Meals, Munchies and More

We’ve got 2 young apple trees and our son has 2 well established apple trees at his house and the apples are beautiful. I have no idea what variety they are, but they are good for eating out of hand and for baking. I mention this because the apple crisp recipe suggests certain varieties of apples but if I’ve got free apples, that’s the variety I’m using. The muffin recipe is a tasty blend of flavors and textures. It’s up to you if you want to peel the apples or not. The fruits, vegetables and nuts make them seem healthier than a regular muffin and will help to sneak in some good stuff. My mouth is watering just thinking about the Slow Cooked Pork Chops and Gravy. Don’t make the mistake I made (I was in a hurry) and use regular chicken broth instead of condensed chicken broth. Still delicious, but not as thick and flavorful. You could also cook on LOW, but double the time to 4-5 hours. I’ve never thought of Apple Crisp as a breakfast dish, but a friend said they eat it for breakfast, topped with yogurt. I mean it’s got fruit and oats, so why not? My favorite way to eat it is with a big scoop of cinnamon ice cream when I can find it. You can also add a dash of cinnamon to some fresh whipped cream.

 

BREAKFAST MUFFINS

2 C. flour

3/4 C. sugar

2 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp. salt

3 eggs

1/2 C. oil

1/2 C. milk

2 C. chopped apples

2 C. grated carrots

1/2 C. coconut

1/2 C. raisins

1/2 C. sliced almonds

 

In a bowl, combine the first 5 ingredients. In a large bowl beat eggs, oil, milk and vanilla. Stir in the contents of the first bowl just until moistened. Fold in remaining ingredients. Fill greased or paper lined muffin cups 3/4 full. Bake at 375 degrees for 20 to 25 minutes. Makes 2 dozen.

 

SLOW COOKED PORK CHOPS AND GRAVY

1 1/3 C. flour

1 1/2 tsp. dry mustard

1/2 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. pepper

6- 1 inch thick pork chops

1 can (10.5 oz.) condensed chicken broth, undiluted

2 Tbsp. oil

Hot cooked rice, noodles or mashed potatoes for serving

 

Combine the first 5 ingredients in a shallow dish. Dredge pork chops in flour mixture and set aside. Combine the remaining flour mixture and chicken broth in a slow cooker, stirring with a whisk until blended. Pour oil into a large skillet over medium high heat. When the pan is hot, brown chops on both sides and place in the slow cooker. You may have to do this in batches. Cover and cook on HIGH for 2 to 2 1/2 hours or until the chops are tender. Remove chops from the slow cooker and serve with hot cooked rice, noodles or mashed potatoes. Stir gravy with whisk until smooth; add a small amount of water if needed.

APPLE CRISP

6 C. apples (Cortlands, Jonathons or MacIntosh) peeled and sliced

1/3 C. flour

1 C. old-fashioned oats

1/2 C. brown sugar

1/2 tsp. salt

1 tsp. cinnamon

1/3 C. butter, melted

 

Place apple slices in a buttered 9x13 baking dish. Combine the dry ingredients. Add melted butter. Mix until crumbly. Sprinkle on top of the apples. Bake at 375 degrees for 30 minutes or until the apples are tender. Serve with whipped cream or ice cream if desired.