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Pumpkin Pie Spice Popcorn

By Heidi Sutton

Pumpkin pie spice has gone from an occasional ingredient used primarily in Thanksgiving pies to becoming the unofficial flavor of autumn. While you can buy the pre-made stuff from the grocery store, it’s super easy—and more cost-effective—to whisk up a batch of pumpkin pie spice at home. Then try these recipes for delicious Pumpkin Swirl Brownies or a Pumpkin Coffee Cake to celebrate the bountiful fall harvest, courtesy of Sarah Bates of The Chef Next Door or some Pumpkin Pie Spice Popcorn for your next movie night, courtesy of Popcorn.org.

Pumpkin Pie Spice Blend

INGREDIENTS:

3 tbsp. ground cinnamon

2 tsp. ground ginger

2 tsp. nutmeg

1 1/2 tsp. ground allspice

1 1/2 tsp. ground cloves

DIRECTIONS:

Whisk together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl until well combined. Store in a small jar.

Pumpkin Swirl Brownies

Pumpkin Swirl Brownie

YIELD: Makes 12 servings

INGREDIENTS: 

For the Brownies

2 sticks butter, unsalted, room temperature

1 1/4 cups sugar

3 eggs

1 teaspoon vanilla

2 cups flour

1/2 cup cocoa powder

1/4 teaspoon salt

For the Pumpkin Swirl

4 ounces cream cheese, room temperature

1/4 cup sugar

1/2 cup pumpkin puree

1 egg

1 teaspoon pumpkin pie spice

DIRECTIONS:

Preheat the oven to 350° F. Spray a 9 x 13 baking pan with cooking spray and set aside.

In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla. In a small bowl whisk together the flour, cocoa powder and salt. Add the dry ingredients to the mixer in a few additions, until just combined. Spread the batter evenly into the prepared pan.

In a medium bowl beat the cream cheese and sugar together until smooth. Add the pumpkin puree, egg, and pumpkin pie spice and mix until well combined. Drop spoonfuls of the pumpkin batter onto the brownie batter in the pan. Use a knife to gently swirl the pumpkin batter into the brownie batter using a figure-eight pattern.

Bake the brownies for 30 to 40 minutes, or until a cake tester or toothpick inserted into the center of the brownies comes out clean. Allow the brownies to cool completely before cutting. Store any leftovers in an airtight container.

Pumpkin Coffee Cake

Pumpkin Coffee Cake

YIELD: Makes 12 servings

INGREDIENTS: 

For the topping:

4 tablespoons butter, unsalted – melted

1/3 cup brown sugar, packed

1 teaspoon pure vanilla extract

1/4 teaspoon salt

3/4 cup all-purpose flour

For the cake:

3/4 cup canned pumpkin

1/2 cup granulated sugar

1/2 cup vegetable oil

1/2 cup yogurt, plain Greek

2 eggs

1 1/2 cups all-purpose flour

1 1/2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

DIRECTIONS:

Preheat the oven to 350° F. Spray an 8-inch square pan with non-stick cooking spray.

To make the topping, whisk together the butter, brown sugar, vanilla and salt until smooth. Stir in the flour and set aside.

To make the cake, in a large bowl, whisk together the pumpkin, sugar, oil, yogurt and eggs. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Stir the flour mixture into the pumpkin mixture until just combined.

Spread the batter in the prepared pan. Sprinkle the topping evenly over the batter. Bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean. 

Let the cake cool completely on a wire rack before cutting and serving

Pumpkin Pie Spice Popcorn

Pumpkin Pie Spice Popcorn

YIELD: Makes 12 servings

INGREDIENTS: 

12 cups unsalted, unbuttered popped popcorn

3 cups chopped white chocolate or white chocolate chips

1 tablespoon light olive oil

2 teaspoons pumpkin pie spice

1/2 cup toffee bits

1 teaspoon flaked sea salt, crushed

DIRECTIONS:

Line large, rimmed baking sheet with parchment paper or wax paper. Place popcorn in large mixing bowl.

In microwave-safe bowl, combine white chocolate, olive oil and pumpkin pie spice; microwave on medium 2-3 minutes, or until melted and smooth, stirring after each minute. 

