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.

tres leches cake

http://thedomesticrebel.com/?s=tres+leches+cake

Rhubarb Crumble and Rhubarb Sauce

Place in 9X13 pan:
2 1/2 C. Diced and Peeled Rhubarb
2/3 C. Sugar
1/3 C. Flour
1/4 tsp. Salt

Mix and sprinkle on top of Rhubarb:
1 C. Brown Sugar
3/4 C. Flour
1 C. Oats
3/4 C. Butter
1/2 tsp. Cinnamon
1/2 tsp. Salt
3 TB. Water

Bake at 350 for 40 minutes.  Top with vanilla ice cream!


Rhubarb Sauce

1 ½ - 2 C. Chopped and peeled rhubarb

¼  C. Sugar

1 (3oz) Jello package

1 ¼ C. water

Simmer a few minutes.  Allow to cool at room temperature.  Serve over vanilla ice-cream

Strawberry-Lemon Sweet-za

by American Girl Magazine

1 package refridgerated crescent roll dough

1 8 oz package cream cheese, softened

1/4 cup lemon curd (You can make lemon curd by whisking together 1 egg and 1/4 cup +
2 tbsp sugar until smooth. Stir in 1/4 cup + 2 tbsp juice from a lemon, lemon zest from 1
lemon and 3 tbsp unsalted butter, melted. Cook in the microwave for one minute intervals,
stirring after each minute until mixture is thick enough to coat the back of a spoon. This
makes more than 1/4 cup so remember to only use 1/4 of a cup.)

3 tbsp sugar

1 cup strawberry slices

Directions: Carefully unroll the crescent roll dough on a greased cookie sheet. Flatten
dough and pinch and pinch the seams together. Bake dough at 400 for 15-20 min or until
golden brown. Let cool completely. In a bowl, mix together cream cheese, lemon curd and
sugar until smooth. Use a spoon to spread the mixture on top of the cooled crust. Arrange
the strawberry slices on top of the cream cheese mixture. Slice and serve.

Caramel Apple Sweet-za

By American Girl Magazine

1 roll refridgerated sugar cookie dough or make your own

1 8 oz package cream cheese, softened

1/2 cup peanut butter

1/2 cup brown sugar

2 tbsp milk

2-3 apples

lemon juice

caramel sauce

Directions: Press the sugar cookie dough into a greased 12 inch pizza pan. Bake on 350
for 12-20 min. Let cool. In a bowl, mix together the cream cheese, peanut butter, brown
sugar and milk until smooth. Us a spatula to spread the mixture on top of the cookie crust.
Cut apples into thin slices. Toss the apples in lemon juice so they don’t turn brown. Arrange
the apples on top of the cream cheese mixture. Finish by drizzling caramel sauce over the
apples. To serve, cut the pizza into wedges.

The dessert pizzas can be found at www.americangirl.com/play/magazine/

Chocolate Texas Sheet Cake
 
http://thepioneerwoman.com/cooking/2007/06/the_best_chocol/

Jack-o-lantern Spice Cake

4 2/3 C. Cake flour
1 Tbs. Baking Powder
2 tsp. Ground Nutmeg
2 tsp Cinnamon
1 tsp. ground cloves
1 tsp. Baking soda
1 tsp, salt
3 C. Sugar
1 1/2 C. Butter
6 eggs
2 C. Buttermilk
1 ice cream cone

- Butter 2 bundt pans.
- Stir flour, baking powder, spices, baking soda and salt, set aside.
- Beat sugar and butter.
- Beat in 6 egg yolks
- Add flour mixture and buttermilk aternately in thirds.
- Beat egg whites in a separate bowl until stiff then fold into batter
- Bake at 350 for 55 minutes util toothpick comes out clean.
-Cool 5 minutes then turn out onto racks.
- Cut 1/2" off the bottom of each cake.
- Dye frosting orange and reserve some to die green.
- Frost ice cream cone cream for the stem.
- Frost cakes orange and fill center with candy corn
- Place ice cream cone on top and sprinkle with candy corn
- Serve with whip cream

Frosting:
1/3 C. Butter
4 1/2 C. Powdered sugar
1/4 C. Mik
1 1/2 tsp. Vanilla

- Beat butter until fluffy
- add 2 c sugar beat well
- beat in milk and vanilla
- add remaing sugar

Whipped cream:
16 oz. whipping cream
6 Tbs. Sugar
1 tsp. Almond or vanilla extract

Beat until stiff in a chilled bowl

Complements of Carrie M.

