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Ideas for using apples & pumpkins!

POSTED BELOW ARE SOME DELICIOUS RECIPES FOR YOU

TO TRY WITH ALL THE APPLES AND PUMPKINS YOU
PICKED OVER THE COLUMBUS DAY WEEKEND!

2 c. granulated sugar
1 1/2 c. vegetable oil
2 tsp. pure vanilla extract
3 or 4 eggs
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
dash(es) cinnamon to your liking (optional)
2 c. (2 medium apples) peeled and finely chopped (I use Granny Smith Apples)
1 c. chopped nuts of your choosing (optional)

CARAMEL APPLE CRISP

4 cups fresh apples, peeled, cored, and chopped
1/3 c. granulated sugar
1/3 c. cream or evaporated milk
3/4 c. Bisquick baking mix
2 pkgs. instant oatmeal, plain
1/2 c. brown sugar, firmly packed
2 tsp. ground cinnamon
5 Tbsp. cold butter, cut in chunks
1/3 c. chopped walnuts

Place the 4 cups of apples in bottom of 8 or 9-inch greased baking pan. Sprinkle with the 1/3 cup granulated sugar, and evenly pour over the cream.
Stir together Bisquick, oatmeal, brown sugar, and cinnamon until well combined. Using fingers or a pastry blender, mix or cut in butter until mixture resembles coarse crumbs. Then stir in nuts.
Sprinkle topping mixture evenly over apples and press down evenly.
Bake for 55-60 minutes at 350 degrees, until apple filling bubbles up through crust. Allow to cool 10 minutes before serving. Cut into 9 equal servings. Top with vanilla or caramel ice cream, if desired. Drizzle with caramel sauce, if desired.

ASIAN SALAD WITH LIME DRESSING

Lime Dressing:

1/3 cup frozen limeade concentrate, thawed

1/4 cup vegetable oil

1 tablespoon rice or white vinegar

1 teaspoon grated gingerroot

1/4 teaspoon salt

PARMESAN DIJON CHICKEN

1/4 cup butter or margarine, melted
2 tablespoons Dijon mustard
3/4 cup Progresso dry bread crumbs (any flavor)
1/4 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (1 3/4 pounds)

Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.

Bake uncovered at 375 degrees for 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Pakistani High Protein Yogurt Bread

2/3 cup butter or margarine, softened
1 1/4 cups sugar
2 eggs
1/2 cup plain yogurt
1/2 cup orange juice
1 tablespoon grated orange peel
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

GLAZE:
1/2 cup confectioners' sugar
2 teaspoons orange juice

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add yogurt, orange juice and peel. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees for 55-65 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pan to wire rack.

For glaze, combine confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over cooled bread. (By Shaheen-"This gives you lots of energy!")

Refreshing Cool Drink from Pakistan

1 sprite
1 medium-sized lemon juice
1/2 tsp. salt
crushed ice

Pour sprite into a large glass.
Then mix in the lemon juice and salt. Put a lot of crushed ice into it.
You can add a few drops of blue color in it.

"I know you never have had such a refreshing drink! :)" says Huma!
Yummm!

HOMEMADE NUTELLA SPREAD!

(Since my daughter is crazy over this spread,
I think I will make sure she gets this recipe!
Maybe she can save a little money at college
and make it, instead of buying it all the time! :)

2/3 c. roasted, unsalted hazelnuts (2.5 ounces)
3/4 c. sweetened condensed milk
3 oz. unsweetened chocolate, finely chopped (about 1/2 cup)
3 Tbsp. honey
1 pinch salt

1 egg
2 Tbsp. milk
1 large can Pillsbury flaky biscuits
12 oz. bacon, browned and crumbled
4 oz. shredded mild cheddar cheese
1/8 c. chopped onion

Beat egg and milk together in large bowl. Cut biscuits into quarters and add to egg mixture, along with the crumbled bacon, cheese, and onions. Arrange in greased 9x13-inch pan, and bake at 350 degrees for 25 minutes.

QUICK MAPLE PULL-APARTS

1/4 c. butter
1/4 c. brown sugar
3 Tbsp. maple syrup
1/4 c. chopped nuts
8 oz. can Pillsbury crescent rolls
1 Tbsp. sugar
1/2 tsp. cinnamon

Preheat oven to 375 degrees. Add butter, brown sugar, and maple syrup in a 8 or 9-inch round cake pan to melt for about 3-4 minutes. Add nuts.
Mix cinnamon and sugar in separate dish; set aside. Open crescent rolls. Don't unroll the two logs, but cut each log into 6 slices; dip both sides of each cut piece into sugar and cinnamon. Place slices into prepared pan, and sprinkle any left over cinnamon and sugar over top. Bake 15-23 minutes. Cool 1 minute in pan; top pan with serving dish and flip over. Allow to sit 1 minute before removing pan completely. Serve warm.

LABOR DAY DESSERT!

QUICK STRAWBERRY &
BLUEBERRY ANGEL FOOD
DESSERT!

1 (10-inch) angel food cake, baked
2 (8 ounces each) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, hulled and sliced
2 cups fresh blueberries, washed
1 (18 ounce) jar strawberry glaze

TIP: (You may leave out the blueberries completely as they did in the picture, but to make it look patriotic, I like to add the blueberries!)

Crumble the cake into a 9x13-inch dish or a trifle bowl. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.

In a bowl, combine strawberries, blueberries, and glaze until strawberries are evenly coated. (Save out 1/2 cup blueberries and some dry strawberries for garnish on top.) Spread glaze mixture over cream cheese layer. Sprinkle dry leftover berries on top and pat down a little.
Chill until serving. Mm mm good!!! And oh, so easy and quick to make!!

EXTRA:
(Go to "LABELS" to the right and click on holidays or Labor Day to read all about Labor Day and find resources and a video to watch!. . . .
OR just scroll down below!!)

PEA SALAD

1 head lettuce, shredded

2 pounds bacon, crisply fried, coarsely crumbled

4 cups canned peas, drained

10 eggs, hard-boiled, shelled, and chopped

1 small onion, peeled and chopped

1 quart salad dressing

2 cups Swiss cheese, grated

Mix together well the peas, bacon, eggs, onion, and salad dressing. (not mayonnaise) Spread mixture on top of lettuce and sprinkle with the Swiss cheese. Chill. Just before serving, gently toss together some.

HOT MOCHA MIX

1 cup unsweetened cocoa

2 cups sugar

2 cups dry milk powder

1/2 cup instant coffee

2 cups non-dairy coffee creamer

1 vanilla bean, cut in quarters

Mix together all ingredients and store in refrigerator at least one week before serving. Use 3

Tablespoons mix per serving. Add hot water and stir.

The 16-yr.old Birthday Girl and her Baker! (Recipe follows!)

ALICIA TURNS 16!!
At Alicia's 16th Birthday Party, my older 19 - year old
daughter made some special homemade cupcakes for her
that melted in your mouth, and were sooo delicious!
They were the biggest hit! Alicia loved the special
surprise from her big sister and the many people who showed
her so much love just like all her other birthdays! Below is the
birthday girl and her sister the baker and all the guests!