dessert fall fruit recipe snack

794 – Mom’s Applesauce Cake Baked in a Jar

2/3 c. shortening, Crisco
2 2/3 c. sugar
4 eggs
2 c. applesauce
2/3 c. water
1 tsp. allspice
2 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
2/3 c. chopped walnuts

Wash and rinse 7 pint jars with wide mouths and no neck.
Pour hot water over jars and dry.
Grease inside of jars well with Crisco, a basting brush works well.
Have 7 matching rings and lids ready.
Preheat oven to 325°.
Cream together shortening and sugar.
Beat in eggs, applesauce, and water.
Sift together flour, baking powder, soda, salt, and spices; add to applesauce mixture.
Stir in nuts.
Pour into jars, filling half full with cake batter.
Bake for 45 minutes.
Remove one jar at a time from oven.
Wipe sealing edges clean.
Put lid and ring on and screw tight.
Jars will seal as cake cools.
Store as you would regular can goods.
May also be baked in 1 1/2 pint jars; double the recipe and fill half full.

Lynne Patterson

fall mexican recipe soup southern turkey vegetable

769 – Quick Fajitas

Quick Fajitas

1 (7.76-ounce size) can Mexican salsa
½ (8-ounce size) can tomato sauce
1 (10-ounce size) container Versatile Veggies® Fajita Mix*
1 tablespoon olive oil
1 (22-ounce size) bag Seasoned Beef Strips or Fajita Chicken Strips
Warm flour or corn tortillas
Sour Cream (Opt.)
Mexican Style Cheese (Opt.)

Mix salsa and tomato sauce in a medium sauce pan. Warm over medium heat, stirring often. Sauté
Versatile Veggies® Fajita Mix in olive oil until cooked (approx. 5 minutes). Add Seasoned Beef Strips
or Fajita Chicken Strips and toss, cooking for 2-3 minutes. Stir in salsa mixture and cook for a couple
of minutes. Spoon meat mixture onto warm tortillas. If desired, this can be served with sour cream and
Mexican style cheese.

*A 10-ounce size container of the Versatile Veggies® Pepper Medley may be substituted for the
Versatile Veggies® Fajita Mix.

* To make this recipe really easy, sauté vegetables; add meat strips to warm veggies; heat until all is
warm, then sprinkle with Fajita or Taco seasoning to taste.

Pico de Gallo Cornbread

1 (16-ounce size) container Versatile Veggies® Pico De Gallo or 2 (7-ounce size) containers
2 (8.5 ounce size) packages corn muffin mix
¾ cup egg substitute or 3 eggs
2/3 cup fat-free milk or 2% milk
1 (14.75-ounce size) can creamed corn
½ cup canola oil
2 cups reduced fat shredded Cheddar cheese or regular Mexican cheese

Drain Pico and set aside. Mix next 6 ingredients together well. Stir in Pico. Pour into a lightly oiled
4-quart baking dish and bake at 450 degrees for 30 minutes or until a toothpick inserted in the center
comes out clean.

Hearty Turnip Greens with Smoked Turkey Sausage Soup

3 cups Natures Greens™ Turnip Greens
1 teaspoon minced garlic
1 (10-ounce size) can diced tomatoes and green chilies
2 teaspoons chicken base
1 ¾ cup Versatile Veggies® chopped onion and celery
8 cups chicken stock
½ cup Versatile Veggies® chopped bell pepper
1 (14-ounce size) pkg. turkey sausage
1 (14.5-ounce size) can hoppin’ john with black-eyed peas, tomatoes, onions, and jalapenos

In a large pot, combine turnip greens, tomatoes and chilies, onion & celery, bell pepper, hoppin’ john,
garlic and chicken base, stirring well. Stir in stock. Cover and cook until turnip greens are tender. While
greens are cooking, bake sausage in the oven at 350 degrees for 30 minutes. Cool sausage; when cooled,
slice into rounds. Spoon sausage into turnip greens and simmer for 5 minutes. Yield 8 servings.

