Categories
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
clemson.edu/hgic
rhonda@clemson.edu

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

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

Categories
dessert fall recipe vegetable

1002 – Black Bean Brownies, Butternut Squash Mac and Cheese

Black Bean Brownies

1 can (15 ounces) black beans, rinsed and drained
1/2 cup semisweet chocolate chips, divided
3 tablespoons canola oil
3 eggs
2/3 cup packed brown sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon salt
Cooking spray

1. Preheat oven to 350 degrees.
2. Place beans, 1/4 cup chocolate chips, and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth.
3. Transfer to a 9-in. square baking pan coated with cooking spray. Sprinkle with remaining chocolate chips. Bake at 350 degrees for 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares.

Yield: 1 dozen

Butternut Squash Mac and Cheese

3 cups (1-inch) cubed peeled butternut squash (about 1 medium)
1/2 onion, thickly sliced
1 1/2 tablespoons olive oil
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
16 ounces uncooked pasta shells
2 cups 2 percent reduced-fat milk, divided
1 cup grated sharp cheddar cheese
3/4 cup grated fresh Parmesan cheese, divided
Cooking spray

1. Preheat oven to 425 degrees.
2. Place squash on a foil-lined baking sheet. Add onion, olive oil, 1/2 teaspoon salt, and pepper, tossing to coat. Bake at 425 degrees for 45 minutes or until tender and lightly browned. Remove from oven and increase heat to 450 degrees.
3. Meanwhile, cook pasta according to package directions, omitting salt and fat. Drain well.
4. Transfer squash and onions to a food processor or blender, add 1/2 cup milk, and puree until completely smooth and creamy.
5. Add butternut squash mixture to an ovenproof skillet over medium heat. Stir in remaining milk , 1/2 teaspoon salt, cheddar cheese, and 1/2 cup Parmesan. Keep stirring until mixture is hot and cheese has melted. Add cooked pasta, mixing to coat
6. Sprinkle evenly with remaining Parmesan, Bake at 450 degrees for 10 minutes or until cheese melts and begins to brown.

Yield: 6-8 servings

Marie Hegler
Area Food Safety & Nutrition Agent
carol@clemson.edu

The Peggy Denny Show 17-013, Part 1 – Recipe 1002

The Peggy Denny Show 17-013, Part 2 – Recipe 1002

Categories
fall fruit recipe snack

872 – Fall Recipes from Get Togethers with Deidre

Fall Recipes from Get Togethers with Deidre

Peach and Mango Juice topped off with Sparkling Apple Peach Cider. Celebrate and Toast to all your blessings.

Apple Cider with mulling spices – warm in a skillet, sip and enjoy!

Egg Nog blended with banana, ice and cardamom spice, enjoy!

Vanilla Ice Cream with Orange Sherbert blended with your favorite sparkling drink. Enjoy!

Weetabix, add chocolate bar and marshmallows. Enjoy!

Zucchini, squash diced, add oil and olive mixture, steak seasoning, favorite cheese and bread to sop up the gravy!

Spinach, ham diced, onion, tomato, mushrooms, red pepper, cheese, eat with crackers. Enjoy!

Blackberries with blackberry yogurt and add a nut bar if desired.

____________________________________________________

Please donate to Ambassadors to give relief to those who are the subjects of domestic violence for lawyer fees, relocation and transportation and education.
All donations are tax deductible. At the close of the year it is good time to give.
AMBASSADORS (Non-Profits of Get Togethers With Deidre)
864-561-3913
Gettogetherswithdeidre.com

The Peggy Denny Show – Get Togethers with Deidre Pt 1; Recipe #872

The Peggy Denny Show – Get Togethers with Deidre Pt 2; Recipe #872

Categories
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
carol@clemson.edu

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

Categories
fall mexican recipe soup southern turkey vegetable

769 – Quick Fajitas

Quick Fajitas

1 (7.76-ounce size) can Mexican salsa
½ (8-ounce size) can tomato sauce
1 (10-ounce size) container Versatile Veggies® Fajita Mix*
1 tablespoon olive oil
1 (22-ounce size) bag Seasoned Beef Strips or Fajita Chicken Strips
Warm flour or corn tortillas
Sour Cream (Opt.)
Mexican Style Cheese (Opt.)

Mix salsa and tomato sauce in a medium sauce pan. Warm over medium heat, stirring often. Sauté
Versatile Veggies® Fajita Mix in olive oil until cooked (approx. 5 minutes). Add Seasoned Beef Strips
or Fajita Chicken Strips and toss, cooking for 2-3 minutes. Stir in salsa mixture and cook for a couple
of minutes. Spoon meat mixture onto warm tortillas. If desired, this can be served with sour cream and
Mexican style cheese.

