Caramelized Apple Pancakes
These buttermilk pancakes served with caramelized apples invite warm comfort on nippy fall mornings.

Heat a large seasoned cast iron skillet over medium heat and add butter.

Once skillet is hot and butter has melted add diced apple and sprinkle evenly with sea salt.

Toss and stir to coat the apples with melted butter and salt.

Cover skillet with a lid for about 2 minutes.

Remove lid and stir.

Reduce heat slightly if apples are starting to brown too much.

Cover and cook until apples are soft 2 to 4 minutes.

Remove lid and continue to cook stirring until apples are lightly browned all over about 2 more minutes.

Remove from heat and mix in coconut sugar cinnamon and apple pie spice.

Set aside.

Gluten-Free Pumpkin Scones
These gluten-free scones, made with pumpkin puree and pumpkin pie spice, are perfect for a fall brunch.

Preheat the oven to 400 degrees F (200 degrees C).

Line a baking sheet with parchment paper.

Combine flour brown sugar baking powder cinnamon baking soda salt nutmeg ginger and cloves in a large bowl.

Grate frozen butter into flour mixture and blend with a pastry blender until flour is crumbly with pea-sized crumbs.

Combine pumpkin puree 1/3 cup heavy cream egg and vanilla extract in a separate bowl.

Add to the crumb mixture and mix into a soft dough.

Spooky Spider Halloween Hot Dogs
The best Halloween take on pigs in a blanket are spider dogs, which are made by wrapping crescent roll “heads” around hot dog “legs.”

Preheat the oven to 375 degrees F (190 degrees C).

Unroll crescent dough.

Pinch or press the perforation between the triangles to get 4 rectangular pieces.

Cut rectangles in half lengthwise so you have 8 narrow strips.

Make a 2-inch slice through the center of one end of a hot dog.

Cut two more 2-inch slices on either side of that so that the ‘legs’ are about the same thickness.

Repeat on the other end.

Cut ‘legs’ into the remaining hot dogs.

Roll a crescent strip around the center of each dog.

Place spider dogs on an ungreased baking sheet.

Egg Salad with Mustard
This simple egg salad is a delicious way to use up extra eggs because it is made with two types of mustard for extra zesty flavor.

Put the eggs in a large, heavy pot, and add water until it is one inch above the eggs.

Over medium-high heat, bring to a rolling boil.

After removing from the heat, let stand for 15 minutes.

Place for five minutes in an ice bath.

Delete the shells.

Using a food processor or by hand, chop eggs into the desired consistency.

Mix the eggs.

In a bowl, combine the green onions, mayonnaise, relish, sweet hot mustard, and spicy brown mustard.

Vernell’s Slaw
Vernell, the cook who worked for my grandmother, gave me a wonderful slaw recipe. This recipe, which is comparable to a sweet and sour cabbage dish, keeps for two weeks in the refrigerator. superb when paired with beef brisket. It is best made at least a day ahead of serving.

Place the shredded cabbage into a large glass baking dish or other glass dish.

Do not use metal or plastic.

Sprinkle with 1/2 cup of white sugar and the salt.

In a separate microwave safe bowl combine the remaining sugar oil vinegar mustard celery seed and pepper.

Stir to blend in the sugar then heat until boiling in the microwave about 3 minutes.

Immediately but carefully pour the boiling mixture over the cabbage.

Toss with a wooden or plastic utensil to evenly coat the cabbage.

Let stand out on the counter for several hours stirring occasionally.

Cover and refrigerate.

Toss before serving and serve with a slotted spoon.

Spoiled Baby Back Ribs
Boiled ribs are bathed in a homemade barbeque sauce and broiled until sticky and delicious.

Put the ribs in a big pot and add water to cover them.

Over high heat, bring to a boil; then, reduce heat to medium and simmer for one hour, or until the vegetables are tender.

In the meantime, combine the liquid smoke, ketchup, vinegar, Worcestershire sauce, sugar, and salt in a saucepan.

Over medium-high heat, bring to a simmer; then lower heat to medium-low and simmer, covered with a lid, stirring occasionally, for about 30 minutes, or until thickened.

Set the oven rack about 6 inches away from the heat source and preheat the oven’s broiler.

Using foil to line a baking sheet

Vegetarian Coconut Curry with Tofu
Chock full of veggies and drenched in a sweet and mildly spicy coconut milk-based sauce, this vegetarian curry dish is a comfort food for any fans of healthy eating.

Wrap tofu in 2 to 3 layers of paper towels and place on a plate.

Place a second plate on top to encourage fluid out of the tofu.

Let sit until paper towels are saturated 3 to 5 minutes.

Meanwhile preheat the oven to 200 degrees F (95 degrees C).

Lightly grease a baking tray.

Discard wet paper towels and cube tofu.

Place on the prepared baking tray.

Bake in the preheated oven until adequately dry about 20 minutes.

While the tofu is baking drain pineapple chunks reserving juice.

Pav Bhaji (Indian Curry)
This recipe demonstrates how to make pav bhaji, a popular Indian street food served with tender white bread rolls, at home.

Heat 1 tablespoon oil in a saucepan over medium heat.

Add onion and 1/4 teaspoon salt; fry until browned 5 to 8 minutes.

Add garlic; cook and stir for 4 minutes.

Pour in 1 cup water.

Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt.

Bring to a boil.

Reduce heat and simmer until flavors combine about 10 minutes.

Add tomatoes potatoes and corn to the saucepan.

Season with chile powder coriander and ginger.

Bring to a boil.

Reduce heat and simmer for 15 minutes.

Mash curry gently with the back of a wooden spoon or spatula.

Simmer for 10 minutes more.

Taste and adjust salt.

Add 1/2 teaspoon pav bhaji masala and lemon juice.

Mash slightly again.

Deviled Egg Dip
This flavorful egg dip, which is made with a ton of bacon and mozzarella cheese and is a great way to use up a lot of hard-boiled eggs, is great as a cracker spread.

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.

Cover the saucepan and bring the water to a boil over high heat.

Remove from the heat and let the eggs stand in the hot water for 15 minutes.

Drain.

Cool the eggs under cold running water.

Peel and chop the cooled eggs.

Cook the bacon in a large deep skillet over medium-high heat until evenly browned about 10 minutes.

Drain on a paper towel-lined plate; crumble once cool.

Combine the eggs bacon mayonnaise mozzarella cheese paprika sugar white wine vinegar and mustard in a bowl to make a chunky dip.

Garnish with paprika.

Green Beans Kids Are Sure to Eat
If you season green beans for kids with plenty of butter, onion, and garlic, they’re sure to love them!

In a saucepan, heat butter, garlic powder, onion powder, and pepper over medium heat for one to two minutes, or until butter is melted.

Green beans should be heated through after 5 to 10 minutes after being stirred into the butter mixture.