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Tell us some of your favorite Fall appetizers and starters! Feel free to post as many as you'd like, or just take them for your own recipe book. Happy sharing!
Cinnamon Apple Sauce
7 McIntosh apples, peeled, cored, and chopped
2 tsp ground cinnamon
3/4 cup water
1/2 cup brown sugar
-Place apples in slow cooker and sprinkle with cinnamon. Add water.
-Cover and cook on low 2-4 hours, stirring occasionally, until apples are mushy.
-Stir in brown sugar and mix.
1 oz package taco seasoning
1 16-oz can refried beans
8 oz soft cream cheese
16 oz sour cream
16 oz jar salsa
1 chopped tomato
1/3 - 1/2 chopped onion
6 oz black olives
2 cups shredded cheese (taco or cheddar works best)
-Blend seasoning and refried beans. Coat bottom of a casserole dish (13 x 9).
-Mix sour cream and cream cheese. Spread over beans layer.
-Top with salsa, lettuce, tomato, onion, and cheese. Garnish with olives.
-Serve with tortilla chips.
*Side note, we've also eaten this as a whole meal and put it into hard taco shells--a GREAT no-meat dish for Fridays during Lent (in case there are any other Catholics here )
1 15-oz can pumpkin
1 cup vegetable oil
2/3 cup water
3 cups sugar
3 1/2 cups flour (I used whole wheat flour last time)
1 tsp cinnamon
2 tsp baking soda
1 tsp nutmeg
1/2 tsp cloves
1/4 tsp ginger
-Preheat oven to 350 degrees. Grease 3 7x3" pans.
-In large bowl, mix pumpkin, eggs, oil, water, and sugar until well blended.
-In separate bowl, whisk flour, baking soda, cinnamon, nutmeg, cloves, and ginger. Mix VERY well!
-Stir dry ingredients into pumpkin mixture until blended (best to do it in stages rather than all at once!) Pour evenly into pans.
-Bake 50-60 minutes until toothpick comes out clean.
1/3 cup butter, softened
1 cup sugar
1 1/4 cups applesauce (the homemade applesauce above works well! )
1 1/2 cups flour
3/4 tsp baking soda
3/4 tsp cinnamon
1/2 tsp black pepper
1/2 tsp nutmeg
1/8 tsp cloves
1/2 cup raisins
1/2 cup walnuts, chopped
-Cream butter and sugar. Mix in egg and applesauce.
-Combine dry ingredients. Gradually add to creamed mixture.
-Fold in raisins and nuts. Pour into greased 8x4" pan.
-Bake at 350 degrees for 60-65 minutes. Cool 10 minutes.
That's all I have for that category! Enjoy!!
If anyone makes anything above, please let me know how it turns out and what you think of it!
1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
(I add more than a cup of the pumpkin for more pumpkin flavor).
A have a recipe for a Apple-Cheddar Soup from Better Homes and Gardens that I make every year. It is really yummy. I actually add a bit more thyme and a bit more cheese, but that is me.
Apple- Cheddar Soup
1/2 cup finely chopped onion
1 Tbsp. butter
2 medium baking potatoes, peeled and diced
2 cups apple cider
1 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
1/2 tsp. salt
Dash cayenne pepper
1 medium cooking apple, peeled, coarsely chopped
1/2 cup milk
2 Tbsp. all-purpose flour
4 oz. sharp Cheddar cheese, shredded (1 cup)
In large saucepan cook onion in hot butter over medium heat until tender. Stir in potatoes, cider, thyme, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Add chopped apple; simmer, covered, 5 minutes or until potatoes are tender. In small bowl combine milk and flour; stir into soup. Cook and stir until bubbly. Slowly add cheese, whisking until cheese is melted.
Ooooh!!! That sounds gooood! That's goin' in my recipe box!
G-Free Pumpkin Spice Donuts
*for regular version use all purpose flour and omit xanthan gum
2 Tbsp butter or margarine, softened
1/2 cup white sugar
1/2 cup canned pumpkin
1/3 cup buttermilk
1 egg yolk
1/2 tsp vanilla
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp freshly grated nutmeg or a Dash of ground nutmeg
2 cups all-purpose GF baking mix (see note)
1/2 tsp xanthan gum
vegetable oil for deep-fat frying
Spiced sugar (see below)
In a large bowl, beat together the softened butter and white sugar. Add the pumpkin, buttermilk, egg, egg yolk and vanilla. Scrape down the sides as necessary.
