Caramel Apple Bites

by Angela Horton

Ingredients

• 
  FILLING:
• 1/3 cup finely chopped unpeeled apple
• 1/3 cup evaporated milk
• 1/3 cup sugar
• 1/3 cup chopped walnuts
• 
  DOUGH:
• 1/2 cup butter, softened
• 1/4 cup confectioners' sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 
  TOPPING:
• 1 package (14 ounces) caramels
• 2/3 cup evaporated milk
• 
  Green toothpicks
• 1 cup chopped walnuts

Directions

• In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.
• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine flour and salt. Gradually add to creamed mixture and mix well.
• Shape dough into 1-in. balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 in. apart on greased baking sheets.
• Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
• In a small saucepan over low heat, cook caramels and evaporated milk until caramels are melted; stir until smooth. Insert a toothpick into each cookie and dip into caramel until completely coated; allow excess to drip off. Dip bottoms into nuts. Place on wire racks to set. Yield: about 3 dozen.

Petite Pumpkin Spice Donuts

by Ashley Sorensen

For Donuts:
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk
For Coating:
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you're a cinnamon lover)
Preheat oven 350 F.  Butter a mini donut pan and set aside.
In a bowl, mix flour, baking powder, salt and spices together and set aside.
In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.
Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you're using a larger donut pan, allow them to bake for 12-15 minutes).  Turn donuts out onto a wire rack and allow to cool for a few minutes.
While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.
*Note: If you're not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container.  Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.
You can also adapt this recipe for mini muffins.  Just bake muffins for 10-12 minutes then follow the same procedure for coating.

Warm Caramel Apple Cake

by Jennifer Toler

Cake:
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced(about 2 1/3 cups)
1 box Betty Crocker Super Most yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 tsp apple pie spice

Toppings
2/3 cup Betty Crocker Whipped fluffy white frosting (from a 12 oz container)
1/2 cup frozen thawed whipped topping
caramel topping if desired

Heat oven to 350. In 1 quart heavy saucepan, cook butter, whipping cream, and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9 inch pan. Sprinkle with pecans; top with sliced apples.
In a large bowl, beat cake mix, water, oil, eggs, and apple pie spice with electric mizer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
Bake 40-45 minutes or until toothpick inserted near center comes out clean. Cook in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on cake; carefully turn pan over. Let pan remain over cake about 1 minutes so caramel can drizzle over cake. Remove pan.
In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mizture and drizzled with caramel topping,

Roast with Apple Chutney

by Christina Myers

ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY
SERVES 8
PREP TIME: 15 Minute(s)
COOK TIME: 35 Minute(s)

INGREDIENTS
3-4 medium Granny Smith apples, cored and cut into small chunks
1/2 cup dried cranberries
1/4 cup coarsely chopped walnuts, toasted (optional)
2 pork tenderloins (about 2 lbs.)
1 package Knorr® French Onion recipe mix
1 cup apple cider or juice
1/4 cup firmly packed brown sugar
1/3 cup water
1 Tbsp. olive oil
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger

PREPARATION
Preheat oven to 450°.
Combine apples, cranberries and walnuts in a medium roasting pan. Season pork with salt and pepper and place on top of apple mixture.
Combine remaining ingredients and pour over the pork and apple mixture.
Roast 30 minutes or until pork is cooked to desired doneness.

NUTRITION INFORMATION per serving
Calories 290, Calories From Fat 100, Saturated Fat 3g, Trans Fat 0g, Total Fat 11g, Cholesterol 75mg, Sodium 370mg, Total Carbohydrates 26g, Sugars 21g, Dietary Fiber 2g, Protein 24g, Vitamin A 0%, Vitamin C 6%, Calcium 2%, Iron 10%

***Note: I like to substitute beef roast for the pork tenderloin, too, and cook it in the crock pot on low for about 7hrs.

