If you read this blog regularly you must know by now that I love fall and I love recipes. Here are a few favorites I especially love to pull out at this time of year. If the old adage is true, we certainly won't be needing any doctors any time soon thanks to the number of apples we've been consuming! Today we made the apple crisp and the girls were so excited to help. Ella manned and cranked the peeling/coring device and Delia snatched up and gobbled up any piece of apple that went astray. A warning comes with the caramel corn: only make this as an extreme exercise in self-discipline. It is that addictive! Thanks to Karen for sending me the healthy autumn chili recipe last year, we love it and hope you do too!.
Apple Crisp
Core, peel and slice about 10 apples, then lay to cover about 2 inches of a greased 9x13 pan.
Sprinkle over apples:
1 cup sugar
1 Tbs. flour
1 tsp. cinnamon
.
Mix and crumble on top:
1 1/2 cups oats
1 1/2 cup brown sugar
1 1/2 cup four
1 cup butter or margarine
1/2 tsp. baking soda
1/2 tsp. baking powder
Bake for 1 hour at 350 degrees. Serve warm with ice cream!
Caramel Corn
3/4 cup unpopped popcorn kernels
3 cups any mixture of roasted nuts (almonds, peanuts, pecans...) OR extra 1/4 cup unpopped kernels, if you don't like the nuts.
2 cups brown sugar
2 cups brown sugar
1 cup butter
1/2 cup light corn syrup
1 tsp. salt
1/2 tsp. baking soda
Pop kernels using air popper. (Kyle says you can make this with microwave popcorn, just be sure to use the plain kind and take all the unpopped kernels out of the bag after popping). Pour popped popcorn into 3 greased 9x13 pans. Sprinkle nuts over top.
Combine sugar, butter, corn syrup and salt in saucepan. Bring to boil. Boil 5 minutes and stir constantly to prevent sticking. Remove from heat and add baking soda. It will be frothy. Pour over popcorn and nuts, toss to coat. Bake at 250 degrees for 1 hour. Remove pans to stir every 20 minutes. Cool and store in sealed container.
Autumn Chili
1 lb. turkey breast, cut into chunks
1 28 oz. can diced tomatoes
1 15 oz. can black beans
1 8 oz. tomato sauce
1 cup peeled, seeded and cubed butternut squash. (I HATE dealing with squash. I wouldn't make this recipe if Trader Joe's didn't sell me a bag of prepared squash cubes for $1.19)
1 medium onion, chopped
1/2 cup chicken broth
1/2 cup frozen corn kernels
1/2 cup dried cranberries
1 jalapeno pepper, seeded and finely chopped (can skip if you don't like it so spicy)
1 Tbs. chili pepper (can use less if you don't like it so spicy)
1 garlic clove, minced
2 cups fresh spinach, shredded
In crock-pot, combine all ingredients and cover. Cook on low 10-12 hours or high 5-6 hours. Serve sprinkled with shredded cheese (pepper jack is good), if desired.










































