Sun Gold Waldorf Salad

This is a fun, kid-friendly salad, at least my son thought so when he was a kid, that is chock-full of good things like chunks of apple, pineapple and chopped peanuts. The dressing is lightly spiced with mild curry powder giving the salad a slightly eastern flavor. The combination is delicious. Blessings...

Recipe:

4 cups torn lettuce
1 diced, unpeeled apple
2/3 cup sliced celery
1/2 cup canned, drained pineapple chunks or tidbits
1/2 cup grated carrot
1/4 cup chopped peanuts
1/4 cup mayonnaise, light it fine
1/4 cup sour cream, low-fat is fine
1 tbsp. sugar
1/4 tsp. salt
1/2 tsp. mild curry powder, or to taste

1. In a salad bowl, combine first 6 ingredients.
2. In a small bowl, whisk together the dressing ingredients until smooth.
3. Add dressing to salad and toss until all ingredients are coated.

Yield: 5-1/2 cups
Serves: 5 to 6

This wonderful recipe comes from a church cookbook.

Cranberry Waldorf Salad

Sweetened, dried cranberries added to a Waldorf salad, in place of raisins, adds a whole new and wonderful change of flavor. This easy, kid-friendly recipe has no strong flavors, is dressed in a slightly sweet, low-fat dressing for all to enjoy, and the recipe can easily be doubled, or tripled, for larger families. Blessings...

Recipe:

1 medium apple, cored and chopped (1-2/3 cups)
1/2 cup chopped celery
1/4 cup dried cranberries
2 tbsp. light mayonnaise
2 tbsp. plain low-fat yogurt or mayonnaise (increase the calorie count if mayo is used)
1/2 tsp. sugar
1 tsp. fresh lemon or lime juice (I love the addition of lime juice to this salad)
2 tbsp. broken pecan pieces

1. In a serving bowl, combine the apple, celery and cranberries.
2. In a small bowl, whisk together the mayonnaise, yogurt, sugar and juice.
3. Stir the dressing and pecans into the salad until the ingredients are well combined.

Yield: 2-1/3 cups
3 servings = 2/3 cup each
144 calories
4 gms. fiber
2 servings = just over 1 cup each
216 calories
6 gms. fiber

Curried Cranberry Chicken Salad

This recipe is a bit different from traditional chicken/turkey salad recipes because of the addition of lime juice and curry powder. The combination of these two flavors works
beautifully with the sweet apple chunks and dried cranberries. Serve this salad alone or with a green salad, and maybe a tasty bread for a simple meal. Blessings...

Recipe:

3/4 cup low-fat mayonnaise
2 teaspoons lime juice
3/4 teaspoon curry powder
2 cups cubed cooked chicken or turkey
2 cups diced apple
1/3 cup sweetened dried cranberries
3/4 cup thinly sliced celery
1/4 cup chopped pecans, lightly toasted
2 tablespoons thinly sliced green onion

1. In a large bowl, combine mayonnaise, lime juice and curry powder.
2. Stir in all of the remaining ingredients. Cover and chill. This salad is best served within 8 hours.

Yield: 5 cups
1 cup prepared with chicken breast = 260 calories
1 cup prepared with mixed white and dark turkey = 277 calories
3 gms. fiber

This recipe was adapted from a "Taste of Home Cooking School" magazine.

Festive Mincemeat Pie

For some, like my mom and my husband, it is not the holiday season without mincemeat pie. They love this pie! For those who don't know much about mincemeat pie, there no longer is meat in the pie, like there was years ago when my mom was a little girl. So, really, it should be called mince pie to be accurate. A jar of mincemeat is spiced raisins and apples, to which I add brandy, more apple, and dried cranberries. This fragrant and spicy pie is then topped off with a scoop of French vanilla ice cream. Yummy! Blessings...

