Cranberry-Apple Chutney

Suggested Piece: Small Skillet

Ingredients
1 medium onion (#2 cone)
2 large tart apples (#2 cone)
12 oz. fresh or frozen cranberries
1/2 c. golden raisins
3/4 c. sugar
1/2 c. packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. allspice
1/8 tsp. ground cloves
1/4 c. apple cider vinegar
1/2 c. walnuts (#2 cone)

Directions

In small skillet layer onion, apples, cranberries, golden raisins, sugars, seasonings, and vinegar. Cover and cook over medium heat until Vapo-Valve clicks, the reduce heat to low for 10-15 minutes. Remove lid and mash with potato masher until desired texture forms. Stir in walnuts just before serving. 

Green Chicken Masala

Suggested Piece: 12" Electric Skillet

Ingredients
1 onion (#2 cone)
3 tbsp. olive oil (opt.)
2 lbs. skinless, bone-in chicken thighs
1 1/2 tsp. turmeric
1/4 c. lemon juice
1/2 c. chicken broth
Small bunch fresh mint leaves
2 c. fresh cilantro leaves
1 jalapeno, chopped coarsely
4 garlic cloves (#1 cone)
1/2 tsp. ground cardamom
1/2 tsp. cinnamon
1/8 tsp. ground cloves
1 c. full-fat coconut milk
Fresh ground black pepper to taste

Directions
In a skillet over medium heat (approx. 300F), add the onion with the olive oil (opt.). Cook, stirring occasionally until the onion starts to soften. Add chicken thighs and turmeric to the skillet and continue cooking (approx. 7 mins.) Place the lemon juice, broth, mint, cilantro, jalapeno, and garlic in a blender or food processor and blend until you obtain a smooth puree. Add the cloves, cardamom, and cinnamon. Cook for just about a minute. Add in the coconut milk, season to taste with freshly ground black pepper and add the herb puree. Cover and cook over medium heat until Vapo-Valve clicks. Then reduce heat to low for approximately 15 minutes or until the chicken is well cooked and tender. Serve immediately.

Pumpkin Snickerdoodles

Suggested Pieces: Stainless Steel Cookie Sheets

Ingredients
2 1/2 cups flour
2 tsp. cornstarch
1/2 tsp. cream of tartar
3/4 tsp. baking soda
1/8 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
3/4 c. butter, softened
3/4 c. brown sugar
1/2 c. sugar
1 large egg
2 tsp. vanilla
1/2 c. canned pumpkin (not pumpkin pie filling)
Cinnamon Sugar Coating
1/4 c. granulated sugar
1 1/2 tsp. cinnamon

Directions
Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves. In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin. Slowly add in the flour mixture. The dough will be very sticky. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 2 days. When ready to bake, take the dough out of the fridge. Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper. In a small bowl whisk together the sugar and cinnamon for the cinnamon sugar coating. Form the dough into balls of about 1 1/2 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly. Place the cookies on the cookie sheets about 2 inches apart. Bake for about 8-10 minutes until the tops look just set.

Sweet & Sour Cabbage

Suggested Piece: 5 Qt. Wok

Ingredients
5 tbsp. butter
2 onions (about 4 cups), (#4 cone)
2/3 cup red wine vinegar
1/2 cup applesauce
2 tbsp. sugar
2 tsp. salt
1 tsp. ground black pepper
1 bay leaf
1/8 tsp. ground cloves
2 pounds (about 1 head) red cabbage (#3 cone)
1 large Golden Delicious apple (#2 cone)
1/2 cup apple juice

Directions
Melt butter in 5 Qt. Wok over medium heat. Add onions; sauté until translucent, about 10 minutes. Mix in next 7 ingredients. Add cabbage; cover and cook using medium-click-low method about 17 minutes. Uncover; add apple and apple juice and cook until apple is crisp-tender, stirring often, about 5 minutes.

Pumpkin Pudding

Suggested Piece: Saladmaster Thermal Bowl

Ingredients
1/2 tsp. cinnamon
1/8 tsp. ginger
1/2 tsp. clove
1/4 tsp. baking soda
3/4 c. pumpkin puree, canned
1 1/4 c. cold milk
1 pkg. butterscotch pudding mix
1 1/4 c. Cool Whip

Directions
Combine spices and baking soda in bowl. With electric mixer combine pumpkin and spices. Add milk and pudding and continue to beat for one (1) minute. Fold 1/2 cup of the Cool Whip into the mixture. Garnish with remaining Cool Whip. Yields 6 servings.

Ham

Suggested Piece: 7 Qt Roaster

Ingredients
Ham
Cloves
1 c. Dijon mustard
2 tbsp. real maple syrup

Directions
Score top of ham; place cloves in center of cross. Whisk together mustard and syrup; pour over ham.Cook covered over medium heat until Vapo-Valve clicks. Reduce heat to low and cook 15 minutes per pound (e.g. 3 lb. ham = 45 minutes).

Alternate versions:
A - Cover ham with 1/3 c. brown sugar & 1 can crushed pineapple (strained or un-strained).
B - Pour Pineapple Habanero Sauce (COSTCO) over ham.

Cinnamon Pumpkin Butter

Ingredients
1 lb. unsalted butter
½ c. pumpkin puree
2 tbsp. brown sugar
2 tbsp. agave syrup
1 tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. ground clove
Salt to taste

Directions
Whip butter until light and fluffy. Add in remaining ingredients and whip again to combine. Serve on dinner rolls, croissants, or even pancakes! Yum!