Recipes

[momtochloe]

Good morning Recipe Game friends and welcome to October!  I have to admit, Fall is my favorite season so I am ready for some cooler weather and matching recipes!

Please add your favorite fall fare and any new recipes you may have found along the way.  Many thanks to our friend @walker who is starting us off with something even I may be able to bake successfully:

IT'S APPLE 🍎 PICKING TIME....EASY DESSERT! 

BITE-SIZE APPLE PIES

1/2 cup sugar

2 teaspoons ground CINNAMON

1 pkg. refrigerated pie pastry

3 tablespoons butter, melted and divided

2 medium tart apples, each cut into 8 wedges

Combine sugar and CINNAMON; set aside 1 tablespoon.

On a lightly floured surface, unroll pastry.  Brush with 2 tablespoons of butter; sprinkle with remaining sugar mixture.

Cut each pastry sheet into eight 1" strips, about 8" long.  Wrap one strip around each apple wedge.  Place sugared side of pastry against the apple.  Put on parchment-paper lined baking sheet.  Brush tops with remaining butter; sprinkle with reserved sugar mixture.

Bake at 425 for 13-15 minutes or until pastry is golden brown.  Serve warm.

NEXT INGREDIENT ..... APPLES 🍎

[vabreeze]

APPLE LASAGNA
(I thank LilBitMissty for posting this recipe every time I make it).
The sour cream sauce is a must!

FILLING:
1 lightly beaten egg
2 cups shredded cheddar cheese
1 cup part-skim ricotta cheese
1/4 cup sugar
1 tsp almond extract
2- 21oz. cans apple pie filling (or make your own)
6 lasagna noodles - cooked, rinsed and drained.

Mix together egg through extract; set aside.

Spread 1 can pie filling into 13 X 9 baking dish, coated well w/ nonstick spray.

Top w/ 3 cooked lasagna noodles, then cheese mixture. Layer w/ 3 more lasagna noodles & 2nd can of pie filling.

TOPPING:
1/3 cup flour
1/4 cup quick cooking oats
Dash of nutmeg*
1/3 cup brown sugar
1/2 tsp cinnamon*
3 TBS butter

Cut butter into dry ingredients until crumbly. Sprinkle over filling.
(* I have subbed apple pie spice for the nutmeg-cinnamon).

Bake uncovered 45 - 50 min @ 350° or until bubbly & heated through. Let stand at least 15 min.

SOUR CREAM SAUCE (optional-NOT!!!!):
Mix 3/4 cup sour cream w/ 3 TBS brown sugar

Serve a dollop atop each serving of apple lasagna.


NEXT INGREDIENT- Butternut Squash

[mildoo]

The apple lasagna sounds very interesting.  I have everything except the sour cream, ricotta and pie filling.   It's a go for me.  Thank you.

[walker]

Cinnamon Roasted BUTTERNUT SQUASH

1 large BUTTERNUT SQUASH about 3 lbs.. peeled, seeded and cut into 1" cubes.

1 1/2 tablespoons extra-virgin olive oil

1 1/2 tablespoons pure maple syrup

1 3/4 teaspoons kosher salt (table salt too salty)

3/4 teaspoon ground cinnamon

1/2 teaspoon black pepper

1 tablespoon chopped fresh rosemary

Preheat oven to 400.  Coat two baking sheets with nonstick spray.  Place squash cubes in large bowl.  Drizzle with olive oil and maple syrup, then sprinkle with salt, cinnamon and pepper over the top.  Toss to coat, then divide between two baking sheets, discard any excess liquid.  Spread the cubes in single layer on baking sheets.

Place pans in upper and lower thirds of oven and bake 15 minutes.  Remove, turn cubes, then return to oven switching position of pans on upper and lower racks.  Continue baking until squash is tender, about 10-15 minutes longer.  Remove from oven and sprinkle with rosemary over the top.  Serve warm.

