Hard Cider Cheddar Fondue

This is a perfect meal for chilly fall nights! As a big fan of fondue, this was definitely one of the better recipes I've tried. I ate it with raw veggies (such as broccoli, sugar snap peas, mushrooms, celery and carrots) as well as pieces of salami and baguette. It not only tasted wonderful, but it also filled my apartment with the smells of fall!

1 bottle (12 oz.) hard cider

Low-sodium chicken broth
3 tablespoons Worcestershire sauce
2 garlic cloves, finely chopped
1/2 pound Gruyere, grated
1/2 pound sharp cheddar cheese
3 tablespoons corn starch
1/4 teaspoon cayenne pepper
Salt

Pepper

Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.

Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.

Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Do this very slowly and thoroughly, as the cheese will tend to congeal. Stir in cayenne and salt.

Transfer to a fondue pot or double boiler and serve with dippers.

Roasted Sweet Potato Soup with Curried Apples

This was a delicious and interesting take on sweet potato soup. It is very filling, so serve only about a teacup-full as an appetizer. I liked it with "extra" yogurt and curried apple garnish--delish!

2 1/2 pounds sweet potatoes (about 3 or 4)

2 tablespoons extra virgin olive oil

1 medium onion, halved and sliced

Coarse salt and ground black pepper

1 red bell pepper, ribs and seeds removed, thinly sliced

2 jalapeno peppers, ribs and seeds removed, thinly sliced

3 garlic cloves, chopped

4 cups vegetable broth

2 teaspoons white-wine vinegar

1 teaspoon honey

1/4 teaspoon curry powder

1 small tart apple, peeled, cored, and diced

1/4 cup plain yogurt

Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potato out of the skins. Discard skins.

Meanwhile, in a large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Add bell pepper, jalapenos, and garlic; cook for 5 minutes. Add sweet potato and broth; stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have blended.

Working in batches, puree soup in a blender. Combine batches in a clean pot. The soup will have a thick consistency, so if you prefer a thinner soup, add water or a little more broth. In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into warm bowls, add a spoonful of apples, and a spoonful of yogurt.

Banana Cupcakes with Honey-Cinnamon Frosting

These are like slightly sweeter versions of banana bread. The frosting goes perfectly!

For the cupcakes:

1 1/2 cups whole wheat flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 3 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract

For the frosting:

1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon

Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes (for mini muffins, it takes about 10 minutes). Remove cupcakes from pan; cool completely on a wire rack.

While the cupcakes cool, work on making the frosting. In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes

Once the cupcakes have cooled, spread the tops with the honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Beef Stroganoff

This is one of those perfect comfort food meals that is sure to warm you up!

2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
1 large onion, chopped (about 2 cups)
1 pound white mushrooms, trimmed and halved (or quartered, if large)
Coarse salt and ground pepper
2 tablespoons cornstarch
1/2 cup reduced-fat sour cream
2 tablespoons whole grain Dijon mustard
Cooked whole wheat egg noodles, for serving

Cooking Option A:

In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).

Cooking Option B:

preheat the oven to 350 degrees. Follow step 1 below, using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until beef is tender, about 2 hours.

As the meat finishes cooking, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles.

Spicy Black Bean Hummus

This hummus is a real crowd pleaser! It works well as a dip or as a spread for sandwiches. Plus, it is quick and easy to prepare! Serve with your favorite veggies or with pita chips for a real Middle Eastern flair.

• 2 garlic cloves, peeled
• 2 tablespoons fresh lemon juice
• 1 tablespoon tahini (roasted sesame seed paste)
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1 (15-ounce) can black beans, rinsed and drained
• 1 small jalapeño pepper, chopped (about 2 tablespoons)
• Dash of crushed red pepper
• 2 teaspoons extra-virgin olive oil
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Place garlic in a food processor (or blender); process until finely chopped.

Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth.

Garnish with drizzled olive oil and a dash of red pepper.

Caramelized Onion and Broccoli Quiche

This was a quick way to make a delicious quiche! You can also substitute spinach for the broccoli, and add turkey bacon bits as an alternative. Enjoy with a light salad for any meal!

• 1 box of Betty Crocker pie crust (or any other instant pie crust)
• Cooking spray
• 1 (10-ounce) package broccoli, chopped
• 1/4 cup low-fat sour cream
• 1 cup evaporated skim milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 large egg whites
• 1 large egg
• 3/4 cup caramelized onions (about 3 cups uncooked)
• 1/2 cup shredded reduced-fat Monterey Jack cheese
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Preheat oven to 350°.

Prepare the crust according to the box's directions. Roll out into a large circle, then fit into a 9-inch pie plate coated with cooking spray.

Combine the broccoli and sour cream in a small bowl. Combine the evaporated milk, salt, pepper, egg whites, and egg in a medium bowl, and stir well with a whisk. Stir 1/3 cup milk mixture into broccoli mixture. Spoon the broccoli mixture into the bottom of the prepared crust. Add caramelized onions, and top with cheese. Pour the remaining milk mixture over cheese.

Place pie plate on a baking sheet, and bake at 350° for 45 minutes or until set. Let quiche stand 10 minutes.

White Wine Braised Chicken

8 chicken thighs (about 2 3/4 pounds)
Coarse salt and ground pepper
4 cloves garlic, thinly sliced
1 cup dry white wine

1 sprig fresh rosemary
1 lemon, cut into 8 thin slices, plus 1 tablespoon fresh lemon juice
1 tablespoon cold butter, cut into pieces
Cooked rice, for serving (optional)

In a skillet with a lid, arrange thighs and season with salt and pepper. Add garlic, wine, and rosemary. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.

Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.

Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.