Bacon, Lettuce and Tomato Kebabs (BTLKs)

24 cherry or grape tomatoes, halved

12 strips cooked thick-cut bacon, each broken into 4 pieces

3 leaves iceberg or green leaf lettuce, torn into bite-size pieces

Prepared Country Home Creations BLT Dip

To assemble each kebab, thread a tomato half, cut-side up onto a toothpick. Stack 2 bacon pieces and a few lettuce pieces on top, then thread another tomato half cut-side down. Place on a platter. Repeat with remaining ingredients. Serve kebabs with prepared dip on the side.

Cider Sangria

2 ½ cups apple cider

¾ cup brandy

½ cup fresh orange juice

¼ cup fresh lemon juice

1” fresh ginger, peeled and very thinly sliced

2 tsp. orange bitters

4 clementines, thinly sliced

2 apples, very thinly sliced

750-ml bottled prosecco or other dry sparkling wine

In a large pitcher, stir together cider, brandy, orange juice, lemon juice, ginger and bitters.  Stir in fruit (mixture can be refrigerated up to 1 day).  When ready to serve, add wine.  Serve over ice.

Chunky Applesauce

8 cups chopped apples (about 3 ½ lbs.)

½ cup packed brown sugar

1 teaspoon ground cinnamon

2 tsp. vanilla extract

In a Dutch oven, combine apples, brown sugar and cinnamon.  Cover and cook over medium heat until apples are tender, stirring occasionally, approximately 35-40 minutes.  Remove from the heat, stir in vanilla.  Mash apples slightly, if desired.  Serve warm or cold.

Muffin-top Apple Oatmeal Cookies

1 ½ sticks butter, softened

1 1/3 cups sugar

1 tsp. vanilla extract

¾ tsp. cinnamon

½ tsp. baking soda

¼ tsp. each allspice, baking powder, and salt

2 large eggs

1 ½ cups all-purpose flour

2 cups old-fashioned oats

2 cups coarsely grated, peeled apples

¾ cup golden raisins

Garnish:  dried apple chips

Heat oven to 375 degrees.  Have baking sheets ready.  In a large bowl with mixer on medium speed, beat butter, sugar, vanilla, cinnamon, baking soda, allspice, baking powder and salt, 3 minutes or until fluffy.  Beat in eggs 1 at a time until blended.  On low speed, beat in flour just until combined.  Stir in oats, apples and raisins.  Drop by ¼ cups dough about 4” apart on ungreased baking sheets.  Bake 17 minutes, placing an apple chip on each cook after 15 minutes, until cookies are golden.  Remove to wire rack to cool.

Apple Orchard Pork Roast

1 boneless whole pork loin roast (3 to 4 lbs.)

1 garlic clove, peeled and halved

1 tsp. salt

½ tsp. pepper

3 fresh rosemary sprigs

3 fresh thyme springs

3 large apples, cut into wedges

2 medium onions, cut into chunks

4 garlic cloves, thinly sliced

¼ cup butter, cubed

1 2/3 cups apple cider, divided

1 tablespoon soy sauce

¼ cup sour cream

Place roast in a shallow roasting pan; rub with garlic halves and sprinkle with salt and pepper.  Top with herbs.  Arrange apples, onions, and sliced garlic around roast; dot with butter.  Combine 1 cup cider and soy sauce; pour over top.  Bake, uncovered, at 350 degrees for 1 ¼ to 1 ½ hours or until a meat thermometer reads 160 degrees, basting occasionally with pan juices.  Remove the roast, apples, and onions to a serving platter; keep warm.  Let stand for 10 minutes before slicing.  Meanwhile, skim fat from pan juices; transfer juices to a small saucepan.  Add remaining cider.  Bring to a boil.  Remove from heat; whisk in sour cream until smooth.  Serve with pork.