Leader Enterprise - Oct. 16, 2013 - Brown Sugar & Fall Recipes

I love fall and the refreshment that it brings with the cooler, crisper mornings and

evenings. God’s artwork is on display as He paints autumn’s beauty in colorful canvases for us to enjoy. I’m reminded that I’m in the ‘fall’ of my life, and need to make the most of every day, because as they say "Life is like a roll of toilet paper-the closer it gets to the end, the faster it goes." It's so true!

One problem that plagues cooks is having your brown sugar harden and clump. Here are some ideas to help resolve any issues you may have with that.

Be sure to keep brown sugar in an air tight container. Placing a slice of bread or a few marshmallows in the container for a few days will make the sugar moist again. And did you know that even adding a couple of saltine crackers will help moisten up the sugar too? That's a new idea to me.

Need a quick fix because you want to bake today and discovered your brown sugar has hardened? Place the brown sugar in the microwave along with a small bowl of water next to it. Microwave at 30 second intervals until softened. Watch closely so it doesn't melt. If you'd rather, brown sugar can be placed in a baking pan; cover with foil and bake 5 minutes in an oven set at 250. Then bake to your heart's content!

This makes a great after school snack for the kiddos.

NUTTY BROWN SUGAR APPLE DIP

1 (8 ozs) (lite) cream cheese ,softened

1/2 c. packed brown sugar (or more)

1/4 c. applesauce

1 tsp. vanilla extract

chopped peanuts for garnish

3 apples, cored and sliced

In medium bowl, combine cream cheese, brown sugar, applesauce and vanilla. Blend until smooth. Pour into bowl. Just before serving, top with chopped peanuts. Refrigerate leftovers-if there are any!

This lovely salad exhibits all the flavors of fall. Crunchy and delicious!

AUTUMN CHICKEN SALAD

4 c. cooked chicken,diced

1/2 c. chopped pecans,toasted

1/2 c. dried cranberries

1/2 c. (or more) chopped apple

1/2 tsp. celery salt

1/2 c. sour cream (or Greek yogurt)

1/2 c. (lite) mayonnaise

In large bowl, stir all ingredients together until well combined. Chill at least 2 hours before serving. Serve as a sandwich or with crackers.

Your family will adore you when you surprise them with this special treat!

PUMPKIN SPICE HOT CHOCOLATE 

2-1/2 c.(1%) milk

1/3 c.(sugar-free)hot cocoa mix

1/4 c.canned pumpkin puree

1 to 1-1/2 tsp. pumpkin pie spice 

1/2 tsp.vanilla 

pinch of salt 

(I also added a couple drops of caramel coffee flavoring) 

homemade whipped cream & marshmallows for garnish

In a medium sauce pan over medium-low heat, whisk together milk, hot cocoa mix, vanilla, and pinch of salt. Then add pumpkin and pumpkin pie spice. Heat thoroughly, whisking as the temperature rises. When desired temperature is reached, pour into 3 small mugs (or two large ones), top with whipped cream and marshmallows. Sprinkle a couple of shakes of pumpkin pie spice for a pretty topping.

These yummy 'seasonal'cookies are great with a tall glass of cold milk!

NO BAKE PUMPKIN OATMEAL COOKIES 

1-1/2 c. white sugar

1/2 c. brown sugar

3/4 c. butter

2/3 c. milk

1 (3.4 ozs) (4 - serv) box instant pumpkin spice pudding mix

(If you need to substitute, try a sm. box of vanilla instant pudding &

1 Tb. pumpkin pie spice)

1/2 tsp. pumpkin pie spice (or more to taste)

3-1/2 c. quick cooking oats

1 tsp. vanilla extract

Line cookie sheet with waxed paper. In a large saucepan, combine sugar, butter and milk. Bring to a full boil; boil for 2 minutes, stirring occasionally. (While it's cooking, combine dry pudding mix with remaining 1/2 tsp. pumpkin pie spice). Remove mixture from heat and stir in pudding mix, stirring to remove lumps, until smooth. Add oats and vanilla; stir until combined completely. Let stand for 5 minutes. 

