Fall Recipes, Fall is here, share the recipes!

Congrates on the U-See-Em job!

Sorry to hear about the passing of your father!

Sweet Potato Soup with Corn & Chilis

3T corn oil
1 small yellow onion. minced
1 jalapeno pepper, minced
1 - 1.5 pounds sweet potato, peeled & cubed
4 cups chicken stock
2 cups water
1 cup fresh or frozen corn
pinch nutmeg
salt & pepper to taste
1/4 to 1/2 cup light cream

1. In a pot or large saucepan, heat oil over medium-high heat Add onion and cook till translucent, about 5 minutes. Add the jalapeno and cook another 1-2 minutes.

2. Add sweet potatoes, chicken stock, and water to the pot and bring to a boil, then reduce heat to medium-low and simmer until the sweet potatoes are tender, about 30-40 minutes.

3. In the bowl of a food processor or blender, puree the sweet potatoes in their cooking liquids (in batches till it's all done). Transfer the puree to a clean saucepan.

4. Add the corn, seasonings and cream to the puree. Reheat until soup just comes to a simmer. Serve immediately.

Source: New Native American Cooking by Dale Carson

This sounds good! I gave the recipe to my wife...

I can not partake of to much corn ( we don't get along ) but the wife loves corn and sweet potato and said she will be preparing this for herself LOL!

Will let you know how she likes it ( if it is anything like your other recipes it will be a hit! )

Beef Vegetable Skillet Bake

1-1/2 lb. (675 g) extra-lean ground beef
1 pkg. (8 oz./225 g) sliced fresh mushrooms
1 onion, chopped
3 cups frozen peas and carrots
1 can (10 fl oz/284 mL) condensed cream of mushroom soup
1/2 cup water
1/4 lb. (115 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes
1 pkg. (235 g) refrigerated crescent dinner rolls


HEAT oven to 375ºF.

BROWN meat in large ovenproof nonstick skillet. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms evaporates, stirring occasionally. Stir in next 3 ingredients; bring to boil. Add Velveeta; stir. Remove from heat.

UNROLL crescent dough; separate into 8 triangles. Arrange on top of meat mixture, with points of triangles overlapping in centre and short sides along edge of skillet.

BAKE 12 to 15 min. or until golden brown. Let stand 5 min. before serving.

Pear Upside-Down Cake

3 fresh pears (1 lb./450 g), peeled
3/4 cup packed brown sugar
1 tsp. pumpkin pie spice
1/2 cup dried cranberries
1 pkg. (2-layer size) golden yellow cake mix
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
4 eggs
1-1/4 cups water
1/4 cup oil
2 cups thawed Cool Whip Whipped Topping


HEAT oven to 350ºF.

CUT pears lengthwise in half; remove cores, then cut pears lengthwise into 1/4-inch-thick slices. Arrange on bottom of 13x9-inch pan sprayed with cooking spray. Mix sugar and spice; sprinkle over pears. Top with berries.

BEAT next 5 ingredients with mixer until well blended; pour over ingredients in pan

BAKE 35 min. or until toothpick inserted in centre comes out clean and cake begins to pull away from sides of pan. Cool 10 min. Run knife around edges of pan to loosen cake. Place large platter over cake; invert cake onto platter. Gently remove pan. Cool cake slightly. Serve topped with Cool Whip.

These sound Grand Leelee!

Any have more to add?

Candied Pumpkin Recipe

Prep Time: 15 Minutes
Cook Time: 25 Minutes Ready In: 40 Minutes
Servings: 12



Ingredients:
1/4 cup unsalted butter
3 cups fresh pumpkin, cut into 1/2-inch
cubes
1/3 cup white sugar
3/4 cup maple syrup
1 tablespoon minced fresh ginger
1/2 teaspoon ground cinnamon

Directions:
1. Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

Spicy Pumpkin Fudge

Ingredients:
1 cup almonds
3 cups white sugar
1 cup butter
1 (5 ounce) can evaporated milk
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
2 cups butterscotch chips
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract

Directions:
1. Butter a 9x13 inch pan and set aside.
2. Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
3. In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
4. Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
5. Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container

Cheesy Spaghetti Squash

1 large spaghetti squash (3 lb./1.4 kg)
1/4 cup Kraft 100% Parmesan Light Grated Cheese
1/2 cup Kraft Part Skim Mozzarella Shredded Cheese
2 plum tomatoes, finely chopped
1/3 cup chopped fresh parsley

PIERCE squash several times with fork or sharp knife to allow steam to escape. Microwave on HIGH 10 min. or just until squash is softened, turning after 5 min. Let stand 5 min.

