Meg's Favorite Apple Crisp
6 cups tart apples, peeled and sliced
2 tablespoon lemon juice
1 1/2-2/3 cup sugar
1 1/2 tablespoons flour
1/2 teaspoon salt
1 teaspoon cinnamon
Toss together and put in a buttered 2 quart
casserole.
Combine:
2 cups melted butter
1 cup oats
1/2 cup flour
1/2 cup brown sugar
1/2 cup chopped nuts
Sprinkle on apples. Bake at 350 degrees for 45
minutes.
AUTUMN
CHOPPED SALAD WITH CREAMY POPPYSEED DRESSING
Serves: 4
INGREDIENTS
· 4 cups
romaine lettuce, chopped
· 1 barlett
pear, diced
· 1 red apple,
diced (I used gala)
· 5 thick
sliced bacon, cooked and chopped
· ¼ cup dried
cranberries
· ¼ cup pecans,
chopped
· ¼ cup feta
cheese
· Creamy
Poppyseed Dressing:
· ⅓ cup mayonnaise
· ¼ cup 2% milk
· 3 tablespoons
sugar
· 4 teaspoons
cider vinegar
· 2 teaspoons
poppy seeds
INSTRUCTIONS
1. In a large bowl combine romaine,
pear, apple, bacon, cranberries, pecans and feta cheese. Toss.
2. To make the creamy poppyseed
dressing: Whisk together mayonnaise, milk, sugar, cider vinegar, and
poppyseeds. Add desired amount to the salad and toss.
Roasted Fall Vegetables
· ⅓ cup olive oil
· 4 medium
carrots, cut into 1-inch thick pieces
· 1½ cups
brussel sprouts, halved
· 4 cups red
new potatoes, cut into 1½-inch thick pieces
· 1 cup
butternut squash, cut into 1½-inch thick pieces
· 2 teaspoons
black pepper
· 1 teaspoon
sea salt
· 1 teaspoon
dried oregano
· 1 teaspoon
dried thyme
· 1 teaspoon
dried basil
Instructions
1.
Preheat oven to 400 degrees.
2.
Divide chopped vegetables onto 2 baking sheets and drizzle with
olive oil.
3.
Sprinkle vegetables with salt, pepper, and dried herbs and gently
toss to coat.
4.
Spread vegetables into an even layer on baking sheets and bake at
400 degrees for 45-50 minutes, flipping halfway through cooking time.
Pumpkin Sheet Cake
1 ½ c. sugar
2 c. flour
4 eggs
2 tsp. cinnamon
¾ c. oil
2 tsp. baking soda
1 can pumpkin
½ tsp. cloves
½ c. applesauce
½ tsp. ginger
½ tsp. salt
Combine all ingredients in a
mixer. Spray a cookie sheet with Pam and then pour batter in cookie
sheet. Spread as evenly as possible. Bake at 350 for
20-30 minutes. Watch carefully – better if not over-done. Let
cool completely, then frost.
Frosting:
1 stick butter (very softened)
3 ½ c. powdered sugar
8 oz. Cream cheese (lower fat) - softened
2 tsp. vanilla
Mix in a medium mixing bowl with a hand mixer. Spread
evenly over pumpkin cake and then cut and serve! So delicious!
Market
Street Clam Chowder
3/4
cup melted butter
1
cup flour
1
cup (1/2 inch) diced potatoes
1
cup (1/2 inch) diced celery
1
cup (1/2 inch) diced onion
1
cup (1/2 inch) diced green pepper
1
cup (1/2 inch) diced leeks
3/4
cup chopped clams, canned or fresh
3/4
tablespoon coarse ground black pepper
1
1/2 tablespoon salt
3/4
tablespoon whole thyme
6
bay leaves
1
teaspoon hot sauce (Tabasco recommended)
3/4
cup sherry wine, optional
2
cups water
3/4
cup clam juice (from canned clams or purchased separately)
2
quarts half-and-half
Heat
oven to 325 degrees. Combine melted butter and flour in oven-proof container.
Bake for 30 minutes. In large saucepan, combine remaining ingredients except
half-and-half. Simmer until potatoes are thoroughly cooked.
Stir
the butter-flour mixture into chowder and stir until thick. Mixture will be
slightly less thick than cookie dough. Remove chowder from heat. Stir in
half-and-half until blended.
Return
pan to heat and warm to serving temperature, stirring occasionally. Serve
immediately.
Servings
» 12
Meg's Favorite Apple Crisp
6
cups tart apples, peeled and sliced
2
tablespoon lemon juice
1
1/2-2/3 cup sugar
1
1/2 tablespoons flour
1/2
teaspoon salt
1
teaspoon cinnamon
Toss
together and put in a buttered 2 quart casserole.
