Oktoberfest Meal

Even if something is left undone,

everyone must take time to sit still

and watch the leaves turn.

Elizabeth Lawrence

Seasonal Plate Recipes 

Celebrate Oktoberfest with an Apple Pear Sauced Pork dish, red cabbage, and an Applesauce Spice Cake. And oh, don't forget your favorite beer! 

Applesauce Spice Cake with Maple Icing

Cook's Notes: Capture fall flavors with a yummy moist spice cake glazed with maple icing. Be sure to add your favorite sprinkles because everything tastes better when they're added. Serve the cake with maple nut ice cream or orange sherbet. 
Cake Ingredients:

• 1-1/2 cups of white flour
• 3/4 cup whole wheat flour
• 1-1/4 cups of sugar
• 2 teaspoons Saigon cinnamon or 2-1/2 teaspoons ground cinnamon
• 1/2 teaspoon allspice
• Dash of nutmeg
• 1 teaspoon each baking powder and baking soda
• 1/2 teaspoon salt
• 1-1/3 cups chunky applesauce
• 1/3 cup oil
• 2 large eggs
• 1-1/2 cups chopped peeled apples
• 1/2 cup raisins
• 1 cup chopped walnuts

Cake Directions:

• Preheat the oven to 350 and grease 13 x 9 pan or use cupcake liners.
• In a large bowl whisk together flours, sugar, cinnamon, spices, baking powder, baking soda, and salt
• Add in applesauce, oil, and eggs and beat on low speed until ingredients are moistened.
• Beat on high for two minutes, fold in apples, raisins, and walnuts
• Pour into pan or divide among cupcake liners.
• Bake 13 x 9 pan for about 22 minutes or cupcakes for 18-22 minutes or until toothpick comes out clean from the center

Maple Icing
Ingredients:

• 1/4 cup butter, softened
• 3 cups powdered sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons real maple syrup
• 6 to 8 tablespoons apple juice, cream, or milk

Icing Directions:

• Use a mixer and beat all ingredients until smooth. Add in more liquid as needed for correct spreading consistency.

Cinnamon Apple Pear Sauced Pork Chops

Cook's Notes:
The recipe serves four and was inspired by cookingclassy.com and Cookinglight.com
A suggested side-jarred Aunt Nellie's Red Cabbage

Ingredients:

• 4 (5 oz.) 3/4-inch thick boneless pork chops or pork loin
• 1-1/2 tablespoons olive oil
• 1 cup red onion, diced
• 1 teaspoon herbes de Provence, divided
• 1/2 cup low-sodium chicken broth
• 3/4 cup apple cider
• 1 tablespoon maple syrup
• 1-1/4 tablespoons cornstarch
• 1- 1/2 teaspoons Dijon mustard
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground allspice
• ¼ teaspoon rosemary
• Salt and freshly ground black pepper
• 1-1/2 tablespoons butter
• 2 medium sweet crisp apples (honey crisp, gala, fuji, golden delicious etc.), skin removed and cut into chunks
• 2 Bosc pears, skin removed and cut into chunks

Directions:

• Let pork chops rest at room temperature for 10 minutes while preparing ingredients.
• Cut apples and pears, and set them aside.
• In a liquid measuring cup or bowl whisk together broth, apple cider, maple syrup mustard, cinnamon, allspice, and cornstarch. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt and pepper and 1/2 tsp. herbes de Provence.
• Once the oil is simmering add pork chops and onions. Sear until browned on the bottom, about 4 - 5 minutes then flip chops and continue to cook 4 - 5 minutes longer. Sauté onions in the same pan.
• Transfer pork chops and onions to a plate and cover with foil to keep warm. Wipe the pan with a paper towel. Melt butter in the same skillet over medium heat.
• Add in apples, pears, 1/2 teaspoon herbes de Provence, and rosemary. Sauté until tender, about 2 minutes. Cover and heat on low for 4 minutes.
• Pour in broth mixture and turn heat to medium-low. Add in chops and let simmer uncovered until reduced by about half and thickened, stir occasionally for about 10 minutes.
  
  
  
  
  

Fall in Love with a Gingerbread Loaf

How beautiful leaves grow old.

How full of color are their last days.

