Murder Mystery - Chandler & Megan - October 2017

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

3 tablespoons extra-virgin olive oil

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.