Janet's Apple Pancakes with Apple Syrup

I got this recipe from my Aunt Janet and it is so good.  It is my favorite breakfast-for-dinner meal and it is great for a special breakfast as well. 

2 cups Bisquick*
1 egg
3/4 grated peeled apple
1-1/2 tsp cinnamon
1-1/3 cup milk

Mix all of the above and cook on a hot griddle.

Apple Syrup

2 cups apple juice
1 cup sugar
1/4 cup butter
2 T. lemon juice
2 T. corn starch
1/2 tsp. apple pie spice

Mix cold apple juice and corn starch until completely dissolved. Add sugar, lemon juice, and apple pie spice. Bring to a boil and cook until slightly thickened. Add butter and stir until melted.

*If I don't have Bisquick, I use regular pancake mix (i.e., Krusteaz) and add the cinnamon and grated peeled apple. Seems to work okay, but not as rich as Bisquick. 

Ghost Chili

This is actually just a white bean, chicken chili but we call it ghost chili in our family because I make it at Halloween time, and it is white like a ghost.  We call red chili, goblin chili.  I love traditions!

1lb. boneless chicken, chopped into bite size pieces
1 onion, diced
1 T oil
1 ½ t garlic powder
14 oz can chicken broth
1 can chopped green chilis
2 15 oz cans great Northern beans drained and rinsed
1 t salt
1 t cumin
1 t oregano
½ t black pepper
1 cup sour cream
1/2 - 3/4 cup whipping cream

Brown chicken and onion in oil until chicken is cooked and onion is tender. Add remaining ingredients and simmer for 30 minutes.Before serving, stir in sour cream and whipping cream until it is creamy enough for your liking!

Pear and Baby Greens Salad with Maple Vinaigrette

This is one of my favorite "fancy" salads.  It looks fancy, tastes delicious, but is actually super simple to prepare.  The key is to get pears that are ripe.  I usually try to plan a few days ahead so I can give the pears time to ripen and soften up in a paper bag on my counter, since when you buy them at the store they can still be a little too hard to enjoy.  The dressing is delicious and can be used with a variety of salads too.  Save the extra in your fridge for any other salad you put together. 

Dressing

1/2 cup real maple syrup
2 Tbls. balsamic vinegar
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup canola oil

Salad

1/3 cup pecan halves
8 cups torn mixed baby greens
3 medium pears, peeled and cut into wedges
1/3 cup sweetened, dried cranberries

In a small bowl, mix all the dressing ingredients together, except oil, together with a wire whisk.  Beat in oil until blended.

Divide salad greens among the plates.  Arrange pear wedges on greens, then sprinkle with pecans and cranberries.  Drizzle the dressing over each salad.

Best Cranberry Sauce

I love Thanksgiving food, and one of the tastes I have acquired as I've gotten older is the pairing of roast turkey with a delicious cranberry sauce.  This is my absolute favorite cranberry recipe.  A little sweet, a little tart, and the whole berry make it a lot better than the canned alternative.

12 oz. fresh cranberries
1 1/2 cups packed brown sugar
3/4 cup water
1/2 cup seedless raspberry jam

In a medium saucepan, mix the cranberries, brown sugar and water.  Heat until boiling over high heat, then reduce to medium heat.  Simmer 10 minutes, stirring frequently, until the mixture is slightly thickened and all the cranberries have popped open.  Remove from heat, and let cool about 10 minutes.  Stir in the jam, then finish cooling for about 30 minutes.  Can be refrigerated and saved for about a month!