Gingerbread Loaf
Cook's notes: Gingerbread Loaf Cake is a delicious quintessential dessert that captures fall flavors. The addition of applesauce makes for a moist loaf, almost cake-like. A maple-flavored cream cheese frosting adds just the perfect flavor topping. It can be served as a dessert or as a breakfast item.
The recipe was labeled as a Copycat Starbucks Gingerbread Loaf Cake. I made some adaptations to the original recipe. 

Ingredients:

• 1½ cups all-purpose flour
• 2 teaspoons Saigon cinnamon
• 1/8 teaspoon ground cloves
• 2 teaspoons dried ginger
• 1/8 teaspoon allspice
• Dash of nutmeg
• 1/2 teaspoon salt
• ½ cup butter softened
• 1 cup white sugar
• 1 teaspoon orange extract or 1 tablespoon orange zest
• 1 cup applesauce
• 1 teaspoon baking soda

Frosting Ingredients: 

• 3 oz. cream cheese, softened
• 1 teaspoon vanilla extract
• 2 teaspoons maple syrup
• 2½ cups confectioner’s sugar
• Milk
• Optional 1/2 cup chopped walnuts or pecans for topping

Loaf Directions:

• Preheat the oven to 350˚ Grease a loaf pan (9×5″), you could also use two mini loaf pans.
• In a medium bowl, mix together flour, cinnamon, cloves, ginger, and salt, then set aside.
• In a large bowl, cream butter, and sugar until fluffy. Stir in orange extract or zest.
• Add baking soda to the applesauce and then stir into creamed butter mixture. Add in the flour mixture. Mix until smooth. Pour batter into the prepared loaf pan.
• Bake at 350 degrees for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Icing Directions:

• Beat the cream cheese, vanilla, and maple syrup. Slowly beat in confectioner’s sugar. Add milk as needed until right frosting consistency.
• Once the cake has cooled, evenly spread the frosting on top. Sprinkle chopped walnuts or pecan on top.
  
  
  

Weekend Roundup

WEEKEND ROUND-UP

After a two-year hiatus, the annual Chainsaw event returned to Hackensack, MN. One dozen locally and nationally recognized chainsaw artists displayed their creative talents by carving works of art from logs Sept. 23-24, 25. Carvings were sold at two auctions, one Saturday afternoon and the other Sunday, with proceeds split between carvers and the four-event sponsors: the city, Chamber, Legion and Lions.

In turn, the sponsors donate their shares (beyond expenses) to community and charitable causes. The event included raffle tickets with prizes of cash and merchandise as well as food and family games. This event also featured the All American Lumberjack Show multiple times each day. This show provided its own unique brand of entertainment as professional lumberjacks demonstrated their log-rolling, log-cutting and sawing, and axe-throwing skills. Sometimes they recruited audience members to try their hand, so watch out!

Vendors and food booths were also part of the fun, offering great stuff to buy or consume, from food and beverages to jewelry, metalworks, pottery, clothing, and more.  A fun fall activity for all.  

My biggest takeaway from this event was the fascinating auction process. If you were planning on bidding you needed to register, get a card and a number. All carvings to be auctioned off were lined up facing the audience who were in bleachers. An auctioneer gets the bidding going and wow is he ever a fast-talking man sputtering bid numbers pushing each one higher and higher and higher. It's hard to believe logs can become such a creative up north decor.  We watched but did not bid! Though I must say many of these carvings would have looked splendid on our porch.  

Once the last bid is made on a  carving, it's moved to another area for pick-up.  I realize the auction is a fundraiser but some of the final bids made my head spin. 

Bigfoot went for over $950.00

The bear carving went for close to $975.00. In this case, well worth it for all the intricate detail. In front was a bear and behind it was an owl with a fox below the bear.  

Luckily I prepped the dinner ingredients ahead so preparation went quickly.

