Fall = Dutch Apple Pie and Caramel Sauce

This week is my husband's birthday. I asked him what he wanted for a birthday cake. After pondering this question for a few hours he landed on Apple Pie-- my how our taste buds change as we age... last year he wanted a McDonald's Cake. I love a good dutch apple pie. I love the topping and pie crust-- it's like the best of apple pie and apple crisp all in one dessert. My aunt shared a secret to a great apple pie when I was a teenager. She told me she cuts her apples and prepares the filling (with lemon juice so they don't turn brown) the day before she bakes the pie. It really lets all the flavors come together. I try to marinate the apples overnight if I have time. Last night I was putting the apples together... side note: if you don't have an apple peeler/corer you have to get one. It's an amazing invention and saves hours of peeling. It also helps us perfectionists get exactly the apple cut the same thickness. I sell them with Pampered Chef, but before I was a consultant I had a Cuisinart one and the suctioned bottom wouldn't stay in place all the time. Well this is what I made today. Sorry, it's not my photo, I was too lazy to take pictures and the kitchen is a disaster area. We're having the cabinets painted!!! Well back to the story about marinading the apples. When you fill the pie with the apples you notice there is a TON of juice left in the bottom of the bowl. I wanted to use the reserved liquid and quickly thought about a caramel sauce. I scoured the Internet for a recipe I could use to make caramel sauce with the liquid. I think I searched apple caramel sauce... I found something at the Better Homes and Gardens Website. Caramel Sauce

Ingredients

• 2/3 cup packed brown sugar
• 1 tablespoon cornstarch
• 1/4 cup apple cider or apple juice (marinade from apples)
• 1/4 cup butter
• 1 egg yolk

Directions

1. For the Caramel Sauce, in a small saucepan combine the brown sugar and 1 tablespoon cornstarch. Add 1/4 cup apple cider or apple juice and butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. In a small bowl beat 1 egg yolk; gradually stir in 1/2 cup of the hot brown sugar mixture. Add the egg mixture to the saucepan. Cook and stir until bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat; cover and cool. Use 1/2 cup of the Caramel Sauce for the Caramel Cream Filling. If necessary, thin the remaining Caramel Sauce with 1 to 2 teaspoons apple cider or apple juice to make a topping of drizzling consistency. Makes 3/4 cup.

2. For Caramel Cream Filling, in a bowl beat 1, 8-ounce cream cheese until fluffy. Gradually beat in 1/2 cup of the Caramel Sauce.

Did you notice the caramel cream filling... OHHHH YUMMMM!!! I'm gonna have to think of how I can use caramel cream somewhere. I was thinking on pumpkin bars, spice cake or even a chocolate layer cake? Maybe in between 2 oatmeal cookies?? I'm getting a little carried away. I was happy to find a recipe where I could use the reserved liquid from the apples- waste not, want not. Now on to eating the PIE... with caramel drizzled on top :)

Chocolate Peanut Butter Crunch Bars

This might be my husbands favorite new recipe... to eat. He occasionally asks for rice krispy treats, but they are pretty boring to me. Pampered Chef came through for me again with an awesome recipe!

Chocolate Peanut Butter Crunch Bars

¼ cup dry-roasted peanuts 3 cups mini pretzel twists (about 1 2∕3 cups coarsely crushed), divided 3 cups crisp rice cereal ¾ cup butter (1½ sticks), divided 1 bag (10.5 oz) miniature marshmallows ½ cup light corn syrup, divided 1 bag (10 oz) peanut butter morsels 1 cup semi-sweet chocolate morsels

Coarsely chop peanuts using Food Chopper; set aside. Place pretzels into large resealable plastic bag; coarsely crush using flat side of Meat Tenderizer. Set aside ¹∕3 cup of the pretzels. Place remaining pretzels and cereal in Stainless Mixing Bowl.

Place 6 tbsp of the butter in Classic Batter Bowl. Microwave on HIGH 30–45 seconds or until melted. Add marshmallows; microwave on HIGH 45–60 seconds. Stir until marshmallows are completely melted using Mix ‘N Scraper®. Immediately add marshmallow mixture to mixing bowl; mix thoroughly. Spread crust evenly over 9x13 pan; firmly press into pan using waxed paper.

