Lots ‘O Recipes!


Fall is definitely upon us and I have LOTS of Fall recipes to share. Our weather is still holding at 50-60 degrees, sometimes sunny and LOTS of falling leaves/trees changing colors.


Caramelized Apple Upside Down Cake

1/4 C. butter
2/3 C. packed brown sugar
1/2 tsp. ground cinnamon
2 medium apples, peeled, cut into
1/2 inch wedges
1 1/3 C. flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 C. granulated sugar
1/2 C. butter or margarine, softened
2 eggs
1/2 tsp. vanilla
1/4 C. milk

Whipped Cream Topping:
1 C. whipping cream
2 T. sugar

Preheat oven 325 degrees F.
Spray 9″ round or square pan
with nonstick spray. In medium
saucepan melt 1/4 C. butter over
medium heat until melted. Add brown
sugar & bring to boil; remove from
heat. Stir in 1/4 tsp. cinnamon & pour
into bottom of prepared pan. Arrange
apples over brown sugar mixture. In
medium bowl whisk flour, baking powder,
1/2 tsp. cinnamon & salt; set aside. In
large bowl or mixer, beat 1 C. sugar & 1/2
C. butter on medium speed until fluffy;
add eggs & vanilla. Beat in flour mixture
alternating with milk until smooth. Pour
batter over apples in pan & spread evenly.
Bake 55-60 minutes or until toothpick
inserted into center comes out clean. Cool
on rack 15 minutes.
Whipped Topping:
Beat whipping cream on High until soft
peaks for, add in 2 T. sugar & gently blend.
Run a knife around the edges of the cake;
flip cake upside down on a plate. Serve
warm with whipped cream topping.
Serves 8

(recipe: therecipecritic.com)
Beef & Black Bean Chili

1 lb. ground beef
1 large onion, chopped
1 green pepper,chopped
3 cloves garlic, minced
2 (15 oz, ea) cans black beans, rinsed/
1 (28 oz) can diced tomatoes
3/4 C. beef broth
2 T. unsweetened cocoa powder
2 T. hot chili powder
1 T. ground cumin
1 T. smoked paprika

optional: Toasted baguette slices
sliced green onions

In large skillet cook ground beef, onion,
green pepper & garlic over medium heat
until browned; drain fat. Transfer to a
3 1/2-4 qt. crockpot. Add beans, tomatoes,
broth, cocoa powder, chili powder, cumin &
paprika. Cover & cook on Low 8-10 hours or
High 4-5 hours. Top with baguette slices &
green onions, if desired. Serves 8

(recipe: bhg.com

Zucchini Gratin

4 T. butter
4 large zucchini, sliced
4 medium shallots, minced
2 tsp. garlic, minced
1 C. heavy cream
2/3 C. Cheddar cheese
1/3 C. Parmesan cheese
1/4 tsp. oregano
salt & pepper, to taste
sliced green onions, garnish

Preheat oven 400 degrees F.
Heat large, deep pot to medium
heat; add butter & saute shallots
& garlic until shallots are trans-
lucent, about 1-2 minutes. Add
zucchini, heavy cream, salt, pepper,
oregano & Parmesan; cook 8-10
minutes until bubbly. Make sure to
keep stirring while cooking. Transfer
to greased (9 X 13) casserole dish;
mix in most of Cheddar cheese.
Sprinkle rest of Cheddar on top.
Bake 10-14 minutes until cheese is
bubbly & golden-brown. Top with
sliced green onions. Serves 4


Apple/Cranberry Crumb Bars

1/2 C. butter
1 (2 layer) box yellow cake mix
2 eggs, divided
1 tsp. ground cinnamon
2 (8 oz, ea) pkgs. cream cheese,
1/2 C. sugar
2 Gala apples, peeled/chopped
1 C. fresh or frozen cranberries

Preheat oven 350 degrees F.
Line 9 X 13 pan with foil, with ends of
foil extending over sides. Microwave
butter in large microwaveable bowl on
High 1 to 1 1/2 min. or until melted. Add
dry cake mix, 1 egg & cinnamon; beat with
mixer until blended. Press 2/3 of dough onto
bottom of pan. Beat cream cheese & sugar
with mixer until blended. Add remaining egg;
mix well. Spread over crust; top with fruit.
Pinch small pieces of remaining dough between
your fingers & press lightly into cream cheese
layer. Bake 45-50 minutes until center is almost
set. Cool completely & refrigerate 1 hour. Use
foil handles to lift dessert from pan before
cutting into bars*. Makes 32 bars
Keep refrigerated.

*when cutting bars, wipe knife occasionally
between cuts for cleaner edges.

