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October 2019: Yummy Fall Recipes
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The air is a bit cooler and it's the perfect time to make snacks and meals that'll make you feel all warm and cozy inside!
Enjoy!
Enjoy!
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Jessica Ivey: Pumpkin-Cranberry Oat Bars
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Ingredients
Ingredients:
- 3 cups plus 1 tablespoon Quaker Oats (quick or old fashioned, uncooked), divided
- 2 teaspoons pumpkin pie spice or ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 can (15 ounces) pumpkin puree (not pie filling mix)
- 6 Tbsp sugar
- 1/4 cup canola oil
- 2 egg whites, beaten
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened dried cranberries
- 1 tablespoon pumpkin seeds
Ingredients:
- 3 cups plus 1 tablespoon Quaker Oats (quick or old fashioned, uncooked), divided
- 2 teaspoons pumpkin pie spice or ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 can (15 ounces) pumpkin puree (not pie filling mix)
- 6 Tbsp sugar
- 1/4 cup canola oil
- 2 egg whites, beaten
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened dried cranberries
- 1 tablespoon pumpkin seeds
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Directions
1. Heat oven to 325°F. Spray 9-inch square pan with cooking spray.
2. Place 2 cups oats in food processor or blender. Process until finely ground. Add pumpkin pie spice, baking powder and baking soda to oats. Pulse a few times to combine well.
3. In large bowl, combine pumpkin, sweetener, canola oil, egg whites and vanilla; stir to mix well. Stir in ground oat mixture. Add remaining 1 cup oats and cranberries. Spread evenly into pan. Sprinkle with remaining 1 tablespoon oats and the pumpkin seeds, pressing lightly.
4. Bake 25 to 30 minutes or until tester inserted in center comes out clean. Cool completely in pan on wire rack. Cut into 12 bars. Store covered at room-temperature up to 2 days. Freeze leftovers.
Courtesy: Jessica Ivey
1. Heat oven to 325°F. Spray 9-inch square pan with cooking spray.
2. Place 2 cups oats in food processor or blender. Process until finely ground. Add pumpkin pie spice, baking powder and baking soda to oats. Pulse a few times to combine well.
3. In large bowl, combine pumpkin, sweetener, canola oil, egg whites and vanilla; stir to mix well. Stir in ground oat mixture. Add remaining 1 cup oats and cranberries. Spread evenly into pan. Sprinkle with remaining 1 tablespoon oats and the pumpkin seeds, pressing lightly.
4. Bake 25 to 30 minutes or until tester inserted in center comes out clean. Cool completely in pan on wire rack. Cut into 12 bars. Store covered at room-temperature up to 2 days. Freeze leftovers.
Courtesy: Jessica Ivey
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Bitter Socialite: Bourbon Apple Dumplings
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Ingredients
- Pastry for 2 pie crusts, or refrigerated pie dough
- 6 medium apples
- 6 tablespoons sugar
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 6 tablespoons butter
- 6 tablespoons raisins
The Sauce:
- 1 cup butter
- 2 cups brown sugar
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
- Dash of cinnamon
- Pastry for 2 pie crusts, or refrigerated pie dough
- 6 medium apples
- 6 tablespoons sugar
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 6 tablespoons butter
- 6 tablespoons raisins
The Sauce:
- 1 cup butter
- 2 cups brown sugar
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
- Dash of cinnamon
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Directions
1. Preheat oven to 425 degrees. Form pastry into a ball. Wrap in wax paper or plastic wrap and refrigerate until ready to use.
2. Core and peel apples using a sharp knife or an apple peeler.
3. Mix sugar, cinnamon, nutmeg and allspice in a small bowl.
4. On a lightly floured surface, divide the pastry into 6 individual sections and roll each into a 7-inch square or circle. Use a pie crimper to trim the edges.
5. Place an apple in the center of each pastry and fill the core with 1 tablespoon of the sugar mixture, 1 tablespoon butter, and 1 tablespoon raisins. Form the dough around the apple. Pinch edges together with fingertips to seal. Use leftover dough to cut out leaves or decorative stems and adhere to the top of each apple, gently pressing to secure. Place on a baking sheet, allowing room between each apple so they do not touch.
