Friday, October 15, 2010

Fabulous Fall Freebie Friday

Good Fabulous Friday Everyone!

Wow, can it be October 15 already? Trees are changing to glorious colors here in Bama. We have a wooded backyard and in the fall, my favorite time of day is early morning when the sun comes up over the trees and like a spotlight, highlights the brightest of the autumn colors. This morning I saw glorious oranges, reds and a beautiful bright golden yellow. What a lovely start to my day!

Continuing our October celebration, today we're talking about our favorite fall foods and sharing recipes. I grew up surrounded by women who were fabulous cooks. My grandmother especially could make the very best of everything. And she did it with such seeming ease. Sadly, I didn't inherit those talents. When I go to make something elaborate in the kitchen, I usually come away exhausted, with a mess in the kitchen and my sweet hubby saying something like "But I thought it tasted really good". He's such a diplomatic SWEETheart!

However, I do have a couple of recipes that have become favorites in our house. They taste good and they're simple--my two requirements in making meals, especially these days. And they smell delicious. Don't you just love the fragrance of chili, homemade soup or pot roast wafting through the house. Somehow it just makes everything feel so much cozier.

I've heard from several of you who are planning to share lots of recipes, but don't feel that you have to give recipes. Today's post is all about favorite fall foods, so if you want to just tell us your favorites for this time of year, that's great too. However, if you also want to tell us how to make those fabulous dishes? Well...yum!

Here are two of my tried and true, extremely simple (did I already tell you I don't do anything else) favorite fall recipes:

Crock Pot Pot Roast (We both love this dish, as do my girls. The fragrance is amazing!)

Eye of Round Beef Roast
1 - 2 cans of Campbell's Mushroom Soup
1 package of Lipton Onion Soup Mix

Put roast in crock pot, pour canned soup and packaged soup over roast. Close lid and cook on low heat for 6-8 hours. (If you want it faster, you can cook on high.) About every two hours or so, spoon gravy over the roast and after about three or four hours, turn roast over in the pot to cook more evenly.

LOL, yes, simple but oh so good! Makes a wonderful gravy that's fabulous with mashed potatoes.

The other dish that is super easy and a definite favorite of my husband's is my chili. I've tried the packaged 7-alarm stuff you get at stores and while it's good, if I have to read directions of things I already know how to make, I tend to get bored. (: I'm more of an experimenter about some dishes. Adding one thing one time, then maybe something else the next. Here's my chili recipe that I experimented with until I got it the way we like it.

1 lb. ground sirloin
2 cans diced tomatoes with mild green chilies
2 cans dark red kidney beans
2 cans light red kidney beans
2 cans mild chili beans
cayenne pepper
chili pepper

Brown ground sirloin, sprinkling cayenne pepper, chili pepper and cumin over meat as it browns. Drain ground beef, return it to the pan, open up all the cans and pour on top of the meat, mix together. Bring it to a boil and then simmer for at least an hour.

I deliberately left out measurements on the pepper and cumin. Hubby doesn't like spicy meals, so I maybe use 1/8 to 1/4 teaspoon of each of the peppers. And a couple of sprinkles of the cumin because I love the fragrance of cumin. If I found I went overboard with the peppers, I'll add a can of plain stewed tomatoes. That's cuts the heat down quite nicely.

I serve it with cheese, crackers and Fritos Chili Cheese chips. (Oh, and my hubby likes it with cut up dill pickles because that's the way his mom fixed it when he was a kid.)

I know those are probably the simplest recipes you've ever come across, but they are definite hits in our house.

Now, it's your turn to share. Tell us what your favorite fall foods are and if you have recipes, go for it! If I think of some more later today, I'll post those too.

And remember, one random commenter will win a 'grab bag' full of goodies, including books! Winner announced tomorrow.

Okay, so let's have some fall Friday food fun!


Aly said...

This is a fabulous apple cake recipe that I found on Bakerella's website. If you don't know who Bakerella is you must check out her creations!

Anyway, I made the cake without the topping and it was devoured :)

Easy Apple Cake

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 1/2 cups oil
3 eggs
2 teaspoons vanilla
3 cups diced apples
1 cup chopped dates rolled in flour
1 cup chopped walnuts

1 cup brown sugar
1/2 cup butter
1/4 cup milk

Preheat oven to 350 degrees.
In a medium bowl, sift together flour, baking soda and cinnamon with a wire whisk and set aside.
Combine sugar and oil using a mixer until blended.
Add eggs and vanilla, mixing until combined.
Add flour mixture and mix well.
Stir in nuts, dates and apples. The batter will be very thick.
Pour into a greased and floured 9 X 13 pan and bake for 40-45 minutes or until done.
Cool cake and using a skewer, poke holes in cake.
Cook topping ingredients on stove until mixture bubbles.
Pour topping over cake letting some seep into the cake.

Shelly Estes said...

Hi Christy -- this is one of my favorite pumpkin recipes, I think anyone who tries it will love it -- I won last week so I don't qualify for the drawing - looking forward to all the recipes!!








Aly said...

Shelly - those look yummy!

Shelly Estes said...

Aly - I can't wait to try the apple cake!!

oklanannie said...

Wonderful recipes so far -- I love getting something new to try out on my family. Fall is my favorite time of the year and after a recent trek to the pumpkin patch with the grandkids, the front porch is decorated, and the sweet smells of cinnamon, ginger, nutmeg and cloves is filling my head.

So, I have a Apple-Gingerbread Cobbler recipe to share.

Apple-Gingerbread Cobbler

1 (14 oz.) package gingerbread mix (divided)
3/4 cup water
1/4 cup firmly packed light brown sugar
1/2 cup butter, divided
1/2 cup chopped pecans
2 (21 oz.) cans apple-pie filling
*Vanilla ice cream

Stir together 2 cups gingerbread mix & 3/4 cup water until smoothly blended. Set aside.

Stir together remaining gingerbread mix and brown sugar; cut in 1/4 cup butter until mixture is crumbly. Stir in pecans and set aside.

