Categories
fall fruit recipe turkey

1015 – Cucumber Ranch Sauce, Herb Turkey Burgers

Cucumber Ranch Sauce

1/2 medium cucumber, peeled, seeded
and minced
1/2 cup sour cream or plain Greek yogurt
1/2-3/4 cup mayonnaise
2 teaspoons garlic powder
2 teaspoons onion powder
Salt to taste

Mix all ingredients well. Cover and chill until ready to serve.

Wonderful as a salad dressing or a sandwich spread.

Herb Turkey Burgers

1 pound ground turkey
Canola oil or olive oil
Herbs of your choice: thyme, basil, oregano
Garlic powder
Onion powder
Salt and pepper

Shape ground turkey into 3 large, thin patties. Heat oil in large skillet over medium high heat. Add turkey patties to skillet. There should be an obvious sizzle when the pan is hot enough. Generously sprinkle on the herbs of your choice. Also add generous amounts of garlic and onion powder plus salt and pepper to taste. Note: ground turkey tends to be bland. It requires more seasoning than beef or pork to achieve a pleasing flavor.
Cook burger until seared on one side. Turn over and continue cooking. Season second side as heavily as the first.
When burger has cooked through, cover and set to the side to keep hot until ready to serve.

Excellent served on a bun with lettuce and tomato. Equally good served on top of a green salad.

Acorn Squash with Pecans

1 large acorn squash
1 tablespoon canola oil or olive oil

Optional: cinnamon, maple syrup, brown sugar, honey

Wash squash well and carefully cut into halves. Scrape away seeds.
Place squash face down in microwave dish and add approximately 1/4 cup water. Cover and microwave until flesh of squash is fork tender. Scoop flesh away from rind and season to your liking. Excellent topped with butter or margarine and salt. Also very good topped with brown sugar and cinnamon.

Uncooked, acorn squash will remain fresh on the counter for months as long as the rind is not punctured. The flavor of cooked acorn squash (as well as butternut squash) is very similar to sweet potatoes and can be substituted 1 for 1.

Easy Apple Tarts

A lower carb dessert! Great for those
who want ‘Just a touch” of sweetness
following their meal.

2 medium apples, cored and
diced very small
1 Tablespoon butter
1 teaspoon brown sugar
1/ 2 teaspoon ground cinnamon
2 low carb tortillas, cut into thirds

Coat muffin tin with non stick spray. Line muffin cup with tortilla portion. Bake at 375 Degrees Fahrenheit until barely crisp and holds shape.
Melt butter in skillet and add diced apples, sugar and cinnamon. Cook over medium heat until softened. Add cooked apples to muffin cups and continue baking until filling is set. Serve hot or cold. Delicious when hot and topped with melted cheddar.

Rhonda Matthews
Clemson University Cooperative Extension
clemson.edu/hgic
rhonda@clemson.edu

The Peggy Denny Show 17 081 – Rhonda Matthews, Recipe 1015, Part 1

The Peggy Denny Show 17 081 – Rhonda Matthews, Recipe 1015, Part 2

Categories
dessert fall recipe vegetable

1002 – Black Bean Brownies, Butternut Squash Mac and Cheese

Black Bean Brownies

1 can (15 ounces) black beans, rinsed and drained
1/2 cup semisweet chocolate chips, divided
3 tablespoons canola oil
3 eggs
2/3 cup packed brown sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon salt
Cooking spray

1. Preheat oven to 350 degrees.
2. Place beans, 1/4 cup chocolate chips, and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth.
3. Transfer to a 9-in. square baking pan coated with cooking spray. Sprinkle with remaining chocolate chips. Bake at 350 degrees for 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares.