Recipe:

Pastry for a double-crust pie
1 (27- to 29-ounce) jar of mincemeat
1 apple, such as Jonathon, Golden Delicious or Jonagold, cored and diced
1/3 cup dried cranberries
4 tbsp. brandy
2 tbsp. sugar mixed with 1/4 tsp. cinnamon for topping

1. Combine mincemeat, apples, cranberries and brandy in a large bowl. Let stand 30 minutes, or longer, to develop flavors.
2. Roll out pastry to about 12 inches around. Place in 9-inch pie plate. Pile mincemeat mixture in the crust. Cover with top crust and cut several slits in it for vents, or cut into strips and place across the top in a lattice pattern. Brush lightly with milk and sprinkle with cinnamon sugar.
3. Place in a 375 degree oven and bake about 30 minutes, or until crust is brown and apples are tender when pierced with a fork. Let cool on a wire rack before cutting.

Yield: 6 to 8 pieces

This recipe was adapted from a recipe that I clipped out of my hometown newspaper many years ago.

Cranberry Conserve

This fruity cranberry recipe is my husband's absolute favorite for our Thanksgiving and Christmas dinners. It is definitely a family tradition and thankfully others like it, as well. He never tires of it. I really appreciate the fact that the recipe makes a large batch and is easily frozen for up to 3 months.

Have a wonderful time cooking and preparing for your family's Christmas season. Blessings...

Recipe:

2 cups water

2 cups packed light brown sugar

2 pkgs. (12 oz. each) cranberries (6 cups), picked over and rinsed

2 tbsps. grated orange peel

4 oranges, peeled and chopped

2 apples, peeled and chopped

1 cup chopped nuts

1. Mix water and brown sugar in Dutch oven. Heat to boiling; boil 1 minute.

2. Stir in remaining ingredients except nuts. Heat to boiling; lower heat and boil rapidly until cranberries pop and mixture thickens, about 20 minutes. Watch very carefully and stir often as the sugar will burn, especially the last 5 minutes of cooking time.

3. Remove pot from heat and stir in the nuts. Set aside to cool and then store in containers in the refrigerator or put into freezer containers and freeze for up to 3 months.

Yield: 9-3/4 cups
90 calories per 1/4 cup serving
2 gms. fiber per serving

This favorite recipe comes from Betty Crocker's "Christmas Cookbook".

Cranberry Fluff

This is a very rich salad, or dessert, whichever you would like it to be. I've always served it as a festive salad, but it could certainly be a fruity, fun dessert. This kid-friendly salad/dessert will keep in the refrigerator for several days, if there is any left after your meal. Blessings...

Recipe:

2 cups raw cranberries, ground
3 cups miniature marshmallows
3/4 cup sugar
2 cups unpeeled, diced apple
1/2 cup halved, seedless grapes
1/2 cup chopped pecans
1/4 tsp. salt
1 cup heavy cream, whipped stiff or 2 cups whipped topping

1. Combine first three ingredients, cover and refrigerate overnight.
2. Add apples, grapes, pecans and salt; stir well.
3. Fold in whipped cream, or topping, and stir well.

Yield: 6-3/4 cups or 9 3/4-cup servings
264 calories per serving using whipped cream
202 calories per serving using whipped topping
2 gms. fiber

This recipe comes from a cookbook created by the ladies of the church I attended when growing up. Wonderful cooks!!

Autumn Tossed Salad

Dinner salads can get so boring, so when I come across one that is loaded with cheese, nuts and fruit, I gladly give it a try. This combination of cashews, Swiss cheese, cranberries, pear, and apple in a lightly-sweetened poppy seed dressing is wonderful. This is a reader-contributed recipe from a "Taste of Home" cookbook. Blessings...

Recipe:

1/2 cup fresh lemon juice
1/2 cup sugar
2 tsp. finely chopped onion
1 tsp. Dijon mustard
1/2 tsp. salt
2/3 cup vegetable oil
1 tbsp. poppy seed
1 bunch romaine, torn
1 cup (4 oz.) shredded Swiss cheese
1 cup cashews
1 medium apple, chopped
1 medium pear, chopped
1/4 cup dried cranberries

1. In a blender, combine the lemon juice, sugar, onion, mustard and salt. While processing on low speed, gradually add oil in a steady stream. Stir in poppy seed. Transfer to a covered container and refrigerate for 1 hour or until chilled.
2. In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries. Drizzle with dressing and toss to coat.

