Apple Butter Pecan Baked Brie

Baked brie is such an easy way to serve up a tasty appetizer that feels a little fancy.  This version is bursting with fall flavors--apple and pecan with cinnamon and other holiday spices.  It comes together very quickly too.

Apple Butter Pecan Baked Brie
Ingredients:
1 wheel of brie cheese
1/2 cup apple butter
1/3 cup chopped pecans, toasted

Directions:
1. Preheat the oven to 400 degrees.

2.  Score the top of the brie cheese.  Place wheel of brie on a baking sheet.  Top with the apple butter and pecans.

3. Bake for 7-10 minutes, until cheese has softened.  Serve with crackers.

Source: adapted slightly from www.aprettylifeinthesuburbs.com

Apple Butter (Crockpot)

When life hands you mushy apples, make apple butter!  One of my favorite things about making this apple butter was the amazing fall scent in my home all day as it cooked.  When I put the chopped apples in my 3-quart slow cooker it was filled almost to the top, but this cooks down a lot.  Next time I make this I might cut the recipe in half and watch it carefully as it might not take as long to cook using less apples.  This is a fun and easy way to make the most of apple season.

Apple Butter (Crockpot)
Note: If you want your apple butter a bit sweeter or are using tart apples, you can increase the sugar and brown sugar to 1/2 cup each.  I used Gala apples, but I think different varieties should work fine too.
Ingredients:
6 medium/large apples, cored, peeled and thinly sliced
1/3 cup sugar
1/3 cup brown sugar
1 1/2 teaspoons cinnamon
Pinch nutmeg
Pinch cloves
Dash salt
1 teaspoon vanilla

Directions:
1. Place the chopped apples in the crockpot.  In a small bowl, mix together the sugar, brown sugar, cinnamon, nutmeg, cloves and salt.  Sprinkle over the apples and stir to evenly distribute the spices.

2. Cook on low for 10 hours.  After 10 hours remove the lid and blend the mixture with an immersion blender until smooth.

3. Cook, uncovered, for an additional 1-2 hours until thickened to desired consistency.  Store, covered, in the refrigerated for up to two weeks.

Source: slightly adapted from www.aprettylifeinthesuburbs.com

Pesto Alfredo Sauce

There are some ingredients that seem to make any meal delicious--like avocados.  And bacon.  I think basil pesto must also fall into this category.  It is delicious in pasta salad.  It takes a good grilled cheese sandwich and makes it crave-worthy.  And when mixed into this alfredo-type sauce, it makes for a very tasty pasta night.

We had this over cheese tortellini, which was very good (and easy), but I think it would pair wonderfully over fettuccini with grilled chicken or over bowtie pasta with salmon.  I'm sure this would be delicious with homemade pesto, but I bought some prepared pesto in the refrigerated section of my local grocery store and it turned out great.

Pesto Alfredo Sauce
Ingredients:
1/3 cup heavy cream
2/3 cup milk
1/4 cup basil pesto
1 tablespoon butter
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup freshly grated Parmesan cheese, plus more for garnish

Directions:
1. In a small saucepan, stir together the cream, milk, pesto, butter, garlic powder, salt and pepper.  Cook over medium-low heat, stirring frequently.  Let gently simmer about 8 minutes.  Remove from heat.

2. Add Parmesan cheese and stir until the cheese is all melted.  Add additional garlic powder, salt and pepper to taste.  Either enjoy right away, or allow the sauce to sit for a few minutes to thicken.  Garnish individual servings with additional Parmesan cheese, if desired.

Source: adapted slightly from www.allrecipes.com; inspired by my friend, Lindsay R.

Apricot Almond Salad with Grapes and Creamy Feta Dressing

I love salads with an unexpected ingredient, and the dried apricots in this salad are such a flavorful addition.  The combination of sweet grapes and dried apricots, toasted almonds, and salty feta go so well together.  I've made this both with and without the cucumber.  I think I like it best without the cucumber, but it does add some extra crunch if you decide to include it.

