Savor the flavors of fall with these delicious dinners, warm casseroles, savory sides, fruity desserts, hearty soups, all things warm and cozy. Featuring in-season ingredients, these tasty and satisfying recipes are perfect for perking up chilly fall nights. The smell of apples and pumpkin spice are in the air. Fall, the time to wear those wonderful sweaters and settle in with warm and comforting recipes bursting with fresh flavors. Sweet potatoes, apples, sage, cinnamon and cider means there is something to satisfy all of your fall cravings.
I hope you enjoy the recipes listed below, cozy up to a warm fire in your fireplace and enjoy fall to the fullest.
Poppy Seed Muffins
3/4 cup butter, soft
1 1/3 cups sugar
2 eggs, separated
3 cups cake flour
3 1/2 tsp. baking powder
pinch of salt
1 1/4 cups milk
1 Tbl. fresh orange zest
2 tsp. fresh grated ginger
2 tsp. pure vanilla extract
4 tsp. poppy seeds
Glaze
1 1/2 cups powdered sugar, sifted
2 Tbl. fresh orange juice or possibly more depending on thickness you like it
Preheat oven to 350 degrees. Into a bowl of electric mixer beat butter to creamy, gradually beat in sugar to light and fluffy. Add egg yolks beating to blend. Stir together flour, baking powder and salt. Stir together milk, zest, ginger, and vanilla, add this to butter mixture alternating with milk beginning and ending with flour. Beat to just blend. Beat egg whites until stiff peaks form; fold into batter. Stir in seeds. Spoon into lightly greased 12 cup muffin pan about 3/4 full. Bake for 18 to 20 minutes. Remove and cool for 5 minutes then transfer muffins to wire rack. Whisk glaze ingredients and drizzle over cooled muffins.
Apple, Cranberry Nut Bread
2 cups all purpose flour
1 cup crisp/sweet apple, peeled, cored, and diced
1/2 cup butter, soft
1 cup sugar
2 eggs
1 tsp. pure vanilla extract
1 tsp. baking soda
1/2 tsp. salt
1/3 cup orange juice
1/3 cup fresh cranberries, chopped
1/2 cup walnuts, light toasted and chopped
Topping
1/3 cup brown sugar, packed
1 tsp. lemon zest
2 Tbl. all purpose flour
1 Tbl. butter, melted
3 Tbl. walnuts, lightly toasted and chopped
Grease bottom and half way up sides of a 9x5x3 inch pan. Place diced apples into a bowl and toss with 2 Tbl. of flour from the 2 cups of flour. Into a large bowl of electric mixer beat the butter and sugar to combine. Beat in eggs and vanilla. Into a bowl combine the remaining flour, baking soda and salt, adding to egg mixture with the orange juice. Stir in apple mixture, cranberries and nuts, pouring into prepared pan. Topping; into a bowl combine 1/3 cup brown sugar, zest, flour and 1 Tbl. melted butter and 3 Tbl. nuts. Sprinkle over batter and bake for about 55 to 60 minutes. Cool on wire rack 10 minutes, then with a sharp paring knife run around edges of pan and turn out.
Cheddar Quick Bread - great with soup
2 cups all purpose flour
2 Tbl. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1 cup whole buttermilk
1 egg
1/4 cup butter, melted
1 1/4 cups sharp cheddar cheese, shredded
1/4 cup fresh dill, chopped
2 scallions, finely minced including green part
splash of Tabasco, optional but I love it
Preheat oven to 350 degrees. Into a bowl whisk the flour, sugar, baking powder and baking soda. Into another large bowl whisk the buttermilk and egg, then whisk in melted butter. Add the buttermilk mixture to the flour mixture just mixing to combine, don't overmix. Stir in the cheese, Tabasco if using, scallions and dill. Line a 9x5 loaf pan with parchment paper, overhanging the edges. Pour in batter, smoothing top and bake for about 1 hour or until pick inserted in center comes out clean. Remove bread from oven and place onto cooling rack. Let cool for awhile then remove using parchment paper.
