Caramel Apple Pie

Ahh I can't believe Thanksgiving is this week!! Obviously apple pie is a staple dessert on most American's Thanksgiving table but this ooey gooey twist on the traditional version is a must try. I do love Thanksgiving but I think I'm more excited this year because it means that Christmas is right around the corner. I think we are going to have more fun this year than ever before because Owen is excited for Santa and all the things that come with the holiday season.

Ingredients:

2 lbs or 6 Cups of Apples - Peeled, Cored & Diced Small

1/2 Cup Sugar

1/4 Cup Flour

1 Tsp Cinnamon

2 Tbsp Skim Milk

1/2 Cup + 2 Tbsp Squeezable Caramel Ice Cream Topping 

1 Cup Flour

1/2 Cup Packed Brown Sugar

1/2 Cup Butter

Pre-made Roll out Pie Dough or a Pre-made Pie Crust

Adapted from: http://www.midwestliving.com/

Start by preheating your oven to 350. If you are using a pre-made pie shell take it out of the freezer, if you are using the roll out dough make sure it's close to room temperature before trying to put it in your 9in pie plate. In a large bowl stir together the sugar, 1/4 cup of the flour and cinnamon.

Peel, core, and dice your apples into small chunks. Toss them into the sugar mixture making sure they coat completely. Pour the apples into the prepared pie dish.

In a small bowl whisk the milk with 2 Tbsp of the caramel ice cream topping and drizzle it over top of the apples.

Now it's time to make the crumble topping. In a medium bowl combine the remaining cup of flour with brown sugar. Using the back of a fork or a pastry blender cut the butter into the dry mixture until coarse crumbles appear. Spread the topping out over top of the apples for a complete layer.

Lightly cover the pie with tin foil leaving the top open a little. Place the pie on a baking tray and bake for 30 minutes. Remove the foil and bake another 30-35 minutes until the apples are tender and the topping is golden brown. Let cool 10 minutes at least before drizzling the remaining caramel ice cream topping over the entire pie. Just like every other apple pie this one tastes great warm with cold creamy vanilla ice cream and more caramel sauce. 

Happy Thanksgiving!!

Iced Pumpkin Cookies

It's Secret Recipe Club time again and this one is the last one we will be participating in since we will be taking a break from the blog at the end of the year.  This month its Jessie Weaver's blog - a grace filled life of faith, family and food.  Jessie writes about a little of everything - spiritual things, parenting, books she has read and food she makes. I especially liked her monthly book reviews.  I have always wished I could read 4 or 5 books a month like she does. Usually I get to read a few pages a night before falling asleep so it takes me all month to read one book.

When I saw that her husband's favorite cookie  was the iced pumpkin cookies and it was pumpkin season I knew that would be my choice.  They did not disappoint!  They are soft and chewy and the brown sugar icing makes them very sweet which goes well with the pumpkin cookie.  Even though we are definitely a "chocolate" family everyone liked them.

Ingredients:
Cookie:
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 cup unsalted butter softened
1 cup sugar
1 egg
1 tsp vanilla extract
1 cup canned pumpkin puree (not pumpkin pie)

Icing:
1/4 cup unsalted butter softened
1/3 cup milk
1/2 cup brown sugar
1-1/2 cup confectioners sugar
1 tsp vanilla extract

Directions:
Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
Mix together in a small bowl the flour, baking soda, baking powder, cinnamon and salt.
In a medium bowl of a stand mixer, cream together the butter and sugar until light and fluffy (about 4 minutes).  Add egg, vanilla and canned pumpkin.  Mix until combined.

Add the dry ingredients and mix with a spatula or wooden spoon until just combined.

Drop rounded teaspoons onto the prepared cookie sheet.  Bake for 8-10 minutes.

Make icing by combining the butter, milk, brown sugar, confectioners sugar and vanilla extract.
Beat until smooth and the right consistency for spreading on the cooled cookies.

Enjoy!!

An InLinkz Link-up

Left Over Turkey Pot Pie

This pot pie is a great way to use any left overs you have after Thanksgiving. You've got a left over pie crust, use it! You've got left over carrots, corn or green beans, use them! You've got left over turkey, use it! Other than that all you need are regular ingredients you definitely have in your pantry or fridge if you just cooked a turkey dinner for your family. If you don't have left overs you can always use a bag of frozen veggies and some rotisserie chicken. Anyway you make it, the filling will be creamy and the crust flaky making it a perfect thing to eat on a cold fall weekend!! I guarantee your house will smell amazing!!

