We’re enjoying this beautiful fall weather, wearing masks and social distancing. In many areas around the world, COVID -19 infection rates remain high despite our careful efforts to safely reopen and find our new normal. Those of us with health issues or family members with health issues are proceeding with extra caution as we safeguard our loved ones.

Halloween will be different this year, and that doesn’t mean we can’t have some spooky treats like Mini Mummy Pizzas.

Whether the kids in your area have returned to brick and mortar classrooms, virtual learning classes or a homeschool environment, you can brighten the days with healthy breakfasts and lunches.

Cooking with kids is a great way to reinforce math skills, teach healthy eating habits and help your kids learn to follow directions. Recipes and photos can be shared with friends and family over social media, and the joy and laughter via FACETIME or Skype.

Preparing breakfast, lunch, and dinner when many food items and recipe staples are still in short supply is challenging. October is Apple Month and Linda Cahill has some great recipes from Pampered Chef to keep things simple, but delicious. 

Whether she’s demonstrating products for Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping in her parish, entertaining friends, and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?”

COFFEE SMOOTHIE 

Prep 2 min/Cook 1 min/Ready in 3 min

INGREDIENTS:

½ cup (125 mL) cold brew coffee

¼ cup (60 mL) almond milk

1 Tbsp. (15 mL) almond butter

1 Tbsp. (15 mL) honey

2 Tbsp. (30 mL) rolled oats

¼ tsp (1 mL) cocoa powder

1 banana, quartered

½ cup (125 mL) ice

Add all the ingredients, in the order listed, to the blender

Yield: 1 serving

Nutrients per serving:

U.S. nutrients per serving: Calories 310, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 54 g, Fiber 6 g, Total Sugars 33 g (includes 17 g added sugars), Protein 7 g

Cook's Tips:

Want a Pumpkin Spice Variation?

Swap out the cocoa and use ¼ tsp (1 mL) of pumpkin pie spice instead. Welcome, autumn!

STRATA

INGREDIENTS:

Oil for brushing

6   Eggs

2 cups (500 mL) half & half

½ tsp (2 mL) salt

1   loaf (1 lb./450 g) day-old sandwich bread (about 12 slices)

1 large red bell pepper

4–6 slices of cooked bacon

4 oz. (125 g) sharp cheddar cheese, coarsely grated (1 cup/250 mL)

2 cups (500 mL) loosely packed baby spinach

DIRECTIONS:

Preheat the oven to 350°F (180°C); brush the Rockcrok® Dutch Oven with oil.

Whisk the eggs, half & half, and salt together in a large mixing bowl.

Cut the bread into 1" (2.5-cm) cubes and add to the eggs. Stir until the bread soaks up the egg mixture.

Let it stand for 5–10 minutes.

Meanwhile, coarsely chop the bell pepper and bacon. Add the peppers, bacon, cheese, and spinach to the bread mixture; stir until the ingredients are combined. Pour the mixture into the Dutch oven.

Bake, uncovered, until the strata puffs up, and is slightly browned - about 50–60 minutes.

Yield: 8 servings 

U.S. nutrients per serving: Calories 510, Total Fat 22 g, Saturated Fat 10g, Cholesterol 180 mg, Sodium 900 mg, Carbohydrate 50 g, Fiber 3 g, Total Sugars 10 g (includes 0 g Added Sugars), Protein 20 g

Cook's Tips: For an added boost of fiber, add in Enrichables™ Kale & Fiber when adding the eggs in step

APPLE CINNAMON FRENCH TOAST

INGREDIENTS:

1 loaf (8 ounces) French bread

6   eggs

1 1/2 cups milk

8 tablespoons sugar, divided

1 teaspoon vanilla

1/8 teaspoon salt

1 1/2 teaspoons ground cinnamon

4   Granny Smith apples

2 tablespoons butter or margarine

 Maple-flavored syrup

DIRECTIONS:

Spray Rectangular Baker with vegetable oil using Kitchen Spritzer. Cut bread into 1-inch-thick slices (10-16 slices) using Color Coated Bread Knife; arrange closely in a single layer in Baker. 

In Classic Batter Bowl, beat eggs with Stainless Whisk. Whisk in milk, 3 tablespoons of sugar, vanilla, and salt. Pour over bread. Combine the remaining 5 tablespoons sugar and cinnamon in Flour/Sugar Shaker. Peel, core, and slice apples using Apple Peeler/Corer/Slicer. Cut into rings by slicing down one side of each apple with Petite Paring Knife. Place half of the apples over bread. Sprinkle half of the sugar-cinnamon mixture evenly over apples. Repeat layers. Cover and refrigerate 1 hour or overnight. 

