FALL HAS ARRIVED IN NORTHEAST OHIO

Curried Pumpkin Apple Soup made by Stacey

2 medium Golden Delicious apples, peeled and coarsely chopped
1 medium onion, chopped
1 medium leek (white portion only), sliced
3 garlic cloves, minced
2 Tbsp. butter
2 to 3 tsp. curry powder
1 can (15 oz) solid-pack pumpkin
4 cups Progresso Chicken Broth
1 cup heavy whipping cream
Salt to taste

In a large saucepan, saute the apples, onion, leek and garlic in butter until tender.  Add curry; cook and stir for 1 minute.  Add pumpkin and broth; bring to a boil.  Reduce heat; cover and simmer for 20 mins.  Remove from the heat; cool slightly.  In a blender, process soup.  Blend in the whipping cream after processing.  Season with salt.

 Bean Soup made by Sandi

ham hocks or ham bone
1 cup carrots
1 cup celery
1 Tbsp. salt
1/2 tsp. pepper
1 bag navy beans
1/2 cup chopped tomatoes
2 cubes chicken bouillon. 

Boil ham bone for 1 hour.  Skim top and add the other ingredients and cook on medium for 2 to 3 hours.

Baked Beef Stew made by Andrea 

1 can diced tomatoes, undrained (14 1/2 oz)
1 cup water
3 Tbsp. quick-cooking tapioca
2 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
2 lbs. lean beef stew meat, cut into 1 inch cubes
4 medium carrots, cut into 1 inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs cut into 3/4 inch chunks
1 medium onion, cut into chunks

In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.  Add remaining ingredients; mix well.  Pour into a greased 13 x 9 inch pan or 3 quart baking dish.  Cover and bake at 375 degrees or until meat and vegetables are tender.

Raspberry Layered Salad made by Andrea

2 packages (3 oz each) raspberry jello

2 cups boiling water
3 cups fresh or frozen raspberries - I used frozen
2 cups graham cracker crumbs - about 32 squares
1/4 cup packed brown sugar
1/2 cup butter or margarine, melted
1 1/2 cups cold milk
1 package (3.4 oz) instant vanilla pudding mix
1 package (8 oz) cream cheese, softened

In a bowl combine the jello and water and stir until jello is dissolved.  Fold in the raspberries.  Refrigerate for 1/2 to 1 hour or until syrupy.  In a small bowl combine the cracker crumbs, brown sugar, and butter.  Press into a greased 13 x 9 dish.  In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes.  In another bowl beat the cream cheese until smooth.  Gradually add the pudding.  Spread over the crust and spoon the jello over the top.  Chill until set.  Note:  We like to call this a salad as it denotes it is healthy but it is really more a dessert but it is DELICIOUS.

Pumpkin Mousse made by Susie

8 oz cream cheese
8 oz container cool whip
1 can pumpkin puree
1/2 cup sugar
1 cup of ready made graham cracker crumbs

Mix the softened cream cheese, pumpkin puree and sugar till combined and then fold in the Cool Whip.  Garnish mousse with graham cracker crumbs.  You can serve this in individual cups or one serving bowl. 

Carrot Cake made by Connie 

3 cups of flour
2 1/2 cups sugar
1 Tbsp baking soda
1 Tbsp. cinnamon
1 tsp. salt
4 large eggs
1 1/2 cups salad oil
1 tsp. vanilla
2 cups packed shredded carrots
2 cups walnuts, chopped
1 cup applesauce

Frosting:
12 oz. softened cream cheese
1 stick softened butter
1 Tbsp. lemon juice
1 1/2 tsp. vanilla
 5 1/2 cups confectioners sugar


Preheat oven to 325 degrees, Grease and flour a 10 inch bundt pan.  In a large bowl mix the flour, sugar, soda, cinnamon, and salt.  In a small bowl with a fork beat the eggs slightly, and then stir in the oil and vanilla.  Stir egg mixture, carrots, walnuts, and apple sauce into the flour mixture just until moistened.  Spoon batter into the bundt pan.  Bake for 1 hour and 20 mins. or until a toothpick comes out clean.  Cool on a rack for 10 mins then invert to cool. 
For frosting beat the softened cream cheese, butter, lemon juice, and vanilla on medium speed until smooth.  Gradually add the confectioners sugar until smooth and ready to spread.

