I’m not sure where this year (or the previous three) have gone. Time is an illusion. We’re just out here doing our best to meet our daily needs. Which is kinda sad if you dwell on it to long. So to lighten the mood and brighten your day I present you with a few photos of nature, a song and a handful of free ebooks to close out this October. As always I appreciate all the support, comments and kindness I have received from everyone on this writing journey. -Megan
There is just something about this particular live performance:
Free Fiction Ebook Titles October 28th-31st
Pieces Fall Together
An Experiment in Flash Fiction
Down The Rabbit Hole
Embracing the Chaos of Flash Fiction
No Rest For The Wicked
Free Ebook Cookbooks From Edna’s Kitchen October 28th-31st
Milkshakes vs. Smoothies
Sweet & Savory
Once again a huge THANK YOU for your kind words and support.
We all knew that Jeff Reese was a little off. He’s always been that loud boisterous attention seeking individual in the office. You know the type, comes in, grabs coffee from the breakroom and alway has a ‘you know what happened last night?’ story.
It’s always outlandish and embellished, like he hit the neighbor’s cat, thought it was dead so he put it in her trash bin. But it wasn’t so when the old lady took her trash out the next morning the cat leaped out of the bin and attacked her. You know stuff like that.
Or the time he came back from a camping trip in Arizona and he swore up and down that he had seen a little gray alien with long bony fingers in one of the caves. You get the picture.
Don’t get me wrong we all like Jeff, he does his job and provides some needed comic relief around the office. Pushing papers all day can get quite mundane. Now what happened at the office Halloween party, that’s a thing.
Our office holds an annual costume party the weekend around Halloween. This year it was on a Saturday night. Everyone came decked out in their favorite costumes, except Jeff who showed up wearing a suit making the joke: ‘I’m an executive.’
We all figured he was just pissed for being passed over on the last promotion that went to Rachel Mccarthy in the administrative assistance office. No one took much notice of him. The music was loud, the food was outstanding and the Halloween punch was heavily spiked.
As the big wigs were getting ready to hand out prizes for the best costumes, the lights went out, there was a loud bang and Jeff came into the room dressed in a skeleton onesie with a pumpkin on his head screaming:
“I am the PUMPKIN KING!”
He attempted to jump up onto one of the desks and failed, falling flat on his back and shattering the carved jack o’lantern that encased his head.
“So yeah that’s why Jeff will be out of the office for the next two weeks, while he recovers from a strained back and slight concussion. I’m Grady Wheeler and I will be handling your account in the meantime. Do you have any questions, Mrs. Hunt?” Maggie Hunt took this all in and said, “No, I’m good, just wanted to know when my next payment was due.”
Once again a random number generator chose a few pieces of flash fiction, this is by word count which is how I organize my ever growing collection of flash fiction pieces. Enjoy -Megan
An Experiment in Flash Fiction
Buzz…
Marco the beekeeper walked along his small piece of paradise on the east coast of Venice. Watching the gondolas glide along the canal, as he counted his hives with his long wooden handled spatula. That he used to gently tap off the bees from the honeycomb.
Kitten
The little gray kitten approached the round object that had been set upon the kitchen table. Sniffing the air as he approached, not sure of what this was. He batted his paw towards the orange sphere. Bop! It moved only slightly. The little gray kitten sat on his haunches, contemplating this new object. Bop! Bop! He batted at it quickly. Still nothing. He circled and sniffed again. Not finding this object of any consequence he wandered away leaving the Jack o lantern to be.
Mr. Bojangles
“Why is it always a full moon when we walk?” Asked Emma as they strolled down the dirt road. Mr. Bojangles, an older, orange tabby cat that accompanied Emma when she walked. Looked up at Emma and meowed.
“Hum, you may be right.” Emma said as they walked along. The moonlight bounced off of Emma’s silver locks, a light breeze fell upon them. Emma pulled her goldenrod colored knitted sweater tighter around her frail body.
They continued down the dirt path, Mr. Bojangles meowed. Emma’s feet stopped shuffling along the dirt. She looked down at the tabby cat, and then she glanced over towards the edge of the road, where the tall pine trees stood.
“Over there?” She asked Mr. Bojangles, raising a thin finger and pointing towards the trees. The tabby meowed again. Emma made her way over to the side of the dirt road and glanced down. There at her feet was a button, she bent down and retrieved it. She wiped the dirt from it and looked it over.
It was of medium size, worn along the edges and looked to be a dark rusty red color. She turned it over in her hand and held it in her palm. “Mewo.” Emma looked down at Mr. Bojangles, with slight confusion. The tabby meowed again. “Okay, then.” Emma moved towards the tall pine trees.
As she did so a faint light began to show between two of the trees. She moved closer. A figure appeared from between the trees. “Do you have a token?” The figure asked. “Will this do?” She asked, opening her hand to reveal the rust color button.
“Yes, that will do.” The figure took the button from Emma. She turned to Mr. Bojangles. “Are you coming?” The tabby looked at her and meowed. “Oh, I see then. Thank you for accompanying me.” Emma took a deep breath and stepped into the faint light that was coming from in between the trees.
Campsite
Juliet turned the photo over in her hand, her eyes fell upon the faded image. Mountains in the background, a body of water, surrounded by tall evergreens. In the foreground, a campsite, with a wooden picnic table, fire pit, a pitched dark green tent and a trio of folding chairs.
Seeing that Juliet wasn’t in the photo, she assumed that it was one that she had taken. Paul and James were both in the photo standing around the fire pit holding a beer. As she gazed at the photo her mind slid back to that lost weekend so long ago.
The three of them had planned the camping getaway for Labor Day Weekend. Packing up Paul’s Land Rover and leaving early on Saturday morning they drove out of the city and into the forest, for some much needed r&r. As night fell upon the campsite, Paul broke out a bottle of Jameson Irish Whiskey, took a gulp and handed it over to James. The bottle made its rounds a few times before coming to a stop at Paul’s feet.