Preheat oven to 400°F. Cut butter into small pieces and arrange over apples. Bake, uncovered, 30-35 minutes or until apples are tender. Let stand 5 minutes before serving. Serve with syrup.

Yield: 8 servings of 2 slices French toast and 2 tablespoons syrup

Nutrients per serving: Calories 370, Fat 9 g, Sodium 310 mg, Dietary Fiber 2 g

Cook's Tips: French bread loaves come in a variety of sizes. If using a very thin loaf, cut slices on the diagonal.

Did you know? You can use the Apple Peeler/Corer/Slicer on potatoes to prepare oven-baked curly fries. This tool works best with fresh, firm, uniformly-shaped apples, and potatoes.

BAKED BRIE WITH APPLES & CRANBERRIES

INGREDIENTS:

1/2 medium apple

1/4 cup (50 mL) sliced almonds

1/4 cup (50 mL) sweetened dried cranberries

1 tbsp (15 mL) packed brown sugar

1/4 tsp (1 mL) cinnamon

1 tbsp (15 mL) butter or margarine, melted

1 4-in. (10-cm) round (8 oz/250 g) Brie or Camembert cheese with rind, room temperature

Apple wedges or assorted crackers (optional)

DIRECTIONS:

Preheat oven to 350°F (180°C). Chop apple with Food Chopper. Combine apple, almonds, cranberries, sugar, and cinnamon in Small Batter Bowl; mix gently. Stir in butter just until ingredients are moistened.

Cut Brie in half horizontally using Utility Knife. Place one half of Brie, rind side down, on Toaster Oven Pan. Spoon half of the apple mixture onto the bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon remaining apple mixture over Brie.

Bake 12-15 minutes or until Brie begins to soften. Serve with apple wedges or assorted crackers, if desired.

Yield: 8 servings

Nutrients per serving: (excluding optional ingredients) Calories 150, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 7 g, Protein 7 g, Sodium 190 mg, Fiber 1 g 

U.S. Diabetic exchanges per serving: 1/2 fruit, 1 medium-fat meat, 1 fat (1/2 carb)

Cook's Tips:

Variation: Baked Brie with Pesto & Mushrooms: Using Food Chopper, chop 4 ounces mushrooms (1 cup) and 1/2 cup seasoned croutons. In Small (8-in.) Sauté Pan, cook mushrooms in 2 teaspoons olive oil 2-3 minutes over medium-high heat; remove the pan from heat. Add chopped croutons and 1/4 cup prepared basil pesto; mix gently. Assemble and bake Brie as recipe directs. Garnish with red bell pepper strips.

Prepared basil pesto, which is often packaged in tubs, can be found in the refrigerated fresh pasta or Italian foods section of the supermarket. Its distinctive flavor comes from fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil.

Brie is a French cheese known for its soft texture and downy, white rind. When preparing Brie, leave the rind on the cheese. The entire cheese is edible, including the rind. An 8-ounce wedge of Brie can be substituted for the round.

Golden raisins or dried cherries can be substituted for dried cranberries if desired.

Celebrate with Style: For special holiday gatherings, this elegant appetizer can be the centerpiece of a complete cheese tray. Add several other kinds of cheese, from mild to sharp, breadsticks, crackers, apples, pears, and grapes for a sophisticated party offering.

MINI MUMMY PIZZAS

INGREDIENTS:

1 pkg (8 oz or 250 g) refrigerated seamless crescent dough

1/4 cup (50 mL) pizza sauce

4 oz (125 g) block mozzarella cheese

12   black olives

DIRECTIONS:

Preheat oven to 400°F.

Remove dough from the package (do not unroll). Cut dough into 12 even discs. Press discs evenly into the wells of Brownie Pan.

Bake 8-10 minutes or until golden brown. Spoon about one tsp of sauce over each crust.

Shave thin ribbons from the side of the cheese using the Serrated Peeler. Layer cheese at angles over the sauce to form the “wraps” of the mummy face.

Slice olives into rounds using Egg Slicer Plus® and place on each pizza to make the eyes.