We're eating appetizers for lunch today

Nutty Chicken Wings made by Stacey

1 cup finely chopped dry roasted, skinless peanuts
1/2 cup fine dry bread crumbs
1 1/4 tsp. salt
1/2 tsp. poultry seasoning
freshly ground black pepper
8 chicken wings
1/4 cup chicken broth

Preheat oven to 400 degrees.  Mix peanuts, bread crumbs, and seasonings together.  Dip chicken wings in broth, then in peanut mixture until coated all over.  Place in single layer on foil-lined pan.  Bake for 40 minutes, or until tender.  Do not turn chicken during baking.  Remove from oven and serve. 

Smooth and Savory Mushroom Pate made by Diane

1 Tbsp. olive oil
1/2 cup chopped onion
1 garlic clove, minced
2 cups thinly sliced white mushrooms
1/2 tsp. dried savory
1 Tbsp. brandy or cognac (optional)
2 tsp. soy sauce
salt and freshly ground black pepper
1/2 cup raw cashews
chopped fresh parsley, for garnish

In a large skillet, heat the oil over medium heat.  Add the onion and garlic, cover, and cook until softened, about 3 mins.  Add the mushrooms and savory.  Stir in the brandy, if using, soy sauce, and salt and pepper to taste.  Cook, uncovered, stirring occasionally until the mushrooms are soft and the liquid is evaporated, about 5 mins.  Set aside to cool.  In a food processor grind the cashews to a fine powder.  Add the cooled mushroom mixture and process until smooth.  Spoon the pate into a small crock or serving bowl.  Smooth the top and sprinkle with parsley.  Cover and refrigerate for at least 1 hour before serving.  Properly stored, it will keep for up to 5 days.  This is a vegan recipe!  

Cocktail Meatballs made by Roseann

1 bag of pre-made cocktail meatballs
1 10 oz. jar of grape jelly
1 12 oz. bottle of chili sauce

Combine the jelly and chili sauce and pour over the meatballs and coat well.  Let simmer for about 30 mins. and serve warm.  So easy and delicious!  

Pulled Pork Sliders made by Kathy

4 lb. pork shoulder roast
24 small dinner rolls
Rub:
1 Tbsp. paprika
1 Tbsp. garlic powder
1 Tbsp. dark brown sugar
1 Tbsp. dry mustard
1 Tbsp. onion powder
1 tsp. dried thyme
1 tsp. oregano
1/2 tsp. cayenne pepper
Sauce:
2 onions chopped
1 green pepper, chopped
1/2 cup packed dark brown sugar
1/4 cup cider vinegar
1 5 oz. can tomato paste
1 1/2 Tbsp. chili powder
3 tsp. Worcestershire sauce
1 tsp. salt

Remove skin and excess fat from pork.  Make spice rub and rub all over the meat.  Cover with plastic wrap and refrigerate 8 hours or overnight.  Make the sauce by combining all the ingredients in a slow cooker.  Place the pork on top and cook on high for 5 1/2 hours or till tender.  Remove pork.  Remove 2 cups of sauce.  Shred meat and stir pork back into the slow cooker and cook for 15 mins.

Pizza Dip made by Lori

1 can sliced black olives
1 jar green olives
1 pack of pepperoni, cut and chopped
1 can sliced mushrooms
1 pack cheddar cheese
1 pack mozzarella cheese
1 cup mayonnaise

Mix all together and place in a baking dish and bake at 350 degrees for 45 minutes or till bubbly.