NEXT ...... POSTER'S CHOICE OF MAIN DISH

[RespectLife]

Balsamic Mushroom Pasta

Ingredients                              serves 2-3

• 4 ounces fettuccine pasta
• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• ¼ cup shallot, finely diced
• 2 garlic cloves, minced
• 8 ounces baby portabello mushrooms, sliced
• ¼ cup balsamic vinegar
• ¼ cup heavy cream
• 1 tablespoon fresh parsley, chopped
• ¼ cup grated parmesan cheese, plus a few tablespoons for garnish
• salt & pepper

1. Cook the fettuccine according to the directions on the package. While the pasta is cooking prepare the mushroom sauce.
2. In a large pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Once melted, add in the shallots and garlic and cook for a few minutes or so, just until softened.
3. Add in the sliced mushrooms and toss them around to get them coated in the butter and olive oil. If needed, add an additional tablespoon of olive oil if the mushrooms get too dry. Let them cook and brown for about 8 minutes.
4. Pour in the balsamic vinegar and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. Add in the other tablespoon of butter. Cook everything together for a couple of minutes and then turn off the heat and move the pan off the burner.
5. Pour in the cream and parmesan cheese and stir to combine.
6. Add the cooked fettuccine to the sauce and toss to combine. Add in the fresh parsley and season to taste with salt and pepper (about a ½ teaspoon of each).
7. Serve with additional parmesan cheese sprinkled over the top.

NEXT INGREDIENT:

FETA OR POSTER'S CHOICE

[walker]

Strawberry and Chicken Salad Trifle

1 head of romaine lettuce, torn

2 (6 oz) pkgs. cooked chicken strips or

   rotisserie chicken, sliced in strips 

1 cup crumbled FETA cheese

1 cup toasted pecan halves

1 quart fresh strawberries, sliced

2/3 cup red wine vinegar dressing

In trifle bowl or something similar, layer lettuce, chicken, FETA, pecans and strawberries.  Refrigerate.  Just before serving pour dressing over salad.  Serves 6-8.

NEXT INGREDIENT .... SUGAR

[house_cat]

Hello, forum friends. I'm busting into this thread because I know it's the place to get the best recipes and menu ideas.  Since Hurricane Helene, there have been numerous charitable groups distributing food in my area.  We went to pick up some produce for a neighbor in need, and they practically begged us to take these tomatoes because they had more than they could possibly distribute.

So, here's me and all these tomatoes.

DH won't eat tomato soup.

Does anyone have an idea what I can do with them?

Thank you in advance.

Next ingredient is still SUGAR.

[sabatini]

Hi, @house_cat ! So good to see you and hear that you're AOK. We've all been worried about the people in your area.

About the tomatoes, I'm sure that others will have better ideas, but whenever I've been bombarded w/ tomatoes, I roast them.

Thickly cut those beauties, lay them on a foil lined, oil rubbed sheet, add evoo, s&p, a wee bit of sugar and anything else you've a mind to and pop in the oven.

When they're done and cooled, I put the whole pan into the freezer. Once frozen, pick tomatoes off and place in ziploc baggies.

They come in so handy!

God bless!

Next ingredient:  anything spicy; cayenne, ginger, peppers, etc.

[MilitaryMom]

---

@house_cat wrote:

Hello, forum friends. I'm busting into this thread because I know it's the place to get the best recipes and menu ideas.  Since Hurricane Helene, there have been numerous charitable groups distributing food in my area.  We went to pick up some produce for a neighbor in need, and they practically begged us to take these tomatoes because they had more than they could possibly distribute.

So, here's me and all these tomatoes.

DH won't eat tomato soup.

Does anyone have an idea what I can do with them?

Thank you in advance.

Next ingredient is still SUGAR.

---

This might sound wierd but if I have extra tomatoes, I wash them 

,dry them off, and freeze them whole. When i need to cook them (like with chili or tomato sauce) I pop them in the blender and use them that way. 

 I've also used the cherry tomatoes fresh with a nice Balsamic Vinegar drizzle.  I found White Balsamic Vinegar flavored with honey and ginger and it's amazing.  Just cut the tomatoes in half ..enjoy!

[walker]

@house_cat .... so good to hear from you....please "bust in" anytime with good recipes to share.  As for your tomatoes....I like the two suggestions given....I assume your DH will eat tomatoes in other ways?  BLT sandwiches?  Kabobs?  Also, I have this recipe that I may have gotten here...tasty!  Good side dish.

Spinach, Tomatoes and Parmesan

1 tablespoon olive oil

1 medium onion, diced (or less)

2 cloves garlic, minced

1 pint cherry tomatoes, sliced or diced

1 bag of spinach

salt and pepper

1/3 cup grated Parmesan 

Heat oil to med-hi.  Add onion and sauté until tender.  Add garlic and continue sauté.  Stir in tomatoes and cook down.  Add spinach, salt and pepper, cover and cook until spinach has wilted....stir occasionally.....stir in Parmesan and allow to blend for a few minutes.

NEXT ITEM ... Anything spicy..cayenne, ginger,

                       peppers, etc.