Sunday Special- Caramel Apple Pizza

We still had a few Granny Smith apples left at our house from last week. (That's what happens when you go major grocery shopping the day before picking up your basket and buy a ton of apples. Oops. You just never know what you'll get with BB.) Oh, well. It gave me the opportunity to make this yummy "pizza." My kids were in pizza heaven.

 Image from here

My picture was not nearly as beautiful due to bad lighting, plus the fact that my kids assembled the pizza. There were not any beautifully lined up apples. But they had fun and it tasted just as yummy!

Caramel Apple Pizza

Crust:

1 pkg. Sugar Cookie Dough (or homemade dough)

*Spread dough on a pizza pan or sheet pan and bake. Let cool.

Sauce/Frosting:

1 - 8 oz. pkg. Cream Cheese

1/2 cup brown sugar

1/2 tsp. vanilla

*Cream together and spread onto cooled crust.

*Top with thinly sliced Granny Smith Apple. Drizzle with caramel sauce (ice cream topping) and sprinkle with nuts if desired.

Here is the super simple sugar cookie dough recipe I used:

Soft Sugar Cookies

2 cups sugar

1 c. shortening

2 eggs

1 tsp. almond extract

1 tsp. baking soda

7 cups flour

2 tsp. baking powder

1 tsp. salt

Mix all ingredients together. (Seriously, this is the easiest recipe. I literally dump all ingredients in one bowl all at once and mix!)

Chill

Add 1 cup flour and roll out.

Bake at 375* for 10 minutes.

I made this whole recipe and ended up using half of it for my crust. The crust was super thick and next time I'll probably only use about 1/4-1/3 of the recipe. 

 

Did YOU Know This About APPLES?

My in-laws were in town last week.  It's always nice when they visit.  Sarah Jane and Luke are enamored with their Grandparents. 

Whenever my mother-in-law visits she always travels on the plane with an apple.  Not just any apple, but a sliced apple.  She usually only eats a piece or 2 while traveling and puts the remainder in the fridge and nibbles on it here and there while she's visiting. 

One day we were getting ready to go on an outing somewhere and I threw a Fuji into the diaper bag for when my 3 year old says she's hungry again (5 minutes after breakfast).  She's big enough now that she can eat the apple whole but I used to take a knife with us or truthfully I would bite chunks off and hand them to her.  Gross really, but it worked!  Anyway, this time I asked Liz what she puts on her apples after she cuts them to keep them from turning brown.  "I rinse them in cold water after I cut it," was her VERY SIMPLE reply. 

WHAT?!  Where have I been these 34 years?  That's it?  Cold water? 

I tested it out right there and then and folks I am here to tell you that apple stayed lovely enough for my daughter to eat 2 days later.  Yes, it turns a little, and I mean a little brown, but still is perfectly edible. 

Try it out next time you are on the go.  And if you already knew this trick, why didn't you share it with me sooner? 

Easy Cranberry and Apple Cake

A friend of mine was telling me about this recipe at church a few weeks ago and it sounded delicious.  I don't know about you, but we always seem to have an extra apple or two at the end of week that is perfect for a baked goody.  She so sweetly emailed the recipe to me a few days ago and I am SO excited to try it.  I bought the cranberries at the store this week and am hoping to get around to making it in the next week. I'm thinking this would be a great addition to the myriad of pies that will appear on the table on Thanksgiving.  Maybe this will just have to be one of my contributions.  What do you think, sister? Cranberry & Apple Cake Ingredients: 8 ou. Fresh cranberries
2 granny smith apples
½ C. brown sugar packed
1 TB orange rest
¼ C. fresh orange juice
1 tsp. ground cinnamon
2 extra large eggs  1/4 C. butter, melted 1 tsp. vanilla 1/4 C. sour cream 1 C. flour 1/4 TB. sugar 1/8 tsp. cinnamon

Directions:

Peel, core and dice apples.   

Combine cranberries, apple, brown sugar, orange zest, orange juice and 1 tsp cinnamon in medium bowl.  Set aside.   

