Fall into Autumn - delicious, hearty and satisfying meals

Fall has arrived. Behold the changing leaves and enjoy the crisp breeze. Let your eyes take in the bursts of color.  The air is getting colder and you can see pale leaves covering up the garden and roads.  Autumn has set in with perfect beauty and here in Colorado leaves are starting to change into glorious fall colors of gold, red, pale yellow and orange. Transformation is afoot and hope is in the air.  The word autumn comes from the ancient Etruscan root autu and has within its connotation of the passing of the year.  It was borrowed by the Romans and became the Latin word autumnus. Before the 16th century, harvest was the term usually used to refer to the season.

When I think of autumn/fall I think of beautiful bright orange pumpkins, crisp golden yellow and red apples, gorgeous beautiful leaves falling from their trees, football, comforting food, autumn harvest festivals, cider, pumpkin spice and everything nice that is fall.  It's one of my favorite seasons, a time when everything bursts with its last beauty.  Almost if nature had been saving up all year for the grand finale.  Savor the flavors of autumn with cozy dinners, warm casseroles and hearty soups.  Foods of autumn are hearty, rich, full of flavor and comforting   Featuring in-season ingredients such as apples, cranberries, pumpkins, parsnips, kale, sweet potatoes, pears, Brussels sprouts and cauliflower just to name a few for tasty and satisfying recipes to perk up chilly nights.

Autumn offers a treat for our taste buds as a vast variety of seasonal fruits and vegetables that fill up the stores and fall farmers markets.  Treat yourself to deep, dark colored vegetables and juicy fruits that will delight your senses, as well as providing nutrients to build up you immunity and prepared you for the dreaded "cold season".

I hope you enjoy the delicious hearty recipes listed below and go out and kick up a few leaves and enjoy all the season has to offer.

Sticky Gooey Maple Buns - my former mother-in-law Olive from Vancouver, Canada gave me this recipe years ago.  She loved her maple, maybe because she was Canadian?

1 large sweet potato, peeled and cut (just in case you better cook two, as my large might be different from your large)
6 cups all purpose flour
1 package active dry yeast
1 cup whole milk
1/3 cup pure maple syrup
1/3 cup butter
1 tsp. salt
2 eggs
1 cup brown sugar, packed (I like the dark brown sugar)
1/2 cup butter, soft
1/4 cup pure maple syrup
3 Tbl. water
1 cup pecans, lightly toasted and chopped 
Filling
3/4 cup sugar
3/4 cup pecans, lightly toasted and chopped
1/3 cup butter, melted
1 Tbl. cinnamon
1 Tbl. all purpose flour

Into a saucepan add chopped sweet potato and cover with water bringing to a boil until soft, drain and mash with a potato masher.  You will need 1 cup.  Into a large mixing bowl of electric mixer add 2 cups flour and yeast.  Into a saucepan heat the milk, the 1 cup of potato, 1/3 cup of maple syrup, 1/3 cup butter and salt to 130 degrees.  Add this to flour mixture along with eggs and beat for about 30 seconds scraping down sides of bowl.  Beat on high for about 3 minutes and using a wooden spoon stir in as much of the remaining flour as possible.  Turn dough out onto lightly floured work surface and knead in enough flour to make a soft dough that is smooth and elastic.  Shape into a ball and place into a lightly greased bowl, turning once to coat.  Cover with clean kitchen towel and let rise to double or about 1 hour.  Punch down dough and turn out onto lightly floured work surface, cover and rest 10 minutes.  Lightly grease a 13x9 in baking pan.  See, this is why we should all appreciate bakers, it takes a lot of time to bring this deliciousness together.  Into a bowl whisk the brown sugar, 1/2 cup soft butter, 1/4 cup maple syrup and water to combine, if it looks curdled don't freak out it's OK.  Spread this mixture into prepared baking pan and sprinkle with 1 cup of the nuts.  Filling; into a bowl combine sugar, 3/4 cup nuts, 1/3 cup melted butter, cinnamon and 1 Tbl. flour.  Almost there, we're almost done.  Gently roll the dough into a 18x12 rectangle.  Crumble filling over dough leaving a 1-inch border along long sides of dough.  Roll up rectangle starting from the filled long side.  Pinch dough edges to seal seams.  With a sharp serrated knife slice dough into 12 equal pieces and arrange cut sides down into pan.  Cover loosely with buttered plastic wrap and let rise in warm place to double about 45 minutes to 1 hour.  You can almost taste these can't you?  Warm gooey rolls, mmmmm.  We are almost there, just one more step. Preheat oven to 375 degrees.   Uncover rolls and bake for 25 to 30 minutes or until beautiful and golden brown.  If they brown too fast tent with a piece of foil.   Remove to cooking rack for about 45 minutes then invert these delicious delights onto a large serving platter.  Serve warm, FINALLY!

"October gave a party; the leaves by hundreds came, the ashes, oaks and maples, and leaves of every name.  The sunshine spread a carpet, and everything was grand; Miss Weather led the dancing; Professor Wind, the band.....The sight was like a rainbow new-fallen from the sky.... - George Cooper, October's Party

Pumpkin Buttermilk Waffles

2 cups buttermilk
4 eggs, separated
2 1/2 cups all purpose flour
1/3 cup light brown sugar, packed
1 tsp. baking soda
2 1/4 tsp. baking powder
pinch of salt
2 tsp. pumpkin pie spice
1 tsp. ground ginger
1 cup solid pack pumpkin
6 Tbl. butter, melted
Toasted pecans, rough chopped (garnish)

Into a bowl sift the flour, sugar, baking powder, baking soda, spices and salt.  Into another bowl whisk the egg yolks with the buttermilk, pumpkin and butter.  Whisk in the dry ingredients to combine.  Do not overmix.  Into a bowl of electric mixer beat the egg whites to soft peaks, do not overbeat.  Fold whites into batter to combine.  Brush the waffle iron with some oil and spoon batter into waffle iron cooking to golden brown.  Remove to a serving platter and tent with foil.  Continue cooking.  Serve with pure maple syrup and softened butter.  Sprinkle on pecans.

Delicious Tomato and Apple Chutney

1 cup sugar
1/2 cup brown sugar, packed
3 cups apple cider vinegar
3 Tbl. fresh ginger, peeled and finely grated
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. ground cumin
1 tsp. ground cardamon
3 lbs. ruby red tomatoes, seeded and chopped
2 large white onions, chopped
1 cup golden raisins

1 fresh lemon, juiced and zested

Into a large Dutch oven combine sugars, vinegar, ginger, salt, pepper, cumin and cardamon. Bring to a boil and stir to dissolve sugars.  Lower heat and add tomatoes, onions, raisins, juice and zest, stirring to combine.  Cook uncovered over low heat for a couple of hours stirring occasionally.  Store in sterile jars and process in water bath for 10 minutes.  Or you can cool the chutney and store in covered containers in refrigerator for up to 4 weeks.  Give away as gifts too.  I like to serve on grilled cheese sandwiches, on grilled baguette slices, petite scallions pancakes, grilled chicken or lamb or in pita sandwiches with hummus, grilled chicken and feta cheese.

Easy Cranberry Chicken wings

4 lbs. chicken drummettes
1 cup whole cranberry sauce
4 Tbl. Tabasco
2 Tbl. spicy garlic chili sauce (I always like Sambal Olek, one of my favorites)
salt and freshly ground black pepper

Into a large bowl combine the cranberry sauce, Tabasco, chili sauce and mix to combine.  Rinse drummettes in cold water and pat dry with paper towels.  Season with salt and pepper.  Place chicken into marinade, cover and refrigerate overnight.  Pour chicken and marinade into a 13x9 baking pan and place into oven and bake for about 45 minutes, brush with marinade occasionally.  Place cooked chicken onto serving platter and discard marinade.  Lots and lots of napkins are needed for these, as well as some icy cold beer.

"Oh how we love pumpkin season.  You did know this gourd-ish squash has its own season, right?  Winter, Spring, Summer, Pumpkin....We anxiously anticipate it every year." - Trader Joe's Fearless Flyer, October 2010

Roasted Cauliflower and Broccoli Cheesy Soup -  my daughters favorite soup

1 large head broccoli, cut into florets
1 large head cauliflower, cut into florets
1 large yellow onion, chopped
2 garlic cloves, finely minced
salt and freshly ground black pepper
3 Tbl. all purpose flour
Tabasco
4 strips thick smoked bacon, sliced
4 cups rich chicken stock (I like Kitchen Basics) or make your own
1 cup heavy whipping cream
1 cup sharp white or yellow cheddar cheese, shredded
1/4 cup fresh parsley, chopped
4 scallions, sliced including green part

Preheat oven to 450 degrees.  Place the broccoli and cauliflower onto sheet pans and drizzle with olive oil and season with salt and pepper.  Roast about 20 minutes, stirring occasionally.  Into a large Dutch oven add a drizzle of olive oil and add bacon cooking to brown and crispy.  Remove to paper towels.  Drain off most of the bacon fat and add onions cooking to soften, add garlic and cook a couple of minutes, stirring.  Add flour and whisk to combine cooking 1 minute then add stock and milk whisking to combine.  Stir in cauliflower and broccoli and cover bring to a boil, reduce to simmer cooking about 20 minutes.  With an immersion blender whirl the vegetables to almost smooth, I still like a little texture, but if you like completely smooth go for it.  Stir in cream and Tabasco.  Taste and adjust salt and pepper.  Stir in cheese and melt.  Stir in bacon, parsley and scallions.  Serve with slices of hot crusty bread and a tossed garden salad.

Lettuce Wraps (kinda going with Middle Eastern and Mediterranean combo) - I am crazy about lettuce wraps and eat them whenever I can.  Thai, Mexican, Asian, Greek, etc.

