Apple Cider Floats

I need a tasty fall drink for my luncheon, and this was PERFECTION!!!  Why have I never thought of making these before?!  SO YUMMY!!!  Boys are going to be PUMPED to have these :)

Ingredients:

Apple Cider

Ice cream (can also use dairy free ice cream)

Caramel ice cream topping (can use dairy free caramel sauce)

Cinnamon

In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add a pinch of cinnamon on top.

Pour in the apple cider until the ice cream is covered. Then add another scoop of ice cream on top. Drizzle another spoonful of caramel on top and add another pinch of cinnamon on top of that.

Serve cold with a spoon or straw.

Creamy pumpkin soup

This was eh…I almost didn’t post it but some people might think it’s tasty! It was very easy to make so there is that….good for fall!!!

Serves 8

Equipment

• Large Stock Pot
• Blender
• Whisk

Ingredients

• 4 tbsp. margarine
• 1 Large onion finely chopped
• 2 carrots finely chopped
• 28 oz chicken broth 2 14.5 cans of chicken broth
• 1 cup water
• 29 oz. canned pumpkin 1 can plain pumpkin
• 1 golden delicious apple peeled, cored, and chopped
• 1 tsp. ginger
• 1 tsp. salt optional
• 1/4 tsp. nutmeg
• 1 cup heavy cream

Instructions

• Melt margarine in a large stockpot over medium heat. Add onions and carrots, cook 5 minutes or until soft.
• Add broth, water, pumpkin, apple, ginger, salt, and nutmeg. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally.
• Cool mixture slightly by removing from heat for a short period of time. Using a blender or food processor, puree soup in batches. I use an immersion blender blending it right in the pot.
• Return blended soup to pot and whisk in heavy cream by hand. Reheat, but do not boil! Sprinkle a little nutmeg on top and serve! Enjoy!

Gma Green Apple Crisp

My first family recipe I didn't have my Mom to call for :(  Thank you Auntie Barb for passing it down a generation!!  Let's just say making this was very hard...everything about it reminded me of my Mom.  From picking apples at the orchard, to peeling/slicing, to the yummy taste.  N-Ron loved herself some apple crisp...man, I miss her.

Recipe by: Grandma Green

Ingredients:
Apples
3/4c brown sugar
3/4c flour
1/2c butter (do not melt)
cinnamon

Peel/core apples and slice enough apples thinly for the pan size you want 8x8 or 9x13  (I used about 6 apples for 8x8 and it was pretty thick bottom)
I slice them thin then put them on the bottom, kind of layered so they cover the bottom. Then I do another level or 2 because I like it a little deeper. Just not too deep that the apples don't get soft.

Mix brown sugar and flour - then cut the butter into dry ingredients and add a few shakes of cinnamon (I put quite a bit in but do to your own taste).  Sprinkle this over apples and pat down.

Bake 350 for 45 minutes - It will brown on top.

Cool and serve with ice cream on top. Enjoy!!

Twice Baked Butternut Squash

It's Halloween - and figured I would make up a festive meal while I wait to hand out candy to like the 2 people that came tonight :)  I thought this was pretty good, but Ross had like 2 bites and said the cheese was too strong....so it was a bust.

If you are going to make it - to save some time, bake the squash the night before and it will save a lot of time!

Ingredients:
1 large butternut squash1 tablespoon olive oil2 medium shallots1/2 cup quinoa1 cup water1/2 cup gorgonzola cheese, plus extra for toppingpinch of salt

Preheat oven to 400˚. Slice butternut squash in half and scoop out seeds. Place each half cut side down in a 9×13 pan and pour 1/2″ of water in the bottom. Place in oven and bake until tender, about 45-60 minutes. Once done, remove and set aside.

Rinse quinoa and set aside. In a medium pan heat olive oil over medium low heat. Dice shallots, add to oil, and saute until shallots are fragrant. Stir in quinoa and water. Bring to a boil, then reduce to a simmer at let cook until water is absorbed, 12-15 minutes.

While quinoa cooks, scoop out butternut squash, leaving a 1/4″-1/2″ on the sides and bottom. Drain water from pan and return butternut squash to the pan, cut side up.

Mash butternut squash and stir in gorgonzola cheese. Once quinoa is done, add it to the butternut squash. Taste and add salt if need be.

Scoop filling evenly into butternut squash halves. Sprinkle with gorgonzola cheese and return to oven. Let bake for 10-15 minutes or until cheese has melted and the tops begin to brown. Remove from oven, cut eat half in half, and serve.

