Crockpot Baked Apples

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Cook's Note:  I had a craving for apples this week! Fall is underway and Halloween is fast approaching! The leaves are a lovely golden yellow, orange and red and the wind has that gentle breeze that calls my name outside today. I decided to cozy up to this recipe and throw the ingredients in a crock pot and let the smell overtake my home!

What You Will Need:

6-8 apples, Peeled, Cored and Sliced

1/2 cups of granulated sugar

1/4 Light Brown Sugar

1 tsp Ground Cinnamon

1/4 tsp Nutmeg

2 Tbsp Unsalted Butter, cut into small cubes

Directions:

Place apples into crockpot and top with rest of ingredients. Stir mixture and cook for 4 hours or until apples are soft.

Serve however you like! Ideas: You can place in a bowl and top with Whipped Cream or Ice Cream. Eat at breakfast on top of toast or an English Muffin, the ideas can go on and on! :)

This "Pinspiration" comes from: Eat Drink Love

ENJOY!

Autumn Home Tour (Part 1)

As I sip my Pumpkin Spice flavored coffee this morning, I look around my house and smile and take it all in. I absolutely love this time of year. Particularly, the week of Halloween is one of my favorites. This is the week that the leaves really all start to turn gorgeous colors, a chilly breeze is blowing and all seems right in this little corner of the world. It reminds me of school days gone by and the childhood excitement of upcoming Halloween preparations and pumpkin carving!

I thought I would give our readers a little fall home tour - sharing some of my favorite fall decor with you all. My Mother absolutely loved fall so much and she passed this love on to me. She passed away almost two years ago and I inherited many of her decorations, which I proudly display throughout my home. I guess I love my decorations so much, because they remind me of her.

I hope you will enjoy!

This is my view from my kitchen window this morning. I just love the trees turning outside and my little fall window display. It makes me happy!

 Maybe a bit cheesy, but here is my kitchen table - as you can see, we love pumpkins! Everything here was from my mother - I love it!

Here is my little candy bowl that my little candy grabbing munchkin always tries to get her hands on. I bought this bowl at Harry & David back in 2001, this is virtually an antique by now (haha) :)

Here is a quick peek at my mantle. The wooden pumpkins were used in my wedding as table decorations, they are special to me, so I tried to incorporate them here!

My hallway table display, I just love it! The white candle holder that looks like a sweater is my newest addition and I'm head over heels for it. 

Here's a secret - I'm burning a "Leaves" candle from Bath & Body Works inside and the smell is divine!! Yum!!

Here is my Fall prized possession- my huge ceramic Jack-o-lantern. Trust me, it's HUGE and HEAVY! I inherited this from my Mom. She bought this at the Eddie Bauer Home Store back in like 2000 or 2001 (that store no longer exists). I remember the day she bought it, I was in love! I'm proud to call it my own now. I look forward to pulling it out every Halloween. It's sitting in my hallway.

This witch hangs on a hallway door. LOVE HER! She's a staple here, I've had her for years. I think I got her at Home Goods! 

Here is my little stool by the front door, displaying my pumpkins and cute little Halloween skeleton Boyd's Bear. He's adorable and my little one loves looking at it. 

My cute little bathroom display - yes, you need fall decor in every room! 

Here's a little bowl full of craft store pumpkins- I think it's cute and the placemat underneath was my mother's, so it's a special decoration to me.

Just a cute sign that hangs on my pantry door - I'm from Virginia and we say "Y'all". This was my mother's and I cherish it!

My little scarecrow outside! My toddler loves it and named her "Sunny". She's sure to wave goodbye to Sunny every morning on the way to preschool.

My fall wreath on my door. I'm pretty proud of it - I made it and I love it. Again, we say "Y'all" in Virginia! 

My final picture is from a tree in my backyard. These are the same trees seen in the picture from my kitchen window - this one is more up close. Isn't it beautiful? Nature at its finest!

Thanks for taking a tour of my home, I hope it brought joy and peace to you, like it does to us!

Salted Caramel Apple Hand Pies

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Cook’s Note:  It is a crisp October day and I am craving some sort of apple dessert. The leaves are swirling around outside and fall is calling me to cook! I recently saw this recipe on Pinterest and wanted to try it. I went to the grocery store to get the ingredients, but realized I didn’t have time or energy to make my own pie crust, so I bought a store bought dough and adapted the recipe somewhat. This takes about 30 minutes to prepare and then 15 to bake and let me tell you … it’s worth it! You can double the recipe for a crowd. I can’t wait to make this again!!