Chicken Sweet and Sour Stir Fry 

Cook's Notes:

Chicken Sweet and Sour Stir Fry is an Ever Ready Special with a recipe that's quick and satisfying. This prepared sweet and sour sauce image posted is very good and does not compromise the taste using it. I also used a microwaveable/stovetop rice pouch as an add-in for easier preparation. The recipe serves 4.
Ingredients:

• 1 tablespoon sesame oil
• 2 chicken breasts, diced into bite-sized pieces
• 1 cup diced mini sweet red and yellow peppers
• 1/2 cup sweet onions, diced
• 2 cups cherry tomatoes, halved
• 2 cups broccoli florets 
• 1 cup carrots, diced into bite-sized pieces
• 3 garlic cloves, minced
• Dash red pepper flakes
• 1 tablespoon sesame seeds 
• Prepared sweet and sour sauce

Directions:

• Heat sesame oil in a large fry pan or wok.
• Add into pan chicken, peppers, onion, carrots, and garlic.
• Stir fry on medium heat for 3 minutes. Cover and reduce heat, cook 5-8 minutes longer until carrots tender. 
• Uncover and drain liquid. Add in desired sauce enough to moisten the ingredients adding in red pepper flakes, sesame seeds, broccoli, tomatoes, and the contents of the rice pouch. 
• Cook 10 minutes more uncovered. 

  

Apple Spice Mufffins

 This time of the year it's ALL ABOUT APPLES

Apple picking is made easy by a trip to the grocery store where you can find many varieties to choose from though apple picking certainly could be more fun. 

Apple Spice Muffins (Bakery Style)

Cook's Notes: You'll think you went to a bakery for muffins with one bite of these Apple Spice Muffins. The buttery crisp cinnamon crumb topping might just be your favorite part. I used a large Sweet Tango apple though Granny Smith or Honey Crisp work just as well. Adding in buttermilk adds just the right amount of moisture.

The recipe is adapted from twopeasandtheirpod and the recipe makes 12 muffins.

Ingredients:
For the crumb topping:

• ½ cup all-purpose flour
• ¼ cup packed light brown sugar
• 1 tablespoon granulated sugar
• 1 teaspoon ground Saigon cinnamon or 1-12/ teaspoons ground cinnamon
• 1/2 cup finely chopped walnuts
• 4 tablespoons butter, melted

For the muffins:

• 2 cups all-purpose flour
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 ½ teaspoons of ground cinnamon or 1 teaspoon of Saigon cinnamon
• ½ teaspoon salt
• 1/2 teaspoon ground allspice
• ½ cup butter, melted and slightly cooled
• ¾ cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1-1/2 cups peeled and diced apples 

Directions:

• Preheat the oven to 400 degrees and line a muffin pan with paper muffin cups or spray with nonstick cooking spray. Set aside.

Crumb topping

• Combine the flour, sugars, cinnamon, nuts, and melted butter in a small bowl. Mix with a fork until combined and the mixture is crumbly. Place the bowl in the refrigerator until ready to use (about 30 minutes). Before sprinkling on muffin tops, recrumble. 

Muffins

• In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt, and allspice. If there are small brown sugar clumps, break them up with your fingers.
• In a small bowl, combine the melted butter, buttermilk, eggs, and vanilla. Whisk until eggs are well combined with the other liquid ingredients.
• Pour the liquid ingredients over the dry ingredients and gently stir together with a spatula. Don’t over-mix the batter, stir just until flour disappears. Gently fold in the apples.
• Divide the muffin batter evenly among the muffin cups almost to the top of the pan. Top each muffin evenly with crumb topping. Gently press the crumbs into the batter with a sheet of wax paper.
• Bake the muffins for 18 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
• Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!

Black and Blue Book Review

 

Jon Frederick reprises his role as the neurotic obsessive protagonist in Weber's newest book, “Black and Blue.” Weber writes credible mysteries of true crimes set in Minnesota. He skillfully weaves relevant information and characters from his previous books into the current book.

“Black and Blue” is an action-packed thriller novel filled with intrigue, suspense, and a cat and mouse guessing game of motives trying to identify who is the actual killer. Questions arise as the case develops and will law reinforcement be able to justify their means to the end. Each chapter seamlessly switches to a new perspective narrated by a different character sustaining interest for the reader as events unfold simultaneously. At times, a myriad of characters with a series of investigative clues do challenge the reader to remain attentive to the story as new clues and characters are introduced.

