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Tag Archives: fall

Low Country Boil {Northern Stovetop Version}

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I got this recipe from my friend, Suzie, who ironically lives up North, so I don’t know how authentic this is to the “low country” but it’s really good!  I actually ate this whole recipe by myself over the course of several days while pregnant because Den hates shrimp. Usually I avoid shrimp dishes because I don’t like to prepare myself a separate dish, but this is so worth the minimal effort.  So flavorful! The second best part is, this is an indoor version you can make on your stovetop any time of year.

Low Country Boil

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4 cups red potatoes, quartered
4 ears corn on the cob, cut in half
1 (14-16 oz) package polish sausage or kielbasa, cut into bite-size pieces
2 lbs. of uncooked large shrimp

For the stock:

12 cups water
1 package Zatarain’s crab boil
1/4 cup Old Bay Seasoning
1 lemon, quartered
1 large onion, quartered
9 whole cloves of garlic (or to taste)
3 tablespoons kosher salt (or 1 1/2 tablespoons table salt)

Add all stock ingredients to a large stock pot or Dutch oven and bring to a boil. Once boiling, add potatoes and corn and boil for 15 minutes. Add kielbasa or polish sausage and cook for 5 more minutes. Turn down heat to medium and add the uncooked shrimp. Cook for 3-5 minutes, until shrimp turns orange, and drain into a serving dish. Serve with butter and old bay seasoning mixed together and/or cocktail sauce. Enjoy and have plenty of napkins ready!

Veronica’s note: you can use frozen “mini” corn on the cob, and add along with the shrimp at the end.

Sweet Salsa Slow Cooker Meatballs

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I hope everyone had a wonderful and safe Independence Day!  It was the best 4th of July of my whole life, and hands-down the best day Joshua’s ever had period. I want to share some photos but will be doing that tomorrow.

Today I have a simple crockpot meal that is great any time of year, because in summer, it doesn’t heat the kitchen, and in winter, it’s just nice to have something hot and ready at the end of a cold day.  I got this recipe from my friend, Holly, who actually had posted it in response to a mutual friend’s request for crockpot recipes on Facebook. I nabbed it and made it soon after because I’d just made my own apricot jam.  These were very satisfying and tasty.  Hope you enjoy, and stay cool!

Sweet Salsa Slow Cooker Meatballs

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1 (26 oz) bag frozen meatballs
3 bell peppers in different colors, sliced (optional)
1 (24 oz) jar salsa
1 (18 oz) jar apricot preserves

Place the meatballs in the bottom of your slow cooker and layer the bell peppers over, if you’re using them.  Whisk the salsa and apricot preserves together in a bowl, and pour over the top.  Cover and cook on low until heated through, 6-8 hours. Holly suggests serving over rice or with mashed potatoes and green beans.

Recipe source: adapted from Holly W.

Butternut Squash Lasagna

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My friend, Lynn, shared this recipe with me in the early fall when my grass was still green, and as you can see from the green in my photos, I made it immediately.  I’m so glad I’m finally getting around to sharing it before winter squash and hot comfort meals are forgotten in favor of salads and meals that can be cooked without turning the oven on.  This is definitely one to try before winter gives way to spring.

Lynn said she makes it every fall, and sometimes adds Italian sausage and caramelized onions to hers. Well, those additions didn’t sound optional to me and I’m so glad I found the time to add them.  This is a rather involved recipe but definitely worth the time. Utter deliciousness! Slightly sweet & creamy squash, gooey cheese, with layers of flavor from the onions and sausage…a big winner with our whole family.

