Apple Hill Pumpkin Fudge anyone?

This is technically from Southern Living, but it is exactly like our old favorite Apple Hill's Pumpkin Fudge and is an official staple in the fall diets of the Sellers Gang.

Pumpkin Fudge

Ingredients

3 cups sugar

3/4 cup melted butter

2/3 cup evaporated milk

1/2 cup canned pumpkin

2 tablespoons corn syrup

1 teaspoon pumpkin pie spice

1 (12-ounce) package white chocolate morsels

1 (7-ounce) jar marshmallow crème

1 teaspoon vanilla extract

Preparation

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.

·         Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 13x9-inch  pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Aunt Tad's Stuffed Peppers

This isn't an exact recipe, so use your imagination...

start with
4 Bell peppers, cut the tops off and take out the seeds

next
break up 2 pieces of bread, soak in some milk (just enough to absorb it)

Mix moist bread with 1 lb ground beef (or turkey)
Chop up 1/2 onion and 1/2 stick celery. Stick in a bowl in the microwave with some water to steam it for about a minute. (add any other veggies you choose).

Add veggies to meat mixture. Season with garlic salt and pepper.

Stuff Peppers. Place in baking pan. Pour a dab of tomato/spaghetti sauce on top. Cover with foil.

Cook at 350* for half an hour or until meat is thoroughly cooked (clear juices).

Remove foil, sprinkle mozerella cheese on top of each pepper. Let melt. Serve while hot!

linguine with asparagus and pine nuts

Serves 4. Ready to eat in about 20 minutes. From Real Simple.

- 12 oz. linguine (3/4 box)
- 1/4 c. olive oil
- 1/4 c. pine nuts
- 4 cloves garlic, sliced
- 2 lbs. asparagus, trimmed and cut into 1-inch pieces
- salt and black pepper
- 1 c. shaved parmesan (about 3 oz.)

1) Cook the pasta according to the package directions; drain the pasta and return it the pot.

2) Meanwhile, heat the oil in a medium skillet over medium heat. Add the pin nuts and garlic and cook, stirring frequently, until golden, 1 to 2 minutes. Add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes.

3) Add the asparagus mixture to the pasta along with 1 teaspoon salt and 1/4 teaspoon pepper and toss to combine. Sprinkle with the parmesan before serving.

{Time Saving Tip: Instead of peeling and slicing garlic, simply smash the unpeeled cloves with the blade of a heavy knife, discard the skins and cook the crushed cloves.}

Gingerbread cookies

Another fabulous recipe from the kitchen of Lori Guerrero (Megan's MIL) who is queen bee of cookie recipes in Houston. This is a great gingerbread dough that can be shaped whatever way you want for houses or people. Enjoy!!

• 1 c. Shortening
• 1 c. Sugar
• 1 egg
• 1 c. Molasses
• 2 Tbsp vinegar
• 4 1/2 c. flour
• 1 1/2 tsp soda
• 1/2 tsp. salt
• 1 Tbsp ginger
• 1 tsp cinnamon
• 1 tsp cloves

Cream Shortening and sugar; add egg, molasses, and vinegar. Sift together dry ingredients and spices, then add to creamed mixture. Chill 2-3 hours (or throw it in the freezer for a bit)


Roll out and bake at 375* for 5-6 minutes or longer if you are doing large house pieces...

Apple Cinnamon Muffins

Yummy after school snack for the fall!

o 1 ½ c. flour

o ½ c. nonfat dry milk

o 1/3 c. sugar

o 2 t. baking powder

o ½ tsp. cinnamon

o ½ tsp. salt

o 1 egg

o ½ c. water

o 1 c. finely chopped apple

o ¼ c. melted butter

o 1/3 c. chopped nuts

o ¼ c. Brown sugar

o ½ tsp. cinnamon

Combine dry ingredients in a large bowl. Beat egg w/ water. Stir in apple and butter. Add all at once to flour mixture and stir until just moistened—leave a few lumps. Batter will be very stiff. Fill greased muffin cups 2/3 full. Combine nuts, brown sugar, and ½ tsp. cinnamon, and sprinkle over each muffin. Bake at 375* 15-20 minutes. Serve warm.

Grandma Pat Wiley's AMAZING lasagna

A classic sunday favorite for all of us Wiley kids and adults alike...This Lasagna is to die for, and it was a great bday present to her grandaughter :) here it is straight from Grandma herself:

Noodles:

• Spray pan with Pam for easy cleanup
• I choose to use big shells but you can layer wide noodles if you prefer.

Cook the noodles--cool to handle

Sauce:

• 1 lb ground beef with salt and pepper for seasoning
• 1 lg. can diced tomatoes
• 2 cans tomato paste and 3 cans water
• Dried basil and garlic powder to taste (I use just a bit of both)

Brown meat, combine other ingredients and simmer for about 30 minutes.

Cheese Filling:

• 1 16oz container cottage cheese
• 3/4 c. grated parmesan Cheese
• 1/4 c. dried parsley flakes
• 4 eggs beaten
• salt and pepper

Mix together.

Layer into pan; Bake about 1 hour at 350*

- stuff shells or layers noodes and filling

- Cover with sliced or shredded mozzerella Cheese

- Cover with Meat sauce; serve any extra sauce at table.

AmAzing Caramel Sauce

This quick easy sauce is great on top of vanilla ice cream or for any recipe calling for caramel--it makes about enough for one cake...or 8 oz.

·       1 cup light-brown sugar

·       1/2 cup (1 stick) unsalted butter

·       1/4 cup evaporated milk

·       1 teaspoon pure vanilla extract

·       Pinch of salt

1.      Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.

* i like to double the batch and keep it in a jar in the fridge...it will last for up to 3 weeks!