1 1/2 lbs. ground turkey, lamb or chicken (or combo of both) I also like pork mixed in too
1 onion, chopped
1 garlic cloves, minced
2 tsp. fresh ginger, peeled and minced
1 small box button mushrooms
1 small orange bell pepper, seeded and chopped 
1/2 tsp. cinnamon
1/2 tsp. ground cardamon
1/2 cup golden raisins, chopped
1/2 cup dried Turkish apricots, chopped
1/2 cup cashews, chopped or pine nuts, lightly toasted
Fresh cilantro, chopped (garnish)
Feta cheese, crumbled (garnish)
1 medium English cucumber, sliced in half lengthwise, lightly seeded and minced (garnish)
salt and freshly ground black pepper
Boston lettuce, rinsed in cold water and patted dry with paper towels
Sauce
1 cup plain Greek yogurt
1 fresh lime, juiced
pinch of cayenne
1/2 tsp. dried oregano
1/2 tsp. ground cumin
Although this isn't a Tzatziki sauce you could add 1/2 grated cucumber (be sure to grate onto paper towels to absorb liquid)
Red Pepper Hummus
1 (15 oz.) can garbanzo beans, drained and rinsed
2 or 3 garlic cloves, sliced (we like a lot of garlic)
1 fresh lemon, juiced
salt and freshly ground black pepper
2 heaping Tbl. Tahini
2 roasted red bell peppers from a jar, drained
Olive oil

Into a large saute pan, add a drizzle of oil and add onion, garlic and ginger cooking and stirring about 3 minutes to soften, stir in mushrooms and bell pepper cooking about 6 minutes, then pour into a bowl.  Add a drizzle more of oil and add ground meat of your choice cooking and stirring to brown and crumble up, season with salt and pepper, drain any fat and add cinnamon, and cardamon cooking about 1 minute.  Add mushroom mixture back into pan and add raisins, apricots and nuts.  Sauce; into a bowl add ingredients and stir to combine, taste and adjust flavorings.  Hummus; into a food processor add all ingredients except oil, pulse to combine to smooth, with motor running pour olive oil through tube to achieve desired consistency.  I like mine medium texture, some like it very thick.  Taste and adjust flavorings.  To serve;  take lettuce leaves and top with the cooked meat/veggie mixture, then add hummus, sauce and top with cilantro, feta and cucumber.  Take that first delicious bite and say ahhhhh.  Serve with grilled pita bread and white wine. 

Creamy Turkey Noodle Soup

1 lb. thick egg noodles, if you don't want to make your own Reames frozen are pretty good
1 large onion, chopped
1 garlic clove, finely minced
3 celery stalks, sliced including leafy green tops
6 Tbl. butter
6 Tbl. all purpose flour
1 bay leaf
salt and freshly ground black pepper
1/2 tsp. dried thyme
1 tsp. poultry seasoning
5 cups cooked turkey, chopped
1 cup milk
1/2 cup heavy whipping cream
4 cups rich turkey stock or chicken stock
2 cups frozen peas
4 large carrots, peeled and sliced into1/2-inch slices
1/4 cup fresh parsley, chopped
3 scallions, sliced on diagonal

Into a large Dutch oven add a good drizzle of oil and add onions stirring for a couple of minutes, add celery and garlic cooking for a couple of minutes.  Add carrots and cook about 3 minutes, then add butter to melt and whisk in flour cooking for 1 minute.  Whisk in stock, salt, pepper, thyme, poultry seasoning and bay leaf.  Stir in milk, cream and turkey. Turn heat to simmer and cover.  Into a pot of boiling salted water add noodles and cook al dente, drain and add to soup with peas and parsley.  Taste and adjust flavorings.  Either serve from the Dutch oven or ladle into a large soup tureen.  Garnish with scallions.   Serve with hot buttery rolls and a salad.

Hearty Beef Stew

3 lbs. boneless beef chuck steak, cut into 1-inch pieces
1 large onion, chopped
4 thick cut applewood smoked bacon, sliced
salt and freshly ground black pepper
3 large carrots, peeled and cut into 1-inch pieces
3 celery stalks, sliced into 1-inch pieces including leafy tops
2 garlic cloves, minced
2 cups frozen peas
1 cup frozen pearl onions
1 1/2 lbs. baby red potatoes, sliced in half
1/2 lb. cremini mushrooms, sliced in quarters
6 Tbl. all purpose flour
5 Tbl. butter
3 cups rich beef stock (good quality or homemade)
1 cup Syrah wine
3 Tbl. tomato paste
1/4 cup fresh parsley, chopped
1 tsp. fresh thyme, minced
1 tsp. fresh rosemary, minced
1 bay leaf

Preheat oven to 325 degrees.  Into a large Dutch oven add bacon and cook stirring to brown and crisp, remove to paper towels.  Remove most of the bacon fat, season beef with salt and pepper and in batches add beef to pan cooking stirring occasionally to brown on all sides, remove to plate and continue cooking meat.  Add a good drizzle of vegetable oil to pan and add carrots, onion, celery and garlic and cook to soften, move vegetables to side of pan, add mushrooms and cook to brown, then stir in butter and whisk in flour cooking for about 1 minute. Stir in tomato paste and cook stirring about 1 minute.  Stir in stock along with thyme, rosemary and bay leaf.  Return beef back to pot including any juices that have accumulated on plate. Bring to a boil.  Cover and place in oven cooking for about 1 1/2 hours.  Place the potatoes into pot stirring and continue cooking about 35 minutes, taste and season again with salt and pepper.  Stir in peas and pearl onions cooking another 15 minutes covered.  When ready to serve stir in cooked bacon and parsley.  Serve with a tossed salad, Sarah wine and crusty warmed bread.

Individual Crab Casseroles - one of my favorites 

2 1/2 lbs. jumbo lump crabmeat
9 Tbl. butter, melted
4 Tbl. all purpose flour
2 1/2 cups heavy whipping cream
1 cup panko bread crumbs
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
1 garlic clove, finely minced
1 small sweet onion, finely chopped
1/4 cup fresh parsley, chopped
2 Tbl. sherry - something you would drink
2 Tbl. fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. paprika (divided)
1 tsp. dry mustard powder
1/2 tsp. cayenne
2 scallions, minced including green part
salt and freshly ground black pepper

Preheat oven to 400 degrees.  Into a large saucepan heat 6 Tbl. butter, add onion, garlic, bell peppers and cook for a few minutes then whisk in flour cooking about 1 minute. Whisk in the cream and bring to a boil, reduce to low and continue whisking for about 10 minutes   Remove from heat and stir in sherry, lemon juice, Worcestershire, mustard, cayenne, salt, pepper and half of the paprika to combine, then gently stir in the crab.  Pour mixture evenly into 6 (8 oz.) ramekins and place onto baking sheet.  Into a bowl combine remaining melted butter, bread crumbs, scallions and remaining paprika mixing to combine.  Sprinkle evenly over the ramekins.  Bake for about 20 minutes.  Remove and sprinkle with parsley.  Serve with hot crusty French bread, a tossed garden salad and some nice chilled white wine such as Pinot Grigio.

"October's poplars are flaming torches lighting the way to winter." - Nova S. Bair

Savory Roasted Carrots

2 lbs. large carrots, peeled and sliced on diagonal about 1/2-inch thick
1 Tbl. curry powder
salt and freshly ground black pepper
2 Tbl. honey, melted
3 Tbl. olive oil

Preheat oven to 425 degrees.  Line a baking sheet with foil.  Into a large bowl add sliced carrots, oil, curry, salt and pepper tossing to combine.  Pour evenly onto baking sheet and roast about 30 minutes, stirring occasionally.  Remove from oven and toss carrots with honey, taste and adjust salt and pepper.

Creamy Turkey over Mashed Potatoes - love this 

1 medium yellow onion, diced
4 Tbl. butter
2 garlic cloves, minced
2 tsp. poultry seasoning
3 Tbl. all purpose flour
3 cups turkey stock (or you can use chicken) but a high quality one
1 cup whole milk
1/2 cup heavy whipping cream
5 cups roasted turkey, pulled or heavy shredded (in case you haven't roasted a turkey you can purchase a prepared roasted turkey breast at the grocers.)
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
Creamy mashed potatoes - for serving

Into a large saute pan add butter to melt and a drizzle of olive oil, add onions and cook to soften, then stir in garlic and cook about 3 minutes.  Stir in poultry seasoning and cook a couple of minutes.  Add flour and whisk to combine cooking for 1 minute.  Whisk in stock, milk and cream cooking and stirring to thicken, taste and season with salt and pepper.  Stir in the turkey to warm through, then stir in parsley.  Serve over thick creamy mashed potatoes. I also like some homemade cranberry sauce too.  Hot buttery rolls.  mmmmm, like a mini Thanksgiving!

"It looked like the world was covered in a cobbler crust of brown sugar and cinnamon." - Sarah Addison Allen, First Frost

Crispy Fish Sandwich

Fresh cod or halibut fillets, cut into 6 oz. portions
1 cup cornmeal
1/4 cup all purpose flour
1 tsp. Old Bay
salt and freshly ground black pepper
Tarter Sauce
1 cup mayonnaise
2 Tbl. cornichon, finely chopped
5 black olives, finely minced
2 scallions, finely chopped including green part
1 Tbl. fresh lemon juice
1 Tbl. capers, rinsed and finely chopped
3 Tbl. fresh parsley, minced
Accompaniments; good quality burger buns, shredded lettuce, thinly sliced red onion, thinly sliced ruby red tomatoes, sliced pickles

Sauce; into a bowl combine sauce ingredients stir to combine, taste and adjust flavorings.  Sandwiches; into a shallow bowl combine the cornmeal, flour, salt, pepper and Old Bay stirring to combine.  Dredge the fish into the cornmeal mixture pressing to adhere to fish.  Heat a large saute pan over medium and add a couple inches of vegetable oil.  Cook fish for a few minutes on each side until cooked through, crispy and golden brown.  Remove to paper towels, sprinkle with a touch more salt while hot and continue cooking remaining fish.  If you need to add more oil to pan, make sure you add then heat oil to hot before adding remaining fish.  Butter the buns and lightly toast on each side.  Spread with tarter sauce, add fish and accompaniments you enjoy.

Creamy Pumpkin Soup

2 (15 oz.) cans pumpkin puree
1 large shallot, finely finely minced
4 cups chicken stock (good quality)
1 cup heavy whipping cream
1/4 cup pure maple syrup
1/2 tsp. fresh thyme, minced
1/4 tsp. pumpkin pie spice
2 tsp. fresh ginger, peeled and grated
salt and freshly ground black pepper
Cornbread croutons, garnish

Into a large saucepan add a drizzle of vegetable oil and pat of butter, add shallots and cook stirring to soften, stir in thyme, pumpkin pie spice and ginger cooking and stirring about 1 minute.  Stir in pumpkin, stock, maple syrup and cream, bring to a boil, season with salt and pepper then lower to simmer cooking for about 20 minutes.  Ladle into bowls and garnish with croutons.

Hearty Beer and Cheese Soup

1 large yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, finely minced
4 Tbl. all purpose flour
1 cup beer (lager or pilsner)
1/2 cup half and half
4 cups rich chicken stock 
2 1/2 cups sharp Cheddar cheese, shredded
1/2 cup white Cheddar, shredded
1 Tbl. Dijon
Tabasco
1 tsp. Worcestershire sauce
salt and freshly ground black pepper
pinch of red pepper flakes
Fresh parsley, chopped (garnish)
Pumpernickel Croutons - one of my favorite breads
6 thick slices of pumpernickel bread (buy a really good bakery version or make your own)
3 Tbl. extra virgin olive oil
1 tsp. salt
1/2 tsp. onion powder
1/2 tsp. fresh ground black pepper

Into a large Dutch oven add 4 tablespoonfuls of butter with a drizzle of oil and add onion, carrots, celery and garlic cooking and stirring about 8 minutes.  Whisk in flour and cook for about 1 minute.  Next whisk in beer and stock and bring to a boil, reduce to simmer.  Stir in half and half and cheese stirring to melt cheese,  stir in mustard, Worcestershire, Tabasco, pepper and red pepper flakes.  Taste and add salt if needed.  With an immersion blender puree to sooth consistency.  Preheat oven to 350 degrees.  Croutons; slice the bread into 1-inch cubes and place into a bowl, toss with olive oil, onion powder, salt and pepper and pile onto a baking sheet spreading out.  Place croutons into oven and bake until browned, be sure to watch as they will burn quickly, toss halfway through cooking time.  Remove croutons from oven and ladle soup into big bowls topping with croutons and parsley.

