Saturday, October 28, 2017

Leader Enterprise - October 25, 2017 - Falling for Fall Flavors

As I've mentioned before, autumn is my most favorite time of the year.  I love the colors and flavors of this season. Hope you're out and about enjoying some colors and the cooler temps. Do hope you'll enjoy some of these favorite fall dishes too. 


2 Gala apples, cored and diced
1 Granny Smith apple, cored and diced
1/2 c. chopped pecans or walnuts
1/2 c. celery, diced
1/3 c. sweetened dried cranberries
1/3 c. mayonnaise
sprinkle of sugar, optional 

Stir together all ingredients in a large bowl. Cover and chill until serving time. 


2-1/2 c. (low sodium) chicken broth 
3 c. potatoes, diced
(I used cubed frozen southern hash browns)
2 stalks celery, chopped
1/2 c. onion, chopped
1/2 c. carrots, diced
1-1/2 c. smoked sausage or ham, chopped
3 Tb. butter, melted
3 Tb. all purpose flour
2 c. half & half (or whole milk)
1-15 ozs. can northern beans, drained and rinsed
1/2 chicken bouillon cube, crushed
black pepper to taste

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts.  Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper. Heat through and serve. 


1 pkg. crescent rolls
1 (8 ozs.) cream cheese, softened
1 tsp. vanilla
1/2 c. powdered sugar
1 granny smith apple, chopped
1/2 c. pecans, chopped
1/4-1/2 c. caramel ice cream topping

Press crescent rolls into 9" x 13" in baking dish. In medium bowl, mix cream cheese, vanilla, and powdered sugar until creamy. Spread over crescent dough. Sprinkle chopped apple and pecans over the cream cheese mixture. Sprinkle cinnamon and drizzle caramel topping over apples and pecans. Bake at 350 for 15-20 minutes. Serve warm. 


1 (16 ozs) box spice (or butter pecan) cake mix
2/3 c. butter, softened
1 egg
1 c. finely chopped pecans
1 c. apple butter

Preheat oven to 350. Line 9" sq. pan with foil, leaving 2" of foil overhanging at 2 opposite sides; spray foil with cooking spray. (Not necessary to spray if using non stick foil) In large bowl, beat cake mix, butter and egg with electric mixer on low, about 2 minute, or just until crumbly.  Stir in pecans, by hand is easiest. Reserve 1 cup mixture. Press remaining mixture in bottom of pan.  Spread apple butter over crust.  Crumble reserved pecan mixture over top. 

Bake 30 - 35 minutes or until golden brown.  Cool completely in pan on cooling rack for about 2 hours. Use foil to lift out of pan.  Cut into 5 rows of 4. Yield: 20 pieces


1 medium acorn squash, halved and seeds removed
1-1/2 c. water
1/4 c. (sugar free) maple syrup
(pure is best!!)
2 Tb. brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. (fresh) ground nutmeg, optional
1/4 tsp. salt

Preheat oven to 350. Place squash cut side down  in 9" X 13" baking dish; add water. Bake 45 minutes, uncovered. Drain water from pan; turn squash cut side up. In small bowl, combine syrup, brown sugar, cinnamon, ginger, nutmeg and salt; pour into squash halves, basting the inside of the squash as much as possible.  Bake 10 minutes more, uncovered, or until sauce is heated through. Yield: 2 servings

"Work for a cause, not applause; live life to express, not to impress; don't strive to make your presence noticed, just make your absence felt" - Unknown

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Friday, October 20, 2017

Flashback Friday - Scrumptious Pumpkin Breakfast Dishes


 Hope you're enjoying fall as much as I am!

Give these tasty dishes a try soon...
you'll be glad you did! 

Who would argue pie for breakfast???
Great to make ahead - enjoy warmed or chilled. 

Delicious way to get those vitamins into your family
and fill them up....

With ingredients like pumpkin, applesauce, coconut oil...
It's sure to be good...and good for you! 

