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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