Fall Harvest

Baked Ham & Brie with Apple Butter

1 baguette
4 T. butter, softened
1 c. apple butter
thinly sliced prosciutto or black forest ham
2 pears, thinly sliced
1 pd. Brie cheese, thinly sliced
salt and pepper
olive oil, for drizzling

Heat oven to 450 degrees. Cut the baguette into 1/2 inch thick slices. Butter each side of the baguette and place on baking sheet. Top each with approx. 1 T. of apple butter. Layer the following ingredients in this order: prosciutto/ham, pear slices, and brie. Drizzle each with olive oil and sprinkle with salt and pepper. Bake until the cheese is melted, about 8 minutes.

Apple Cranberry Salad

mixed greens
3 green apples, cut in chunks
feta cheese
1 can cashews
1 pkg. craisins

Dressing:
3/4 c. sugar
1/3 c. apple cider vinegar
1t. dried mustard
1 c. vegetable oil
1 t. salt
1T. poppy seeds
1 1/2 T. grated onion or shallot

Pumpkin Roll with Whipped Maple Cream

1/4 c. powdered sugar
3/4 c. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground cloves
1/4 t. salt
3 eggs
1 c. sugar
2/3 c. pumpkin

Filling:
1-8oz. pkg. cream cheese, room temperature
1 c. sifted powder sugar
6 T. butter, softened
1 t. vanilla

Preheat oven at 375 degrees. Grease a 15x10 inch jelly-roll pan; line with waxed paper. Grease and flour the waxed paper. Sprinkle a thin, cotton towel with powdered sugar. Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a small bowl. In a large mixing bowl, beat eggs and sugar until thick. Beat in the pumpkin. Stir in the flour mixture. Spread evenly into prepared pan.

Bake for 13-15 minutes or until the top of the cake springs back when touched. Immediately loosen and turn cake onto towel. Carefully peel off paper. Roll up cake and towel together, starting at the narrow end. Cool on wire rack.

Filling:
Beat cream cheese, 1 c. powdered sugar, butter and vanilla until smooth. Carefully unroll cake. Spread craem cheese mixture over cake. Reroll the cake. Wrap in plastic wray and refridgerate at least 1 hour.

Whipped topping

heavy whipping cream
powdered sugar
maple extract
cinnamon

Whip cream until stiff. Add powdered sugar, maple extract, and cinnamon to taste.

Grandma's Easy Banana Cake

Cake:
1 white cake mix
1 c. water
1/3 c. oil
2 eggs
1 tsp. baking soda
2 ripe bananas, mashed

Preheat oven to 350 degrees.

Mix all of the above ingredients and pour into a 9 by 13 pan. Bake for 30-40 minutes.

Frosting:
1 box instant coconut pudding
1 c. milk
8 oz. cool whip

Beat all together and frost the cake.

Great Summer Appetizers

Summer always seems to be the time I have people over the most. I am always on the look out for something easy to serve up for my friends. Here are a couple of my favorites. Of course they BOTH include bacon!!! Delicious!

Bacon-wrapped Dates stuffed with Cream Cheese and Almonds

*I was on the look out for a good stuffed date recipe after I had the pleasure of enjoying them last year with a girlfriend in Manhattan. I found this recipe by Emeril, which is close to what I had in NYC. I know it sounds different, but don't knock them until you try them. I think you will be pleasantly surprised!

Ingredients

• 18 (1 by 1/4-inch) pieces cream cheese
• 18 pitted dates (preferably Medjool)
• 18 salted and roasted whole almonds
• 6 slices bacon cut crosswise into thirds
• Special equipment: 18 wooden picks

Directions

Heat the oven to 400 degrees F.

Stuff 1 piece of cheese and 1 almond into each date, then wrap one piece of bacon around each date and secure bacon with a toothpick if desired. Arrange dates, bacon seam down and 1 inch apart in a shallow baking pan.

Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper towel or parchment. Serve immediately.