White Bean and Sausage Stew

by Heather Jessup

6  3oz  Italian sausage links
1 Tbsp olive oil
1 large onion, sliced
2 clove garlic, chopped
2  15oz cans white beans (great northern or navy) rinsed and drained
1  28oz can chopped tomatoes, drained
1 Tbsp fresh or 1 tsp dried thyme
salt and pepper

Poke holes in sausages and place in a large nonstick skillet. Add 1/4 cup water, bring to a boil. Lower heat and cook sausages, turning until lightly browned and water has evaporated, about 10 minutes, Transfer to a plate. Warm oil in skillet over medium high heat. Add onion and garlic, cook, stirring often, about 3 minutes. Add beans, tomatoes and thyme. Put half of bean mixture in slow cooker. Arrange sausages on top, followed by remaining beans. Cover and cook on high  for 4 hours. Check after 2 hours and add water if mixture looks dry. Remove sausages, slice thickly. Season beans with salt and pepper. Return sausages to stew. Cover and cook until warmed through, about 20 minutes.

Pumpkin Creamcheese Bread

by Shersti Booth

Cream Cheese Filling:

8 ounce package (227 grams) cream cheese, room temperature

1/2 cup (100 grams) granulated white sugar

2 large eggs

1 1/2 tablespoons all purpose flour

Pumpkin Bread:

1 cup (110 grams) pecans or walnuts

3 1/2 cups (450 grams) all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

4 large eggs

2 cups (400 grams) granulated white sugar

1 cup (226 grams) unsalted butter, melted and cooled

1 - 15 ounce (425 grams) can pure pumpkin 

1/2 cup (120 ml) water

1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans. 

To toast nuts:  Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely.

Cream Cheese Filling: In your food processor, process the cream cheese until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour.

Pumpkin Bread:  In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended.  Whisk or stir in the pumpkin, water, vanilla extract, and nuts.

Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the bread tough.

Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 

Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

Makes 2 loaves

Pumpkin Dessert

by Wendy Kaupa

29 oz canned pumpkin

12 oz evaporated milk

4 eggs

1.5 Cups sugar

1 tsp ginger

2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

 

1 yellow cake mix

1 cup melted butter

pecans

 

Mix first 8 ingredients and pour into a cake pan.  Sprinkle cake mix over that and drizzle with melted butter.  Sprinkle with nuts and bake 1 hour at 350*

Chopped Apple Cake

by Brianna Lessin

1 cup each of brown and white sugar
1/2 cup margarine or shortening
2 eggs, beaten
2 cups flour
1 coup sour milk (add a touch of vinegar to make milk sour)
1 tsp each: baking soda, cinnamon, vanilla
1/2 tsp ground cloves
1 cup chopped, peeled, raw apples
up to 1 cup chopped nuts, if desired

Mix all together and beat well. Bake at 350 in a 9x13 pan for about 30-45 minutes. Frost with cream cheese frosting.

Pumpkin Muffins

by Allison Soine

1 box Carrot Cake Mix
1 can pumpkin puree
1 bag chocolate chips
1 can cream cheese frosting(optional)

Mix together carrot cake mix and pumpkin puree (NOT the ingredients on the cake mix box). Stir in chocolate chips. Fill cupcake tins 2/3 full. Bake at 350 for 19-24 minutes. Cool, then frost. Makes ~24 muffins.

Chicken Fajita Soup

by Katie Larimore

1.5lb chicken breast
salt and pepper to taste
cilantro, a good handful for soup, and extra for top
1 red bell pepper, chopped
1/2 red onion, chopped
4 garlic cloves, chopped (or as much as you want to taste)
1 jalapeno, minced (remove seeds if you don't want spicy, I leave them in)
2 14oz cans fire roasted tomatoes
chicken broth (only use as to thin soup to your liking, I use maybe a cup)
1 T cumin (more or less to taste)
1 T smoked paprika (more or less to taste)
1 T chili powder (more or less to taste)
Juice of one lime
EVOO

Optional toppings:
avocado, chips, cheese, sour cream, green onions, etc

1) Season chicken breast with salt and pepper and grill, cut into bite sized chunks and set aside. If no grill available you can cut into chunks first and saute in pan with a little EVOO.
2) Heat large sauce pan with EVOO and place bell pepper, onion, garlic, jalapeno, cilantro, half of lime juice, cumin, paprika, and chili powder and saute until veggies begin to soften. Add chicken, tomatoes, broth and rest of lime juice, bring to a boil. Add more seasoning, if needed.
3) reduce heat and simmer at least 30 minutes so flavors can meld together
4) serve with desired toppings! (I like to layer chips and cheese on the bottom and top with soup, then sou cream and cilantro...yum!)