Greens and Cheesy Grits Casserole

1 (1-pound size) Nature’s Greens™ Collards
8 cups low sodium chicken broth
2 cups fat free half and half
2 cups regular grits
1 cup butter substitute
2 ½ cups reduced fat grated Parmesan cheese
1 (12-ounce size) pkg. turkey bacon, cooked &

Cook collards in 2 cups chicken broth for 20 minutes or until desired texture; drain well removing excess
water with a paper towel and set aside. In a large pot, bring half and half and the remaining 6 cups
chicken broth to a boil. Stir in grits and cook over medium heat until they return to a boil. Reduce to
simmer; cover and cook for 25-30 minutes stirring occasionally. (Fat free milk may be added if needed
to cook to desired consistency which should be similar to slightly runny oatmeal.) Add butter sub statute
and cheese to grits, stirring until both melt. Stir in cooked collards. Spoon mixture into a greased 13” X
9” casserole dish. Top with crumbled turkey bacon. Bake in a 350° oven until lightly brown on top. Yield:
12 generous servings.

Kale with Dried Fruit

2 tablespoons Canola oil
½ container Versatile Veggies® diced yellow onion
1 tablespoon minced garlic
2 tablespoons spicy brown mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
1 ¼ cups low sodium chicken or vegetable broth
1 pound Natures Greens™ Kale
2/3 cup dried cranberries
1 (2-ounce size) pkg. slivered almonds

Heat oil in a large pot over medium heat. Stir in onion and garlic; cook until the onion softens and is
translucent about 5 minutes. Stir in mustard, honey, vinegar, and broth. Bring to a boil over high heat.
Add kale and stir; cover and cook 5 minutes or until kale is wilted. Stir in dried cranberries and continue
cooking uncovered, until the liquid is reduced by half which would be about 10 minutes. Stir in almonds.
Serve immediately. Yield: 4-6 servings.

Donna Bundrick-Griffin
Coordinator, Marketing and Promotions
Walter P. Rawl and Sons Inc.
824 Fairview Road

chicken dinner fall recipe

765 – Herbed Crusted Chicken with Rosemary Demi Glaze

Herbed Crusted Chicken with Rosemary Demi Glaze

4 Chicken Breasts
1 Tsp. Basil
1 Tsp. Thyme
1 Tsp. Oregano
2 Cloves Garlic
2 ½ Tbl. Rosemary
Salt & Pepper
2 Cups Chicken Stock
1 ½ Tbl. Tomato Paste
½ Cup Red Wine
3 Tbl. Vegetable Oil
Flour (as needed)

Bring chicken stock to a simmer and add minced garlic, bay leaf, red wine, pepper corns, sprig of thyme. Let this cook for 30 minutes or so, adding water if needed. Clean the chicken breasts and season with salt and pepper. Mince the basil, thyme, oregano and press into the chicken breasts on both sides. In a large sauté pan, add just a little oil and bring to a medium high heat. Dredge the chicken in flour and sauté the chicken for 3-4 minutes on each side. Remove from pan and cover to keep warm. Strain off the chicken stock. Add a little flour to the pan the chicken was cooked in and let cook for a minute or two. Add the chicken stock slowly while whisking into the roux. Add minced rosemary and tomato paste and reduce down to desired thickness.

Sweet Potato & Blue Cheese Gratin

4 sweet potatoes, peeled and sliced
1 red onion, finely sliced
1 bunch green onions, chopped
2c blue cheese, crumbled
8 oz. Heavy cream
Salt & pepper

Spray baking dish with non stick spray. Line the bottom of the dish with thin sliced sweet potatoes. Drizzle some heavy cream over top and season with salt and pepper. Next add 1/4 each of sliced red onion, green onion, and blue cheese. Repeat the process until you have four layers. Bake at 350 degrees for 50-60 minutes or until potatoes are fully cooked. Let stand before serving. (For faster cooking time, lightly blanch the potatoes in salted water for a few minutes)

Alyn Abrams

dessert fall fruit pasta recipe

734 – Pumpkin Fudge, Fettuccine with Sweet Pepper-Tabasco Sauce

Pumpkin Fudge

3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts (optional)

1. Butter or grease one 8×8 inch pan.
2. In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
3. When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
4. Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

Fettuccine with Sweet Pepper-Tabasco Sauce

12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan cheese
salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and Tabasco sauce (few drops to taste) over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve with a salad and a hunk of crusty bread.

Recipes provided courtesy of Loafin’ Around in Greer, 105-E Hunt Street, Greer, SC 29651
Website at
Phone number 864-906-1561 Mon to Friday 9am to 2pm.