Yield: 10 servings
Note: I cut the dressing recipe in half and the yield is 3/4 cup. For two of us, I used 1/4 cup cheese, 1/4 cup cashews, 1/4 apple, 1/4 pear, 2 tbsp. cranberries and a few lettuce leaves. There will be plenty of dressing for two more salads. You might use this as a guide for your family's needs.
Note: The addition of cubed, cooked ham makes this a wonderful main dish salad.

Apple-Cinnamon Muffins

A few weeks ago, I invited my friend, Patti, over for lunch and a time of getting caught-up with each other. We had a wonderful time of visiting over a very simple meal of Cream of Pumpkin Soup, the recipe was posted on 8/21/2014, fruit, and these Apple-Cinnamon Muffins. The pieces of fresh apple add wonderful flavor along with the cinnamon, and make for a moist muffin. With the encouragement of my husband and Patti, I added a cinnamon-sugar sprinkle to the top of each muffin. In Patti's words, "you can never have too much sugar". You were so right, Patti, the topping added a whole new layer of flavor that we loved. A cup of chai, recipe posted on 8/22/2014, added a bit more "warm" spice flavor to our time together. Blessings...

Recipe:

2 cups unbleached all-purpose flour
1 tbsp. baking powder
1-1/2 tsp. ground cinnamon
1 tsp. salt
3 large eggs
2/3 cup milk (I use 1%)
6 tbsp. butter, melted
1/2 tsp. vanilla
1/2 cup firmly packed light brown sugar
1 cup peeled, seeded and finely chopped apple

Topping:
2 tbsp. sugar
1/4 tsp. ground cinnamon

1. Grease 12 muffin cups. Set aside
2. Sift together the flour, baking powder, cinnamon, and salt. Set aside.
3. Combine the eggs, milk, butter, and vanilla in a bowl and mix well.
4. Beat in the brown sugar, then add the flour mixture. Stir in the apple, but do not overmix; batter should be lumpy.
5. Divide batter among the cups.
6. Combine the sugar and cinnamon for the topping; sprinkle over the muffins.
7. Bake in a 400 degree oven for 18 to 22 minutes, or just until a toothpick comes out clean.
8. Remove the muffins to a wire rack to cool or serve warm.

Yield: 12 medium muffins
189 calories each
1 gm. fiber

This recipe comes from Lee Bailey's "Country Desserts" cookbook.

Apple Cider Salad

This wonderful gelatin salad begins with  unflavored gelatin rather than the more commonly used fruit flavored gelatin. The fruit flavor comes from apple cider and fresh apple pieces. This recipe is a great addition to sandwich meals and it is very kid-friendly. I served it this week with the Sloppy Joe recipe posted yesterday for a very easy week-night dinner. Blessings...

Recipe:

2 envelopes unflavored gelatin
3-3/4 cups apple cider, divided
3 tbsps. fresh lemon juice
3 tbsp. sugar
1/2 tsp. salt
1/4 tsp. ground cloves
3-1/2 to 4 cups chopped peeled apples
1 cup chopped pecans

1. In a small saucepan, sprinkle gelatin over 1/4 cup cider; let stand for 2 minutes to soften.
2. Add lemon juice, sugar, salt, ground cloves and remaining cider. Cook and stir over medium heat until sugar and gelatin are dissolved. This will only take a few minutes.
3. Refrigerate until slightly thickened, about 2-1/2 hours.
4. Stir apples and chopped pecans into gelatin. Transfer to a serving bowl, cover and refrigerate until set.

Yield: 12 servings
1/2-cup serving equals 135 calories
1 gm. fiber
Note: For two of us, I cut the recipe in-half using 1-3/4 cups plus 2 tbsp. apple cider and 2 cups chopped apples.

Fruit and Cabbage Salad

This wonderful salad is a favorite in our family for Easter. I use this recipe for special occasions because it is high in calories and full of fat. It is delicious! This recipe would work well for either dinner or brunch. Easter Blessings...

