Fall Festival Recipes

[Dee]

I make this recipe alot during the fall because we love applesl: Add your favorite fall recipes here:

 

Apple Dessert

 

3 lbs. apples

1/2 cup white sugar

3/4 cup flour

1/2 cup melted butter

1 cup brown sugar

1/2 cup broken pecan meats

 

Butter shallow pan, put in 1/2 apples in even rows (sliced thin), cover with white sugar, then add rest of apples. Add melted butter to brown sugar and flour and spread over top. When partly baked, sprinkle with pecans. Bake until apples are soft. Leave in refrigerator over night. Serve in squares with whipped cream.

 

[Dee]

Grilled Shrimp Kabobs

 

2 lb. large shrimp - peeled & deveined

2 cans(16 0z. ea.) pineapple chunks or 1 whole fresh pineapple - peeled, cored and cut in pieces + 1 1/2 cups canned pineapple juice

1/2 lb. sliced bacon - cut in 2" pieces

2 red and/or green bell peppers - cut in 1" pieces

1/2 lb.fresh mushrooms

1 pint cherry tomatoes

1 cup sweet and sour sauce

wooden skewers, 16 to 18

Preparation -

Drain pineapple. Save juice. Arrange shrimp and bacon alternately with pineapple chunks and vegetables on skewers. Arrange in a large shallow pan. Combine pineapple juice with sweet-and-sour sauce. Pour 1/2 of mixture over kabobs in pan. Cover with foil and refrigerate 1 1/2 to 2 hours. Grill kabobs on top of foil over hot coals or on gas grill, 8 to 10 minutes, turning and basting often with the remaining 1/2 of the pineapple juice/sauce mixture.

 

 

 

[Dee]

 

Veggie Foils

 

 

Ingredients

3 white onions, sliced to 1/4 inch thickness

9 frozen small corn cobs

1/2 pound snow peas

3 tablespoons butter

seasoning salt to taste

2 cubes ice

 

 

Directions

1 Lightly oil grill and preheat to high.

2 Place onion slices on a large sheet of aluminum foil; bring up edges of foil a bit to form a foil 'package'. Add corn and snow peas to onions. Place butter or margarine on top, spread out. Season with seasoned salt to taste, then lay ice cubes on top of the whole thing. Seal well in a foil 'packet'.

3 Place foil packet on top shelf of preheated grill while cooking your favorite meats; grill until corn is firm but tender. Open foil packet and serve!

 

 

[Dee]

Annie's Summer Salad

 

 

3 sm Eggplants; -OR-

1 lg -Eggplant

1/2 ea Green pepper

1 lg Tomato

3 lg Celery stalks

3 sm Potatoes, new

12 ea Black olives

 

----------------------------------DRESSING----------------------------------

1/2 c Olive oil

3 T Red wine vinegar

2 ea Garlic cloves; minced

1 ds Pepper

1 ds Basil, dried

 

I used vegetables on hand. Other in-season vegetables (ie. beans) could be

used. Mozzarella cheese could be added. EGGPLANT &

PEPPERS: Peel, slice eggplants. Place in colander and salt lightly. Let

stand 1/2 hour. Preheat grill*. Grill eggplant slices and green pepper.

(Eggplant should be lightly browned and outer green pepper skin charred).

Place green pepper in paper bag, let stand 1/2 hour. peel green pepper

under running water. Dice eggplant slices and green pepper. Place in large

bowl. POTATO: Boil potatoes until tender (about 10 minutes). Cool. peel,

dice and place in bowl with other vegetables. OTHER VEGETABLES: Peel, seed

and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes,

celery and olives in bowl. Mix well. DRESSING: Mix olive oil, vinegar,

garlic, pepper and basil. Pour over vegetables in bowl. Toss well. Let

marinate at room temperature at least 1/2 hour and then put in fridge. Toss

and stir occasionally.

