Apple, Celery Root, And Fennel Salad

Ingredients:

• 1/4
  cup walnut oil or sunflower oil
• 2
  tablespoons cider vinegar
• 1
  tablespoon lemon juice
• 1
  small shallot, finely chopped (2 tablespoons)
• 1
  teaspoon honey mustard
• 1/4
  teaspoon salt
• 1/4
  teaspoon ground black pepper
• 4
  cups torn curly endive
• 1
  head butterhead (Boston) lettuce, torn
• 1
  red apple, cored and cut into matchstick-size pieces (1-3/4 cups)
• 1
  small celery root, peeled and cut into matchstick-size pieces (2 cups)
• 1
  small fennel bulb, trimmed, halved, and thinly sliced (1 cup)
• 2
  ounces shredded blue cheese* or feta cheese
• 1/3
  cup chopped walnuts, toasted

Directions:

1. For the dressing, in a screw-top jar combine oil, cider vinegar, lemon juice, shallot, honey mustard, salt, and pepper. Cover and shake well.
2. In a large bowl combine endive and butterhead lettuce. Add three-fourths of the dressing; toss to coat. Divide mixture among salad plates.
3. In the same bowl combine apple, celery root, and fennel. Toss with remaining dressing to coat. Divide evenly over greens. Top each salad with blue cheese and walnuts.

From the Test Kitchen

*TIP:

To make it easy to grate the blue cheese or feta cheese, buy a whole wedge (rather than crumbled) and freeze for 30 minutes before grating.

MAKE-AHEAD DIRECTIONS:

Prepare and store dressing in the refrigerator for up to 3 days. Bring dressing to room temperature before using. Continue as directed in Step 2.

Source: bhg.com

Caramel Apple Crisp Cheesecake

This beauty has a Graham Cracker Crust. For those that are unsure what that is, it’s a simple digestive biscuit that stars in many dessert recipes. We have a Graham Crackers recipe on our site if you prefer to make your own. The filling is made of simple ingredients that include cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla. You’ll need to allow around 20 minutes prep time and 40 minutes to bake. You will also be refrigerating overnight so be sure to allow additional time.

Ingredients:

• Graham/Oats Crust:
• ¼ cup brown sugar
• 1 cup graham cracker crumbs
• ¾ cup rolled oats
• ½ cup melted butter
• Cheesecake:
• 2 8oz package softened cream cheese
• 2 tbsp corn starch
• ¼ cup brown sugar
• ¼ cup white sugar
• ⅛ tsp ginger
• 2 tsp vanilla extract
• ½ tsp cinnamon
• Apple Crisp Topping:
• ¼ cup all purpose flour
• ¼ cup rolled oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• 2 tbsp coconut oil
• 2 medium to large apple, peeled and thinly sliced
• Caramel Topping, if desired

Directions:

1. Preheat your oven to 350F.
2. In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
3. Press inside the bottom of a 9 or 10 inch springform pan.
4. Bake for 5 minutes. Remove from oven to cool.
5. Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
6. Once well combined, pour on top of your graham cracker/oat crust.
7. To start your apple layer, arrange the thinly sliced apple on top of the cheesecake in a single layer.
8. Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
9. Once it's done cooking, cool for 15 minutes, then refrigerate overnight.

Source:  cakescottage.com

Caramel Apple-Marshmallow Tarts

This tart recipe is a winner for dessert or snacktime, featuring the convenience of refrigerated pie crust, apple pie filling, mini marshmallows and caramel topping.

Ingredients:

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box 

1

cup apple pie filling with more fruit (from 21-oz can)

3/4

cup miniature marshmallows

3

tablespoons caramel topping

Directions:

• Heat oven to 400°F. Unroll pie crusts on work surface. With 4 1/2-inch round cookie cutter, cut 4 rounds from each pie crust.
• Spoon about 2 tablespoons pie filling onto center of each pie crust round. Firmly fold edge of crust over sides of filling, ruffling decoratively. Place on ungreased large cookie sheet.
• Bake 15 to 20 minutes or until crust is golden brown. Sprinkle marshmallows over filling. Bake 3 to 4 minutes longer or until marshmallows are puffed and just beginning to brown. Cool completely, about 30 minutes.
• Just before serving, drizzle about 1 teaspoon caramel topping over each tart.

