To me, apples are the best and possibly the most versatile fruits on the planet. And, I love that they have a varied and sordid history — from Eden to Snow White (they’ve been through a lot!) So naturally I channel all this apple-love into a fun apple harvest dinner party.

I want to have fun at the party and not be exhausted from cooking and prepping all day so my plan is to keep everything simple. I’d like to have dinner on the deck, so I decide to keep the party to 8 guests total including my husband and me. Next, I make sure that my party space is ready for guests. I make a list of the things that need to refreshed after my summer dinner parties like: buy more citronella fuel for my torches, get a few more votives for the table, sweep the deck and give the cushions a fluff.

I want to include apples in my table décor, of course, but I want it to be simple and fresh. I choose the theme of “fresh from the orchard” and I decide to create centerpieces using paper lunch sacks filled with apples. I roll the sides of the bags to various heights and tie ribbon belts around the sacks for a punch of color. I add tags with sayings including “tasty” & “juicy” to the ribbon for a little fun. These centerpieces will also be great take-home gifts for my friends. I’ll be sure to slip my favorite apple pie recipe into the bags before they leave so they’ll have inspiration for using their apples at home.

Because I’m obsessed with decorative papers, I create apple-themed place cards and menus for my party. These cute little cards are available on my website if you’d like to use them for your party too. Decor tip: slipping the place cards into the tongs of the fork at each place setting adds a little extra dimension to the tablescape and is a great way to display them.

Now for the good stuff – the food! I always have drinks and tasty bites ready to go 10 – 15 minutes before party time. These little lifesavers are great for those early bird arrivals and keep us all happy until the last guests arrive. I decide to make little apple, ham & brie stacks. These remind me of little croque monsieurs – without the bread. Yum! They are great because they can be prepared in advance and then served at room temperature. I think I’ll slide mine on to little skewers to make them even easier to munch. Perfect little no-fuss bites. I think sparkling apple cider and apple martinis are just right with these. Cocktail tip: I recommend using a cocktail mixer when making apple martinis – these shortcuts make “tending the bar” a snap!

For dinner, I want to start with a small salad of mixed greens combined with sliced apples and topped with candied walnuts (which I buy pre-candied in the nut aisle at my local grocery store) and a shaving or two of Parmesan cheese. Bleu cheese crumbles would be a delicious alternative to the parm, if you prefer. Drizzle just a touch of olive oil and apple cider vinegar and voila! Salad is served.

For the entrée, I am craving ham slowly roasted in apple cider with an apple-honey-mustard glaze. Now remember, I said I don’t want to cook all day, so I’m going to rely on my slow-cooker (also known as a crock-pot). This is my favorite entertaining secret weapon. I get all the benefits of a slow cooked meal without having to hover over the stove for hours. To accompany the ham, I’ll make cheesy cheddar grits and apple-cabbage slaw. These will be easy to prepare shortly before guests arrive.

But, how to end this meal, that’s the hardest decision. I love apple pie and I’m sorely tempted to go that route but the siren call of apple-cider donuts is too much for me to resist – plus I can set up stations so that all of us can participate in making them which will be a lot of fun for all of us and create some great memories. What more could an apple-crazed gal like me ask for?

Here are a few of the recipes to try: 

Rustic Ham with Apple-Honey-Mustard Glaze

Ham:
1 fully cooked ham, 3 – 5 pounds, be sure it will fit in your slow cooker
4 cups apple cider, or enough to cover (apple juice may be used if cider isn’t available)
12 whole cloves

Glaze:
2 cups apple cider
2 Tablespoons Dijon mustard
½ cup honey
½ teaspoon or a pinch of ground cloves

1 – Roughly score ham with a knife and randomly stud with whole cloves.
2 – Place ham in slow cooker and pour apple cider over ham to cover.
3 – Cook on low for 8 hours.
4 – During last 20 minutes of cooking preheat oven to 400 degrees and prepare glaze. In a small bowl, combine cider, mustard, honey and ground cloves.
5 – Place ham into a roasting pan and brush glaze over top of ham.
6 – Bake for 30 minutes or until ham is browned. Remove from oven and allow to rest on cutting board for 30 minutes. Note: Leaving the ham in the pan will encourage more cooking and not help the ham cool down.
7 – Slice and serve!
 
