Apple Chicken Salad with Rosemary Pecans

from: The Fresh Market

This salad is sooo tasty! We can't wait to have it again, and love that there are left-overs for lunch tomorrow!

Ingredients:

ROSEMARY PECANS

	2 tablespoons butter
	1 1/2 cups pecans
	1 teaspoon seasoned salt
	2 tablespoons fresh rosemary, chopped



APPLE CHICKEN SALAD

	2 tablespoons olive oil
	2 chicken breasts (approximately 1 pound)
	4 - 6 fresh thyme sprigs, chopped
	2 cups apple cider
	2 apples, cored and chopped (do not peel)
	1 cup celery, chopped
	1/3 cup golden raisins
	1 cup mayonnaise
	1 tablespoon sugar
	2 teaspoons rosemary, chopped
	1/2 teaspoon seasoned salt
	1 teaspoon salt
	1/2 teaspoon pepper
	bed of lettuce or flaky croissant, for serving

Preparation:

Preheat oven to 350º. Place butter on a pizza pan in the oven and allow to melt while oven preheats. Remove pizza pan from oven when butter is melted and spread pecans on the pan; stir to coat pecans with butter then sprinkle seasoned salt and rosemary over pecans. Bake 7 to 10 minutes in preheated oven; remove from oven, stir and let cool.

Meanwhile, heat olive oil in a large sauté pan over medium heat. Place chicken breasts in pan and sear 5 to 6 minutes on each side until golden brown. Add thyme and sauté for 1 minute. Pour in apple cider, bring to a boil then reduce heat to low; poach chicken for 15 to 20 minutes until cooked through (liquid will barely bubble while poaching but should not be boiling).

Remove chicken from pan, increase heat to high and boil liquid about 10 minutes until reduced to 1/2 cup; strain into a bowl and allow liquid to cool. Shred chicken after it has cooled.

Mix shredded chicken, apples, celery, raisins, mayonnaise, strained apple cider mixture, sugar, rosemary, seasoned salt, salt and pepper until well blended. Fold in 1/2 cup Rosemary Pecans.

Sprinkle remaining pecans on top of salad before serving and serve on a flaky croissant or over a bed of lettuce.

Corn Chowder - crockpot

recipe from: recipezaar.com

SERVES 4 (change servings and units)

Change to: Servings US Metric

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Ingredients

• 6 slices bacon, sliced
• 1/2 cup onion, chopped
• 2 cups potatoes, diced, peeled
• 20 ounces frozen whole kernel corn, broken apart
• 16 ounces cream-style corn
• 1 tablespoon sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1 cup water

Directions

1. In skillet or microwave, fry bacon until crisp; remove and reserve.

2. Add onion and potatoes to bacon drippings and saute' for about 5 minutes; drain well.

3. Combine all ingredients in Crock pot. Stir well.

4. Cover and cook on LOW setting for 6 - 7 hours.

Slow Cooker Witch's Brew

recipe from: A Year of Slow Cooking


This is a super easy hot beverage to whip up, and tastes like a lovely citrus cocktail. I'm sure you could put a shot or two of something in there if you are planning on serving adults.

The Ingredients.
serves 8-10


2 quarts apple juice
2 quarts pineapple juice (or thereabouts. the canned holds 1 quart, 14 oz)
1/4 teaspoon allspice
1 box (6 ounces) lime jello powder
5-6 whole star anise *
orange sherbet (to add before serving)

* I wouldn't go out of my way to purchase star anise if you don't already have it in the house. It looks neat floating in the pot (like little spiders), and provides a touch of a licorice taste, but not enough to justify the expense. If you really want a tad bit of licorice flavor, throw in a few jelly beans and call it a day.

The Directions.

You will need a 5.5 quart or larger slow cooker. If you only have a smaller one in the house, you'll need to cut down the juice quantities.

Pour in the juices, and add the allspice. Stir in the jello powder, and float the star anise (if using) on top. Cover and cook on low for about 5 hours, or on high for about 3. Serve with a scoop of orange sherbet---it will cool the beverage down enough for small children to enjoy right away, and creates a fun foamy slimy film---perfect for Halloween.

Slow Cooker Fall Favorites

recipe from: a year of slow cooking

a whole bunch of Fall Favorites that are bound to please the crowds!

Beverages

Holiday (non-alcoholic) Punch (although "Holiday" is in the title, I've been making this a lot. Wednesdays can totally be the new Holiday.)
Pumpkin Spice Latte (yummers)
Chai Tea Latte (I don't actually like this so much, but my mother-in-law loves it, and so do her friends.)

