Recipes That Really in a Large Mixing Bowl, Toss the Potatoes with the Requires Heavy Cream in Order to Thicken Up

OUR FAVORITE FALL RECIPES 1 APPETIZER Kristin’s PumpkIN Dip Time Prep Time: 10 minutes Ingredients • 1 can pumpkin (solid pack pumpkin, not pumpkin pie mix) — any size is fine • 1 small package of seasonal pumpkin pudding mix (can use sugar free vanilla pudding mix) • 1 tsp. pumpkin pie spice, can add more for a stronger pumpkin taste as desired • 1 tsp. cinnamon • 8 oz. cool whip (can use fat free), thawed Directions Combine pudding mix, pumpkin and spices in mixer. Fold thawed cool whip into mixture. Chill in the refrigerator & serve with apples, graham crackers or vanilla wafers. NOte Thaw cool whip in advance. 1 SALAD Kat’s Kale & Farro Salad Time Drain berries, discard orange juice. Prep Time: 15 minutes; Cook Time: 30 minutes Bring farro to a boil in salted water. Reduce heat, Ingredients cover, and simmer 25 minutes or until all liquid is 1 cup dried berries (currants, wild blueberries, absorbed and farro is just slightly chewy. cherries, etc.) Transfer farro to a sheet pan, spread out and 1 cup orange juice cool. 4 cups thinly sliced kale In a large bowl, toss kale with balsamic vinegar, 2 tbsp. balsamic vinegar ½ teaspoon salt and ¼ teaspoon pepper. Let ½ tsp. salt stand 10 minutes. ¼ tsp. freshly ground black pepper In another large bowl, stir together cooked farro, 1 cup pine nuts, toasted berries, toasted pine nuts, and shallot. 1 shallot, finely chopped Add kale mixture, Parmesan cheese, chives, olive ½ cup finely shredded Parmesan cheese oil, lemon juice, and crushed red pepper; toss 3 tbsp. snipped fresh chives well to combine. Season with salt and pepper to ¼ cup extra-virgin olive oil taste, then transfer to large serving dish. 2 tbsp. lemon juice Notes ½ tsp. crushed red pepper Makes 12 to 16 servings. 4 cups fast farro, cooked Can be stored in the fridge for 1 to 2 days. Directions In a small bowl, combine the dried berries and orange juice. Cover with plastic wrap; chill 2 to 24 hours. 2 CONDIMENT Time Prep Time: 3 minutes; Cook Time: 30 minutes Gloria’s Ingredients 20 oz. fresh or frozen cranberries Bourbon Cherry 20 oz. fresh or frozen cherries, pitted 1¼ cups packed brown sugar Cranberry Sauce ½ cup apple cider ½ tsp. freshly-ground black pepper (make sure it’s freshly-ground) ½ cup good bourbon Directions Bring cranberries, cherries, brown sugar, cider and pepper to a boil over high heat in a medium sauce pan. Cook two minutes, stirring occasionally, then stir in bourbon. Reduce heat and bring to a simmer, stirring often and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely. Note You can make the sauce five days ahead, just cover and chill. Bring to room temperature before serving. 3 CONDIMENT Time Prep Time: 3 minutes; Cook Time: 25 minutes Ingredients 4 cups cranberries 1 ½ cups sugar Debi’s 1 ½ cups water ½ cup Grand Marnier Cranberry Sauce 2 tangerines, chopped Directions Place ¼ of the tangerines in a food processor on pulse. Wash cranberries. Boil water and sugar until syrupy, about 10 minutes. Add cranberries and tangerines. Add Grand Marnier. Cook until berries pop and tangerine peels are sweet, about 15 minutes. Refrigerate 1 to 2 days. Note Enjoy! 4 SIDE DISH Natisha’s Sweet Potato Casserole Time Directions Prep Time: 10 minutes; Cook Time: 90 minutes Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Ingredients Preheat oven to 350°F. Coat a medium-size Crust: casserole dish with nonstick spray. 1 cup brown sugar 1 Combine sweet potatoes, sugar, salt, vanilla, /3 cup flour eggs and butter in a large mixing bowl in the 1 cup chopped nuts (pecans preferred) order listed. Beat thoroughly with a hand mixer 1 /3 stick butter, melted to increase the fluffiness of the sweet potato mixture. Sweet Potato Mixture: 3 cups mashed sweet potatoes Pour mixture into buttered baking dish. 1 cup sugar Bake for 30 minutes at 350°F. (At this point, dish ½ teaspoon salt can be covered and refrigerated). 1 tsp. vanilla Sprinkle the surface of the sweet potato mixture 2 eggs, well beaten evenly with the crust mixture and return to oven for 10 minutes. The brown sugar and pecan crust ½ cup (1 stick) butter, melted should be slightly browned and crunchy. Allow to set at least 30 minutes before serving. 5 SIDE DISH JeN’s Italian Stuffing Time Discard the oil and add 1-2 tablespoons of olive Prep Time: 20 minutes; Cook Time: 30 minutes oil. Add the celery and onion and cook until soft. Ingredients Remove from heat, drain the oil, and set aside. 