Thursday, October 27, 2016

Sweet Potato-Apple Cobbler with a Bourbon Whipped Cream

Ingredients

4 medium-size sweet potatoes
2 Granny Smith apples, peeled and thinly sliced
1 1/2 cups orange juice
1/2 cup granulated sugar
1/4 cup firmly packed dark brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter or margarine, divided
1 cup chopped pecans, toasted
1 (15-ounce) package refrigerated piecrusts
2 teaspoons granulated sugar 

 

Preparation

Pierce sweet potatoes several times with a fork, and place on an aluminum foil-lined baking sheet.
Bake at 400° for 1 hour or until done; cool slightly. Peel and cut crosswise into 1/4-inch-thick slices.
Place apple slices in an even layer in a lightly greased 13- x- 9-inch baking dish; top with sweet potato slices.
Stir together 1 1/2 cups orange juice and next 6 ingredients. Pour over sweet potato mixture. Dot with 6 tablespoons butter.
Sprinkle 1/2 cup chopped pecans on a cutting board. Unfold 1 piecrust, and place on pecans; gently roll piecrust dough into pecans. Cut with a leaf-shaped cookie cutter; place leaves over sweet potato mixture. Repeat procedure with remaining 1/2 cup chopped pecans and piecrust.
Microwave remaining 2 tablespoons butter in a 1-cup glass measuring cup at HIGH 20 to 30 seconds or until melted. Brush butter over crust, and sprinkle with 2 teaspoons granulated sugar.
Bake at 400° for 45 minutes or until golden. Serve warm with Bourbon Whipped Cream, if desired.

 
Bourbon Whipped Cream

Ingredients

1 cup whipping cream
2 tablespoons granulated sugar
1 tablespoon bourbon

Preparation

Beat whipping cream and sugar at medium speed with an electric mixer until stiff peaks form; stir in bourbon.

Thursday, October 20, 2016

Incredible-Skillet Chicken Pot Pie

Ingredients

CHICKEN PIE FILLING
1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
1 1/2 teaspoons Creole seasoning
2 tablespoons butter
1 large sweet onion, diced
1 (8-oz.) package sliced fresh mushrooms
4 cups shredded cooked chicken
2 cups frozen cubed hash browns
1 cup matchstick carrots
1 cup frozen small sweet peas
1/3 cup chopped fresh parsley
 
PASTRY CRUST
1 (14.1-oz.) package refrigerated piecrusts
1 egg white

Preparation

1. Prepare Filling: Preheat oven to 350°. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.
2. Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce.
3. Prepare Crust: Place 1 piecrust in a lightly greased 10-inch cast-iron skillet. Spoon chicken mixture over piecrust, and top with remaining piecrust.
4. Whisk egg white until foamy; brush top of piecrust with egg white. Cut 4 to 5 slits in top of pie for steam to escape.
5. Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly. Remove from oven and cool to room temp. Serve and Enjoy!

Tuesday, October 18, 2016

Triple Grain Breakfast Cereal with Dried Fruit and Walnuts

Ingredients

1/2 cup maple syrup
1/3 cup honey
3 tablespoons canola oil
1 1/2 tablespoons vanilla extract
4 1/2 cups regular oats
1 cup uncooked quick-cooking barley
3/4 cup chopped walnuts (or pecans if allergic)
1/2 cup wheat germ
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Cooking spray
1 (7-ounce) package dried mixed fruit, chopped (such as Sun-Maid brand)

Preparation

Preheat oven to 325°.
Combine first 4 ingredients, stirring with a whisk.
Combine oats, barley, walnuts, wheat germ, cinnamon, and nutmeg in a large bowl. Add syrup mixture; stir well to coat. Spread oat mixture evenly onto a jelly-roll pan coated with cooking spray. Bake at 325° for 30 minutes or until browned, stirring every 10 minutes. Stir in dried fruit. Cool completely. Serve and Enjoy with your favorite Milk of choice!