Recipe:

2 oranges, peeled and chopped
2 apples, cored and chopped
2 cups cabbage, finely shredded
1 cup seedless grapes, cut in half if large
1/2 cup whipping cream
1 tablespoon sugar
1 tablespoon fresh lemon juice
1/2 cup mayonnaise (I use low-fat)

1. Put fruit and cabbage in serving bowl
2. Beat whipping cream in chilled bowl until stiff
3. Fold whipped cream, sugar, and lemon juice into mayonnaise. Stir into fruit

Serves 6
Note: The second salad pictured is the Ham and Pineapple Salad posted on 4/12/10

Savoy Slaw with Raspberry Dressing

I found this delicious coleslaw recipe in a spice catalog and couldn't wait to give it a try. I don't use Savoy cabbage so I don't know how it would taste, but regular cabbage in this recipe is delicious. Blessings...

Recipe: 

2 cups finely shredded savoy cabbage or regular cabbage
1/2 cup shredded carrot
1/2 crisp red apple, chopped (I used a Gala apple)
1/4 cup dried cranberries
1/4 cup chopped walnuts (I used cashews)

Dressing:

1/4 cup light mayonnaise
1/4 cup fat-free Greek yogurt (I used Greek vanilla yogurt)
1-1/2 tsp. Dijon mustard
1-1/2 tsp. red wine vinegar
1 tbsp. raspberry jam
1/2 tsp. honey
1/4 tsp. French Tarragon, crushed
1/4 tsp. freshly ground black pepper
1/8 tsp. salt or to taste

1. Several hours before serving, prepare the dressing by combining all of the dressing ingredients and whisking until smooth. Refrigerate.
2. One hour before serving, combine the cabbage, carrots, apple and cranberries. Stir in dressing to combine. Cover and refrigerate.
3. Just before serving, add the nuts and stir to combine.

Yield: 5 servings
70 calories per 1/2 cup using the ingredients original to the recipe.
Note: This recipe can easily be doubled to serve ten people.

Cinnamon-Apple Cranberry Sauce

Thanksgiving is coming and most dinner tables will have some form of cranberry sauce, gelatin salad or a taste-tempting dessert made with these tart little gems. Our family loves them, so we have had many varieties of salads and sauces over the years. Last week I did a variation of a recipe I found and tried last year in Relish Magazine that my husband wasn't crazy about. I thought I could possibly change his mind with a few changes to the recipe. Success was achieved with this recipe. Hope you might try it for your holiday meal. Blessings...

Recipe:

1 12-oz. pkg. cranberries, washed and picked over (3-1/2 to 3-3/4 cups)
1 cup honey
1 cup apple juice
1 medium apple, peeled and cut in 1/4-inch dice (1-1/3 to 1-1/2 cups)
1/3 cup chopped pecans
1/4 tsp. cinnamon
1/16 tsp. ground cloves

1. Combine cranberries, honey and apple juice in a saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, about 15 minutes or until cranberries burst and sauce is thick and chunky.
2. Remove pan from heat and stir in apple, pecans, cinnamon and cloves. Chill sauce until cold. This is best if served the second day and will hold in the refrigerator for several days. Cranberry sauce freezes beautifully.

Yield: 3 1/2 cups
14 - 1/4 cup servings
114 calories
1.6 gms. fiber

Note: A sweet apple like Gala, Jonathan or Golden Delicious is wonderful in this sauce.

Cranberry-Apple Crisp

A few weeks back I was able to purchase some of the first-of-the-season cranberries for a wonderful price and I couldn't wait to make this favorite dessert. This easy to make crisp only takes about 30 minutes to put together and about 40 minutes to bake, so it works great for a weekday meal, as well as for a holiday meal.

I created this variation of an old favorite using Honeycrisp or Gala apples because they are sweeter than the traditional cooking apples, but don't cook down to mush. As a result, less sugar can be used. I also love the addition of apple pie spice in place of the traditional cinnamon. Blessings...

Recipe:

2 cups fresh or frozen thawed cranberries, rinsed and picked over
3 cups unpeeled, cored and coarsely chopped Honeycrisp or Gala apples
1/2 cup granulated sugar

Topping:

1 1/2 cups dry oatmeal, not instant
1/3 cup dark brown sugar, packed
1/3 cup flour
1 1/4 tsps. apple pie spice
1/3 cup butter, melted

1. Preheat oven to 350 degrees
2. In an 8" x 8" ungreased baking pan, combine cranberries, apples and granulated sugar. Set aside while preparing topping.
3. Combine topping ingredients in a medium - sized bowl.
4. Stir filling ingredients again to make sure the sugar is dissolved. Sprinkle topping evenly over filling and gently press down.
5. Bake for 40 - 45 minutes or until topping is golden brown and apples are fork - tender. Cool on wire rack. Serve warm, plain or with vanilla ice cream.

