice Dump Cake

Five minutes prep and 30 minutes in the oven. It doesn't get easier than that!

Ingredients

1 box (15.25 oz.) Spice cake mix
2 cans (21 ounces each) apple pie filling
1/2 cup melted butter
2 tsp. cinnamon

Instructions

Preheat oven to 350 degrees.
Spray the inside of a 9x13 casserole dish with non-stick cooking spray.
Empty the two cans of apple pie filling into the casserole dish.
Sprinkle cinnamon over the top of the apples.
In medium-size bowl, combine cake mix and melted butter until crumbly.
Sprinkle cake crumb mixture evenly over apples.
Bake for 30 minutes.
Serve with ice cream or whipped cream.

Easy Peezy1

From www.neverendingjoy.com

Caramel Apple Mini Cheesecakes

The flavors of fall in an individual cheesecake bite. This recipe from Cakes Cottage is simply delicious.

Ingredients

For the Crust
1/4 cup brown sugar
1 cup graham cracker crumbs
3/4 cup rolled oats
1/2 cup melted butter

For the Cheesecake
2  8-ounce packages softened cream cheese
2 Tablespoons cornstarch
1/4 cup brown sugar
1/4 cup white sugar
1/8 tsp ground ginger
2 tsp. vanilla
1/2 tsp. ground cinnamon

For the Apple Crisp Topping
1/4 cup flour
1/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp. ground cinnamon
2 Tablespoons oil

2 medium apples, peeled cored and finely chopped
Caramel ice cream topping

Instructions

Preheat oven to 350 degrees. In mixing bowl, combine graham cracker crumbs, oats, melted butter and brown sugar.
Line 16-18 muffin cups with liners.
Divide mixture among muffin cups and press inside bottom to form crust. Use about one Tablespoon for each.
Bake for 5 minutes. Remove from oven and cool.
In bowl, combine all cheesecake ingredients. Beat until smooth. The batter will be thick.
Spoon on top of graham cracker crusts, leaving room for fruit.
Combine all topping ingredients and mix until crumbly.
Arrange finely chopped apple on top of cheesecake layer. Top with topping.
Bake for 25-30 minutes.
Once it is done cooking, cool for 15 minutes. Remove from paper liner. Refrigerate overnight.
Serve with caramel topping

Old Fashioned Apple Crisp

Sometimes, tried and true desserts are the best. This is the best recipe for apple crisp that I have ever made.

Ingredients

For the Topping:

1/2 cup all-purpose flour
1/2 cup old fashioned oats
1/2 cup brown sugar
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp. salt
1/2 cup diced unsalted butter

For the Apples:

2 pounds Granny Smith apples, peeled, cored and cut into thin slices
3 Tablespoons melted butter
2 Tablespoons all-purpose flour
3 Tablespoons water
1 Tablespoon lemon juice
1/2 tsp vanilla extract
1/4 cup brown sugar
1/2 tsp cinnamon
Pinch of salt

Instructions:

Preheat oven to 375 degrees.
Butter a 8x8 or 9x9 inch baking dish.

Peel, core and slice apples. Place in bowl.

In small bowl, combine 2 Tablespoons melted butter and 2 Tablespoons flour until well blended.
Mix in water, lemon juice and vanilla. Then, mix in 1/4 cup brown sugar, 1/2 tsp cinnamon and pinch of salt.
Pour the butter mixture over the apples and toss to coat evenly.  Spread into prepared baking dish.
In another bowl, combine, 1/2 cup flour, oats, 1/2 cup brown sugar, baking powder, 1/4 tsp cinnamon and 1/4 tsp salt. Add diced butter and using your hands, rub the butter into the dry mixture until it resembles small crumbs.
Sprinkle topping over prepared apples in baking dish.

Bake for 35 minutes.
Allow to rest 10 minutes before serving. Top with whipped cream, ice cream, or caramel sauce if desired.

Recipe source:  www.cookingclassy.com

Apple Cranberry Crumble

Ingredients

6 - 8 tart apples, unpeeled, cored and roughly chopped
2 cups raw cranberries, whole
1 1/2 cups sugar
1 teaspoon cinnamon

1 1/2 cups uncooked oatmeal
1/2 cup flour
1 cup chopped pecans
1 cup light brown sugar
1 stick butter, melted
1/2 teaspoon salt

Instructions

Preheat oven to 325 degrees. Combine apples, cranberries, cinnamon and sugar. Place in buttered glass baking dish.
Mix together oatmeal, flour, pecans, melted butter, and salt. Spread on top of cranberry apple mixture. Bake one hour to 1 1/4 hours or until bubbly and apples are tender.
Serve warm.

