Delicious Fall Recipes

I happened across some recipes this past week that I tried, loved and had to share with you guys-they're delicious!!

The first one I tried was Pumpkin Spice Popcorn that I came across on Jolly Mom. The kids and I had this for a snack just a couple hours after I saw it...I couldn't wait to try it and it is YUMMY! I actually made it 3 times that day I liked it so much!! (One batch was for my father-in-law, because it reminded me of him.)


Pumpkin-Spiced Popcorn

3 Tbsp. brown sugar
2 tsp. pumpkin pie spice
1/2 tsp. salt
2 Tbsp. canola oil
3 Tbsp. butter
2/3 cup popcorn kernels

Combine sugar, spice, and salt in a small bowl. Set aside.

Stove top method:
Add canola oil and a 2-3 popcorn kernels to a large, heavy bottomed pot on stove top over medium-high heat. When those kernels begin to pop, the oil is hot enough to begin popping the corn. Add 2/3 cup popcorn kernels to the pot. Cook, covered, on medium high heat until fully popped--shaking the pot every 10-20 seconds to ensure that all kernels are popped and that popcorn doesn't burn. Turn off heat. Quickly add melted butter to the popcorn and immediately sprinkle spice mixture over popcorn. Stir or shake pot to coat.

*************

The next one I tried is Butternut Squash Soup that I saw on Momtrends. I had a HUGE butternut squash that my mom had given me and needed ways to use it up without having to eat it all plain(I'm not a big squash eater). So I thought I'd give this a try, especially since I could use up 6 cups of squash at once ;-) This was SO worth it! I never knew squash could be SO good!!! Delicious!!

Butternut Squash Soup

Ingredients:
6 Tbslp minced onion
4 Tblsp butter
6 Cups butternut squash (peeled, slightly cooked is better)
6 Cups chicken broth
1 chopped red pepper, or roasted red pepper
1 clove minced garlic
1/8 tsp cayenne pepper
1 8oz package cream cheese (light if you prefer)

Directions:
Slice the squash in half and bake just enough to soften the insides. Remove from skin, set aside.
Saute onion, garlic and red pepper in butter till soft.
Combine onion/garlic, broth, squash, and cayenne pepper in a pot. Simmer until the squash is tender.
Remove from heat, puree in a blender, until squash is smooth.
Add cream cheese, puree again, then return to heat and simmer for 1-2 minutes, stirring occasionally.
Serve with soft fresh bread and a bit of cream on top.

*************

The last new recipe that I tried was for this Pumpkin Bread that was on allrecipes.com. I had to make a dessert for workshop we had for Morgan's school and I always consider quick breads like a dessert, since they're so sweet....plus I STILL had more squash to use up! Yes I used squash instead of pumpkin, but I'm pretty sure there probably isn't a difference in the taste of the bread......it's still yummy! :-)

Pumpkin Bread

Ingredients:
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 cups white sugar
1 cup canola oil
4 eggs, beaten
2 cups solid pack pumpkin puree
2/3 cup water

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
2.In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
3.In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
4.Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

I'm entering this post as part of the Gooseberry Patch Blog's Halloween Party. Head on over and join in on the fun!! :-)