First of all, how cute are these
Boo-Nilla Shakes?
And these
spooky cupcakes?
Here are some great recipes to get you in the Fall spirit!
*WARNING*You are about to become hungry!
Potato SoupContributed by Callie Hodges
Ingredients: 4 ounces sliced bacon, 12 cubes chicken bullion, 10 cups water, 1 onion, finely chopped, 10 large potatoes, peeled, chopped, 4 ribs celery, chopped, 1 tablespoon parsley flakes, 1 cup butter, 1 cup flour, 1 quart half-and-half, 1 to 2 cups shredded cheese.
Fry the bacon in a skillet until crisp. Remove and crumble the bacon, reserving 1 to 2 tablespoons drippings. Dissolve the bouillon cubes in the water in a large saucepan over medium heat. Add the reserved drippings, onion, potatoes, celery and parsley flakes to the saucepan. Cook until the potatoes are tender; do not drain. Mash the potatoes coarsely in the broth. Melt the butter in a small saucepan. Stir in the flour. Cook until bubbly, stirring constantly. Stir into the potato mixture. Add the half-and-half. Cook until thiickened, stirring constantly. Serve in hollowed-out bread bowls. Top with the crumbled bacon and cheese. Yield: 10-12 servings.
Chocolate PeanutButter Candy DessertContributed by Ashley Reno
Prep Time:
15 minTotal Time:
3 hr 15 minMakes:
12 servingsWhat You Need 12 OREO Cookies, crushed 2 Tbsp. butter, melted 1/2 cup peanut butter 2 cups cold milk 2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding 2 cups thawed COOL WHIP Whipped Topping, divided 2 Tbsp. hot fudge ice cream topping 1/4 cup candy-coated peanut butter pieces Make It MIX crushed cookies and butter; press firmly onto bottom of 8-inch square pan.
Place peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in 1 cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping.
Refrigerate 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candy.
Whole Wheat Pumpkin BreadContributed by Diane Brinkerhoff
Ingredients:
1 cup canned pumpkin
1 cup white sugar
1/2 cup firmly packed brown sugar
3 egg whites (or 2 T. dryPowdered Egg + 1/4 C. Water)
1/2 cup fat-free milk (1-1/2 T. Dry Powdered Milk + 1/2 C. Water)
1/4 cup canola oil
2 cups whole wheat flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
Directions:
Preheat oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened.
SPOON the pumpkin batter into prepared pan.
Bake 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.
Pumpkin Chocolate Chip BreadContributed by Diane Brinkerhoff-If you don't have whole wheat flour or dry milk/fat free milk the previous recipe calls for:
3 1/2 cups flour
2 Tbsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin
chocolate chips
Sift all dry ingredients together. Mix pumpkin, water, oil, and eggs. Mix all together. Pour into two well-greased loaf pans. Bake at 350 for 1 hour and 15 min. or until toothpick comes out clean. Cool before removing from pans. Sooooooo Yummy! (instead of choc. chips - you can use nuts &/or raisins)Sometimes we make this into muffins and adjust baking time.
Hot Wassail RecipeContributed by Kalia Bowman
1 12 oz. can frozen orange juice concentrate (or 6 oranges)
1 cup lemon juice (or 6 lemons)
2 cups sugar
4 quarts water
Put the following in a small pouch together (cotton material, or netting): 1 tsp whole cloves (or a bit more) and 1 stick cinnamon
Directions: Put water, sugar, and spice pouch in 6 qt. (minimum) pot. Bring to a boil, then add orange juice and lemon juice and bring to a boil again, then simmer for 1 hour and remove from heat (can remove spice pouch at this time or leave it in to continue to flavor punch). Serve warm. Yields ~1 gallon
*The Bowmans also enjoy making homemade Root Beer during the Fall season. This recipe can be found on the box of Root Beer flavoring.*
Broccoli Soup *Stoker Family Favorite*
Make White Sauce:
1/2 cube margarine
2 rounded Tbspn. flour
Stir in milk and cook to gravy consistency. Season with pepper.
Add:
1 cup grated cheddar cheese
1 can cream of chicken or cream of celery soup plus 1 soup can milk
Add 2-3 cups cooked broccoli. I like to use the red potatoes with the skins on, cube them and boil before adding to soup.
Grated cheese and chopped are also tasty additons.
Chili & Cornbread*Stoker Family Favorite*
2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
Cornbread:1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine corn meal and milk; let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
Pumpkin SquaresContributed by Shanna Clayson
Crust:
1 pkg yellow cake mix(put 1 cup aside for topping)
1 egg
3/4 C. melted butter
Mix all together and put in greased 9x13 pan
Mix:
2 eggs
2/3 C. evaporated milk
1 large can pumpkin pie filling(the kind with the spices already added
Put on top of crust mixture
1 C. cake mix
1/2 C. sugar1 tsp. cinnamon
3 T. butter
Mix together and sprinkle on top of 2nd layer.Bake @350 for 50-60 min.
Serve warm with Vanilla Ice Cream or cool in fridge and serve with Cool Whip.
Taco Soup*Stoker Family Favorite*
2 lbs. ground beef
2 diced onions
2 15 oz. cans pinto beans
1 15 oz can kidney beans
1 150z can corn
2 15 oz can stewed tomatoes, loosely chopped
1 small can green chiles
1 pkg taco seasoning powder
1pkg ranch salad dressing powder
Brown beef and onions in skillet. Drain excess oil. Add all remaining ingredients and bring to a boil. Reduce heat to low and simmer 20 minutes. Serve with sour cream, chips, avacados, grated cheese, etc.
Thanks to everyone who shared their yummy recipes!
