Apple Cabbage Soup

This delicious soup is great for a cold winter day. For a lighter flavor some recipes swap out the onion and garlic for a leek instead. Serve with a crusty bread for extra yumminess.

Ingredients

• 4 slices bacon, cut into 1 inch pieces (Optional)

• 1 tablespoon olive oil

• 1 yellow onion, chopped

• 3 cloves garlic, minced

• 1 teaspoon caraway seeds

• ½ apple, peeled and finely chopped

• 5 cups vegetable broth

• ½ cup apple cider

• 1 head cabbage, cored and coarsely chopped

• 2 tablespoons cider vinegar

• ⅓ cup white sugar

• 1 (12 ounce) loaf crusty bread

Directions

1. Place bacon pieces in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.

2. Drain fat from the pot and add olive oil, onion, garlic, and caraway seeds. Cook and stir until onion has softened and turned translucent, about 5 minutes.

3. Stir in chopped apple, vegetable broth, apple cider, cabbage, cider vinegar, and sugar. Bring soup to a boil and reduce heat to low. Simmer, partially covered, until cabbage is tender, 20 to 30 minutes.

4. Cut bread into large chunks and place them in the bottom of six soup bowls. Ladle the soup over the bread and serve.

Note: If you omit the bacon, add salt to taste.

Fall Hash

This colorful, hearty side dish is the perfect accent to any autumn meal. Pair it with a meat and mashed potatoes for a yummy trio.

Ingredients

• 1 pound Brussels sprouts

• 1 Pink Lady apple - peeled, cored and diced

• 2 tablespoons olive oil

• 1/4 teaspoon salt

• 3 ounces diced pancetta

• 1/4 cup thinly sliced red onion

• 1 clove garlic, chopped

• 1/2 head radicchio, outer leaves and core removed, quartered

• 1 tablespoon apple cider vinegar

• 1 tablespoon honey

• Reynolds Wrap(R) Aluminum Foil

Directions

1. Preheat oven to 475 degrees F.

2. Slice ends off of Brussels sprouts and remove outermost leaves. Slice thin with a knife or use a food processor fitted with a slicing blade.

3. Toss sprouts and diced apples with olive oil and salt.

4. Line a sheet pan with Aluminum Foil and roast sprouts and apples for 20 minutes, stirring after 10 minutes.

5. In a skillet over medium heat, cook pancetta until crisp, about 5 minutes. Remove pancetta and leave 3 tablespoons of the grease.

6. Add the onion and garlic and cook about 2 minutes. Add the radicchio, separating the quarters and stir until the leaves wilt. Add Brussels sprouts and pancetta, and toss to combine.

7. Add vinegar and honey.

Easy Apple Cobbler

This is a simple apple cobbler that is sure to please. Add a dollop of vanilla ice cream for extra yumminess.

Ingredients

• 6 large Granny Smith apples - peeled, cored and sliced

• 3 tablespoons white sugar

• 1 teaspoon ground cinnamon

• 1 cup all-purpose flour

• 1 cup white sugar

• 1 large egg

• 1 teaspoon baking powder

• ¼ cup water

Directions

• Step 1

  Preheat the oven to 350 degrees F (175 degrees C). Combine 3 tablespoons sugar and cinnamon in a bowl.

• Step 2

  Layer apples in an ungreased 9x13-inch baking pan, sprinkling each layer with cinnamon-sugar.

• Step 3

  Combine flour, 1 cup sugar, egg, and baking powder with a fork. Sprinkle over apples. Lightly sprinkle water over top.

• Step 4

  Bake in the preheated oven until topping is golden brown, about 30 minutes.

Apple Crisp

No time for pie? Try this simple dessert that's great served with ice cream.

Ingredients

• 10 cups apples, peeled, cored and sliced

• 1 cup white sugar

• 1 tablespoon all-purpose flour

• 1 teaspoon ground cinnamon

• ½ cup water

• 1 cup quick-cooking oats

• 1 cup all-purpose flour

• 1 cup packed brown sugar

• ¼ teaspoon baking powder

• ¼ teaspoon baking soda

• ½ cup butter, melted

Directions

• Step 1

  Preheat oven to 350 degrees F.

• Step 2

  Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

• Step 3

  Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

• Step 4

  Bake at 350 degrees F for about 45 minutes.

Autumn Cheesecake

With fresh apple arriving at our markets, this is the perfect recipe to get you in the autumn spirit.

Ingredients

• 1 cup graham cracker crumbs

• 1/2 cup finely chopped pecans

• 3 tablespoons white sugar

• 1/2 teaspoon ground cinnamon

• 1/4 cup unsalted butter, melted

• 2 (8 ounce) packages cream cheese, softened

• 1/2 cup white sugar

• 2 eggs

• 1/2 teaspoon vanilla extract

• 4 cups apples - peeled, cored and thinly sliced

• 1/3 cup white sugar

• 1/2 teaspoon ground cinnamon

• 1/4 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.

2. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.

3. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Arrange apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.

4. Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.

Chicken, Apple, and Brussels Sprout Sheet Pan Dinner

If you're looking for the easiest dinner imaginable (short of takeout), sheet pan recipes are the perfect thing for you. This one, with chicken, apple, and Brussels sprouts, is not only easy to cook, but even easier to clean! Serve it alone or with rice and salad.

Ingredients

• 2 cups Brussels sprouts, halved
• 1 red apple, cut into 1-inch cubes
• 1 (4 ounce) package pancetta
• 2 tablespoons olive oil, divided
• 1 teaspoon minced fresh rosemary
• 6 skinless, boneless chicken thighs
• salt and ground black pepper to taste

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan.
3. Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top.
4. Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).