Kids in the Kitchen: Baked Cinnamon Apple Chips

I don't know about the rest of you; but the Wisconsin test kitchen is still in something of a food coma after Thanksgiving last week. We've finished off almost all the leftovers, and never want to look at a turkey ever again.

So, we spent the week making some healthy vegetable filled meals and snacks. We had a big bag of apples in the fridge, and decided to use them to make one of our favorite tried-and-true snacks: baked cinnamon apple chips.

This is seriously one of the easiest recipes- it only calls for two ingredients, and produces a snack kids LOVE.

Baked Cinnamon Apple Slices

2-3 medium to large apples
Cinnamon

Pre-heat oven to 275 degrees. Lightly spray a baking sheet with non-stick cooking spray.

Wash, core and thinly slice the apples.

Place apple slices onto the cookie sheet (this is a perfect step for your little chef to help with).

Lightly sprinkle the apple slices with cinnamon (another good step for your little chef to help with).

Bake apples for two hours total (flip the slices after an hour and let them keep baking). You want the apples to have a "crisp" but NOT burned consistency. After an hour and a half, check on them and see how they look.

This is the perfect snack if you're craving something sweet, but you're avoiding sugar. I don't know why, but I prefer apples this way compared to raw. Added bonus? This recipe will leave your whole house smelling delicious.

What are some of your favorite healthy snacks?

Stay Cool,
The Cool Dads Crew

Monday Meals: Maple & Brown Sugar Pork Loin

 

With all of the turkey and ham being consumed lately; we needed something a little different in the Arkansas Test Kitchen. We found this recipe on Pinterest and it was love at first bite. And with all of the hustling this time of year, this is an easy recipe to throw in the slow cooker and forget about it until dinner time. And your family is sure to love it.

 

 

 

Slow Cooker Maple and Brown Sugar Pork Tenderloin

 

Ingredients:

2 lbs pork tenderloin ( I did not have a 2 lb. pork loin, but used a 3 lb. cut in half)
salt and pepper to taste
1 clove garlic, minced
1/4 cup maple syrup (use only 2 tablespoons if you are using pure maple syrup)
4 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1/2 teaspoon dried thyme leaf, crumbled

Gravy Ingredients:
1 tablespoon cornstarch
1 tablespoon cold water

 

 

Directions:

1. Sprinkle tenderloins lightly with salt and pepper.

2. Place pork in a slow cooker sprayed with non-stick cooking spray.

 

 

3. Combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup; pour over the pork.

4. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 to 4 hours.

5. Remove pork to a plate, cover with foil, and keep warm.
6. Pour the juices into a saucepan and bring to a boil over medium heat.
7. Simmer for 8 to 10 minutes.
8. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer.
9.Serve pork sliced with the thickened juices.

Adapted from Six Sisters' Stuff

 

We hope you and your families had a wonderful Thanksgiving!

 

Stay Cool,

The Cool Dads Crew

Thanksgiving Exclusive: Pumpkin Scones

On Thanksgiving, the main focus is always the family meal at lunch or dinnertime. Breakfast seriously gets the short end of the stick! And rightfully so: you don't want to eat a huge breakfast and not have any room for turkey, cranberries and stuffing. But still... you need something!

This recipes is a classic in the Arkansas Test Kitchen and is asked for repeatedly. Also, you can make this a day ahead; and warm the scones slightly in the microwave. When paired with a cup of coffee, this is an ideal Thanksgiving breakfast. 

 

Pumpkin Scones

 2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

For the Powdered Sugar Glaze:
1 cup plus 1 Tablespoon powdered sugar
2 Tablespoons milk

Directions:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

4. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

Adapted from

Brown Eyed Baker

 

There you have it: five Thanksgiving recipes the Cool Dads love. We can't wait to hear all about your family celebrations next week.

 

Stay Cool,

The Cool Dads Crew

Holiday Exclusive: Sauteed Zucchini & Squash

Here's a veggie side dish from the Arkansas Test Kitchen that Doug is more than a little obsessed with. After making our delicious macaroni and cheese, sweet potatoes and rolls, why not round out the side dishes with something really simple and delicious?

Sautéed Zucchini and Squash

2 Zucchini
2 Squash 
1 - 2 Tablespoons Olive Oil
Sea salt (you can use table salt, but I prefer cooking with sea salt)
Ground black pepper

1. Heat olive oil in a non-stick skillet
2. Cut zucchini and squash into 1/4" thick medallions
3. Salt and pepper the zucchini and squash to taste
4. Place half of the zucchini and squash mixture into the skillet and sauté until soft
5. Place the second half of the zucchini and squash mixture into skillet and sauté until soft
There you have it: easy and delicious! If you are only feeding a few people, you may want to only cook one zucchini and squash. This dish is also extremely easy to prepare on the grill. Instead of using the skillet, you would use a vegetable basket for the grill which you can find here at amazon. Instead of placing the Olive Oil in the skillet, brush the olive oil on the zucchini and squash as you place them in the basket.

