Tonight we had a spinach bacon quiche and these baked apples for dinner. I still have a few pounds of apples I picked from a local orchard and turned many into pies and applesauce, but saw this recipe and had to try it. I was working out at the gym a few weeks ago and watching the food network (probably the only person in the world who watches the food network while running on the treadmill) and on Tyler's Ultimate he was making pork roast with Baked Stuffed Apples. These sounded so good-I had to give them a try. I halved the recipe since it is just my husband and I and we have a couple apples left over for lunches tomorrow. Here's the whole recipe-give it a try!
Baked Stuffed Apples From Tyler's Ultimate on the Food Network
8 Gala or Golden Delicious apples (I used Red Reagent)
lemon juice
1/4 cup butter, softened
1 to 2 large corn muffins, crumbled, reserve some for the top
1/2 cup golden raisins
6 sage leaves, chopped
2 garlic cloves, minced
1/4 cup brown sugar
salt and pepper
1 cup hard cider
Mix the butter, corn muffin crumbles, raisins, sage, garlic, brown sugar and salt and pepper in bowl. Core apples and slightly enlarge cavity in center. Brush center with lemon juice. Spoon stuffing into the center of the apple. Place filled apples in baking dish. Sprinkle remaining muffin crumbles on top and pour cider around apples (I used some fruit wine since I did not have any hard cider). Bake 30-35 minutes at 375 degrees.
Sunday, November 22, 2009
Cappuccino Cake Brownies
I had a fantastic baking weekend. I wish I would have gotten more done, but I have dinner rolls, 2 apples pies and 2 poppy seed rolls in the freezer to bring to Thanksgiving dinner. I had to work all day today (the joys of working in a SNF) because of the holiday this week and our travels to WI so I didn't get much baking done today. I did make a yummy quiche, some baked apples and these brownies for dinner tonight. These were thrown together literally in about 5 minutes and were full of chocolaty coffee goodness. A great way to finish off dinner!
Cappuccino Cake Brownies From Taste of Home
1 T instant coffee granules
2 tsp boiling water
1 cup semisweet chocolate chips
1/4 cup butter, softened
1/2 cup sugar
2 eggs
1/2 cup flour
1/4 tsp cinnamon
In a small bowl, dissolve coffee in water; set aside. In a microwave-safe bowl or saucepan over low heat, melt chocolate chips. In a small mixing bowl, cream butter and sugar. Beat in eggs, melted chocolate and coffee mixture. Combine flour and cinnamon; add to the creamed mixture and mix well. Pour into a greased 8x8" baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cute into squares.
Cappuccino Cake Brownies From Taste of Home
1 T instant coffee granules
2 tsp boiling water
1 cup semisweet chocolate chips
1/4 cup butter, softened
1/2 cup sugar
2 eggs
1/2 cup flour
1/4 tsp cinnamon
In a small bowl, dissolve coffee in water; set aside. In a microwave-safe bowl or saucepan over low heat, melt chocolate chips. In a small mixing bowl, cream butter and sugar. Beat in eggs, melted chocolate and coffee mixture. Combine flour and cinnamon; add to the creamed mixture and mix well. Pour into a greased 8x8" baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cute into squares.
Saturday, November 21, 2009
Butternut Bisque
I was home alone today, except for the 3 dogs and cat. The hubby went hunting and I spent the day baking for Thanksgiving dinner. It was a busy day that went by quickly and I was very happy that I made this soup for dinner tonight. This was so good! I used carrots and squash grown in my garden this summer which made this extra special.
Butternut Bisque From Simply in Season
2 T butter
1 medium onion, chopped
1 cup carrots, diced
3 cups chicken or vegetable broth
2 cups winter squash, cooked
1/2 cup plain yogurt or sour cream
1 cup evaporated milk or additional plain yogurt
2 T maple syrup
Melt butter in large saucepan. Add onion and carrots and saute over medium-low heat for 5 minutes. Add broth, cover and simmer for 10 minutes. Puree in blender or food processor in batches the squash, yogurt, evaporated milk and maple syrup. You could also puree the carrot mixture at this point or just add the squash puree mixture to the carrot mixture for a chunkier soup (I didn't puree the carrot mixture and loved this soup). Cook soup over medium heat until hot. Season to taste with salt, pepper, garlic and onion powder if desired. Garnish with sour cream or plain yogurt.