Source: pillsbury.com /

Caramel Apple Blondie Cheesecake

This Caramel Apple Blondie Cheesecake is pure caramel apple heaven, I kid you not. It’s an apple spice blondie filled with apples, topped with a no bake caramel cheesecake, topped with cinnamon apples and even more caramel sauce

Ingredients:

Yield: 9 inch cheesecake

Apple Spice Blondie :

 

3/4 cup butter

1 1/2 cup brown sugar

3 tsp vanilla

1 egg

1 egg white

1 1/2 cup flour

1/2 tsp cinnamon

3/4 tsp apple pie spice

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 apple, chopped

Caramel Cheesecake:

 

16 oz cream cheese, room temperature

1/2 cup sugar

1/2 cup brown sugar

3/4 cup caramel sauce*

1/2 tsp apple pie spice

4 oz cool whip

Cinnamon Apples:

 

1 1/2 apples, thinly sliced

2 tsp lemon juice

pinch of nutmeg

1 tsp cinnamon

4 tbsp brown sugar

1 tbsp butter

Cinnamon Whipped Cream:

 

1/2 cup heavy whipping cream

1/4 cup powdered sugar

1/4 tsp cinnamon

Directions:

1. Line the bottom of a 9 inch spring form pan with parchment paper and grease the sides. Preheat oven to 350 degrees.

2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.

3. Add brown sugar and whisk to combine.

4. Add the vanilla, egg and egg white and whisk until incorporated

5. In another bowl, combine dry ingredients.

6. Slowly add dry ingredients to wet ingredients until combined.

7. Fold in finely chopped apples.

8. Pour batter into spring form pan and bake for 30-33 minutes.

9. Allow to cool for about 5 minutes, then remove to finish cooling.

10. Make the caramel sauce and allow to cool completely.

11. Once the blondie and caramel are cool, make the cheesecake. Beat cream cheese and sugars until smooth.

12. Add about 3/4 cup of caramel sauce and apple pie spice and mix until combined.

13. Fold in Cool Whip.

14. Place blondie back into the spring form pan.

15. Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours.

16. Combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat.

17. Add butter and cook apples on medium-high for about 15-20 minutes, or until at preferred softness.

18. Allow apples to cool for 10-15 minutes, then put on top of cheesecake.

19. To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.

20. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.

21. Add powdered sugar and cinnamon and whip until it you get stiff peaks.

22. Pipe whipped cream around edges of cheesecake.

23. Drizzle more caramel sauce over finished cheesecake, if desired.

*recipe for caramel sauce makes about 1 1/2 cups worth of caramel. I made a whole recipe and used about half of it in the cheesecake and then drizzled more over the top of the cheesecake. You'll end up with leftover caramel.

Source: lifeloveandsugar.com

Caramel Apple Cheesecake

Ingredients:

For the Crust:

• 250g/0.5 lb packet plain biscuits or a cheesecake crust
• 75g/2.6oz unsalted butter
• 1/2 teaspoon ground cinnamon

For the Cheesecake:

• 1 1/2 tablespoons butter
• 2 granny smith apples, peeled, cored and cut in cubes
• 3 tablespoons brown sugar
• 1 teaspoon vanilla bean paste
• 1/2 teaspoon cinnamon
• 600g/1.3lbs cream cheese at room temperature
• 125g/4.4ozs brown sugar
• 4 eggs
• 2 teaspoons cornflour

For Butterscotch Sauce:

• 75g/2.64oz butter, cubed
• 2/3 cup brown sugar
• 150ml/5 fl oz thickened cream

Directions:

Step 1 - Preheat the oven to 160C fan forced. Add butter into a medium saucepan and cook apples with brown sugar and cinnamon gently until starting to become tender but not soggy. Stir in vanilla and cool. You could also use tinned apple pie filling with some added vanilla if you wish.

Step 2 - Blitz the biscuits and cinnamon in a food processor until crumbled finely. Add butter until it comes together. Press into a greaseproof paper lined 20cm diameter springform pan and place in the fridge while you do the filling (if you also line the sides with greaseproof paper it’s much easier to remove).

Step 3 - Put a kettleful of water on the boil. In the cleaned food processor beat the cream cheese, brown sugar and cornflour until smooth. Add eggs one at a time.

Step 4 - Place cooked apples on the bottom of the cheesecake. Pour over the cream cheese mixture. Put 2 layers of foil around the tin to prevent any water from the water bath from getting in. It's useful to have that wider foil for this task if you have it. I didn't and it was still ok though.