 

 

[Dee]

Grilled Chicken With Cherries

 

Ingredients:

 

1/4 cup sherry

1/4 cup chicken stock

1 cup fresh cherries, pitted

2 tsp. balsamic vinegar

1 tsp. honey

2 Tbs. butter

2 boneless, skinless chicken breasts

salt and pepper to taste

 

Preparation:

 

In a small saucepan, combine sherry, chicken stock, cherries, vinegar and honey, and bring to a boil. Reduce heat and simmer until cherries soften, about five to seven minutes. While glaze is simmering, season chicken with salt and pepper, and grill until done. To serve, spoon cherry glaze on plate, place chicken breast in the middle and drizzle with more glaze.

 

Yield: 4 servings

 

 

[Dee]

Three Bean Salad.

 

 

2/3 cup cider vinegar

1/4 cup salad oil

1 tablespoon dark brown sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1 15-ounce can garbanzo beans, rinsed and drained

1 15-ounce can small white beans, rinsed and drained

10-ounce package frozen lima beans, thawed

2 medium carrots, thinly bias-sliced (1 cup)

2 small fresh jalapeno or serrano peppers, seeded and finely chopped

1/3 cup snipped fresh cilantro

Lime wedges (optional)

Chopped jalapeno pepper (optional)

Kosher salt, sea salt, or other coarse-grained or regular salt (optional)

Bottled hot pepper sauce (optional)

Sprigs of fresh cilantro (optional)

Check out the recipes our visitors are cooking today

 

• Creamy Chicken Enchiladas

 

• Peanut Butter 'n' Banana Bread

 

• Lasagna

 

• Brunch Seafood Strata (12 servings)

 

• Make-Ahead Chimichangas

 

 

 

 

 

1. For dressing, in a small bowl whisk together the vinegar, oil, brown sugar, salt, and pepper; set aside.

2. In a large plastic bag set in a deep bowl combine garbanzo beans, white beans, lima beans, carrots, chili pepper, and cilantro. Pour dressing over bean mixture. Close bag. Marinate in the refrigerator 2 to 24 hours, turning bag occasionally.

3. Transfer to a serving bowl. Serve with lime wedges, chopped jalapeno, coarse salt, bottled hot pepper sauce, and cilantro sprigs, as desired. Makes 8 servings.

Nutrition facts are per serving before extra lime, peppers, or salt are added.

 

 

Nutritional facts per serving

calories: 221 , total fat: 8g , saturated fat: 1g , cholesterol: 0mg , sodium: 576mg , carbohydrate: 30g , fiber: 8g , protein: 9g , vitamin A: 45% , vitamin C: 14% , calcium: 6% , iron: 13%

 

 

[Dee]

 

 

Light Tortellini Salad

 

Light Tortellini Salad

 

Ingredients:

 

7 oz. tortellini

6 oz. fresh spinach

1/2 cup shredded red cabbage

1/4 cup cooked crumbled bacon

1/4 cup chopped green onions

 

Preparation:

 

Cook the tortellini, drain and cool under cold water. Place the tortellini in a large bowl and add the spinach, red cabbage, bacon, green onions.

 

Dressing Ingredients:

 

1/4 cup red-wine vinegar

1/2 cup olive oil

1 Tbs. Italian seasoning

 

Preparation:

 

Right before serving the tortellini salad, pour on the dressing.

 

 

 

 

[Dee]

Fresh fruit Dip Mix

 

 

Fresh Fruit Dip

 

Strawberry yogurt

Marshmallow Fluff - one jar (brand name for whipped marshmallow spread--I think it is known by other names in other parts of the country)

 

[Dee]

Strawberry & black pepper ice cream

 

 

The ice cream isn't as sickly-sweet as store bought brands, but is very refreshing.

