Mom to Mom

Fall Recipes
by Pammi86
October 2, 2012 at 2:12 PM

Anyone have any fun, festive, fall recipes? My dd and I already made cookies so now I ran out of ideas lol! Thanks ladies! : )


  • shadow_lark
    October 2, 2012 at 2:13 PM

     not festive, but i just made a newish banana muffin recipie

  • Pammi86
    by Pammi86
    October 2, 2012 at 2:17 PM

    Yum! Share! : )

    Quoting shadow_lark:

     not festive, but i just made a newish banana muffin recipie

  • shadow_lark
    October 2, 2012 at 2:42 PM

     i will if its any good

    Quoting Pammi86:

    Yum! Share! : )

    Quoting shadow_lark:

     not festive, but i just made a newish banana muffin recipie



  • shadow_lark
    October 2, 2012 at 4:03 PM

     Ok, they were really good (i think anyway).

    Banana muffins:

    1 1/3 c. all purpose flour

    2/3 c. milled flaxseed

    1/4c. white sugar

    1/4c. packed brown sugar

    2tsp. baking powder

    1/2tsp. baking soda

    1/2 tsp. salt

    sprinkle of nutmeg and cinnamon.  Mix all those together in a bowl and set aside.

    2 mashed banans

    1 egg

    1/2 c. milk

    3-4 tbs melted butter

    Mix together the wet ingredients in a separate bowl and then add to dry ingredients.  mix well and spoon into cups.  bake at 350 for about 15 minutes.

  • MistressMinerva
    October 2, 2012 at 5:12 PM

    Apple Crisp (Gluten Free)

    Apple Crisp (Gluten Free)
    6 large tart cooking apples, thinly sliced
    1 teaspoon ground cinnamon
    1 box Betty Crocker® Gluten Free yellow cake mix
    1/2 cup chopped nuts
    1/2 cup butter, softened
    1 teaspoon ground cinnamon
    1 egg, beaten
    Ice cream, if desired
    • 1. Heat oven to 350°F. In large bowl, toss apples and 1 teaspoon cinnamon. Spread apples evenly in ungreased 13x9-inch pan.
    • 2.In large bowl, mix cake mix and nuts. With pastry blender or fork, cut in butter until crumbly. Add 1 teaspoon cinnamon and the egg; mix well. Sprinkle evenly over apples.
    • 3.Bake about 45 minutes or until topping is light brown. Serve warm with ice cream.

    Expert Tips

    To help keep the crispy topping intact, use a wide spatula to remove the dessert from the pan.

    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

  • MistressMinerva
    October 2, 2012 at 5:15 PM

    Dark Chocolate Caramel Apple Crisp

    Dark Chocolate Caramel Apple Crisp

    Apple Filling
    8 large Granny Smith apples, peeled, cored and chopped into 1 inch chunks
    1 tablespoon flour
    1 teaspoon ground cinnamon
    12 caramels, unwrapped, chopped
    1 pouch (1 lb 1.5 oz) Betty Crocker® Oatmeal Cookie Mix
    1/2 cup butter, melted
    1/2 cup chopped pecans or walnuts
    1/3 cup dark chocolate chips
    • 1.Heat oven to 350°F. Spray a 9x13 inch glass baking dish with cooking spay.
    • 2.Place apples in baking dish and sprinkle with the flour and cinnamon. Mix well, making sure all the apples are coated. Sprinkle the chopped caramels evenly over the apples.
    • 3.In a large bowl, using fork, mix cookie mix and melted butter until crumbly. Mix in walnuts and the chocolate chips. Sprinkle over apple mixture.
    • 4.Bake uncovered 30 to 40 minutes or until top is golden brown and bubbling.

    Expert Tips

    Here are some other fun and yummy variations to try.

    Use 1/3 cup white chocolate chips, 12 caramel squares, chopped and 1/2 cup of chopped nuts.

    Use 1/3 cup dark chocolate chips, 4 crumbled graham crackers, and 1 1/2 cups mini marshmallows.

    Use 1/3 cup white chocolate chips, 1/2 cup chopped macadamia nuts and 1 cup shredded sweetened coconut.

    Serve warm with ice cream or whipped cream. Amazing!

    If you are a real chocolate lover you can add some extra chocolate chips on top of the crisp, as well as in the mix.

    Prefer milk chocolate chips? Use 1/2 cup because they’re sweeter than the dark.