Halloween Candy Cookies

3 2/3 C. Flour
1 1/2 tsp. Baking Powder
1 1/4 tsp. Baking Soda
3/4 tsp. salt
1 C. Butter
1 1/4 C. brown sugar
1 C. Sugar
2 eggs
2 tsp. Vanilla
2-3 C. Chopped Candy Bars

- Mix flour, baking powder, baking soda and salt and set aside
- Beat butter and sugars until very light, about 5 min.
- Add eggs and vanilla
- Reduce speed to low and add flour mixture
- Stir in candy bits
- Bake at 350 for 15-20 minutes.

Compliments of Carrie M.

Peach Kuchen - German

1 yellow cake mix
1 stick butter (1/2 cup)
1/2 C. coconut

Drain:
1 - 20 oz. can sliced peaches
1 - small can crushed pineapple

Combine:
1/2 C. Sugar
1 TBS. Cinnamon

Mix:
8 oz. sour cream
3 TBS. apple juice
1 egg

Preheat oven to 350. Blend cake mix and coconut together. Melt butter and mix into cake mixture. Press into ungreased 9X13 pan. Bake for 10 minutes. Remove and arrange peach slices and pineapple over crust. Sprinkle with sugar and cinnamon. Drizle with sour cream mixture. Bake fro 25 more minutes. Cool slightly before serving.

Compliments of Carrie B.

Chocolate Chip Cookie Pie

Recipe from Nestle can also be found at Our Best Bites and Allrecipes.com

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or whipped cream for serving

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.

I made it this way the first time. For cooking group I cut the butter to 1/2 cup or 1 stick. I also added a pinch of salt and 1 tsp on vanilla. I liked it better this way. My husband liked it better the first way with more butter. Your call. I also only like it cooled. I think it is too rich when it is still warm.

Blonde

White Brownie:
2/3 Cup melted butter (I did half margarine)
2 C. Brown Sugar
2 Eggs
1 TBS. Vanilla

2 Cups Flour
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1 C. White Chocolate Chips

Mix above ingredients then bake at 350 for 25-30 minutes.

Serve with a scoop of vanilla ice-cream and top chopped walnuts andsauce:

1/2 C. Maple Syrup
1/4 C. Butter
1/2 C. Brown Sugar
8 oz. Cream Cheese

Heat syrup on stove top. Melt in butter and brown sugar. Slowly melt in cream cheese.

Texas Sheet Cake

2 sticks Butter
4 Tbs. Cocoa
2 C. Sugar
1/2 tsp. Salt
2 Eggs
1 C. Water
2 C. Flour
1 tsp. Baking Soda
1/2 C. Buttermilk
1 tsp. Vanilla

- Melt butter with water and cocoa in saucepan and bring to boil.
- Pour over dry ingredients.
- Mix and add buttermilk, eggs and vanilla.
- Pour onto a greased and floured sheet pan and bake at 350 for 15-20 min.

Icing:
1 Stick Butter
6 Tb. Buttermilk
1 tsp. Vanilla
4 Tb. Cocoa
1 lb. Powdered Sugar
Chopped Walnuts (opt.)

- Boil Butter, cocoa and buttermilk
- Add powdered sugar and vanilla
- Pour over warm cake and sprinkle with walnuts if desired.

Fortune Cookies

5 tablespoons unsalted butter
4 egg whites
1 cup super fine sugar
1 cup sifted all-purpose flour
1 pinch salt
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract

- Mix egg white and sugar on medium speed for about 30 seconds.
- Add flour and salt and beat until mixed.
- Add Melted butter, heavy cream and vanilla, beat until mixed.
- Pour 1 Tbs. batter onto halt a greased baking sheet. Spread with spoon into a 5" circle, repeat on the other side of cookie sheet.
- Bake at 400 about 6 minutes until edges turn golden brown.
- Working quickly, slide a spatula under one cookie. Lift and place on a dish towel. Fold cookie in half with your message tucked in. Pinch in the center and fold corners together. These cool in about 10-15 seconds so you have to work fast and only bake two at a time.

compliments of: Shauna

Scones & Honey Butter

3 cups flour
1 tbsp baking powder
1 tsp salt
1/4 cup milk
1 1/8 cup warm water

~ Mix and let rise 15 minutes.
~ Roll to 1/2 inch thick.
~ Cut into squares and deep fry.

Honey Butter:
1 large marshmallow cream
1 1/2 cup honey
1 1/2 cup margarine or butter

Whip together and serve with scones.

Compliments of: Candy

Pretzel Snowmen

1 C. White Chocolate Chips

50 Mini Chocolate Chips

Orange Decorator's Gel

Fruit Leather

10 Gummy Rings

10 Gum drops

10 Pretzel Rods

- Melt white chocolate chips over a double boiler or in microwave.

- Dip Pretzel Rods one at a time into the chocolate, use a knife to smooth the chocolate 2/3 of the way down.

