Baked savory apples

Ingredients:

• 6 ounces sweet sausage
• 1/3 cup chopped onion
• 1/2 cup cooked white or brown rice
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon olive oil
• 4 large apples, Fuji or Braeburn are good options
• 3/4 cup apple cider

Directions:

1. Preheat the oven to 375 degrees F.
2. In a large skillet, cook the sausage and onions over medium-high heat until browned, about five minutes. Transfer sausage mixture to a medium bowl. Mix in the rice, rosemary, thyme and olive oil and set aside.
3. Slice the tops off each apple and a thin slice from the bottom to allow them to stand flat. Core the apples from the top using a melon baller or small spoon going to, but not through, the bottom of the apple. Use the melon baller or spoon to scoop out the apple leaving about a 1/4-inch apple shell. Chop up a half cup of the scooped-out apple and add it to the sausage mixture.
4. Place the apples in a 2-quart baking dish. Fill each apple with the sausage mixture. Pour cider into the bottom of the baking dish. Bake uncovered for 30-40 minutes or until apples are tender. Serve warm in shallow dishes drizzled with the cooking liquid.

Bacon, Cheese & Tomato Loaf

This yummy loaf plus a salad equals supper on the deck, porch or patio.

Prep Time:  10 min.

Yield:  8 Srv.

1 lb. loa of garlic-buttered French bread

4 medium or 2 large tomatoes, thinly sliced

½ C coarsely chopped fresh basil leaves (or 1 Tbsp dried)

2 C shredded cheddar

6 slices criply cooked bacon, crumbled
Heat oven to 350°F. Heat bread according to package directions; split loaf lengthwise. Place loaf halves, split-side up, onto ungreased baking sheet.

To assemble sandwich, layer each half evenly with tomato, basil, cheese and bacon. Bake for 6 to 8 minutes or until cheese is melted.

*Substitute 1 tablespoon dried basil leaves.

Apple-Cheddar Salad with Walnuts

Ingredients

• ¼ c. apple cider or apple juice
• 2 tbsp. cider vinegar
• 1 tsp. Honey
• ¼ tsp. salt
• .13 tsp. coarsely ground black pepper
• 1 medium head Boston lettuce
• 1 lb. Pink Lady, Honey Crisp, or Empire apples
• ¼ c. walnuts
• 3 oz. shaved extra-sharp Cheddar cheese

Directions

1. In large serving bowl, whisk together cider, vinegar, honey, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Add lettuce and apple slices to bowl and toss to coat. Arrange salad on 6 plates; top with walnuts and Cheddar cheese.

Apple-Cheddar Salad with Walnuts

Ingredients

• ¼ c. apple cider or apple juice
• 2 tbsp. cider vinegar
• 1 tsp. Honey
• ¼ tsp. salt
• .13 tsp. coarsely ground black pepper
• 1 medium head Boston lettuce
• 1 lb. Pink Lady, Honey Crisp, or Empire apples
• ¼ c. walnuts
• 3 oz. shaved extra-sharp Cheddar cheese

Directions

1. In large serving bowl, whisk together cider, vinegar, honey, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Add lettuce and apple slices to bowl and toss to coat. Arrange salad on 6 plates; top with walnuts and Cheddar cheese.

Angel Hair Pasta with Garlic, Herbs, and Parmesan Recipe

• Prep time: 15 minutes
• Cook time: 10 minutes
• Yield: Serves 4 as a side

This recipe can easily be doubled. If you use delicate herbs such as basil or tarragon, toss them in at the end with the Parmesan.

Ingredients

• 8 ounces angel hair pasta
• Salt
• 1/4 cup olive oil
• 2 Tbsp finely chopped fresh herbs such as rosemary, thyme, oregano
• 1/4 cup chopped fresh parsley
• 3 cloves of garlic, sliced
• 1/8 teaspoon chili pepper flakes (or more to taste)
• 1/2 to 1 teaspoon of freshly ground black pepper (to taste)
• 1/2 cup grated Parmesan cheese

Method

1 Bring a large pot of salted water to a boil. (1 Tbsp salt for every 2 quarts of water).

2 While the water is heating in step 1, heat the olive oil in a small saucepan on medium heat.  Add the sliced garlic, chili pepper flakes, finely chopped herbs, and chopped parsley to the oil.  Cook for one minute or until the parsley has wilted and the garlic is emitting a strong fragrance.  Remove from heat.

3 The angel hair pasta will cook in about 2 minutes once it starts, so get everything ready. Once the water is at a rolling boil, add the pasta.  Cook at a rolling boil until al dente. Drain the pasta and rinse briefly with cold water, just enough to stop the cooking, but not so much as to make the pasta cold. The pasta should still be quite warm.

4 Place pasta in a large bowl. Pour herbed garlic sauce over the pasta and gently toss to combine. Sprinkle Parmesan cheese and freshly ground black pepper over the pasta and gently toss to combine.

Serve immediately as a side dish. Reheats well if you make ahead.

Angel Chicken

Ingredients

• 4 ounces (1/2 of 8-oz. pkg.) Philadelphia® Cream Cheese, softened

• 1 10 3/4 ounce can  reduced-sodium condensed cream of mushroom soup

• 1/4 cup Kraft® Tuscan House Italian Dressing and Marinade

• 1/4 cup dry white wine

• 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces

• 1/2 pound angel hair pasta, uncooked

• 2 tablespoons chopped fresh parsley

Directions

1. Beat cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
2. Cook pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.

Tip

• Chicken thighs are preferred over chicken breasts in slow-cooker recipes since they are more flavorful and less likely to overcook. Substitute water or chicken broth for the wine.