Pumpkin Caramel Apple Pie

I decided to start off my November Thanksgiving ideas with dessert, not just any dessert but one that has very rapidly become a Dunkin Family Favorite. This is a re-post from December 15th 2009, I did make 1 slight change to the recipe this year and I think it improved on the pie as a whole.

1 - 9 Inch - Graham Cracker Crust
1 - 21 oz. Can - Caramel Apple Pie Filling
1 Envelope - Unflavored Gelatin
4 Tbs. - Cornstarch
3/4 Tsp. - Pumpkin Pie Spice
1/8 Tsp. - Salt
1 Tsp. - Saigon Cinnamon
1 - 15 oz. Can - Pumpkin Puree
1 -12 oz. Can - Evaporated Milk
2 - Eggs (beaten)
1/2 C. - Sugar

Spread the caramel apple pie filling evenly into the bottom of the pie crust, set aside while you work on the pumpkin filling. In a large sauce pan combine the gelatin, cornstarch, pumpkin pie spice, cinnamon and salt. Stir in the evaporated milk and pumpkin puree; let the mixture sit for 5 minutes to soften the gelatin. Cook over medium heat until the mixture comes to a bubble, cook and stir for another 2 minutes. Remove from heat then gradually stir 1 cup of the pumpkin mixture into the beaten eggs; return all egg mixture into the sauce pan. Return to the heat, cook and stir for another 2 minutes but do not boil. Remove from heat and stir in the sugar. Once the pumpkin mixture is ready carefully spread over the apple pie filling, cover and refrigerate for 6-24 hours.

This recipe would also be great in a parfait form, using a parfait glass place in a small layer of graham cracker crumbs then layer on the apple pie filling and top with the pumpkin custard.

My mother-in-law has developed celiac disease so I also made this for her in a gluten free form, I simply put some of the pumpkin custard into a ramekin for her to enjoy.

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Harvest Hash

Last weekend for Sunday dinner I made what I would call a fall harvest dinner, it was so delish and easy. It had all of the great flavors and smell of fall throughout the house, my husband who is not a big fan of sweet potato or yams admitted to me that he really liked this dish. I served it up with a big slice of BBQ ham steak and it was simply amazing, defiantly a must do again.

2 - Garnet Yams or Sweet Potato (peeled & cut into cubes)
6 - Thick Cut Bacon Slices (cut into pieces)
1 - Medium Red Onion (diced)
2 - Honey Crisp Apples (cut into chunks)
EVOO (extra virgin olive oil)
Kosher Salt

Preheat oven to 400 degrees.
In a large bowl add the yams then drizzle with oil and sprinkle with some salt. Toss to coat then arrange on a baking sheet. Roast the yams until tender but not mushy, 10-15 minutes. Take out of the oven and set aside. Coat a large frying pan with olive oil; add the bacon and cook over medium heat just until it starts to get crisp then add in the onion. Sauté until the onions are soft and tender, add the apples and cook for another 3-4 minutes. Stir in the yams and cook just until they start to get a little crisp around the edges about 6-8 minutes. Serve along with the ham steak and enjoy all the flavors of fall!

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Apple Footballs

With Super Bowl XLV just days away we are still doing our football food countdown. Today is a dessert we posted back on 1-30-09 that was a huge hit at that party. These little morsels are so easy to make and so tummy pleasing, your guest will be begging for more.

2 - Small Gala or Fuji Apples (cored & diced)
1/4 C. - Splenda Brown Sugar
2 Tbs. - Butter
1 Tsp. - Cinnamon
1 Tsp. - Vanilla
1/2 Tsp. - Nutmeg
2 - Sheets Puff Pastry (thawed)
1/4 C. - Raisins
Cinnamon/Sugar for dusting

Melt the butter in a sauté pan over medium heat and cook the apples, raisins, brown sugar and spices for about 5-8 minutes, until the apples a little soft and a nice tan caramel sauce has been reached. Set the apples aside to cool while you open up the pastry and cut 9 circles out of each sheet using a medium sized biscuit cutter. Place 1 Tsp. of mixture in the center of each round then fold over one side to the other and pinch to seal, then with a fork crimp the edge closed. Deep fry at 350 degrees for 2 minutes then turn and cook for another 2 minutes remove with a slotted spoon and roll in the cinnamon/sugar mixture. I had about 1 C. of filling left; I think it would be great on top of ice-cream, waffles or pancakes.