- Place pretzel on a cookie shet lined with parchment paper.

- Press on mini chocolate chips for eyes and buttons. Use orange decorator's gell to add the nose.

- Chill in refridgerator until chocolate hardens.

- Tie fruit leather on for scarves (we cut them in half to make them skinnier and easier to tie)

- Stretch gummy rings over the end of the pretzel.

- Dip gumdrop in melted chocolate and press on top to complete the hat.

- Display and serve and cute holiday cups, great for gifts!

compliments of: Amy and Family Fun Magazine

Chocolate Truffles

1 lb. Dark or Milk Chocolate
1 C. Heavy Whipping Cream
1 tsp. Flavoring of choice (Amy did vanilla bean)

- Melt Chocolate in a double boiler
- Bring Cream to a boil and stir into chocolate until smooth (do not use an electric mixer)
- Add flavoring and chill in Refridgerator until HARD.
- Roll into small balls and refridgerate 1 hour.
- Melt desired chocolate in double boiler
- Dip balls into chocolate and use a toothpick to smooth the top.

Compliments of: Amy

White Truffles

1 lb. White Chocolate
3/4 C. Heavy Whipping Cream
1 tsp. Flavoring of choice (Amy did Rasberry Extract)
2 Tbs. Jam (Amy did raspberry)

- Melt Chocolate in Double Boiler
- In seperate bowl, boil cream.
- Mix the melted chocolate and boiling cream together, start in the center and mix out until smooth. (do not use an electric mixer)
- Add the flavoring and jam
- Cool in fridge until HARD.
- Wash your hands with COLD water then roll into balls. Rinse your hands again in cold water if the chocolate is melting
- Refridgerate Balls for at leat an hour
- Melt desired chocolate in double boiler for dipping. (Amy did white chocolate)
- Dip the balls in chocolate and use a toothpick to cover the tops were the poker was from dipping.
- Amy drizzled a pink white chocolate over top for some extra cuteness...YUM!

compliments of: Amy

Fudge

2/3 C. Evaporated Milk (2/3 C)
3 C. Sugar
3/4 C. Butter
1 Bag Chocolate Chips
1 12 oz. Can Marshmellow Creme
1 tsp. Vanilla Extract
(or one vanilla bean, slice down the center of the vanilla bean, press and slide down bean with edge of knife and the bean will come out in a paste. Use this and the bean pod for flavor, remove the pod after cooking)

- Bring sugar, butter and milk to a boil.
- Boil 5 minutes or until thermometer freaches 234
- Remove from Heat and stir in Chocolate Chips and Marshmellow creme until melted and well blended.
- Pour into a cookie sheet lined with parchment paper and let cool to room temp.
- Turn out on cutting board and cut into squares with pizze cutter or make fun holiday shapes with cookie cutters. You can also press into sprinkles for more holiday fun!
- You can also make flavored fudge, like mint, by adding 1-2 tsp. extract to the mix after cooking. Amy melted some green mint chocolate chips and swirled those on top for a cute topping!

compliments of: Amy

Triple Chocolate Mess (crockpot)

1 box devil’s food cake mix
1 small box chocolate instant pudding
2 cups sour cream
1 small bag chocolate chips
¾ cup vegetable oil
4 eggs
1 cup water

Grease crockpot with nonstick cooking spray. Mix all ingredients until smooth and pour into crockpot. Cook on low for 5 to 7 hours. Serve with vanilla ice cream.
Some notes on this recipe: I have the same recipe in another book that calls for 1 cup sour cream and 1 cup chocolate chips. I made it with less sour cream and cooked about six hours the first time. It was very cake like. I like it better a little less cooked and more moist so I add the two cups sour cream and bake closer to 5 hours. Also, the other recipe notes to mix by hand and not with a mixer. I don’t know why.

(compliments of Melissa)

Cinnamony Stuffed Grilled Peaches

4 oz. 1/3 less fat cream cheese softened
1 – 6oz. Fat Free French vanilla yogurt

In a small bowl beat cream cheese with electric mixer until smooth then mix in yogurt until smooth then refrigerate.

¼ c. sugar
½ tsp. cinnamon
¼ tsp. cloves

Mix sugar, cinnamon and cloves and set aside.

6 lrg. Ripe peaches, unpeeled, cut in half and pitted
2 Tbs. butter or margarine

- Brush grill with vegetable oil, place peaches cute side down on grill, cover grill and cook on medium for 3 min.
- Turn peaches over and brush with butter and sprinkle with cinnamon and sugar mixture.
- Cover grill and cook 3 min.
- Turn peaches cut side town again for 30-60 seconds to caramelize.
- Remove frome girll and serve cute side up with 2 Tbs. yogurt mixture in pitted hole and drizzle with caramel if desired.