Stories were shared, libations were taken and the trio passed out sitting around the campfire. Juliet was the first to awake as the sun hit her face. She looked around surveying the damage from the night’s recreation.
“James, James, wake up.” She said, shaking his shoulder.
“What?” He said half awake.
“Where’s Paul? James! Where is Paul?” Her concern sobering up James.
“I don’t know?” James said getting up and starting to look around. There was no site of him. The pair started scouting through the forest heading towards the lake.
As they called out for Paul and searched for any trace of him, Juliet asked. “Do you think he saw us?” James shook his head.
“I don’t think so. He was snoring like a chainsaw.” James took Juliet’s hand and gave it a squeeze as they approached the waters edge. He pulled her to him, sliding his arms around her and kissed her. She let out a deep sigh and kissed him back.
“I just wanted to know what it would be like. With you.” She said kissing him again.
“I know.” He said, hugging her tightly. “Why don’t you go back to the site and start packing up. I’ll look along the shoreline, and then we can drive back and file a report.” James said. Juliet nodded and headed back up to the campsite.
After she was out of site, James pulled a pack of cigarettes from his pocket, lit one and took a deep drag. He wandered along the shoreline till he came to a hiking boot. He reached down, picked it up and hurled it into the lake. Figured I’d missed something. He thought to himself as he headed back up to the campsite.
Lost Among the Hydrangeas
Hacienda
The whispers began seeping into Cristobal’s dreams many moons ago. Faint at first they grew in volume and frequency over the last few days. Cristobal lays staring at the art deco pattern of cream colored diamonds that adorn the ceiling of the master bedroom of his family’s estate in northern Chihuahua Mexico. The Estevez family, known for their quality beef for decades is now a ranch that has fallen, like many into debt.
“You can’t survive.” The voice whispers in his ear. He closed his eyes, willing the voice to stop.
“You will fail. You will lose everything.” It continued echoing in his mind as he eventually fell into sleep.
As Cristobal was sitting at the dining table enjoying a lunch of beef enchiladas and a tall glass of cold beer. Something in the curio cabinet caught his eye, out of the collection of brass statutes, wooden snuff boxes and porcelain dolls.
He was sure that one of the porcelain dolls had moved. Continuing to eat his enchiladas he kept an eye on the dark haired, green eyed doll dressed in an authentic eighteenth century Mexican dress. The dress had oversized red and orange flowers scattered on a black background, her hair was adorned with a ring of similar flowers.
All of a sudden Cristobal jumped up from his seat and declared. “I saw you, you move.” He made his way over to the fireplace and snatched up the silver handled fire poker. “Move again, I dare you.” He yelled holding up the fire poker.
The voice in his head chuckled. “You will perish.” It said, the head of the doll turned slightly and her eyes blinked. Cristobal swung the fire poker making contact with the curio cabinet, glass shattered, wood splintered.
The voice laughed even louder now. As he took another swing the voice said. “You will die. You have failed.” Cristobal dropped the fire poker, clutching his left arm, and falling to his knees. The voice said, “I told you so.”
Cristobal’s body crumbled to the floor; he died staring up at the green eyes of the porcelain doll.
2:10 am
The gold ornate clock, with two grizzly bears standing erect on either side of the clock face, was covered in a fine dust as it sat upon the mantle in the dining room of the Winter Palace. The clock remained untouched since that dark day in late October when it had stopped at 2:10am as the Bolsheviks forced themselves into the palace under Lenin’s orders to arrest and remove the country’s Provisional Government.
During this event that is now known as the Bolshevik Revolution, Lady Edith of British Royalty happened to be a guest in The Winter Palace in Saint Petersburg Russia. Lady Edith, being a distant cousin of George V, was a well traveled, educated individual with a passion for understanding other cultures, people and values.
During Edith’s visit she had befriended one of the house maids, a lovely young lady by the name of Sarah. As the commotion began in the dining room Sarah rushed to Lady Edith’s room and awoke her. Sarah led Edith down one of the upstairs hallways, stopping in front of an oversized portrait of Catherine the Great.
Sarah placed the palm of her hand to the right of the portrait and gave a little push. The panel gave and opened, Sarah took Edith’s hand and led her through the passageway. The two women made their way through the dark narrow passageway, down a staircase, through another passageway and down another staircase that ended in front of a heavy looking mahogany door. Sarah opened the door and they stepped into a small room that housed a variety of goods.
Finding a box of matches and lighting a few candles Sarah found Edith a place to sit as they caught their breath. Sarah started rummaging through an old wooden crate that sat in a corner, she pulled out a long folded piece of paper. Taking it over to Lady Edith she unfolded it, smoothing out the creases.
It was a simple drawing of The Winter Palace, laid out like a map of the buildings and grounds surrounding the property. Edith only knew a little Russian and took her time studying the symbols and lettering. Sarah pointed at a small square on the lower left corner of the main house. “Is that where we are?” Lady Edith asked. Sarah nodded.
After waiting what seemed like an eternity the two women packed up some essentials and made their way out of the little storage room. Being on guard and cautious Sarah and Edith climbed the staircase to the main floor and found themselves standing in the main dining room. Edith looked at the clock that stood on the mantle, it had stopped. Taking a moment to throw on overcoats, scarves, gloves, and boots the two left the Winter Palace walking along the river’s edge heading towards a place of refuge.
Holiday Leftovers
Double Shift
The wind howled through the slight open gap of Patrick’s driver side window. His 97’ Chevy Cavalier had seen better days, worn cracks in the seats, chipped paint and a window that refused to roll all the way up made the drive from Community Hospital home chilly and uncomfortable.
Patrick’s double shift as a nurse on the children’s ward had ended around six, on Christmas Eve, just in time to make the drive home in a snowstorm. The snow now coming down in big wet flakes making a starlight effect with the headlights, started to make Patrick’s eyes glaze over. He felt his eyelids begin to drop. Shaking himself back to attention, he decided to pull over at the next turnout and stretch his legs.
