Apple Potato Gratin with Pecans

Apple Potato Gratin with Pecans

Ingredients

1 ¾ lbs sweet potato, about 2 large
2 tbsp unsalted butter, divided
½ tsp dried thyme
½ tsp salt
2 cups gingersnaps (4 ounces), 1 cup crumbs
4 oz sharp cheddar cheese, finely shredded
¼ cup light brown sugar
2 large baking apples (Granny Smith, Jonagold, Fuji), peeled whole
½ cup pecan pieces, chopped

Directions

Preheat the oven to 400 F. Lightly oil a sheet pan. Using a sharp chef’s knife, halve the sweet potatoes lengthwise, and place them cut-side down on the pan. Bake them until they are tender when pierced with a paring knife, about 40 minutes, depending on size. Cool the sweet potatoes on the pan and chill in the refrigerator until cold, preferably overnight.

Preheat the oven to 400 F and use a couple teaspoons of the butter to grease a 2-quart baking dish. Strip the skins from the cold sweet potatoes and place them cut-side down on the cutting board. Slice them cross-wise into slices about 1/3-inch-wide, keeping them in their original shape, then place each half in the buttered pan. When all the sweet potatoes are in the pan, spread the slices with your fingers to fan them out and form an even layer. Sprinkle with thyme and salt and reserve.

In a food processor, grind the gingersnaps to make coarse crumbs. Transfer to a medium bowl and add the cheddar cheese and brown sugar, toss to mix. Sprinkle half of the mixture over the sweet potatoes in the pan.

Peel the apples and cut each in half vertically, then pare out the core and seeds. Place on the cutting board cut-side down and slice cross-wise into 1/4-inch slices. Fan the slices over the sweet potatoes in the pan.

Chop the pecans and dice the remaining butter and mix into the remaining cheddar mixture. Sprinkle over the apples in the pan.

Bake for 25 minutes, then check to see if the top is browning. If it’s golden brown, cover loosely with foil, then bake for 15 minutes more, to heat through.

Let cool on a rack for 5 minutes before cutting.

Apple Power-Up Bowl

Apple Power-Up Bowl

Ingredients

2 Jonagold apples, sliced with skin on
16 oz Greek yogurt
¼ cup dried cherries
1 oz raw almond pieces
1 oz pretzel pieces, broken
2 tbsp Marzetti® Light Caramel Dip

Directions

Place 1/2 cup yogurt in 4 (16 oz) serving bowls.

Top with apple slices, dried cherries, raw almond pieces and pretzels.

Drizzle with Marzetti Light Caramel Dip and enjoy!

Apple and Smokey Blue Grilled Cheese

Apple and Smokey Blue Grilled Cheese

Ingredients

1 tbsp extra virgin olive oil or unsalted butter
8 slices baguette
1 Golden Delicious apple, cored and thinly sliced
1 oz Roth® Moody Blue® Cheese, crumbled
4 strips cooked Applewood bacon or 2 thick slices of Canadian bacon (cut into 4 pieces)

Directions

On a cookie sheet or plate, assemble sandwiches by spreading blue cheese crumbles onto one slice of the bread. Place apple slices and bacon on top of cheese. Top with another baguette piece.

In sauté pan, melt butter or oil. Grill sandwiches over medium high heat, flipping until both sides are brown and crunchy. Add more oil/butter as needed. Remove from pan and serve warm.

Apple, Maple, and PB Dip

Apple, Maple, and PB Dip

Ingredients

¾ cup Braeburn apple, cored, cut into small pieces
1 cup smooth peanut butter
½ tsp vanilla extract
2 tsp maple syrup
1 pinch kosher salt
4-6 oz roasted salted peanuts or honey roasted nuts, crumbled and smashed
carrots, celery, crackers and apple slices (for dipping)

Directions

Blend together all ingredients except nuts. (Longer blend time = smoother dip.)

Remove from food processor. Roll mixture into ball. Roll ball in salted nuts. Serve with apple slices, carrots, celery or crackers (just like you would a cheese ball!).