Toffee Apple Bars

Ingredients

For the Crust
2 cups flour
1/2 cup powdered sugar
1 cup butter

For the Filling
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 egg
1 cup chopped peeled apple
1 cup chopped pecans
1 cup English toffee baking bits

For the Glaze
1 cup powdered sugar
2 -3 Tablespoon cooled strong coffee

Instructions

Preheat oven to 350 degrees.
In medium bowl, combine flour and powdered sugar. With pastry blender or fork, cut in butter until it resembles coarse crumbs. Press into bottom of 9x13 inch pan. Bake at 350 for 15 minutes.

Meanwhile, in large bowl, combine sweetened condensed milk, vanilla, cinnamon and egg. Blend well. Stir in remaining ingredients. Mix well. Pour mixture over partially bake crust.
Bake an additional 30 - 40 minutes or until filling is set and edges are golden. Remove from oven and place on wire rack. Run knife around the edges of pan to loosen. Allow to cool on hour.

Combine 1 cup powdered sugar and coffee to make the glaze. Drizzle over the top. Cut into bars and serve.

Spiced Pumpkin Dip

A great snack or easy fall dessert.
Also, great for kids when you need to avoid peanuts and gluten.

Ingredients

1 cup canned pumpkin
1 8 ounce package cream cheese, softened
3 Tablespoon maple syrup or  more to taste
1/2 teaspoon ground cinnamon

Apples and/or pears for dipping

Instructions

In medium bowl, combine pumpkin and cream cheese. Add syrup and cinnamon and mix until well blended.
Serve with apple or pear slices.

Not a gluten-free option, but this dip is also great spread on graham crackers.

Apple and Peanut Butter Crisp

Ingredients

2 pounds tart apples, peeled, cored and sliced
1 teaspoon cinnamon
3/4 cup packed brown sugar
2/3 cup flour
1/4 cup butter
1/4 cup chunky peanut butter

Instructions

Preheat oven to 375 degrees.
Put sliced apples in greased 8-inch square baking dish.Mix in cinnamon.
In medium sized bowl, mix sugar and flour. With pastry blender, cut in butter and peanut butter until mixture resembles coarse crumbs.
Add 1/2 cup of the flour-sugar mixture to the apples. Sprinkle remaining on top of the apples. Bake uncovered for 40 minutes.
Serve with ice cream or whipped topping.

Caramel Apple Fondue

Best fall dessert ever!

Ingredients

82 small soft caramels (about 1.5 pounds)
3/4 cup cider
1/2 cup half and half
1 Tablespoon brandy
Dash of nutmeg
2 whole cloves
2 sticks cinnamon
9 Granny Smith apples, each cut into 8 wedges

Instructions

Place caramels and cider in saucepan over medium heat. Cook 12 minutes or until caramels are melted, stirring frequently.
Stir in half and half, brandy and spices. Reduce heat and cook for 15 minutes.
Discard the cinnamon and cloves.
Pour into fondue pot and keep warm.
Serve for apple wedges for dipping.

French Apple Tart

Fancy! This is easy to make and very impressive.



Ingredients

1 store-bought pie crust
5 - 6 Golden Delicious apples, peeled, halved and cored
1/2 stick butter, cut into pieces
1/4 cup sugar
1/3 cup apricot jam
2-3 Tablespoons water

Instructions

Place pie crust into 10-inch tart pan with removable bottom. Prick dough all over with fork. Refrigerate while preparing apples. Slice apples into very thin slices. Arrange over dough in circular pattern. Dot with butter and sprinkle with sugar. Bake in preheated 375 degree oven for 35-45 minutes or until golden. In small saucepan, melt apricot jam and water. Bring mixture to a simmer and stir until smooth. Brush over tart.

Apple Pie Bars

Ingredients

For the Crust

2 1/2 cups all purpose flour
1/4 teaspoon salt
1 cup butter
 1 egg
About 2/3 cup milk

For the Filling

1 3/4 cup crushed corn flake crumbs
8 cups peeled and sliced cooking apples (McIntosh is a good choice)
1 cup sugar
1 1/2 teaspoons sugar
1/2 teaspoon nutmeg

For the Topping

2 Tablespoons sugar
1/2 teaspoon cinnamon
1 cup confectioner's sugar
2 Tablespoon milk
1/2 teaspoon vanilla

Instructions

Mix together flour and salt. Cut in butter until crumbly/
Separate egg white and yolk, reserving both parts. Beat yolk with fork in measuring cup. Add enough milk to measure 2/3 cup. Stir egg yolk-milk mixture into flour mixture with a fork until it becomes a sticky dough. Halve the dough and flatten each half into a 3/4 inch disk. Cover in plastic wrap and store in refrigerator for about 30 minutes.