Remove from pan and serve.
Yield: 12 servings

HOT APPLE CIDER WITH SHRUNKEN APPLE SKULLS

INGREDIENTS:

4   cinnamon sticks

1   small orange

7   small Granny Smith apples (about 2 lbs/1 kg)

2   small lemons, divided

whole cloves (optional)

1   gallon (3.78 L) fresh apple cider

½   cup (125 mL) pure maple syrup

2   cups (500 mL) spiced rum or 1½ cups (375 mL) cinnamon whiskey (optional)

DIRECTIONS:

Preheat oven to 250°F (121°C). Line the Large Sheet Pan with parchment paper and set aside.

Place the cinnamon sticks in the Herb Infuser. Using the Serrated Peeler, peel the rind of the orange. Place as much of the rind as possible into the infuser, then close the lid.

Peel the apples and cut in half lengthwise. Using the Core ‘N More, scoop out the seeds and core. Then carve the rounded side of each apple half using the Core ‘N More and a paring knife to create faces. Juice the lemons into a small bowl. Dip apples in the juice and then transfer to paper towels to drain. Reserve remaining juice.

Place apples face-side up on the prepared sheet pan. Press cloves into the “eye” sockets or as noses, if desired. Bake 1 hour, 30 minutes, or until apples are dry and begin to brown around the edges.

Meanwhile, place the Herb Infuser in the bottom of the Rockcrok® Dutch Oven XL. Add apple cider and maple syrup. Heat the cider, covered, on low heat while the apples are baking. (Do not let the mixture come to a boil; otherwise, turn off heat).

When ready to serve, remove the Herb Infuser and stir in the reserved juice and optional rum or whiskey. Add the shrunken “skulls” to the cider. For each serving, top with one shrunken “skull.”

Yield:14 servings 

Nutrients per serving: U.S. Nutrients per serving (about 1 cup/250 mL): Calories 210, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 53 g, Fiber 2 g, Sugars 46 g, Protein 0 g

Cook's Tips: If desired, the orange can also be juiced and the extra juice added to the cider before serving.

BUTTERNUT SQUASH SOUP 

Prep 5 min/Cook 27 min/Ready in 32 min

INGREDIENTS:

Soup

2½ cups (625 mL) water

2 tbsp (30 mL) brown sugar

1 tsp (5 mL) salt

¼ tsp (1 mL) ground cinnamon

¼ tsp (1 mL) ground ginger

3 cups (750 mL) butternut squash, peeled and cut into chunks

2 medium carrots, peeled and cut into chunks (about 1 cup/250 mL)

½ medium onion, peeled and cut into chunks (about ½ cup/125 mL)

2   garlic cloves, peeled

¼ cup (60 mL) dried apple, diced

Add-In

½ cup (125 mL) heavy cream

Granola

1 tbsp (15 mL) canola oil

½ cup (125 mL) rolled oats

½ tsp (2 mL) ground ginger

¼ tsp (1 mL) ground cinnamon

1 tbsp (15 mL) honey

1 tbsp (15 mL) brown sugar

¼ cup (60 mL) pumpkin seeds (pepitas)

¼ cup (60 mL) dried apple, diced

DIRECTIONS:

Add the soup ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.

When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the cream. Replace the cap and hold the PULSE button for 5 seconds, or until the cream is combined.*

Meanwhile, for the granola, heat the oil in the 10" (25-cm) Nonstick Fry Pan for 3–5 minutes over medium heat. Add the oats, ginger, and cinnamon and cook, stirring occasionally, for 4–6 minutes, or until the oats are golden brown and the spices are fragrant. Remove the oats from the pan.

Add the honey and brown sugar to the pan and cook for 1 minute, or until the mixture is bubbly. Add the oats and remaining granola ingredients to the pan and stir to coat. Remove the granola from the pan to cool slightly.

To serve, pour the soup into bowls and top with Granola.

Yield: 6 servings

Nutrients per serving: U.S. nutrients per serving (1 cup/250 mL of soup plus 2 tbsp/30 mL of granola): Calories 250, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 410 mg, Carbohydrate 32 g, Fiber 4 g, Sugars 16 g, Protein 4 g

AUTUMN VEGETABLE ORZO BAKE

Prep 10 min/Cook 15 min/Ready in 25 min

INGREDIENTS:

1 medium butternut squash (about 2 lbs/1 kg)

2   carrots (about 8 oz/250 g), peeled

2   garlic cloves

2 cups (500mL) low-sodium beef stock

1 cup (250mL) uncooked orzo pasta

1 tbsp (15mL) Garlic & Herb Rub

2   pre-cooked apple chicken sausage links

4 oz (125 g) smoked Gouda cheese

DIRECTIONS:

Using a sharp Chef’s Knife, trim the ends off the squash, then cut it in half widthwise (between the top and bottom sections). Save the bulbous end for another recipe. Peel the narrow neck section and cut it in half lengthwise.