*A 10-ounce size container of the Versatile Veggies® Pepper Medley may be substituted for the
Versatile Veggies® Fajita Mix.

* To make this recipe really easy, sauté vegetables; add meat strips to warm veggies; heat until all is
warm, then sprinkle with Fajita or Taco seasoning to taste.

Pico de Gallo Cornbread

1 (16-ounce size) container Versatile Veggies® Pico De Gallo or 2 (7-ounce size) containers
2 (8.5 ounce size) packages corn muffin mix
¾ cup egg substitute or 3 eggs
2/3 cup fat-free milk or 2% milk
1 (14.75-ounce size) can creamed corn
½ cup canola oil
2 cups reduced fat shredded Cheddar cheese or regular Mexican cheese

Drain Pico and set aside. Mix next 6 ingredients together well. Stir in Pico. Pour into a lightly oiled
4-quart baking dish and bake at 450 degrees for 30 minutes or until a toothpick inserted in the center
comes out clean.

Hearty Turnip Greens with Smoked Turkey Sausage Soup

3 cups Natures Greens™ Turnip Greens
1 teaspoon minced garlic
1 (10-ounce size) can diced tomatoes and green chilies
2 teaspoons chicken base
1 ¾ cup Versatile Veggies® chopped onion and celery
8 cups chicken stock
½ cup Versatile Veggies® chopped bell pepper
1 (14-ounce size) pkg. turkey sausage
1 (14.5-ounce size) can hoppin’ john with black-eyed peas, tomatoes, onions, and jalapenos

In a large pot, combine turnip greens, tomatoes and chilies, onion & celery, bell pepper, hoppin’ john,
garlic and chicken base, stirring well. Stir in stock. Cover and cook until turnip greens are tender. While
greens are cooking, bake sausage in the oven at 350 degrees for 30 minutes. Cool sausage; when cooled,
slice into rounds. Spoon sausage into turnip greens and simmer for 5 minutes. Yield 8 servings.

Greens and Cheesy Grits Casserole

1 (1-pound size) Nature’s Greens™ Collards
8 cups low sodium chicken broth
2 cups fat free half and half
2 cups regular grits
1 cup butter substitute
2 ½ cups reduced fat grated Parmesan cheese
1 (12-ounce size) pkg. turkey bacon, cooked &
crumbled

Cook collards in 2 cups chicken broth for 20 minutes or until desired texture; drain well removing excess
water with a paper towel and set aside. In a large pot, bring half and half and the remaining 6 cups
chicken broth to a boil. Stir in grits and cook over medium heat until they return to a boil. Reduce to
simmer; cover and cook for 25-30 minutes stirring occasionally. (Fat free milk may be added if needed
to cook to desired consistency which should be similar to slightly runny oatmeal.) Add butter sub statute
and cheese to grits, stirring until both melt. Stir in cooked collards. Spoon mixture into a greased 13” X
9” casserole dish. Top with crumbled turkey bacon. Bake in a 350° oven until lightly brown on top. Yield:
12 generous servings.

Kale with Dried Fruit

2 tablespoons Canola oil
½ container Versatile Veggies® diced yellow onion
1 tablespoon minced garlic
2 tablespoons spicy brown mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
1 ¼ cups low sodium chicken or vegetable broth
1 pound Natures Greens™ Kale
2/3 cup dried cranberries
1 (2-ounce size) pkg. slivered almonds

Heat oil in a large pot over medium heat. Stir in onion and garlic; cook until the onion softens and is
translucent about 5 minutes. Stir in mustard, honey, vinegar, and broth. Bring to a boil over high heat.
Add kale and stir; cover and cook 5 minutes or until kale is wilted. Stir in dried cranberries and continue
cooking uncovered, until the liquid is reduced by half which would be about 10 minutes. Stir in almonds.
Serve immediately. Yield: 4-6 servings.

Donna Bundrick-Griffin
Coordinator, Marketing and Promotions
Walter P. Rawl and Sons Inc.
824 Fairview Road

Categories
breakfast fall recipe

668 – Pecan and Pumpkin Oatmeal

Pecan and Pumpkin Oatmeal

3 cups water
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 cups quick cooking oats
1 cup 100% pumpkin
1/3 cup packed brown sugar
1 (8 ounce) container vanilla low fat yogurt
3 tablespoons toasted pecans

Bring water, pie spice, and salt to a boil. Stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute. Stir in pumpkin and brown sugar. Cook 1 minute. Let stand until desired consistency is reached. Spoon oatmeal into 4 bowls. Top with yogurt and pecans.

