Apple Cobbler

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Ingredients:

• 8 medium apples peeled and sliced
• 1/4 cup sugar
• 1/4 teaspoon cinnamon
• 1 lemon squeeze the juice out and grate the rind
• 1/4 cup butter
• 1 cup flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/4 cup milk
• 1 egg slightly beaten

Steps:

• Preheat oven to 400 degrees F
• Mix apples sugar spice and lemon together
• Heat through either in the microwave or in a sauce pan until bubbly
• Stir often
• Cobblers mixture
• Sift all dry ingredients
• Cut in butter until mixture resembles course crumbs
• Mix milk and beaten egg
• Add all at once to dry ingredients
• Stir just to moisten
• Drop spoonsful of cobbler topping over hot sweetened fruit mixture
• Bake for 20 minutes or until crust is browned
• Serve warm with vanilla ice cream or heavy cream

Apple Ladybug Treats

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Ingredients:

• 2 sweet red apples
• 1 tablespoon lemon juice
• 1 tablespoon water
• 4 lettuce leaves
• 1/4 cup raisins or craisins
• 1/4 cup Cheerios toasted oat cereal
• 1 tablespoon peanut butter or almond butter
• 8 thin pretzel sticks

Steps:

• Slice apples in half from top to bottom and scoop out the cores using a knife or a melon baller If you have an apple corer
• core them first
• then slice Brush or dip cut side of apples in lemon juice mixed with the water to keep from browningPlace each apple half flat side down on lettuce leavesif using
• then place on a small plate The lettuce leaves help keep little fingers off the peanut butter
• Dab peanut butteror almond butter on to the back of the lady bug
• then stick raisinsor craisins onto the dabs for spots If using cheerios
• place raisins inside of cheerios and stick on peanut butter dabs
• Use this method to make eyes too Stick one end of each pretzel stick into a raisin
• then press the other end into the apples to make antennae
• Kids will have fun playing with their food
• then eating it

Blackberry, Honey, and Yogurt Pops

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Ingredients:

• 2/3 cup water
• 2/3 cup sugar
• 3 6 ounce containers fresh blackberries 3 1/2 - 3 3/4 cups
• 1 cup plain nonfat yogurt preferably organic
• 5 teaspoons honey
• 4 teaspoons fresh lemon juice

Steps:

• Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat stirring until sugar dissolves Move simple syrup to small bowl and chill until cold about 1 hour
• Place blackberries in processor; puree until smooth Pour blackberry puree into strainer set over medium bowl Using rubber spatula press on solids to extract as much puree as possible Discard seeds in strainer
• Measure 2 cups blackberry puree and place in another medium bowl for pops reserve any remaining puree for another use Add chilled simple syrup yogurt honey and lemon juice to puree; whisk to blend
• Divide mixture among 10 molds each about 1/3 - 1/2 cup capacity Top with mold cover if available and insert stick into each If cover is not available cover top of mold with plastic wrap pulling taut; freeze until partially frozen then insert stick into center of plastic wrap and into pop mixture in each
• Freeze pops until firm at least 8 hours or overnight
• Dip bottom of mold into hot water 10 to 15 seconds to loosen pops Remove pops from molds and serve

Blueberry Upside-Down Cake

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Ingredients:

• 4 tablespoons butter melted
• 3 tablespoons light brown sugar
• 1/3 cup light brown sugar packed
• 1 1/2 cups blueberries wild Maine
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup milk room temperature

Steps:

• Heat oven to 350 Butter a 1-quart souffl dish Pour 2 tablespoons melted butter into the souffl dish Sprinkle 3 tablespoons brown sugar over butter Scatter 1 cup blueberries over sugar Set aside
• In a medium bowl whisk together flour baking powder and salt
• In another medium bowl whisk together remaining 2 tablespoons butter remaining 1/3 cup brown sugar and egg Whisk milk into the egg mixture Add flour mixture; whisk until batter is smooth
• Pour half the batter into souffl dish Sprinkle remaining 1/2 cup blueberries over batter Spread remaining batter over blueberries Bake until a cake tester inserted in the middle of the cake comes out clean of batter about 45 minutes
• Immediately unmold cake inverting it onto a serving dish Serve warm with vanilla ice cream if desired

