fall fruit recipe turkey

1015 – Cucumber Ranch Sauce, Herb Turkey Burgers

Cucumber Ranch Sauce

1/2 medium cucumber, peeled, seeded
and minced
1/2 cup sour cream or plain Greek yogurt
1/2-3/4 cup mayonnaise
2 teaspoons garlic powder
2 teaspoons onion powder
Salt to taste

Mix all ingredients well. Cover and chill until ready to serve.

Wonderful as a salad dressing or a sandwich spread.

Herb Turkey Burgers

1 pound ground turkey
Canola oil or olive oil
Herbs of your choice: thyme, basil, oregano
Garlic powder
Onion powder
Salt and pepper

Shape ground turkey into 3 large, thin patties. Heat oil in large skillet over medium high heat. Add turkey patties to skillet. There should be an obvious sizzle when the pan is hot enough. Generously sprinkle on the herbs of your choice. Also add generous amounts of garlic and onion powder plus salt and pepper to taste. Note: ground turkey tends to be bland. It requires more seasoning than beef or pork to achieve a pleasing flavor.
Cook burger until seared on one side. Turn over and continue cooking. Season second side as heavily as the first.
When burger has cooked through, cover and set to the side to keep hot until ready to serve.

Excellent served on a bun with lettuce and tomato. Equally good served on top of a green salad.

Acorn Squash with Pecans

1 large acorn squash
1 tablespoon canola oil or olive oil

Optional: cinnamon, maple syrup, brown sugar, honey

Wash squash well and carefully cut into halves. Scrape away seeds.
Place squash face down in microwave dish and add approximately 1/4 cup water. Cover and microwave until flesh of squash is fork tender. Scoop flesh away from rind and season to your liking. Excellent topped with butter or margarine and salt. Also very good topped with brown sugar and cinnamon.

Uncooked, acorn squash will remain fresh on the counter for months as long as the rind is not punctured. The flavor of cooked acorn squash (as well as butternut squash) is very similar to sweet potatoes and can be substituted 1 for 1.

Easy Apple Tarts

A lower carb dessert! Great for those
who want ‘Just a touch” of sweetness
following their meal.

2 medium apples, cored and
diced very small
1 Tablespoon butter
1 teaspoon brown sugar
1/ 2 teaspoon ground cinnamon
2 low carb tortillas, cut into thirds

Coat muffin tin with non stick spray. Line muffin cup with tortilla portion. Bake at 375 Degrees Fahrenheit until barely crisp and holds shape.
Melt butter in skillet and add diced apples, sugar and cinnamon. Cook over medium heat until softened. Add cooked apples to muffin cups and continue baking until filling is set. Serve hot or cold. Delicious when hot and topped with melted cheddar.

Rhonda Matthews
Clemson University Cooperative Extension

The Peggy Denny Show 17 081 – Rhonda Matthews, Recipe 1015, Part 1

The Peggy Denny Show 17 081 – Rhonda Matthews, Recipe 1015, Part 2

chicken dessert fruit recipe vegetable

869 – Stir Fried Broccoli, Weeknight Chicken Breast Supper

Stir Fried Broccoli

1 large head broccoli
4 tablespoons olive oil
Salt and pepper to taste

Wash broccoli well under briskly running water.
Trim florets from stems into bite-size proportions.
Add olive oil to pan over medium high heat.
Add trimmed broccoli to pan and stir constantly until tender crisp, approximately 4-5 minutes.
Sprinkle with salt and pepper to taste.
Serve immediately.

Weeknight Chicken Breast Supper

4 boneless, skinless chicken breast
1/4 cup mayo
1/4 cup Parmesan Cheese, grated
Pepper to taste

Spray baking dish with non-stick vegetable spray.
Place chicken breast in baking dish in a single layer.
Mix together mayo and Parmesan Cheese until smooth
Spread mixture evenly over chicken breasts.
Sprinkle with pepper (if desired.)
Bake 30-45 minutes at 350 degrees F.

Chicken should register a minimum of 165 degrees F on a food thermometer and juices should run clear.
Serve immediately.
Store leftovers in the refrigerator.
Leftovers from this recipe make fantastic chicken salad.

