Category Archives: Fall Recipes

Stuffed Turkey Breast

Print

Stuffed Turkey Breast

You can replace the carrots with other vegetables if desired, such as parsnips or turnips, and the white potatoes with sweet potatoes.
Course Entree
Cuisine American
Servings 6
Author Karen

Ingredients

  • 1 cup chopped fresh parsley
  • 2 cloves garlic minced
  • 1 teaspoon grated lemon zest
  • Coarse salt and ground pepper
  • 1 about 1 3/4 pounds boneless, skinless turkey breast
  • 4 slices bacon
  • 1 pound white potatoes scrubbed and cut into 1-inch chunks
  • 4 carrots peeled, halved lengthwise, and cut into 1-inch pieces

Instructions

  • In a small bowl, combine parsley, garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slice breast almost in half horizontally, leaving it attached on one side. Open like a book; season inside and out with salt and pepper. Stuff turkey with herb mixture; cover with bacon slices, tucking ends under the turkey.
  • Combine potatoes, carrots and 1/2 cup water in microwave-safe dish. Place turkey on top. Cover and cook on high 15 minutes.
  • Stir vegetable mixture; return dish to microwave. Cook, uncovered, until turkey is 160 degrees on an instant-read thermometer (juices should run clear when meat is pierced with a knife) and vegetables tender, 5 to 10 minutes more. Let turkey rest 5 minutes before slicing crosswise and serving with vegetables.
  • Recipe courtesy: Martha Stewart

 

Cranberry Pudding Cake with Butter Sauce

Print

Cranberry Pudding Cake with Butter Sauce

Course Desserts
Cuisine American
Author Karen

Ingredients

  • CAKE:
  • 1 cup sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 3 tablespoons melted butter
  • 1 cup milk
  • 2 cups whole cranberries
  • SAUCE:
  • 1 cup sugar
  • 1 cup whipping cream
  • ½ cup butter

Instructions

  • Mix flour, baking powder, sugar, melted butter, and milk.
  • Fold in cranberries.
  • Pour into greased 8 x 8 pan.
  • Bake at 350 degrees for 40 minutes.
  • SAUCE:
  • Mix above sauce ingredients and microwave until smooth.
  • Mix 1 teaspoon or so of cornstarch into a small amount of water.
  • Add to other mixture.
  • Heat in microwave to boiling.
  • Add 3 tablespoons lemon juice and microwave for one more minute.
  • Spoon warm sauce onto cake.

 

Caramel Corn

Print

Caramel Corn

Course Desserts
Cuisine American
Author Karen

Ingredients

  • ½ cup butter
  • 2 cups brown sugar
  • 1 cup white corn syrup
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 cup unpopped corn - popped

Instructions

  • In a 2 1/2 quart saucepan, combine butter, brown sugar, corn syrup and salt.
  • Bring to a boil over medium-high heat.
  • Stir constantly to 260 degrees.
  • Remove from heat and stir in baking soda and vanilla.
  • Pour over popcorn in large roasting or baking pan.
  • Stir until all kernels are coated.
  • Bake at 250 degrees for 1 hour, stirring every 15 minutes.
  • Spread on wax paper to cool.
  • Store in a tightly covered container.

 

Corn Souffle

Print

Corn Souffle

Course Vegetables
Cuisine American
Author Karen

Ingredients

  • 2 15.25 oz cans whole kernel corn
  • 2 15 oz cans creamed corn
  • 4 tablespoons white sugar
  • 4 tablespoons white flour
  • 4 tablespoons milk
  • 4 eggs

Instructions

  • Preheat oven to 350 degrees.
  • Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well.
  • Pour mixture into souffle bowl.
  • Bake at 350 degrees for 1 to 1 1/2 hours.

 

Apple Crisp

Print

Apple Crisp

Course Desserts
Cuisine American
Author Karen

Ingredients

  • 3 cups sliced apples
  • ½ cup white sugar
  • 1 tablespoon cinnamon
  • 2 tablespoons flour
  • Mix the above ingredients and put in an 8X8 pan.
  • Hint: I use only a generous 1/4 cup sugar and 2 teaspoons of cinnamon instead of the above.