Chocolate Chips and Toffee Cheesecake

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1 1/3 cups heath bits 'o brickle toffee pieces divided
• 1/4 cup butter or 1/4 cup margarine melted
• 2 8 ounce packages cream cheese softened
• 3/4 cup sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 1/2 cup hershey's milk chocolate chips
• 2 cups whipped topping

Steps:

• Heat oven to 325F
• Stir together graham cracker crumbs 1/2 cup toffee bits and melted butter
• Press onto bottom and 1/2 inch up sides of 9-inch springform pan
• Bake 10 minutes amp; cool
• Increase oven temperature to 350F
• Beat cream cheese sugar and vanilla until smooth
• Gradually beat in eggs beating just until blended
• Fold in milk chocolate chips and 1/2 cup toffee bits
• Pour into prepared crust
• Bake 45 to 50 minutes or until center is almost set
• Remove from oven to wire rack
• With knife loosen cake from sides of pan; cool completely
• Evenly spread whipped topping over surface of cheesecake
• Sprinkle remaining 1/3 cup toffee bits over whipped topping
• Cover; refrigerate several hours or until chilled
• Cover; refrigerate leftover cheesecake
• Enjoy

Cold Strawberry/Banana Pie

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Ingredients:

• 3 whole sliced bananas
• 1 1/2 quarts fresh strawberries rinsed hulled and sliced
• 1 pint strawberry halved garnish
• 1 6 ounce graham cracker crust Keebler
• strawberry glaze
• 2 pints sugar
• 1 pint water
• 1 pint strawberry cleaned pared

Steps:

• Strawberry Glaze
• In a 3 quart saucepan bring the sugar and water to a boil
• Sugar and water mixture boiled forms a simple syrup - mixture will thicken slightly
• Add strawberries and simmer for 15-20 minutes then strain
• Serve hot or cold
• Make the Pie
• Take crust and starting with bananas layer them on the bottom
• Then layer strawberries
• And so on ending with strawberries on top until crust is full
• Pour glaze on top so it covers the pie and fruit on the bottom is also covered
• Refrigerate for 5-6 hours
• Garnish with strawberries and served with whipped cream if desired
• Experiment with a 3rd layer of sliced Kiwi
• Another variation of glaze stir in 1/8 cup of Grand Marnier or Cointreau after you take it off the heat

Cranberry French Toast

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Ingredients:

• 1 loaf challah or other yeast egg bread
• 1 8 ounce package light cream cheese
• 1 cup sugar or Splenda
• 1 1/2 cups fresh cranberries or frozen some have even used dried cranberries and you may sub strawberries too
• 1/4 cup butter 1/4 cup
• 4 eggs
• 1/2 cup whole milk or almond soy or rice milk

Steps:

• Slice challah bread into thick pieces
• Combine the cream cheese sugar and cranberries together Cut a pocket into the bread and stuff cream cheese mixture inside
• Melt butter over medium heat in a skillet
• Beat eggs and milk together in a large bowl Dip stuffed bread into egg mixture coating both sides Place bread in skillet cook 1 to 2 minutes on each side till a nice golden brown
• Enjoy

Cream Cheese Fingers

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Ingredients:

• 1 -2 loaf French bread 2 8 oz each or l large loaf
• 8 ounces cream cheese or 8 ounces neufchatel cheese
• 1 envelope hidden valley ranch dressing mix
• 4 cups mushrooms or 4 cups grated cheese etc You might even try pineapple

Steps:

• Slice bread crosswise into 1 inch fingers leaving attached
• Mix cream cheese and salad dressing mix together
• Spread on bread
• Pile on toppings
• Broil until brown and bubbly
• Makes just about 4 1/2 dozen fingers
• Enjoy

Fruit Breakfast Rolls

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Ingredients:

• 2/3 cup sifted confectioners' sugar
• 1/4 cup milk
• 1 cup dried fruit blueberries cranberries cherries
• 1/2 cup chopped pecans
• 1 loaf frozen white bread dough thawed
• 2 tablespoons butter or 2 tablespoons margarine melted
• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons melted butter