Courtesy: Bitter Socialite
1. Preheat oven to 425 degrees. Form pastry into a ball. Wrap in wax paper or plastic wrap and refrigerate until ready to use.
2. Core and peel apples using a sharp knife or an apple peeler.
3. Mix sugar, cinnamon, nutmeg and allspice in a small bowl.
4. On a lightly floured surface, divide the pastry into 6 individual sections and roll each into a 7-inch square or circle. Use a pie crimper to trim the edges.
5. Place an apple in the center of each pastry and fill the core with 1 tablespoon of the sugar mixture, 1 tablespoon butter, and 1 tablespoon raisins. Form the dough around the apple. Pinch edges together with fingertips to seal. Use leftover dough to cut out leaves or decorative stems and adhere to the top of each apple, gently pressing to secure. Place on a baking sheet, allowing room between each apple so they do not touch.
Courtesy: Bitter Socialite
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Homewood Gourmet: Chicken and Sausage Jambalaya
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Ingredients
- 2 tablespoons canola oil
- 1 pound andouille sausage, sliced into half moons
- 1 1/4 cups diced sweet onion
- 3/4 cup diced celery
- 3/4 cup diced green bell pepper
- 1 tablespoon chopped fresh garlic
- 1 bay leaf
- 1 pound chopped cooked chicken
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 1/2 cups diced fresh tomatoes
- 1/2 cup chopped green onions, for garnish
- 2 tablespoons canola oil
- 1 pound andouille sausage, sliced into half moons
- 1 1/4 cups diced sweet onion
- 3/4 cup diced celery
- 3/4 cup diced green bell pepper
- 1 tablespoon chopped fresh garlic
- 1 bay leaf
- 1 pound chopped cooked chicken
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 1/2 cups diced fresh tomatoes
- 1/2 cup chopped green onions, for garnish
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Directions
1. Heat oil in a large Dutch oven over medium-high heat.
2. Cook sausage in hot oil, stirring constantly, 5 minutes or until browned.
3. Add diced onion and next 4 ingredients -through bay leaf- to hot drippings; sauté 5 minutes or until vegetables are tender.
4. Stir in chicken and rice.
5. Add chicken broth and bring to a boil over high heat.
6. Cover, reduced heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
7. Stir in tomatoes, cover and cook 3 to 5 minutes or until heated through.
8. Garnish with green onions and serve immediately.
Courtesy: Homewood Gourmet
1. Heat oil in a large Dutch oven over medium-high heat.
2. Cook sausage in hot oil, stirring constantly, 5 minutes or until browned.
3. Add diced onion and next 4 ingredients -through bay leaf- to hot drippings; sauté 5 minutes or until vegetables are tender.
4. Stir in chicken and rice.
5. Add chicken broth and bring to a boil over high heat.
6. Cover, reduced heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
7. Stir in tomatoes, cover and cook 3 to 5 minutes or until heated through.
8. Garnish with green onions and serve immediately.
Courtesy: Homewood Gourmet
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Buttermilk Lipstick: Buckeye Footballs
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Ingredients
- 2 cups powdered sugar
- 1 cup peanut butter
- 1/4 cup melted butter
- 1 Tbsp buttermilk
- 1 tsp vanilla extract
- 1/2 cup bittersweet chocolate morsels
- 1/2 cup heavy whipping cream
- 11 Tbsp powdered sugar
- 1 tsp meringue powder
- 1 Tbsp hot water
- 2 cups powdered sugar
- 1 cup peanut butter
- 1/4 cup melted butter
- 1 Tbsp buttermilk
- 1 tsp vanilla extract
- 1/2 cup bittersweet chocolate morsels
- 1/2 cup heavy whipping cream
- 11 Tbsp powdered sugar
- 1 tsp meringue powder
- 1 Tbsp hot water
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Directions
1. Stir together 2 cups powdered sugar, the peanut butter, the butter, the buttermilk & the vanilla in a medium bowl. Shape small amounts of the mixture using two spoons, forming quenelles. Place on a wire rack over a half sheet pan. Let stand at room temperature 20 minutes.
