Pumpkins and Apples - must be Fall!

Happy October! We had fun at the Pumpkin Patch this year, then proceeded to go to WinCo and buy a pumpkin for half the price! (Had to make up for the over priced rides!)

We also got a chance to go up to Oak Glen and pick apples. The kids loved it, even Hunter was busy the whole time picking apples.

Nathan loved actually climbing the trees and picking the apples up high (was that allowed?)

We've been enjoying our apples - we got a ton but not as much as some! But we have been eating apple chicken, apple pancakes, apple muffins, apples (lots!) plain and with carmel dip. I'm thinking about trying apple butter--we'll see! Here are some favorite recipes:

Carmel Cream Cheese Dip

8 oz. cream cheese

3/4 cup brown sugar

1 tbsp vanilla

Cream till smooth, serve with sliced granny smith apples, golden delicious, fuji, or any others that you love! (Soak chopped apples in lemon water to keep from browning too much.)

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This next one is sooo yummy, when I ate the leftovers it made me want to make it again!

Apple Honey-Stuffed Chicken Breast

1 tbsp butter

1/2 cup diced onion

1 Granny Smith apple, peeled and shredded (I do not skin, and I just chop)

1 tbsp bread crumbs

1 tbsp honey

1/4 tsp. pumpkin-pie spice (substitute w/ cinnamon and nutmeg)

1/4 tsp. salt

1/8 tsp pepper

pinch of thyme

4 bone-in chicken breast halves (I use skinless)

Heat oven to 400 degrees. Heat butter and onions in microwave for 30 seconds (or cook on stove until soft). Stir in apple, bread crumbs, honey, pumpkin-pie spice, salt, pepper, and thyme.

Pull skin up from (but not off) chicken breasts. Season chicken with salt and pepper. Divide apple mixture among chicken pieces, tucking stuffing under skin. Fold skin back over apple filling and breasts and secure in place with a toothpick. (Or if using skinless just spread over tops of chicken.) Place in foil-lined pan and bake 40 minutes. Cool for 10 minutes.