Mosaic Monday

Hello & Happy Monday! Enjoy today's mosaic, and remember: An apple a day keeps the doctor away!

Apple Facts:
(source: Fowler Farms)

* Americans eat approximately 19.6 pounds of fresh apples annually.
* Apples are a member of the rose family.
* Apples are available year-round.
* The most popular variety in the United States is the Red Delicious.
* Fresh apples float because 25 percent of their volume is air.
* 50% of apples grown in the United States are sold fresh
* 50% are made into apple juice, apple sauce or dehydrated apple products.
* There are more than 7,000 varieties of apples grown in the world.
* Almost 1/2 of the U.S. apple crop is processed into apple products.

Have a wonderful day!

Temptation Thursday!

“If you have an apple and I have an apple and we exchange these apples then you and I will still each have one apple. But if you have an idea and I have an idea and we exchange these ideas, then each of us will have two ideas.”
-George Bernard Shaw

Hello! I hope everyone is having a great week! Today's recipe is really yummy - my kids love it! It only looks complicated, if you have all the ingredients ready it is very easy to make! Enjoy!

“When the apple is ripe it will fall.”
-Irish Proverb


Caramel Apple Lasagna
Serves: 8

Ingredients:

* 5 medium apples, cored, peeled, sliced very thin
* 1 lemon, sliced in half added to 4 cups water
* 1 1/4 cup sliced almonds
* 3 Tbsp unsalted butter, melted
* 3 sheets phyllo dough, thawed per package
* 4 Tbsp. Cinnamon-sugar mix (see below)
* 1/2 Tbsp unsalted butter
* 3/4 cup caramel apple dip
* Powdered sugar
* Vanilla ice cream

Equipment Needed:

* Cookie sheet
* Mandolin (for really thin apple slices)
* Parchment paper

Directions:

1.) Preheat oven to 350 degrees
2.) Place sliced apples in lemon water to prevent browning.
3.) Toast almonds on cookie sheet until light brown.
4.) Place one sheet phyllo onto clean, dry cutting board.
5.) Brush phyllo with 1 Tbsp butter & sprinkle with 1 Tbsp cinnamon-sugar.
6.) Place second phyllo sheet on top of first.
7.) Brush with 1 Tbsp butter & sprinkle with 1 Tbsp cinnamon-sugar.
8.) Top with last phyllo sheet & brush with remaining butter.
9.) Slice dough into 24 equal size squares.
10.) Slide squares onto parchment lined cookie sheet.
11.) Bake until golden brown, 10-15 min.
12.) Watch carefully so they do not get too dark.
13.) Drain apples.
14.) Melt 1/2 Tbsp butter in a pan on high.
15.) Add apples to pan & sprinkle with remaining cinnamon-sugar mixture.
16.) Cook until soft, 5-8 min.
17.) Melt caramel dip in small saucepan on medium; stirring occasionally.
18.) Reduce heat and keep warm.
19.) Place 2 Tbsp apples, 1 tsp caramel and 1 Tbsp almonds on on 8 phyllo squares.
20.) Layer another phyllo square over top and repeat 2 times.
21.) You will have 8 desserts with 4 phyllo squares in each.
22.) Garnish each dessert with almonds, apple pieces and powdered sugar.
23.) Serve immediately.


Cinnamon-Sugar Mix

Ingredients:

* 1 cup sugar
* 1/4 cup cinnamon

Directions:

1.) Mix together cinnamon and sugar.
2.) Store in a dry, well sealed container.
3.) Use as needed.


Thought of the Day:

“An apple a day keeps the doctor away.”
-Proverb

Have a great day and remember: Go Ahead & Indulge!

Mosaic Monday

“Colors, like features, follow the changes of the emotions.”
-Pablo Picasso

Hello! I was thinking about color last night and became so thankful that I have my sight. The beauty of the world around us is a site to behold and I would hate to miss any of it! My thoughts about color led me to think about food - it is recommended that we eat a lot of colorful foods because they are good for us. Well, that makes sense - if seeing color makes me happy, then it stand to reason that eating colorful foods would make my body happy! Enjoy!

“There are not more than five primary colors (blue, yellow, red, white, and black), yet in combination they produce more hues than can ever been seen”
-Unknown




Thought of the Day:

“We all should know that diversity makes for a rich tapestry, and we must understand that all the threads of the tapestry are equal in value no matter what their color.”
-Maya Angelou

Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

"If the only prayer you said in your whole life was, "thank you," that would suffice."
-Meister Eckhart

Hello!! Have I mentioned how much I love fall and Thanksgiving? Well, if I have neglected to do so, let me say it now!! I LOVE FALL & THANKSGIVING!!