Combine apple pie filling and remaining 1/4 cup butter in large saucepan and cook, stirring often for approx. 5 minutes over medium heat or until thoroughly heated.

Spoon hot apple mixture evenly into a lightly greased 11/7 inch baking dish. Sppon gingerbread mixture eveny over hot apples and then sprinkle with the pecan mixture.

Bake at 375 degrees for 30-25 minutes or until set. Serve cobbler warm with ice cream.

Note: I add some ground cloves, cinnamon & nutmeg to the apple filling for additional flavor.

And another quick, easy but well-loved side dish in our house from a long ago recipe passed down from my great-grandmother.

California Rice

2 cups cooked rice
2 egs, slightly beaten
1 medium onion, chopped fine
1 cup milk
dash of pepper
2 cups grated cheese
1/2 cup salad oil
1/4 teaspoon garlic salt (I use fresh minced garlic)
1 teaspoon salt

Mix together; pour into casserole dish and bake at 300 degrees for 1-1/2 hours.

Ronlyn said...

ok, I warn you all now that I begged Christy to make me limit the number of recipes I shared, but would she do it? nooooo.....

I'll start off with the faux gumbo. Perfect for a chilly evening.

Faux Gumbo

4 teaspoons margarine
1 green bell pepper, seeded & chopped
6 scallions, sliced
1 celery stalk, chopped
1 garlic clove, minced
One 14 ½ ounce can crushed tomatoes
2 cups chicken broth
1 cup trimmed & sliced okra
½ teaspoon dried thyme leaves, crumbled
1 bay leaf
1/8-1/4 teaspoon cayenne pepper
½ cup regular long-grain rice
¼ pound shrimp, peeled & deveined
¼ pound boneless chicken breast, cut into ½” pieces
One 2” piece kielbasa, cut into 8 slices

1. In a large nonstick saucepan, melt the margarine. Saute the bell pepper, celery, scallions and garlic until softened, about 5 minutes. Stir in the tomatoes, broth, okra, thyme, bay leaf and cayenne; bring to a boil. Reduce the heat and simmer, covered, 15 minutes.

2. Stir in the rice and simmer, covered, 15 minutes. Add the shrimp, chicken and kielbasa, simmer, covered, until the shrimp is pink and the chicken is cooked through and the rice is tender, about 5 minutes longer. Discard the bay leaf.

Ronlyn’s notes: Double the recipe: makes good leftovers and good to freeze. I don’t like green bell peppers, so I use red/yellow/orange. I don’t add the okra. Spice Islands brand spices has a “Louisiana Style Cajun Seasoning” that I add, in addition to the bay leaf, cayenne pepper & thyme leaves. I find cooking time is longer than what is indicated.

Ronlyn said...

Slow Cook Tuscan sausage & bean soup

12 oz turkey kielbasa, cut into ¼ inch rounds
2 cloves garlic, minced
1 onion, chopped
1 med. Carrot, peeled & chopped
1 celery stalk, chopped
½ med. Bunch kale, chopped (about 4 cups)
3 cups chicken broth
1 can red kidney beans, rinsed & drained
1 can great Northern beans, rinsed & drained
1 can Italian seasoned diced tomatoes (14.5 oz)
½ cup dry red wine or water
1 tsp dried basil

Cook in a slowcooker, 8-10 hours.

Ronlyn’s notes: if you can’t find kale, use cabbage. Best with fresh basil, about 2 tbsp.

I serve this with a really good bread.

Ronlyn said...

And what's more fall than apples??

Apple Chicken:

3 tablespoons reduced-calorie margarine
1 Granny Smith apple, cored and sliced
1 tablespoon packed dark brown sugar
4 four ounce skinless boneless chicken breasts
¼ teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 medium onion, thinly sliced and separated into rings
½ cup apple cider
¼ cup cider vinegar
2 cups hot cooked wide noodles

1. In a large nonstick skillet melt ½ the margarine. Saute the apple until lightly browned, about 5 minutes. Sprinkle with the brown sugar; cook, stirring frequently, until tender, 3-5 minutes longer. Transfer to plate.

2. On a sheet of wax paper sprinkle the chicken with the cinnamon, salt & pepper. In the skillet, melt the remaining margarine. Saute the chicken until browned, 4-5 minutes on each side. Transfer to another plate.

3. In the skillet, cook the onion, covered, until tender, 6-8; stir in the cider and vinegar. Reduce the heat and simmer 2 minutes. Return the chicken to the skillet; simmer, spooning the sauce over the chicken, until the chicken is cooked through and the liquid is reduced by half, 4-5 minutes.

4. Return the apples to the skillet; cook until heated through, about 2 minutes. Arrange the noodles on a platter; top with the chicken mixture, pouring any remaining juices over chicken.

Crystal (cmac) said...

Good Morning everyone..

Christy you have no idea how jealous I am of your fall colors. Growing up in Missouri I am use to have a show of beautiful fall colors. Now I realize I took those for granted because here in the great state of Wyoming the trees are few and far between. (where I am anyway) So I miss the trees and the fall art work very much. So enjoy it twice as much for me!

I love this time of year for so many reasons, but one is because my grandma use to make apple butter, apple sauce, pumpkin breads and pies ect. So I love the aroma that is associated with fall. Although I don't bake turkey myself I love he smell of one baking. Along with ham and the other goodies. The recipe I am going to share is for pumpkin cookies. It is one of my favorites and its pretty easy also. I hope everyone has a great weekend. I am off to the swimming pool soon.

1 cup shortening
2 1/4 cups sugar
2 cups pumpkin
4 cups all purpose flour
4 tsp baking powder
3 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
1 tsp ground cloves
1 tsp ginger

Preheat oven to 425.
1. Cream together shortening, sugar and pumpkin.
2. Mix dry ingredients.
3. Gradually add dry ingredients to the pumpkin mix. Add vanilla last.
4. Bake 8-10 minutes. Sprinkle with cinnamon and sugar while cooling on wire rack.


