Fall recipes
#1
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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
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#2
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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!
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!
#3
Power Poster
Join Date: Mar 2011
Location: Ontario, Canada
Posts: 41,521
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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
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[h=2]Broccoli Cornbread[/h][h=4](9 - 12 Servings)[/h][h=3][/h]
Whenever I bring this to a potluck it goes quickly!
- [TABLE]
[TR]
[TD]2 pkgs. "JIFFY" Corn Muffin Mix
[/TD]
[/TR]
[/TABLE] - 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
Whenever I bring this to a potluck it goes quickly!
#5
Super Member
Join Date: Nov 2011
Location: California
Posts: 1,987
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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/
#6
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,798
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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!!
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!!
#9
Power Poster
Join Date: Mar 2013
Location: Corpus Christi, Tx.
Posts: 16,105
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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.
Broccoli Cornbread
(9 - 12 Servings)
Whenever I bring this to a potluck it goes quickly!
(9 - 12 Servings)
- [TABLE]
[TR]
[TD]2 pkgs. "JIFFY" Corn Muffin Mix
[/TD]
[/TR]
[/TABLE] - 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
Whenever I bring this to a potluck it goes quickly!
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