Apples
Stuffing is my favorite Thanksgiving side dish. This stuffing isn’t stuffed inside the bird, it’s made on the stove top then baked to make it crispy on the top. One thing I can’t stand is mushy stuffing! This recipe comes from Rachael Ray.
Ingredients:
¼ cup butter
1 bay leaf
4 ribs celery, chopped
1 medium-large onion, chopped
3 apples, quartered and chopped
Salt & pepper
2 Tablespoons poultry seasoning
¼ cup parsley
8 cups cubed stuffing mix
2 cups chicken stock
Preheat oven to 375°F. Line a baking sheet with foil and spray with non-stick cooking spray.
Melt the butter in a large skillet over medium-high heat. Add the bay leaf, celery, onion and apples. Season with salt, pepper and poultry seasoning. Cook until the veggies start to soften, about 5 minutes. Stir in the parsley and stuffing cubes. Pour in the chicken stock and stir to combine. The stuffing cubes should be soft, not wet.
Form the stuffing into a large loaf on the baking sheet and bake until crispy and browned on top, about 15-20 minutes. This can also be make in buttered muffin tins for individual stuffing muffins. The muffins will only need to bake for 10-15 minutes.
Serves: 12
Tags: Apples, Side Dish, Stuffing, Thanksgiving
I love fruit crisps! They are so easy to make and so good. And of course a great excuse to eat vanilla ice cream.
Ingredients:
Filling –
4 medium apples – peeled, cored and sliced
2 Pears – peeled, cored and sliced
1 pomegranate, skin and light-colored membrane removed
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Topping –
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
Preheat oven to 375°F. Butter a 9×13 baking dish.
In a large bowl, combine all filling ingredients. Pour into the prepared dish.
In the same bowl, combine all the topping ingredients. Evenly distribute the topping over the filling in the baking dish.
Bake until the apples and pears are soft, about 45 minutes. Serve alone or with vanilla ice cream.
Serves: 6
Tags: Apples, Cinnamon, Crisp, Dessert, Fruit, Oats, Pears, Pomegranate
These are just like the store bought apple chips! Don’t you love those!?! I sure do. I found this recipe in a Women’s Day magazine. Although they were delicious as is, I think next time I will try adding cinnamon to the sugar syrup.
Ingredients:
1 cup water
1 cup sugar
2 large apples
Preheat oven to 225°F. Set a cooling rack on top of a foil lined baking sheet. Coat with non-stick cooking spray.
Bring the water and sugar to a boil in a small saucepan. Keep at a rolling boil until a light syrup is formed, about 5 minutes.
While the sugar syrup is working, quarter and core the apples. Cut the apples into thin slices, about 10-12 per apple quarter. Once the syrup is done, remove from heat and stir in the apples.
Using tongs, lay the apple slices on the cooling rack. Make sure they are not overlapping. Replace the foil with a new piece of foil since it will have a lot of syrup drippings on it.
Bake for 2 ½ hours. Loosen the chips so they don’t stick and let them cool on the rack. Store in an airtight container.
Tags: Apples, Gluten Free, Snacks
Wow, just wow! This was really good. I made this last night for our Tuesday Bible study group. Everyone loved it! It’s basically apple pie with a crispy oat topping.
Ingredients:
1 box refrigerated pie crust (2 crusts)
Filling –
10 apples, peeled and sliced
Juice of 1 orange
½ cup sugar
¼ cup flour
2 teaspoons cinnamon
¼ teaspoon nutmeg
Topping –
1 ½ cups old fashioned oats
2/3 cup flour
1 cup brown sugar
1 teaspoon cinnamon
1 stick butter
Preheat oven to 350°F. Spray a 9X13 inch baking dish with non-stick cooking spray.
Lay the 2 pie crusts in the baking dish. Make sure the crust comes to the top of the dish, but not over the edge. The crusts will overlap slightly.
In a large bowl, combine all filling ingredients and toss to combine. Pour the filling over the pie crust, spreading out evenly.
Prepare the topping by stirring together the oats, flour, brown sugar and cinnamon in a bowl. Sprinkle evenly over the apples. Slice the butter thinly and place on top of the oat mixture.
Bake until filling is bubbly and the pie crust is browned, about 45-50 minutes.
Tags: Apples, Dessert, Oats, Pie, Thanksgiving
Yummy, healthy muffins! These muffins, which are stuffed full of apples, walnuts and raisins are great for breakfast or a light snack during the day.
Ingredients:
2 cups whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
2 teaspoon ground cinnamon
½ teaspoon nutmeg
½ cup sugar
¼ cup unsalted butter, melted
1 apple, peeled and chopped (about 1 cup)
½ cup raisins
½ cup chopped walnuts
¾ cup milk
1 egg, lightly beaten
Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin or line with paper muffin liners.
In a large bowl, mix together flour, baking powder, salt, cinnamon, nutmeg and sugar.
In a separate bowl, mix together butter, apples, raisins, walnuts and milk. Gently fold in egg. Pour on top of the dry ingredients. Stir until barely moistened.
Distribute evenly between the muffin tins. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 20 minutes.
Yield: 12 muffins
This fruit crisp is a crowd pleaser. I was still in search of recipes to use up the mass amounts of pineapple in my house. This fruit crisp was inspired by a recipe from Ina Garten. I’ve made the the original recipe before a couple times and loved it. This is great on it’s own or served with a scoop of vanilla ice cream. Oh, and don’t try to be cheap (like I did) and use margarine instead of butter…it won’t work.
Ingredients:
Filling –
1 Pineapple, chopped
4 Apples; peeled, cored & chopped
5 Peaches; peeled and chopped
½ Cup Raisins
Juice and zest of 1 Lime
½ Cup Granulated Sugar
¼ Cup Flour
1 tsp Ground Cinnamon
1/8 tsp freshly ground nutmeg
Topping –
1 ½ Cups Flour
¾ Cups Granulated Sugar
¾ Cups Brown Sugar
½ tsp Kosher Salt
1 Cup Old Fashioned Oatmeal
1 Cup (2 sticks) Cold Unsalted Butter, diced
Preheat oven to 350˚F.
Combine all filling ingredients in a 9X13 baking dish.
Prepare topping in a large bowl. Stir together flour, sugar, brown sugar, salt and oats. Using your hands, mix in the butter until the whole mixture is in large crumbles.
Sprinkle topping over fruit mixture in baking dish. Bake until lightly browned and bubbly, about 1 hour.
This was seriously so good! Probably the most moist pork I’ve ever had. It’s adapted from a Paula Deen recipe.
Ingredients:
2 Tbsp Extra-Virgin Olive Oil
1 large onion, chopped
2 apples, peeled, cored and chopped
1 tsp dried sage
1 cup bread crumbs
1/2 cup chicken broth
1 egg
2 Tbsp butter
salt & pepper
3 lb pork loin roast, fat and silverskin removed
Preheat oven to 375°F.
Heat the olive oil in a large skillet over medium-high heat. Saute the onion, apples and sage until softened, about 10 minutes.
In a large bowl, combine the bread crumbs, chicken broth, egg and butter. Stir in the cooked apples and onions and season with salt and pepper.
The pork roast will look like this:
You will need to butterfly it, which is basically cutting it open like a book. Like this:
Put some of the stuffing inside the pork roast. Don’t try to stuff it all in if it won’t fit.
Roll it up starting with the end closest to you and tie with kitchen twine. Place in a roasting pan (a baking sheet with a cooling rack works well too).
Roast in the oven until an instant-read thermometer reads 145°F, about 1 hour and 10 minutes depending on size.
I served this with a baked potato and asparagus.
