APPLE-HAZELNUT STUFFED CHICKEN

Stuffing:
Mix 1/4 cup chopped hazelnuts (filberts), 1 medium apple, chopped (1 cup), and one 3 oz package cream cheese softened.

4 bone-in, skin-on chicken breast halves
2 teaspoons butter or stick margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper

Heat over to 375. Greese square pan, 9x9x2.
Prepare stuffing (as above)
Loosen skin from chicken by inserting fingers between skin and meat; gently separate in center, but leave skin attached at sides. Spread 1/4 of the stuffing evenly between meet and skin of each chicken breast. Smooth skin back over breasts, tucking under loose areas.
Place chicken skin side up in the greased pan and brush with butter. Sprinkle with salt and pepper.
Bake uncovered 45-55 minutes or until juice of chicken is no longer pink.

STARVING FOR SOMETHING NEW?

ROASTED POTATOES WITH GREENS

This fabulous recipe came from L. Nichols (photo by Kaitch)

"Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or a good shredded hard cheese like Parmesan or Pecorino if you like."

Serves 2

6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves

Preheat the oven to 400 degrees F (200 degrees C).
Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

SMUSHED APPLES AND SWEET POTATOES

Ellfindancer submitted this recipe to Allrecipes and it has quickly become a family favorite for me too, especially during the holidays. I have easily doubled and tripled this recipe depending on my crowd.

Smushed Apples and Sweet Potatoes

2 large sweet potatoes, peeled and diced
2 tablespoons butter
1/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 Granny Smith apple - peeled, cored and sliced
1/8 cup milk

Place the sweet potato in a medium saucepan and fill with enough water to cover the potatoes. Bring to a boil, reduce heat to medium, and simmer for about 20 minutes or until tender. Remove from heat, drain and set aside.

Melt butter over low heat in a small saucepan. Mix in the sugar, cinnamon, and allspice. Add the apple slices, cover, and let simmer for 5 minutes, or until the apples are tender. Mix the apple mixture into the drained sweet potatoes along with the milk. Mix well using an electric mixer or just a fork until potatoes are mashed.
Note
As a variation, you can mix in cloves or nutmeg. This is also delicious topped with brown sugar and pecans.

PERFECT PIE DOUGH

I COULDN'T RESIST!

All day I have been planning on giving you a tried and true recipe for Apple Pie - hence the "can you smell the Apple Pie?" on Traffic Swarm. But, I just couldn't resist one of my favorite (and generations before me) recipe for Lemon Cake. This isn't the usual lemon cake with lemon frosting. It has a decidedly different presentation and taste which is absolutely Terrrrrrrrific!

LEMON CAKE

1 Lemon Cake Mix (follow directions on the box) BUT THEN -
2 Extra eggs - that means 5 eggs total
1 Small box Lemon Jello
1/2 cup vegetable oil - in addition to what the box calls for.

Pour in 9 x 13 pan sprayed with nonstick cooking spray.

Bake according to package directions.

Remove from oven and prick all over with fork tines or toothpick.

Mix 1 cup of powdered sugar and juice from one lemon and pour it over the cake. Spread it all around so it seeps into the cake.

Broil for a few minutes (watch it) until very lightly browned.

ENJOY!

Baked Slow Cooker CHICKEN

This delicious Chicken recipe has been used time and again by my family and scores of friends. I have often put this together late on Saturday night and the Baked Chicken is perfect after church!

INGREDIENTS
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika

DIRECTIONS
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.

Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.

Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

VENISON CHILI

This delicious venison chili recipe is just one of many in VENISON RECIPES so, if your family is like mine - you can never have too many venison recipes on hand. Right now, deer hunters in my neck of the Michigan woods are scoping out the perfect spot for tree stands and fine tuning gear and I'm always on the lookout for new Venison Recipes too!

VENISON CHILI

1 lb. ground venison, crumbled
2 tablespoons vegetable oil
1/2 cup diced celery
1 cup chopped onion
2 cans stewed tomatoes, undrained (14.5 oz. each)
2 cans red kidney beans, drained (14.5 oz. each)
2 cans tomato soup (10 oz. each)
2 cups water
1 tablespoon chili powder
2 teaspoons cumin
salt and pepper to taste

In Dutch oven over medium heat cook the ground venison in 2 tablespoons vegetable oil for 4 to 5 minutes until browned. Add celery and chopped onion. Cook for additional 4 to 5 minutes. Add the tomatoes, kidney beans, soup, water, chili powder, cumin, salt and pepper. Bring to boil stirring occasionally. Reduce heat, cover and simmer about 1 hour, stir every so often, add more water if needed.
Makes 4 to 6 servings.

APPLE CRISP - Autumn Comfort Food

It's definitely that time of year. The orchards here in Michigan are loaded this year with one of the most versatile fruits - Apples. Although there are many variations of Apple Crisp this one is a family favorite and could become one for your family too!

APPLE CRISP

4 medium tart cooking apples, sliced (about 4 cups)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or stick margarine softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg

1. Heat oven to 375. Grease bottom and sides of square 8x8x2 pan with shortening.

2. Spread the apples in pan. Mix remaining ingredients and sprinkle over the apples.

3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.

Serve warm.

APPLE BUTTER, IT'S THAT TIME OF YEAR!

Apples are THE great fruit for fall and whether we are ready or not - fall is upon us. Have you ever had Apple Butter? Better yet, have you ever had Fresh Apple Butter? There almost isn't anything as satisfying as spreading your toast with something delicious that you've made with your own two hands, but if time is short or you just aren't so inclined - get some ready made!

APPLE BUTTER - LOW FAT

12 medium Granny Smith or other cooking applies, peeled and cut into fourths (4 pounds)
1-1/2 cups packed brown sugar
1-1/4 cups applie juice
1 tablespoon ground cinnamon
1 tablespoon lemon juice
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

1. Heat all ingredients to boiling in a 4-quart Dutch oven, stirring occasionally; reduce heat. Cover and simmer 1 hour.

2. Mash apples with potato masher or large fork.

3. Simmer uncovered about 1 hour, stirring occasionally, until mixture is very thick. Cool about 2 hours.

4. Spoon applie butter into container. Store in refrigerator up to 3 weeks. Freeze up to 60 days.

Makes 4 cups.