The crunch of fallen leaves, muted blooms of mums, and flickering lights of carved jack-o-lanterns are all autumn mainstays. The abundance of apples is also another welcome sign of fall. Although apples are available year-round, most of the apple crop matures during late summer and early fall. That’s when you’ll find a wider range of varieties to choose from at the grocery store, as well as pick-your-own orchards that offer the ability to sample (and take home) as many fresh apples as you like.
Although there are about 7,500 of varieties of apples, most pick-your-own orchards have a smaller sampling that they grow.1 We’ve narrowed down some of the most popular choices plus key characteristics, how flavors differ, and which apple types work best in baked goods or just for plain snacking. You’ll also find helpful ways to get the most out of your experience when you visit an orchard. Now for the hard part: which apple to eat first? […READ MORE]
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Very easy Breakfast egg enchiladas perfect for a Sunday morning with the family! You can prepare these enchiladas the night before, refrigerate overnight then bake in the morning. These are perfect for brunch or entertaining in the morning. ENJOY!
Don’t fold in the ends of the tortillas. Leaving them open is part of the miracle of these enchiladas. The egg makes its way inside of the tortillas and bakes in there!
• 2 cups (151 grams) diced cooked ham
• 1 bell pepper, diced
• 8 green onions, finely sliced
• 2 cups (227 grams or 8 ounces) shredded cheddar cheese
In a large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish. Prepare Egg Mixture
In a large bowl, whisk eggs, half-and-half, flour and salt. Pour over the tortillas. Cover then bake or refrigerate overnight to be baked in the morning. Bake Enchiladas
Heat oven to 350 degrees F (177 degrees C. Uncover baking dish then scatter the remaining cup of cheese over enchiladas. Cover baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and cheese melted.
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