Apple Cider Donuts:
2 Tablespoons butter, softened
1 ½  cup  granulated sugar
3 teaspoon  cinnamon
1 ½  teaspoon nutmeg
½ cup  apple cider
1/3 cup  buttermilk
1  egg
1  egg yolk
1 teaspoon vanilla extract
2 cups  Bisquick
  canola oil
1. In a bowl, beat butter until creamy. Add in 1/2 cup of sugar, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg, combine well. Next, add apple cider, buttermilk, egg, egg yolk and vanilla, mix thoroughly, scraping sides of bowl to be sure batter is well blended. Finally, stir in bisquick.
2. In a shallow bowl or pie plate, combine 1 cup of sugar, 2 teaspoons of cinnamon and 1 teaspoon of nutmeg. Set this aside to coat hot donuts after frying.
3. Flour your hands and your countertop and lightly roll dough to a 1/2-inch thickness. Try not to work the dough too much – you don’t want it to become tough. Use either a 2-1/2-inch doughnut cutter or 2 graduated sizes of glasses. Dip cutter or glasses into flour between cuts to keep cutting easy. Reshape dough and cut again. Roll remaining dough into small donut “holes.”
4. Fill a large frying pan ¾ of the way full with oil. Heat over medium heat. Place donuts into hot oil – be careful not to crowd the pan. Cook for 2 – 3 minutes or until golden brown. Gently flip the donut and cook another 2 – 3 minutes. Remove donuts from oil with a slotted spoon or tongs. Drain on paper towels.
5. Immediately dip hot donuts into sugar, cinnamon & nutmeg mix.
6. Repeat with remaining donuts and “holes.”
7. If not eating immediately, allow donuts and holes to cool on cooling rack. Store in sealed Ziploc bag in refrigerator. Serve warm or at room temperature.

Looking for more festive holiday party ideas this holiday season, stop by Jennifer’s blog or her website Jennifer Carroll Designs today.

QUICK AND EASY STIR FRY PORK

This is a recipe from an old grocery store give-away card. This was an old Midwestern grocery store.

1 lb pork, sliced thin
2 tbsp oil
1 cup chopped celery
1 cup chopped onion
3 tbsp soy sauce
1/2 lb bean sprouts
1/2 cup thinly sliced (julienned) carrots

Brown pork in oil. Add celery, onion, and soy sauce. Stir fry 3 minutes. Add bean sprouts and stir fry an additional 2 minutes. Serve hot.

BARBECUED PORK STEAKS

This recipe is from an old pamphlet from the National Pork Producers Council.

4 pork blade steaks, cut 1 to 1 1/4-inches thick
1/2 cup bottled barbecue sauce (your choice)
1/3 cup honey
1 tbsp Worcestershire sauce
1 tsp garlic salt
1/2 tsp prepared mustard

Pound steaks with a meat mallet. For sauce, in a small bowl combine the barbecue sauce, honey, Worcestershire sauce, garlic salt and prepared mustard; mix together well.

Place steaks on grill about 4-inches above slow coals.* Cook about 20 minutes on each side. Brush steaks with sauce and continue cooking 10 to 20 minutes more, turning occasionally and brushing with more sauce.

Yield: 4 servings

Note: In today’s modern kitchen many cooks now have indoor grills. Adjust cooking instructions to your grill.

Enjoy!

CHICKEN PIES WITH A RICE CRUST

Rice Crust:

1 cup raw brown Basmati rice

2 cups chicken stock

1/3 cup chopped pecans or almonds

2 tbsp chopped chives or green onion tops, finely chopped

2 tbsp toasted sesame seeds

Salt and pepper to taste

2 egg whites

Wash rice.  In a large saucepan with a lid, bring the chicken stock to a boil.  Stir rice into boiling stock and bring back to a boil.  Lower heat to simmer, add lid to pan and cook 45 minutes, until rice is tender and stock is absorbed.  Preheat oven to 375 degrees.  Cool rice to lukewarm and add pecans, chives, sesame seeds, salt, pepper, and egg whites.  Pat onto the bottom and sides of 4 individual quiche dishes to form crusts.  Bake in a 350 degree oven for 10 minutes.