Yield: 1 dozen

Butternut Squash Mac and Cheese

3 cups (1-inch) cubed peeled butternut squash (about 1 medium)
1/2 onion, thickly sliced
1 1/2 tablespoons olive oil
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
16 ounces uncooked pasta shells
2 cups 2 percent reduced-fat milk, divided
1 cup grated sharp cheddar cheese
3/4 cup grated fresh Parmesan cheese, divided
Cooking spray

1. Preheat oven to 425 degrees.
2. Place squash on a foil-lined baking sheet. Add onion, olive oil, 1/2 teaspoon salt, and pepper, tossing to coat. Bake at 425 degrees for 45 minutes or until tender and lightly browned. Remove from oven and increase heat to 450 degrees.
3. Meanwhile, cook pasta according to package directions, omitting salt and fat. Drain well.
4. Transfer squash and onions to a food processor or blender, add 1/2 cup milk, and puree until completely smooth and creamy.
5. Add butternut squash mixture to an ovenproof skillet over medium heat. Stir in remaining milk , 1/2 teaspoon salt, cheddar cheese, and 1/2 cup Parmesan. Keep stirring until mixture is hot and cheese has melted. Add cooked pasta, mixing to coat
6. Sprinkle evenly with remaining Parmesan, Bake at 450 degrees for 10 minutes or until cheese melts and begins to brown.

Yield: 6-8 servings

Marie Hegler
Area Food Safety & Nutrition Agent
carol@clemson.edu

The Peggy Denny Show 17-013, Part 1 – Recipe 1002

The Peggy Denny Show 17-013, Part 2 – Recipe 1002

Categories
fall recipe turkey

877 – Turkey Chili Cornbread Casserole

Cornbread Batter

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/4 cup low-fat milk
2 tablespoons vegetable oil

Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, milk and oil in a medium bowl. Add the wet ingredients to the dry ingredients and stir until just combined.

Turkey Chili Cornbread Casserole

1 tablespoon vegetable oil
2 garlic cloves, minced
1 onion, chopped
1 green bell pepper, chopped
1.25 pounds lean ground turkey
2 (15.5-ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
2 1/2 tablespoons chili powder
1 tablespoon paprika
1/2 teaspoon salt
1 cup shredded extra-sharp Cheddar cheese

1. Heat oil in a Dutch oven over medium heat. Add onion, bell pepper and garlic and cook until beginning to soften, about 4 minutes. Add ground turkey and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Stir in beans, tomatoes and their juice, chili powder, cumin and paprika. Bring to a boil; reduce heat to maintain a simmer, cover and cook until slightly thickened, about 20 minutes.

2. Preheat oven to 350 degrees fahrenheit. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
3. Transfer the chili to the prepared baking dish and sprinkle with cheese. Spread the cornbread batter (see recipe on left) evenly over the chili.
4. Bake the casserole until the top springs back when touched lightly, 20 to 25 minutes. Let stand for 10 minutes before serving.

Yield: 8 serving

Make Ahead Tip

Prepare chili and cover and refrigerate for up to 3 days or freeze for up to 3 months
Defrost chili (if frozen) and continue with the recipe, baking the casserole for 50 minutes. Or prepare and bake the casserole as directed.
Let cool for 1 hour; cover and refrigerate for up to 3 days; let stand at room temperature for 30 minutes, then reheat at 350 degrees fahrenheit for 50 minutes.

Marie Hegler
Area Food Safety & Nutrition Agent
Clemson University Cooperative Extension
www.facebook.com/FNHClemson
carol@clemson.edu

Categories
fall fruit recipe snack

872 – Fall Recipes from Get Togethers with Deidre

Fall Recipes from Get Togethers with Deidre

Peach and Mango Juice topped off with Sparkling Apple Peach Cider. Celebrate and Toast to all your blessings.

Apple Cider with mulling spices – warm in a skillet, sip and enjoy!

Egg Nog blended with banana, ice and cardamom spice, enjoy!

Vanilla Ice Cream with Orange Sherbert blended with your favorite sparkling drink. Enjoy!

Weetabix, add chocolate bar and marshmallows. Enjoy!