Drop by rounded tablespoonsful onto prepared cookie sheet. Allow cookies to cool completely. Store in airtight container in the refrigerator. Yield: about 36 cookies.

I plan to share some 'Make Your Own' substitutions in an upcoming column, but wanted to share this one since it can be used in the recipes above. 

HOMEMADE PUMPKIN PIE SPICE

Combine 1 TB.cinnamon with 1-1/2 tsp. ginger, 3/4 tsp.  nutmeg, 3/4 tsp.allspice and 1/4 tsp. cloves. Use as you would store-purchased.

Stroll through an apple orchard or go to the park and enjoy walking in the crisp fallen leaves, and soak in the changing colors. We all know it won’t be long and winter will be upon us. As an 80-something friend once said to me - ’Do what you can while you can’.

Taco Chicken & Weekend Potluck #89

WELCOME TO WEEKEND POTLUCK!
Thanks for joining us to share another great 'meal'. 

AND...

When I share something worth sharing...again...

This Taco Chicken is not only a 'hot' recipe at my blog, it's an all-time family favorite too! It's simple to make and can be made a day ahead.  It has crushed Dorito chips on the bottom and the top.

Taco Chicken

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Apple Cider Bubble Bread by Recipes For My Boys

Recipes that caught our attention ~

Chicken Ranch Pasta by Mommy On Demand

Chocolate Pumpkin and Brown Sugar Streusal Coffee Cake by Simply Suzanne’s At Home

And, a personal favorite ~

Pumpkin Buttermilk Waffles by In the Kitchen with Jenny 

Your hostesses ~

• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video. Please use a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Easy and Creamy Roasted Red Pepper Soup

I have a recipe for this soup..(somewhere) that I've had for years, but because I have sooo many recipes, and sooo many places to look for them UGH! (I got rid of a bunch of printed recipes at my garage sale early this fall), Because that wanted recipe was NOT to be found anywhere...I went ahead and googled to find a recipe.
(Isn't it great we can do that???)

I went with this one that I saw at Food.com

I've had a jar of the peppers in my pantry for some time, and after making this awesome pimento cheese, I wanted to use up my leftovers.  I only made half the recipe, but we sure wished there had been more! 

EASY AND CREAMY ROASTED RED PEPPER SOUP 

1 Tb. butter

6 large roasted red peppers, chopped
(Or a 12 - 15 ozs. jar of roasted red peppers)
1 lg. onion, diced
3 sm. garlic cloves, chopped
1/4(+) teaspoon (fresh ground is best) black pepper
(we love pepper, so just adjust to your liking)
1 (28 ounce) can diced tomatoes with juice
1 c. water
1 vegetable bouillon cube 
1 c. heavy cream 
(or use half and half)
salt, if necessary
parmesan cheese, optional

Add butter to large saucepan and melt over medium heat. Saute onion and garlic and saute for a few minutes. Sprinkle with black pepper. Add roasted red pepper and cook for another couple of minutes.
Add diced tomatoes with juice and turn up heat. Add water and bouillon cube.
Bring to a boil, stirring occasionally. When bouillon cube has dissolved add cream and stir, removing from heat.

Place small amounts of the soup in a blender, being sure to keep lid on so the heat doesn't pop it off! until the whole batch has been pureed. Soup should be nice and thick. 

Serve sprinkled with a little parmesan if desired.  You could also add some pasta if your family would prefer that! 



If you want to freeze batches, puree the soup as usual, omitting the cream until after soup is defrosted...add just before heating to serve. 

This tasty Special Pimento Cheese sandwich was SO good alongside this soup.
OH.SO.DELICIOUS! 

Linked to Weekend Potluck

3 Choco-licious Desserts using a Brownie Mix {Blast from the Past}

Each one of these recipes uses only a few ingredients too! 


Using a brownie mix and a tub of coconut pecan frosting and you are set to impress anyone who tastes these yummy treats....

German Chocolate Bars

As irresistible as they look!

