fall fruit recipe

847 – Sausage Cabbage Skillet, Roasted Sweet Potato Rounds

Sausage Cabbage Skillet

1 pound breakfast sausage
1 onion, sliced thin
1 small head cabbage, shredded
1 can crushed tomatoes
1/2 cup water
Salt and pepper to taste
Brown sausage and onion over medium heat in skillet. Pour off grease.
Add shredded cabbage and stir to mix well.
Add crushed tomatoes plus water.
Cover skillet and simmer until cabbage is tender crisp.
Add extra water if needed.
Season with salt and pepper to taste.
Serve over brown rice for a hearty, low cost meal.

Try this: substitute hamburger or diced smoked sausage for the breakfast sausage.

Roasted Sweet Potato Rounds

3 medium sweet potatoes
2 tablespoons oil
Salt to taste
Peel potatoes and slice into rounds approximately 1/2 inch thick.
Toss potatoes with oil to coat.

Place potatoes on foil-lined baking sheet and sprinkle lightly with salt, if desired.
Bake at 400°F approximately 25 minutes or until fork tender.
Like extra zip? Sprinkle your sweet potato with one of these:

Lemon or lime or orange juice
Pumpkin pie spice
Honey or maple syrup

Monster Mouths

Silvered almonds

Cut apples into quarters and remove cores.
Carefully cut a horizontal wedge from each quarter to create a mouth shape.
If not serving immediately, soak apple wedges in orange juice or pineapple juice to prevent browning.
Secure almond slivers inside the mouth by pushing nut into apple.
Serve mouths immediately as a kid-friendly treat to youngsters.
Try different teeth: sunflower seeds, or whole smoked almonds look (and taste) great!
Clemson University Cooperative Extension
Rhonda Matthews

The Peggy Denny Show – Recipe # 847 Pt 1

The Peggy Denny Show – Recipe # 847 Pt 2

chicken dinner fall recipe

765 – Herbed Crusted Chicken with Rosemary Demi Glaze

Herbed Crusted Chicken with Rosemary Demi Glaze

4 Chicken Breasts
1 Tsp. Basil
1 Tsp. Thyme
1 Tsp. Oregano
2 Cloves Garlic
2 ½ Tbl. Rosemary
Salt & Pepper
2 Cups Chicken Stock
1 ½ Tbl. Tomato Paste
½ Cup Red Wine
3 Tbl. Vegetable Oil
Flour (as needed)

Bring chicken stock to a simmer and add minced garlic, bay leaf, red wine, pepper corns, sprig of thyme. Let this cook for 30 minutes or so, adding water if needed. Clean the chicken breasts and season with salt and pepper. Mince the basil, thyme, oregano and press into the chicken breasts on both sides. In a large sauté pan, add just a little oil and bring to a medium high heat. Dredge the chicken in flour and sauté the chicken for 3-4 minutes on each side. Remove from pan and cover to keep warm. Strain off the chicken stock. Add a little flour to the pan the chicken was cooked in and let cook for a minute or two. Add the chicken stock slowly while whisking into the roux. Add minced rosemary and tomato paste and reduce down to desired thickness.

Sweet Potato & Blue Cheese Gratin

4 sweet potatoes, peeled and sliced
1 red onion, finely sliced
1 bunch green onions, chopped
2c blue cheese, crumbled
8 oz. Heavy cream
Salt & pepper

Spray baking dish with non stick spray. Line the bottom of the dish with thin sliced sweet potatoes. Drizzle some heavy cream over top and season with salt and pepper. Next add 1/4 each of sliced red onion, green onion, and blue cheese. Repeat the process until you have four layers. Bake at 350 degrees for 50-60 minutes or until potatoes are fully cooked. Let stand before serving. (For faster cooking time, lightly blanch the potatoes in salted water for a few minutes)

Alyn Abrams

fall fruit pork recipe vegetable

732 – Easy Herb Pork Chops

Easy Herb Pork Chops

2 tablespoons canola oil
2 pork boneless chops
1/2 teaspoon salt
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon black pepper

Combine all spices thoroughly and set to side.
Add oil to skillet over medium high heat.
Sprinkle spice mixture evenly over each side of chops. Place chops in heated pan and cook 4-5 minutes per side until golden brown.

Stir Fry Cabbage

2 cups shredded cabbage
1 cup water
1 teaspoon onion powder
Salt and pepper to taste

Add cabbage and water to skillet over medium-high heat and continuously stir until tender crisp. Season well with onion powder, salt and pepper. Serve immediately.

Even tastier when sprinkled with vinegar just before eating!

Sweet Potato Surprise

2 medium size sweet potatoes
2 slices bacon, chopped fine
Preheat oven to 350F.

Wash potatoes to remove any dirt or grit. Bake potatoes approximately 45 minutes or until fork tender.
Cut potatoes in half lengthwise and scoop out pulp, reserving potato shells.
Combine pulp, chopped bacon, honey, and margarine.
Refill potato shells and serve.

Sweet and savory! For an even easier option, omit the shells and simply serve the mashed potato mixture.