Honey Grilled Salmon 

6 (8 oz.) thick salmon fillets
3 Tbl. Dijon
3 Tbl. butter, melted
2 Tbl honey
1/2 cup fresh bread crumbs
1/2 cup pecans, finely chopped
3 Tbl. fresh parsley, chopped

Preheat oven to 400 degrees.  Into a bowl add mustard, butter and honey.  Mix the breadcrumbs with pecans and parsley.  Season the salmon with salt and freshly ground black pepper.  Place salmon onto a baking sheet sprayed with cooking spray.  Brush salmon fillets with honey mustard mixture and pat the bread crumb mixture onto top of fillets.  Bake about 10 minutes per inch of thickness or until salmon flakes with a fork.  Serve with scalloped zucchini, a salad and crusty French bread.

Perfect Fall Salad

2 hearts frisee, torn
2 cups mixed greens
1 head Boston lettuce, torn
1/4 small red onion, slivered
1/2 cup candied pecans (see recipe below)
1/2 cup dried cherries
3 firm but ripe pears, seeded, cored and thinly sliced
1/2 cup Maytag blue cheese, large crumbles (use any blue you like, but I love Maytag)
Maple dressing
1 small shallot, finely minced
3 tsp. Dijon
2 Tbl. Balsamic vinegar
4 Tbl. pure maple syrup
1/4 cup vegetable oil
2 tsp. honey
salt and freshly ground black pepper
Candied pecans
1/2 cup whole pecans
2 Tbl. butter
2 Tbl. brown sugar
pinch of salt

Pecans; into a medium saute pan add butter and sugar stirring sugar to melt, stir in pecans and salt tossing to coat cooking for about 1 minute.  Transfer to a sheet tray lined with parchment paper and pour pecans on pan separating with a fork.  I would suggest making a batch of these pecans as they go fast.  Great for snacks too.  If desired you can add a pinch of chili powder or cayenne for pop.  Let sit until they start to harden and glaze.  Dressing; into a jar with a lid add ingredients and shake well to combine, taste and adjust flavorings.   Salad;  into a large bowl add lettuces, onion, pears and cherries.  Pour over some of the dressing and toss to combine.  Pile salad onto serving platter and garnish with blue cheese and pecans.  Add croutons if desired.

"That old September feeling.....of summer passing, vacation nearly done, obligations gathering, books and football in the air....Another fall, another turned page:  there was something of jubilee in that annual autumnal beginning, as if last year's mistakes and failures has been wiped clean by summer. - Wallace Stegner

Thick Cut Pork Chops with Shallot Butter

6 thick cut chops, bone-in
Shallot Butter
1 stick butter, soft
1 small shallot, finely minced
1 large garlic cloves, finely minced
salt and freshly ground black pepper
2 tsp. fresh lemon juice
1/4 tsp. Worcestershire sauce
1/2 tsp. fresh rosemary, minced
Rub
2 Tbl. paprika
1 Tbl. freshly ground black pepper
1 Tbl. salt
3/4 tsp. sugar
3/4 tsp. chili powder
3/4 tsp. garlic powder
3/4 tsp. onion powder
1/2 tsp. cayenne

Butter; into a small saute pan add a drizzle of oil and saute shallots and garlic for a few minutes stirring until soft.  Place onto a plate and let cool.  Into a bowl add soft butter, parsley, lemon juice, pepper, Worcestershire sauce, cooled shallots, garlic and rosemary and mash well to combine.  Lay out a long piece of wax paper and make a thick log with the butter mixture and roll up wax paper tightly twisting ends to form a round tight log of butter.  Place in refrigerator for a few hours to harden up.  Rub; combine mixture and mix well sprinkle liberally on both sides of chops and let rest for 15 minutes.  Prepare grill and rub gates with oil.  Place chops on grates and cook about 5 minutes per side until nice grill marks appear and golden brown.  Turn over and cook other side making sure internal temperature is between 145 and 160 degrees.  Remove and let rest for about 5 minutes.  Unwrap butter and slice into rounds, placing a round on each chop.  Serve with perfect Caesar salad, hot baked potatoes with all the toppings and steamed haricot verts with toasted almonds.  A nice light red or Zinfandel wine.

Hearty Pasta With Mushrooms

1 lb. tube shaped pasta, such as bocconcini, rigatoni, mostaccioli or penne
3 garlic cloves, minced
1 medium sweet onion, chopped
salt and freshly ground black pepper
2 lbs. assorted wild mushrooms, trimmed and cut into large pieces
1/4 cup dry sherry, something you would drink
1 cup heavy whipping cream
Fresh parsley, chopped
1/2 cup freshly grated Parmesan cheese

Into a pot large pot of boiling salted water add pasta and cook al dente, drain (keeping a little of the cooking water) and drizzle tossing with a little olive oil.  Into a large deep sided saute pan, add a good drizzle of olive oil and add onions cooking a few minutes, then add garlic, season with salt and pepper.  Remove to a bowl.  Return pan to high heat and add a couple drizzles of olive oil and some butter, add half of the mushrooms cooking until moisture evaporates and mushrooms and golden brown.  Place into bowl with onion.  Repeat process with remaining mushrooms.  Return all the mushrooms and onion mixture to pan and add sherry scraping up any browned bits on bottom of pan.  Add cream and bring to a boil, reduce to simmer and season again with salt and pepper.  Stir cooked pasta into pan with mushrooms/sauce and stir to combine, stir in parsley and half of cheese.  Taste and adjust flavorings.  Pour pasta onto large serving platter, add remaining cheese and garnish with extra parsley.  Note; after adding the cream if you think sauce is too thick, add a touch of the reserved cooking water and stir to combine.  

Stuffed Pork - this was always a hit when I catered

2 lbs. boneless pork loin roast
2/3 cup bourbon
1 Tbl. dried thyme
2/3 cup chicken stock
1 Tbl. molasses
1/4 cup whipping cream
salt and freshly ground black pepper
Fruit and Nut Stuffing
1/2 cup dates, pitted and chopped
1/4 cup dried apricots, chopped
1/4 cup pecans, lightly toasted and chopped
1 garlic clove, minced
2 tsp. dried thyme
1 Tbl. molasses
salt and freshly ground black pepper

Preheat oven to 350 degrees.  Into a bowl combine all stuffing ingredients and mix to combine.  Into a large saucepan add bourbon, stock and molasses and bring to a boil, then remove from heat.  Lay the pork loin onto work surface and butterfly the loin.  If you aren't familiar with butterflying check out any you tube video of how to do it, it's very easy.  Spread the stuffing over the loin and roll the loin up jellyroll fashion and tie with kitchen twine about every 3-inches.  Place into a shallow roasting pan and sprinkle with 1 Tbl. of thyme, some salt and pepper.  Pour bourbon glaze over top and roast about 45 minutes, basting occasionally with bourbon glaze.  Internal temperature should read 145 degrees.  Remove from oven and let rest about 10 minutes.  Remove pork to work surface and reserve drippings.  Cover roast lightly with foil  If any fat is floating on pan drippings skim off and then add cream to pan drippings and cook over medium whisking constantly until thickened, remove from heat.  With a sharp bladed knife slice the pork removing twine and arrange meat onto a serving platter and spoon some of the pan sauce over pork. Garnish with fresh parsley.  Serve with whipped potatoes or rice pilaf, glazed carrots and hot rolls. 

Chicken and Dumplings - the perfect autumn comfort food (my husband Jerry loves this dish)

4 lbs. chicken breasts with skin on and bone in (you can use brown meat if desired, but I'm not a big fan)
salt and freshly ground black pepper
4 cups chicken stock (good quality or homemade)
4 celery stalks, sliced thinly including leafy green tops
3 large carrots, peeled and sliced on diagonal into 1/2-inch pieces
1 large white onion, chopped
1/3 cup all purpose flour
1 tsp. dried thyme
1/4 cup dry sherry
1/4 cup heavy whipping cream
1 cup frozen peas, thawed
1/4 cup fresh parsley, chopped
1/2 cup frozen corn, thawed
2 cups haricot verts, sliced in half
Herb Dumplings
2 cups cake flour, you can use all purpose flour, but cake flour makes dumplings lighter in texture
2 tsp. baking powder
1/2 tsp. salt
2 Tbl. butter, melted
3/4 cup milk
1/4 cup fresh parsley, chives, sage, thyme and scallions

Into a large Dutch oven add stock and bring to a simmer.  Into a large pot add drizzle of oil and pat of butter.  Season chicken with salt and pepper and working in batches brown the chicken skin side down, then turn over.  Remove chicken and continue browning.  After all chicken is browned remove skin and discard.  Place the chicken into pot with simmering stock.  Poach chicken for about 25 minutes and remove to cooling rack to cool slightly.  When chicken is cool enough to handle pull the meat off bone and cut into large chunks.  Return pot to heat and add more oil with 2 Tbl. butter along with onion, celery, carrot and thyme and saute for about 8 minutes.  Push vegetables to side and whisk in flour cooking for about 1 minute. Whisk in the sherry to flour mixture, then whisk in some of the warmed chicken stock a little at a time in the beginning then add all of the stock to pan, along with cut up chicken meat. Increase heat and bring to a simmer.  Taste and adjust flavorings.  Dumplings; into a bowl whisk the flour, baking powder and salt.  Add herbs, melted butter and milk and gently mix with a wooden spoon to combine.  Do not overmix.  Back to the stock with veggies and chicken; add beans, corn and peas cooking for a few minutes, then stir in cream.  Drop the dumpling batter into simmering stew by heaping teaspoonfuls over surface of stew.  Cover and simmer for about 15 minutes.  Do not uncover pan while dumplings are cooking, no peaking allowed they have to steam.  Uncover pan after 15 minutes and insert a toothpick to see if dumplings are cooked through, if not cover again and continue cooking another 10 minutes.  Taste and adjust flavorings of salt or pepper and gently stir in parsley.  Uncover pan and continue simmering for another 15 minutes, then serve.  Serve with green salad or maybe crisp coleslaw and hot rolls.