Zucchini, squash diced, add oil and olive mixture, steak seasoning, favorite cheese and bread to sop up the gravy!

Spinach, ham diced, onion, tomato, mushrooms, red pepper, cheese, eat with crackers. Enjoy!

Blackberries with blackberry yogurt and add a nut bar if desired.

____________________________________________________

Please donate to Ambassadors to give relief to those who are the subjects of domestic violence for lawyer fees, relocation and transportation and education.
All donations are tax deductible. At the close of the year it is good time to give.
AMBASSADORS (Non-Profits of Get Togethers With Deidre)
864-561-3913
Gettogetherswithdeidre.com

The Peggy Denny Show – Get Togethers with Deidre Pt 1; Recipe #872

The Peggy Denny Show – Get Togethers with Deidre Pt 2; Recipe #872

Categories
fall fruit pasta recipe salad vegetable

852 – Roasted Butternut Squash, Bacon, and Pasta Bake

Candied Pecans, Dried Cranberries, and Feta Salad

1 (6-ounce) bag baby spinach
1/2 cup shredded carrots
1/2 cup candied pecans
1/2 cup sweetened dried cranberries
1/3 cup crumbled feta cheese
1/2 cup bottled rasberry-walnut salad dressing

Combine first 5 ingredients in a large serving bowl.
Drizzle dressing over spinach mixture; toss well.
Serve immediately.
Yield: 4-6 servings

Roasted Butternut Squash, Bacon, and Pasta Bake

3 cups (1-inch) cubed peeled butternut squash (about 1 medium)
1 onion, thickly sliced
2 cloves garlic, minced
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh rosemary
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 pound hickory-smoked bacon slices (raw)
8 ounces uncooked Cavatappi (corkscrew-shaped pasta)
2 tablespoons cup all-purpose flour
1 1/2 cups 2% reduced-fat milk
1 cup grated fresh Parmesan cheese, divided
1/2 cup smoked Gouda cheese
Cooking spray

1. Preheat oven to 425°.
2. Place squash on a foil-lined baking sheet.
Add onion, garlic, olive oil, rosemary, 1/2 teaspoon salt, and pepper, tossing to mix.
Bake at 425° for 45 minutes or until tender and lightly browned.
Increase oven temperature to 450°.
3. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp. Set aside.
4. Cook pasta according to the package directions, omitting salt and fat. Drain well. Set aside.
5. Combine flour and 1/4 teaspoon salt in a saucepan over medium-high heat.
Gradually add milk, stirring constantly with a whisk; bring to a boil.
Cook 1 minute or until slightly thick, stirring constantly.
Add Gouda and 1/3 cup Parmesan cheese, stirring until cheese melts.
Add pasta to cheese mixture, tossing well to combine.
6. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture.
Sprinkle evenly with remaining Parmesan.
Bake at 450° for 10 minutes or until cheese melts and begins to brown.
Yield: 6 servings

Clemson Cooperative Extension
Marie Hegler

Area Food Safety & Nutrition Agent
facebook.com/FNHClemson
carol@clemson.edu

The Peggy Denny Show – Recipe # 852 Pt. 1

The Peggy Denny Show – Recipe # 852 Pt. 2

Categories
fall holiday recipe salad vegetable

851 – Kale Pesto, Warm Turnip Green Dip, Holiday Kale Salad

Kale Pesto

2 cups Nature’s Greens® Kale, firmly packed
1 quart water
1 teaspoon Sea salt
1/2 cup Rawl® parsley, firmly packed
1/4 cup toasted Pine nuts
3 medium size cloves garlic, minced
1/8 teaspoon Sea salt
Dash black pepper
Couple dashes ground cumin
1 tablespoon lemon juice
3 teaspoons Olive oil
1/4 cup grated Parmesan cheese

Pour kale into a colander and set aside.
In a medium size saucepan, bring water and Sea salt to a boil.
Insert colander of kale into boiling water and steam kale for 5 minutes or until wilted.
Remove kale and drain well.
Place kale along with all remaining ingredients except cheese in a blender or food processor.
Process until slightly chunky; stir in cheese.
Serve in a glass dish.