8 links of sweet Italian sausage Moisten the crust of the bread with water to 2 large onions (thinly diced) enable you to break up the crust into small 1 stalk of celery (thinly diced) pieces. Then continue to break up the rest of the loaf into small pieces. 1 small loaf of fresh unseeded Semolina Italian bread Sautée the bread in 1-2 tablespoons of olive oil 2 eggs (beaten) over low heat, continually stirring to moisten/ soften all of the bread. ½ cup of Parmesan cheese (shredded) 2 tbsp. extra-virgin olive oil Combine all ingredients with the cheese and eggs. Mix well and season with salt and pepper. Salt and pepper (to taste) Transfer mixed ingredients to a baking dish and Directions cover with foil. Preheat the oven to 350°F. Bake for 30 minutes at 350°F. Remove sausage from casings. Cook over medium heat until browned, breaking up the pieces of sausage into smaller pieces as you cook the sausage. Remove from heat and drain and on paper towels. 6 SIDE DISH Time Prep Time: 15 minutes; Cook Time: 20 minutes Ingredients 1 cup 5-minute grits, regular, uncooked 4 cups water 1 tbsp. salt 1 stick butter, cut in pieces 8 oz. Velveeta cheese, cut in pieces 1 – 2 tsp. minced garlic, adjust to taste BetSY’s ½ lb. sharp cheddar cheese, grated Garlic Cheese Grits 2 tbsp. Worcestershire sauce Directions Preheat oven to 350°F. Bring salted water to a boil, add grits, stir. Reduce heat and let grits cook until mixture has thickened, about 5 to 7 minutes When cooked, add the butter, Velveeta, garlic, grated sharp cheese and Worcestershire sauce. Stir until the butter, Velveeta, and sharp cheese have melted. Pour into a greased 8x8-inch casserole pan and sprinkle with paprika (I use cayenne for a little kick). Bake for 15-20 minutes, or until edges are bubbly. Notes Serves 8 – 10. Can be prepared a day or two in advance, then cooked on Thanksgiving day. Also freezes well. My mother adds a small can of chopped green chilies (drained) for a different twist. 7 SIDE DISH Time Prep Time: 5 minutes; Cook Time: 20 minutes Ingredients 10 medium red potatoes ½ tsp. garlic salt Chuck’s 2 oz. goat cheese (any, I prefer Humboldt Fog) Roasted Garlic & 2 green onions 4 tsp. olive oil Goat Cheese potatoes Directions Preheat oven to 425-degrees. Wash potatoes and cut into ½ inch wedges. Toss pototaoes with pepper, garlic salt and olive oil. Spread on single layer on baking sheet and roast 25 minutes at 425-degrees, flip halfway. Thinly cut green portion of green onion. Garnish cooked potatoes with crumbled goat cheese and green onion. NOTE Serves 4. 8 SIDE DISH Kristin’s Sausage & Fig Stuffing Time Bake until lightly toasted, about 10 minutes. Prep Time 35 minutes; Cook Time: 70 minutes Remove from oven. (Do not turn off oven.) Ingredients While bread crumbs toast, heat remaining 1 2 1-lb. Italian bread loaves, torn into about 1 tablespoon oil in a medium-size heavy saucepan ½-in. pieces over medium high. Add sausage; cook, stirring 3 tbsp. extra-virgin olive oil, divide. often, until sausage is browned, 6 to 8 minutes. ½ tsp. kosher salt Using a slotted spoon, remove sausage. Add 7 tablespoons butter to saucepan; melt over 2 tbsp., plus 4 tsp. chopped fresh sage, divided medium low. Add shallots and garlic; cook, 1 lb. mild Italian sausage, cut into ½-in. cubes stirring often, until shallots are tender, about 8 8 tbsp. unsalted butter, divided minutes. Add figs and remaining 2 tablespoons 4 large shallots, finely chopped sage; cook, stirring often, 3 minutes. 6 large garlic cloves, finely chopped Toss together toasted bread crumbs, fig mixture, sausage, parsley and pepper in a large bowl until 2 cups dried Turkish figs, cut into small cubes combined. 1 /3 cup chopped fresh flat-leaf parsley Whisk together stock and eggs in a medium bowl ¼ tsp. black pepper until combined. Fold stock mixture into bread- 2 cups low-sodium chicken stock crumb mixture. 4 large eggs Grease a 13×9-inch baking dish with remaining 1 tablespoon butter. Spoon stuffing mixture Directions into dish. Bake until stuffing is heated through, Preheat oven to 350°F. golden and crisp on top, 30 to 35 minutes. Let Working in batches, process bread pieces in cool 10 minutes. a food processor until consistency of coarse breadcrumbs, about 1 minute per batch. Spread bread crumbs evenly over 2 large rimmed baking sheets. Drizzle bread crumbs evenly with 2 tablespoons oil, and sprinkle evenly with salt and 4 teaspoons sage; toss to coat. 9 SIDE DISH Tamara’s Potatoes Au Gratin Time pierced with a knife and golden brown on top. Prep Time: 15 Minutes; Cook Time: 60 Minutes Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve.

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