In mixer beat eggs for 2 minutes.  Add 1 C. sugar, the butter, vanilla, sour cream, salt & flour.  Beat just until combined.   

Pour fruit mixture into a 10 inch glass pie plate (or larger!  My friend said her's bubbled over in the oven in a 10 inch pie plate.  What a mess, I am sure!).  Pour the batter over the fruit, covering it completely.   

Combine the 1 TB sugar and 1/8 tsp cinnamon and sprinkle over batter.   

Bake @ 350 for 55-60 minutes until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges.  Serve warm or at room temperature.  Great with ice cream. 

brussel sprouts

Lisa mentioned that Albertsons put some recipes in her shopping bag and one of them used brussel sprouts.  I told her I would whip them up. 

Richard and I enjoyed this recipe, he even said he'd take the extras for lunch.  It's really good if you get a bite that incorporates all of the ingredients.  The apple and bacon really take away the bite that I think brussel sprouts on their own have. 

Brussel Sprouts with Apple and Bacon

12 oz. brussel sprouts, quartered
1 fuji or gala apple, cut in 1/2" dice (I used 2)
1 red onion, cut in 1/2" dice
3 slices applewood smoked bacon or good quality bacon, cut in 1/4" strips
1 Tbsp. canola oil
3/4 tsp. kosher Salt
2 Tbsp. fresh lemon juice
Place the oil, bacon, and onions in a sautee pan on medium heat. Stir constantly and cook 4-5 minutes to caramelize. The onions should be golden brown and fairly crispy.

Add the apples, brussel sprouts and salt and continue cooking for another 5-8 minutes. Stir occasionally, but you want to let sit in the pan long enough to sear and color.

When all are nice and seared golden brown, but brussel sprouts are still partially crisp, turn off the heat and add lemon juice. Stir and remove from pan to stop the cooking process. Serve warm.
***I just realized that I forgot to put the lemon juice in at the end.  I bet that would have made the recipe all that much better.  Try it with all the ingredients and let me know what you think.

***Tonight I also realized how delicious red onions are caramelized.

ALSO, REBEKAH emailed us these recipes.  This one she says is really good.  http://allrecipes.com/Recipe/Brussels-Sprouts-Gratin/Detail.aspx and this one is healthier  http://allrecipes.com/Recipe/Roasted-Brussels-Sprouts/Detail.aspx 

Thanks for sharing Rebekah.  Next time we get brussel sprouts I am going to try the healthier one.  I adore my veggies roasted.  i haven't found one yet, I don't like cooked that way. 

Spicy Persimmon Chutney

Last week when Kim and I went to pick up our baskets, I pulled these cute little reddish orange fruits out of my basket and asked Kim, "Are these some sort of tomato?"  She quickly said no and told me what they were.  I've heard of them and seen them, but never put two and two together.

I came home that Saturday afternoon and did a little research and recipe hunting.  I found this Spicy Persimmon Chutney recipe and knew it would be the perfect addition to some pork chops I've had in my freezer for over a month.

I made it last night and we had it on our pork chops and brown rice for lunch this afternoon after church.  It was good, but not amazing.  To be honest, I was a bit disappointed as the only other chutney I've had I LOVED.  I could have eaten it by the spoonfuls (and probably did!!!).  I think there was just a bit too much apple cider vinegar for my liking.  

BUT, if you are a chutney lover and are up for something different, give it a try.  And be sure to let me know what you think!

Atleast it's pretty . . .

Spicy Persimmon Chutney

Ingredients:

1 1/2 cups apple cider vinegar

1 cup chopped onion

1 large Granny Smith Apple, peeled, cored, and chopped (I used whatever kind of apple we got yesterday)

1 cup golden raisins

3/4 cup white sugar

1/4 cup lemon juice

1 green chili pepper, seeded and minced

1 tablespoon minced fresh ginger root

1 tablespoon lemon zest

1 teaspoon ground coriander seed

1/8 teaspoon ground cloves

4 Fuyu persimmons, peeled and chopped

Directions:

1.  In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves.  Bring to a boil over medium heat, stirring occasionally.  Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes.  Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.

