November 2011
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As the hottest days of summer begin to cool, eating poolside is a great way to enjoy the rich, comforting tastes of autumn in the comfort of your own backyard. The following recipes from BettyCrocker.com showcase some of the best flavors of fall for you to enjoy all season long.
Sweet Potato and Pepper Packet
Summer may be behind us, but that’s no reason to retire your grill. This recipe offers a simple and tasty way to prepare sweet potatoes while taking advantage of the beautiful fall weather.
Ingredients:
* 2 medium-sized, dark-orange sweet potatoes
* 1 medium-sized yellow bell pepper
* 2 tablespoons melted butter or margarine
* 1 tablespoon honey
* ½ tablespoon seasoned salt
* 1 tablespoon fresh, chopped chives
Preparation:
1. Peel and cut sweet potatoes into 1-inch pieces; cut yellow bell pepper into 1-inch pieces.
2. Light coals or turn heat on for gas grill.
3. Cut four heavy-duty 18×18-inch pieces of aluminum foil and spray them with cooking spray.
4. Place sweet potatoes and bell pepper in the center of each piece of foil.
5. Using a small bowl, combine butter, honey and seasoned salt.
6. Pour mixture over potato and peppers until thoroughly coated.
7. Bring edges of the foil together and seal by making a tight ½-inch fold and then folding again. Make sure there is space in the packet for circulation and expansion.
8. Place packets over medium heat, cover and cook for 15 to 20 minutes or until the potato mixture becomes tender.
9. Put packet directly onto a serving platter and cut across the top of the packet. Fold back pieces of the foil and sprinkle with chives.
Pork, Squash and Apple Dinner
This main course is a medley of fall favorites, combining sweet and savory flavors to create a filling poolside entree.
Ingredients:
* ½ cup brown sugar, packed
* 2 tablespoon butter or margarine
* 1 teaspoon ground cinnamon
* 1 small acorn squash
* 1 large red apple
* ¾ cups Bisquick
* 1 teaspoon seasoned salt
* ¼ teaspoon pepper
* 9 crushed saltine crackers
* 1 egg
* 2 tablespoons water
* 6 boneless pork chops (1 ½ lb), sliced ½ -inch thick
Preparation:
1. Preheat oven to 350°.
2. In a small bowl, combine brown sugar, cinnamon and margarine. Mix until crumbly.
3. Cut squash into ½-inch rings; Cut the rings in half and then remove the seeds; Cut the apple into chunks.
4. Using a shallow dish, mix Bisquick, seasoned salt, pepper and cracker crumbs. Using a second shallow dish, mix egg and water together.
5. Dip the pork chops into the water and egg mixture, and cover with the Bisquick mixture.
6. Coat a 12-inch nonstick skillet with cooking spray and heat over medium high heat on the stovetop. Cook for 6 to 8 minutes, turning once, until the pork chop browns.
7. Place the pork in an ungreased 13×9-inch glass baking dish.
8. Place squash and apples around the pork and sprinkle with brown sugar mixture.
9. Bake uncovered for 40-45 minutes, or until the pork loses its pink center and the squash becomes tender.
Grilled Caramel Apples
This fun recipe puts a fresh spin on a traditional fall treat. As simple as they are delicious, these caramel apple slices are a great choice for poolside snacking.
Ingredients:
* 2 large apples
* ¼ cup caramel topping
Preparation:
1. Light coals or turn heat on for a gas grill.
2. Cut four heavy-duty 18×12-inch pieces of aluminum foil and fold them in half crosswise.
3. Cut apples in half and remove the cores; slice each apple half into four equally sized wedges.
4. Place four apple wedges in the middle of each piece of foil.
5. Drizzle 2 tablespoons of caramel topping over each set of wedges.
6. Fold the foil around the apples until the packet is secure.
7. Place packets on the grill, seam-side up, 5 to 6 inches above a medium-low heat. Let cook for 8 to 9 minutes or until apples turn crisp and tender.
8. When opening foil, be careful to avoid the steam and caramel drizzle, which will be very hot. Serve immediately.
Slow Cooker Spiced Cranberry-Apple Cider
Help your friends and family stay warm and cozy under the stars with this comforting seasonal drink.
Ingredients:
* 1/3 cup packed brown sugar
* 2 teaspoons whole allspice
* 4 cinnamon sticks, each 3 inches in length
* 6 cups apple cider
* 6 cups cranberry juice cocktail
* 1 orange
Preparation:
1. Place cinnamon sticks and allspice in paper coffee filter and tie with string.
2. Place the filter and remaining ingredients into a 4- to 5- quart slow cooker.
3. Cover and cook at a low heat setting for 4 to 6 hours. Remove filter and add fresh orange slices before serving.