Peanut Butter Filled Brownie Cupcakes

These are one of my all time favorites...EVER! It's like a buckeye
in the middle of a brownie....SHAZAM!

Peanut Butter Brownie Cookies

Crockpot Applesauce {no sugar added}

Tis the season, right?

I LOVE all things apple.  Since I'd found apples on sale this week - 

3# bags - 2/$5 -

I had to grab a couple of bags - different varieties - and decided to make

luscious crockpot applesauce.

I have seen soooo many recipes around the net, but decided I would just

try my own thing.  It turned out beautifully and now I wish I had made even more!  Some recipes called for 6 - 8 apples.  I am so glad I used 12. 

It really cooks down so don't be afraid to fill your crockpot. 

I decided to use a variety of flavors...

Gala (my favorite apple!),

Macintosh and Golden Delicious. 

Use whatever you have.  I even saw a recipe that someone had used 8 different kinds!  

Instead of adding a little water, I used apple juice, and instead of 

adding any sugar, I used agave nectar.  I only guessed to begin with but didn't do any 'doctoring' after it was cooked. 

A number of recipes called for cooking it 4 - 6 hours on high.  Mine only took two...and I wanted a few chunks. 

It's really simple - anyone can do this.  You can always add more sweetener at the end. 

There are really no special measurements to make applesauce, but here's what I did. 

(Hover over image to pin) 

CROCKPOT APPLESAUCE (NO SUGAR ADDED)

12 medium or large apples, cored, peeled & sliced or chunked

(I cut each half in about 4 pieces...it will cook faster)

1/4 c. apple juice

1 - 2 cinnamon sticks 

about 1/4 c. agave nectar or honey 

Place apples in crockpot (I didn't grease and used a 3-qt.) along with cinnamon stick.  Pour apple juice over the apples, then drizzle with agave nectar, or honey. 

Cook on high for at least 2 hours, then check for texture. 

Or you can cook it on low for 4 - 5 hours. 

Stir with wooden spoon or potato masher if you'd like chunks.

Whir in a food processor (my hand held blender works great!) for a smoother applesauce. 

TRUST ME...It's all good..

        Linked to
               Mix it up Monday
                 Meal Plan Monday
Whatcha Crockin' Wednesday
Weekend Potluck

Pumpkin Bread Dip

This is the kind of  recipe I like to call..."F-U-N"! 

It's sort of a surprise...a really good one!  

Thanks to Jennifer at Mother Thyme for the inspiration for this 'revised edition'

of her recipe, which was a Banana Bread Dip. 

If you have followed my blog very long, you know I am a huge lover of cream cheese! Add anything to it and I must try it. 

Since I was helping furnish refreshments for a ladies Bible study, I wanted something that would better express 'FALL', so....

Instead of using a banana quick bread mix, I used a pumpkin bread mix.  I had to go to a couple of stores before I found one, but I had a spring in my step once I had that box in my hand!

I 'doctored' it up just a tad, and was very pleased with the tasty results.

It brought a lot of compliments to our refreshments that day.  

Have you seen these 'cutsie' seasonal-colored vanilla wafers?  I was delighted to find them and they brought a lot of conversation to this dish too. 

Very simple to make, so get your recipe and head to the kitchen.

This would make an awesome after school...or any time...snack. 

For today even!!

PUMPKIN BREAD DIP  

1 (8 ozs) pkg. cream cheese, regular or light, softened

1/4 c. butter, softened 

1 c. pumpkin quick bread mix 

(I made a double batch and still had about 1/2 c. left)

2 - 3 Tb. pumpkin puree

1/2 tsp. (+) pumpkin pie spice...to your liking. 

1 tsp. vanilla extract

2 Tb. milk 

(add a little more milk at a time to get the right consistency)

1 Tb. finely chopped (toasted) pecans, optional

In large bowl, with electric mixer, combine cream cheese and butter until smooth.  Stir in bread mix, pumpkin puree, pumpkin pie spice, vanilla and milk.  Beat until well blended. Stir in the nuts or sprinkle over the top. (I figure if you're serving it to a crowd, it's easier to pick them off the top than to dig them out of the middle=)  Cover; refrigerate at least 2 hours before serving. 