Spicy Beef and Green Bean Stir-Fry - I use either pork tenderloin and chicken for this dish

1 lb. fresh green beans, you can slice in half, but I like them whole
1 lb. beef sirloin, sliced thinly across the grain OR 1 (1 lb.) pork tenderloin (sliced into thin pieces) OR 3 large boneless, skinless chicken breasts (sliced into thin pieces)
Marinade
2 Tbl. brown sugar
1/4 cup soy sauce
3 Tbl. fresh lime juice
2 Tbl. vegetable oil
1 Tbl. toasted sesame oil
2 tsp. cornstarch
1 tsp. red pepper flakes
5 garlic cloves, minced
2 red bell peppers, seeded and sliced into 1/2-inch strips
1 white onion, julienned
Hot cooked white rice
4 scallions, thinly sliced on diagonal including green part (garnish)
1 Tbl. toasted sesame seeds (garnish)
1/4 to 1/2 cup fresh cilantro leaves (garnish)

Into a baking dish add brown sugar, soy, lime juice, pepper flakes and garlic mixing to combine.  Whisk in vegetable and sesame oil, add meat and toss to combine, marinating for about 20 minutes.  Into a wok or deep sided saute pan, add drizzle of vegetable oil and get pan smoking hot.  Remove meat from marinade (reserve marinade) and place some of the meat into pan stir-frying quickly to brown. Remove meat to a plate and add remaining meat.   After meat has cooked, remove to plate.  Add onions, peppers and beans, stir-frying quickly for about 4 minutes.  Whisk the cornstarch into the reserved marinade and stir into the vegetable mixture cooking and stirring about 1 minute until sauce thickens.  Stir in cooked meat and stir-fry for about 1 minute.  Remove to serving platter and garnish with scallions, sesame seeds and cilantro.  Serve with steamed rice and a refreshing cucumber salad.  Salad; 1 large English cucumber, sliced in half lengthwise, lightly seeded and sliced into half moons.  Place into a bowl, add 1/2 red onion, sliced into thin julienne, add good sprinkle of red pepper flakes, about 1/4 cup seasoned rice vinegar, salt, freshly ground black pepper and drizzle of oil, mixing to combine.  

Fettuccine with Sausage and Fresh Spinach

1 lb. fettuccine
1 lb. spicy Italian sausage, casings removed
1 yellow onion, thinly julienned
2 garlic cloves finely minced
2/3 cup heavy whipping cream
1 large bunch baby spinach, trimmed
1/2 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
pinch of fresh nutmeg
Fresh parsley, garnish

Into a large pot of boiling salted water add pasta and cook al dente, drain well and drizzle and toss with a touch of olive oil.  Into a large saute pan add a drizzle of oil and then add onions, garlic and sausage (crumbling) cooking until sausage is browned.  Drain any excess oil from pan and place ingredients back into pan and add cream bring to a boil, then reduce to simmer to thicken cooking about 10 minutes. Lower heat and stir in spinach cooking stirring for a couple of minutes to wilt, stir in some cheese, nutmeg, salt and pepper.  Pour pasta onto a large serving platter and pour over sauce, tossing to combine and adding more cheese.  Garnish with parsley. Serve with hot crunchy garlic bread and a tossed salad with crisp vinaigrette.

Stuffed Chicken Breasts - love these

6 large boneless, skinless chicken breasts
1/2 cup Maytag blue cheese (or your favorite)
1/4 cup cream cheese, soft
2 Tbl. walnuts, chopped
3 Tbl. dry bread crumbs
1 Tbl. fresh parsley, chopped
salt and freshly ground black pepper
1/4 cup all purpose flour
2 Tbl. butter

Preheat oven to 375 degrees.  Rinse chicken with cold water and part dry with paper towels.  Place breasts between plastic wrap and pound to 1/2-inch thickness with a meat mallet.  Into a bowl combine the blue cheese, cream cheese, walnuts, bread crumbs, and parsley, blending well.  Season each breast with some salt and pepper then divide the filling and place between each chicken breast on the side of the breast.  Roll breasts to enclose filling and secure with toothpicks.  Repeat with all chicken.  Lightly flour each breast.  Into a large oven-proof saute pan, add butter and good drizzle of oil cooking breasts on all sides to golden brown.  Place chicken into oven for about 20 minutes to finish cooking.  Remove and let rest a few minutes.  Remove picks and serve with wild rice or roasted baby red potatoes, a tossed garden salad, hot flaky rolls and vegetables for sides.  Serve with a nice Pinot Grigio, Pinot Noir or Chardonnay. 

Greek Shrimp with Feta

2 lbs. medium to large raw shrimp, peeled and cleaned leaving tails on
1 large onion, chopped
2 garlic cloves, minced
2 (14.5 oz.) cans whole peeled tomatoes, chopped 
1/4 cup fresh parsley, chopped
1 Tbl. fresh dill, minced
salt and freshly ground black pepper
1 1/4 cups feta cheese, medium to large crumbles
Pita bread, grilled
Fresh parsley or basil, chopped (garnish)

Preheat oven to 425 degrees.  Into a large oven proof saute pan add a good drizzle of oil.  Add onions and cook for a few minutes to soften.  Add garlic and cook for about 1 minute.  Add tomatoes and bring to a simmer cooking for about 10 minutes.  Remove from heat and stir in herbs, shrimp, salt and pepper and place in oven for about 12 minutes.  Remove from oven and stir in feta cheese and parsley or basil or a little of both. Serve with pita bread and cooked orzo or couscous. 

Beef with Pesto

2 lbs. flank steak
7 slices bacon, left whole
salt and freshly ground black pepper
Walnut pesto
1 1/2 cups fresh parsley, rough chop
1/2 cup walnuts, lightly toasted
1/4 cup freshly grated Parmesan cheese
2 garlic cloves, chopped
salt and freshly ground black pepper
1/4 cup olive oil
2 tsp. fresh lemon juice

Into a food processor add parsley, garlic, cheese, walnuts, lemon juice, salt and pepper and pulse to combine.  With machine on slow pour oil through funnel to combine, taste and adjust flavorings.  Place the bacon into a large pan and cook just half-way.  Place onto paper towels.  Place a large piece of plastic wrap onto work surface and add steak, cover with more plastic.  With a mallet pound steak to about 1/2-inch thick, pounding evenly out. Remove plastic wrap and season on both sides with salt and pepper.  Spread a thin layer of pesto onto meat leaving about 1/2-inch boarder around meat.  Lay down partially cooked bacon against the grain of the beef.  Preheat oven to 350 degrees.  Roll the meat up tightly with bacon and tie meat with kitchen string about every inch.  Place roll into saute pan and brown the beef.  Place into roasting pan on a rack.  Roast about 25 minutes.  Remove meat from oven and let rest for 10 minutes, then remove strings and slice.  Place meat onto serving platter and serve with buttered pasta with chopped parsley, lemon zest, salt and pepper, roasted Brussels sprouts and some red wine.

Braised Chicken

3 lbs. chicken, skin on and bone in (I use breasts, but use what you like)
4 large yellow onions, sliced
1 Tbl. brown sugar
2 bay leaves
2 tsp. dried thyme
2 Tbl. Dijon
1 1/2 cups dark beer
1 cup chicken stock (good quality)
salt and freshly ground black pepper
Fresh parsley, chopped

In to a large Dutch oven melt about 2 Tbl. butter and add a drizzle of oil.  Rinse chicken with cold water and pat dry with paper towels.  Season chicken with salt and pepper and brown in batches in pan.  Remove to platter and continue cooking chicken.  Remove all but 2 Tbl. of fat from pan and add onions, sprinkle over brown sugar and saute onions slowly stirring occasionally for about 20 minutes.  You want beautiful caramelized onions.  Add bay leaves, thyme, Dijon and beer to the onions and scrap up any browned bits from bottom of pan  Add chicken back to pan, along with any juices that have accumulated on platter and bring to simmer.  Cook covered for about 45 minutes, then uncover and cook another hour.  Taste and adjust flavorings, such as salt and pepper.  Serve with au gratin potatoes or chunky mashed potatoes.  A tossed salad and hot rolls.  I rarely ever eat rolls with my meal, but in the fall and winter I love them.

Pork Loin with Sauce and Egg Noodles

1 lb. boneless pork loin, cut into 2-inch strips
3 large carrots, peeled and sliced
1 tsp. cumin
salt and freshly ground black pepper
2 garlic cloves, minced
1 cup chicken stock
1/2 cup orange juice
2 Tbl. cider vinegar
1 Tbl. brown sugar
1 Tbl. cornstarch
3 scallions, sliced including green part
1 lb. thick egg noodles, cooked
Fresh parsley, chopped (garnish)

Into a large saute pan, add good drizzle of oil, season pork with  salt and pepper and cook until nicely browned.  Stir in garlic cooking for a couple of minutes.  Into a bowl whisk the stock, orange juice, vinegar and brown sugar,  reserving 1/4 of mixture.  Pour the remaining mixture over pork in saute pan and add carrots, bringing to a boil and then reduce to medium heat cooking about 20 minutes.  Into a large pot of boiling salted water add pasta and cook al dente, drain and drizzle with a touch of oil tossing.  Blend the cornstarch into the reserved 1/4 cup of stock mixture and whisk into the pan with pork and sauce to thicken.  Stir in scallions and cook about 1 more minute.  Toss with the cooked egg noodles and pour onto deep serving platter, garnish with parsley. 

Turkey Stroganoff - when I was writing this blog I realized I was including a lot of turkey recipes, must be in the mood for turkey.  

1 lb. cremini mushrooms, thickly sliced
1 large shallot, chopped
4 cups roasted turkey meat, chopped (if you don't have a leftover turkey, roast a small turkey breast or purchase a roasted turkey breast from the grocer)
8 Tbl. butter (you won't be using all at once)
4 Tbl. all purpose flour
1 cup sour cream
2 1/2 cups turkey stock
1 Tbl fresh thyme, chopped
salt and freshly ground black pepper
3 Tbl.  sherry
1 Tbl. Dijon
1 Tbl. paprika
1 Tbl. fresh dill, chopped
1 lb. wide egg noodles, cooked 

Note:  if desired you can use 2 lbs. beef tenderloin, rinse off in cold water and pat dry with paper towels then cut into 2-inch strips which is authentic stroganoff   We don't eat beef so that is what I use turkey.  For beef season with salt and pepper and into a large saute pan add drizzle of oil and cook meat in batches to nicely brown on each side.  After browning meat proceed below.

For turkey or beef version; into a large saute pan add 2 Tbl. butter and drizzle of oil, add shallots and thyme and saute for about 2 minutes.  Add mushrooms and season with salt and pepper and cook about 10 minutes stirring to brown.  Add 4 Tbl. butter and push vegetables to side of pan and whisk in flour cooking for 1 minute.  Add stock and sherry.  Simmer for about 10 minutes.  Whisk in sour cream and Dijon, add cooked beef or cooked turkey (whatever you are using) and simmer for a few more minutes.  Stir in dill, taste and re-season again with salt and pepper.  Cook noodles in a pot of boiling salted water until al dente, drain and place into a large bowl, stir in 4 Tbl. of butter tossing to coat, season with salt and pepper.  Pour stroganoff mixture into a large serving platter and sprinkle with paprika and parsley.  Serve with the cooked egg noodles, a salad and warmed crusty Italian bread.