“Black and Blue” is a true story of a sexual assault case where the investigation focuses on finding the killer of 19-year-old Sadie Sullivan. The story is framed with the backdrop of a modern Minneapolis. Weber makes social and political observations through his characters on what fuels and hampers crime investigations in the Minneapolis area as well as noting it's a city of divided politics.

The story begins with a chance meeting between Minneapolis Police Officer Xavier – Zave – Williams and Sadie that changed his life and ended hers. Zave joins Investigator Jon Frederick as a black and white team reopening a cold case that has a lot of contaminated evidence, questionable court decisions, and two opposing hardened suspects. The investigation is intense particularly when they have to confront a gang and a militia. Investigators are left to sort through the chaos, shootings, and political outrage to deliver justice to Sadie’s family. Sadie's fiance Bobby Long, a white police officer, and a black heavyweight boxer, Flamin’ Ray Fury, are two prime suspects.

For those who enjoy a mystery thriller filled with multi-dimensional characters, relevant events, suspense, and seeing justice served Weber's book is the perfect book choice. I found it to be an engaging and chilling tale that certainly kept my interest throughout the entire story.  Since Weber has given all his books two-word titles it will not surprise you that this new book is titled “Black and Blue.”

Frank Weber is a forensic psychologist who has completed assessments for homicide, sexual assault, and domestic abuse cases. He has testified as an expert witness in numerous sexual assault and homicide cases and written seven different treatment workbooks. Weber's qualifications give him a unique understanding of forensic profiles of predators' thought processes, and the trauma of victims. His background lends credibility to his writing as well as giving his characters authentic voices. Weber chooses stories to write about that he is familiar with, tapping into real-life experiences. Weber is all about family and community. He ties settings in all his books to actual places near his hometown of Pierz, Minnesota, St. Cloud, and the Twin Cities area.

Check out his website for information on his other books, upcoming book signing events, and presentations. 
frankweberauthor.com

Lo Mein Meatballs and Noodles

 

Usher in the fall season with a delicious dish of Lo Mein with Hoisin Meatballs.

Cook's Notes: Lo Mein is a Chinese dish made with egg noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, shrimp, or wontons. It can also be eaten with just vegetables. A twist to the dish is adding in hoisin meatballs. Lo Mein noodles can be found in the Asian section of the grocery store. There are lots of possibilities with these noodles. They just may become your new favorite. I liked the texture of these noodles better than traditional spaghetti noodles. Recipe adapted from Food Network Magazine September 2018.

As a timesaver, the meatballs can be made ahead.
Ingredients:

• 1 pound of ground beef
• 1/4 cup water
• 3 tablespoons hoisin sauce, divided
• 1-1/2 cups dried bread crumbs
• Kosher salt and freshly ground pepper
• 2 cups dried stir fry egg noodles

• 1 teaspoon toasted sesame oil
• 3 cloves garlic, minced
• 1 cup red and yellow mini sweet peppers, diced
• 1 tablespoon minced peeled fresh ginger or 1 teaspoon dried ginger
• 3/4 cup orange juice
• 2 teaspoon cornstarch
• 2 tablespoons oyster sauce
• 1 cup cherry tomatoes, halved
• 1- 1/2 cups snow peas, trimmed
• 2 scallions, thinly sliced
• Garnish sesame seeds

Directions: 

• Mix the ground beef with 1-1/2 cups dried bread crumbs, 1/4 cup water, 2 tablespoons of hoisin sauce, salt, and pepper to taste. Form into 12 meatballs. Arrange on the prepared baking sheet, cover with foil and bake at 350 degrees for 30 minutes.
• Meanwhile, bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse under cold water.
• In a large fry pan add 1 teaspoon sesame oil, garlic, peppers, and ginger. Saute 3 minutes. Mix orange juice and cornstarch, remaining 1 tablespoon hoisin sauce and oyster sauce. Simmer on low for 8-10 minutes. Add in cooked meatballs, lo mein noodles, tomatoes, and snow peas. Stir fry on medium-low heat covered for 6-8 minutes more.
• Garnish with sesame seeds and scallions.

Each week I follow linky parties where I can post my food blogs for more exposure. This week I had an unexpected surprise. There was a notification from Inspire Me Monday Linky that said...The most popular post at the last Inspire Me Monday Linky Party was a recipe I had posted Cherry Almond Mufffins https://sockfairies.blogspot.com/2022/09/cherry-almond-muffins.html

How exciting because there were over 300 postings from other bloggers that week. 

