Caramel Cream Cider (4-ingredients)

Oh what a lovely way to warm up in the cooler temps!

This is a simple recipe that I found at Gooseberry Patch online. 

The recipe is from Jodi Spires in Centerville, OH (Go Bucks!) and can be found in the

GBP Cookbook HARVEST HOMESTYLE MEALS. 

I divided this recipe in half, but it can easily be doubled if you want to serve more folks. 

I also made it in the microwave, but of course, can easily be heated on the stove top. 

Try it soon - it's sure to tickle your tummy! 

CARAMEL CREAM CIDER

1/3 c. whipping cream

1/3 c. packed brown sugar

4 c. apple cider 

(juice will work but won't be as rich) 

1 tsp. vanilla extract

In a large glass bowl, stir together whipping cream and brown sugar. Heat in microwave for about 30 seconds; stir until sugar is dissolved.  Add cider and vanilla; microwave until warm, about a minute. (Do not boil). Serve immediately or place in a slow cooker on low for a couple of hours.  Stir before serving. 

Yield: 4 - 5 servings 

Linked to 
Meal Plan Monday

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EZ Spiced Chai Tea

​

The Bryan Times - September 16, 2019 - Filling Fall Fare

When the temps start dipping, we tend to think about spending more time in the kitchen. Here's a hodgepodge of recipes that are filling fall fare. 

This tasty chowder makes for a marvelous family meal. Add a sandwich and you're all set to enjoy.                  

Smoked Sausage, Bean and Potato Chowder

SMOKED SAUSAGE, WHITE BEAN AND POTATO CHOWDER

2-1/2 c. (low sodium) chicken broth 

3 c. potatoes, diced

(may use cubed frozen southern hash browns)

2 stalks celery, chopped

1/2 c. onion, chopped

1/2 c. carrots, diced

1-1/2 c. smoked sausage or ham, chopped

3 Tb. butter, melted

3 Tb. all purpose flour

2 c. half & half (or whole milk)

1-15 ozs. can northern beans, drained and rinsed

1/2 chicken bouillon cube, crushed

black pepper to taste

1  c. diced Velveeta or cheddar cheese, optional 

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts. Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper. Heat through and serve. 

FAMILY FAVORITE GOULASH 

2# ground beef

1 onion, chopped

1 green pepper, chopped

8 ozs. sliced fresh mushrooms

6 garlic cloves

3 c. water

1 can (29 ozs.) tomato sauce

1 can (28 ozs.) diced tomatoes, undrained

1 TB. Italian seasoning

1 tsp. smokey paprika

1 tsp. sugar

1-1/2 tsp. crushed red pepper flakes, optional

garlic powder, salt & pepper to taste

3 Tb. worcestershire sauce

3 c. uncooked elbow macaroni 

shredded cheese of choice to melt over the top

In large stock pot, cook beef over medium high heat, until no longer pink.  Add onion, pepper and mushrooms.  Cook until tender, about 3 - 5 minutes. Add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, red pepper flakes, garlic powder, salt, pepper and worcestershire sauce. Bring to a boil; cover and reduce heat. 

Allow to simmer for 20 minutes.  Add elbow macaroni, stirring well.  Cover and simmer 15 minutes longer, or until macaroni is done. (Check to see if you need to add more water). If there's already too much, just allow to simmer until it thickens. 

If using cheese, add now. Allow to set covered for 10 minutes before serving. Yield: 8 servings

Simple Apple Crisp

I've taken this recipe with me all over the country as it is a favorite. 

SIMPLE APPLE CRISP

4 cups peeled, sliced cooking apples

1/4 cup water

1 tsp. cinnamon

1/2 tsp. salt

1/4 cup sugar

3/4 cup all purpose flour 

(substitute half the amount in oatmeal if desired) 

1/3 cup butter

Preheat oven to 350. Spread apples in bottom of 8" x 8" pan. Sprinkle with water. In medium bowl, combine remaining ingredients with pastry blender, until crumbly. Sprinkle over apples. Bake uncovered for 40 minutes at 350 or bake in microwave-safe dish for 12 - 15 minutes on high, testing after 10 minutes. Serve warm with milk or ice cream. Feel free to drizzle it with some caramel syrup if you'd like. YUUUUUM!

What a great way to help take off the chill. Sip-Sip-Hurray! 

(CROCKPOT) HOT CARAMEL APPLE CIDER

1/2 gal. apple cider, or juice (8 c.)

1/2 tsp. ground cloves

2 cinnamon sticks 

1/2 tsp. ground allspice

3/4 - 1 c. jarred caramel sauce (may use homemade) 

sweetened whipped cream (or from a can)

Pour cider into 5-6 qt. slow cooker (or saucepan on stove). Heat on low for 1 hour, stir again, then stir in spices and caramel. Continue heating on low for 3 more hours. If cooking on stove top, simmer for 30 minutes.  (It will make your house smell wonderful!) Ladle into mugs, top with whipped cream, then drizzle with caramel and add a sprinkle of cinnamon if desired. 

A lot of what weighs you down isn't yours to carry.~Unknown

Copycat Panera Butternut Squash Soup ("Lightened")

I fall for fall...every single year!