Hearty Fall Eggplant Sausage Pasta - serve with hot crusty garlic bread and a tossed salad with a zippy vinaigrette dressing
1 large eggplant, sliced into thick pieces then cubed (do not peel)
1 large yellow onion, diced
1 Tbl. tomato paste
1/2 cup dry red wine
pinch of red pepper flakes
5 garlic cloves, minced
1 1/2 lbs. spicy Italian sausage, casings removed
1 (28 oz.) can whole tomatoes, do not drain and crushed with your fingers (I like Cento brand)
1 lb. rigatoni
Freshly grated Parmesan cheese
Fresh basil leaves, torn
salt and freshly ground black pepper
Preheat oven to 500 degrees. Pour eggplant onto a baking sheet, drizzle with olive oil, season with salt and pepper and toss. Bake for about 20 minutes, turning occasionally. Remove from oven. Into a large saute pan add good drizzle of olive oil, add onion and cook stirring a few minutes, stir in garlic and cook stirring to soften. Add sausage, breaking up into pieces cooking and stirring to brown. Stir in tomato paste and cook stirring about 1 minute, stir in pepper flakes, stir in wine, bring to a boil and reduce to simmer. Stir in tomatoes, roasted eggplant and cooked pasta. Taste and adjust flavorings. Pasta; into a large pot of boiling salted water add pasta and cook to al dente, drain well place back into pan and drizzle with some olive oil and toss. Pour pasta and sauce onto a large serving platter, garnish with cheese and fresh basil.
Rich Creamy Mexican Chicken Lasagna - similar to King Ranch Casserole
18 (6 to 8 inch) corn tortillas, try to find or make homemade ones - many Mexican grocery stores have homemade, they are so much better
1/2 cup butter
1 large yellow onion, chopped
1 large red bell pepper, seeded and chopped
1 container button or cremini mushrooms, sliced
4 garlic cloves, minced
1/2 tsp. chili powder
1/2 tsp. ground cumin
pinch of cayenne
salt and freshly ground black pepper
1/2 cup all purpose flour
3 cups chicken stock (good rich quality)
1/2 cup heavy whipping cream
3 green chilies, roasted, peeled, stemmed and diced
1 (10 oz.) can Ro-Tel tomatoes, do not drain
2 cups poached chicken breast, shredded (skin and bones removed)
1 cup Jack cheese, shredded
1 cup sharp cheddar cheese, shredded
1/2 cup fresh cilantro, chopped, garnish
Fresh pico de gallo or salsa, garnish
Preheat oven to 350 degrees. Into a large saute pan add butter to melt, stir in onion, bell pepper, mushrooms and garlic cooking and stirring to soften. Stir in chili powder, cumin, salt, pepper and cayenne. Whisk in the flour and cook stirring about 1 minute, whisk in the stock and cook stirring to thicken. Stir in cream, chiles and tomatoes with juice. Grease a 13x9 baking pan with butter. Layer 6 of the tortillas overlapping into pan, top with half of the sauce, half of the chicken, one third of the cheeses (mix to combine) repeat layers. Finally top with remaining tortillas and top with remaining cheese. Bake for about 1 hour until hot and bubbly. Remove and let rest for about 10 minutes before serving. Top with cilantro and serve with fresh pico de gallo.
Vegetable Hash
6 slices thick cut bacon, sliced
olive oil
1 large sweet onion, chopped
1 large sweet potato, peeled and cut into 1/2-inch cubes
2 turnips, peeled and cut into 1/2-inch cubes
1 Tbl. white wine vinegar
2 Tbl. water
1 lb. smallish Brussels sprouts, quartered
2 garlic cloves, thinly sliced
salt and freshly ground black pepper
Into a large saute pan add bacon and cook to browned and crisp, remove to paper towels. Discard all but 2 Tbl. bacon fat and cook onion and sweet potato for about 5 minutes stirring occasionally. Add turnips and cook about 8 minutes stirring occasionally. Combine vinegar and 2 Tbl. water, add Brussels sprouts, garlic and vinegar mixture to pan, cover and cook stirring occasionally about 5 minutes until veggies are just tender. Stir in bacon, season with salt and pepper. I like to serve this over some creamy dreamy grits and top with a poached egg(s) for breakfast.