Combine 2 tbsp of the butter and half of the corn syrup in Small Micro-Cooker®. Microwave, uncovered, on HIGH 30–45 seconds or until melted. Stir in peanut butter morsels; mix until melted (mixture will be stiff). Spread peanut butter mixture over crust using Small Spreader.

For ganache, place remaining butter and corn syrup in Small Batter Bowl. Microwave on HIGH 30–45 seconds or until melted. Stir in chocolate morsels; mix until smooth. Spread ganache evenly over peanut butter mixture. Sprinkle with peanuts and reserved pretzels. Place in freezer 5–10 minutes or until ganache is set. Cut into 24 squares; cut squares in half.

60th Birthday Cupcakes

We just celebrated my handyman's 60th birthday. For his party I made some special chocolate cupcakes. The recipe was inspired by a recipe in the new Pampered Chef Desserts Cookbook coming out this spring. The cupcakes have a truffle in the center. After you back the chocolate cupcakes, take the kitchen sheers and cut an "X" in the top. Push the truffle in the center so it melts to a gooey center. I topped these with Cream Cheese Icing. I only had 12 truffles, so 12 other cupcakes didn't have a filling.

I used the shaker to sprinkle cocoa on the top of the cupcakes that had a truffle inside.

Many other versions are possible: caramel, rolo, chocolate covered espresso beans, jelly/ jam, etc...

Chicken & Asparagus (Broccoli) Risotto Skillet

This is a recipe that will be added to my monthly rotation - YUMMY and EASY!! It's a Pampered Chef Classic.

I wish I would have taken a picture, but honestly we ate it too quickly for me to run to the office to get the camera... oops! Maybe I'll post a picture the next time I make it. This picture is from another blog: http://mrsbowles.wordpress.com/

Ingredients:

1 tbsp olive oil

1 lb boneless, skinless chicken breasts

1/2 tsp salt, divided

1/4 tsp coarsely ground black pepper

1 can condensed cream of chicken soup

1/2 lb fresh asparagus spears, cut into 1 1/2-in. pieces (about 2 cups -- I substitute Broccoli)

2 cups milk

1 cup chopped onion

2 oz grated fresh Parmesan cheese (about 1/2 cup)

2 garlic cloves, pressed

1 tbsp lemon zest

2 cups uncooked instant white rice

Directions:

1.Heat oil in Skillet over medium-high heat 1-3 minutes or until shimmering. Dice chicken into 1-in. pieces. Combine chicken, 1/4 tsp of the salt and black pepper in large bowl; toss to coat. Cook chicken 4-5 minutes or until no longer pink in center. Remove chicken from Skillet; set aside.

2.Return Skillet to heat; add soup, asparagus, milk, onion, cheese, garlic, zest and remaining 1/4 tsp salt. Bring to a boil; reduce heat to medium-low and simmer 3 minutes. Stir in rice and chicken. Cover; let stand 5 minutes. Yield: 6 servings

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Pork Loin in the Microwave

Pork loin in the microwave, how can this be? Well would you say the same thing to a whole chicken in the microwave for 30 minutes? I can tell you I was skeptical at first as well. Now microwave chicken is one of my favorite things-- cheap too! I can get a whole chicken for about $4.50. I can make it for dinner and have leftovers for quesadillas, pizza, salad topping or soup. Tonight I finally tried my hand at the 10-12 minute pork loin. You would think it might be rubbery and dry, but oh quite the opposite. This is what I did:

• Use your favorite rub/ seasoning with a little oil and season it generously
• Place it in your DEEP COVERED BAKER
• Microwave with the lid on for 10-12 minutes
• Check the temperature with your digital thermometer - should read at least 160
• Let it sit on the counter for 10 minutes with the lid on again
• Slice and serve

I'm planning on making my husband barbecue pork sandwiches for lunch tomorrow... maybe he'll make them for himself since he has a snow day! I made noodles, fresh bread and broccoli to go with it. Dinner took only about 25 minutes! There are so many great recipes to make in your deep covered baker, what are you favorites?