Serve with animal or (chocolate) graham crackers, vanilla wafers, or apple slices.  You could also spread it on your morning toast.  MMM good! 

Try different bread mixes too..I thought about trying cranberry/apple as well. 

Maybe you could toss in some brickle chips?? or some finely chopped apples?just have F-U-N with this recipe!

(All the while you're scarfing it down!=) 

Linked to Weekend Potluck

Cheese Scalloped Cabbage & Weekend Potluck #88

WELCOME TO WEEKEND POTLUCK! 

We are always happy to have you stop by!

AND...

When I share something worth sharing...again 

A very tasty side dish...simple ingredients...quick to put together.
Your family will love you and ask for it again soon. 

Cheese Scalloped Cabbage

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Candy Corn Popcorn by Steph’s Blessings

Recipes that caught our attention ~

Witches Broomstick Cookies by Sugar Cookies to Peterbilts

Sparkling Apple Cider Float by Hot Eats and Cool Reads

And, a personal favorite ~

Apple Turnovers by Kitty's Kozy Kitchen 

Your hostesses ~

• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• 4 Little Fergusons~ Tonya

Remember that when you link up, it shows on all FIVEblogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional videoPlease use a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Pumpkin Spice White Hot Chocolate

Last week I shared a recipe for Pumpkin Spice Hot Chocolate.
This week's post is a dressed up version of that one...this one
has added white chocolate.  MMM! 

I am soooo in love with seasonal drinks this time of the year.  Especially warm ones.  I love simple and easy ones like this so I can be satisfying my craving in no time at all.  

Thanks to Tidy Mom for sharing this yummy concotion.  I did see the link at Miss Information when she shared 40 fall beverages.  MMMM! 

PUMPKIN SPICE WHITE HOT CHOCOLATE

1-1/2 c. whole milk (I used 1%)

1/2 c. canned pumpkin puree

1/2 tsp. pumpkin pie spice

(click here for homemade recipe)
pinch of ground cloves
(I added a pinch of nutmeg also)

1/2 tsp. vanilla extract

pinch of sea salt

2 ozs. white chocolate, roughly chopped 

In small saucepan over medium heat, combine milk, pumpkin and spices. (Stir spices into pumpkin first for a smoother end result). Heat until just before it boils, stirring constantly.  Remove from heat and stir in chocolate, reserving some to garnish your drink. 

Just before serving, top with whipped cream (the more the better!)...add a few shavings of chocolate and sprinkle with cinnamon or pumpkin pie spice. 

Yield: 2 servings

Recipe can easily be doubled or tripled. 

Linked to Weekend Potluck
   Gooseberry Patch Roundup - Pumpkin

3 Favorite Squash Recipes {Blast from the Past}

Very similar to pumpkin bars, only you use winter squash.
I LOVE these moist bars!!...and their cream cheese frosting!

Winter Squash Squares

If you have followed my blog long enough, you'll know this dish is a very popular one...at my blog...and anywhere I serve it.  I won $100 for a side dish contest in American Profile publication for this gem.  Have been told it's

good enough for dessert! 

Popular Butternut Squash Bake

And last, but far from 'least'....this amazing dish sends me over the moon.

I can fill my plate and eat nothing else.  It's soo wonderful!

Baked Acorn Squash with Cinnamon Apples

(Simple) Cheesey Hamburger Soup

Soup Season has arrived!!!!!!! 

This is one of my dear buddy, Brandie's recipes. 
She's also known as The Country Cook.  
She always shares 'down home' recipes we can all make and enjoy.  If you haven't checked out her latest creations, you are missing out! Go on over and stop by to visit her and please be sure tell her hello from me. 

I changed this one up by adding cheese, and using whole wheat pasta twists instead of the wagon wheel pasta she uses. 

You could add black or red beans, salsa, or whatever else your family would enjoy.

It's quick and easy too - and who doesn't love that? And let's don't forget...

