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Welcome to This Awful/Awesome Life! My name is Frances Joyce. I am the publisher and editor of this magazine. We'll be exploring different topics each month to inform, entertain and inspire you. Meet new authors, sharpen your brain and pick up a few tips on life, love, entertaining and business. Enjoy and please share!

What's for Dinner? Ask Linda

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Linda Cahill of The Pampered Chef is back to offer us some delicious recipes and cooking tips.  I encourage you to visit to see all the wonderful kitchen tools and recipes. We've also provided links to each recipe, so you can click on the videos on the website to see how each dish is prepared. 

Fall never looked or tasted so delicious! What could be better than the smell of cinnamon and apples wafting through the whole house?

In honor of Apple Month, Linda is sharing five winning recipes sure to make you do the happy dance for all things fall.

Speaking of winning...Linda was recognized by The Pampered Chef and her peers this month for her exceptional performance. 

Please join me in congratulating Linda, then get in the kitchen and make me some pie or cake or apple crisp or some of those yummy Apple Cheddar Bacon Egg Muffins...



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1 pkg. (14.1 oz. /399 g) refrigerated pie crusts (2 crusts), softened according to the package directions

3 Tbsp. (45 mL) light brown sugar

1 Tbsp. (15 mL) flour

¼ tsp. (1 mL) ground cinnamon

3   Granny Smith apples (about 1 lb. /450 g), peeled and cored

1   lemon

¼ cup (50 mL) water


Preheat the oven to 400°F (200°C).

Unroll the pie crusts onto a lightly floured surface. Cut 3 circles from each crust with the large Pie Dough Cutter. Place the circles into the wells of the Mini Pie Pan, pressing the dough into the bottom and up the sides of the pan.

Roll out the remaining dough to ⅛-" (3-cm) thick; Cut 6 circles with the small Pie Dough Cutter. Set aside.

For the filling, combine the sugar, flour, and cinnamon in large mixing bowl; mix well. Thinly slice the apples; cut apple slices in half. Zest the lemon to measure ¼ tsp (1 mL). Juice the lemon to measure 1 tsp (5 mL).

Add the apples, zest, and juice to the sugar mixture; toss gently to coat.

Transfer the apple mixture evenly into the 6 wells.

Brush the edges of the small dough circles with water. Place on top of the pie filling, wet-side down. Pinch the top and bottom dough together and press it into the scalloped rim.

Use a knife to cut vent holes in the top dough. Bake for 23–25 minutes, or until the crusts are golden brown. Remove from oven and let the pies cool in the pan for 5 minutes before releasing.

 Yield: 6 servings

Nutrients per serving: U.S. Nutrients per Serving: Calories 350, Total Fat 19 g, Saturated Fat 8 g, Cholesterol 10 mg, Sodium 370 mg, Carbohydrate 48 g, Fiber 1 g, Sugars 14 g, Protein 3 g

 Cook's Tips:

The Apple Peeler, Corer & Slicer is the perfect tool for the apples in this recipe. 

This recipe works great with our Scratch Pie Crust recipe. Sodium 140 mg, Fiber 4 g


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Glaze and Pastry

1/4 cup packed brown sugar

1 Tablespoon butter or margarine, melted

1 Tablespoon light corn syrup

1/3 cup pecan halves, coarsely chopped

1 package (15 ounces) refrigerated pie crusts, softened as directed on package


6 large Granny Smith apples (about 6 cups sliced)

1 Tablespoon lemon juice

3/4 cup packed brown sugar

1/3 cup all-purpose flour

1 teaspoon Korintje Cinnamon


Preheat oven to 425°F. For glaze, combine brown sugar, butter and corn syrup in Deep Dish Pie Plate; spread evenly over bottom. Chop pecans using Food Chopper; sprinkle over sugar mixture. Gently unroll one pie crust; place in pie plate, pressing into bottom and up sides. Set aside.

For filling, peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices in half. In a Stainless (4-qt.) Mixing Bowl, combine apples and lemon juice; toss gently to coat. Add brown sugar, flour, cinnamon and lemon zest; mix gently. Spoon the filling into a pie plate. Unroll remaining crust and place over filling. Fold edges of top crust under edges of bottom crust; seal and flute edges. Cut slits in top crust to allow steam to escape.

Gently place Pie Crust Shield or 2- to 3-inch-wide strips of aluminum foil over edge of pie. Bake 30 minutes; remove shield. Bake an additional 25-30 minutes or until crust is deep golden brown. Remove from oven to Stackable Cooling Rack; let stand 5 minutes. Loosen edge of pie from pie plate; carefully invert pie onto heat-resistant serving plate. Scrape any remaining caramel topping from pie plate onto top of pie. Cool at least 1 hour before serving.

Yield: 8 servings

Nutrients per serving: Calories 460, Total Fat 19 g, Saturated Fat 7 g, Cholesterol 15 mg, Carbohydrate 72 g, Protein 3 g, Sodium 220 mg, Fiber 3 g

U.S. Diabetic exchanges per serving: 1 starch, 3 1/2 fruit, 3 1/2 fat (4 1/2 carb)

Cook's Tips:

Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.

Place a sheet of aluminum foil on the oven rack below the pie plate to catch any drippings.

This recipe is based on tarte Tatin, an inverted caramel apple pie that was developed and sold by the Tatin sisters in France.