(recipe: Kraft.com)

Quick Butternut Squash Soup

1 tsp. olive oil
1 clove garlic, minced
1/2 C. chopped onion
1 tsp. fresh sage, chopped
(or 1 tsp. ground, dry)
1/2 tsp. salt
1/8 tsp. ground black pepper
3 C. chicken broth
1 1/2 lb. butternut squash
Parmesan cheese (garnish)

Add oil, garlic & onion to large
stockpot over medium heat;
saute 3-4 minutes. Add sage, salt,
pepper, broth & squash & bring
to boil. Cover, reduce heat &
simmer 20 minutes (or until
squash has a tender consistency).
Pour half of soup into a blender
or food processor & blend to a
light puree, return to pot. Garnish
with Parmesan cheese & serve.
Serves 6

(recipe: food.com)

Sausage Gumbo

1 lb. fully cooked smoked sausage,
cut into 1/2 ” slices
1 medium green bell pepper, chopped
(1 C.)
1 medium onion, chopped (1/2 C.)
2 cloves garlic, finely chopped
1 (28 oz) can crushed tomatoes, undrained
1 T. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1 (10 oz) pkg. frozen sliced okra, thawed &
1 T. white vinegar
1/4 – 1/2 tsp. red pepper sauce (Tabasco)
4 C. hot, cooked rice (for serving)

Mix sausage, bell pepper, onion, garlic,
tomatoes, Worcestershire sauce, salt &
pepper in crockpot. Cover & cook on Low
7-9 hours or High 3-4 hours or until vegetables
are tender. Stir in okra, vinegar & pepper sauce.
Cover & cook on High 30 minutes or until slightly
thickened. Serve over cooked rice. Serves 8

(recipe: Rhonda G-Marys Recipe Exchange)

Skillet Orange Chicken

1 1/2 lb. boneless, skinless chicken
2 T. vegetable oil
sesame seeds (garnish)
sliced green onions (garnish)

1/4 C. soy sauce
1/4 C. cornstarch
2 T. water

Orange Sauce:
1 T. vegetable oil
3/4 C. pulp-free orange juice
concentrate, thawed (1/2 can)
3 T. barbecue sauce

cooked rice or noodles (on the side)

Cut chicken into chunks, about 1 – 1/2″
cubes. Mix soy sauce, cornstarch & water
in large bowl; add chicken stir & marinate
5 minutes. Mix together orange sauce
ingredients in another bowl.
Heat 2 T. oil in large skillet; remove chicken
from marinade with slotted spoon; carefully
add to hot oil in skillet. Stir-fry chicken, over
medium-high heat, 5-7 minutes until golden
& cooked through. Add orange sauce to
chicken & cook 4-6 minutes, stirring
constantly until sauce has thickened. Top
with sesame seeds & sliced green onions.
Serve over cooked rice or noodles.
Serves 4

(recipe: thegunnysack.com)

Pumpkin – Maple Dip

4 oz. room temp. cream cheese
1/2 C. canned pumpkin puree

1/4 C. Greek yogurt (plain)

3 T. maple syrup
2 T. peanut butter
1/2 tsp. cinnamon

1/4 tsp. ground ginger
pinch salt

Place all ingredients in a food
processor &
process until smooth.
Makes 2 Cups

Serve with:
sliced fruits (apple, pear),
crackers or vanilla wafers.

(recipe: newspaper flyer)


Cornbread Taco Casserole

2 lb. ground beef
1 onion, chopped
1/2 C. chopped bell pepper
1 (15 oz) can crushed or diced
1 can kidney beans (rinsed & drained)
1 pkg. taco seasoning mix
1 C. water
1 (8.5 oz) box Jiffy cornbread mix

Preheat oven 400 degrees F.
Cook ground beef in skillet; add onions
& peppers & cook until onions are
translucent (drain grease). Add tomatoes
& kidney beans; mix well & pour into a
greased 9 X 13 dish. Mix cornbread according
to pkg. directions & pour cornbread batter
over meat mixture in prepared dish. Bake
20-25 minutes or until cornbread is golden

(recipe: theblissfullycontentlife.org)

I was happily surprised yesterday – while driving to
choir I happened to look over at my regular gas
station (the price EARLIER was $3.15/9) – it was
now: $2.99/9!!! I stopped there just before they
closed at 8 p.m. and happily filled up! Sometimes
it’s good to wait! (Can’t say that always happens
with me & gas prices, though – they usually go UP
if I wait!).

Enjoy your day – there are SO many really yummy
sounding fall recipes coming in, it really makes
me want to go EXPERIMENT with food!



Published in: on October 27, 2014 at 9:15 am  Leave a Comment  
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