Butternut Squash Lasagna

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3-5 tablespoons olive oil, divided
1 (1 1/2- to 2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
1 large onion, diced
Salt and freshly ground black pepper
1/2 cup water
1 lb. Italian sausage
1/4 cup butter
1/3 cup all-purpose flour
4 cups whole milk
Pinch of nutmeg
12 no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese
1/3 cup Parmesan cheese, grated

Heat a tablespoon of oil in a heavy, large skillet over medium heat. Add the cubed squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet, cover, and simmer over medium heat until the squash is tender, about 20 minutes. Transfer the squash to a mixing bowl or food processor and mash. Season the squash purée to taste with more salt and pepper; set aside.

Heat 3-4 tablespoons oil in a skillet over medium heat and add the onion. Cook, stirring often, until the onions slowly turn brown and caramelized, adding additional oil if necessary, about 30-40 minutes. Stir into the squash.

Cook the Italian sausage in a skillet over medium heat, breaking it up and crumbling it with a spatula until cooked through. Drain and set aside.

Melt the butter in a medium-size saucepan over medium heat. Add flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a low boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Add the nutmeg. Season the sauce with salt and pepper to taste.

Preheat the oven to 375F. Lightly butter a 13×9 glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Cover the bottom of pan with one layer of lasagna noodles. Spread half of the squash purée over the noodle, then half of the sausage. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce.

Tightly cover the baking dish with foil and bake for 40 minutes. Remove cover, sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna and continue baking until the sauce bubbles and the top is golden, about 15 minutes longer. Let the lasagna stand for 15 minutes before serving. Serves 8.

Recipe source: Mother Earth News with adaptation by Lynn S.

More squashy favorites…

Sausage & Spaghetti Squash Breakfast Pie – yes, you can have your breakfast casserole without all the carbs! A creation of my own that I’m pretty proud of. Seriously yum.

Garlic Chicken & Bacon Spaghetti Squash Alfredo – I don’t like pasta alfredo, but this…is heaven.

Slow Cooker Moroccan Turkey Stew…seriously one of my top favorite things I’ve eaten in the history of ever.

Spiced Butterscotch & Black Walnut Banana Bread


This month I was assigned to Manu’s Menu for the Secret Recipe Club. Manuela is an Italian married to an Indian, living in Australia with her family, so her blog is a smorgasbord of delicious international recipes, with the majority being delicious, authentic Italian food. She has recipes for many things on my 40 by 40 list, like Lamingtons, croissants, biscotti/Cantucci, & risotto. And what did I do? I’m so predictable. I went for the banana bread because as you know, I have an obsession and I seem to always have overripe bananas on hand. I may have not checked anything off my bucket list of recipes to make, but we’re enjoying some really delicious banana bread in the mean time, so that makes up for it. :)

I took Manu’s recipe for the bread and kicked it up a notch, just on a whim that started because of the butterscotch chips sitting on my desk when I was reading her recipe. We really loved the combination of oozing butterscotch, black walnuts, and subtle spices in a loaf rich in banana flavor.  I went ahead and used the butter called for but next time will try oil as I just really prefer the soft & silky texture that oil gives to quick breads. If only oil had all the delicious flavor as butter!

This was a wonderful loaf and I thank you, Manuela for helping me create it. Buon appetito!

Spiced Butterscotch & Black Walnut Banana Bread

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2 cups (8 ½ oz / 245 g) all-purpose flour
¾ cup (5 ½ oz / 150 g) granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cardamom
1/8 teaspoon allspice
1/8 teaspoon cloves
2 eggs
½ cup (4 oz / 113 g) butter, melted
3 large (or 4 small) overripe bananas, mashed
1 teaspoon vanilla extract
½ cup (2 ½ oz / 60 g) toasted black walnuts, chopped
½ cup (3 ½ oz / 94 g) butterscotch chips

Preheat oven to 350F. Butter a 9×5 loaf pan and set aside.

In a medium mixing bowl, whisk together the flour, sugar, baking powder, soda, salt, and spices. In a separate smaller bowl, whisk together the eggs, butter, bananas, and vanilla. Stir together until just moistened, then add the walnuts and butterscotch chips. Stir together until just combined and spread into prepared loaf pan. Bake for about an hour and 10 minutes, or until a toothpick inserted in center comes out clean.  Remove from pan and allow to cool on a wire rack. Store tightly wrapped in plastic wrap.

