Pork Chops with Apple Stuffing & Carmel Sauce

Source: http://www.thepiggly-wiggly.com/2009/10/pork-chops-with-brie-apple-stuffing.html

For this recipe, it originally made 4. It was recalculated for 10 that I made.

Ingredients:
(4) 4-oz each boneless center cut pork loin chops, preferably thick-cut
2-oz brie cheese
2 Tbsp all-purpose flour
1 tsp pepper
1 tsp paprika
2 tsp canola oil
1 cup chicken broth
3/4 cup unsweetened apple cider (Used unsweetened apple juice)
2 large garlic cloves, halved
1 tsp dried rosemary seasoning
2 cups herb-seasoned stuffing mix (Used Stove Top Stuffing mix)
1-1/3 cups chopped apple (approximately 1 medium apple)
Garnish- 1 apple, cut into wedges
Garnish- 2 fresh rosemary sprigs

Directions:
1. Preheat oven to 350.
2. Combine flour, pepper, and paprika. Dredge chops in flour mix.
3. Spray a large skillet with cooking spray, and add oil.
4. Over medium heat, add chops and cook 3 minutes on each side, until browned. Remove chops from pan and place into a baking dish.
5. Combine broth, cider, garlic, and rosemary to pan. Bring to boil for 1 minute.
6. Remove and discard garlic and rosemary.
7. Add stuffing mix and chopped apple. Stir well until all the liquid has been absorbed.
8. Pour contents, gently, into the baking dish on top of the pork chops.
9. Cover with foil and bake for 30 min.

CARMEL SAUCE
I also combined from another recipe a Carmel Sauce (for the pork chops and apple pieces)
1/4 cup and 1 tablespoon brown sugar
salt and pepper to taste
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg 1/4 cup
1 tablespoon unsalted butter
5 tart apples - peeled, cored and sliced

Directions:
1. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg.
2. Add butter to skillet, and stir in brown sugar mixture and apples.
3. Cover and cook until apples are just tender.
4. Remove apples with a slotted spoon and place in a bowl.
5. Continue cooking sauce uncovered in skillet, until thickened slightly.
6. Spoon sauce over apples and chops.

Butternut Squash and Apple Casserole

Butternut Squash and Apple Casserole


Ingredients:
1 small butternut squash (about 2 lbs)
3 tart apples
1/2 - 3/4 cup brown sugar
4 heaping tablespoons butter, cold
2 tablespoon flour (add more if you want a thicker casserole)
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
~20 pecan halves
1 package of deepdish pie crust (come 2 in a pack)

Got helpful tips, insights and inspiration from my beautiful wife and this website:
http://southernfood.about.com/od/wintersquashrecipes/r/blbb439.htm

Preparation:
Sprinkle some flour, cinnamon, brown sugar and nutmeg in the bottom of a suitable baking dish (enough to lightly cover/coat bottom of baking dish). Heat oven to 350°. Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices.

Take one of the deep dish pie crusts and carefully (in my best Elmer Fudd voice...Be berry berry careful...as you don't want to tear the crust) place it in the bottom of the baking dish. Be sure to spread the sides of the crust up the walls of the dish to ensure that none of the contents get under the crust.

Place a layer of squash in the pie crust lined baking dish, followed by a layer of apples and alternate until dish is about a little over 3/4 full. Be sure that the last layer added is an apple layer. Add brown sugar, flour, salt, cinnamon, pecan halves and nutmeg throughout as you build your layers.

Lightly dust final layered mixture with cinnamon, nutmeg and brownsugar (ad-lib). Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until squash is tender.

When squash is tender, take second deep dish pie crust and and carefully (again, be careful as you don't want to tear pie crust or burn yourself as dish will be hot) place it over the top of the casserole (as if you were putting a blanket on a bed). Lightly dust top of crust with cinnamon, nutmeg and brownsugar (ad-lib) and garnish with few leftover apple slices and pecans (not too many). Put casserole back in oven and broil on top rack for about 5-10 minutes or until top crust is a nice honey brown.



