FRIDAY'S FAMILY FAVORITE

Fall is apple time. Apples are so versatile and healthy. In this month's FOOD NETWORK MAGAZINE is an insert entitled 50 Things to Make With Apples. Candy apples are always a favorite and two recipes caught my eye.

WITCH'S CANDY APPLES
Melt 1 1/4 c. cherry hard candies and 1 tbsp. light corn syrup in a small saucepan over medium heat (the mixture will be bubbly). Insert wooden sticks into 4 apples; dip in the candy coating. Set on oiled parchment paper to harden.

CARAMEL APPLES
Cook 1 1/2 c. sugar and 1/2 c. water in a saucepan over medium heat, swirling, until golden. Off the heat, stir in 1/4 c. cream and 1/4 tsp. each vanilla and salt. Transfer to a 4 cup liquid measuring cup; cool slightly. Insert wooden sticks into 4 apples; dip in the caramel. Set on oiled parchment paper to harden.

THIRSTY THURSDAY

Autumn is cider time. The best thing about this recipe is that you can make it hours before your party so you can spend more time with your guests. It stays warm on the stovetop or in a crockpot the entire time. The recipe comes from the current issue of TASTE OF HOME HEALTHY COOKING.

SWEET PINEAPPLE CIDER
2 small apples, divided
10 whole cloves
1 bottle(48 oz.) unsweetened apple juice
4 cans(6oz. each) unsweetened pineapple juice
2 cinnamon sticks

• Core and cut one apple into 10 slices. Insert one clove into 10 slices. Insert one clove into each slice. In a Dutch oven, combine juices. Add apple slices and cinnamon sticks. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until flavors are blended.
• Discard apple slices and cinnamon sticks. Core and cut remaining apple into 12 slices. Ladle cider into mugs; garnish with apple slices.

 

CROCKPOT WEDNESDAY

Today's recipe is from the October issue of SOUTHERN LIVING. It won't be long until chili weather arrives. I can't seem to get enough chili recipes, especially if they are a little to the left of traditional. Keeps things interesting!

SPICY SLOW-COOKER BEEF CHILI
Microwave 1 (10 1/2 oz.) can condensed broth in a microwave-safe bowl at HIGH 2-3 minutes or until simmering. Place 4 ancho chile peppers, stemmed and seeded, in a blender. Pour hot broth over peppers; let stand 10 minutes. Holding lid down with a towel, process peppers and broth until smooth. Sprinkle 2 tbsp. all-purpose flour. 1 1/2 tsp. ground cumin, and 1 tsp. salt over 1(2lb.) London broil, cut into 1/2 inch cubes. Place beef in a 4 qt. slow cooker. Add 2 chopped onions, 4 minced garlic cloves, 1 1/2 tsp. dried oregano, 1(16 oz.) bottle dark beer, 1 cup water, and pepper mixture. Cover and cook on HIGH 3-4 hours (or on LOW 5-6 hours) or until beef is tender. Top with halved jalapeno peppers, sour cream, and refrigerated salsa Serve with saltine crackers. Makes about 8 cups.

TUESDAY'S TREAT

A few weeks ago I discovered a yummy treat quite by accident. I was searching for an easy treat to take to a bake sale and decided to try chocolate dipped pretzels. Pretzels have never been my favorite snack, in fact, I think they are rather boring. But anything dipped in chocolate will get my vote. The recipe calls for honey-wheat pretzel twists which were easy to find in the grocery. Snyder's of Hanover makes a honey-wheat pretzel twist and surprise; they are very tasty!

PEANUT BUTTER AND CHOCOLATE DIPPED PRETZELS
4 ounces semisweet chocolate, chopped
1/4 c. creamy peanut butter
30 braided honey-wheat pretzel twists

Line a jelly-roll pan with parchment paper.
Place chocolate in a small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds. Stir in peanut butter until smooth. Working with 1 pretzel at a time, dip and roll 1 end of pretzel in chocolate mixture to coat. Place pretzel on prepared pan. Repeat procedure with remaining pretzels and chocolate mixture. Place in freezer for 30 minutes or until set.

NOTE: make-ahead tip: Dip the pretzels and store in the fridge on a parchment-lined tray up to 5 days ahead. Set out shortly before serving.