Recipe source: adapted from Manu’s Menu

Cranberry & Apple Cider Punch


There’s probably not a huge need amongst the masses for an ice-cold autumnal punch recipe, since usually you want to start drinking hot beverages when the weather cools, but this is a nice refreshing drink that is a great alternative to serve at holiday gatherings. Thanksgiving, even?  My sister, Lacey (that’s her hands pouring the punch below), mixed up a big punch-bowl full for my Lil’ Pumpkin Baby Shower and there was hardly a drop left by the end.  It was so perfect with the pumpkin cupcakes and the entire theme and tasted wonderful!

And if you’re in need of more Thanksgiving recipes, I’ve updated my current favorites on the side bar. I love everything over there and can’t wait to eat some of it soon! Gobble gobble! :D

Cranberry & Apple Cider Punch

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1/2 gallon apple cider
1 (64 oz) bottle cranberry juice cocktail
1 (2 liter) bottle ginger ale
1/2 gallon orange sherbet

Combine the apple cider, cranberry juice, and ginger ale in a large punch bowl.  Scoop the orange sherbet on top and allow to sit for at least half an hour before serving.  Stir the sherbet into the punch and serve.  Fills 1 large punch bowl.

*Veronica’s notes: I made ice cubes by freezing two batches of the single serving recipe for this punch linked to below, however the ice cubes aren’t really necessary with the orange sherbet, which keeps the punch cold. Also, Dennis added the sherbet and only used half of the half gallon, but I think it would be best with a full half gallon.

Recipe source: adapted from Jam Hands (click the link to get Ali’s single-serving recipe)

Other favorite autumn drinks from my archives…

Skinny Pumpkin Spiced Latte

Easy Iced Pumpkin Spice Latte

Butterbeer

Pumpkin Pretzels

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I ran across the cutest idea for making pumpkins out of mini pretzels on Butter with a Side of Bread.  I found a limited edition of Wilton’s candy melts called “Pumpkin Spice” and thought of those cute pumpkins.  I couldn’t resist!

Jessica made solid pumpkins, covering the holes with the candy coating (see photo below for my attempt at this), but I decided to just keep to a thin coating and leave the holes because it seemed to turn them too sweet to use that much coating.  Also, I think the texture of my coating made it harder to do the way she did hers.  In my experience, adding food coloring (the gel kind used in frosting, like Jessica used) to candy coating changes the texture and makes it thicker, which probably helped her coat her pretzels completely with no holes.  Mine was thinner and it was a lot easier to coat the pretzels thinly – the two I did like Jessica’s actually took more time because the coating kept wanting to fall through the holes.  Whatever you decide to do, these are fun, easy, and tasty! Kids are sure to love them.

I highly recommend the Pumpkin Spice flavored candy melts if you can find them – they are so good!  I found mine at Walmart in the Halloween section where all the Halloween sprinkles and treat-making supplies were located.

They almost looks like spooky jack-o-lanterns!

Pumpkin Pretzels

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50-75 mini pretzels
1 (10 oz) bag orange colored candy melts (Wilton’s Pumpkin Spice recommended)
Green M&M’s*

Melt the candy melts according to the package directions.  I recommend being even more careful than the package recommends and after doing 1 minute at 50% power in the microwave, doing only 15 second intervals and stirring extremely well between zaps.  These candy melts tend to get very thick if you overheat them at all, so be careful.  Once melted, dip each pretzel in the coating using a fork and tap off the excess chocolate before placing on waxed paper.  Take a green M&M and press into the top (I dipped mine in the coating a little to help them adhere, but it’s probably not necessary) to make a stem.  Continue with remaining pretzels until all the M&M’s are used up, gently reheating the coating as necessary when it becomes too thick or starts to harden.  If you still have coating left when the M&M’s are gone, keep dipping pretzels until it’s used up.  Allow the coating to set completely before removing the pretzels to a bowl to serve.  Keep covered until ready to serve.

