Fall Family Recipies

By Synia Sneed

As the weather starts to cool, and the leaves start to change. Everyone appreciates a warm cozy meal after a long tiring day. My top pics for sinner and dessert this month are Chicken Alfredo with garlic bread, and a warm Caramel Apple Pie cookie for dessert! Alfredo is rich and creamy and pairs perfectly with grilled. Along with breadsticks and grilled veggies such as broccoli or carrots. To finish off, a warm apple pie cookie for dessert. Cinnamon spiced apples, cream frosting, a drizzle of caramel sauce on top.  To make these two delicious recipes you’ll need… 

Creamy Chicken Alfredo, Garlic Bread Sticks, grilled veggies: 

For the chicken:                                                  Alfredo Sauce:

2 boneless skinless chicken breasts.               2 tbsp unsalted butter

1 tbsp olive oil                                                  2 garlic, minced

1 tsp garlic powder                                     1 cup heavy whipping cream

1 tsp onion powder                                     1 cup grated Parm Cheese 

1 tsp of paprika                                          2 cloves garlic, minced

1 tsp of Italian seasoning                           salt and pepper to taste

Salt and pepper to taste                               some pasta water      

Pasta                                                             Sides 

12oz of Fettucine pasta                               4 Garlic Breadstick s

Water                                                           2 cups Broccoli Florets 

Salt                                                                              Or

                                                                               Carrots

                                                            1tbs chopped parsley (optional) 

                                                          Extra Parmesan cheese (optional)

Instructions 

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions. Drain and set aside, reserving a little pasta water.

2. Season the chicken: Pat the chicken breasts dry and season both sides with garlic powder, Italian seasoning, salt and black pepper.

3. Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C). Remove from the skillet, allow it to rest briefly, then slice into strips.

4. Prepare the Alfredo sauce: In the same skillet, melt the butter over medium-low heat. Add the minced garlic and sauté until fragrant. Pour in the heavy whipping cream and allow it to simmer gently for a few minutes. 

5. Add the Parmesan: Gradually stir the grated Parmesan cheese into the cream mixture until melted and smooth. Season with salt and black pepper to taste. If the sauce is too thick, add a little  of the 1 cup of pasta water.

6. Combine the ingredients: Add the cooked fettuccine to the Alfredo sauce and toss until evenly coated. Arrange the sliced chicken over the pasta.

7. Prepare the sides: Steam or boil the broccoli until tender. Bake or toast the garlic breadsticks according to their package instructions until golden.

8. Serve: Plate the chicken Alfredo alongside the broccoli and warm garlic breadsticks. Garnish with chopped parsley and additional Parmesan cheese, if desired.

Cinnamon Apple Cookies    

For the Caramel

150 g granulated sugar

50 g unsalted butter, softened

100 ml heavy cream, warmed

2 tsp vanilla extract

⅛ tsp salt

For the Apple Filling

300 g apples, peeled and finely chopped

20 g light brown sugar

1 tbsp lemon juice

½ tsp ground cinnamon

1 tsp cornstarch

1 tsp water

For the Cookies

150 g unsalted butter

100 g light brown sugar

100 g granulated sugar

2 tsp vanilla extract

1 large egg

1 large egg yolk

250 g all-purpose flour

½ tsp salt

½ tsp baking soda

¼ tsp ground cinnamon

200 g chopped chocolate, optional

For the Cream Cheese Frosting

100 g unsalted butter, softened

100 g powdered sugar

2 tsp vanilla extract

200 g full-fat cream cheese

Instructions

1. Make the caramel. Melt the sugar in a saucepan until it becomes a golden-amber color. Carefully mix in the softened butter and warmed heavy cream, then add the vanilla and salt. Set aside to cool.

2. Prepare the apples. Add the chopped apples, brown sugar, lemon juice and cinnamon to a saucepan. Cook until the apples begin to soften. Mix the cornstarch with water, stir it into the apples and continue cooking until the mixture thickens. Allow it to cool.

3. Brown the butter. Melt the butter over medium heat and continue cooking until it becomes golden brown and develops a nutty aroma. Remove it from the heat and let it cool.

4. Prepare the cookie dough. Combine the browned butter with the brown and granulated sugars. Mix in the vanilla, egg and egg yolk. Add the flour, salt, baking soda and cinnamon, mixing until a dough forms. Fold in the chocolate if you're using it.

5. Chill and bake. Chill the cookie dough before shaping it into cookies. Bake until the edges are set but the centers remain soft. Let the cookies cool completely before decorating.

6. Make the frosting. Beat the softened butter, powdered sugar and vanilla until smooth. Add the cream cheese and mix until creamy.

7. Decorate. Spread or pipe cream cheese frosting onto each cooled cookie. Spoon the cinnamon-apple mixture on top and finish with a drizzle of caramel.

8. Serve.