Pesto can be refrigerated for up to 5 days; cover with a thin layer of Olive oil to prevent browning.
Left-over pesto can be frozen in ice cube trays for later use in vegetables, sauces, soups, pasta or however one wishes, depending on preference.
Yield: 1 cup.

Warm Turnip Green Dip

1 (1-pound size) Natures Greens® Turnip Greens
1 cup water
1 (14-ounce size) can Chicken broth
1 tablespoon Olive oil
8 slices Low Sodium bacon, chopped
1 cup Versatile Veggies® Chopped Yellow Onion
2 teaspoons minced garlic
6 tablespoons dry white wine
12-ounces Neufchatel cheese, cut up
1 cup low fat sour cream
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt
1 cup grated Parmesan cheese

Pour water and broth into a pot and bring to a boil over high heat.
Pour in turnip greens and cook for 20 minutes.
In a large skillet over medium heat, cook bacon in oil until crisp about 6 minutes.
Remove bacon from oil and drain on paper towels.
Reserve 1 tablespoon drippings in skillet.
Sauté onion and minced garlic in reserved drippings for 4 minutes.
Add wine and cook for 2 minutes stirring to loosen particles from bottom of skillet.
Stir in cooked turnip greens, cheese, sour cream, crushed red pepper, salt, and 1/2 cup Parmesan cheese.
Cook, stirring often, for 8 minutes or until cheese is melted and mixture is thoroughly heated.
Transfer to a prepared 1 1/2 quart baking dish.
Sprinkle with remaining Parmesan cheese.
Broil 6 inches from heat 4 minutes or until cheese is slightly browned.
Sprinkle with cooked bacon.
Serve with crackers of choice.
Yield: 4 cups.

The Perfect Holiday Kale Salad

1/2 package Natures Greens® Kale
1 cup dried cranberries
3 Navel oranges, peeled and sectioned
1 cup Versatile Veggies® Diced Red Onion
1 (4-ounce size) package Turkey bacon bits
1 cup chopped walnuts
1 bottle Light Rasberry Walnut Vinaigrette Dressing

Toss kale with cranberries, Navel orange sections, diced red onions, Turkey bacon bits, and chopped walnuts.
Serve with dressing on the side.
Yield: 6-8 servings.

4 strips Low Sodium bacon, diced
1 tablespoon Olive oil
1/2 (8-ounce size) pkg. Versatile Veggies® Diced Yellow Onion
2 (12-ounce size) pkgs. Versatile Veggies® Diced Sweet Potatoes
1 large Granny Smith apple, chopped
1 cup chicken stock
1/4 teaspoon dried thyme
1/4 teaspoon ground allspice
1 tablespoon chopped fresh Rawl® parsley

In a large nonstick skillet over medium-high heat, sauté bacon for 3 minutes or until brown.
Add onion and sauté 2 additional minutes.
Stir in sweet potatoes and sauté 5 minutes.
Stir in apple and next 3 ingredients.
Cook, stirring often, for 20-30 minutes or until apples and potatoes are tender.
Sprinkle with parsely just before serving.
Yield: 4-6 servings.

Luscious Roasted Fall Veggie Bake

3 (12-ounce size) pkgs. Versatile Veggies® Diced Butternut Squash
3 (12-ounce size) pkgs. Versatile Veggies® Diced Sweet Potatoes
1 cup Extra Light Tasting Virgin Olive Oil
1 cup firmly packed light brown sugar
1 1/2 cups pecans, chopped
2/3 cup all purpose flour
1/2 cup butter substitute or 8 tablespoons melted butter
1 cup coconut
1 1/2 cups sugar
2/3 cup butter substitute or butter, melted
1 cup egg beaters or 4 eggs
1 tablespoon Vanilla extract
1 tablespoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 cup fat free half and half
8 jumbo marshmallows cut in half
Preheat oven to 350°.