Chicken Filling:

4 large skinless, boneless chicken breasts

1 tbsp olive or canola oil

1/2 tsp salt

1/4 tsp fresh ground black pepper

1 cup water

8 tbsp Worcestershire sauce

1 tbsp Dijon mustard

2 garlic cloves, crushed

Cut chicken into small chunks.  In a large frying pan, heat oil.  Add chicken and cook to a golden brown.  Season with salt and pepper.  Remove chicken from pan and allow to drain on paper toweling.  Wipe any excess oil from the pan.  Return pan to heat and deglaze with water and Worcestershire sauce.  Add mustard and garlic; bring to a boil.  Lower heat to simmer, add chicken back to pan and cook for 5 minutes.  Fill the rice crusts with the chicken mixture.

Yield is 4 servings at 490 calories, 45 g carbs, and 37 g protein each making this a good chicken and rice dish for diabetics.

Enjoy!

Cottage Pie

Ingredients:
2 lbs potatoes, peeled and cut for boiling
3 tbsp butter
1/4 cup milk
1/2 of a small onion, finely chopped
2 lbs ground beef
Brown gravy mix
2 cans of mixed vegetables
Parsley to taste
Salt and pepper to taste

Directions:
In a large pot, bring the potatoes to a boil. Cook for about 20 minutes, or until the potatoes are fully cooked, but still a little firm. While the potatoes are cooking, sauté the onions in a skillet until they turn soft. Add the beef and cook it until it turns brown all the way through. Season with parsley, salt, and pepper. Mix the gravy to a very thick consistency and add to the beef. Mix well. When the potatoes are dome, remove them from the heat, stir in the butter, and then add the milk a little at a time. You don’t want the potatoes to be too creamy or they won’t set up properly. Pour the beef and gravy mixture into the bottom of a casserole dish. Open and drain the cans of vegetables and spread evenly over the meat. Top with an even layer of mashed potatoes. If you like, sprinkle a bit of grated cheese on top. Bake at 375 degrees F for about half an hour, or until the potatoes start to turn golden brown. Serve with gravy on top.

Breakfast Casserole

Ingredients:
1 small bag hash browns (Ore Ida work great for this)
2 lbs pork sausage
1 1/2 cup shredded cheddar cheese
3 cup milk
1 tsp salt
9 eggs, beaten
1 1/2 tsp dry mustard

Directions:
Cook the sausage in a skillet until it is cooked through. Drain on paper towels. Next, brown the hash browns over a medium heat. You may want to use a tablespoon or two of oil for this. Mix the hash browns, sausage, cheese, milk, salt, eggs, and mustard. Mix well. Pour into a greased 9 x 13-in baking dish and bake at 350 degrees F for an hour.

Tuna Casserole

Ingredients:
2 cups of uncooked noodles (elbow macaroni work well)
12 ounces of tuna (in brine)
2 small cans of concentrated cream of chicken soup
1/2 cup of milk
1 can of peas
1 small pack of shredded mozzarella cheese

Directions:
Bring 6 cups of water to a boil, then add the noodles. Cook for about 10 minutes, or until the noodles are al dente. Flake the tuna pieces into a casserole dish, then add the cream of chicken soup, milk, and peas. Blend the ingredients together and top with an even coating of cheese. Bake at 350 degrees F for about 20 – 30 minutes, or until it turns golden brown.

Beef Pie

Ingredients:
1 lb ground beef
1 pie shell, frozen-deep dish
1/2 cup chopped onion
2 tbsp flour
1 tsp salt
1/4 tsp pepper
2 tbsp ketchup
2 tbsp butter
1/2 cup sour cream
1 cup cottage cheese
2 eggs, slightly beaten

Directions:
Fry the onions in a skillet until they start to soften. Add the beef and cook thoroughly. Mix in the flour, salt, pepper, ketchup, and butter until well blended. Pour this mixture into the unbaked pie shell. Combine the sour cream, cottage cheese, and eggs in a bowl, then pour on top of the meat pie. Sprinkle with a bit of paprika if you like. Bake at 350 degrees F for about 30 or 40 minutes.