Step 5 - Place tin in a deep baking dish and pour filling into the foil lined tin. Then pour the boiling water around the cheesecake so that it sits in a bath being careful not to splash any on the cheesecake itself.

Step 6 - Carefully transfer to the oven and bake for 1 1/4 hours although you may want to check at 1 hour. The outside should be set and the inside with a hint of wobble which will firm up in the fridge. Remove the foil and cool on a wire rack and when cold, place in the fridge overnight covered with cling film.

Step 7 - Make butterscotch sauce: Place butter, sugar and cream into a saucepan over low heat. Stir until butter has melted. Simmer gently for 5 minutes without stirring. Remove from heat. Allow to cool for 20 minutes or until thickened.

Step 8 - Unclip the springform tin and unmould from the edges. Place on a serving plate (I always leave the cheesecake on the springform base) and then drizzle over with the butterscotch sauce.

Source: notquitenigella.com

Salted Caramel Apple Hand Pies

Ingredients:

For the Dough:
 
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) cold unsalted butter, cut into cubes
1/2 cup cold sour cream

For the Filling:
 
2 cups small diced (peeled) Granny Smith apples *
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar
2 teaspoons all-purpose flour
8 store-bought soft caramels, roughly chopped
Large flake sea salt (See Kelly's Notes)
Egg wash (1 egg lightly whisked with 1 Tablespoon water)
Crystal sanding sugar (optional)

Directions:

Make the Dough:

Whisk together the flour, salt and baking powder in a large bowl.
Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
Rotate the dough 90º and roll it out again into an 8x10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

Make the Filling:

In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

Assemble the P
ies:

Preheat the oven to 425ºF.
Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square. (See Kelly's Notes.)
Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.)
Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).
Bake the pies for about 15 minutes, or until they're golden brown.
Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.

*  Kelly's Notes:

The cubed apples should be no larger than the size of corn kernels to ensure they become tender during the quick 15-minute bake time.
Large flake sea salt is available in most supermarkets. My preferred brand is Maldon Salt.
If the dough is too firm to work with after refrigerating, allow it to sit at room temperature for 10 minutes before cutting out the circular shapes.
If the sour cream in the dough makes it too sticky at any point in the rolling out process, just simply sprinkle a pinch of flour atop the wet areas and continue rolling.

Source:  justataste.com

Apple Pie Bites

These incredibly delicious (and easy) Apple Pie Bites are going to be your go-to dessert in a hurry!

Ingredients:

Prep time: 15 minutes

Cook time:12 minutes

Total time:27 minutes

 

• Apple Pie Bites -Delicious, quick & easy mini apple pies made with Pillsbury crescent rolls in less than 30 minutes!

 

Serves: 8 apple pie bites

 

¼ cup packed light brown sugar

1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls

3 tablespoons butter, melted

⅓ cup chopped pecans

1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices

1 (8-ounce) can Pillsbury Original crescent rolls

Directions:

1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
3. Melt butter and toss apple slices in butter, set aside.
4. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
5. Sprinkle each triangle evenly with the chopped pecans.
6. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
7. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
8. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Notes:

 

Inspired by Beaufort Elementary School's Savory Eats & Seadog Treats, Adapted from Pillsbury.com

Click Here for tutorial.

Source: theblondcook.com

Apple Pie Tacos

Apple Pie Tacos are such a fun twist on a classic apple pie recipe!

The shells of these tacos are made from tortillas cut with a round cookie cutter and fried crisp and dusted with cinnamon sugar.  They only take about 20 seconds each to make and can be made days ahead of time.

Ingredients:

Taco Shells:

• 6 large Flour Tortillas
• Oil for frying
• ⅔ cup sugar
• 2 teaspoons cinnamon

Bought Filling:

• 1 21 oz can apple pie filling, chopped coarsely

Homemade Filling:

• 3 large apples
• 1½ tablespoons butter
• 3 tablespoons brown sugar
• 1 teaspoon lemon juice
• 1 teaspoon cinnamon
• 1 teaspoon cornstarch
• ½ cup water (divided)

Options:

• Frozen Whipped Topping
• Caramel sauce (store bought or homemade)

Directions:

Taco Shells:

1. Using a 3.5" circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
2. Combine sugar & cinnamon in a bowl and set aside. Heat about 1½" of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it's good & bubbly.
3. Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the cinnamon sugar.
4. Set on a pan to cool. You can leave these at room temperature for up to 3 days.