Don’t like pecans? Try toasted walnuts, almonds or hazelnuts instead. All are heart healthy and taste great!

Power Eggs

3 large eggs, beaten
1/4 cup cottage cheese
1/4 cup low fat shredded cheddar cheese
1/4 cup sliced fresh mushrooms
1 teaspoon canola oil

Heat oil in pan. Sauté mushrooms over medium heat until softened.

Add eggs, cottage cheese and cheddar cheese. Stir until egg is set and cheeses have melted. Add salt and pepper to taste. Serve hot.

Optional: chopped onion, bell pepper, tomato, or diced baked potato can be added to the pan when sautéing the mushrooms.

Applesauce Pancakes

2 cups biscuit mix
1 cup low fat milk
1 cup sugar free applesauce
2 eggs

Spiced Apple Syrup

Combine biscuit mix, milk, eggs and applesauce. Mix until smooth. Portion onto a hot, greased griddle or pan. Serve hot with Spiced Apple Syrup.

Spiced Apple Syrup

10 ounces apple jelly
1/2 teaspoon ground cinnamon
1 cup sugar free applesauce (optional)

Combine ingredients in a saucepan over medium heat. Stir frequently until jelly melts completely. Serve hot over applesauce pancakes.

Sweet-Hot Canadian Bacon

6 slices Canadian Bacon
1 tablespoon margarine
1 tablespoon sugar free syrup
Dash of cayenne pepper

Add margarine, syrup and pepper to skillet over medium heat. Warm Canadian Bacon in mixture until lightly browned. Serve hot.

Rhonda Matthews

Categories
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

Topping:
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

Categories
fall recipe snack

608 – Apple Berry Salsa with Cinnamon Chips

4 [7 inch] flour tortillas
1 tbsp sugar
1/2 tsp. ground cinnamon
2 medium apples (cored, peeled, sliced)
1 cup strawberries
1 kiwi (peeled and sliced)
1 small orange
2 tbsp packed brown sugar
2 tbsp apple jelly

Chips:

Preheat oven to 400 degrees. Brush tortillas with water. Combine sugar and cinnamon and sprinkle over tortillas. Using pizza cutter, cut each tortilla into 8 wedges; place in single layer on cookie sheet and bake for 8-10 minutes or until lightly browned and crisp. Cool completely.

Salsa:

Remove strawberry stems using drinking straw, then slice using an egg slicer. Core, peel, and slice apples. With adult supervision, chop strawberries, apples and kiwi with food chopper. Put fruit into medium mixing bowl.

Squeeze juice from orange; zest the peel. Add orange juice, orange zest, brown sugar and apple jelly to the fruit mixture and mix gently. Chill and serve with cinnamon chips.

Young Chef’s Academy

Categories
fall recipe

590 – Leisa Marie’s Cranberry Pear Ginger Relish

Leisa Marie’s Cranberry Pear Ginger Relish

3 cups fresh cranberries
2 cups peeled Anjou pears, finely chopped
1 1/3 cups orange juice
1 1/4 cup dried cranberries
1/8 tsp ground cardamom
1/3 cup sugar replacer (xylitol)
3 Tbsp currents or raisins
3 Tbsp minced crystallized ginger

Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Chill then serve. Great on meats, toast, by the spoonful, refreshing with ice creams. Store in the refrigerator for up to a week.

Stuffed Acorn Squash

1 Acorn Squash
1 cup boiling water
1/2 cup couscous
1/2 cup tsp sage, thyme
1/2 cup pecans

Cut squash in half, scoop out seeds, place upside down in microwave pan with 1/2 inch water, cover and cook til tender (10 min.) Place couscous, sage, thyme, and pecans in boiling water. Let stand 10 minutes. Pull acorn squash out and stuff with couscous.

Momma’s Herbed Green Beans

1 pound frozen green beans, thawed
2 tsp olive oil
3 tbsp sliced red onions
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
zest of one lemon
1/2 tsp basil

Simmer beans in water until tender crisp (about 8 min). Drain. Heat oil in skillet, add onions and sugar, cook until golden. Add salt pepper and beans. Cook for 2 min. Remove from skillet, stir in lemon zest and basil.

Chef Leisa Marie Medes
Garner’s Natural Market