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Savory Baked Apples with Sausage Stuffin
Turn baked apples in to a savory side dish as they are stuffed with an easy sausage stuffing recipe for a delicious and gorgeous addition to dinner or even for Thanksgiving
Ingredients
  • 1 Tablespoon your favorite Georgia Grown oil (Sunflower, Pecan, Olive, and Peanut)
  • 1 celery stalk, diced
  • 1/4 cup finely diced onion from Calhoun Produce
  • 1/2 package sausage
  • 1 box stuffing mix
  • 1 1/4 cup Swanson's UNSALTED Chicken Broth (or the same amount of water called for on the instructions for the stuffing)
  • 6-12 apples such as Granny Smith, Golden Delicious and Red Delicious
Instructions
  1. Heat the oil in a medium or large skillet over medium heat. Add the onion and the onion and the celery and cook until softened, abut 2-3 minutes.
  2. Add the sausage to the skillet and cook thoroughly making sure to break it up into crumbles. Remove from heat.
  3. In a large bowl, stir together stuffing mix and sausage mixture. Add Swanson's chicken broth in the same amount as water is called for on the stuffing mix instructions. Mine called for 1 1/4 cups of water and I used 1 1/4 cups of chicken broth.
  4. Stir the mixture together so that the stuffing is soft and moist. Feel free to add a little more broth if needed. Set the mix aside.
  5. Prepare the apples: Slice the very top of the apples off.
  6. Use a spoon or a melon baller to carefully scoop out the entire core of the apple.
  7. Repeat this for every apple.
  8. Spoon stuffing in to the apples and place in a high sided baking dish.
  9. Once all the apples are stuffed and in the dish, carefully pour an additional 1/4-12 cup of broth over the apples. Add another 1/4 cup to the bottom of the dish.
  10. Bake uncovered at 350 degrees for about 30 minutes or until the apples are softened but not falling apart. If you don't want the stuffing to brown, cover the dish while baking.
Cranberry-Pecan Stuffing Recipe

Hector Manuel Sanchez
Yield
12 servings 
By CHARLES AND MARY WHITE 
August 2017
This reader recipe, by Charles and Mary White of Birmingham, Alabama was published in our December 1996 issue in a story called “Dinner at the White House.” The Whites host an impressive holiday supper club for friends and shared their festive menu, which includes Crown Pork Roast with Cranberry Pecan Stuffing garnished with sugared fruit. The sweet-savory stuffing, flavored with orange liqueur (substitute orange juice for liqueur if you prefer), pork sausage, dried cranberries, and chopped pecans, pairs wonderfully with the mild roasted pork. You can make the stuffing the day before the party. Place it in a large bowl; cover and chill until ready to bake. If not preparing a roast, spoon all stuffing into two lightly greased 11- x 7- x 1½ –inch baking dishes; bake as directed. If you want to take a break from the usual holiday ham, beef tenderloin, or roasted turkey, this showstopping crown pork roast filled with this decadent homemade stuffing will make a lovely centerpiece on any Christmas table.
Ingredients
  • 2 cups dried cranberries

  • 1 cup orange liqueur

  • 2 pounds mild ground pork sausage

  • 4 cups coarsely chopped celery

  • 1 1/2 cups chopped onion

  • 1/2 cup butter or margarine

  • 2 (14 1/2–ounce) cans ready-to-serve chicken broth

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 teaspoon dried thyme

  • 2 (6-ounce) packages pork stuffing mix

  • 2 tablespoons grated orange rind

  • 2 cups chopped pecans
Step 1Combine cranberries and liqueur in a small saucepan; bring to a boil over medium-high heat. Remove from heat, and set pan aside.

Step 2Brown sausage in a large skillet, stirring until it crumbles; drain, reserving 2 tablespoons drippings in skillet. Set sausage aside.

Step 3Add celery and onion to reserved drippings; cook over medium-high heat 10 minutes, stirring constantly. Add butter and next 4 ingredients; cook, stirring constantly, 3 minutes or until butter melts.

Step 4Combine the cranberry mixture, sausage, stuffing mix and seasoning packet, orange rind, and pecans in a large bowl, stirring well.

Step 5Spoon 2 cups of stuffing into crown pork roast; spoon remainder of stuffing into a lightly greased 13- x 9- x 2-inch baking dish.

Step 6Cover and bake at 350° for 20 minutes; uncover and bake 10 additional minutes or until lightly browned.
BBQ Meatloaf Muffins with Sweet Potato Topping
  • PREP TIME:10 MINS
  • COOK TIME:20 MINS
  • TOTAL TIME:30 MINS
  • YIELD:6 SERVINGS
INGREDIENTS
  • 1 1/2 lb. ground beef
  • 2 tsp. Georgia Grown cooking oil from Calhoun Produce
  • 1 small onion, minced from Calhoun Produce
  • 3 garlic cloves, peeled and minced
  • 1/2 cup Whole30-compliant barbecue sauce (such as Tessemae’sor The New Primal) 
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 medium sweet potatoes from Calhoun Produce, peeled and cubed
  • 1 Tbsp. coconut oil or ghee (may use butter if you don’t need them to be Whole30) 
  • 1/4 tsp. salt
INSTRUCTIONS
  1. Preheat oven to 350°F.
  2. Place ground beef in a medium bowl and set aside.
  3. Heat oil in a small skillet over medium heat. Add onions and sauté, stirring occasionally, until they start to soften.
  4. Add garlic, cook 30 seconds or until fragrant.
  5. Add onion-garlic mixture to ground beef. Add barbecue sauce, sea salt, pepper and dried thyme. Using your hands or a spoon, mix well to combine.
  6. Divide meat mixture evenly among 12 wells of a muffin pan.
  7. Bake in preheated oven for 20 minutes or until meat is no longer pink in the center.
  8. While meatloaves are baking, steam sweet potatoes until tender, about 10-12 minutes. Drain and puree sweet potatoes and coconut oil or butter in a food processor, or mash well with a fork.
  9. Scoop topping onto meatloaves or fill a plastic zip-top with topping, trim the corner of the bag with a scissors and pipe topping onto meatloaves. Or use a spoon to top.
  10. Drizzle with additional barbecue sauce, if desired.