Granny Smith apples are wonderful for pies because of their firm texture and sweet-tart flavor that hold up during baking.

The Mix 'N Scraper® is the perfect tool to rescue any caramel that sticks to the bottom of the Deep Dish Pie Plate. It is heat-resistant, so it won't melt while in contact with Stoneware.



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Oil for brushing pan

1   red apple such as Gala, Braeburn, or Fuji

1 pkg (15.25 oz. or 515 g) spice cake mix

1 ½ cups (375 mL) unsweetened applesauce

Salted Caramel Sauce

½ cup (125 mL) pure maple syrup

2 Tbsp. (30 mL) butter

 Coarse sea salt


Brush the bottom and sides of the Rockcrok® Everyday Pan with oil using the Chef’s Silicone Basting Brush.

Core the apple using The Corer™. Cut the apple in half crosswise, and then slice the apple halves using the Simple Slicer on the #3 setting. Cut slices in half.

Starting at the edges of the pan, carefully arrange the apple slices, slightly overlapping, in the bottom of the pan.

In a large bowl, whisk the cake mix and applesauce until blended. Spoon the batter over the apples and spread evenly. 

Microwave, covered, on HIGH for 10 minutes, or until a wooden pick inserted in the center comes out clean. Remove from the microwave, uncover, and let stand for 10 minutes.

Place the syrup in a small saucepan. Cook over medium-high heat, stirring constantly, until small bubbles form. Add the butter; stir until butter is melted. Bring the mixture to a boil. Boil 1 minute, stirring constantly

Remove from the heat; let cool 15-20 minutes or until thickened (similar to the consistency of honey).

Carefully invert the cake onto a serving platter. Just before serving, drizzle with the caramel and sprinkle with salt.

Yield: 12 servings of 1 slice

Nutrients per serving: Calories 210, Total Fat 5 g, Saturated Fat 2g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 43 g, Fiber 1 g, Protein 2 g

Cook's Tips:

To prepare in a conventional oven, preheat oven to 375°F (190°C). Follow steps 1-4 as directed. Bake on center rack for 32-35 minutes or until wooden pick inserted near the center comes out clean. Remove from the oven and loosen the edges of the cake. Cool for 10 minutes, then invert onto a platter. Prepare the sauce as directed while cake is baking; continue as directed.


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4-6 large Granny Smith apples

8   graham crackers, chopped

3/4 cup (175 mL) packed brown sugar

1/2 cup (125 mL) quick or old fashioned oats

1/2 cup (125 mL) all-purpose flour

1 1/2 tsp (7 mL) ground cinnamon

1/3 cup (75 mL) butter or margarine, melted

 Whipped cream or ice cream (optional)


Using Apple Peeler/Corer/Slicer, peel, core and slice apples. Cut apples in half; place in Small Baker or Deep Dish Baker.

In Small Batter Bowl, combine graham crackers, brown sugar, oats, flour and cinnamon. Add butter; mix well. Spoon over apples.

Microwave on HIGH 12-15 minutes or until apples are tender, turning dish after 6 minutes.

Cool slightly. Serve with whipped cream or ice cream, if desired.

Yield: 6-8 servings

Nutrients per serving: Calories 260, Total Fat 11g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 48 g, Protein 2g.





Canola oil for spraying pan

8   eggs

½ cup (125 mL) milk

¼ tsp (1 mL) salt

2 oz. (60 g) cheddar cheese

½   Granny Smith apple, cored

⅓ cup (75 mL) real bacon bits

1 Tbsp. (15 mL) French Toast Popcorn Seasoning*, plus additional for garnishing


Preheat the oven to 350°F (180°C). Spray the Brownie Pan with oil using the Kitchen Spritzer.

Whisk the eggs, milk, and salt in the Classic Batter Bowl until combined.

Grate the cheese with the Microplane® Adjustable Coarse Grater.

To dice the apple half, place it cut-side down on the Quick Slice with the top of the apple facing to the right. Slice the apple. Next, separate the apple pieces and place them flat, parallel to the blade. Slice the pieces (now you’ll have matchstick-shaped pieces). Turn the pieces one quarter turn and slice one more time.

Add the cheese, apples, bacon bits, and seasoning to the batter bowl and stir to combine.

Use the Large Scoop to transfer the batter evenly into the wells of the pan. Bake for 15–18 minutes, or until the eggs are set.

Remove the pan from the oven. Cool for 5 minutes in the pan and release using the Mini Nylon Serving Spatula. Sprinkle with additional seasoning.

Yield: 12 servings

Nutrients per serving: U.S. Nutrients per serving (2 muffins): Calories 170, Total Fat 11g, Saturated Fat 5 g, Cholesterol 265 mg, Sodium 340 mg, Carbohydrate 4 g, Fiber 0 g, Sugars 3 g, Protein 14 g

Cook's Tips:

To make your own French toast seasoning, mix 1 Tbsp., (15 mL) of granulated sugar, 2 tsp (10 mL) of brown sugar, ½ tsp (2 mL) of maple syrup, ¼ tsp (1 mL) of cinnamon, and a pinch of salt.

You can freeze these muffins for an easy, on-the-go breakfast any time. Let them cool completely before wrapping them individually in plastic wrap. To reheat, un-wrap the muffin and microwave it on HIGH for about 1 minute or until it’s warmed.

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