Pulling into a rest stop along highway 94, Patrick parked and exited the Cavalier. He stretched, letting the cold air fill his lungs, waking him up. He headed towards the restrooms and visitors center. After using the restroom that left the order of bleach in his nostrils and sinking $1.25 into the vending machine for a Kit-Kat bar he headed back to his car. As he was exiting the visitor center an object laying on the floor caught his attention. Patrick picked up the object that appeared to be a Raggedy Ann doll. He looked it over it was a bit worn, with its mop red hair, blue checkered dress and white apron, but still in good condition. Getting back into his car he laid the doll on the passenger seat.
Upon arriving home Patick took the Raggedy Ann doll inside with him, after showering and tossing on a pair of old sweats. Patrick tossed the Raggedy Ann doll into a pillowcase, tying a knot at the top and put it into the washing machine. Making his way to the refrigerator he pulled out a container of leftover lasagna and poured himself a tall glass of milk.
During Patrick’s first shift back after Christmas he made a special stop to room 111 on the children’s ward. He knocked gently on the door, then entered.
“How are we doing today, Emily?” He asked as he approached the bedside. Emily’s green eyes looked up at him and a faint smile drifted across her face.
“I’m doing OK.” Her soft voice answered.
“I have something for you?” Patrick said, holding out a red metallic gift bag. Emily sat herself up.
“For me?” Patrick handed her the gift bag. Emily reached in and pulled out the Raggedy Ann doll.
“Oh she’s lovely, thank you.” She said, admiring the doll.
“You’re very welcome.” Patrick said, making his way back to his shift.
Monday, Monday
‘Every other day, every other day
Every other day of the week is fine, yeah’
Gail Shepard took a sip of her overly sweet coffee as she scoffed to herself ‘I freaking hate this song.’ She glanced around the diner that advertised ‘Breakfast Served All Day’. Besides her there were only a few others hanging out at Mac’s Diner on a Monday morning in July at 5:45 am.
“Can I get you anything else?” asked the waitress, with gray hair pulled up into a tight French twist. Gail looked up at her and smiled.
“Just the check, thanks.” The waitress scribbled on her pad and set the ticket on the edge of the table. Gail finished her coffee, glanced at the check, pulled a twenty out of her purse and tossed it on the table. Gail gathered her things and headed out the door.
She walked the half block down to Slater Street and 10th avenue to catch the 6:05 bus. Flashing her bus pass as she stepped aboard the downtown local, the driver gave her a smile. She took her usual seat on the right side, halfway down behind the driver.
The commute was the same everyday, Gail’s alarm went off at 4:45am, she showered, dressed and gathered her things for the day. Made her way down two blocks to Mac’s Diner, ordered a coffee, some form of eggs and wheat toast. She figured it was easier than having to prepare and clean up for just herself.
She got off the bus at the downtown plaza, and made her way inside. She took the staircase to the left of the main doors and headed downstairs. Making her way through the dimly lit hallway to the second door on the right, she fumbled in her purse for the office door key.
Finding it tangled among her house keychain adorned with a small plush monkey that she had named George. Gail shook out the office door key, placed it into the door handle and turned to unlock the door. The door fell open revealing the small office that housed all the employee records.
Gail reached into the office and flipped the light switches, as the long fluorescent bulbs warmed up to illuminate the office. Gail was greeted with what appeared to be the aftermath of a tornado. Papers strewn about, filing cabinets open and tipped over. Chairs tossed haphazardly around the room and her desk completely void of her things tipped over on its side.
She made her way into the office, walked straight over to the kitchen area and opened the freezer. Reaching into the freezer past the ice trays and ready to eat meals. She pulled out a small box of banana, root beer and lime flavored popsicles and placed it into her purse. She closed the freezer, switched off the lights and locked the office door. Making her way back down the dimly lit hallway and up the stairs she exited the building.
Gail sat at her kitchen table sucking on a banana flavored popsicle. “You know they never look in the freezer.” she said to her calico cat named Charley as she counted the stacks of hundred dollar bills that were in amongst the popsicles.
Heat oven to 425°F. Line 13×9-inch pan with foil. Generously spray with cooking spray.
In a shallow dish, mix Bisquick mix, dressing mix (dry) and paprika. In another shallow dish, mix egg and water. Dip chicken into egg mixture, then coat with Bisquick mixture. Place chicken in a pan.
Bake for 35 minutes. Turn; bake about 15 minutes longer or until the juice of chicken is clear when the thickest part is cut to bone (180°F). Serve with prepared ranch dressing.
Tips: For an easy appetizer, use 2 lb chicken drummettes instead of the drumsticks. Drummettes are chicken wings that are trimmed to resemble small chicken legs, and they make perfect bite-size appetizers.
Spooky Spaghetti with Clams
Ingredients:
2 ½ lb Fresh Clams in Shells
2 Tablespoons White Vinegar
8 oz Uncooked Spaghetti
3 Tablespoons Olive Oil
4 Cloves Garlic, finely chopped
½ Teaspoon Crushed Red Pepper Flakes
¾ Cup Dry White Wine or Nonalcoholic White Wine
5 Plum (Roma) Tomatoes, seeded, chopped (1 ½ cups)
3 Tablespoons Chopped Fresh Italian (flat-leaf) Parsley
French Bread, if desired
Steps:
Discard any broken-shell or open (dead) clams. Place remaining clams in a large container. Cover with water and white vinegar. Let stand for 30 minutes; drain. Scrub clams in cold water. Cook and drain spaghetti as directed on the package; cover to keep warm.
Meanwhile, in a large saucepan or Dutch oven, heat oil over medium-high heat. Add garlic and pepper flakes; cook for 1 minute. Add wine; heat to boiling. Add tomatoes and clams. Cover; cook for 6 minutes or until clam shells have opened. Discard any clams that don’t open.
Add cooked spaghetti to the pan with clam mixture; toss. Sprinkle with parsley. Serve with French bread.
Tip: For best flavor, use fresh clams in the shell. For a quick meal, use canned clams from your pantry.
