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October Recipes

SLOW COOKER APPLESAUCE

6    Large Apples (your choice, peeled, chopped)

2    Cinnamon Sticks

1    Tbsp. Lemon Juice

1/2 Cup Water

1/4 tsp. Salt

Peel, core and chop the apples. Depending how chunky you like your applesauce chop apples into small 1 to 2 inch pieces. Combine all the ingredients in the bowl of a slow cooker and close the lid. Cook the apples on high for 4 hours, stirring twice during the cooking. Remove the cinnamon stick and puree the apples if you desire smooth sauce or skip this step if you like chunky sauce and mash with a fork. Cool and store the sauce, covered, in the refrigerator for up to 5 days or divide into containers and freeze up to 3 months. 

Makes 4 cups of sauce.


DAIRY-FREE PUMPKIN PIE SMOOTHIE

1/2 Cup Pumpkin (cooked)

1/2 Cup Unsweetened Almond Milk

1/2 Cup Coconut Milk

2    tsp. Pumpkin Pie Spice

1    tsp. Maple Syrup

1/2 Frozen Banana

2    Ice Cubes

1    Pinch Salt

Combine all ingredients in a high powered blender and blend until well combined. Top with a sprinkle of pumpkin pie spice.

Makes 2 servings.


SWEET CARAMEL APPLE PARFAIT

3   Apples (peeled, cored, diced)

6   Tbsp. Dark Brown Sugar

1   Tbsp. Butter

2    tsp. Ground Cinnamon

1/8 tsp. Ground Nutmeg

1    Lemon (juiced)

1    Cup Caramel

1    Cup Whipped Cream

1    Cup Cinnamon Granola

Combine the diced apples, brown sugar, cinnamon, nutmeg and juice from the lemon. Melt the butter in a medium skillet or pan. Add the apple mixture and saute until apples are soft. Let apple mixture cool to room temperature. In 4 parfait glasses, layer first a bit of whipped cream, then granola, caramel and apple mixture. Begin again with whipped cream, granola, caramel, apples and top with whipped cream. Sprinkle with a bit of cinnamon if desired. 

Serves 4.

Note: What is the difference between a parfait and a trifle?

A parfait has no cake in it, a trifle includes chunks of cake.


CHEESY BRAT CASSEROLE

6   Polish Sausages or Bratwurst (fully cooked, cut into 1/2 inch pieces)

4   Medium Potatoes (cooked, peeled and cubed)

1   16 oz. Pkg. Frozen Green Beans (cut, thawed)

1   10 3/4 oz. Can Cream of Mushroom Soup

1    Cup Cheddar Cheese

1/3 Cup Onion (chopped)

Preheat oven to 350 degrees F. Peel, cut into cubes and cook potatoes. Cook sausages and cut into 1/2 inch slices.

In a 3 quart casserole, stir together the sausage, potatoes, green beans, soup, cheddar cheese and onion. Bake, covered at 350 degrees for about 45 minutes or until heated through.

Makes 8 servings.


CRUMB-TOPPED APPLE TRIO PIE

1    9 Inch Pie Crust (unbaked)

2    tsp. Butter (melted)

2    Cups Granny Smith Apples (cored, peeled and sliced thinly)

2    Cups Jonagold Apples (cored, peeled and sliced thinly)

2    Cups Braeburn Apples (cored, peeled and sliced thinly)

2/3 Cup Sugar

2    Tbsp. Flour

2    to 3 tsp. Cinnamon

1/2 tsp. Salt

      Walnut Crumb Topping

      Vanilla Ice Cream

Place pie crust into a 9 inch pie plate. Tuck crust under and flute edges. Do not prick the crust. Brush the bottom and sides of crust with melted butter; set aside.

In a large bowl combine the 3 different apples. In a small bowl, stir together sugar, flour, cinnamon and salt. Sprinkle sugar mixture over the sliced apples. Toss to combine. Let stand for 10 minutes. Transfer the apple mixture to pie shell. Mound the walnut crumb topping over filling. Cover edges of pie crust with foil. Place pie on center rack of oven and bake at 375 degrees for 30 minutes. Place a foil covered cookie sheet on a rack below pie to catch drips. After 30 minutes, remove foil and bake for 35 to 40 minutes longer or until apples are tender and filling is bubbly and topping is golden. (If necessary, loosely cover top of pie with foil during last 30 minutes.) Cool on a wire rack. Serve slightly warm with vanilla ice cream.

Makes 8 servings.