Use the Multi-Grater & Slicer fitted with the coarse grater disk to grate the squash and carrots. Place the grated vegetables into the Deep Covered Baker.

Press the garlic into the baker with the Garlic Press. Add the stock, orzo, and rub, and stir to combine. Microwave, covered, on HIGH for 10 minutes.

Cut the chicken sausage into thin slices, add it to the baker, and stir. Microwave, covered, on HIGH for 5 minutes.

Meanwhile, grate the cheese with the Multi-Grater & Slicer fitted with the coarse grater disk.

Remove the baker from the microwave. Stir in the cheese and let it stand for 5 minutes before serving.

Yield: 6 servings

Nutrients per serving: U.S. Nutrients per Serving: Calories 310, Total Fat 10 g, Saturated Fat 4.5 g, Cholesterol 55 mg, Sodium 720 mg, Carbohydrate 42 g, Fiber 4 g, Sugars 5 g, Protein 17 g

Cook's Tips: We love the smokiness of the Gouda in this recipe—it adds an extra layer of depth and flavor that makes it one of our favorite fall recipes. If Gouda isn’t your favorite, you can use another semi-firm cheese like cheddar, Colby Jack, or Monterey Jack.

ROASTED PORK AND APPLES

Prep 10 min/Cook 20 min/Ready in 30 min

INGREDIENTS:

2   sweet potatoes (1 lb/450 g)

3 tsp (15 mL) rosemary leaves, divided (about 1 sprig)

1 tbsp (15 mL) canola oil

1   garlic clove

½ tsp (2 mL) salt, divided

½ tsp (1 mL) black pepper, divided

2   Honeycrisp apples (8 oz/250 g)

4 1"- (2.5-cm-) thick boneless pork chops

½ cup (125 mL) apple butter

2 tsp (10 mL) Worcestershire sauce

DIRECTIONS:

Preheat the oven to 425°F (220°C). Peel and cut the sweet potatoes into large dices (see directions below).

Grate 2 tsp (10 mL) of the rosemary with the Herb Mill. Combine the rosemary, oil, garlic pressed with the Garlic Press, ¼ tsp (1 mL) of salt, and ⅛ tsp (0.5 mL) of black pepper in a medium bowl. Toss the diced sweet potatoes in the mixture.

Core and slice the apples with the Apple Wedger. Transfer the sweet potatoes and apples to the Half Sheet Pan.

Season the pork chops with the remaining salt and pepper, and place them on the sheet pan. Bake for 10 minutes.

Meanwhile, grate the remaining rosemary leaves into a small bowl with the Herb Mill. Add the apple butter and Worcestershire sauce, and stir to combine.

Remove the sheet pan from the oven, stir the apples and sweet potatoes, and top the pork chops with the apple butter mixture. Return the sheet pan to the oven and bake for an additional 10 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and the sweet potatoes are tender.

Yield: 4 servings

Nutrients per serving: U.S. Nutrients per serving: Calories 430, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 115 mg, Sodium 480 mg, Carbohydrate 46 g, Fiber 4 g, Sugars 33 g, Protein 39 g

APPLE CIDER SLAW

INGREDIENTS:

Dressing

1/4 cup (50 mL) cider vinegar

3 tbsp (45 mL) sugar

1 tbsp (15 mL) vegetable oil

1/2 tsp (2 mL) celery seed

1/4 tsp (1 mL) salt

Slaw

4 cups (1 L) cabbage slaw mix

2 medium firm, red apples, cored and coarsely chopped (2 cups/500 mL)

1 cup (250 mL) diced celery

1/2 cup (125 mL) sliced almonds, toasted

DIRECTIONS:

For the dressing, combine vinegar, sugar, oil, celery seed, and salt in a small bowl; whisk until blended.

For the slaw, combine slaw mix, apples, celery, and almonds in a large bowl. Pour dressing over slaw; toss to coat using Outdoor Serving Set. Cover; refrigerate at least 2 hours to allow flavors to blend. Serve salad using Outdoor Serving Set.