Roasted Sweet Potato Wedges
Ingredients:
3 Medium Sweet Potatoes (1 lb), peeled, cut into 2 inch wedges
1 Tablespoon Olive Oil
2 Teaspoons chopped fresh Thyme Leaves
½ Teaspoon Kosher (coarse) Salt
¼ Teaspoon Freshly Ground Black Pepper
⅛ Teaspoon Ground Red Pepper (cayenne)
¼ Cup Shredded Parmesan Cheese (1 oz)
Steps:
Heat oven to 450°F. Place sweet potato wedges on an ungreased cookie sheet. Drizzle with oil. Sprinkle with thyme, salt, black pepper and red pepper; toss to coat.
Roast 30 minutes, turning after 20 minutes, until lightly browned and tender. Sprinkle it with cheese.
Tip: Slice sweet potatoes thinner for quicker cooking.
More From Edna’s Kitchen ebook cookbooks available on Amazon:
One cannot think well, love well, sleep well, if one has not dined well. – Virginia Woolf
Holiday Leftovers an eclectic collection of leftover flash fiction to feast your eyes upon.
Strong Black Tea
The teahouse advertised:
‘a haven for tea lovers who seek not only the best quality tea, but also an exquisite ambiance for relaxation and enjoyment.’
Nico sat staring at the ornate colorful carved wood panels that lined the teahouse’s walls. A wash of bright teal and yellow highlighted with a touch of orange and red brough an exotic island vibe to the little teahouse.
A woman wearing a flowing flower print dress carried a tray with a teapot, teacup and saucer upon it. She set the tray down in front of Nico, and asked if he needed anything else. Nico replied and the woman smiled and went on her way.
Nico poured the hot steaming rich black tea slowly into the small bone china cup. While his tea was cooling he retrieved a worn black leather notebook from his knapsack. After thumbing through his journal he rummaged around in his knapsack for a pen, upon finding one he began scribbling down words as he sipped his tea.
Nico had spent the last three months on safari in Africa, studying the wildlife in its natural habitat. His doctorate as a wildlife biologist had him studying the African bush Elephant, their migration and pack behaviors. Nico finished off his pot of black tea and read over what he had written.
The Elephant Dances
Moving gracefully over the land
Swinging her trunk to and fro
The Elephant Dances across the open plains
Nico smiled to himself, thinking maybe he could make something out of it with an acoustic guitar for melody.
Perfection
Jacob tossed the paint brush across the room. Letting out a heavy sigh of frustration. He got off of his stool that he had been planted on for the last three hours trying to finish a still life painting for a client. He made his way over to his minifridge and pulled out a Coke, popped the tab and downed it.
Tossing the can into the trash he looked at the calendar, it was December 22nd and this piece was being picked up Christmas Eve. Jacob ran his hands through his shaggy hair and exhaled deeply. He walked over to the wooden crate that was standing upright on its side, topped with a wooden salad bowl full of an assortment of fruit. One green apple, one red, a pear, an orange and a banana. One stupid yellow banana that was torturing Jacob at the moment, every time he tried to paint in the banana it looked wrong, the shape, position, color, it was wrong.
Jacob wandered around the wooden crate staring at the bowl of fruit, he’d been painting for over sixteen years now and never had he ever remembered such an obnoxious prop. He’d painted landscapes, portraits, flowers, lamps, books and all sorts of decor. But now on a deadline this long, yellow, mocking banana was getting the better of him.
All of a sudden Jacob grabbed his coat and left the studio. He returned with a bag from the market down the street. He opened the bag and pulled out a pineapple. He placed it behind the bowl of fruit, removing the banana. Taking his seat on his stool he returned to the painting. He worked quickly dipping his brush into the platelet of colors. “Ha!” Jacob exclaimed to the empty studio, as he sat back and admired his work. A classic still life portrait of a bowl of fruit and a pineapple. He picked up the banana, snapping the top of the peel back, pulling the long yellow skin away from the soft pulp and devoured it.
Pink Tiles
Catherine’s hands shook as she stood in the tiny pink tiled bathroom. Her palms sticky with sweat as she held the grip of the Glock .22. Catherine glanced over at the bathtub where Ginna, her eighteen month old daughter was sitting still strapped into her carrier.
She had suspected that her husband Kenny had been taking the drug they called ‘A Fix’ for a while now. A hallucinogen that puts you into a deep trance while your fantasies play out for you. The unfortunate side effect being that many fantasies take it too far and there are many accidental deaths as a result.
Catherine had come home from the store with Ginna and walked into their small trailer to find Kenny in the middle of a full on agitated state, pacing back and forth and mumbling to himself. She tried to talk to him, his eyes were glazed over. He was staring at her but not seeing her. Trapped in his own mind unable to break free from the drug’s effects.
A neighbor had called in the disturbance when Kenny began screaming and throwing whatever he could get his hands on. Catherine shielded Ginna from the flying objects backing into the small hallway and finding herself at the end of the trailer in the bedroom.
Sitting Ginna down she began rummaging through the chest of drawers, knowing that Kenny had a gun somewhere. In the third drawer her hand brushed against the cold steel. Snatching it up and checking that it was loaded she made her way into the bathroom, the only door with a lock.
As she stood in front of the locked bathroom door with the gun aimed, she heard the police identify themselves as they entered the trailer. Kenny, still screaming and thrashing about the two responding officers, corralled him into the corner of the living room and administered one quick shot of a tranquilizer.
Everything went silent. Then there was a tap on the bathroom door, Catherine jumped.
“Mrs. Baker, Catherine, this is Detective Joseph Sullivan. Are you ok? Can you open the door? Kenny is being taken to the hospital for treatment, can you open the door?”
Catherine took a deep breath, lowered the Glock, reached forward and unlocked the door. The door opened.
“I’ll take that for you.” Joseph said, placing his hand along the barrel of the gun. She let her grip drop as she turned to pick up Ginna from the bathtub.
