Monday, September 28th ~ Friday, October 2nd
Baked Apricot Chicken
12 chicken thighs
1 c. apricot preserves
1 c. French dressing
1 (1 oz.) pkg. dry onion soup mix
Preheat oven to 350. Combine preserves, dressing & soup mix in medium bowl. Place chicken pieces in 9x13 inch baking dish. Pour mixture over chicken. Bake, uncovered, for 50-60 minutes.
Pumpkin Fluff Dip
1 (15 oz.) can pumpkin
1 (3.4 oz.) box instant vanilla pudding mix
1 tsp. pumpkin pie spice
1 (8 oz.) tub of thawed whipped topping
Mini graham crackers or gingersnaps for serving
Whisk first 3 ingredients until blended. Stir in whipped topping. Refrigerate at least 1 hour. Serve with mini graham crackers or gingersnaps.
Triple Apple Bread
3/4 c. finely chopped peeled apples
3/4 c. warm apple juice (70-80 degrees)
1/4 c. warm applesauce (70-80 degrees)
1 Tbsp. butter or margarine
2 Tbsp. brown sugar
1 1/2 tsp. salt
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
2 c. bread flour
1 c. whole wheat flour
2 1/4 tsp. active dry yeast
In bread machine pan, place all ingredient in order suggested by manufacturer. Select basic bread setting. Choose crust and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes or mixing: add 1-2 Tbsp. of water or flour if needed).
Yield: 1 loaf.
Wear a pair of loose socks. They will keep your extremities warm which allows for greater blood flow
Give kids a culinary lesson on flavors while they express their creativity through “spice painting”. Let kids choose some colorful spices from your stash. (If you have some that are more than year old-their flavor is probably diminished anyway). Ask them to smell the spices and talk about what the aromas remind them of. Then combine 1 Tbsp. each spice with clear glue (like Elmer’s School Glue Naturals) and water in small bowls.
Measure water by pouring it into a transparent liquid measuring cup; read the measurement at eye level.
Measure flour by spoon it into a standard dry measuring cup; level with a straight edged knife.
Measure yeast or spice by filling a standard measuring spoon to overflowing; level with straight-edged knife.
Most fresh herbs are best stored in refrigerator-but not basil. Below 50 degrees, it will wilt and blacken so instead put the stems (and roots, if attached) in a glass of water and keep on your counter, changing the water daily. It will last longer and serve as a reminder to use it.