Bacon Apple Pie To DIE For

Last week I attended our Cooking Club's first meeting of the year.  With a fall theme, this is a favorite time of year for flavorful comfort food.  But when my friend, Kristi, walked in with this Bacon Apple Pie, taking pictures of any other dish kind of went out the window.

Bacon Apple Pie.

I couldn't wait to sink my teeth into this one.

It was as tasty as it looked.  The combination of the cinnamon, nutmeg and clove apples with the saltiness of the bacon, was over the top.  I loved it.

The only modification Kristi suggested was to leave the bacon slices a little longer because they do shrink quite a bit during the baking process.

Here's the original recipe from, The Loveless Cafe.

Bacon Apple Pie

Ingredients:

9-inch pie shell, unbaked

3/4 cup packed light brown sugar

2 tablespoons cornstarch

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

6 cups 1/2-inch-thick sliced peeled apples (1 1/2-2 pounds) ~ My favorite for pie is the Granny Smith Apple

8-12 slices uncooked Loveless Cafe Country Smoked Bacon

Preheat oven to 350 degrees. Place the pie shell on a sturdy baking sheet and set aside.

In a large bowl, rub the brown sugar, cornstarch, cinnamon, nutmeg, cardamom and cloves together with your fingertips until blended. Add the apples and toss to coat. Dump the spiced apple slices into the pie shell, including any sugar and juices that have accumulated in the bowl.

Weave the uncooked bacon on top of the pie filling, starting from the center and working your way out to the edges. For a lattice topping you should have an over-under pattern with 5 pieces going vertically and five pieces going horizontally. Trim the edges and pinch into the crust to seal. Cover pie with foil and bake in the middle of the oven for 1 hour. Remove cover. Continue baking for 15 minutes until golden brown and bacon is crisp.

Let pie cool for 1 hour before cutting.

For more information about different apple varieties, please visit U.S. Apple Association or the California Apple Commission

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Gluten Free Spaghetti Squash with Meat Sauce

I love this time of year, the fall...or close enough to it.  All my favorite foods are plentiful and I am totally in the cooking mood.  Spaghetti Squash in a meat sauce is one of my favorites.  I can't get enough.  Lucky for me, one squash feeds a family of four and leaves plenty for lunch the next day.

Normally I make my meat sauce from scratch {like in the above photo}, but I cheated this time with Classico Italian Sausage pasta sauce and it was super good.  I will use that sauce again for a quickie.  You can use any of your favorite sauces to accommodate your gluten free diet, if you wish.

The thing about spaghetti squash is they are really difficult to slice through without almost stabbing yourself with the knife.  You may want to microwave the squash before slicing in half length-wise for about 10 minutes to soften it up to make life easier, and safer.

Once it's cut in half, scoop out the seeds and place both halves face down in a baking dish and add 3/4 cup of water to the dish.  Bake for 45 minutes at 350 degrees.

Once it's baked and cool enough to handle, use a fork and begin raking the inside.  It shreds very easily...this is my favorite part, it's fun!  Kids like this part as well.

Once the squash is completely shredded, add it to the pasta sauce and I add quite a bit of shredded Parmesan cheese as well.  Oh so good!

Easy.  Healthy.  Delicious.

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Favorite Fall Dessert Recipe Round-Up

I love this time of year!  All the fabulous dessert recipes for fall, I can't get enough.  When I called upon my fellow Real Farmwives of America for some of their favorite fall recipes, I hit the jackpot.

Jent, author of From My Front Porch, sent me her Phenomenal Apple Cookie recipe...

"This Pumpkin Crunch, aka Pumpkin Dump Cake, is an easy recipe that takes 5 minutes to make. Every pumpkin lover will beg you for the recipe."  says Leah, from the fabulous food and farm blog, Beyer Beware.

Another favorite of Leah's are these mouth watering Pumpkin Chocolate Chip Cookies with brown sugar icing.  I die.

My friend, Cris, from the blog, Recipes That Crock sent me a favorite that I certainly enjoy... Slow Cooker Pumpkin Butter...

and Crock Pot Caramel Dip.  Hello!