CUT squash in half; remove and discard seeds. Use fork to scrape insides of squash to form strands; place in large bowl. Add remaining ingredients; toss lightly with fork. Spoon into 1 squash shell; discard remaining shell.

MICROWAVE 2 min. or until heated through.

Or you can prepare ahead:

Squash can be cooked ahead of time. Microwave squash and pull into strands as directed; place in large microwaveable bowl. Refrigerate up to 2 days. Discard both squash shells. When ready to serve, microwave squash, uncovered, on HIGH 3 to 5 min. or until heated through. Add remaining ingredients; toss lightly with fork. Microwave 2 min. or until heated through.

Fall Apple Bavarian Cheesecake


1-1/4 cups Honey Maid Graham Crumbs
1/3 cup melted butter
2 pkg (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 large apple, thinly sliced
3 Tbsp. sugar
1/4 tsp. cinnamon
1/4 cup sliced almonds

MIX butter and crumbs in 9-inch pie plate. Press onto bottom and sides of plate.

MIX cream cheese, sugar and vanilla with mixer until smooth. Add eggs, one at a time and mix until just blended.

POUR into crust. Top unbaked cheesecake with apple slices and sprinkle with sugar and cinnamon. Sprinkle with sliced almonds. Bake at 350°F for 40 minutes or until centre is almost set. Cool. Refrigerate 3 hours or overnight.

Creamy Tortellini Carbonara

1 pkg. (454 g) frozen cheese tortellini
1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Cream Cheese Spread
1/2 cup milk
1 pkg. (175 g) ham, cut into strips
2 cups frozen peas
1/4 cup Kraft 100% Parmesan Grated Cheese
Make It

COOK pasta as directed on package, omitting salt.

MEANWHILE, cook cream cheese spread and milk in large skillet 3 to 5 min. or until cream cheese is melted and sauce is well blended, stirring constantly. Add ham and peas; cook and stir 3 to 5 min. or until heated through.

DRAIN pasta. Add to sauce; mix lightly. Top with cheese.

Well fall is starting to move in! Do you have favorite things to cook in the fall? Post them here for all of us to share.

Double-Cheese Drop Biscuits

2 Cups Flour
1 Tbsp. Magic Baking Powder
1 Tub (250 g) Philadelphia Herb & Garlic Cream Cheese Spread
100 g (1/2 of 200-g pkg.) Mild White Cheddar Cheese, cut into small cubes
2 Green Onions, sliced
1/2 tsp. Dried Sage Leaves
1/2 cup milk

Heat oven to 425ºF.

Mix flour and baking powder in large bowl. Cut in cream cheese spread with 2 knives until mixture forms coarse crumbs. Stir in Cheddar, onions and sage. Add milk; stir just until mixture forms soft dough.

Drop 2 Tbsp. dough, 2 inches apart, into 16 mounds on baking sheet.

Bake 13 to 16 min. or until golden brown.

Reuben Spread

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/2 Cup Kraft Thousand Island Dressing
1/4 lb. (125 g) sliced deli corned beef, chopped (about 1 cup)
3/4 cup well-drained sauerkraut
3 cups shredded Cracker Barrel Swiss Cheese
Triscuit Rye with Caraway Seeds Crackers

Heat oven to 350ºF.

Mix cream cheese and dressing in medium bowl; stir in all remaining ingredients except crackers.

Spread onto bottom of 9-inch pie plate or shallow dish.

Bake 20 min. or until heated through. Serve warm with crackers.

With the cool crisp nights we have been having here is South Central PA the last few nights it has reminded me of fall, it is fast approaching. Now would be a good time to start thinking about your fall meals by sharing your favorite ones here and trying some of those already posted.