Butternut Bisque From Simply in Season
2 T butter
1 medium onion, chopped
1 cup carrots, diced
3 cups chicken or vegetable broth
2 cups winter squash, cooked
1/2 cup plain yogurt or sour cream
1 cup evaporated milk or additional plain yogurt
2 T maple syrup
Melt butter in large saucepan. Add onion and carrots and saute over medium-low heat for 5 minutes. Add broth, cover and simmer for 10 minutes. Puree in blender or food processor in batches the squash, yogurt, evaporated milk and maple syrup. You could also puree the carrot mixture at this point or just add the squash puree mixture to the carrot mixture for a chunkier soup (I didn't puree the carrot mixture and loved this soup). Cook soup over medium heat until hot. Season to taste with salt, pepper, garlic and onion powder if desired. Garnish with sour cream or plain yogurt.
Friday, November 20, 2009
Freestyle Apple Tart
I still have apples from the orchard to use up and this is the perfect way! I made this tart last year a few times, but this is the first time this year that I've whipped this up. It is really simple and so yummy. I love the cream cheese surprise! Give this a try, you won't be disappointed.
Freestyle Apple Tart From Kraft.com
1 refrigerated ready to use pie crust
4 oz cream cheese, softened
3 red or green apples, peeled and thinly sliced
1/4 cup sugar
2 T flour
1 tsp cinnamon sugar
Heat oven to 450 degrees. Line pie plate with crust. Carefully spread cream cheese over bottom of crust in a 6" circle in center. In bowl, toss apples with flour, sugar and cinnamon. Spoon over cream cheese. Carefully fold edges of pie crust partially over apples. Bake 25 minutes, covering loosely with foil the last 5 minutes. Cool. Serve with whipped cream if desired.
Freestyle Apple Tart From Kraft.com
1 refrigerated ready to use pie crust
4 oz cream cheese, softened
3 red or green apples, peeled and thinly sliced
1/4 cup sugar
2 T flour
1 tsp cinnamon sugar
Heat oven to 450 degrees. Line pie plate with crust. Carefully spread cream cheese over bottom of crust in a 6" circle in center. In bowl, toss apples with flour, sugar and cinnamon. Spoon over cream cheese. Carefully fold edges of pie crust partially over apples. Bake 25 minutes, covering loosely with foil the last 5 minutes. Cool. Serve with whipped cream if desired.
Thursday, November 19, 2009
Pumpkin Sausage Pasta
I survived the 60 mile walk without any injury and barely any soreness in the days after. Yeah! It was an amazing experience and I look forward to doing it again in the future. For now, I'm back home and trying to get settled back in. We've had a busy week with our car in the shop but I've still managed to make some yummy and not too time consuming meals for dinner. This one would have been pretty quick to make if I used regular canned pumpkin, but off course I usually like to do most from scratch and roasted the pumpkin while cooking the sausage and boiling the pasta. Here's to multitasking! This recipe sounds kind of odd, but it was really good. The hubby even really enjoyed it!
Pumpkin Sausage Pasta From Simply in Season
1 pound penne pasta (or other chunky pasta)
1 pound bulk sweet sausage
1 medium onion, chopped
4 cloves garlic, minced
1 bay leaf
2 T fresh sage, cut in thin strips
1 cup dry white wine or chicken broth
1 cup chicken broth or vegetable broth
1 cup pumpkin or winter squash, cooked and pureed
1/2 cup evaporated milk
1/8 tsp cinnamon
1/2 tsp ground nutmeg
coarse salt and pepper
Cook pasta, drain and set aside. In large deep frypan coated with cooking spray, brown sausage over medium-high heat. When cooked, remove meat and set aside. Drain fat from frypan and return pan to stove. Add onion and garlic to frypan and saute until soft, 3-5 minutes. Add bay leaf, sage and white wine or broth and cook until half of the liquid evaporates, about 2 minutes. Mix in remaining broth and pumpkin. Continue stirring until sauce starts to bubble. Add sausage and reduce heat. Stir in milk. Add remaining seasonings and simmer 5-10 minutes to thicken. Remove bay leaf. Pour sauce over cooked pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish with freshly grated Parmesan cheese.
