Parsley and Pom Poms

So all the Apple Butter Bars I made this past weekend are already gone. So, I guess that means I better get around to posting this recipe since they're so good. This dessert reminds me of my childhood. When it was my birthday, I would sometimes bring this tasty treat in to share. I still love them today as much as I did 25 years ago. It's a fitting Fall treat and also a fun splurge for breakfast, anytime. Bring along a jar of your favorite Apple Butter to your host for Thanksgiving. Don't forget to attach a sweet note with this recipe. What a perfect treat? Happy Fall eating! xo RCN

Ingredients:

2 Cups Old Fashion Oats (I use Quaker Oats)

1 Cup Flour

3/4 Cup Sugar

1/4 tsp Salt

1/2 tsp Cinnamon

1/4 tsp Allspice

3/4 Cup Butter, softened

1 Cup Apple Butter (I would maybe up that a little next time I make them)

Directions:

Lightly grease a 9" square baking pan. In a large bowl combine lasts, flour, sugar, salt and spices. Add butter and beat with electric mixer (I use my stand mixer) on low speed until mixture is crumbly.

Pat half the micro into the pan. Spread apple butter evenly over crumb layer (it's okay if oats mix in some w/ apple butter). Sprinkle remaining crumbs over apple butter and press down gently. Bake at 350F for 25-30 minutes or until golden (my oven took more like 35). Slice into a dozen bars and enjoy!

It's tradition in the Nord household to cook Brunswick Stew following Thanksgiving. We use as many Thanksgiving leftovers as possible to make up this southern soup. The stew is absolutely delicious and flavorful in many ways. There is a little bit' of sweetness, spiciness, saltiness and smokiness. There are quite a few ingredients, but the meat, potatoes and corn come from leftovers, and most of the remaining ingredients are common kitchen spices. This recipe is also great to make following other holiday meal gatherings. The day after Christmas would be an excellent time to make Brunswick, assuming you may have some ham leftovers. You can freeze it, store it, and even ship it. Zach's Dad packed us up a frozen wrapped container to travel with us back to Miami after our Jersey Thanksgiving. No spills or leaks in the suitcase! It tasted just as wonderful, miles away from where it was originally crafted and cooked. There are many versions of the recipe out there online. Our stew recipe comes from Uncle Malcolm. Hope you enjoy! xo RCN

Brunswick Stew

In large pot, combine the following over low heat:

1/2 Cup Butter

3 Cups Chicken or Turkey

3 Cups Diced Potatoes

2 Cups Pork or Ham

1 Cup Diced Onion

2 Cans Swanson Chicken Broth

2 Cups Stewed Diced Tomatoes

1 Can of Corn (can be frozen)

1 Can of Peas (can be frozen)

1/4 Cup of Liquid Smoke

In a large sauce pan combine the following over medium heat:

1/4 Cup Butter

1 3/4 Cups Heinz Ketchup

1/4 Cup Brown Sugar

1/4 Cup Yellow Mustard

1/4 Cup White Vinegar

2 Tbls Worcestershire

1-2 Tbls Tabasco

1 Tbsl of Liquid Smoke

1 1/2 tsp of Lemon Juice

1/2 tsp of Crushed Red Pepper

1 1/2 tsp of Minced Garlic

1 tsp of Black Pepper

Once the sauce is hot, pour into the large pot and simmer until potatoes are tender. Recipe makes enough for a large family, second helpings included.