Sometimes you can find inspiration in the simplest of things. Found some Halloween and season themed images in a crafting project from the thrift store.
Witches and Ghosts…Oh My
The Little Witch
Standing at the threshold in her black long dress and pointed witches hat that she found in Aunt Sally’s closet.
The Little Witch took a deep breath, double checked that her paper bag with the words ‘Trick or Treat’ was ready.
With her little finger outstretched she raised up on her tippy toes and pushed the bell.
As the echo ‘Ding, Dong’ was heard from within the illuminated house,
The Little Witch practiced her ‘trick or treat’ in her head.
The door, decorated with an autumn wreath and little black bats and white ghosts, opened.
She looked up at the kind looking lady holding a bowl of treats, and said.
“Trick or treat.”
Holding out her bag and smiling.
The lady smiled and tossed a handful of treats into The Little Witches bag.
She said “Thank you.” turned and continued on her way.
Kitten
The little grey kitten approached the round object that had been set upon the kitchen table.
Sniffing the air as he approached, not sure of what this was.
He batted his paw towards the orange sphere.
Bop!
It moved only slightly.
The little grey kitten sat on his haunches, contemplating this new object.
Bop! Bop!
He batted at it quickly.
Still nothing.
He circled and sniffed again.
Not finding this object of any consequence he wandered away leaving the Jack o lantern to be.
Apples contain no fat, sodium or cholesterol and are a good source of fiber.
Apples ripen six to ten times faster at room temperature than if they are refrigerated.
More than 2,500 varieties of apples are grown in the United States, but only the crabapple is native to North America.
Apples are a member of the rose family.
It takes about 36 apples to create one gallon of apple cider.
Table of Contents:
Beverages:
Hot Cranberry-Apple Cider
Hot Spiced Cider
Slow-Cooker Apple Cider Sparklers
Salads:
Apple-Gorgonzola Salad with Red Wine Vinaigrette
Waldorf Salad
Honey-Mustard Coleslaw with Apples
Breads:
Apple-Bacon Mini Loaves
Apple-Cheddar Muffins
Sausage and Apple Cheddar Biscuit Bake
Apple, Bacon and Cheddar Waffles
Zucchini Apple Bread
Sausage, Dried Cranberry and Apple Stuffing
Main Dishes:
Apple Cider Glazed Chicken
Cider-Glazed Pork
Butternut Squash with Fennel and Apple
Treats:
Snickerdoodle Apple Cobbler
Dutch Apple Pie
Applesauce Spice Cake
Caramel-Apple Upside-Down Cake
Apple Crisp
Beverages:
Hot Cranberry-Apple Cider
Ingredients:
2 quarts apple cider
1 ½ quarts cranberry juice (not cocktail, no sugar added)
¼ cup packed brown sugar
4 sticks cinnamon
1 ½ teaspoons whole cloves
Spiced rum or cinnamon schnapps, if desired
1 orange, thinly sliced
Steps:
In a 4-quart saucepan, mix all ingredients. Heat to boiling. Reduce heat; simmer uncovered 15 minutes. Strain.
Pour into stemmed mugs and add a shot of spiced rum or cinnamon schnapps if desired.
Garnish with fresh orange slices. Serve hot.
Hot Spiced Cider
Ingredients:
6 cups apple cider
½ teaspoon whole cloves
¼ teaspoon ground nutmeg
3 cinnamon sticks
Steps:
1 In a 3-quart saucepan, heat ingredients to boiling over medium-high heat. Reduce heat; simmer uncovered 10 minutes.
2 Before serving, strain cider mixture to remove cloves and cinnamon, if desired. Serve hot.
Slow-Cooker Apple Cider Sparklers
Ingredients:
1 quart (4 cups) apple cider
3 cinnamon sticks (3 inch)
3 whole cloves
1 piece (1 inch) gingerroot, peeled
¼ teaspoon freshly grated nutmeg
Grated peel of 2 lemons
3 Tablespoons lemon juice
Grated peel of 1 orange
3 Tablespoons orange juice
1 vanilla bean, split, seeded
¼ cup packed brown sugar
1 bottle (750 ml) sparkling white wine or champagne
Orange, lemon and apple slices, if desired
Steps:
Pour cider into a 3-quart slow cooker. Add cinnamon sticks, cloves, gingerroot, nutmeg, lemon peel, lemon juice, orange peel, orange juice, vanilla bean and brown sugar; mix well.
Cover; cook on Low heat setting for 3 hours.
Remove cinnamon sticks, cloves, gingerroot and vanilla bean before serving. Keep cider warm in a slow cooker, or transfer to a heat proof pitcher if serving immediately.
Ladle or pour cider into mugs, filling halfway; fill rest of mug with wine. Garnish with orange, lemon and apple slices.
Tips: For a family-friendly cider, substitute club soda or sparkling water for the wine or champagne. Don’t have a slow cooker? You can cook this on the stove instead; just simmer over low heat. To make it easy to remove the spices, tie them in a double thickness of cheesecloth or paper coffee filter before adding to the cider.
Salads:
Apple-Gorgonzola Salad with Red Wine Vinaigrette
Ingredients:
Vinaigrette
⅓ cup olive or vegetable oil
¼ cup red wine vinegar
2 Tablespoons sugar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
Salad
1 bag (10 oz) mixed baby greens or Italian-blend salad greens
1 medium red or green apple, chopped (1 cup)
½ cup crumbled Gorgonzola or blue cheese (2 oz)
⅓ cup chopped walnuts, toasted
Steps:
In a small bowl, beat vinaigrette ingredients with wire whisk until smooth.
In a large bowl, toss salad ingredients with vinaigrette just before serving.
Waldorf Salad
Ingredients:
¾ cup mayonnaise or salad dressing
1 tablespoon plus 2 teaspoons lemon juice
1 tablespoon plus 2 teaspoons milk
3 medium unpeeled red eating apples, coarsely chopped (3 cups)
3 medium celery stalks, chopped (1 ½ cups)
½ cup coarsely chopped walnuts
*optional ¼ cup raisins*
Steps:
Mix mayonnaise, lemon juice and milk in a medium bowl.
