Roasted Brussels Sprouts with Apples and Bacon

Roasted Brussels Sprouts with Apples and Bacon
Salty bacon, sweet apples and caramelized Brussels sprouts are combined in this truly outstanding side dish.
Recipe type: Side Dish
Serves: Serves 4-6
  • 3 slices of bacon, cut into ½ inch Pieces
  • 6 cups medium Brussels sprouts, ends trimmed and then halved
  • 1 medium apple, I used a Fuji apple, cut into ¼" slices and then halved
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1-2 teaspoons red wine vinegar
  1. Preheat oven to 425 degrees. Arrange bacon in a single layer on a large baking sheet. I line with a Silpat mat or foil for easier cleaning. Bake for about 10 minutes, until cooked through, but not yet crispy.
  2. Remove the bacon pieces from the sheet and set aside. Add the Brussels sprouts and toss them in the bacon drippings. Make sure they are as well coasted as possible. Season well with salt and pepper. Roast them until they begin to brown, about 15 minutes.
  3. Add the apple pieces and the cooked bacon to the Brussels sprouts on the baking sheet and roast until the sprouts are tender and browned and the apple has softened a bit, about another 10-15 minutes.


Apple Caramel Crumble Cheesecake


Apple Caramel Crumble Cheesecake
Saw this recipe on facebook but the ingredients were incorrect or misleading. Have redone the recipe. It is delicious. It has a cookie crumb base, the middle a classic cheesecake topped with a caramel cinnamon apple layer then a buttery oat streusel.
Recipe type: Dessert
  • Caramel Apple Layer
  • 4 cored, peeled, cored and diced apples
  • ½ cup sultanas’ raisins
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • Crumb base
  • 14 biscuits digestive (about 1 ½ cups of crumbs)
  • ¼ cup melted butter
  • Streusel Topping
  • ½ cup oats
  • ½ cup softened butter
  • ½ cup dark brown sugar
  • ¾ cup flour
  • Pinch of salt
  • Cream Cheese Filling
  • 3 8 oz packages Philadelphia cream cheese
  • 2 tablespoons sour cream
  • 2 tablespoons whipping cream
  • 3 medium eggs
  • ½ cup sugar
  • 1 teaspoon vanilla
  • Amazing Caramel Sauce
  1. Baked Apple layer
  2. Heat the oven to 350°F
  3. In a baking tray mix apples, sugar, cinnamon and sultanas and bake for 25 minutes.
  4. Remove from oven
  5. Turn the oven down to 320°F.
  6. Crumb base
  7. In a food processor, add digestive cookies and melted butter and pulse until it is a soft, crumbly texture, set aside.
  8. Streusel Topping
  9. In a food processor add oats, butter, brown sugar, flour and salt blend until the butter has mixed in and everything is soft and crumbly then set aside. Can be mixed with fingers also until lumpy.
  10. Cheesecake Filling
  11. In the food processor add the cream cheese, whipping cream, sour cream, sugar and vanilla process add eggs pulse until smooth
  12. In a parchment paper lined springform release tray (sides only) press down the biscuit base until compact, then add the cheesecake filling and smooth down with a spatula. Finally, add the chopped apples in a layer and pour over any caramel juice from the pan then sprinkle the crumble topping on top of the apples.
  13. Bake for 60 to 70 minutes at 320° F or until a toothpick comes out clean when inserted in the center. Remove from oven, Drizzle some amazing caramel sauce over the top and allow to cool and set for at least three hours in the fridge.
If you do not have a food processor--just a bowl and electric beater works just as well

The original recipe called for mascarpone which is hard to find. If you prefer and you can find Mascarpone use a 8 oz. tub of Mascarpone and remove the 1 8 oz. package of cream cheese, the 2 tablespoons whipping cream and the 2 tablespoons of sour cream from the above recipe.

You can use the light cream cheese, no fat sour cream and substitute Splenda for the sugar and the Splenda brown sugar blend. Will save a few calories.

Apple-Caramel-Crumble-CheeseCake-MinisHave also made this as a mini cupcake apple crumble cheesecake cupcake. Instead of the springform pan use the mini cheesecake baking sheets with removable bottoms. To save time use a cookie as the base layer. I used Celebration Caramel Truffle Butter Cookies.