Cranberry Glazed Chicken or Turkey Meatballs

Glaze
1 cup sugar
1 cup cold water
1 (12 oz.) bag fresh or frozen cranberries
pinch of salt
1 tsp. fresh orange zest
1 tsp. fresh ginger, peeled and zested
2 tsp. white wine vinegar
1/4 tsp. cayenne pepper
Meatballs
4 large slices white bread, finely chopped (remove crusts)
4 Tbl. whipping cream
1/4 cup ricotta cheese
2 eggs
salt and freshly ground black pepper
2 lbs. ground turkey or ground chicken or combo of both or you can also throw in some ground pork
1 1/2 tsp. dried thyme
1/4 cup fresh parsley, chopped
3 scallions, finely minced including green part

Glaze; into a saucepan add all ingredients except cayenne.  Mix well and simmer for about 15 minutes - just like making fresh cranberry sauce.  Strain cranberry mixture through a fine mesh strainer into a large bowl pressing cranberries with a rubber spatula to extract all that delicious juice.  Stir in cayenne to bowl.  Discard solids.  Meatballs; into a large bowl add chopped bread and cream mixing to combine, if it appears too dry add a touch more cream.   Into a small bowl add ricotta and egg mixing well to combine.  Add to the bread along with meat, salt, pepper, scallions and thyme.  Gently mix with your clean hands, but don't overwork. Roll out small meatballs about 1-inch and place onto large baking sheet.  Preheat oven to 375 degrees and bake for about 20 to 25 minutes.  Pour glaze into a large saute pan or large Dutch oven and add carefully add cooked meatballs, stirring gently with glaze to combine, simmering about 5 minutes.  If glaze is getting to thick, pour in just a touch of water and simmer to heat.  Pour onto serving platter and add cocktail picks on the side. 

Indian Potatoes with Ground Lamb (don't care for lamb, use ground chicken, beef or turkey)

1 lb. ground lamb
1 large onion, finely chopped
2 garlic cloves, minced
2 fresh red chiles, chopped and seeded
1-inch piece fresh ginger, peeled and grated
1/2 cup cold water
salt and freshly ground black pepper
1 Tbl. garam masala
1 tsp. turmeric
1 tsp. cumin
1 tsp. ground coriander
3 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 large carrots, peeled and sliced into 1/2-inch slices
1 cup frozen peas
1 cup diced tomatoes (if using canned, drain)
1/2 cup fresh cilantro, chopped

Into a large Dutch oven add a good drizzle of vegetable oil and then add lamb cooking until it begins to brown.  Add onion and chilies and stir cooking for about 5 minutes. Season with salt and pepper.  Add ginger and garlic cooking about 2 minutes, stir in spices, water, carrots and potatoes, stirring to combine and cover. Turn heat to low and simmer 20 minutes or until potatoes are tender.  Add tomatoes and peas and mix to combine, cover and cook about 5 minutes.  Mix in cilantro and serve with cooked rice and grilled Naan bread.

South of the Border Spicy Meatballs

Meatballs
2 slices thick cut bacon, minced
2 garlic cloves, minced
2 eggs
1/2 cup bread crumbs
salt and freshly ground black pepper
1 1/2 lbs. ground pork
2 tsp. dried oregano
1 tsp. fresh mint, chopped
2 tsp. chipotle powder
Fresh cilantro, chopped (garnish)
Sauce
1 onion, finely chopped
3 garlic cloves, minced
2 chipotle chiles in adobo, minced and save sauce
1 (28 oz.) can crushed tomatoes (I like Cento brand)
1 tsp. dried oregano
1/2 cup chicken stock (homemade or good quality) you can also use beef stock if desired

Preheat oven to 375 degrees.  Into a large bowl add all meatball ingredients and mix well with your clean hands, do not overmix.  Form into about 16 golf ball size meatballs and place into a 13x9 baking dish.  Bake about 15 to 20 minutes or until cooked through.  Sauce; into a large saute pan add a drizzle of oil and then saute the onions, add garlic cooking about 1 minute then add minced chipotles with some of the sauce, tomatoes, oregano, mint and stock.  Stir and season with salt and pepper.  Boil sauce and then add cooked meatballs to sauce.  Pour meatballs onto serving platter and garnish with cilantro.  Serve with warm flour tortillas, Mexican rice and pickled hot carrots and onions.

Brittany's Black Bean Turkey Chili - I am one who always makes my chili with kidney beans, but my daughter never cared for kidney beans so I would make the chili and before I added kidney beans I would take some out for her and then add black beans to hers.  This is her and Derek's favorite black bean chili Brittany makes

1 large white onion, chopped
3 red bell peppers, seeded and chopped
salt and freshly ground black pepper
2 to 3 garlic cloves, minced
1 Tbl. chili in adobo, chopped
3 Tbl. chili powder
1 tsp. cumin
2 lbs. ground turkey (you can also use ground beef if desired)
4 cups rich chicken stock (possibly more)
Tabasco
1 (28 oz.) can chopped tomatoes with juice
1 tsp. dried oregano
1 bay leaf
2 Tbl. tomato paste
1/2 cup pico de gallo or thick and chunky salsa
4 (15 oz.) cans black beans, drained and rinsed
Accompaniments; fresh cilantro chopped, sour cream, Cheddar cheese shredded, pico de gallo, sliced scallions, hot flour tortillas

Into a large Dutch oven add a good drizzle of oil and then add ground turkey, season with salt and pepper cooking and stirring to brown. Stir in 2 Tbl. chili powder and cumin. Add onions and bell peppers stirring to cook for a few minutes, season with salt and pepper.  Add garlic and cook a minute, then stir in tomato paste and cook about 1 minute. Turn heat to medium high and add stock, oregano, and bay leaf.  Add beans, 1 Tbl. chili powder, Tabasco (I like a lot) and Pico or salsa and turn to simmer stirring occasionally cooking for about 1 hour.  If at any time you feel you might need more stock you can add it.  Taste and adjust flavorings.  I personally like my chili slightly thick. When ready to serve, remove bay leaf, garnish with some chopped cilantro.  Serve with accompaniments you enjoy.  

Gooey and Delicious Mac and Cheese

16 oz. large elbow macaroni
4 scallions, thinly sliced including green part
2 cups sharp Cheddar cheese, grated
1 cup Monterey Jack cheese, grated
1 cup Gruyere cheese, grated
salt and freshly ground black pepper
Tabasco
2/3 cup sour cram
2 eggs, lightly beaten
1 1/2 cup heavy whipping cream
1 cup half and half
1 Tbl. Dijon
1 tsp. Worcestershire sauce
2 Tbl. all purpose flour

Preheat oven to 350 degrees.  Into a large pot of boiling salted water add pasta and cook al dente, drain and pour into a 13x9 baking dish.  Into a bowl combine the sour cream and eggs whisking to combine, stir in salt, pepper, mustard, and Tabasco.  Whisk in the half and half, cream, Worcestershire and scallions.  Pour over cooked pasta and mix to combine.   Mix the cheeses into a bowl and then remove 3/4 of the cheese mixture and stir into pasta mixture.  Add remaining cheese to top of pasta.  Bake for about 40 minutes, then turn on broiler and broil until golden and bubbly, but watch so it doesn't burn.  Remove from oven and let rest about 10 minutes before serving.  Note;  you can also add cooked bacon to the mix if desired.

Frozen Delicious Marshmallow Cranberry Salad - I know it looks like a dessert, tastes like dessert, but we will call it a salad

1 (14 oz.) can sweetened condensed milk
1/4 cup fresh lemon juice
1 (20 oz.) can crushed pineapple, drained
1 (14 oz.) can whole berry cranberry sauce
2 cups mini marshmallows
1/2 cup pecans, chopped
delicate touch of red food coloring
1 (8 oz.) carton Cool Whip, thawed

Into a large bowl combine condensed milk and lemon juice mixing well to combine.  Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring to achieve a pretty pink color.  Fold in thawed whipped topping.  Pour into a 13x9 baking dish and freeze covered overnight. When ready to serve cut into squares.  

Pork Burgers with Citrus Barbecue Sauce

2 lbs. ground pork
4 scallions, sliced including green part
1/4 cup fresh cilantro, chopped
1/2 tsp. ground ginger
1/2 cup macadamia nuts, finely chopped
salt and freshly ground black pepper
Fresh or canned pineapple rings
Good quality burger buns
Swiss cheese sliced
butter
Mayonnaise
Red leaf lettuce
Sauce
1/2 cup fresh orange juice
1 Tbl. fresh orange zest
2 cups ketchup
3 Tbl. soy sauce
3 Tbl. cider vinegar
2 Tbl. brown sugar
2 garlic cloves, finely minced
2 tsp. yellow mustard
1 Tbl. honey
salt and freshly ground black pepper
3 scallions, finely minced including green part
pinch of red pepper flakes

Sauce;  into a blender puree the scallions, garlic and half of the orange juice puree to smooth.  Into a saucepan combine puree, remaining orange juice, zest, ketchup, soy, vinegar, brown sugar, mustard, honey, salt, pepper and red pepper flakes.  Stir and boil for about 15 minutes, reduce to simmer and cook another 20 minutes.  Remove from heat.  Burgers; into a bowl combine pork, cilantro, scallions, nuts, salt, pepper, and ginger. Mix gently and form into patties.  Turn on grill and rub grates with oil.   Cook patties for about 10 minutes or until cooked through.  Rub pineapple with oil and place onto grill grilling on both sides.  Place some of the sauce onto burgers, top with grilled pineapple and then melt cheese on top. Butter buns and place onto grill and lightly toast.  Add patties to buns along with accompaniments of your choice.  Serve with hot crispy french fries, or potato salad or crisp coleslaw and a delicious beverage.

Lamb Stew

3 1/2 lbs. boneless lamb shoulder cut into 2-inch pieces
5 garlic cloves, (3 crushed and 2 minced)
4 large carrots, peeled and sliced into 1-inch pieces
2 large red bell peppers, roasted, cooled, peeled, seeded and cut into thick strips
2 large ruby red tomatoes, peeled, seeded and chopped
1 sprig fresh rosemary
1/2 cup dry white wine
1 cup rich red wine
2 cups chicken stock (good quality)
2 Tbl. extra virgin olive oil
1 large white onion, chopped
salt and freshly ground black pepper
2 tsp. paprika
1/4 cup fresh parsley, chopped
1 bay leaf

Into a large bowl add lamb, 3 garlic cloves, rosemary and white wine marinating for about 4 hours.  Drain and discard marinade.  Pat lamb dry with paper towels. Into a large Dutch oven add oil and then add meat in batches cooking to brown on all sides, remove to plate and continue browning meat.  Add a little more oil adding onions to pan, cooking and scraping up bits from bottom of pan.  Add minced garlic and cook about 1 minute.  Return meat to pan along with any juices accumulated on plate,  onion and garlic, stir in paprika, roasted peppers, tomatoes, carrots, parsley, bay leaf and red wine.   Bring to a boil then reduce to simmer cooking about 25 minutes.  Add stock and bring back to boil, reduce again to simmer, cover pot cook about 2 1/2 hours,  stirring occasionally.  Taste and adjust seasonings.  Serve over creamy polenta or rustic mashed potatoes, crusty French bread, a tossed salad, and hearty red wine.
  