Makes about 50 pumpkin pretzels

*I got about 50 green M&M’s from a regular bag, which turned out to be an almost perfect amount. I only had a little bit of candy coating left once I ran out of the M&M’s, and I just coated about a dozen more without stems and mixed them in with the others.

Recipe source: adapted from Butter With a Side of Bread

Barley with Butternut Squash, Apple & Onion

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This is one of the “meals” (it’s really a side dish but I like to eat it as a meal) I’ve been making for years and usually resurrect come fall/winter.  My family absolutely loves it too, even my little nephew (or at least he did at 4 years old, the last time he ate it)!  I appreciate delicious vegetarian meals that satisfy me and this one fits the bill fo sho. The combination of the creamy squash, chewy barley, crisp red pepper & apple, and the contrasting savories and sweetness–it’s all just magic to me.  And I guess if a four year old boy will relish something that only contains unrecognizable healthy ingredients, it is pretty magical.

Barley with Butternut Squash, Apple & Onion

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3/4 teaspoon salt, divided
1/2 cup uncooked barley
1 tablespoon olive oil
2 cups butternut squash, peeled & diced
1 cup onion, chopped
1/2 cup sweet red pepper, diced
1 medium apple, peeled, cored, diced
1 1/2 teaspoons garlic, minced
3/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/3 cup fat-free chicken or vegetable broth

Bring 3 cups of water and 1/2 teaspoon of the salt to a boil in a medium saucepan; add barley. Cover saucepan and simmer barley until tender, about 30 to 35 minutes; drain.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add squash and cook, stirring often, until it’s starting to soften–about five minutes. Add the onion and red pepper and cook for an additional 3 minutes.

Stir in apple, garlic, thyme, black pepper and remaining 1/4 teaspoon of salt. Cook, stirring, until apple is almost tender, about 2 minutes; stir in broth, scraping bottom of skillet with a wooden spoon to loosen any browned bits. Stir in cooked barley; toss over low heat to mix and coat. Remove from heat and serve.

Serves 4, about 1 cup per serving.

Per serving: 192 calories; 4.2 g fat; 0 g cholesterol; 37 g carbohydrate; 8 g fiber; 5 g protein; 5 Points Plus

Recipe source: WeightWatchers.com

Easy Pumpkin-Chocolate Chip Cookies/Muffin Tops {3 Ingredients}


This is one of those super easy recipes that many people seem to know about, but no one knows where it originated.  While there are many online sources for the recipe, I got mine from my friend Teri, who just spouted off the short list of ingredients during a conversation about holiday baking, and I decided I had to try them myself.

Teri calls these cookies but I call them muffin tops because they truly are the texture of a muffin, not a cookie.  In fact, I’ve seen people (hi, Jorie!) use this same recipe (with and without the chocolate chips) to make full-blown muffins, so there you go.  Bake them whichever way you like and no matter what you call them, they’re delicious, and a great last minute treat to add to your holiday spread.

Easy Pumpkin-Chocolate Chip Cookies

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1 (18.25 oz) box spice cake mix
1 (15 oz) can pumpkin puree
1 (12 oz) bag semisweet chocolate chips (I used mini because I made small cookies)

Preheat oven to 350F and line cookie sheets with parchment or silpat mats.

Empty cake mix into a mixing bowl and whisk well until there are no lumps. Mix in the puree, then stir in the chocolate chips. Use a cookie scoop to portion the dough out onto the prepared baking sheets. Bake for 10-12 minutes until just firm. Remove to cool on a wire rack and repeat with remaining dough.

Recipe source: Teri B.

