Quick & Easy Caramel Apples . . . no cooking involved

It's Halloween and I was on the way to the pantry to grab a jar of caramel sauce when Barry said, "I'm hungry for something caramel. It was kind of SPOOKY! He sliced the apples, I warmed the sauce and arranged some dippers: chopped pecans, toffee bits and some mini chocolate chips. Our Quick & Easy Caramel Apples were a spook-tachular treat! 

PREP: Arrange sliced apples (we used Honeycrisp), warm caramel sauce (we used a jarred sauce but we also recommend a homemade version), and toppers of your choice. 

Individual Pumpkin Cheesecakes – a perfect dessert for fall!

These self-portioned desserts feature a gingersnap cookie crust with a creamy, dreamy pumpkin filling. Bake, chill and enjoy. Or, freeze them for a delicious make-ahead fall dessert. 

Individual Pumpkin Cheesecakes with Gingersnap Crusts   Makes 10 muffin-sized desserts

Crust:

3/4 cup gingersnap cookie crumbs (process gingersnap cookies in food processor)

2 tablespoon granulated sugar

2 tablespoons salted butter, melted

Pumpkin Cheesecake Filling:

1(8oz) package, cream cheese softened to room temperature

1/2 cup granulated sugar

1 teaspoon vanilla

1 teaspoon pumpkin pie spice (click HERE for homemade version)

3/4 cup homemade pumpkin puree or purchased pie filling without added sugar or spices) 

1 large egg at room temperature

Ground or chopped pecans for topping

1. Crust: Preheat oven to 325°F. Spray each cavity of 10 muffin tins with nonstick cooking spray and set aside, OR fit them with cupcake liners and spray, OR use silicon cupcake liners arranged on a baking sheet (as shown below). 
2. Place prepare cookie crumbs in a mixing bowl. Add sugar and melted butter; mix until fully combined. 
3. Evenly distribute the mixture between all 10 cavities of the muffin tins. Use your fingers to evenly press the mixture to the bottom and push and press it part way up the side.  
   
4. Bake at 325°F for 10 minutes, remove from the oven and set aside to cool. Keep oven temperature at 325°F while you make the filling.
5. Pumpkin Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, vanilla, and pumpkin pie spice for 1 to 2 minutes until smooth and creamy. 
   
6. Add in the pumpkin puree and mix until fully combined, making sure to scrape down the sides of the bowl as needed. 
7. Add in the egg and mix on low speed until just combined.
   
8. Evenly distribute the filling between all 10 cavities in the muffin pan; sprinkle with ground or chopped pecans. (I used a little less than 1/4 cup per cavity.)
   
9. Return to the oven and bake at 325°F for 15 to 20 minutes or until the tops of the cheesecakes are set.
10. Remove from the oven and allow to cool at room temperature for at least 1 hour. 
11. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3 hours or overnight. 
12. Once the cheesecakes are chilled, carefully remove them from the pan. Individual cheesecakes may also be wrapped in foil or inserted in freezer pans and frozen.
13. Additional pecans may be used to garnish dessert plates if desired.
    

Recipe without photos . . Individual Pumpkin Cheesecakes with Gingersnap Crusts    Makes 10 muffin-sized desserts

Crust:

3/4 cup gingersnap cookie crumbs (process gingersnap cookies in food processor)

2 tablespoon granulated sugar

2 tablespoons salted butter, melted

Pumpkin Cheesecake Filling:

1(8oz) package, cream cheese softened to room temperature

1/2 cup granulated sugar

1 teaspoon vanilla

1 teaspoon pumpkin pie spice (click HERE for homemade version)

3/4 cup homemade pumpkin puree or purchased pie filling without added sugar or spices) 

