Fall Spiced Whiskey Sour (Ashley - Modern Glam/Pinterest)

 2 oz whiskey

3 oz apple cider

1 juice of a lemon

pinch of pumpkin spice

lots of ice

Combine all and shake well. Strain and pour over fresh ice. Garnish with an apple slice.

Pumpkin Log (Helen White @ Taste N Tell 1988)

 Spray 15-1/2" x 10-1/2" jelly roll pan, line with waxed paper, and spray again.

Mix: 3 eggs

        1 c sugar

         2/3 c canned pumpkin

        1 tsp baking soda

        1/2 tsp cinnamon

        3/4 c flour

Spread in prepared pan and bake @ 375 for 15 minutes. Turn out onto a plain dish towel (sprinkled with sugar). Roll up (long side) and place in refrigerator to cool; let cool but not COLD (6-8 minutes). Unroll, spread with filling and reroll up. Wrap in plastic wrap and refrigerate. Keeps 2 weeks. Freeze leftovers after 3-4 days.

Filling:

2 TB softened oleo

8 oz cream cheese, softened

1 tsp vanilla extract

1 c confectioners sugar

3/4 c chopped nuts

Cream oleo and cream cheese together. Add vanilla extract and sugar. Mix well. Spread on log and sprinkle with nuts. Roll up.

Southern Chicken Tetrazzini (Margaret Murry @ Taste N Tell 1989)

 3 TB butter

1 medium onion, chopped

1 stalk celery, chopped

2 c cut-up chicken

7 oz fine spaghetti

1 tsp salt

1/4 tsp pepper

1 can cream of chicken soup

3 cups chicken broth

1 small can mushrooms

1/2 c Parmesan cheese

1/2 c Mozzarella cheese

Melt butter in a large skillet. Add onions and celery. Cook until clear. Layer chicken over celery and onions. Add spaghetti over chicken. Mix salt, pepper, soup, and broth. Pour over spaghetti, being careful to wet all spaghetti. Place mushrooms on top. Sprinkle with cheeses. Cover and cook until steam escapes. Turn on low and cook 30 minutes. 

Serves 4-6

Buckeye Drops (Nancy Fleshood @ Taste N Tell 1985)

 1-1/4 c sifted confectioners sugar

1 c peanut butter

3 TB softened butter

1/2 tsp vanilla extract

In a medium bowl, stir together until well combined. Shape into 1" balls.

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6 oz (1 cup) semi-sweet chocolate chips

2 tsp shortening

In a medium saucepan, melt chocolate chips and shortening. Remove from heat. Dip face of peanut balls into chocolate, leaving about 1/3 of peanut butter ball exposed. Chill until firm. Store in a tightly covered container in refrigerator. 

Makes 36 balls

Blueberry or Cherry Jello salad from Laura-Jane

 6 oz pkg. Jello (large box) (cherry or grape)

2 c hot water

20 oz can crushed pineapple

1 can cherry or blueberry pie filling

8 oz cream cheese

8 oz sour cream

1/2 c sugar

1 tsp vanilla extract

Dissolve Jello in hot water. Stir in pineapple and pie filling. spread in dish and let congeal.

Topping: Mix rest with mixer and spread over congealed salad. Refrigerate.

Sweet Potato Chili from Vicki

 1 medium onion, chopped

1/2 c red or green pepper, diced

1 c sliced carrots

2 tsp cumin

1/2 tsp each salt and pepper

1-1/2 c vegetable broth

28 oz undrained tomatoes

11 oz mild salsa

3 medium sweet potatoes, peeled and 1" cubes

15 oz can red kidney beans, rinsed

15 os can black beans, rinsed

15 oz can black-eyed peas, rinsed

1 c frozen corn

1 medium zucchini. diced

Cook sweet potatoes and carrots in a small amount of water until tender. Sauté' onions and pepper until tender. 

Combine all and cook 45 minutes on low simmer. 

Budda Bowl (Grain Bowls with Sweet Potatoes and Edamame) Washington Post newspaper (serves 4-6)

 2 large sweet potatoes (1 lb.), peeled and 1" cubes

5 Tb oil

1 tsp Kosher salt

1 c frozen shelled edamame

1/2 c tahini

1/4 c fresh lemon juice

1/4 c maple syrup

3 TB low-sodium soy sauce or tamari

2 TB minced fresh ginger

4 garlic cloves chopped

6 c cooked quinoa

dried figs, sliced

1/2 c roasted pumpkin seeds

1/4 c microgreens or sprouts

spinach

Toss sweet potatoes with 1/2 tsp salt and 1 Tb oil then roast @350 degrees for 20-30 minutes.

Cook edamame by microwaving in a small bowl on high for 2-3 minutes. Then cool, and peel. 

In a small bowl whisk, 4 TB oil, tahini, lemon juice, maple syrup, soy sauce, ginger, garlic, and 1/2 tsp salt.

Divide quinoa between 4-6 bowls, top with sweet potatoes, spinach, fig, edamame. Drizzle with dressing and top with microgreens and pumpkin seeds.

Based on 6 servings and half the dressing used:

480 calories    17 grams total fat    25 grams saturated fat    0 cholesterol    340 mg sodium

71 grams carbohydrates    11 grams fiber    14 grams sugar    15 grams protein