Evenly spread filling back into butternut squash.

Apple Sauce

We went to an apple orchard a couple weeks back, and I got motivated to make my own applesauce.  This couldn't be easier!!  I don't know why I thought it would be hard.....We made up a couple batches - and it took a total of 30 minutes!  Now we have breakfast for a month :)

Ingredients:
Apples
Cinnamon
optional: Sugar

Core and slice apples.  Put into a big pot (no need to peel).

Add 1/2 cup water (yes, only 1/2-1 cup water....for real....I had to call my mom 2x to make sure!) - and bring to a boil, then turn low.

Stir occasionally so that none of the apples start to burn, and wait till apples begin to get mushy.

Then run apples through sieve (this fancy apple making tool!)

Once in container - add some cinnamon to taste.  If sauce is super bitter, add a bit of sugar.

Black Bean and Sweet Potato Turkey Chili

AMAZING!!!!  I'm really tempted to only write that, because it was that good!!  Don't be scared of this recipe....I kinda was cause it had a lot of really random stuff in it, but it was SO GOOD!!  I can't wait to eat more of this for lunch today too!!

It makes a lot, so you can either cut it in half - or freeze it like us!  Now we'll be eating like champs when Baby S is here :)  It also was really easy to make - I just prepared everything the night before, and then threw the crock pot in the fridge...woke up this am - and turned it on, and came home to the best dinner ever!!

Makes 16 cups: OBB Cookbook

Ingredients:
1 tablespoon olive oil, divided
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced
1 bell pepper, diced
1-2 jalapenos, minced
20 oz ground turkey breast
8 oz mushrooms, minced (about 2 heaping cups)
2 teaspoons cumin
2  teaspoons kosher salt
½  teaspoons pepper
1  teaspoon oregano
1  teaspoon chili powder
1 1/2  teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes
28 oz can tomatoes (not drained)
2 (15 oz) cans black beans, drained and rinsed
32 oz beef broth (one box/carton)
15 oz can pumpkin puree (make sure you’re not using pumpkin pie filling :)
1/2 teaspoon cinnamon
1 tablespoons unsweetened cocoa powder
optional: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving

Heat a large skillet to medium-high heat.  Add 1 1/2 teaspoons olive oil and add onion, garlic, bell pepper, and jalapenos.  Saute for about 5 minutes, until veggies are tender and fragrant.  Add to slow cooker.

In same skillet, heat remaining 1 1/2 teaspoons olive oil.  Add turkey and mushrooms and stir to combine.  Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika.  (note: the meat will taste very seasoned when done.  Keep in mind these seasonings are not to flavor just the meat, they will season the entire pot of chili, so they are intentionally strong!)  Add turkey mixture to slow cooker.

Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir til combine.  Place lid on pot and cook for  4-6 hours on high, or 8-10 on low.   Slow-cookers vary greatly in temperature and cooking times, but really, the important thing to note is if the sweet potatoes are tender.

When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken.  Season with additional salt to taste before serving.  If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.

Apple Crack Dessert

So someone at cookbook tonight said their "favorite thing to eat was apples...." - really?!  :)  We had someone else say "dessert" - so I figured I would team them up.  This was so good we ate most of it BEFORE we ate dinner!!  Perfect treat for FALL too!!

Ingredients:
1 block cream cheese, (room temperature)
4 Tablespoons confectioners sugar
Caramel sundae sauce
Mini chocolate chips
Crushed heath bar
Granny Smith Apples, (sliced & soaking in lemon juice/water until ready to serve)

Beat the cream cheese and powdered sugar until slightly fluffy.

Spread the cream cheese mixture onto a serving platter.

Top with caramel sauce, mini chocolate chips & crushed heath bar - and EAT!!

Roasted Butternut Squash with Pecans, Dried Cherries, and Blue Cheese

YUM!!!!!!!!!!!!!!!!!!!!!  I literally LICKED the bowl tonight.  We made the best meal ever tonight - another Sodahl fav!!!  We made this with Cream Cheese and Pesto Stuffed Chicken  and brown rice.  Everything was SO great!!  I could eat this every day this fall, and never get bored.  So so so so so so good!!

A tip: dried cherries were kinda expensive, so I just bought Craisins -cherry flavored, and those worked perfect!

Ingredients:
1 lb butternut squash, cubes
1 red onion, sliced
pinch of dried sage
about 1 T. olive oil
1/4 cup chopped pecans
1/4 cup dried cherries
1/4 cup crumbled blue cheese
salt and pepper to taste


Preheat the oven to 400.