Apricot Almond Salad with Grapes and Creamy Feta Dressing
Ingredients:
8 oz. mixed greens (any combination of baby spinach, spring greens, baby kale, etc.)
1/2 cup chopped dried apricots
1 cup chopped red seedless grapes
1/2 cup chopped almonds, toasted
1/4 cup thinly sliced red onion
1 avocado, chopped
1/2 cucumber, chopped (optional)

For the dressing: (You may need to double the dressing amount if you like more than a very light dressing)
2 tablespoons mayonnaise
1/3 cup buttermilk
Pinch garlic powder
Kosher salt, to taste
Pepper, to taste
1/3 cup crumbled feta

Directions:
1. Combine all the salad ingredients.  Gently toss together.

2. For the dressing: In a small bowl, combine the mayonnaise, buttermilk, garlic powder, salt and pepper.  Mix well.  Add the feta and stir well combine, mashing up any large chunks of feta.  Refrigerate until ready to serve.

Source: salad adapted from my friend, Nellie; dressing adapted from www.ourbestbites.com

Peach Pecan Crisp

One of the things I look forward to during the hot summer months is peaches being in season.  I start anticipating what dessert I can make using fresh, juicy peaches.  I've made a couple of peach pies in past years, but this summer I decided to try a peach crisp.  It's much easier than a pie, but is still very delicious.  The buttery, nut-filled crumble on top pairs perfectly with peaches (and a scoop of vanilla ice cream!).  And while the spices aren't overbearing, the cinnamon and nutmeg are a good foretelling of the fall baking that will soon be in full swing.

Peach Pecan Crisp
Note: If your peaches aren't very sweet, you can increase the sugar by a tablespoon or two in the peach filling.
Ingredients:
4-5 peaches, peeled and sliced thinly
1 1/2 teaspoons fresh lemon juice
2 tablespoons sugar
1 tablespoon flour

For the crumble topping:
1/4 cup + 2 tablespoons flour
1/2 cup old-fashioned rolled oats
1/8 teaspoon salt
1/2 teaspoon cinnamon, to taste
Pinch nutmeg
Pinch ginger
1/4 cup + 2 tablespoons brown sugar
5 tablespoons butter, cut into small cubes
3/4 cup pecans, chopped

Directions:
1. Preheat oven to 350 degrees.  Spray an 8x8 baking dish with cooking spray.

2. In a large bowl, combine the sliced peaches and lemon juice.  Gently stir to combine.  Add the sugar and flour and gently stir until sugar and flour are no longer visible.  Pour the peach filling into the 8x8 pan and smooth into an even layer.

3. For the crumble topping: In a small mixing bowl combine the flour, oats, salt, cinnamon, nutmeg, and ginger.  Stir until combined.  Add the brown sugar and stir to combine, making sure to break up any clumps of brown sugar.  Add the cubes of butter.  Using your fingers, work the butter into the flour mixture until the dry parts are incorporated.  Add the chopped pecans and mix with your fingers until they are spread throughout the mixture.

4. Sprinkle the topping over the peach filling, distributing it as evenly as possible.  Bake for 35-38 minutes, until the edges are bubbling.  Serve warm with vanilla ice cream.

Source: slightly adapted from www.cookingclassy.com

Creamy Chicken and Vegetable Penne

Some recipes get forgotten over the years, but this is one I keep coming back to.  It's very family-friendly, and quite easy to adapt to what produce you have on hand.  Pasta is usually well-received at my house, and I love serving a pasta dish full of a variety of colorful vegetables.

Creamy Chicken and Vegetable Penne
Ingredients:
1 box penne pasta
1 tablespoon olive oil
2 boneless, skinless chicken breast halves, chopped into bite-sized pieces
1 cup chopped carrots
4 oz. white mushrooms, chopped
1/2 zucchini, chopped
1/2 yellow squash, chopped
1 1/2 cups chopped asparagus (about 1/2 of a bunch)
1 red pepper, chopped
1 teaspoon minced garlic

For the sauce:
4 tablespoons butter
3 tablespoons flour
3 teaspoons chicken base or bullion
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups milk
3/4 teaspoons dried basil

Topping:
Parmesan cheese
Fresh parley, chopped
Salt and pepper, to taste

Directions:
1. Cook the noodles according to directions on package.  Drain.