Everyone always laughs at how much I cook for Thanksgiving dinner, but I just cannot help myself! There are so many wonderful recipes!! Today's recipe is one of my favorites!! I can eat yams/sweet potatoes everyday - they are so YUMMY! Enjoy!


Apple, Almond and Yam Patties

Ingredients:

* 1 1/4 lbs yams, peeled, coarsely grated
* 1 large honeycrisp apple, peeled, cored, coarsley grated
* 1/4 cup finely diced onions
* 1 1/2 Tbsp sour cream
* 4 large eggs, lightly beaten
* Salt and pepper to taste
* 1 1/4 cups all-purpose flour
* 1/2 cup sliced almonds
* 1/2 cup vegetable oil
* Sour Cream

Equipment Needed:

* Large nonstick skillet
* Box grater
* Ice cream scoop

Directions:

1.) Combine yam, apple, and onion in a large mixing bowl.
2.) Add sour cream and eggs; season to taste with salt and white pepper.
3.) Stir ingredients to combine.
4.) Slowly fold in flour, then add in almonds.
5.) Mix well.
6.) Form patties: scoop mixture with ice cream scoop, press firmly with hands.
7.) Set patties aside.
8.) Heat oil on medium-high 1-2 min. (do not let oil reach smoking point)
9.) Reduce heat to medium.
10.) Add yam patties to pan.
11.) Cook, 7-8 min until edges begin to brown.
12.) Gently turn patties over and cook 5-6 min until browned and tender.
13.) Place on a double layer of paper towels to drain.
14.) Repeat with remaining yam patties, heating additional oil if needed.
15.) Serve warm with sour cream as garnish.

(These can be made ahead of time and reheated in a 350° oven for 20 min)

Thought of the Day:

"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them."
-John Fitzgerald Kennedy

Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

Hello! I don't know if you noticed, but it is that time of year: FALL! I love fall and everything about it (except that winter follows!). The days are warm and the nights cools (perfect sleeping weather), and APPLES!! Apples are such a wonderful and versatile fruit - you can do so much with them! My boys and I go apple picking every year and we always pick way more than we need, but we have so much fun! Do you like to pick apples? Today I am going to share a great fall drink made from, APPLES! The following recipe is non-alcoholic, so everyone can partake. ENJOY!

“Love doesn't grow on trees like apples in Eden - it's something you have to make. And you must use your imagination too.”
-Joyce Cary


Hot Mulled Cider
Servings: 8

Ingredients:

* 1 orange, washed
* 15 whole cloves
* 2 quarts apple cider
* 3 whole cinnamon sticks (plus extra for garnish)

Directions:

1.) Peel orange and insert cloves into peel.
2.) Combine apple cider, orange peel and cinnamon sticks in large stockpot.
3.) Remove sections from orange and squeeze any remaining juice into cider mixture.
4.) Simmer slowly on MEDIUM until hot and steamy, about 10 min; do not boil.
5.) Remove cinnamon sticks and orange peel.
6.) Ladle into warm glasses and serve.
7.) Garnish with extra cinnamon sticks.

“Why not upset the apple cart? If you don't, the apples will rot anyway.”
-Frank A. Clark

Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

“Why not upset the apple cart? If you don't, the apples will rot anyway.”
-Frank A. Clark

Hello! I hope you are doing well. I had a late night last night, so am very slow this morning! I have only had 1 cup of coffee so far!! My boys are clean and fed, so I guess that is a start! I have a wonderful little dessert to share with you today - it is so yummy! Make sure to use day old bread - it soaks up the liquid much better!

Enjoy!

“So we grew together, Like to a double cherry, seeming parted, But yet an union in partition.”
-William Shakespeare


Apple-Cherry Bread Pudding
Serves: 10

Ingredients:

* 4 Tbsp butter, melted, divided
* 1 10 oz baguette, cut into 1/2" cubes (day old)
* 2 unpeeled Granny Smith apples, coarsely grated
* 1 cup dried cherries
* 1 Tbsp orange zest
* 3 cups half and half
* 7 large eggs
* 1 cup sugar
* 1 Tbsp vanilla extract
* 1 Tbsp almond extract
* 1 tsp ground nutmeg
* 1/2 tsp ground cinnamon
* confectionery sugar

Directions:

1.) Preheat oven to 350 degrees
2.) Coat bottom and sides of large roasting pan with 1 Tbsp butter.
3.) Place baguette, cherries, apples, & orange zest in pan.
4.) Mix ingredients thoroughly.
5.) In a large bowl, whisk together 1/2 &1 /2, eggs, sugar, vanilla, nutmeg, cinnamon, & remaining 3 Tbsp butter.
6.) Pour over baguette mixture, stirring to mix thoroughly.
7.) Let rest 10 min.
8.) Bake, uncovered for 45 min, until knife inserted in center comes out clean.
9.) Let rest 15-20 min before serving.
10.) Scoop into plates and sprinkle with confectionery sugar.