Beefy Taco Dip made by Sandi

1 package (8 oz) cream cheese, softened
1 cup (8 oz) sour cream
1/2 cup mayonnaise
1 pound ground beef
1 envelope taco seasoning mix
1 can (8 oz) tomato sauce
2 cups (8 oz) shredded cheddar or taco cheese
4 cups shredded lettuce
2 medium tomatoes, diced
1 small onion, diced
1 medium green pepper, diced
Tortilla chips

In a small mixing bowl, beat the cream cheese, sour cream and mayonnaise until smooth.  Spread on a 12 to 14 inch pizza pan or serving dish.  Refrigerate for 1 hour.  In a saucepan over medium heat, brown beef; drain.  Add taco seasoning and tomato sauce and cook and stir for 5 minutes.  Cool completely.  Spread over cream cheese layer.  Refrigerate.  Just before serving, sprinkle with cheese, lettuce, tomatoes, onion and green pepper.  Serve with chips. 

White bean and artichoke spread made by Diane

1 (6 oz) jar marinated artichoke hearts, drained
1 1/2 cups cooked or 1 (16.5oz) great northern or other white beans, drained and rinsed
1 Tbsp. chopped fresh parsley
1 Tbsp. olive oil
2 tsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. ground cayenne pepper
2 Tbsp. pitted chopped kalamata olives

In a food processor, combine the artichoke hearts, beans, parsley, oil, lemon juice, salt, and cayenne.  Process until well blended.  Taste, adjusting seasonings if necessary.  Transfer to a medium bowl and top with the chopped olives.  If not using right away, cover and refrigerate until needed.  Properly stored, it will keep for up to 3 days.  This is another Vegan recipe that is delicious. 

Fabulous Cherry Bars made by Andrea

Base:
2 pouches (1 lb 1.4 oz each) Betty Crocker sugar cookie mix
1 cup butter or margarine, softened
1/2 tsp. almond extract
2 eggs
Filling:
1 can (21 0z) cherry pie filling
Topping:  1 cup powdered sugar
1 Tbsp. milk
1/4 tsp. almond extract

Heat oven to 350 degrees.  Spray bottom and sides of a 13 x 9 inch pan with cooking spray.  In a large bowl stir all the base ingredients together until a soft dough forms.  Press half of the dough in the bottom of the prepared pan.  Spread the pie filling over the dough.  Drop the remaining dough by teaspoonfuls over the filling.  Bake 45 to 60 mins or until golden brown.  Cool 10 mins.  In a small bowl, stir the glaze ingredients until smooth.  If necessary, add additional milk until thin enough to drizzle.  Drizzle glaze over warm bars. 

Raspberry Chocolate Bars made by Andrea

2 sticks butter, softened
2 cups flour
1/2 cup light brown sugar
1/4 tsp. salt
12 oz. semi-sweet chocolate chips (use 1 cup for sweetened condensed milk part and the rest for the top)
14 oz. can sweetened condensed milk
12 cup chopped nuts (I used pecans)
1/3 cup seedless raspberry jam

Preheat oven to 350 degrees.  Beat butter in large bowl till creamy.  Beat in flour, brown sugar and salt till well mixed.  Press 1 3/4 cup mixture with floured hands into 9 x 13 greased pan.  Bake for 10-15 mins. or till edges are golden brown.  Combine 1 cup chocolate chips with sweetened condensed milk in saucepan over low heat till melted and spread over the crust.  Stir nuts into reserved crust mixture and sprinkle over the chocolate.  Drop tsps. full of raspberry jam over the mixture.  Sprinkle with remaining chocolate chips.  Bake for 25-30 minutes or until center is set.  Cool completely before cutting.  I would suggest cutting them small - they are very rich but very yummy!

Labor Day Picnic Food

Summertime Tossed Salad made by Maryann

Use any of your favorite fresh veggies and lettuce and spinach and add some fresh strawberries and grapes to make it taste like summer.  Use your favorite dressing to toss. 