Now for the 2nd recipe:

 Parmesan - Roasted Zucchini

2 zucchinis
Sea Salt
Ground black pepper
Garlic powder
Olive oil
Grated Parmesan cheese
 

1. Wash and cut off the ends of the zucchinis
2. Cut zucchinis in half length-wise, and then cross-wise (so you end up with 4 pieces of zucchini from each whole zucchini).
3. Brush olive oil on the cut side
4. Sprinkle salt, pepper, garlic powder, and Parmesan cheese to taste
5. Place in a pre-heated oven to 400 degrees, and bake for 15 minutes

There you have it- our fourth holiday exclusive recipe of the week! We can't wait to share our final one with you tomorrow, and look forward to hearing about your Thanksgiving meals next week!

Stay Cool,
The Cool Dads Crew

Holiday Exclusive: No-Knead Honey Rolls

On Thanksgiving the turkey and cranberry sauce may get all of the attention, but one thing the Arkansas test kitchen loves most is the homemade bread and rolls. Doug found a great recipe for honey rolls; and decided to give it a trial run before the big day!

No Knead Honey Rolls

1 (21 oz) package active dry yest
1 1/4 cups warm water
3 cups all purpose flour
2 tablespoons butter, softened
2 tablespoons honey
1 teaspoon salt

1. In a large bowl dissolve yeast in warm water (at approx. 110 degrees)
2. Add remaining ingredients

3. Mix for approx. 3 minutes (if using a mixer, mix on low speed)
4. Cover and let rise in a warm place until dough doubles in size approx. 30 minutes (I placed mine on the stove while cooking other recipes for supper)

5. Preheat oven to 375
6. Spray a muffin pan with non stick cooking spray
7. Fill each muffin tin half full with dough (make sure to flour your hands really well)
8. Cover and let rise for 15 - 20 minutes

9. Bake for 10 - 15 minutes or until golden brown

Makes 12 rolls

Adapted from Six Sisters Stuff

The big day is a little over a week away! We can't wait to provide you with a few more recipes before Thanksgiving.

Stay Cool,
The Cool Dads Crew

The Great Sweet Potato Show Down

It's an epic holiday debate in the Wisconsin test kitchen. Sweet potatoes... sweet or savory- what variety to make for Thanksgiving? We have some members that are opposed to the marshmallow topping, and we have others that crave it almost as much as pumpkin pie. So in an attempt to please everyone, we've started serving two different kinds of sweet potatoes.

Sweet Potatoes

6-8 medium sweet potatoes
1/2 t salt
1/4 cup butter or margarine, melted
20oz can crushed pineapple, drained
1/4 cup brown sugar
1 t nutmeg
1 t cinnamon
Cook sweet potatoes until soft (about 45 minutes in a 350 degree oven). Peel. Slice and place in slow cooker. Combine remaining ingredients and pour over sweet potatoes. Cover. Cook on high for 4 hours

Savory Potatoes

6-8 medium sweet potatoes
1/2 cup orange juice
2 T butter
1 T cinnamon
1 T cumin powder
1 T nutmeg
sea salt and pepper

Pre-heat oven to 350 degrees. Wash sweet potatoes, and poke holes in them with a fork. Place on a lined baking sheet and bake for 30-45 minutes or until tender. Once the sweet potatoes are cooked, let them cool slightly before cutting into them, and removing the meat of the potatoes from the skin- place in a large bowl.

Mash sweet potatoes and butter with a potato masher, slowly adding orange juice until absorbed (you might need to add more orange juice, depending on the size of the sweet potatoes). Add seasonings and adjust as needed- add salt and pepper to flavor. Serve warm.

Do you have the sweet vs. savory debate in your house? Which one wins? We can't wait to share more holiday recipes with you this week!

Stay Cool,
The Cool Dads Crew

Holiday Exclusive: Macaroni and Cheese

If you love food and the holidays as much as our families do, then there's a good chance you're thinking ahead to your menu for next week Thursday. The Cool Dads Crew thought we'd pick some time-tested and favorite recipes and share them with our loyal readers. Our first recipe is a homemade macaroni and cheese that receives rave reviews whenever it makes an appearance. It's as much a part of our Thanksgiving table as the turkey and cranberries.

Mama's Three Cheese Macaroni and Cheese

1 16oz box elbow macaroni
2 eggs
1 12oz can evaporated skim milk
1/4 cup melted butter
2 T mustard
1 t sea salt
1 t pepper
8oz melted Velveeta
2 cups shredded sharp cheddar cheese
2 cups shredded mild cheddar cheese


Cook macaroni according to package directions.
In a bowl, whisk eggs, evaporated milk, mustard, butter, salt and pepper until combined.
Stir in melted Velveeta and 1 1/2 cups of each of the shredded cheeses. Stir in the pasta.

Pour into a greased 3 quart baking dish and top with the remaining shredded cheese. Bake at 350 for 25-30 minutes.

We look forward to sharing more recipes with you throughout the week- and make sure you let us know what menu items your families can't live without during the holidays.
Stay Cool,
The Cool Dads Crew