Roasted Autumn Vegetables

I got this from the following website:
http://www.epicurious.com/recipes/recipe_views/views/231105

Ingredients:
Nonstick vegetable oil spray
1 1/2 pounds butternut squash, peeled, cut into 3x1/2-inch wedges
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch-thick wedges
1 1/4 pounds red-skinned sweet potatoes (yams), cut into 2x3/4-inch wedges
2 tablespoons olive oil
1/4 teaspoon cayenne pepper

1/2 cup finely chopped red onion
1/4 cup chopped fresh chives
2 tablespoons apple cider vinegar

Directions:
Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. (Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.)

Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.

Number Of Servings:10

Joanna
Provo, UT

Thanksgiving Corn Dish

2 eggs
1 can cream style corn
1 can whole cornal corn (do not drain)
1/2 cup melted butter
1 cup sour cream
1 cup shredded cheese (sharp cheddar is best)
1 small package corn muffin mix
salt and pepper to taste

Beat eggs. Add all other ingredients. Pour into a greased casserole dish. Sprinkle with cheese. Place in a 350 degree oven for 35 minutes (or until slightly browned).

Number Of Servings:8-12

If you are looking for a good corn dish that is a little different, this is a great dish. I get people asking for this dish for Thanksgiving after they've had it once. This dish is a family tradition.

Joanna
Provo, UT

Sweet Potato Layer Cake with Orange-Cream Cheese Frosting

Servings: Makes 10 to 12 servings.

ingredients

Cake
2 pounds tan-skinned sweet potatoes (about 3 medium)

3 cups cake flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup vegetable oil
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
2/3 cup plus 1/4 cup chopped walnuts, toasted
2/3 cup plus 1/4 cup dried cranberries

Frosting
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
31/4 cups powdered sugar, sifted
2 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon vanilla extract
1/4 cup sliced candied orange peel
3 tablespoons sugar

From my ward night too from a woman named Gabriel Casella-Nicosia. It looked too good not to share. Enjoy!
April White

Cranberry Salad

1 bag whole cranberries
1 regular sized bag mini marshmallows
1/2 cup sugar
1 pint whipping cream
1 apple
4 cups grapes (I slice them in half to make them easier to eat)
1/2 cup pecans

Grind up the cranberries in a food processor or blender. Mix in sugar
(can use less or more if you want) and marshmallows. Refrigerate
overnight. Mix in grapes, one apple chopped into bite-sized pieces,
and pecans. Whip up the whipping cream and mix it in (do not need to
sweeten the cream, the marshmallows and sugar sweeten the salad).

From my ward Thanksgiving preview night (Camlia Hales). I use the same recipe but without the grapes, apples, and pecans, but in place I put pineapple. It is delicious so I am sure it is great with those things too.

April White

Sweet Potato Casserole

3 cups mashed cooked sweet potato (about 2 1/4 pounds)
1/3 cup firmly packed brown sugar
1/3 cup skim milk
2 tablespoons reduced-calorie stick margarine, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
2 egg whites, lightly beaten
Vegetable cooking spray
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 tablespoons chilled reduced-calorie stick margarine
1/3 cup chopped pecans
Preparation
Combine first 7 ingredients in a bowl, and stir well. Spoon sweet potato
mixture into an 8-inch square baking dish coated with cooking spray.

Combine 1/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons
chilled margarine with a pastry blender or 2 knives until the mixture
resembles coarse meal. Stir in the chopped pecans, and sprinkle over sweet
potato mixture. Bake at 350° for 30 minutes.
Yield

8 servings (serving size: 1/2 cup)
Nutritional Information

CALORIES 273(24% from fat); FAT 7.4g (sat 0.9g,mono 3.5g,poly 2.5g); PROTEIN
3.5g; CHOLESTEROL 0.0mg; CALCIUM 56mg; SODIUM 242mg; FIBER 3.3g; IRON 1.3mg;
CARBOHYDRATE 49.8g

Cooking Light, NOVEMBER 1995
April White

Stand By Pasta Dinner

This is my stand by pasta dinner.

8oz spaghetti cooked and drained
10oz alfredo sauce
1 can cream of chicken soup
1 cup parmesan cheese
2 cups cooked chicken (great for leftovers)
1/3 c. sliced olives (green or black)
1/3 cup chopped onion
1 can sliced mushrooms
1/2 cup chopped pecans

Mix all ingrediants, except pecans, in 9 x 13 pan. Bake at 400 degrees for 20 minutes. Top with pecans and continue to bake 3-5 minutes.
This a great "take to someone meal" and it freezes really well without the pecans on it.

Dixie Dunn
San Antonio Texas

Simple (but YUM) pasta or rice dishes?

I am looking for some new simple (but YUM!) pasta or rice dishes. My youngest is turning TWO this week and I know just what to fix for his birthday dinner, pasta or rice. But I am bored with my stand by's. I check this site and use it's goodness all the time, this is my first time posting. My youngest eats onions and broccoli - he isn't a picky eater, but he does LOooooooVE his pasta and rice. He usually doesn't care for chicken, loves beef, but today he ate his first two (yes, TWO) chicken nuggets!

Beef Stroganoff

This is really easy and is one of my favorites.

1 lb beef cut into cubes (I use round steak or if I'm feeling really lazy, beef for stewing since it's cut for you)
1 pkg fresh mushrooms
1 can cream of mushroom soup
1 envelope of dried onion soup mix
water (If you have a large crock pot, about 1/3 c. of water is needed)
1/2-1 c. of sour cream

Put all ingredients except sour cream in a crock pot and mix together. In my crock pot, it's done after about 3 hours on low but in my mom's it takes longer. It doesn't take very long so watch to make sure it doesn't burn or dry out. Mix in sour cream right before serving. You can serve it over rice or noodles.

Ashley A.
Springville, UT

Caramel Sauce

I received this as a gift last fall. I added a tablespoon or so of cinnamon the last time I made it and that was yummy too.

In a medium-sized glass bowl:
1 bag caramels, unwrapped
1/4 c. butter or margarine

Microwave for 3 minutes. Stir until smooth.

Add:
1 can sweetened condensed milk

Stir until smooth. Enjoy with apple slices, over ice cream, for dipping bananas, grapes, drizzle over pears. Keeps well in fridge. Reheat in microwave, 30 seconds or until hot.

Meghan R. (Shannon M.)
San Jose, CA

'KFC' Coleslaw

I believe I initially found this on allrecipes.com. It's best when made the night before, or given at least 10 hours in the refrigerator. It may not be perfectly KFC, but pretty close in my book.

1/4 c. finely chopped onions
2 T. vegetable oil
1 1/2 tsp. tarragon vinegar (the one I found is made by Heinz)
3/4 c. Miracle Whip
1/3 c. sugar
1 pkg (16 oz) packaged coleslaw

Mix onions, oil and sugar. Add vinegar and whisk in Miracle Whip. Pour over coleslaw veggies and stir. Cover and refrigerate overnight, or at least 10 hours.

Meghan R.
San Jose, CA

Outrageous Chocolate Chip Cookies

1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Katie W.
Louisville, KY

Barbequed Pork Chops

I just made this tonight so I thought I'd post it. It's a family recipe and is very yummy and easy. It's great for Sundays since the longer it cooks, the more tender the meat. This is pretty much the only pork recipe I make. Does anyone else have a good pork recipe?

4-6 pork chops (I use bone-in, center cut loin chops, or you can use spare ribs)
1 yellow or white onion (I usually only use a half; if you don't like onions you can omit)
3/4 c. ketchup
1/2 c. water
2 Tbsp. brown sugar
2 Tbsp. worcestershire sauce
2 Tbsp. red wine vinegar
1 tsp. chili powder
1/4 tsp. black pepper
1/8 tsp. cayenne pepper

Combine all ingredients except pork and onion in a small saucepan and simmer. Trim fat from chops and place in a 13x9 pan. Thinly slice onion and lay rings on top of chops. Pour ketchup mixture over top and cover with foil (very important). Bake at 200-250 for 5-6 hours. (I sped it up tonight and did 350 for about 1-1 1/2 hours)
Serve over rice with sauce from pan.

Ashley A. (Grandma Allen)
Springville, UT

Pie Crust

(The 2 pies amounts will make 3 or so one crust pies)

To make 4 Pies
Amount: 2 crust pies
Flour: 4 cups
Salt: 2 teaspoons
Shortening: 2 cups
Water: 2/3 cup + 2 T.

To make 2 Pies
Amount: 2 crust pies
Flour: 2 cups
Salt: 1 teaspoon
Shortening: 1 cup
Water: 1/3 cup + 1 T.

1. Mix flour and salt. Cut in shortening with pastry blender. Make a well in the center.

2. First, add larger amount of water; only as necessary to get moist dough, add smaller amount(avoid too much stickiness).

3. To roll out, flour board well and rolling pin well. Mold handful into ball. Roll out to about 1/8 inch thick. Fold in half...lift into pie plate...unfold. Crimp edges. Cut off excess. Prick all over with fork as shell will shrink as it bakes with filling inside and pricking helps.

4. Bake 375 for about 10 minutes (don't want brown, just slightly golden).

Joanna
Provo, UT

Chocolate Satin Pie

INGREDIENTS
12.oz simisweet chocolate chips (2 cups)
1/4 cup milk
1/4 cup sugar
pinch of salt
4 eggs
1 tsp vanilla
One, 9 inch slightly baked pie shell

1. Melt the following in top of double boiler (old recipe! You can use the microwave now...melt and stir till lumps gone): chocolate chips, milk, sugar, and salt. Stir till blended and smooth, cool slightly. (Not too much)

2. Add 4 egg yolks, one at a time (save the whites in another bowl). (If chocolate is still warm, add the yolks and beat well fast so they don't cook in lumps in the chocolate immediately.) Beat well. Add vanilla.

3. Beat 4 egg white until stiff. Fold into choc., gently but well. (If you don't fold gently the pie may turn out a little too heavy.)

4. Pour into baked pie shell and refrigerate at least 4 hours.
Serve with whipped cream.

**This is a classic family recipe. It is VERY chocolately, and very good. I will post the pie shell that we use for this recipe next.

Joanna
Provo, UT

Holiday Salad

Maybe not a traditional Thanksgiving dish, but would certainly be a delicious addition to your meal!

2 heads Romaine lettuce, chilled and torn
1/2 to 1 pomegranate, seeded
1/2 red onion, finely sliced
4 oz. slivered almonds, sugared

To sugar almonds, place in a saucepan with 3 tablespoons sugar over medium heat. Stir frequently until almonds are coated and sugar disappears. Cool on wax paper.

2/3 Tbsp. poppy seeds
1/3 c. white vinegar
1/2 c. salad oil
1/3 c. sugar
3/4 Tbsp. grated onion
3/4 tsp. salt
1/3 tsp. dry mustard

Mix ingredients in blender and pour over salad.

Meghan R. (Thomalee A.)
San Jose, CA