“Every thought is a seed. If you plant crab apples, don't count on harvesting Golden Delicious.”
-Author Unknown

Silly Joke of the Day:
Why were the teacher's eyes crossed?
....She couldn't control her pupils.

Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

“Hope is a good breakfast but a bad supper.”
-Francis Bacon

Hello! Today I have a wonderful breakfast/brunch recipe for you! However, if you like us you may even make it for dinner at times! (brinner!) This recipe is easy to make and only requires one pan! Enjoy!

“Marriages are all happy, its having breakfast together that causes all the trouble.”
-Irish Proverb


Sweet Potato & Apple Hash

Servings: 4

Ingredients:

* 2 Tbsp extra virgin olive oil
* 2 medium (about 1 1/2 lbs) sweet potatoes, peeled, diced small
* Salt and pepper to taste
* 2 Tbsp sweet onions, minced
* 4 medium (about 2 lbs) firm apples, peeled, diced small
* 1 tsp chopped fresh thyme
* 4 large eggs


1.) Heat olive oil on high, in large saute pan until oil begins to faintly smoke.
2.) Add sweet potatoes in single layer and cook, turning occasionally, 3-4 min.
3.) Season to taste with salt and pepper.
4.) Stir in onions and cook for 1 minute.
5.) Add apples to the pan and cook, turning occasionally, 3-4 min.
6.) Season with thyme and cook 1 min.
7.) Remove from pan and set aside.
8.) Cook your eggs in same pan, until yolks are desired consistency.
9.) Portion potato/apple mixture onto plates and top with an egg.
10.) Serve with fresh fruit and/or toast.

“A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked”
-Bernard Meltzer

Silly Joke of the Day:

What lies at the bottom of the ocean and twitches?
....A nervous wreck!


Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

Hello! I hope you are doing well! Now that grilling season is upon us I am pulling out my arsenal of favorites! The following meal is sure to satisfy any palate! Enjoy!

"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good."
-Alice May Brock



Jerk Pork Tenderloin w/ Apple-Onion Relish & Sweet Pepper Salad

Serves: 6

Pork Tenderloin:

Ingredients:

* 2 Whole pork tenderloins (about 1 Lb. each)
* 1/2 cup Jerk Seasoning (I use Tropical Pepper Co.)


Directions:

1.) Coat pork tenderloins thoroughly with Jerk Seasoning (wear gloves).
2.) Marinate 2-4 hours in refrigerator.
3.) Preheat grill on high for 10 min.
4.) Clean grill with wire brush.
5.) Using a soft cloth, coat grill lightly with vegetable oil.
6.) Sear pork on grill until it changes color 1/4 way up from bottom, 3-4 min.
7.) Turn and sear all sides, 3-4 min longer.
8.) Reduce heat to medium and close lid.
9.) Cook to 145 degrees, 10-12 min. (Check by inserting digital thermometer halfway into thickest part of tenderloins).
10.) Remove from grill and let stand 5 min.
11.) Temperature will continue to rise and reach target internal temperature of 150 degrees.


"There is no love sincerer than the love of food."
-George Bernard Shaw


Apple-Onion Relish

Ingredients:

* 1 Medium mayan sweet onion, peeled
* 1 Tbsp extra virgin olive oil
* 1/2 cup all natural, chunky applesauce
* Salt and pepper to taste

Equipment Needed: Aluminum foil

Directions:

1.) Preheat grill on medium-high for 10 min.
2.) Brush onion with basting oil; wrap loosely in foil, creasing edges to seal.
3.) Place onion on grill, close lid, and grill 15 min.
4.) Turn and grill 15 min longer.
5.) Remove from heat.
6.) Carefully open foil to avoid steam and cool.
7.) Dice onion and combine with applesauce in medium-size bowl.
8.) Season to taste with salt and pepper.


"It's the company, not the cooking, that makes a meal."
-Kirby Larson


Sweet Pepper Salad

Ingredients:

* 6 medium assorted sweet peppers, seeds removed, cut into 1/4" strips
* 2 Tbsp extra virgin olive oil
* 1 tsp parsley, finely minced
* 1 Tbsp apple cider vinegar
* Salt and pepper to taste

Equipment Needed: 1 sheet (about 2 ft.) Reynolds non-stick grill foil

Directions:

1.) Preheat grill on high for 10 min.
2.) Toss peppers with basting oil in large bowl.
3.) Place foil on grill.
4.) Arrange peppers on foil and grill 10-12 min, until tender.
5.) Remove from grill.
6.) Toss with vinegar and season to taste with salt and pepper.


Bad Joke of the day:

What do you call a stolen yam?
A hot potato.

Have a great day and remember: Go Ahead & Indulge!

Mangia Monday!

Fondue: Pronounced fahn-DOO. A Swiss dish shared at the table in an pot over a small burner. The word fondue is derived from the French word "fondre" which means "melt".

Hello! I hope you had a wonderful weekend! Mine was lovely: Great weather, date night with my husband, playing with my boys, family dinner. You can't get any better than that!!

I have a simple, yet knockout recipe to share with you today - Enjoy!

Fondue Etiquette: Allowing your tongue or lips to touch the dipping fork is thought to be rude. With meat fondues, you should use a dinner fork to take meat off the dipping fork because it is very hot. A "no double-dipping" rule also is in effect: After a dipped morsel has been tasted, it should never be returned to the pot.



Apple Cider-Cheddar Fondue
Serves: 10

Ingredients:

* 5 cups shredded sharp Cheddar cheese
* 1-3/4 Tbsp cornstarch
* 1-1/2 cups apple cider
* 1/4 tsp lemon juice
* 1/4 tsp salt
* 1/8 tsp ground cinnamon
* 1/8 tsp ground nutmeg
* 4 apples, cored and sliced
* 2 loaves crusty french bread, cubed
* 6 sausage links, sliced

Directions:

1.) Toss cheese and cornstarch together in a medium size bowl.
2.) Heat cider and lemon juice on medium heat in a heavy bottom saucepan, until simmering.
3.) Add cheese, one handful at a time, stirring well after each handful until cheese is melted.
4.) When all cheese has been added, stir in salt, cinnamon, nutmeg and pepper to taste.
5.) Cook on low heat until thickened, 3 to 5 min.
6.) Transfer to a fondue or serving pot to keep warm.
7.) Serve immediately with apples, bread and sausage.


Swiss Tradition: If a piece of bread is lost in the cheese by a man, he buys a bottle of wine, and if the same thing happens to a woman, she kisses the man on her left.


Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

Hello Tuesday! Wishing everyone a wonderful day!

If you have an apple and I have an apple and we exchange these apples then you and I will still each have one apple. But if you have an idea and I have an idea and we exchange these ideas, then each of us will have two ideas.
-George Bernard Shaw


Apple Crisp



Serves: 8-10

Ingredients:

* 1-1/2 cups all-purpose flour
* 1/2 cup light brown sugar, packed
* 1-1/2 sticks chilled, butter, cut into 1/2" pieces
* 1/2 cup chopped pecans
* 3/4 cup sugar
* 3 Tbsp all-purpose flour
* 1 tsp ground cinnamon
* 1/4 tsp ground nutmeg
* 6 apples (honey crisp) peeled, cored, sliced thin
* Cooking Spray

Preheat oven to 350 degrees.

Directions:

1.) Blend 1 1/2 cups flour and brown sugar together in medium bowl.
2.) Add butter and blend in with fingers until moist clumps form.
3.) Mix in pecans and cover topping.
4.) Refrigerate until ready to use.
5.) Blend sugar, 3 Tbsp flour, cinnamon and nutmeg in large bowl.
6.) Mix in apples to form filling mixture.
7.) Spray 13x9 inch baking dish with cooking spray.
8.) Place filling mixture into baking dish and cover with the topping.
9.) Bake until apples are tender and top is golden, about 1 hour.
10.) Let rest 8-10 min and serve warm.


It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption.
-Edward Bunyard



Honey Crisp Apples:



Honey crisp apples are very crisp and juicy. The flesh of this is cream colored and coarse. Honey crisp apples have scents that are mild to strongly aromatic, depending on how long they have aged on the tree. This apple has consistently ranked as one of the highest quality apples in sensory evaluations. Honey crisp apples can be stored up to four months in the refrigerator.

Salivation Sunday!

Hello!

This is a little late - but I guess better late, than never!
Enjoy the sights - please don't drool everywhere!

Have a wonderful day everyone!


Heirloom Michigan Apples



Tree ripened, extra sweet.
These are some of the best apples I have ever eaten!

From: Zingerman's




Royal Riviera® Pears



Very large and juicy!
One pear will feed two people!

From: Harry and David




Scarlet Navels




Sweet, juicy and delicious!
These navel oranges are gorgeous!

From: Florida Orange


Don't forget to get your servings of fruit in today!

Until tomorrow:
Go Ahead and Indulge!