Salsa Pasta Salad made by Kathy

1 pound corkscrew macaroni or bow tie pasta
6 medium tomatoes, chopped (4 1/2 cups)
2 medium onions, chopped (1 cup)
2 4 oz. cans diced green chili peppers
1 6 oz. can pitted ripe olives, drained and sliced
1 small green sweet pepper, chopped (1/2 cup)
1 small red sweet pepper, chopped (1/2 cup)
1/2 cup salad oil
1/3 cup lemon juice
1/3 cup vinegar
1/4 cup snipped fresh cilantro or 2 Tbsp. dried coriander, crushed
1 Tbsp. chili powder
1 1/2 tsp. garlic salt
1 tsp. sugar
1 tsp. ground black pepper
fresh cilantro sprigs (optional0

Cook the pasta according to package directions and drain.  Combine the pasta, tomatoes, onions, undrained chili peppers, olives, and both kinds of sweet peppers in a very large mixing bowl and toss to mix well.
Dressing:  Combine the oil, lemon juice, vinegar, 1/4 cup cilantro, chili powder, garlic salt, sugar, and black pepper in a screw-top jar.  Cover and shake well to mix.  Add the dressing to the pasta mixture and toss gently to coat.  Cover and refrigerate for 2 to 24 hours.  To serve garnish with cilantro sprigs if desired.  This makes 18 to 20 servings.

Watermelon Salad made by Barb

watermelon - cut up
feta cheese
mint leaves
french dressing
Combine all the above and serve cold

Taco in a Bag made by Andrea

Ground meat
Package taco seasoning mix
Small bags of Fritos
Shredded Lettuce
Sour Cream
Diced Tomatoes
Shredded cheese

This is basically a taco but put into a bag instead of a shell.   Crush the Fritos and then open the bag.  Brown the ground meat and follow the directions on the package when you add the taco seasoning mix.  Let cool.  Add the taco meat mixture on top of the crushed chips then layer the following:  lettuce, tomatoes, sour cream and top with the cheese.  Warning - the bags hold more than the standard taco shell. You can add or subtract your favorite taco ingredients. 

Toffee Bars made by Barb

3 chocolate bars
1 cup butter, softened
1 cup brown sugar packed
1 egg yolk
1 tsp. vanilla
2 cup flour
1/4 tsp. salt
chopped walnuts

Preheat the oven to 350 degrees and grease a 9 x 13 pan.  Mix all the ingredients except for the chocolate bars and walnuts and spread into the pan and bake for 20-25 mins.  Remove from the oven and place the candy bars on the top and let sit for 1 minute and then spread across the top.  Let this cool completely before cutting into bars.  Sprinkle with the chopped walnuts.

Potato Chip Cookies made by Kathy

2 sticks unsalted butter, softened
3/4 cup light brown sugar
3/4 cup regular sugar
1 tsp. vanilla
2 large eggs
2 1/2 cups flour
1 tsp. baking soda
3/4 tsp. salt
4 cups crushed potato chips (divided)
1 cup pecans  (toasted and coarsely chopped)

Heat oven to 375 degrees.  Beat together butter and sugars on high until fluffy - about 2-3 minutes.  Add vanilla and eggs and beat until combined.  Add flour, baking soda, and salt.  Beat on low until just combined.  Stir in 2 cups of the chips and nuts.  Roll dough into 2 inch balls and then put remaining chips on top of the cookies.  Place 2 inches apart on a parchment lined baking sheet and bake until golden brown - about 18-20 mins.  Cool.  

Corn on the Cob Cupcakes made by Stacey - are these the cutest things ever?

Make cupcakes of your flavor choice according to package directions.  Frost with a non-slippery type frosting of your choice.  Put 3 cupcakes side by side in a corn on the cob holder dish and frost across all 3 as one unit.  Add different yellow and white colors of jelly belly's to resemble the color of real corn on the cob.  Use a yellow star burst to look a pat of butter.  Sprinkle lightly with black and white sugar to look like salt and pepper.  Add corn holders at the ends to make it really look like fresh corn on the cob and be ready for everyone to ooh and aah!   

Flag Cake made by Roseann

Make your favorite cake and frosting according to package directions.  Add fresh blueberries in the upper left hand corner to look like the stars on a flag.  Cut strawberries in half and make stripes across the cake.  Put mini marshmallows around the edges for a nice finished look.  So pretty and festive!!!

 

Did I ever mention that we love birthdays at Ronald McDonald House? Here is Lois, 83 years young enjoying her time in the spotlight.