Stir in apples, celery and nuts. Cover and refrigerate any remaining salad.
Honey-Mustard Coleslaw with Apples
Ingredients:
1 bag (16 oz) coleslaw mix (8 cups)
½ cup chopped green onions (8 medium)
2 medium apples, cored and cut into matchstick pieces
1 cup light honey-mustard dressing
Steps:
In a large bowl, toss all ingredients.
Serve immediately, or cover and refrigerate up to 24 hours before serving.
Tips: Granny Smith apples make a perfect choice for this salad. Their tart flavor stands up well with the cabbage and dressing. Instead of using a bag of coleslaw mix, toss 7 cups of shredded green and red cabbage with 1 cup shredded carrots.
Breads:
Apple-Bacon Mini Loaves
Ingredients:
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon salt
1 egg
½ cup 2% milk
2 tablespoons butter, melted
1 cup (4 ounces) shredded sharp cheddar cheese
⅓ cup crumbled cooked bacon
¼ cup finely chopped apple
Steps:
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in the cheese, bacon and apple.
Transfer to two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves (6 slices each).
Apple-Cheddar Muffins
Ingredients:
1 egg
2 cups premix baking mix (Bisquick)
¾ cup coarsely chopped peeled cooking apple
⅔ cup shredded Cheddar cheese
⅓ cup sugar
⅔ cup milk
2 Tablespoons vegetable oil
1 teaspoon ground cinnamon
Steps:
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, or line with paper baking cups.
In a medium bowl, beat the egg slightly. Stir in remaining ingredients just until moistened. Divide batter evenly among cups.
Bake for 17 to 19 minutes or until golden brown. Serve warm.
Sausage and Apple Cheddar Biscuit Bake
Ingredients:
1 package (1 lb) bulk pork sausage
4 medium cooking apples, coarsely chopped (4 cups)
1 large onion, chopped (1 cup)
6 eggs
½ teaspoon salt
2 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
2 teaspoons sugar
¾ teaspoon baking soda
1 teaspoon salt
6 Tablespoons firm butter or margarine, cut into ½ -inch cubes
1 ½ cups shredded Cheddar cheese (6 oz)
2 medium green onions, finely chopped (2 Tablespoons)
1 cup buttermilk
Steps:
Heat oven to 425°F. Spray bottom and sides of a 13×9-inch (3-quart) glass baking dish with cooking spray or grease with shortening. In a 12-inch skillet, cook sausage, apples and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain if necessary. Spoon into baking dish.
In a medium bowl, beat eggs and ½ teaspoon salt with a wire whisk or fork until well mixed. Pour eggs over sausage mixture.
In a large bowl, mix flour, baking powder, sugar, baking soda and 1 teaspoon salt. Cut in butter, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in cheese and green onions. Add buttermilk; stir just until combined. Drop dough by rounded tablespoonfuls evenly onto sausage mixture.
Bake uncovered 20 to 30 minutes or until biscuits are deep golden brown and done in the middle. Let stand 10 minutes before serving.
Apple, Bacon and Cheddar Waffles
Ingredients:
2 cups pancake and baking mix
1 ⅓ cups milk
2 Tablespoons vegetable oil
1 egg
¾ cup shredded sharp Cheddar cheese (3 oz)
1 cup crisply cooked and crumbled bacon (14 to 15 slices)
½ cup chopped apple
Warm maple syrup
Sliced green onions, if desired
Steps:
Heat waffle maker; lightly brush with vegetable oil, if necessary. In a medium bowl, stir Bisquick™ mix, milk, oil and egg until mixed well. Mix in shredded cheese, 1/2 cup of the crumbled bacon and the chopped apple.
Pour ½ cup batter onto the center of the hot waffle maker. (Waffle makers vary in size; check manufacturer’s directions for recommended amount of batter). Close lid of waffle maker. Bake according to the manufacturer’s directions or until the steaming stops and the waffle is golden brown; carefully remove the waffle. Repeat with remaining batter.
Top each waffle with heaping tablespoonful bacon; serve warm with maple syrup. Garnish with sliced green onions.
Zucchini Apple Bread
Ingredients:
4 cups all-purpose flour
1 Tablespoon baking soda
1-½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
5 large eggs
1-½ cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 Tablespoon vanilla extract
2 cups shredded unpeeled zucchini
1 cup shredded peeled apples
1-½ cups chopped pecans
Steps:
In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.
In another bowl, beat eggs. Add oil, sugars and vanilla.
Pour over dry ingredients; mix well.
Stir in zucchini, apples and pecans (batter will be stiff).
Spoon into three greased 8×4-in. loaf pans.
Bake at 350° for 50-55 minutes or until done.
Cool in pans for 10 minutes before removing to a wire rack to cool completely.
Yield: 3 loaves.
Sausage, Dried Cranberry and Apple Stuffing
Ingredients:
1 pound mild bulk breakfast sausage
4 Tablespoons butter
3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)
2 granny smith apples, cored and chopped
1 cup chopped celery with leaves
1 Tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 Tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
⅓ cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 Tablespoon salt
2 teaspoons ground black pepper
Steps:
Preheat the oven to 375 degrees F.
Sauté the sausage in a large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes.
Using a slotted spoon, transfer the sausage and drippings to a large bowl.
Melt the butter in the same skillet over medium-high heat.
Add the leeks, apples, celery and poultry seasoning to the skillet and sauté until the are soft, about 8 minutes.
Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley.
Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn’t be mushy. Season with salt and pepper.
Place in a casserole dish.
Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot.
Remove and serve immediately.
Main Dishes:
Apple Cider Glazed Chicken
Ingredients:
1 large sweet potato, peeled and cubed
2 apples, sliced
2 Tablespoons olive oil, divided
1 Tablespoon chopped fresh rosemary
kosher salt
Freshly ground black pepper
6 bone-in, skin-on chicken thighs, trimmed
⅔ cup apple cider
2 Tablespoons honey
1 Tablespoon Grainy mustard
1 Tablespoon butter
3 rosemary sprigs, for skillet
Steps:
Preheat the oven to 425°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper. Drizzle with 1 tablespoon olive oil and toss until combined.
