Apple Cranberry Sald

Christmas is coming and the goose is getting fat, so please pass the salad.

Christmas dinner does not have to be big and overloaded with calories. 

Try this from Kraft. 

Apple Cranberry Salad

Prep Time: 15 min
Total Time: 15 min
Makes: 8 servings, 1-1/2 cups each
 
1 bag (10 oz.) mixed salad greens  
2 medium apples, sliced  
1 cup PLANTERS Walnut Halves, toasted  
1 cup sweetened dried cranberries  
1/2 cup sliced green onions  
1/2 cup KRAFT LIGHT DONE RIGHT! Raspberry Vinaigrette Reduced Fat Dressing  

Nutrition (per serving)
Calories 200  Total fat 11g  Saturated fat 1g  Cholesterol 0mg  Sodium 140mg  Carbohydrate 25g  Dietary fiber 3g  Sugars 19g  Protein 3g  Vitamin A 10%DV  Vitamin C 15%DV  Calcium 4%DV  Iron 4%DV

Chicken Apple Salad

New stuff:
Try this great salad next time .

Makes one salad:

1 small apple
3 oz of grilled chicken
4 cups of mixed greens
1/2 cup celery, diced
1/2 cup cucumber, diced
1/2 cup bell pepper, diced
1/3 cup chopped pecans
1/3 cup shreddded cheese (optional)

put the greens in a large bowl, top with favorite dressing. 

Apple Dumplings.

Ah, Fall in the Midwest. Don't just love Fall? There is a nip in the air, and the leaves are all changing colors. The sky is a brilliant blue, and the smell of baking fills our homes.

 Makes me want to try my hand at apple dumplings. I got this recipe from a friend at the J.O.B.  She makes these when we have potlucks. 

Every time we have a pot luck, this dish is requested, wrong word, it is actually required.. Poor D. She is only allowed to bring Apple Dumplings and Beer Bread.  It has become the running joke. She has suggested she might bring something else, but people act so whiny.  One would think there would be a revolt if she didn't bring these. So she acquiesces and brings the faves.   In fact she gets requests for the apple dumplings even when we are not having a pot luck.  I bet this would also be good with a little vanilla ice cream.

 Ingredients

large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions

1.Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.


2.Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

3.Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.

4.Bake for 35 to 45 minutes in the preheated oven, or until golden brown

Ham, Apple and cheese

Ingredients


1 sliced Granny Smith apple
1/3 cup mayonnaise
8 slices sharp cheddar  cheese
8 slices sourdough bread
4 slices fully cooked ham
1/4 cup butter, softened

Directions

 Spread bread with mayo. Layer a few slices of apple, a slice of ham and another slice of cheese on four slices of bread; cover with remaining bread.

Butter the outsides of the sandwiches. Cook in a large skillet over medium heat on each side until bread is golden brown and cheese is melted. Yield: 4 servings

Chipotle Chicken and Apple Pizza

• 1 Tbsp olive oil
• 1/2 – 2/3 cups Apple Chipotle Grilling Sauce
• 1/4 onion, finely diced
• 1 cup cooked chicken, shredded or cubed
• 1 medium Washington apple, peeled, cored and sliced thinly
• 1 cup fontina cheese
• 1 cup mozzarella cheese
• 2 tsp. fresh thyme, chopped

Recipe for homemade pizza dough can be found here

Preheat oven and pizza stone (or heavy baking sheet) to 500 degrees for at least 30 minutes.

Roll out your pizza dough and coat with the olive oil.  Spread the apple chipotle sauce evenly and then add apple slices. chicken, and all cheese.  Top with onion and thyme.

Add any additional seasoning you would like and bake in the oven for 10-12 minutes. If you notice the side closer to the rear of your oven browning faster, turn pizza midway through the cooking.  Remove, let cool and enjoy!

Sent from my iPad

Baked Fresh Ham with Apple-Cranberry Sauce

I was looking for something a little different. We all know about turkey and cranberry sauce, how about ham?

Ingredients

• 5 to 6-pound fresh ham
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Apple-Cranberry Sauce:

• 6 apples, split in 1/2
• 2 cups cranberries, (if not fresh, frozen is fine)
• 1 cinnamon stick
• 1 bay leaf
• 1 tablespoon pickling spice
• 1 tablespoon black mustard seeds
• 2 tablespoons sugar
• 1 (1-inch) piece ginger
• 1 1/2 cups apple juice
• 1/2 cup apple cider vinegar

Directions

Preheat oven to 300 degrees F.

Score fat and put ham, fat side up, in a roasting pan. Rub with extra-virgin olive oil and season with plenty of salt and pepper all over. Cover loosely with foil and roast for 2 hours. Remove foil and roast for final hour uncovered.

In a large saucepan add all the sauce ingredients and simmer for 25 minutes until apples are almost falling apart and the sauce is fragrant. Remove cinnamon stick, bay leaf, and ginger then puree in a blender until completely smooth. Serve with baked fresh ham.

Recipe courtesy Tyler Florence

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

2 hr 0 min

Level:

Easy

Serves:

8 to 10 servings

Cranberry Apple Salad

And... how about something diffrent with dinner? In stead of cranberry relish.. Serve a small salad. After Thanksgiving this would also be good with some leftover turkey on it.



Ingredients:
4 cups mixed greens

1 large honey crisp apple, sliced thin
1/2 crushed walnuts
½ cup dried cranberries
2 oz cheddar cheese crumbles


Dressing
1 large navel orange, juiced
2 tablespoons apple cider vinegar
1 teaspoon honey
3 tablespoons extra virgin olive oil
Salt
Pepper

Apple Pear Tart

Crust

1 cup white whole-wheat flour, (see Ingredient Note)
1/2 cup old-fashioned rolled oats
1 tablespoon granulated sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil
3 tablespoons ice water

Filling

2 ripe but firm pears, peeled and thinly sliced
1 large apple, peeled and thinly sliced
1 tablespoon lemon juice
1/2 cup light brown sugar
2 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup fresh cranberries

Preparation

1.To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.

2.Preheat oven to 375°F.

3.To prepare filling: Toss pears and apple with lemon juice in a large bowl.

4.Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.

5.Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering"take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.

6.Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.

7.Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.

Candle of Month

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