2. Microwave the chocolate morsels & the heavy cream in a small glass bowl 30 to 40 seconds. Whisk until smooth. Spoon a bit of the glaze over each peanut butter quenelle allowing it to spill over the sides. Tap the rack several times on the counter top to remove the air bubbles or pierce them with the tip of a wooden pick. Gather the chocolate that forms on the pan & place in a glass bowl. Gently reheat in the microwave to pouring consistency. Repeat the process to cover all of the candy. Let stand 2 hours at room temperature or until set.
3. Combine the 11 tablespoons powdered sugar, the meringue powder & the hot water in a bowl. Place in a piping bag fit with a 00 tip. Pipe lines over the surface of each candy to resemble football laces. Let stand 30 minutes or until set. Chill up to two days before serving.
Courtesy: Buttermilk Lipstick
1. Stir together 2 cups powdered sugar, the peanut butter, the butter, the buttermilk & the vanilla in a medium bowl. Shape small amounts of the mixture using two spoons, forming quenelles. Place on a wire rack over a half sheet pan. Let stand at room temperature 20 minutes.
2. Microwave the chocolate morsels & the heavy cream in a small glass bowl 30 to 40 seconds. Whisk until smooth. Spoon a bit of the glaze over each peanut butter quenelle allowing it to spill over the sides. Tap the rack several times on the counter top to remove the air bubbles or pierce them with the tip of a wooden pick. Gather the chocolate that forms on the pan & place in a glass bowl. Gently reheat in the microwave to pouring consistency. Repeat the process to cover all of the candy. Let stand 2 hours at room temperature or until set.
3. Combine the 11 tablespoons powdered sugar, the meringue powder & the hot water in a bowl. Place in a piping bag fit with a 00 tip. Pipe lines over the surface of each candy to resemble football laces. Let stand 30 minutes or until set. Chill up to two days before serving.
Courtesy: Buttermilk Lipstick
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Louie Consoli: Homemade Italian Olive Oil Spread
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Ingredients
- 1 cup olive oil
- 1 tsp dried basil
- 1/2 tsp red pepper flake
- 1/4 tsp dried oregano
- 1/2 tsp salt
- 1 tsp chopped garlic
- 1 cup olive oil
- 1 tsp dried basil
- 1/2 tsp red pepper flake
- 1/4 tsp dried oregano
- 1/2 tsp salt
- 1 tsp chopped garlic
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Directions
1. Mix all ingredients in a bowl and use as a spread to make garlic bread, crescent rolls, biscuits and more. Great as a dressing for all kinds of pasta salads or add a little Dijon mustard and balsamic vinegar for a great salad dressing. (Stores well in the fridge for a week.)
2. Take your freezer-proof container and your bottle of olive oil. Pour the olive oil into the container until it’s almost at the top.
3. Seal and put into the freezer for at least 24 hours.
4. Take it out and use it! Don’t leave the spread out of the freezer for very long - it will start to return to its liquid form quite quickly.
5. Add some crushed garlic or finely chopped basil or oregano to the oil before you freeze it. If possible use fresh herbs rather than dried - they are a much better flavor.
Courtesy: Louie Consoli
1. Mix all ingredients in a bowl and use as a spread to make garlic bread, crescent rolls, biscuits and more. Great as a dressing for all kinds of pasta salads or add a little Dijon mustard and balsamic vinegar for a great salad dressing. (Stores well in the fridge for a week.)
2. Take your freezer-proof container and your bottle of olive oil. Pour the olive oil into the container until it’s almost at the top.
3. Seal and put into the freezer for at least 24 hours.
4. Take it out and use it! Don’t leave the spread out of the freezer for very long - it will start to return to its liquid form quite quickly.
5. Add some crushed garlic or finely chopped basil or oregano to the oil before you freeze it. If possible use fresh herbs rather than dried - they are a much better flavor.
Courtesy: Louie Consoli