1 large egg at room temperature

Ground or chopped pecans for topping

1. Crust: Preheat oven to 325°F. Spray each cavity of 10 muffin tins with nonstick cooking spray and set aside, OR fit them with cupcake liners and spray, OR use silicon cupcake liners arranged on a baking sheet (as shown below). 
2. Place prepare cookie crumbs in a mixing bowl. Add sugar and melted butter; mix until fully combined. 
3. Evenly distribute the mixture between all 10 cavities of the muffin tins. Use your fingers to evenly press the mixture to the bottom and push and press it part way up the side.  
4. Bake at 325°F for 10 minutes, remove from the oven and set aside to cool. Keep oven temperature at 325°F while you make the filling.
5. Pumpkin Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, vanilla, and pumpkin pie spice for 1 to 2 minutes until smooth and creamy. 
6. Add in the pumpkin puree and mix until fully combined, making sure to scrape down the sides of the bowl as needed. 
7. Add in the egg and mix on low speed until just combined.
8. Evenly distribute the filling between all 10 cavities in the muffin pan; sprinkle with ground or chopped pecans. (I used a little less than 1/4 cup per cavity.)
9. Return to the oven and bake at 325°F for 15 to 20 minutes or until the tops of the cheesecakes are set.
10. Remove from the oven and allow to cool at room temperature for at least 1 hour. 
11. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3 hours or overnight. 
12. Once the cheesecakes are chilled, carefully remove them from the pan. Individual cheesecakes may also be wrapped in foil or inserted in freezer pans and frozen.
13. Additional pecans may be used to garnish dessert plates if desired.

Kombucha Notes, Directions & a Beginner’s “Things to Remember”

Video References 

https://www.youtube.com/watch?v=D3Axb37lMWI&feature=youtu.be

https://www.youtube.com/watch?v=8SOPeZWkc1k&feature=youtu.be

https://www.youtube.com/watch?v=SnOyOo5fNj0&t=1935s

MY NOTES:

·   A scoby conforms to the shape of the jar; a gallon jar in ideal.

·    Scobies do not like to be cold. Keep at room temp; Ideal temp is 68 to 80° F.

·    Extra scobies can be put in a hotel or cut up and put in compost. See details below about how to create a scabby hotel.

·   A new scoby will grow each time you make a new batch of kombucha; the new scoby is lighter in color than the “mother” scoby. 

·   Handle scoby with CLEAN HANDS; do not use disinfectant! Use clean jars and utensils, rinsing with a vinegar water is also an option.

·   SCOBY is the commonly used acronym for "symbiotic culture of bacteria and yeast," and is formed after the completion of a unique fermentation process of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast to form several sour foods and beverages such as kombucha and kimchi.

STEPS AND NOTES TO MAKE SWEETENED BLACK TEA FOR 1^ST FERMENTATION

1.   PREPARING BLACK TEA FOR NEW BATCH:In a gallon jar, brew tea bags (enough to make 3 quarts of tea) in 3 quarts + 2 cups of hot water for 10 minutes. Remove tea bags (I used silicon coated tongs to remove the bags) but no not squeeze in order to not release too much tannic acid.

2.   Then add 1 cup sugar (cane or organic recommended). Cool to room temp. – somewhere between 68-80° F.  Stir with a wooden spoon. Add fresh scoby and 1 cup of fermented tea. 

3.   DEALING WITH FERMENTED (PRIMARY) STARTER TEA: Remove scoby and place in another jar to create a scoby hotel adding at least 2 cups of the starter tea. (Note: 1 cup stays in the scoby hotel; another goes into the next batch of starter tea for the next 1^st fermentation.

4.  Rest of the fermented tea is now ready to remove from container to bottles; it can be bottled with or without flavoring (see directions below). I do strain the fermented tea/kombucha before bottling as it often contains some scoby sediment.

5.   RESTARTING A BATCH OF STARTER TEA: Add the new scoby + 1 cup of fermented tea (from last batch) to the room temp sweetened tea. Cover tightly with a breathable cloth or coffee filter.

6.   Allow it to ferment for 7, 10 or 14 days at room temp . . . begin tasting (siphon off liquid with a paper straw) and check – should be tart and not too sweet, according to your preference. Temp should be between 68-80° F.