Stovetop Baked Apples

2 large apples, peeled cored and diced
2 teaspoons margarine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup water
1/2 cup shredded cheddar cheese

Melt margarine in skillet over medium heat. Add apples, cinnamon and nutmeg. Stir to coat apples in spices. Add water to skillet and cook until reduced to thick syrup, approximately 5 minutes.
Add shredded cheese and stir to incorporate. Serve immediately.
All the flavor of baked apple pie with cheese on top, but none of the work or the wait!
Apples are hot, sweet, and cheesy with just a little crispness. Yummy!
Deglaze pan with juice in place of water for an even sweeter flavor!

Rhonda Matthews

chicken dessert fall recipe salad

731 – Oven Fried Pecan Chicken Fingers with Honey Mustard Sauce

Oven Fried Pecan Chicken Fingers with Honey Mustard Sauce

1/2 cup bread crumbs
1/4 cup finely chopped pecans
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1/4 cup flour
1 egg
1 teaspoon spicy brown mustard
12 boneless, skinless chicken tenders
1/4 cup spicy brown mustard
1/4 cup honey

1. Preheat oven to 425°F. Line a baking sheet with aluminum foil and spray with cooking spray.
2. In a small bowl combine breadcrumbs, pecans, salt and pepper.
3. Place flour in a second small bowl.
4. Lightly beat together egg and 1 teaspoon mustard. Place in a small bowl.
5. Coat each chicken tender in flour, dip in egg mixture until coated and then dredge in pecan mixture.
6. Arrange chicken on baking sheet. Bake until golden brown for 18-20 minutes or until chicken is cooked to an internal temperature of 165°F.
7. To make the honey mustard dipping sauce, combine 1/4 cup mustard with 1/4 cup honey until smooth.
Yield: 4 servings

Nutrition Facts: Calories 402, Total Fat 18.0g (28% DV), Sat. Fat 3.3g (17% DV), Cholest. 52.5mg (17% DV), Sodium 1006.9mg (42% DV), Total Carb. 41.8g (14% DV), Fiber 2.1g (8% DV), Sugars 18.4g, Protein 15.4g, Vitamin A (0% DV), Vitamin C (1%DV), Calcium (4% DV), Iron (11% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Sweet Potato Fries

3 medium sweet potatoes, peeled
1 tablespoon canola oil
1 teaspoon pumpkin pie spice
2 tablespoons brown sugar
1/4-1/2 teaspoon cayenne pepper
1/2 teaspoon salt (optional)

1. Preheat oven to 400°F. Line a baking sheet with foil and spray with cooking spray.
2. Cut each sweet potato into 8 wedges.
3. Place sweet potato wedges and remaining ingredients into a large bowl; toss to coat.
4. Spread sweet potato wedges onto foil-lined baking sheet in a single layer. Bake for about 30-35 minutes or until golden brown and tender.
Yield: 4 servings

Nutrition Facts: Calories 133, Total Fat 3.6g (6% DV), Sat. Fat 0.3g (1% DV), Cholest. 0.0mg (0% DV), Sodium 345.8mg (14% DV), Total Carb. 24.4g (8% DV), Fiber 3.0g (12% DV), Sugars 8.5g, Protein 1.6g, Vitamin A (278% DV), Vitamin C (4%DV), Calcium (4% DV), Iron (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Cranberry Apple Spinach Salad with Maple-Dijon Dressing

1/4 cup maple syrup
3 tablespoons minced onion
2 tablespoons cider vinegar
1 tablespoon canola oil
1 tablespoon spicy brown mustard
1/4 teaspoon salt (optional)
1/4 teaspoon pepper
1/2 cup thinly sliced onion
1/2 cup chopped apple
1/2 cup dried cranberries
1/2 cup toasted chopped pecans
1 (10 ounce) package fresh spinach

1. In a large bowl, whisk together the first 7 ingredients until combined. Add remaining ingredients and toss well to coat.
Yield: 8 servings

Nutrition Facts: Calories 131, Total Fat 6.8g (10% DV), Sat. Fat 0.6g (3% DV), Cholest. 0.0mg (0% DV), Sodium 131.5mg (5% DV), Total Carb. 17.2g (6% DV), Fiber 2.3g (9% DV), Sugars 12.3g, Protein 1.6g, Vitamin A (46% DV), Vitamin C (19%DV), Calcium (5% DV), Iron (8% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Pumpkin Pie Bites

2 packages frozen phyllo dough tartlet shells
1 small package sugar free instant vanilla pudding
1 cup skim milk
½ cup canned pumpkin
1 teaspoon pumpkin pie spice (1/2 tsp. cinnamon, ¼ tsp. nutmeg and ¼ tsp. ginger)
1/3 cup fat free whipped topping

1. In a medium sized bowl, whisk together pudding and skim milk until thick.
2. Whisk pumpkin and spices into pudding until completely combined and smooth.
3. Spoon pumpkin mixture into tartlet shells until almost full. Refrigerate until ready to serve.
4. Garnish the top of each tartlet with whipped topping.
Yield: 10 Servings (3 tartlets per serving)

Nutrition Facts: Calories 99, Total Fat 2.0g (3% DV), Sat. Fat 0.4g (2% DV), Cholest. 0.5mg (0% DV), Sodium 175.9mg (7% DV), Total Carb. 18.7g (6% DV), Fiber 0.4g (2% DV), Sugars 9.3g, Protein 2.0g, Vitamin A (39% DV), Vitamin C (1%DV), Calcium (3% DV), Iron (1% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Kimberly Baker