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Trudy in Illinois
10/13/2007, 02:35 PM
RECIPE NEWSLETTER # 10: OCTOBER 1, 2007
THEME OF THE MONTH: SLOW COOKER RECIPES & APPLE RECIPES:

RECIPES IN THIS NEWSLETTER:

CROCK POT LASAGNA
SWISS CHEESE CASSEROLE
SLOW COOKER PINTO BEANS
HOUSE SEASONING (ACCOMPANYING RECIPE)
SLOW COOKER BARBEQUE PORK SANDWICHES
SLOW COOKER TEX MEX CHICKEN
SLOW COOKER ORANGE CHICKEN
SLOW COOKER BARBEQUE SHORT RIBS
APPLE-GLAZED PORK TENDERLOIN
ROASTED HERB CHICKEN WITH LEMON
CHICKEN WITH 40 CLOVES GARLIC
SAVORY PEPPER STEAK
CROCKPOT BREAKFAST POTATOES

GERMAN APPLE CAKE
APPLEBERRY BLAST
SPICED TEA MIX
APPLE COLESLAW
APPLE STRUDEL
APPLE BETTY
BLUSHING APPLES
APPLE CRANBERRY PECAN STUFFING
APPLE CARAMEL SUNDAE TART
APPLE CRUMB PIE # 1
GRANDGIRL'S FRESH APPLE CAKE FROM GEORGIA
APPLE PUDDING CAKE
APPLE BOOZE CAKE
APPLE SNACKIN' CAKE
TAFFY APPLE SALAD
APPLE MERINGUE TART
CHUNKY APPLESAUCE
GRAB & GO COTTAGE CRUNCH
GOOD OLD FASHIONED APPLE PIE
APPLE-PEAR CRUMBLE PIE
SLOW COOKER APPLE CRISP
APPLE PAN DOWDY
VANILLA//ORANGE SAUCE (ACCOMPANYING RECIPE)
APPLE LOAF
SPECIAL DETAILS: 3 WAYS TO CORE AN APPLE
SPECIAL DETAILS: TOP 5 ALL PURPOSE APPLES

SOURCES USED IN THIS NEWSLETTER:

CROCKPOT.COM
KRAFTFOODS.COM
FAMILYTIME.COM
CRISCO COOKBOOK
COSTCO COOKBOOK, 2006
FAMILYCIRCLE.COM
FOODNETWORK.COM
YUMYUM.COM
MARY S. (RECIPE CLUB MEMBER FROM TEXAS)
MISS TRUDY (RECIPE CLUB MEMBER FROM ILLINOIS)
KAT (RECIPE CLUB MEMBER FROM NEVADA)
JULIE (RECIPE CLUB MEMBER FROM SOUTH CAROLINA)
ZOONOSIS
DEBORAH (RECIPE CLUB MEMBER FROM TENNESSEE)
CHARLOTTE (RECIPE CLUB MEMBER FROM TEXAS)
KRISTINE (RECIPE NEWSLETTER EDITOR FROM SAN DIEGO, CALIFORNIA)

BREAKFAST:
CROCKPOT BREAKFAST POTATOES
APPLE CINNAMON ROLLS

CROCKPOT BREAKFAST POTATOES
SOURCE: MARY S. (RECIPE CLUB MEMBER FROM TEXAS) 9-16-07
PREP TIME: RECIPE NOT SPECIFIC
COOK TIME: 8 TO 10 HOURS
YIELDS: 6 SERVINGS

INGREDIENTS:
4 medium to large potatoes, sliced or shredded
1 medium onion, peeled & chopped
1 tablespoon butter
4 slices bacon, cooked & crumbled
4 oz. cheddar cheese, shredded

INSTRUCTIONS:
Layer the potatoes, butter, onions, bacon, & shredded cheese in the bottom of the crock pot. Do this twice. Cook on high for 8 to 10 hours.

APPLE CINNAMON ROLLS
SOURCE: FAMILYTIME.COM 9-23-07
SOURCE: CRISCO COOKBOOK

Prep time: 25 minutes
Bake time: 20-25 minutes
Makes 15 rolls

3 cups sifted all-purpose enriched flour
2 tablespoons sugar
4 teaspoons double-acting baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable Oil
2 cups chopped, pared apples
1/2 cup brown sugar
1 teaspoon cinnamon
1 cup brown sugar
1/2 cup vegetable Oil
1/2 cup chopped nuts

Combine flour, 2 tablespoons sugar, baking powder and salt. Add milk and 1/2 cup oil; stir just enough to hold dough together.
Place on lightly floured surface and knead 10-12 strokes. Roll to 1/4-inch thick rectangle. Cover dough with combined apples, 1/2 cup brown sugar and cinnamon.
Roll up jelly roll fashion. Cut into 1-inch thick pieces.
Combine 1 cup brown sugar, 1/2 cup oil and nuts in bottom of 13 x 9 x 2-inch pan. Place rolls in pan
Bake at 425F for 15-20 minutes, until desired brownness. Immediately turn upside down onto large platter or cookie sheet. Serve warm.


SIDES:
SLOW COOKER PINTO BEANS
APPLE COLESLAW
APPLE CRANBERRY PECAN STUFFING

SLOW COOKER PINTO BEANS
SOURCE: PAULA DEEN, FOOD NETWORK 9-16-07
DIFFICULTY: EASY
PREP TIME: 10 MINUTES
INACTIVE PREP TIME: 8 HOURS
COOK TIME: 5 HOURS
YIELDS: 10 TO 12 SERVINGS

INGREDIENTS:
1 pound dry pinto beans
4 cups water
1 teaspoon chili powder
1/2 teaspon dried oregano
1/2 pound ham hocks
1 onion, chopped
House Seasoning (Recipe to Follow)

INSTRUCTIONS:
Wash the beans, & soak overnight in cold water. Drain the beans & dump into the slow cooker. Stir in the chili cooker & oregano. Presoak the ham hock in a separate pot, for at least 2 OR refrigerated up to 24 hours, depending on how salty you want your stock to be. Add the ham hock to the slow cooker with the beans & pour in the ham soaking liquid. Add more water until ham hock is completely covered. Add the chopped onion to the cooker with the beans & the meat. Stir well. Season to taste with the House Seasoning (Recipe to follow), cover the slow cooker. Cook on HIGH for approximately 5 hours, until the beans are very tender.
HOUSE SEASONING:
SOURCE: PAULA DEEN, FOOD NETWORK 9-16-07
YIELDS: 1 1/2 CUPS
INGREDIENTS:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

INSTRUCTIONS:
Mix the ingredients together & store in an airtight container for up to 6 months.


APPLE COLESLAW
SOURCE: KRAFTFOODS.COM 3-18-07
RECIPE RATING: 4 1/2 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 10 MINUTES
YIELDS: 12 SERVINGS, 1/2 CUP EACH

INGREDIENTS:
3/4 "Miracle Whip" Light Dressing
1 tablespoon honey
1 bag (16 oz.) coleslaw blend
2 medium apples (preferrably 1 red & 1 green), chopped & cubed
Salt & pepper to season & taste

INSTRUCTIONS:
Mix dressing & honey in a large bowl. Add the remaining ingredients; mix lightly. Salt & pepper to taste. Refrigerate at least one hour before serving.

APPLE CRANBERRY PECAN STUFFING
SOURCE: KRAFTFOODS.COM 3-25-07
RECIPE RATING: 4 1/2 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 15 MINUTES
YIELDS: 8 SERVINGS, 1/2 CUP EACH

INGREDIENTS:
1 1/2 cups apple juice
1 tablespoons butter OR margarine
1 small apple, chopped
1/2 cup cranberries
1 pkg. (6 oz.) "Stove Top Stuffing for Chicken"
1/4 cup chopped toasted pecans
Salt & pepper

INSTRUCTIONS:
Bring the juice & the butter to a boil in a medium saucepan on HIGH heat. Stir in the chopped apple, cranberries, & stuffing mix; cover. Remove from the heat. Let stand for about 5 minutes. Add salt & pepper to your liking. Stir in the pecans.
**Feeding a Crowd**: Recipe can easily be doubled.