Apple-Corn Chili

Apple-Corn Chili

Ingredients

2 tbsp olive oil, divided
8 oz boneless, skinless chicken breast, cut to ½” cubes
1 medium onion, chopped
2 cloves garlic, minced
15 oz can yellow corn, no-salt-added, drained
2 red apples, such as Braeburn, Empire, or Fuji, chopped (skin on)
½ tbsp ground cumin
⅛ tsp cayenne pepper (if desired)
15 oz can black beans, no-salt-added, drained and rinsed
4.50 oz diced green chiles, drained
2 tsp sodium-free chicken bouillon
2 cups water
Toppings
¼ cup reduced-fat sour cream
¼ cup fresh chopped cilantro (if desired)

Directions

In a stockpot, heat 1 Tbsp. olive oil; add chicken and brown (about 5 minutes).

Remove chicken from pan. Heat remaining olive oil in same pot; add onions and garlic and sauté until soft.

Add corn and sauté until golden brown.

Add apple, cumin, and cayenne pepper (if desired); cook about 3-4 minutes.

Let cool about 5 minutes. Set aside about 1 cup of the mixture.

Purée remainder in food processor or blender, adding a portion of the water, if needed, and return to pot.

Add browned chicken, black beans, chiles, bouillon, and water. Bring to boil and simmer about 15 minutes.

To serve, ladle soup in bowls and top with non-puréed portion of apple corn mixture.

Apple-Hazelnut Cheesecake Tart with Salted Caramel Sauce

Apple-Hazelnut Cheesecake Tart with Salted Caramel Sauce

Ingredients

Crust Ingredients
⅔ cup whole hazelnuts, unpeeled
½ cup (1 stick) unsalted butter
½ cup granulated sugar
1 cup all-purpose flour
¼ tsp kosher salt
Filling Ingredients
8 oz reduced-fat cream cheese, softened
½ cup granulated sugar
2 tbsp heavy cream
1 large egg
½ tsp pure vanilla extract
1 large tender-sweet apple, such as Fuji or Gala, peeled, cored, and cut into 1/4-inch-thick slices
⅛ tsp kosher salt
Salted Caramel Sauce Ingredients
¾ cup water
1 cup granulated sugar
1 cup heavy cream
½ tsp kosher salt

Directions

In the bowl of a food processor, pulse the hazelnuts until they have the texture of coarse sand. Add the butter, sugar, flour, and salt, and pulse again until the mixture comes together and forms a dough.

Gather the dough into a ball, then press into the bottom and sides of a 10 or 11-inch tart pan with removable bottom. Transfer to the freezer and chill for at least 15 minutes.

Preheat oven to 350˚ and set a rack to the lower position. Rinse out the bowl of the food processor, then set it back on the base and add the cream cheese, sugar, cream, egg, vanilla, and salt. Process until evenly mixed, about 1 minute.

When the crust is chilled, set the tart pan on a baking sheet and pour the cheese mixture into the shell. Arrange the apple slices around the tart, pressing them lightly into the filling. Transfer to the oven and bake until the filling is set and the crust is lightly browned, about 35 minutes. Transfer to a wire rack to cool completely. Serve with Salted Caramel Sauce.

To make caramel sauce: Pour 3/4 cup water into a 3- to 4-quart saucepan and set over high heat. Add 1 cup granulated sugar in a mound in the center of the pot. Cover the pot and cook until the sugar dissolves and the mixture begins to bubble. Reduce heat to medium-low and continue simmering until the mixture turns a pale amber, 12 to 15 minutes. Do not swirl or stir during this time. Remove lid and watch the caramel closely. When it turns a darker amber color, remove it from the heat and carefully add 1 cup heavy cream—there will be a burst of steam, so be careful. Add 1/2 tsp. kosher salt and stir. Serve warm.

