Panza contenti, cori clementi; panza dijuna,

nenti priduna. A contented stomach, a forgiving

heart; but a hungry stomach pardons no one.

from: The Wedding Officer

by Anthony Capella

  Crock Pot Apple Crisp
 1 cup all-purpose flour
 1/2 cup light brown sugar
 1/2 cup white sugar
 1/2 teaspoon ground cinnamon
 1/4 teaspoon ground nutmeg
 1 pinch salt
 1/2 cup butter, cut into pieces
 1 cup chopped walnuts
(I added about a 1/3 cup oatmeal and some cocconut)
 1/3 cup white sugar, or to taste
 1 tablespoon cornstarch
 1/2 teaspoon ground ginger
 1/2 teaspoon ground cinnamon
 6 cups apples - peeled, cored and chopped
 2 tablespoons lemon juice
  Directions
 Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside. Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

Tomato Basil Parmesan Soup in the Slow Cooker (or on the stove-top)

Makes about 2 quarts (about 8 servings)
 2 (14 oz) cans diced tomatoes, with juice
 1 cup finely diced celery
 1 cup finely diced carrots
 1 cup finely diced onions
 1 tsp dried oregano or 1 T fresh oregano
 1 T dried basil or 1/4 cup fresh basil
 4 cups chicken broth
 ½ bay leaf
 ½ cup flour
1 cup Parmesan cheese
 ½ cup butter 2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
 1 tsp salt
 ¼ tsp black pepper
 1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. 2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
 3. About 30 minutes before serving prepare a roux.) I adore making roux!!!)
 Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes.
 Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth.
Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end). 4. Cover and cook on LOW for another 30 minutes or so until ready to serve. (found HERE)

Banana Cream Pie with Chocolate Chip Cookie Crust
Based on a recipe from an issue of Bon Appétit, many moons ago

1 pound semisweet chocolate chip cookie dough
1/2 cup chopped walnuts
1/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
5 large egg yolks
2 1/3 cups whole milk
2 tablespoons unsalted butter
1 tablespoon dark rum
2 teaspoons vanilla extract
3 medium bananas, peeled, cut into 1/2-inch thick slices
1 cup chilled whipping cream

I made this before Christmas...it was divine!!
Im not counting calories...no way!!
DIVINE!!!
Enjoy!!!
found HERE

Pumpkin Cake with Cider Caramel Sauce

1 c. sugar

1 1/2 c. flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp. salt

3/4 c. oil

1 (15 oz) can pumpkin

2 eggs

Combine the first 6 ingredients. Add oil, pumpkin and eggs. Whisk until blended. Pour into a greased 9x13 pan. Bake at 325 for 30 minutes. Cool and top with the sauce before serving.

Cider Caramel Sauce

1/2 c. brown sugar

1 Tbsp. cornstarch

2/3 c. apple cider

2 Tbsp. heavy cream

1 Tbsp. butter

salt to taste

In a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt. Cook over med-hi heat, whisking constantly, until large bubbles form around the edge of the saucepan, about 3 minutes. Reduce heat to low and allow to thicken, about 2 minutes. Top with vanilla ice cream if you want and drizzle sauce over it.

This cake was delicious...and incredibly easy!!! EASY!!!  I dont know what it is about Oct and Nov...itching for anything pumpkin!!  I have a pumpkin pancake recipe Im going to try this week too!! Yum!!!

found here

Mine didnt come out of the pan quite as beautifully as this...but boy oh boy was it as yummy as it looks!!
I'll be making this one again!
And Clarks friends would like to be notified when I do...They'll be right over!!!

Caramel Apple Cheesecake Bars

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.


via