2^ND FERMENTATION – CREATING CARBONATION AND ADDING FLAVORS 

7.   Add desired flavorings (or just bottle without flavorings) to clean bottles (I use 16 oz. swing top bottles that aid in the process of carbonation; bottles with plastic lids can also be used). (See flavoring ideas below).

8.   Add fermented tea—leave 2” to 3” headspace in bottle.

9.   Set the bottle in a space that maintains the 68-80° F. temp. for 3 to  4 days. Burp the bottles twice a day,  in the morning and evening. HELPS: To counter the excess fizz, I've been burping in a large measuring bowl set inside the sink; I then pour the run-off back into the bottle.  

To counter the fruit flies that seem to be drawn to the bottles of kombucha going through their second ferment, I place them in a large plastic bag with a sealable top during the spring and summer months. 

10.  Refrigerate bottles after 4 to 5 days. It is now ready to drink. 

FLAVORINGS I’VE TRIED AND COMMENTS

•  Apple Cinnamon – added about 3 tablespoons of finely chopped apples (with peels) to jar + 1 cinnamon stick. Tasted like a fermented cider. However it was hard to get the chopped apples both in and out of narrow topped jars—perhaps make an apple puree next time or experiment with apple juice. Cinnamon sticks expand as they set in liquid so they were hard to remove; next time I'll break them into smaller pieces. No added sugar due to the sugars in apples.

• Cranberry Ginger – added about 1 tablespoon of 100% cranberry juice to 1 teaspoon of sugar and mixed well; added that amount to each bottle. Added 3 to 4 matchstick of fresh ginger to each bottle and 3 to 4 frozen cranberries. (Barry's favorite to date.)

• Orange Ginger - added 2 to 3 ounces of  prepared orange juice to each bottle along with 3 to 4 matchstick of fresh ginger. Added 1/2 to 1 tsp. of cane sugar to increase carbonation. 

• Pomengrate Ginger & Craisins - added 2 to 3 ounces of 100% poremgrate juice to each bottle along with a couple of matchstick pieces  fresh ginger and a few craisins.  Added 1/2 to 1 tsp. of cane sugar to increase carbonation. Variation: omit ginger and use cinnamon sticks.
• Cream Soda -- mix 3 tablespoons of brown sugar and 1 tablespoon of vanilla with a little bit of the kombucha; divide among bottles of recently fermented k0mbucha tea. 
• 
  

Thanks to Jay Johnson for providing the original scoby, starter, instructions and tips.

Slow Cooker Chicken and Noodles

Since we are missing the annual Solomon Catholic Church Chicken and Noodle dinner, I decided to make our own church dinner complete with mashed potatoes . . . but certainly not all the salads and pies that normally accompany their meal. Although I usually make chicken and noodles on the stovetop, I was interested in trying a slow cooker version. I consulted several recipes for times and tips. All used canned soups as a thickening agent but I simply made a Velouté Sauce to use in it’s place — it’s easy (a simple white sauce that uses broth instead of milk for the liquid) and I rarely purchase canned soups + it uses basic, simple ingredients I already have on hand.                                                                             

My BIG QUESTION: How would the noodles cook in the slow cooker? I discovered that they cook perfectly. I will be using the method again!

Slow Cooker Chicken and Noodles    4 to 6 servings

2 chicken thighs or breasts 

Water to cover thighs or breast – about 3 cups 

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon garlic powder

3 or 4 sage leaves or about 1/4 teaspoon dried

1 sprig fresh rosemary or about 1/4 teaspoon dried

1/4 teaspoon poultry seasoning 

1 recipe medium White Sauce  or Velouté Sauce (using 2 T. butter, 2 T. flour, salt & pepper and 1 c. milk for white sauce or 1 c.  chicken broth for Velouté Sauce)  

Extra chicken broth as needed 

About 12 ounces homemade egg noodles, homemade or commercial frozen noodles ( I make a big batch of egg noodles and portion them for the freezer)  

Mashed Potatoes  

1.   Place the chicken breasts in the slow cooker. Cover with water and sprinkle with the seasoning. 


2.   Place the lid on the crock and cook on Low for 5 to 6 hours, or until chicken is done and can be easily shredded.


3.   Remove the chicken to a plate using tongs; set aside.
Strain the broth and add back to the slow cooker—if you don’t have 3 cups, add additional chicken broth or if you have extra, reserve some for a later addition as needed or to use in the Velouté Sauce. 