Line 2 baking sheets with aluminum foil.
Stir butternut squash and sweet potatoes together.
Spoon onto lined baking sheets.
Drizzle 1/2 cup oil over each pan of vegetables.
Place trays on lower racks of oven.
Bake vegetables for 20 minutes.
Stir both pans.
Rotate position of pans in oven and bake for an additional 20 minutes or until brown and tender.
Remove from oven and cool.
Prepare a 4-quart baking dish.
Mix brown sugar, chopped pecans, flour, butter substitute, and coconut together, stirring well.
Pat into prepared baking dish.
Mash cooked sweet potatoes and squash together; set aside.
Mix sugar, butter substitute, egg beaters, vanilla, cinnamon, and nutmeg together with half and half.
Mix in mashed vegetables.
Pour over crust; place in center of oven and bake for 45 minutes or until knife inserted in center comes out clean.
Place marshmallows on top and bake for an additional 5 minutes or until marshmallows are browned.
Yield: 22-24 servings.

Donna Bundrick Griffin
donna.bundrick@rawl.net
Walter P. Rawl & Sons rawl.net

The Peggy Denny Show – Recipe # 851 Pt. 1

The Peggy Denny Show – Recipe # 851 Pt. 2

Categories
breakfast fall fruit holiday recipe

850 – Crockpot Breakfast, Crockpot Ham, Easy Potatoes

Crockpot Breakfast

1 cup steel cut oats
1 1/2 cups dried fruit
3 1/2 cups water
1/2 cup half and half

Mix all ingredients into a sprayed crockpot.
Cook on low or warm setting 6-8 hours.
Serve hot oatmeal with your choice of toppings such as nuts, cream, butter, brown sugar, maple syrup, or honey.
(Like oatmeal with chewy texture? Decrease liquid or decrease cook time depending on your specific crockpot.)

Crockpot Ham

1 bone-in ham (5-7 pounds)
1 cup fruit juice
1/2 cup brown sugar or honey
1/4 cup yellow or Dijon mustard
Pour fruit juice into a lined crockpot.
Place ham cut side down into insert.

Mix brown sugar (or honey) with mustard and brush entire surface of ham.
Cover and cook on low 6-8 hours.
Note: the butt end of the ham is shorter and will most likely fit into the crockpot easiest.
The shank portion is taller and might not allow for the crock lid to fit securely.
If your ham is too tall, use aluminum to completely and tightly cover the top, crimping well around edge of pot so steam is trapped inside.
No Peeking! Replacing the aluminum foil on a hot crockpot is not an easy job.

Easy Potatoes

4-5 pounds russet potatoes, peeled and cubed
1 cup water (or chicken broth)
1/4 cup butter
Salt and pepper to taste
Wash, peel and cube potatoes.

As potatoes are cubed, drop pieces into a waiting bowl of 2 cups water plus 2 T lemon juice.
This brief soak time will prevent darkening.
Drain water and cubed potatoes plus remaining ingredients to a sprayed crockpot insert.
Cook on high 4-6 hours or low 6-8 hours.
When potatoes are fork tender, mash together with either
8 oz. sour cream OR
4 ounces cream cheese.
Great toppers: shredded cheese, green onions, crumbled bacon, minced ham
Once prepared, these potatoes will stay in great condition for at least 2 hours on low/warm until your meal is ready to serve.

Fresh Cranberry Relish
Make this quick and yummy relish a day ahead of the holiday meal and store in the refrigerator.

4 cups fresh cranberries
2 cups apples, cored and chopped
1 orange, peeled and seeded
1 3/4 cups sugar OR sugar substitute
1/2 cup chopped walnuts OR pecans

Place washed cranberries, apples and orange in food processor and pulse until ground.
Stir sugar and nuts into mixture until sugar is dissolved.
Store relish in refrigerator until ready to serve.
Not a fan of nuts? They’re optional in this recipe!
The non-nutty version is just as delicious.

