Favorite Fall Recipes
Pumpkin Crunch Cake
From Lorrie Ramseier
1 15 oz. can pumpkin puree
1 12 oz. can evaporated milk
4 eggs
1 cup sugar
2 tsp pumpkin pie spice
½ tsp salt
1 box yellow cake mix
1 cup pecans chopped
1 cup unsalted butter melted
1 8 oz. container whipped topping frozen
Preheat oven to 350°F.
In a large mixing bowl combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin spice, and salt. Mix well (the batter will be runny).
Grease a 9 x 13 baking dish and pour in the batter. Sprinkle the yellow cake mix on top of the batter. Gently pat the cake mix down completely covering the batter.
Spread the chopped pecans evenly over the cake mix layer, then drizzle it with melted butter.
Bake for 60-80 minutes or until done. Allow the cake to stand for 5-10 minutes before serving.
Top each slice with whipped cream or ice cream.
Cheesy Garlic Parmesan Spinach Spaghetti Squash
From Lori Rush
1 medium spaghetti squash (2-3 lbs)
2.5 tbsp minced garlic
1 tsp olive oil
5 oz fresh spinach chopped
½ cup heavy cream
1 tbsp cream cheese
½ cup freshly grated parmesan cheese (plus extra for topping)
Salt and pepper to taste
Grated or sliced mozzarella for topping to taste
Preheat oven to 400 degrees.
Slice spaghetti squash in half lengthwise and scoop out seeds. For easier cutting, stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn’t burst) and cook for 3-5 minutes. The knife will slide through easier this way.
In a lipped baking sheet or a rimmed baking dish, rub the cut side of the squash with a bit of olive oil and place in your baking dish cut side down. Roast for about 40 minutes or until tender and easily pierced with a fork.
While the squash roasts, start on the sauce. In a medium saucepan bring a drizzle of olive oil to medium-high heat and saute garlic until fragrant. Add spinach and stir until wilted. Add the cream, cream cheese and parmesan cheese and stir well. Season with salt and pepper to taste and remove from heat. Once squash is done roasting, allow to cool until easily handled and use a fork to separate and fluff the strands of spaghetti squash. Pour your sauce over each squash boat, stir to mix and top with a little mozzarella cheese and additional parmesan cheese if desired.
Bake at 350 degrees for around 20 minutes or until hot and bubbly. For a golden cheesy topping, flip your oven to broil on high for a couple of minutes until lightly browned.
Cheese & Parsnip Mashed Potatoes
From Wil Anderson
2 medium Yukon Gold potatoes
4 small red potatoes
3 medium parsnips, peeled and cut into 1-in. pieces
2 bacon strips, cut into 1-in. pieces
2 Tbsp. butter, melted
¼ tsp. salt
¼ tsp. seasoned salt
¼ tsp. coarsely ground pepper
½ cup shredded Havari cheese
½ cup shredded Parmesan cheese
½ cup heavy whipping cream, warmed
1 Tbsp. minced chives
2 Tbsp. crumbled blue cheese
Scrub potatoes and cut into 1-in. pieces; place in a large bowl. Add the parsnips, bacon, butter, salt, seasoned salt and pepper; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 40-45 minutes or until parsnips are tender, stirring once. In a large bowl, mash the potato mixture with Havarti cheese, Parmesan cheese, cream and chives. Stir in blue cheese.
Green Rice
From Sandi Gaunce
Background: My Mom worked at Unity Village for 22 years and we always had this dish at the cafeteria where everything was made from scratch. They used frozen spinach, which is delicious, but we like frozen broccoli.
2 cups cooked rice
16oz broccoli
2 beaten eggs
1 cup diced onion
1 cup evaporated milk
1/2 tsp garlic
1/4 cup veg oil
2 cups Velvetta
Put it all together and bake at 350 for about an hour.
Cranberry Relish
From Emily DeShon
2 cups chopped fresh cranberries
1 orange chopped
1 apple chopped
2 cups sugar
Small bag of pecans chopped
Mix all together and refrigerate overnight.
Ermil’s Cream Fudge
From Rod Mollus
3 cups sugar
1 cup white syrup
1 cup whipping cream
1 TBS butter
1 tsp vanilla
½ cup chopped nuts
Combine the first four items in a large saucepan. Cook over medium heat, not stirring often. Cook until it reaches a softball stage. When done, add vanilla and nuts. Beat until it becomes dull and stiff. (This takes a while) Spread the mixture into a buttered cake pan. Before completely cool, cut into squares.
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