4.   Add the White Sauce or Velouté Sauce to the broth in the slow cooker. Then add noodles and more chicken broth as needed during the cooking process. Stir well. Place the lid back on and cook on High for another 1 to 2 hours, stirring halfway through cook time.


5.   Meanwhile, use two forks to shred the chicken and re-add to the slow cooker. Taste and adjust seasonings as needed.

6.   If the chicken and noodles are too thick for your liking, just add more broth.

7.   Serve over mashed potatoes. Leftovers can be thinned down with additional broth to become soup. 

 

Roasted Chicken Legs . . . Sunday Dinner for Two!

Perfectly seasoned and crispy roasted chicken legs make for a tasty and easy Sunday dinner. It began with a simple DIY seasoning blend that can be used on two or 12+ chicken pieces.  A high oven temp then finishes the process. Add favorite sides and dinner is ready—it’s as simple as that! 

Roasted Chicken Leg w/ Potato-Turnip Mash,
Sliced Garden Tomatoes and Fluffy Rolls

Roasted Chicken Legs

About 1 teaspoon of Paprika Seasoning Blend for every 2 piece of chicken + extra for sprinkling (recipe follows)

About 1 tablespoon+ olive oil for every 2 pieces of chicken + extra for brushing on pan

2 chicken legs

1. Preheat oven to 425°. Cover a baking sheet with foil; drizzle with a little olive oil and brush to evenly distribute.
2. Add Paprika Seasoning Blend and olive oil to a zip top bag and seal. Add chicken and “smush” to coat it in the seasoning.
   
3. Arrange chicken on the baking sheet and sprinkle with a little additional Paprika Seasoning Blend.
   
4. Bake for 40 to 45 minutes or until a thermometer reads at least 165°. (Our preference is to go to a higher temp.)
   
   
   
   

Paprika Seasoning Blend . . . use it on chicken, pork, or add it to soups

Mix up the following, use what you need, label and store for future use. 

2 tablespoons paprika (smoked paprika is preferred)

2 tablespoons onion powder

2 tablespoons garlic powder

1 tablespoon salt (Kosher or sea salt preferred)

1 tablespoon black pepper (coarse preferred)

Recipe without photos . . .

Roasted Chicken Legs

About 1 teaspoon of Paprika Seasoning Blend for every 2 piece of chicken + extra for sprinkling (see recipe above)

About 1 tablespoon+ olive oil for every 2 pieces of chicken + extra for brushing on pan

2 chicken legs

1. Preheat oven to 425°. Cover a baking sheet with foil; drizzle with a little olive oil and brush to evenly distribute.
2. Add Paprika Seasoning Blend and olive oil to a zip top bag and seal. Add chicken and “smush” to coat it in the seasoning.
3. Arrange chicken on the baking sheet and sprinkle with a little additional Paprika Seasoning Blend.
4. Bake for 40 to 45 minutes or until a thermometer reads at least 165°. (Our preference is to go to a higher temp.)

Mexican-style Butternut Squash Soup

I’m trying all sorts of new recipes that utilize our bountiful butternut squash crop. This creamy, hearty soup pairs well with the flavors of Mexico and received good reviews from Barry. O'LEI! 

