Ambers Amazing Fall Recipes!

Ham with Peach Chutney

(I usually buy the spiral sliced ham from Costco…it’s already cooked).

Prepare ham by cutting it into desired slices and layering in 9x13 pan.

Rub a small-medium amount of mustard, brown sugar, and seasoning packet that comes with ham, on every piece.

(This can be prepared the night before or the morning of or right before you bake it…doesn’t matter)

Bake 350, covered with foil, for 45-60 min

Peach Chutney

1 Large Can Peaches (Drain, blend a couple second in blender, you want it to be chunky) 

1/3c Brown Sugar 

Bring to a boil on stove top.

Stir frequently.

After boils for 1 min, turn heat to low and keep simmering for a little while.

Can add a dash of cinnamon and/or nutmeg (or some of the leftover spices from ham package) if you like.

Serve ham with a spoonful of peach chutney on top…yum!

Butter Whipped Yukon Potatoes

Cut potatoes in half and cook in crookpot on high about 4 hours.

I season the water with salt, pepper, and garlic.

Drain mostly (leave some water…maybe 1/2 c) 

Whip in kitchen aid mixer for about 5-6 minutes, with a stick of butter, until light and fluffy.

Add more salt and pepper until desired taste.

Can add a little milk if you like.

Put back in crockpot and leave on warm until you eat.

Homemade Applesauce

Quarter apples (leave core out) and fill crockpot 2/3 full.

Add fresh, ripe pears  (leave core out) and fill remainder 1/3 crockpot full.

Fill with water and 1 T. Lemon Juice

Cook on high for about 4 hours or until tender.

Pull out apples and puree for a good 3-4 minutes (want the peals to be so tiny you can’t tell they are there).

Can add cinnamon to taste.

Refrigerate and serve cold. (This can be done the day before.)

All the extra liquid in crockpot is delicious apple-pear cider.  Add a little cinnamon and enjoy!!

(No need to add sugar as the ripe pears make it sweet…and the blending makes it light and smooth.)

Roasted Vegetables

Slice up whatever veggies you like. I did red pepper, onion, yellow squash, and zucchini.

Lightly cover with olive oil and generous salt and pepper.

Roast on baking sheet for 20-23 minutes at 425.

Pumpkin Smash Smoothies

(I usually double this recipe but don’t double the spices)

2 cups Frozen Yogurt

1/2 c. canned Pumpkin

1 c. Almond Milk

1/2 t. pumpkin pie spice

1/2 t. cinnamon

Can add 1/2 c. ice to make it extra cold and thicker.

Blend on high until smooth and creamy.