2.  Remove from heat and let cool completely.  Cover and refrigerate chutney.  May be made a day or two ahead.

Not Your Everyday APPLE Pie

My husband is back in school after many, many, many years. He's doing VERY well and I am so pleased with him. He works hard and it is paying off. My husband also LOVES apple pie, I don't. Actually let me rephrase that, I didn't.


I had a lot of BB apples left from the past 2 weeks. Not sure why we didn't get through them, because we usually do but since there were many left and I knew I was bound to get more this morning in my basket, I decided to make him an apple pie. Enter, Grandma Ople's Apple Pie recipe. Oh, my!! It's not your typical apple pie; it has no spices, but instead is drenched in a yummy caramel type sauce; you can see it plain as day in the photos. It does make for a sweet pie, but it was so good.

So, if you find yourself with too many apples after a couple of weeks, this is the thing to do. I used a mixture of granny smith, fuji, and purchased 3 pink ladies for one more flavor.

I know what I'm having for breakfast or atleast a mid-morning snack.

Granny Smiths

I know we didn't get any of them this week; instead we got fujis, but my family still had some of them leftover from last week's basket.  When I saw this post on Made, I knew just what we were doing with the apples. Since my kids are little and don't know what they're missing,we didn't have any Halloween candy to use up, so I bought a bag of Snicker's minis and we were all glad we did.  If you have any granny smith's left, you should make Snickers Salad too!

Caramel APPLE Cupcakes!

About two weeks ago I saw this recipe and knew I HAD to try it.  And then a couple hours later one of our faithful readers, Bonnie, sent us an email with the link to the recipe.  I was glad to know I was in good recipe company!

I am not the biggest fan of just eating Granny Smith Apples . . . they just aren't my thing.  But I had no doubt they would make these cupcakes amazing.  And I was right!

Caramel Apple Cupcakes
Recipe Source: Everyday With Rachel Ray magazine (October 2010)

**makes about 12 cupcakes

Ingredients:

1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla
2 apples, peeled and shredded
1 1/2 cups caramel candies (about 25)
2 tablespoons heavy cream

Directions:

Heat oven to 350 F and line cupcake pan with paper liners. Peel, and shred your apples using a box grater or food processor.

In a large bowl whisk together the flour, baking powder, cinnamon and salt.

In a medium bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth and well combined. Add oil and vanilla. Add to the flour mixture and stir until just combined.

Stir in the apples and spoon into cupcake liners until almost full. Bake until golden brown and a toothpick inserted into the center comes out dry, about 25-35 minutes. Transfer to a rack and cool completely.

In a small sauce pan or double boiler, over medium to low heat, melt the caramels and cream together. Stir frequently. When the caramels are smooth and no lumps remain remove from heat and allow to cool just slightly. Spread over the top of the cooled cupcakes and allow to set up or enjoy right away.

 ***One suggestion from me . . .

Either eat all of the cupcakes right away or keep them in the refrigerator.  Or else you will come home from work the next day, ready to deliver them to your friends and they will look like this . . .

Looks like I will be making something different for the friends tomorrow afternoon!

Granny Smith APPLE Fritters

Last Sunday for breakfast my husband made the most delicious, big, beautiful fruit salad loaded with all kinds of BB fruit. Apples, bananas, oranges, grapes, kiwi. It tasted so fresh and light and healthy. We kept waiting for our kids to say, "this isn't breakfast. You can't have just fruit for breakfast." But they didn't. They gobbled it right up!

Well, this Sunday for breakfast, we went a total opposite direction. Not light. Not healthy. But still yummy! And this time there was no question that the kids would gobble it up. And they did. 

So, if you are looking for a special treat for you and your family, I highly recommend these APPLE FRITTERS. The recipe is from the site, The Pioneer Woman Cooks. She is always sharing delightful recipes and this one did not disappoint. Check it out!

image

{Just a reminder there are only only 2 more days to enter our GIVEAWAY...}

It's not too early to be planning my Christmas dinner is it? 

Because I totally have it planned and it's all centered around these babies; Ham Stuffed Apples. 