Ronlyn said...

My hubby can't have dairy, so this is a great chowder recipe that doesn't require cream.

Slow Cook Turkey Chowder
4 slices smoked bacon
1 pound turkey breast cutlets, cut into ½ inch pieces
1 medium baking potato about 12 ounces, peeled and cut into ¼ inch cubes
2 medium carrots, peeled and chopped
1 onion, chopped
1 celery stalk, chopped
1 cans lowfat condensed cream of mushroom soup
2 cups chicken broth
½ tsp dried thyme
½ dried sage

Cook the bacon, then chop.
In a slowcooker place the bacon, turkey, potato, carrots, onion, celery, soup, broth, thyme and sage: stir well to combine. Cover and cook 8-10 hours.

Christy Reece said...

Oh my gosh, everyone, all of these look amazing!

Signed: Salivating in Bama

Crystal (cmac) said...

Wow I am going to busy tonight coping recipes I can tell already!! YUMMM...

Ronlyn said...

This is one of the easiest recipes around and it looks super impressive. Great for having company over.

Maple Glazed Salmon
1 tablespoon maple syrup
1 tablespoon hoisin sauce
1 teaspoon Dijon mustard
1/4 teaspoon coarsely ground black pepper
2 (6-ounce) salmon fillets (about 1 inch thick)

Preheat broiler.
Combine first 4 ingredients in a small bowl; stir with a whisk.
Place salmon, skin side down, on a broiler pan coated with cooking spray. Brush with maple mixture. Broil 10 to 12 minutes or until fish flakes easily when tested with a fork, brushing with maple mixture after 5 minutes and again after 10 minutes.

Ronlyn’s notes: double the glaze.

Ronlyn said...

Another really easy recipe that tastes wonderful:

Honey Roasted Pork
Preheat the oven to 375F.
Season the pork with salt and pepper and place in a roasting pan.
In a separate bowl, mix together the honey, juice, oil and thyme. Pour over the pork.
Add the broth to the pan.
Bake until internal temperature reaches 150F (45-60 minutes). Baste frequently.
Strain the pan juices into a saucepan.
Reduce until slightly thickened.
Serve over the sliced pork.

Ronlyn said...

And, last but not least:

Hamburger Soup:
1lb ground beef
3/4 c barley
1 cup diced onion
2 bay leaves
2 cups diced carrot
1 cup diced celery
1 cup frozen peas
1 can tomato soup
1 can diced tomatos (28oz)
1 tsp thyme
1/2 tsp black pepper
2 cloves minced garlic
1 tsp italian seasoning (or other such replacement)
6 cups beef broth

Brown ground beef with the onion. Throw it and everything else into the crockpot and simmer on low for 4-6 hours.

I also add chili pepper flakes for a little heat...but the recipe doesn't technically call for it.
It's easy to make a few of these and freeze for later use. Just brown 3-4lbs of ground beef with onion and seperate it into large freezer bags. Add all the other ingredients except the broth and freeze. On a lazy day put the frozen soup into the crock, add the broth, and add 2 hours to the cooking time.

Ronlyn said...

ok, that's all for now. I've thought of 3-4 other recipes that I didn't bring with me that I *could* share. ~sigh~
I love to cook. LOL

Shelly Estes said...

Ok -- if Ronlyn is going to do more than one, I will share more also -- you will notice that all of mine are desserts, which is THE most important part of the meal! haha

Almond Coffee Cake

You need a heavy cast iron frying pan. Line it with heavy duty aluminum foil then spray with Pam.

In a bowl mix:
3/4 cup melted butter
1 1/2 cup sugar
1 1/2 cup flour
1 tsp almond extract
2 eggs (beaten)

Stir until thoroughly mixed. Pour into prepared pan. Sprinkle with sliced almonds.
Bake 35 minutes @350 degrees.

Cool and enjoy!

Shelly Estes said...

Here comes another -- this is one that must be shared --

Amish Cinnamon Bread

1) Do not use a metal spoon
2) Do not refrigerate
3) If air gets in bag, let it out
4) It is normal for the batter to thicken, bubble and ferment

Day 1: You receive the batter in a gallon ziplock bag. Do nothing. Place bag on kitchen counter.

Day 2: Squeeze the bag several times

Day 3: Squeeze the bag several times

Day 4: Squeeze the bag several times

Day 5: Squeeze the bag several times

Day 6: Add 1c flour, 1c sugar, 1c milk, remove air & squeeze bag several times

Day 7: Squeeze the bag several times

Day 8: Squeeze the bag several times

Day 9: Squeeze the bag several times

Day 10: In a large non-metal bowl combine batter with 1c flour, 1c sugar, 1c milk. Mix with a wooden or plastic spoon. Pour four 1c starters into gallon ziplock bags and give away to family and/or friends with a copy of these instructions. (this is day 1 of schedule).

To the remaining batter in the bowl add:

1c canola oil
1c sugar
1t vanilla
3 large eggs
1-1/2t baking powder
1t salt
2c flour
1/2c milk
1/2t baking soda
1 lg box instant vanilla pudding mix
2t cinnamon

In a separate bowl, mix 1t cinnamon and 3T sugar. Sprinkle into two well-greased loaf pans before pans before pouring half the batter into each pan. Bake at 325 for one hour or until done.

Shelly Estes said...

Easy Peanut Butter Fudge

I know it sounds strange but it is the best PB fudge!!


1/2 lb. Velveeta
2 sticks margarine
1 c. peanut butter (I use chunky)
1 t. vanilla
2 lbs. powdered sugar


In 3 qt microwaveable container, microwave Velveeta and butter on high until all are melted. Immediately add peanut butter and stir until well blended. Add vanilla and powdered sugar. Stir until smooth. (it will be real stiff). Pour into buttered 13x9 pan. Let set, (I refrigerate) and cut into small pieces.

Shelly Estes said...