Apples and Cream Shortcake

4 medium size apples
1 tablespoon butter
4 tablespoons brown sugar
Sprinkle salt

Wash apples well, peel and core.
Slice into thin portions.
Melt butter in skillet over medium heat, add brown sugar and stir.
Add apples and continue stirring until coated with sugar and butter.
Sprinkle lightly with salt.

Cook 5-7 minutes until apple slices are fork tender.


1/2 cup whipping cream, chilled
2 tablespoons powder sugar
1/4 teaspoon cinnamon

Whisk together ingredients until whipping cream holds soft peaks.


Using biscuit, angel food cake, or pound cake, layer together with warm apples and whipped cream.

Serve immediately.

Don’t like apples?
Substitute fresh pears for apples. Delicious!

Rhonda Matthews
Clemson University Cooperative Extension

fall fish fruit recipe vegetable

825 – Colorful Mixed Greens, Salmon Patties, Baked Beets, Apple Surprise

Colorful Mixed Greens

1 bunch Rainbow Swiss Chard
1/4 head cabbage
1/2 medium onion, finely chopped
Canola oil

1. Wash chard and cabbage well to remove any grit.
2. Remove tough lower portion of stems of chard and discard.
3. Finely chop chard plus tender portion of stems.
4. Remove core of cabbage and discard.
5. Finely chop cabbage.
6. Add oil to large sauté pan over medium high heat.
7. Quickly cook onion and cabbage until softened.
8. Add chard and continue cooking, stirring often until chard is done (5-7 minutes.)
9. Season with salt, vinegar and a pinch of sugar.

Salmon Patties

1 (14.75 oz.) can salmon
2 eggs, beaten
1/4 cup cornmeal mix
1 tablespoon chopped onion (optional)
Canola oil

1. Sort through salmon to remove undesirable portions of skin and largest bones.
2. Work the salmon through your fingers to separate the largest flakes and crush any remaining soft, small bones.
(Small bones are not detectable once the salmon is cooked. Plus they add calcium to the dish.)
3. Combine flaked salmon, eggs, cornmeal mix, and onion (optional.)
4. Combine thoroughly until mixture will hold together.
5. Shape mixture into thin, flat patties.
6. Heat canola oil over medium-high heat and add patties to pan (should sizzle immediately.)
7. Fry 3-4 minutes per side until golden brown.
8. Drain on paper toweling until ready to serve.

For crunchier texture, dust each side of patties with extra cornmeal before frying.
Don’t like cornmeal? You can easily substitute flour, breadcrumbs, or cracker crumbs. All provide good results.

Baked Beets

1 bunch fresh beets
1 can mandarin oranges
1 tablespoon brown sugar
1 tablespoon butter
Salt to taste

1. Remove greens from beets and save for another meal.
2. Scrub beets well to remove any grit. Trim away root end.
3. Add all ingredients to a tightly covered baking dish and bake at 400°F for 60-75 minutes.
4. Remove the skin from the beets and chop into bite size portions.
5. Return beets to baking dish and gently stir to coat with orange glaze.

This dish may be served warm or cold.
Leftovers (a rarity) are delicious when turned into a beet salad by mixing with a dab of mayo and grated/crumbled cheese.

Apple Surprise

4 Medium Apples (Honeycrisp, Fuji, Rome are good choices)
4 Teaspoons brown sugar
1/4 cup red-hot candies

1. Place each apple in the center of a piece of heavy duty foil (12 inches square).
2. Spoon 1 teaspoon sugar and 1 tablespoon red hots into the center of each apple.
3. Fold foil around apple and seal tightly.
4. Bake for 25-35 minutes at 350°F or until apples are tender.
5. Carefully transfer apples and syrup to bowl.
6. Serve warm with ice cream if desired.

Can’t find red-hot candies? Hot tamales candy (also cinnamon-sugar flavored) will work, too.