A delicious muffin with nutella swirled on top - a special treat!
Invite a friend to join you - pour the coffee and serve! 

Saturday, October 14, 2017

Leader Enterprise - October 11, 2017 - Keeping Meals Simple

Life can get pretty hectic with all the extra-curricular school activities. It always seems easier to get fast food, but if you can stick with a few simple recipes, everyone can eat (sometimes healthier) at home.  And that's always a good thing. 

It's been proven that sitting down to dinner together creates a strong family bond. I'm here to help you with ideas for some simple meals to add to your menu. 


2 lbs. ground beef
1 T. onion, minced
2 (10.75 ozs) cans tomato soup
1 t. chili powder
4 c. corn chips, slightly crushed
8-oz. pkg. shredded Cheddar cheese

Brown ground beef and onion together in a large skillet over medium heat; drain. Stir in soup and chili powder. Spread corn chips in an ungreased 9" x 13" baking pan; top with ground beef mixture. Bake, uncovered, at 350 degrees for about 20 minutes or until bubbly. Remove from oven; sprinkle with cheese. Bake for an additional 5 minutes, until cheese melts. Serves 6 to 8.


2 lbs. boneless skinless chicken breasts
1 (15 ozs.) can sloppy joe sauce (like Hunt's Manwich)

Lightly spray crockpot with nonstick cooking spray.  Place a few tablespoonsful of sauce on bottom of crock. Add chicken; pour remaining sauce over top. Place the lid on; cook on low for 4 hours.  When ready to serve; remove chicken and shred with 2 forks. Return chicken to crockpot; mix with sauce. Serve on buns or over rice. 


1-1/2 lbs. ground beef
2 eggs
1 medium onion, finely chopped  
1/2 c. cracker crumbs
salt and pepper
1/2 tsp. poultry seasoning or a dash of nutmeg
1 (10.75 ozs) can cream of chicken (or mushroom) soup 
1 soup can of water
1 Tb. each: oil and margarine

In large bowl, combine beef, eggs, onion, cracker crumbs and seasonings. Shape into balls.  Roll in flour; brown in oil and margarine; drain.  In small bowl, combine soup with 1 soup can of water; pour over meatballs and simmer in the crockpot on low for 3 - 4 hours. (Or you can simmer on top of stove, covered, for 1 hour.) Serve over mashed potatoes, rice or noodles. 

A hearty meal ready in less than 30 minutes.  GO! 


1/2 (1#) box elbow pasta 
1/2 - 1# lean ground beef 
1 medium onion, coarsely chopped
(or 3 - 4 Tb. dried minced onions)
1 - 2 tsp. chili powder
1 (14 ozs) can diced tomatoes, undrained
1 sm. can tomato paste
1/3 c. water (more as needed)
1 (15 ozs) can kidney or black beans, rinsed and drained
freshly ground salt and pepper, to taste
1/2 c. shredded Mexican cheese blend

In medium pot, cook pasta according to package directions.
Set aside to drain until ready to use. In same pot, brown ground beef and onion; stirring until no pink remains. Add chili powder, then tomatoes, tomato paste and water. Cook 2-3 minutes to blend flavors; add beans; heat through. Season with salt & pepper. Remove pot from stove; toss pasta into beef mixture; stir. Top with cheese just before serving. 


2 c. cooked chicken, chopped or shredded
2 c. shredded mozzarella cheese, divided
1 jar (15 ozs.) Alfredo sauce
1 pkg.(16 ozs.) flaky large biscuits (like Grands - 8 count)
garlic powder, to taste, optional

Preheat oven to 350. Grease a 9" x 13" baking dish.
Remove biscuits from package and cut each biscuit into 6 pieces. Place biscuit pieces into large bowl. Add Alfredo sauce, 1 cup of cheese and cooked chicken into bowl with cut biscuits. Mix well to combine. Spread mixture evenly into prepared pan. Top with remaining mozzarella cheese. Bake 35 minutes or until biscuits are brown and cooked through. Let it sit for 5-8 minutes before serving. Yield: 6 servings

Fall foods are my favorite. Be watching for upcoming fall recipes that you'll enjoy and they'll make your house smell so good too! 