Weekend Round-Up

Fall has been making its way across our yard this past week. It waves a wand of color brushing the tips of the trees.

Savor some fall dishes to usher in the season.

Cinnamon Apple Puff Pastry with Maple Glaze

Cook's Notes: These apple cinnamon spiced pastries are perfect for fall dining. The recipe serves 6 and was adapted from the publication Real Food Byerlys and Lunds.

 Cooking Tip: The smaller the apple pieces the better they will be for cooking. 

Ingredients: 

• 1 sheet puff pastry, thawed
• 3 apples, crisp (I used Sweet Tango) peeled and diced, small bite-sized
• 1 tablespoon lemon juice
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• Dash nutmeg and cardamom 
• 1 tablespoon flour
• 1/2 cup chopped pecans or walnuts
• 1 large egg

Icing Ingredients:

• 1 cup powdered sugar
•  2 tablespoons maple syrup
• 1 tablespoon whole milk or half and half
• 1 teaspoon vanilla extract

Directions: 

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.
• Roll out puff pastry on wax paper that has been lightly floured to a square.
• Transfer to a small parchment-lined baking sheet. 
• With a small knife lightly score a 1/2 border around the inside of the square. Be careful not to cut all the way through.
• In a large bowl mix diced apples, lemon juice, brown sugar, and spices. 
• Using a slotted spoon to place the apple mixture on the pastry within the scored lines. 

• Brush the borders with an egg wash.
• Sprinkle nuts on top. Bake for 20 minutes.

• Cool for 10 minutes. Mix icing ingredients and drizzle over-baked pastry. Serve immediately.

Eggs Benedict Ala Mode Hash Brown Waffles 

Cook's Notes: An intriguing and just delicious recipe serving your favorite eggs benedict over hash brown waffles. Same great taste but just a new way of looking at a standard dish. Preassembling the ingredients is a must for this recipe to go smoothly. Would be perfect for breakfast or your next brunch. 

Cooking Tips: Decide what are going to be your add-ins for this egg dish and prepare ahead. The photo shows tomato and avocado slices.

I shortcutted the hollandaise sauce by making a packaged one from Knoors.

My waffle maker is a small one 7-1/4 diameter and the batter was enough to make 3 hash brown waffles. Be sure the waffle maker is well greased.  

Ingredients:

• Poached egg/eggs
• 1 tablespoon white vinegar
• Add-ins e.g. smoked salmon, cooked bacon, tomato, avocado, prosciutto, flaked crabmeat, sauteed spinach, guacamole 
• Hollandaise sauce

Waffles

• 1- 20. oz package of refrigerated shredded hash brown potatoes or thawed frozen shredded hash browns 
• 1/4 cup cornstarch
• 3 tablespoons melted butter

Directions:

• Grease and preheat the waffle maker. In a large bowl mix cornstarch and butter. Add in shredded hash browns and mix well. 
• Preheat the oven to 300 degrees. Make waffles first and transfer them to a baking sheet to keep warm.
• Divide the mixture into 3 batches about 2 cups. 
• Spread one batch on the bottom of the waffle maker and cook for 12 minutes. Even if the light goes off on the waffle maker keep cooking to be crisp. Transfer the cooked waffle to the baking sheet to keep warm in the oven.
• To poach eggs bring water with white vinegar to boil, add in egg/eggs/reduce heat to low, and cook until whites are set, 3-5 minutes.   

 

Soup Du Jour

Cook's notes: While you can never have too many cookies the same could also be said of soup.  It's the perfect course for any meal. We all have our favorites and one of mine is from Ever Ready Beef and Vegetable Soup.  It's simple, flavorful, and hearty. Great to have a simmering pot of soup on hand for days when life gets busy. Pair the soup with cornbread, your favorite sandwich, or crusty artisan bread. 