Buffalo Chicken Sliders
2 lbs. ground chicken
salt and freshly ground black pepper
2 tsp. fennel seeds, finely ground
1/2 cup fresh parsley, chopped
1/2 cup fresh Parmesan cheese, grated
1/2 small sweet onion, grated
2 eggs, lightly beaten
2 garlic cloves, finely minced
1 Tbl. olive oil
1/2 cup Buffalo style hot sauce
32 small fresh buns
Blue cheese sauce
1 cup blue cheese, crumbled (I like Maytag brand)
1/2 cup heavy whipping cream
1/2 cup sour cream
1/2 shallot, finely minced
1/2 tsp. fresh lemon zest
2 Tbl. fresh lemon juice
Salt and freshly ground black pepper
Sauce; into a blender add blue cheese sauce ingredients and blend to smooth. Taste and season with salt and pepper. Into a bowl add chicken, parsley, cheese, grated onion, eggs, garlic, olive oil and ground fennel seeds, along with some salt and pepper. Mix with your hands to combine, cover and chill about 1 hour. Preheat oven to 400 degrees. Remove chicken mixture and drop mixture by large spoonfuls onto lightly greased baking sheets. Bake about 12 minutes or until cooked through. Toss the meatballs into the sauce. Place rolls in foil and heat in oven for a few minutes while chicken is cooking. Remove and split rolls, add a meatball, some extra hot sauce, and blue cheese sauce.
Hearty Pork Stew
4 1/2 lbs. pork shoulder, trimmed and cut into 1 1/2 - 2 inch pieces
salt and freshly ground black pepper
2 large white onion, chopped
8 garlic cloves, chopped
1 lb. whole carrots, peeled and cut into 2-inch slices on diagonal
3 ancho chiles, seeded and sliced into thin strips
2 bay leaves
1/4 tsp. ground cloves
1/4 cup fresh lime juice
6 cups chicken stock (rich quality)
6 ruby red plum tomatoes, thickly sliced
3 Tbl. fresh cilantro, chopped
White rice, steamed
Into a large Dutch oven add good drizzle of vegetable oil. Season pork with salt and pepper and cook in batches to browned, remove and continue cooking meat. Stir in onions cooking and stirring a few minutes, add garlic and cook stirring to soften. Stir in ancho chiles, lime juice, cloves, and cooked pork along with any juices accumulated on plate. Stir in chicken stock, season with salt and pepper, bring to a boil, add tomatoes, reduce heat and cover cooking on simmer about 2 hours, stir in carrots and cook covered an additional hour. Remove bay leaves and stir in cilantro. Serve with rice.
Stuffed Pork with Apples, always a great catering dish when I catered
Roast
2 1/2 lbs. boneless center cut pork loin
salt and freshly ground black pepper
Stuffing
1 cup apple cider
1/2 cup apple cider vinegar
3/4 cup brown sugar, packed
1 large shallot, thinly sliced
1 1/2 cups dried apples
1/2 cup dried cranberries or you can use cherries
1 Tbl. freshly grated peeled ginger
1 Tbl. honey mustard
1/2 tsp. ground allspice
pinch of cayenne
Parsley sprigs, garnish
Freeze the roast for about 30 minutes which makes it easier to butterfly. Filling; into a large saucepan add all filling ingredients to a boil, reduce to simmer, covered cooking about 20 minutes. Strain through a fine mesh sieve to get as much liquid out as possible into a bowl. Return liquid to saucepan and cook reducing to about 1/2 cup, keep warm. Remove from heat and save for the glaze. Place the apple mixture you saved into a food processor and pulse about 5 times. Preheat oven to 350 degrees. With a very sharp knife, double butterfly the roast to about 1/2-inch thickness. You might need to use a meat mallet to achieve this. Season with inside of roast with salt and pepper. Spread out the apple filling to about 1/2-inch to edge. Roll up tightly and secure with kitchen twine, season outside with salt and pepper. Place into a roasting pan and cook about 1 hour or until meat registers 135 degrees. Brush outside of roast with the glaze you saved and cook about 8 more minutes. Glaze again and cook about 10 more minutes, remove from oven and tent with foil for about 12 minutes. Slice roast into pieces, place onto serving platter, drizzle over more glaze and garnish with parsley. Serve with baby roasted potatoes, mashed potatoes, or risotto. A tossed garden salad, rolls and mixed roasted vegetables will make a nice accompaniment.
