#gudfudla

getting ready for thanksgiving!  I am making this dutch apple pie again because it is SOOOOO good.  must use the modifications below for perfect results!

recipe link: http://www.epicurious.com/recipes/food/views/Cinnamon-Crumble-Apple-Pie-108650

modifications:

* I add 1 tablespoon of flour to filling (3 tablespoons total)

* I use a combination of granny smith, fuji and honey crisp apples (total about 5 or 6 apples)

* I use Ina Garten’s “perfect pie crust” because why mess with perfection (http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe.html)

no exaggeration when I say these are my favorite turkey burger patties of all time.  tried lots and lots of recipes and none of them ever really made me excited.  these make me excited.  AND the entire family loves them.  simple, easy, healthy... throw on the grill, broiler or skillet and ENJOY!

ingredients 

1 pound ground turkey (93%)

1/3 onion, grated

1/4 cup shredded cheddar cheese

2 teaspoons grated parmesan

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon pepper

1/3 cup panko bread crumbs

method

Combine all ingredients.  Form 4 1/4-pound patties.  Refrigerate for 1-5 hours. Grill or pan fry until cooked through (about 6 minutes per side over medium high heat).  Serve with your favorite bun and fixings!

yields 4 burgers

this is arguably the BEST cheesecake around.  the lemon flavor really brightens everything up and the sour cream glaze, well, speaks for itself.  and the best part is: no water bath required!  easy peasy.

crust

1 3/4 cups graham cracker crumbs

1/2 cup butter, melted

Preheat oven to 350 degrees.

Put crumbs and butter into 10″ springform pan.  Stir to mix and press on bottom and half way up sides of pan.  Set aside.

filling

3 8oz packages of cream cheese, at room temperature

4 large eggs (slightly beaten)

1 1/2 cups granulated sugar

1 tablespoon fresh lemon juice

1 tablespoon lemon zest

2 teaspoons vanilla extract

Beat cheese and eggs with mixer until fluffy.  Add sugar, lemon juice and vanilla and beat until well blended and smooth.  Blend in lemon zest with fork.

Pour into crust and bake 50-60 minutes in preheated 350 degree oven (you will know it is done when it looks dry and slightly brown, it may have cracks as well).  Remove and top with sour cream topping (see below).

sour cream topping

24 oz sour cream

1 teaspoon vanilla extract

2/3 cup sugar

this is the the side dish that almost ALWAYS made an appearance on my grandmother’s dinner table.  warm, cheesy, baked, veggie goodness... the following recipe is my attempt at replicating her famous dish... it tastes like my childhood and is one of the most kid friendly ways to get your own kidlets to consume veggies!  it is also a handy make-ahead dish that can be prepared several hours ahead then baked when dinner time arrives... enjoy, my friends!

yields about 8 servings

3 tablespoons butter

1 onion, chopped 

7 zucchini, chopped

1/2 teaspoon garlic powder

1/2 teaspoon cumin

15 oz can of corn, drained

7 oz canned diced tomatoes, drained (about 3/4 cup)

2 oz canned green chilies, drained (about 1/4 cup)

5 green onions, chopped

1/2 cup cilantro, chopped and loosely packed

1 (heaping) cup of shredded cheese (colby jack or monterey jack work best)

Preheat oven to 350 degrees.

In a large sauté pan over medium heat, melt the butter and sauté the onions until soft.  Add the chopped zucchini, cumin, garlic powder and salt & pepper to taste.  Sauté for about 5 more minutes until the zucchini begins to soften.  Turn off the heat and add the corn, tomatoes, green chilies, green onions and cilantro.  Stir gently to combine.  Taste and add salt and pepper as desired (In total, I usually add about 1 teaspoon of salt and 1/2 teaspoon of pepper).

Pour vegetable mixture into a greased 9″x13″ baking dish and top with at least 1 cup of cheese (2 cups if you want it super cheesy).  At this point, you can cover the dish with foil and refrigerate for up to 6-8 hours before baking.

these are the most delicious pumpkin muffins I have found!  I try other recipes and always come back to this one... super moist and a little more healthy with the addition of applesauce!  I prefer these over the regular non-vegan variety.

yields 14 muffins

1 3/4 cups flour

1 cup packed brown sugar

1/3 cup granulated sugar

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon pumpkin pie spice

1 cup pumpkin puree

1/2 cup vegetable oil (or melted coconut oil)

1/2 cup applesauce

1 teaspoon vanilla extract

1/3 cup coconut milk

1/4 cup coarse turbinado sugar (optional)

Preheat oven to 350 degrees.

In a large bowl, combine flour, brown sugar, granulated sugar, baking soda, and salt (I use a whisk).  Then, add the pumpkin puree, oil, applesauce, vanilla and coconut milk until flour mixture is well incorporated.

Using an ice cream scoop, fill a muffin tin (each about 3/4 full to allow for rising).  Sprinkle a little of the turbinado sugar on top of each muffin.  Bake in preheated oven for about 25-30 minutes.

recipe adapted from “super moist pumpkin bread”: http://allrecipes.com/recipe/13590/super-moist-pumpkin-bread/