One Teaspoon From Disaster

3 Fall recipes!

• Posted November 3, 2008 2:06 AM
• 0 Comments

Fall is here. And in its honor, I present three wonderfully delicious and very seasonally appropriate recipes.

All are easy to prepare, but here are a few pointers.

- For the baked apples, I suggest using green ones. Their tartness is offset by the sweet brown sugar mixture and there's no way red "delicious" could live up to their name. Also, I had trouble leaving the apples intact but cutting out the core. So, I improvised and cut them in slices (left the skin on) and layer them in a small baking dish with the remaining ingredients.

- I say make your chili meatless for two reasons: We're in a nationwide economic crisis and you'll probably put on a few pounds this winter anyway. Also try adding some tortilla chips (not super fatty Fritos) to your bowl. Yum.

- These pumpkin cookies are really good, but are enhanced by the icing, so don't skip it (never mind that fat comment above). I used reduced fat cream cheese, which worked fine. Also, you may need to add a little more milk, just do so sparingly - you want the frosting to drizzle, but not run.

Enjoy. Check back soon for the annual Thanksgiving side dish recipe roundup.

Baked apples
Ingredients:
5 apples
1/2 C. brown sugar
4 Tbsp. butter
2 tsp. cinnamon
1 tsp. nutmeg
crushed walnuts, optional
Directions:
Preheat oven to 350 degrees Scoop out the core from top of the apple, leaving a well but not cutting all the way through. Mix ingredients and stuff equal amounts into apples. Place in a shallow baking dish and sprinkle with a little more cinnamon and nutmeg. Bake at 350 degrees for 15 minutes, or until sugar caramelizes and apples are tender.

Chili (vegetarian or non)
Ingredients:
1 Tbsp. oil
1/2 medium onion, chopped
2 dried bay leaves
1 tsp. ground cumin
2 tsp. dried oregano
2 green bell peppers, chopped
2 jalapeno peppers, chopped
2 Tbsp. minced garlic
2 (4 ounce) cans chopped green chili peppers, drained
3 (28 ounce) cans whole peeled tomatoes (with juice and slightly mashed)
1/4 cup chili powder
3 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, drained
Directions:
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin and oregano. Cook and stir until onion is tender, then add bell peppers, jalapenos, garlic and green chili peppers. When vegetables are tender, reduce heat and add tomatoes, chili powder and all beans. Bring to a boil, reduce heat to low, and simmer at least one hour before serving.

Pumpkin chocolate chip cookies with cream cheese drizzle
Ingredients:
4 C. flour
2 C. sugar
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1 (16 ounce) can solid pack pumpkin
1 C. oil
2 eggs
2 Tbsp. milk
2 tsp. vanilla
2 C. semisweet chocolate chips
Directions:
Combine flour, sugar, cinnamon, baking soda and salt. Add pumpkin, oil, eggs, milk and vanilla; beat on medium speed until well mixed. Stir in chocolate chips and nuts. Drop dough onto greased baking sheets. Bake at 375 degrees for about 12 minutes or so. Cool completely before drizzling icing on top.

Cream cheese icing
Ingredients:
1/2 (8 ounce) package cream cheese
2 Tbsp. milk
1 C. powdered sugar
Directions:
Blend cream cheese and milk until fluffy, adding powdered sugar until mixed well.