Rhonda Matthews

dessert fall fruit pastry recipe

824 – Pear, Blue Cheese & Walnut Pizza, Apple Crisp

Pear, Blue Cheese & Walnut Pizza

2 tablespoons cornmeal
1 (11-ounce) can refrigerated thin pizza crust dough
1 cup shredded part-skim mozzarella cheese
1 medium pear, thinly sliced
1/2 medium red onion, thinly sliced
1/4 cup blue cheese crumbles
2 tablespoons chopped walnuts
1 teaspoon chopped fresh thyme leaves
1 tablespoon balsamic vinegar

1. Preheat oven to 400°.
2. Roll dough out on a lightly floured surface to a 14 x 10-inch rectangle.
3. Sprinkle cornmeal over a large baking sheet;
4. place dough on baking sheet.
5. Sprinkle mozzarella evenly over dough.
6. Arrange pear and onion slices over mozzarella;
7. top evenly with blue cheese and walnuts.
8. Bake at 400° for 8 to 10 minutes or until browned.
9. Sprinkle with thyme and drizzle with vinegar;
10. cut into 12 pieces.
Yield: 6 servings (serving size: 2 slices)

Apple Crisp

6 medium apples, peeled and sliced
2 tablespoons granulated sugar
2 teaspoons lemon juice
1 teaspoon cinnamon
1 cup all-purpose flour
1 cup quick-cooking oats
1 cup light brown sugar
1/2 cup chopped walnuts
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature

1. Preheat oven to 375°F.
2. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray.
In large bowl, mix apple slices with granulated sugar, lemon juice and cinnamon;
toss to coat evenly. Pour into baking dish.
3. In medium bowl, mix flour, oats, brown sugar, walnuts and salt.
With pastry blender or fork, cut in butter until mixture looks like coarse crumbs.
Sprinkle crumb mixture evenly over apple mixture.
4. Bake 30 minutes or until topping is golden brown.
Yield: 8 servings

Marie Hegler

Peggy Denny Show – Recipe #824: Pear, Blue Cheese & Walnut Pizza, Apple Crisp

fruit recipe salad soup vegetable

804 – Hearty Vegetable Soup, Kale and Apple Salad

Hearty Vegetable Soup

2 (1-pound) packages NATURE’S GREENS™ Bagged Collards
2 cups water
2 pounds diced turkey ham or rotisserie chicken
3 tablespoons hot sauce
3 tablespoons Extra Virgin Olive Oil
1 (8-ounce size) container VERSATILE VEGGIES® Diced Yellow Onions
1 red bell pepper, chopped
2 teaspoons garlic, minced
5 new potatoes, diced
3 (14 ½-ounce size) cans chicken broth
3 (14 ½-ounce size) cans Hoppin’ John with black-eyed peas, tomatoes, onions, & jalapenos
¾ cup vermouth or white Zinfandel wine
1 tablespoon white vinegar
2 teaspoons salt

Place collards in a large pot. Pour water over collards and boil until al dente. Meanwhile, stir ham or chicken and hot sauce together. Cook coated meat in the oil over medium heat until browned. Add the onion, bell pepper, and garlic; sauté until tender. Pour the meat mixture into the cooked collards, stirring well. Stir the remaining ingredients into the collard-meat mixture. Bring to a full rolling boil; reduce heat, and simmer, stirring occasionally, for 1 hour. Yield: 12-16 servings.

Kale and Apple Salad

1 (1-pound size) package NATURE’S GREENS™ Kale
5 large red apples (Fuji)
1 (10-ounce size) container VERSATILE VEGGIES® Diced Celery
2 (6-ounce size) packages sliced almonds
2 (6-ounce size) packages craisins
½ cup spicy mustard
½ cup water
¼ cup red wine vinegar
½ teaspoon salt

Spoon kale in a large bowl. Chop 4 apples and add to the kale along with the celery, 1 ½ packages almonds and 1 ½ packages craisins. Chop the remaining apple and put into a blender along with the remaining ½ package almonds, remaining ½ package craisins, spicy mustard, water, vinegar, and salt. Purée until well combined and slightly thick, adding more water if needed to thin. Pour dressing over kale and toss to combine. Serve immediately.
Yield: 16 servings.

This tasty, healthy salad is very filling and can be used as a meal.

