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    Skillet Apple Pie with Caramel Sauce

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    By Culinary.net | ContributorWhile apple pie is a traditional seasonal dish, you can add unique flavor with this skillet version. Simply toss Honeycrisp apples with brown sugar, cinnamon and lemon juice then spoon between two pie crusts simmering in a thin layer of brown sugar and cinnamon then drizzle with caramel sauce for a deliciously gooey evening treat.Skillet Apple Pie with Caramel Sauce4          large Honeycrisp apples, peeled, cored and sliced1/4       cup sugar1 1/2    tablespoons cinnamon, divided1          tablespoon lemon juice6          tablespoons butter1/4       cup, plus 2 teaspoons, brown sugar2          refrigerated pie crusts2          teaspoons whipping creamcaramel sauceHeat oven to 350 F.In large bowl, combine apples, sugar, 1 tablespoon cinnamon and lemon juice until apples are covered. Set aside.In oven-safe, 10-inch nonstick skillet, melt butter. Add 1/4 cup brown sugar and remaining cinnamon; mix until combined. Boil 5-8 minutes.In same skillet, place one pie crust over brown sugar mixture. Pour apples over pie crust. Cover apples with second pie crust. Cut slits in top to release steam. Brush whipping cream over crust. Sprinkle with remaining brown sugar.Bake 35-45 minutes until crust is golden brown.Drizzle with caramel sauce.Find more dessert recipes at Culinary.net.[embedded content] More

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      Ultimate Cheesy Herb Sourdough Stuffing Recipe

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      Recipe courtesy of Gaby Dalkin from “What’s Gaby Cooking” 1          loaf sourdough bread with crust, cut into 1-inch cubes (roughly 8 cups)10        tablespoons butter 2          shallots, finely sliced2          celery stalks, finely chopped2          bunches green onions, thinly sliced3/4       cup chopped fresh Italian parsley2          tablespoons chopped fresh oregano2          tablespoons chopped fresh sage2          tablespoons chopped fresh thyme3          large garlic cloves, minced2          teaspoons coarse kosher salt1          teaspoon freshly ground black pepper            3          large eggs2          cups chicken broth, divided6          ounces coarsely grated Parmesan cheesePreheat oven to 375 F. On large, rimmed baking sheet, spread ripped or cubed bread. Bake until bread is dry, about 15 minutes. Cool. Leave oven on.In heavy skillet over medium heat, melt butter. Add shallots and celery; saute 5-6 minutes. Add green onions, parsley, oregano, sage, thyme, garlic, salt and pepper; saute until celery is tender, 6-8 minutes.Generously grease large skillet or ceramic baking dish. Place bread cubes in large bowl. Add warm vegetable mixture; toss to combine.In medium bowl, whisk eggs and 3/4 cup broth. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.Add 1/2-3/4 cup broth to stuffing if dry. Transfer to skillet or ceramic baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes. Serve in baking vessel or transfer to serving platter. More