*******

I hope you guys have a happy Thanksgiving and if you are traveling for the holiday, travel safe!  I don’t think I’ve mentioned it before, but this is the first year since meeting my husband that we are not going to his parent’s house for Thanksgiving.  His cousin Mike (who was his best man at our wedding) got married in Jamaica and their wedding reception is this Saturday…and I’m making the cake!  It’s been crazy trying to get it baked without taking time off but I will have all Thursday and Friday to finish it so it’s all good…still…please pray for me!! lol!  If you know my track record, you know I need every bit of help I can get. :)  (If you don’t know my track record, you can see both my wedding cake failures here.)

One last note, I’m ending the fundraiser for Suzie on Saturday because she now has her hospital & doctor bills from her first hospital stay ($9,600 total) and not all of them are accepting payments–some are threatening to send her account to collections if she doesn’t pay in full.  So I’m ending it a little earlier than I planned so she can get at least enough to cover those that are threatening her.   If you wanted to help but forgot or weren’t able to before, if you are able to give even a few dollars before the fundraiser ends, I would so greatly appreciate it.  I would love it if we could reach $2,000 by Friday night!  And my offer for the carrot cake recipe still stands–I will email everyone who makes a minimum $5 donations my top-secret blue ribbon carrot cake recipe!  You can click here to make a donation.

Again, happy Thanksgiving! Have an extra bite of stuffing for me…and pecan pie too. :)

Taco Chili

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Usually on the rare occasion I ask Dennis if he will make something while I’m at work, I get the irritated face.  The “I hate to cook why must you torture me?” face.  The “wouldn’t you rather me rather scrub the toilet and clean the sink drain out by hand instead?” face.  Cooking just isn’t his thing.  It stresses him out.

But chili is another story.  It’s what he lived on as a bachelor and may be the only thing that he really likes to cook.  I handed him the recipe for this with instructions for adapting it to what we had, preparing myself for the sound of grinding teeth (worst sound ever!), but there was no teeth grinding and he didn’t even frown a little.  He actually seemed excited.  It was like I’d been speaking a foreign language all these years and I finally communicated something he understood.  Even better, he reported that he “really enjoyed” making it.  I think his enjoyment translated into the final product because this chili is incredible!  It’s very simple, but oh so good, and if you top it with sour cream and cheese and scoop it up with tortilla chips, you get the total deluxe taco effect. :)

Taco Chili

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1 lb. ground beef
1 envelope taco seasoning (or 2 1/2 tablespoons homemade taco seasoning)
1 (16 oz) can black beans, drained
1 (16 oz) can kidney beans, drained
2 garlic cloves, minced
1 medium onion, chopped
1 jalapeno pepper, minced
1 green bell pepper, chopped
10 oz package frozen corn kernels (Dennis used fire-roasted frozen corn)
1 (8 oz) can tomato sauce
1 (28 oz) can diced tomatoes
1/4 cup chopped fresh cilantro
Optional toppings: Additional cilantro, shredded cheese, chopped tomatoes, chopped scallions, sour cream, crushed tortilla chips, etc.

Brown the ground beef in a skillet over medium heat; drain.  Combine with remaining ingredients in a large pot  and stir together.  Bring to a boil, then reduce heat and simmer until you can stand it no longer.  (Dennis simmered his for one hour.)  Serve hot with optional toppings.

Veronicas note: There’s no need to remove the seeds from the jalapeno, unless you are very sensitive.  Dennis left half the seeds in and this was a mild chili.

Recipe source: adapted from The Comfort of Cooking

Apple Pie Cupcakes

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The Secret Recipe Club

This month I was assigned to Cookin’ With Moxie for the Secret Recipe Club.  Jamie is a beautiful Italian girl who loves to cook, and I was tempted by many of her Italian dishes, but circumstances led me to these wonderful cupcakes instead.  I had volunteered to provide the cake for my sister’s boyfriend’s belated birthday gathering in the park, and had already decided to bring cupcakes since they don’t require forks.  And since Jimmy’s favorite pie is apple,  I just had to make these.  Aren’t they so cool?

