Apple Spice Muffins and Other Delicious Fall Recipes
Pumpkin, apple, squash—all the fall classics make these recipes.
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can pure pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate
In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving. Serve with apple slices.
2. Zucchini Casserole
2 lbs. (6 cups) of zucchini, sliced
1 can Cream of Chicken soup
1 cup shredded raw carrots
1 cup sour cream
1 tablespoon instant chopped onion
1/2 cup melted butter
1 package Pepperidge Farm herb crushed seasoned
1 cup shredded cheese
2 cups diced cooked chicken
3 stalks of celery
1. Wash and slice zucchini and celery. Do not peel. Cook in boiling water 4-5 minutes, drain.
2. Combine soup, shredded carrots, sour cream, and instant onion. Fold squash and celery into mixture.
3. Add melted butter to stuffing mix. Reserve 2 cups crumbs and spread the remainder of crumbs in the bottom of a 12x9 inch pan. Spoon vegetable mixture over crumbs. Put diced chicken over vegetable mixture and sprinkle with shredded cheese on top. Top with remaining crumbs.
4. Bake at 350 degrees for 25-30 minutes.
4 tart green apples, cored and chopped
1/4 cup blanched slivered almonds, toasted
1/4 cup dried cranberries
1/4 cup chopped dried cherries
1 (8 ounce) container vanilla yogurt
2 cups all-purpose flour
1 cup granola without raisins
2/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup unsweetened apple juice
1/4 cup canola oil
1-1/2 cups grated peeled apples
In a large bowl, combine the first seven ingredients. In another bowl, whisk the eggs, apple juice and oil. Stir into dry ingredients just until moistened. Fold in apples.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
3 pounds butternut squash, peeled and cubed
2 eggs, beaten
1 cup shredded Cheddar cheese
1 medium onion, chopped
3/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed butter-flavored crackers
2 tablespoons butter
1. Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. Drain well and place in a large bowl; mash. In another bowl, combine the eggs, cheese, onion, milk, salt and pepper; add to the mashed squash and mix well.
2. Transfer to a greased 2-qt. baking dish. Sprinkle with cracker crumbs. Dot with butter. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife comes out clean.