SALADS:
TAFFY APPLE SALAD

TAFFY APPLE SALAD **IF PEANUT ALLERGIC, OMIT PEANUTS**
SOURCE: FAMILYCIRCLE.COM 4-25-07
PREP TIME: 15 MINUTES
COOK TIME: ABOUT 5 MINUTES
REFRIGERATE TIME: OVERNIGHT
YIELDS: 10 SERVINGS

INGREDIENTS:
1 can (16 oz.) pineapple chunks, diced, & juice reserved
2 cups miniature marshmallows
1/2 cup sugar
1 tablespoon all purpose flour
1 teaspoon vinegar
1 egg, well beaten
1 container (8 oz.) frozen whipped topping, thawed
4 medium-size apples, peeled & diced
1 1/2 cups dry roasted peanuts, chopped fine, (optional)

INSTRUCTIONS:
Refrigerate marshmallows & pineapple covered, overnight. In a small, non-reactive saucepan, stir together reserved pineapple juice, the sugar, the flour, vinegar, & the egg. Cook over MEDIUM-LOW heat, stirring for about 5 minutes OR until the temperature reaches160 degrees on an instant read thermometer. Refrigerate, covered, in a bowl overnight.In a large bowl, combine the two chilled mixtures with the whipped topping, the apples & 1 1/4 cups chopped nuts, if using. Sprinkle the remaining nuts on top if you are using them. Chill until ready to serve.

MAIN DISHES:
CROCK POT LASAGNA
SLOW COOKER TEX MEX CHICKEN
SWISS CHEESE CASSEROLE
SLOW COOKER BARBEQUE PORK SANDWICHES
SLOW COOKER ORANGE CHICKEN
APPLE GLAZED PORK TENDERLOIN
BARBEQUE SHORT RIBS
ROASTED HERBED CHICKEN WITH LEMON
CHICKEN WITH 40 CLOVES GARLIC
SAVORY PEPPER STEAK

CROCK POT LASAGNA
SOURCE: MISS TRUDY (RECIPE CLUB MEMBER FROM ILLINOIS) 8-22-07
PREP TIME: QUIET LONG, BUT WORTH THE WAIT
YIELDS:4 SERVINGS WITH BIG APPETITES, 6 TO 8 SERVINGS WHEN DIETING

INGREDIENTS:
1 pound ground beef
1 large onion, chopped finely
2 garlic, crushed & minced
1 large spagetti sauce (Recommended: Ragu in the 1 pound, 10 oz. jar)
1 pkg. ( 8 oz.) "no boil" lasagna noodles
16 oz. shredded mozzarella cheese
1 pound ricotta cheese
1/4 cup milk
1 egg
1/2 cup shredded parmesan OR romano cheese
Salt & pepper to season & taste

INSTRUCTIONS:
Brown the beef, onion, & garlic in a little oil in a frying pan. Drain off any grease. Add the spaghetti sauce into the browned meat mixture. Mix well. In a separate bowl, mix the ricotta cheese, milk, & the egg. Beat until thouroghly mixed & smooth. Then mix in the mozzarella cheese & the grated cheese so that all the cheeses are combined. Grease the slow cooker/crock pot with some vegetable shortening on the bottom & sides. Put about 1/4 of the meat & sauce mixture in the bottom of the slow cooker. Put a layer of noodles on top of that (break OR cut them if needed). Put about 1/3 of the cheese mixture on top of that. Then repeat with sauce, noodles, cheese for another 2 layers. Cook on LOW for 4 to 6 hours OR until the nooldes are tender.
**Trudy's Recipe Note**: "Wonderful!!"

SLOW COOKER TEX MEX CHICKEN
SOURCE: JULIE (RECIPE CLUB MEMBER FROM SOUTH CAROLINA) 9-06-07
SOURCE: KRAFTFOODS.COM
COOK TIME: LOW TEMP FOR 6 TO 8 HRS; HIGH TEMP FOR 3 TO 4 HRS

INGREDIENTS:
1 pound boneless, skinless, chicken breast, cut into 1-inch strips
2 tablespoons taco seasoning (1/2 packet)
1 teaspoons all-purpose flour
1 green bell pepper, cut into 1-inch strips
1 red bell pepper, cut into 1 inch strips
1 cup frozen corn
1 1/2 cups chunky salsa
1 cup mexican-style shredded cheese

INSTRUCTIONS:
Combine the flour & the taco seasoning, toss the chicken. Place the meat in the slow cooker. Combine the remaining ingredients except for the cheese & pour over the meat. Cover the lid. Cook on LOW for 6 to 8 hours OR on HIGH for 3 to 4 hours. Stir just before serving; top with the shredded cheese.
**Cook's Note**: Serve with spanish-style rice rice garnished with green onions & cilantro, & tortilla chips.

SWISS CHEESE CASSEROLE
SOURCE: DEBORAH (RECIPE NEWSLETTER MEMBER FROM TENNESSEE) 9-08-07
SOURCE: "BEST LOVED SLOW COOKER RECIPES"
COOK TIME: LOW TEMP FOR 8 TO 10 HRS; HIGH TEMP FOR 4 TO 6 HRS

INGREDIENTS:
6 skinless, boneless, chicken breast halves
6 slices (4"x 4") swiss cheese
1 can (10 3/4 oz) "condensed cream of mushroom soup, any variety
1/4 cup milk
2 cups herb stuffing mix
1/2 butter OR margarine, melted

INSTRUCTIONS:
Spray the slow cooker with nonstick cooking spray. Arrange the chicken breast in the bottom of the cooker. Top with the cheese slices, overlapping if necessary. Combine the soup & the milk & mix well, then pour this over the cheese. Sprinkle the stuffing mix over the soup mixture. Drizzle the melted butter OR margarine over the stuffing mix. Cook on LOW for 8 to 10 hours OR on HIGH for 4 to 6 hours.
**Deborah's Comments**: "I have a new slow cooker that cooks hotter & I cook this on LOW for about 6 to 7 hours".

SLOW COOKER BARBEQUE PORK SANDWICHES
SOURCE: JULIE (RECIPE CLUB MEMBER FROM SOUTH CAROLINA) 9-06-07
SOURCE: KRAFTFOODS.COM
COOK TIME: LOW TEMP FOR 8 TO 10 HRS; HIGH TEMP FOR 4 TO 5 HRS

INGREDIENTS:
1 boneless pork shoulder (2 pounds)
3 onions, sliced & separated into rings
1/2 cups barbeque sauce
8 Kaiser rolls

INSTRUCTIONS:
Place the meat in a slow cooker; top with onions & the sauce. Cover with the lid. Cook on LOW for 8 to 10 hours OR on HIGH for 4 to 5 hours. Remove the meat from the slow cooker; cut off & discard the fat. Shred or chop the meat. Return the meat to the slow cooker. Stir until evenly coated. Fill rolls with the meat. Toast rolls if desired.
**Cook's Note**: Serve with baked beans, raw veggies, & dip.

APPLE GLAZED PORK TENDERLOIN
SOURCE: SAN DIEGO UNION TRIBUNE 1-25-06
COOK TIME: 20 TO 30 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
3/4 cup apple jelly
2 tablespoons lemon juice
1/2 teaspoon pumpkin pie spice
Vegetable cooking spray
1 (1 pound) pork tenderloin
2 tart red cooking apples, unpeeled, but cored & thinly sliced

INSTRUCTIONS:
Heat the oven to 375 degrees. In a small bowl, combine the apple jelly, lemon juice, & pumpkin pie spice & blend well. Spray a roasting rack with nonstick cooking spray; place the rack in a shallow pan lined with aluminum foil for easy clean up.
Place pork tenderloin on the prepared rack & brush with 1/2 of the jelly mixture. Roast at 375 degrees for 20 to 30 minutes, OR until a meat thermometer registers nearly 160 degrees. Let stand for 5 minutes.
Place the apple slices on a broiler pan lined with foil sprayed with nonstick cooking spray; brush with the remaining apple jelly. Broil 5 to 6 inches from the heat for about 5 minutes OR until apple slices are tender.
Slice the pork tenderloin & serve it with the cooked apple slices.