My husband loves the whole ham, potatoes, sweet potatoes, roll, kind of holiday meal and I just don't. I make it (or truthfully, my sister in law makes it) cause it makes him happy.  But with these babies, we'll both be HAPPY! 

I would suggest having the ingredients for these around so that the minute you get your basket on Saturday morning (which always seems to have apples), you can whip these up and make yourself and your loved ones happy as well. 

I already warned my husband that we might be eating these weekly.  Yes, I liked them that much. 

Here's the original recipe and here's what I did:

Ingredients:

6 apples (I used Jonathan)

2 cups cubed cooked ham

1/3 C craisins

3 T brown sugar

1/3 C chopped pecans, toasted

2 T butter, cut into pea sized pieces

apple juice

 

1. Cut the tops off the apples and scoop out the core reserving some of the fruit, Be sure to leave a thick shell to hold the stuffing. I used a teaspoon to do this. 
2. Preheat the oven to 350 degrees.
3. Put approximately 1 cup of the removed apple, cut into small pieces, in a mixing bowl and combine it with the ham, butter, raisins, pecans and brown sugar; mixing the ingredients well.
4. Spoon this mixture into the cored apples, pushing it down into the apple. Place them in a baking dish that has been coated with non-stick spray. Use a tablespoon to put more of the mixture on top so that they are heaping.
5. Pour the juice over the apples and bake for 35 minutes, basting occasionally with the juice.

Serve mashed, roasted, baked?, BB potatoes/sweet potatoes and a green salad. I made mashed potatoes.  The secret to those is to add a little reduced calorie cream cheese along with a little butter and milk. 

And just so you know, these taste just as good for breakfast. I know because I had one this morning.  :) 

great minds think alike . . .

. . . or, I guess just sisters think alike!

I sent Kim an email yesterday morning, before church, telling her one of us should do grilled cheese with apple sandwiches.  I LOVE them, but got the idea from her a couple of years ago.  I told her she could do that post if she wanted, but if not, I (ok, maybe my stomach) would be more than happy to make them this week and do a post about it.

Well, all through church I thought about those delicious sandwiches.  So that's what we had for lunch yesterday.  Turns out Kim did the exact same thing!  I logged onto the blog last night to post about the sandwiches and found she already had.  And then she sent me an email that said, "cin, we made grilled cheese with apples and tomatoes today.  that sounded so good it was practically all i could think about in church today." I laughed when I read that and thought, "we must be related!"

So here is our take on Grilled Cheese with Apples Sandwiches:

I like to cut my apples in half, the opposite way people normally do.  I like how it makes perfect circles and I can easily cut out the seeds with a pearing knife.  Or maybe I just like the cute little star that appears.

I personally just use a little spray butter on my bread.  Some of you probably hate spray butter but I don't mind it. It takes hardly any and cuts down on the calories and makes it less greasy and messy.

Next, layer the apples and cheese on the bread.  This time we used two different kinds of cheeses, a Mexican blend and an Italian blend.  It made it so YUMMY!  Both my husband and I said it was the best grilled cheese sandwich we've ever had.  Between the two cheeses and the Bountiful Basket bread, it made it amazing!

We love cooking our grilled cheese sandwiches in our sandwich maker we got for our wedding.  Before I was married, I just cooked it on the George Foreman.  If you have one or the other and have always just cooked it on the stove in a pan, give one of these a try!  I can't really put my finger on why, but I think it makes the sandwich so much better!

If you are looking for an easy and delicious way to switch up lunch today, give this a try.  I promise it won't disappoint!

P.S...for another really good variation, use some of those Bountiful Basket pears.  It too is delicious!

All About APPLES

DON'T FORGET TO ENTER OUR GIVEAWAY.  YOU CAN FIND IT HERE... 

Now onto the apples.

That's how today felt like the day was all about apples, and I loved it.  Apples are one of my favorite fruits; so simple and handy.  However, the Jonathans we received this week aren't as crisp as I like so I have plans to cook with them this week.  My kids and I will eat some, but mainly they'll be cooked. 

