November was fall favorites and comfort foods & they were all so good. I am excited to finally share the recipes with you. If you see a picture that doesn’t have a recipe & it is yours please get it to me so I can update it, thanks.
Crab Melts By Ariella Walker
Ingredients:
Imitation crab
Green onion
Cheddar cheese
Mayo
English muffins
Toast muffins very lightly. Chop up the crab & onion and mix together with enough mayo to lightly coat everything. Put the mixture on the toasted English muffins. Slice up the cheese and put on top & put in the oven until cheese melts. Serve as is or add sliced avocado & tomatoes to it.
Stuffed Zucchini by Carol Snyder
2 medium zucchini (about 8 ounces each)
1. Preheat oven to 400 degrees F. Trim ends of zucchini; cut each zucchini in half lengthwise. Using a melon baller or a small measuring spoon, scoop out and discard pulp, leaving 1/4-inch-thick shells. Place zucchini shells, cut sides up, in a shallow baking pan.
2. In a large nonstick skillet, heat oil over medium heat. Add chile pepper and onion. Cook about 6 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute more. Stir in corn, tomato, and black beans. Cook about 2 minutes or until heated through, stirring occasionally. Remove from heat. Stir in 1/4 cup of the cheese and the cilantro.
3. Using a small spoon, divide bean mixture evenly among zucchini halves, packing filling lightly and mounding as needed. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 20 minutes or until zucchini is tender. Makes 2 servings (2 zucchini halves each)
2. In a large nonstick skillet, heat oil over medium heat. Add chile pepper and onion. Cook about 6 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute more. Stir in corn, tomato, and black beans. Cook about 2 minutes or until heated through, stirring occasionally. Remove from heat. Stir in 1/4 cup of the cheese and the cilantro.
3. Using a small spoon, divide bean mixture evenly among zucchini halves, packing filling lightly and mounding as needed. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 20 minutes or until zucchini is tender. Makes 2 servings (2 zucchini halves each)
Tip
- *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
2/3 cup sugar
2 eggs
1 cup buttermilk (can substitute with 1 Tbsp lemon juice and enough milk to make 1 cup, let stand 5 minutes)
1/2 tsp baking soda
1 cup flour
1 cup yellow cornmeal
1/2 tsp salt
Mix melted butter and sugar in bowl. Add eggs and beat well. Combine buttermilk and soda and stir into mixture. Add flour, cornmeal and salt; stir until blended. Pour into greased 8" square baking pan; bake at 400 degrees for 30 minutes or until toothpick comes out clean. Serve warm with honey butter.
Honey Butter
3/4 cup butter, room temperature
1/4 cup honey
In a small bowl mix butter and honey until smooth. Use a hand mixer to get a nice whipped consistency.
Store, covered, in the refrigerator.
Lemon Custard tarts by Kelly Hedges
Carmel Apple Bars by Lisa Smith
Ingredients
CRUST:
3/4 cup Crisco® All-Vegetable Shortening or 3/4 stick Crisco® All-Vegetable Shortening Sticks, plus additional for greasing pan
1 cup firmly packed light brown sugar
1 large egg
1 1/2 cups Pillsbury BEST® All Purpose Flour
1/2 tsp. salt
1/2 tsp. baking soda
1 3/4 cups quick oats, uncooked
FILLING:
3 to 4 (about 4 cups) Granny Smith or Golden Delicious apples, peeled and chopped into 1/2-inch pieces
2 tbsps. Pillsbury BEST® All Purpose Flour
1 tsp. lemon juice
1 (14 oz.) bag caramel candies, unwrapped
Directions
HEAT oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan with shortening.
COMBINE 3/4 cup shortening and brown sugar in large bowl. Beat at medium speed with electric mixer; add egg. Beat until well blended.
MIX together 1 1/2 cups flour, salt and baking soda. Add gradually to creamed mixture. Add in oats. Mix until blended. Reserve 1 1/4 cups of mixture for topping. Press remaining mixture into prepared pan. Bake 10 minutes.
TOSS apples with 2 tablespoons flour and lemon juice. Distribute apple mixture evenly over partially baked crust. Press in lightly.
PLACE caramels in microwave-safe bowl. Microwave on HIGH (100% power) 1 minute. Stir. Repeat until caramels are melted. Drizzle melted caramel evenly over apples. Crumble reserved topping evenly over caramel.
BAKE 30 to 40 minutes, or until apples are tender and top is golden brown (do not overbake). Loosen caramel from sides of pan with knife. Cool completely. Cut into 1 1/2 inch bars. Cover tightly with plastic wrap to store.
Ingredients
1/3 cup shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups mashed ripe bananas
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup chocolate chips
Directions
In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50 minutes or until cake tests done.
Cool 10 minutes in pan before removing to a wire rack to cool
completely.
Pumpkin Spice Latte by Lindsay DeHart
2 cups milk
4 tsp sugar
2 tsp vanilla
½ tsp pumpkin spice
3 heaping spoonfuls of canned pumpkin
In sauce pan heat on medium heat till steaming stirring constantly with wire whisk so milk doesn’t scorch and it gets frothy.
Mix pour desired amount into 1 cup of strong coffee. Makes 2-4 servings depending how much you want in each cup.
Squash Casserole By Barb Dahl
4 medium yellow squash seeded & cubed
1 medium onion chopped
1 package Ritz crackers crushed
¼ cup melted butter
1 cup grated cheddar cheese
2 eggs
½ cups milk
Salt & pepper to taste
Cook squash & onion until tender; drain off all liquid & mash.
Beat together egg & milk.
Add squash Cheese, butter & ¾ of the crackers & mix together.
Pour into greased 8x8 pan.
Sprinkle remaining crackers on top.
Bake at 400 for 20-30 minutes or until browned & firm.
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