I like apple cake--but not so much apple pie. Go figure! This is baked in a 9" cake pan so it's small enough for two. EASY APPLE CAKE (Pillsbury site) 1/2 cup butter, softened 1 cup sugar 2 eggs 1/4 teaspoon vanilla 1 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 1/2 cups shredded peeled apples (about 2 medium apples) 1/2 cup chopped walnuts 1 quart vanilla or cinnamon ice cream Heat oven to 350�F. Spray 9-inch round cake pan with baking spray with flour. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and walnuts. Spoon into pan. Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream. The best baking apples are slightly tart. Top choices are Granny Smith, Braeburn, Cortland, Northern Spy and Rome.This cake is also delicious cooled and dusted with powdered sugar.

I haven't made this yet, but I sure plan on it! Slow-Cooked Pot Roast with Horseradish and Mustard Sauce (Fine Cooking) 2 carrots, peeled and cut in half 1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges 3 cloves garlic, smashed 3 sprigs fresh thyme 1 large bay leaf 3 whole cloves or allspice berries 1 cup homemade or low-salt canned chicken broth 1 cup dry white wine (such as Sauvignon Blanc) 2 Tbs. tomato paste 1 boneless beef chuck roast (2-1/2 to 3 lb.) 2 Tbs. olive oil Kosher salt and freshly ground black pepper 2 Tbs. brandy 1/2 tsp. prepared horseradish 1/2 tsp. grainy prepared mustard 2 Tbs. sour cream 1 tsp. all-purpose flour 2 Tbs. minced fresh parsley Put the carrots, onion, garlic, thyme, bay leaf, and cloves or allspice in the bottom of a slow cooker crock. In a measuring cup or bowl, whisk together the broth, wine, and tomato paste to blend. Set a large heavy-based skillet over medium high heat. Pat the roast dry with paper towels, rub both sides with the olive oil, and sprinkle generously with salt and pepper. Sear the roast in the skillet until a dark crust forms on one side, 3 to 5 minutes. Turn and sear the other side, 3 to 5 minutes. Reduce the heat to medium and put the roast on top of the vegetables in the crock. Add the broth mixture to the skillet, bring to a simmer, and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock; don't stir. Turn the slow cooker to low heat; cook gently without lifting the lid until the roast is fall-apart tender, 8 to 10 hours. Transfer the roast to a cutting board and tent with foil to keep warm. Strain the contents of the crock through a sieve set over a medium saucepan. Discard the solids. Skim the fat from the top of the strained liquid (or use a fat separator). Bring to a boil and then simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish, and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, and then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, slice the roast thinly. Serve with the gravy and a sprinkling of parsley. Pot roast without a slow cooker: If you don't have a slow cooker, you can still make this pot roast, just make the following modifications to the recipe. Heat the oven to 250 F. Sear the meat in a heavy Dutch oven or similar pot. Transfer the meat to a plate. Add the broth mixture to the pot and bring to a simmer. Return the meat to the pot and turn once to coat the meat in the broth. Scatter the vegetables and herbs around the meat, return to a simmer, cover tightly, and roast in the oven until the meat is very tender, about 4 hours. Check occasionally to be sure the broth isn't bubbling too rapidly, and flip the meat if the top surface looks dry.

Since I have about 8 lbs. of ham left, I'm going to ground part of it to make ham loaf and thought ham balls would be good, what with all the Bowl games coming up this week. I found the recipe, but if any of you have one you use, I'd appreciate it. I like the idea of the cranberry sauce. HAM BALLS WITH CRANBERRY SAUCE (Cooking with Carla Renee) 1/4 cup finely chopped shallots 1/4 cup finely chopped celery 1 pound ground lean pork 1 pound ground smoked ham 1/2 teaspoon freshly ground black pepper 1 cup fresh bread crumbs 1 egg, beaten Mix all ingredients together and form balls the size of walnuts. Make Glaze. Place on buttered baking sheet. Bake at 350 for 30 minutes. Pour glaze over meatballs and continue baking an additional 10 minutes. Glaze: 1 16 oz. can whole berry cranberry sauce 1/2 cup freshly squeezed orange juice 6 Tablespoons brown sugar 1 Tablespoon prepared mustard Mix all ingredients together. Simmer on low until sugar is dissolved.

Tomato Soup with Roast Beef and Horseradish Panini (Real Simple) 2 tablespoons olive oil, plus more for the grill pan 1 large onion, chopped 4 cloves garlic, chopped 1 28-ounce can whole peeled tomatoes 3 1/2 cups low-sodium chicken broth 1 teaspoon dried thyme kosher salt and black pepper 1/2 cup sour cream 2 tablespoons prepared horseradish 8 slices sandwich bread 8 ounces thinly sliced roast beef 8 ounces sharp white Cheddar, sliced 2 cups baby arugula (1 1/2 ounces) Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook, stirring often, until softened, 5 to 7 minutes. Add the tomatoes (with their juices), broth, thyme, and 1/2 teaspoon each salt and pepper. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Working in batches, in a blender, puree the mixture until smooth. Meanwhile, in a small bowl, stir together the sour cream and horseradish. Form sandwiches with the bread, roast beef, Cheddar, arugula, and half the horseradish mixture. Heat a lightly oiled grill pan over medium heat and cook the sandwiches until the cheese is melted, 5 to 6 minutes per side. Top the soup with the remaining horseradish mixture and serve with the sandwiches.