Pour melted white chocolate mixture over popcorn; add toffee bits and toss to combine. Transfer to prepared baking sheet, spreading to edges of pan; sprinkle sea salt over top. 

Let cool; refrigerate 1-2 hours, or until set. Break into chunks for serving.

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Orange Cranberry Scones

By Heidi Sutton

Wake up the family with the delicious smell of scones baking in the oven.

Blueberry-Pecan Scones

YIELD: Makes 10 scones

INGREDIENTS: 

1/2 cup 2% reduced-fat milk

1/4 cup sugar

2 teaspoons grated lemon rind

1 teaspoon vanilla extract

1 large egg

2 cups all-purpose

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons chilled butter, cut into small pieces

1 cup fresh or frozen blueberries

1/4 cup finely chopped pecans, toasted

Cooking spray

1 large egg white, lightly beaten

2 tablespoons sugar

DIRECTIONS:

Preheat oven to 375°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden. Serve warm.

Orange-Cranberry Scones

Orange Cranberry Scones

YIELD: Makes 6 scones

INGREDIENTS: 

Scones:

2 1/4 cups all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons cold butter

2 large eggs

1/2 cup cold heavy cream

1/2 cup dried cranberries

1 tablespoon grated orange peel

For the Glaze:

1 cup powdered sugar

2 tablespoons freshly squeezed orange juice

DIRECTIONS:

To prepare scones: Heat oven to 425° F. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in eggs, one at a time, then milk, cranberries and orange peel.

Turn dough onto lightly floured surface. Refrigerate 30 minutes, or until firm. Pat dough into 8-inch round, about 3/4-inch thick. Cut into six wedges; carefully separate wedges and place on parchment-lined baking sheet about two inches apart. Bake about 15 minutes until lightly golden and crusty.

For glaze: In small bowl, combine confectioners’ sugar and orange juice. Drizzle slightly cooled scones with glaze.

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Apple Raisin Strudel

By Heidi Sutton

From apple strudel to an easy apple galette to bourbon grilled apples, these delicious desserts for fall will have you ready for sweater weather!

Apple Raisin Strudel

Recipe courtesy of Envy Apples

Apple Raisin Strudel

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

3 large tart apples

1/4 cup raisins

1/4 cup chopped pecans or pistachios

1/2 teaspoon pumpkin pie spice

1/2 cup ground almonds or almond flour

1 tablespoon cornstarch

6 sheets filo pastry dough

1/2 cup butter, melted

1/4 cup chopped pistachios + 1 tbsp sugar

DIRECTIONS:

Peel and core the apples and slice thinly. In a large bowl combine apple slices, raisins, pecans, pumpkin pie spice, ground almonds and cornstarch and toss together. Pre-heat the oven to 375 degrees F and line a cooking tray with baking paper. Lay out the first sheet of filo on a clean counter top and brush with melted butter. Top with another layer of filo, continue with remaining sheets, buttering in between. Arrange the apple slices on the filo pastry in a neat log down the center of the longest side, leaving about 2 inches open at each end. 

Carefully fold each end in and roll the pastry up to encase the filling and form a log. Place on the prepared tray with the seam underneath. Brush the pastry all over with the butter and sprinkle with pistachios and sugar. Bake for 30-40 minutes or until the pastry is golden. 

Easy Apple Galette

Recipe courtesy of Jazz Apples

Easy Apple Galette

YIELD: Makes 8 servings

INGREDIENTS: 

1 11-inch pie crust, at room temperature

2 tbsp light brown sugar

1 tsp ground cinnamon

2 large apples cored and thinly sliced

Juice from 1/2 lemon

1 egg white

DIRECTIONS:

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. *If you don’t have parchment paper just make sure you spray your baking sheet In a medium bowl, combine sliced apples, brown sugar, lemon juice, cinnamon, and a pinch of salt. Gently stir to coat apples. Arrange apple slices on top of dough, try making a circle pattern. Leave a 1 in – 1.5 in border around the edge. Fold the edges towards the center. Repeat until all edges are folded towards the apple slices. Whisk egg white in a small bowl; brush over the crust edges. Bake for approximately 40 minutes so the edges are golden brown and the apples are soft. 