MEATLESS MONDAY

I love asparagus. Growing up, the only way it was served was from a can,limp and colorless. As I began to branch out and try new things I discovered that, indeed, asparagus can be found in the fresh produce section and prepared in many interesting ways, rendering a crisp and tasty result. In the September issue of COOKING LIGHT magazine I found this recipe which is quick(30 minutes or less) and healthy(includes healthy veggies and plenty of fiber).

TOMATO AND ASPARAGUS "CARBONARA"
3 qts. water
1 tbsp. extra-virgin olive oil
1 lb.(1 inch) diagonally cut trimmed asparagus
3 garlic cloves,minced
1 pint cherry tomatoes, halved
2 ounces pecorino Romano cheese, finely grated (about 1/2 cup)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 large egg
 8 oz. uncooked penne pasta (use whole wheat for an even healthier dish)
1/4 cup fresh basil leaves

• Bring water to a boil in a dutch oven
• Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus; saute 3 1/2 minutes. Add garlic; saute for 1 minute. Add tomatoes; cook for 6 minutes or until tomatoes are tender.
• Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.
• Add pasta to boiling water; cook 10 minutes or until al dente. Drain and toss pasta immediately with egg mixture, tossing until sauce thickens. Divide pasta equally among 4 bowls. Sprinkle each serving with 1 tbsp. basil. Serve immediately

SEAFOOD SUNDAY

Salmon is one of the healthiest fish one can eat. Today's recipe from TASTE OF HOME HEALTHY COOKING combines a number of healthy ingredients, spinach, oranges, walnuts, as well as salmon. Fall can be one of the best seasons to fire up the grill. So get out there and try a new seafood recipe!

SALMON SPINACH SALAD
4 salmon filets(4 oz. each)
6 tbsp. thawed orange juice concentrate divided
1/2 tsp. salt, divided
1/2 tsp. paprika
5 cups fresh baby spinach
1 medium naval orange, peeled and cut into 1/2 inch pieces
2 green onions, thinly sliced
1/4 c. chopped walnuts, toasted
4 1/2 tsp. balsamic vinegar
1 tbsp. olive oil
1 garlic clove, minced
1/4 c. crumbled goat cheese

1. Brush salmon with 4 tbsp. orange juice concentrate. Sprinkle with 1/4 tsp. salt, paprika, and pepper. Moisten a paper towel with cooking oil; using long handled tongs, lightly coat the grill rack. Grill salmon, covered over medium heat or broil 4 inches from the heat for 8-10 minutes or until fish flakes easily with a fork.
2. Meanwhile, in a large bowl, combine spinach, orange, green onions, and walnuts. In a small bowl, whisk the vinegar, oil, garlic, remaining orange juice concentrate and salt. Drizzle over salad; toss to coat.
3. Divide among plates; sprinkle with cheese. Top with salmon.

SOUPER SATURDAY

The first day of Fall brings out the soup pot. I have made many different types of soup but had not tried Chicken Noodle until yesterday. We hosted a soup and salad get-together last evening and one of the soups I made was from COOKING WITH PAULA DEEN. It is chock full of vegetables and chicken and is very flavorful. I think it will be on my favorites list for a long time to come.

CHICKEN NOODLE SOUP
3 lbs. bone-in chicken breasts
6 quarts low-sodium chicken broth
4 bay leaves
3 cups diced carrot
3 cups diced celery
2 cups diced onion
1 1/2 tsp. garlic powder
1 1/4 tsp. salt (I omit)
1 tsp. ground black pepper
8 oz. egg noodles (I used NO YOLKS)

1. Place chicken in a large stock pot or Dutch oven. Add chicken broth and bay leaves. Bring to a boil over high heat. Reduce heat to medium, and simmer for 40 minutes.
2. Add carrot, celery,onion, garlic powder,salt, and pepper. Return to a simmer, and cook for 20 minutes.
3. Remove chicken from soup. Remove and discard bones. Coarsley chop chicken, and set aside.
4. Bring soup to a boil over medium-high heat. Add noodles. Cook for 10 minutes or until noodles are tender. Add chopped chicken; cook for 2 minutes or until heated through. Remove and discard bay leaves before serving.

CROCKPOT WEDNESDAY

The slow cooker takes what usually is a tough cut of meat and makes it fall-off-the-fork tender. The Crockin' Girls' Slow Cooker Companion is the source for this delicious weekday dinner treat. Just add rice or mashed potatoes and a green salad and you have a complete meal.