Holiday Party?

Spoon this recipe over cream cheese and pair with celery sticks or crackers for a very Southern offering.
Pair it with corn chip scoops for a dipable sweet, salty, crunchy treat.
Use it as a fruity spread on mini-ham biscuits.

Clemson University Cooperative Extension
Rhonda Matthews

clemson.edu/hgic
rhonda@clemson.edu

The Peggy Denny Show – Recipe # 850 Pt 1

The Peggy Denny Show – Recipe # 850 Pt 2

Categories
fall fruit recipe

847 – Sausage Cabbage Skillet, Roasted Sweet Potato Rounds

Sausage Cabbage Skillet

1 pound breakfast sausage
1 onion, sliced thin
1 small head cabbage, shredded
1 can crushed tomatoes
1/2 cup water
Salt and pepper to taste
Brown sausage and onion over medium heat in skillet. Pour off grease.
Add shredded cabbage and stir to mix well.
Add crushed tomatoes plus water.
Cover skillet and simmer until cabbage is tender crisp.
Add extra water if needed.
Season with salt and pepper to taste.
Serve over brown rice for a hearty, low cost meal.

Try this: substitute hamburger or diced smoked sausage for the breakfast sausage.

Roasted Sweet Potato Rounds

3 medium sweet potatoes
2 tablespoons oil
Salt to taste
Peel potatoes and slice into rounds approximately 1/2 inch thick.
Toss potatoes with oil to coat.

Place potatoes on foil-lined baking sheet and sprinkle lightly with salt, if desired.
Bake at 400°F approximately 25 minutes or until fork tender.
Like extra zip? Sprinkle your sweet potato with one of these:

Lemon or lime or orange juice
Pumpkin pie spice
Honey or maple syrup

Monster Mouths

Apples
Silvered almonds

Cut apples into quarters and remove cores.
Carefully cut a horizontal wedge from each quarter to create a mouth shape.
If not serving immediately, soak apple wedges in orange juice or pineapple juice to prevent browning.
Secure almond slivers inside the mouth by pushing nut into apple.
Serve mouths immediately as a kid-friendly treat to youngsters.
Try different teeth: sunflower seeds, or whole smoked almonds look (and taste) great!
Clemson University Cooperative Extension

clemson.edu/hgic
Rhonda Matthews
rhonda@clemson.edu

The Peggy Denny Show – Recipe # 847 Pt 1

The Peggy Denny Show – Recipe # 847 Pt 2

Categories
fall fish fruit recipe vegetable

825 – Colorful Mixed Greens, Salmon Patties, Baked Beets, Apple Surprise

Colorful Mixed Greens

1 bunch Rainbow Swiss Chard
1/4 head cabbage
1/2 medium onion, finely chopped
Canola oil

1. Wash chard and cabbage well to remove any grit.
2. Remove tough lower portion of stems of chard and discard.
3. Finely chop chard plus tender portion of stems.
4. Remove core of cabbage and discard.
5. Finely chop cabbage.
6. Add oil to large sauté pan over medium high heat.
7. Quickly cook onion and cabbage until softened.
8. Add chard and continue cooking, stirring often until chard is done (5-7 minutes.)
9. Season with salt, vinegar and a pinch of sugar.

Salmon Patties

1 (14.75 oz.) can salmon
2 eggs, beaten
1/4 cup cornmeal mix
1 tablespoon chopped onion (optional)
Canola oil

1. Sort through salmon to remove undesirable portions of skin and largest bones.
2. Work the salmon through your fingers to separate the largest flakes and crush any remaining soft, small bones.
(Small bones are not detectable once the salmon is cooked. Plus they add calcium to the dish.)
3. Combine flaked salmon, eggs, cornmeal mix, and onion (optional.)
4. Combine thoroughly until mixture will hold together.
5. Shape mixture into thin, flat patties.
6. Heat canola oil over medium-high heat and add patties to pan (should sizzle immediately.)
7. Fry 3-4 minutes per side until golden brown.
8. Drain on paper toweling until ready to serve.

