Mouthwatering Recipes Just for You

You asked for it. Here are some easy mouthwatering meals and desserts I know you’ll absolutely love ! Enjoy ! Please comment below if there is a recipe you enjoy and want to share with the group. We’re always looking for new ideas.

French Onion Soup Casserole Recipe courtesy of “Southern Cooking”:

Layers of bread, onions, and cheese ! Oh, this is a recipe I have to try ! It takes time to slice and caramelize the onions, but you can do this step a day ahead and store the cooked onions in the refrigerator.Active:1 hr 20 minsTotal:1 hr 50 minsYield:Serves 6

Ingredients

• 1/4 cup unsalted butter
• 5 medium Vidalia onions, thinly sliced (about 3 lb.)
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 3 thyme sprigs
• 2 flat-leaf parsley sprigs
• 2 bay leaves
• 1 (16-oz.) baguette, thinly sliced
• 1/3 cup all-purpose flour
• 3 cups reduced-sodium beef broth
• 1/2 cup sherry
• 8 ounces Gruyère cheese, shredded (about 2 cups)
• 1 teaspoon fresh thyme leaves

Directions

• Step 1 Melt butter in a Dutch oven over medium-low; add onions, salt, pepper, thyme and parsley sprigs, and bay leaves; cook, stirring often, until onions are golden brown, about 1 hour.
• Step 2 Meanwhile, preheat oven to 350°F. Arrange baguette slices in a single layer on a baking sheet. Bake in preheated oven until lightly toasted, 12 minutes. Set aside.
• Step 3 Remove and discard thyme and parsley sprigs and bay leaves from onion mixture. Add flour, and cook, stirring constantly, 2 minutes. Add broth and sherry; bring to a boil over high. Boil, stirring constantly, until slightly thickened, 2 to 3 minutes.
• Step 4 Layer half of the toasted baguette slices in a 13- x 9-inch baking dish. Spoon onion mixture evenly over bread. Top evenly with remaining baguette slices. Sprinkle with cheese; cover with aluminum foil. Bake in preheated oven 30 minutes. Increase heat to broil. Remove foil; broil until cheese is bubbly, about 3 minutes. Sprinkle with thyme leaves.

Apple-Glazed Stuffed Pork Chops from “Taste of Home”:

Ingredients

• 3 cups seasoned stuffing cubes
• 1 medium Granny Smith apple, peeled and diced
• 1 celery rib, diced
• 1/3 cup raisins
• 2-1/2 cups apple juice, divided 
• 1/4 cup butter, melted
• 4 center-cut pork rib chops (1-1/2 inches thick and 12 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/3 cup packed brown sugar

Directions

• 1. Preheat oven to 350°. Place first four ingredients in a large bowl. Add 3/4 cup juice and melted butter; toss until combined.
• 2. Cut a pocket in each pork chop by slicing horizontally to the bone. Fill each with about 1/2 cup stuffing; place on a rack in a roasting pan. Sprinkle pork with salt and pepper. Add 1-1/2 cups apple juice to pan. Cover tightly with foil; bake until a thermometer inserted in pork reads at least 145°, 35-45 minutes.
• 3. Place remaining stuffing in a greased 8-inch baking dish. Bake, covered, until heated through, 20-25 minutes.
• 4. Meanwhile, for glaze, place brown sugar and remaining 1/4 cup apple juice in a small saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 5 minutes.
• 5. To serve, brush chops with glaze. Serve with additional stuffing.
• Add Green beans or maybe a salad, and you have a wonderful meal.

Tuscan Butter Salmon from “Epicurious”:

INGREDIENTS

• 2 tablespoon Extra Virgin Olive Oil
• 4 Salmon Fillets (6oz ea.)
• 1 tablespoon Kosher Salt
• 1 teaspoon Freshly Ground Black Pepper
• 3 tablespoon Butter
• 3 cloves Garlic
• 1.5 cups Cherry Tomatoes, Halved
• 2 cups Baby Spinach
• .5 cup Heavy Cream
• .25 cup Freshly Grated Parmesan
• .25 cup Chopped Herbs (e.g. Basil/Parsely)
• 4 wedges Lemon (optional)

PREPARATION

1. In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
2. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach is beginning to wilt.
3. Stir in heavy cream, Parmesan, and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
4. Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
5. Garnish with more herbs and squeeze lemon on top before serving.

YUM ! Creamy tomato and basil sauce!

Fresh Southern Peach Cobbler from “All Recipes”:

Ingredients

MIX TOGETHER:

• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

• 8 medium (2-1/2″ dia) (approx 4 per lb)s fresh peaches – peeled, pitted and sliced into thin wedges
• ¼ cup white sugar
• ¼ cup brown sugar
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• ¼ cup white sugar-see below in directions
• ¼ cup brown sugar-see below in directions
• 1 teaspoon baking powder
• ½ teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• ¼ cup boiling water

Directions

• Step 1 Preheat oven to 425 degrees F (220 degrees C).
• Step 2 In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
• Step 3 Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
• Step 4 Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
• Serve with vanilla ice cream or any of your favorites !

Anna’s Caramel Apple Upside Down Cake from “Food Network”:

Apples make an ideal upside down cake, since they caramelize so nicely and the juice meld with the sugar syrup, making for a shiny glaze when the cake is inverted.

Makes one 9 inch cake
Serves 12

Ingredients

Caramel Apple Layer:
3  apples (Spartan, Mutsu or Cortland), peeled, cored and each cut into 8 wedges
2 Tbsp  water
1 Tbsp  lemon juice
1 cup  sugar
¼ cup  unsalted butter

Cake:
¼ cup  unsalted butter at room temperature
½ cup  sugar
½ cup  packed dark brown sugar or demerara sugar
4  eggs at room temperature, separated
1/3 cup  sour cream
1 tsp  vanilla extract
1 ¼ cups all-purpose flour
1 tsp  baking powder
½ tsp  ground cinnamon
¼ tsp  salt

Directions

1. Preheat the oven to 350 degrees F.  Grease a 9 inch cake pan and place it on a parchment-lined baking tray.

2.  For the caramel apple layer, arrange the apples tightly together in the bottom of the prepare pan.  Pour the water and lemon juice into a small saucepot, and then add the sugar and butter.  Bring this mixture to a boil without stirring and continue to boil, occasionally brushing the sides of the pot down with water, until it is a rich caramel color, 4 to 6 minutes.  Remove the pot from the heat and pour the caramel over the apples, coating them as much as possible (but don’t worry if they are not completely coated).  Set aside while preparing the cake.

3. Beat the butter, sugar and brown sugar together.  Add the egg yolks, sour cream and vanilla and beat until blended.

4.  In a separate bowl, sift the flour, baking powder, cinnamon and salt and stir this into the butter mixture.

5.  In another bowl, whip the 4 egg whites until they hold a soft peak and fold them into the cake batter in 2 additions.  Scrape the batter overtop of the apples and spread evenly.

6. Bake the cake for about 45 minutes, until a tester inserted in the centre of the cake comes out clean.  Allow the cake to cool for 30 minutes.  Run a knife around the inside edge of the cake pan and place a serving plate overtop the pan.  Flip the cake over and lift the pan off, revealing the caramel apple top.

As the Fall season begins, my mind phases into cooking and baking mode. The summer BBQs are coming to an end and we transition to lovely aromas coming from within.

Disclosure: These are recipes I am sharing from other cooking and baking sites. These are not my own. However, I fell in love with their ideas. Who wouldn’t want to share them with others so you can also fall in love with them as well. Sharing is the most sincere form of flattery ! Bon A-petit !