Home-made Kahlua

I have a recipe for a lightly coffee flavored liqueur (not quite Kahlua) which is very easy to make.

1 tin condensed milk 1 tin cream
1 cup brandy 1 tsp vanilla essence
1 tsp instant coffee

Mix together very well and bottle. The tins referred to are those 1/2 sizes (can't think what the volume is) and are equal to about a cup full. This recipe keeps very well because of the preservatives in the tinned ingredients. Don't use expensive brandy as the synthetic flavors are stronger in a cheaper brand. The more expensive brandies are far too smooth for this. Use a good, expensive coffee, though.

Shelly Estes said...

Last one --

Ginger Creams

Preheat oven to 350

Cream together :

1/2 cup shortening
1/2 cup sugar


1 egg

Mix well, add:

1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons soda

Mix well, add:
1 teaspoon vanilla
1/2 cup buttermilk
1 cup molasses
3 cups flour

Dough will be soft, and look like it needs more flour, but don't ! :O) add
any ! Drop by teaspoonfuls or cookie scoop onto greased cookie sheet. Bake
for 9 to 11 minutes ~ depending on your oven. When cool frost with cream
cheese frosting (I use Betty Crocker canned cream cheese frosting ~ I like
easy !). Store in an airtight container...if they last long enough...if the
edges get hard wrapped in saran, leave over night and they will be soft in
the morning ! Enjoy !!

krisgils33 said...

Instead of sharing recipes, I vote for Ronlyn to just come to my house to cook every day!!!

My fave fall food is apple pie. I have several recipes for the filling, but after many different attempts, I like the Williams Sonoma perfect pie crust the best.

Ronlyn said...

Kris, is that a recipe? (The WS perfect pie crust) or a premade crust?
And I'd be delighted to cook for you. LOL. Now you understand why my family objects when I stop cooking for a few days. I've set the bar pretty high by cooking regularly. Love it.
Plus, most of the recipes are pretty healthy, which makes me happy. :-)

TigMode said...

Sloppy Giuseppes

If you like sloppy joes, try this Italian inspired version called "Sloppy Giusseppes" for a different take on a family favorite. We eat this a lot on football game days....ddd a slice of provolone cheese to the roll, some pepperocinis or sauteed onions then dig in.

* 5 pound roast
* 3 cups water
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1 teaspoon oregano
* 1 teaspoon basil
* 1 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1 package Good Seasonings Italian salad dressing mix

Trim excess fat from roast. Place roast in crockpot. Mix water with all seasonings and pour over roast. Cover and cook on low 8-10 hours. Remove meat, allow to cool slightly and shred, discarding any fat. Return shredded meat to broth in crockpot and cook on high until heated through, 15 minutes to 1/2 hour.

Use a slotted spoon to serve meat on large buns or rolls to keep juice from making buns soggy......ENJOY!

TigMode said...

Maple Cake

One of the great things about living in the northeast is proximity to apples and real maple syrup. As a consequence, we all have great recipes to take advantage of these regional flavors and core ingredients.

* 2 cup flour
* 3/4 cups sugar
* 3/4 cups brown sugar (packed)
* 3 teaspoons baking powder
* 1 teaspoon salt
* 1/2 cup vegetable oil
* 7 large eggs, separated
* 3/4 cup water
* 2 teaspoons maple flavoring
* 1/2 teaspoons cream of tartar
* 1 cup walnuts, chopped
* 1 cup real maple syrup
* 1/2 cup walnuts (toasted, chopped)
* whipped cream

In large bowl of electric mixer, combine flour, sugars, baking powder and salt. Mix until blended. In another bowl, combine oil, egg yolks, water and maple flavoring. Turn mixer on medium speed. Add liquid ingredients to dry ingredients. Beat 1 minute.

In large metal bowl (not plastic), beat egg whites until foamy. Add cream of tartar. Whip at high speed until stiff peaks form. Pour batter over egg whites. Fold together gently until blended. Fold in 1 cup of chopped nuts.

Pour into ungreased 10" angel food pan. Bake at 325~ for 55 minutes. Increase oven temperature to 350 degrees. Bake 10 minutes longer until top springs back when touched. Cool upside down. Remove from pan.

Bring maple syrup to boil in a medium saucepan. Lower heat. Simmer 15 minutes or until almost reduced to half. Drizzle hot syrup over cooled cake. Sprinkle with toasted walnuts. Decorate with whipped cream.

TigMode said...

Cranberry Pie

I really like cranberries for their sweet/tart flavors, but too many people just asociate them with jelly at Thanksgiving. Try this dessert as something different on a major holiday or even just a regular dinner. It's worth it.

* 2 cups cranberries, chopped
* 1/2 cup walnuts, chopped
* 1/2 cup sugar
* 2 large eggs
* 3/4 cup (1 1/2 sticks) melted and cooled butter
* 1 cup sugar
* 1 cup flour
* 1/4 teaspoon salt
* 1/4 teaspoon almond extract

Preheat oven to 350 degrees.

Put the chopped cranberries and walnuts and 1/2 cup sugar in a buttered 10-inch pie plate or springform pan. Mix 2 large eggs, 3/4 cup melted and cooled butter, 1 cup sugar, 1 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon almond extract. Stir the
batter utnil it is smooth and pour it over the cranberry walnut mixture. Bake the cake in the middle of the oven for 40 minutes, or until a tester comes out clean.

Ronlyn said...

I have a very similar cranberry pie recipe that I haven't made in years. Thanks for the reminder that it's a great treat!

All these recipes look amazing.

Alison said...

Hi All!! These recipes sound really good!

Crystal…I also grew up in Missouri…fall in TX isn’t as pretty, but I don’t miss having to rake all those leaves :-)

This is one of my favorite cookie recipes…my mom made this every fall.
Beware…this makes A LOT of cookies!!