6 servings = 347 calories without ice cream and 5 gms. fiber
8 servings = 260 calories without ice cream and 4 gms. fiber

Apples With Honey Cream Cheese Dip

I found this recipe in our local newspaper a few weeks ago and decided to give it a try in order to compare it with a recipe that I posted on 8/26/08 called Taffy Apple Dip. We really like the Taffy Apple Dip with apples or peaches for a light dessert or snack. This recipe made with honey is also delicious for a bit of a change in flavor. The mildness of the honey combined with the lemon works great with the apples. This recipe comes from the Washington Apple Commission, with a bit of a change from me. Blessings...

Recipe:

4 apples of your choice cored and sliced, or chopped (I used Gala's)
1 tsp. lemon zest
1 tbsp. fresh lemon juice
8 oz. pkg. cream cheese, softened (I used low-fat)
1/2 cup honey
ground pistachio nuts (I did not use the nuts so I don't know how they would taste)

1. In a small bowl, combine lemon zest, juice, cream cheese and honey until smooth.
2. Sprinkle with nuts, if desired.

Note: The original recipe was written with the apples being tossed in the lemon juice to prevent browning while they sat at room temperature. I blended everything together for our dinner needs and then stored the remaining dip in the refrigerator for later use. I also cut the recipe in half for two of us with enough leftover for two more meals. A great kid-friendly recipe to make an apple a special snack.

Slow Cooker Golden Mushroom Pork and Apples

I know that most people don't think of summer as the time to be using the slow cooker, but it is a very cost saving help in the kitchen because of the low energy use and it doesn't warm the kitchen up as much as one might think. I use mine year around because I love the convenience of having the meal done in advance of the dinner hour. This particular recipe is another one that I have adapted from a recipe found at http://www.campbellskitchen.com.  This is such a good site for recipes; I would encourage you to check it out.

The one challenge I've found with slow cooker recipes, like the original of this one, is that the flavor can be lacking in the interest of speed. Not a good trade-off at all! So, in reading Cook's Illustrated Magazine, I learned that if the meat is browned in oil first the flavor of the finished dish is much better, and it only takes a few minutes more of your time. Also, with this recipe, by adding the apples at the beginning of the cooking time, they will cook down to an applesauce consistency and really enhance the flavor of the pork and the gravy, but if you don't think your family would like that, add them for the last hour or two instead.

The effort put into preparing a meal is rewarded by the nurturing of the hearts and lives of those around the table, and your family is strengthened. Blessings...

Recipe:

2 cans (10 3/4 ounces each) Campbell's Condensed Golden Mushroom Soup
1/2 cup water
1 tbsp. packed brown sugar
1 tbsp. Worcestershire sauce
1 tsp. dried thyme leaves, crushed
8 boneless pork chops, 3/4-inch thick (about 2 pounds)
4 large Granny smith apples, cut into quarters and then each quarter sliced into thirds.
2 cups chopped onion
salt and pepper
olive oil for frying

1. Stir the soup, water, brown sugar, Worcestershire and thyme in a slow cooker set on high heat.
2. Heat a little olive oil in a large skillet set over medium heat. Salt and pepper pork chops and brown in olive oil on both sides; remove and place in slow cooker. Saute onion until golden brown and add to slow cooker. Add apple slices on top; don't stir them into the gravy.
3. Cover slow cooker and cook on high heat for one hour; turn heat down to low and continue cooking for about 4 more hours or until pork is fork tender. We loved the meat served with mashed potatoes.

Yield: 8 servings
Note: This recipe is easily cut in half for a smaller family.

