My 5 favorite recipes for fall
(FB offer coupon special event)
Fall is my all time favorite season!! I love to break out the cinnamon candles, pumpkins and crock pot! I am also obsessed with cooking things that fill my house with that warm "fall like" smell and comfort!
So here are my favorite (5) fall recipes (FB offer coupon special event) This event does expire 10/31/12 and is only view-able 50 times per coupon ticket. So print or write it down... these will not be posted for a LOOONG time if ever! xoxo MDG
1) Pumpkin spiced cake -bundt pan edition-
Ingredients
- 1/4 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 4 eggs
- 1 can (15 ounces) solid-pack pumpkin
- 3 cups biscuit/baking mix
- GLAZE:
- 1 cup confectioners' sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Directions
- In a bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each. Beat in pumpkin; mix well. Gradually add baking mix until combined. Pour into a greased and floured 10-in. fluted tube pan.
- Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. (I like to use a butter knife too cause the toothpick sometimes doesn't always work) Cool for 10 minutes before removing from pan to wire rack. Combine glaze ingredients; drizzle over cooled cake. Its sooooo yummy!!! ***I also added chocolate chips (semi sweet) to it before and it was AMAZING!!!
2) Easy chilli from scratch
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic minced, or 1/2 teaspoon garlic powder
- 15 or 28 oz can of tomatoes
- 6 oz can tomato paste
- 4 cups cooked pinto or kidney beans(see note below)
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon dry parsley (optional)
Directions:
Get out a big pot, four quarts or bigger. Plop the ground beef and the chopped onion into the bottom of the pot and start frying it over medium heat. Break it up into small chunks as you cook it. When it is all the way brown and grey, with not a speck of pink left, drain off the fat. Open up the canned tomatoes and tomato paste. Add their contents to the big pot on the stove. Also add about 2 or three cups of water for simmering. Add the beans(canned or home cooked), chili powder, salt and pepper (and parsley if you like). Stir it all up and bring it to a boil. Reduce the heat so that the chili merely simmers, and allow it to cook, covered or not, for about an hour. It will be edible in 20 minutes, but tastes better after longer simmering.
To serve, you can ladle this over bowls of hot rice, or you can serve it in soup bowls with big wedges of cornbread dripping with margarine. Either way, it’s amazing!!
NOTE: I usually cook up some dry beans in the morning to put in the chili for dinner. To do this measure up about 1-1/2 cups of pinto beans or kidney beans, or a combination. Put them in a big pot on the stove with plenty of water and bring them to a boil. Allow them to boil for a minute or two. Turn off the heat, cover the pot with a lid, and let them sit for at least an hour. After that you simmer them for about an hour or two, watching that they don’t run out of water. When they are tender, they are done.
If you decide to use canned beans, use at least two 15 oz cans, better to use 3 or 4 though. I’ve used pinto and kidney beans most often, but have substituted black beans, northern beans, pork’n'beans, and others as necessary. AND DON'T FORGET THE CORNBREAD AND CHEDDAR CHEESE!!!
3) Easy Apple pie pockets
2 Pillsbury refrigerator pie crusts
1 cup apples, peeled, cored and chopped (I have done this without peeling the apples and it was just fine!)
1/4 cup sugar
1 tablespoon fresh lemon juice
grated lemon peel (optional)
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
pinch nutmeg
1 cup apples, peeled, cored and chopped (I have done this without peeling the apples and it was just fine!)
1/4 cup sugar
1 tablespoon fresh lemon juice
grated lemon peel (optional)
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
pinch nutmeg
Directions:
Add all ingredients (But dough of course) in a saucepan and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes, or until apples are tender. Remove from heat. Let filling cool 15 minutes.
Remove pie crust from refrigerator 15 minutes before use.
Place one crust on a work surface. Slice dough, using a sharp paring knife or pizza cutter, straight down the middle, to make two half circles.
Place 2-3 tablespoons filling onto one side of the half circle. Brush the edges of the pie crust lightly with water.
Fold down to make a pocket; crimp and seal. This makes a quarter circle pocket. Repeat with remaining half circle, then with the second pie crust. This will make four large quarter pockets.
Fry the pie pockets in deep oil at 365°F or bake on a foil lined baking sheet at 375°F for 15-20 minutes or until browned.
Drizzle with confectioners' icing while still warm: (Mix a few tablespoons of confectioners' sugar with several drops of milk and vanilla until mixture is of a drizzling consistency).
4) Super simple Pot Roast -Crock pot-
3 lb. chuck roast
1/2 can beef broth
1 c. flour
1/2 tsp. garlic powder
1 or 2 cloves garlic
1 medium onion, diced
2 tbsp. olive oil
1 bay leaf
dash of salt and pepper
1/2 can beef broth
1 c. flour
1/2 tsp. garlic powder
1 or 2 cloves garlic
1 medium onion, diced
2 tbsp. olive oil
1 bay leaf
dash of salt and pepper
Directions:
Wash chuck roast. Season generously with salt, pepper and garlic powder. Coat with flour.
Place floured roast into oiled skillet and brown lightly on both sides.
While browning roast, add diced onions to skillet.
Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves and bay leaf.
Pour in 1/2 can beef broth over roast and add salt and pepper.
Cover and cook on low for 8 to 10 hours. So good!
5) STEW! -Crock pot-
5-7 lb. chuck roast
6-8 oz. frozen corn
6-8 oz. frozen peas
12-16 oz. carrot slices
1 can French cut green beans, drained
1 29 oz. can whole/diced canned potatoes
1 14.5 can Delmonte diced tomatoes with basil, garlic and oregano
1 large white onion or 1/2 pkg. of pearl onions, finely chopped
1 beef stew seasoning packet
beef bouillon cubes (1 per 1 c. water added)
garlic salt, to taste
pepper, to taste
4-6 c. warm water
6-8 oz. frozen corn
6-8 oz. frozen peas
12-16 oz. carrot slices
1 can French cut green beans, drained
1 29 oz. can whole/diced canned potatoes
1 14.5 can Delmonte diced tomatoes with basil, garlic and oregano
1 large white onion or 1/2 pkg. of pearl onions, finely chopped
1 beef stew seasoning packet
beef bouillon cubes (1 per 1 c. water added)
garlic salt, to taste
pepper, to taste
4-6 c. warm water
Directions:
Slice off excess fat from chuck and cut into bite size pieces. Add all ingredients into Crock-Pot. Add more or less ingredients to size desired. Set Crock-Pot to high and cook until vegetables are tender and meat is cooked through. (usally 6-8 hours) If you want your stew a little thicker, you can add a little flour as needed.