Savory Turkey Enchiladas
Sauce
7 Tbl. chili powder
2 tsp. ground cumin
1 tsp. Mexican oregano, crushed
1 tsp. garlic powder
1 tsp. ground cinnamon
1/8 tsp. ground cloves
1 tsp. sugar
salt and freshly ground black pepper
1/4 cup all purpose flour
2 Tbl. olive oil
2 cups turkey or chicken stock (good rich quality) I purchase turkey stock at Sprouts
Filling
1 large white onion, chopped
3 garlic cloves, minced
2 jalapenos, seeded and finely minced
3 1/2 cups cooked turkey meat, chopped (this is where the grocery store cooked turkey breast comes in handy) skin and bones removed obviously
1 (15 oz.) can black beans, drained and rinsed
2 cups Monterey Jack cheese, shredded
1/4 cup fresh cilantro, chopped
2 Tbl. fresh lime juice
8-inch flour tortillas
Accompaniments; chopped red onion, chopped avocado (peeled, pitted and spritzed with fresh lime juice), sour cream, pico de gallo or salsa, sliced iceberg lettuce, sliced red radishes, guacamole
Sauce; into a bowl whisk the chili powder, cumin, oregano, garlic, cinnamon, cloves, sugar, salt and flour together. Heat olive oil in a saute pan add spices and cook stirring for about 1 minute. Slowly whisk in the stock to smooth, simmer and cook for 1 minute, remove from heat and cover to keep warm. Filling; into a large saute pan add good drizzle of olive oil along with onions cooking and stirring a few minutes, add the garlic and jalapenos cooking and stirring a coupe of minutes. Remove from heat and place mixture into a large bowl. Mix in cooked turkey, beans, 1 cup cheese, cilantro, lime juice and 1/2 cup of sauce. Season with some salt and pepper. Preheat oven to 350 degrees. Into a 13x9 baking dish add a little of the sauce and smear around. Dip each tortilla into some sauce, place on work surface, add about 1/2 cup of filling in center and roll tortilla around filling placing seam side down in baking pan. Continue making tortillas. When all tortillas are filled and in baking dish pour over remaining sauce evenly. Sprinkle with remaining cheese and place into oven to bake for about 20 minutes or until hot and bubbly. I also like to turn on broiler, place baking dish under for just a couple of minutes. Remove from oven and serve with accompaniments. Serve with a crisp Mexican coleslaw, icy chilled beer or margaritas, some chips and salsa.
Roasted Chicken Breasts with Fruit
6 bone-in, skin on chicken breasts
2 large white onions, chopped
2 Tbl. butter
2 Tbl. brown sugar, packed
1 large crisp tart apple, peeled, cored and chopped
1 large Bosc pear, peeled, cored and chopped
1/3 cup dried figs and cranberries, chopped
2 garlic cloves, minced
1 1/2 tsp. fresh rosemary, chopped
salt and freshly ground black pepper
1/4 cup dry white wine
2 Tbl. dry sherry
Preheat oven to 425 degrees. Lightly grease a 13x9 baking dish. Lightly rub chicken breasts with a touch of olive oil and season both sides with salt and pepper. Place skin side up into baking dish and roast uncovered for about 45 minutes or until cooked through and skin is crispy and browned. Into a large saute pan add add a drizzle of oil/pat of butter and add onions cooking and stirring to soften. Stir in brown sugar to dissolve, along with chopped apple, pear, figs, cranberries, garlic, rosemary, salt and pepper. Cook about 6 minutes. Stir in wine and sherry cooking uncovered about 4 minutes. Place cooked chicken onto serving platter and pour over sauce. Serve with au gratin potatoes and crisp lemony green beans with toasted pecans.