Monster Cookies

1 LB. Butter
4 Cups sugar
12 eggs
2 LBS. Brown Sugar
1/4 cups vanilla
3 LBS. Peanut Butter
18 cups Oatmeal
8 tsp. Baking Soda
12 ounces Chocolate chips I use extra
1 LB. M&Ms I use extra

Bake at 350 degrees for about 15 minutes depending on the size of the cookie.

Alison said...

Another of my favorite fall recipes is...

Pumpkin Bread

2 cups pumpkin
3 cups sugar
3 1/3 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 cup salad oil
4 eggs
2/3 cup water

Mix dry ingredients and add remaining ingredients.
Bake 1 hour at 350 degree
Makes 3 loafs (9 x 4 bread pans)

TigMode said...

Bacon Onion Pie

I make this for Sunday brunch when we get home from church with some fried potatoes or fruit, but adding a big green salad and warmed applesauce makes for a nice dinner, too.!

* 1/2 cup butter
* 1/2 cup Italian seasoned bread crumbs
* 8 slices bacon
* 1 small onion, thinly sliced
* 6 ounces evaporated milk
* 3 large eggs
* 2/3 cup shredded cheddar (the sharper the better)

Melt 5 tablespoons butter and combine with bread crumbs in a pie plate. Press into a crust and refrigerate 30 minutes.

Cook bacon until crisp. Saute onion in 3 tablespoons butter until golden. Crumble bacon and layer bacon and onion in crust. Combine milk and eggs and pour over bacon and onion. Top with cheese. Bake at 350 degrees for 25 minutes.

Christy Reece said...

Oh my gosh, ya'll. I have officially gained five pounds just reading these marvelous looking recipes.

Thank you all so much for sharing. And yes, I must admit, I'm wishing I hadn't shared my uber simplistic recipes after all. Oh well, at least I didn't share my fabulous apple crumb pie recipe, which consists of going to the grocery store and buying the Marie Callendar frozen pie. LOL, that's a family favorite too!

LauraD said...

I need to open a word document and copy/paste some of these recipes! They all look so good!!

One simple thing we like to make and eat is Caramel Dip. Great apples around here to pick and caramel dip is the best with it.

Caramel Dip
1 bag of caramels, unwrapped
1 can Eagle Brand Condensed Milk
3/4 stick butter

Put all together in microwave bowl and cook until melted. Stip often as it softens. Can be reheated in the microwave too.


AHH FALL! I have a brew I invented one night at a Halloween party up in Michigan. I was up visiting family and we went to a party. Being Michigan and I was cold I went looking for something warm... So this is what I created!

Caramel Apple Cider

PURE apple cider (the kind you pick up in the fruit/vegi section that has been pressed)

Caramel Dip - Also found in the fruit/vegi section at grocery

Butterscotch Snapps (for over 21)

Get you a mug. Pour in your cider and heat in a microwave. Once nice and warm take it out add a spoon dip (or more ;) if you like) of the caramel dip stir till blended.

Add butterscotch Snapps after that (but only if wanted)


Aly said...

I thought this posted but I guess not. Sorry if it ends up being a double post!

Crock Pot Apple Sauce

4 large apples cored, and cut in quarters
juice from 1 lemon
1/2 tsp cinnamon (I used much more than this)
1 tsp vanilla
1 T brown sugar
1/4 cup H20 (I used much less than this. It depends on how watery the apples are and Macs are very watery.)

Throw the apples on the bottom and then throw in the rest of the ingredients.

Cover and cook on low for 4-6 hours. Essentially until all the apples are mush. I then dumped mine into my food processor to make it nice and smooth.

TigMode said...

Sweet and Sour Cabbage and Apples

Perfect with pork chops or pork tenderloin.

* 1 large garlic clove
* 12 ounces red cabbage
* 2 teaspoons sesame oil
* 1 pound granny smith apples
* 1/4 cup apple cider vinegar
* 1 tablespoon soy sauce
* 1 tablespoon honey
* 1/2 teaspoon ground ginger
* ground pepper to taste

Using a food processor, shred red cabbage and mince garlic clove. Heat oil in a large nonstick pan and add garlic and cabbage. Saute over medium heat.

Wash, core, and cut apples into bite-size chunks. Add apples to cabbage and stir well. Add remaining ingredients. Cover and cook over low heat til apples are tender, about 7 minutes.

TigMode said...

Vicki's Pork and Cabbage Casserole

From my girlfriend Vicki who, based on a traditional Polish dish she got from her husband's grandmother and now we eat it all the time at out house. It's so good when there's a fall snap in the air!

* 2 pounds pork cut into 1/2 inch cubes
* 2ounces seasoned flour
* 1/2 ounce caraway seeds
* 3 ounces lard
* 1 ounce paprika
* 6 ounces shredded cabbage or saurkraut
* 2 ounces tomato puree
* 1 cup water
* 1 ounce vinegar
* 4 ounces sour cream
* 1 ounce onions

Toss the meat cubes in seasoned flour and caraway seeds. Heat lard and saute the meat with a lid on pan. Shake from time to time and cook until brown for 10 minutes. Then add ground paprika and sliced onions. Toss a few minutes, add tomato puree and white cabbage or saurkraut, vinegar and cold water. Season with a little salt. Simmmer gently for 1 1/2 hours until the meat is tender. Add sour cream or plain yogurt at the last minute.

Aly said...

And I made this last night and will be having it for lunch in a minute!

Chicken Enchilada Chili

1 1/2 pounds chicken
1 1/2 cups prepared enchilada sauce
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning
2 (15 oz) cans pinto or kidney beans, undrained
1 onion, diced
1-2 teaspoons chili powder
1 teaspoon cumin

Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours, or until flavors have combined.

Shelly Estes said...

Christy - I love simple recipes (lets face it, I am NOT Martha Stewart!!) so the easier the better IMHO!! I am going to be copying/pasting a lot of these recipes too!!

TigMode said...

