Cook’s Nation

Ingredients

* 3 apples (Any kind - I personally like Gala)

* 1 cup cranberries

* 3/4 cup brown sugar

* 1/3 cup rolled oats (quick cooking)

* 1/4 tsp. salt

* 1 tsp. cinnamon

* 1/3 cup butter, softened

Peel, core and slice apples. Place apple slices and cranberries in cp. Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries. Place 4 or 5 paper towels over the top of the crockpot, place an object (I use a wooden spoon) across the top of the crockpot and set lid on top. This allows the steam to escape. Turn crockpot on high and cook for about 2 hours.

Serves 4.

APPLE-NUT CHEESECAKE

Crust:

1 cup (scant) graham cracker crumbs

1/2 teaspoon cinnamon

2 tablespoons sugar

3 tablespoons butter, melted

1/4 cup finely chopped pecans or walnuts

Filling:

16 ounces cream cheese

1/4 cup brown sugar

1/2 cup granulated white sugar

2 large eggs

3 tablespoons heavy whipping cream

1 tablespoon cornstarch

1 teaspoon vanilla

Topping:

1 large apple, thinly sliced (about 1 1/2 cups)

1 teaspoon cinnamon

1/4 cup sugar

1 tablespoon finely chopped pecans or walnuts

Combine crust ingredients; pat into a 7-inch springform pan.

Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer. Pour mixture into the prepared crust. Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake. Place the cheesecake on a rack (or "ring" of aluminum foil to keep it off the bottom of the pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3

hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.

KitchenAid Pro 600 Series

Designed with all-metal construction and a 6-quart capacity, this powerful stand mixer features a 575-watt motor for handling tough mixing jobs. It can effectively mix up to 14 cups of all-purpose flour and produce up to 8 pounds of mashed potatoes. The mixer can also churn through double batches of bread dough with the included PowerKnead spiral dough hook, which replicates hand kneading with a forceful punching and rolling action.

The mixer's 10-speed slide control ranges from a very fast whip to a very slow stir, while its Soft Start mixing function helps minimize ingredient splatter and flour puff with gentle acceleration to the selected speed after start-up. An electronic speed sensor helps maintain a consistent mixing speed, even when adding ingredients. For commercial-style motor protection, the mixer automatically shuts off when overload is detected.

The mixer includes a 6-quart-capacity stainless-steel mixing bowl with a contoured handle, as well as a professional wire whip, a burnished flat beater, a spiral dough hook, and a clear two-piece pouring shield. Its multipurpose attachment hub with a hinged hub cover flips open to allow for easy installation of attachments. The unit’s professional bowl-lift design raises the bowl into the mixing position, and its solid, truly seamless one-piece motor head design is easy to clean. The mixer features a premium satin-pearl custom finish that adds an elegant shimmer to any countertop. Available in a variety of fashionable colors, the stand mixer measures 14-3/5 by 16-1/2 by 11-2/7 inches and carries a one-year hassle-free replacement warranty.

Ingredients

• 1 turkey thigh , about 2 pounds, skinned and boned (or 1 1/2 pounds skinless, boneless thighs) cut into 1-inch chunks; arranged on sheet pan; frozen until semifirm, about 30 minutes
• 1 cup crumbled feta cheese
• 1/2 cup olives, chopped (i usually use chopped salad olives)
• 1 teaspoon dried oregano
• 1 teaspoon italian seasoning
• 1 teaspoon dried parsley
• 1 teaspoon dried basil (optional)
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• ground black pepper, to taste

Directions

1. Working in 3 batches, place semifrozen turkey chunks in workbowl of food processor fitted with steel blade; pulse until largest pieces are no bigger than 1/8-inch (see illustration 4), 12 to 14 one-second pulses.
2. Transfer ground meat to medium bowl.
3. Combine the rest of the ingredients in a large bowl.
4. Form into 4 patties, then grill.
5. I have served this on regular burger buns with tomatoes and mayo, and on pita with tahini, tomatoes and lettuce.

Here's an easy method to carving a turkey!

Chocolate lovers, guess what? Chocolate is good for the heart!

A recent Japanese study found that dark chocolate rich in flavonoids can actually improve coronary blood flow. People who ate 550 milligrams of dark chocolate a day showed vast improvement of coronary blood flow after just two weeks compared to participants who ate white chocolate without flavonoids. Flavonoids are what gives chocolate it's antioxidant power. Antioxidants help protect the body from damage to our cells by free radicals - formed by environmental pollution and normal cellular activity. These antioxidants are what helps keep plaques from forming in our arteries.

Good news for gourmet chocolate lovers!