DE-LICIOUS!!

I keep browned burger in the freezer to make dishes like this one, a snap!

Enjoy every slurp! 

CHEESEY HAMBURGER SOUP 

1 lb. lean ground beef

1 small onion, chopped

2 Tb. minced garlic

1 (10.75 ozs) can tomato soup

1 (soup) can water

2 (14 ozs) cans beef broth

(about 2-1/2 cups)

1 sm. can corn, undrained

(or just add a cup of frozen)

1 c. uncooked pasta twists

4 - 6 ozs. Velveeta cheese, chunked

In a large skillet, brown ground beef with the onion and garlic. Season with salt & pepper (we are pepper lovers and I always use a garlic pepper from Watkins!) Drain grease. 

In large cooking pan, combine tomato soup, water, broth and corn (and/or beans). Add ground beef mixture and stir to combine. Heat just until it begins to boil, then add pasta. Cover pot and cook until pasta is just done (or el dente). Add Velveeta and heat on low until melted. 

Serve with a sandwich or salad, or even crackers and cheese, and you are ready to enjoy! 

Linked to Weekend Potluck
GBP Roundup - Simmering on Stove?

Crockpot Apple Crisp

I've been wanting to try this intriguing recipe for some time. I printed the recipe as soon as I saw it at Tiffany's Eat at Home blog.  I have followed her for some time and seem to make a lot of her simple, family-friendly recipes.

My brother, Alan, and his sweet wife, Heidi, were coming for a visit and I thought this would be the perfect treat to follow a nice meal of soup, sandwiches, and fresh tomatoes from a local farmer's market. 

This was a photo before it began baking...

MMMMM!

This was mighty tasty and I can hardly wait to make it again.  A terrific way to use up some apples that have been in the crisper for a while. 

...And when you need the oven for other things, or want to keep the house cooler. 

It was perfect served with vanilla ice cream and caramel syrup.

I cut back on the amount of sugar a bit, used white whole wheat flour and added some fresh grated nutmeg to the apples.  

I REALLY love the addition of the dried cranberries and pecans. 
The berries add a sweetness and the pecans a good crunch.

Do try it soon!  On a scale of 1 - 10, I rate this dish an 11!  

If you like apples, you'll enjoy this yummy and convenient dessert. 

The leftovers, after chilled, were just as yummy too!

CROCKPOT APPLE CRISP 

3/4 c. brown sugar

(I used 1/2 c. brown sugar + 1/4 c. xylitol) 

1 c. old fashioned oatmeal

1/2 c. (white whole wheat) flour

1/4 c. butter

3 - 4 c. apples, peeled and sliced

(I used a mixture of gala and cortland) 

1 tsp. freshly grated nutmeg, optional

1/4 c. dried cranberries 

1/3. c. chopped pecans

1/3 c. sugar (or substitute)

1 tsp. cinnamon 

(I always use Pampered Chef's Cinnamon Blend)

3/4 c. water

caramel ice cream topping, optional

In medium bowl, combine brown sugar, oats and flour. Cut in the butter with a pastry blender or fork until mixed evenly.

In large bowl, combine apples, nutmeg, cranberries and pecans. Add half the crumb mixture, stirring to combine evenly. Pour into greased crockpot.

In small bowl, combine sugar and cinnamon; stir until blended.  Add water and stir; then pour over apples. Top with remaining crumbs. 

Before placing lid on crock, place 2 paper towels across the top.

(This prevents the moisture from falling onto the top of your dessert). Cook on high for 3 hours or low for 5 - 6 (or even longer!). 

Remove cover and paper towels; allow to stand at least 15 minutes before serving.  It will stay warm for over 30 minutes.  Serve warm with ice cream and caramel ice cream topping if desired. 

A Perfect Fall Treat!

Linked to Scrumptious Sunday
          Keep Calm & Cook On: Crockpot Recipes
Full Plate Thurs
Whatcha Crockin' Wednesday
Weekend Potluck
GBP Roundup - Crockpot
Meal Plan Monday