  • MistressMinerva
    October 2, 2012 at 5:17 PM

    Pumpkin-Pecan Spice Cookies

    Pumpkin-Pecan Spice Cookies

    1 1/2 cups packed light brown sugar
    1/2 cup butter or margarine, softened
    2 eggs
    1/2 cup canned pumpkin (not pumpkin pie mix)
    3 teaspoons vanilla
    2 3/4 cups Gold Medal® all-purpose flour
    2 teaspoons baking powder
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/8 teaspoon ground allspice
    1/8 teaspoon ground cloves

    Pinch ground cardamom
    1 1/3 cups finely chopped pecans
    1/2 cup white vanilla baking chips
    4 oz vanilla-flavored candy coating (almond bark), chopped
    • 1.Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
    • 2.In large bowl, beat brown sugar, butter, eggs, pumpkin and vanilla with electric mixer on medium speed. Stir in flour, baking powder and spices. Stir in pecans and baking chips. Drop dough by tablespoonfuls onto cookie sheet.
    • 3.Bake 10 to 14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely, about 30 minutes.
    • 4.Place candy coating in small resealable freezer plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to drizzle coating over cookies. Let stand until set.

    Expert Tips

    "Although this recipe works great with canned pumpkin, I originally developed it because a co-worker had given me two 25-pound Hubbard squashes! I had to find some creative ways to use it and to sneak it into recipes." Debra Keil

    When buying canned pumpkin, check the label to be sure it’s not pumpkin pie mix, which contains sugar and spices.

    Look for silicone baking mats at stores that sell kitchen and baking items.

    Try cooked winter squash in place of the pumpkin.

  • MistressMinerva
    October 2, 2012 at 5:19 PM

    Pear and Ginger Muffins

    Pear and Ginger Muffins

    2 cups Bisquick Heart Smart® mix
    2/3 cup milk
    1 egg
    1/3 cup packed brown sugar
    2 tablespoons vegetable oil
    1 teaspoon ground cinnamon
    1 teaspoon grated gingerroot
    1 cup chopped unpeeled pear
    • 1.Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
    • 2.In medium bowl, mix all ingredients except pear. Fold in pear. Divide batter evenly among muffin cups.
    • 3.Bake 17 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm, if desired.

    Expert Tips

    Gingerroot can be found in the produce section at the grocery store. Peel before grating. Wrap the unused portion tightly in foil and store in the freezer.

    Freeze leftover muffins and reheat in the microwave when ready to eat.

  • MistressMinerva
    October 2, 2012 at 5:22 PM

    Deluxe Dipped Apples

    Deluxe Dipped Apples

    6 apples

    Craft sticks
    1 (14 ounce) package individually wrapped caramels, unwrapped
    2 tablespoons milk

    TO GARNISH (optional)
    1 cup chopped nuts
    1 cup candy corn candies
    1 cup mini chocolate chips
    1 cup mini marshmallows
    • 1.Bring 3 inches of water in a medium saucepan to a boil.
    • 2.Insert a craft stick into the top end of each apple.
    • 3.Dip the apples, 1 at a time, into the boiling water for 20-30 seconds, this will remove the wax coating on the apples. Dry thoroughly and place onto a sheet pan lined with parchment or wax paper.
    • 4.Prepare the caramel by adding caramel candies and milk to a medium saucepan over medium heat. Stay close and stir often while the candies melt. Once melted, remove from heat and allow to sit about 1 minute.
    • 5.Dip each apple in the caramel, turning slowly to coat. Continue to turn, allowing any excess to drip back into the saucepan.
    • 6.If desired, dip the bottoms of each apple into nuts, chocolate chips or other garnish.
    • 7.Cool apples completely on the prepared sheet pan then wrap individually and store for 2 to 3 days in an airtight container.

    Expert Tips

    For a layer of chocolate, once the caramel has cooled completely, dip the apples into melted chocolate, then nuts or desired garnish.

    Place the cooled caramel apples into gift baggies, tie with a pretty ribbon or string and give as take-home favor or gift at your next party.

  • MistressMinerva
    October 2, 2012 at 5:23 PM

    Do you want to know the secret to making amazing Caramel Apples? A quick dunk in boiling water! Apples often have a bit of a waxy coating. Dunking them into boiling water for about 30 seconds removes that. This way, the caramel will stick to the apples and not slide off.

    To start, gather all your ingredients.

    Caramel Apples 

    Since we want to spend time eating and not making caramel, just melt caramel candies with a touch of milk. This takes about 5 minutes.

    Caramel Apples 

    Once the caramel is melted, let it stand for about a minute–that’s another trick to making sure the caramel stays on the apples.

    Caramel Apples 

    Then, swirl the apples around in the caramel and allow any excess to drip back into the pan.

    Caramel Apples 

    Now, it’s up to you…leave them be or roll in nuts, chocolate chips or even marshmallows. Anything goes!

    Caramel Apples 

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