Doc Broc Casserole
Shelley Redford Young

1 pkg. Smart Ground by LiteLife (soy protein substitute)
Florets from 2 large bunches of Broccoli (save leaves and stocks out, peel and clean stocks)
1 small bunch of fresh Basil or Tarragon stemmed and minced
1 cup soft Tofu
1 tsp. ground mustard seed
2/3 cup Olive Oil
1 pkg. Terra Red Bliss Potato Chips (I use the Olive Oil and fine herbs flavor)
Real Salt and Spice Hunter’s The Zip to taste.

Directions:

1. Steam Broccoli with a little water in a covered pan for about 4-5 minutes until Broccoli is bright green and just crisp/tender.

2. In a food processor, process the broccoli leaves and stocks until very fine(scrape down sides if necessary)

3.Then add the soft Tofu, mustard, basil, into the food processor with the fine broccoli mixture and process. With the processor running, slowly add the Olive Oil until mixture is well emulsified and creamy.

4. In a large Electric Fry Pan, heat a small amount of Oil and add the Soy Smart Ground, crumble it up and fry it for a couple of minutes, then add the steamed broccoli and pour the creamy sauce from the processor over the top and stir in well.

5. Take the bag of chips and mash them while in the bag with a rolling pin until they are crumbs. Then sprinkle over the top of the broccoli mixture and serve.Or return the lid to the fry pan and steam the mixture a bit to soften the chips and broccoli more. Add Real Salt and The Zip to taste….YUM!

Eat and enjoy one of our favorite alkaline diet recipes!

Here are some delectable and delicious recipes you can make with corned beef:

1.Corned Beef Brisket

Ingredients:

? 2 cans regular beer (24 ounces)
? Approx. 9 lbs beef brisket (cut into half)
? cold water (for cover)
? 2 large onions with skins (halved)
? garni bag
? 5 cloves garlic (including skins)
? 1/4 cup brown sugar
? 3 tablespoons dry mustard

Preparation:

Cut the beef brisket in half. Rinse and place into a large kettle. Cover with cold water and bring it to a boil. Cook for about 15 minutes then drain water.

To make a garni bag use cheesecloth and tie it with string. In the brisket, add beer, cold water (for covering, a garni bag, large halved onions, garlic, mustard, and brown sugar). Bring to a simmer and boil for about 2 to 2-1/2 hours.

Prepare one day ahead to exude more flavor. Conserve water and save the garni bag. Make sure that the beef brisket is inside the cooked mixture.

Serve the corned beef brisket with potatoes and carrots separately in small pots. Ladle the mixture and pour in cups.

Chop cabbages and add to the brisket. Cook until cabbage is tender.

Combine the horseradish sauce ingredients (as listed below). You can serve this with corned beef for dinner.

For Garni Bag:

? 10 whole peppercorns
? 2 tbsps pickling spice (including spices, packed along the brisket)
? 7 whole cloves
? parsley (chopped)
? 3 bay leaves (crumbled)

Horseradish Mustard Sauce

? 1 1/2 – 2 teaspoon dry mustard
? 1/2 cup sour cream
? 1+ teaspoon horseradish (for taste)
? 1/4 teaspoon onion salt

2. Corned Beef and Sauerkraut Sandwich

This is a delectable corned beef sandwich recipe with Swiss cheese.

Ingredients:

? Swiss cheese
? Rye bread
? Corned beef
? Mustard
? Sauerkraut

Preparation:

Arrange several layers of Swiss cheese in a dark rye bread. Top it with some slices of hot corned beef and drained sauerkraut. Spread mustard then top with another slice of rye bread.

3.Corned Beef Hash with Eggs

This is a tasty and favorable brunch (breakfast and lunch) dish.