And Amy from A Latte' with Ott, A, is totally making me crave pie right now with her Gingersnap Apple Crumb Pie....

And one of my favorites that I have made time and time again....Salted Caramel Cookies.  The combination of sweet with the salt, I can devour the entire plate all on my own if I let myself.

Time to start baking.

Salted Caramel Cookies

Ingredients for cookies:
1 1/2 stick of unsalted butter, room temperature
1/2 cup of granulated sugar
1 large egg
1/2 tsp of pure vanilla extract
1 3/4 cups of all purpose flour
1/8 tsp Kosher salt

Ingredients for caramel:
1/2 cup of granulated sugar
2 1/2 T unsalted butter, room temperature
1/4 cup heavy whipping cream
Kosher salt for sprinkling

Use an electric mixer to cream together the butter, sugar and egg.  Add the vanilla.  Separately sift together the flour and salt.  With the mixer on low speed, add the four mixture to the creamed mixture.  Mix just until the dough comes together.  Refrigerate for 1 hour.

Scoop level tablespoons of dough and roll into balls.  Place on a silpat or parchment-lined cookie sheet.  Hold the cookie steady with one hand and press a light indentation into the top of each with your finger or thumb.....the larger the indentation, the more caramel it will hold!  Bake at 350 for 10-15 minutes, until they're barely golden on the sides.  Remove from the oven and immediately re-press your thumbprints if they've faded.  While the cookies are cooling, make the caramel.

Combine the sugar and 2 tablespoons of water in a medium saucepan.  Do not stir.  Cook over medium-high heat to a dark caramel color, swirling as it begins to brown and distribute the sugar.  While the sugar and water are boiling, heat up the cream in a saucepan or microwave just until warm.

Take the caramel off the heat and add your room temperature butter.  Whisk the butter in, until completely combined.  Add the warmed cream and whisk vigorously.  Mixture will bubble, then settle to a smooth, velvety caramel.

Use a teaspoon to pour caramel onto cooled cookies and sprinkle with Kosher salt.

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Pumpkin Hummus

This, by far, is my favorite time of year.  I am loving all the different recipes that are making their way into my in-box for the use of pumpkin!

Check out my latest and greatest pumpkin find from Bon Appetit....

Pumpkin Hummus!

Use a food processor to purée together canned pumpkin, tahini, garlic, parsley, ground cumin, olive oil and lemon juice. Sprinkle toasted pumpkin seeds and smoked paprika on top. 

Serve with pita chips.

Enjoy!

photo and recipe courtesy Bon Appetit

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One Dish Meal by De Cecco Pasta for Fall

You all know how much I love Brussels Sprouts, if you've been reading here for any length of time. So when I was contacted to share this hearty De Cecco Pasta recipe for fall that includes Brussels sprouts, I had to share.  And what a great way to filter in the veggies for the kids.....I may have to add some bacon to this as well.  A one dish meal in our house for sure.

A little about De Cecco Pasta.....

De Cecco is unlike many other pastas available on supermarket shelves today.  Carefully made in the mountains of Central Italy, De Cecco uses a proprietary process to make more than 160 different pasta shapes. This process starts with full control of the milling process and using only the heart of durum wheat to produce premium semolina, then mixing it with cool natural waters from De Cecco’s own mountain spring, drawing the semolina dough through bronze dies and drying the pasta very slowly at a low temperature.

Brussels Sprout, Cauliflower and Shiitake Fusilli

Prep Time: 17 minutes

Total Time: 30 minutes

Serves 8

Ingredients:

1 pound De Cecco Whole Wheat Fusilli or Spinach Fusilli
8 ounces Brussels sprouts, trimmed
12 ounces cauliflower florets (about 4 cups)
1/4 cup De Cecco Extra Virgin Olive Oil 100% Italian Olives, divided
4 medium shallots, finely chopped
4 garlic cloves, minced

7 ounces fresh shiitake mushrooms, stems removed
1 cup finely chopped fresh Italian parsley

Salt and pepper to taste

1/3 cup grated Parmesan cheese

Directions:

1. Cook pasta and Brussels sprouts according to pasta package direction, adding cauliflower during last 5 minutes of cooking. Drain, reserving 1/4 cup pasta water.

