Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are today's six yummy recipes to help you through the day, including Classic Hot Fudge Sundae and "Baked" Granola Apples. Enjoy!

SHEET-PAN CIDER-MUSTARD CHICKEN WITH ROASTED BUTTERNUT SQUASH

This is from Tbsp., and begins, “Coating chicken in an apple-mustard glaze and roasting with butternut squash on a sheet pan is as easy as it gets. But don’t think for a second that this all-in-one meal isn’t flavorful. That glaze is pure magic.”

Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Servings: 4

To view this online, click here.

Ingredients

3 tablespoons frozen apple juice concentrate, thawed

2 tablespoons whole-grain mustard

4 tablespoons olive oil

4 bone-in skin-on chicken breasts

1 1/4 teaspoons salt

1/2 teaspoon pepper

6 cups 1-inch cubes butternut squash (from 2 1/2-lb squash)

Directions

Heat oven to 425°F. Spray 18x13-inch rimmed baking sheet with cooking spray. In small bowl, beat apple juice concentrate, mustard and 2 tablespoons of the olive oil with whisk. Reserve 3 tablespoons of the apple juice mixture; set aside.

Season chicken with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on one side of baking sheet, and brush with remaining apple juice mixture.

Place squash on other side of baking sheet. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle remaining 2 tablespoons oil over squash; toss to coat. Roast 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and squash is tender.

Drizzle reserved 3 tablespoons apple juice mixture over chicken breasts, and serve.

PUMPKIN DUMP CAKE

This is from Tbsp., and begins, “An easy fall cake that is ‘dumped’ into a pan and baked.”

Prep Time: 10 minutes; Total Time: 60 minutes; Servings: 16

To view this online, click here.

Ingredients

1 can (29 oz) pure pumpkin (not pumpkin pie filling)

1 can (12 oz) evaporated milk

3 whole eggs

1 cup white sugar

3 teaspoons cinnamon

1 box Betty Crocker™ SuperMoist™ yellow cake mix

1 cup chopped pecans (optional)

3/4 cup butter, melted

Directions

Preheat oven to 350°F and grease a 9x13 baking dish.

In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.

Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.

Cool completely. Top with whipped cream or ice cream.

30 MINUTE CHILI WITH GROUND BEEF AND BEANS
This comes from Diana Rattray, Southern food guide at The Spruce. Diana wrote, “This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.

“The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.

“Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.

“If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.”

Total Time: 30 mins; Prep: 5 mins; Cook: 25 mins; Yield: 6 Servings

To view this recipe online, click here.

Ingredients

For the Seasoning Mix:

3 tablespoons chili powder

2 tablespoons onion (dried minced)

1 1/2 teaspoons cumin

1 teaspoon oregano

1 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

For the Chili:

1 1/2 pounds ground beef (at least 85% lean)

1 can/14.5 ounces diced tomatoes

1 can/14.5 ounces diced tomatoes with mild green chile peppers*

1 can/8 ounces tomato sauce

1 can/15 to 16 ounces black beans (undrained)

salt to taste

Optional: shredded cheddar, cheddar-jack, or a Mexican blend of cheeses

Directions

In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.

In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.

Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.

Add the 2 cans of tomatoes, tomato sauce, and undrained black beans. Stir to blend ingredients.

Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.

Taste and add salt, as needed.

Topping Suggestions: sour cream, chopped green onion, chopped red onion, shredded lettuce, cilantro, guacamole, diced tomatoes

Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.

*If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1 1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.

CLASSIC HOT FUDGE SUNDAE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.”

Yield: 4 to 6 servings; Time: 35 minutes

To view this online, click here.

Check out Melissa Clark’s guide “How to Make Ice Cream”.

Ingredients

For the Fudge Sauce:

3/4 cup heavy cream

1/2 cup packed light brown sugar

1/3 cup light corn syrup or honey

3 tablespoons Dutch-processed cocoa

1/4 teaspoon fine sea salt

2 tablespoons unsalted butter, cubed

7 ounces finely chopped bittersweet chocolate

1 teaspoon vanilla extract or 1 tablespoon brandy or rum

For Assembly:

1 cup chilled heavy cream

1 tablespoon superfine sugar, more to taste

1/2 teaspoon vanilla extract

2 pints your favorite flavor ice cream

Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)

Cherries, for garnish (optional)

Preparation

In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.

Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.

For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.

Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.

“BAKED” GRANOLA APPLES

This recipe is from Runner's World, as well as the latest Runner's World cookbook. It can be found online by clicking here.

The recipe begins, “The secret behind getting these 'baked' apples on the table fast? Cooking them in the microwave, which quickly steams the fruit until perfectly tender. Braeburn, Cortland, or Rome varieties work just as well as Gala. Use a spoon or melon baller to core the halved apples. Top the finished dish with a dollop of yogurt for a protein and calcium boost.

“Cooked apples get topped with sugar and cinnamon, plus granola for extra carbs. If you like, add a dollop of yogurt to the finished dish for a protein boost.”

Ingredients

2 large crisp apples, such as Gala, halved and cored

2 tablespoons chopped dried tart cherries

1 tablespoon packed light brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

4 teaspoons butter

1/2 cup granola

Instructions

In a microwavable dish, arrange the apple halves cut side up.

Top each apple half evenly with the tart cherries and brown sugar. Sprinkle with the cinnamon and nutmeg. Dot evenly with the butter.

Cover the apples with a microwavable dome lid or microwave-safe plastic wrap. Microwave on high for about 4 minutes, or until the apples are tender.

Transfer the apples to serving bowls and sprinkle each apple half evenly with the granola. Drizzle any juices remaining in the cooking dish over the top. Serves 4.

Nutrition Information: Calories per serving: 181; Carbs: 29 g; Fiber: 5 g; Protein: 2 g; Total fat: 7 g; Saturated fat: 4 g; Sodium: 38 mg

PUMPKIN CRANBERRY BREAD

This comes from Family Time, and starts out, "A moist and delectable pumpkin bread with tart fresh cranberries. Have a slice for breakfast or enjoy as an afternoon snack." Makes 2 loaves; prep time: 10 minutes; cook time: 55 minutes.

This can be viewed online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13163.

Ingredients

2 1/4 cup all-purpose flour

1 tablespoon pumpkin pie spice

2 teaspoon baking powder

1/2 teaspoon salt

2 eggs

2 cup granulated sugar

1 3/4 cup LIBBY ® 100% Pure Pumpkin

1/2 cup Vegetable Oil

1 cup frozen or sweetened dried cranberries, fresh

Directions

Preheat oven to 350°F. Grease and flour two 9x5-inch loaf pans.

Combine flour, pumpkin pie spice, baking powder and salt in large bowl. Combine eggs, sugar, pumpkin and vegetable oil in small mixer bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 to 10 minutes; remove to wire racks to cool completely.