Beef and Vegetable Soup

It’s perfectly hearty and filling thanks to the tender chunks of protein-rich beef and abundance of nutritious vegetables. Be creative in choosing your veggies for this soup. Some suggestions include turnips, potatoes, parsnips, butternut squash, and green beans. If you use butternut squash I would recommend roasting in the oven small squash pieces sprinkled with olive oil and a little drizzle of maple syrup. The roasting brings out squash sweetness. Recipe adapted from gimmesomeoven and serves 6. One of the best parts is this it's a one-pot meal.

Ingredients:

• 2 tablespoons olive oil, divided
• 1 pound sirloin steak, or beef stew meat (or whatever lean steaks are on sale!), cut into about 1" cubes
• 1/3 cup flour
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup each diced carrots, celery, and mushrooms
• 1 lb. potatoes (I like Yukon Gold), diced and peeled to bite-sized
• 4 cups beef stock and 4 cups chicken stock (low sodium)
• 2 bay leaves
• 1/2 teaspoon each thyme and rosemary
• 1 tablespoon Italian seasoning
• 1 (28 oz.) can of diced tomatoes, with juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt, or more/less to taste
• 1/2 teaspoon freshly ground black pepper

Directions:
Stovetop Directions:
1. Place flour in a large zip loc bag and dredge meat cubes in it. In a large stockpot, heat 1 tablespoon of the oil over medium-high heat. Add cubes and sear meat until well browned, about 2 minutes. Remove the steak with a slotted spoon and transfer it to a separate plate.
2. Reduce the heat to medium-low and add the remaining tablespoon of oil to the pot. Add chopped onions and cook, stirring occasionally for about 3 minutes. Add the garlic, carrots, celery, and potatoes, and continue sauteing for another 3 minutes.
3. Add the remaining ingredients along with the cooked steak to the pot, and stir to combine. Bring to a slow boil, stirring occasionally. Reduce the heat to low, cover, and simmer for at least 5o minutes or until the steak and vegetables are all tender. Season with additional salt and pepper if needed.
4. Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired.
Slow Cooker Directions:
1. Follow step one in stove top directions. Remove the steak with a slotted spoon and transfer it to the bowl of a large slow cooker.
2. Add the remaining ingredients to the slow cooker, and stir to combine.
3. Cook on high for 3-4 hours or on low for 6-8 hours until the steak and vegetables are all tender. Season with additional salt and pepper if needed. Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired.

Cheesy Spaghetti Pie with Meat Sauce

SHARE A PIECE OF PIE FOR DINNER

CHEESY SPAGHETTI PIE WITH MEAT SAUCE
Cook's Notes: Splurge with a pie slice enjoyed as a main meal. Spaghetti Pie is a cross between lasagna and spaghetti reconfigured into a pie using the same delicious flavors of your favorite dishes. Make the meat sauce the day before for flavors to meld. I used whole wheat spaghetti noodles for a bit healthier version. Spaghetti squash would be even a healthier alternative as well as spiralized veggies. I used a lightly greased glass 9-inch pie pan.

Whole wheat spaghetti noodles has 37 carbs and 1 cup =172 calories

Enriched spaghetti noodles have 43 carbs and 1 cup =220 calories 

And FYI Rao Marinara Sauce gets the highest ratings for jarred sauce on the grocery shelf.

Recipe adapted Food Network September 2022

Ingredients:

• 2 tablespoons olive oil, divided
• 8 oz. spaghetti 
• 1 beaten egg
• 1-1/2 cups ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 1-1/2 cups grated cheddar cheese
• 1 lb. Italian sweet sausage
• 1 jar Marinara sauce, good quality 24 oz. 
• 3/4 cup diced sweet onion
• 1 cup mini peppers red and yellow combination
• 2 cloves of garlic, minced
• Pinch of red pepper flakes 
• 1-1/2 teaspoon parsley flakes divided
• 1/2 teaspoon of each basil and Italian seasoning
• 1/2 teaspoon sugar 
• 1/4 cup dry red wine

Directions;

Ricotta Cheese Filling

• Mix ricotta cheese, egg, 1/2 cup Parmesan cheese, and 1/2 teaspoon parsley flakes. Refrigerate for 30 minutes.

Meat Sauce

Can make a day ahead for flavors to meld.

