Here’s a fall favorite that I always forget to make until I find myself with a plethora of apples: Baked Apples. When I finally remember to make them, I always wonder why I don’t serve them more often. They’re quick to assemble, and a perfect side dish for barbeque or a light dessert to thrill the hooligans on a weeknight.
Here’s how to make perfect baked apples:
4 large apples (I use Fuji, or whatever I have other than Granny Smiths)
4 Tbsp butter
1/2 cup brown sugar
Cinnamon for sprinkling
1. Core the apples, but try not to go all the way to the bottom, so all the good stuff doesn’t run out while they bake. Place in your baking pan and preheat the oven to 375.
2. In each core, push 2 Tbsp brown sugar and 1 Tbsp butter, then sprinkle with cinnamon.
3. Bake at 375 degrees, uncovered, for 30-45 minutes, until apples are tender but not mushy. Remove from oven and spoon pan juices over the apples several times.
There…perfect baked apples, whether you choose to eat them as is or with a little ice cream. No one will no but you.
And here’s what we ate this week:
- Monday: Crockpot Corned Beef with Vegetables (it was my GI Joe’s birthday, and this is his favorite)
- Tuesday: Bayou Bourbon Glazed Pork, Peppers, and Onions over Rice with Soy Cucumbers
- Wednesday: Crockpot Split Pea and Ham Soup with Grilled Cheese and Baked Apples
- Thursday: Stuffed Shells with Marinara Sauce and Chopped Vegetable Salad
- Friday: Seven-ish Layer Sliders with Tangy Corn Slaw
I just realized, while writing this, that I used my slowcooker three nights out of five this week. No wonder I had time to get all the laundry done. For the pork on Tuesday, I just put a small boneless pork loin roast and a bag of frozen peppers and onions in the slow cooker, added about half a jar of Tastefully Simple Bayou Bourbon Glaze, and let it cook on high a couple of hours, then low for another 6 or 7, until I could shred the pork easily. It was delectable…a little like teriyaki, a little bit of Louisiana heat,,,we’ll definitely have it again!