Donna Bundrick Griffin
Coordinator Marketing and Promotions
Walter P. Rawl and Sons Inc.
824 Fairview Road
Pelion, SC 29123
Phone: 803-894-1900, Ext. 120; Fax: 803-894-1945

breakfast recipe salad

792 – Pico De Gallo Quiche, Kale and Apple Salad

Pico De Gallo Quiche

1 package frozen pie crust
2 7oz Versatile Veggies Pico De Gallo
6 oz turkey bacon, cooked, crumbled
2 cups shredded Mozzarella cheese
1 1/2 cups fat free half and half
1 cup egg substitute
1/2 tsp salt
1/4 tsp pepper

Bake pie crust. While baking, combine Pico De Gallo, bacon, cheese, half and half, and egg substitute, stirring well. Stir in salt an pepper. Pour Pico mixture into baked pie crusts. Bake in 350 degree oven for 45 minutes or until knife inserted in center comes out clean. Cool 15 minutes before serving. Yield: 8-12 servings.

Kale and Apple Salad

1 (1-pound size) package Nature’s Greens™ Kale
5 large red apples (Fuji)
1 (10-ounce size) container Versatile Veggies® Diced Celery
2 (6-ounce size) package sliced almonds
2 (6-ounce size) packages craisins
½ cup spicy mustard
½ cup water (more may be added)
¼ cup red wine vinegar
½ teaspoon salt

Spoon kale in a large bowl. Chop 4 apples and add to the kale along with the celery, 1 ½ packages almonds and 1 ½ packages craisins. Chop the remaining apple and put into a blender along with the remaining ½ package almonds, remaining ½ package craisins, spicy mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding more water if needed to thin. Pour dressing over kale and toss to combine. Serve immediately.

Yield: 16 servings.

Donna Bundrick-Griffin

fruit recipe salad seafood spring

772 – Springtime Shrimp, Avocado and Mandarin Orange Salad

Springtime Shrimp, Avocado and Mandarin Orange Salad

Salad Ingredients:

1 pkg cooked shrimp, peeled/deveined
2 cans mandarin oranges, reserve juice
6 cups chopped romaine or bag of spinach salad
¼ tsp salt
¼ tps black pepper
1 Avocado sliced and cut into 12 wedges

Dressing Ingredients:

2 Tbsp Tarragon
1 tsp finely chopped onion
¼ tsp black pepper
2 tsp brown sugar
¼ tsp salt
1 tbsp olive oil


Put Romaine or Spinach in Large serving bowl. In a separate bowl, drain shrimp and then toss with salt and black
pepper. Set aside. In another bowl, put 4 Tbsp of the reserved mandarin orange juice, stir in the brown sugar to
dissolve it. Add the onion, the Tarragon the salt and the black pepper. Whisk in the olive oil to make dressing. Pour
over the salad and spinach and toss to coat with dressing. Add the sliced avocado to the servings on plates.

Quick Baked Apples with Granola

4 Crisp Apples (Braeburn, Fuji or Gala)
2 Tbsp Honey
4 crunchy Granola Bars, crushed
Yogurt, milk, cream or ice cream if desired
2 Tbsp Raisins
4 tsp butter or margarine

Cut apples in half lengthwise. Using spoon, remove and discard cores, making at least a 1-inch indentation
in each apple half. In microwavable pie plate, arrange apple halves, cut sides up. If needed, cut thin slice off
bottoms to keep halves from tipping. Fill each apple half evenly with raisins and honey; dot with butter. Cover with
microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 5 to 6 minutes or
until apples are tender. Top each with granola. Serve with milk, yogurt or ice cream if desired
Visit Leisa Marie at the Barnyard Market on Hwy 101 in Greer, SC every Saturday and Sunday from 9am to 3 pm.
Rain or Shine. To order custom bake work, please call the number listed above or contact via the internet at either
one of the web addresses.

