Spiced Caramel Apples and Fall Chili and Salad with Cheese Patties

by | Oct 7, 2011

Bill and I are in Southern CA today where you can still feel the cool Fall air.  We are out here for a few interviews for his new book, The Day Satan Called and then he is off to start his busy fall schedule and I am heading back to TN on Tuesday.  We are blessed to have the weekend together!  God is good!

I am looking for a few out of the ordinary recipes for the Fall.  I am even going to give the guys a day…… Bill has a recipe he wants to share!  Yay!  So, if your man has a recipe that he is willing to let you share then please email it to me we will be doing this in November, Bill wants his shared in time for Christmas!

Now, who likes Caramel Apples?

Sweet Spiced Caramel Apples


  • 10 medium tart apples
  • 10 Popsicle sticks
  • 2-1/4 cups packed brown sugar
  • 2 cups half-and-half cream
  • 1 cup light corn syrup
  • 1 cup butter, cubed
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 1 tablespoon ground cinnamon
  • 2-3/4 cups white baking chips
  • 3 tablespoons shortening


  • Wash and dry apples; remove stems. Insert Popsicle sticks into the bottoms of apples. Place on a buttered baking sheet; refrigerate until ready to use.
  • In a large heavy saucepan, combine the brown sugar, cream, corn syrup and butter. Bring to a boil over medium-high heat. Cook and stir until a candy thermometer reads 248° (firm-ball stage), about 50 minutes. Remove from the heat; stir in vanilla. Dip apples into the hot caramel to completely coat. Place on prepared pan; let stand until set.
  • In a small bowl, combine sugar and cinnamon; set aside. In a microwave, melt white chips and shortening; stir until smooth. Dip one caramel apple into the warm white chip mixture and immediately sprinkle with cinnamon-sugar. Place on a waxed paper-lined baking sheet. Repeat. Yield: 10 servings.
Salad with Cheese Patties


  • 4 ounces cream cheese, softened
  • 1 cup (4 ounces) shredded Gjetost cheese
  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons cornmeal
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon dry bread crumbs
  • 2 teaspoons grated Parmesan cheese
  • 2 tablespoons butter

  • SALAD:
  • 5 cups torn mixed salad greens
  • 1 cup pitted ripe olives
  • 5 tomato wedges

  • 1/4 cup olive oil
  • 1 teaspoon sesame oil
  • 1/4 cup white wine vinegar
  • 2 teaspoons finely chopped green onions
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Toasted pita wedges, optional


  • In a small bowl, combine cream cheese and Gjetost cheese until blended. Shape into ten 1-in. balls; flatten into 1-1/2-in. patties.
  • In a shallow bowl, whisk egg and water. In another shallow bowl, combine the cornmeal, sesame seeds, bread crumbs and Parmesan cheese. Dip cheese in egg mixture, then cornmeal mixture. In a large skillet, cook cheese patties in butter in batches for 1-2 minutes on each side or until golden brown.
  • Meanwhile, arrange the salad greens, olives and tomatoes on a serving platter. Whisk the oils, vinegar, onions, mustard and seasonings; drizzle over salad. Place cheese patties over the top. Serve immediately with pita wedges if desired. Yield: 5 servings.
Chili for those cool Fall Days!


  • 2 large onions, chopped
  • 2 celery ribs, chopped
  • 1 large green pepper, chopped
  • 4 teaspoons olive oil
  • 4 garlic cloves, minced
  • 1 large carrot, shredded
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14 ounces) vegetable broth
  • 1/3 cup tomato paste
  • 1 cup bulgur
  • Reduced-fat sour cream, optional


  • In a Dutch oven over medium heat, cook the onions, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in carrot and seasonings; cook and stir 1 minute longer.
  • Stir in the tomatoes, beans, broth and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  • Meanwhile, cook bulgur according to package directions. Stir into chili; heat through. Garnish each serving with sour cream if desired. Yield: 10 servings (3-1/2 quarts).
Have a blessed weekend!!  The best is yet to come!
God Bless,
Janet Scott