2. While pasta is cooking, heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add shallots and garlic; cook 15 to 30 seconds, stirring constantly, or until fragrant. Add mushrooms; cook 5 minutes, stirring occasionally, or until browned. Remove from the heat.

3. Return hot cooked pasta, Brussels sprouts and cauliflower to pot; add reserved pasta water and mushroom mixture. Set aside 2 tablespoons parsley. Stir in remaining 2 tablespoons oil and remaining parsley. Season to taste with salt and pepper. Sprinkle with Parmesan cheese and reserved parsley.

Photo and recipe courtesy De Cecco Pasta.

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Personalized Pumpkin Pie ~ "BOTW"

My "Best of the Web" this Friday is this personalized pumpkin pie.  Your kids will totally get into this and they may even eat some of it because it also involves chocolate chips!

photo and recipe courtesy Family Fun Disney

Ingredients

• 1 15-oz. pkg. refrigerated piecrust
• 1 16-oz. can packed pumpkin
• 1 14-oz. can sweetened condensed milk
• 2 eggs
• 1 tsp. apple pie spice
• 1 cup semisweet chocolate chips {optional}

Directions

1.     Heat the oven to 375 degrees, then begin making the turkey handprint for the pie. Trace your child's handprint on a piece of lightweight cardboard, then cut it out to create a stencil. Place the stencil over one of the circles of pie dough and cut around it, adding turkey feet to the bottom of the hand.

2.     Place the cutout on a nonstick baking sheet. Brush with water and sprinkle lightly with sugar. Bake for 8 to 12 minutes or until golden brown. Let cool.

3.     Next, place the remaining circle of pie dough in a 9-inch glass pie pan. Press the crust firmly against the sides and bottom of the pan. Crimp the edges.

4.     In a large mixing bowl, combine the pumpkin, sweetened condensed milk, eggs and apple pie spice. Mix until smooth. Stir in the chocolate chips, if desired.

5.     Pour the mixture into the piecrust and bake at 375 degrees for 35 to 40 minutes or until an inserted knife comes out clean (except for melted chocolate).

6.     Place the baked turkey cutout in the center of the pie and allow the pie to cool before serving. Makes one 9-inch pie.

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Crock Pot Harvest Chipotle Chili

I've found a new taste addiction that happens to be really fun to cook with as well.....Chipotle Peppers in Adobo sauce.  Chipotle adds just the right amount of heat and a whole lot of flavor.

Just yesterday, I added Chipotle to this super easy Harvest Chipotle Chili.  Even though the outside temperature reached 90 degrees....chili is good any time of the year in my house.....plus I'm pre-thinking chili recipes for Super Bowl Sunday.

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Easy Crock Pot Apple Butter

Harvest time is my favorite time of year.  Whether it be wine, pear, nut, you name it.  In our area, there are a few apple orchards close by where you can pick them yourself.  Totally fun for the kids, and me.  An abundance of apples on hand, means plenty of fall recipes to try.  Here's one that's super easy for Apple Butter.

If you've not tried apple butter yet, you don't know what you're missing!  Great on crusty bread with a nutty hard cheese for a snack or as a cocktail party appetizer.

This is a MUST try.

photo and recipe courtesy Midwest Living

Crock Pot Apple Butter

ingredients

4 pounds cooking apples, peeled, cored and sliced (about 12 cups)
2 cups sugar
1/3 cup water
2 tablespoons cider vinegar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg

Directions

Place apple slices in a 3-1/2- or 4-quart slow cooker. Stir in sugar, water, vinegar, cinnamon, cloves, allspice and nutmeg.

  Cover; cook on high-heat setting for 5 to 6 hours. Stir. Cool mixture at least 1 hour or cover and        

  chill overnight.