SAVORY PEPPER STEAK
SOURCE: KAT (RECIPE CLUB MEMBER FROM NEVADA) 9-16-07
COOK TIME: LOW TEMP FOR 10 TO 12 HRS.; HIGH TEMP FOR 5 TO 6 HRS

INGREDIENTS:
2 1/2 pounds beef round steak, about 1/2-inch thick
1/4 cup all purpose flour
1 medium onion, chopped
1 small garlic clove, minced
2 large green peppers, seeded & cut into 1/2 inch strips
1 can (16 oz) whole tomatoes
1 tablespoon soy sauce
2 teaspoons worcestershire sauce
1 tablespoon beef boulloiun granules
Salt & pepper

INSTRUCTIONS:
Cut steak into strips. Combine flour with the salt & pepper. Toss with the steak strips to coat throughly. Add to the crock pot with the onion, garlic, & half of the pepper strips. Stir well. Combine the tomatoes with the beef boulloiun, soy sauce, & worcestershire sauce. Pour this into the crock pot moistening the meat well. Cover & cook on LOW for 10 to 12 hours OR on HIGH for 5 to 6 hours. One hour before serving, stir in the remaining green pepper strips. Stir over white rice.

CHICKEN WITH 40 CLOVES GARLIC
SOURCE: KAT (RECIPE CLUB MEMBER FROM NEVADA) 9-22-07
COOK TIME: LOW TEMP FOR 8 TO 10 HRS; HIGH TEMP FOR 4 TO 6 HRS

INGREDIENTS:
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh italian parsley
Salt & pepper to season & to taste
2 stalks celery, sliced
4 pounds whole chicken
1 loaf french bread, sliced

INSTRUCTIONS:
Place one sprig thyme, rosemary, sage, & parsley in the chicken cavity. Place the celery in the crock pot. Put the chicken on top. of the celery. Add the garlic around the chicken. Chop remaining herbs & sprinkle herbs & salt & pepper over the chicken. Cook on LOW temp for 8 to 10 hours OR on HIGH for 4 to 6 hours.
To serve: Squeeze roasted garlic out of the skins onto the toasted french bread slices & spread with a knife. Carve chicken when juices run clear.

SLOW COOKER ORANGE CHICKEN
SOURCE: JULIE (RECIPE CLUB MEMBER FROM SOUTH CAROLINA) 9-06-07
SOURCE: KRAFTFOODS.COM
COOK TEMP: LOW TEMP FOR 6 TO 8 HRS; HIGH TEMP FOR 3 TO 4 HRS

INGREDIENTS:
8 small boneless, skinless chicken thighs
3 tablespoons flour
2 tablespoons soy sauce
1/3 cup orange marmalade
1 tablespoon ground ginger
1/3 cup barbeque sauce

INSTRUCTIONS:
Toss the chicken with the flour & place in the slow cooker. Combine remaining ingredients. Pour over the meat. Cook on LOW for 6 to 8 hours OR on HIGH for 3 to 4 hours.
**Cook's Note**: Serve with rice & steamed grean beans.

ROASTED HERBED CHICKEN WITH LEMON
SOURCE: KAT (RECIPE CLUB MEMBER FROM NEVADA) 9-22-07
COOK TIME: LOW TEMP FOR 7 TO 8 HRS; HIGH TEMP FOR 4 HRS

INGREDIENTS:
1 whole chicken, (2 to 3 pounds)
10 cloves garlic
2 tablespoons fresh rosemary
1 lemon, cut into wedges
1/4 cup white wine OR 1 cup chicken broth
1 small pat butter OR margarine, melted
Small red potatoes, (quantity as desired), cubed
Fresh green beans, (quantity as desired)
Salt & pepper to taste & to season

INSTRUCTIONS:
Clean the chicken & pat dry. Add the chicken to the crockpot. Drizzle it with the melted butter & then rub it with garlic & season with salt & pepper. Add the garlic, white wine, & red potatoes to the crockpot. Add the green beans on top of the potatoes & sprinkle the rosemary on top of the chicken with lemon as desired. Cook on LOW for 7 to 8 hours OR on HIGH for 4 hours.

SLOW COOKER BARBEQUED SHORT RIBS
SOURCE: JULIE (RECIPE CLUB MEMBER FROM SOUTH CAROLINA) 9-06-07
SOURCE: KRAFTFOODS.COM
COOK TIME: LOW TEMP FOR 6 TO 8 HRS; HIGH TEMP FOR 3 TO 4 HRS

INGREDIENTS:
4 pounds beef short ribs
1/4 cup all purpose flour
1 large onion, coarsely chopped
1 cup barbeque sauce
1/4 cup honey
1 tablespoon yellow mustard

INSTRUCTIONS:
Place mustard in the slow cooker; top with the chopped onion. Mix the remaining ingredients & pour over the meat. Cover with the lid. Cook on LOW for 6 to 8 hours OR on HIGH for 3 to 4 hours. Remove the ribs from the cooker, cover to keep warm. Skim the excess fat from the sauce in the cooker. Return the meat to the cooker & stir gently to coat.
**Cook's Note**: Could be served with steak fries & coleslaw.

QUICK LUNCHES:
CHUNKY APPLESAUCE
GRAB & GO COTTAGE CRUNCH

CHUNKY APPLESAUCE
SOURCE: MARTHA STEWART LIVING MAGAZINE, 11-10-06
PREP TIME: 10 MINUTES
TOTAL TIME: 40 MINUTES
YIELDS: 4 SERVINGS

INSTRUCTIONS:
Peel, core, & cut 3 pounds of apples (such as a combination of McIntotosh & Golden Delicious) into 1/2-inch inch thick slices. In a large saucepan, bring apples & a 1/2 cup water to a boil. Add 1 cinnamon stick; reduce the heat. Cover;simmer, stirring ocassionally, until the apples are tender, about 25 to 30 minutes. Stir in 1 tablespoon fresh lemon juice & 2 to 4 tablespoons sugar, if desired until dissolved, about 1 minute. Discard the cinnamon stick. Serve warm OR chilled. Refrigerate in an airtight container for up to one week.

GRAB & GO COTTAGE CRUNCH
SOURCE: KRAFTFOODS.COM 3-25-07
PREP TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES
YIELDS: 1 SERVING

INGREDIENTS:
1/2 cup canned peach slices in light syrup, drained
1/2 cup low fat cottage cheese
1/2 cup raisin bran cereal

INSTRUCTIONS:
Place peaches in a 12 oz. cup; top with layers of cottage cheese & cereal. serve immediately. Or, cover & refrigerate until ready to serve.



BEVERAGES:
APPLEBERRY BLAST
SPICED TEA MIX

APPLEBERRY BLAST
SOURCE: COSTCO COOKBOOK, 2006 6-08-07
YIELDS: 2 SERVINGS

INGREDIENTS:
1 1/2 cups apple juice
1 cup frozen strawberries OR frozen mixed berries (raspberries, strawberries, & blueberries)
1/2 cup vanilla ice cream OR frozen yogurt OR
1/2 cup vanilla yogurt
1/4 teaspoon ground cinnamon (optional)

INSTRUCTIONS:
Combine all ingredients in a blender. Cover & blend on HIGH speed until smooth.

SPICED TEA MIX
SOURCE: CHARLOTTE (RECIPE CLUB MEMBER FROM TEXAS) 9-14-07

INGREDIENTS:
2 cups powdered breakfast drink mix
1 1/2 cups sugar
3/4 cup instant tea mix, any variety
2 pkgs. unsweetened lemonade mix
1 teaspoon ground cloves
1 teaspoon ground cinnamon

INSTRUCTIONS:
Mix all ingredients & keep in a plastic container. Add 2 heaping teaspoons into boiling water, OR to taste.


