Autumn Apple-Cheddar Chicken

From Gooseberry Patch
Serves 6

Ingredients:
5 to 6 boneless, skinless chicken breasts
2 sleeves Ritz, crushed
1/2 c. plus 3 T. butter, melted
1/4 c. all-purpose flour
3/4 c. milk
10-3/4 oz. can Cheddar cheese soup
1 c. shredded Cheddar cheese
3 Golden Delicious apples, cored and sliced

Directions:
Place chicken in a large pot of boiling water. cook for 8 to 10 minutes; set aside. Combine crumbs with 1/2 cup butter; mix thoroughly. Add remaining butter to a saucepan; stir in flour and cook about one minute, stirring often. Add milk, soup and cheese; stir to blend until cheese is melted. Place chicken in a greased 13"x9" baking pan. Cover chicken with cheese sauce, top with sliced apples and sprinkle with cracker mixture. Bake, covered, at 350 degrees for 35 to 40 minutes.

Crepes & Buttermilk Syrup

This part of the recipe from All Recipes

serves 4
Ingredients:
1 c all-purpose flour
2 eggs
1/2 c milk
1/2 c water
1/4 t salt
2 T butter, melted

Directions:
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

And this part from my friend, Karen...

Ingredients:
1/2 c butter (the real stuff)
1 c sugar
3/4 c buttermilk
2 T light corn syrup
1 t vanilla
1/2 t baking soda

Directions:
Combine butter, sugar, buttermilk, & syrup in a pan and bring to boil. Boil for 3 minutes. Add vanilla and stir. Turn off heat and add soda. Stir quickly. The syrup will foam up. Let rest 5 mins, stir and serve.

Put crepes on plate and top with sliced banana & syrup. Yum!

Homemade Italian Lasagna

From Michael Halbert

I haven't tried this one out yet, but it sounds AMAZING. It's a legit homemade lasagna which always tastes SO yummy. Lots of work, but well worth it!

Ingredients:
9
Thick slices bacon, diced
1 Onion, chopped
1 T fennel seed
1 T dried oregano
1 ½ T Italian seasoning
2 (28 oz) cans tomato sauce
2 Lbs Italian Sausage
1 (16 oz) pkg lasagna noodles
2 Pints part-skim ricotta cheese
2 Eggs
2 T chopped fresh parsley
1 T dried oregano
1/3 C milk
8 Slices provolone cheese
6 C shredded mozzarella cheese

Directions:
1. Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 tsp oregano, Italian seasoning and tomato sauce. Cover, simmer on low for 4-6 hrs or until thick.

2. Remove casing from sausage and brown sausage in a large skillet. Drain on paper towels and cut into 1 inch pieces.

3. Mix together ricotta cheese, egg, milk, parsley and 1 tsp oregano in a medium bowl.

4. Layer 1 cup of sauce on the bottom of a 9x13 in pan. Layer w/1/3 uncooked lasagna noodles, ½ ricotta cheese mixture, ½ sausage pieces, 1/3 mozzarella and ½ provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top and sprinkle with remaining 1/3 mozarella cheese.

5.Bake at 350 degrees for 1.5 hrs.

Chicken Tortilla Bake

From Kraft Recipes

serves 8

Ingredients:
1/2 c Mayo (it calls for Miracle Whip, but I don't like Miracle Whip, so I use Kraft Mayo)
1/2 c Flour
3 c Milk
1 pkg. (8 oz.) Shredded Cheddar Cheese, divided
1-1/2 lb. Boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 c Chunky Salsa
1/2 c chopped fresh parsley
16 Flour tortillas (6 inch)

Directions:
1. Heat oven to 375°F.

2. Mix dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.

3. Stir chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.

4. Bake 25 min. or until heated through.

Layered Enchilada Bake

From Kraft Recipes

serves 8

Ingredients:
1 lb. Lean ground beef
1 large Onion, chopped
2 c Chunky Salsa
1 c (15 oz.) black beans, rinsed
1/4 c Italian Dressing (it calls for Zesty Italian, but regular Italian works fine)
2 T Taco Seasoning Mix
6 Flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

Directions:
1. Heat oven to 400ºF.

2. Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.

3. Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.

4. Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.


Tips:
Make Ahead
Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

Serving Suggestion
Top with chopped tomatoes, shredded lettuce and cilantro.

Marshmellow Fondant

My SIL got this from CakeCentral.com, she had as a note on her FB, so I'm posting it on here for when I'm brave enough to try it out.

Ingredients:
15 oz. mini marshmallows
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner’s sugar, sifted
1/2 C Crisco or vegetable shortening

Directions:


1. Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.

2. Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner’s sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.

3. Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but can be used after sitting for a few hours

Fried Rice

from the Better Homes and Gardens

serves 4-6

3 T cooking oil
2 beaten eggs
1/2 c diced fully cooked ham or raw pork
1/4 c finely chopped fresh mushrooms
1/4 c thinly sliced green onions
4 c cooked rice, chilled
3 T soy sauce

In your skillet, pour in oil.. then add beaten eggs cook together as one piece and cover.. when it is done.. slide out and cut into short strips.. put aside.. then cook in skillet, your ham, mushrooms, and green onions for 4 minutes.. then stir in rice and egg strips.... sprinkle with the soy sauce.