WALNUT CRUMB TOPPING

3/4 Cup Walnuts

1/4 Cup Sugar

1/4 Cup Brown Sugar (packed)

1/2 Cup Flour

1/2 Cup Rolled Oats

1/4 tsp. Salt

1/4 tsp. Cinnamon

6    Tbsp. Butter (cold, cut into 1/4 inch slices)

In a food processor combine walnuts, sugar and brown sugar. Cover and process to grind the walnuts. Remove the lid; add the flour, oats, salt and cinnamon. Cover and process until combined. Remove the lid; scatter butter over the mixture. Cover and process until mixture resembles coarse crumbs; transfer to a large bowl; rub crumbs between fingers to make larger, buttery crumbs.


PUMPKIN GINGERBREAD

3       Cups Sugar

1       Cup Vegetable Oil

4       Eggs

2/3    Cup Water

1       15 oz. Can Pumpkin Puree

2       tsp. Ground Ginger

1       tsp. Ground Allspice

1       tsp. Ground Cinnamon

1       tsp. Ground Cloves

3 1/2 Cups Flour

2       tsp. Baking Soda

1 1/2 tsp. Salt

1/2    tsp. Baking Powder

Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans. In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon and cloves.

In a medium bowl, combine flour, baking soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans. Bake in preheated oven until toothpicks come out clean, about 1 hour.

Makes 2 loaves.


BEEF STEW

2    lbs. Beef Stew Meat (cubed)

3    Tbsp. Vegetable Oil

4    Cubes Beef Bouillon

4    Cups Water

1    tsp. Dried Rosemary

1    tsp. Dried Parsley

1/2 tsp. Ground Black Pepper

3    Large Potatoes (peeled, cubed)

4    Carrots (cut in 1” pieces)

4    Ribs Celery (cut in 1” pieces)

1    Large Onion (chopped)

2    tsp. Cornstarch

2    tsp. Cold Water

In a large pot or Dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots, celery and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour.


PUMPKIN PIE SPICED GRANOLA

4    Cups Old-Fashioned Oats

1    Cup Raw Pumpkin Seeds

1    Cup Canned Pumpkin

1/2 Cup Brown Sugar (packed)

1/4 Cup Honey

1/4 Cup Canola Oil

2    Tbsp. Water

2    tsp. Ground Cinnamon

3/4 tsp. Salt

3/4 tsp. Ground Ginger

3/4 tsp. Ground Nutmeg

1/4 tsp. Ground Cloves

Preheat oven to 325 degrees F. In a large bowl combine oats and pumpkin seeds. In a small sauce pan, whisk remaining ingredients; bring to a boil. Remove from heat. Pour over oat mixture and toss to coat.

Spread evenly on two greased 15x10x1 inch baking pans. Bake 40 to 50 minutes or until golden brown, stirring every 10 minutes. Cool completely on wire racks. Store in an airtight container.

Makes 4 cups.


FRANKEN-GUAC WITH TORTILLA CHIPS

3    Medium, Ripe Avocados (peeled, cubed)

1/4 Cup Onion (finely chopped)

3    Tbsp. Fresh Cilantro (minced)

2    Tbsp. Lime Juice

1/8 tsp. Salt

      Tortilla Chips

      Sour Cream

      Refried Beans Black Beans

      Ripe Olives

In a small bowl, mash avocado with a fork. Stir in the onion, cilantro, lime juice and salt. Spoon guacamole onto a platter; shape into a rectangle. Place chips near the top of the rectangle to form a head. Decorate face as desired with sour cream, refried black beans and olives. 

Yield: 2 cups or 8 servings.


HALLOWEEN SPIDER CHEESE BALL

8  oz. Cheddar Cheese (grated)

8  oz. Cream Cheese (softened)

2  tsp. Cayenne Pepper Sauce

2  Green Onions (thinly sliced, tops included)

1  Cup Black Sesame Seeds (or more to cover ball)

1  Jumbo Pimento Stuffed Green Olive

1  Large Green Bell Pepper (halved, seeds removed)

Mix together the cream cheese, cheddar cheese, cayenne pepper sauce and green onions. Form into a ball shape. Freeze for at least one hour.

Place sesame seeds on a plate and roll cheese ball in the seeds to cover. Press down to make sure the seeds adhere to the cheese ball. Place on a serving plate. Cut olive in half across the diameter. Make dents with the tips of your finger for where the eyes should go. Stick the eyes into dents in cheese ball with toothpicks. Cut bell pepper into eight long slices, making sure the curved shape of the pepper is at the top of each piece. Place pieces on cheese ball with toothpicks, to form the spider legs.

Serve chilled with crackers, toasted baguette slices or pita chips.


EASY CHEESE BALL

2       (8 oz.) pkg. Cream Cheese (softened)

1       (1 oz.) pkg. Ranch Dressing Mix

2 1/2 Cups Shredded Cheddar Cheese

1 1/2 Cups Pecans (chopped)

In a medium size bowl, mash cream cheese. Mix dressing mix and cheddar cheese into the cream cheese. Shape the mixture into a ball (or any shape). Roll the ball in the chopped nuts. Refrigerate covered until ready to serve.