Celebration Caramel Truffle Butter Cookies


This Video has incorrect ingredient amounts ignore and use the above recipe’s amounts instead. Does show you how to put it together correctly.



Spiralized Cinnamon Apples with Greek Yogurt

Spiralized Cinnamon Apples with Greek Yogurt
Whether you decide to eat this as a snack or a dessert either way it is delicious. That it's low in calories is just another bonus. One serving has about 150 calories.
Recipe type: Snack
  • 1 large-sized apple
  • 1 teaspoon lemon juice
  • 4 tablespoon pecans, chopped
  • 4 tablespoons old-fashioned oats
  • 1 teaspoon unsalted butter
  • 1 teaspoon ground cinnamon, plus ½ teaspoon cinnamon
  • 2 tablespoons brown sugar, plus 1 teaspoon of brown sugar
  • 2 tablespoons raisins
  • 4 ounces non-fat greek yogurt
  1. Spiralize Apple (unpeeled) using the smallest blade.
  2. Discard core and seeds. Toss spiralized apple in lemon juice.
  3. Heat a saute pan over medium heat. Toast pecans and oats in a pan until fragrant and slightly golden.
  4. Melt butter with oats and pecans – add 1 teaspoon cinnamon, raisins, and 2 tablespoons brown sugar and cook until slightly caramelized. Remove from heat.
  5. Stir ½ teaspoon cinnamon 1 teaspoon brown sugar into Greek yogurt. Divide yogurt into two bowls and top with spiralized apple and oat mixture.
You will have granola mixture left over. Store in air tight container in the fridge.


Jumbo Scallops with Bacon Apple relish

Jumbo Scallops with Bacon Apple relish
An absolutely delicious scallop appetiser
Cuisine: Seafood
Recipe type: Appetiser
Serves: 2 servings
  • For Scallops
  • 2 tbsp vegetable oil
  • 4 large Scallops
  • 2 tbsp Wondra flour*
  • 1 tbsp shallots, minced
  • 1 tbsp chopped thyme
  • 2 tbsp butter
  • 2 tbsp crème Fraiche
  • 1 tbsp Dijon mustard
  • ⅓ cup jam (bacon, onion, Apple, recipe below)
  • ¼ lemon, whole for juice
  • For Bacon,Onion,Apple Relish
  • 1 lb smoked bacon, ground
  • 2 lb onions, minced
  • 2 lb green apple, diced fine
  • Cider vinegar to taste
  1. To cook the scallops
  2. In a medium sauté bean, heat the oil until it shakes
  3. Season both sides of the scallops with salt and ground white pepper
  4. Dust the scored face of the scallops with Wondra flour and shake away excess
  5. Sauté in the oil on the cut face until caramelized
  6. Drain the oil and add butter and shallots. Sweat over LOW heat until shallots are soft
  7. Add the thyme and baste the scallops in this. Top the scallops with thyme and shallot and hold warm on a separate plate
  8. Sauce
  9. Drain the fat from the pan. Add the crème Fraiche and mustard. Whisk and season to taste
  10. To Make the Bacon, Onion, Apple Relish
  11. Slowly render the bacon until all fat is rendered out but not colored
  12. Add the onions and cook very slowly until caramelised well
  13. Add the apple and cook to consistency of a marmalade
  14. Season to taste with cider vinegar and salt
*Wondra Flour is Blending Flour
To plate
1. Place warm Bacon, Onion Apple Relish in the centre of the plate add scallops
2. Surround this with the sauce
3. Squeeze ¼ lemon over Scallops