Instructions

  • For topping mix together with a pastry blender
  • - 3/4 cup flour
  • - 3/4 cup quick oatmeal
  • - 3/4 cup brown sugar
  • - 3/4 cup butter (cut-in)
  • - 1/2 teaspoons salt
  • - 1/2 teaspoon baking powder
  • Put over the top and bake for 40 minutes at 350 degrees.

 

Pumpkin Bars

Print

Pumpkin Bars

Course Breads
Cuisine American
Author Karen

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 1 15 oz can pumpkin
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon cloves
  • ½ teaspoon nutmeg
  • 1 6 oz package cream cheese
  • ¾ stick butter
  • 1 tablespoon cream or milk
  • 1 teaspoon vanilla
  • 4 cups powdered sugar

Instructions

  • Mix together eggs, sugar, oil and pumpkin.
  • Sift the remaining ingredients and add to the above.
  • Grease and flour a 15X10X1 jelly roll pan.
  • Pour mixture into pan and bake for 25-30 minutes at 350 degrees.
  • Beat cream cheese, butter, milk, vanilla an powdered sugar together to make frosting. Use hand mixer.

 

Pumpkin Seed-Topped Pear and Arugula Salad with Tangy Raspberry Dressing

Print

Pumpkin Seed-Topped Pear and Arugula Salad With Tangy Raspberry Dressing

Course Salads
Cuisine American
Author Karen

Ingredients

  • ½ c olive oil extra virgin
  • ¼ c lemon juice fresh
  • ½ c smashed red raspberries
  • ¼ cup honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon ground black pepper
  • 4 cups baby arugula salad mix
  • 2 oz broccoli sprouts
  • 1 large red pear cored, thinly sliced
  • ½ cup dried cranberries
  • ½ cup dried pumpkin seeds

Instructions

  • Shake olive oil, lemon juice, smashed raspberries, honey, Dijon mustard and pepper in a cruet or sealable container and refrigerate until ready to serve.
  • Place 1 cup baby arugula mix onto each of 4 salad plates.
  • Top with broccoli sprouts, sliced pears, cranberries and pumpkin seeds.
  • Shake dressing and drizzle over salads and serve immediately.
  • Adapted from: Just A Pinch Recipes

 

Mulled Apple Cider

Print

Mulled Apple Cider

Course Beverages
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Author Karen

Ingredients

  • 4 whole Cinnamon Sticks
  • ⅛ teaspoon Ground Cloves
  • 8 whole Allspice Berries
  • Orange Peel From 1 Orange
  • Lemon Peel From 1 Lemon
  • ½ cup Maple Syrup
  • 6 cups Unfiltered fresh Squeezed Is Great Apple Juice
  • ½ cup Dark Rum optional

Instructions

  • (Adapted from AllRecipes.com.)
  • Place cinnamon sticks, ground cloves, allspice berries, orange peel, and lemon peel in a medium saucepan.
  • Pour in maple syrup and apple juice, then bring to almost a boil.
  • Reduce the heat to its lowest setting and simmer for 30 minutes.
  • Remove from heat and serve in mugs.
  • (Add a splash of rum for an adults-only version!)

Whole Berry Cranberry Sauce

Print

Whole Berry Cranberry Sauce

Course Relish
Cuisine American
Author Karen

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 1 package fresh or frozen cranberries

Instructions

  • Mix sugar and water in a medium saucepan; stir to dissolve sugar.
  • Bring to a boil; add cranberries.
  • Return to a boil, reduce heat; boil gently 10 minutes stirring occasionally.
  • Remove from heat.
  • Cool completely at room temperature and refrigerate.
  • Makes 2 1/4 cups.

Apple Orchard Punch

Print

Apple Orchard Punch

Course Beverages
Cuisine American
Author Karen

Ingredients

  • 1 32 oz bottle apple juice chilled
  • 1 12 oz can cranberry juice concentrate
  • 1 cup orange juice
  • 1 ½ liters ginger ale
  • 1 apple

Instructions

  • In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice.
  • Stir until dissolved, then slowly add ginger ale.
  • Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.