Apple Citrus Salad

The other evening when we had guests over for dinner, I prepared the Ham and Cheese Pies and the Cranberry Relish that you see on the plate and our guests brought a Caesar Salad. Our meal and time together were wonderful. I will be posting the recipe for the pies and the relish in the next few days, but today I want to share with you this dinner salad that we had last evening with our leftover pies. This is a recipe that we have enjoyed many times over the years. The salad is a wonderful combination of fresh spinach, apple and orange slices, and cashews all topped off with a lovely dressing that is made with pink lemonade, of all things. Blessings...

Recipe:

1/4 cup frozen pink lemonade concentrate, thawed
3 tbsps. honey
3 tbsps. vegetable oil
1/2 tsp. poppy seeds
2 apples, cored and sliced
2 oranges, peeled and sectioned
6 oz. bag fresh baby spinach
1/2 cup cashew pieces

1. In a small bowl, whisk together the first 4 ingredients for the dressing and set aside.
2. Pick over spinach to remove any old pieces and stems, and tear into bite-sized pieces, if you like. Add sliced apples and oranges. Add dressing to your taste and top with cashews. Toss and serve.

Yield: 4-6 servings

Chunky Apple Spice Cake with Vanilla Butter Sauce

A few weeks back I was thumbing through an old Taste of Home Cooking School Magazine and I came upon this apple cake recipe. The recipe  sounded so good for a Fall meal with the apples, pumpkin pie spice and allspice baked into an easy single layer cake and then topped with a warm, buttery, vanilla sauce. Thankfully, my family agreed as I made it for our Thanksgiving Eve meal together. We added the whipped cream and made it even a bit better, in our opinions. Our three year-old granddaughter agreed, which touched this grandma's heart. You know how little ones can be picky? Well, there was none of that with ham and apple cake for this meal. Blessings...

Recipe:  

1/2 cup butter, softened
1 cup packed light brown sugar
2 eggs
2 tsps. vanilla extract
1 cup unbleached flour
1 tbsp. pumpkin pie spice
1 tsp. ground allspice
1/2 tsp. salt
2 cups peeled and chopped Granny Smith or Gala apples (I used Galas)
1/2 cup chopped walnuts (I used pecans)
Whipped cream, if desired

Vanilla Butter Sauce:

1/2 cup butter
1/2 cup heavy whipping cream
1 cup packed light brown sugar
2 tbsps. vanilla extract

1. In a mixing bowl, beat butter and brown sugar on medium speed for 5 minutes. Beat in eggs and vanilla just until blended. Set aside.
2. Combine flour, pumpkin pie spice, allspice and salt in another bowl. Gradually add to sugar mixture, beating until well blended. Stir in apples and nuts.
3. Pour into a greased 9-inch square baking pan. Bake in a 350 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack for 10 minutes.

To prepare sauce:

1. Combine butter, whipping cream and brown sugar in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer 10 minutes or until slightly thickened.
2. Remove from heat; stir in vanilla.
3. Serve cake warm with sauce and whipped cream. Yummy!

Serves: 9

Apple Pecan Pancakes

We love pancakes in our home. I have several very good recipes that I use on a regular basis, all of which include some wonderful ingredients such as chocolate chips and blueberries. This recipe was adapted from a Taste of Home recipe and is the only one that I make that has apples and cinnamon in it. The combination is perfect for a weekend breakfast in the fall. Making pancakes from scratch takes a little longer than making them from a mix, but the variety of ingredients is fun, especially for children. The wonderful fragrance will bring your hungry family to the kitchen, if they are not already there helping.

Blessings...

Recipe:

1/2 cup unbleached all-purpose flour

1/2 cup whole wheat flour

2 tbsps. brown sugar

2 tsps. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

3/4 cup plus 2 tbsps. milk

2 eggs, separated

1 tsp. vanilla extract

1/2 cup finely chopped peeled apple

1/2 cup finely chopped pecans

1. In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon.

2. In a measuring cup, combine milk, egg yolks and vanilla; stir into flour mixture. Add apple and pecans.

3. In a clean bowl, beat egg whites until stiff peaks form; fold into batter.

4. Pour batter by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when bubbles begin to form and the edges are golden brown. Cook until the second side is golden brown.

Yield: 12 or 13 pancakes

Note: I've substituted dried cranberries for the apples.