The Bacon Apple Onion Relish can be made ahead and refrigerated



One Pan Roasted Chicken with Bacon, Brussel Sprouts and Easy Apple Jus

One Pan Roasted Chicken with Bacon, Brussel Sprouts and Easy Apple Jus
An easy one-pan dinner with no extra fat by searing skin-on chicken in a skillet on the stovetop, then tossing vegetables in the rendered chicken fat and finishing the whole thing in the oven
Recipe type: Main Dish
Serves: 2
  • 2 large chicken thighs, bone-in, skin on
  • kosher salt and freshly ground pepper
  • 2 slices bacon, cut in pieces
  • 2 cups Brussels sprouts, trimmed and quartered
  • 1 medium apple, cored and cut in 8-10 slices
  • 1 tablespoon red wine vinegar
  • ¼ cup apple juice
  1. Preheat the oven to 425 F .
  2. Use paper towels to thoroughly dry the chicken thighs, then season them liberally with salt and pepper on both sides.
  3. Heat a large cast-iron skillet over medium-high heat. When the skillet is hot, add the seasoned chicken thighs, skin-side down, and cook just until the edges of the skin start to brown, about 3 minutes. Turn the heat down to medium and add the bacon pieces, scattering them around the chicken thighs. Cook, moving the bacon around the skillet occasionally without touching the chicken thighs, just until the bacon starts to shrivel and brown slightly, about 2 minutes.
  4. Add the quartered Brussels sprouts and apple slices to the skillet and season them with a little bit of salt and pepper. Stir them around with the bacon, still trying not to move the chicken around too much. It’s fine if the chicken thighs move a little, you just want the skin to stay in contact with the hot skillet.
  5. Put the skillet in the oven and roast everything for 10 minutes. Take the skillet out, stir the bacon and Brussels sprouts, and flip the chicken thighs. Put the skillet back in the oven until the thighs are cooked through (a meat thermometer inserted into the thickest part of the thigh should read 165 f , and there should be no pink when you cut into the meat), about 10 more minutes.
  6. When the chicken is cooked, take the skillet out of the oven and use a large slotted spoon to take the chicken, bacon, Brussels sprouts and apple slices out of the skillet, dividing everything evenly among two plates. Don’t tilt the skillet and slide everything out, because you want any fat or juices to stay in the skillet. There won’t be much since the apples and Brussels sprouts will absorb most of it, but there will be some.
  7. Put the skillet on the stove over medium-high heat (it’ll already be hot) and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon and chicken skin end up in your jus and not stuck to the bottom of your pan. After about 10 seconds, add the apple juice and let it simmer and reduce until it’s the consistency of a thick syrup, about a minute.
  8. To serve, pour the apple jus over the plated chicken thighs, dividing it evenly between the two plates.
You can use any vegetables, as long as you cut them small enough that they’ll cook at the same rate as the chicken — about 20 minutes in a oven. Using the fat that renders out of the chicken skin when it sears means you don’t have to add any extra oil, and that the whole dish will be super flavorful with very few ingredients.


Garlicky Zucchini Noodles with Prosciutto & Apple

Garlicky Zucchini Noodles with Prosciutto & Apple
These zucchini noodles with prosciutto & apple are unbelievably good. So good you will have a hard time sticking to eating only a sensible portion. They’re also a great-tasting, low carb sub for regular pasta.
Recipe type: Side Dish
Serves: 6 servings
  • 2 medium zucchinis (about each), trimmed and cut into long thin strands ( See note)
  • 3 tablespoons walnut oil or olive oil
  • 6 cloves garlic, minced
  • ½ cup walnut pieces toasted.
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • 4 thin slices prosciutto chopped
  • 1 apple, cored and thinly sliced.
  • 2 ounces Greek Feta cheese crumbled
  1. Toast walnut pieces in large skillet sprayed with cooking oil until toasted about 2 to 3 minutes. Set aside.
  2. Heat 2 tablespoons of the oil in the large skillet over medium-high heat. Add the garlic. Cook, stirring constantly, for 2 minutes or until softened and just starting to brown. Add zucchini; cook and stir for about 4 minutes or until tender crisp. Transfer to a serving bowl and keep warm.
  3. Drain any liquid in skillet and add remaining oil to skillet. Add prosciutto and cook for 2-3 minutes or until browned and crisp. Add to zucchini.
  4. Add apple to skillet and sauté for about 2 minutes until just tender soft. Add to Zucchini mixture. Add toasted walnut pieces, salt and crushed red pepper; Toss to combine. Top with Greek Feta cheese.
Use a spiral vegetable slicer to cut noodles into long thin strands (or use a vegetable peeler to cut into ribbons). Use a kitchen scissors to cut through the strands to make them easier to serve.