Father Dunn's Roast Pork

I got this recipe from our parish priest about 20 years ago, just before he retired. I have made it for people countless times and gotten terrific feedback every single time. This is very much an all day dish, but so low effort and that blows people away. It's one of those dishes that tastes like you worked MUCH harder on it that you did! The low heat makes this extremely moist.

* 6 pound pork loin roast, center cut, bone in
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 4 pounds sauerkraut (deli style)
* 1 large onion, coarsely chopped
* 1 teaspoon garlic, sliced
* 1 can (6 ounce) apple juice frozen concentrate

Preheat oven to 500 degrees; rub the pork with salt and pepper; place roast in roasting pan and brown in hot oven for 15 minutes; drain any grease.

Mix sauerkraut and onion and heat in pan; when pork is browned, remove from oven and pour sauerkraut and onions over top. Turn oven down to 200 degrees; cover roasting pan tightly with heavy duty foil so no steam can escape; cook in oven at least 7 hours; drain grease out of pan with bulb baster.

Slice pork in fairly thick slices and serve with mashed potatoes and applesauce.

Ronlyn said...

Aly, for your enchalada chili: what type of tomatoes? stewed? diced? whole?

TigMode said...

Caramel Apple Bars

* 1 1/4 cups all-purpose flour
* 1/4 cup plus 1/2 cup firmly packed brown sugar
* 1/2 cup (1 stick) butter or margarine
* 2 large eggs, beaten
* 1 teaspoon vanilla extract
* 2 Golden Delicious apples, cored and chopped
* 1 cup caramel candies, each cut in quarters
* 1/2 cup chopped walnuts or pecans

Heat oven to 350 degrees F. Lightly grease a 9-inch square baking pan. In medium-size bowl, combine 1 cup flour and 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Transfer mixture to pan and press in an even layer in bottom of pan. Bake 10 minutes.

In same mixing bowl, combine eggs, vanilla, 1/2 cup brown sugar, and remaining 1/4 cup flour; stir in apples, caramels, and nuts. Pour over bottom crust. Bake 30 to 35 minutes or until golden. Cool slightly; cut into quarters lengthwise and crosswise to make 16 bars. Cool completely.

LauraD said...

@Ronlyn - on your Honey Roasted Pork Roast - how much of these ingredients and what kind of juice??

Thank you all for some of these wonderful recipes! If I had time I would add more than just my one recipe.

Kara C said...

Oh Christy, something else we have in common - easy recipes. LOL As the RPs can attest to, I have three rules for any recipe given to me: 1. It must be easy. 2. I must recognize all the ingredients. 3. It must be easy. :) Here is my EASY contribution to the day. If something doesn't make sense, most of you know where to find me. I'm working off of 1.5 hours of sleep -and that wasn't even an hour and a half at one time! Sick kid day at my house. :( Oh yeah, the recipe...
2 pounds ground beef
2 cans Ranch style beans
1 can black beans
1 can whole kernel corn
1 can diced tomato
1 can Rotel
1 package taco seasoning
1 package ranch dressing mix

Brown the beef - drain. Add taco seasoning and ranch dressing mix to the meat. Add the rest of the ingredients. DO NOT DRAIN. Stir and heat until hot. Works great in the crock pot too.

You can add shredded cheese and sour cream to the top if you want. My guys eat it with tortilla chips or crackers.

Ronlyn said...

I'm so sorry! Obviously I didn't jot down the quantaties on that. LOL, let's try it again:

Honey Roasted Pork
1/4 cup honey
2 tbsp orange juice
2 tablespoons olive oil
1/2 teaspoon thyme
1/2 cup chicken broth
Preheat the oven to 375F.
Season the pork with salt and pepper and place in a roasting pan.
In a separate bowl, mix together the honey, juice, oil and thyme. Pour over the pork.
Add the broth to the pan.
Bake until internal temperature reaches 150F (45-60 minutes). Baste frequently.
Strain the pan juices into a saucepan.
Reduce until slightly thickened.
Serve over the sliced pork.

Deb said...

I don't cook much, so I am not going to give a recipe. My husband does make a great black bean, rice and smoked sausage. I love it. But one of my favorite "food" of the fall is to come in from a cool blistery day and walk into a house that has mulled cider on the stove top waiting for me. Get a cup, put in a cinnamon stick to stir and settle down on the couch with a good book,one of Christy's of course, looking out the window at all of the fall colors. I have lots of woods behind and across from my house. Love the changing leaves. Around here the Bradford pears are gorgeous. Have a fantastic fall weekend and everyone stay SWEET.

Aly said...

@Ronlyn - I did diced. I also think it was too soupy and not enough "chili" so I think I will drain some of the juice from the beans next time and maybe up the chicken to 2-2.5 pounds. But it is still so yummy!

And since you know what a great chef I am...I made it late last night in case it was a complete flop :)

KayB said...

Everything sounds soooo good, once I cooked now it's what ever I have and it goes into a pressure cooker, rib's with fresh wild garlic and onion. Works with pork roast, beef roast 45min and supper is ready.
What I really love is a small leg of lamb, lemon juice,olive oil,garlic,onion, lemon rine, honey
let leg sit in juice overnight then roast it for about 1 1/2 hours depends on size baste with juice when needed
med-rare is great sweet and tart serve with mint jelly or not

This is my comfort food end meal with a chocolate cake in a cup
4tbs flour
4tbs sugar
2tbs oil
1 egg
4 tbs milk
4tbs coco (Dark)works great
1/2tea vanilla
mix in coffee cup put in mic for 3 min and you gotdessert
you can add chocolate chips, or even carmel for a lave cake
This works get for kids as they can make it too

Modokker said...

You know this blog is making me hungry. I have a roast in my fridge i might have to try your recipie Christy! I have a recipie for something called Christmas Crack i'll see if i can find it. It's easy to make and tasty too.

Lisa B

Elke said...