Delicious Vegetable Curry
1 small head cauliflower, cut into florets
2 large sweet potatoes, peeled and cut into chunks
3 large carrots, peeled and sliced about 1/2-inch thick
1 large yellow onion, sliced
4 garlic cloves, minced
1 (2-inch) piece fresh ginger, peeled and finely grated
1 (15 oz.) can garbanzo beans drained and rinsed
1 1/2 cups frozen peas
1 (14.5 oz.) can diced tomatoes, (I like Cento brand)
2 tsp. red curry paste
1 Tbl. ground coriander
1 cinnamon stick
3/4 tsp. ground turmeric
1 1/2 tsp. ground cumin
1 Tbl. tomato paste
2 Tbl. fresh lime juice
1 tsp. fresh lime zest
2 cups vegetable stock (good quality)
salt and freshly ground black pepper
1/4 cup Greek plain yogurt (good quality)
1 cup coconut milk
1/4 cup fresh cilantro, chopped
Steamed basmati rice
Into a large Dutch oven add a good drizzle of olive oil, add onion cooking about 3 minutes, add garlic and ginger cooking and stirring about 1 minute. Add the coriander, cumin, turmeric and cayenne cooking and stirring about 30 seconds, add the tomato paste and curry paste cooking/stirring about 1 minute. Add the vegetable stock, coconut milk, cinnamon stick, some salt and pepper and bring to a boil. Reduce to low and simmer about 15 minutes. Add the cauliflower, sweet potatoes and carrots. Bring back to a boil, reduce and cover simmering about 25 minutes or until vegetables are tender. Stir in tomatoes with juice. Remove and discard cinnamon stick. Stir in garbanzo beans, peas, lime juice, zest and yogurt. Taste and adjust flavorings. Pour into a deep serving platter or large bowl and garnish with cilantro. Serve with the cooked basmati rice, maybe grilled Naan bread and a fresh yogurt cucumber salad.
Fall Chopped Salad
1 large head Romaine hearts, chopped (rinsed in cold water, spun dry)
4 cups red cabbage, shredded (rinsed in cold water, spun dry)
2 large Fuji apples, halved, cored and diced (peel if desired)
2 Asian pears, halved, cored and diced
2 persimmons, peeled, seeded and diced, don't like them? Replace with 4 purple plums
1/2 cup pomegranate seeds (mmmmm) what's not to love about these, nothing
1/2 cup crumbled blue cheese (I like Maytag) or crumbled Feta cheese
1/2 cup hazelnuts, lightly toasted
Vinaigrette
1/4 cup red wine vinegar
1/2 Tbl. honey
pinch of salt
1/4 cup hazelnut oil, don't have use olive oil then
Into a jar with lid add dressing ingredients and shake well to combine, taste and adjust flavorings. Onto a large serving platter add lettuce, cabbage, apples, pears and permissions and toss to combine. Drizzle over dressing and toss to combine. Top with cheese and hazelnuts.
Perfect Green Beans with Mushroom Sauce
2 lbs. green beans, trimmed
1 large onion, sliced
1 cup crimini mushrooms, sliced
1 1/2 tsp. fresh thyme leaves, chopped
1/3 cup dry sherry
2 Tbl. all purpose flour
1 1/2 cups chicken stock (good quality)
1/4 cup cream cheese, soft and cut into cubes
French fried onion slivers - note these need to marinate about 1 hour before cooking
1 large sweet onion, sliced in half and julienned
1 cup buttermilk
1 cup all purpose flour
salt and freshly ground black pepper
Into a large saucepan add beans and cover with cold water, season with some salt. Bring to a boil and cook about 5 minutes, do not over cook. Drain beans and rinse with cold water, drain again and pat dry with paper towels. Wipe out pan and add a good drizzle of olive oil to pan along with a pat of butter. Add onion and cook about 5 minutes, add mushrooms and cook about 5 minutes, add sherry and thyme, bringing to a boil to reduce sherry. Stir in flour cooking and stirring about 1 minute. Add cream cheese stirring to melt, make sure it's melted then stir in stock bringing to a boil and stirring constantly for about 2 minutes to thicken. Remove from heat and stir in beans. Taste and adjust flavorings. Onions; into a deep shallow baking dish add buttermilk then add sliced onions pressing into buttermilk. Cover and refrigerate 1 hour. Into a shallow baking dish add flour, salt and pepper. Remove onions from buttermilk and dredge into flour, shaking off excess. Into a large Dutch oven add a good amount of vegetable oil and heat to 350 degrees. Fry onions in batches until golden brown and crisp. Pour bean mixture into a serving bowl or small platter bowl and garnish with French fried onions.