Ladle apple butter into half-pint storage or freezer containers, leaving a 1/2-inch head space. Seal and label. Store 3 weeks in refrigerator or for 1 year in freezer. Makes 4 half-pints.

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TT w/Linky: OktoberFest Kona Stout Ice Cream

I recently reviewed the cookbook, Jeni's Splendid Ice Creams At Home by Jeni Britton Bauer for my local newspaper and in doing so, I picked three fall inspired recipes for ice cream.  

My first and favorite is the Kona Stout Ice Cream.  The recipe calls for using any dark beer and stout adds a lot of flavor without adding very much water to the ice cream.  So why not use a chocolate stout?!  I did, in hopes the flavor would taste similar to a mocha.  I wasn't disappointed.  My stout of choice these days is this Bison Chocolate Stout.....in OR out of ice cream.

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"BOTW" Bacon and Apple Grilled Flatbreads

Most of you know how much I adore bacon, so when I saw this recipe for Grilled Flatbreads with Bacon and Apple in Bon Appetite, I knew it would be a 'must try' for me.

This week's 'Best of the Web'......

Recipe and Photo courtesy Bon Appetite

Bacon and Apple Grilled Flatbreads

Ingredients

·         2 tablespoons (1/4 stick) unsalted butter

·         2 tablespoons all-purpose flour plus more

·         1 cup whole milk

·         3/4 cup coarsely grated cheddar, Gruyère, or Fontina cheese (2 ounces)

·         Cayenne pepper

·         Freshly grated nutmeg

·         Kosher salt

·         6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces

·         1 red onion, root end intact, cut into 1/2-inch wedges

·         6 teaspoons olive oil, divided

·         Freshly ground black pepper

·         2 firm, tart apples, such as Cortland or Pink Lady, quartered, cored, cut into 1/2-inch wedges

·         1 tablespoon chopped fresh rosemary

·         1 tablespoon chopped fresh sage

·         1 tablespoon chopped fresh thyme

·         1 tablespoon crème fraîche or sour cream

·         1 1-pound store-bought pizza dough, room temperature {I use Trader Joe's pizza dough, found in the refrigerated section}

·          

Preparation

·         Heat butter in a medium saucepan over low heat until melted and just beginning to foam. Whisk in 2 Tbsp. flour; cook, stirring often, until flour begins to smell nutty, about 5 minutes. Whisk in milk; cook gently over low heat, stirring often, until mixture thickens, about 20 minutes. Add cheese; whisk until combined. Season Mornay sauce to taste with cayenne, nutmeg, and salt. DO AHEAD Mornay sauce can be made 2 days ahead. Cover and chill.

·         Cook bacon in a medium skillet over medium heat until crisp and browned; transfer to paper towels to drain; set aside.

·         Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place onion in a medium bowl. Drizzle with 2 tsp. oil; season with salt and pepper. Grill onion, turning occasionally, until tender, about 10 minutes. Transfer to a large bowl. Place apples in same medium bowl; drizzle with 2 tsp. oil. Grill, turning occasionally, until charred in spots and tender, about 12 minutes.

·         Transfer apples to large bowl with onion; add rosemary, sage, thyme, and reserved bacon. Toss to combine. Season with salt and pepper and cover; keep warm.

·         Rewarm Mornay sauce over medium-low heat, stirring occasionally. Stir in crème fraîche {or sour cream} and set aside.

·         Divide pizza dough into 2 equal pieces; shape each piece into a ball. Roll out each ball on a floured surface to an 8-inch round. Brush with 1 tsp. oil; place on grill, oiled sides down. Brush other sides with remaining 1 tsp. oil.

·         Grill flatbreads, watching carefully and moving as needed to promote even cooking and prevent burning, until charred and crisp on bottom, 1–2 minutes. Turn flatbreads over and cook until crisp and cooked through, 1–2 minutes longer. Transfer flatbreads to a work surface.

·         Spread half of warmed Mornay sauce over each flatbread. Top sauce with apple mixture. Cut flatbreads into wedges.

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