Fall is falling quickly along with the apples on the trees. Apples are thought to help reduce the risk of heart disease, cancer, stroke, type 2 diabetes and asthma. No wonder they say "An Apple a Day Keeps the Doctor Away"! One apple provides almost 20% of the daily recommended amount of fiber.
Select apples that are firm and bruise free. Store in refrigerator to slow ripening and keep the flavor. Chilled properly, they should last about 90 days. Don't wash apples until ready to eat. Apples should be stored in the refrigerator. Keeping them at room temperature will allow them to get mushy more quickly. Fresh apples make a great snack or dessert. Dip slices in peanut butter or serve with crackers and cheese for a quick snack. I love apples baked alongside pork or chopped into stuffing or tuna salad.
CARAMEL APPLE CRISP (Lighter Options)
1/3 c. sugar (or sugar substitute like xylitol)
1 tsp. cinnamon
1/8 tsp. salt
6 c. diced apples, peeled
2 Tb. water or apple juice
1/2 c. brown sugar
heaping 1/2 c. flour
1/2 c. quick-cooking oats
1/2 c. margarine
1/4 c. (fat free) caramel ice cream topping
Mix together sugar, cinnamon and salt in large bowl Add apples and toss. Place into greased 9" X 13" baking dish. Sprinkle water (or juice) over apples. Combine next 4 ingredients (brown sugar, flour, oats, margarine) until crumbly and sprinkle over top. Bake 30-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Serve warm. Serves 8.
AUTUMN CHICKEN SALAD
4 c. cooked chicken, diced
1/2 c. chopped pecans, toasted
1/2 c. dried cranberries
1/2 c. chopped apple
1/4 c. celery, chopped
1/2 tsp. celery salt
1/2 c. sour cream (or Greek yogurt)
1/2 c. mayonnaise
In large bowl, stir all ingredients together until well combined. Chill at least 2 hours before serving. Serve as a sandwich or with crackers.
This salad is a perfect dish to serve alongside pork.
GRANDMA'S WALDORF SALAD
2 Gala apples, cored and diced
1 Granny Smith apple, cored and diced
1/2 c. chopped pecans or walnuts
1/2 c. celery, diced
1/3 c. sweetened dried cranberries
1/3 c. mayonnaise
pinch of salt and sugar, optional
Stir together all ingredients in a large bowl. Cover and chill until serving time.
CROCKPOT APPLE STUFFED ACORN SQUASH
1 acorn squash, washed, cut in half, seeds removed
2 tsp. maple syrup, optional
2 Tb. butter
2 Tb. sugar (or xylitol)
1 tsp. cinnamon
1/4 tsp. nutmeg
A few dashes of pumpkin pie spice
1 medium apple, cored and chopped
2 Tb. dried cranberries
2 Tb. nuts, chopped
1/2 c. apple juice or water
Drizzle 1 tsp. maple syrup over each 'hole' of prepared squash. Place a tablespoon of butter into each 'hole' of squash. Fill halves with apple, cranberries and nuts. In small bowl, combine sugar and spices; sprinkle evenly over squash and filling. Pour juice into crockpot, then place squash halves inside. Cover and cook on low for 6 - 8 hours or 4 - 5 hours on high until squash is tender.
This spread is a terrific way to get your kids to eat apple slices. This is also great with graham crackers or gingerbread cookies.
SIMPLE CARAMEL TOFFEE SPREAD
1 (8 ozs) pkg. cream cheese, room temperature
about 1/4 c. caramel ice cream topping
about 1/4 c. chopped toffee pieces
(like Heath pieces found in choco chip aisle)
Place the cream cheese on plate or in bowl to soften. Pour topping over it - sprinkle with toffee pieces.
Ready to serve!!!
Always forgive your enemies - nothing annoys them so much. - Oscar Wilde
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