Tuesday, September 9, 2008

Share Your Fall Recipes!!

(This is Allikaye LAST pumpkin season!)

I don't know about you all...
but fall is in the air...
and I am craving it!!
So in my "getting-ready-for-all-things-fall" mindset...
I thought...
"wouldn't it be fun to get a collection of
lots of easy fall recipes?"
Why yes, it would!!
So please add your name to the list,
then post your favorite fall recipe...
(or recipeS, if you are feeling particularly "fallish")
I am hoping to get a few willing participants in this linky...


Carol said...

Oh I would love to but we don't measure in cups here but in pounds and ounces (or grams and kg's now we're all fully europe-ised) but I'll be chacking back for other peoples delicious recipes.

Autumn is soup time in my house, yummy, hearty warm homemade soup and plenty of it.

hautemommy said...

What a fun idea!! I posted mine just now, actually I posted a recipe I really want to try for fall haha! :) xo!

Just me.....Shelly said...

I'll BE BAAACK. I gotta go find and post my fav pumpkin cheesecake yumminess!

Bethany said...

So I haven't been on in a bit and MY you have been busy!!! Love all the hot air balloons - FUN!!! But really I wanted to say congrats on your Etsy shop and your blocks are really cute!! I am getting ready to make a set of baby girl blocks for a friend of mine! FUN!!

I am not so much into cooking/baking, so I have no recipes worth sharing, but I'll be back to take a look later!!

amanda said...

honey yipppeee!!! as you know i just posted one of my very favorites yesterday!!

can't wait to come back for more yummy ideas :)

kate said...

this is great! I'm going to post as soon as I find my pumpkin Mousse. I'll be posting soon :) Thanks for the comment (eloise and lily's mom - it doesn't link back all the time :(

Kendra said...

Hey there sweetie. I have missed reading your blog so much!!! :)

I agree, fall is in the air and I am ready for it.

Hope you have a fabulous week. K~

Chance said...

I posted a couple recipes. Enjoy!

Becks said...

I love fall so much and want to dive into a bowl of stew right this minute!! I dont have a recipe to share. I am a bit of a failure in the cooking department. I am not a failure in the eating department however!! So I will be checking in for the recipes!!

Glad you like Sophia's shoes! They are a brand called 'Little Soles'. Super cute and aren't too crazy over priced! FYI- the soles have a squeaker in them. So every time they walk they squeak. However you can easily remove the sqeaker, phew! Otherwise I think we would go batty listening to them!!

Julia said...

I love fall cooking! I just ordered a butt-load of cookbooks from Amazon because all my faves have new ones coming out. Southern Living's got a few, Paula, Ina, Giada...all have new ones!

Here's a YUM-O recipe that my Grandma always makes:
Homestyle Pot Roast

1 Reynolds® Oven Bag, Large Size
1/4 cup flour
2/3 cup water
1 envelope (1 oz.) onion soup mix
3 to 3 1/2 pound boneless beef chuck pot roast
1 tablespoon dried thyme (optional)
6 to 8 small (1-inch in diameter) whole red potatoes
1 medium onion, cut in quarters
1 package (16 oz.) peeled baby carrots
Chopped parsley (optional)

1.) Preheat oven to 325°F.
2.) Shake flour in oven bag
3.) Place in 9x13x2-inch or larger baking pan with sides at least 2 inches deep.
4.) Add water and soup mix to oven bag.
5.) Squeeze bag to blend in flour.
6.) Rub thyme on both sides of roast, if desired.
7.) Add roast to bag. Turn bag to coat roast with sauce.
8.) Place potatoes, onion and carrots in bag around roast.
9.) Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
10.) Bake 2 1/2 to 3 hours or until roast is tender. Sprinkle with parsley before serving, if desired.

I used a crock-pot for this recipe (low setting - 8 hours), with no oven bag last night and it turned out juicy and tender and the onion, potatoes and carrots had a great flavor. The best part...I didn't have to cook!

Here are the directions for that if you want to try it...
1.) Place roast, vegetables, and thyme in crock pot.
2.) Mix soup mix with 1 cup water and pour over meat and veggies.
3.) Cook on low 8 hours or on high 4 hours.
4.) Do not remove the lid!
5.) After many hours of waiting, eat and enjoy!!!

dani said...

i will try to get back with a recipe, ashley:) this is a superb idea!!!