What You Will Need:

1 Package of Refrigerated Pie Dough (comes in a pack of 2)

1 to 1 ½ cups small diced (peeled) apples

2 teaspoons fresh lemon juice

1/2 teaspoon cinnamon

1/4 cup sugar

2 teaspoons all-purpose flour

8 Kraft soft caramels, each square chopped into 4 pieces

Sea Salt (in the grinder)

Egg wash (1 egg lightly whisked with 1 Tablespoon water)

Sugar in the Raw packet

Directions:

Preheat your oven to 425 degrees.

Mix together diced apples, lemon juice, cinnamon, sugar and flour and set aside. This will be the pie filling.

Remove the refrigerator dough from the packaging and roll out onto a floured surface.

Using a circle cookie cutter or cup: cut out as many circles as possible. You can always roll the left over dough again and cut out more circles. You will need an even number of  12 circles.

Place six of the dough circles on a cookie sheet (sprayed with non-stick cooking spray). Spoon a small portion of the apple filling into the middle of each circle, leaving a small border around the circle.  Place 1-2 pieces of caramel on top of each pie filling center and grind a pinch or two of sea salt on top.

 

 

Place a second dough circle of each little pie and then use a fork to seal the edges of each pie.

Brush each pie top with egg wash. Then, with a knife, cut a design of 3-4 small cuts in the middle of each pie (see pics) to vent the pies.

Using the packed of sugar in the raw; lightly sprinkle the tops of each pie so that they have a sugary glistening top.

Bake the pies for 12-15 minutes or until golden brown. Once you remove the pies, let cool for about 10 minutes before serving. You can serve as is or with whipped cream or ice cream on top.

Get ready for a DELICIOUS TREAT that the entire family will love!

This “Pinspiration” comes from: “Just a Taste”

 

 

ENJOY!

 

 

 

Cape Cod Chopped Salad

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Cooks Note: When I saw this salad it looked like Fall to me, in a bowl. This has every delicious ingredient I love all rolled, or tossed, into one. The dressing is just the right amount of sweetness and goes so well with the crisp, sweet apples. Goat cheese is my favorite thing in the world, but if you aren't a fan, you could always replace it with feta. If you added chicken to this it would be great as a meal with some crusty bread or as a side to a nice bowl of soup. This is a beautiful and delicious salad that everyone will enjoy!

Salad

8 oz bacon cooked and crumbled
4 cups of your favorite lettuce blend (I use a spring mix)
1 Honey Crisp apple, diced
1/2 cup chopped and toasted pecans
1/3 cup dried cranberries or craisins
1/4 c. fresh blueberries
6 oz crumbled goat cheese
Homemade croutons (chop any loaf of bread (I used a french loaf) and toss lightly with olive oil, salt and pepper and garlic powder. Roast in the oven at 375 for 12-15 min.)

Maple Citrus Dressing

3 Tablespoons Apple Cider Vinegar
1 teaspoon grated Orange zest
2 Tbsp. freshly squeezed orange juice
2 1/2 tsp. Dijon mustard
2 Tablespoons pure maple syrup
1 Tablespoon green onions, finely chopped
Sea Salt
1/2 tsp. black pepper
2/3 cup Extra Virgin Olive Oil


Instructions:

Prepare dressing by whisking all ingredients, except olive oil in a bowl. Then, slowly incorporate olive oil while whisking. May need to whisk again prior to serving because dressing may settle and separate. 

Combine salad ingredients in a bowl and mix. Add dressing (not all of it unless you like it very saturated) and toss well. Sprinkle the top with extra cheese crumbles or bacon pieces for garnish. Serve. 


This Pinspiration came from The Cozy Little Kitchen

Pumpkin Pancakes

   

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Cook's Note: I really don't need to say much here - if you've found this recipe, then you probably like Pumpkin everything like we do! You SERIOUSLY can not go wrong with pumpkin pancakes and they are mostly healthy (no oil!) and you are getting your pumpkin veggies (is Pumpkin a vegetable??). This was a REAL hit with my family. I encourage you to try them, you will love them!

What You Will Need:

3 cups Pancake Mix (I like Log Cabin All Natural pancake mix – so good!)

3 eggs

1 and 1/2 cups skim milk

1 can pumpkin puree (approx. 12-15 oz can)

2 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp nutmeg

1 tsp vanilla

Directions:

Whisk all ingredients together well until there are no lumps. If you have a stand mixer, use it for a smooth mix of all ingredients.

In a hot skillet, sprayed with COCONUT Non-Stick Cooking Spray (much healthier than regular non-stick cooking spray), drop your pancake batter into little pancake circles. You will know that they are ready to flip when they get very bubbly on top, then flip and brown the other side!

*** A trick that I use it to keep the oven set to “warm” and after each pancake is done, I place each pancake on a cookie sheet in the oven so that I will have a whole tray of warm pancakes to serve (rather than have some cold pancakes and some hot ones).