Sales at the Barnyard Flea Market, Greer, SC Saturday and Sunday Booth F 27

dessert fall recipe turkey

733 – Turkey Tetrazzini with Cheddar and Parmesan

Turkey Tetrazzini with Cheddar and Parmesan

4 cups (12 ounces) whole wheat ziti or penne pasta, cooked according to package directions
2 tablespoons butter
1/4 cup flour
3 cups low-fat milk
1 cup fat-free chicken broth
1/2 cup dry white wine (or additional chicken broth)
1/3 cup grated Parmesan cheese
2 cups sliced white button mushrooms
2 cups diced, cooked turkey breast (1/2 inch dice)
1/3 cup frozen peas
1/2 cup shredded, reduced-fat Cheddar cheese
1/2 teaspoon pepper (optional)

Note: Pasta is 4 cups dry/8 cups cooked

Preheat oven to 350 degrees. Spray a shallow two to three-quart baking dish with cooking spray; set aside.

In a large saucepan over medium heat, melt butter and stir in flour. Cook, stirring constantly, about 2 minutes. Whisk in milk, chicken broth, wine and pepper (optional); bring mixture to a boil. Stir in mushrooms, reduce heat and cook, stirring frequently about 10 minutes or until mixture thickens and mushrooms are softened.

Stir Parmesan cheese, pasta, turkey and peas into the milk mixture; spoon into prepared dish. Top with Cheddar cheese and cover loosely with foil. Bake about 45 minutes or until bubbling at edges and heated through.

Firecracker Smashed Potatoes

1 whole head garlic, top trimmed
1 teaspoon olive oil
3 pounds Idaho or russet potatoes, scrubbed
pinch of Kosher salt
8 ounces Cabot 50% Light Jalapeno Cheddar cheese, grated
2 tablespoons chopped canned chipotle peppers in adobo sauce
canned sliced jalapeno peppers for garnish

Preheat oven to 350 degrees Fahrenheit. Put garlic head on large square of aluminum foil and drizzle with oil. Gather foil around garlic, twisting top to close tightly. Bake 60 minutes or until pulp is golden and very soft. When cool enough to handle, break apart cloves and squeeze pulp from each into small bowl; mash to puree with fork.

In large pot of boiling, salted water, cook potatoes until tender, about 20 minutes. Drain well and return to pot. Add cheese, chipotle peppers and garlic puree. Mash to combine, leaving potatoes very chunky. Garnish with jalapeno peppers.

Mocha-Chip Bread Pudding

3 cups 1% low-fat or fat-free chocolate milk
¼ cup strongly brewed coffee, cooled
1 tablespoon instant coffee or espresso powder
1 teaspoon vanilla extract
¾ cup egg substitute
1 (1-pound) loaf whole wheat bread or whole wheat rolls, cut into 1-inch cubes
Cooking spray
½ cup mini semi-sweet chocolate chips
Low-fat frozen yogurt (optional)

Combine milk, coffee, coffee powder, vanilla and egg substitute in a large bowl; stir well. Add bread cubes, tossing gently. Spoon mixture into a 3-quart baking dish or individual ramekins coated with cooking spray; sprinkle with chocolate chips. Cover and refrigerate at least 4 hours.

Preheat oven to 350°. Bake, covered, for 45 minutes in baking dish or 15 minutes in ramekins. Uncover and bake an additional 15 minutes or until pudding is set. Top with frozen yogurt, if desired.

Baked Apples with Cinnamon Yogurt Topping

4 Granny Smith or Gala apples (with or without skin)
1/4 cup unsweetened apple juice or apple cider
1/4 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

For the cinnamon yogurt topping:

2 1/2 cups low-fat plain yogurt
1 tablespoon honey
1/4 teaspoon cinnamon

Mikela Mitchell

fall fruit pork recipe vegetable

732 – Easy Herb Pork Chops

Easy Herb Pork Chops

2 tablespoons canola oil
2 pork boneless chops
1/2 teaspoon salt
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon black pepper

Combine all spices thoroughly and set to side.
Add oil to skillet over medium high heat.
Sprinkle spice mixture evenly over each side of chops. Place chops in heated pan and cook 4-5 minutes per side until golden brown.

Stir Fry Cabbage

2 cups shredded cabbage
1 cup water
1 teaspoon onion powder
Salt and pepper to taste

Add cabbage and water to skillet over medium-high heat and continuously stir until tender crisp. Season well with onion powder, salt and pepper. Serve immediately.

Even tastier when sprinkled with vinegar just before eating!

Sweet Potato Surprise

2 medium size sweet potatoes
2 slices bacon, chopped fine
Preheat oven to 350F.