Ingredients:

Left over frozen pie crust

Left over roll out pie dough

2 cups shredded left over turkey

1 Cup Mushrooms - Sliced

1 Potato - Peeled and Diced

1 Large Onion - Diced

2 Cup Mixed Vegetables (Carrots, Corn, Green Beans, Peas)

1 Tbsp Olive Oil

1 Tbsp Thyme

1/2 Cup Butter

6 Tbsp Flour

2 Cup Chicken Broth

1/2 Cup Skim Milk

S&P

Start by taking your pie dough or crust out of the freezer or fridge so it has time to get to room temperature before you fill and bake it. Prep all your veggies, peel and dice the potato, slice your mushrooms, dice up your onion or whatever other veggies you have left over. In your largest skillet over medium heat with the olive oil put anything that has not cooked yet in first like the onion and potato, these will need more time to saute since they aren't necessarily left over. After about ten minutes when you feel they have soften you can add the rest of the vegetables you have. I wouldn't use things that have been put into a casserole or cooked in a heavy glaze or sauce cause that will change the flavor. Mix everything together and allow them to cook, seasoning them with the Thyme and S&P. Preheat your oven to 350 F.

Now it is time to make the gravy for the pot pie by beginning with a traditional rue of butter and flour. In a separate large pan on low heat melt the butter and when it has completely melted whisk in the flour. It will become thick and clumpy which is fine because you want at least 2 cups of gravy to coat the turkey and vegetables in the pot pie. The thicker your rue the more liquid you will have to add the more gravy you will get.

Now you can begin to slowly whisk in the chicken broth and milk.  Don't stop whisking until you've reached the consistency you want, if it's too clumpy continue to add liquid. Season with S&P.

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When the gravy has come together you can pour it into the pan with the vegetables. Stir it in well so that everything has a coating of gravy. If you feel it is too thick you can add some extra milk or broth.

 Lastly it is time to add in the turkey. Make sure it is shredded into bite sizes so you don't need to cut it as you eat your pot pie. 

I used a frozen deep dish 9in pie crust for the bottom and roll out pie dough for the top but you can use two of the same or flip flop them depending on what you have left over. Either way I suggest putting the pie on a baking tray in case inside filling drips out while it cooks. Fill you pie to the top giving it a shake so that it falls into all the space within the crust.

Top your filling with another pie dough round or crust. Using the back of a fork press down to seal the edge around the whole pie. Cut a few slits in the top so the steam can escape as it bakes and trim off the access dough. Bake at 350 for 60 minutes until the inside is bubbling and the crust has lightly browned and become flaky. Let it stand about 5 minutes before you try to slice and eat it. 

Enjoy!!

Butternut Squash Pesto Goat Cheese Pizza

That's right I said Butternut Squash, Pesto and Goat Cheese pizza!! What I didn't tell you is that there are also caramelized onions on this pizza because that would make the name of it way too long haha :) Everyone loves a good butternut squash recipe in the fall and when I heard that you could put it on pizza I had to try it immediately. I'm all about pizzas that aren't traditional like my Reuben Pizza, my Greek Pizza, my Chicken Alfredo Pizza or my Thai Chicken Pizza but this one tops them all. The roasted butternut squash and caramelized onions are sweet on top of the fresh pesto flavor with just a hint of creaminess from the melted goat cheese... on my god my mouth is watering just thinking about having another slice of this pizza!!

Ingredients:
1 Pizza Crust Regular or Whole Wheat
2 Onions - Sliced Thin
1 Butternut Squash - Peeled & Diced
1 Cup Pesto
4oz Crumbled Goat Cheese
2 Tbsp Olive Oil
1 Tbsp Apple Cider Vinegar
S&P
Pam Spray
Flour for Pizza Crust

There is some prep for this pizza so although the cooking time of the pizza is only about 15-20 minutes the cooking time for the squash and onions are about 45-50 before hand. Preheat your oven to 325 F. Then peel and dice up your butternut squash into about little cubes. Toss the cubes in some olive oil and sprinkle them with salt and pepper. Allow them to roast in the oven about 45 minutes, shaking the tray or giving them a flip so they don't burn about half way through.

While your butternut squash is roasting you can caramelized the onions, it should take about the same amount of time. Slice your onion very thin, in a large pan over low heat put in the olive oil. Add the onions, separating them as you put them in so they aren't connected. Make sure to keep the heat low and stir them occasionally so they don't stick and burn. They will begin to cook and soften, salt & pepper them. You can add some apple cider vinegar to them about half way through and then at the end if you feel they are sticking you can add a little water. You want them to be nice and brown before you are finished with them.

When the squash and onions are almost done cooking you can roll your pizza dough out onto a lightly floured surface. You want it to be no more than about a 1/2 thick and as round as you can get it if you have a round pizza pan like I do. Spray your pan with some Pam spray or grease it with a little olive oil. Shake off some of the flour and then place your pizza dough into the pan. Spread your pesto around the pizza dough leaving a little bit of room around the sides for the crust.