Hi Christy, hi all
there are interesting recipes here, but i am having difficulties with the mesures because we mesure it in gramm, pounds or kilogramm (1 kg- 1000 g or 2 pounds, liquids are mesured in liters or milliliters (1 l = 1000 ml)

But I have a recipe which is a typical fall recipe .We eat it only in October because its combined with "Federweißer", a cloudy beverage in the process of fermenting grapes to wine ,it is in between must and wine, and is therefore available only shortly after the wine harvest.

It is called " Fränkischer Zwiebelkuchen " ( frankonian onion cake ) and it is similar to TigModes bacon onion pie, but the bottom is salty yeast dough and then lots of onion , bacon and a mix of sour cream and eggs) .

Instead of "Federweißer" you can also have it wiht a cool dry white wine.
In case anyone is interested in the recipe I will try to translate and share it here.

Hope said...

So my favorite thing to make this time of year is banana bread. I know that banana bread can be made anytime of the year, but the smell of it this time of year brings a smile to my face and my tummy starts to rumble. Here is a fail safe recipe that I have used time and time again.

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup sugar
4 very ripe bananas
1 teaspoon vanilla
1/2 cup vegetable oil
1 teaspoon cinnamon
Preheat oven to 350 degrees. In a medium bowl combine flour, baking soda and powder, salt. In a large bowl cream together eggs and sugar. Stir in mashed bananas, vanilla, oil and cinnamon. Stir in flour mixture, a third at a time, until just combined. Divide batter into two 9x5 loaf pans. Bake for about 1 hour

You can add nuts if you want, but my hubby doesn't like the nuts. Hope you try it out, it is YUMMY ;o)

Hope said...

Everything looks so great, I am pasting everything in to a word doc for future reference. Great idea Christy.

Ronlyn, I think I am going to use your roast recipe this weekend. I am a HUGE roast fan and am always looking for ways to change it up a bit.

Paranormal and Romantic Suspense Reviews said...

Wow all these recipes sound so yummy! I will have to try some!

I love to make this cake this time of year.

Chocolate Sheath Cake

In a Large Bowl: sift

2 c sugar
2 c plain flour
1 tsp baking soda
1 tsp ground cinnamon

In Sauce Pan: boil

1 c water
1 stick maragrine (1/4 c)
1/2 c vegetable oil
4 TBS cocoa

In a Small Bowl: mix
1/2 c buttermilk*
1 tsp vanilla

* Also, you don't need to use store bought buttermilk. 1 tsp of lemon juice (or vinegar) added to a cup of milk works just as well.

Preheat oven to 400 degrees

Sift sugar, flour, soda and cinnamon together and set aside.

In a saucepan bring water, margarine, oil and cocoa to a boil (be careful, has a tendency to boil over)

Pour water mixture over dry ingredients, mix well and set aside.

Mix buttermilk, eggs and vanilla together, add the buttermilk mixture to the chocolate batter.

Pour into a greased and floured 13X9X2 pan and bake for approximately 20 to 28 minutes

Begin icing about 5 minutes before cake is done than frost in pan.

Chocolate Icing (this goes on top of the Chocolate Sheath Cake)

1 stick margarine (1/4 c)
4 TBS cocoa
6 TSP milk
1 box 4x sugar (1lb or 1 c)
1 tsp vanilla
1 c chopped pecans (optional)

Place margarine, cocoa and milk in saucepan and bring to a boil - careful scorches easily.

Remove from heat and add powdered sugar, vanilla and nuts, stir, mixing well.

Spread over hot cake and let cool.

*** Notes *** You can use flavours other than vanilla (almond, etc.).

If the cake is too dense, try adding 1 tsp baking soda along with the baking powder. It makes the cake lighter.

Christy Reece said...

Oh my gosh, everyone. I am so hungry now, but please don't stop!

BTW, this blog will stay up forever, so feel free to come back and get the recipes at any time.

Jackie P said...

Mayo Biscuits

1cup self rising flour
3/4 cup milk
2 heaping tablespoons of mayo

Mix all ingredients together and drop on greased cookie sheet. Bake at 400 degrees for 12 to 17 minutes.

Jackie P said...

I would love your recipe. I lived in Bad Munster and Oct thru Dec was our favorite time of the year. I know the wine. Matter of fact my sister and I were just wishing we could get some. We called it Nu Wine.

Susan C said...

I love making my grandmother's vegetable soup when it's cold out.
Vegetable soup

butternut and yellow squash
1 onion
baby lima beans
salt and pepper to taste.
olive oil
small type of pasta
Cut vegetables up into small.
pieces. Add all ingredients into a big pot full of water. Bring to boil and continue to cook for 2hrs or more. Smash all the vegetables so that the soup is thick. Cook pasta and add in at the end. Amounts of vegetables vary depending on how much soup you want to make.
Enjoy! Perfect for a cold, rainy day.

Crystal (cmac) said...

Here is another one:

Chili Chicken and Vegetable

2 tablespoons butter
1 onion, chopped
Salt and pepper
1 tablespoon chili powder
1 baking potato, peeled and chopped (I use more than this)
One 32-ounce container (4 cups) chicken broth
One 16-ounce bag frozen corn kernels
2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken) (I use whole chicken)
One 10-ounce bag frozen green beans
Sour cream, for serving

1.In a large saucepan (I would use a pot), melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.

2.Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.

It says it provides 4 servings but when I made it it was a full pot.

Susie Goodwin said...

I think I gained 10 pounds just reading all these!

Susie Goodwin said...

A new family favorite for us are sausage rolls. I can't exactly tell you how to make them yet, because I haven't tried. Although I'm sure they are quite easy. We have been using half groundbeef and half sausage for the filling so they are not as greasy.

I do know that you use pilsbury puff pastry sheets and roll it around the meat mixture and bake. The next time they are being made in our house I will be sure to watch. :)

krisgils33 said...

The Williams Sonoma pie crust comes with the dry ingredients and you mix it up with water and butter. it is absolutely the best pie crust I have ever had from a package.

Crystal (cmac) said...

Alison P - What part of Missouri are you from?

Alison said...

