I simply cannot help but cook and bake when the cool days of Autumn begin pressing relentlessly against my will. So even though I’ve just spent many days over the last several months canning and preserving all my garden’s bounty… I still remain in the kitchen.
I love cooking for my family and I thought it would be nice to share some of their favorites with you here! So, as promised over at For Dragonflies And Me Facebook page… Some of my families favorite “Fall Flavor’s” recipes… enjoy friends.
Pizza In A Pot on page 121 in my cookbook
This recipe is in my cookbook, Lovingly Seasoned Eats & Treats on pg. 121. You can purchase my cookbook by coming to my Facebook page at this link https://www.facebook.com/pages/For-Dragonflies-And-Me/550000798362651
Or you can purchase using PayPal by clicking this link https://fordragonfliesandme.com/2013/10/12/2610/ . Click on the link in the article.
1 lb. ground sausage or hamburger
2 c. (or more) stewed tomatoes
2 c. soup, kidney or black beans
1 can black olives
1 onion, chopped
1 green pepper, chopped
1 to 2 cloves garlic, minced
1/4 c. Parmesan cheese
1 T. Minute Tapioca (optional) – I don’t use this
1 T. basil
1 bay leaf
1 T. thyme
1 tsp. salt
1/2 tsp. pepper
1. Brown meat; drain. Transfer to a slow-cooker. Add remaining ingredients and mix well. Cover and cook for 8-9 hours or until slightly thick. Discard bay leaf.
2. Stir and serve over cooked pasta. Sprinkle with shredded Mozzarella cheese if desired.
These recipes are just a few of my families favorites…
Apple Crisp (this is the recipe of the photo I shared on FB)
2 quarts (8c) of apple pie filling
1 cup quick oats
1/2 cup white flour
1/2 cup brown sugar
1 stick butter, melted
1. Pour the apple pie filling in a 9x13x2 inch baking dish.
2. In a separate bowl add the oatmeal, flour and sugar; mix well. Pour the melted butter into the mixture and mix well until it is crumbly.
3. Sprinkle the crumbs over top of the apple pie filling. Bake at 350 degrees for 30 minutes, until bubbly and golden.
Serve warm with vanilla ice cream!
You can use any type of squash that you like with this simple yet yummy recipe…
1 sweet dumpling or acorn squash, cut in half with seeds removed
4 Tbsp. butter
4 Tbsp. brown sugar
1.Place the squash with the cavities facing upward in a baking dish with sides. Place 2 Tbsp.’s of each the butter and brown sugar into each squash cavity.
2. Cover with foil and bake in a 350 degree oven for 45 minutes; uncover and put back in over for 15 more minutes.
3. Remove from oven and let cool for 5 minutes. Scoop out the flesh carefully and put in bowl, trying not to lose any of the liquid. Mash or mix well. Discard the skins.
Caramelized Roasted Root Veggies
This savory blend of root storage crops including Brussels sprouts, baby red potatoes, onions and more tossed in a blend of Balsamic vinegar and olive oil is absolutely delicious.
1 quart or 4 cups of cleaned Brussels sprouts
2 cups cherry tomatoes
2 cups baby red potatoes, halved
2 cups carrots, sliced into 1/4 inch coins
1 medium red onion, sliced
2 garlic cloves, minced
1/4 cup brown sugar
1/4 cup Balsamic Vinegar
1/4 cup Olive oil
1 tsp. sea salt
1/2 tsp. fresh ground pepper
Toss all ingredients into a 9x13x2 inch baking dish making sure all veggies are coated; bake at 325 degrees for 45 to 60 minutes making sure potatoes and sprouts are cooked through. A knife should slide through both.
3 eggs beaten
2 cups canned pumpkin
1 can Sweetened condensed milk
1 1/4 cup butter, melted
1 cup sugar
1 Tbsp. maple flavoring
1 tsp. each: cinnamon, nutmeg and ginger
1/8 tsp. salt
1 box yellow cake mix
1. Mix all ingredients except cake mix and butter. Pour into an ungreased 9x13x2 inch pan.
2. Sprinkle cake mix evenly over batter; drizzle melted butter over top.
3. Bake in a pre-heated 350 degree oven for 30-45 minutes. Check for doneness by inserting a clean knife into center and corners. Remove to a cooling rack and serve warm with vanilla ice cream!
Hope you all enjoy!
Please leave me a comment and let me know what you thought!