Combine:
2
cups melted butter
1
cup oats
1/2
cup flour
1/2
cup brown sugar
1/2
cup chopped nuts
Sprinkle
on apples. Bake at 350 degrees for 45 minutes.
Roasted Fall Vegetables
· ⅓ cup olive oil
· 4 medium
carrots, cut into 1-inch thick pieces
· 1½ cups
brussel sprouts, halved
· 4 cups red
new potatoes, cut into 1½-inch thick pieces
· 1 cup
butternut squash, cut into 1½-inch thick pieces
· 2 teaspoons
black pepper
· 1 teaspoon
sea salt
· 1 teaspoon
dried oregano
· 1 teaspoon
dried thyme
· 1 teaspoon
dried basil
Instructions
1.
Preheat oven to 400 degrees.
2.
Divide chopped vegetables onto 2 baking sheets and drizzle with
olive oil.
3.
Sprinkle vegetables with salt, pepper, and dried herbs and gently
toss to coat.
4.
Spread vegetables into an even layer on baking sheets and bake at
400 degrees for 45-50 minutes, flipping halfway through cooking time.
Pumpkin
Sheet Cake
1
½ c. sugar
2
c. flour
4
eggs
2
tsp. cinnamon
¾ c.
oil
2
tsp. baking soda
1
can pumpkin
½
tsp. cloves
½
c. applesauce
½
tsp. ginger
½
tsp. salt
Combine
all ingredients in a mixer. Spray a cookie sheet with Pam and then
pour batter in cookie sheet. Spread as evenly as
possible. Bake at 350 for 20-30 minutes. Watch carefully
– better if not over-done. Let cool completely, then frost.
Frosting:
1
stick butter (very softened)
3
½ c. powdered sugar
8
oz. Cream cheese (lower fat) - softened
2
tsp. vanilla
Mix
in a medium mixing bowl with a hand mixer. Spread evenly over pumpkin
cake and then cut and serve! So delicious!
Market
Street Clam Chowder
3/4
cup melted butter
1
cup flour
1
cup (1/2 inch) diced potatoes
1
cup (1/2 inch) diced celery
1
cup (1/2 inch) diced onion
1
cup (1/2 inch) diced green pepper
1
cup (1/2 inch) diced leeks
3/4
cup chopped clams, canned or fresh
3/4
tablespoon coarse ground black pepper
1
1/2 tablespoon salt
3/4
tablespoon whole thyme
6
bay leaves
1
teaspoon hot sauce (Tabasco recommended)
3/4
cup sherry wine, optional
2
cups water
3/4
cup clam juice (from canned clams or purchased separately)
2
quarts half-and-half
Heat
oven to 325 degrees. Combine melted butter and flour in oven-proof container.
Bake for 30 minutes. In large saucepan, combine remaining ingredients except
half-and-half. Simmer until potatoes are thoroughly cooked.
Stir
the butter-flour mixture into chowder and stir until thick. Mixture will be
slightly less thick than cookie dough. Remove chowder from heat. Stir in
half-and-half until blended.
Return
pan to heat and warm to serving temperature, stirring occasionally. Serve
immediately.
Servings
» 12
AUTUMN
CHOPPED SALAD WITH CREAMY POPPYSEED DRESSING
· 4 cups
romaine lettuce, chopped
· 1 barlett
pear, diced
· 1 red apple,
diced (I used gala)
· 5 thick
sliced bacon, cooked and chopped
· ¼ cup dried
cranberries
· ¼ cup pecans,
chopped
· ¼ cup feta
cheese
· Creamy
Poppyseed Dressing:
· ⅓ cup mayonnaise
· ¼ cup 2% milk
· 3 tablespoons
sugar
· 4 teaspoons
cider vinegar
· 2 teaspoons
poppy seeds
1.
In a large bowl combine romaine, pear, apple, bacon, cranberries, pecans and
feta cheese. Toss.
2.
To make the creamy poppyseed dressing: Whisk together mayonnaise, milk, sugar,
cider vinegar, and poppyseeds. Add desired amount to the salad and toss.
Bacon Wrapped Shrimp with
Lemon Garlic Glaze
Juice of 1 lemon
1 clove garlic, grated
1 teaspoon paprika
1 teaspoon fresh thyme
Kosher salt
1 pound (about 24) large
shrimp, peeled and deveined, tails intact
12 slices bacon, halved
Position
a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the
lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a
shallow baking dish. Add the shrimp and toss to coat; marinate in the
refrigerator, 20 minutes.
