Peanut Butter Apple Pie

Ingredients:

  • 1/3 cup sugar
  • 1/3 cup peanut butter
  • 1 Tablespoon flour
  • 1/2 Teaspoon cinnamon
  • 4 cups apples, peeled and sliced
  • 1 Tablespoon lemon juice
  • Refrigerated pie dough

Directions:

  1. Mix all ingredients together well.
  2. Pour into the prepared pie shell.
  3. Add the top crust.
  4. Bake 15 minutes at 450.
  5. Lower the temperature to 350 and bake for an additional 30 minutes.

Source:  http://www.cooks.com/recipe/97eh0mg/peanut-butter-apple-pie.html

Applesauce

Ingredients:

  • 2 pounds apples (I use whatever kind I have on hand)
  • 1 1/3 cups apple juice (you can use water as well)
  • 1 tablespoon lemon juice
  • 2 tablespoons brown sugar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon (optional, to taste)
  • 1/2 teaspoon ground ginger (optional, to taste)

Directions:

  1. Peel and core your apples then chop them into pieces.
  2. Combine the juice, vanilla, sugar, honey and spices in a bowl and mix until disolved (as best you can).
  3. Combine the apples and liquid mixture in a large pot.
  4. Cook over medium heat, stirring occasionally, for 25 minutes or until the apples get mushy and the liquid is reduced.
  5. Use a blender to puree the applesauce to the desired consistency being careful not to overfill the blender carafe. A stick blender would work well, too.

Source: My kitchen as inspired by my grandmother

Apple Butter Pork Tenderloin

Ingredients:

  • 2 (1 ½ pound) pork tenderloins
  • seasoning salt to taste
  • 2 cups apple juice
  • ½ cup apple butter
  • ¼ cup brown sugar
  • 2 tbsp to 1/4 cup water
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves

Directions:

  1. Preheat the oven to 350 degrees.
  2. Season the pork tenderloins with seasoning salt, a sprinkle of brown sugar and cinnamon.
  3. Heat 2 tbsp of oil in a large frying pan.
  4. Sear the tenderloins until browned on each side.
  5. Remove from pan and place in a baking dish.
  6. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
  7. Bake for 20 minutes in the preheated oven.
  8. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves.
  9. Start with 2 tbsp water, and add more to thin out the sauce as desired.
  10. After 20 minutes, remove pork loins from the oven, and spread the apple butter mixture over them.
  11. Cover, and return to the oven for 40 more minutes.

Source:  http://livelaughlynae.blogspot.com/2012/05/apple-butter-pork-tenderloin.html

Sour Cream Apple Pie

Ingredients:

  • 1 unbaked pie shell
  • 3/4 cup sugar
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 egg
  • 1 teaspoon vanilla
  • 2-3 cups apples
  • 1/3 cup sugar
  • 1/2 cup flour
  • 1/4 cup butter
  • 1 teaspoon cinnamon

Directions:

  1. Peal and chop apples into bite sized pieces.
  2. Mix together the sugar, flour, sour cream, egg, vanilla and apples
  3. Pour into the unbaked pie crust.
  4. Bake 15 minutes at 350.
  5. While the pie is baking, make a crumble using the sugar, flour, butter and cinnamon.
  6. When the pie comes out of the oven, sprinkle the crumble over the top.
  7. Return to the oven and bake for an additional 30 minutes or until done.

Source:  Marks family recipe

Snickers “Salad”

Ingredients:

  • 12 snack sized Snickers candy bars
  • 5 medium sized apples Chopped
  • 1 small box instant vanilla pudding
  • 1/4 Cup Milk
  • 1 8 oz container Cool Whip
  • Caramel ice cream topping

Directions:

  1. Chop Snickers bars and apples into bite sized pieces.
  2. In a bowl whisk your pudding mx, milk and Cool Whip until incorporated.
  3. Add in apples and Snickers and stir.
  4. Place in a large serving dish and cool in the refrigerator for about 1 hour.
  5. Add a few pieces of Snickers bites on top.
  6. Drizzle chilled caramel ice cream topping on top.

