Baked Apples

I’ve been kind of slacking on the point counting lately since I’ve been on vacation. Vacations are fun, but it gets hard to track all that food. It’s nice to come home and make your own meals after that.Hope everyone enjoyed the pictures from my trip too. See the last 2 posts down from this one.

I’ve got a lot of pumpkin and apples to use up, so be on the look out for those types of recipes. I know a lot of people are gung ho about pumpkin right now since it’s Fall, but what about the apple? or squash even? Pumpkin seems to get all the glory in Fall.

I love apple crisp. The part I like most about it is the streusul topping. This recipe kind of reminds me of apple crisp, but with less work. You core out part of the inside of the apple, and just stuff them with the streusal topping. Bake in the oven and you’re done. Just make sure to bake the apples until they’re done. I thought mine were cooked long enough but they weren’t. Had to stick them in the oven for longer than 30 minutes. Also, the next time I’d make these I’d sprinkle the apples with some cinnamon and sugar. Hope you enjoy!

Servings: 8

Recipe from: Cooking Outside the Box

Points Plus: 6 (5 points if using light butter)

Calories: 205, Fat: 6.62, Carbohydrates: 35.34g, Protein: 2.69g, Fiber 2.9g

 

Baked Apples

Ingredients

  • 3-4 apples
  • 1/2 cup oats
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • dash of salt (optional)

Directions

Step 1
Slice 3-4 apples in half with a large knife, then scoop out the seeds and stem parts with a melon baller.
Step 2
Melt the butter and stir together the rest of the ingredients in a bowl.
Step 3
Fill and top apple halves with the mixture.
Step 4
Bake at 350 F/180 C until tops are golden brown and apples swell, about 30 minutes.

Peachy Keen Bars

These peachy keen bars were a hit last night. Everyone that I had over really liked them. I used apple pie filling because I’m trying to use up all the jars that I canned last year. This is a good recipe to get rid of that with. You can use whatever fruit filling for pies you like with these. The crust  is ust a cake mix with butter and eggs and there’s cream cheese underneath that layer. So good. I highly recommend these the next time you have some kind of Fall get together to go too.

I bought some dulce de leche sauce awhile ago from Stone Wall Kitchen and drizzeled some of that over the bars. I think the sauce is starting to go bad, because all I could taste were chunks of salt in the caramel.  Dollop these bars with some some cool whip or whipping cream.

Recipe from Just a Pinch

Servings: 12

Peachy Keen Bars

Ingredients

  • 1 packet yellow cake mix
  • 1/3 cup butter
  • 2 large eggs
  • 8 ounces cream cheese
  • 1/3 cup sugar
  • 1 tsp vanilla extract
  • 29oz cans peaches (or any fruit or pie filling)

Directions

Step 1
Preheat oven to 350 degrees.
Spray a 9x13” pan with nonstick cooking spray.
Step 2
In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.
Set aside 1 ½ c. crumbs for topping.
Step 3
Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.
Step 4
Cut peach slices into 1” pieces; Spoon onto partially-baked crust.
Step 5
In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.
Step 6
Sprinkle with reserved crumbs; Bake 30 minutes.
Step 7
Chill at least 30 minutes before serving; Serves 12.
Store leftovers in refrigerator.

Crock Pot Apple Cider

Today is the perfect Fall day for apple cider. Cool, crisp, and a little breeze outside. Apple cider in the crock pot is really easy too. Just tie up some whole spices and throw in some cinnamon sticks. Let it cook for 3 hours before a party. Throw in some rum if you’re feeling a little fiesty at the time too. This could be served warm or cool.

Did you know that apple cider and apple juice that you buy at the store are pretty much the same thing? They both say water, apples, and concentrate with some kind of sugar on the ingredients list. Alton Brown taught me that. He teaches me a lot. Wish his show was still on.

I was going to attempt to make my own apple cider this year. Our poor tree had a branch break on it, or the trunk did one weekend when we were both away. We didn’t know how that happened either. There was no major wind or storm that came through when we were gone either. Bummer. Next Spring, we plan on planting a new one and it will probably take away to grow back to the way it was again.

Crock Pot Apple Cider from Food.com

Servings: 12 to 15

Calories 30.2:, Carbs: 6.9g, Fiber: 0.5g, Protein: 0.1g, Fat: 0.3g

Crock Pot Apple Cider

Ingredients

  • 4 quarts apple cider
  • 2 whole nutmegs
  • 3-4 cinnamon sticks
  • 1 orange
  • 1/2 apple
  • 20-25 whole cloves
  • 3-4 pieces of crystalized ginger
  • 1/4 brown sugar

Directions

Step 1
Pour enough cider to fill crock pot to ¾ full. Add brown sugar. Stick whole cloves into skin of orange and apple wedges. Place apple, orange and all remaining ingredients into cheese cloth, tie with string and drop into crock pot. Bring to a boil, about 2 to 2 ½ hours on high.

Step 2
Once the cider is boiling, reduce setting to low. Keep on low for 2 hours or more before serving. Replenish with additional cider when needed; if cider is cold, return setting to high until heated.
Step 3
Serve or have guests serve themselves from the crock pot. If desired, leave a bottle of spiced rum nearby.

Pumpkin Cake with Cider Glaze

I’m back to cooking healthier foods now, so you can all relax. No more bacon, I swear!

This dessert is super healthy and great for Fall. The glaze has apple cider in it and the cake is just a box of a cake mix and a can of pumpkin. I will add in some water to the cake mix, because the water makes the cake more moist.  Sometimes the cake will be dense if it’s just the can of pumpkin. Others will add in some egg whites to the batter too. Throw in some pumpkin pie spice. This cake is probably best served warm, but it’s still good after it’s cooled. :)

Note: Gotta come up with my own cake mix. There’s too many carbs in the store bought version.

If you haven’t already go and check out the giveaway for my new cook book on the post below this one.

 

Recipe from Noble Pig

Servings: 15

Points Plus: 4

Calories 165, Fat 1.75g, Carbohydrates 36.27g,  Fiber 0.5g, Protein 1.75g

 

Pumpkin Cake with Apple Cider Glaze

Ingredients

  • 1 can pumpkin
  • 1 box cake mix
  • 1 1/2 cup powdered sugar
  • 3 tablespoons apple cider glaze
  • 3/4 teaspoons pumpkin pie spice

Directions

Step 1
Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
Step 2
Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
Step 3
Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
Step 4
Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting.

Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.

Serve warm or room temperature.