Turn
the shrimp in the marinade to coat well. One at a time, remove each shrimp and
wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side
down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil,
turning the shrimp once, until the bacon is slightly crisp and the shrimp are
cooked through, about 5 minutes.
Parmesan
Artichoke Dip
1 Can Artichoke hearts –
drain and chop
8 oz. Cream Cheese – room
temperature
½ Cup Parmesan Cheese -
shredded
½ Cup Mayonnaise
1 Slice Red Onion – chopped
2 tsp. Basil - chopped
1 Garlic Clove - minced
Topping:
Roma Tomatoes - chopped
1.
Mix all
ingredients but tomatoes in bowl with hand mixer
2.
Bake at 350 for
25 minutes
3.
Top with chopped
tomatoes
Pumpkin Sheet Cake
1 ½ c. sugar
2 c. flour
4 eggs
2 tsp.
cinnamon
¾ c. oil
2 tsp. baking soda
1 can pumpkin
½ tsp. cloves
½ c. applesauce
½ tsp. ginger
½ tsp. salt
Combine all ingredients in a mixer. Spray a cookie sheet with
Pam and then pour batter in cookie sheet. Spread as evenly as
possible. Bake at 350 for 20-30 minutes. Watch carefully – better
if not over-done. Let cool completely, then frost.
Frosting:
1 stick butter (very softened)
3 ½ c. powdered sugar
8 oz. Cream cheese (lower fat) - softened
2 tsp. vanilla
Mix in a medium mixing bowl with a hand mixer. Spread evenly over
pumpkin cake and then cut and serve!
So delicious!
Herb Roasted Fall Vegetables
⅓ cup olive oil
4 medium carrots, cut into 1-inch thick pieces
1½ cups brussel sprouts, halved
4 cups red new potatoes, cut into 1½-inch thick pieces
1 cup butternut squash, cut into 1½-inch thick pieces
2 teaspoons black pepper
1 teaspoon sea salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
Instructions
1. Preheat oven to 400 degrees.
2. Divide chopped vegetables onto 2 baking sheets
and drizzle with olive oil.
3. Sprinkle vegetables with salt, pepper, and
dried herbs and gently toss to coat.
4. Spread vegetables into an even layer on baking
sheets and bake at 400 degrees for 45-50 minutes, flipping halfway through
cooking time.
Spiced
Caramel Apple Cider
4 Cups Apple Cider
¼ Cup Caramel Topping
1 teaspoon McCormick Apple
Pie Spice
2 tsp Pure Vanilla Extract
Instructions:
1.
Bring apple
cider, caramel topping and apple pie spice to simmer in medium saucepan.
2.
Stir in Vanilla
3.
Pour into serving
cups.
4.
Serve topped with
whipped cream, additional caramel topping and apple pie spice, if desired.
Salem Market Chowder
Serves
- 12
3/4 cup melted butter
1 cup flour
1 cup (1/2 inch) diced
potatoes
1 cup (1/2 inch) diced
celery
1 cup (1/2 inch) diced
onion
1 cup (1/2 inch) diced
green pepper
1 cup (1/2 inch) diced
leeks
3/4 cup chopped clams,
canned or fresh
3/4 tablespoon coarse
ground black pepper
1 1/2 tablespoon salt
3/4 tablespoon whole
thyme
6 bay leaves
1 teaspoon hot sauce
(Tabasco recommended)
3/4 cup sherry wine,
optional
2 cups water
3/4 cup clam juice (from
canned clams or purchased separately)
2 quarts half-and-half
Instructions:
1. Heat
oven to 325 degrees. Combine melted butter and flour in oven-proof container.
Bake for 30 minutes. In large saucepan, combine remaining ingredients except
half-and-half. Simmer until potatoes are thoroughly cooked.
2. Stir
the butter-flour mixture into chowder and stir until thick.
Mixture
will be slightly less thick than cookie dough. Remove chowder from heat. Stir
in half-and-half until blended.
3. Return
pan to heat and warm to serving temperature, stirring
occasionally.
Serve immediately.
Warm Oat Pecan Apple
Crisp
6 cups tart apples, peeled and sliced
2 tablespoon lemon juice
1 1/2-2/3 cup sugar
1 1/2 tablespoons flour
1/2 teaspoon salt
1 teaspoon cinnamon
Toss together and put in a buttered 2 quart casserole.
Combine:
2 cups melted butter
1 cup oats
1/2 cup flour
1/2 cup brown sugar
1/2 cup chopped nuts
Sprinkle on apples. Bake at 350 degrees for 45 minutes.
