Twists on Treasured Classics

Rosemary Apple Cider Chicken

6 bone-in chicken thighs 

2 tsp. garlic powder

1 tsp. smoked paprika 

1 tsp. fresh thyme, chopped

2 Tbsp. fresh rosemary, chopped

Salt and pepper to taste

1 red onion, sliced

1–2 Honeycrisp apples, sliced

Additional 2–3 rosemary sprigs

Olive oil

For the Sauce

4 Tbsp. salted butter

¾ cup apple cider

½ cup chicken broth or white wine

2 Tbsp. Dijon mustard

3 cloves garlic, minced

Preheat the oven to 425ºF. In a large bowl season the chicken thighs with garlic powder, smoked paprika, fresh thyme, chopped rosemary, salt and pepper. Drizzle olive oil into a large, oven-safe skillet over medium heat. Once the pan is hot, add the chicken thighs and sear on both sides until golden brown, about 3–4 minutes per side. Note: If you prefer boneless thighs, reduce cooking time.

Remove the skillet from the heat. Scatter the sliced red onions and apples around the chicken in the pan and garnish with a few more rosemary sprigs. Transfer the skillet to the preheated oven and bake for 20–25 minutes, until the chicken is thoroughly cooked (internal temperature reaches 165ºF).

To make the pan sauce, remove the cooked chicken and apples from the pan and set them aside. Place the skillet on the stove over medium-low heat. Add the butter, apple cider, chicken broth (or wine), Dijon mustard and diced garlic. Whisk the sauce together and let it cook until it begins to thicken. Remove from the heat. Add the chicken and apples back to the pan and spoon the sauce over them. Serve immediately.



Honey and Maple Dijon Roasted Vegetables

1 lb. bag of carrots, chopped

3 large sweet potatoes, peeled and chopped

6 cloves garlic 

¼ cup olive oil

3 Tbsp. real maple syrup

3 Tbsp. honey

4 Tbsp. stone-ground Dijon mustard

1 tsp. thyme

½ tsp. salt

½ tsp. black pepper

Chop carrots into bites of ½–¾ inches. Peel sweet potatoes and chop into pieces the same size as the carrots. Peel and finely chop or mince the garlic. In a large bowl whisk together the olive oil, maple syrup, honey, mustard, thyme, salt and black pepper. Add chopped carrots, sweet potatoes and garlic. Toss the mixture to coat thoroughly. Roast the carrot mixture at 425ºF for 15 minutes or until the sides touching the pan begin to brown. Flip the mixture over to brown the other side. Continue cooking for another 15 minutes, or until the carrots are tender when pierced with a fork and the glaze is slightly caramelized. Remove from the oven and allow to cool for 4–5 minutes. Transfer to a large serving platter. Note: a cooked protein like turkey or chicken could be tossed with this dish right before serving. 

Snicker Apple Salad

6 Honeycrisp apples 

1 large pkg. vanilla instant pudding

3–4 Snickers bars

⅔ cup cocktail peanuts (optional)

Smucker’s caramel (squeeze bottle for drizzling)

1½–2 tubs of Cool Whip (extra creamy) 

Chop Snickers into small pieces and set aside. Open the pudding package and keep it close. On a cutting board, chop two of the apples and place them in a large mixing bowl. Immediately sprinkle ⅓ of the pudding packet over the apples and stir. Repeat this process two more times until all of the apples are in the bowl and coated with the pudding powder. Give the apples and pudding mix a good stir (this helps begin the pudding incorporation). Next, stir in the Cool Whip until all the apples are well coated. Drizzle with caramel and stir again. Then add in the Snickers (and peanuts if you are using them). Stir until all ingredients are incorporated. Transfer to a serving bowl, and drizzle the top with caramel. Cover and refrigerate for two hours before serving.



Pecan Pie Shortbread Bars

Crust Layer

5 sticks unsalted butter

¾ cup granulated sugar

3 large eggs

¾ teaspoon good vanilla

4 ½ cups flour

½ teaspoon baking powder

¼ teaspoon salt

For the Topping

4 sticks butter 

1 cup honey

3 cups light brown sugar, packed

1 tsp. grated lemon zest

1 tsp. grated orange zest

¼ cup heavy cream

2 lbs. chopped pecans

Preheat the oven to 350ºF. To make the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment until light, approximately 3 minutes. Add the eggs and the vanilla and mix well.

In a separate bowl, sift together the flour, baking powder and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 x 12 x 1-inch baking sheet, making an edge around the outside. (Note: The crust dough will be very sticky. To make it easier to work with, dust your hands and the dough with some flour as you work.) Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the filling, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour the filling over the crust, trying not to get the filling between the crust and the pan. Bake for 25–30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Pumpkin Cheesecake

12 graham crackers 

5 Tbsp. butter, melted

2 Tbsp. granulated sugar

16 oz. Philadelphia cream cheese, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 (15-oz.) can pure pumpkin puree

2 tsp. vanilla

1 Tbsp. cinnamon

¼ tsp. nutmeg or pumpkin pie spice

1 cup heavy whipping cream

Crush graham crackers using a rolling pin and plastic bag or food processor. Mix the crumbs with white sugar and melted butter until well combined. In a greased 9-inch cake or springform pan, press the crust mixture into the bottom, and refrigerate for 30 minutes. Note: You can also bake for 10 minutes at 300ºF).

In a large bowl beat cream cheese, white sugar and brown sugar until smooth and fluffy. Add pumpkin puree, vanilla extract, cinnamon and nutmeg (or pumpkin pie spice.) Mix until fully incorporated. In a separate chilled bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the pumpkin cheesecake mixture.Spread the mixture evenly over the chilled crust. Refrigerate for 2–3 hours or until fully set. Overnight chilling is optimal. Optional: Top with additional whipped cream before serving.