Enjoy!

Apple Bacon Tomato Soup

It has apples AND bacon - how could you ask for more?

source : http://allrecipes.com/recipe/apple-bacon-tomato-soup/Detail.aspx

Ingredients

• 5 slices bacon
• 1 tablespoon olive oil
• 1/2 white onion, chopped
• 2 teaspoons garlic, minced
• 2 cups beef stock
• 1 (15.5 ounce) can pinto beans
• 1 (14.5 ounce) can Italian-style stewed tomatoes
• 2 stalks celery, chopped
• 1 bay leaf
• 1 medium apple, thinly sliced
• 1/2 cup red wine
• salt and pepper to taste

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
2. Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
3. In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
4. Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

Caramel Apple Cheesecake Pie

Yes, it's as delicious as the title makes it sound...

Be sure to put aside a good chunk of time to make this. Quite possibly the most complex dessert I've ever made as every component was made from scratch.  Sure, you can use store bought crust, store bought apple pie filling, store bought cheesecake mix, store bought whipped cream, and store bought caramel...but that defeats the purpose!  It was oh so worth the effort and the calories!!!  And I can't believe how pretty it ended up looking (yup, that's my actual pie in that pic down there) :).

Caramel Apple Cheesecake Pie
(Source: Annie's Eats)















Ingredients:

For the crust:

• 1½ cups graham cracker crumbs (About 21 graham crackers, crushed)
• 3 tbsp. sugar
• ½ tsp. cinnamon
• 5 1/3 tbsp. unsalted butter, melted
• ½-¾ cup caramel (store bought or recipe below)
• 1 cup chopped pecans

For the caramel:

• 8 tbsp. unsalted butter
• ½ cup heavy cream
• 1 cup packed light brown sugar

For the apple filling:

• 5 tbsp. unsalted butter
• ½ cup light brown sugar, tightly packed
• ¼ tsp. salt
• 1 tsp. cinnamon
• 5-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:

• 8 oz. cream cheese
• ¼ cup sugar
• 1 tsp. vanilla extract
• 1 large egg
• 1 tbsp. freshly squeezed lemon juice

For the topping:

• ¾ cup heavy cream
• 3-4 tbsp. confectioners' sugar
• ¼-½ cup caramel (store bought or recipe below)
• Chopped pecans

Directions:

1. To make the caramel sauce, combine the butter, heavy cream and brown sugar in a medium heavy-bottomed saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, lower the heat to medium and continue to boil until the mixture is thickened, about 8 minutes. Remove from heat and let cool.
2. To make the crust, preheat the oven to 375° F. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.
3. To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.
4. Reduce the heat of the oven to 350° F. To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake until a knife inserted in the center comes out clean, about 30 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.
5. To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners' sugar on medium-high speed until stiff peaks form (being careful not to overbeat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired. Slice with a long, thin knife to serve.

Apple-Cherry Brie

INGREDIENTS:
1 round (8 oz) Brie cheese
1 medium apple, peeled, chopped
1/4 cup dried cherries
1/4 cup sugar
1/2 cup water
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon orange-flavored liqueur or orange juice
1/4 cup chopped walnuts, toasted*
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

DIRECTIONS:
With sharp knife, carefully remove rind from cheese. Wrap cheese in plastic wrap; freeze 30 minutes.

Meanwhile, in 1-quart saucepan, heat apple, cherries, sugar and 1/4 cup of the water to boiling. Reduce heat to low; simmer 2 to 3 minutes, stirring occasionally, until fruit is tender.

In small bowl, mix cornstarch, cinnamon, remaining 1/4 cup water and the liqueur until well blended. Add to apple mixture, stirring constantly. Simmer 2 to 3 minutes or until sauce thickens. Remove from heat; stir in walnuts.

Heat oven to 375°F. Line 15x10x1-inch pan with foil. On foil in pan, unroll dough into 1 large rectangle (if using crescent rolls, firmly press perforations to seal). Press into 11x9-inch rectangle. Cut 11x3-inch strip from 1 side of rectangle; set aside.

