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Fresh Gingered Mango Salsa
2 cups chopped peeled mango
½ cup chopped red onion
½ cup minced fresh cilantro
2 limes juiced
¼ cup fresh mint
2 Tbs minced fresh ginger root
1 tsp olive oil
½ tsp salt
In a bowl, combine all ingredients. Let stand for 30 minutes before serving.

Fresh Monterey Jack Salsa
Makes 24 Servings
2 cups shredded Monterrey jack cheese
5 green onions chopped
1 avocado peeled pitted and diced
1 tomato chopped
1/4 cup chopped cilantro
1 can diced green chiles
1 6oz can black olive chopped
1 cup zesty Italian dressing
Mix all together and let sit overnight for optimum flavor.

Fresh Watermelon Salsa
Makes 14 SERVINGS
2 cups diced seedless watermelon
¾ cup finely chopped red onion
1 can black bean rinsed and drained
2 jalapeno peppers seeded and chopped
¼ cup minced fresh cilantro
2 tsp brown sugar
1 clove garlic minced
½ tsp salt
Mix together, cover and refrigerate for 1 hour. Drain if necessary before serving.

Fresh Apple Salsa
Makes 24 servings
8 Tart apples, cored and cubed
4 limes juiced
5 fresh jalapeno peppers minced
2 medium onions chopped
½ cup chopped cilantro
2 cups chopped toasted walnuts
¼ cup ginger finely minced
1 tsp salt
Add all ingredients to large bowl. Mix thoroughly.

Salsa (For Canning)

Makes 3 pints

5 cups skinned tomatoes, chopped
2/3 cup onion, chopped
1/2 cup green peppers, chopped
1/2 c. Jalapeno peppers
1 clove garlic, minced
1 T. salt
1/4 cup vinegar
Cornstarch, as needed.
Peel tomatoes by covering them with boiling hot water and let stand for three minutes.  Drain and peel skins.  Dice tomatoes into a colander to  allow excess juice to drain.  Place tomatoes and remaining ingredients into a large kettle and bring to a boil.  Turn down and allow to simmer forty-five minutes.  Mix several tablespoons of cornstarch with a small amount of water and stir into your salsa to thicken as needed.

Water Bath Canning:
Fill canner with water (approximately half full) and allow water to heat to boiling.
Place pint jars in heated oven to prevent the jars from breaking when you pour hot liquid in.
Place lids and caps into boiling water and keep hot until ready to use. 
Pack salsa into jars allowing half an inch head space.
Wipe tops and threads of jar before capping. Cap and screw caps tight.
Place jars into canner, water should be two inches above jars.
Bring water to a boil and reduce heat to hold water at a steady but gentle boil.  Start timing process after water has reached a boil. Process for twenty minutes.
Remove jars from canner.  Set jars upright and allow to cool (24 hours).
Test to be sure each jar is properly sealed.  If lid center is down and will not move, jar is sealed. 

Sautéed Apples

Low calorie:
2 honeycrisp apples, peeled, cored and sliced ¼ inch thick
1 cup Weaver’s apple cider
1 teaspoon cornstarch
4 packets stevia
Pinch of allspice and nutmeg
½ teaspoon cinnamon
Make a slurry  by mixing cornstarch with 1 Tbsp of the cider. Combine remaining cider, stevia and spices in a saucepan and stir. Heat the liquid to a simmer, then whisk in the slurry. When it is well mixed, add the apples. Heat the mixture over medium heat for 5 minutes, stirring occasionally with a large spoon until apples are almost tender.
 

Not-so-low calorie:4 honeycrisp apples, peeled, cored and sliced ¼ inch thick
1/4 cup butter
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
In a large skillet, melt butter over medium heat; add apples. Cook, stirring constantly, about 6 or 7 minutes until apples are almost tender.  Mix cornstarch with ¼ cup water.  Add to skillet and stir. Stir in the remaining water, brown sugar and cinnamon. Boil 2 minutes, stirring occasionally. 

