ings.
Serve with warmed Autumn Pumpkin Sauce for dipping.
ool completely.
For the Harvest Apple Salsa-------------.
Combine all
Peel vegetables; cut into large (1-inch) chunks.
Combine vegetables in a 2-quart baking dish.
Drizzle melted butter over vegetables; toss to coat.
Sprinkle the Harvest Herb Blend and salt evenly over vegetables; toss to evenly distribute spice mixture.
Cover and bake at 350\u00b0 for 60 to 70 minutes or until tender.
Makes 4 servings.
Place water and Harvest Soup Mix in a heavy pot and simmer 1 hour.
Add all other ingredients and simmer another hour.
Options: Make with smoked sausage and add 1 cup of each fresh diced apples and sweet potatoes, instead of tomatoes.
Other spices that can be added: savory, garlic and tarragon.
Preheat oven to 450 degrees F. Spray a 9x13-inch baking pan with cooking spray. Prepare rice as directed on the package.
Meanwhile, create a large pocket in each chicken breast by cutting a horizontal slit nearly through to the other side along the thin, long edge of the chicken breast.
Stir cranberries and walnuts into the cooked rice. Open up each chicken breast and place an equal portion of the hot rice into each pocket.
Place chicken in the prepared pan and arrange so pieces don't touch or overlap. Lightly spray tops of chicken ...
Preheat oven to 425 degrees Fahrenheit.
Place jellyroll pan on lower oven rack.
Fit bottom crust into 9\" pie pan.
Flute; refrigerate.
Roll out top crush to 1/4\" thickness.
Using a leaf-shaped cutter, cut out pastry leaves.
Mix apples, pears, cranberries, 1-1/4 cups sugar, flour, lemon juice and cinnamon; spoon into crust.
Brush crust edges with egg.
Arrange leaf cutouts over filling, overlapping slightly.
Brush with egg; sprinkle with remaining sugar.
Place pan on hot baking sheet in oven.
Bake 10 minutes.< ...
Dump all veggies, chicken, salt, pepper and olive oil into crockpot and stir. Tie herbs together with string and put in the pot (you can put them in top or bury them in among the veggies). Pour in liquids. Cook on low for 7-8 hours.
Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
Pour off any excess fat.
Add onions and garlic continuing to cook until onions are softened.
Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
Adjust final seasoning.
Saute onions and garlic in butter over medium heat until soft, but don't let brown.
Add pears and yam and cover, cooking 5-8 mins until yam is soft.
Add chicken broth and beef stock and bring to boil. Once at a boil reduce to a simmer for 30 minutes.
Add cooking sherry and half and half in the last 10 minutes of cooking.
Remove from heat and add pumpkin. Stir until combined.
Allow to cool for 15-30 minutes.
Puree in food processor or blender.
Return to heat and serve, garnishing with sour cream or yogurt, or put into ...
Combine apples, sugar, water, cranberries, and vinegar in a large saucepan; bring to a boil. Reduce heat and simmer until cranberries begin to break down, about 20 minutes. Stir walnuts, ginger, and nutmeg into apple mixture; cook until apples are tender and flavors of relish have blended, 10 to 15 more minutes. Pour relish into jars and cool to room temperature before covering with lids. Refrigerate.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
Bake in the preheated oven until ...
In a kettle, cook onions, leeks and celery in 3 tablespoons butter over moderate heat, stirring for 5 minutes or until softened.
Add carrots, squash, turnips, apples and stock; bring to a boil and simmer 45 minutes or until vegetables are soft.
In small saucepan, melt 6 tablespoons butter over moderate heat.
Add flour and cook roux, stirring 3 minutes.
Remove pan from heat. Add 1 cup soup liquid in a stream, stirring.
Stir mix into soup pot.
Add cider, nutmeg, sage, rosemary, salt and pepper; simmer for 10 minutes.
Stir ...
Preheat oven to 350 degrees F (175 degrees C). Prepare cupcake pans with paper liners.
Combine cake mix, pumpkin, applesauce, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice in a large bowl. Using electric mixer, combine until thick cake batter forms.
Portion into prepared cupcake tins, about 2 tablespoons each. Bake for 15-20 minutes until toothpick comes out clean and the tops begin to brown.
For the Frosting: With an electric mixer ...
Add syrup and half and half to hot coffee and stir.
Top with whipped cream.
Drizzle caramel syrup on top.
Toast bread slices lightly. Tear by hand into small pieces and place in a medium sized bowl.
Remove leaves from thyme sprigs and add to bread. Set aside.
In a large pan, add 2 tbsp butter and celery and onion. Season with salt and pepper. Saute over low to medium heat until vegetables are softened.
Add dried bread cubes, apple, apricot, and butter. Stir well.
When butter has absorbed into bread, add white wine. Stir until absorbed.
Add onion powder, rosemary, paprika, parsley, sage, and turmeric. Add 1/2 cup of chicken stock ...
Mix apples (Lodi or early Harvest work best!) with sugar and let stand until juice forms.
Add sifted flour, salt and soda to apple mixture.
Add remaining ingredients and mix thoroughly. Bake in 8 x 8-inch pan for 40 to 45 minutes at 350\u00b0.
Ice cake while hot with powdered sugar.
Heat the oil in-a small saucepan.
When moderately hot, add the onion and saute until tender.
Add the pumpkin, tomato, broth, salt, and pepper.
Cover and cook for 8 to 10 minutes, stirring frequently.
Carefully pour the hot mixture into a blender puree until smooth.
Gradually add the milk and blend well.
Return to heat to warm.
Sprinkle with nutmeg before serving.
Sprinkle turnip with salt; set aside for 30 minutes. Melt 3 tablespoons butter. Saute butter and bread crumbs; set aside. Squeeze water from turnip. Combine with carrots. Melt 4 tablespoons butter and add turnip, carrots and sugar. Turn heat low, cover and cook for 10 minutes. Uncover and stir in dill, salt and pepper to taste. Put in covered casserole. Pour on cream. Top with crumbs.
Bake 30 minutes at 350\u00b0.
Preheat oven to 425 degrees F.
Blend the sugar, spices and salt together.
Add eggs, pumpkin and evaporated milk.
Stir to blend mixture well.
Pour into unbaked pie shell.
Bake in hot oven for 15 minutes.
Lower temperature to 350 degrees F and bake 35- 40 minutes longer.
Cool pie before serving.
Garnish with whipped cream or a mixture of chopped nuts and honey drizzled over the top.
Chop all vegetables to one inch cubes.
chop garlic very fine.
In large pot, add olive oil and garlic.
Saute garlic until fragrant.
Add all vegetables, and saute until slightly soft.
Add all chicken broth.
Add paprika and cumin.
Cover and bring to low boil.
Lower heat and simmer for 45 minutes.