Filling:

1. Peel and dice apples. Toss with lemon juice.
2. Over medium heat stir together butter, chopped apples, cinnamon and brown sugar. Add about ¼ cup water and let cook on medium heat for about 4 minutes. Stir 1 teaspoon cornstarch into remaining water and add to pan. Continue cooking until most of the liquid is gone and apples are soft.

Assembly:

1. (see note below for serving suggestions) Fill each taco shell with about 2 tablespoons of pie filling (will vary based on shell size) and top with frozen whipped topping and a drizzle of caramel sauce if desired.

Click Here for tutorial.

Source: spendwithpennies.com

Carrot Zucchini Apple Bread

Ingredients:

Bread:

• 1 cup unsalted butter, melted
• 2 cups granulatd sugar
• 3 eggs, room temperature
• ¼ cup fresh orange juice
• 1 Tbls vanilla extract
• 3¼ all-purpose flour
• ½ tsp salt
• 2½ tsp baking powder
• ¾ tsp baking soda
• 1 Tbls cinnmamon
• pinch of ground cloves
• pinch of ground nutmeg
• 2 cups shredded carrots
• 1 cup shredded zucchini (unpeeled)
• 1 cup diced, peeled apple
• ½ cup pecans, chopped (optional)

Frosting:

• ½ cup cream cheese, softened (I use light)
• ¼ cup unsalted butter, softened
• 2 - 3 cups powdered sugar
• 1-3 Tbls orange juice as needed

Directions:

1. Preheat oven to 350 degrees.
2. Grease and flour two 8x4 inch loaf pans.
3. Blend butter, sugar, egg, orange juice, and vanilla together.
4. Combine flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together.
5. Fold dry ingredients into wet along with carrots, zucchini, apples, and pecans.
6. Pour into prepared pans.
7. Bake until golden brown, approximately 1 hour, or until loaves spring back when gently pressed with fingers.
8. Let cool before icing.

Frosting:

1. Cream together cream cheese and butter. Add in powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
2. Frost bread and enjoy!

Source: momontimeout.com

Sausage, Cranberry And Apple Stuffing

The Best Stuffing Recipe Ever starts with sausage, cranberry and apple. Herbs and spices are added in but the real magic happens as the pan is deglazed with the most glorious combination of liquids and those bits are scraped up creating the most magnificent sauce to bake the stuffing in. Oh my word!


Ingredients:

• 1 loaf sour dough bread, cubed (about 10 cups)
• 1 cup sweetened dried cranberries
• 1 medium apple, peeled, cored and chopped
• 2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Rolls
• 1/2 cup shallots, finely diced
• 1/2 cup pecans, chopped
• 1/2 cup fresh parsley, chopped
• 3 tablespoons fresh sage, finely chopped and divided
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, chopped
• 1 cup chardonnay wine
• 4 tablespoons unsalted butter
• 2 cups chicken stock
• 2 eggs, lightly beaten

Directions:

Preheat oven to 350°F. Place cubed sourdough on 2 baking sheets. Bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into extra large bowl, add cranberries and apples. Set aside.

Butter 9x13-inch casserole dish. Set aside.

In large skillet over medium heat, cook sausage using spatula to break it up as it cooks. Add 1 1/2 tablespoons sage. Cook through, but do not brown. Remove sausage from skillet using slotted spoon and add it to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra) and add shallots. Cook until translucent; add pecans, herbs and remaining sage to skillet. Cook 2 minutes stirring frequently. Pour shallot herb mixture into bowl with bread cubes.

Add wine to skillet and scrape browned bits from bottom of pan as it cooks. Add butter and chicken stock. Bring to boil for 3 minutes, remove from heat and pour over bread cubes in bowl. Add eggs. Toss gently until combined and pour into prepared baking dishes.

Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.