Vanilla cupcakes filled with homemade apple pie filling, topped with vanilla buttercream that mimics the ice cream you’d use on real apple pie.  Totally delicious.  And I have to tell you, I actually ran out of filling (more on that in a minute) and used some canned filling for about 4 cupcakes and I was nervous that people would like those better than the homemade ones. I didn’t get to taste the ones with canned filling, but another lady tried both and said the homemade version was SO much better.  So there you have it.  If you want to cheat, do it with the cake (using a vanilla or yellow mix) but please do make your own filling and buttercream.

OK, about running out of filling.  This cupcake recipe makes 32 cupcakes if you fill the liners the appropriate amount–1/2-2/3 full.  I don’t know if others have overfilled their cupcakes (don’t do it, they will spread out on the sides and it will not be pretty), didn’t cut their cones as deep, or just made more filling to fill the extra cupcakes, but there was not enough filling for all 32 cupcakes for me.  So I have adapted the recipe to make more filling.  If you use a mix, which makes 24 cupcakes, refer to Jamie’s original recipe for the filling as that will be the perfect amount.

Another strange discovery I had is that the batter that was left out waiting for a pan to be freed up (I didn’t have a third pan for the extra eight cupcakes) actually baked up better than the ones I put in right away.  So weird, right?  They didn’t brown as much and domed more in the middle instead of spreading out on the sides.  They had a much better appearance.  You can do whatever you wish with that information, as the taste will be the same whether it sits or is baked right away.  Just know that if you have to let some of the batter sit and wait for a pan to be freed from the oven, the cupcakes will not suffer.

I want to thank my Group C hostess, Debbi, for all she does, and April who runs the entire club.  They both keep things running so smoothly it’s easy to overlook all their hard work.  And of course Jamie for sharing this fabulous recipe, which I otherwise never would have made. You ladies rock!  And if you’d like to find out more about The Secret Recipe Club, click the link and join sooner rather than later to get a better place on the waiting list.  It’s a popular club and it can take a long time to get in!

Apple Pie Cupcakes

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Cupcakes
3 cups (12 ¾ oz) all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups (14 oz) granulated sugar
4 eggs, room temperature
2 teaspoons pure vanilla extract
1 cup whole milk, room temperature

Apple Filling
2 ½ tablespoons unsalted butter
2 1/2 teaspoons cinnamon
1/3 cup granulated sugar
4 large apples, peeled, cored & diced small (I used Gala & Jonagold)

Vanilla Buttercream
1 ¼ cups (2 ½ sticks) unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1/8 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons heavy cream

Preheat oven to 350F. Line 24 cupcake tins with paper liners; set aside. Sift together the flour, baking powder, and salt. In the bowl of an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Add the vanilla extract and mix well to combine. Add in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir until just combined.

Fill the cupcake liners ½-2/3 full.  You should have several cups of extra batter–set it aside. Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Remove from the oven and allow to cool for 5 minutes in the pans. Transfer to wire racks to cool completely before assembling.  Fill eight cupcake tins with liners and fill with the remaining batter and bake and cool as before.

For the filling, heat butter in a medium skillet over medium-high heat. Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble. Lower the heat to medium and stir in the apples. Mix well. Cook until the apples are somewhat tender, about 10 minutes. Remove from heat and let cool.

While the apple mixture is cooling, use the cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake. Fill the holes with the cooled apple mixture.

For the frosting, beat the butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined.  Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

To decorate, top each cupcake with a swirl of vanilla buttercream; careful not to hide the lovely apples.

Recipe source: adapted from Annie’s Eats, as seen on Cooking with Moxie

Couldn’t resist sharing this photo of my sister eating a cupcake…

To check out all the other great Group C SRC recipes this month, click the linky man below!

Apple Pie Cupcakes

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