Wash potatoes to remove any dirt or grit. Bake potatoes approximately 45 minutes or until fork tender.
Cut potatoes in half lengthwise and scoop out pulp, reserving potato shells.
Combine pulp, chopped bacon, honey, and margarine.
Refill potato shells and serve.

Sweet and savory! For an even easier option, omit the shells and simply serve the mashed potato mixture.

Stovetop Baked Apples

2 large apples, peeled cored and diced
2 teaspoons margarine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup water
1/2 cup shredded cheddar cheese

Melt margarine in skillet over medium heat. Add apples, cinnamon and nutmeg. Stir to coat apples in spices. Add water to skillet and cook until reduced to thick syrup, approximately 5 minutes.
Add shredded cheese and stir to incorporate. Serve immediately.
All the flavor of baked apple pie with cheese on top, but none of the work or the wait!
Apples are hot, sweet, and cheesy with just a little crispness. Yummy!
Deglaze pan with juice in place of water for an even sweeter flavor!

Rhonda Matthews

chicken dessert fall recipe salad

731 – Oven Fried Pecan Chicken Fingers with Honey Mustard Sauce

Oven Fried Pecan Chicken Fingers with Honey Mustard Sauce

1/2 cup bread crumbs
1/4 cup finely chopped pecans
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1/4 cup flour
1 egg
1 teaspoon spicy brown mustard
12 boneless, skinless chicken tenders
1/4 cup spicy brown mustard
1/4 cup honey

1. Preheat oven to 425°F. Line a baking sheet with aluminum foil and spray with cooking spray.
2. In a small bowl combine breadcrumbs, pecans, salt and pepper.
3. Place flour in a second small bowl.
4. Lightly beat together egg and 1 teaspoon mustard. Place in a small bowl.
5. Coat each chicken tender in flour, dip in egg mixture until coated and then dredge in pecan mixture.
6. Arrange chicken on baking sheet. Bake until golden brown for 18-20 minutes or until chicken is cooked to an internal temperature of 165°F.
7. To make the honey mustard dipping sauce, combine 1/4 cup mustard with 1/4 cup honey until smooth.
Yield: 4 servings

Nutrition Facts: Calories 402, Total Fat 18.0g (28% DV), Sat. Fat 3.3g (17% DV), Cholest. 52.5mg (17% DV), Sodium 1006.9mg (42% DV), Total Carb. 41.8g (14% DV), Fiber 2.1g (8% DV), Sugars 18.4g, Protein 15.4g, Vitamin A (0% DV), Vitamin C (1%DV), Calcium (4% DV), Iron (11% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Sweet Potato Fries

3 medium sweet potatoes, peeled
1 tablespoon canola oil
1 teaspoon pumpkin pie spice
2 tablespoons brown sugar
1/4-1/2 teaspoon cayenne pepper
1/2 teaspoon salt (optional)

1. Preheat oven to 400°F. Line a baking sheet with foil and spray with cooking spray.
2. Cut each sweet potato into 8 wedges.
3. Place sweet potato wedges and remaining ingredients into a large bowl; toss to coat.
4. Spread sweet potato wedges onto foil-lined baking sheet in a single layer. Bake for about 30-35 minutes or until golden brown and tender.
Yield: 4 servings

Nutrition Facts: Calories 133, Total Fat 3.6g (6% DV), Sat. Fat 0.3g (1% DV), Cholest. 0.0mg (0% DV), Sodium 345.8mg (14% DV), Total Carb. 24.4g (8% DV), Fiber 3.0g (12% DV), Sugars 8.5g, Protein 1.6g, Vitamin A (278% DV), Vitamin C (4%DV), Calcium (4% DV), Iron (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Cranberry Apple Spinach Salad with Maple-Dijon Dressing

1/4 cup maple syrup
3 tablespoons minced onion
2 tablespoons cider vinegar
1 tablespoon canola oil
1 tablespoon spicy brown mustard
1/4 teaspoon salt (optional)
1/4 teaspoon pepper
1/2 cup thinly sliced onion
1/2 cup chopped apple
1/2 cup dried cranberries
1/2 cup toasted chopped pecans
1 (10 ounce) package fresh spinach

1. In a large bowl, whisk together the first 7 ingredients until combined. Add remaining ingredients and toss well to coat.
Yield: 8 servings