Soup is paired with Almost No-Knead Crusty Pumpkin  Bread

Mexican-style Butternut Squash Soup   About 6 servings

1 tablespoon olive oil

1 onion, diced

1 large butternut squash, peeled, seeded and diced 

1 orange, yellow or red bell pepper, seeded and diced

2 cloves garlic, minced 

1small jalapeno, seeded and finely chopped 

3 to 4 cups chicken broth 

1 russet potato, peeled and chunked

1/2 teaspoon ground cumin 

1/2 teaspoon chili powder 

1/2 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1. Add the olive oil to a large pot over medium-high heat. Add the onions and cook until beginning to soften, about 5 minutes. 
2. Add the squash and peppers and cook, stirring occasionally, until just beginning to brown slightly, 5 to 7 minutes. 
3. Add the garlic and jalapeno and cook for 1 more minute. 
4. Add the broth, potato chunks, cumin, chili powder, salt and pepper. 
5. Bring to a simmer and simmer until the squash is soft, about 30 minutes. 
6. Puree using an immersion blender.
7. Serve with dollops of sour cream and extra seasonings (cumin, chili powder, black pepper) on the side.  Or, soup can be frozen after it cools.

Pumpkin-Pecan Bars Yields an 8x8" pan

Most recipes for pumpkin bars fit into a 13x9” pans, ideal for larger groups. However, this recipe that fills an 8x8-inch pan is ideal for smaller households. 

Other pumpkin pie bar recipes (all made in 13x9” pans) on our blog include 

Lyle’s Pumpkin Pie Bars (includes oatmeal and cream cheese) - 

Pumpkin Pie Squares (reminiscent of a rectangular pie) 

Or, check out some of our other recipes that use pumpkin puree @ Pumpkin Puree Recipe Collection.

 

Pumpkin-Pecan Bars   Makes an 8x8-inch pan

Crust:

6 tablespoons unsalted butter, softened

1/3 cup packed brown sugar

1 cup all purpose flour

Pinch of salt

Filling:

3/4 cup granulated sugar

2 teaspoons pumpkin pie spice (click here for homemade version)

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

15 ounces pumpkin puree (if using canned, make sure it is not sweetened or flavored) 

2 large eggs

1 large egg yolk

1 cup half-and-half

1 teaspoon vanilla 

Pecan Topping: 

1 tablespoon softened butter

2 tablespoons packed brown sugar

1/2 to 3/4 cup chopped pecans

1. Crust: Preheat oven to 350°F. Line an 8x8-inch with foil, leaving overhang on at least two sides so that the bars can be easily removed. Lightly spray the foil with pan release. 
2. In a mixer, cream together the butter and brown sugar. Add flour and salt and beat until combined and crumbly. 
   
3. Dump the mixture into the prepared pan and press it into a flat layer on the bottom of the pan.
   
4. Bake the crust for 10 minutes. While the crust is baking, prepare the filling.
5. Filling: Whisk sugar, spices and salt until combined.
   
6. Add pumpkin, eggs, egg yolk, half-and-half, and vanilla and whisk until combined. 
   
7. Pour the filling into the crust, then return to the 350° oven. 
   
   
   
8. Partially bake bars for 30 minutes.
9. Pecan Topping: While bars are baking, combine softened butter, brown sugar and about half the pecans in a small bowl.  After bars have baked for 30 minutes, drop dollops of filling all over the top of the bars and sprinkle with remaining pecans.
10. Return bars to oven and bake until the filling is mostly set, but the very center still jiggles just a bit, about 45-55 minutes.
    
    Topping just added; bars ready to go back into the oven.
11. Place the pan on a wire rack to cool to room temperature, then transfer to the refrigerator to chill completely.
    
    
    

We had a bumper volunteer pumpkin crop! Most are Buckskin Pumpkins, some are crosses between the Buckskins and Fairy Tales . . . both are great cooking and baking pumpkins. Click HERE for instructions on baking pumpkins and processing the pumpkins. 