Apple & Sausage-Stuffed Pork Chops with Green Beans, Onion & Sweet Red Peppers

Apple & Sausage-Stuffed Pork Chops with Green Beans, Onion & Sweet Red Peppers
If you are looking for a new recipe to jazz up your dinner routine, then this sausage and apple stuffed pork chops will do just that. An additional bonus is that the vegetables are roasted in the same pan. Delicious.
Serves: serves 4
Cook time: 
Total time: 
  • 4 ½ -in. Thick loin pork chops (each about .)
  • 4 cups apple juice
  • 1 cup distilled white vinegar
  • 1 lb. Fresh pork sausage, ground and removed from casing
  • 1 apple, peeled and finely diced
  • 1 lb. Green beans, trimmed
  • 1 red pepper, core removed and thinly sliced
  • 1 medium onion, sliced
  • 2 tbsp. Hickory smoked salt
  • ½ cup barbecue sauce
  • Salt and Pepper
  1. Place the pork chops in a large sealable bag, then pour in the apple juice and vinegar. Place in refrigerator and marinate for at least 4 hours, or overnight.
  2. Preheat oven to 375 degrees. Remove the pork chops from the marinade, and discard the marinade. Cut a -long slit about deep in the side of each chop opposite the bone, making a pocket. In a separate bowl, mix sausage, apples and 1 tablespoon of the barbecue sauce.
  3. Stuff the sausage mixture deep into the pocket of each chop. For each pork chop, use 3 toothpicks to close off the pocket and hold the sausage and apple in place. Season both sides of each chop with salt and pepper.
  4. Put the green beans, sweet red pepper and onions in a casserole or baking dish. Place pork chops on top. Brush ½ of the barbecue sauce on the top of the pork chops. Place the pan in the oven, and cook for 30 minutes. Flip, glaze with the barbecue sauce, and cook an additional 20 minutes (or until a thermometer inserted into the thickest part of the chop reads 145 degrees).
  5. Remove the pan from the oven. Transfer the pork chops to a plate and let rest, loosely covered, for 10 minutes. Serve with green beans, peppers and onions.


Here’s a video on how to make these pork chops.

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Mountain Dew Apple Dumplings

Mountain Dew Apple Dumplings
Who knew that fresh apples, crescent roll dough, and citrus soda could make such a wonderful treat!
Serves: 16 rolls
  • 2 (8 count) cans crescent rolls
  • 3 -4 tart apples
  • 1 ½ cups sugar
  • ½ cup butter
  • 1 teaspoon cinnamon
  • 1 (12 ounce) can Mountain Dew soda
  1. (8 count) cans crescent rolls
  2. -4 tart apples
  3. ½ cups sugar
  4. ½ cup butter
  5. teaspoon cinnamon
  6. (12 ounce) can Mountain Dew soda
If you are worried about calories use Splenda and diet mountain dew or other citrus clear soda. Adding some raisins to each roll added and another dimension to these wonderful rolls. Also found that baking them in the oven without any of the sauce for 10 minutes, then added the sugar butter sauce & Mt. Dew. Prevents them from getting to doughy on the bottom.


Apple Cinnamon Cake

Apple Cinnamon Cake
A “Very Tasty” buttery white cake infused with apple and cinnamon and brown sugar that comes together in minutes but tastes like you spent all day making it
Recipe type: Dessert
  • ⅓ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ⅔ cup white sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1¾ teaspoons baking powder
  • ½ cup milk
  • 1 apple, peeled and chopped
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  2. Mix brown sugar and cinnamon together in a bowl.
  3. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
  4. Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
  5. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.
Adding a handful of raisins gives an additional layer of taste. Also trading the sugar for spender will reduce the calories with no change in the flavor.

Roasted Beets, Green Cabbage & green Apples (Cuisinart convection steam oven)

Roasted Beets, Cabbage and green Apples (Cuisinart convection steam oven)
Have you ever tried a roasted beet? It's a beautiful thing, and not just the color I'm talking about here, oh that flavor. And cabbage? Delicious!
Serves: 4
  • 2 red beets, chopped
  • ½ small green Cabbage chopped
  • 1 Granny Smith apple, chopped
  • ½ tablespoons oil
  • ½ teaspoon salt
  • ½ teaspoon garlic minced
  1. Add beets, cabbage, apple, salt, oil and garlic to roasting pan.
  2. Mix well
  3. Place ion lower rack of Cuisinart convection steamer oven on bake steam at 400° F and Roast for 35 minutes
  4. Mix and serve
To make in normal oven Preheat oven to 375 and roast for 50 minutes.
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