Ol' Fashioned Banana Pudding

Like G'ma used to make...
From Bakerella

Ingredients:
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
1 1/2 c cold water
1 (3.5 oz) package instant pudding and pie filling
2 c (1 pint) whipped cream, whipped*
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice


Directions:
* In a large mixing bowl, combine sweetened condensed milk and water.
* Add pudding mix and beat until well blended.
* Chill 5 minutes in refrigerator.
* Fold in whipped topping. (Do this slowly and as few times as you possible to combine, so the mixture will retain its thickness.)
* Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl.
* Top with 1/3 each of wafers, bananas and pudding. Repeat twice.
* Garnish as desired.
* Chill thoroughly. Refrigerate any leftovers.

You can also layer in individual serving dishes.

She says "* I’m not quite clear what “whipped cream, whipped” means, but I just used Cool Whip and let it thaw slightly before I started to fold. It may work even better if you let it thaw in the fridge before using.

Update – I’ve learned it may also be heavy whipping cream that is whipped. If you can find Borden whipping cream, which I can’t, then that’s it. Either way, It will be good!"

I used thawed cool whip though and it tasted great

Meal in a Pumpkin

from my SIL, Kera's cooking blog.

I REALLY want to try this upcoming fall because I LOVE pumpkin.

Medium sized pumpkin (4 pounds)
1 1/2 pounds lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce
2 tablespoon brown sugar
1 (4-ounce) can mushrooms
1 (10.5-ounce) can condensed cream of chicken soup
2 cups cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley

1. Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool.

2. In a large skillet, combine ground beef, green pepper, celery and onion; cook over medium heat until ground beef is browned. Add next seven ingredients to skillet. Mix well and place mixture into pumpkin cavity.

3. Place lid on pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350*F (175*C) for 1 1/2 hours.

4. Just before serving, embellish pumpkin by placing (with toothpicks) black olives to make eyes, a steamed carrot to make a nose and whole cloves to make a mouth. Use fresh parsley leaves to make hair around the opening.

To serve, scoop out part of the baked pumpkin, along with the meat mixture, onto each plate.

Greek Salad

From MyRecipes.com

Serves 8

Ingredients
2 English cucumbers, cut into 1/2-inch cubes
2 lbs tomatoes, cored and cut into 1/2-inch cubes
1 medium red onion, chopped, then rinsed and drained
1 1/3 c coarsely chopped parsley
1 1/3 c drained pitted kalamata olives, halved if large
1/2 c extra-virgin olive oil
1/2 c lemon juice
1 1/2 t dried oregano
1 lb feta cheese
Salt and fresh-ground pepper

Directions
1. In a large bowl, combine cucumbers, tomatoes, onion, parsley, and olives.
2. In a small bowl, mix olive oil, lemon juice, and oregano.
3. Break feta cheese into about 1/2-inch chunks and add to cucumber mixture. Add dressing and mix gently, adding salt and pepper to taste.

Italian Beef & Barley Soup

(From Crockpot: Soups & Stews)
serves 6

Ingredients:
1 boneless beef top sirloin steak (about 1.5 lbs)
1 T veggie oil
4 medium carrots or parsnips, cut into 1/4 inch slices
1 c chopped onion
1 t thyme
1/2 t rosemary
1/4 t black pepper
1/3 c uncooked pearl barley
3-4 c beef stock
1 can (about 14 oz) diced tomatoes with Italian seasoning (undrained)

Directions:
1. Cut beef into 1 in pieces. Heat oil over medium-high heat in large skillet. Brown beef on all sides; set aside.

2. Place carrots and onion in crockpot; sprinkle with seasonings. Top with barley and beef. Pour stock and tomatoes over meat.

3. Cook on low 8-10 hours (or until beef is tender)

Tip: Choose pearl barley instead of quick cooking barley as it stands up better to long cooking.

German Potato Salad

(From Family Circle All-Time Favorite Recipes)

Serves 12

Ingredients:
3 lbs potatoes, cut into 1/2 inch pieces
6 slices bacon
1 large onion, chopped (or to taste)
3 T cider vinegar
1 t salt
1/4 t black pepper (preferably freshly ground)
3 hard-cooked eggs, shelled
1/2 c chopped sweet gherkin

Dressing ingredients:
2 T flour
2 T sugar
1 t salt
1 t dry mustard
1/4 t black pepper
3/4 c water
1/4 c cider vinegar

Directions:
1. Cook potatoes in boiling lightly salted water until tender (about 10 minutes). Drain

2. Meanwhile, cook bacon in medium sized skillet over medium heat 6-8 minutes or until crisp; reserve fat to use in dressing (you should have about 3 T). Crumble bacon.

3. Place onion, vinegar, salt, and pepper in large bowl. Add potatoes, tossing well to coat with seasonings.

4. Remove yolks from hard-cooked eggs. Place in a small bowl bowl and mash. Coarsely chop whites; reserve separately, along with gherkins.

5. Prepare dressing: Heat reserved fat in skillet over medium heat. Stir in flour; cook, stirring 1 minute. Stir in sugar, salt, dry mustard and pepper. Stir in water and vinegar. Bring mixture to simmering; cook 1 minute, stirring constantly. Remove from heat. Stir in mashed egg yolks, until smooth.

6. Add dressing to potatoes; toss to mix. Stir in chopped egg whites and gherkins. Sprinkle with bacon. Serve warm or at room temperature.