Happy November, Delish Dish readers! Justine from Cooking and Beer here to share some fabulous twists on BHG’s original recipe of Apple and Cheddar Penne Pie! Over at Cooking and Beer, I pair bold and inspired sweet and savory recipes with the best craft beer I can get my hands on! As soon as I came across this Apple and Cheddar Penne Pie, I knew I had to try it. Once I officially made the recipe, I knew that I needed to put my own twists on it! Oh my, was it love at first bite.
If there is one thing I absolutely crave in the fall, it’s a nice and juicy apple. Oh sure, pumpkins and other squash are all the rage, but in my house apples are where it’s at. What is so great about apples are the endless amounts of things you can do with them. From apple pie to spiced apple cocktails and from pork chops to pasta dishes, apples can do just about anything you want them to. Lately, I have been obsessed with putting apples in pasta dishes, and this is why this pasta pie is right up my alley.
The original recipe was spectacular, but what I loved most about it is how easily it was to put my own spin on it. The general idea of the recipe remains the same. Pasta and a cheese sauce dotted with fresh apples are tossed together and thrown into a springform pan. It is baked to a bubbly perfection, and then ready to devour. I did a couple of things differently in my version.
Instead of using penne, I used my short pasta of choice: Cellentani. Obviously, this doesn’t change the taste of the original recipe, but does give it some pizzazz! Second, I wanted to change up the cheeses a bit. One of my favorite flavor combos is gruyere and apples. This recipe was destined for some gruyere! Of course I kept the white cheddar, but threw in some gruyere for good measure. You can never have too much cheese! I’m a firm believer that you can never have too many herbs. I love the thyme in the original recipe, but also added in some oregano and marjoram for some added flavor!
This recipe is a hit for a quick weeknight meal or an elegant dinner party. Serve it with a nice big salad on the side, and make this dish while apples are still in season!
Click over for the ORIGINAL recipe of Apple and Cheddar Penne Pie!
Here are some of the changes I made to create this cheesy apple pasta pie:
Substitute another shorter pasta shape for this recipe. I used the twisty Cellentani, but Farfalle or small shells would also work well!
Bring on the cheese! In addition to the use of cheddar and cream cheese found in the original recipe, I cut the amount of cheddar in half and added in 3/4 cup of gruyere. Gruyere and apple: It’s the perfect match.
Step up your game on herbs! The thyme in this recipe is perfection, so leave it! Also add in a teaspoon each of chopped oregano and marjoram for some added flavor!
Optional: Add some microgreens on top for some freshness!
Looking to amp up just about any dish? Bacon adds a savory and salty flavor like no other and can flip any meal from drab to fab. Bring home the bacon with these crispy recipe ideas.
Tonia from The Gunny Sack combines two of our favorite foods — macaroni and cheese and bacon — to make a tasty bite-sized appetizer that is mac and cheese bacon bites. Feel free to use whatever macaroni and cheese recipe you’d like for the filling, whether you have a go-to recipe or prefer the boxed stuff.
The barbecue onion meatball bombs from blogger Hugs & Cookies XOXO bring so many flavors together in perfect harmony. These meatballs are generously coated in a couple layers — a large yellow onion, bacon, and your favorite barbecue sauce. Garnish with green onion for extra flavor. YUM!
I won’t be the first to admit that bacon makes (almost) anything taste better — even vegetables. Bacon-wrapped asparagus is a foolproof way that Add a Pinch got her children to eat their vegetables. The bacon and asparagus bundles will end up super crispy after being baked in the oven.
Plain Chicken upgrades a family favorite dinner into something flavorful beyond repair! Her sweet and spicy bacon-wrapped chicken tenders only require four ingredients and are ready in under 30 minutes for a quick weeknight dinner. Feel free to adjust the amount of chili powder used to your liking.