Ingredients:

? 1/2 cup green bell pepper (chopped)
? 1/4 cup onions (minced)
? 2 tbsp butter
? 4 cups cooked potatoes (diced)
? 4 to 5 cups corned beef (cooked, chopped)
? 1/2 tsp pepper
? Pepper and salt (to taste)
? 12 eggs

Preparation:

Saute green pepper and onions in butter, until the mixture becomes tender. Add potatoes, corned beef and pepper. Mash together and mix well.

Flatten the mixture between 2 sheets of wax paper until 1-inch thickness is achieved. Cut into 12 large circles. Cook in a skillet until both sides turn brownish.

Add poached egg on both sides. Sprinkle with pepper and salt. Refrigerate and cook before serving.

4.Corned Beef and Vegetables

Ingredients:

? 2 turnips or 1 medium rutabaga (cut this into 2-inch chunks)
? 3 to 4 carrots (cut crosswise and halved lengthwise into 2 to 3 inch pieces
? corned beef brisket of 3-4lbs (cut if necessary)
? 1-1/2 cups water
? 3 medium onions (sliced in 4)
? pepper and salt (to taste)
? 1 small cabbage

Preparation:

Combine all ingredients except cabbage and cook in low heat. Cover and cook for another 4 hours in low heat, or another 2 hours in high heat. Add cabbage. Sprinkle with pepper and salt.

EASY CHICKEN CACCIATORE

2 tbsp olive oil

2 lbs boneless, skinless chicken breasts and/or thighs

1 cup thinly sliced onion

1 cup thinly cut strips of green bell pepper

1/2 cup diced celery

2 tbsp Tomato Basil Garlic blend (such as Mrs. Dash)

1 – 14 1/2 oz can diced tomatoes, undrained

1/2 cup red cooking wine

Cooked whole-wheat thin spaghetti for 4 to 6 servings.

Heat oil in large skillet.  Add chicken and cook over medium heat on both sides until lightly browned.  This should take about 5 minutes per side.  Remove from pan and set aside.  Add onion, bell pepper, celery and spices to skillet.  Cook over medium heat 3 to 4 minutes until vegetables are tender, stirring occasionally.  Stir in tomatoes and red wine.  Return chicken to skillet with vegetables and cook over medium heat 6 to 8 minutes or until chicken is no longer pink in center.  Serve over cooked spaghetti.

WARM SPINACH SALAD

1 bag (approx. 7 oz) baby spinach leaves

1/2 cup salad croutons (non-fat preferred)

1/4 cup white vinegar

1/4 cup water

1/4 cup Dijon mustard

3 tbsp SPLENDA Granular

5 slices bacon

1/4 cup chopped red onion

2 cloves garlic, peeled and minced

Wash spinach leaves well, remove stems and drain in a colander.  Place in a salad serving bowl and add croutons.  In a small mixing bowl, blend together water, vinegar, mustard and SPLENDA.  Set aside.

Over medium-high heat, fry bacon in saucepan until crispy.  Drain well on paper toweling.  In same pan, put onion and garlic; cook 1 to 2 minutes.  Add vinegar mixture, return bacon to pan and simmer another 1 – 2 minutes.  Pour over spinach and croutons and mix well.  Serve immediately while still warm.

This is a good diabetic salad as the carbs and protein are basically equal and a 1 3/4 cup serving has only one gram of sugar.

QUICK WHITE CAKE

1 2/3 cups sifted cake flour

2 tsp baking powder

1/8 tsp salt

1 cup Equal Sugar-Lite

1/2 cup solid shortening

2 egg whites

3/4 cup 2% milk

1 tsp vanilla

Preheat oven to 350 degrees

In a medium mixing bowl, combine flour, baking powder, salt and Equal.  Blend together well.  Add shortening and egg whites.  Using an electric mixer, at low speed, mix into flour mixture.  Add milk and vanilla and beat at medium speed for 3 minutes or until smooth.  Spray a 9 x 13 inch baking pan with non-stick cooking spray.  Pour batter into pan and bake at 350 degrees for 30 – 35 minutes until a toothpick inserted in center comes out clean.

Topping suggestions:

Cut into squares and top each square with a dollop of sugar-free whipped topping, and fresh berries of your choice.