Pumpkin Muffins
3 cups all-purpose flour
2 tsp cinnamon
2 tsp ground ginger
1 tsp nutmeg
2 teaspoons baking soda
1 1/2  teaspoons salt
2 1/2 cups granulated sugar
1 15 ounce can pumpkin
4 large eggs
1/2 cup vegetable oil
1/2 cup orange juice
1/3 cup chopped pecans (optional)

PREHEAT oven to 350° F.  Line 24-30 muffin cups with papers (or grease muffin tin).
Sift flour, spices and baking soda into a large bowl. Add salt. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat till just blended. If you're adding pecans, put them in now. Add flour mixture to pumpkin mixture. Stir just until all ingredients are mixed. Spoon batter into muffin cups, filling 3/4 full.

BAKE for 25 to 30 minutes. Muffins are done when toothpick inserted in centers comes out clean. Cool in tins on wire racks for 10 minutes. Then remove muffins to cool completely on racks. Serve with butter, cream cheese or Sweet Cream Cheese Spread (Use mixer to blend 8 oz cream cheese with ½ cup brown sugar.)

Pumpkin Ginger Ice Cream Pie
Crust:
Crush 30 ginger snaps. Melt 1/3 cup butter. Pour melted butter into bowl of crushed ginger snaps and mix thoroughly.
Press mixture into 2 pieplates (or use a 9 x 13 pan).

Filling:
Mix together:
1-15 ounce can pumpkin
2/3 cup sugar
½ tsp salt
1 tsp ginger
1 tsp cinnamon
½ tsp nutmeg
Add ½ gallon vanilla ice cream, softened. Mix well and spread on top of crust. Top with ½ cup chopped pecans.
Freeze till ready to serve.

Pumpkin Spice Frappucino
Crush ½ cup of ice in blender. Pour the ice into a bowl.
Mix in blender:
½ cup espresso, cooled (decaf or regular)
¾ cup milk
2 packets of stevia (or 2-3 tsp sugar)
¼ tsp vanilla extract
3 Tbsp pumpkin puree
1 dash pumpkin pie spice (or a pinch of cinnamon, ginger and nutmeg)
After ingredients are well blended, add crushed ice.  Blend till smooth.
If you’re not concerned about the extra calories, top your frozen delight with a spoonful of whipped cream and drizzle with caramel syrup.

Orange Spice Hot Cider

1 gallon apple cider
1 c. honey
2 c. orange juice
1 orange
1 TBSP whole cloves

In saucepan, mix 2 cups cider with honey. Heat and stir till blended. Pour remaining cider into a crock pot or large pot on stove. Stir in orange juice and cloves. To serve, strain out cloves. Cut orange into slices and place on top of cider mixture. Keep warm.

Apple Kuchen
Preheat oven to 350 degrees
To make the crust, combine in medium bowl until crumbly:
1  package yellow cake mix
½ cup butter
½  cup flaked coconut
Press this mixture lightly into a 9 x 13 pan and bake 10 minutes.
While the crust is baking, peel, core, and slice about ¼ inch thick:
4-5 large tart apples (or peaches or pears)
In a small bowl, combine:
1/4 cup white sugar
1 teaspoon ground cinnamon (or try pumpkin pie spice for the holidays)
In another small bowl, whisk together:
1 cup sour cream
1 egg or 2 egg yolks
Arrange the apple wedges on top of the warm crust. Sprinkle cinnamon-sugar mixture on top of apples.  Drizzle all with sour cream-egg mixture.
Bake 25 minutes, or until the edges of the crust are golden and apples are tender.

Crunchy Fruit Crisp
Preheat oven to 375.
Place in an 8 x 8 square baking pan:
            5 cups sliced, peeled cooking apples (or peaches, pears or blueberries)
Mix and sprinkle over fruit:
2-4 TBSP granulated sugar
¼ tsp cinnamon
For topping, mix in medium bowl and sprinkle over apples:
½ cup rolled oats
½ cup packed brown sugar
¼ cup all purpose flour
¼ tsp nutmeg
¼ tsp cinnamon
Cut in:
¼ cup butter
Stir in:
¼ cup chopped pecans
Bake for 30-35 minutes till topping turns golden and fruit is tender.