Dark chocolate contains the most flavonoids because it is the less processed than milk chocolate or white chocolate. Flavonoids also give dark chocolate a stronger flavor. As a cocoa bean goes through fermentation, alkalizing and roasting (more processing), more flavonoids get lost.

Other chocolate research has shown dark chocolate and cocoa powder may raise good cholesterol (HDL) levels by up to 10%, while keeping bad cholesterol (LDL) levels at bay. Stearic acid, one of the fats in chocolate, can actually boost HDL levels according to a study in the American Journal of Clinical Nutrition. And although, one would expect bad cholesterol levels to rise because of the increased fat intake, this was not the case. This is more good news for chocoholics.

They say that laughter is the best medicine, chocolate in moderation may be a close second.

Click here for great Chocoholic Gift Baskets you can customize!

Alaskan smoked salmon, with its bold flavor and vibrant color, is a favorite for many and iss a delicious snack or meal for the family. But did you know that its healthy too?

Here is a nice appetizer using smoked Alaskan salmon that will wow any party or gathering!

• 8 oz. Alaska Lox, Nova or Kippered Smoked Salmon
• Herbed Cream Cheese Recipe Below
• 12 slices cocktail-size rye or pumpernickel bread**
• 1/4 cup thinly sliced red onion
• 3 tablespoons capers
• lemon slices
• fresh dill sprigs

Arrange smoked salmon, small bowl of Herbed Cream Cheese and bread on medium-sized serving platter. Garnish with red onion, capers, lemon slices and dill. Makes 6 servings

Herbed Cream Cheese:

• 8 ounces cream cheese
• 2 tablespoons of milk
• 1 teaspoon lemon juice,
• dash of dill weed
• hot pepper sauce

Beat together until smooth 8 ounces softened cream cheese, 2 tablespoons milk, 1 teaspoon each lemon juice and dill weed, and 4-5 drops bottled hot pepper sauce.

**Six mini bagels, split, can be substituted.

Here is a tasty chicken stir fry recipe. You can adjust the spices to you own taste.

This simple Alfredo recipe takes shrimp to the next level! Fettucini pasta is smothered with a velvety alfredo sauce, tender shrimp, crimini mushrooms, and baby spinach. Toasted pine nuts gives this simple dish an elegant flair.

For best results, remember not to over cook the shrimp. You can make your own Alfredo sauce or, on busy days, you can use any of your favorite store variety.

Try this recipe with extra wide egg noodles for a different take on this delicious recipe.

Ingredients

• 1 Bag of Fettucini Pasta
• 1/4 cup pine nuts
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 Medium Onion (finely diced)
• 1 Garlic Clove (finely minced)
• 1 cup sliced crimini mushrooms
• 1 lb medium Shrimp (shells and tales removed)
• 1 Jar Alfredo Sauce (you can also use your own Alfredo recipe)
• 1/2 cup Baby Leaf Spinach (torn into smaller pieces by hand)
• pinch of salt
• pinch of peper
• 2 tablespoons finely chopped parsley

Directions

1. Start the pasta water
   1. Fill a large pot with water. Cover and place on oven on high.
2. Toast the pine nuts
   1. Preheat your oven's broiler
   2. On a small sheet pan, place pine nuts on aluminum foil
   3. Toast pine nuts for 1-2 minutes until a light golden color
   4. Do not over toast.
3. Begin heat up (or make) the Alfredo sauce
   1. In a medium pot, heat up alfredo sauce on low temperature
4. Prepare the pasta
   1. Add the pasta to pasta water
5. Sautee onions, garlic, mushrooms, and shrimp
   1. Melt 2 tbs if butter with 1 tbs of olive oil
6. Add Alfredo sauce to the shrimp
7. Add the spinach and pine nuts.
8. Assemble the dish.

You don't have to go out to enjoy this traditional shrimp classic! Makes a great romantic appetizer for anniversaries or Valentines Day.

Serves 2

• 4 Jumbo Shrimp
• 4 Sea Scallops
• 1 small onion, diced
• 1 tsp. chopped Garlic
• 1/2 cup , sliced Mushrooms
• 1/2 cup Salad Croutons
• 1/2 cup White Wine
• 1 tsp.Lemon Juice
• 1/2 stick Butter
• 1/8 tsp.Salt 1/8 tsp.Pepper

1. Clean and de-vein shrimp. Split lengthwise.
2. Slice scallops in half lengthwise.
3. In large sauté pan heat olive oil. Add onions and garlic. Sauté 2 minutes.
4. Add the mushrooms and flour. Sauté for 2 minutes
5. Add the white wine and lemon juice. Simmer until a light sauce forms.
6. Add the seafood. Cook for 3-5 minutes. Add the butter and stir until the butter melts. Add the chopped parsley.