Saturday, September 28, 2013

Apple Pie Spread

Ingredients: 1 (8 oz.) package of reduced-fat cream cheese, softened 1 Tbsp apple juice 2 Tbsp brown sugar ½ tsp cinnamon 1 medium red apple, chopped ¼ c pecans, chopped Crackers, butter flavored (such as Keebler Town House or Ritz) Beat cream cheese and juice on medium speed until fluffy. Beat in brown sugar and cinnamon. Sir in apple and pecans. Garnish as desired (thin apple slices, additional chopped pecans, etc.). Serve with crackers.

Sunday, September 22, 2013

Toasted Almond Green Beans Recipe

INGREDIENTS 3/4 cup slivered almonds 3 tablespoons butter, divided 1 tablespoon Worcestershire sauce 1 1/2 teaspoons lemon juice 1/4 teaspoon ground cumin Two 14.5-ounce cans cut green beans, drained, preferably Del Monte Cut Green Beans Salt and pepper, to taste OR use equal amount of frozen beans DIRECTIONS Heat large skillet over medium-high heat. Add almonds; cook2 to 3 minutes or until browned, stirring frequently, being careful not to burn. Add 2 tablespoons butter, Worcestershire, lemon juice, and cumin. Cook until butter has melted, stirring constantly. Set almonds aside on separate plate. Melt remaining butter in same skillet over medium-high heat. Add beans, and cook 2 minutes, stirring occasionally. Remove from heat; season with salt and pepper, if desired. Sprinkle almond mixture over beans. Toss and let stand 5 minutes before serving.

Crock Pot Apple Butter

Makes a little more than 1 pint 1 dozen apples, peeled, cored, cubed 1/2 Cup Water 1/4 Cup Brown Sugar 1/2 teaspoon Cinnamon 1/2 teaspoon All Spice Step 1: Peel, Core, and Chop a dozen apples. I used apples from our trip to the Apple Orchard. I’m no apple expert, but these apples were more dense than the apples I typically buy in the grocery store. The flavor was great, but it took longer to break down in the Crockpot. Step 2: Toss the apples in the sugar and spices. Step 3: Put everything in the Crockpot, then [say it with me] Set It, and Forget It! anyone else remember that infomercial? After a few more hours on low, I bumped it to high and propped the lid. it cooked down and thickened quite a bit. Step 4: I suppose it’s optional, but I decided to blend the butter down smooth. You can eat it right out of the Crockpot, I did. I just took a spoon to the Crockpot and dove in, it was divine. However, for the finished product I wanted it smoother and pulled out my Magic Bullet since I don’t own an immersion blender. Then poured it into clean canning jars. So after 15 hours and a dozen apples picked right from the tree, I had 1 pint of delicious apple butter. I froze half the batch and have the other half in the fridge just waiting to be eaten…maybe straight from the jar.