Published: Wednesday, Oct. 28, 2009

Updated: Wednesday, Oct. 28, 2009

Goodies get the holidays started

When it comes to the holidays, I am the kid who never grew up.

I love to pull out my favorite Halloween, Thanksgiving and Christmas recipes. Yes, I have a stash of holiday favs.

I have made some of the recipes since I was a kid with my grandmother watching over me. She taught me how to make caramel apples and popcorn balls and how not to get burned in the process. I was blessed to have someone who let me mess up the kitchen and not fuss at me for doing so.

Recently, I had the pleasure of teaching a dozen or so preschool- and elementary-age kids how to make caramel apples. Their excitement was worth any of the bother. Some of the moms were just as excited to find out how easy the apples are to make.

Since Halloween is Saturday and since I am making caramel apples with my own daughter this week, I thought I would share my microwave-quick recipe. All that is needed is a bag or two of caramels, unwrapped, of course, two tablespoons of milk, a microwave safe bowl, spoon, microwave, wax paper and craft sticks. How easy can it get?

For chocolate lovers, after the caramel apples have cooled and set, the apples can be dipped or drizzled with melted white, milk or dark chocolate. Other versions include rolling in nuts, marshmallows, dried fruits or all of the above. Let your imagination go wild.

Easy does it caramel apples

5-6 apples (I like to use the small ones simply because they are less mealy and have a tart taste)

q 1 bag caramels, unwrapped

q 2 tablespoons milk

q Craft sticks

q Wax paper

n Wash and dry apples. Remove the stem and insert a craft stick where stem was.

n Place unwrapped caramels and milk in microwave safe bowl. Microwave on high for 2 minutes. Stir and continue the process until caramels are melted. Hold apple by stick and dip into the caramel mixture. Coat apple thoroughly; place on waxed paper to cool.

n After all apples have been dipped in caramel, place then in refrigerator to harden before applying melted chocolate.

n For those who made real Jack-o-lanterns, the pumpkin meat can be used to make some easy to fix pumpkin cookies. However, the pumpkin meat does have to be cooked in water until tender.

n A friend of mine from Texas, Maryjane Choate, shared this recipe several years ago. It’s a good one for Halloween or any time. Canned pumpkin can be used instead of fresh.

Pumpkin cookies

q 1 cup margarine

q 1 cup sugar

q 1 cup pumpkin

q 1 egg

q 2 cups flour

q 1 teaspoon soda

q 1 teaspoon cinnamon

q 1/2 teaspoon salt

q 1/2 cup raisins (optional)

n Cream together, margarine, sugar, pumpkin and egg. Add flour, soda, cinnamon, salt and raisins. Drop by teaspoon on greased cookie sheet. Bake about 10 minutes at 350 degrees.

Gluten-free recipes

Maureen Broussard asked for readers’ help finding good gluten-free recipes, and Therese C. Springer of Diamondhead found a cookbook that she highly recommends.

“I recently stumbled on ‘The Kid-Friendly ADHD & Autism Cookbook’ at Barnes & Noble. I bought it because my grandson is ADHD,” she said. “It is a wonderful guide and cookbook that provides hundreds of gluten-free and casein free recipes. I think any reader with celiac disease would find this book helpful.”

This cookbook not only has kid-friendly recipes, but ones that adults will enjoy, too.

The Maple-Glazed Pork Chops recipe is one for all ages. Be sure to use pure maple syrup in this dish.

Maple-glazed pork chops

q 1 cup gluten-free, casein-free chicken broth

q 3/4 cup maple syrup

q 2 tablespoons cider vinegar

q 1/2 teaspoon dry mustard

q Salt and ground black pepper

q 1 tablespoon safflower oil

q 4 boneless pork chops, 1-inch thick

n Whisk together chicken broth, maple syrup, vinegar, dry mustard and 1/4 teaspoon salt in small bowl. Set aside.

n Heat the oil in large skillet over medium-high heat. Season the pork chops with salt and pepper on both sides and carefully add to the hot pan. Cook for 4 minutes, or until browned on one side. Flip chops, add glaze ingredients and reduce heat to medium, cover and cook for 5 to 10 minutes, until pork registers 140 degrees in the center. Remove chops and cover with foil to keep warm. Continue cooking glaze, uncovered, until thickened (adding any accumulated pork juices), 5 to 8 minutes. Pour glaze over chops and serve. Taken from “The Kid-Friendly ADHD & Autism Cookbook” by Dr. Pamela Compart and Dana Laake.