SWISS STEAK
2 lbs. ground steak
salt and pepper to taste
1 egg beaten
Italian bread crumbs, for coating
oil for browning
1 large can petite chopped tomatoes
1 c. mozzarella cheese

Cut round steak into serving size pieces, salt and pepper to taste. Dredge meat in egg and coat with Italian bread crumbs. Place in skillet with 1/4 inch preheated oil. Brown on both sides. Place meat into slow cooker. Pour tomatoes over meat and cook on HIGH 4-5 hours or on LOW 7-8 hours. Thirty minutes before serving sprinkle cheese over the meat mixture. Serve with rice or mashed potatoes.

TUESDAY'S TREAT

I found this recipe in COOKING LIGHT and made it recently for a bake sale. The cookies are delicious, chewy, and the toffee bits really make them unique.

OATMEAL TOFFEE COOKIES
3/4 c. all-purpose flour
1 c. old-fashioned rolled oats
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. packed brown sugar
1/4 c. butter, softened
1 tsp. vanilla extract
1 large egg
1/3 c. almond toffee bits
cooking spray

Preheat oven to 350.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add flour mixture; beat until just combined. Stir in toffee bits.
Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray. Bake at 350 for 11 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans; cool completely on wire racks.

MEATLESS MONDAY

Coleslaw has never been one of my favorite dishes. Through the years I've tried many versions but still remained lukewarm. The "hubby",on the other hand, is a huge coleslaw fan, prompting me to continue to search for the elusive "best coleslaw recipe". Today's recipe comes really close. I ran upon it in an issue of SIMPLE AND DELICIOUS as I went through my summer magazines tearing out recipes to get ready for recycling. Using the shredded coleslaw already bagged from the grocery store is a real time saver. As with most coleslaws, it tastes better the next day after the flavors have had time to mesh together.

HONEY MUSTARD COLESLAW

1 pkg.(14 oz.) coleslaw mix

1/2 c. mayonnaise (I used Hellman's Light)

2 tbsp. honey

1 tbsp. cider vinegar

1 tbsp. spicy brown mustard

1/2 tsp. lemon-pepper seasoning

1/8 tsp. celery seed

Place coleslaw mix in a large bowl. Combine the remaining ingredients.

Pour over coleslaw mix and toss to coat. Chill until serving.

FRIDAY'S FAMILY FAVORITES

Beef stew is one of my favorite "go to" meals. I've been making it for years but this recipe from SIMPLE AND DELICIOUS caught my eye. I think it dresses up the stew a little. See what you think!

CHILLY NIGHT BEEF STEW

6 tbsp. all-purpose flour

1 1/2 tsp. salt, divided (I omit)

1 tsp. pepper

2 lbs. beef stew meat

1/4 c. olive oil

4 medium potatoes, peeled and cubed

6 medium carrots, sliced

2 medium onions, halved and sliced

4 celery ribs, sliced

2 cans(14 1/2 oz. each) beef broth (low sodium)

2 cans (11 1/2 oz. each) V8 juice (low sodium)

2 tsp. Worcestershire sauce

6 garlic cloves, minced

2 bay leaves

1 tsp. dried thyme

1/2 tsp. dried basil

1/2 tsp. paprika

6 tbsp. cornstarch

1/2 c. cold water

Combine flour, 1 tsp. salt and 1/2 tsp. pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.

Brown beef in oil in batches in a large skillet. Transfer meat and drippings to a 6 qt. slow cooker. Add potatoes, carrots, onions, and celery. Combine broth, juice, Worcestershire sauce, garlic, bay leaves, thyme, basil, paprika and remaining salt and pepper; pour over top.

Cover and cook on low 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Discard bay leaves.

I made coleslaw and cornbread to go with the stew. Yum!

CROCKPOT WEDNESDAY

It's definitely FOOTBALL TIME IN TENNESSEE! This Saturday is the first home game and whether you'll be watching at home on Pay- Per-View or tailgating at Neyland today's recipe will fit the bill.

FRITO PIE

1 lb. ground beef or turkey

1/2 sweet onion

1 can stewed tomatoes

2 cans pork and beans

1 pkg. mild chili seasoning

Fritos

Toppings: Colby Jack shredded cheese

sour cream

black olives

DIRECTIONS:

Brown the ground beef or turkey with the onion. Place meat and onion mixture in the slow cooker. Add the tomatoes, pork and beans, and the chili seasoning. Cook on LOW for 4-6 hours. After finished cooking, place the Fritos in the bottom of the bowl, cover with chili, and add toppings.