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Caramel Apple Cookies

As previously stated...so sorry for being gone so long, it was certainly not our intentions. Sometimes the real world just gets in the way of how you want to run your life. With that being said, we are back and ready to get your taste buds back in gear with some quick, easy and wonderful new recipes. I thought no better way to get back into it, than with a totally sinful cookie recipe, OMG these things are to die for good. Before I get to the recipe, I would just like to say to all of our blog friends that we have missed you a great deal and an extra special Thanks to those who have left comments on our whereabouts and honest concern if everything was going OK.

20 - Rolo's Candies (cut into 4th’s)
1 (18.25 oz) - Butter Yellow Cake Mix
½ C. - Vegetable Oil
¼ C. - Packed Brown Sugar
2 - Large Eggs
1 Tsp. - Vanilla
1 (6oz) - Package Dried Apples (chopped)

In a small bowl toss the chopped candies with 2 Tbs. of the cake mix (to prevent sticking). Place half of the remaining cake mix into a large mixing bowl along with the oil, eggs, vanilla and brown sugar. Blend with electric mixer until for 1-2 minutes or until smooth. Stir in the remaining cake mix, apples and candies with a wooden spoon until all dry ingredients are moist. Drop onto baking sheet lined with parchment paper using a 1 Tbs. Sized cookie scoop, place the cookies about 2 inches apart. Bake in a 350 degree oven for 10-13 minutes or until just barely set in the center when lightly touched. Let cool on the baking sheet for about 2 minutes before you remove them to a cooling rack. This recipe gave me about 34 cookies.

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Pumpkin Apple Pie

I had heard a story of a pie that simply sounded out of this world good, my husband and I had been told by his niece about a pie that was a combination of an apple pie and a pumpkin pie. We were very intrigued by the sound of it that of course we had to try one for ourselves. We loved the pumpkin custard that we made so very much that we decided to use it instead of the standard pumpkin pie filling. I did change it a little to give it more of a pie constancy which I thought made it just wonderful. My in-laws loved it so much that we all decided to make another for our Dunkin Christmas Dinner. When buying the ingredients yesterday, we came across a caramel apple pie filling that we will use this time instead of the country apple pie filling we used last time. I am sure whichever way you make it they both will taste simply amazing.

1 - 9 inch - Graham Cracker Shell
1 - 21 oz. - Caramel Apple Pie Filling
1 Envelope - Unflavored Gelatin
4 Tbs. - Cornstarch
3/4 Tsp. - Pumpkin Pie Spice
1/8 Tsp. - Salt
1 Tsp. - Cinnamon
1 - 15oz. Can - Pumpkin Puree
1 - 12oz. Can - Evaporated Milk
2 - Eggs (beaten)
1/2 C. - Sugar

In a large saucepan combine the gelatin, cornstarch, pumpkin pie spice, cinnamon, and salt. Stir in pumpkin and evaporated milk then let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until the mixture bubbles: cook and stir for another 2 minutes. Remove from heat then gradually stir 1 cup of the hot mixture into eggs; return all egg mixture to the saucepan. Cook and stir over low heat for another 2 minutes (Do not boil). Remove from heat and stir in the sugar. In the bottom of the pie crust spread the apple filling evenly then top with the pumpkin custard. Place into the fridge to chill for 6 – 24 hours.

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Christmas Cranberry Gelatin

I have never been a homemade cranberry kind of a girl. I know there are those that say “ Ban the Can “ and that of course the jellied cranberry sauce is not REAL cranberry sauce, but that is what I grew up on and what I still love to this day. Now that being said I am as you know all about changing things up and making them more my own, so here is a wonderful alternative to whole berry cranberry sauce or if you are like me and love the jellied this is an even better way to go.

2 Packets - Gelatin (unflavored)
1 – 15oz. - Can Mandarin Oranges
1 – 15oz. - Can Fried Apples W/ Cinnamon
1 – 16oz. - Jellied Cranberry Sauce

In a medium sauce pan drain the mandarin orange juice into the pan along with the gelatin, stir and let sit for 5 minutes to soften the gelatin. Add the oranges, apples and cranberry sauce and simmer for about 10 minutes or until the cranberry sauce has melted, stir constantly. Place into a ring mold or a pretty dish and refrigerate for 12-24 hours or until completely firm. Serve cold and enjoy!

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Apple Cider Milkshake

Last week I was visiting Amanda's Cooking and she had a wonderful idea for a milkshake, my husband and I immediately loved what she had made. Amanda had created an apple cider milkshake, it was so simple and easy and according to her simply delish! We made some of this last night to share with the in laws and everybody just loved them. I highly recommend giving them a try this fall; it is a great tasting shake and another great way to enjoy the taste of apples.