Butterfinger Brownies

Looking for a twist to a normal box of brownies? Add a Butterfinger (or any other candy) to the batter. I used my all encompassing CHOPPER. If you don't have one - you have to get one soon. Here are some of the ways I use mine to chop the following fast:

• Leftover meat for soups, quiches, pot pie, dips
• Chocolate chips or candy bars
• Vegetables (onion, peppers, celery, carrots, etc...)
• Nuts
• Homemade bread crumbs
• Oreos/ graham crackers - for crust

The list goes on... I used to think that you just use it with the small bottom it comes with, but now I know I can chop away on my cutting board as shown above. It's important to use a pampered chef cutting board and not a glass cutting board. If you use a surface other than plastic it dulls the blade of the chopper. How do you use your chopper?

Spinach Carbonara Pizza

Spinach Carbonara Pizza

• 1 pkg (13.8 oz) refrigerated pizza crust
• 6 slices bacon, divided
• 1 pkg (6 oz) fresh baby spinach leaves (about 8 cups)
• 2 garlic cloves, pressed
• 1 oz grated fresh Parmesan cheese (about 1/4 cup packed)
• 1 cup jarred Alfredo pasta sauce
• 1/4 tsp coarsely ground black pepper
• 2 cups (8 oz) shredded mozzarella cheese, divided
• Additional coarsely ground black pepper (optional)

Preheat oven to 450°F. Unroll dough over bottom of lightly greased Large Bar Pan. Gently stretch and press dough to cover bottom of bar pan. Bake 10-12 minutes or until crust begins to brown; remove pan from oven to Stackable Cooling Rack.

Meanwhile, slice bacon into 1/4-in. pieces; cook in (8-in.) Sauté Pan over medium heat 5-6 minutes or until crisp. Remove bacon from pan; drain on paper towels.

Place spinach and garlic pressed with Garlic Press into Classic Batter Bowl. Cover batter bowl; microwave on HIGH 2-3 minutes or until spinach is wilted. Carefully remove lid; press spinach to side of batter bowl using Small Mix ‘N Scraper®. Dab excess moisture with paper towels and set aside.

Grate Parmesan cheese using Microplane® Adjustable Grater; set aside. Finely chop half of the bacon using Food Chopper. Measure Alfredo sauce in (2-cup) Easy Read Measuring Cup. Add chopped bacon and black pepper to Alfredo sauce; mix well.

To assemble pizza, spread sauce to edges of crust. Top sauce completely with 1 cup of the mozzarella cheese, spinach mixture and remaining bacon. Sprinkle with remaining mozzarella cheese, Parmesan cheese and additional black pepper, if desired.

Bake 7-10 minutes or until cheese is melted and golden brown. Remove from oven to cooling rack. Cut pizza into squares using Pizza Cutter. Serve using Mini-Serving Spatula.

I LOVE this pizza!! I even made a version of this with pasta instead of pizza crust because I was in a time crunch.

Don't throw away the Pumpkin Seeds!!

One of my favorite things is pumpkin seeds. This is another food that I have swayed Kolin to eat... now he really likes them. I make my own. Take a pumpkin... Cut it open... pull out the seeds and clean the stringy pumpkin (I know very technical) from the seeds. I toast mine in the skillet on the stove to get the water off and melt the butter with them.

Put them in the oven on foil for about 350 for 15-20 minutes. About half way through I try to flip them around so they get crispy on both sides.

Enjoy!

One pot penne

This hit the spot tonight. I think I'm really loving tomatoes this time of year! This is a quick one pot recipe: (with hardly any guidelines)

• Penne pasta (1/2 box)
• 1 can diced tomatoes or 2 fresh
• As much spinach as you can handle
• 2 cups of chicken broth
• 2 cloves of garlic
• 2 tbsp Olive oil
• crushed red pepper to taste (I like spicy)
• I threw in some extra sausage that I already had cooked
• Parmesan cheese

Directions... or what I did

1. Heat a skillet and saute garlic and olive oil for about 2 minutes. Add the red pepper flakes at the end.
2. Add 2 cups broth and bring it to a quick boil
3. Toss in the tomatoes and pasta
4. Cover and let simmer for 10 minutes or until the noodles are just right for you
5. Add all the spinach and cover again for another minute (add cooked sausage here)
6. Remove from the heat and top with cheese

Enjoy - I can't wait for leftovers for lunch!

