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Thread: Fall recipes

  1. #1
    Super Member raedar63's Avatar
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    Fall recipes

    I am excited , I was invited to a fall harvest party this Saturday by a super nice family . I really do not have friends,nor family that gets together so I never go to these kinds of gatherings . I am an excellent cook but have no idea what to take to this party . I thought it would be great and may help others that may be going to parties to share some favorite fall recipes here . The lady that invited me said they always have plenty of food so I should just bring what ever I want to fix, I thought about pumpkin whoopie pies or a pumpkin roll but thought it would be fun to see what all every one here likes to make and it does not have to be dessert

  2. #2
    Junior Member mlt150's Avatar
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    BBQ meatballs

    BBQ Meatballs

    Sauce-

    32 oz ketchup

    1 lb brown sugar

    1 cup grape jelly

    1/2 cup chili sauce

    1 tbsp chili powder

    1 tbsp cayenne pepper- did not use

    1 tsp salt

    1 tbsp pepper- (or less or none…I used a tsp)



    Mix ingredients in a Crockpot and add a large package of pre-cooked meatballs (I buy at Sam’s). Mix well and cook on low for 1 hr.



    I go by taste when making chicken salad, but here is a good starting point. I use a food processor to finely chop the eggs and chicken to resemble the chicken salad served at the “Sweet Shoppe”, when it was in business. It was Kristen’s favorite!
    Dianne

  3. #3
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    I think I would stick to a recipe that there were no dishes to wash to take home. I hate the clean up and packaging of leftovers. Your pie in a disposable pin plate, pumpkin muffins, yeast dinner rolls etc.

  4. #4
    Super Member quiltingeileen's Avatar
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    Broccoli Cornbread

    (9 - 12 Servings)

    • 2 pkgs. "JIFFY" Corn Muffin Mix

    • 2 Tbsp. margarine or butter
    • 1 medium onion, chopped
    • 4 eggs
    • 2 cups fresh or frozen broccoli (thawed), chopped
    • 1 cup cottage cheese
    • 1/4 cup milk


    Preheat oven to 350°F. Grease a 13” x 9” pan.Melt margarine or butter in a skillet. Add onion; sauté until tender. Do not brown. In separate bowl, combine onions with remaining ingredients. Blend well. Pour into pan. Bake 40 - 45 minutes.

    Whenever I bring this to a potluck it goes quickly!

  5. #5
    Super Member tesspug's Avatar
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    I love to make Irish Soda Bread. It is a very simple bread to make. http://www.simplyrecipes.com/recipes/irish_soda_bread/
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  6. #6
    Power Poster QuiltE's Avatar
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    Here's a favourite of mine for autumn gatherings.
    It makes for quite a conversation piece and is surprisingly quite tasty!

    ===========
    Meatloaf Pumpkin
    ===========

    Cut lid from top of pumpkin and remove gunk and seeds.

    Put pumpkin into baking dish with an inch of water. Bake at 350F for 30 minutes or til flesh has started to soften; not till totally soft and eatable.

    Meanwhile make meatloaf in usual way ..... ground beef, onion, egg, oatmeal, seasonings or whatever you would normally mix in!

    In small bowl, make paste of 2 tbsp. brown sugar and 2 tbsp. dijon mustard.

    Remove pumpkin from oven. With spatula lift pumpkin to plate and pour out water. Let pumpkin cool til able to handle. With back of spoon, spread sugar/mustard inside pumpkin.

    Pack pumpkin with meatloaf. Top with pumpkin lid. Return to baking dish (no water this time) and bake an additional 45-60 minutes.

    Remove from oven. Let rest about 20 minutes. Transfer to serving plate. Slice into wedges and serve!

    Notes:
    **My wee pumpkin, about 2 lbs, took less than a pound of ground beef to fill
    **Can do the par-cook step earlier in the day
    **A larger pumpkin and more meat, might require more time to cook for both parts
    **You can add some cinnamon or allspice to the sugar/mustard mix and/or to the meatloaf
    **Slices easily AND stays together in the wedge!!
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  7. #7
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    Your recipes sound scrumptious. I would stick with a recipe that I know turns out well instead of experimenting. Have a good time.

  8. #8
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    Like you, I enjoy making the pumpkin roll and it's always a big hit when I serve it.

  9. #9
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    I have not had broccoli cornbread in years. That would be so easy to take. It is so good. But take what you want; pumpkin whoopi pies sound good to. Shoot time for supper and now I'm really hungry. going to save this cornbread recipe.
    Quote Originally Posted by quiltingeileen View Post
    Broccoli Cornbread

    (9 - 12 Servings)


    • 2 pkgs. "JIFFY" Corn Muffin Mix

    • 2 Tbsp. margarine or butter
    • 1 medium onion, chopped
    • 4 eggs
    • 2 cups fresh or frozen broccoli (thawed), chopped
    • 1 cup cottage cheese
    • 1/4 cup milk


    Preheat oven to 350°F. Grease a 13” x 9” pan.Melt margarine or butter in a skillet. Add onion; sauté until tender. Do not brown. In separate bowl, combine onions with remaining ingredients. Blend well. Pour into pan. Bake 40 - 45 minutes.