In another bowl, combine the baking powder, baking soda, salt, cinnamon, ginger, nutmeg, all purpose gluten free flour blend, and xanthan gum. Mix so it is all distributed evenly.
Add the dry ingredients into the wet ingredients. With a spoon, stir until well combined.
If you are wanting to roll the dough out to make regular donuts, refrigerate for 3 hours before rolling out on a floured work surface and cutting with a donut cutter. Reroll as necessary.
However, if you want to take the easier (just as tasty) route, you can proceed as follows. Heat your oil to 365 degrees F, using a thermometer, you don’t want to burn your donuts.
Using a metal cookie scoop, or 2 tablespoons, carefully scoop (approx. 2 Tbsp) of donut dough into the hot oil. I did about 10-12 doughnut holes at a time. Fry, turning if necessary, until they are a nice dark brown colour.
Using a slotted spoon, remove from hot oil, and place on a paper towel lined baking sheet. This allows the oil to drain.
While the doughnut holes are still hot, roll them around in the Spiced Sugar. The sugar will stick to the doughnut holes.
Repeat until you have used up all the dough.
In a small bowl, stir together 1/2 cup white sugar, 2 tsp ground cinnamon, and 1 tsp freshly grated nutmeg (or 1/2 tsp ground nutmeg).
*Note for anyone interested in avoiding wheat: The G-free flour mix I've used is 2 cups white rice flour, 2/3 cup of potato starch flour and 1/3 cup of tapioca flour.
Roasted Butternut Squash Soup
Heat oven to 400 degrees
Peel and cube squash into about 2" pieces
Peel and quarter one onion
Peel and cube 3 carrots or 2 handfuls of baby carrots
Add 5-6 whole cloves of peeled garlic
Lay out onto cookie sheet.
Drizzle with olive oil.
Add salt and pepper and toss to coat.
Place on middle rack in oven and roast for 40 minutes, stirring and rotating pan every 10 minutes.
Dump roasted vegetables into pot, add 3-4 cups vegetable stock and blend with immersion blender. You can also use a regular blender, just be sure not to fill the blender more than halfway and to hold a kitchen towel over the lid just in case.
Adjust seasonings to taste.
You can add butter and heavy cream to the final blend to make a creamier soup.
Grill Master Chicken Wings - These go over really well at tailgates. With the 1/4 c. hot sauce listed, they come out pretty mild, so increase that if you like them hotter. The marinating really makes a difference!
Marinate 3 lbs chicken wings in 1/2 c. soy sauce and 1/2 c. Italian dressing 4 hrs to overnight.
Heat grill to medium. In a small saucepan, melt 1/4 c. butter. Stir in 1 tsp soy sauce and 1/4 c. (or to taste) Frank's Red Hot sauce. Set the sauce aside.
Remove wings from marinade and grill 25-30 min. until chicken is cooked through, turning often.
Put wings in a bowl, pour sauce over and toss.
Jenny (30) & Scott (37)
TTC #1 since 1/11, Unexplained Infertility
Polyp Removal 11/12
4 failed IUIs
Started stims 9/27
ER 10/8 - 24 eggs, 15 fertilized!
Blast transfer 10/13
Very faint 10/18 (5dp5dt)
Beta #1 10/23 - 339!!!
Beta #2 10/25 - 856!!!
U/S 11/14 - Heart rate 144!
2 tablespoons butter
1 cup diced onion
2 1/2 cups peeled and diced potatoes
3 cups chicken broth
1 cup half and half cream (or heavy cream if you really like it thick!)
1 3/4 cups shredded sharp Cheddar cheese
1/4 teaspoon dried dill weed
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cayenne pepper (I often throw more than this in because I like it spicy!) Note: I usually put carrots in this soup as well - I'll use a few good sized ones, and then use a little less potato. The carrots bring a nice flavour to the soup.
1. In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes (and carrots if using) and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
2. Puree potato mixture with an immersion blender (don't over puree though - some chunks are still good); reheat to medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes
Oooo..Coley, thank you! My hubby is GF and he loves doughnuts
My DH and I are both G-free so all of my recipes are G-free. I've been doing some experiments to expand our options and I'm glad to know someone else will get use and possible enjoyment out of the successful ones!