Yield: 14 servings of 1/2 cup (125 mL)

Nutrients per serving: Calories 60, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 8 g, Protein 1 g, Sodium 50 mg, Fiber 1 g

TAFFY APPLE PIZZA

INGREDIENTS:

1 pkg (18 ounces/540 g) refrigerated sugar cookie dough

1 pkg (8 ounces/250 g) cream cheese, softened

½ cup (125 mL) packed brown sugar

¼ cup (50 mL) creamy peanut butter

½ teaspoon (2 mL) vanilla

2 medium Granny Smith apples

¼ cup caramel ice cream topping

½ cup peanuts, chopped

DIRECTIONS:

Preheat the oven to 350°F (176°C). Shape the cookie dough into a ball and place the dough in the center of the Pizza Stone; flatten the dough slightly. Using a lightly floured Baker's Roller®, roll out the dough into a 14" (35-cm) circle, about ¼" (6 mm) thick. Bake for 16-18 minutes or until the dough is a light golden brown. Remove the stone from the oven and let it cool for 10 minutes. Carefully loosen the cookie from the baking stone using a Forged Bread Knife; let the cookie cool completely on the baking stone.

Combine the cream cheese, brown sugar, peanut butter, and vanilla in a Small Batter Bowl and mix well. Spread the cream cheese mixture evenly over the baked cookie.

Peel, core, and slice the apples using the Apple Peeler, Corer & Slicer. Cut the apple slices in half and arrange them evenly over the cream cheese mixture.

Microwave the ice cream topping on HIGH for 30-45 seconds or until warm; drizzle the topping evenly over the apples. Chop the peanuts using a Food Chopper; sprinkle the nuts over the apples. Cut the pizza into wedges.

Yield: 16 servings

Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 36 g, Protein 5 g, Sodium 270 mg, Fiber 1 g

Diabetic exchanges per serving: 2 starch, 1/2 fruit, 3 fat (2 1/2 carb)

Cook's Tips: Use the Jar Opener to open the jar of the caramel ice cream topping with ease.
The Large Spreader is handy for spreading the cream cheese mixture over the cooled cookie. Our Small Spreader works equally well for spreading frosting and thick glazes over baked goods.
Dip the apple slices in lemon-lime flavored carbonated soda or lemon juice to prevent them from turning brown.
Add a touch of spice to this dessert pizza by sprinkling ground cinnamon over the apple slices in Step 3 using the Flour & Sugar Shaker.

LARGE MUMMY COOKIE PIZZA

INGREDIENTS:

1   pkg (1lb,14 oz/860 g) refrigerated chocolate chip cookie dough (value size)

10   chocolate sandwich cookies

1   container (16 oz or 453 g) canned vanilla frosting, divided

2   large gumdrops or mega candy-coated chocolate candies

 Black decorating gel

 Nonstick cooking spray

DIRECTIONS:

Preheat oven to 350°F (180°C).

Press and roll the cookie dough to the edges of the White Large Round Stone using a lightly floured Baker’s Roller®

Bake 18–21 minutes or until deep golden brown. Remove from the oven. Let stand at least 30 minutes or until cooled.

Spread ⅔ cup (150 mL) of the frosting over the cooled cookie to within ½" (1 cm) of the edge. Meanwhile, place cookies into the Manual Food Processor and process until finely chopped.  Sprinkle evenly with cookie crumbs.

Fill the Decorator Bag, fitted with the ribbon tip with the remaining frosting.

To decorate a mummy face, pipe “bandages” in a random pattern, being careful to keep an opening for the “eyes” about 3” (7.5 cm) down from one edge of the stone.

Flatten each gumdrop with the Baker’s Roller®. Pipe a small amount of frosting on the bottom of the gumdrop and place gumdrops on the cookie as “eyes” of the mummy. Squeeze a dot of decorating gel in the center of each gumdrop.

To serve, carefully cut into 16 wedges with the Pizza & Crust Cutter. Wipe cutting wheel clean in between slicing for easier cutting. (This helps prevent the frosting from sticking.)

Yield: 16 servings 

Nutrients per serving: U.S. Nutrients per serving (1 wedge): Calories 400, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 58 g, Fiber 1 g, Sugars 42 g, Protein 3 g

For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill Email her at lindathechef@gmail.com.