Heat oven to 350 degrees. On a sheet of waxed paper, roll out one half portion of the dough into a 15.5 x 10,5 inch rectangle. Transfer dough to a jelly roll pan.
Sprinkle dough with corn flake crumbs. Then layer on apples.
Mix cinnamon, sugar and nutmeg and sprinkle over apples.

Roll out remaining dough to same size and lay it on top. Use a fork to seal the edges.

Beat the reserved egg white with a fork and brush it on the top. Mix sugar and cinnamon top topping and sprinkle it on top.

Bake for 50-55 minutes. Let cool for one hour.
Then, mix confectioner's sugar and milk and drizzle it over the top.
Cut into squares and serve.

Apple Pie Bites

This is another recipe that is fun to make with kids. Easy to do and delicious to eat.

Ingredients

1 Granny Smith apple

1 tube crescent rolls - I like the kind that are strips rather than triangles.

1/3 cup sugar

1 teaspoon cinnamon

2 Tablespoon softened butter

Instructions

Heat oven to 350F.

Line a baking sheet with parchment paper for easy clean up.

Mix sugar and cinnamon in small bowl.

Peel apple. Cut into quarters and remove core. Cut each quarter into 4 pieces, giving you 16 apple slices.

Open crescent rolls; separate strips of dough. Cut eat strip in half horizontally, giving you 16 pieces of dough. Lay the dough strips on the lined baking sheet.

Spread the top of each piece of dough with butter.

Generously sprinkle cinnamon sugar over the butter.

Place an apple slice at the  end of each strip and roll it up.

Sprinkle with more cinnamon sugar.

Bake for 10 - 12 minutes or until nicely browned.

Cool on wire rack.

Frozen Apple Pie FIlling

When apples are overflowing, the thing to do is make frozen apple pies. This is a quick and easy way to freeze the apple filling and use it in pies at a later date.

Ingredients

8 cups peeled and sliced apples (Granny Smith are best)
2 Tablespoons fresh lemon juice
1 cup sugar
1/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 Tablespoons butter, cut into chunks

Instructions

Peel and core apples. Cut into thin slices.
In a food-storage ziplock bag, add sugar, flour, cinnamon, salt and nutmeg.
Shake to mix well.
Add apples to the bag. Add chopped butter to the bag.
Zip the bag shut. Flip and shake it until the apples are evenly coated.
Open the bag and add the lemon juice. Shut the bag and mix it up again.
Zip the bag shut except for a small opening. Insert a straw and suck all the air out of the bag. Remove straw and shut the bag.
Squish it flat and place in freezer.
When you are ready to make pies, take out a bag and lay it on the counter at room temperature for about 30 minutes or in the refrigerator overnight. Covering the bag with a warm wet towel will help the thawing process.
Dump the apple mixture into a 9-inch pie uncooked pie shell. Cover with an additional crust or a dutch crumb topping. Set the pie on a drip pan. Bake 20 minutes at 400F and an additional 45 minutes at 325F

Apple Enchiladas

So easy! So good!

Ingredients

1 (21 ounce) can apple pie filling
6 (8-inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water

Instructions

Heat oven to 350F.
Spoon fruit evenly in center of each tortilla. Sprinkle each with cinnamon. Roll up tortillas and place seam side down in lightly greased 8x8 inch baking pan.
In saucepan, bring butter, sugars and water to boil. Reduce heat and simmer, stirring often, for 3 minutes.
Pour sauce over enchiladas. Sprinkle with additional cinnamon.
Allow to sit at room temperature for 30 minutes. Then, bake for 20 minutes.
Top with ice cream, if desired.

Cinnamon Applesauce

This is a great recipe to make with children. My grandkids loved chopping up the apples with a lettuce knife and mashing them after they had cooked. But the best part was eating the warm applesauce!

October 28, 2014

3 pounds apples
3 Tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1 cup water

Peel and core the apples. Cut into medium sized chunks and place in a large pot. Add remaining ingredients. Stir well. Bring to a boil, then lower the temperature to a low simmer. Cover the pot and allow to cook for about 30 minutes or until the apples are soft. Mash with a potato masher or puree with a handheld blender.