Now that's a deep dish!

I typically make pizza every Friday night, but just as every routine in our lives… it gets old. I was craving some Geno’s East, but realized that I was 5 hours away! I’ll research how to make Chicago style backwards pizza at home. I had a good idea of how to do it, but didn’t know how much corn meal to put in the crust. This is what I found:

Chicago Style Deep Dish

Deep Dish Dough

• 1 cup warm water
• 1 package yeast
• 2 1/2-3 cups bread flour
• 1/2 cup cornmeal
• 1/2 cup vegetable oil
• 1 tsp salt

Pizza

• 1 deep dish dough
• 1 lb hot Italian sausage (cooked)
• 1 can diced tomatoes
• 1/2lb mozzarella cheese slices/ shredded
• Italian Seasoning
• 2-4 cloves garlic
• 1/4 grated Parmesan cheese

Step 1 – the dough Pour the water, yeast and 1/2 cup of the flour into a bowl. Let a sponge form, about 5 minutes. Then add 1 cup flour, 1/2 cup cornmeal, salt and 1/2 cup vegetable oil. Mix by hand or in a stand mixer with the dough hook attachment. Once everything starts to incorporate, slowly add another 1/2 cup of flour. Continue doing this until the dough pulls away from the edge of the bowl and does not absorb any more flour. Then roll it out onto a hard floured surface and knead until smooth. Let it rise until doubled.

Step 2 - the sauce Drain the can of tomatoes. Next place them in a food processor with salt, pepper, the seasoning and the garlic. Pulse the tomatoes to make the sauce.

Step 3 - form the dough Find your 12in spring form pan. It works great, has high edges and the pizza always slides right out. Now that you have the perfect pan, grease it with vegetable oil. Next place the dough in the center of the pan and push down the middle working it toward the edges. Bring it up the sides about 2-3 inches.

Step 4- fill it Start with the cheese so that it doesn’t burn during the long cook time. Next add the pepperoni/ sausage mixture. Now cover the pizza with the sauce. Finally dust the top with the Parmesan cheese.

Step 5 – cook it Place into a preheated 500 degree oven for 10-15 minutes. When the time is up turn it to 400 and bake for another 20-30 minutes. The longer you cook it the better…

It's Fall... 3 ingredient apple crisp

It's been a few days since I've posted... boy has the weather changed here! I love FALL!! I think it's for these reasons:

• My birthday is in the fall
• I love going back to school (I'm a dork I know)
• Sweatshirts and socks are even better while watching new fall shows

I also love fall because they accompany some of my favorite recipes:

• Pumpkin Chocolate Chip Bread
• Spice Tea
• Apple anything!

One of the recipes I'm going to share comes right from Pampered Chef. I've had my 4th party! You can get as creative as you want with this recipe - add more cinnamon, add pecans, use fresh apples with sugar & cinnamon instead of apple pie filling...

Apple Crisp

1. 2 cans of apple pie filling
2. 1 box of yellow cake mix (don't make, use the dry mix)
3. 1 1/2 sticks of butter (melted)

Preheat 350 and plan to bake for 35-40 minutes. Just take your deep covered baker (spray if fairly new). Pour both cans of filling in the bottom, then sprinkle cake mix on top, then pour the melted butter on top. BAKE and ENJOY with some ice cream!

That's a spicy meatball!! Not really...but they are good!

So this past weekend I was home visiting family and having a pampered chef party for a friend in Forest Park. One of the ideas I picked up along the way was a new twist on meatballs. I got the idea from my grandma. She has tea with some older ladies from church at a retirement home. This is no ordinary retirement community - it's pretty nice. Anyway, there's always a different array of food. One of the selections that stood out to my grandma was spinach stuffed meatballs (they served them with a side of alfredo sauce).

I don't profess to be an amazing cook, but I'll try anything at least once. Since I didn't have a recipe I used what I had at home and came up with the most delicious meatballs.

