Filed under Grand Rapids Living on September 19th, 2008:
Seasonal Foods You’ll Fall For
Grand Rapids, MI is definitely a city that has four distinct seasons, each with their own pleasant characteristics. When fall rolls around and autumn colors begin to dominate the landscape, everything seems that much cozier. To experience that coziness in your Grand Rapids apartments, try making these seasonal foods and hot drink recipes. From hearty soups to cider recipes, fall is the time to indulge!
Fall Favorite Desserts To Try
2 (8 ounce) packages cream cheese
3/4 cup white sugar
1 (15 ounce) can pumpkin puree
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 eggs
1/4 teaspoon salt
2 prepared 8 inch pastry shells
Preheat oven to 350 degrees. Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt and beat until creamy. Pour the batter evenly into the two pastry shells. Bake for 50 minutes or until the knife inserted in the center comes out clean. Top with whipped topping when cooled, if desired.
White Chocolate and Cranberry Cookies
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries
Preheat oven to 375 degrees. Grease cookie sheets. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda, then stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto cookie sheets. Bake for 8 to 10 minutes.
Keep It Simple With These One Dish Meals
1-2 lb. ground beef
1 can sweet corn
1 can French style green beans
1 can cream of mushroom soup
Mashed potatoes, prepared (flakes or homemade)
Shredded cheese
Brown the ground beef, and drain. Add the soup. Keep on low heat for a few minutes, then add the corn and green beans in a large, skillet that can go in the oven. Cover the beef and veggies with potatoes, then top with cheese. Bake in a 350 degree oven until cheese is melted.
1 1/2 cups frozen peas and carrots, thawed under cold water
5 tablespoons butter
5 tablespoons all-purpose flour
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups turkey or chicken broth
2/3 cup milk
2 1/2 to 3 cups diced cooked turkey or chicken
Pastry for 9-inch two crust pie, prepared or purchased
Drain peas and carrots; set aside. Heat butter in saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Stir constantly until mixture is bubbly. Remove from heat and stir in broth and milk. Place back on heat, bring to a boil, stirring constantly. Add turkey and vegetables.
Preheat oven to 425 degrees. Ease pastry into ungreased 9-inch square pan. Pour mixture into the pastry-lined pan then place top crust over filling. Turn edges under and crimp. Bake at 425 for about 35 min or until golden brown.
To Warm You Up, A Hot Drink and A Soup
Crockpot Yellow Pea Chowder With Chorizo Sausage
1 lb. pkg. dried yellow split peas, sorted and rinsed
4 cups water
10 oz. can condensed chicken broth
6 oz. smoked chorizo sausage, sliced
1/4 tsp. salt
1/8 tsp. pepper
1 cup chopped carrot
11 oz. can corn with red and green peppers, drained
Combine all ingredients except corn in a 4-6 quart slow cooker and stir to mix. Cover crockpot and cook on low for 7-9 hours. Stir in corn about 10 minutes before serving. Increase heat to high, cover and cook 10 minutes longer.
2 cups powdered sugar
1 cup cocoa (Dutch-process works well)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper (more to taste)
Hot water
Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water (or milk). Fill your mug half full with the mixture and pour in hot water. Stir. You can seal the rest in an airtight container. It keeps indefinitely in the pantry