Leisa Marie Mounts
Recipes Provided courtesy of Loafin’ Around Bakery, Greer, SC or

fruit recipe vegetable

663 – Taffy Apple Tartlets

Taffy Apple Tartlets

1/4 cup dry-roasted peanuts
2 large Granny Smith apples, peeled
3/4 cup butterscotch caramel sauce (from a 17-oz jar), divided
2 tbsp all-purpose flour
1 pkg (15 oz) refrigerated pie crusts (2 crusts), softened according to package directions
12 caramels, unwrapped


1. Preheat oven to 400°F. Chop peanuts using Food Chopper; set aside for later use. Cut peeled apples lengthwise into quarters using Utility Knife. Lay each quarter cut side down; angle knife, cut out and discard core. Coarsely chop apples with Food Chopper. Combine apples, 1/2 cup of the caramel sauce and flour in Classic Batter Bowl; mix well using Small Mix ‘N Scraper(R). Microwave on HIGH 5-6 minutes or until bubbling and thickened; stir and set aside.

2. Meanwhile, unroll one pie crust onto lightly floured Cutting Board. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All(R) Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.

3. Cut caramels in half using Utility Knife; place one piece into each tart shell. Spoon apple mixture evenly into tart shells; sprinkle with peanuts. Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets from pan to Stackable Cooling Rack. Drizzle with remaining 1/4 cup caramel sauce. Serve warm.

Yield: 24 servings

Nutrients per serving: Light: Calories 110, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 19 g, Protein 1 g, Sodium 75 mg, Fiber 0 g

Cook’s Tip: To easily drizzle caramel sauce over tartlets, place resealable plastic bag into Measure-All(R) Cup. Pour caramel into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut corner off tip of bag to allow caramel to flow through.

Bread Bowl Artichoke Dip

2 16-oz sourdough bread rounds (about 6 in. diameter), divided
Vegetable oil
4 oz cream cheese, softened
1/2 cup milk
1 can (14 oz) artichoke hearts in water, drained
1 1.4-oz envelope or one 1.8-oz box (2 envelopes) vegetable soup mix
1 garlic clove, pressed
1 lemon
1 container (8 oz) sour cream
Grated fresh Parmesan cheese (optional)

1. Preheat oven to 450°F. Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4 1/2-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.

2. In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix ‘N Scraper(R). Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.

3. If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

Yield: 12 servings (about 2 cups dip)

Nutrients per serving: (about 2 tbsp dip and 4 bread cubes): Calories 220, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 29 g, Protein 7 g, Sodium 610 mg, Fiber 2 g

Cook’s Tip: To soften cream cheese, microwave on HIGH 15-30 seconds or until very soft. Whisk until smooth.

fall recipe southern

631 – Apple Cranberry Crisp

Apple Cranberry Crisp

3 c. granny smith apple
2 c. fresh cranberries
1/2 walnuts, chopped and toasted
1/3 c. low-calorie sweetener (i.e. Splenda®)
Cooking spray
1/3 c. whole wheat flour
1 c. regular oats
1/2 packed brown sugar
1/4 canola oil

Combine apples, cranberries, walnuts and sugar in a bowl.  Spoon into a greased 8x8in. Baking dish. Combine flour, oats, sugar and oil, stirring with a fork until crumbly. Sprinkle over apple mixture. Bake at 350°F for 40min. or until bubbly.

Yield: 10 servings (1/2 cup)

Dressed Up Mac and Cheese

1 pkg. (14oz) Macaroni and Cheese dinner
½ cup cheddar cheese
½ cup light sour cream
1/8 tsp. red pepper

½ cup cracker or bread crumbs
½ cup cheddar cheese
2 tsp. melted butter

Follow directions on box of macaroni and cheese dinner. Add cheese, sour cream and pepper. Pour into greased casserole dish. In small bowl combine crushed crackers, butter, and cheddar cheese. Top macaroni with crumb mixture.

Bake at 350 for 20 minutes.

Muffin Stuffing Cups

3/4 cup celery, diced
1/4 cup onion diced
1/2 stick butter
1 1/2 c. water
1 (6oz) pkg. stuffing
1/3 dried cranberries
1 cup cheddar cheese
1 pinch sage
1 egg, beaten

In large skillet, sauté onion and celery in butter. Stir in water and bring to a boil. Add dried fruit and stuffing mix. Remove from heat and add egg and cheese. Spoon into greased muffin tins and bake at 350 for 10-15 minutes

Kristen Welch