For crunchier texture, dust each side of patties with extra cornmeal before frying.
Don’t like cornmeal? You can easily substitute flour, breadcrumbs, or cracker crumbs. All provide good results.

Baked Beets

1 bunch fresh beets
1 can mandarin oranges
1 tablespoon brown sugar
1 tablespoon butter
Salt to taste

1. Remove greens from beets and save for another meal.
2. Scrub beets well to remove any grit. Trim away root end.
3. Add all ingredients to a tightly covered baking dish and bake at 400°F for 60-75 minutes.
4. Remove the skin from the beets and chop into bite size portions.
5. Return beets to baking dish and gently stir to coat with orange glaze.

This dish may be served warm or cold.
Leftovers (a rarity) are delicious when turned into a beet salad by mixing with a dab of mayo and grated/crumbled cheese.

Apple Surprise

4 Medium Apples (Honeycrisp, Fuji, Rome are good choices)
4 Teaspoons brown sugar
1/4 cup red-hot candies

1. Place each apple in the center of a piece of heavy duty foil (12 inches square).
2. Spoon 1 teaspoon sugar and 1 tablespoon red hots into the center of each apple.
3. Fold foil around apple and seal tightly.
4. Bake for 25-35 minutes at 350°F or until apples are tender.
5. Carefully transfer apples and syrup to bowl.
6. Serve warm with ice cream if desired.

Can’t find red-hot candies? Hot tamales candy (also cinnamon-sugar flavored) will work, too.

Rhonda Matthews
rhonda@clemson.edu

Categories
dessert fall fruit pastry recipe

824 – Pear, Blue Cheese & Walnut Pizza, Apple Crisp

Pear, Blue Cheese & Walnut Pizza

2 tablespoons cornmeal
1 (11-ounce) can refrigerated thin pizza crust dough
1 cup shredded part-skim mozzarella cheese
1 medium pear, thinly sliced
1/2 medium red onion, thinly sliced
1/4 cup blue cheese crumbles
2 tablespoons chopped walnuts
1 teaspoon chopped fresh thyme leaves
1 tablespoon balsamic vinegar

1. Preheat oven to 400°.
2. Roll dough out on a lightly floured surface to a 14 x 10-inch rectangle.
3. Sprinkle cornmeal over a large baking sheet;
4. place dough on baking sheet.
5. Sprinkle mozzarella evenly over dough.
6. Arrange pear and onion slices over mozzarella;
7. top evenly with blue cheese and walnuts.
8. Bake at 400° for 8 to 10 minutes or until browned.
9. Sprinkle with thyme and drizzle with vinegar;
10. cut into 12 pieces.
Yield: 6 servings (serving size: 2 slices)

Apple Crisp

6 medium apples, peeled and sliced
2 tablespoons granulated sugar
2 teaspoons lemon juice
1 teaspoon cinnamon
1 cup all-purpose flour
1 cup quick-cooking oats
1 cup light brown sugar
1/2 cup chopped walnuts
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature

1. Preheat oven to 375°F.
2. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray.
In large bowl, mix apple slices with granulated sugar, lemon juice and cinnamon;
toss to coat evenly. Pour into baking dish.
3. In medium bowl, mix flour, oats, brown sugar, walnuts and salt.
With pastry blender or fork, cut in butter until mixture looks like coarse crumbs.
Sprinkle crumb mixture evenly over apple mixture.
4. Bake 30 minutes or until topping is golden brown.
Yield: 8 servings

Marie Hegler
carol@clemson.edu

Peggy Denny Show – Recipe #824: Pear, Blue Cheese & Walnut Pizza, Apple Crisp