Arrange the squash cubes and sliced red onions in a single layer on a rimmed baking sheet. Season with salt, pepper, and sage, drizzle with olive oil. Roast for 15 minutes.

Scatter pecans over the top and roast for another 5 minutes. Remove squash from oven and toss with dried cherries and blue cheese. Adjust seasoning to taste.

Butternut Squash Pizza

Chef Ross in the house tonight....had a LONG / ROUGH day at work today, so it was awesome to come home and have dindin ready.  We had to hit up new parent class tonight, so this was a quick fix (I'm told) - and it was really good!  Guess what Ross said though......"um - it would taste really good with some meat on it."  :)  It was a good choice for a quick, fall feast!

Ingredients:
1 small butternut squash (about a pound, but you will likely have leftover squash)
Olive oil
Kosher salt
2 cloves garlic
Ricotta cheese
a few sprigs thyme, leaves removed
1/4 cup freshly grated Parmigiano Reggiano
10-15 sage leaves
Canola oil for frying
Pizza Crust

Preheat the oven to 400ºF.

Remove the skin: Slice the top of the squash about 1/2-inch under the stem to create a flat edge. Repeat with the other end. Cut crosswise through the squash just above the bulb — cutting the squash into two pieces makes the peeling process easier. Note: I made only one pizza, so I only peeled the longer portion (the non bulb portion) of the butternut squash. Stand the squash (whichever piece you want to peel first) upright and, being careful not to slice off your fingers, run your knife down the sides of the squash removing the peel along the way. Repeat with bulb portion if desired. After peeling the bulb portion, cut it in half, scoop out seeds and discard. Cut the peeled squash crosswise into 1/4-inch thick slices.

Place the slices of squash on a baking sheet, drizzle with olive oil, season with kosher salt to taste, toss to coat, redistribute onto sheet in one layer and place in the oven for about 20 minutes, or until fork tender.

Meanwhile, peel and finely chop the garlic and add it to about 1/4 cup of olive oil. Brush dough with the garlic olive oil. (I spooned some of the oil into the center of the dough and then, using the back of my spoon, spread it over the dough to coat evenly.) Spread a thin layer of fresh ricotta over the garlic oil. Sprinkle with fresh thyme to taste. Top with baked squash slices. Top with grated Parmigiano. Bake for 8 to 10 minutes.

Meanwhile, fry the sage. The sage leaves should take no longer than 5 seconds in hot oil to crisp up. I didn’t use a thermometer or a deep fryer, so it was a trial and error process, but I found that frying the leaves one at a time in a small sauté pan filled with a layer of canola oil worked well ultimately. I had to take the pan off the heat every so often, but once I got the hang of it, it was a simple process and well worth the effort — the crispy sage adds a really nice flavor.

Remove the pizza from the oven and top with the crispy sage. Yum!

4 Bean Chili

This is the PERFECT weather for CHILI!!  I am obsessed with fall (if you haven't noticed) - and being preggers right now is perfect cause I can get away with sweatpants every day :)  Figured I would make up a batch of chili for us to munch on all week...froze the rest of it for another fall day!!

Ingredients:

5 – 6 cloves garlic, minced

1 large white or red onion, diced

1 jalapeño, minced

1 can dark kidney beans, rinsed

1 can light kidney beans, rinsed

1 can black beans, rinsed

1 can navy beans, rinsed

1 can tomato paste

1 28 oz can diced tomatoes

1 14 oz can diced tomatoes

1 lb raw ground turkey, beef or cubed chicken

Optional:  1 cup frozen corn, added just before serving

Adjust seasoning to taste:

1 – 2 tsp ground cumin

1 – 2 tsp ground red chili powder (2T if you like spicy)

1 tsp ground cayenne pepper (2T if you like spicy)

Fresh chopped cilantro for topping

Layer in crock pot starting with onions, garlic and jalapeño.  Next add beans, tomatoes and paste, and spices.  Stir in raw meat last, meats cook faster than vegetables, so don’t be afraid to put it in raw.  Cook on low setting all day.   Stir in frozen corn about 5 – 10 minutes before serving. 