Source:  theslowroasteditalian.com / jonesdairyfarm.com

Warm Caramel Apple Pudding Cakes

<iframe width="640" height="360" src="//www.youtube.com/embed/FqOebmzATaw?feature=player_embedded" frameborder="0" allowfullscreen></iframe>

Ingredients:

• 2 large Granny Smith apples, peeled, thinly sliced
• 1 pkg. (2-layer size) yellow cake mix, divided
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups cold milk
• 1 jar (12.25 oz.) caramel ice cream topping, divided
• 1/4 cup water
• 1 cup thawed COOL WHIP Whipped Topping, divided
• 1/2 cup PLANTERS Dry Roasted Peanuts

Directions:

• 1. Toss apples with 1 Tbsp. cake mix. Prepare cake batter with remaining cake mix as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Top with apples.
• 2. Beat dry pudding mixes, milk, 3/4 cup caramel topping and water with whisk 2 min.; drizzle over apples. Place baking dish on baking sheet.
• 3. Bake cake 1 hour to 1 hour 10 min. or until golden brown. Cool 20 min. (Sauce will thicken slightly as it cools.)
• 4. Whisk remaining caramel topping and COOL WHIP until well blended. Spoon over cake slices just before serving; top with nuts.

• Kraft Kitchen Tips:
• Healthy Living:
• Save 40 calories per serving by preparing with 2 pkg. (1 oz. each) JELL-O Vanilla Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
• Substitute:
• Substitute fresh pears for the apples.
• Food Facts:
• The sliced apples are tossed with some of the dry cake mix before placing them on top of the cake batter in the pan to prevent them from sinking to the bottom of the pan as the cake bakes.

Source:  jello.com

Snickers Caramel Apple Salad

Ingredients:

6 regular size Snickers Candy Bar
6 apples I used Red Delicious... Granny Smith would also be great
1 (5 oz.) package Vanilla Instant Pudding dry, do not prepare
1/2 cup milk
1 (12 oz.) tub cool whip
1/2 cup caramel ice cream topping 

Directions: 


Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.
Chop up apples and Snickers.
Stir chopped apples and Snickers into pudding mixture.
Place in a large bowl and drizzle with caramel ice cream topping.
Chill for at least 1 hour before serving.

Source: Chefintraining.com

Apple-Pecan Pie Cobbler

Tart Granny Smith apples, sautéed in brown sugar and butter, get topped with the tender, sweet crunch of a pecan-pie muffin batter. Bake this fall favorite in individual ramekins or a single casserole dish.

Ingredients:

• 6 large Granny Smith apples, peeled and sliced (about 3 pounds)*
• 1/2 cup firmly packed light brown sugar
• 2 tablespoons all-purpose flour
• 1/4 cup butter
• 1/2 cup dark corn syrup
• Pecan Pie Muffin Batter

Directions:

1. Toss together first 3 ingredients in a large bowl.
2. Melt butter in a large skillet over medium-high heat. Add apple mixture and corn syrup to skillet; bring to a boil, and cook, stirring often, 10 minutes. Divide hot apple mixture evenly between 6 lightly greased 6-ounce ovenproof ramekins or custard cups. Spoon Pecan Pie Muffin Batter evenly over hot apple mixture.
3. Bake at 425° for 15 to 20 minutes or until golden brown.

Note: 

 

You can substitue 3 (12-ounce) packages frozen, cooked apples, thawed (such as Stouffer's Harvest Apples), for Granny Smith apples. Proceed with recipe as directed.

Southern Living
SEPTEMBER 2004

Apple-Pear Salad With Maple-Pecan Bacon

Pecans add crunch and a hint of nutty flavor to this delicious fall salad. Maple bacon, fresh fruit, and Gorgonzola cheese up the ante in flavor, and a Cranberry Vinaigrette makes it even more delicious!

Ingredients:

• 8 thick bacon slices $
• 1/4 cup maple syrup
• 1 1/2 cups finely chopped pecans $
• 2 (5-oz.) packages gourmet salad greens
• 1 large Bartlett pear
• 1 large Gala apple $
• 1 cup halved seedless red grapes $
• 4 ounces Gorgonzola cheese, crumbled
• Cranberry Vinaigrette

Direction:

1. 1. Preheat oven to 400°. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Dip bacon slices in syrup, allowing excess to drip off; press pecans onto both sides of bacon. Arrange bacon slices in a single layer on rack, and bake 20 minutes; turn bacon slices, and bake 5 to 10 more minutes or until browned and crisp. Remove from oven, and let stand 5 minutes. Cut bacon crosswise into 1-inch pieces.
2. 2. Place salad greens on a serving platter. Cut pear and apple into thin slices; toss with salad greens. Top with grapes, cheese, and bacon.
3. 3. Serve salad with Cranberry Vinaigrette.