Mashed Sweet Potatoes with Candied Pecans
6 large sweet potatoes, peeled and chopped
3 Tbl. pure maple syrup, or to your taste
1 stick butter, soft
1/4 cup heavy whipping cream
2 tsp. fresh orange zest
salt
Candied Pecans
2 Tbl. brown sugar
2 tsp. water
1/4 tsp. pure vanilla extract
pinch of salt
1 cup pecan halves
Pecans; have a baking sheet with parchment ready. Into a bowl combine brown sugar, water, vanilla and salt stirring to combine. Into a large saute pan over medium add pecans and toast about 3 minutes, stirring occasionally. When you start to smell them cooking remove from heat. Quickly drizzle the sugar mixture into pan stirring for about 20 seconds to coat well. Pour pecans onto baking sheet spreading out to cool. This will take a few hours, then you can chop. Potatoes; into a large saucepan of boiling salted water add chopped potatoes and cook to tender. Drain potatoes and place into a large bowl and mash. Mash in the butter, maple syrup, cream, zest and salt. Taste and adjust flavorings, put into serving bowl and top with candied pecans.
Creamy Mushroom Soup
2 lbs. cremini mushrooms, sliced or 2 lbs. mixed wild mushrooms
2 large shallots, minced
3 garlic cloves, minced
salt and freshly ground black pepper
2 tsp. fresh thyme, chopped
1 cup heavy whipping cream
4 cups mushroom or chicken stock (good rich quality)
1/3 cup dry sherry (something you would drink)
Into a large Dutch oven add a good drizzle of olive oil and pat of butter, add shallot and cook a couple of minutes, then add garlic and cook to soften. Season with salt and pepper, add mushroom and cook to lightly browned. Add thyme, chicken stock and bring to a boil, reduce to simmer, cooking about 8 minutes, then add cream and sherry cooking for about 10 minutes. Taste and adjust flavorings. Note; a couple of ways you can do this. You can remove half of the mushrooms and continue as stated, then with an immersion blender blend soup to creamy and add the other half of whole mushrooms, or you can leave all mushrooms without blending. Your choice.
Pasta With Pumpkin Sauce
1 lb. fettuccine
6 slices thick cut apple wood smoked bacon, sliced
2 Tbl. fresh sage, finely chopped
3/4 cup chicken stock (good quality)
2 large garlic cloves, minced
1 cup pumpkin puree
freshly grated Parmesan cheese
salt and freshly ground black pepper
2/3 cup heavy whipping cream
fresh parsley, chopped
Into a pot of boiling salted water add pasta and cook to al dente, drain well return to pan and drizzle with olive oil and toss. Into a large saute pan add bacon and cook to browned and crisp. Remove and place onto paper towels. Remove all of the oil except about 2 Tbl., add shallot, cooking to soften, add garlic and cook a few more minutes. Add 1 Tbl. of sage and cook stirring about 30 seconds. Stir in pumpkin puree, salt, pepper, chicken stock and cream, bring to a boil, reduce and simmer about 7 minutes, stir in cooked pasta, cooked bacon, remaining sage, add some cheese, tossing to combine. Taste and season again if needed. Remove to a serving platter, garnish with parsley.
