Fall = yummy apple recipes!! Here are two that I've tried recently!
Quick Apple Pie a la Mode
from Rachel Ray
* 1 sheet refrigerated pie crust
* 4 tablespoons butter
* 1/2 cup brown sugar
* 1/2 cup plus 2 tablespoons granulated sugar
* 1/3 cup plus 2 tablespoons apple juice
* 1 1/2 tablespoons cornstarch
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 4 apples, peeled and cut into 1/2-inch chunks (about 6 cups)
* 1/2 cup chopped pecans
* Vanilla ice cream, for serving
1. Preheat the oven to 350°. Line a 9-inch pie plate with the pie crust. Crimp the edges and pierce all over with a fork; bake until golden, about 15 minutes. Let cool.
2. Meanwhile, in a large skillet, melt the butter over medium heat. Stir in the brown sugar, 1/2 cup granulated sugar, 1/3 cup apple juice, the cornstarch, nutmeg, cinnamon and salt. Stir in the apples and cook, stirring occasionally, until tender, about 15 minutes; let cool.
3. In a bowl, combine the pecans with the remaining 2 tablespoons each granulated sugar and apple juice; spread on a baking sheet and bake until toasted and the coating has hardened, about 5 minutes.
4. Spread the mixture in the prepared pie shell. Top with scoops of the ice cream and the candied pecans.
Slow Cooker Applesauce
8 apples - peeled, cored, and thinly sliced
1/2 cup water
3/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1. Combine the apples and water in a slow cooker; cook on Low for 6 to 8 hours. Stir in the brown sugar and pumpkin pie spice; continue cooking another 30 minutes.
Two other recipes that don't involve apples....
I made this dip last week and took it to Painting with a Twist
Baked Brie Recipe
* 1 tube of refrigerated crescent dinner rolls
* 1 round or wedge of Brie cheese (do not remove rind)
* Raspberry Jam, or other sweet jam
* Brown sugar
* 1/4 cup of maple syrup
1. Preheat oven to 350 degrees F.
2. On a stick-free cookie sheet, lay out the crescent rolls flat; put brie round or wedge on top.
3. Spread jam on brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and place a handful of brown sugar on top.
4. Bake at 350º for 25-30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.
Serve with crackers and apple slices.
Last Tuesday was a busy night, so I made this white chili on Monday night so it would be ready on Tuesday. Since its just Cody and I, I halved the recipe and we still had PLENTY for dinner and several lunches. I also forgot to get chopped chilies at the grocery, so I added an extra can of rotel and of course added some jalapenos because we basically cook those in all of our meals.
3 cans navy beans
2 cans chicken broth
2 cans Rotel tomatoes
1 can chopped chilies
8 chicken breasts cubed
1 bunch fresh cilantro (chop the tops)
1 bunch green onions chopped
2 cups shredded Monterrey Jack cheese (or cheddar or “Mexican mix”)
1-2 chopped garlic
A little salt and pepper
1. Saute chicken in a skillet with a small amount of olive oil or reg oil
2. In a large soup pot put the following: beans, broth, tomatoes, chilies, and garlic. (I actually put the chicken in during this time). Simmer for 45 minutes.
3. Add chopped chicken, onions, and cilantro. Simmer 10 more minutes.
4. Turn off the heat and stir in cheese and serve it with tortilla chips.