DESSERTS:
APPLE STRUEDEL
APPLE BETTY
BLUSHING APPLES
APPLE CARAMEL SUNDAE TART
APPLE MERINGUE TART
SLOW COOKER APPLE CRISP

APPLE STRUEDEL
SOURCE: FAMILYCIRCLE.COM 4-25-07
PREP TIME: 15 MINUTES
BAKE TEMP: 375 DEGREES
YIELDS: 8 SERVINGS

INGREDIENTS:
1/2 cup sweetened dried cranberries
1/2 cup boiling water
2 Fuji apples (about 1 1/2 pounds total), peeled, cored, & chopped
1/4 cup honey
3 tablespoons all purpose flour
1/4 teaspoon cinnamon, + more for dusting
1/8 teaspoon ground nutmeg
8 sheets phyllo dough

INSTRUCTIONS:
Heat the oven to 375 degrees. Line a large baking sheet with nonstick foil, OR coat with nonstick cooking spray. In a small bowl, combine the cranberries & the water. Let stand for 5 minutes, then drain. In a large bowl, combine the apples, softened cranberries, honey, flour, cinnamon, & nutmeg. Toss until combined. Unroll the phyllo dough on the work surface; cover with a damp towel. Separate one sheet & place on clean surface. Spray lightly with nonstick cooking spray, & dust lightly with a little ground cinnamon. Place another sheet on top; coat with spray & dust with cinnamon. Repeat six more times, coating each with spray & dusting with cinnamon. Spoon filling along a long side of phyllo , 3 inches in from the edge, leaving 1-inch at either end. Fold both short ends over fillng. Fold 3- inch wide long strip over filling & roll up, jelly-roll style. Place, seam side down on a foil lined baking sheet. Spray with nonstick cooking spray & sprinkle with cinnamon. Bake at 375 degrees for 35 minutes until nicely browned. Let cool on a rack for at least 20 minutes. Slice with a serrated knife. Best served the same day.

APPLE BETTY
SOURCE: FAMILYCIRCLE.COM 4-25-07
PREP TIME: 15 MINUTES
COOK TIME: 1 HOUR
YIELDS: 12 SERVINGS

INGREDIENTS:
1 pkg. (12 oz.) all butter loaf OR pound cake, quartered
6 tablespoons UNSALTED butter, melted
1/2 cup almonds, sliced
1 1/2 teaspoons pumpkin pie spice
5 apples (about 2 pounds), peeled, cored, & thinly sliced// Recommended: "Rome Apples"
2 pkgs. (4.4 oz each) fresh blueberries, rinsed
1/2 cup packed light brown sugar
2 tablespoons COLD UNSALTED butter, cut up
Vanilla ice cream OR whipped cream, for serving

INSTRUCTIONS:
Heat the oven to 350 degrees. Coat a 2-quart deep baking dish with nonstick cooking spray & set aside. Place half of the pound cake in a blender OR a food processor. Pulse until no lare pieces remain. Add second hald of the pound cake & pulse until crumbs are formed, Transfer to a large bowl. Stir in the melted butter, almonds & 1 teaspoon of the pumpkin pie spice until blended. In a second large bowl, combine the apple slices, blueberries, brown sugar & the remaining pumpkin pie spice. Toss to combine. Sprinkle a 1/2 cup of the crumb mixture into the bottom of the prepared dish, coating it evenly. Top with half of the apple mixture & half of the remaining crumb mixture. Repeat, ending with the crumb mixture. Dot the top of the crumb mixture with the cold butter pieces & cover dish with foil. Bake at 350 degrees for 30 minutes, then uncover & continue to bake for an additional 30 minutes. Remove from the oven; cool for at least 15 minutes before serving with ice cream OR whipped cream on the side, if desired.

BLUSHING APPLES
SOURCES: KRAFTFOODS.COM 9-28-07
PREP TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES
YIELDS: 4 SERVINGS, 1 APPLE EACH

INGREDIENTS:
2 pkgs. (4 serving size each) strawberry flavor gelatin
1/4 teaspoon ground cinnamon
4 cups water
4 medium apples// Recommended: "Granny Smith, McIntosh, OR Golden Delicious"
1/2 cup thawed whipped topping

INSTRUCTIONS:
Combine dry gelatin mix & cinnamon in a 3 to 4-quart saucepan. Add the water. Bring the water to a boil on MEDIUM-HIGH heat, stirring frequently until the gelatin is completely dissolved. Peel & core the apples. Add to the gelatin mixture in the saucepan; partially cover the saucepan with a lid. Return to a boil. Reduce heat to MEDIUM-LOW; simmer for 10 to 15 minutes OR just until the apples are fork tender & gently turn apples over every 5 minutes. Remove the apples from the liquid. Serve apples warm . Or, cool & store in a tightly covered container in the refrigerator at least 1 hour OR overnight.
To serve: Serve each apple topped with 2 tablespoons of whipped topping. Garnish with fresh mint, if desired.
**Substitution**: Prepare as directed, using any other flavor of red gelatin.

APPLE CARAMEL SUNDAE TART
SOURCE: KRAFTFOODS.COM 3-17-07
RECIPE RATING: 3 1/2 STARS
PREP TIME:15 MINUTES
TOTAL TIM: 4 HOURS, 15 MINUTES
YIELDS: 10 SERVINGS

INGREDIENTS:
35 caramels, unwrapped
3 tablespoons milk + 1 cup
1 graham cracker pie crust
1/4 cup pecan, chopped
1pkg. (4-serving size) vanilla flavor instant pudding & pie filling
1 1/2 cups thawed whipped topping
1 can (21 oz.) apple pie filling

INSTRUCTIONS:
Place the caramels & the 3 tablespoons milk in a medium microwavable bowl. Microwave on HIGH in one minute intervals until caramels are melted & stir until smooth. Reserve 1/3 cup of the caramel mixture, cover, & refrigerate. Pour remaining caramel mixture into the pie crust; top with the chopped pecans. Pour the 1 cup milk into a large bowl. Add the dry pudding mix. Beat with a wire whisk for about 2 minutes. Gently stir in the whipped topping. Spoon into the crust. Freeze for 4 hours OR overnight. Spoon pie filling over pudding mixture. Microwave reserved 1/3 cup caramel mixture on HIGH for 30 seconds OR until the caramel is smooth. Drizzle over the pie filling. Let stand at room temperature for about 15 minutes before serving. Serve immediately. Store leftover dessert in the freezer.
**Substitututons**: Recipe can be made with Fat Free Pie Filling & Lite Whipped Topping. For variety, try cherry pie filling in place of the apple pie filling.

APPLE MERINGUE TART
SOURCE: FAMILYCIRLCLE.COM 4-25-07
PREP TIME: 15 MINUTES
BAKE TIME: 38 TO 43 MINUTES
YIELDS: 12 SERVINGS

INGREDIENTS:
1 pkg. (11 oz) pie crust mix
1 egg white
1/4 teaspoon ground cinnamon
Pinch salt
1/3 cup + 2 tablespoons sugar
1/2 cup sliced almonds, chopped
1 tablespoon + 2 teaspoons all purpose flour
2 tablespoons apple jelly, optional
3 apples (about 1 1/4 pounds), "Recommended: Golden Delicious"
Ice Water

INSTRUCTIONS:
Heat the oven to 425 degrees. Place 1 1/4 cups ( about 1/2) of the pie crust mix (reserve remainder for another recipe) in a medium size bowl. Add the cinnamon; stir with a fork to combine. Add 2 tablespoons ice water & stir until a dough comes together in a ball. Transfer the dough to a floured surface; roll it out to a 10-inch circle. Drape it into a 9-inch fluted tart pan. Fit into the bottom, then fold over the edge to come halfway up the side of the pan. Pierce with a fork, & line with a nonstick foil. (Renolyd's has a good nonstick foil). Fit foil with pie weights; (dry pinto beans works well for this)...bake crust at 425 degrees for 8 minutes. While the crust bakes, place the egg white & salt in a medium size bowl. Add 1/3 cup of the sugar ( 1 tablespoon at a time) beating constantly with an electric mixer. Once the sugar is added, beat for an additional minute. Stir in the almonds & one tablespoon of flour. Remove the crust from the oven & remove the foil & the weights. Spread the almond mixture over bottom of crust. Set aside. Peel the apples & cut away from the cores. Cut pieces into 1/4-inch thick slices. Toss slices in a large bowl with remaining sugar & remaining flour. Fan the apple slices into 2 concentric circles in the crust, packing as close together as possible. Bake tart at 425 degrees for 30 to 35 minutes, until apples are knife tender. Meanwhile, melt apple jelly, if using, in the microwave for about 20 seconds. Stir until smooth. Brush jelly onto the warm tart. Slice & serve.

SLOW COOKER APPLE CRISP
SOURCE: MISS TRUDY (RECIPE CLUB MEMBER FROM ILLINOIS) 8-21-07
COOK TIME: HIGH TEMP FOR 3 TO 4 HOURS
YIELDS: 6 "HUNGRY" SERVINGS

INGREDIENTS:
6 medium cooking apples, peeled, cored, & sliced
1 1/2 cups all purpose flour
1 tablespoon cinnamon
1 cup packed brown sugar
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
3/4 cup butter OR margarine, softened
TOPPING SUGGESTIONS:
Vanilla Ice Cream
Marachino Cherries
Whipped Cream OR Whipped Topping

INSTRUCTIONS:
Grease the crock pot, arrange apple slices in the bottom. In a mixing bowl, combine the flour, sugar, spices, & the butter. Cover the apples with this mixture. Tap down lightly. Cook on HIGH for 3 to 4 hours until apples are tender.