Note: Store in an airtight container for up to 5 days.

Thursday, October 13, 2016

delicious Peach and Yogurt Parfait

Ingredients

1 medium peach, peeled, pitted and chopped
2 teaspoons packed light brown sugar
1/2 teaspoon cinnamon
1/4 cup almond milk
1/4 cup old-fashioned rolled oats
Pinch of salt
3/4 cup plain low-fat Greek yogurt (6 oz.)

Preparation

In a small bowl, stir together peach, brown sugar and cinnamon.
Combine almond milk and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Stir in oats and salt. Reduce heat to medium-low. Cook, stirring occasionally, until mixture has thickened and oats are tender, about 5 minutes. Remove from heat.
Spoon oatmeal into a bowl, top with peach mixture and spoon yogurt on top. Sprinkle with extra cinnamon, if desired. Serve and Enjoy!

Monday, October 10, 2016

Falltastic Pumpkin Smoothie

Ingredients

1/3 cup canned pumpkin puree
1 cup plain Greek yogurt (not nonfat)
3/4 cup apple cider
1/2 cup whole milk
1/4 teaspoon pumpkin-pie spice, plus more for garnish, optional
3 tablespoons maple syrup
1/2 cup ice
1/2 cup filtered water 

Preparation

Combine all ingredients in a blender and blend until smooth, adding water last to reach your desired consistency. . Pour into 2 glasses and sprinkle with additional pumpkin-pie spice, if desired. Serve and Enjoy!

Thursday, October 6, 2016

Applesauce Muffins with Pumpkin Pie Streusel

Ingredients




4 cups all-purpose whole wheat baking mix or organic flour of choice

1/2 cup sugar
2 teaspoons ground cinnamon
2/3 cup chunky applesauce
1/2 cup milk
1/4 cup vegetable oil
2 large eggs 

Pumpkin Pie Streusel

1/2 cup chopped pecans
1/2 cup firmly packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted
1/4 teaspoon pumpkin pie spice

Preparation

Stir together pecans, brown sugar, flour, melted butter, and pumpkin pie spice.
 

Preparation

1. Preheat oven to 400°. Whisk together baking mix, sugar, and cinnamon in a large bowl; make a well in center of mixture.
2. Whisk together applesauce and next 3 ingredients in a small bowl; add to sugar mixture, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 12-cup muffin pan, filling almost completely full. Sprinkle pumpkin pie Streusel Topping over batter.
3. Bake at 400° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean and tops are golden brown. Cool in pan on a wire rack 5 minutes. Remove from pan to a wire rack.

Tuesday, October 4, 2016

Sweet Potato Sandwiches with Feta and Salsa Verde

Ingredients

2 medium sweet potatoes (about 1 1/2 lbs. total), peeled and sliced into 1/2-in.-thick rounds
2 tablespoons plus 1/4 cup extra-virgin olive oil
1/2 teaspoon fennel seeds
1/2 teaspoon kosher salt
1/4 teaspoon red chile flakes
1 garlic clove, minced
1 tablespoon brined capers, minced
2 cups loosely packed flat-leaf parsley leaves, finely chopped
1/2 teaspoon lemon zest
1 seeded baguette, cut crosswise into 4 equal pieces, each piece cut in half horizontally
4 ounces feta cheese, crumbled

Preparation

1. Preheat oven to 450°. In a large bowl, combine sweet potato rounds, 2 tbsp. oil, the fennel seeds, salt, and chile flakes. Toss to coat. Transfer sweet potatoes to a parchment paper-lined rimmed baking sheet and spread out in a single layer. Bake, turning once, until soft and golden, about 20 minutes.
2. Meanwhile, make salsa verde: Mix garlic, capers, parsley, zest, and remaining 1/4 cup oil.
3. Heat baguette pieces in the oven until just warmed through, about 8 minutes; then make 4 sandwiches with sweet potato rounds, salsa verde, and feta.