• Cook Italian sausage, drain and crumble meat in a large fry pan. To the same pan add 1 tablespoon olive oil and saute peppers, onions, and garlic cloves until softened. Wipe pan clean of grease and add in marinara sauce, cooked meat, spices, sugar, and wine. On low heat cook sauce uncovered for 30 minutes. 
• Refrigerate or proceed to the pie stage. 
• Cook noodles whole do not break in 1 tablespoon of oil, add salt. Cook noodles until al dente and drain. 
• Place noodles in a greased pie pan and arrange them like a bird's nest. 
• Place ricotta cheese mixture on top and smooth out to the sides of noodles. 
• Use a slotted spoon, scoop out meat sauce leaving some liquid sauce behind and place on top of the ricotta cheese mixture. 
• Sprinkle with the rest of the Parmesan cheese and cheddar cheese.
• Bake uncovered for 26 minutes. 
• Let set 10 minutes as pie will be easier to slice. 
  

Weekend Round-Up with Midwest Flavors

Fall in Love with These Early Autumn Dishes 

Wild Rice Salad with Apples, Celery, and Cranberries 

Cook's notes: This salad comes from the General Store Cafe of Minnetonka, MN. It's a gluten-free recipe featured in Eat and Explore Minnesota Cookbook and Travel Guide.  Use only enough dressing to moisten the salad. Any extra dressing can be used the next day on any leftover salad.  The recipe serves four.
Cooking tip: 1-1/4 cups of uncooked wild rice = about 4 cups cooked wild rice  

Dressing Ingredients:

• 6 tablespoons white balsamic vinegar or Cranberry Pear Balsamic
• 4 tablespoons Extra Virgin Olive Oil, Lemon Olive Oil or Blood Orange Olive Oil
• 2 small garlic cloves, finely minced
• 4 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 teaspoons grated orange or lemon peel
• Salt and pepper to taste

Salad Ingredients:

• 4 cups cooked wild rice or a brown and wild rice blend  e.g. Lundberg
• 1-1/2 cups of celery, diced
• 1 cup red apple, diced (with skin on)
• 1 cup green apple, diced (with skin on)
• 3 tablespoons sunflower seeds or 1/2 cup chopped walnuts
• 3/4 cup dried cranberries or cran-raisins
• Optional adding in red or green grapes

Dressing Directions:

• Add all ingredients to a blender and mix well. 

Salad Directions:

• Pour 1 cup of boiling water over dried cranberries and sit for 10 minutes, drain water.
• Mix cooked rice with celery, apples, nuts, and cranberries.
• Add enough dressing to moisten the salad. Refrigerate for 2-4 hours covered. Just before serving add more dressing if needed.

Apple Walnut Cake with Warm Caramel Sauce
Cake Ingredients:

• 2 cups of flour
• 3/4 cup brown sugar
• 1-1/2 teaspoons of Saigon cinnamon or 2 teaspoons of ground cinnamon
• 1/2 teaspoon of ginger
• 1/4 teaspoon of each allspice and nutmeg
• Dash of ground cloves
• 1/2 teaspoon baking soda
• 3/4 cup cold butter, cut into small pieces
• 2 tart apples (about 2 cups) peeled and chopped
• 1 cup chopped walnuts
• 1 large egg beaten

Caramel Sauce Ingredients:

• 1/4 cup heavy cream
• 2 tablespoons melted butter
• 1/4 cup white sugar
• 1/4 cup dark brown sugar
• 1 teaspoon vanilla

Cake Directions:

• Preheat the oven to 350 degrees.
• Grease a 9-inch square pan with cooking spray.
• In a large bowl mix flour, brown sugar, spices, and baking soda.
• With a pastry cutter cut in butter and pulse the flour mixture a few times in a food processor with the butter.
• Stir in egg and chopped apples. Mix well.
• Spoon batter into pan (it will be thick). Use a sheet of wax paper to press the batter down and spread it evenly in the pan.
• Bake for 45 minutes or until the apples are cooked.
• Cool cake for one hour and serve with warm sauce.

Caramel Sauce Directions:

• In a small saucepan add cream, sugars, and butter. Whisk to blend and cook on medium-low heat until sugars are dissolved about 6 minutes.
• Remove from heat and add in vanilla. Whisk to blend. Drizzle sauce over each cake slice.

Power of Words