Savor the Season – Roasted Sweet Potato, Cranberry & Quinoa Salad, Wild Mushroom Tartlets & Baked Apple Crisp

October 4, 2020

Author: KatieChin

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Hey Copped Up Cooking with Katie Fans!!  Here are the recipes from today’s show!!

Wild Mushroom Tartlets


  • 2 cups finely chopped baby bella or portobella mushrooms
  • 1 finely chopped shallot
  • 2-3 Tabelspoons butter
  • 1/4 cup grated Parmesan cheese
  • Salt & Pepper
  • Store-bought Phyllo Cups
  • Chopped parsley for garnish


Prepare Phyllo cups according to package directions.

Heat a non-stick skillet over medium high heat.  Add the butter and allow to melt.  Add the shallot and saute until fragrant, about 30 seconds.  Add the mushrooms and saute for about 4 minutes.  Add the parmesan cheese and saute for 1 more minute.  Season the taste with salt and pepper.  Scoop the mixture into prepared cups.  Garnish with parsley and serve.

Roasted Sweet Potato, Cranberry & Quinoa Salad



  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon dijon mustard
  • 1 teaspoon fresh squeezed lemon juice
  • Salt & pepper to taste
  • Salad:
  • 1 sweet potato, peeled and cut into cubes
  • 1 teaspoon extra virgin olive oil
  • 1/4  teaspoon salt
  • 3 cups cooked quinoa
  • 1/2 cup roasted sliced amonds or pecans
  • 1/4 cup cranberries
  • Directions:

Pre-heat oven to 400 degrees (F).

Make the dressing:  Whisk together the dressing ingredients in a small bowl.  Set aside.

Toss the sweet potato cubes with olive oil and salt.  Roast in oven for 30 mnutes.   Set aside.

Combine the sweet potato cubes and the remaining salad ingredients in a medium bowl.  Drizzle the salad dressing on top and toss to combine.  Serve immediately.


  • 7 medium baking apples, such as Gala or Fuji (about 3 pounds)
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups packed light brown sugar
  • 2 sticks unsalted butter, melted
  • 2 teaspoons ground cinnamon
  • Kosher salt
  • 2 cups old-fashioned rolled oats
  • 1 1/2 cups all-purpose flour
  • Directions:

Position a rack in the center of the oven and preheat to 425 degrees F. Peel and core the apples, then cut into 1/4-inch-thick slices. Place apple slices on an 18-by-13-inch sheet pan and toss with the lemon juice, 1/4 cup of the brown sugar, 2 tablespoons of melted butter, 1 teaspoon cinnamon, and 1/8 teaspoon salt.

Spread the apples evenly on the pan, cover with foil and bake until the apples have softened and released some liquid, about 20 minutes.

Meanwhile, combine the oats, flour, remaining 1 1/4 cups brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt together in a large bowl, breaking up any lumps with a fork. Add the remaining melted butter to the oat mixture, stirring with a fork until it is moistened and crumbly.

Carefully uncover the sheet pan and scatter the oat crumble evenly over the top. Bake uncovered until the top is crisp and golden brown and juices are bubbly, about 15 minutes. Serve with ice cream if desired.