Grazing with Gary: Stuff yourself with apple recipes

What a weekend it was!! There was the Harvest Festival at Rec Park with all the huge pumpkins, scarecrows and even a parade for the little ones. It was a great community festival. Next, it was up Interstate 80 to Bowman Road to Machado's Apple Festival with more than 40 vendors and apples for 69 cents a pound. It was a crazy grab game to get to the bins of apples. Now, what can you do with the apples? Let's get cooking with apple cookies mixed together with peanut butter, and they are soft on the inside and crispy on the outside. With the holidays coming, try this apple stuffing. It is fabulous with turkey, but try it with a chicken to practice. Last, check out this apple fritter recipe in the air fryer. Fewer calories than deep-fried ones, and the fresh apple pops with flavor. And a shameless plug about the Mandarin Festival Recipe Contest for all my foodies. Get your original recipe ready for the contest on Sunday, Nov. 20. If you are entering the contest, you get in free to the festival. Entrée, salad, side dish or dessert are the categories. Happy Cooking!!! Apple Cookies Ingredients 1/2 cup shortening1/2 cup chunky peanut butter1/2 cup sugar1/2 cup packed brown sugar1 large egg, room temperature1/2 teaspoon vanilla extract1-1/2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground cinnamon1/2 cup grated peeled apple Directions 1. Preheat oven to 375 degrees. In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in apple. 2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool for 5 minutes before removing to wire racks. Apple Stuffing Ingredients 1 medium butternut squash (about 3 pounds), peeled and cubed3 medium tart apples, peeled and cubed2 tablespoons olive oil1 teaspoon kosher salt1 teaspoon pepper6 thick-sliced bacon strips, chopped1 pound maple pork sausage4 celery ribs, chopped2 medium onions, chopped2 medium carrots, shredded6 cups seasoned stuffing cubes, divided2 cups crushed multigrain club crackers (2-1/2x1 inch) (about 40 crackers)1 can (12 ounces) evaporated milk1 can (10-1/2 ounces) condensed cream of celery soup, undiluted6 large eggs, lightly beaten1 cup cooked long grain rice1 cup sour cream1 teaspoon garlic powder1 teaspoon poultry seasoning1 teaspoon rubbed sage1/2 teaspoon celery salt1/2 teaspoon ground cumin1/4 teaspoon cayenne pepper1/2 cup butter, cubed Directions 1. Preheat oven to 425°. Place squash and apples on a rimmed baking sheet. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, about 25 minutes. Reduce oven setting to 375°. 2. Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings. 3. Add sausage, celery, onions and carrots to pan; cook over medium-high heat until sausage is no longer pink, and vegetables are tender, 10-12 minutes, breaking up sausage into crumbles; drain. 4. Transfer to a large bowl. Add 5 cups stuffing cubes, crackers, evaporated milk, soup, eggs, rice, sour cream, seasonings and reserved squash mixture and bacon; toss. Transfer to 2 greased 13x9-in. baking dishes. Lightly crush remaining 1 cup stuffing cubes. Sprinkle over tops; dot with butter. 5. Bake, covered, for 30 minutes. Uncover and bake until bubbly and lightly browned, 15-20 minutes longer. Apple Fritter Ingredients 1-1/2 cups all-purpose flour1/4 cup sugar2 teaspoons baking powder1-1/2 teaspoons ground cinnamon1/2 teaspoon salt2/3 cup 2% milk2 large eggs, room temperature1 tablespoon lemon juice1-1/2 teaspoons vanilla extract, divided2 medium honey crisp apples, peeled and choppedCooking spray1/4 cup butter1 cup confectioners' sugar1 tablespoon 2% milk Directions Preheat air fryer to 410°. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Add milk, eggs, lemon juice and 1 teaspoon vanilla extract; stir just until moistened. Fold in apples. Line air-fryer basket with parchment (cut to fit); spritz with cooking spray. In batches, drop dough by 1/4 cupfuls 2 in. apart onto parchment. Spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn fritters; continue to air-fry until golden brown, 1-2 minutes. Melt butter in small saucepan over medium-high heat. Carefully cook until butter starts to brown and foam, about 5 minutes. Remove from heat; cool slightly. Add confectioners' sugar, 1 tablespoon milk and remaining 1/2 teaspoon vanilla extract to browned butter; whisk until smooth. Drizzle over fritters before serving.