Bourbon Grilled Apples

Recipe courtesy of Envy Apples

Bourbon Grilled Apples

INGREDIENTS: 

6 medium to large apples

2 cups bourbon

1/2 cup brown sugar

2 cups ricotta cheese

Cinnamon

Granola

DIRECTIONS:

Slice apples into rounds and remove the core. Marinate the rings in the bourbon for 5 minutes. Place rings on the grill until desired tenderness. Remove from grill, sprinkle with sugar and broil until golden brown. Plate rings, add ricotta, then top with cinnamon and granola.

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Roasted Tomato and Bell Pepper Soup

By Heidi Sutton

If your garden is still spitting out tomatoes and peppers, try the following recipes for stuffed peppers for breakfast and tomato and bell pepper soup for lunch or dinner .

Stuffed Breakfast Peppers

Recipe courtesy of Amber Gray

Stuffed Breakfast Peppers

YIELD: Makes 4 servings

INGREDIENTS: 

2 large green bell peppers seeded, cut in half lengthwise

1 teaspoon olive oil

1/2 sweet onion diced

1/2 medium tomato seeded, chopped

3 slices bacon or breakfast sausage, cooked, chopped

1 cup chopped kale or spinach, tough stems removed

4 large eggs

2 tablespoons 1% milk

1/2 cup shredded low-fat mozzarella cheese

1/2 cup salsa or tomato sauce

DIRECTIONS:

Preheat oven to 350°F. Arrange pepper halves in 13×9-inch baking dish. Heat oil in skillet over medium heat; add onion and cook 3 minutes. Add tomatoes, bacon and kale or spinach, and cook 2-3 minutes. Spoon vegetables into pepper halves. Whisk eggs and milk in small bowl until well blended. Pour evenly over vegetable mixture in pepper halves. Bake 25-30 minutes. Remove from oven, top peppers with cheese and return to oven. Bake 5 minutes, or until cheese is melted. Top each pepper with 2 tablespoons salsa or tomato sauce.

Roasted Tomato and Bell Pepper Soup

Recipe courtesy of Tracy Shaw

Roasted Tomato and Bell Pepper Soup

YIELD: Makes 4 servings

INGREDIENTS: 

4 bell peppers

2 lbs tomatoes cherry or other

5 garlic cloves

1 yellow onion – peeled and cut in half

2 cups low sodium chicken broth or vegetable broth

Salt and pepper to taste

DIRECTIONS:

Preheat oven to 400 degrees F. Cut the bell peppers in half and clean out the seeds and membrane. Spray baking sheets with olive oil. Place the pepper halves, tomatoes, onion, and garlic cloves on prepared baking sheets. Roast for 20-30 minutes, until the skin is dark on the peppers and have collapsed. The skin on the tomatoes will soften and begin to burst. Allow the peppers to cool and remove the skin. Place all the vegetables and the juices from the tomato pan into a stock pot or dutch oven. Add in the chicken broth, salt and pepper. Using an immersion blender, blend until smooth. *If you don’t have an immersion blender, use a regular blender. Heat and serve.

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Apple Cinnamon Pull-Apart Bread

By Heidi Sutton

The weather is starting to cool down and what better way to warm up than with a comforting homemade bread? 

Apple Cinnamon Pull-Apart Bread

Recipe courtesy of Envy Apples

Apple Cinnamon Pull-Apart Bread

If you are looking for the perfect apple breakfast or dessert then you should try this apple pull apart bread. This version is gluten free, with less fat and calories than most of the other versions.

YIELD: Makes 8 servings

INGREDIENTS: 

Dough

3 cups gluten free bread flour

1 1/4 cup whole milk or milk of choice

2 1/4 teaspoon rapid yeast 1 packet

1/4 cup water

3 teaspoons xanthan or guar gum 

1/2 teaspoon salt

1/2 cup sugar

2 tablespoons softened coconut oil

Olive oil spray

Filling

2 large apples cut into bite-size pieces

1/4 cup brown sugar

2 teaspoons cinnamon

Glaze (optional)

1/2 cup powdered sugar

2 teaspoons water

DIRECTIONS:

Heat ¼ cup of water to 100 degrees. Add yeast and set aside about 30 minutes until foaming. Mix all dry ingredients for the dough. Combine yeast, coconut oil and milk. Vigorously mix ingredients by hand for 10 minutes or stand mixer for 5 minutes to help activate gum. Cover bowl and let dough rest for 10 minutes.

