Fall Butternut Squash Salad

 

Image Credits: CookingClassy.com and diet hood.com

My sister Mary Kay found this recipe.  Her garden seems to grow an abundance of butternut squash, so she's rather an expert in how to use it!  This salad is beautiful and delicious. Once I had it, the cravings began! The maple roasted butternut squash makes it very filling (well, you may still need something extra if you have hungry male teenagers at home!).

Salad Ingredients:

Roasted butternut squash and red onions (see note) 

Cheese: feta, goat cheese, parm cheese,  or Jarlsberg/swiss cheese

Roasted pecans or salted pistachios

craisins

Optional add ins: apples, pumpkin seeds, quinoa

-Butternut Squash preparation:  Peel butternut.  Cut in half.  Clean out seeds and insides.  Chop into cubes.  Place cubes on baking sheet.  Drizzle with a little olive oil and maple syrup.  Sprinkle with salt and pepper.  Roast 425 for 10-15 minutes until butternut starts to brown (don't overcook or squash gets mushy and doesn't hold shape in salad).  Once cooled down slightly add to the rest of the salad ingredients.

Image Credit: Downshiftology.com

Apple Cider Vinaigrette (from downshiftology.com)

1/3 c. light olive oil

1/4 c. apple cider vinegar

1 TBS honey

1 tsp dijon mustard

1 clove garlic

1/4 tsp salt and pepper

Honey Mustard Vinaigrette

1/2 c. light olive oil

1/4 c. raspberry vinegar (or balsamic or red wine vinegar)

1/4 c. honey

1 clove garlic

1 TBS dijon mustard

1/4 tsp black pepper

-Blend all ingredients in a blender on high for 2 minutes until emulsified (keeps dressing from separating).  

Fall Table Setting Idea

 

I love this simple fall table centerpiece:  eucalyptus greenery, fresh apples and white candles.  This is especially perfect if you don't have a wide dining table.

Spinach Apple Pomegranate Salad

 

Image Credit: Countryside Cravings

This salad combination came from a restaurant called Carvers that I remember going to once in my college years.  This is a beautiful fall recipe with the apples and pomegranate seeds.

Ingredients:

Spinach

sliced apple (recommend honey crisp or cosmic crisp)

pomegranate seeds

craisins

feta or blue cheese

toasted pecans

Honey Mustard Vinaigrette

1/2 c. light olive oil

1/4 c. raspberry vinegar (or balsamic or red wine vinegar)

1/4 c. honey

1 clove garlic

1 TBS dijon mustard

1/4 tsp black pepper

-Blend all ingredients in a blender on high for 2 minutes until emulsified (keeps dressing from separating).  

Pumpkin Apple and Oat Breakfast Cookies

I love breakfast cookies. Warning--these are not very sweet. 

They are hearty and make a great quick breakfast or snack! They also freeze well.

•  1 cup Rolled Oats
• 2 cups Whole Wheat Flour
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 2 teaspoons Cinnamon
• 1/4 teaspoon Nutmeg
• 1/3 c light olive oil
• 1/3 cup honey
• 2 large Eggs
• 1 teaspoon Pure Vanilla Extract
• 1 cup Shredded Apple
• 1/2 cup pumpkin puree

Makes approx. 20 cookies

Directions

-Preheat the oven to 350°F.

-In a large bowl, stir together all ingredients until combined well.

-Line a baking sheet with parchment paper or a silicone baking mat.  Drop the dough by spoonfuls (about 3 tablespoons for each cookie) onto the prepared baking sheet. With damp hands, flatten the cookies slightly. 

-Bake for 10-12 minutes until lightly browned and set.

Allow to cool for 10 minutes on the cookie sheet before removing them to a wire rack to cool completely. 

Cheesecake Factory Chopped Salad

This is a favorite salad of mine.  When my mom treats me to lunch on shopping dates...we always get one of these!  This copycat recipe is really good!

Ingredients:

Chopped Romaine

diced tomatoes

grilled chicken

chopped Granny Smith apple

crumbled bacon

sliced avocado

corn

Salad Dressing:

1/2 c. light olive oil

4 TBS balsamic vinegar

1 tsp dijon mustard

1 minced garlic clove

1/2 tsp salt

1/4 tsp black pepper

1 TBS chopped shallot (or red onion)

3 TBS chopped fresh parsley

Apple Caramel Cake

This new recipe disappeared VERY fast at our house. Hope you like it too!

