Cider Sauced Chicken Breasts

From Rachel Ray

3 tbps. extra virgin olive oil
6 6 oz. boneless skinless chicken breasts
salt and pepper
1 large onion, chopped
6 fresh thyme sprigs, leaves removed and chopped
3 garlic cloves, chopped
1 gala apple, peeled, cored and cut into wedges
2 tbsp. dark brown sugar
1/2 c. apple cider
3 tbsp. apple cider vinegar
2 c. chicken stock
3 tbsp. cold butter
1/2 c. fresh flat leave parsley

Preheat oven  to 500.

You'll need an extra large oven safe skillet that will fit 6 chicken breasts without overcrowding. If you don't have one that big, use two.  Preheat the skillet over med high with the EVOO. Season the chicken breast liberally with salt and pepper, add them to the skillet and brown them on both sides, about 6 minutes total.  Remove the chicken to a baking pan or rimmed baking sheet and transfer them to the oven to cook for 10 minutes more, or until their juices run clear when pierced with a sharp knife.
Return skillet to stove top over med high and add onions, thyme, garlic, apples and brown sugar.  Cook stirring frequently for 4-5 minutes. Add the apple cider and vinegar and cook for about 2 minutes. Add the chicken stock, turn the heat up to high and simmer until the liquid is reduced by half or until it is slightly thickened. Turn the heat off, add the butter and parsley and stir until the butter is incorporated. Serve the apple cider sauce over the chicken.

Apple Snacks

Sliced Sandwiches

Cut the top off a red apple and slice it into 8 slivers, so that the core is in the middle of each slice. Brush with lemon juice to keep from browning. Spread peanut butter and jam between slices.

Apples and Jam

Blend 12 oz. whipped cream cheese with 2 tbsp. seedless raspberry jam until smooth. Serve with apple wedges.


Apples on a Stick

Use a melon baller to remove scoops from an unpeeled apple, you can get about 12 from one apple. Insert a Popsicle stick into each ball. Dunk them in melted chocolate, caramel or nutella and roll in sprinkles. Eat immediately or place on wax paper in fridge for about an hour to harden.

Apple Bread

Okay, I haven't made this with chopped apples, because the texture of apples in the bread kind of grosses me out. So, I shred the apples with a cheese grater. That way, the flavor is still there and wonderful.  But, there are no little chunky surprises!  This one, you can eat for dessert too. It is pretty yummy with a cream cheese glaze on top. 




3 cups flour
2 cups sugar
1 teaspoon cinnamon
2 eggs
2 teaspoons vanilla
1 cup applesauce
1/4 cup oil
2 apples, chopped
1 teaspoon salt
1 cup chopped nuts (optional)
1 teaspoon baking soda


Preheat oven to 300 degrees. In a large bowl, mix together all ingredients until well blended. Pour batter into 2 greased loaf pans. Bake for about 1 hour.

Caramel Apple Upside-Down Cornmeal Cake

This cake is really, really good. But you need to make it when you can eat the whole thing at once.  Like when you have company, or you're really hungry. It's not nearly as good the next day.

6 tbsp butter
4 med. apples, cored, peeled, sliced
1/2 c. packed brown sugar
2 tbsp. milk
1/2 c. chopped pecans
1/3 c. dried cranberries
3/4 c. flour
2 tbsp sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. cornmeal
1 c. hot water
1/4 c. butter, melted
2 eggs, lightly beaten
1 1/2 tsp. vanilla

Preheat oven to 350 . In 10 inch skillet melt 2 tbsp. butter over med. heat. Add apples; cook and stir 5 minutes or until tender. Remove from skillet. In same skillet combine butter and brown sugar. Cook and stir over med. heat until butter melts.  Bring to boiling. Remove from heat. Stir in milk. Sprinkle with pecans and cranberries.  Transfer to round cake pan. Arrange apple slices on top.

In bowl combine flour, sugar, baking powder and salt.  In med. bowl combine cornmeal, water and 1/4 c. butter. Stir in eggs and vanilla. Stir in flour mixture just until combined. Pour over apples.

Bake 30 minutes or until toothpick comes out clean. Cool in pan 10 minutes. Invert; serve warm.

Easy Caramel Apples

This is the cheater version of this recipe. It is pretty easy to make, just keep stirring while the caramel is melting so that it doesn't burn.  It is even better with chocolate coating!

6 Apples
6 wooden sticks
1 (14 oz) pkg individually wrapped caramels, unwrapped
2 tbsp. water
1/2 tsp. vanilla extract

Insert wooden sticks 3/4 of the way into the stem of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foul.

Combine caramels, water and vanilla in saucepan over low heat. Cook, stirring often, until carmel melts and is smooth. Dip each apple into the caramel and gently run apples around the insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve.

Once the caramel is hardened you can dip in melted chocolate, white chocolate and any other toppings you would like: peanuts, red hots, banana chips and peanut butter, chopped pecans, shaved coconut, toffee bar, trail mix, granola, orange zest. . . . the possibilities are endless!