1 lb of Italian Sausage

1 egg

1/3 cup bread crumbs

1 clove of garlic

1/3 cup of ricotta cheese

Parmesan cheese

Italian seasoning

Mush all the ingredients above together. Then take fresh spinach and roll into small balls. Just pack the sausage around it. The meatballs come out quite large. I think it only made 7-8 meatballs. I put them in the skillet to brown them on all sides and then put them in the oven for about 10 minutes at 400 degrees.

They were delicious!! The spinach was cooked just right and it had some great flavor from the fat in the sausage!! I served them over just plain old spaghetti. I'm not a leftover lover, but I was good with having these two nights in a row.

Now I need to make a bunch and freeze them so I can take a few out at a time to use in spaghetti. I have also used cooked meatballs in lasagna... well broken them up and crumbled them as a layer. Oh the possibilities!

Saturday Brunch

It's basketball season... that means 8am practice every Saturday morning till around Christmas. It also means I'm home along on Saturday morning. Since I didn't make the usual pizza last night, I had leftover sausage to use. I decided on another quiche. This quiche recipe is made with a pastry crust. I used sausage, cheese, onion and broccoli.

Here's the recipe:

• 3/4 lb. pork sausage
• 1/2 c. onion, chopped
• 1/2 c. broccoli, chopped
• 1 1/2 c. Cheddar cheese, grated
• 1 tbsp. flour
• 2 eggs, beaten
• 1 c. milk
• 3/4 tsp. salt
• 1/4 tsp. garlic
• 1/4 tsp. pepper
• 1 deep dish pie crust

Preheat oven to 350 degrees. Bake crust while preparing quiche. Brown sausage and drain. Saute onion and broccoli and mix in sausage. Combine cheese and flour; stir in sausage, onion and broccoli. Spread on crust. Mix remaining ingredients (eggs, milk spice) and pour over sausage mixture. Bake 35-40 minutes. Let cool about 10 minutes before slicing.

Date Night

As you all know, I have a great husband. He emailed me earlier this week asking to take me on a date of my choice - super sweet. We decided to go to Red Robin for dinner because I love their "freckled lemonade" really I just like to eat the strawberries out of it.

Then we decided to go to the movies, but there's really not much to choose from... it was between Time Travelers Wife and Julie & Julie. We heard not so good things about TTW and I hadn't read the book. So Kolin allowed me to see my "chick flick of the year". Every good husband goes with his wife once a year... more than that he'll spontaneously combust or use it against you when he wants his way... He'll pull out the "remember when we saw that awful movie... well now you have to see Rambo #48 with me.."

I know he'll never admit it, but I think he secretly related to Julie's husband. The movie was funny at times as well. It has me curious about making beef bourguignon. Here is a link to the original recipe: http://knopfdoubleday.com/marketing/cooking/BoeufBourguignon.pdf

I never have buttermilk... Banana Bread

I always have bananas around the kitchen. If they just so happen to be "rotten" on the weekend they usually get turned into banana pancakes (if I just have one) or banana bread/ muffins if I have 2+. Kolin would rather I make banana cake...

This weekend I was ready to make banana bread. I got out my trusted Betty Crocker cookbook and quickly scrolled down the ingredient list... buttermilk... who has buttermilk?? I know you can make buttermilk by adding lemon juice or white vinegar... but I thought this is a great time to get creative. I have an extra carton of blueberry yogurt! These could be banana blueberry!!

They worked out great!

Summer's Almost Gone... Strawberry Poke Cake

Step 1: 1 White Cake Mix - make as directed on box, allow to cool. Step 2: Poke holes in the cake Step 3: Take a 3oz box of jello, mix 1 cup boiling water and 1/2 cup cold water. Allow to cool a few minutes in the fridge. Step 4: Pour Jello over the cake Step 5: Top with whip topping and fresh strawberries and cool in the fridge for 3-4 hours before serving.

Hearty Breakfast Cookie

1/2 cup butter, softened 1/2 cup creamy peanut butter 1 1/4 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon ground cinnamon (optional) 1/4 teaspoon salt 1 eggs 1 teaspoon vanilla

1 1/2 cup all-purpose flour 3 cups Cheerios 1 cups rolled oats 1 cup chocolate chips

Directions 1. Preheat oven to 350 degrees F. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cinnamon (if using), baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flours as you can with the mixer. Stir in any remaining flour. Stir in rolled oats, chocolate chips, and Cheerios.