CAKES:
GRANDGIRL'S FRESH APPLE CAKE FROM GEORGIA
APPLE PUDDING CAKE
APPLE BOOZE CAKE
GERMAN APPLE CAKE
APPLE SNACKIN' CAKE

GRANDGIRL'S FRESH APPLE CAKE FROM GEORGIA
SOURCE: FOODNETWORK.COM// PAULA DEEN 2-19-07
DIFFICULTY: EASY
PREP TIME: 30 MINUTES
INACTIVE PREP TIME: 1 HOUR
COOK TIME: 1 HOUR, 30 MINUTES
YIELDS: 16 TO 20 SERVINGS

INGREDIENTS:
(Cake)
Butter, for greasing the pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 tablespoon vanilla
3 cup apples peeled & finely chopped
1 cup shredded coconut
1 cup pecans, chopped
INSTRUCTIONS:
(Cake)
Preheat the oven to 325 degrees. Generously grease a bundt pan. In a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon & vanilla; mix well. Fold the apples, coconut & pecans into batter. Pour the batter into the prepared pan & bake until a tester comes out clean, about 1 1/2 hours. Shortly before the cake is done, make the sauce.
INGREDIENTS:
(Sauce)
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
INSTRUCTIONS:
(Sauce)
Melt the butter n a large saucepan, stir in the sugar, buttermilk, & baking soda, & bring to a good rolling boil...stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand for one hour. Let turn it out on to a cooling rack to cool completely.

APPLE PUDDING CAKE
SOURCE: FAMILYCIRCLE.COM 4-25-07
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
BAKE TIME: 50 TO 60 MINUTES
YIELDS: 24 SERVINGS

INGREDIENTS:
(Cake)
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
8 medium size apples (about 2 1/2 pounds), cored// Recipe Recommends: "Granny Smith"
2 cups packed light brown sugar
1 cup granulated sugar
1/4 cup solid vegetable shortening
2 eggs
1 cup pecans OR walnuts, chopped
(Caramel)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) UNSALTED butter
1/2 cup heavy cream OR milk
1 teaspoon corn syrup
1/2 teaspoon vanilla extract
1/2 teaspoon rum flavoring

INSTRUCTIONS:
Heat the oven to 350 degrees. Coat a 13x9x2-inch baking pan with nonstick cooking spray.
(Cake)
In a small bowl, whish together, the flour, baking soda, cinnamon & the salt. Coarsely chop the apples (with the skins on) in a food processor & set aside.
In a large bowl, with an electric mixer, cream together the both the sugar, shortening, & eggs until smooth, about 2 to 3 minutes. Stir in the flour mixture, chopped apples & nuts. Scrape into the prepared pan & smooth the top. Bake at 350 degrees for 50 to 60 minutes Or until dark brown & firm in the center when pressed with fingertips. Cool in the pan on a wire rack.
(Caramel)
In a small saucepan, combine both sugars, the butter, cream OR milk, & corn syrup. Bring to a boil over HIGH heat. Boil for 30 seconds. Remove from the heat. Beat until cool, about 3 to 4 minutes. Stir in vanilla & rum flavoring. Cut cake into squares & drizzle with warm caramel.
**Note**: If short on time, you may use store bought caramel, heated slightly

APPLE BOOZE CAKE
SOURCE: ZOONOSIS (RECIPE CLUB MEMBER) 9-15-07

INGREDIENTS:
2 1/2 cups flour
2 cups apples
1 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cinnamon
1 1/4 cup oil
2 cup sugar
2 cups nuts, chopped
1/3 cup brandy, any variety

INSTRUCTIONS:
Dump together & beat well. Bake at 350 degrees for 1 hour.

GERMAN APPLE CAKE
SOURCE: DEBORAH (RECIPE CLUB MEMBER FROM TENNESSEE) 9-08-07
BAKE TEMP: 350 DEGREES FOR 50 TO 60 MINUTES
YIELDS: 18 TO 20 SERVINGS

INGREDIENTS:
(Cake)
4 cups chopped apples//Recipe Recommends: "Granny Smith"
3 eggs
1 cup vegetable oil
2 cups sugar
2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
1 cup chopped nuts, optional

INSTRUCTIONS:
Preheat the oven to 350 degrees. Combine the sugar, flour, cinnamon, baking soda, & salt; set aside. Beat the eggs & oil together until foamy. Add the vanilla. Gradually add the dry ingredients mixture to wet ingredients beating until well combined. Fold in the apples & nuts. Bake in a well greased 13x9-inch baking pan at 350 degrees for 50 to 60 minutes OR until a toothpick inserted in the center comes out clean.

INGREDIENTS:
(Topping)
1(8 oz) pkg. cream cheese, softened
2 teaspoons melted butter OR margarine
1 tablespoon milk
1 teaspoon vanilla
2 cups powdered sugar
1 cup chopped nuts, optional

INSTRUCTIONS:
Beat all ingredients together except the nuts (optional) until well combined & smooth. Fold in the nuts & spread the mixture over the warm cake.
**Note**: This cake must be refriegerated.

APPLE SNACKIN' CAKE
SOURCE: ZOONOSIS (RECIPE CLUB MEMBER) 9-19-07
BAKE TIME: 30 TO 35 MINUTES

INGREDIENTS:
3/4 cup oil
3/4 cup honey
3 eggs
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon baking soda

INSTRUCTIONS:
Mix all together. Then add 1 cup + 2 tablespoons whole wheat flour & 1 cup quick cooking oats. Gently fold in 2 cups chopped apples & 1/2 cup chopped nuts (Zoonosis says pecans are very good with this). Pour into a 9x13x2-inch baking pan for "bars" OR a smaller pan for the "cake". Bake at 325 degrees for 30 to 35 minutes.



PIES:
APPLE CRUMB PIE # 1
GOOD OLD FASHIONED APPLE PIE
APPLE PEAR CRUMBLE PIE

APPLE CRUMB PIE # 1
SOURCE: FAMILYCIRCLE.COM 4-25-07
PREP TIME: 20 MINUTES
BAKE TIME: 1 HOUR
YIELDS: 12 SERVINGS

INGREDIENTS:
1 prepared refrigerated pie crust (from a 15-oz. pkg.)
(Crumb)
3/4 cup packed light brown sugar
1 1/2 cups all purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch ground cloves
3/4 cup (1 1/2 sticks) UNSALTED butter, chilled & cut into pieces
1/3 cup chopped walnuts, optional
(Pie Filling)
6 apples (about 2 3/4 pounds), peeled, cored, & cut in 1/2-inch dice//Recipe Recommends: "Golden Delicious"
3/4 cup packed light brown sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
Pinch ground cloves
1 tablespoon powdered sugar

INSTRUCTIONS:
Arrange the oven rack in the lowest slot of the oven. Heat the oven to 375 degrees. Fit the piecrust into a 9-inch pieplate & decoratively crimp the edge. Refrigerate until you are ready to add the filling. (Crumb): Combine the flour, brown sugar, cinnamon, salt, & cloves in a medium bowl. Rub in the butter with fingertips until crumbly. Stir in nuts, if using. (Filling): In another bowl, toss together the apples, brown sugar, flour, cinnamon, & cloves. Spoon the filling into the refrigerated pie shell, mounding slightly in the center. Top filling with the crumb topping. Place on a foil lined baking sheet. Bake at 375 degrees for 30 minutes. Reduce the oven temperature to 350 degrees; bake additional 30 minutes until fruit is tender. Loosely tent pie with aluminum foil during the last 20 minutes. Let cool for at leat 1 1/2 hours. Cover & store pie at room at room temperature. Dust with powdered sugar before serving.
**Note**: This pie can be made up to one day ahead of time.