Here are 2 apple recipes that are so simple to make it's almost shameful.  Later in the week I will get you another recipe...

For lunch today we used our BB bread.  Let me just tell you, if you don't order the bread, DO SO!!!  It is delicious.  We used the bread and made grilled cheese sandwiches with slices of apples grilled right in.  We also did some with slices of our BB tomatoes.  

Then for dinner we made German Pancakes with Apples.  

Grilled Cheese with sliced apples (here are some simple instructions)

Lightly butter 2 pieces of BB bread.  Use your favorite kind of cheese.  Today we used medium cheddar.  (I have used a cinnamon cheddar before that I found at Whole Foods.  Killer!!)  Layer your sandwich with peeled slices of apple.  Grill until melted and gooey.  Cut in quarters because it's always more fun that way. We also made some sandwiches with tomatoe slices instead of apple.  

German Apple Pancakes--from Cooking Light

Yield: 6 servings (serving size: 1 wedge)

Ingredients

• Batter:
• 1/2  cup  all-purpose flour (about 2 1/4 ounces)
• 1/2  teaspoon  baking powder
• 1  tablespoon  granulated sugar
• 1/8  teaspoon  salt
• 1/8  teaspoon  grated whole nutmeg
• 1  cup  egg substitute
• 1  cup  fat-free milk
• 2  tablespoons  butter, melted
• 1  teaspoon  vanilla extract
• Apple mixture:
• Cooking spray
• 1/2  cup  granulated sugar, divided
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  grated whole nutmeg
• 1  cup  thinly sliced Granny Smith apple
• Remaining ingredient:
• 1  tablespoon  powdered sugar

Preparation

1. To prepare batter, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and 1/8 teaspoon nutmeg in a medium bowl, stirring with a whisk. Combine egg substitute, milk, butter, and vanilla in a small bowl, stirring with a whisk. Add egg substitute mixture to flour mixture, stirring with a whisk. Let stand 30 minutes.
2. Preheat oven to 425°.
3. To prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine 1/4 cup granulated sugar, cinnamon, and 1/2 teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in an even spokelike layer in pan. Sprinkle apple with remaining 1/4 cup granulated sugar. Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.
4. Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top. Cut into 6 wedges; serve immediately.

**I used a 9x13 pan.  I also cooked the apples in the sugar mixture for 8 minutes in the oven rather than on the stove first and it was the perfect carmelized consistency.  Then I only dirtied one pan.  

I hope you give one of these recipes or both a try.  

 

P.S.--The professional photographer Cindy must cringe whenever she sees my pictures.  I need to have her come over and give me a few tips.  Hopefully they don't make you not want to make the recipe.  

How About Some Dessert? Fruit Salsa

This recipe is an amazing way to use some of your BB fruit (KIWI, STRAWBERRIES, APPLES) and your BB TORTILLAS.

Fruit Salsa with CINNAMON SUGAR TORTILLAS

 Cut your tortillas into triangles. 

Using a pizza cutter makes this job simple-simon.

 Fry both sides in oil.

Watch the tortillas carefully. They go from not done to done, FAST!

Put the tortillas on a paper towel and sprinkle with cinnamon sugar.

Now, go put the finished tortillas on a HIGH shelf, like I did, or you will eat them all before you even get the salsa made!

Salsa Recipe:

2 Medium apples-chopped

1 cup strawberries-chopped

2 kiwis-peeled and chopped

1 orange

2 TBSP. Brown Sugar

2 TBSP. Apple Jelly-melted

Combine all the chopped fruit. Squeeze the juice from the orange onto the fruit. Melt the Apple Jelly. Add the brown sugar to the jelly and stir to dissolve. Pour over fruit. Stir and serve.

Disclaimer: I actually make this recipe without the sugar or apple jelly. I like the fresh fruit taste and don't feel like it needs the extra "stuff." Give it a try both ways and see which you prefer.

Also, if you don't make the tortillas (or eat them all before the salsa is done. I TOLD you to put it up high!) this salsa is just as good to eat with a spoon.