Even if something is left undone, everyone must take time to sit still and watch the leaves turn - Elizabeth Lawrence 

Thursday, October 12, 2017

Comforting DIY Fall Dishes from

Fall is definitely my favorite season. I think many of us turn to soup when we need to warm up from the chill outside...

The first in this lineup is my favorite soup of the season....

I love it so much I just want to pick up the bowl and drink it down...but I'm sure my hubby is thankful I use my spoon instead. It's rich and thick and creamy and so filling. If you haven't tried this at the restaurant, or even if you have, here's the recipe to make at home yourself.  This is perfect with a grilled cheese sandwich!!! 

And oh those little pumpkin seeds (or pepitas) on top are marvelous too!!! 

 Homemade Panera Autumn Squash Soup

Homemade Panera Autumn Squash Soup

This next soup is true comfort food - hearty, creamy, filling and with big flavor.
Lots of veggies too...try it soon! 

Copycat Panera Chicken and Wild Rice Soup

Copycat Panera Chicken and Wild Rice Soup

I have a few recipes at this site too...and one of our favorites is this 
Copycat Bob Evans Chicken & Noodle Soup  It's comforting, filling and especially great when you're not feeling well.  Come to Mama, Baby!

Copycat Bob Evans Chicken and Noodle Soup

And if you want a sandwich to go with your soup, try this great flavor combo.
Half a sandwich would be perfect with any of these soups. 

If I'm gonna go for dessert, I'm going all the way.  Pecan pie is my favorite
all time, any time of year.  I've tasted this pie, but haven't made it, but I 
can attest to the fact it's awesome! You don't have to wait for the holidays to
roll around to try it. Miz Kay knows how to bake a great pie!

Homemade Duck Dynasty Pecan Pie

So even though this is the end of my blog post, it is only the beginning for you..
If you have, or haven't, ever checked out the multitude of amazing copycat recipes..from places like Olive Garden, KFC, Bob Evans, Outback Steakhouse, Cracker Barrel, Cheesecake Factory and more...

go to this link and get some ideas for recipes that will warm your tummies and bring raves! 
All Free Copycat Recipes

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Tuesday, October 10, 2017

Easy Toffee Caramel Apple Dip {New Recipe} 5 Ingredients!

I've been looking for a simple apple dip to share with you...and I didn't have to look far....

I'm so blessed to have a dear friend who loves to try new recipes and is always
dropping off samples for me. (Thanks Sandy!)

I have a similar dip on my blog Simple Caramel Toffee Spread, (which has the same ingredients, minus the whipped topping). This dish was very light and fluffy and makes it easier just to dip the apples and scoop up some luscious dip. 


Hope you'll give it a try...and a stir soon.  It's great to whip up when company pops in at the last minute, and a tasty treat to get your kids to enjoy some apples too. Great for any fall party you may get invited to also. 

I like this one because it doesn't have a large amount of added sugar...


1 pkg. (8 ozs.) cream cheese, softened
1/2 c. powdered sugar
1 tub (8 ozs.)frozen whipped topping, thawed 
1/4 c. caramel sauce (or more=)
1/4 c. Heath toffee bits (or more) 
(chocolate coated or not)
apple slices & gingersnap cookies for serving

In medium mixing bowl, beat cream cheese until smooth.  Add powdered sugar; beat until well blended. Mix in whipped topping on low. Stir in half the Heath bits (1/8 cup). Pour dip into a serving bowl; drizzle caramel over the top, then sprinkle with remaining heath bits. Cover; chill until ready to serve.  Bring on the apple slices and gingersnaps. Dive in!! 

Linked to 
Meal Plan Monday

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