GOOD OLD FASHIONED APPLE PIE
SOURCE: KRAFTFOODS.COM 10-06-07
ACTIVE PREP: 30 MINUTES
TOTAL PREP: 1 HR. 30 MINUTES
YIELDS: 8 SERVINGS

INGREDIENTS:
1 box (15 oz.) refrigerated ready to bake pie crusts
3/4 cup sugar + 1 tablespoon
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
1 tablespoon lemon juice
7 medium (about 2 1/2 pounds) apples, peeled, quartered, cored, & cut into 1/2-inch thick wedges//Recipe Recommends "Granny Smith OR Golden Delicious"
2 tablespoons stick butter, cut in small pieces
1 tablespoon milk

INSTRUCTIONS:
Place the oven rack in the lowest position. Heat to 375 degrees. Have ready a 9-inch pie plate OR pan and a foil lined rimmed baking sheet to catch any drips. Line the pie pan with one crust as the box directs. Mix the sugar, flour, cinnamon, & lemon juice in a large bowl. Add the apples; toss gently to mix & coat. Spread into the pie pan, tucking them to fit. Scrape any juices in the bowl over the apples. Dot with butter. Top with remaining crust. Gently press edges together, turn under & flute OR crimp if desired. Brush the crust with milk; sprinkle with sugar. Cut 4 slits on top of pie to vent. Place on the line sheet; bake on the low oven rack for 15 minutes. Reduce the temperature to 350 degrees & bake for 50 to 60 minutes longer, until crust is golden brown & the apples are tender when pierced through a slit. (If the top browns too quickly, drape it loosely with foil). Remove to a wire rack to cool. Serve warm OR at room temperature.

APPLE-PEAR CRUMBLE PIE
SOURCE: PREP TIME: 40 MINUTES
TOTAL TIME: 1 HOUR, 15 MINUTES
YIELDS: 10 SERVINGS

INGREDIENTS:
3/4 cup crushed vanilla wafers (about 24 cookies)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, melted
1 ready to use refrigerated pie crust (1/2 of a 15oz. pkg.)
4 oz. (1/2 of a an 8 oz.pkg.) cream cheese, softened
2 large baking apples, peeled & sliced
1 large pear, peeled & sliced
1/3 cup granulated sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
1 1/4 cups thawed whipped topping

INSTRUCTIONS:
Preheat the oven to 375 degrees. Mix the cookie crumbs, brown sugar & butter until well blended; set aside. Place pie crust in a 9-inch pie plate. Spread the cream cheese carefully onto the bottom of the crust; sprinkle with half of the crumb mixture. Set that aside. Combine fruit in a large bowl. Add granulated sugar, flour, & cinnamon; toss to coat. Spoon over crumb layer into to pie crust; sprinkle with remaining crumb mixture. Bake for 35 minutes at 375 degrees OR until the fruit in tender & the crust is lightly browned, covering lightly with foil after 25 minutes...if necessary to prevent edges from overbrowning. Cool on a wire rack. Serve with whipped topping. Store any leftovers in the refrigerator.
**Substitute**: Try ground ginger in place of ground cinnamon.


PUDDINGS:
APPLE PAN DOWDY

APPLE PAN DOWDY
SOURCE: CHARLOTTE (RECIPE CLUB MEMBER FROM TEXAS) 9-14-07
PREP TIME:
BAKE TEMPERATURE: 350 DEGREES
YIELDS: 8SERVINGS

INGREDIENTS:
3 cups tart apples, sliced // Recipe Recommends "Granny Smith"
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup molasses
1/8 teaspoon salt
INGREDIENTS
(Topping)
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 large egg
1/2 cup milk
1/2 cup margarine, melted

INSTRUCTIONS:
Preheat the oven to 350 degrees. Grease a 1 1/2-quart casserole baking dish. Place the apples in the baking dish. Drizzle the molasses over the apples & the sprinkle the spices over that. Bake until the apples are soft. Times will vary depending on what kind of apples you use. Pierce with a sharp knife to test when soft, then pour the topping over the apples & bake for 25 minutes longer OR until the top is brown & crusty. (Set the oven to 375 degrees to bake the topping).
(Topping) Sift together the flour, baking powder, salt & sugar. Mix together the egg which should be well beaten, the milk, & the melted margarine. Stir gently into the flour mixture. Pour over the cooked apples & bake until crusty & browned. Let cool for 5 minutes. Serve with a vanilla OR an orange sauce. (Accompanying recipe printed below).
**Note**: Apple Pan Dowdy is a traditional dish which saw it's hey day in the 1800's & early 1900's. A combination pie & pudding. As the dish cools, the "dowdied" crust absorbs a lot of the liquid, leaving you with an almost pudding-like confection. Some serv it right from the baking pan.

VANILLA OR ORANGE SAUCE (ACCOMPANYING RECIPE)
SOURCE: CHARLOTTE (RECIPE CLUB MEMBER FROM TEXAS) 10-06-07
SOURCE: YUMYUM.COM
YIELDS: 6 SERVINGS

INGREDIENTS:
1 cup sugar
2 tablespoons flour
1 orange rine & the juice of 1 orange
2 cups boiling water
2 tablespoons water butter OR butter substitute
1/4 teaspoon salt
**If using vanilla, replace the orange rind & the juice with 1 1/2 tablespoons vanilla extract.

INSTRUCTIONS:
Combine the sugar, salt, & flour. Add the water, stirring constantly. Cook over a warm stove, stirring constantly for about 8 minutes. Add the orange juice, butter, orange rind (OR vanilla extract). Stir well until blended. Serve with baked OR steamed puddings.

BREADS:
APPLE LOAF

APPLE LOAF
SOURCE: MISS TRUDY (RECIPE CLUB MEMBER FROM ILLINOIS) 8-26-07
SOURCE: "A FRIEND" PER A RECIPE EXCHANGE
OVEN TEMPERATURE: 325 DEGREES
YIELDS: 2 LOAVES

INGREDIENTS:
4 cups diced, peeled apples
2 cups + 2 teaspoons sugar
2 sticks butter (1 cup)
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 large eggs
1 teaspoon vanilla

INSTRUCTIONS:
Mix apples & the 2 cups sugar in a large bowl. Leave at room temperature for 2 hours, stirring occasionally. Heat the oven to 325 degrees. Grease two loaf pans..8 1/2x 4 1/2-inches. Melt the butter & let cool. Mix the flour, baking soda, & cinnamon; stir in the apples. Stir in the butter, eggs, & vanilla. Pour half of the batter into each pan; sprinkle each top with 1 teaspoon 1 teaspoon sugar. Bake for 1 1/4 to 1 1/2 hours OR until a wooden toothpick inserted into the center of the loaves comes out clean. Cool in the pan on a wire rack for 10 minutes before removing the cakes to racks to cool completely. Refrigerate until ready to serve. Then keep refrigerated.

LAST MONTH'S LEFTOVERS:

CHICKEN & PROSCUITTO ROLL-UPS
CLASSIC PANINI
TALKIN' TRAIL MIX
CHOCOLATE SAUCE
OATMEAL RAISIN SPOON SCONES


SANDWICHES:

CLASSIC PANINI
SOURCE: KRISTINE (RECIPE NEWSLETTER EDITOR, SAN DIEGO, CALIFORNIA) 3-17-07
YIELDS: 4 TO 6 SANDWICHES

INGREDIENTS:
1 loaf ciabatta, halved horizontally & then crosswize
1 small jar pesto sauce
Thinly sliced prosciutto
Mozzarella & fontina cheeses, sliced
1 small jar tapenade
1 medium jar roasted red & yellow peppers
Extra virgin olive oil, for basting

INSTRUCTIONS:
Preheat the oven to 200 degrees. Spread a ciabatta half with some pesto, & layer with prosciutto & mozzarella cheese. Spread some tapenade on the other half; layer with peppers & fontina. Cover with remaining bread. Heat a griddle OR a cast iron skillet over MEDIUM-LOW heat. Brush the bread with the oil. Place a sandwich in the skillet; weigh down with another skillet OR a grill press. Cook until golden brown on the first side, 3 to 4 minutes; flip, & cook until the other side is golden & the cheese has melted, 3 to 4 additional minutes. Transfer to a baking sheet; keep warm in the oven while grilling other sandwiches. Cut each half into pieces. Serve immediately.