Mix a small package of your favorite flavored gelatin mix according to package conditions.  As cake begins to cool, poke holes in cake with a large fork.  Pour 1/2 of the gelatin mixture over cake.  Refrigerate.  Refrigerate the remaining gelatin until lightly set.  Using mixer, mix gelatin into one small carton sugar-free whipped topping.  Spread over cake.  Keep in refrigerator until serving time.

Enjoy!

1 medium head Romaine lettuce

Freshly ground pepper

1/4 cup Parmesan cheese

1 cup croutons

Caesar Dressing

Directions

Mash with a fork in a shallow bowl, the following: 1/4 teaspoon prepared mustard sauce, 6 anchovy fillets and 1/8 teaspoon Worcestershire sauce. Stir in 2 tablespoons lemon juice and 1/3 cup olive oil.

Tear washed and dried Romaine into pieces and place in salad bowl. Pour over dressing and toss lightly. Add Parmesan cheese, pepper and croutons.

=> Caesar Salad Recipes: Golden Caesar Salad

You can make this Caesar salad with ingredients you probably already have around the kitchen.

2 bunches Romain lettuce

Pinch of sugar

1 cup mayonnaise

2 tablespoons red wine vinegar

3 tablespoons milk

1/4 cup Parmesan cheese

1 clove garlic, crushed

1 bottle golden Caesar salad dressing

Croutons

Directions

Mix all ingredients together top with croutons.

=> Best Caesar Salad Recipe: Grilled Chicken Caesar Salad

Here’s a scrumptious chicken Caesar salad recipe that features chicken, pepper,  garlic,croutons and cheese. It’s much heartier than the regular version.

1/3 cup plus 1 tablespoon olive oil

1 pound boneless chicken

1/2 teaspoon each salad and pepper (divided)

2 teaspoon garlic

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

2 dashes hot pepper sauce

2 slices bread of choice (cut crust and cube)

3 tablespoon ground Parmesan cheese

Directions

Preheat broiler. Salt and pepper chicken; place 3 inches from broiler. Cook completely. Cut chicken into 1/4-inch strips. Heat 1 tablespoon oil in skillet; add bread cubes and cook until light brown. Drain and cool.

In a salad bowl, mix garlic.1 1/4 teaspoons salt. Add in the lemon juice, mustard, pepper sauce and 1/4 teaspoon pepper; mix well. Gradually add 1/3 cup oil; blend well.

Add chicken and coat well. Add lettuce, bread cubes and cheese; toss well.

=> Fiesta Caesar Salad Recipe: Mexican Caesar Salad

Here’s an original Caesar salad that has a real kick to it. It features roasted peppers, Jack cheese, beef, and tortilla chips.

1/2 red pepper, julienned & roasted

1 cup grated Monterey Jack cheese

Tortilla chips for garnish

2 plum tomatoes

1/4 cup pinon nuts

1/4 cup olive oil

1 tablespoon garlic, chopped

4 bunches fresh basil

1/4 cup lemon juice

3 anchovy strips (or as desired)

1/2 cup grated Parmesan cheese

12 oz. Beef fillet (must be all 1 piece)

1 tablespoon chili powder

1 tablespoon granulated garlic

1/2 tablespoon ground cumin

1/2 tablespoon ground coriander

Pinch white pepper

Directions

Combine chili powder, granulated garlic, cumin, coriander and white pepper; coat the tenderloin with the spice mixture. Coating should be about 1/8 inch thick. Roast for 15-20 minutes until medium. Allow meat to cool.

Meanwhile, combine pinon nuts, garlic, basil, lemon juice, anchovies and Parmesan in a food processor. Continue to process while adding the olive oil in a slow drizzle. Use a feed tube if possible. If the mixture is too thick, add a bit of warm water or lemon juice.

Cut the lettuce across the leaves as for a standard Caesar salad, and toss it with the dressing. Put on plates, top with shredded cheese and place 3 to 4 strips of meat per serving atop the salad. Garnish with tortilla chips, quartered tomatoes, the red pepper strips and a dollop of dressing on each meat strip.