2. While the noodles are cooking, melt the butter in a medium saucepan.  Add the flour, and cook and stir for 1 minute.  Add the chicken base, salt and pepper and stir to combine.  Slowly pour in the milk and stir or whisk together until all combined.  Bring mixture to a boil, then turn down heat to low and simmer about 15 minutes.  (Watch the pot so it doesn't boil over.  It makes a mess, trust me...)  Stir in the dried basil.

3. While the noodles are cooking, heat the olive oil over medium-high heat in a large skillet.  Add the chicken pieces and cook, stirring, until about halfway cooked through.  Add the carrots, mushrooms, zucchini, squash, asparagus, and red pepper.  Continue cooking, stirring often, until the vegetables are crisp-tender and chicken is cooked through.  Add the minced garlic for the last 1 minute or so of cooking.

4.  In a large pot (I like to use the one the noodles cooked in), combine the noodles with the chicken/vegetable mixture.  Pour sauce over the top and gently stir to combine.  Season with salt and pepper, to taste.  (I find it really needs some extra salt at this point.)

5. Sprinkle each serving with freshly grated Parmesan cheese and chopped parsley.

Source: adapted slightly from my friend, Lindsay M.

Peanut Butter Pie

There is something nostalgic about pie.  Cakes can be so fancy and cookies kind of ordinary, but pies are a delicious dessert for when you want something special but still very homey.  I was in the mood to dress this pie up with some chocolate drizzle and piped on whipped cream, but it would be just as delicious without the extras.
This pie starts off with a delicious chocolate cookie crumb crust, which is topped with a layer of chocolate ganache, then the peanut butter filling.  For those who love the chocolate/peanut butter combo, this is the pie for you!

Peanut Butter Pie
Note: I thought this pie was very tasty, but I'm curious to experiment with it some more.  Next time I might try making a smaller, more intensely flavored peanut butter layer by cutting all the filling ingredients in half except for the peanut butter.  My family wanted less of the peanut butter layer and more of the chocolate, but I don't think the ganache layer can be increased as it's so rich.  To make a thicker chocolate layer I would use some kind of chocolate pudding layer.
Ingredients:
Crust:
1 3/4 (about 7 oz) cup chocolate cookie crumbs
2-3 tablespoons brown sugar
5 tablespoons butter, melted
Ganache:
1/2 cup heavy cream
1 cup chocolate chips
Peanut butter filling:
1 cup heavy cream (or less, see note)
1 cup creamy peanut butter
1 cup powdered sugar (or less, see note)
8 oz. cream cheese, softened (or less, see note)
1 teaspoon vanilla
Toppings (optional):
1/4 cup chocolate chips
1 teaspoon coconut oil
Sweetened whipped cream
Chopped peanut butter cups

Directions:
1. Preheat oven to 375 degrees.  In a medium bowl stir together the cookie crumbs and sugar.  Slowly drizzle in the melted butter, while stirring.  Continue stirring until all cookie crumbs are moistened.  Press into the bottom and sides of pie plate.  Bake for 8-9 minutes, or until the edges are beginning to look dry.  (The bottom crust will still look a bit moist.)  Cool.

2. Heat 1/2 cup cream in the microwave until simmering.  Add the chocolate chips and let sit for five minutes.  Stir until combined and smooth.  Pour ganache into the bottom of crust.  Cover and chill in refrigerator until ganache is set (about 1 hour).

3. In small bowl beat 1 cup heavy cream to medium-stiff peaks.  In a medium bowl beat the peanut butter, powdered sugar, cream cheese, and vanilla until creamy.  Fold in the whipped cream until combined.

4. Spread the peanut butter filling over the ganache layer, cover lightly with plastic wrap, and refrigerate at least 2 hours.

5. If desired, place 1/4 cup chocolate chips and 1 teaspoon coconut oil in a small bowl.  Heat in the microwave in 20 second increments until melted, stirring after each increment.  Use a fork to drizzle over the peanut butter layer.  Refrigerate until set.  Garnish with sweetened whipped cream and chopped peanut butter cups, if desired.

Source: adapted from Meadowbrook Farm Blog via www.melskitchencafe.com