Cut cheese round horizontally to make 2 rounds. Place cheese rounds next to each other in center of dough rectangle. Roll sides of dough up next to cheese, forming a rim around cheese. Top cheese evenly with apple mixture. Cut remaining strip of dough into 6 (1/2-inch long) strips. Place 3 strips lengthwise across cheese. Cut remaining strips in half; place across other strips to make lattice; press edges to seal, tucking under if necessary. Fold foil edges up about 1 inch from dough; pinch corners of foil together.

Bake uncovered 30 minutes. Cover with foil; bake about 5 minutes longer or until golden brown and cheese is softened. Let stand 10 minutes. To serve, cut in half lengthwise, then into crosswise strips. Serve warm.

*To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Caramel Apple Ice Cream

Ingredients:

Apples
2 medium Granny Smith Apples
2 tbsp butter
2 tbsp sugar
1 tsp cinnamon

Ice Cream Base
2 eggs
1 cup granulated sugar
1 cup milk
2 cups heavy whipping cream

Directions:

Apples
Peel, core, and finely chop apples.
In a large saucepan, melt butter.
Add apples and sugar to the saucepan.
Stirring often, cook over medium-low to medium heat.
Cook approximately 15 minutes or until apples are have softened.
Remove from heat and stir in cinnamon. Cool completely.

Ice Cream Base

Beat eggs until they are light and fluffy. Set aside.
In a large heavy saucepan (important! saucepan must be large!), heat sugar over medium heat, stirring constantly.
Continue to stir until sugar melts and turns into a golden brown liquid.
Remove from heat.
Gradually and very carefully, pour milk into saucepan with caramelized sugar.

Be careful - the mixture will splatter and the sugar will turn hard. Don't worry!
Stir mixture over low heat until sugar melts and the mixture becomes smooth again.
Pour in whipping cream and stir until mixture well blended.
Pour some of this mixture over the eggs, mixing well.
Pour egg mixture back into saucepan and continue cooking over low heat until it thickens.
Remove saucepan from heat and let cool.
Chill mixture in the fridge for at least 2 hours.
Once mixture has chilled, pour into ice cream machine.
Churn 20-25 minutes or according to manufacturer's instructions.
Add cooled cinnamon apples to the ice cream.
Mix for 5 more minutes.

Baked Pork and Apple Meatballs

1¼ hours | 20 min prep
SERVES 4

2 lbs ground lean pork (I used 1/3 sausage, 2/3 pork)
2 tablespoons butter
1 large onion, finely chopped
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/2 teaspoon sage
2 apples, peeled and cored
1 egg, beaten
150 ml white wine
300 ml chicken stock
salt and pepper
cornflour, for thickening (cornstarch) (optional)

1. Preheat the oven to 350°F.
2. Cut apples into 1/2” pieces and set aside.
3. Melt butter in frying pan and cook onions gently for a few minutes until transparent.
4. Add nutmeg and cinnamon to the onions and cook for a minute or so.
5. Remove from heat and add sage; set aside to cool.
6. Add the apple pieces, egg and ground pork to the onion mixture once it has cooled; season with salt and pepper and mix well.
7. Roll mixture into 12 meatballs.
8. In a clean frying pan, brown the meatballs in 1 tablespoon of butter making sure to turn carefully so they do not break apart.
9. Put the browned meatballs into an ovenproof casserole dish.
10. Pour the white wine into a saucepan and boil until it reduces down to about 1/2.
11. Stir in the chicken stock; pour liquid over meatballs.
12. Place in the oven uncovered for 45 minutes.
13. Remove meatballs carefully from casserole dish and keep warm.
14. Skim any fat off of the juices left in the pan.
15. Optional: Use the cornflour (cornstarch) mixed with a bit of cold water and whisk into the juices for a thicker sauce.
16. Serve meatballs with the sauce drizzled over top.