BUTTER PECAN CUPCAKES
Makes 24 cupcakes
Here's what you will need:
3 tablespoons unsalted butter
2 3/4 cups chopped Georgia Grown pecans from Calhoun Produce
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 cup milk
Butter Pecan Frosting:
8 ounces cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
6 cups confectioners' sugar
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
2-3 tablespoons milk
24 pecan halves to garnish
Begin by preheating your oven to 350 degrees F. Line two muffin pans with paper liners; set aside. In a skillet, heat 3 tablespoons of butter over medium heat. Add the chopped pecans and cook 5-6 minutes until toasted. Allow the pecans to cool.
In the meantime, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Then, with a mixer, cream together 1 cup butter with the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape the bowl down when needed. Beat in the vanilla. Mix in the dry ingredients, alternating with the milk. Beat until just combined. Fold in 2 cups of the pecans and save the remainder for the frosting.
Scoop the batter evenly into the prepared muffin tins. Bake for 18-20 minutes or until a toothpick inserted near the center of a cupcake comes out clean. Remove the cupcakes from the pan and allow to cool on a wire rack.
Butterbean or Pea Recipe

Ingredients:
Fresh Shelled or Frozen Butterbeans (Call store for availability) 
1 Pack Goya Ham Seasoning or Ham/Bacon trimmings
Salt and Pepper to taste

Instructions:
1) If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them.  (If they are already blanched and frozen then let them thaw and skip to Step 2. )
2) Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety).  Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties. 
3) Add your flavoring.  That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon.   Season them to your personal tastes. 
4) Once they are finished cooking, remove them from the heat and serve.  They should be tender and not hard or crunchy. 
Apple Cider Cake
A slice of this Apple Cider Cake is a delicious way to welcome in the fall season. Apples, apple cider, and spices give this easy cake a blast of fall flavor.
PREP TIME15 minutes
COOK TIME38 minutes
TOTAL TIME53 minutes
IngredientsFor the Cake
  • 2 cups apple cider, reduced and divided from Calhoun Produce
  • 1 white cake mix
  • 1 (3.4 ounce) package instant vanilla pudding
  • 1/3 cup applesauce
  • 4 eggs
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 1/2 cups shredded apples
  • 1 Tablespoon flour
For the Frosting
  • 1 cup unsalted butter, softened
  • 3 Tablespoons caramel ice cream topping
  • 3/4 teaspoon salt
  • 4 cups powdered sugar
  • 1/2 teaspoon apple pie spice
  • 2 Tablespoons apple cider (from reserved)
InstructionsReport this ad
  1. Pour the apple cider into a small saucepan and bring it to a low simmer. Simmer until the mixture is reduced to 1 cup. Start checking at 10 minutes to see if it is reduced enough. Let it cool at least 10 minutes before using it.
  2. Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray.
  3. Beat the cake mix, pudding, 3/4 cup cooled apple cider, applesauce, eggs, and spices for 1-2 minutes in a mixing bowl.
  4. Stir the flour into the shredded apples, then gently stir into the cake batter. Pour into the prepared pan and bake for 38 minutes. Remove and cool.
  5. Beat the butter, caramel, and salt until creamy. Add the powdered sugar, apple pie spice, and 2 Tablespoons apple cider slowly.
  6. Beat on low until everything is mixed in, then beat on high for 1 minute until light and fluffy. Spread on top of the cooled cake. Store in a covered container.
Southern Pecan Praline Sheet Cake
1 box Betty Crocker butter pecan cake mix
16 oz. can Betty Crocker Coconut Pecan Frosting
4 large eggs
3/4 Cup Pecan oil from Calhoun Produce 
1 Cup half-and-half for increased flavor instead of water
1/2 Cup chopped pecans from Calhoun Produce
Butter Pecan Glaze
14 oz. can sweetened condensed milk
3 Tbs butter
1/2 Cup chopped pecans from Calhoun Produce
Directions:
Cake:
Preheat oven to 350°.
Grease or spray a 9×13 baking dish with cooking spray.
In a mixing bowl, combine all the cake ingredients except for the chopped pecans. Mix well.
Add chopped pecans and stir to combine.
Pour batter into prepared baking dish.
Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.
Butter Pecan Glaze:
In a small saucepan over medium heat, melt butter.
Add condensed milk and stir.
Heat thoroughly, then add chopped pecans.
Stir again to combine and remove from heat.
Spoon sauce over individual slices of cake or spread over the entire cake (much easier).
Notes:
The Coconut Pecan Frosting is included in the cake batter. It is NOT an icing for the top of the cake nor included in the sauce.
The cake took 50 minutes to bake, although the original instructions said 30-40 minutes for a 9×13″ pan and 50 minutes for a bundt pan.