 

3 1/2 heaping cups fresh, whole strawberries

1/2 C fresh strawberries, chopped

1/4 t salt

1/2 t lemon juice

1/3 C sugar

2 large eggs

1 1/2 C half & half

1/2 C heavy cream

1 t vanilla extract (I used a vanilla bean, soaked & scraped- hull reserved for other use)

3 t freshly ground black pepper (coarse or fine- I use a coarse mix of green, red, white and black peppercorns)

 

Puree the whole strawberries with the salt and lemon juice in a processor. This should yield about 2 1/3 C of puree. Set aside.

 

In a medium mixing bowl, beat the sugar into the eggs until thickened. Set aside.

 

Bring the half & half to a simmer in a medium saucepan. Slowly beat the hot half & half into the eggs & sugar mixture. Pour the entire mixture back into the saucepan over low heat. Whisk constantly until the mixture thickens slightly. Do NOT let the mixture boil, or the eggs will "scramble."

 

Remove from heat and pour hot custard into a large, clean bowl. Allow this to cool slightly, then stir in 2 cups of the strawberry puree (reserve about 1/3 C), cream, vanilla and 2t of the pepper (reserve 1t). Cover, and refrigerate until cold or overnight. Add the remaining 1t pepper to the remaining 1/3 C strawberry puree and 1/2 C chopped strawberries and refrigerate separately.

 

Before using in your ice cream machine, stir the chilled custard. Use in machine according to the manufacturer's instructions (this recipe is a perfect amount for our Deni Scoop Factory machine).

 

In the last minute or two of the machine's cycle, add the remaining chopped & pureed strawberry/pepper mixture to the machine so it doesn't blend, but will remain as a "ribbon" in the finished ice cream.

 

Finished ice cream will be soft-serve texture, so freeze for at least 2 hours more for hard ice cream. Enjoy! You can remove the pepper for a fabulous strawberry ice cream recipe.

 

 

 

 

 

[Dee]

Heres a cool summer dessert for you:

 

 

Lime and Banana Cake

 

 

Canola oil cooking spray

2 cups all-purpose flour

1 cup granulated (table) sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Zest of 2 limes, divided in half

1 large ripe banana

1 cup low-fat plain yogurt

1 large egg, separated

1 large egg white

1 cup confectioners’ sugar

Zest and juice of 1 medium lime

2 cups fresh berries for garnish

Set rack in center of oven. Preheat oven to 375 degrees. Coat an 8-cup plain tube pan with cooking

 

 

spray. Flour pan and set aside.

 

 

In a large bowl, combine flour, sugar, baking powder, baking soda, salt and 1/2 of the zest.

 

 

In a separate bowl, mash banana well. Whisk in yogurt and egg yolk. Mix into dry ingredients to make a

 

 

dense batter.

In another bowl, whisk egg whites to soft peaks. Fold into batter just until combined, leaving some

 

 

white streaks.

Transfer batter to pan. Rap pan on counter to eliminate air bubbles and level batter.

 

 

Bake 35 minutes or until knife inserted into center comes out clean. Cool cake in pan 20 minutes.

 

 

Unmold and set on wire rack to cool completely.

 

 

Mix together confectioners’ sugar, remaining zest and juice. Spoon over cake, letting it drip down

 

 

sides. When set, about 30 minutes, cover cake with plastic wrap. Let cake sit 6 to 24 hours before

 

 

serving. Use serrated knife to slice and serve garnished with berries. (Cake is low-fat and gets dryer

 

 

on second and third day. More glaze as a topping, will give a moister taste.)

 

 

Makes 12 servings.

 

 

[Dee]

Berry Cobbler

 

 

6 cups berries

1 cup sugar

4 level tablespoons flour

Mix berries, sugar, and flour in 9 by 13 inch pan.

 

 

2 cups flour

1 cup sugar

2 1/2 teaspoons baking powder

1/2 cup crisco

1 cup milk

2 teaspoons vanilla

 

 

In bowl mix (until crumbly): flour, sugar, baking powder, and

crisco. Add milk and vanilla and mix until smooth. Spread over

berry mixture and sprinkle with sugar. Bake at 350 degrees

for 45 to 50 minutes.