2 c. wheat flour (or 1/2 wheat 1/2 white)
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
3/4 c. light olive oil
2 eggs
1 c. sugar
1/2 c. brown sugar
2 tsp vanilla
2-3 medium Granny Smith apples**, chopped in small chunks--no need to peel skin
1/2 c. pecans, chopped (optional)
-Heat oven to 350. At medium speed, beat oil, eggs, vanilla, and sugar for 2 minutes. Stir in everything else. Spoon batter into greased bundt pan. Bake 50-55 minutes until toothpick inserted in center comes out clean. Cool on wire wrack.
-Serve with plain, with whipped cream or with caramel glaze (below).
**I've also used jazz, honey crisp, fuji, and Golden Rush apples

Caramel Glaze (optional)
1/2 c. butter
1 c. brown sugar
1/4 c. milk
-In saucepan bring all ingredients to a boil. Boil for 1 minute. Spoon half of glaze over the cake. Set remainder aside.
-To serve, cut warm cake into pieces. Drizzle with a little additional glaze and if desired, whipped cream.

Curry Chicken Salad Lettuce Wrap

This is a light delicious lunch (picture from onelovelylife.com)

Combine in a large bowl:

1/2 c. mayonaise

1 TBS fresh lime juice

2 TBS fresh cilantro

2 tsp. curry powder

1/4 tsp salt

2 c. diced cooked chicken

1/2 apple, diced

1-2 celery stalks, diced

1/2 c. shredded carrots

3 TBS red onion, diced

1/4 c. cashews

salt/pepper to taste

-Spoon mixture into romaine or butter leaf lettuce.
-Ketogenic version omit apple (can substitute cucumbers)

European Muesli

This is a simple fantastic breakfast. 

This is similar in concept to the recipe COLD OATMEAL, 

but it has a creamy European flare!  

Like any oatmeal, you can really top it with any fresh or dried fruit, nuts, 

shredded coconut, cinnamon, nutmeg, etc. 

 I make a large batch of the oatmeal base and it just sits in my fridge ready to go.  

I often have the batch last for 3 weeks in the fridge!

Apple Onion Tart

This is a little bit on the unusual side and you may be hesitant to try it :)  This is kind of a hit or miss recipe.  Some people LOVE it and others can leave it.  I personally like the unusual combo of apple, onion, cheese, and bacon.  You can make mini ones, or family style as pictured above.

Ingredients 

1 cup (4 oz.) shredded Asiago cheese, divided 

2 tablespoons butter 

1 3/4 cups diced sweet onion 

1 3/4 cups peeled and diced Granny Smith apples (about 2 large) 

1 tablespoon light brown sugar 

1 tablespoon balsamic vinegar 

1/2 teaspoon freshly ground black pepper 

1/2 teaspoon table salt 

2 teaspoons dried thyme 

4 bacon slices, cooked and finely chopped

1 Package Puff Pastry

Preparation 

1. Melt 2 Tbsp. butter in a medium skillet over medium heat; add onion and brown sugar, and sauté 5 minutes. Add apple and vinegar, pepper, salt, and thyme, and cook, stirring occasionally, 10 minutes or until golden brown. Remove from heat, and cool completely.

2. Preheat oven to 400. Roll out puff pastry and cut each square of pastry into 3rds making six rectangles.  Lay rectangles on a 111x 17 baking sheets lined with parchment.  Spoon apple onion mixture then Sprinkle bacon and cheese on top.

4. Bake at 400 for 20  minutes or until edges of puff pastry are golden brown. Remove from pan to a wire rack and cut into desired size after it has cooled.  Serve warm or at room temperature.

Pie Cooking Class

Here are the other recipes from the pie cooking class 

that are not already posted on my blog.  These will probably

be reposted at future dates with pictures.

Blackberry Tarts  

Makes 24 tarts

1 box Prepared Pie Crust (Pillsbury or Trader Joes)

1 bag frozen blackberries

Filling:

¾ c. sugar

1 c. sour cream

1 egg

4 TBS flour

1 tsp vanilla

Topping:

1/4 c. flour

1/3 c. sugar

1 tsp cinnamon

¼ c. butter

1.  Use a biscuit cutter, mason jar lid, or cup to cut pie crust into mini circles.  Place pie crust circles into mini muffin tins and shape to tin (option to put in strips of parchment first, then press in pie crust for easier removal).

2.  Place 3 blackberries in each hole.  Mix other filling ingredients and pour over each of the 24 tarts. 

3.  Bake 425 for 10 minutes.

4.  In separate bowl, cut in butter to topping ingredients.  Crumble over the top of the tarts and bake 10 more minutes at 350.

5.  Cool.

out process.