In a large ovenproof skillet over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze.
To the same skillet, add apple cider, honey and grainy mustard. Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter. Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around the chicken. Turn off the heat and transfer the entire skillet to the oven.
Bake until the sweet potatoes are tender and the chicken is cooked through, about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
Serve chicken and potatoes with pan drippings.
Cider-Glazed Pork
Ingredients:
½ cup apple cider
2 Tablespoons apple cider vinegar
1 Tablespoon whole-grain Dijon mustard
pork tenderloin
kosher salt
Freshly ground black pepper
2 teaspoons chopped fresh rosemary
3 Tablespoons. butter, divided
1 Tablespoon extra-virgin olive oil
Steps:
Preheat the oven to 400°.
Whisk together cider, cider vinegar, and mustard in a small bowl and set aside.
Trim any excess fat or silver skin from the tenderloin. Pat the pork dry with paper towels and season with salt, pepper and rosemary.
In a large ovenproof skillet, heat 1 tablespoon butter and oil together over medium-high heat. Add the pork and sear until the bottom develops a golden-brown crust. Turn with tongs and continue to brown all sides, about 4 minutes more. Transfer pan to the oven. Roast until an instant-read thermometer registers 140°; 12 to 15 minutes, depending on the thickness of the meat. (The pork will continue to cook when it’s basted in the cider sauce.) Remove the skillet from the oven and transfer the pork to a clean plate to rest.
Place the skillet over medium-high heat. Add the cider-mustard mixture and scrape up the browned bits on the bottom of the pan with a wooden spoon, then add remaining 2 tablespoons butter. Bring to a simmer then return the pork to the skillet. Spoon the cider mixture onto the pork by carefully tilting the skillet so that the liquid pools in the bottom of the pan. Continue to spoon the sauce onto the pork until the liquid reduces and thickens, about 2 minutes more.
Let rest for 5 to 10 minutes before slicing. Cut the pork into slices and drizzle with more sauce. Serve warm.
Butternut Squash with Fennel and Apple
Ingredients:
One 3-pound butternut squash, peeled, seeded and sliced crosswise into ¼ -inch-thick pieces
2 Gala apples, cored and sliced into ¼ -inch-thick pieces
1 medium fennel bulb, halved and sliced into ¼ -inch-thick pieces
2 Tablespoons extra-virgin olive oil
1 Tablespoon honey
1 Tablespoon minced fresh thyme
Sea salt
Freshly ground pepper
Steps:
Preheat the oven to 425°. In a large bowl, toss the squash, apples and fennel with the olive oil, honey and thyme. Season with salt and pepper. Spread the squash, fennel, and apple on a baking sheet in a single layer and roast in the oven for 25 minutes. Toss and continue cooling for about 20 more minutes, until tender and lightly browned. Transfer to a bowl and serve.
Treats:
Snickerdoodle Apple Cobbler
Ingredients:
Topping
1 pouch (17.5 oz) sugar cookie mix
½ cup butter, softened
1 egg
5 teaspoons sugar
¾ teaspoon ground cinnamon
Filling
10 cups sliced peeled apples (10 medium)
½ cup sugar
3 Tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons lemon juice
Serve With, if Desired: Vanilla ice cream or sweetened whipped cream
Steps:
Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In a large bowl, stir cookie mix, softened butter and egg with a spoon until soft dough forms. In a small bowl, mix 5 teaspoons of sugar and ¾ teaspoon cinnamon until blended. Set aside.
In another large bowl, stir Filling ingredients until well coated. Spread evenly in a baking dish. Drop dough by rounded tablespoonfuls evenly over filling (some apple slices will show). Sprinkle sugar-cinnamon mixture on top.
Bake 30 to 34 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving. Serve with ice cream or sweetened whipped cream.
Tips: Granny Smith apples were used in developing this recipe, but McIntosh, Braeburn, Honeycrisp or any other type of baking apple will do just fine. Baking apples are those that are firm enough to keep their shape in the heat of the oven, so your dessert doesn’t turn out mushy. Baking apples can be tart or sweet, so you can pick the one that best suits your tastes.
There’s no need to peel the apples used in this dessert, unless you prefer to do so.
When adding your topping, use a cookie scoop to make portioning cookie dough quick and consistent.
Dutch Apple Pie
Ingredients:
Crust
1 cup all-purpose flour
½ teaspoon salt
⅓ cup plus 1 Tablespoon shortening
2 to 3 Tablespoons cold water
Filling
8 cups sliced cored peeled apples
½ cup granulated sugar
¼ cup all-purpose flour
¼ teaspoon ground cinnamon
1 Tablespoon lemon juice
Topping
½ cup unsalted butter, softened
1 cup all-purpose flour
⅔ cup packed brown sugar
1 Tablespoon granulated sugar
Steps:
In a medium bowl, mix 1 cup flour and salt. Cut in shortening, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and the pastry almost leaves the side of the bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into a flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate for about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 400°F. On a surface sprinkled with flour, using a floured rolling pin, roll pastry dough into a circle 2 inches larger than a 9-inch pie plate. Fold pastry into fourths; place it on a pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
In a large bowl, toss Filling ingredients. Pour into the pie plate, mounding apples toward the center.
In a medium bowl, use a pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to the cooling rack to cool.
Tips: Choose crisp and tart-sweet apples—consider Empire, Granny Smith, Honey Crisp, Braeburn, Cortland—as they hold their shape and aren’t too juicy. What makes a “Dutch” pie? The streusel topping, a nearly irresistible, crunchy sweet mixture of sugar, butter, flour, and nuts, probably comes from other Germanic-styles of baking.
