Fun Family Recipes Using Fall Fruits and Veggies
During autumn, these fruits and veggies are at their best. Incorporate these recipes into your meal planning for a fall feast.
- 2 cans refrigerated crescent roll dough
- 2 sticks of butter
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1 12-oz. can 7UP
- 2 large Granny Smith apples, peeled and cored
- 1½ c. brown sugar
Preheat oven to 350°. Wash the apples, peel and cut into eight equal slices.
Unwrap the crescent roll and separate the triangles. Place a piece of apple on each triangle of dough (on a wider side) and roll it in a croissant.
Butter a 9×13” baking dish. In a separate bowl, combine the butter, cinnamon, sugar and vanilla, and mix until you get a liquid mixture without lumps. Pour over the rolls.
Pour the 7UP between rolls (but not over), and bake for 35-45 minutes, or until they become golden brown. Serve immediately with a scoop of vanilla ice cream.
- 4 slices of bread
- 1 tbsp. salted butter
- 2 tsp. Dijon mustard
- 4 oz. cheddar, grated
- 1 Rockit apple, cored, peeled and sliced fine
- Pepper to taste
- Dipping sauces: ketchup, BBQ sauce
Heat a large pan over medium heat. While the pan is heating, butter all the slices of bread on one side only.
Place two of the slices, butter side down, on the pan.
Sprinkle a quarter of the cheese on each, then layer half of the apple, and top with the remaining cheese. Grind fresh pepper on top.
Spread the mustard on the other side of the two remaining bread slices. Close the sandwiches, making sure the buttered sides face up.
Lower the heat a bit and cook until golden brown on the bottom, about 2-4 minutes. Using a spatula, carefully flip and cook until the other side is golden brown, another 2-4 minutes.
Remove from pan, cut in half or quarters, and serve with dipping sauces.
- 1 tbsp. olive oil
- 2 tbsp. butter
- ½ c. chopped yellow onion
- 1 tsp. minced fresh garlic
- 1 15-oz. can 100% pure pumpkin
- 2 c. vegetable stock or chicken broth
- ¼ tsp. crushed red pepper
- ⅛ tsp. white pepper
- ½ tsp. salt
- Optional: sage and pumpkin seeds
- Sweet Ginger Cream: ½ c. heavy whipping cream; ¼ c. Domino Light Brown Sugar; ½ tsp. ground ginger; ¼ c. sour cream; 1 tsp. lemon juice
In medium saucepot over medium heat, combine oil and butter until butter melts. Sauté onion and garlic until onion is translucent. Then, set aside to cool to room temperature. Add onion to a food processor and puree the garlic and onion together.
Pour the pureed mixture back into the saucepot. Over medium heat, whisk in remaining ingredients.
Bring bisque to a boil, reduce heat to low, and simmer 15 minutes before serving.
Sweet Ginger Cream: In medium mixing bowl, whisk all ingredients together. Cover and chill until ready to serve.
- 1⅓ c. all-purpose flour
- ⅓ c. baking cocoa
- 1 tsp. baking soda
- 1½ tsp. cinnamon
- ¾ tsp. ginger
- ½ tsp. salt
- ½ c. vegetable oil
- ¾ c. + 2 tbsp. granulated sugar
- 2 eggs
- ½ tsp. vanilla extract
- 1 can LIBBY’S 100% Pure Pumpkin
- ¼ c. sour cream
- Glaze: 2 c. confectioners sugar; 5 tbsp. evaporated milk; 2½ tbsp. unsalted butter, room temperature; ¼ tsp. salt; ¼ tsp. vanilla extract; Optional: orange gel food coloring
Preheat oven to 350°. Spray mini bundt cake pan with 6 or 12 wells with baking spray.
In a large bowl, whisk together flour, cocoa powder, baking soda, spices and salt.
In a large mixer bowl on low-medium speed, paddle together oil and sugar. Add eggs and mix until combined. Add vanilla extract, pumpkin and sour cream. Mix until combined. Add dry mixture. Mix until just combined.
Divide batter into cake pans. Fill slightly above the halfway point. Bake 20-25 minutes until toothpick inserted in center of cake comes out clean. Place pan on cooling rack and let cool in pan for 5 minutes. Invert pan and unmold mini bundt cakes onto cooling rack. Let cool completely.
Glaze: Combine all the ingredients in a mixer bowl or use a whisk to combine. If a thinner glaze is desired, add an additional tbsp. of evaporated milk. If a thicker glaze is desired, add 1-2 tbsp. of confectioners sugar. Add gel food coloring if desired to create a vibrant hue.
Spoon glaze over bundt cakes white they are resting on cooling rack. Let glaze set for at least 10-15 minutes prior to serving.
- 1 c. sweet potatoes
- ½ c. turkey sausage crumbles or cooked turkey bacon
- ¼ c. green onions, sliced
- ½ c. bell pepper, diced
- ½ c. cheddar cheese, shredded
- 9 eggs, beaten
- ½ tsp. black pepper
Spray a 9×13″ baking dish with nonstick cooking spray. Evenly spread sweet potatoes, sausage/bacon, green onions and bell peppers into the dish.
Pour eggs carefully into the dish. Sprinkle shredded cheese and black pepper on top of eggs.
Bake dish for 15 minutes at 400°.
- 12-oz. pork sausage
- 2 large leeks, sliced
- 1 tsp. dried thyme leaves
- 3 lb. sweet potatoes, peeled, cut into ¼” slices
- 1 c. parmesan cheese
- ¼ c. apple juice or chicken broth
In a 10″ skillet, cook sausage over medium-high heat until no longer pink; drain. Stir in leeks and thyme.
In slow cooker, layer half the sweet potatoes, sausage mixture and cheese. Repeat with remaining sweet potatoes and sausage mixture. Pour apple juice over top; sprinkle with remaining cheese.
Cover; cook on high for 2½-3 hours, or until sweet potatoes are tender.