Nutrition Facts: Calories 131, Total Fat 6.8g (10% DV), Sat. Fat 0.6g (3% DV), Cholest. 0.0mg (0% DV), Sodium 131.5mg (5% DV), Total Carb. 17.2g (6% DV), Fiber 2.3g (9% DV), Sugars 12.3g, Protein 1.6g, Vitamin A (46% DV), Vitamin C (19%DV), Calcium (5% DV), Iron (8% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Pumpkin Pie Bites

2 packages frozen phyllo dough tartlet shells
1 small package sugar free instant vanilla pudding
1 cup skim milk
½ cup canned pumpkin
1 teaspoon pumpkin pie spice (1/2 tsp. cinnamon, ¼ tsp. nutmeg and ¼ tsp. ginger)
1/3 cup fat free whipped topping

1. In a medium sized bowl, whisk together pudding and skim milk until thick.
2. Whisk pumpkin and spices into pudding until completely combined and smooth.
3. Spoon pumpkin mixture into tartlet shells until almost full. Refrigerate until ready to serve.
4. Garnish the top of each tartlet with whipped topping.
Yield: 10 Servings (3 tartlets per serving)

Nutrition Facts: Calories 99, Total Fat 2.0g (3% DV), Sat. Fat 0.4g (2% DV), Cholest. 0.5mg (0% DV), Sodium 175.9mg (7% DV), Total Carb. 18.7g (6% DV), Fiber 0.4g (2% DV), Sugars 9.3g, Protein 2.0g, Vitamin A (39% DV), Vitamin C (1%DV), Calcium (3% DV), Iron (1% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Kimberly Baker

fall recipe turkey

700 – Turkey and Cranberry Cream Cheese Sandwiches

Turkey and Cranberry Cream Cheese Sandwiches

4 oz low fat cream cheese, softened
1/2 cup whole berry cranberry sauce
24 slices turkey, thinly sliced
48 slices pumpernickel appetizer sized bread

1. In a small bowl combine cream cheese and cranberry sauce.
2. Spread cream cheese mixture on 24 slices of bread.
3. Place turkey slices on top of cream cheese mixture and top with second slice of bread. Cut in half diagonally, if desired.
Yield: 24 appetizer sized sandwiches

Nutrition Facts: Calories 71; Protein 3.2g; Carbohydrate 10.3g; Fat 1.9g; Saturated Fat 0.8g; Cholesterol 6.8mg; Sodium 228mg; Fiber 1.1g; Sugar 2.3g

Apricot and Brie Tartlets

3 oz brie cheese
3/4 cup apricot jam
1/2 cup sliced almonds
2 packages frozen phyllo dough tartlet shells

1. Preheat oven to 350°F.
2. Cut brie into small cubes to fit into the tartlet shells (about the size of 1 teaspoon).
3. Place tartlet shells on a baking sheet.
4. Place 1 cube of cheese in each shell. Top each with tartlet with 1 teaspoon of jam and 2 slices of almond.
5. Bake for 5 minutes or until cheese is melted.
6. Serve immediately.

Yield: 15 servings (2 tartlets per serving)

Nutrition Facts: Calories 105; Protein 2.6g; Carbohydrate 15.7g; Fat 4.1g; Saturated Fat 1.1g; Cholesterol 5.7mg; Sodium 62mg; Fiber 0.4g; Sugar 7.1g

Hot Salsa Dip

1 cup kielbasa, diced
1 cup mushrooms, chopped
2 cups salsa (hot, medium or mild)
1/4 cup Monterey jack cheese, finely grated

Tortilla chips

1. Sauté kielbasa for about 2 minutes. Add mushrooms and sauté until tender.
2. Add salsa and simmer on low heat for about 10 minutes.
3. Garnish with cheese.
4. Serve warm with tortilla chips.

Yield: 16 (1/4 cup) servings

Nutrition Facts (Not including tortilla chips): Calories 65; Protein 2.4g; Carbohydrate 2.7g; Fat 5.0g; Saturated Fat 2.3g; Cholesterol 7.8mg; Sodium 294.8mg; Fiber 0.1g; Sugar 1.6g

Rhonda Matthews

dessert fall pastry recipe snack

692 – Ham and Apple Wraps

Ham and Apple Wraps

2 tablespoons plain low-fat yogurt
2-3 teaspoons spicy brown or Dijon mustard
2 slices deli style ham
1 slice (1 oz) Cheddar cheese
¼ of an apple, thinly sliced
1 (8-inch) flour tortilla