Wash and dice apples. *peel if desired. Set aside until needed. Lightly spray a sheet of parchment paper the size of a baking sheet. Place dough on the parchment paper. Spray dough with olive oil spray. With greased hands, gently press out dough to form a rectangle approximately 12×16 inches. Sprinkle cinnamon and brown sugar over dough. Slice dough into 5-6 equal rows lengthwise (right to left) and 3-4 equal columns width wise (top to bottom).

Spray a 9 x 5 inch bread pan with olive oil spray. Carefully move a dough square into bread pan, filling the bottom of the pan. Sprinkle with apple bites. Make another layer. Take squares of dough and make another later. Sprinkle with apple bites. Continue until you have used all (or most of) the dough and as much apple pieces as you would like. *Don’t over stuff though, the dough will need to rise. Cover with plastic and allow bread to rest for 20 minutes.  Bake at 375 degrees for 30-35 minutes or until top turns golden brown. Remove from oven and allow to sit in the pan to steam another 10 minutes. 

Make glaze by mixing powdered sugar and water until desired consistency. Drizzle over bread before serving. 

Healthier Pumpkin Banana Bread

Recipe courtesy of Cookin’ Savvy

Healthier Pumpkin Banana Bread

This recipe is sure to become a staple in your household this fall! Full of comforting, good-for-you ingredients and delicious fall flavors, serve warm and smother with nut butter for a tasty snack or breakfast! It’s also freezer-friendly so you can pull out individual servings to reheat as needed for the future. Sprinkle some nuts and dark chocolate chips on top, and the whole family is sure to love it.

YIELD: Makes 8 servings

INGREDIENTS: 

Nonstick cooking spray

2 ripe bananas,mashed,

1 cup pumpkin puree

1/4 cup Greek yogurt,plain or vanilla

2 eggs

1/2 cup unsweetened applesauce

2 cups whole-wheat flour

1/2 cup old-fashioned oats

1/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon cinnamon

1/4 cup dark chocolate chips, plus additional, for topping

1/4 cup chopped walnuts or nuts of choice, plus additional, for topping

pumpkin spice granola, for topping

DIRECTIONS:

Preheat oven to 350 F. Spray loaf pan with nonstick cooking spray. In large bowl, whisk mashed bananas, pumpkin puree, Greek yogurt, eggs and applesauce. Set aside. 

In medium bowl, use large spoon to stir flour, oats, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon. Add flour mixture to banana and pumpkin mixture; whisk until just moist. Stir in dark chocolate chips and walnuts, if desired. 

Pour batter into loaf pan. Sprinkle granola and additional chocolate chips and walnuts on top, if desired. Bake 50-60 minutes, or until knife inserted comes out clean.

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Apple Shortcake Squares

By Heidi Sutton

Apple picking season begins as early as the end of August at orchards on Long Island and continues through the end of October. Pie may be the first thing that comes to mind for an apple-infused dessert, but the versatility of this fleshy fruit means a world of sweets is at your fingertips. 

These Apple Shortcake Squares offer a tasty twist on traditional treats, whether you’re sharing with neighbors after a backyard barbecue or savoring an evening at home with your nearest and dearest while Baklava Bliss, a classic Greek dessert with an apple twist, will have you going back for seconds!

Apple Shortcake Squares

Recipe courtesy of Envy Apples

Apple Shortcake Squares

YIELD: Makes 12 squares

INGREDIENTS: 

5 large apples

1/4 cup sugar

1/2 teaspoon vanilla extract

2 teaspoons finely grated lemon zest

1 tablespoon cornstarch + 2 tablespoons water

1/2 cup softened butter

1/2 cup sugar

1 egg

1/2 teaspoon cinnamon

1 1/2cups self rising flour

1/4 cup cornstarch

DIRECTIONS:

Pre-heat the oven to 365 degrees F. Lightly grease the bottom of a 10 inch baking pan and also grease up the sides. Then line the pan with parchment paper both bottom and sides. Peel, core and dice apples into even pieces. Combine apple pieces in a saucepan with the ¼ cup sugar, vanilla and lemon zest and simmer for 4-5 minutes or until just tender.