Fresh Pear Cake

Ingredients:
3 eggs
2 c. sugar
11/2 c. vegetable oil

In a mixing bowl, beat eggs on medium speed. Gradually add sugar and oil; beat thoroughly. Combine flour, cinnamon, salt and baking soda; add to egg mixture and mix well. Stir in pears and vanilla. (The batter will be stiff.) Spoon into a greased and floured 10 in. tube pan.

Bake at 350° for 60-65 minutes or until cake tests done. Let cool in pan for 10 min. before inverting onto a serving plate. In a small bowl, combine the confectioners' sugar and milk; beat until smooth. Drizzle over warm cake. Cool completely. Yield: 14-16 servings.

Used by permission from Reiman Publications - Taste of Home

Old Fashion Apple Dumplings

Editor's Note: An old time favorite, Apple Dumplings are great for breakfast, dinner, dessert, and anytime in between. Some baking apples I suggest trying are as follows: Jonamac, Jonathan, Smokehouse, Crispin, and Stayman ( may need to bake longer). For a faster prep. time: 2 unbaked pie crusts can be substituted for the pastry. Enjoy!!

Ingredients

Pastry:
2 c. flour
21/2 tsp. baking powder
1/2 tsp. salt
2/3 c. shortening
1/2 c. milk

Mix flour, baking powder& salt together.
Cut in shortening (until particles are about
the size of small peas). sprinkle milk over
and work dough only enough to hold together.

Sauce:
11/2 c. brown sugar
2 c. water
1/4 c. butter
1/4 tsp. nutmeg or cinnamon (nutmeg has a stronger flavor)

Combine brown sugar, water and spices. Cook for 5 minutes, remove from heat & add butter.

Pare & Core Apples. Roll dough as for pastry and cut into 6 squares. Place an apple on each. Fill cavity in apple with sugar and cinnamon. Fold dough around apple to cover it completely. Fasten edges securely on top of apple. Place dumplings in a greased baking pan. Pour sauce over them. Bake at 375° for 35-40 minutes. Baste occasionally during baking.

Tomato Onion Phyllo Pizza

Editor's Note: With a delicate crust and lots of tomatoes
on top this dish is a special one to serve to guests.

Ingredients:
5 Tbs. butter or margarine, melted
7 sheets Phyllo dough
7 Tbs. grated Parmesan cheese, divided
1 c. shredded mozzarella cheese
1 c. onion, thinly sliced
7-9 plum tomatoes, sliced
11/2 tsp. fresh oregano minced or 1/2 tsp. dried oregano
1 tsp. fresh thyme or 1/4 tsp. dried thyme
salt & pepper to taste

Brush a 15 in x 10 in x 1 in bakeing pan with some of the the melted butter. Lay a sheet of Phyllo in pan, folding edges in to fit (keep remaining dough covered with waxed paper to avoid drying out). Brush dough with butter & sprinkle with 1 Tbs. of parmesan cheese. Repeat layers 5 times, folding edges for each layer.

Top with remaining sheets of dough; brush with remaining butter. Sprinkle with mozzarella cheese; arragne onion & tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper, & remaining parmesan cheese. Bake at 375° for 20-25 minutes or until edges are golden brown.

Used by permission from Reiman Publications - Taste of Home


 
Autumn Apple Tart

Ingredients:

Crust:
11/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 Tbs. sugar
1/2 c. butter or margarine
1 egg, beaten
2 Tbs. milk
6 medium baking apples, peeled, cored & sliced 1/4 inch thick

Topping:
1/3 to 1/2 c. sugar2 Tbs. butter or margarine
41/2 tsp. all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Combine flour, baking powder, salt and sugar in medium bowl. Cut in butter with pastry blender until crumbly. Combine egg and milk; add to flour/butter mixture. Stir to blend. With lightly floured hands, press dough into a 12 in. diameter tart pan (with removable bottom). Press dough up sides to form a 1 in. rim. (May use a 13 x 9 x 2 in. baking pan instead of tart pan.) Fill tart shell with overlapping apple slices, beginning at outer edge.

Combine topping ingredients; sprinkle evenly over apples. Bake at 350° for 50-60 mins. or until apples are tender. Cut into wedges. Serve warm or at room temperature.

Yield: 12 servings.

Used by permission from Reiman Publications - Taste of Home