I drug out all my lovely fall decorations the first day of Sept...even though it was
90 outside at the time!  I don't care what the temp is...I love my decorations.

I've been given 2 large patchwork stuffed pumpkins, plus I have a sparkly wreath in the middle of the coffee table with a glittery pumpkin that sits inside.
It all just makes me soo happy! 

Another favorite thing about the cooler temps is starting up with soup making. 

There's just something about soups that just warm you inside and out! 

And when it's offered, I can never resist this amazing soup when we get to visit Panera restaurants. 

So I was thrilled to find a copycat recipe...that was lightened even!

(that's my 'thing' for sure)  This great blog..
Rachel Cooks even shares a video for this recipe.  Pop on over and
watch how she does it.  She has a ton of comments about this wonderful soup too. 

If you want a more robust soup, you can add more cream cheese (Yes,

this has cream cheese!!!), butter and even some whipping cream. 

(I'm soooo in love with cream cheese!  Not afraid to admit it either =) 

We LOVED it just the way it is...and declare it tastes MUCH like 'the real deal'...but it has 'lighter' options, so feel free to add to it if desired....

The apple juice (or cider, your choice) sweetens it up, as do the carrots. 

I used my stick hand held blender right in the pan I cooked everything in to 

make it nice and smooth.  

I drizzled some half and half, then tossed a few roasted sunflower seeds over the top.,,,pretty I think.  Pretty inviting for sure!!!! 

Do hope you'll give this a try soon.  We enjoyed it with a lovely BLT in our own dining room and it was a 5-star meal!  

(I know it seems like a long ingredient list, but once you get everything chopped, it isn't difficult, and so worth the time to make it!) 

COPYCAT PANERA SQUASH SOUP 

• 1 Tb. unrefined coconut oil (or extra virgin olive oil)
• 1 small onion, diced (about heaping 1/2 c.)
• 2 lbs. chopped butternut squash (about 6 heaping c.)
• **SEE TIP BELOW 
• 3 sm. carrots, chopped (about 1 cup)
• 3 - 4 c. vegetable (or chicken) broth
• 2 c. apple cider or apple juice 
• (Please be careful to not use apple cider vinegar)
• 1/2 tsp. curry powder
• 1/4 tsp. cinnamon
• dash or two of nutmeg
• 1/2 c. pumpkin puree
• (or cooked butternut squash)
• 2 Tb. butter
• 2 ozs. low-fat (neufchatel) cream cheese
• 1 Tb. brown sugar, or more to taste
• salt to taste
• heavy cream, optional

Yield: 6 - 8 servings

• 
  
• In a large pot (Dutch oven), heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.
• Add squash, carrots, vegetable broth, apple cider and spices.
• Bring to a boil, reduce to simmer and simmer for 10-15 minutes or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.
• Add salt as desired. Add more brown sugar, or even honey, to make it sweeter like Panera's. You can also add a little heavy cream if you want a richer flavor. Add more vegetable broth to thin soup if you prefer. Return to stove over medium-low heat if need be to heat the soup; serve immediately.

(Be careful not to boil...don't want to curdle the cream)

TIP: POKE A COUPLE OF HOLES IN THE BUTTERNUT SQUASH...COOK IT IN THE MICROWAVE ABOUT 5 MINUTES TO HELP LOOSEN THE SKIN - MAKES IT EASIER TO PEEL.  Or...you can purchase fresh or frozen butternut squash already cubed 

Linked to Meal Plan Monday
              Weekend Potluck

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Saucy Apple Pork Chops (Oven or Crockpot Methods)

I've had this recipe for many years as I have always favored the combination of pork and apples.

I add sweet taters to the mix too.  Oh so yummy!

I'll give instructions for an oven method, but this time I used the crockpot. Makes for an awesome Sunday dinner after it's cooked while we're at church. 

This is another recipe from my new cookbook...."Love at First Bite".   It's chocked full of simple and yummy recipes like this one. 

(If you have put off reading details about the book, click here)
Just remember...I love quick, easy and healthy options. 

SAUCY APPLE PORK CHOPS 

2 c. applesauce

1/2 c. sugar, optional

2 Tb. soy sauce

1 garlic clove, minced

1/4 tsp. ground ginger or pumpkin pie spice 

(I use pps and add more) 

6 - 8 boneless pork loin chops 

(about 1/2" thick)

2 Tb. butter or margarine

fresh ground pepper, optional

In a medium bowl, combine applesauce, sugar, soy sauce, garlic and ginger; mix well.  Pour into a greased 9" X 13" X 2" baking dish.  In a skillet, brown pork chops in butter; (I season ours with fresh ground pepper); place over applesauce mixture.  Bake, uncovered, at 325 for 35 - 45 minutes or until meat is tender. 

Yield: 6 servings 

CROCKPOT METHOD:

I used about half the amount of applesauce, added the soy sauce and garlic, then added about 1/3 c. apple juice. Placed it in the bottom of the greased crockpot.  Seasoned the chops with pepper, browned them, placed them over the applesauce, then added medium chunks of sweet potato and quartered apples, leaving the skin on so they will hold their shape. Sprinkled with the pumpkin pie spice. Cover; let cook on low for 5 - 6 hours. 

Linked to Weekend Potluck 
Whatcha Crockin Wednesday