Top with REAL MAPLE SYRUP (not the chemical kind and I like Organic Real Maple Syrup) and fresh Whipped Cream for a DELICIOUS BREAKFAST that tastes like PUMPKIN PIE! You could even sprinkle some chopped pecans on top of your pancake stack for a REAL TREAT!

ENJOY!

This “Pinspiration” comes from: Something Sweet, Something Salty

Slow Cooker Vegetable Stew

 

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Cook’s Note: It was a chilly fall day earlier this week and I got in the mood for soup. A friend of mine had posted a recipe link (credit below) to a stew recipe on a new blog that I discovered called “Add a Pinch” and there you have it… I read over her recipe and then decided to tweak the recipe it to make it my own, with the ingredients that I already had on hand.

My husband said this was so good that he didn’t even need to add salt or pepper and that is a good sign! LOL . I served it with corn bread muffins on the side. What a nice dinner for a cold day!

What You Will Need:

1 pound of ground chicken or turkey breast

½ medium onion, diced

1 large bag of frozen mixed vegetables

2 cans of diced tomatoes (I like the one that has Basil and Oregano added)

1 box of 32 oz. Chicken Broth (I suggest Low Sodium and Organic)

1 Tbsp Italian Seasoning

2 tsp  Garlic Powder

1 tsp Onion Salt

1 Tbsp Ketchup

Sea Salt and Ground Black Pepper to taste

Directions:

Turn Slow Cooker on high and add Frozen Vegetable, Dice Tomatoes, Chicken Broth, seasonings and Ketchup and stir.

I know that ketchup seems like a weird ingredient, but it really does add such a nice taste!

 In a large skillet, cook ground turkey or chicken breast and onion until cooked through and browned. When done, add to slow cooker and stir well.

Cook on high for 4 hours or on low for 6  hours.                  

 ENJOY!!

 

This “Pinspiration” comes from: Add a Pinch       

Watermelon Wine Spritzer

 

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Cook's Note: I was watching Valerie Bertinell's new show on the Cooking Channel and saw her make watermelon smoothies for her kids & I had the great idea to cruise Pinterest and see how I could make a watermelon drink for adults! I stumbled upon a few different recipes and I decided to combine a few together and make them my own (as I always do!) I love playing around with recipes and this one is a keeper.

 

If you love watermelon, you will LOVE this drink on a hot day (or any day that you need an adult beverage!)

 

What You Will Need:

A good BLENDER (like a Ninja or a Bullet)

6 Cups of Seedless Watermelon Chunks

1 Can of Frozen Limeade (slightly thawed to thawed)

1 cup of Ice

Mint Springs (use as many as you like to throw in! I threw in about 10 or 12)

 

Sparkling Water

White Wine of your Choice (I used Chardonnay. This drink is already sweet, so a sweet wine will make it too sweet, I think!)

Directions:

In your blender, throw in Watermelon chunks, Limeade, Ice and Mint Springs and blend away until the consistency of a smoothie.  

 

Now, get out your glasses that you want to serve this in! Fill each glass half way with a little sparkling water and a little white wine and top the rest off with the Watermelon mixture.

 

Garnish with Mint Springs or Watermelon Chunks or Slices on the side.

 

** YOU AN ALWAYS OMIT THE WINE and just make this a sparkling drink, using only the sparkling water. ***

 

Serves 4-6

 

 

 ENJOY!

 

French Onion Chicken Sandwich

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Cooks Note: I love this sandwich! I am a big onion lover, so I knew this one would be good, but I didn't expect it to be this good. I did change a couple things, I used regular hamburger buns, but I buttered them and toasted them in the same pan I cooked the onions in, also, I made a garlic aioli to give the sandwich a little moisture. For the aioli I just took regular Hellman's light mayo and I added a little basil and some garlic powder. You can make it as garlicky as you want! This is a definite favorite in my house. Enjoy!

Ingredients: 

• 1 T extra virgin olive oil
• 1 large white onion, thinly sliced
• 1 t granulated sugar
• 4 small boneless chicken breasts, either thin breasts or pounded thin
• 4 slices of Swiss cheese
• 4 hamburger buns
• baby spinach
• Salt and Pepper to taste for chicken breasts
• Mayo
• Garlic powder to taste
• Basil

Directions:

1. In large skillet, add oil over medium heat. Add onion slices and sugar, cooking for 25 min or until onions are caramelized, stirring frequently. This step can be done in advance and the onions reheated prior to serving. 
2. Season chicken with salt and pepper. Either grill or saute chicken breasts till browned on the outside and no longer pink in the middle. 
3. Place cheese slices over chicken 1 minute prior to removing from heat. 
4. Make aioli using as much mayo as needed and garlic and basil to taste
5. Butter and toast hamburger buns if desired for extra flavor
6. Assemble sandwiches using chicken, onions, aioli and spinach. Add other toppings as desired. 

This recipe comes from Foxes Love Lemons