Applesauce Spice Cake
Ingredients:
Cake
2 ¼ cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ⅓ cups applesauce
⅓ cup oil
2 eggs
¾ cup chopped peeled apple (1 medium)
½ cup raisins, if desired
Frosting
¼ cup butter (do not substitute margarine)
4 cups powdered sugar
¼ teaspoon ground cinnamon
1 teaspoon vanilla
6 to 8 tablespoons apple juice or milk
Steps:
Heat oven to 350°F. Grease and flour a 13×9-inch pan. In a large bowl, mix flour, granulated sugar, 2 teaspoons cinnamon, the baking powder, baking soda and salt. Add applesauce, oil and eggs; beat on low speed of electric mixer until moistened. Beat 2 minutes at high speed. With a spoon, fold in apple and raisins; pour into pan.
Bake for 28 to 38 minutes or until a toothpick inserted in the center comes out clean. Cool completely, about 1 hour.
Heat butter in a medium saucepan over medium heat until light golden brown, stirring frequently. Remove from heat; cool 2 to 3 minutes. Beat in powdered sugar, ¼ teaspoon cinnamon, the vanilla and enough apple juice for desired spreading consistency. Immediately spread over the top of the cooled cake. (Frosting sets up quickly).
Tips: Be sure to use butter for the frosting. Browning the butter gives the frosting a toasty flavor. Margarine does not brown like butter does.
Once the butter begins to brown, it quickly progresses to burned. As soon as the butter begins to turn a golden color, remove the pan from the heat. The heat of the metal pan will continue to brown the butter.
Caramel-Apple Upside-Down Cake
Ingredients:
Topping
¼ cup butter or margarine
⅔ cup packed brown sugar
½ teaspoon ground cinnamon
2 medium apples, peeled, cut into 1/2-inch wedges
Cake
1 ⅓ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup granulated sugar
½ cup butter or margarine, softened
2 eggs
½ teaspoon vanilla
¼ cup milk
Whipped Cream
1 cup whipping cream
2 Tablespoons granulated sugar
Steps:
Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
In a 1-quart saucepan, melt ¼ cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in ½ teaspoon cinnamon. Pour into the pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
In a medium bowl, mix flour, baking powder, ½ teaspoon cinnamon and the salt; set aside. In a large bowl, beat 1 cup granulated sugar and ½ cup butter with an electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
Bake 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool on the cooling rack for 15 minutes. Meanwhile, in a medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
Run the knife around the sides of the pan to loosen the cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.
Apple Crisp
Ingredients:
4 medium tart cooking apples, sliced (4 cups)
¾ cup packed brown sugar
½ cup all-purpose flour
½ cup quick-cooking or old-fashioned oats
⅓ cup butter or margarine, softened
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
Cream or Ice cream, if desired
Steps:
1 Heat oven to 375ºF. Grease bottom and sides of an 8-inch square pan with shortening.
2 Spread apples in a pan. In a medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3 Bake about 30 minutes or until the topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
4 Medium Cooking Apples, coarsely chopped (4 cups)
1 Large Onion, chopped (1 cup)
6 Eggs
½ Teaspoon Salt
2 ¼ Cups All-Purpose Flour
2 ½ Teaspoons Baking Powder
2 Teaspoons Sugar
¾ Teaspoon Baking Soda
1 Teaspoon Salt
6 Tablespoons Firm Butter or Margarine, cut into ½ inch cubes
1 ½ Cups Shredded Cheddar Cheese (6 oz)
2 Medium Green Onions, finely chopped (2 Tablespoons)
1 Cup Buttermilk
Steps:
Heat oven to 425°F. Spray bottom and sides of 13×9-inch (3-quart) glass baking dish with cooking spray or grease with shortening. In a 12-inch skillet, cook sausage, apples and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain if necessary. Spoon into a baking dish.
In a medium bowl, beat eggs and ½ teaspoon salt with wire whisk or fork until well mixed. Pour eggs over sausage mixture.
In a large bowl, mix flour, baking powder, sugar, baking soda and 1 teaspoon salt. Cut in butter, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in cheese and green onions. Add buttermilk; stir just until combined. Drop dough by rounded tablespoonfuls evenly onto sausage mixture.
Bake uncovered 20 to 30 minutes or until biscuits are deep golden brown and done in the middle. Let stand for 10 minutes before serving.
Apple Nachos
Ingredients:
4 Granny Smith Apples, cored and thinly sliced
1 Cup White Chocolate Chips, melted
¾ Cup Caramel, warmed in microwave
1 Cup Chopped Pretzels
2 Heath Bars, broken into pieces
Steps:
On a large plate, arrange apple slices on top of one another.
Drizzle half the white chocolate and caramel, then top with pretzels and Heath bars.
Drizzle with remaining white chocolate and caramel.
Serve immediately.
Strawberry Marshmallow Fruit Dip
Ingredients:
4 oz (from 8-oz package) Cream Cheese, softened
1 Cup Marshmallow Crème
1 Container (6 oz) Greek Strawberry Yogurt
½ Cup Chopped Strawberries
15 Fresh Strawberries, stems removed, cut lengthwise in half
30 Pieces cut-up Melon
30 Grapes
Steps:
In a medium bowl, beat cream cheese, marshmallow crème, yogurt and strawberries with an electric mixer on high speed until smooth.
Cover; refrigerate at least 1 hour. Serve dip with fruit. Garnish with fresh mint, if desired.
Tips: You can also serve the dip with cut-up fresh pineapple.
You can make the dip up to a day ahead; refrigerate and stir before serving.
Smoked Sausage and Peppers
Ingredients:
1 (14 ounce) package of Smoked Sausage, diagonally cut into ¼ inch slices
2 Tablespoons Olive or Vegetable Oil
1 Cup Onion, cut into thin slices, or 1 inch pieces.
2 Cups Red and Green Bell Peppers, cut into thin slices, or 1 inch pieces.
1 garlic clove, minced.
Steps:
Sauté sausage in a large skillet over medium-high heat for 3 minutes, turning occasionally. Add oil, garlic, onion, and peppers.
cch217 