Maple Apple Oatmeal Crisp

Filling:
6 cups peeled, thinly sliced apples (or 6-8 medium apples)
1/2 cup Craisins
1/3 cup real maple syrup
1 tbs. lemon juice
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Topping:
1 cup rolled oats
3/4 cup brown sugar
1/3 cup flour
1 tsp. ground cinnamon
1 tsp. salt
4 tbs. butter, melted (1/2 stick)

1. Preheat oven to 375 degrees. Lightly oil an 8x8 pan.

2. In a large bowl, toss the apple slices with the cranberries, syrup, lemon juice, vanilla extract, cinnamon and nutmeg. Spread evenly in the baking dish.

3. Prepare the topping by mixing the oats, brown sugar, flour, cinnamon and salt together. Once combined, add the melted butter and stir until evenly moistened. Sprinkle evenly over the fruit mixture.

4. Bake for 35 to 40 minutes, or until the fruit is tender. Remove from the oven and let rest for 20 to 30 minutes. Serve, with whipped cream or ice cream if desinred.

Recipes courtesy of Country Choice Organic Oats.

Dude, you have to try this!

Look up Mushrooms a la Grecque. I posted it at least a year ago, and finally got around to trying it. Wow.
Just type mushrooms into the search bar in the top left corner of the page. It is soooooo good. How good? Good enough that I think I'll have to go out and actually buy a corkscrew in order to make this dish more often. (I don't drink, so usually I just buy random wine with screw tops. Don't judge.)

I love cooking.

Apple Crumb Cake

12 servings

2 tbs unseasoned bread crumbs
1/2 cup white sugar
1/2 cup packed brown sugar
2 Granny Smith apples
1 tsp ground cinnamon
4 tbs room temp. unsalted butter
1 large egg
1 1/4 cups all purpose flour
2 tsp baking powder
2/3 cup half and half
2 tsp powdered sugar

1. Preheat the oven to 350 degrees. Butter a 9-inch springform pan and coat it with the bread crumbs.

2. Mix the granulated and brown sugars. Set aside.

3. Peel and core the apples, then slice one apple into 16 thin wedges. Mix the cinnamon and 1/3 cup of the sugar mixture in a medium bowl, and toss the apple wedges in it to coat. Roughly dice the remaining apple.

4. Beat together the butter and remaining sugar in a mixer on medium speed until light, fluffy, and lemon-colored (about two minutes). Add the egg, and mix until combined. Reduce speed to low and add the flour and baking powder. Slowly add the half and half and mix until combined. Fold in the diced apple.

5. Pour the batter into the prepared pan, and spread evenly. Arrange 14 of the apple slices fanned along the outer edge of the pan, and place the two remaining wedges in the center. Bake for 35 to 40 minutes, or until the center is golden brown.

6. Remove from the oven to a wire rack to cool completely. Run a small offset spatula (or knife) around the edges to release the cake from the pan. Remove the springform. Sprinkle with powdered sugar and serve.

7. The author of this recipe, Marcus Samuelson, says his mother kept one of these cakes in the fridge and one in the freezer at all times, in case of unexpected company. If anyone knows how to freeze a cake, I would be curious how it is done.

As printed in House Beautiful Magazine.

(Belated) November 2009 Meals

Roasted Corn Chowder
Crockpot Curried Vegetables
Mushroom, Lentil and Barley Soup
Crockpot Couscous(so close to perfect, just needs a little more flavor)
Hominy Con Queso
Sweet and Sour Crockpot Cabbage (never again. it's gross)
Pasta Alfredo
Buttered Pasta with Vegetables
Cream Cheese Quesadillas
Spinach Cheesy Rice
Veggie Dogs
Enchiladas
Baked Beans
Chana Masala
Chorizo Chili
"Chicken" and Rice Soup
Thai Peanut Ramen (peanut sauce recipe over ramen)
Man Soup
Cardamom Sweet Potatoes
Crockpot Potato Chowder

(Belated) October 2009 Meals

Baked Potato Bar
Hominy Con Queso
Spinach and Rice Casserole
"Chicken" and Rice Soup
Cream of Potato Soup
Hominy Enchilada Chowder (this was not such a big hit with the husband)
Jambalaya
Enchiladas with Homemade Refried Beans
Baked Beans with Veggie Hot Dogs
Tortilla Dogs (just what it sounds like-a hot dog wrapped in a tortilla)
Chorizo Chili
Pasta Marinara with Zucchini

I made all of these multiple times, so the list is shorter than usual for this month.

TJ's Soy Chorizo Chili

1 12 oz package of soy (or real) chorizo
1 16 oz package of mixed dry beans and barley
4-6 cups water
1 onion, diced
2 carrots, diced
2 stalks celery, diced

1. Combine all ingredients in a crockpot. Cover and cook on high for 6-8 hours. Serve with cornbread and top with grated cheese or sour cream.

January 2010 Meals

Acorn Squash with Butter and Brown Sugar
Cookbook Curry
Buckaroo Beans
Mushrooms a la Grecque
Cauliflower Leek Soup
Sweet Potato and Pineapple Casserole
Lasagna
Jason's Fantastic Dinner Salad
Broiled Fish Tacos
Minestrone
Refried Bean Soup
Garlic Lover's White Bean Soup
Tofu with Peanut Sauce
Eggplant Curry
Mushroom, Lentil and Barley Stew
Something with Low-Carb Barbeque Sauce on it
Crockpot Glazed Carrots
Chorizo Chili
Blockbuster Black Beans
Soy Vey Stir Fry
and....
French Lemon Yogurt Cupcakes
Cocoa Almond Biscotti

Chocolate Covered Cherry Cookies

I got this recipe from my friend Gwen Campbell at a cookie exchange. I knew right away that Jason would love it. And I was right.

1 1/2 cup flour
1/2 cup cocoa powder
1/2 cup butter, softened
1 cup sugar
1/4 tsp salt
1/4 tsp baking powder
1/2 tsp baking soda
1 egg
1 1/2 tsp vanilla
48 undrained maraschino cherries
1 cup chocolate pieces
1/2 cup sweetened condensed milk

1. In a small bowl, combine flour and cocoa, set aside.

2. In an electric mixer bowl, beat the butter on medium until softened. Add sugar, salt, baking powder, baking soda. Beat. Add egg and vanilla, beat. Gradually beat in flour-cocoa mixture.

3. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Indent each with thumb.

4. Drain cherries, reserving juice. Place a cherry in the center of each cookie.

5. In a small saucepan, combine chocolate pieces with sweetened condensed milk. Stir in 4 tsp of reserved cherry juice. Spoon 1 tsp of chocolate mixture into the center of each cookie, on top of the cherry.

5. Bake at 350 degrees for 10 minutes, or until done. Cool, and then cover. Eat within 2 days. (Shouldn't be a problem.)

Recipe Ideas for Winter

Polenta Cheese Saute
Butternut Squash
Baked Beans
Chorizo Burritos