Pumpkin Sausage Pasta From Simply in Season
1 pound penne pasta (or other chunky pasta)
1 pound bulk sweet sausage
1 medium onion, chopped
4 cloves garlic, minced
1 bay leaf
2 T fresh sage, cut in thin strips
1 cup dry white wine or chicken broth
1 cup chicken broth or vegetable broth
1 cup pumpkin or winter squash, cooked and pureed
1/2 cup evaporated milk
1/8 tsp cinnamon
1/2 tsp ground nutmeg
coarse salt and pepper
Cook pasta, drain and set aside. In large deep frypan coated with cooking spray, brown sausage over medium-high heat. When cooked, remove meat and set aside. Drain fat from frypan and return pan to stove. Add onion and garlic to frypan and saute until soft, 3-5 minutes. Add bay leaf, sage and white wine or broth and cook until half of the liquid evaporates, about 2 minutes. Mix in remaining broth and pumpkin. Continue stirring until sauce starts to bubble. Add sausage and reduce heat. Stir in milk. Add remaining seasonings and simmer 5-10 minutes to thicken. Remove bay leaf. Pour sauce over cooked pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish with freshly grated Parmesan cheese.
Tuesday, November 10, 2009
Bounty Rice
I've been kind of busy around here and am leaving tomorrow night for a 3 day walk in Phoenix, AZ for breast cancer. It's been hectic here, but I've still been doing some cooking and baking. I made this dish for dinner last night to use up some cabbage that I had bought at the farmers market a few weeks ago. Cabbage keeps really well, but I figured it would be best to use it up in a few weeks versus a few months. My husband doesn't really care for cabbage either so I thought I could kind of hide it in this rice casserole. It did turn out really tasty and Ryan did eat the cabbage too!
Bounty Rice From Simply in Season
1/2 to 1 lb ground beef or sausage
1 cup chopped onion
1 cup chopped green pepper
4 cups canned tomatoes
4 cups shredded cabbage
3 cups cooked rice
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 cup sour cream
1 cup shredded mozzarella cheese
Saute meat, onions and green pepper in large frypan until meat is browned and veggies are soft. Add the next 7 ingredients and mix well. Continue cooking on stovetop 10-15 minutes until cabbage is tender or place in large baking dish. Stir in sour cream. If baking, bake uncovered at 325 degrees for 30-45 minutes until cabbage is tender and then top with cheese. Continue baking until cheese melts. For stovetop, stir in sour cream and top with cheese. Let melt and serve.
Bounty Rice From Simply in Season
1/2 to 1 lb ground beef or sausage
1 cup chopped onion
1 cup chopped green pepper
4 cups canned tomatoes
4 cups shredded cabbage
3 cups cooked rice
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 cup sour cream
1 cup shredded mozzarella cheese
Saute meat, onions and green pepper in large frypan until meat is browned and veggies are soft. Add the next 7 ingredients and mix well. Continue cooking on stovetop 10-15 minutes until cabbage is tender or place in large baking dish. Stir in sour cream. If baking, bake uncovered at 325 degrees for 30-45 minutes until cabbage is tender and then top with cheese. Continue baking until cheese melts. For stovetop, stir in sour cream and top with cheese. Let melt and serve.
Monday, November 2, 2009
Scalloped Potatoes with Ham
We have eaten up all of the ham I made the other week-finally! The ham I baked was delicious and all the meals I made with the leftovers were delicious too...we just had a lot of ham around here. I made this scalloped potato recipe last week with the rest of the leftovers. This version is creamy, but does not have cheese in the sauce. It was really tasty and I loved the thyme that was added to the sauce, just giving it a stronger taste. I really liked this scalloped potato recipe and will definitely make it again, probably after I bake a ham some weekend again!
Scalloped Potatoes with Ham From Taste of Home Annual Recipes 2000
6 T butter, divided
1/4 cup flour
1 tsp dried parsley flakes
1 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
3 cups milk
6 cups thinly sliced potatoes, peeled
1 1/2 cup chopped fully cooked ham
1 small onion, grated or chopped
In a saucepan, melt 4 T of butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Combine potatoes, ham and onion; place half in a greased 2 1/2 qt baking dish. Top with half of the sauce; repeat layers. Cover and bake at 375 degrees for 65 to 75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender.
Scalloped Potatoes with Ham From Taste of Home Annual Recipes 2000
6 T butter, divided
1/4 cup flour
1 tsp dried parsley flakes
1 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
3 cups milk
6 cups thinly sliced potatoes, peeled
1 1/2 cup chopped fully cooked ham
1 small onion, grated or chopped
In a saucepan, melt 4 T of butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Combine potatoes, ham and onion; place half in a greased 2 1/2 qt baking dish. Top with half of the sauce; repeat layers. Cover and bake at 375 degrees for 65 to 75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender.
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