CHICKEN & PROSCIUTTO ROLL-UPS
SOURCE: KRISTINE (RECIPE NEWSLETTER EDITOR FROM SAN DIEGO, CA.) 3-16-07
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
4 medium skinless, boneless chicken-breast halves (1 1/4 pounds)
4 oz. Fontina cheese, cut into 4 slices
4 large slices prosciutto (2 to 2 1/2 oz.)
12 large fresh basil leaves
1 bag (6 oz.) baby spinach, washed & dried

INSTRUCTIONS:
Holding a knife parallel to a work surface, cut a horizontal pocket in the thickest part of each chicken breast. Insert one slice of cheese into the pocket. Arrange the prosciutto slices on your work surface; top each with the basil leaves. Place a chicken breast over each set of the basil leaves; wrap with prosciutto to cover the pocket. Secure with toothpicks. Heat a nonstick 12-inch skillet over MEDIUM heat until hot. Add chicken to the skillet. Cover & cook for about 10 minutes. Uncover; turn over & cook until the chicken just looses it's pink color throughout, 3 to 5 additional minutes. When the chicken is done, place the spinach in the same skillet. Cook uncovered, stirring contstantly until the leaves wilt, about 1 minute.
To serve: Remove the toothpicks from the chicken. Arrange the spinach on 4 dinner plates & top with the chicken.

QUICK SNACKS:

TALKIN' TRAIL MIX
SOURCE: FOOD NETWORK, " SANDRA LEE" 2-04-07
DIFFICULTY: EASY
PREP TIME: 5 MINUTES
COOK TIME: 12 MINUTES
YIELDS: 3 CUPS

INGREDIENTS:
1 bag (6 oz.) slivered almond
1/2 cup shelled pumpkin seeds
1/2 cup shredded sweetened coconut
1/2 cup dried cranberries// Recipe Recommends "Ocean Spray Craisins"
1/2 cup chocolate chips

INSTRUCTIONS:
Preheat the oven to 350 degrees. On a foil lined baking sheet, combine the slivered almonds, pumpkin seeds & coconut. Bake for 10 to 12 minutes OR until the coconut is golden brown. Removen from the oven & let cool throughly. Combine the toasted coconut mixture with the dried cranberries & chocolate chips.

CONDIMENTS:

CHOCOLATE SAUCE
SOURCE: KRISTINE (RECIPE NEWSLETTER EDITOR FROM SAN DIEGO, CA) 3-17-07
YIELDS: 2 CUPS

INGREDIENTS:
1 can (14 oz.) sweetened condensed milk
2 oz. unsweetened chocolate, coarsely chopped
2 oz. semisweet chocolate, coarsely chopped
3/4 cup heavy cream

INSTRUCTIONS:
In a small saucepan, comebine all the ingredients. Warm gently over MEDUIM heat, stirring constantly, until chocolate is completely melted & sauce is smooth. Allow sauce to cool slightly before serving.
**Note**: Extra sauce can be refrigerated in an airtight container for up to two weeks.

DESSERTS:

OATMEAL RAISIN SPOON SCONES
SOURCE: SAN DIEGO UNION TRIBUNE 7-25-07
OVEN TEMPERATURE: 450 DEGREES
START TO FINISH: 22 MINUTES
YIELDS: 12 SCONES

INGREDIENTS:
2 cups old-fashioned oats
1 cup non-fat milk, whole milk, OR half & half
1 egg
2 cups buscuit mix// Recipe Recommends "Bisquick Mix"
1/4 cup sugar
1/4 cup raisins
Butter & jam, optional for serving

INSTRUCTIONS:
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper, & spread the oats evenly over the sheet. While the oven is preheating, place the oats on a center rack (OR away from the heating element OR flame) & toast for 5 minutes OR until lightly toasted & fragrant. Watch carefully so that the oats don't burn. Remove from the oven & set aside. In a large mixing bowl, combine the milk & the egg. Whisk well. Measure 3 tablespoons of the milk mixture & set aside in another small bowl. Add the biscuit mix, sugar, toasted oats, & raisins to the remaining milk mixture in the large bowl. Stir together until the dry ingredients are moistened. Lightly flour the parchment-paper lined baking sheet & spoon the dough by quarter cupfuls onto the baking sheet. Gently brush the tops of each scone with the reserved milk & egg mixture. (Discard any remaining mixture). Bake for 12 minutes, OR until golden brown. Remove from the oven & serve warm with butter & jam, if desired.
**Note**: Parchment paper is sold at most large grocery stores & cooking supply stores.





SPECIAL INSERTS:
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# 1.) THE BUZZ ON CAFFEINE WEB MB ARTICLE 9-10-07
This story was first featured in the April 23, 2007 print edition of U.S. NEWS & WORLD REPORT. In that report, there were a number of facts on caffeine, some of them are as follows:
** A police officer in Alaska has invented a combination of caffiene & lip balm.
** An inventor in Durham, NC has perfected the recipe for a caffeiene-induced doughnut OR bagel.
** The number of 18 to 24 year olds who drink coffee has doubled, from 16 to 31%.
** Energy drinks such as "Red Bull" & "Cocaine" have several times the buzz of a 12 oz. can of Coca Cola, have blasted into a $3.5 BILLION dollar a year industry.
** Children's consuption of soda has doubled in the past 35 years, with soda overtaking milk.
** A 2003 study of Columbus, Ohio middleschoolers found some students taking in some 800 milligrams of caffiene a day--more than twice the "recommended maximum" for adults of 300 milligrams daily.
** Test subjects dosed with the amount found in a cup of coffee come out ahead on problem solving tasks.
** By triggering the release of adrenaline to help muscles work harder & longer, caffeine so clearly enhances athletic performance that until 2004, it was considered a controlled substance by the International Olympic Committee.
**Coffee, like blueberries & brocolli, contains potent antioxidants. It appears to reduce the risk of colon cancer, gallstones, & liver cancer.

For those who do all their drinking via Starbucks, their sizes correspond to ounces as follows:
** Short = 8 oz.
** Tall = 12 oz.
** Grande = 16 oz.
** Venti = 20 oz.

For Dunkin' Donuts fans & the like...

** Small Coffee = 10 oz.
** Regular Coffee = 16 oz.
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#2.) ONE BITE WONDERS: DELICIOUS IDEAS FOR DRESSING UP EVERYDAY SNACK CRACKERS , BETTER HOMES & GARDENS, MARCH 2007
A. FRUIT & CHEESE: White cheddar cheese & sliced fresh pears.
B. BRUNCH STARTER: Sliced cucumber, smoked salmon, sour cream, & chives.
C. GARDEN SNACK: Herbed cheese spread, fresh basil, & cherry tomatoes.
D. BREAKFAST TO GO: Cooked bacon, hard cooked egg wedge, & black pepper.
E. KID PLEASER: Peanut butter, banana slices, & fudge sauce.
F. MEDITERRANEAN TREAT: Mixed olive tapenade, capers, fresh parsley, & chopped pimiento
G. COMPANY COMING: Horseradish spread, bleu cheese, roast beef slices, & fresh dill.
H. DELI SPECIAL: Honey mustard, smoked turkey, & fruit preserves.
I. MEXICAN SPICE: Black bean spread, avocado slice, & fresh tomato salsa.
J. SWEET SURPRISE: Vanilla frosting, fresh raspberries, & shaved milk chocolate.

**Better Homes & Gardens Basics**: A small dab of butter spread on most of these crackers adds flavor & holds toppers in place.
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-------------------------------------------------------------------------------------------------------------------------------------NEW WEBPAGES WORTH MENTIONING:
kp.org/nutrition for nutrion & recipe tips Kaiser Permanente, San Diego, CA
http://www.zhornssoftware.co.uk/stickies (Sent in by Jean of Texas)
http://thundercloud.net/start/index.html (Sent in by Jean of Texas)
http://recipes.loveto know.com/wiki/Main_Page (Sent in by Carol of Indiana)
commercialappeal.com (Memphis Newspaper) (Sent in by Deborah of Tennessee)

TRIVIA:
#1.) THE BIGGEST LOSER QUIZ, PARADE MAGAZINE, SAN DIEGO U/T 09-09-07
Which foods burn off body fat?
A. Grapefruit & kelp
B. Onions & garlic
C. Hot water with lemon juice
D. There aren't any foods that burn body fat

Answer: There aren't any foods that burn body fat.