Southern Living
OCTOBER 2011

Slow Cooker Apple Cranberry Sauce

Ingredients:

4     medium apples, peeled, chopped

1     bag (12 oz) fresh cranberries (3 cups)

1/2  cup packed brown sugar

1     teaspoon grated orange peel

1/4  cup orange juice 

Directions:

• 1 Spray 3-quart slow cooker with cooking spray. In slow cooker, mix all ingredients.
• 2 Cover; cook on High heat setting 5 hours (or on Low heat setting 8 hours).
• 3 Leave sauce chunky, if desired, or stir well to break down apples and cranberries more. Serve warm.

Expert Tips:

Add more sugar if the sauce is too tart for your taste.
For a boozy variation, use orange-flavored liqueur instead of orange juice
Garnish with extra grated orange peel, if desired.

Blogger Jessica Walker from Lil Miss Bossy shares an easy cranberry side dish made in the slow cooker.
  
Prep Time 10 min 
Total Time 8 hr 10 min 
Servings 8

Source:  Lil Miss Bossy

Apple Pecan Cobbler

Ingredients:

For the filling:

4 cups diced apples
1/2 cup sugar
1 Tbsp. flour
1/2 tsp. cinnamon
1/2 cup chopped pecans

For the topping:

1 cup flour
1/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 cup unsalted butter, cold and diced
1/2 cup milk

Directions:

Preheat oven to 400 degrees.

Arrange diced apples in a 2 quart baking dish.

In a small bowl, mix remaining filling ingredients - sugar, flour, cinnamon, and pecans.

Sprinkle mixture over apples.

In a medium bowl, whisk together the topping flour, sugar, baking powder, salt, and cinnamon.

Cut butter into flour mixture with a pastry blender or using two forks, until mixture resembles fine crumbs.

Stir in milk and drop by spoonfuls over apple mixture.

Bake for 25-30 minutes, or until topping is golden and apples are cooked through.

You can test apples by poking a fork into them.

Source: TexasRecipes

Apple Cider Brined Pork Chops

The secret to moist and delicious pork chops is to first brine or soak them in a mixture of water, apple cider, maple syrup and salt.

Ingredients:

   4 cups cold water

2 cups apple cider

1/2 cup pure maple syrup

1/4 cup table salt

2 pounds bone-in pork chops, about 3/4-inch thick, trimmed

Olive oil

2 tablespoons McCormick® Grill Mates® Pork Rub  

Directions:

1. For the Brine, pour cold water, apple cider and syrup into large plastic or glass container, or 2-gallon resealable plastic bag. Stir in salt until dissolved. Place pork chops in brine to cover. If necessary, place a plate on top of pork chops to keep them submerged. Cover container or seal bag.
2. Refrigerate at least 2 hours. Remove pork chops from brine. Discard remaining brine. Rinse pork chops under cool running water. Pat dry. Brush pork chops lightly with oil. Rub with Pork Rub.
3. Grill over medium heat 4 to 6 minutes per side or until pork is desired doneness.

Cooking Tip:  To prepare Brine without apple cider and maple syrup, increase water to 8 cups and add 1/2 cup sugar. Stir until sugar and salt are dissolved.

Crock Pot Apple Butter

Ingredients:

 5 1/2 pounds Gala Apples, peeled, cored and thinly sliced
1 cup of white sugar
1 cup of packed brown sugar
3 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon Allspice
1/4 teaspoon salt

Directions: 


Peel, core and thinly slice 5 1/2 pounds of Gala Apples. You can certainly use any kind or any combination of apples you like...there aren't any rules but you may need to adjust the sugar depending upon how tart your apples are.

In a large bowl, combine the sliced apples along with all of the spices.Pour into a large slow cooker.

Cover and cook on high for 1 hour. Reduce heat to low and continue cooking for 10 hours.Use a stick blender to puree the apple butter. If you don't have a stick blender, you can use a blender but be careful because the mixture is HOT. If you use a blender, puree small amounts at a time until all of the mixture has been pureed and then return the mixture to the slow cooker. Continue cooking on low, uncovered for another 2 or 3 hours until the mixture reaches the desired thickness.

**Makes about 4 pints depending upon how thick you like your apple butter.