 

 

[Dee]

Maple Barbecued Chicken

 

 

4 skinless chicken thighs

3 tablespoons maple syrup

3 tablespoons chili sauce

1 tablespoon cider vinegar

1 tablespoon canola oil

2 teaspoon Dijon mustard

 

Preheat grill. Combine syrup, chili sauce, vinegar and mustard together in a saucepan. Let simmer for 5 minutes. Brush chicken with the oil and season with salt and pepper. Place chicken on grill and cook for 10-15 minutes or until fork tender. Turn occasionally and brush generously with sauce.

 

 

This is one of our favorite ways to barbeque chicken during the summer. Its a good company pleaser too if your throwing a bash!

 

 

[Dee]

When the weather is too darn hot and we don't feel like cooking I get up early and cook up some corkscrew noodles, let them cool.

I cut up small chunks of chedder cheese, pepperoni, salami, tomatoes, cukes, onions and toss them in a bowl with the cooled noodles and marinate all the ingredience with Italian Salad Dressing or a wine vinegarette.

I serve this up in bowls after it marinates all day along with slices of fresh Italian bread to dip into the marinade.

Tall glasses of ice cold sun tea with slices of lemon and

a strawberry sundae makes a filling and delicious meal!

[Dee]

BOURBON BARBECUED RIBS

========================================

 

 

1 cup ketchup

1/4 cup molasses

1 tablespoon Worcestershire sauce

1/2 teaspoon dry mustard

1 tablespoon lemon juice

4-1/2 pounds fresh pork spare ribs, cut into serving-size pieces

1/3 cup bourbon

2 tablespoons vinegar

1 tablespoon soy sauce

2 cloves garlic crushed

Hot pepper sauce to taste

 

 

In a medium-size bowl mix all the ingredients except for

the ribs and let stand at room temperature for 1-1/2 hours.

 

 

Place the ribs, meaty side up, on rack in a shallow roasting pan.

Roast uncovered at 325-degrees oven for 1-1/2 to 2 hours.

Brush sauce over ribs. Roast turning and brushing frequently

with sauce, until done. About 45 minutes longer.

 

 

Heat remaining sauce to boiling in a small saucepan, stirring

occasionally. Serve with ribs.

Serves 6

 

[Dee]

You cut potatos into wedges. Drizzle them with olive oil and hot sauce, salt, pepper and rosemary. Then wrap them in aluminum foil and grill them for 30 minutes. You can fit about 3 boiling potatoes worth in one packet. These taste great grilled.

We also grill zucchini or those round yellow squash sliced and brushed with olive oil, salt and pepper. Asparagus, eggplant and peppers are great straight from the grill too!

 

[Dee]

AN APPLE A DAY COLESLAW

 

DRESSING:

1 cup low-fat buttermilk

1/2 cup reduced fat mayonnaise

2 tablespoons rice wine vinegar

1 tablespoon dijon style mustard

1/4 to 1/2 teaspoon salt

 

SLAW:

 

2 green apples, peeled cored and cut up

1 tablespoon rice wine vinegar

1 cup shredded carrots

1/2 cup finely diced green onions (use green & white parts)

2 cups each - chopped green cabbage and red cabbage

 

1. whisk all dressing ingredients together in large serving bowl.

 

2. Toss apple slices with 1 tbls. vinegar to keep them from turning brown, then drain excess vinegar.

 

3. Add apples to dressing and toss. Layer additional ingredients but do not mix. Cover and chill till serving time then toss well just before serving. (Actually, I just mix mine all up right away and refridgerate the mixture, I'm not sure why it says not to mix till serving time.)

 

I use a food processor and shred the carrots and green onions first, then change to the slicing blade and cut the apples and both cabbages and just dump everything into a large bowl whenever the food processor bowl starts to fill up.

 

 

[Frannie]

What time is supper? You did invite everyone, didn't you?

[logcabinmama]

I'm sure you would have a house full if we could just get there.