I grew up in Rolla...its about 100 miles west of St. Louis. What about you?

TigMode said...

Bowties with Sausage Cream Sauce

1 pkg bowtie pasta
2 tablespoons olive oil
1 lb sweet or hot (your choice) Italian sausage, casings removed and crumbled
1/2 tsp crushed red pepper flakes
3 cloves garlic, minced
1/2 cup diced onion
1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream (I've also used half & half)
1/2 tsp salt
3 tablespoons minced fresh basil

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to
10 minutes, or until al dente; drain and set aside. Heat oil in a large, skillet over medium heat.
Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, cook until onion is tender. Add tomatoes, half & half, and salt. Simmer until sauce thickens, about 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with basil and serve.

TigMode said...

Artichoke Chicken

If you love artichoke dip, this is going to be your favorite new recipe. My family would eat it every day if I let them, as it is we have it once almost every week!

1 (14-oz) can water packed artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1/2 tsp garlic powder (or use fresh minced garlic)
4 skinless, boneless chicken breast halves (sliced in half to create 8 thin pieces)

Preheat oven to 375 degrees F.

In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic powder. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.

Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Crystal (cmac) said...

AlisonP I grew up in Seymour. About 30 miles east of Springfield. I had a cousin that married a guy that lived close to Rolla. :)

Jane said...

I don't cook much, but my dad like to roast chicken when the weather starts getting cold. I hope Halloween candy counts as fall food. I'm reading to stuff myself with all sorts of chocolates and other goodies.

Christy Reece said...

Here's a bread pudding recipe that Donna shared with me on Facebook. She was having trouble posting here, so I offered to post it for her. Looks amazing!

Bread Pudding

6 day old cinnamon rolls or about 12 dinner rolls. or 8 pieces of bread.

1/2 Cup of Butter melted and warm

1/2 Cup of Raisins.

a 10 inch cast IRON Frying pan, or a 10 inch square baking pan. Greased, with either Crisco, or OLIVE OIL

4 eggs
2 cups of Milk
2 teaspoons of vanilla extract
2 teaspoons of cinnamon, IF you are not using cinnamon rolls.
1 teaspoon of ginger
3/4 Cup of sugar.

Start by putting the bread or cinnamon rolls in the pan.. and add the raisins. then pour the butter over the bread EVENLY.. this browns the top and makes the custard creamy.


then in a mixing bowl, put the eggs, milk, sugar, and all the seasonings.. USE A MIXER and beat the mixture until the entire thing is frothy.. and the eggs are LIGHTENED... takes about 5 to 8 minutes with a mixer.

Pour the Egg and Milk mixture over the bread and raisins, evenly.

Bake for 45 MINUTES.. you have to watch it, and it does take the WHOLE 45 minutes.

Let the custard cool.. and serve with whipping cream or vanilla ice cream.. or MAYPLE syrup.

Elke said...

Jackie P.,
I am sorry you can´t get the Federweißer where you now live , its rare here in northern Germany too.
But here is my translation of the Zwiebelkuchenrecipe
I think you know how to make a yeast dough ( I checked in the internet and there are english recipes for that - you just have to add a teespoon of salt to it instead of sugar)

For one baking sheet you need dough of 400 g flour.

for the topping you need:
2 kg onions, peeled and cut in slices
200 g bacon , cut in bits
200 g sour cream
4 eggs, salt, freshly ground black pepper and 1-2 teesp. of caraway (ground and otherwise)

Prepare the baking sheet with butter and flour it.
Heait the oven to 375 f (180-200 grad)
Heat cooking oil in a large frying pan and fry the bacon til it is slightly brown.
Add the onions and steam them til they are glassy and soft.
Reduce heat just to keep the bacon onion mix warm while covering the baking sheet with the dough -the edges should be a bit thicker and higher to prevent the topping from overflowing.
Whip the sour cream with the eggs and add salt and pepper , also
ground caraway to your liking.

Spred the bacon-onion mix on the dough and cover it with the sour-cream-egg mix.
Topp it with whole caraway and bake it for at least 30 minutes.

It tastes best fresh from the oven but leftovers can be reheated in the microwave (but not too hot ).

I hope my translation is ok . Let me know if you liked the cake.
Btw. did you like it in Bad Münster ?
The Rhein- region is very pretty and the whether there is much better than in the north.

Jackie P said...

Thanks, I told my sister about the recipe and she is so excited. Will let you know how it turns out. Loved Bad Munster and then later we settled in Bad Kreuznach. We all had so much fun. Lots of fond memories, castle ruins, parks with life size chess pieces, yogurt type item that I miss at the grocery store, walken strazas(sorry about the spelling), the apartments laundry room with 4 machines to do 1 load of laundry with..hehehe (I had a mess). Where are you from?

Linda said...

Hello all!

Luv your recipes! I missed out on posting one of my favorites on Friday....but here it is today...
Butter Pecan Bread

•2 1/4 cups sifted all-purpose flour
•2 teaspoons baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1/2 teaspoon cinnamon
•1/4 teaspoon nutmeg
•1 cup light brown sugar, packed
•1 egg, beaten
•1 cup buttermilk
•2 tablespoons melted butter
•1 cup chopped pecans

Sift together the flour, baking powder, soda, salt, and spices; blend in brown sugar.
Combine egg, buttermilk, and butter; add to flour mixture, stirring to blend well. Stir in chopped nuts. Turn batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for 45 to 50 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Elke said...

Jackie P.,I would very much like to hear how the recipe turns out. I figured as you lived in Germany once it would be ok to give the german mesures.
b.t.w. I grew up in Bavaria but I am now living in the north, near the north sea shore.

Christy Reece said...

Just noticed these additional recipes added by Elke and Linda. Wow, looks fabulous!

We might have to share more recipes around the holidays. That's one of the few times of the year that I actually do a bit of cooking.

Thanks again everyone for sharing. And congrats again Tigmode for winning the 'grab-bag' prize!