Yummy Apple Crisp

Ingredients:

2–1/2 cups apples, sliced
1 Tbsp lemon juice
1/2 cup brown sugar
1/2 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup butter or margarine 

Directions:

Preheat oven to 375°F. Grease or spray Pam on an 8'' x 8'' x 2'' baking pan.

Arrange apples in the pan evenly and sprinkle them with lemon juice. Mix brown sugar, flour, cinnamon, and nutmeg in a bowl until crumbly. Spread this mixture evenly over the apples.

Bake for 25–30 minutes or until apples are tender. Makes four servings.

Serving suggestion:
For even more indulgence, add a small dollop of whipped topping or a scoop of vanilla ice cream. It's so good, you might want to make a double recipe!

Homemade Turkey Loaf Treat for Dogs

Homemade Turkey Loaf Treat for Dogs

Here's a special treat for your canine friends that they'll ''gobble'' up! It's yummy and healthy for them, and best of all, you can make it yourself! This makes enough for my eight dogs to share and is much healthier than giving them Thanksgiving table scraps.

Ingredients:

2 lbs. ground turkey 
2 eggs 
2 cups of cooked rice (brown or whole grain is best) 
8 oz. peas 
3 carrots, diced 
1 apple, diced 
2 cloves minced garlic, optional 

Directions:

Preheat oven to 375°F. In a mixing bowl, combine all ingredients and mix well (using a hand blender or by hand).

On a baking sheet, form the mixture into the shape of a large dog bone. Bake at 375°F for 45 minutes. Let cool and serve.

ROSIE'S Champagne Cocktail

Ingredients:

A bottle of your favorite bubbly
Sugar cubes
Cranberry juice

Directions: 

Fill a champagne glass about 3/4 full with champagne. Add one sugar cube and top off with a splash of cranberry juice. Enjoy!

Mile High Apple Pie

Mile High Apple Pie

Apples shrink when baked in an apple pie, so to make this pie a ''mile'' high, you'll need more apples than you think. Straining the juice from the apples and simmering it before returning it to the apples produces a thicker pie filling without losing any of the great apple flavor.

Ingredients:

• 2 circles of basic pie dough (9-inch rounds)
• 9 cups peeled, cored, and sliced apples (about 3 lbs 1/2-inch slices)
• 1 cup brown sugar
• 1 cup sugar, plus more for sprinkling on top
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg (or preferably freshly grated nutmeg)
• 1/4 tsp. allspice
• 1/4 tsp. salt
• 4 tsp. cornstarch
• 1 – 2 Tbsp. butter, cut into cubes
• 1 egg, lightly beaten

Preparation:

1. Preheat the oven to 425°F.
2. Roll out the pastry circles on a floured surface until they are about 1/4-inch thick. Place one circle of rolled-out dough into the pie dish and gently press the dough into the edges of the dish. Trim the edges of the pastry shell and refrigerate for 30 minutes. Place the other circle of dough in the refrigerator, either rolling it up in parchment paper or on a silicone baking sheet.
3. Combine the apples, sugars, and spices together in a large bowl. Stir and then let sit for at least 30 minutes. Strain the apples through a colander into a bowl, reserving the liquid. Bring this liquid to a simmer in a small saucepan on the stove and reduce it by almost half.
4. Toss the apples with the cornstarch and then return the reduced liquid to the apple mix. Transfer the apples to the pie dish with the rolled-out pastry. Pile the apples high in the dish and dot the apples with the butter. Drape the remaining rolled-out pastry circle over the top.
5. Brush the lower edge of the pastry with water and seal the top edge of the pastry down onto the bottom edge. Once sealed together, trim the pastry around the dish. Make 5 or more slits or cutouts in the pastry to allow steam to escape during cooking. Brush the surface of the pie with the lightly beaten egg, and sprinkle the surface with sugar.
6. Bake in the oven for 30 minutes. Reduce the heat to 350°F and continue to bake for another 20 – 25 minutes. If at any point the edges of the crust are getting too dark, cover them with aluminum foil. The pie is finished when it's nicely browned on top and the apples inside are tender and soft when pierced with a paring knife through one of the vent slits

Dark Chocolate Orange Fudge

Dark Chocolate Orange Fudge

Ingredients:

• 1–1/2 cups sugar
• 2/3 cup evaporated milk
• 1/4 cup butter
• 7 ounces marshmallow cream
• 1/4 teaspoon salt
• 2 cups bittersweet chocolate chips or chunks
• 1 cup semi-sweet chocolate chips or chunks
• 1 tsp. pure vanilla extract
• 1 tsp. pure orange extract
• 2 Tbsp. orange zest, coarsely chopped

Preparation:

1. Combine the sugar, evaporated milk, butter, marshmallow cream, and salt in a medium saucepan and bring to a boil. Reduce the heat to medium and cook for 5 minutes, stirring regularly.
2. Remove the pan from the heat and stir in the two different chocolates. Stir until the chocolates have melted and are well combined.
3. Add the vanilla, orange extracts, and orange zest, then stir.
4. Pour the fudge into a 9-inch square pan (either buttered well, lined with parchment paper, or coated with a nonstick surface), spread the fudge until smooth, and let it cool. When it has set, cut the fudge into squares and enjoy. Store the fudge in an airtight container in the refrigerator. Makes 36 squares.

Potato Gratin

Potato Gratin

Ingredients:

• 1 cup heavy cream
• 1 clove garlic, peeled and smashed
• 1/2 tsp salt
• Freshly ground black pepper
• 1/4 tsp freshly ground nutmeg
• 2 large potatoes (about 1 1/2 lbs), peeled and sliced into 1/8'' slices
• 1/2 cup heavy cream or half and half
• 1/2 cup grated Parmesan cheese

Preparation:

1. Pre-heat the oven to 425°F.
2. Heat the 1-cup of heavy cream with the garlic in an oval sauteuse or gratin pan on the stovetop over medium heat. Simmer for 10 minutes. Season the cream with salt, pepper and nutmeg.
3. Add the slices of potato, separating the slices and pressing them into the cream to ensure they are all evenly distributed. Pay attention when putting in the last layer—shingle the slices for an attractive final result.
4. Add the remaining 1/2 cup of heavy cream until all the potatoes are covered. Top with the Parmesan cheese and put the gratin pan into the oven.
5. Bake the gratin for 45 minutes or until the potatoes are tender and nicely browned on top.

Pasta Puttanesca

Pasta Puttanesca

Ingredients:

• 1 Tbsp olive oil
• 6 fillets anchovies, chopped
• 2 cloves garlic, minced
• 1/4 cup capers, rinsed
• 3/4 cup black olives, pitted and halved
• 14-oz can diced tomatoes
• 3 cups chopped fresh tomatoes
• 1/2 lb dried pappardelle pasta
• Salt
• Freshly ground black pepper
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese (optional)

Preparation:

1. Bring a large stockpot of water to a boil. Salt the water.
2. Preheat a 10'' nonstick sauté pan over medium-high heat.
3. Add the olive oil and sauté the anchovies and garlic for a minute. Add the capers and olives and toss. Add the tomatoes (canned and fresh) and toss again. Let this cook for 5 minutes.
4. Drop the pappardelle into the pasta water and cook according to the package directions, until the pasta is al dente. Drain the pasta and transfer to a warmed serving dish.
5. Season the sauce with salt and freshly ground black pepper and toss in the parsley. Pour the sauce over the pasta and serve with Parmesan cheese,