Chicken, Apple and Basil Sausage Patties

Chicken, Apple and Basil Sausage Patties

Ingredients

1 tbsp olive oil
1 ½ cups cup finely chopped, unpeeled sweet-tart red apples
½ cup finely chopped sweet onion
¾ tsp 2 small cloves garlic, minced
⅓ cup very finely chopped fresh basil
1 tsp rubbed sage
½ tsp salt
½ tsp ground coriander
¼ tsp freshly ground black pepper
1 ½ lbs ground chicken or turkey (white and dark meat)

Directions

Heat oil in medium skillet over medium-high heat. Add apple and onion. Cook about 2 minutes or until nearly tender, stirring occasionally. Add garlic; cook for 30 seconds more. Transfer mixture to large bowl and cool to room temperature.

Stir basil, sage, salt, coriander, and pepper into apple mixture. Add ground chicken; mix with hands until just combined (do not overwork meat mixture). With damp hands, form mixture into sixteen 1/2-inch-thick patties. Transfer to a tray or baking sheet lined with plastic wrap. Cover and refrigerate or freeze until ready to use.

To use, thaw sausage patties in refrigerator, if frozen. Heat nonstick skillet over medium heat. Add sausages. Cook for 6 to 8 minutes or until an instant-read thermometer inserted near centers reads 165° F, turning patties over halfway through cooking. Drain on paper towels before serving.

Crunchy Apple Sliders

Crunchy Apple Sliders

Ingredients

2 Gala apples, cored and sliced horizontally into 1/2-inch rings
4 tbsp almond butter
4 oz smoked turkey or smoked ham, thinly sliced
2 oz thinly-sliced Roth® Natural Smoked Gouda
4 KIND® Thai Sweet Chili bars, broken in half

Directions

Spread 1 tbsp almond butter on each KIND bar half.

Stack apple rings, lunchmeat and cheese onto bars.

Finish by topping with another slice of apple to complete slider.

All-American Apple Pie

All-American Apple Pie

Ingredients

Crust Ingredients
2 ½ cups all-purpose flour
2 tbsp granulated sugar
1 tsp kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into small cubes
2 tbsp (additional) chilled unsalted butter, cut into small cubes
6-8 tbsp ice water
Milk for brushing over crust
Filling Ingredients
3 large firm-tart apples, such as Granny Smith, Northern Spy, Rome, or Ida Red, peeled, cored, and cut into 1/2-inch-thick wedges
3 large firm-sweet apples, such as Golden Delicious, Pink Lady, Jazz, or Honeycrisp, peeled, cored, and cut into 1/2-inch-thick wedges
3 tbsp granulated sugar
3 tbsp firmly packed brown sugar
1 tbsp fresh lemon juice
1 ½ tbsp cornstarch
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp kosher salt

Directions

Make the crust: In a medium bowl, whisk together the flour, sugar, and salt. Sprinkle the butter into the bowl and work it into the flour mixture using your fingers. Stop when the mixture looks like cornmeal studded with small chunks of butter. Sprinkle 6 tbsp ice water on top and stir with a fork until the dough begins to come together. If needed, add another tbsp or two of water. Pour the dough out onto a lightly floured surface and knead three times. Gather into a ball, then divide into two pieces, one slightly larger than the other, and press them into disks. Wrap in plastic wrap and refrigerate for 30 minutes.

Meanwhile, prepare the filling: In a large bowl, toss the apples with the sugars, lemon juice, cornstarch, and spice.

Preheat the oven to 425°F and set a rack to the lowest position. Unwrap the bigger disk of dough and lay it on a lightly floured surface. Working from the center, roll the dough out to a 13-inch circle, lifting and turning it often to keep it from sticking to the counter. Transfer it to a 9-inch pie plate and press it into the sides, draping any excess over the edge. Fill the crust with the apple mixture, making the pile a bit higher in the center. Transfer to the refrigerator to chill while you roll out the top crust.

Unwrap the smaller disk of dough and roll it out to a 10-inch circle as above. Lay it over the apple filling and use a sharp knife to make two 3-inch slashes in the top crust. Fold the bottom crust up over the top and crimp to seal. Pinch the crust between your thumb and forefinger at regular intervals to crimp. Brush the crust all over with milk.

Put the pie on a baking sheet and bake on the lowest rack for 10 minutes. Reduce the heat to 350°F and bake until juices are bubbling and the crust is golden brown, 40 to 50 more minutes. Cool on a rack for at least 45 minutes before serving.