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

Winter Grain Pork

Delicious! Fun to make, especially if you have never used Farro before. The Whole Foods clerk was stumped when asked for help finding this grain, but eventually discovered it with the barley. We made this with Maple Cornbread and Baked Stuffed Apples on a chilly evening.


  • Meat: 2 (1-pound) pork tenderloins
  • Oils/Spices: 1 (3-inch) cinnamon stick, 1 1/2 Tbsp olive oil, 1 1/4 tsp kosher salt, 3/4 tsp ground black pepper, 1 tsp sherry vinegar, 1/8 tsp ground allspice 1/8 tsp ground cloves
  • Produce: 3/4 cup minced onion, 1 garlic clove, 1/2 cup dried figs, 1/4 cup fresh flat-leaf parsley
  • Dairy: 1 egg, lightly beaten
  • Grains: 2/3 cup uncooked farro
  • Other: 2 cups water, saucepan, medium skillet, plastic wrap, toothpicks, large ovenproof skillet


  • Trim the pork.
  • Mince the onion and garlic.
  • Chop the figs and parsley.
  • Lightly beat the egg.
  • Combine water, farro and cinnamon stick in a saucepan.
  • Bring to a boil, then cover and simmer until tender (about 20 mins).
  • Drain farro and discard cinnamon stick.
  • Heat 1 1/2 tsp olive oil in a skillet over medium heat.
  • Add onion to skillet and sauté 6 until tender (about 6 mins).
  • Add garlic to skillet and sauté 1 minute, stirring constantly.
  • Combine farro, onion mixture, figs, parsley, 1/2 tsp salt, 1/4 tsp pepper, sherry vinegar, allspice, and cloves in a medium bowl.
  • Preheat oven to 425°.
  • Slice pork lengthwise, cutting to ((but not through) other side. Open halves.
  • Place pork between sheets of plastic wrap; pound to 1/4 inch.
  • Top pork with farro, and leave 1/2-inch border.
  • Roll pork, starting with long side and secure with picks.
  • Sprinkle the pork evenly with 3/4 tsp salt and 1/2 tsp pepper.
  • Heat 1 Tbsp olive oil in a large ovenproof skillet. Add pork and cook for 6 mins, browning all sides.
  • Place pan in oven and bake pork at 425° for 15 mins or until a thermometer registers 145°.
  • Remove pork from pan; let stand 5 minutes.
  • Slice and enjoy!

Original recipe found on: Cooking Light

The Best Peach Cobbler



So fun to make, this cobbler does a magic trick in the oven. It goes in as a strange, watery looking disaster and comes out with the softest, yummiest, golden brown cake on top of boiling peaches, butter and cinnamon sugar. Delightful! Be sure to have some vanilla ice cream or custard on hand for serving.


  • Oils/Spices: 1 tsp ground cinnamon, 1/2 tsp salt
  • Baking: 1/2 cup shortening, 2 1/2 cups white sugar, 1 1/2 cups AP flour, 2 tsp baking powder
  • Produce: 3 peaches, 1 cup milk
  • Dairy: 3 Tbsp butter
  • Other: 2 cups water, 10×10 in baking dish


  • Preheat oven to 350.
  • Grease baking dish.

    topped with blackberries and frozen custard...yes!

    topped with blackberries and frozen custard…yes!

  • Peel, pit and slice the peaches.
  • Stir together peaches with cinnamon and 1 1/2 cups sugar. Set aside.
  • Boil the water.
  • In a medium bowl, cream together shortening and rest of sugar.
  • Mix in flour, baking powder and salt alternately with milk.
  • Pour batter into prepared pan. Top with peach mixture.
  • Drop butter in boiling water and pour all over peaches. This will seem weird, but is correct. J
  • Bake in preheated oven 40 -45 mins, until golden brown.

Original recipe found on: Out to Lunch

Cranberry Relish

This side also makes a nice cranberry sauce with a holiday meal. We like to use it as a relish with Snowbird Chicken in the winter. Your kitchen will smell wonderful when this is simmering on the stove!


  • Oils/Spices: 1 cup white sugar, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg
  • Produce: 1 (12 ounce) package fresh cranberries, 1 orange, 1 apple, 1 pear
  • Other: 1 cup chopped pecans


  • Peel and puree the orange
  • Peel, core and dice the apple and pear
  • In a medium saucepan, boil water and sugar until the sugar dissolves.
  • Reduce the heat to simmer, and slowly stir in all remaining ingredients.
  • Cover and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
  • Remove from heat, and let cool to room temperature.

Original recipe found on: