Adventures in contests!
Things have been a little slow around here, so I thought I’d spice things up a bit. 
I was unpacking and discovered that I have 2 copies of “deceptively delicious” …the cookbook that teaches you how to sneak veggies and fruits into your kids’ food. It is written by Jerry Sienfeld’s wife. Pretty good book, and definately LOTS of good ideas, but I dont need two copies ya’ll. 
Both of my copies are in gently used condition, so while its not new, I figure someone might be willing to participate in a little contest in order to win a copy of this fab book.
So here’s the deal. Leave me a comment here with your favorite fall recipe. You can either leave the recipe in the comment, or link to a blog post of yours w/the recipe in it. I’ll randomly pick a winner next Friday.
October 16th, 2009 at 1:59 pm
Chicken Chalupa
4 chicken breasts (more if you like it meaty), skinned, cooked, and cubed
1 can cream of chicken soup
1 can cream of mushroom soup
1 pint sour cream
1 cup chicken broth
1 large can diced Ortega chiles (we add two cans)
1 average sized bag Doritos Nacho Chips
shredded cheese (I use a mixture of cheeses such as a Mexican blend, eyeball the amount)
Mix soups, broth, chiles, and sour cream together and set aside. Lightly crunch chips and spread into a 9×13 casserole. Layer chicken on top. Pour soup mixture over chicken, top with cheese…whatever amount you like. My family LOVES cheese, so I add accordingly. Cover and bake at 350 for
October 16th, 2009 at 4:19 pm
Okay, that last post cut off the amount of time for the Chalupa…it’s 45 minutes!
October 16th, 2009 at 4:28 pm
Here is another…prefect for the fall, and a new Thanksgiving staple at our meal of thanks!
Corn and Cheddar Casserole
Beth Cliff
INGREDIENTS:
2 eggs
1 can cream-style corn, (14 3/4-ounce)
1 pint sour cream
1 small box cornbread mix (approx. 8 ounces)
6 tablespoons melted butter
1 cup shredded Cheddar cheese
PREPARATION:
Grease a 9-inch square baking dish. Beat eggs in a mixing bowl. Stir in cream-style corn and sour cream until well blended. Add salt, cornbread mix and melted butter; mix well. Stir in shredded cheese.
Pour casserole ingredients into prepared baking dish.
Bake in a 350° oven for 25 to 30 minutes, or until top is golden brown.
October 16th, 2009 at 5:24 pm
Fall Minestrone
By Rachel Ray
I make this all the time because it is easy and so gooood!
2 tablespoons extra-virgin olive oil (EVOO), twice around the pan
1/4 pound pancetta, cut as thick as bacon from the deli counter, chopped
1/2 teaspoon crushed red pepper flakes
4 garlic cloves
3 portobello mushroom caps, chopped
2 medium onions, chopped
2 medium carrots, peeled and diced
2 celery ribs, chopped with greens
Salt and freshly ground black pepper
2 stems of fresh rosemary
8 fresh sage leaves, thinly sliced
1 medium zucchini, diced
1 small bunch of kale or chard, trimmed of tough ends and veins and coarsly chopped (4 to 5 cups)
1 15-ounce can cannellini beans, drained
1 14-ounce can petite diced tomatoes or chunky-style crushed tomatoes
1 quart chicken stock or broth
2 cups vegetable stock or broth
A piece of rind of parmigiano cheese- buy a hunk that has a piece of rind attached to it, cut from the outside of the wheel
1 cup ditalini pasta
Grated Parmigiano-Reggiano, to pass at the table
Crusty bread, for mopping
Heat a medium soup pot over medium-high heat and add the EVOO. Add the pancetta and brown for 2 minutes. Add the red pepper flakes, garlic, mushrooms, onions, carrots, and celery. Cook for 5 to 6 minutes, until the mushrooms are lightly browned. Season with salt and pepper and add the rosemary stems and the sage to the pot. Add the zucchini and chopped greens and stir them into the pot until all the greens wilt down, 2 to 3 minutes.
Add the beans, tomatoes, stocks and cheese rind, then place a lid on the pot and bring the soup to a boil. Uncover and add the ditalini pasta. Cook the soup for 7 to 8 minutes at a rolling simmer, uncovered, until the pasta is al dente, with a bite to it. Remove the pot from the heat. Remove the rind and then now bare rosemary stems Adjust the salt and pepper to taste.
October 17th, 2009 at 1:06 am
This is my absolute favorite fall recipe, especially since I am always trying to sneak some healthy in there… lol.
http://busycooks.about.com/od/meatlessentreerecipes/r/crockappleoatm.htm
October 19th, 2009 at 12:50 am
I can’t think of a meal we eat only in the fall unless it’s a holiday meal. But I thought of this one. I found it hand written by my mother in one of the cookbooks she left me. It’s great!
No Crust Sweet Potato Pie
4 medium sweet potatoes, cooked and mashed.
1 c sugar
1/2 all purpose flour
1/2 c margarine
1/2 tsp pumpkin pie spice (this had been added in later in smaller writing with a different pen - guess it needed it hehe)
1 egg
1/2 to 1 tsp almost extract (she also wrote in “or vanilla” & I use vanilla, because I’m not fond of almond extract flavor.)
Mix all ingredients in a large mixing bowl at medium speed on mixer.
Spoon mixture into a 9in pie pan.
Bake at 350 for 25 minutes.
October 21st, 2009 at 9:50 pm
[…] your chance to enter to win a copy of “deceptively delicious.” Contest details are here! Add Me to Your […]
October 23rd, 2009 at 1:36 pm
Got a recipe from a reader named Amy too, who was unable to post a comment…Amy, your name is in the drawing too! I’ll be drawing here in a bit.
October 23rd, 2009 at 1:37 pm
I’ll post Amy’s recipe in a bit too to share w/ya’ll.