Mushroom, Potato and Chicken Casserole - I love casseroles!

6 slices thick cut bacon, sliced
1 large onion, chopped
2 1/2 cups leftover chicken meat, chopped (when I am cooking chicken breasts I always cook a few extra for another meal such as this casserole or enchiladas)
Bechamel Sauce
3 Tbl. butter
3 Tbl. all purpose flour
1 cup heavy whipping cream
1/2 cup milk
salt and freshly ground black pepper
1 tsp. onion powder
1/4 cup Gruyere cheese, grated
Potatoes
2 lbs. russet potatoes, peeled and chopped
4 Tbl.  butter, soft
salt and freshly ground black pepper
1/4 cup whipping cream
4 oz. cream cheese, soft
1 lb. button mushrooms, sliced thickly
salt and freshly ground black pepper
1 1/2 cups Gruyere cheese, grated
20 Ritz crackers, crushed
3 Tbl. butter, melted
3 Tbl. fresh parsley, chopped (garnish)

Preheat oven to 350 degrees.  Potatoes; into a pot of boiling salted water add potatoes and cook about 20 minutes or until soft, drain well and place back into pan.  Add 4 Tbl. butter, salt, pepper, cream cheese and whipping cream mashing to smooth consistency.  Cover with lid to hold.  Into a saute pan, add bacon and cook to brown and crisp, remove to paper towels.  Remove most of bacon fat from pan and add onion cooking for a few minutes to soften.  Place bacon, onions and leftover chopped chicken into a large bowl.  Into the saute pan, add a drizzle of oil and add mushrooms, seasoning with salt and pepper and cooking to brown.  Pour the browned mushrooms into the bowl with chicken and stir to combine.  Stir in sauce.  Butter a 13x9 baking pan and pour in the chicken/onion/mushroom/sauce mixture and top with mashed potatoes spreading evenly.  Top potatoes with cheese.  Sauce;  into a medium saucepan melt butter and whisk in the flour cooking about 1 minute.  Season with salt, pepper and onion powder whisking to combine.  Whisk in milk, cream and cheese, reduce heat cooking about 3 minutes.  Into a bowl add crushed crackers and 3 Tbl. of melted butter mixing to combine.  Sprinkle this over the cheese.  Bake for about 50 minutes and remove from oven add parsley on top.  Serve with a tossed salad or crisp coleslaw.

Poblano and Pork Stew

5 poblano peppers
3 lbs. pork shoulder, rinsed in cold water, trimmed and cut into 2-inch pieces
salt and freshly ground black pepper
4 garlic cloves, chopped
1 tsp. cumin
1 chipotle chile in adobo, minced
1 Tbl. dried Mexican oregano
4 cups rich chicken stock
1 (14 oz.) can roasted tomatoes
Tabasco
2 cups corn (good quality)
3 large sweet potatoes, peeled and 1-inch cubes
Accompaniments; sour cream, fresh cilantro, warm corn or flour tortillas (homemade are best)

On a gas flame over your stove char the peppers on all sides using long tongs and turn until blackened.  Place into a bowl and cover with plastic wrap. Let rest for 10 minutes, then rub off black skin and cut discarding stems, seeds and veins.  Chop into 1-inch pieces.  Into a large Dutch oven add some oil.  Pat the pork pieces dry with paper towels and season well with salt and pepper. Place into oil and cook in batches, browning on all sides, remove to a plate and continue cooking.  Add more oil to pan if needed, tossing in onions and cumin cooking and stirring to soften onions.  Scrape up any browned bits from bottom of pan and add garlic cooking a couple of minutes. Add chipotle and return pork back to pan with any juices that accumulated on plate.  Add chopped poblanos to pan. Add stock and oregano and bring to a boil, reduce to simmer covered cooking for about 45 minutes.  After 45 minutes add sweet potato and corn cooking for another 45 minutes.  Serve with accompaniments and hot flour tortillas, fresh salsa and ice cold beer or chilled white wine.

"I'm so glad I live in a world where there are Octobers." 

- L. M. Montgomery, Anne of Green Gables

Sausage and Potato Soup

1 (1 lb.) package Kielbasa sausage, sliced into about 1/2-inch pieces (I like the turkey version)
1 large yellow onion, chopped
2 garlic cloves, minced
2 lbs. sweet potatoes, peeled and chopped
1 red bell pepper, seeded and chopped
3 large carrots, peeled and sliced
6 cups chicken stock (good quality)
2 (15 oz.) cans cannellini beans, drained and rinsed
3 cups fresh baby spinach
salt and freshly ground black pepper
Tabasco

Into a large Dutch oven add a drizzle of oil and add sausage stirring to get nicely browned.  Remove to paper towels to drain.  Pour off most of oil and add onions and pepper cooking to soften, add garlic and cook a couple of minutes.  Add stock, carrots, and sweet potatoes and cook about 20 minutes.  Season with salt,  pepper, Tabasco and add back cooked Kielbasa.  Turn down heat to simmer and cook for a few minutes, stir in beans and spinach cooking about 5 minutes for spinach to wilt and beans to warm through. Taste and adjust flavorings.

Rich and Creamy Butternut Squash Soup

5 cups butternut squash, peeled and seeded cut into chunks
2 garlic cloves, minced
2 large leeks, halved lengthwise, rinsed well in cold water and slice
2 Tbl. fresh sage, chopped
2 large firm, but ripe pears, peeled and chopped
1/2 tsp. freshly ground nutmeg
4 to 5 cups rich chicken stock (good quality)
pinch of red pepper flakes
Cornbread croutons, garnish

Preheat oven to 350 degrees.  Into a large bowl add squash, pears, sage, nutmeg and 1 Tbl. of oil tossing to combine.  Line a baking sheet with parchment paper and pour bowl of squash mixture onto baking sheet in a single layer. Roast for about 25 to 30 minutes.  Into a Dutch oven add drizzle of oil and add leeks and garlic cooking for about 4 minutes until softened. Then add cooked squash mixture.   Pour stock into pan and with an immersion blender puree the mixture to creamy.  Stir in cream and bring to a boil then reduce to simmer.  Taste and adjust flavorings, adding red pepper flakes.  Ladle into bowls and garnish with croutons.

Cider Pork Roast

5 large carrots, peeled and sliced about 1-inch rounds
4 celery stalks, sliced including leafy green tops
4 lb. bone-in pork shoulder
salt and freshly ground black pepper
1 large yellow onion, chopped
3 garlic cloves, sliced
2 cups apple cider
1 cup chicken stock (good quality)
2 tsp. fresh thyme leaves
1/4 cup fresh parsley, rough chopped
Thick egg noodles, homemade are best

Preheat oven to 300 degrees. Heat a large Dutch oven over medium high and drizzle with some olive oil and pat of butter.  Season the pork with salt and pepper on both sides and place into hot pan, browning well on both sides, stir in garlic cooking for about 1 minute.  Stir in stock and cider, cover and place into oven for about 2 hours.  Add onions, carrots, and celery to pot and continue cooking another hour.  Remove pork to cutting board.  Strain the liquid and veggies through a fine mesh strainer over a large bowl. Skim off fat and pour stock back into Dutch oven, stir in thyme.  Turn up heat to 375 degrees and place pork back topping with vegetables and cook uncovered for about 1 hour.  Remove pork, veggies and stock to serving platter and garnish with parsley.  Serve with cooked egg noodles and top with stewing liquid.  Serve with some good crusty bread to sop up juices, mmmmm.

Louisiana Red Beans and Rice - I have made this so many ways and no matter how I make it  we love it.

1 lb. red kidney beans
2 lbs. ham hocks
4 cups cold water
3 cups chicken stock (good quality)
4 garlic cloves, minced
1 large white onion, chopped
4 celery stalks, sliced on diagonal including leafy tops
1 large green bell pepper, seeded and chopped
1 large red bell pepper, seeded and chopped
1 Tbl. Worcestershire sauce
2 tsp. Cajun seasoning
Tabasco, gotta have lots and lots of Tabasco in my opinion
salt and freshly  ground black pepper
2 large bay leaf
1 tsp. paprika
2 tsp. fresh thyme
4 scallions, thinly sliced on diagonal including green part

Place the dried beans in to a large Dutch oven cover with cold water by a couple of inches to soak overnight.  Drain in the morning and rinse with cold water.  Place the beans back into Dutch oven along with ham hocks, garlic, onion, cold water and stock.  Bring to a boil and then reduce to simmer covered for about 2 hours or until beans are tender.  Remove hocks and let cool, removing any meat on hock and place meat back into pot.  Add celery, bell peppers, Worcestershire and seasonings; Tabasco, bay, paprika, thyme salt and pepper.  Cover and cook for another hour or until mixture thickens.  Taste and adjust flavorings, stir in the scallions.  Serve with hot cooked rice.  Can't get any better than this in my opinion.  Hot garlic bread and a crisp salad with icy cold beer add to the meal.  Note:  if desired you can also add some cooked sliced Kielbasa if desired.

Creamy Dreamy Cheesy Potatoes - a favorite of my daddy

3 1/2 lbs. russet potatoes, peeled
1 yellow onion, diced
3 slices thick cut bacon, sliced
4 Tbl. of butter, soft
2 garlic cloves, finely minced
4 Tbl. all purpose flour
1/2 cup rich chicken stock
1/4 cup whole milk
1/4 cup heavy whipping cream
1 cup sour cream
3 scallions, thinly sliced on diagonal including green part
salt and freshly ground black pepper
Tabasco
1 1/2 cups sharp Cheddar cheese
Fresh parsley, chopped (garnish)

Into a pot of boiling salted water add potatoes and cook for about 10 minutes, drain well and let cool.  When potatoes are cooled cut into large dice.  Into a large saute pan, add bacon and cook to brown and crisp, remove to paper towels.  Remove most of bacon fat, add butter to melt and cook onions to soften, add garlic and cook a couple of minutes.  Whisk in flour and cook 1 minute, then whisk in stock and milk cooking to thicken about 7 minutes, stir in cream.  Season with salt and pepper.  Remove from heat and whisk in sour cream.  Into a large bowl add cooled potatoes, cooked onions/garlic, sour cream mixture, scallions, cooked bacon, salt, pepper and Tabasco.  Stir gently to combine.  Stir in cheese and pour into 13x9 baking pan.  Bake for about 1 hour or until bubbly and golden brown.  Remove and let rest for just a few minutes before serving.  Garnish with parsley. 