Source:  http://cincyshopper.com/snickers-salad-recipe/

 

Gummy’s Apple Pudding

Ingredients

  • 4 large tart apples
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon
  • butter

Batter

  • 3/4 cup sugar
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/2 teaspoon vanilloa
  • 2 eggs

Directions

Peel and quarter apples.  Butter a shallow baking dish and place apples in it.  Sprinkle sugar and cinnamon on top and dot with butter.

Sift together sugar, flour, salt and baking powder.  Add eggs and vanilla and mix well.  Pour over apples.

Bake 40 minutes at 350 degrees.  Serve hot or cold.

Source: Elek family recipe

Country Captain Chicken

Ingredients

1 3/4 pounds boneless, skinless chicken thighs
2 Granny Smith apples, peeled, cored, and diced
1 onion, peeled and diced
1 green bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 cup raisins
1 (14.5-ounce) can diced tomatoes
1/2 cup chicken broth
1 cup raw long-grain basmati white rice
1 pound fully cooked shrimp

The Directions.

Use a 6-quart slow cooker. Put the chicken into the bottom of your stoneware. Add chopped apple, onion, and bell pepper. Add garlic and all spices. Toss in the raisins and the entire can of diced tomatoes. Stir in the chicken broth. Cover and cook on low for 6 hours, or until chicken is tender, but still intact. Using tongs, remove chicken carefully from the slow cooker and place in a covered dish to keep warm.

Stir in raw white rice. Cover and cook again for about 30 minutes, or until rice is bite-tender. Stir in frozen shrimp, and recover cook for about 15 minutes, or until shrimp is heated through.

Serve rice and shrimp mixture on a plate with chicken pieces arranged on top.

Source: http://crockpot365.blogspot.com/2010/06/country-captain-chicken-slow-cooker.html

Cider-Braised Chicken with Apples, Bacon, and Sage

Ingredients

serves Serves 4, active time 1 hour, total time 1 hour

  • 4 whole chicken legs (about 2 pounds)
  • 2 tablespoons olive oil
  • 3 Granny Smith apples, peeled, cored, cut into 1/8-inch thick slices
  • 3 slices bacon, finely chopped
  • 2 shallots, minced (about 3 tablespoons)
  • 2 cups hard apple cider (see note above)
  • 2 tablespoons whole grain mustard
  • Kosher salt and freshly ground black pepper
  • 3 sprigs plus 1 tablespoon fresh sage leaves, divided
  • 1 tablespoon heavy cream
  • 1 tablespoon flour

Procedures

  1. Pat chicken legs dry with paper towel and season with salt and pepper. Heat oil in Dutch oven over over medium high heat until just smoking. Place chicken into pot, skin side down, and cook until well browned, about 5 minutes (use oil screen if splattering). Turn over and cook another 3 minutes. Transfer chicken to plate and pour off all but 2 tablespoons fat.
  2. Add apples and cook, stirring, until just softened and caramelized, about 5 minutes. Transfer apples to bowl and reserve. Add bacon and shallots to pot and cook until shallots have softened and bacon has rendered but not crisped, about 3 minutes (reduce heat if browning too quickly).
  3. Whisk in cider, scraping up browned bits on bottom of pot. Whisk in mustard, 3/4 teaspoon salt, and 1/2 teaspoon fresh ground black pepper. Nestle chicken (skin side up) and sage sprigs into liquid, and bring to a simmer. Cover, reduce heat to low, and gently simmer until chicken is cooked through and very tender, about 40 minutes (adjust heat to keep at gentle simmer).
  4. Transfer chicken to serving plate. Whisk cream into cooking liquid and simmer 1 minute. Transfer 1/2 cup of the cooking liquid to a small bowl and whisk in flour, then return to pot. Bring to a boil to thicken. Stir in apples and chopped sage, and season to taste. Serve with mashed potatoes or egg noodles.

Source:  http://www.seriouseats.com/recipes/2013/10/cider-braised-chicken-apples-bacon-sage.html