Chipotle Scalloped Sweet Potatoes

by Nyssa Rupp

• 2 cups heavy cream
• 1 heaping tablespoon chipotle pepper puree
• 3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
• Salt and freshly ground black pepper

Preheat oven to 375 degrees F.

Whisk together cream and chipotle puree until smooth.

In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.  (I however like to use a 9 X13 baking dish)

Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned

Pumpkin Crunch

by Christy Harker

Preheat oven to 350 degress
1 can (12 oz) of evaporated milk
1 can (30 oz) pumpkin (NOT pumpkin pie filling)
1 cup of sugar
3 eggs
1 tsp of cinnamon
1 box of yellow cake mix with pudding in the mix
1 cup of chopped walnuts or pecans- optional
2 sticks melted butter (1/2 cup margarine ok)
Mix first five ingredients and pour into greased 9x13 pan (no flour)
Spread dry cake mix evenly over the pumpkin mixture. Spread and pat chopped nuts on top of cake mix. Drizzle melted butter on top. Bake for 50 minutes. Serve warm or cold.

Pecan Cheesecake

by Julie Drinkwater

Cheesecake Recipe With Caramel Pecan Topping

Crust

4 oz Graham cracker crumbs

2 tbs Melted butter

Filling

5 blocks 2.5 lbs cream cheese

2 egg yolks

5 eggs

3 tbsp Flour

¼  tsp salt

1 cup sour cream

1 ¾  cups sugar

1 tsp vanilla

Topping

5 tablespoons butter

¾  cup pecan halves

¾  cup light brown sugar, packed

1 cup heavy cream

Preheat oven to 450 degrees F.

Crust

Grease a 10-inch spring form pan . If needed, use a rolling pin with the cracker crumbs in a sealable plastic bag to crush them. Blend the crumbs with the melted butter, press it into the bottom of the pan, and chill.

Filling

In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend.

Add the yolks and eggs gradually one at a time, scraping in between.   Add the vanilla. Add 1 cup of sour cream and mix.

Fill the spring form pan with mixture. Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife.

Topping

Heat the 5 tablespoons of butter and pecan halves in a saucepan over medium heat. Cook, stirring, until the butter is lightly browned and pecans are aromatic. Add the brown sugar to the butter and cook, stirring, until the sugar is dissolved. Stir in the cream until well blended and heat through. Pour over cooled, sliced cheesecake and serve.

Dinner in a Pumpkin

by Tasha Enderby

Ingredients

• 1 1/2 pounds ground beef
• 1 pound ground pork sausage
• salt and pepper to taste
• 2 tablespoons pumpkin pie spice
• 2 tablespoons brown sugar
• 2 (14.5 ounce) cans chicken stock
• 1 1/2 cups long grain and wild rice mix
• 1 sugar pumpkin
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 (4 ounce) cans mushroom stems and pieces, drained
• 2 (14.5 ounce) cans French cut green beans

Directions

1. In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar.
2. Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender.
3. Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
4. Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top.
5. Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.

Mac and Cheese

by Ashley O'Hara

Ingredients:

16 oz (450 g) uncooked medium shell pasta

1 pkg (12 oz/350 g) frozen butternut squash, thawed

1 can (12 oz or 370 mL) evaporated milk

2 cups (500 mL) shredded six-cheese Italian cheese blend

1/8 - tsp (0.5 mL) ground nutmeg

½ tsp (2 mL) salt

Additional ground nutmeg (optional)

Directions:

1. For pasta, bring salted water to a boil in covered (4-qt./3.8-L) Casserole. Cook pasta according to package directions. Carefully remove ¼ cup (50 mL) of the cooking water for later use. Drain pasta; return to Casserole and set aside.
2. For sauce, place squash into (3-qt./2.8-L) Saucepan; gradually add milk, whisking constantly using Silicone Sauce Whisk. Cook over medium-high heat 3-4 minutes or until mixture begins to simmer. Reduce heat to medium. Add cheese; cook 3-4 minutes or until cheese is melted and mixture returns to a simmer, whisking constantly. Add nutmeg, salt and reserved cooking water; stir until smooth. Add sauce to pasta; mix to coat.
3. To serve, divide pasta among serving bowls; sprinkle with additional ground nutmeg, if desired.

　

Yield:

6 servings

Nutrients per serving:

Calories 500, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 45 mg, Sodium 520 mg, Carbohydrate 68 g, Fiber 3 g, Protein 24 g

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