Top with shredded cheese, cilantro and/or sour cream, and serve with a side of corn bread

Wild Rice Soup

It's FALL!!!!!!!!!!!!!!!!!!!!!!!!  I'm obsessed with fall, so as soon as it hits Sept 1 - I start celebrating (even if it's 90 degress out right now....)  Soon it will acceptable sweatpants EVERYWHERE!, crisp air, colorful leaves, my BIRTHDAY, Halloween...ahhh I love the fall!!!  So in honor of it being FALL - I brought out the good old crock pot, and made a cozy soup t o celebrate!!

This couldn't be easier - I just cut up the stuff the night before, so all I did when I woke up was throw it all in the crock pot and head to work!  Then you get home - your house smells amazing, and you have a yummy feast!!  Now I just wish I could curl up in sweatpants, and watch football!! Soon....very soon....

Makes 12 servings: General Store Cookbook

Ingredients:
2 cups cooked shredded chicken
1 can cream of chicken soup
1 can cream of celery soup
1 cup diced carrot
1 cup diced onion
1 cup diced celery
6oz box long grain and wild rice mix
3 (14oz) cans of chicken broth
4 cups water
3 chicken bullion cubes
salt and pepper

Combine soup, bullion, chicken, carrot, onion, celery, rice, and seasoning package from rice mixture to crockpot.  Stir in water and broth.  Cover and cook on low 6-7 hours or on high for 3 hours.

Caramel Apple Cider

So I really only like to drink diet coke, but that's getting old (yes...I said it!).  So when I found this recipe I got really excited!  This was such a great warm drink! The whipped cream, caramel sauce, and cinnamon on top was AMAZING too!!

OBB Cookbook

Ingredients:

1/2 gallon apple cider (64 oz or 8 cups) **Get cider...totally different than apple juice
1/2 cup orange juice, fresh squeezed or good quality bottled like Simply Orange
1 orange
8 cloves
2 cinnamon sticks (if yours are more than a year old- buy new ones!!)
1/4 teaspoon ground allspice
1/3 cup jarred caramel sauce* more to taste if needed
Sweetened whipped cream

*For a delicious twist, substitute maple syrup for the caramel sauce in this recipe.

Pour 8 cups of apple cider into a large stock pot on the stove pot. Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice.

Thoroughly wash your orange and then gently stab the whole cloves into it. If you find it hard to do that without destroying the cloves, use a toothpick to poke little hole first and then insert the cloves.  (If you are doubling the recipe, you can still just use one orange, just double the number of cloves you poke into it).

Gently drop the whole orange into the pot. Bring cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes and longer if you wish. If you’re keeping the pot on the stove for an extended period, keep an eye on the orange. If at any time it splits open, remove it from the pot. If the white pith is exposed it will add a bitter taste to your cider. If you’re going to have the pot warming for hours on end, take out the orange. After you’ve simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste if needed.

When ready to serve, ladle into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon.

Pan-Fried Pork Chops with Glazed Apples

It's cookbook club tonight and we are all about APPLES!!!  Everything we made tonight had apples in it - so we made up these pork chops and these were yummy :)  The sauce was heaven - and the apples were cooked perfectly!!!  (good work ladies!)  It tasted a little bit like applesauce...ahhh  It was really easy to make too!!  Do it up :)

Serves 4 - Bride and Groom Cookbook

Ingredients:
2 tablespoons firmly packed brown sugar
1 tablespoon plus 1 teaspoon salt
1 tablespoon fresh rosemary
4 thin-cut pork chops (about 1/2 inch thick)
1 tablespoon bacon grease, plus more if needed
2 small red apples, peeled, cored and cut into 1/2 inch pieces
1 1/2 cups chicken stock or canned low-sodium chicken broth
1/3 cup apricot jam
1/4 cup brandy
1/4 teaspoon ground cinnamon

Combine the brown sugar, salt, and rosemary in a small bowl and stir together.  Coat the pork chops on both sides with the mixture, gently massaging the meat with your fingers to jump start the curing process.  Let stand for 15 minutes.  Rinse the chops and pat dry with paper towels.  Season the chops on both sides with pepper to taste.

Melt the 1 tablespoon bacon grease in a large heavy skillet over high heat, add the pork chops, and cook until crispy brown, about 2 minutes each side.

Transfer the pork chops to a plate and cover with foil.  Add the apples to the skillet and cook, stirring gently to brown slightly, about 30 seconds, adding a bit more bacon grease if the pan is dry.  Add the stock, jam, brandy, and cinnamon - stir well.  Cook until the sauce thickens and is rich brown in color, about 10 minutes.  (Don't cook sauce too much, but if you do - add more stock).

Uncover the pork chops and top with the glazed apples.