Combine the first measure of cornstarch and water and stir in the apples, continue stirring until thickened and syrupy, set aside to cool. Using an electric beater, cream the butter and sugar for 3-4 minutes until creamy and pale. Add the egg and beat well. 

Sift over the flour and cinnamon and fold all together to create a soft dough. Divide the mixture in half and wrap in plastic wrap then chill in fridge for 30 minutes.

Press one half of the shortcake dough into the base of the greased pan, using the back of a spoon or damp finger tips to spread out evenly. Spoon over the cooled apple mixture. Using the remaining dough, break into small bite sized pieces and place the pieces over the top of the apples.

Bake for 30-40 minutes or until golden brown, allow to cool before lifting out of pan using the parchment paper sides and cut into portions, dust with powdered sugar.

Baklava Bliss

Recipe courtesy of Envy Apples

Baklava Bliss

YIELD: Makes 8 servings

INGREDIENTS: 

2 large apples

1 package of phyllo dough

1/2 cup butter, melted

1 cup chopped walnuts

1/2 cup sugar

1 tsp cinnamon, plus extra for garnish

1/2 cup honey

1/4 cup hot water

DIRECTIONS:

Preheat oven to 350 degrees. 

Cut apples into thin slices. Cut the phyllo dough into circles twice as large as muffin tin rounds, press dough into cups, and brush with butter. 

Mix walnuts, sugar, and cinnamon in a bowl and then spoon into dough cups until 1/3 full. Layer apple slices in an overlapping pattern like petals within each cup and press into nut mixture so slices remain stable. Bake 20-25 minutes until golden brown. 

Combine honey and hot water until smooth, then immediately drizzle over baklava roses after removing them from the oven. Sprinkle with cinnamon and enjoy!

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Peanut Butter Bars

By Heidi Sutton

After a long day of navigating new territory, make your child’s first day of school extra special with a special dessert.

Peanut Butter Bars

Recipe courtesy of Taste of Home

Peanut Butter Bars

YIELD: Makes 3 dozen

INGREDIENTS: 

1 3⁄4 cups reduced-fat creamy peanut butter, divided

1⁄3 cup butter, softened

1 cup packed brown sugar

3⁄4 cup sugar

2 eggs

1⁄2 cup unsweetened applesauce

1 teaspoon vanilla extract

2 cups all-purpose flour

2 cups quick-cooking oats

1 teaspoon baking soda

Frosting

4 1⁄2 cups confectioners’ sugar

1⁄3 cup fat-free milk

1⁄4 cup baking cocoa

1⁄4 cup butter, softened

1 teaspoon vanilla extract

1⁄2 teaspoon salt

DIRECTIONS:

In a large bowl, cream 1 cup peanut butter, butter, brown sugar, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the applesauce and vanilla. Combine the flour, oats and baking soda; gradually add to the creamed mixture and mix well (batter will be thick.)

Spread into a 15 x 10 x1-inch baking pan coated with cooking spray. Bake at 350 for 18 to 22 minutes, or until lightly browned. Cool on a wire rack for 10 minutes; spread with the remaining peanut butter. Cool to room temperature, then refrigerate for 30 minutes.

In a large bowl, beat frosting ingredients until light and fluffy. Spread over the peanut butter layer. Cut into bars.

Peanut Butter and Jelly Cookies

Recipe courtesy of Costco

Peanut Butter and Jelly Cookies

YIELD: Makes 5 dozen

INGREDIENTS: 

1 cup sugar, plus extra for coating dough

1 cup firmly packed light brown sugar

1 cup Crisco Butter Flavor Shortening or butter

1 cup peanut butter

2 large eggs

1⁄4 cup milk

2 teaspoons vanilla extract

3 1⁄2 cups all purpose Flour

2 teaspoons baking soda

1 teaspoon salt

3⁄4 cup strawberry Jelly, or any jam, jelly or preserves

DIRECTIONS:

Preheat the oven to 375 F. In a large mixing bowl, combine sugar, brown sugar, shortening, and peanut butter. Beat with an electric mixer until creamy. Beat in eggs, milk and vanilla. 

In a separate bowl, stir together flour, baking soda and salt. Add to the peanut butter mixture and beat until blended. Shape the dough into 1-inch balls. Roll in sugar. Place balls 2 inches apart on an ungreased cookie sheet. 