Pumpkin Pudding with Candied Nuts
1/2 cup sugar, divided
2 Tbl. cornstarch
1 3/4 cups milk
1 egg
1/2 can unsweetened pumpkin
1 tsp. pure vanilla extract
pinch of salt
1/2 tsp. cinnamon
pinch of freshly ground nutmeg
1/4 cup pecans or walnuts, chopped
Whipped cream
3 Tbl. powdered sugar
1 cup heavy whipping cream
1 tsp. pure vanilla extract or brandy extract
Into a bowl combine the pumpkin, vanilla, salt, cinnamon and nutmeg, mixing to combine. Set aside. Into a saucepan combine 6 Tbl. sugar and 2 Tbl. cornstarch, stirring to combine. Into a bowl add milk and egg whisking to combine, whisk this mixture into the sugar/cornstarch mixture and bring to a boil whisking constantly cooking for 1 minute. Remove from heat and slowly whisk in the pumpkin mixture, return to heat on low and cook for about 3 minutes, stirring constantly, but do not boil. Pour into a bowl and cover with plastic wrap, refrigerate about 4 hours. Into a small saucepan add walnuts, 2 Tbl. sugar and pinch of salt cook over low to get sugar to a golden color about 3 minutes, stirring constantly to coat nuts. Pour nuts onto a small foil lined baking sheet sprayed with cooking spray and cool completely. When nuts have cooled, chop. Into a bowl of electric mixer beat cream to almost stiff peaks, beat in powdered sugar and vanilla. To serve; stir pudding and place into serving glass, top with whipped cream and chopped nuts.
Easy, Gooey, Sweet Chocolate Mint Cake - I think I started making this in the 80's and I think it's actually called a poke cake and I know it's a very odd cake. My torn, messy recipe is almost to hard to read so I need to rewrite it.
1 rich chocolate cake mix, along with the water, eggs and oil required for cake (good brand)
1 (14.5 oz.) can sweetened condensed milk
1 (12 oz.) jar prepared hot fudge sauce (good brand)
1 (10 oz.) package thin mints or Keebler Fudge Mint Cookies, crumbled and divided
1 (16 oz.) container Cool Whip, slightly thawed
1/2 to 1 tsp. peppermint extract
1 cup Andes Mint candies, chopped
According to cake mix instructions prepare cake and bake in a 13x9 baking dish, allow to cool completely. With the bottom of a wooden spoon, poke holes evenly into the cake, about 20 holes. Pour over the can of condensed milk, trying to fill in the holes. Gently heat the hot fudge sauce, this can be done in a microwave. Stir in half of the crumbled thin mint cookies to the hot fudge sauce pouring over cake. Into a large bowl add the Cool Whip and blend in the peppermint extract to taste. Spread the Cool Whip mixture over the cake. Sprinkle remaining crumbled cookies over Cool Whip along with the chopped Andes Mint candies. Cover loosely with plastic wrap and refrigerate overnight. To serve; cut into pieces. I told you this was an odd cake, but it sure is good.
Gotta Have Caramel Apples - nothing says fall like delicious caramel apples, make more than one batch they go fast…..