Looking for a perfect mixture between savory, sweet, and spicy? Try Dangerously Delicious‘s applewood bacon-wrapped pineapple in honey Sriracha sauce — talk about a mouthful of a name and of flavor! Strips of bacon are wrapped around pineapple chunks and then rolled in brown sugar to make this delectable creation. The homemade honey Sriracha sauce to top it off is packed with cilantro stems, which carry the most flavor.
Karina from Cafe Delights gives us the gift of bacon-wrapped barbecue honey-garlic shrimp for a perfect tailgate treat. She even provides a homemade guacamole recipe to eat these oh-so-savory bites with, which pairs perfectly with the barbecue, ginger, and lemon flavors of the bacon and shrimp.
Again — a bacon-wrapped veggie we can’t help but adore. Bacon-wrapped Brussels sprouts are like a crispy, satisfying lollipop that adults and children alike will enjoy. Try another recipe by Fit Foodie Finds, such as her Southwestern black bean couscous salad or kale sausage soup with tomatoes and chickpeas to couple with this dish.
There are more ways to liven up a plan old hot dog than with just ketchup and mustard. Six Sisters’ Stuff had the delicious idea of wrapping bacon around hot dogs and throwing them on the grill, smothering them in barbecue sauce, and then broiling to ensure utter crispiness. Load with shredded cheese in the last few minutes of broiling — you won’t regret it!
Kirbie’s Cravings was inspired to make bacon-wrapped avocado fries by another food blogger she followed, who made something similar but with sweet potato fries instead. The sweetness of the avocado and saltiness of the bacon makes this a perfect side to just about any dish — you can even enjoy them on their own! The secret to this recipe is to use precooked bacon strips. That way, the bacon still gets nice and crispy but the avocado doesn’t get bitter from being cooked too long.
When it comes to brownies, there are two sides: team cake or team fudge. I love fudge brownies. Give me moist and chewy fudge brownies any day and I’ll be one happy camper. When I came across the recipe for these spiced brownies with cream cheese swirl, I knew I had to give it a try.
This recipe uses box mix. Box mix brownies were the first brownies I’ve ever made growing up. And to this day, I still don’t mind using box mix brownies, especially when I can easily customize it to my liking. It’s a great way to make brownies in a snap. It’s perfect during the busy holiday months when it seems like you don’t have enough time to do anything.
I’m a big fan of incorporating espresso into chocolate desserts. The ground espresso beans does wonders to enhance and complement the chocolate flavors. Rather than add espresso powder to the batter, I added it to the cream cheese swirl that tops the brownies. For additional texture and bite, I added chocolate chips (or you can add chopped chocolate) to the batter. The resulting espresso cream cheese brownies are soft and chewy, rich and decadent, and such a joy to eat.
This recipe works for a 9×13-inch baking pan or a 8×8 inch square pan. If you want your brownies on the thicker side, go with the smaller square pan. I opted for the larger rectangle pan. I sliced these brownies into small servings to prevent myself from going overboard, plus they’re easier to share!
This is the link to the ORIGINAL spiced brownies with cream cheese swirl.
HERE ARE THE CHANGES I MADE TO THE ORIGINAL RECIPE:
- Omit all the spices listed (cinnamon, ginger, nutmeg, cloves)
- Follow fudge brownie mix package directions and add 1/2 cup dark chocolate chips (or roughly chopped chocolate) to batter.
- After mixing together cream cheese and sugar mixture, add 1 1/2 teaspoon instant espresso powder and 1/2 teaspoon vanilla extract. Proceed with directions as listed by adding egg yolk and flour.
This homemade pumpkin ice cream is made with a combination of half and half, heavy cream, brown sugar and egg yolks. It’s flavored with a whole can of pumpkin!
For years I’ve been searching for the best pumpkin ice cream, trying different recipes to match my beloved pumpkin ice cream from my hometown. This pumpkin pie ice cream is a from-scratch recipe, and it’s the first time I’ve made ice cream with an egg yolk base and I can tell you that it makes a huge difference.