"Fall has always been my favorite season.  The time when everything bursts with its last beauty, as if nature has been saving up all year for the grand finale."

 - Lauren DeStefano, Wither 

Chilled Shrimp Curried Rice

2 cups white rice
4 cups water
2 Tbl. curry paste
1/4 cup olive oil
1 large onion, chopped
1 lb. medium to large shrimp, cleaned and shells removed
1 cup golden raisins
1/2 cup sliced almonds, lightly toasted
1 tsp. toasted sesame oil
1 crisp apple, cored and chopped
3 celery stalks, sliced including leafy green part
1 tsp. ground cumin
1 tsp. chili powder
salt and freshly ground black pepper
4 tsp. honey
2 Tbl. fresh lemon juice 
1/4 cup fresh cilantro, chopped
1 large red bell pepper, seeded and chopped
3 scallions, thinly sliced including green part

Into a large pot add 4 cups of cold water and season with touch of salt, add raw rice, bring to a boil, reduce to simmer and cover cooking rice for about 20 minutes.  Into a large saute pan, add a drizzle of oil and add shrimp cooking for a few minutes on each side.  Remove shrimp to bowl.   Into a large saute pan add 1/4 cup of olive oil over medium heat and stir in curry paste.  Add chili powder, cumin and sesame oil.  Simmer for about 1 minute, add onion and cook to soften, stir in honey.   Into a large bowl add cooked rice along with onion mixture stirring to combine.  Taste and adjust flavorings.  Add other ingredients (except almonds) including cooked shrimp and toss to combine.  Taste again and season with salt and pepper, cover and chill.  To serve; pile onto a large serving platter and garnish with almonds, extra scallions and cilantro.  This is best when it has time to come together in refrigerator.

Baby Bok Choy - love this

1 lb. baby bok choy, rinsed in cold water and base trimmed
salt and freshly ground black pepper
4 scallions, thinly sliced on diagonal including green part
3 garlic cloves, finely minced
2 tsp. toasted sesame oil
1 Tbl. Hoisin sauce
pinch of red pepper flakes
1/2 cup roasted salted cashews, whole or halves (I like whole)

Into a large saute pan, add a good drizzle of vegetable oil and add scallions and garlic, sauteing for a minute. Stir in bok choy and season with sesame oil, salt, pepper and red pepper flakes.  Cover and cook for about 3 minutes.  Remove lid and lower to simmer cooking and stirring for a minute, stir in Hoisin to coat.  Remove to serving platter and garnish with cashews.  

Perfect Pacific NW Fried Rice with Salmon - anything with salmon in my opinion is delicious!  My hubby loves fried rice so whenever I have a little of some type of protein leftover I make him some.  Seattle has a great China Town so if you are ever in the area take a visit and try some of the wonderful Chinese restaurants.  I guarantee you won't be disappointed.

4 cups cooked white rice (leftover is best)
4 scallions, thinly sliced on diagonal including green part
1 cup bean sprouts
1 large red bell pepper, seeded and diced
1 small red onion, diced
3 Tbl. soy sauce
2 Tbl. fish sauce
1 tsp. brown sugar
1-inch piece of fresh ginger, peeled and grated
3 eggs, beaten
1 cup frozen peas, thawed
1/2 tsp. red pepper flakes (optional, but I like them)
2 1/2 cups cooked fresh salmon, flaked into large pieces
1/2 cup fresh cilantro, chopped 

Into a small bowl add soy sauce and brown sugar, stirring to dissolve.  Into a large wok or large deep sided saute pan, add a good drizzle of vegetable oil.  You want the pan HOT!  Add red onion and bell pepper and saute stirring about 4 minutes, lower heat a little and add garlic and ginger sauteing for about 1 minute.  Add beaten eggs stirring to cook, push to the side and add cooked rice increasing heat again and cook stirring for a couple of minutes.  Add peas, sprouts and scallions, stirring into rice and stir eggs back into rice.  Stir in soy/brown sugar mixture, fish sauce, red pepper flakes and salmon stirring gently to combine.  Add some of the cilantro and stir. Pour onto serving platter and garnish with extra cilantro. I also like to add a sprinkle of black sesame seeds or cashews.

Boozy Sweet Potatoes

3 lbs. sweet potatoes, peeled and cut into large chunks
salt
4 Tbl. bourbon
1 stick butter, soft
3 Tbl. brown sugar
1/4 cup heavy whipping cream

Into a large pot of boiling salted water add potatoes and cook for about 20 minutes or until fork tender.  Drain well and pour back into pot.  Add bourbon, butter and mash into potatoes, add brown sugar and stir in some of the cream, season with salt and mash to desired texture.  If you need more cream add it and mash in.  Taste and adjust flavorings.  Pour into large serving bowl.

"Autumn is as joyful and sweet as an untimely end." - Remy de Gourmont

"Listen! The wind is rising, and the air is wild with leaves, We have had our summer evenings, now for October eves!" - Humbert Wolfe

Pasta with Sausage and Eggplant

1 large eggplant, cut into 1-inch cubes
salt and freshly ground black pepper
1 yellow onion, minced
4 garlic cloves, minced
1 lb. spicy Italian sausage, casing removed
1 tsp. red pepper flakes
1 (28 oz.) can whole peeled tomatoes, do not drain (I like Cento)
1/2 cup fresh basil leaves, chiffonade
1 lb. rigatoni pasta
1/4 cup freshly grated Parmesan cheese

Preheat oven to 500 degrees.  Place chopped eggplant onto a baking sheet and drizzle with a couple tablespoonfuls of olive oil.  Toss to combine, season with salt and pepper.  Bake for about 20 minutes, tossing occasionally.  Remove to cooling rack.  Into a large saute pan, add good drizzle of olive oil and add onion cooking and stirring to soften, add garlic and chili flakes cooking for a couple of minutes.  Add sausage, season with salt and pepper and cook stirring to break up pieces to brown nicely.  Add tomatoes (crush with your fingers) along with half of the basil sauteing for about 6 minutes.  Into a pot of boiling salted water add pasta and cook al dente.  Drain and place pasta into tomato sauce.  Stir in eggplant and toss to combine.  Stir in remaining basil, taste and adjust flavorings.  Pour onto serving platter and garnish with cheese.  Serve with hot crusty bread and a salad.  Wine too!

Garlic Bread with Fresh Herbs

1 large loaf of Italian or French bread, sliced in half lengthwise
1 stick butter, soft
3 Tbl. extra virgin olive oil
4 garlic cloves, finely finely minced
pinch of salt
2 Tbl. Each; fresh parsley, fresh basil and fresh oregano finely chopped
1/2 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees.  Into a saute pan add butter and olive oil, then add garlic and cook to soften garlic.  Mix well and spoon evenly this mixture over both sides of bread and spread on.  Place herbs into a small bowl and toss to combine, evenly distribute the herbs over both sides of bread and sprinkle evenly with cheese on both sides of bread.  Take 2 large pieces of foil and lay one on work surface, add half of bread and pull up both sides of foil long way and crimp together then crimp together ends.  Do the same with remaining bread.  Place both foil wrapped pouches onto baking sheet and bake for about 20 minutes.  Unwrap the foil and fold down, turn on broiler and let bread get bubbly under broiler for just a couple of minutes, watch carefully.  Remove and slice into thick slices, place into bread basket or onto serving platter.

"There is something incredibly nostalgic and significant about the annual cascade of autumn leaves." - Joe L. Wheeler

"Autumn carries more gold in its pocket than all the other seasons." - Jim Bishop

My Mom's Apple Bars

1 cup all purpose flour

1/2 cup sugar

1/4 tsp. salt

1 Tbl. fresh lemon zest

2/3 cup Crisco

1 egg, lightly beaten

4 tart crisp apples, peeled, cored and sliced thinly

3/4 cup sugar

1 tsp. apple pie spice or cinnamon

1 Tbl. milk

Glaze

2 cups powdered sugar, sifted

1/2 tsp. pure vanilla extract

2 Tbl. milk (you might not need it all)

Preheat oven to 375 degrees.  Into a bowl combine flour, 1/2 cup sugar, salt and zest.  Cut in Crisco with a pastry blender until mixture is mealy.  Stir in egg.  Pat 1 1/2 cups of this mixture into a buttered 9-inch square baking pan.  Cover with apple slices, 3/4 cup sugar and sprinkle on apple pie spice.  Into a bowl add remaining crumb mixture and stir in 1 Tbl. milk and sprinkle over apples.  Bake for about 45 minutes or until apples are tender. Remove from oven to cooling rack.   Glaze; into a bowl whisk the powdered sugar with vanilla and some of the milk to achieve desired consistency.  Drizzle over warm apple bars, then let cool.  Cut into squares.

Delicious Sweet Potato and Spice Cranberry Cake

3 cups all purpose flour

2 Tbl. cinnamon

1 Tbl. baking powder

1 Tbl. baking soda

1 1/2 tsp. ginger

1 tsp. salt

1/2 tsp. ground cloves

1/2 tsp. freshly grated nutmeg

2 cups cooked mashed plain sweet potatoes - *see note

1 1/2 cups vegetable oil

4 eggs

1 1/2 tsp. pure vanilla extract

1 1/2 cups sugar

1 cup pecans, lightly toasted and chopped (or you can use walnuts)

3/4 cup fresh cranberries, chopped

4 oz. semisweet chocolate, melted and cool slightly

Powdered sugar, sifted for dusting onto cake

Lightly grease and flour a 10-inch fluted tube pan.  Into a large bowl whisk the flour, cinnamon, baking powder, baking soda, ginger, salt, cloves and nutmeg.  Into a bowl of electric mixer beat sweet potatoes with oil to combine.  Beat in eggs and vanilla then sugar.  Add flour mixture beating to just combine.  Fold in nuts and cranberries.  Place about 2 1/2 cups of the batter into a bowl and stir in melted chocolate.  Spoon half of the remaining plain batter into pan and then spoon chocolate batter over plain batter.  Spoon remaining plain batter over chocolate batter.  Did you get all that?  Just checking.  With a knife gently draw through batter to give a marbled effect, then stop!  Bake for about 55 to 60 minutes or until wooden pick inserted in center comes out clean.  Remove to cooling rack for 15 minutes, then with a thin bladed sharp knife run around edges of cake in pan and turn out.  Cool completely.  Place onto serving plate and dust lightly with powdered sugar or you can make a glaze and drizzle it on top and down sides of cake.  *Note;  for sweet potatoes, peel about 2 large potatoes and cut into pieces, place into a saucepan and cover with cold water, bring to a boil and cook to soft, drain and proceed. 