6 – Large Scoops Vanilla Ice-Cream
1 ¼ C. Simply Apple Juice
½ Tbs. Ground Cinnamon

Place all ingredients into a blender and blend, pour into a glass and watch the smiles appear on every ones face.

This gave us 2 wine goblets full of shakes.

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Bacon – Apple Cheese Scones

About a week ago my husband took me to Burgerville USA for a snack; this is a 50's style fast food place we have in the Great Pacific Northwest. I go at least 3 times a year for their seasonal shakes and sweet potato fries, OMG they are to die for. Anyways I digress, for the fall season they are doing apple dishes and they had this fabulous light and fluffy bacon-apple cheese scone. We loved it so much we just had to do our best to make our own version of it, they turned out simply delish..... I will give credit where it is due because even though ours turned out great Burgerville USA still has the best in town. So if you live in the Pacific Northwest and want the best fall inspired fall snack then you must go to Burgerville for the bacon-apple cheese scone and a pumpkin shake on the side, YUMM-O!!!

1 – 18 oz. Box - Fisher Fair Scone Mix
¾ C. - Water
1 C. - Shredded Cheddar Cheese (fine shred)
1 – 13 oz. Jar - Apple Cinnamon Jelly (Cost Plus World Market)
6 Slices - Bacon (diced & cooked but not crisp)
½ Stick - Melted Butter
¼ C. - Cinnamon Sugar Mix

In a bowl combine the scone mix, water, cheese, bacon and jelly. Stir with a fork until well mixed. Place parchment paper onto baking sheets and using an ice-cream scoop place the batter onto the baking sheets about 2 inches apart. Top with the melted butter and bake in a 400 degree oven for 10 minutes, take the pan out of the oven and apply little more butter on each scone and sprinkle each with some of the cinnamon sugar mixture and finish baking for another 5 minutes. Let cool and enjoy a very flavorful, light & fluffy scone.

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Caramel Apple Cheesecake

Welcome to Thursday is Dessert Day.... This week I have recreated one of my all time favorite ladies recipes, the southern queen Miss Paula Deen. I really love watching her and seeing all of the great home cooked, made with love food she has to share. If I had the chance to meet any famous person in the world it would most defiantly be her, she has such a good heart and a wonderful sense of humor. I will someday take the time to travel to her beautiful Savannah and at least get as close as I can by having a fabulous meal at her restaurant The Lady and Sons.

1 (21 oz.) - Can Apple Pie Filling
1 (9 in.) - Graham Cracker Crust
2 (8 oz.) - Soft Cream Cheese
1/2 C. - Sugar
1/4 Tsp. - Vanilla
2 - Eggs
1/4 C. - Caramel Topping

Reserve ¾ C. of the pie filling: set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar and vanilla until smooth. Add the eggs and mix well. Pour this mixture over the pie filling in the crust. Bake at 350 degrees for 30-35 minutes, or until the center of the cake is set. Cool to room temp. Mix the reserved filling and caramel sauce in a sauce pan and heat for about 1 min or until spreadable. Spoon the caramel-apple mixture over the top of the cheesecake and spread evenly. Refrigerate the cake until you are ready to serve.

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Chicken Salad

We finally had our first nice day of spring today (between the dark clouds and drizzle), so I wanted something to commemorate this sunny Sunday so I tried my hand at making my first ever chicken salad. I really just kind of threw things together that I have had in various types of salad and my husband created a sauce that he thought would complement the ingredients well. Our daughter is home from Denver for spring break so she got to be our taste tester....she thought it was awesome!!!

½ C. - Chopped Cashews
1 - Lemon Pepper Rotisserie Chicken Breast
1 C. - Sliced Red Seedless Grapes
1 - Small Diced Gala Apple
2/3 C. - Miracle Whip
2 Tsp. - Lemon Juice
2 Tsp. - Honey
2 Tsp. - Dijon Mustard
1/8 Tsp. - Paprika
Salt & Pepper

Dice the chicken into a mixing bowl; toss it with the grapes, apples, and nuts. In another bowl mix together the ingredients for the sauce and season to taste. Combine the sauce with the chicken mixture until fully combined. Serve cold either on crackers as a snack, on bread for a Sammie or as we did in hollowed out apples for a light lunch.