There’s was always somewhat of an intimidating factor of making the ice cream base using the method for tempering eggs, but after making homemade pudding, I knew I could do it. You can too! Just prepare all of your ingredients in advance, so that when it’s time to temper the eggs, you’re ready for it.
In the past, I’ve only made ice cream with a combination of milk, half and half or heavy cream. For this recipe, I used a combination of 2 cups half and half and 1 cup heavy cream. The original recipe called for 3 cups of half and half only, but I wanted to try it with some heavy cream. This recipe also calls for brown sugar instead of granulated sugar, which is a wonderful compliment to the pumpkin base.
I love a pumpkin ice cream from scratch because the churning adds a lot of air into the ice cream. However, if you’re looking for a no-churn recipe, I recently made a Pumpkin Ice Cream Cake that was pretty darn good!
I have to tell you that I really preferred to eat this ice cream when it was freshly churned, is was more like soft serve than traditional ice cream. I’ve always been one to scoop myself a bowl of ice cream and then wait for it to melt a bit so it’s nice and soft. I remember when I was a kid I would make my ice cream into milkshakes in my bowl and then eat it with a spoon.
I decided to layer in some butter coated graham cracker crumbs to make this a little more like pumpkin pie. It’s optional, but I like the texture it adds to the ice cream as well. I just mixed 2 tablespoons of melted butter into ½ cup of graham crackers and then sprinkled it into the ice cream as I was pouring it in my container. You won’t find those ingredients listed in the original recipe, I added them on my own. Additionally, I didn’t have any brandy on hand, so I substituted it for bourbon. You can use any standard ice cream maker for this, but be sure to plan ahead because after you heat the cream and eggs, you need to wait until it’s completely cooled to churn it. Don’t forget to grab the recipe for the pumpkin ice cream.
I just made this delicious Aragula Salad with Roasted Butternut Squash and Cranberries and couldn’t be happier! It’s very tasty, healthy, pretty, colorful, and uses seasonal ingredients. Not only does this recipe make a great Autumn salad, it will definitely be a great addition to any Thanksgiving menu!
Arugula leaves pair so well with sweet butternut squash. Cranberries and pumpkin seeds, along with olive oil and maple syrup based salad dressing, complete the picture!
The salad is very easy to make. The only step that takes some time (and not that much time, either) is roasting the butternut squash, but that’s expected for an Autumn salad.
Peel the butternut squash, and dice it into 1 inch chunks, coat with olive oil, salt and pepper. Roast the butternut squash in a preheated oven for about 30 minutes.
Then, you just assemble the salad. It’s that easy! The recipe is great as is!
And, here are the changes I made to the original BHG recipe:
1) I’ve used only half or even less (1/3) of the recommended butternut squash. I’ve used more of arugula leaves instead. So, it’s up to you. If you want this salad to be more about butternut squash – use the recommended amounts. If, however, you want this salad to be more about the greens, then reduce the amount of butternut squash and use more arugula.
2) I’ve used dried cranberries – no dried cherries.
3) I’ve doubled the amount of maple syrup to 2 tablespoons. Yum!
Not that you need a reason to enjoy the buttery snack, but October is National Popcorn Poppin’ month! To celebrate, we’ve rounded up seven popcorn recipes that blow microwave popcorn out of the water (not that we don’t support this popcorn staple, because we totally do). Whether you’re in the mood for something, salty, sweet, spicy, or cheesy, there’s a popcorn recipe for you.
Adult-approved. You probably haven’t spiked your popcorn before, but now’s your chance. This Tequila-Spiked Caramel Corn from Tracey’s Culinary Adventures gets an extra kick of flavor from the alcohol.
Guilt-free, flavor-full. Using coconut oil to pop the popcorn makes this Chili and Lime Popcorn, courtesy of Killing Thyme, healthier than others. Plus, the light, refreshing chili-lime flavor is reason enough to make it.