Baked Stuffed Apples

Apples. Cheese. Heat. Yes.

We served these babies with Winter Grain Pork and Maple Cornbread. What will you eat them with?


  • Meat: 1 (4-ounce) link sweet Italian sausage
  • Oils/Spices: 1/4 tsp ground cinnamon, 1/8 tsp ground red pepper, 3/4 tsp kosher salt, 1/2 tsp dried rubbed sage
  • Produce: 4 large Rome apples, 3/4 cup finely chopped yellow onion , 1/3 cup finely chopped carrot, 3 garlic cloves, 1/3 cup dried cranberries, 3 Tbsp minced green onions
  • Dairy: 1 1/2 Tbsp butter, 1/2 cup shredded Swiss cheese
  • Grains/Nuts: 1/3 cup uncooked brown rice, 1/4 cup chopped walnuts
  • Other: 2/3 cup fat-free, lower-sodium chicken broth, 1/3 cup apple cider, pastry brush, large skillet, small skillet, baking sheet, broiler, broiling pan



  • Preheat oven to 350.
  • Core the apples.
  • Using a small spoon, carefully scoop out centers of apples, leaving a 1/2-inch-thick shell.
  • Chop the scooped out apple flesh.
  • Melt 1 Tbsp butter.
  • Use pastry brush to paint the inside of apples with melted butter.
  • Place apples on a baking sheet, and bake at 350° for 25 minutes or until just tender.


  • Bring broth to a boil in a saucepan.
  • Stir rice into broth.
  • Cover, reduce heat, and simmer 50 minutes.
  • Remove from heat and let stand 10 minutes.
  • Combine cranberries and cider in a microwave-safe bowl; microwave for 1 min and let stand for 10 minutes.
  • Add cranberry mixture to rice.


  • Remove casings from sausage.
  • Heat a small skillet over medium-high heat and add sausage.
  • Sauté 5 mins, stirring to crumble.
  • Remove from pan; drain.


  • Finely chop the yellow onion and carrot.
  • Mince the garlic cloves and green onion.
  • Heat a small skillet over medium-high heat and melt 1/2 Tbsp butter in it.
  • Add chopped apple, yellow onion, carrot, cinnamon and red pepper.
  • Sauté 4 mins then add garlic and sauté for 1 more min, stirring constantly.

Big Finish

  • Preheat broiler to high.
  • Toast the walnuts.
  • Combine sausage, rice mixture, onion mixture, walnuts, green onion, salt, and sage.
  • Put the baked apples on a broiling pan.
  • Scoop the delectable rice mixture into the apples, dividing it evenly among them so nobody feels sad.
  • Top stuffed apples with cheese.
  • Broil for 5 minutes or until golden.

Original recipe found on: Cooking Light

3/4 tsp kosher salt

The Best Mac and Cheese Ever

Enough said.


  • Oils/Spices: 1/4 tsp dry mustard, dash salt and pepper
  • Baking: 3/4 cup dry bread crumbs, 1 tbsp AP flour
  • Dairy: 4 tbsp butter, 1 1/2 cups milk, 2 cups shredded Cheddar cheese
  • Produce: 1 small onion
  • Other: 8 oz macaroni, casserole dish (about 2 quarts)


  • Preheat oven to 350.
  • Mince the onion.
  • Melt 2 tbsp butter.
  • Grease the casserole dish.
  • Place the bread crumbs into a small bowl and mix well with the melted butter; set aside.
  • Bring a large pot of lightly salted water to a boil.
  • Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into prepared casserole dish.
  • While the pasta is cooking, melt remaining butter in a saucepan over medium heat.
  • Stir in the minced onion and cook until the onion softens and turns translucent (about 5 mins).
  • Stir in the flour, pepper, salt, and dry mustard until combined thoroughly.
  • Pour in the milk and bring to a simmer.
  • Simmer, stirring constantly until the milk has thickened (about 10 mins).
  • Remove milk from heat and stir in the cheese until melted.
  • Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs.
  • Bake until the top is golden and bubbly (about 20 mins).

Original recipe found on Sadler’s Smokehouse

Parmesan Crisps

Delicious little crisps to be used in myriad ways – in a sandwich, on a soup, over fish, on vegetables…be creative! We put these on burgers with some arugula, red onion and tomato to impressive effect!


  • Oils/Spices: Freshly ground black pepper, smoked paprika, or cayenne, optional
  • Dairy: 3 oz Parmigiano-Reggiano
  • Other: cheese grater, parchment paper, cookie sheet, spoon


  • Preheat oven to 300.
  • Grate cheese.
  • Line cookie sheet with parchment paper.
  • Place grated cheese, by tablespoons, in mounds onto cookie sheet.
  • Flatten out mounds with the back of a spoon, making sure they are at least 4 inches apart.
  • Season with pepper, paprika, or cayenne, if desired.
  • Bake 5 to 6 minutes or until golden.

Original recipe by Alton Brown

Pumpkin Fondue

Warning, this dish is soooo rich!  It is really fun to make, and really delicious, but very rich and heavy. Would pair well with a great salad and crusty bread.  We made this every Halloween, but I’ve thought it would be fun to make for a formal dinner party in individual sugar pumpkins at each place setting.


  • Oils/Spices: 1/2 teaspoon grated nutmeg, 1 tablespoon olive oil, some salt and pepper
  • Produce: 1 (7-lb) orange pumpkin
  • Dairy: 1 1/2 cups heavy cream, 2 1/2 cups coarsely grated Gruyère (6 oz), 2 1/2 cups coarsely grated Emmental (6 oz)
  • Other: 1 cup reduced-sodium chicken or vegetable broth, 1 (15-inch) piece of baguette, cut into 1/2-inch slices, pastry brush, roasting pan


  • Preheat oven to 450°F with rack in lower third.
  • Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp, about 7 minutes.
  • Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Clean out the pumpkin and season inside with dash of salt.
  • Whisk together cream, broth, nutmeg, dash salt, and dash pepper in a bowl.
  • Mix together cheeses in another bowl.
  • Put a layer of toasted bread in bottom of pumpkin.
  • Cover bread with about 1 cup cheese and 1/2 cup cream mixture.
  • Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture.
  • Cover pumpkin with top and put in an oiled small roasting pan.
  • Brush outside of pumpkin all over with olive oil.
  • Bake until pumpkin is tender and filling is puffed, about 75 to 90 mins.

Original recipe found on: Gourmet