9” Butter PIE CRUST

1 c. all purpose flour

½ tsp salt

1/3 c. butter (cold)

2 TBS cold water (more if needed)

-Stir flour and salt together.  Cut or grate in cold butter.  Add 2 TBS water.  Mix together with fork, then work to mixture into a ball with your hands.  Work as little as possible!

-Roll out on floured flat surface.  Flour top of dough and rolling pin as needed during rolling out process.

Chocolate Angel Pie

2 Egg Whites                                                                         ½ cup finely chopped walnuts or pecans

1/8 tsp. Salt                                                                           1 bar (4 oz.) Baker’s German Sweet Chocolate

1/8 tsp. cream of tartar                                                       3 T. water

½ cup sugar                                                                          1 tsp. vanilla

½ tsp. vanilla                                                                         1 cup whipping cream

Meringue Pie Shell:  Beat egg whites with salt and cream of tartar until foamy.  Add sugar, 2 Tbsp. at a time, beating well after each addition.  Continue beating to very stiff peaks.  Fold in ½ tsp. vanilla and nuts.  Spoon into a lightly greased (with crisco) 8-inch pie pan to form a nest-like shell; build sides up 1/2” above the edge of the pan.  Bake in a slow oven (300 degrees) for 50-55 minutes.  Cool.

Chocolate Cream Mixture:  Stir chocolate in the water over low heat until melted.  Cool until thickened.  Add 1 tsp. vanilla.  Whip cream and fold into chocolate mixture.  Pile filling into meringue shell.  Chill 2 hours.  Serves 6-8 people. You can garnish with shaved chocolate if desired.

NOTE:  Meringue will get soggy if you let the chocolate filling sit in it overnight---so DO NOT make this in advance.  You could make the meringue in advance and let it sit, then add the chocolate filling as noted in recipe just a few hours before serving.

9" pie pan:  For a 9" pie pan 1 1/2 times the chocolate filling recipe.

Apple Pie

Pastry for 9-inch two pie crust                                            ½ tsp. cinnamon

4 to 5 cups tart apples, peeled, cored, and sliced              1/8 tsp. salt

¼ cup water                                                                          1 T. lemon juice

1 cup sugar                                                                            2 T. butter

1 to 2 T. flour

Steam or simmer apples gently in ¼ cup water until they wilt and begin to become transparent.  (This is only a partial cooking so that apples will cook thoroughly in the pie.  Do not steam for too long.)  Combine the sugar and other dry ingredients.  Mix well.  Spread half over the pastry-lined pie pan.  Drain apples and save juice.  Put the apples into the pie shell.  Add ¼ cup from cooking liquid.  Sprinkle with remaining sugar mixture.  Sprinkle pie filling with lemon juice and dot with butter.  Roll, fit, and seal top crust.  Brush with milk and sprinkle with course sugar, if desired.  Bake on lower shelf of oven at 425 degrees for 30-40 minutes, or until nicely browned.  *Taken from Lion House Recipes. 

Note:  Apple pie is only as good as the apples it is made with.  Tart, juicy apples are desirable, and some judgment is necessary as to amounts of sugar and thickening when sweeter, less juicy apples are used.  Remember to cover pastry edge with foil strip to prevent over browning and fruit seepage. 

Grammy’s Stir and Roll Pie Crust

2 cups unsifted flour                                                                                    2/3 cup vegetable oil

½ tsp. salt                                                                                          1/3 cup cold water

½ tsp. baking powder

Stir together in a bowl the flour, salt, and baking powder.  Add oil and water.  Stir until gathered with a fork.  Do not overstir.  Roll out and bake at 375 degrees for 15 minutes.  Yield:  1 double pie crust or 2 single pie crusts for an 8 inch pan. 

Easy Dutch Apple Pie

Crust:

1 ½ cup flour                                                                                    ½ cup oil

1 ½ tsp. sugar                                                                                   2 Tbsp. cold milk

1 tsp. salt

Filling:

5 cups apples, sliced                                                                         ½ tsp. nutmeg

½ cup sugar                                                                                      ½ tsp. cinnamon

2 T. flour                                                                                            1 to 2 Tbsp. lemon juice

Topping:

½ Cup flour                                                                                       ½ cup butter (firm)

½ Cup sugar

Crust:

Mix everything and press into the bottom of a pie pan.  If it looks too oily, add more flour.

Filling: 

Add lemon juice to apples, toss then put in refrigerator.  Mix dry ingredients and add to apples.  Toss together and pile on top of crust.

Topping:

Mix flour and sugar.  Cut butter into flour and sugar.  Sprinkle on top of apples.  Bake at 350 degrees for about 1 hour or until topping starts to brown and apples soften.