Bake for 7 minutes. Remove from the oven. Using the back of a teaspoon, make a rounded indentation in the top of each cookie. Fill each with about 1⁄2 teaspoon jelly. Bake an additional 2 minutes. Remove to a wire rack to cool.

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Peach Crostada

By Heidi Sutton

Did you go peach picking this week?  Here are some perfectly peachy dessert recipe ideas that are sure to satisfy, courtesy of the Georgia Peach Council.

Fresh Peach Crostada

Peach Crostada

YIELD: Makes 6 servings

INGREDIENTS: 

4 or 5 ripe peaches, sliced and pitted

¼ cup plain flour

1/3 cup sliced almonds

¼ teaspoon vanilla extract

½ cup sugar

1 refrigerated pie crust

2 tablespoon peach preserves, melted

2 tablespoons unsalted butter

1 tablespoon unsalted butter, melted

DIRECTIONS:

Preheat oven to 400°F. In a large bowl, toss peaches, flour, almonds, and sugar. Lay crust flat on greased baking sheet and arrange peaches in center. Fold edges of crust so that they overlap edges of peaches. Brush peaches with melted preserves and top with pats of butter. Brush crust with melted butter to help with browning. Bake for 40-45 minutes or until golden. Serve with vanilla ice cream.

Fruit Cobbler

Fruit Cobbler

YIELD: Makes 12 servings

INGREDIENTS: 

4 tablespoons butter

3/4 cup self-rising flour

3/4 cup milk

3/4 cup & 2 tablespoons sugar, divided

1 teaspoon vanilla

2 1/2 cups fresh peaches, peeled and sliced

1 cup fresh or frozen blackberries

DIRECTIONS:

Preheat oven to 350. Put butter in a 9 x 13 glass baking dish; bake until butter is melted. Set aside. In a medium bowl, combine flour, milk, 3/4 cup sugar, and vanilla. In a separate bowl, toss peaches, blueberries, and remaining 2 tablespoons sugar. Pour batter into dish over melted butter, but do not stir. Spoon fruit over batter along with 1/2 cup fruit juice from bottom of bowl. (Discard any extra juice.) Do not stir; bake 25 minutes, or until crust browns.

Peach Cobbler

Peach Cobbler

YIELD: Makes 8 servings

INGREDIENTS: 

8 cups sliced Georgia peaches

2 cups sugar

3 tablespoons all-purpose flour

1/2 teaspoon nutmeg

1 teaspoon vanilla flavoring

1/3 cup butter or margarine

Pastry for double-crust pie

Vanilla ice cream

DIRECTIONS:

Combine peaches, sugar, flour and nutmeg in a Dutch oven; set aside to allow syrup to form (approx. 15 minutes). Bring peach mixture to a boil: reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat and stir in vanilla and margarine.

Roll half of pastry to 1/8” thickness: cut into a circle to fit a two-quart baking dish. Spoon half of mixture into lightly buttered baking dish; top with pastry. Bake at 475°F for 12 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Roll remaining pastry to 1/8” thickness and cut into 1” strips; arrange in lattice design over peaches. Bake an additional 15-20 minutes until browned. Allow to cool slightly before serving. Serve with vanilla ice cream.

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Fresh Tomato Bruschetta Chicken

By Heidi Sutton

Homemade bruschetta comes together in no time if you have the key ingredients — high quality balsamic vinegar, sun-ripened tomatoes, and fresh basil. 

Take this delicious appetizer one step further by turning it into a  delicious and hearty meal with a bruschetta chicken bake. 

Fresh Tomato Bruschetta

Fresh Tomato Bruschetta

YIELD: Makes 4 servings

INGREDIENTS: 

1 pound tomatoes, diced

1⁄2 cup packed fresh basil leaves, minced

5 tablespoons extra virgin olive oil, divided

2 large cloves garlic, minced

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

16 slices Italian bread

DIRECTIONS:

Combine fresh tomatoes, basil, 3 tablespoons oil, garlic, salt, and pepper in a large bowl; mix well. Let stand at room temperature 1 hour to blend flavors. Preheat oven to 375 F. Place bread on baking sheet. Brush remaining oil over one side of each bread slice. Bake 6 to 8 minutes, or until toasted. Top with tomato mixture.