2. Drop dough by 1/4 cup mounds 3 inches apart onto ungreased cookie sheets. Flatten mounds to about 1/2-inch thick. Bake for 11 to 13 minutes or until edges are lightly browned and centers are set. Cool on cookie sheet 2 minutes. Transfer to wire racks and let cool.

Monkey Bread with the family... how fitting

This weekend my mom visited for the first time at our new house... a great excuse to cook all weekend. I didn't get the camera out for all the food, but I remembered to take a picture of the monkey bread this morning.

One of my favorite breakfast recipes is Monkey Bread. It makes a bunch so I only make it when we have guests over.

Monkey Bread:

• 4 cans of small biscuits cut in 4 pieces each
• 2/3 cup sugar
• 1 tsp. cinnamon

Mix together so all pieces of biscuit are covered with the mixture. Spoon the pieces into a greased fluted pan. I love my stoneware fluted pan ($29)

• 1 stick butter
• 1 cup brown sugar
• 1 tsp cinnamon

In a sauce pan over the stove combine the ingredients above and bring to a boil. Pour the mixture over the biscuits in the pan. (Add pecans to the top - you can add them whole or chopped)

Bake in the oven 40-50 minutes.

Here's the empty pan... Kolin loved doing dishes all weekend.

Here's a list of the other meals we had:

• Thursday Dinner - 30 minute chicken in pampered chef deep covered baker, risotto, broccoli, salad and french baguette. Brownies too!
• Friday Lunch - Lemon Chicken Risotto soup (made with the leftovers)
• Friday Dinner - Homemade Pizza with garlic and herb crust. 1- Sausage and Pepperoni and 2- Sausage, Chicken and Spinach
• Saturday Breakfast - Cinnamon Banana Pancakes, Bacon and Fruit
• Saturday Dessert - Homemade M&M cookie and ice cream sandwiches
• Sunday Breakfast - Monkey Bread
• Sunday Lunch - Cookout with brats, pork chops, corn on the cob, mac 'n cheese and salad

I think everyone had a great weekend... and a few extra pounds :)

Pot Pie Dinner and Power Outage

I had a craving for a homemade (semi-homemade) pot pie. A friend of mine used to make them for me, but now she lives in Iowa and I don't think they'll mail well. I had to do some research earlier this week to figure it out on my own. I was able to make one tonight before the power went out. I think it turned out pretty well (I combined a bunch of different recipes).

This is what I did:

1. Store bought pie crust (who has time for homemade on a weeknight?) Baked the bottom crust for 10 minutes before filling.

2. Cooked 2 chicken breasts in 1/2 onion and clove of garlic and used the "mix 'n chop" from pampered chef. If you don't have one you need to order one :)

3. Melted a half stick of butter and whisked in 1/2 cup of flour with salt and pepper. It turned into a thick paste. To thin it out I used a cup of fat free half and half. Then I added a can of reduced fat cream of chicken.

4. I steamed broccoli (I don't really like peas) and carrots in my "Large Steamer" also a favorite of mine. I put chicken seasoning over them when they steamed for more flavor.

5. I combined the chicken/ gravy mixture and veggies (I also added some left over risotto) and poured it into the crust. Topped it with the remaining crust and baked it for 20 minutes.

Like I said, the power went out, but only after I enjoyed my semi-homemade pot pie!

Blueberry Coffee Loaf

Blueberry Coffee Loaf Recipe:

• 1/2 c. sugar
• 1/4 c. oil
• 1 egg white
• 1 tsp. baking powder
• 1/2 c. milk
• 1 c. flour
• 1/2 tsp. salt
• 1 c. blueberries (If frozen, don't thaw)

Combine all ingredients together except topping, folding blueberries in last. Pour into well greased Pampered Chef Stone Loaf Pan.

TOPPING:

• 1/4 c. sugar
• 3 Tbsps flour
• 1 tsp. cinnamon
• 3 Tbsps oil

Mix topping together and sprinkle over top. Bake at 375 degrees for 30 minutes or until golden brown.