Amanda said...

Apple Pie Biscuits

What You Need

1 can Jumbo-sized biscuits
1 can apple pie filling
Cinnamon or apple pie spice
1 cup confectioner's sugar
1-1 1/2 tbsp milk
1 sandwich bag

What You Do

Bake the biscuits as directed on the can. Let cool.

Wash your hands and dry them.

Create a "basket" in the center of each biscuit by pressing your finger down into the center. Gently press the inside dough into the bottom of the biscuit, reinforcing it so that the filling does not leak through the bottom.

Fill each biscuit with pie filling and lightly dust with cinnamon or apple pie spice.

** At this point, the biscuits can be stored in a sealed container for up to 8 hours with no problems.

To serve, place on a plate and drizzle with glaze. (see below)

Warm Biscuits: You can reheat before serving (if desired) by placing one biscuit on a microwave safe plate and heating on high power for 30 seconds. Remove from microwave and drizzle with glaze as directed below.

For the Glaze:

In a bowl, mix confectioner's sugar and 1 tablespoon of milk. Stir until smooth. Add more milk, a few drops at a time, until desired consistency.

You can drizzle the icing with a spoon or use the following method:

Fill a sandwich bag with confectioner's sugar icing, seal the bag and push the icing into one corner of the bag. Using scissors, slightly snip off this corner of the bag. Drizzle the icing liberally across the top of each biscuit.

Serve immediately.

Cherry Variation: If your sweet tooth calls for cherry (or peach for that matter!) simply substitute the desired pie filling for the apple.

Go to http://www.familycorner.com/family/kids/recipes/apple_pie_biscuits.shtml to see the picture!

Jennifer said...

Picking my favorite fall recipe could take just as long as it does to find the right pumpkin in the patch! I love your idea, by the way!!!!!!!!!!!!!! Here is one of my many favorites! Please feel free to visit my blog for more:
Pumpkin Pie Cheesecake Ball
Pumpkin Pie Cheesecake Ball

1 Homemade Gourmet Pumpkin Pie Cheesecake Mix

1 8 ounce package of cream cheese, softened

1 sick of butter, softened

1) With an electric mixer, beat together all ingriedients until creamy, cover and chill for 6 hours.

2) Roll firm mixture into a ball and servce on a platter with graham cracker sticks

Can't wait to see the rest of the recipes!!!!!!!!!!

soldier'swife said...

I LOVE this idea. I saw you on Lane's blog and HAD to come over!! I miss fall in September now that we are in GA. But wanted to share and get ideas as well!!

We LOVE making monkey bread on cool evenings (or mornings!)

3 cans of small biscuits (walmart sells them in 4 packs or 10 to a roll) I also make them from scratch if I have the time.

cinnamon and sugar mix to your liking--about 1 cup total

1 stick butter
1 cup brown sugar

Preheat to 350
Cut each biscuit into 4 and roll in cinnamon sugar mix.
Place covered biscuits in greased bunt pan.
Melt butter and brown sugar together until sugar is dissolved. Pour over biscuits. Bake for about 30 minutes.

Now my kids think they are little cinnamon rolls so when I take them out of the oven I drizzle a little cream cheese frosting over the top and it is wonderful.

Amy (Metz) Walker said...

I might have messed up my linky thing, but here is my fav fall recipe:

Friendship Stew (aka Taco Soup)

lean ground beef, browned and drained
3 cans diced or stewed tomatoes, drained
2 cans whole kernel corn
2 envelopes ranch dressing mix
2 envelopes taco seasoning
1-2 cans green beans
1-2 cans kidney, kidney, or black beans
***to make soup more spicy, add Sriracha Hot Chili Sauce (found in the chinese section of your super market but it is HOT!)

Preparation: Mix all ingredients in a large stew pot with 2-3 cans of water, depending on how "soupy" you want it. Bring to boil; reduce heat and allow to heat throughout.

Serve with Sweet Cornbread.

[Serves 6-8 generously]

Related Posts Widget for Blogs by LinkWithin