A few more fall dishes to keep you warm and full as winter approaches.
APPLE CRISP PIZZA
Pastry for single crust pie (9-inch)
2/3 c. sugar
3 Tb. all purpose flour
1 tsp. ground cinnamon
4 medium gala apples, peeled and diced into 1/4" pieces
TOPPING:
1/2 c. all purpose flour
1/3 c. packed brown sugar
1/3 c. rolled oats
1 tsp. ground cinnamon
dash of nutmeg, optional
1/4 c. butter, softened
1/2 c. caramel topping
Preheat oven to 350. Roll pastry to fit a 12" pizza pan; fold under or flute the edges. Combine sugar, flour and cinnamon in medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it. Combine the first 5 topping ingredients in a bowl and sprinkle evenly over the apples. Bake 35 - 40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Yield: 10 - 12 pieces
This easy recipe is so tasty and they freeze nicely too.
LOWFAT PUMPKIN CINNAMON CHIP MUFFINS
1 (16 ozs) spice (or chocolate) cake mix
1 (15 ozs) can pumpkin
1/2 c. water (rinse the can)
1 (10 ozs) bag cinnamon chips
Preheat oven to 350. Spray 20-22 'regular-sized' muffin tins with nonstick cooking spray. Combine cake mix, pumpkin and water; stir until batter is smooth. Add in cinnamon chips. Fill muffin tins about 3/4 full. Bake for 20-22 minutes or until they test done. Allow to stand in pan a couple of minutes before removing to cool. Yield: 20-22 muffins
EASY CARAMEL APPLE TOFFEE DIP
1 pkg. (8 ozs.) cream cheese, softened
1/2 c. powdered sugar
1 tub (8 ozs.) frozen whipped topping, thawed
1/4 c. caramel sauce (or more)
1/4 c. Heath toffee bits (or more)
apple slices & gingersnap cookies for serving
In medium mixing bowl, beat cream cheese until smooth. Add powdered sugar; beat until well blended. Mix in whipped topping on low. Stir in half the Heath bits (1/8 cup). Pour dip into a serving bowl; drizzle caramel over the top, then sprinkle with remaining heath bits. Cover; chill until ready to serve. Bring out the apple slices and gingersnaps. Dive in!!
PUMPKIN PIE BAKED OATMEAL
1 c. pumpkin puree (from can or fresh frozen, thawed)
1 c. apple cider
2 eggs
(I used 2 egg whites and my favorite egg substitute -
1 TB. flax seed meal mixed with 3 TB. water)
1/2 c. milk
(I used 1%)
1/4 c. honey
2 TB. (sugar free) maple syrup
2 TB. butter, melted
(I used Smart Balance)
2 tsp. pumpkin pie spice
1 tsp. vanilla
1 3/4 c. rolled oats
1 1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda
1/2 c. pecan halves
Preheat oven to 350. Spray deep dish pie plate or an 8 x 8 in. pan with oil, set aside. In a large bowl, whisk together pumpkin, apple cider, eggs, milk, honey, maple syrup, butter, pumpkin pie spice, and vanilla until smooth. Stir in oats, baking powder, salt and baking soda. Pour into dish and sprinkle with pecans. Bake for 40 - 45 minutes or until set. Serve with hot maple syrup or honey if desired.
This is a favorite fall dessert. Even those who think they don't like butterscotch have fallen in love with this special treat.
BUTTERSCOTCH APPLE CAKE
1-1/4 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. white sugar (I use 3/4 c.)
1/2 c. vegetable oil (may use half applesauce)
2 eggs, beaten
2 c. peeled, chopped apple
1/2 c. pecans, chopped
1/2 c. butterscotch chips, divided
Preheat oven to 350. Grease an 8" square baking dish. In large bowl, combine flour, baking powder, soda, salt and cinnamon. Blend sugar, oil and eggs until smooth; stir wet mixture into dry and mix just until combined. Stir in the apples, pecans and 1/4 cup butterscotch chips. Pour into prepared pan. Sprinkle with remaining butterscotch chips. Bake 40 - 45 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack. Yield: 4 - 6 good-sized servings
Someone else is happy with less than what you have. - Unknown
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