Appetizers

Brie with Balsamic Apricot Topping (just made this again on Saturday, and have been requested to make it on Thursday for my friend Jennifer's jewelry party. Oh! anyone want to buy jewelry? I think there might be an online form.)
Sundried Tomato Dip (one of the very first things I made during my challenge)
Cream Cheese, Sausage, and Rotel Dip (AKA Mommy Crack)
Pizza Fondue (liquid pizza)
Fancy Cheese Fondue

Main Courses

Apricot Chicken (the kids LOVE this)
Pomegranate Beef (from Karina's Kitchen, the Gluten Free Goddess. She is wonderful.)
Pizza Soup (because you need more liquid pizza)
Cowboy Stew (from Headless Mom)
Pasta Fagioli (copy cat(ish) from the Olive Garden. We eat this monthly.)
Coq au Vin (red wine for purple, white wine for not-purple)
Azorean Stew (from Sean at Hedonia)
Salsa Chicken and Black Bean Soup (I get the nicest thank you notes about this one)
Java Roast (doesn't taste like coffee. I promise.)
Chile Verde (I make this for guests. Often.)
Margarita Chicken (from Alanna, of Kitchen Parade)
Mongolian Beef (lots of ingredients, but totally worth it)
Korean Ribs (from Stefania, of City Mama)
Orange Apricot Pork Chops (a favorite with kids)
Cranberry Pork Tenderloin (my little buddy Austin's review is priceless on this one)
Asian Peanut Butter Pork (mmm. peanut butter.)
Sausage Vegetable Medley (we eat this an awful lot. super easy.)
Autumn Sausage Casserole (C. Beth reminded me to add this!)
Jamaican Pumpkin Soup (amazingly delicious)

Desserts

Cheesecake (I was crazily ecstatic at how this turned out. I think the neighbors could hear my squealing)
Crustless Pumpkin Pie (exactly what it sounds like!)
Apple Crisp (the people in the audience at GMA liked this)
Peach (or whatever fruit you'd like) Pie (I had canned peaches in the house)
Pumpkin Pie Dip (fondue-y)
5 Layer Brownies (use a small slow cooker for this, or your middle won't set)
Pound Cake (I can't believe I ate the whole thing)
Rice Krispies Treats (the kids can do this alone. while I nap. It's a good thing.)
Caramel Apples (great surprise as an after school snack)
Brownie-in-a-Mug (So. Much. Fun.)

Harvest Spiced White Hot Chocolate

(recipe from Gourmet Mom on the Go)

Harvest Spiced White Hot Chocolate
Drink Ingredients:
1 cup white chocolate chips
1 cup heavy cream
4 cups half-and-half (you can also substitute fat-free half and half and it’s good!)
1 teaspoon vanilla extract
½ tsp. ground cinnamon
½ tsp. ground nutmeg

Directions:
In a medium saucepan over medium heat, combine white chocolate chips, half and half, and heavy cream (or fat free half and half if you are cutting fat/calories). Stir often until white chocolate chips have completely melted. Stir in vanilla extract, cinnamon, and nutmeg. Stir occasionally until heated through. Pour into cups and top with a dallop of frozen Harvest Whipped Cream (recipe below).

Harvest Frozen Whipped Cream Ingredients:
1 c. heavy whipping cream
1 Tablespoon powdered sugar
½ c. candy corn, chopped
zest from one orange (optional)
orange food coloring (optional)

Directions:
The fabulous Bridget over at Bakeat350 put it into my head that I could freeze whipping cream for later use....I thought "PERFECT for hot drinks, it won't melt as fast!". Thanks, Bridget!:)
Put heavy cream and powdered sugar in a mixing bowl, beat on high speed for 2 minutes, until fluffy and firm. Add orange zest and a few drops orange food coloring (optional)Drop by spoonfuls on cookie sheet lined in wax paper. Sprinkle with candy corn and place in freezer. When frozen, you can remove them and keep in sealed container in freezer until ready to use. They will store for several weeks!

Super Easy Pumpkin Bread

(from Recipe Zaar)

SERVES 4 -6

• 1 1/2 cups flour
• 1 teaspoon salt
• 1 cup sugar
• 1 teaspoon baking soda
• 1 cup pumpkin puree
• 1/2 cup olive oil (can sub with canola or vegetable)
• 2 eggs, Beaten
• 1/4 cup water
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 cup walnuts (optional)

1. Preheat oven to 350°F.
2. Sift together flour, salt, sugar, and baking soda.
3. In a separate bowl combined pumpkin, oil, eggs, water, and spices.
4. Then, combined with dry ingredients but, do not mix too thoroughly. Stir in walnuts.
5. Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
6. Makes one loaf. Can easily double the recipe.
7. If desired, you can use them in a muffin tin as well. They come out just as moist. If you use muffin tin bake for 20-25 minute.

**A note from Mama**

This bread would be super tasty with an icing as well! Something like this, perhaps....

(from Food Network)

Icing:

• 2 cups sifted confectioners' sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla
• 3 tablespoons whipping cream, fresh orange juice or rum

Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum. Drizzle over bread and enjoy!