1. In a small bowl, stir together yogurt and mustard until smooth and combined.
2. Spread yogurt mixture onto tortilla evenly.
3. Place ham slices on top of yogurt mixture.
4. Place cheese slices on top of ham.
5. Arrange apple slices down the center of the tortilla on top of the cheese.
6. Roll tortilla tightly and cut in half.
Yield: 1 serving

Nutrition Facts: Calories 258; Protein 13.0g; Carbohydrate 25.1g; Fat 10.2g; Saturated Fat 5.3g; Cholesterol 33.7mg; Sodium 767mg; Fiber 2.1g; Sugar 7.7g

Apple Coleslaw

6 tablespoons light mayonnaise or dressing
1 tablespoon honey
8 ounces coleslaw mix
1 red apple, chopped

1. In a large bowl, mix mayonnaise and honey until combined.
2. Add coleslaw mix and apples and gently mix until combined.
3. Refrigerate at least 1-2 hours before serving for best flavor.
Yield: 6 servings

Nutrition Facts: Calories 67; Protein 0.6g; Carbohydrate 10.4g; Fat 3.1g; Saturated Fat 0g; Cholesterol 2.5mg; Sodium 140mg; Fiber 1.7g; Sugar 7.3g

Caramel Apple Crisp

Apple Filling:
5 large Granny Smith Apples, peeled, cored and thinly sliced
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1/4 cup water


1 1/2 cups flour
1 cup brown sugar
1 cup quick oats
3/4 cup butter or margarine, chilled
1/2 cup caramel sauce

1. Preheat oven to 350°F.
2. In a medium sized bowl, toss apples with sugar, flour, cinnamon, lemon juice and water.
3. Spread apple mixture evenly into an 8×8-inch pan coated with cooking spray.
4. In a small bowl, mix together flour, brown sugar and oats. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
5. Sprinkle crumbs evenly over apple mixture. Drizzle caramel sauce over top of crisp.
6. Bake for about 45 minutes or until apples are bubbling and top is golden brown.
Yield: 6 servings

Nutrition Facts: Calories 687; Protein 7.2g; Carbohydrate 114.3g; Fat 24.5g; Saturated Fat 14.8g; Cholesterol 61.0mg; Sodium 233mg; Fiber 5.9g; Sugar 69.5g

Kimberly Baker

breakfast fall recipe

668 – Pecan and Pumpkin Oatmeal

Pecan and Pumpkin Oatmeal

3 cups water
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 cups quick cooking oats
1 cup 100% pumpkin
1/3 cup packed brown sugar
1 (8 ounce) container vanilla low fat yogurt
3 tablespoons toasted pecans

Bring water, pie spice, and salt to a boil. Stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute. Stir in pumpkin and brown sugar. Cook 1 minute. Let stand until desired consistency is reached. Spoon oatmeal into 4 bowls. Top with yogurt and pecans.

Don’t like pecans? Try toasted walnuts, almonds or hazelnuts instead. All are heart healthy and taste great!

Power Eggs

3 large eggs, beaten
1/4 cup cottage cheese
1/4 cup low fat shredded cheddar cheese
1/4 cup sliced fresh mushrooms
1 teaspoon canola oil

Heat oil in pan. Sauté mushrooms over medium heat until softened.

Add eggs, cottage cheese and cheddar cheese. Stir until egg is set and cheeses have melted. Add salt and pepper to taste. Serve hot.

Optional: chopped onion, bell pepper, tomato, or diced baked potato can be added to the pan when sautéing the mushrooms.

Applesauce Pancakes

2 cups biscuit mix
1 cup low fat milk
1 cup sugar free applesauce
2 eggs

Spiced Apple Syrup

Combine biscuit mix, milk, eggs and applesauce. Mix until smooth. Portion onto a hot, greased griddle or pan. Serve hot with Spiced Apple Syrup.

Spiced Apple Syrup

10 ounces apple jelly
1/2 teaspoon ground cinnamon
1 cup sugar free applesauce (optional)

Combine ingredients in a saucepan over medium heat. Stir frequently until jelly melts completely. Serve hot over applesauce pancakes.

Sweet-Hot Canadian Bacon

6 slices Canadian Bacon
1 tablespoon margarine
1 tablespoon sugar free syrup
Dash of cayenne pepper

Add margarine, syrup and pepper to skillet over medium heat. Warm Canadian Bacon in mixture until lightly browned. Serve hot.

Rhonda Matthews