Arrange the butternut squash and caramelized onions around the pizza dough. 

Top with the crumbled goat cheese

Bake in the oven 15-20 minutes, the pesto should be bubbling, the crust should look to be slight crispy and some of the goat cheese may have some light brown on the top.

Allow it to sit about 5 minutes before slicing. Serve immediately.

Enjoy!!

Linked at: http://www.thecountrycook.net/

Caramel Apple Shortbread Bars

We did our yearly apple picking last week and as usual we bought way too many apples for just eating them as a snack.  Of course the morning we decided to go to Eastmont Orchards for our apples and pumpkins it was 46 degrees so we could have been going to cut our Christmas tree down.  But the sun was out and it was a beautiful crisp Fall day.  Luckily Owen and Maddy had hats and gloves to wear so there little ears and fingers were warm.

This recipe is from The Kitchen McCabe.  The making of the caramel apples took a very long time but the recipe was delicious with the shortbread bottom.  A little scoop of ice cream or a squirt of whipped cream would be perfect on these.

Ingredients:
3 cups all purpose flour
3/4 cup powdered sugar
3 stick unsalted butter, softened
3 very large apples, cored, peeled, and sliced 1/8" thick
1-1/2 cup sugar
1/3 cup water
3/4 cup heavy cream
2 tbsp butter

Instructions:
Preheat oven to 350 degrees.  Line a 9" x 13" pan with a large sheet of parchment paper so that it hangs over the sides of the pan for easy lift out.  In a stand mixer mix together the flour and powdered sugar.  Add butter to mixer in large cubes.  Mix until ingredients just form a dough.  Do not over mix.  Pat 2/3rds of the dough into the parchment paper, smoothing out the top until it is evenly spread throughout the whole pan. Reserve the rest of the dough for the top.  Bake in the preheated oven for 20 minutes.

While the crust is baking make the caramel apples by mixing together the water and sugar in a saucepan and heating on medium heat mixing occasionally until the sugar is completely dissolved.  Bring the sugar to a boil by turning the heat up. 

When the sugar has caramelized to an amber brown color, add the apples and stir constantly.  The apples will release liquid when they hit the caramel and cause it to harden in places.  Continue stirring as the caramel will melt back down in a minute or two.  Continue to cook on high until the liquid released has been cooked out and the caramel is thick again.  Add the cream and butter stirring constantly.  The mixture may froth but continue cooking until it settles back.  Once the mixture is glossy and smooth remove from heat.

Pour the caramel apple mixture over the cooked shortbread.  Crumble the remaining dough evenly over the top of the caramel apples.  Bake for 15 minutes or until caramel is bubbling and the crumble is lightly golden brown. Let cool for at least 1 hour before cutting or overnight if possible.   The longer they sit the easier they are to cut into squares.

Enjoy!!

Pretzel Crusted Mustard Dipped Schnitzel

Happy Oktoberfest!! Schnitzel is a family favorite this time of year since we are part German. Unfortunately, in our area of NJ German restaurants are few and far between so you just have to make these traditional dishes on your own. When I got the bag of ShopRite Pretzels in my monthly Potluck Package my first thought was to make a dessert but I felt like that was too common to pair the pretzels with chocolate. It was John's idea to make schnitzel with the pretzels. So these are a homage to him and the delicious pretzels you dip in mustard at a German beer garden we used to go to before I moved him out to the suburbs. I hope you give it a try this Oktoberfest season.

Ingredients:

6-8 Thin Cut Boneless Pork Chops

2 Cups ShopRite Waffle Pretzels - Crushed

1 Cup Flour

3 Eggs

1/3 Cup Whole Grain Mustard

3 Tbsp Canola Oil

S&P

1 Lemon - Wedges for Garnish

Start by pounding the pork chops with a meat mallet on both sides until they have spread out and are about a 1/4 inch in thickness.

In a shallow bowl scramble the eggs, then whisk in the whole grain mustard until it is completely combined, set aside. Put the flour in another shallow dish and season it with salt & pepper, mix it together using a fork.

 In a food processor chop up the pretzels into coarse crumbs, this will take about 20-30 seconds. You want there to be fine pretzel flour as well as tiny little pretzel crumbs. Pour the pretzels into another shallow bowl and make an assembly line on your counter top so the pork can easily go from the  seasoned flour, to the egg wash and then into the pretzels before going into the hot pan.

 In your largest pan heat the oil over medium heat until it spits when water hits it. Place each pork chop into the four, then the egg, then the pretzels, shaking off any access and carefully into the hot oil. Allow them to fry on both sides for 4-5 minutes or until cooked through and golden brown. Serve with lemon wedges, along side some red cabbage and mashed potatoes.

Enjoy!!