Fresh Tomato Bruschetta Chicken

Fresh Tomato Bruschetta Chicken

YIELD: Makes 6 servings

INGREDIENTS: 

1/3 cup extra-virgin olive oil

3 tablespoons finely chopped fresh basil, plus additional, for garnish

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

6 thinly sliced boneless, skinless chicken breast cutlets (about 1 1/2 pounds)

1 large onion, thinly sliced

1 large jar marinara sauce

2 cups multi-colored grape tomatoes, halved

2  stems cherry tomatoes on the vine

1/2 cup shredded Parmesan cheese

2  tablespoons balsamic glaze

DIRECTIONS:

Preheat oven to 400 F. In small bowl, whisk olive oil, basil, garlic, salt, pepper and oregano until combined. Combine 2 tablespoons oil mixture and chicken in resealable plastic bag. Let stand 5-10 minutes at room temperature to marinate.

In medium skillet, heat 2 tablespoons oil mixture over medium heat. Add onions; cook 3-4 minutes, or until crisp-tender. Stir in marinara sauce. Pour mixture into lightly greased 13-by-9-inch baking dish. Arrange chicken breasts in dish, overlapping if necessary. Top with grape tomatoes and cherry tomato stems. Spoon remaining oil mixture over tomatoes.

Bake, covered, 25 minutes, or until chicken is done (165 F) and tomatoes start to burst. Sprinkle with Parmesan, drizzle with balsamic glaze and garnish with fresh basil leaves before serving.

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Caprese Zucchini Noodle Bowl

By Heidi Sutton

Zucchini is one of the most versatile veggies out there. If you have a bumper crop this year, try these delicious recipes for lunch, dinner and dessert. 

Zucchini Boats

Zucchini Boats

YIELD: Makes 8 servings

INGREDIENTS: 

4 medium zucchinis, halved lengthwise

1 jar (16 ounces) marinara sauce

2 tablespoons Italian seasoning, divided

olive oil

2 cups finely shredded mozzarella cheese

1 cup mini pepperonis

DIRECTIONS:

Preheat oven to 350 F. Scoop out insides of each half zucchini and place in medium bowl. In medium saucepan over medium-low heat, combine zucchini insides, marinara sauce and 1 tablespoon Italian seasoning. Cook 8-10 minutes, or until zucchini is tender. 

Place six hollow zucchini halves in baking dish. Drizzle with olive oil and remaining Italian seasoning. Scoop sauce mixture into zucchini. Top with mozzarella cheese and mini pepperonis. Bake 15-17 minutes. Switch oven to high broil 4-5 minutes, or until cheese is golden brown, watching closely.

Caprese Zucchini Noodle Bowl

Caprese Zucchini Noodle Bowl

YIELD: Makes 4 servings

INGREDIENTS: 

4 medium zucchini, spiralized

1/4 cup extra virgin olive oil

2 tablespoons white balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 1/2 cups heirloom cherry tomatoes, halved

1/4 cup packed chopped fresh basil

1 ball (8 ounces) burrata cheese, torn

DIRECTIONS:

Toss together zucchini, oil, vinegar, salt and pepper; let stand 10 minutes, or until zucchini starts to soften. Gently stir in tomatoes and basil. Divide salad among four bowls. Top with cheese.

Zucchini & Apple Bread

Zucchini & Apple Bread

YIELD: Makes about 12 servings

INGREDIENTS: 

2-1/2 cups all-purpose flour

1-1/4 cups granulated sugar

2 teaspoons ground cinnamon

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

3/4 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

1 medium zucchini, shredded (1-1/2 cups)

1 medium apple, peeled, cored and shredded

3/4 cup chopped pecans or walnuts

DIRECTIONS:

Preheat oven to 325°F. Spray 9 x 5-inch loaf pan with vegetable pan spray. In large bowl, combine flour, sugar, cinnamon, baking powder, salt and nutmeg. In medium bowl, whisk together oil, eggs and vanilla. Stir into flour mixture. Stir in zucchini, apple and pecans, mixing until just combined. (Do not overmix.) Turn mixture into prepared pan. 

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool bread in pan 10 minutes. Loosen edges of bread from pan. Remove bread from pan; cool completely.

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