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Apple Footballs

My husband and I figured that we needed to include a cute little bite sized dessert in our Super Bowl party; we started talking about how something with apples would be good since apple pie and football are an All American tradition. What popped into my head was when we were kids how we folded up a sheet of notebook paper into a small triangle shape and called it a football, then one of my friends would hold their hands up like goal posts and I would try to flick my football in for a score. Oops… sorry, I fell back into my childhood for a moment. My husband and I threw and kicked around some ideas on what we could create and this is the winner of the game!

2 - Small Gala Apples (cored & diced)
¼ C. - Splenda Brown Sugar
2 Tbs. - Butter
1 Tsp. - Cinnamon
1 Tsp. - Vanilla
½ Tsp. - Nutmeg
2 - Sheets Puff Pastry (thawed)
¼ C. - Raisins
Cinnamon/Sugar for dusting

Melt the butter in a sauté pan over medium heat and cook the apples, raisins, brown sugar and spices for about 5-8 minutes, until the apples a little soft and a nice tan caramel sauce has been reached. Set the apples aside to cool while you open up the pastry and cut 9 circles out of each sheet using a medium sized biscuit cutter. Place 1 Tsp. of mixture in the center of each round then fold over one side to the other and pinch to seal, then with a fork crimp the edge closed. Deep fry at 350 degrees for 2 minutes then turn and cook for another 2 minutes remove with a slotted spoon and roll in the cinnamon/sugar mixture. I had about 1 C. of filling left; I think it would be great on top of ice-cream, waffles or pancakes.

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I am submitting this post in the "Cinnamon Celebration" on A Southern Grace Blogsite

Apple Crostada

My husband has been eating apples in his lunch every day, so when we went shopping last week we bought him more apples. We ran across a type of apple that neither of us had ever heard of before, so he decided to give them a try. It was called a Christmas Apple, what a cute name. However, he was not too fond of the taste and texture of this particular apple, so instead of eating them in his lunch we turned them into the best tasting dessert.

3 - Medium Apples (cored & thinly sliced)
1 Tbs. - Lemon Juice
1 C. - Golden Raisins
½ C. - Brown Sugar (I used Splenda for baking)
1 Tbs. - Ground Cinnamon
½ Tsp. - Ground Nutmeg
1 - Egg
1 Tbs. -Heavy Cream
1 - Frozen Pie Crust (thawed)

In a mixing bowl stir together the apples, lemon juice, sugar, cinnamon, nutmeg and raisins, on a parchment lined baking sheet unroll the pie crust. Lay the apple mixture in the center of the crust trying to leave a 1 inch boarder on all sides. Fold the sides of the crust up over the edge of the apples, mix together the egg and cream. Brush the edges of the crust with the egg mixture for a golden color while baking. Bake in a 400 degree oven for 20-25 minutes or until golden brown. If you see the apples getting a little too dark you can lay a piece of foil over just the apples so the crust can still brown. When the Crostada has cooled sprinkle it with a little powder sugar, serve it warm or cold with whipped cream or vanilla ice-cream.

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Cinnamon Rubbed Pork Chops with Roasted Apples

A few weeks ago I was looking through one of my favorite blog sites to see what really tasty meal she had created and I fell in LOVE with dinner #139 from Dinners for a year and beyond. She had made Cinnamon rubbed pork chops with roasted apples, OMG it looked so elegant and delish. I knew at that very second I would have to give it a try; my husband totally loves pork chops with apple sauce so I knew he would adore this recipe. I invited my in-laws over for dinner to enjoy it with us and they loved it, now my mother-in-law does not eat pork so I made her the same thing with chicken and it turned out just as wonderful. Thank You to Dinners for a year and beyond for such a wonderful fall recipe.

This is my adaptation of Cinnamon rubbed pork chops with roasted apples.

5 Center Cut Pork Chops
Salt
Pepper
5 Tsp. Cinnamon
5 Fuji Apples thickly sliced (not peeled)
1/4 C. Raisins
1/4 C. Brown Sugar
1 Tbs. Cinnamon
2 Tbs. Melted Butter

Lay out the pork chops and sprinkle salt, pepper and 1 Tsp. of cinnamon on each side; heat EVOO in a large frying pan over medium high heat. Sear the chops about 4-5 minutes on each side and they are brown and crispy. While the meat is cooking slice the apples and place onto a baking sheet, toss them with the 1 Tbs. cinnamon, sugar, raisins, and melted butter. When the meat is ready transfer to a baking sheet then place both the meat and apples into a 425 degree over to cook for 15-20 minutes, the meat should register an internal temp of 135 degrees. When you are ready to serve place the pork onto a platter and top with the apples.

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