1 cup sugar
1 stick unsalted butter
3/4 cup heavy whipping cream
1/2 cup dark corn syrup
1 Tbl. molasses
1 tsp. pure vanilla extract
1/2 tsp. salt
6 large sweet/tart apples, rinsed well and dried well
Popsicle sticks or something similar
Sprinkles, chopped nuts, mini chips, etc. for rolling apples into if desired
First; line a baking sheet with a silpat mat or buttered foil, set aside. Also have a candy thermometer ready. Into a large Dutch oven add the sugar, butter, cream, corn syrup, molasses, vanilla and salt. Heat on medium low stirring slowly with a wooden spoon to melt butter and dissolve sugar. If you see any sugar granules on side of pan brush them down with a wet pastry brush. Let mixture come to a rolling boil adjusting heat so it doesn't boil over. With a wooden spoon continually stir mixture in a figure eight pattern. When the candy reaches 240 degrees with a candy thermometer remove from heat and pour into a metal bowl. Let the mixture sit in bowl until temperature reaches 200 degrees. Insert wooden sticks firmly into the center of the apples, leaving enough stick to hold on to. Dip the apples swirling into the cooled caramel coating well and place onto prepared baking sheet. Refrigerate apples 15 minutes. If you are using the sprinkles, etc. coat the apples and place back onto baking sheet and into refrigerator for about another hour. If not using sprinkles, you can sink your teeth into them right away. mmmmm
Frosted Brown Sugar Pound Cake
2 cups light brown sugar, packed
1 cup sugar
1 cup unsalted butter
1/4 cup vegetable shortening
5 eggs
3 cups cake flour
1/2 tsp. baking powder
1 cup whole milk
1 cup pecans, chopped
1 Tbl. pure vanilla extract
Frosting
1 (8 oz.) package cream cheese, soft
1/4 cup butter, soft
4 cups powdered sugar, sifted
1 tsp. pure vanilla extract
1/2 tsp. maple extract
Preheat oven to 350 degrees. Lightly grease and flour a 10-inch Bundt pan. Cake; into the bowl of electric mixer beat the butter, shortening, and sugars to light and fluffy. Add eggs one at a time beating after each addition and scraping down sides of bowl. Into a small bowl whisk the flour and baking powder together and gradually to the butter mixture, alternating with milk and ending with flour. Stir in vanilla and nuts. Pour into prepared pan and bake for about 1 hour 10 minutes or until wooden pick inserted in center comes out clean. Let cake cool in pan on wire rack for 15 minutes, then with a sharp paring knife run around the edges loosen cake and turn out. Let cool completely. Frosting; into a bowl of electric mixer beat cream cheese and butter to fluffy, gradually beat in powdered sugar, and extract to smooth and creamy. Spread frosting over cooled cake and if desired you can sprinkle on extra chopped pecans or candied chopped pecans.
Oatmeal Lace Cookies
1/2 cup unsalted butter
1 cup dark brown sugar, packed
2 Tbl. all purpose flour
2 tsp. pure vanilla extract
1/2 tsp. salt
1 egg
1 1/2 cups thick cut rolled oats
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Melt the butter and brown sugar in a saucepan making sure sugar dissolves. Remove from heat and mix in the flour, vanilla and salt with a wooden spoon. This will be a thin batter, set aside for 10 minutes to cool. After 10 minutes mix in the egg and oats stirring well to combine. Spoon 1 Tbl. of batter for each cookie onto baking sheet 2-inches apart and using the back of the spoon spread batter into thin circle. Bake for about 8 minutes or until cookies start to turn a dark golden brown. Remove from oven and let cool completely on baking sheets. They will peel off the parchment easily so don't worry, or at least they should. Don't get mad at me if they don't. If they don't come off easily use a metal off set spatula. Store in an airtight container between parchment paper.
Buckeyes from Ohio
1 1/2 cups creamy peanut butter, do not use natural
1/2 cup unsalted butter, melted
1 tsp. pure vanilla extract
3/4 tsp. kosher salt
3 1/2 cups powdered sugar, sifted
3 cups semi sweet chocolate chips (good quality)
Place the peanut butter, melted butter and vanilla into a large bowl. Stir to incorporate. Stir in sifted powdered sugar to form a stiff paste. Shape into 1-inch balls and line a baking sheet with parchment, add the balls. Chill for at least 1 hour. Place chocolate into microwave bowl and melt to smooth, but do not burn, melt carefully. Dip the chilled balls into the chocolate coating well. The easy way to do this is place a toothpick lightly into the chilled ball and swirl into the melted chocolate. Place onto baking sheet and continue coating remaining balls. Refrigerate the chocolate coated balls at least 1 hour to set the chocolate. Store in an airtight container in refrigerator.
Bon Appetit
"Fear of the Lord is the foundation of true wisdom. All who obey his commandments will grow in wisdom." - Psalm 111:10
"Knowledge of the Holy One results in good judgment" - Proverbs 9:10
"If you need wisdom, as our generous God and he will give it to you.
He will not rebuke you for asking." - James 1:5
"You will understand what it means to fear the Lord and you will gain knowledge of God. For the Lord grants wisdom! From his mouth come knowledge and understanding" - Proverbs 2:5-5
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