High fat diets prevent cancer?
A. True
B. False

Answer: False. High fat diets may lead to weight gain & obesity, which can actually increase your risk of some types of cancers. Eating a low fat diet can help keep you healthy.

How much fiber should you eat per day?
A. 10 grams
B. 15 grams
C. 25 grams
D. 55 grams

Answer: At least 25 grams.

Where is the most dangerous fat on your body?
A. On your hip/thighs
B. Inside the abdomen
C. Around the heart

Answer: Inside the abdomen (underneath the abdomen muscles)--fat here has been linked to higher rates of cardiovascular disease.

Which is the following is true when comparing muscle to fat?
A. A pound of muscle is denser & takes up less space then a pound of fat.
B. A pound of muscle weighs more than a pound of fat.
C. A pound of fat weighs more than a pound of muscle.
D. Fat will become muscle once you begin a comprehensive strength training program.

Answer: Muscle is denser & takes up less space than a pound of fat.
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TIPS FROM FELLOW MEMBERS:
#1.) RECIPE BINDER TIP: (Sent in by Teresa of Pennsylvania)
#2.) HOW TO REMOVE BETADINE FROM SKIN (NON RECIPE RELATED)...(Sent in by Krista of Ohio) WILL GET IN NOVEMBER'S EDITION
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NEWSLETTER POLL RESULTS//RECIPE USAGE:
Question:
Out of all eight recipe newsletters, nine counting September, who has tried what recipes & on a rating system of 1 to 5 ...1 being poor, 5 being fantastic, how would you rate the recipes you have tried? Here is the response I got: (New comers, who have joined like within the last few days, please don't feel slighted. If you are not mentioned...you really obviously haven't had time to try any recipes).

Charlotte: Raisin Crunch Cookies: "They were delicious & my two grandchildren & my youngest son finishest the whole batch off in one day...of course me & my hubby got our share of them too.
Charlotte: Bacon Cheddar Mashed Potatoes: " They are scrumptous. The only thing I did different was use real mayonnaise, as is that is all I had".
Brigitte: "No comments; not enough time to try recipes yet."
Fran: Would prefer breakfast, lunch, & dinner stuff.
Janice A.: "How about drinks? Coffee, hot chocolate, teas, lemonades, spritzers, sangria, mixed drinks...oh the list could go on! I love the newsletter & it looks more professional in every new edition. How about featuring a new spice & a bit of background & a recipe to try. Just throwing some things out there".
Julie: Smoked Almond Chicken: Tried the chicken... "It was fabulous. My whole family loved it on the first try--which is unusual. I would give it a high rating I have a list of other recipes I plan on trying soon".
Miss Trudy: Unfried Chicken: "I tried this recipe out of your April issue. It was good. I would rate it a 4. There are so many recipes I have tried that I have lost count. Your selections are wonderful & varied & leave me eagarly anticipating the next month's arrival".
Kat: "No comment. Not enough time to try the recipes".
Kathy: "No comment. No time to try".
Kathy Smith: "I am very happy with the newsletter. I don't have any particular preferences for certain types of recipes. I like just about anything. I have not tried any of the recipes yet. I really appreciate all the time you spend on the newsletter. I enjoy seeing it every month. Thanks again for all you do".
Krista: Enjoys cheesecake recipes.
Loretta: 8-Minute Frittata: "It was delicious. I also made it with bell peppers & onions. My family loves it. Because this recipe is so versatile & tastes so good, I give it 5 stars. I really look forward to receiving the newsletters. Keep up the good work". Enjoys german recipes.
Mary S: "No comment. Not enough time to try the recipes".
Sharon: "I haven't gotten a chance to try any of the recipes yet as I am new to the mailing list. I love what you are doing. May I suggest featuring some lunch box & back to school recipes. These are great for school & adults who brown bag it to work. Thank you".
Jean: Simple cooking, no exotic recipes.
Michelle: "I have not had a chance to try anything just yet, but have printed out tons. Anyhow, I do have a specific type of recipe that I look for. I like recipes that are under 5 ingredients OR 30 to 45 minutes as I have a 9 month old. Can't wait for the new edition".
Terry: "Have not had time to try recipes yet".
Lori: " I am pretty sure that I tried a recipe from one of your newsletters & it was fabulous. I have told everyone about it. I hope it was from your newsletters as I copy recipes from every where. It was the Red Lobster "Copy Cat" Cheddar & Garlic Biscuits. They were simple to make & they tasted just like Red Lobster's. I would definitely give this one a 5. Also the website, http://www.topsecretrecipes.com was amazing. I can't wait to try some of those recipes. I enjoy your recipe newsletter. I like that you have variety of recipes because even though I may not like some of the ingredients, I know some of your other members do. I like crockpot recipes & ANYTHING that is sweet. I like crockpot recipes. I love to bake pies, cakes, cookies...you name it"!!!
Melodie: "You are doing a fine job, keep up the good work. Tried some recipes, can't remember which ones. All good. Always looking for new ones to try".
Teresa: "I love to get it. With everything going on, I haven't tried a lot of the recipes, but I did try the one with the fresh green beams & lemon zest...MY FAMILY LOVED THEM...(They're not crazy about fresh green beans, not sure why). Themed Newsletters would be great".
Zoonosis: "Plain recipes, no exotic ingredients".

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NEW MEMBERS SINCE SEPTEMBER 2007 EDITION (# 9):

Krissy from Oklahoma
Amy from Texas
Jean from Texas
Linda from Texas
Dawn from Texas
Charmy from Texas

BIRTHDAY WISHES GO OUT TO:

CHARLOTTE--9/20 FROM TEXAS
JOANN--9/24 FROM KANSAS
MICHELLE--10/06 FROM OKLAHOMA
AMY--10/18 FROM TEXAS
LORETTA--10/19 FROM CALIFORNIA
KRISTA--10/27 FROM OHIO
FRAN--10/29 FROM VIRGINIA

SUBSCRIBERS TO OUR GREAT RECIPE NEWSLETTER:
AMY FROM TEXAS
ANDREA FROM ALABAMA
ANGELA FROM ARIZONA
ANGIEMAYE FROM TEXAS
ASHLEY FROM ALABAMA
BARBRA FROM MISSOURI (HI MY GIRL, I THINKING ABOUT YOU!)
BRIGITTE FROM CALIFORNIA
CAROL FROM INDIANA
CAROLYN FROM SAN DIEGO, CALIFORNIA
CONNIE FROM ILLINOIS
CONNIE L. FROM TEXAS
CHARLOTTE FROM TEXAS
CHARMY FROM TEXAS
CHRIS FROM OKLAHOMA
DAR FROM OHIO
DAWN FROM TEXAS
DELLA FROM ILLINOIS
DEBBIE FROM ILLINOIS
DEBORAH FROM TENNESSEE
DONA FROM FLORIDA
DORA FROM KENTUCKY
EYEDUNNO FROM FLORIDA
FRAN FROM VIRGINIA
JANE FROM INDIANA
JANICE FROM TEXAS
JANICE A. FROM FLORIDA
JEAN FROM TEXAS
JENNIFER FROM VIRGINIA
JOANN FROM KANSAS
JULIE FROM SOUTH CAROLIA
JULIE S. FROM ILLINOIS
KAREY FROM WASHINGTON
KAT FROM NEVADA
KATHY FROM ILLINOIS
KATHY S. FROM ILLINOIS
KRISSY FROM OKLAHOMA
KRISTA FROM OHIO
LINDA FROM TEXAS
LISA FROM CONNETICUTT
LISA K. FROM ARKANSAS
LORETTA FROM CALIFORNIA
MARY FROM FLORIDA
MARY S. FROM TEXAS
MELODIE FROM FLORIDA
MICHELLE FROM OKLAHOMA
MICHELLE B. FROM INDIANA
PAM FROM VIRGINIA
PAM F. FROM CALIFORNIA
TERESA FROM PENNSYLVANIA
TERRY FROM NEW JERSEY
THERRION FROM INDIANA
TRACEY FROM PENNSYLVANIA
MISS TRUDY FROM ILLINOIS
SHARON FROM CALIFORNIA
STELLA FROM OKLAHOMA
SUE FROM OHIO
WENDI FROM MICHIGAN
ZOONOSIS
KRISTINE, RECIPE NEWSLETTER EDITOR, FROM SAN DIEGO CALIFORNIA