MONDAY:

Apple Crisp  – made simple 

Ok, let’s face it, making an apple crisp is pretty simple and you can google it a hundred times and it’s pretty much the same thing….brown sugar, flour, oats, cinnamon, butter, apples…you can get crazy and add nuts, raisins, craisins, etc. but I always think with apple crisp – the simpler the better!

I’m even going to take it one step further and tell you that when I’m in a pinch (think…you forgot you need to make a dessert for a book club or dinner party and it’s already 5pm or last minute house guests arrive suddenly), I can whip together a delicious apple crisp in literally about 5 min (not counting the 20 min it needs to bake).  Always a crowd pleaser and no one knows your short cut secrets!  I’m all for time saving while still keeping it “homemade” and not sacrificing on taste!

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  • Time Saver #1 -buy a combination of already sliced apples at any of your favorite grocery stores.
  • Time Saver #2 – keep a few tubs of pre-made apple crisp topping on hand for just these instances

To make:

  • simply spread the apples out in the bottom of a baking dish
  • soften 5 T of butter and mix into dry topping mix with a fork until combined
  • sprinkle all over apples
  • bake at 375 for approximately 20 min or until apples are tender  – ENJOY!

TUESDAY:

Butternut Squash Soup

Another easy recipe you can whip up in no time and serve with fresh bread and a salad for a perfect Fall dinner! It’s the perfect balance of nuttiness from the squash, creaminess from the cream cheese, and a little heat from the cayenne pepper – YUM!

Ingredients

  • 6 tablespoons chopped onion
  • 4 tablespoons butter
  • 6 cups peeled and cubed butternut squash (or one package of fresh already peeled and chopped butternut squash at your local grocery) – huge time saver!
  • 1 container chicken stock 32 fl oz (I like organic low sodium)
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper (I use a bit more for a little kick)
  • 1 package cream cheese (I use non-fat or low-fat)

Directions

  1. In a large saucepan, saute onions in butter until tender. Add squash, stock, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
  2. Puree squash and cream cheese with a hand blender until smooth right in the same pot you cooked in (saves dishes!) and heat through. Do not boil.

pot

My favorites for this blender-1recipe…Cuisinart hand blenders (Target and Bed, Bath & Beyond, both $34.99) and Le Cruiset Signature Cookware (try the outlet store or Marshalls -close to the holidays usually has a good supply)
soup

WEDNESDAY:

Pumpkin Cinnamon Chip Muffins

pump

  • 1-1/2 c. sugar
  • 1 c. canned pure pumpkin
  • ½ c. veg. oil
  • ½ c. water
  • 2 eggs
  • 1-2/3 c. flour
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • ½ tsp. baking powder
  • 2 tsp. pumpkin spice (or cinnamon, nutmeg, cloves) – use more as desired….

Mix sugar, pumpkin, oil, water, eggs – beat well.  Stir in dry ingredients and then extras such as cinnamon chips (seasonal item), chocolate chunks, pecans.

Use loaf pan, mini-loaf pan (4 mini-loaves) or muffins.

Bake at 350 degrees for app. 50 min. for bread and about 16-18 min. for muffins.  Do the knife test to make sure they are baked through.

pumpkin

Enjoy!

THURSDAY:

PORK TENDERLOIN…FALL STYLE

This Pork Tenderloin Recipe will become a family favorite and will make your home smell so inviting!!  

Cinnamon Apple Pork Tenderloin  

pork-tenderloin-2

  • 1 package of pork tenderloin (2 halves)
  • Combine:
  • 2 T cornstarch
  • 1 tsp cinnamon
  • 2 T brown sugar
  • 2 apples, peeled, cored, sliced
  • 2 T cranberries
  • Preheat oven to 400 degrees.  Spoon mixture over the pork, cover and bake 30 min. Remove the cover and spoon the apple mixture over the tenderloin and return to the oven and bake 15 to 20 min longer until it’s cooked through.  At least 150 to 160 degrees at center.

Gravy to pour over the top when serving…

Combine below ingredients and warm on stove top:

  • 8 T sugar
  • 8 T soy sauce or soy alternative
  • ½ tsp salt
  • 3 tsp cinnamon
  • 3 T sherry (I use cooking sherry)
  • 2 tsp ginger
  • 4 tsp dry mustard
  • 4 tsp lemon juice
  • Recipe credit to my friend Tricia…Thanks!

FRIDAY:

PUMPKIN DIPS: What better way to celebrate Fall than with pumpkin?!

Pumpkin Dip:

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1 (15 ounce) can solid pack pumpkin
  • 1 tablespoon ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon frozen orange juice concentrate

Directions

In food processor, 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, gingersnaps, or cinnamon graham cracker sticks!

Pumpkin Hummus:

Ingredients

  • 1 (15 ounce) can garbanzo beans
  • 1 (15 ounce) can pumpkin puree
  • 1/4 cup lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup tahini paste (optional)
  • 3 cloves garlic, minced
  • 2 tsp pumpkin pie spice

Directions

Place ingredients a food processor and puree until a smooth.Serve with vepumpkin1ggies or pita chips!