Steps:

• In a small bowl
• combine confectioners sugar and milk
• Mix well
• Pour mixture into a 9-in deep-dish pie pan
• Sprinkle 1/2 cup of the dried fruit and pecans evenly over sugar mixture
• On a lightly floured surface
• roll bread dough into a 12x8-inch rectangle
• Brush with melted butter
• In a sm bowl
• combine brown sugar and cinnamonamp; sprinkle over dough
• Top with remaining 1/2 cup dried fruit
• Roll up rectangle
• jelly-roll style
• starting from a long side
• Pinch to seal edges
• With a sharp knife
• cut roll into 12 slices
• Place slices
• cut-side down
• on top of mixture in pan
• Brush with melted butter
• Let rise
• covered
• in a warm place 30
• minutes
• or until nearly double
• Bake in a preheated 375 F oven 20-25 minutes
• Let cool in pan 1 to 2 minutes
• Invert onto a serving platter
• Serve warm
• Or to make the night before and bake in AM
• Cover with waxed paper
• then with plastic wrap
• Refrigerate 2 to 24 hours
• Before baking
• let chilled rolls stand
• covered
• 20 minutes at room temperature
• Bake in a preheated 375 F oven 25 to 30 minutes or until golden brown
• Ifnecessary
• cover rolls with foil the last 10 minutes to prevent overbrowning

Roasted Autumn VegetablesDaphne Oz

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Ingredients:

• 4 small carrots halved lengthwise
• 3 shallots halved or 1 large red onion cut in wedges
• 1 butternut squash halved seeded and cut into 1/2-inch slices
• 1/2 lb Brussels sprout halved
• 4 -6 garlic cloves
• 6 tablespoons extra virgin olive oil
• salt
• fresh ground black pepper
• 1/2 cup dried lentils rinsed Daphne uses black lentils
• 1/2 yellow onion
• 1 bay leaf
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 lb arugula or spinach

Steps:

• Preheat oven to 400F
• In a large bowl combine the carrots shallots squash Brussels sprouts and garlic Drizzle 2 tbls of the olive oil and season with salt and pepper Toss to coat Pour vegetables onto a sheet tray and roast in the oven for 30 minutes tossing once halfway through
• Meanwhile prepare the lentils by putting them into a small saucepan and covering with water by 2 inches Add the onion and bay leaf Bring to a boil then simmer covered for 20 minutes or until tender Drain and discard the onion season with salt and pepper and set aside
• Once the veggies are finished roasting remove the garlic Peel and mash the garlic in a small bowl combine with the remaining 4 tbls of olive oil apple cider vinegar and Dijon mustard and whisk into a vinaigrette Toss the lentils with the vinaigrette fold in the arugula or spinach leaves and then top with roasted vegetables to serve
• Enjoy

Sheila Luskins Summer Succotash Salad

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Ingredients:

• 3 cups cooked baby lima beans
• 3 cups fresh corn kernels blanched
• 1 cup diced peeled and seeded cucumber
• 2 ripe plum tomatoes seeded and dce
• 1/4 cup finely chopped red onion
• 1 scallion with 3-inch of green thinly sliced
• 2 tablespoons cider vinegar
• 1/2 teaspoon Dijon mustard
• 1 garlic clove minced
• 1/2 teaspoon sugar
• 1/8 teaspoon curry powder
• salt to taste
• fresh ground black pepper to taste
• crushed red pepper flakes to taste
• 3 tablespoons olive oil
• 2 tablespoons chopped cilantro

Steps:

• Combine lima beans corn cucumber tomatoes onions and scallions in bowl
• In a separate bowl whisk the vinegar mustard garlic sugar amp; curry powder together
• Season to taste with salt amp; pepper amp; red pepper flakes if using
• Slowly drizzle in the oil whisking constantly
• Pour over the vegetables and toss well with a rubber spatula
• Refrigerate until ready to serve
• Shortly before using toss with cilantro
• Taste and adjust seasoning
• Serve cold