    Whenever I bring this to a potluck it goes quickly!

  10. #10
    Super Member raedar63's Avatar
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    Thanks ladies they all sound so good !

  11. #11
    Super Member cherrio's Avatar
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    our favorite for pot luck is always an easy beef stew. take it in the crock pot! it will be emptied out by the time you are ready to leave. 2 16 oz each, bags of frozen vegies mixed or peas n carrots, your choice 1 to 2 lbs stew beef, cut into 1 inch cubes, 1 10 oz can campbells cream of mushroom soup, 1 can cream of tomato soup-don't add water to the soups. 1 envelope dry onion or beefy mushroom soup mix. 5 potatoes cut into 1 inch chunks. directions-brown meat then put it in crock pot with vegies, taters and all soups. add 1 can of beef broth and let cook! 4 hrs on high and you are ready to go. I have even put this on low at midnight and it was ready to eat with hot biscuits the next day. and yes, I have eaten it for breakfast because it smells so good to wake up to! note you may want to tenderize the meat before browning either by beating it with a tenderizer or using Adolph's meat tenderizer.
    Last edited by cherrio; 10-25-2013 at 07:11 AM. Reason: note
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  12. #12
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    Pumpkin Roll is always a hit! I also make an easy autumn salad.

    YUMMY AUTUMN SALAD
    8 oz. cream cheese
    ½ Cup pecans, chopped
    1 Cup Cool Whip
    1 3oz box lemon sugar free Jell-O
    ½ Cup chopped celery, optional
    1 20oz can crushed pineapple, undrained
    2/3 Cup sugar
    1 Cup apples, unpeeled and chopped
    In a saucepan combine pineapple and sugar and boil 3 minutes. Add Jell-O and stir until dissolved. Add cream cheese and stir until blended. Cool and fold in remaining items. Pour into pan or dish and chill until firm.

  13. #13
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by cherrio View Post
    ..........note you may want to tenderize the meat before browning either by beating it with a tenderizer or using Adolph's meat tenderizer.
    Not sure why the need to tenderize?
    That's one of the joys of the crockpot, it tenderizes the meat to the max!



    Stew is always so good!!!!!! ... and you can add so many other veggies, particularly onions, as desired.
    I like peas added for colour ... go "grey" if in there too long, so I just zap in the microwave and add at serving time.

    And should there be leftovers ... it makes for a great soup starter!
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  14. #14
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    Here is my favorite fall recipe----Dinner in a Pumpkin

    http://www.cooks.com/recipe/y5wy5xx/...a-pumpkin.html
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  15. #15
    Senior Member Elise1's Avatar
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    We love Chunky Pecan Pie Bars. They are easy to make and so good. I need to make a batch soon.

    http://www.verybestbaking.com/recipe...rs/detail.aspx
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  16. #16
    Super Member Mariah's Avatar
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    A fun recipe to make for Fall is Goulash and serve in a scooped-out pumpkin. If you want to know more, just pm me and I will furnish the recipe. It is sort of long, is why I don't want to take the time or space to write it tonight.Mariah
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  17. #17
    Super Member cherrio's Avatar
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    so many great dishes!
    You never stand taller than when you stoop to help a child.

  18. #18
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    WOW!!! these all sound so good, and making me hungry. Thank you for sharing
    Mary

  19. #19
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    This recipe. Omens from my niece. One 16oz container of Cool Whip, 3 - 4oz. Pkgs. of instant vanilla pudding(do NOT add milk), 1 can of pumpkin pie filling (about 16 oz. and pumpkin pie spice to taste. mix all together and serve dip with graham crackers. Yummy!

  20. #20
    Super Member GingerK's Avatar
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    Often the buffet table is laden with heavy dishes. Why not make a huge salad with a couple of bottles of dressing on the side. Just give a bit more variety.
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  21. #21
    Super Member QuiltingNinaSue's Avatar
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    I think your pumpkin roll sounds like a great dish to take to the occasion. I did that my first year of marriage and his Father decided I was an excellent cook! Never had the same success since.

    The other suggestions sounds great also...lots of variety!

  22. #22
    Super Member Slow2Sew's Avatar
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    Mix approximately equal parts of candy corn and peanuts together for a spur-of-the-moment snack. These are always a big hit. If you are concerned about healthy foods, raisins can also be added.

  23. #23
    Super Member Elisabrat's Avatar
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    sounds like the main dish is probably taken so a finger food is always good. or a salad one more salad is always nice and a different veggie than the usual> what a about a butter salad with pear slices, feta cheese crumble and candied pecans (easy recipe if you want one) and then a rice wine vinegrette.. its sweet and tart and refreshing and very fall like.
    Linda
    Here today... why what a lucky bunch we are.

  24. #24
    Power Poster RedGarnet222's Avatar
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    Elisa ... I make this too. It came from a fall Better Homes and Gardens magazine years ago. It had romaine lettuce and arugula in it though. It called for a homemade easy dressing made from apricot nectar, a light oil and simple spices. Wisk up and pour over the salad. A big hit at my ornament swap party served with little finger sandwiches on crusty rolls.
    Last edited by RedGarnet222; 11-09-2013 at 10:44 AM.
    RedGarnet222

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