*I cook the bacon part way to ensure that it is fully cooked.

Grilled Jalapeno Poppers

I made these last year for my dad's birthday dinner. They were gone in 5 minutes!

jalapenos

cream cheese

bacon

Cut your bacon in 1/2 and cook it for about 5-6 minutes (so it is cooked 1/2 through). Cut your jalapenos lengthwise and remove all of the seeds. Fill your jalapeno boat with the cream cheese and wrap with a bacon 1/2, securing with a toothpick. Place a piece of foil on the grill and lay your poppers on top. They are finished with the bacon is cooked through.

*You can also make these in the oven.

**By removing all of the seeds you are left with the flavor of the jalapeno, not the heat!

Delicious Salads

Popcorn Salad

Thanks to Mia for serving up this salad at the cabin during the 4th of July weekend this year. It is a keeper!!

Popcorn Salad

2 c. mayo

2/3 c. sugar

2 t. vinegar

combine above in a large bowl. Add to it:

2 c. chopped celery

2 bunches green onion, sliced

2 cans water chestnuts, chopped

1 pd. bacon, crumbled (I use about a cup)

2 c. shredded cheddar cheese

1 med. bag Old Dutch Gourmet popcorn

Toss together and serve. I left some of the popcorn out until just before serving to keep the crunch. Also, I made 1/2 of the recipe for a luncheon and it easily served 6.

Grilled Romaine Hearts

This is the perfect summer grilling salad. It is also a perfect base for any of your favorite salads.

1 heart of Romaine

slice it length wise and brush the cut-side with olive oil and sprinkle with kosher salt and cracked pepper. Heat your grill to med. Place the Romaine halves, cut side down, on the grill. Keep an eye on them, when they start to char take them off. They are done!

I usually top them with a drizzle of a good balsamic and freshly grated Parmesan. I usually serve one 1/2 per person. You can chop the Romaine or serve it as a knife and fork salad.

Be creative with this one. It is also fantastic with cherry tomatoes and a good Ranch or Blue Cheese dressing.

Strawberry Romaine Salad

Salad:
1 head romaine
2 bunches spinach
1 pint strawberries, sliced
1 red onion, sliced

Dressing:
1/2 c. mayo
2 T. white wine vinegar
1/3 c. white sugar
1/4 c. milk
2 T. poppyseeds

Shake in a jar until blended.
*Really good with candied walnuts added to it

Asparagus Gruyere tart

Ingredients

Serves 4

• Flour, for work surface
  
• 1 sheet frozen puff pastry
  
• 5 1/2 ounces (2 cups) Gruyere cheese, shredded
  
• 1 1/2 pounds medium or thick asparagus
  
• 1 tablespoon olive oil
  
• Salt and pepper
  

Directions

1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
   
2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
   

Panini's

Smoked Gouda and Prosciutto Panini
-serves 1

2 slices good-quality sourdough bread, each about 1 inch thick
2 T. good-quality olive oil
2 ounces thinly sliced smoked Gouda cheese
2 ounces thinly sliced prosciutto or cooked ham
2 T very thinly sliced red onion
2 thin slices ripe Roma tomato
1 ounce shredded Fontina cheese

Preheat Panini Maker:

Brush both sides of bread with olive oil. Layer the ingredients: Gouda, prosciutto, red onion, tomato, and Fontina.

Cook for 3-4 minutes. Enjoy!

Caprese Panini
makes 2 sandwiches

1 T. olive oil
3/4 c. sliced fresh tomatoes
pinch of red pepper flakes
1/2 t. balsamic vinegar
4 slices ciabatta
Olive oil
1/4 c. purchased pesto
6 oz. fresh mozzarella, thinly sliced
salt and pepper to taste

Oil bread on both sides. Mix balsamic vinegar, pesto, and red pepper flakes together. spread on each slice of bread. Top with tomato slices and mozarella, sprinkle with salt and pepper.

Toast sandwiches for 3-4 minutes.