Recipe without photos . . . Pumpkin-Pecan Bars   Makes an 8x8-inch pan

Crust:

6 tablespoons unsalted butter, softened

1/3 cup packed brown sugar

1 cup all purpose flour

Pinch of salt

Filling:

3/4 cup granulated sugar

2 teaspoons pumpkin pie spice (click here for homemade version)

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

15 ounces pumpkin puree (if using canned, make sure it is not sweetened or flavored) 

2 large eggs

1 large egg yolk

1 cup half-and-half

1 teaspoon vanilla 

Pecan Topping: 

1 tablespoon softened butter

2 tablespoons packed brown sugar

1/2 to 3/4 cup chopped pecans

1. Crust: Preheat oven to 350°F. Line an 8x8-inch with foil, leaving overhang on at least two sides so that the bars can be easily removed. Lightly spray the foil with pan release. 
2. In a mixer, cream together the butter and brown sugar. Add flour and salt and beat until combined and crumbly. 
3. Dump the mixture into the prepared pan and press it into a flat layer on the bottom of the pan.
4. Bake the crust for 10 minutes. While the crust is baking, prepare the filling.
5. Filling: Whisk sugar, spices and salt until combined.
6. Add pumpkin, eggs, egg yolk, half-and-half, and vanilla and whisk until combined. 
7. Pour the filling into the crust, then return to the 350° oven. 
8. Partially bake bars for 30 minutes.
9. Pecan Topping: While bars are baking, combine softened butter, brown sugar and about half the pecans in a small bowl.  After bars have baked for 30 minutes, drop dollops of filling all over the top of the bars and sprinkle with remaining pecans.
10. Return bars to oven and bake until the filling is mostly set, but the very center still jiggles just a bit, about 45-55 minutes.
11. Place the pan on a wire rack to cool to room temperature, then transfer to the refrigerator to chill completely.

Five-Minute Fudge in a Flash!

At the last minute I thought it would be fun to have a game night complete with popcorn, peanuts, apples and fudge. With no time to waste, I decided to give this quick fudge a try. We were pleased with the results and it certainly was fast!

Five-Minute Fudge in a Flash!

3 cups chocolate chips — I used a combo of dark, semi-sweet & milk chocolate chips

1 (14 oz.) can sweetened condensed milk

1/4 cup (4 tablespoons) butter, cubed

1 cup coarsely chopped walnuts

1. Prepare an 8x8-inch pan or baking dish by lining it with foil (allowing it to overlap one ends for easily removal). Spray with pan spray or butter the foil and sides of the pan. 
2. Place chocolate chips, sweetened condensed milk, and butter in large (8 cup) microwaveable bowl. 
   
3. Zap in microwave on medium (50 to 70% power) until chips are melted, about 3 to 5 minute, stirring once or twice during cooking. 
4. Stir to combine ingredients. Fold in nuts.  
   
   
   
   
   Although I bought this Danish Dough Whisk for breads, 
   it was the perfect tool for blending the fudge mixture.  
5. Pour into prepare dish and refrigerate until set—at least about an hour,
6. When set, grab edges of foil to remove fudge from pan. Cut into squares. 
   
   
   
   
7. Store in an airtight container. Fudge does not need to be refrigerated but stays firmed if refrigerated.

Recipe without photos . . . Five-Minute Fudge in a Flash!

3 cups chocolate chips — I used a combo of dark, semi-sweet & milk chocolate chips

1 (14 oz.) can sweetened condensed milk

1/4 cup (4 tablespoons) butter, cubed

1 cup coarsely chopped walnuts

1. Prepare an 8x8-inch pan or baking dish by lining it with foil (allowing it to overlap one ends for easily removal). Spray with pan spray or butter the foil and sides of the pan. 
2. Place chocolate chips, sweetened condensed milk, and butter in large (8 cup) microwaveable bowl. 
3. Zap in microwave on medium (50 to 70% power) until chips are melted, about 3 to 5 minute, stirring once or twice during cooking. 
4. Stir to combine ingredients. Fold in nuts.  
5. Pour into prepare dish and refrigerate until set—at least about an hour,
6. When set, grab edges of foil to remove fudge from pan. Cut into squares. 
7. Store in an airtight container. Fudge does not need to be refrigerated but stays firmed if refrigerated.