Perfect Fall Pumpkin Cookies

2 1/2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 cup butter, soft
1 1/2 cups sugar
1 cup caned pumpkin puree
1/2 cup currants
1 egg
1 tsp. pure vanilla extract
Glaze
2 cups powdered sugar, sifted
3 Tbl. milk
1 Tbl. melted butter
1 tsp. pure vanilla extract

Preheat oven to 350 degrees.  Combine into a bowl the flour, baking powder, baking soda, spices and salt whisking to combine.  Into a bowl of electric mixer combine butter and sugar beating to fluffy.  Beat in pumpkin, egg, vanilla to creamy.  Mix in the dry ingredients.  Dust the currants with some flour and fold in.  Drop onto baking sheets by tablespoonfuls.  Bake for about 15 minutes, then remove to cooling racks.  Glaze; into a bowl whisk the powdered sugar and remaining ingredients to desired drizzling consistency.  When cookies have cooled drizzle glaze over tops.

Cranberry/Apple Clafouti

1 large Granny Smith apple, peeled, cored and medium dice

1 1/2 cup fresh cranberries, rinsed 

1/2 cup light brown sugar, packed

1 Tbl. fresh orange zest

1/4 cup fresh orange juice

3 eggs

1 cup sugar

1 stick butter, melted and cooled

1 tsp. pure vanilla extract

1 cup all purpose flour

1/2 cup sour cream

pinch of salt

1 tsp. cinnamon

Preheat oven to 325 degrees.  Into a bowl add apples, cranberries, brown sugar, zest, orange juice and cinnamon mixing to combine.  Into a bowl of electric mixer beat eggs until beautiful yellow color.  Add sugar, butter, vanilla and sour cream beating to combine.  On low beat in flour and salt.  Into a 10-inch pie plate add fruit mixture and pour batter over fruit covering completely.  Bake for about 60 minutes or until pick inserted in center comes out clean.  Remove to cooling rack and serve warm.  Serve with vanilla ice cream or freshly whipped cream with some orange liqueur and powdered sugar whipped into.

Easy Cranberry Cake with Cream Cheese Frosting

1 package white cake mix (good quality)
1 cup water
1/3 cup vegetable oil
3 eggs
1 cup pecans, lightly toasted and chopped
1 Tbl. fresh orange zest
2 cups fresh or frozen cranberries
Frosting
2 (8 oz) packages cream cheese, soft
1 cup butter, soft
1 tsp. fresh orange zest
1/2 cup pecans, lightly toasted and chopped
2 tsp. pure vanilla extract

7 to 8 cups powdered sugar

Preheat oven to 350 degrees.  Place the berries into a colander and rinse in cold water, rough chop them. Grease and flour two 9-inch cake pans.  Into a bowl of electric mixer add cake mix, water, oil and eggs and beat on low to combine.  Then beat on medium for a couple of minutes.  Note;  if you desire to make a homemade white cake mix go ahead and then just fold in the berries, pecans and zest.  Obviously, if making a homemade cake forgo the water, oil and eggs in this recipe. Fold in berries, pecans and zest.  Pour batter evenly into cake pans spreading evenly.  Bake for 25 to 30 minutes or until pick inserted in center comes out clean.  Remove to cooling rack for 10 minutes, then with a sharp thin bladed knife run around edges of cakes and remove from pans and cool completely.  Frosting; into a bowl of electric mixer add cream cheese and butter and mix to soften, stir in vanilla until light and fluffy.  Gradually beat in enough powdered sugar to spreading consistency.  Stir in orange zest.  Place one layer of cake onto cake plate and spread thickly with cream cheese frosting, top with second layer and spread frosting onto sides and top of cake making swirly  fluffy frosting,  Sprinkle with the 1/4 cup of pecans on top.  I also like to garnish with frosted cranberries on top.  Cover loosely with plastic wrap and store in refrigerator.  Remove about 30 minutes before slicing.  Frosted Cranberries;  1 cup cold water, 1 cup fresh cranberries, 1 cup sugar, 1 cup superfine sugar.  Rinse berries under water and remove any bad berries.  Into a saucepan add water and sugar over medium high heat stirring until sugar dissolves.  Bring to a simmer and remove from heat.  Into a bowl pour sugar syrup and berries, cover and chill for 4 hours.  Drain berries in colander. Place the superfine sugar into a shallow baking dish and add cranberries a few at a time rolling to coat.  Spread the sugared berries in a single layer onto parchment lined baking sheet and let stand about 1 hour or until dry at room temperature.

"Autumn seemed to arrive suddenly that year.  The morning of the first September was crisp and golden as an apple." - J. KL. Rowling, Harry Potter and the Deathly Hallows

"I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion." - Henry David Thoreau  

Rich Chocolate Mocha Bars

Crust

1 1/2 cups chocolate cookie crumbs

6 Tbl. butter, melted
Filling

12 oz. cream cheese, soft

2/3 cup sugar

6 eggs

1/2 cup whipping cream

2 tsp. instant coffee granules

6 (1 oz.) semisweet chocolate baking bars

3 (1 oz.) bittersweet chocolate baking bars

1 tsp. pure vanilla extract

Freshly whipped cream

2 cups heavy whipping cream

1/4 cup powdered sugar

splash of chocolate liqueur

Garnish; shaved chocolate bar

Crust; Preheat oven to 350 degrees.  Into a bowl add crumbs and mix in melted butter.  Press onto bottom and sides of a 9-inch square pan.  Place into oven for about 8 minutes, remove and place onto cooling rack to cool completely.  Filling; into a bowl of electric mixer beat cream cheese and sugar to light and fluffy.  Add eggs beating after each addition to blend. Into a double boiler add cream and heat, stir in coffee granules to dissolve.  Cool slightly.  Into a double boiler add chocolate and melt, add melted chocolate, vanilla and coffee mixture cream cheese mixture and beat on low to just blend.  Pour into prepared crust.  Bake for about 30 minutes.  Remove and cool to room temperature.  Cover and chill.  Whipped cream; into a bowl of electric mixer add whipping cream and beat to soft peaks, add powdered sugar and beat to almost stiff peaks, add chocolate liqueur and beat a minute.  To serve; cut chilled bars into squares and place onto serving plates, add large dollop of whipped cream to each serving.  Garnish with shaved chocolate if desired.

Autumn Sweet Potato Pie

2 cups cooked and mashed sweet potatoes

1 cup butter, soft

2 cups sugar

1 tsp. pure vanilla extract

4 eggs

3 cups all purpose flour

2 tsp. baking powder

2 tsp. pumpkin pie spice

1/2 tsp. baking soda

1/4 tsp. salt

Glaze

1 cup powdered sugar, sifted

2 Tbl. fresh orange zest

orange juice

Preheat oven to 350 degrees.  Grease and flour a 10-inch tube pan.  Into a bowl sift the flour, baking powder, pumpkin pie spice, baking soda and salt.  Into a bowl of electric mixer beat butter and sugar to light and fluffy.  Add mashed sweet potatoes and vanilla, beating to combine.  Add eggs and beat after each addition.  Add flour mixture and beat to combine.  Pour batter into pan and bake for about 1 hour and 20 minutes or until wooden pick inserted in center comes out clean.  Remove to cooling rack and cool about 15 minutes   With a thin bladed paring knife run around edges of cake to loosen then turn out onto serving plate.  Glaze; into a bowl add powdered sugar and whisk in some orange juice to desired consistency, then whisk in zest.  Drizzle glaze over top and down sides of cake. 

Banana Bars with Frosting

1/2 cup butter, soft

1 1/3 cups sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

pinch of salt

1 egg

1 cup mashed bananas

1/2 cup sour cream

1 tsp. pure vanilla extract

2 cups all purpose flour

1 cup pecans, lightly toasted and chopped

Frosting

3 cups powdered sugar, sifted

3 Tbl. butter, soft

1 Tbl. rum

1 tsp. pure vanilla extract

whipping cream

Preheat oven to 350 degrees.  Grease a 15x10x1 inch baking pan.  Into a bowl of electric mixer beat butter and sugar to light and fluffy.  Add baking powder, baking soda and salt beating to combine and scraping down bowl.  Beat in egg, bananas, sour cream and vanilla.  Beat in flour and if needed using a wooden spoon stir in any remaining flour and pecans.  Pour into pan and spread evenly.  Bake for about 25 minutes or until wooden pick comes out clean.  Remove to cooling rack to cool.  Frosting; into a bowl of electric mixer beat butter to fluffy, then beat in half of the powdered sugar, rum and vanilla.  Beat in rest of powdered sugar and enough milk to desired consistency.  I like mine fairly thick. Spread liberally onto cooled cake and cut into bars, place onto serving platter.

My Mom's Frozen Pumpkin Pie - everyone loves this, my mom also made a gloriously delicious frozen eggnog pie 

Crust

1 1/3 cup graham cracker crumbs

6 Tbl. butter, melted

Filling

3 cups vanilla ice cream, softened and good quality 

1 cup pumpkin puree

1/2 cup light brown sugar, packed

1 tsp. pure vanilla extract

2 tsp. pumpkin pie spice

Freshly whipped cream

1 1/2 cups heavy whipping cream

1/4 cup powdered sugar

1 Tbl. pure maple syrup

Preheat oven to 350 degrees. Crust;  into a bowl add crushed graham crumbs and melted butter, mixing to combine.  Press into bottom and up sides of a 9-inch pie plate.  Bake for about 10 minutes, remove to cooling rack to cool.  Filling;  into a large bowl of electric mixer add ice cream, pumpkin, sugar, vanilla and pumpkin pie spice beating to smooth consistency.  Pour into crust and place covered with plastic wrap overnight into freezer.  Whipping cream; into a bowl of electric mixer add whipping cream and beat to almost stiff peaks, add powdered sugar and maple syrup beating a couple of minutes.  To serve; remove pie from freezer about 15 minutes before serving.  Slice into pieces and place onto serving plates.  Top with dollops of whipped cream and sprinkle on a touch of pumpkin pie spice.  Store remaining pie in freezer covered.

Bon Appetit

"Just when I need Him, Jesus is near.  Just when I falter, just when I fear.  Ready to help me, ready to cheer.  Just when I need Him most, Jesus is near."   

Does it seem like you have been forsaken?  No one understands, no one cares?  Take courage, when all others fail, God will stand by.  He stood by Paul, saying, "Fear not."

I believe God!

"In this world you will have tribulation.  Tribulations cannot overcome us.  Trials cannot crush us.  Enemies cannot destroy us.  Sickness cannot defeat us.  Temptation cannot cripple us and all Hell cannot destroy us.  God's ultimate triumph has already been recorded in His unchanging Word "all safe" at last.  Take courage, look up, "believe God," and thank Him for the victory."

"Just quit trembling and trust.  Quit pouting and praise.  Quit running and rest.  Quit worrying and wait.  Quit belittling and believe."  It's really that simple."

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