Fall Recipes

While we have a few more days of warm weather, for the most part, Fall has arrived. I changed the wreath on the front door, bought a new welcome mat (love the Smith & Hawken line at Target), and started to cook a little more "fall-ish." Thought I would share some current favorites.

Cheddar Corn Chowder**
Serves 10-12 (I recommend halving this recipe. It makes a lot.)

8 oz. bacon, chopped
¼ C. olive oil
6 C. chopped yellow onions (4 large onions)
4 TBSP unsalted butter
½ C flour
2 tsp salt
1 tsp pepper
½ tsp ground turmeric
12 C chicken stock
6 C medium-diced white boiling potatoes, unpeeled (2 lbs)
3 pounds frozen corn kernels
2 C half and half
½ pd. Sharp white cheddar cheese, grated

In large stockpot on medium high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve, Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes; bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup, and then add the cheddar and half and half. Cook for 5 more minutes, until the cheddar is melted. Season to taste. Serve hot with a garnish of bacon.


**Things I do differently: Omit bacon and just use olive oil to cook onions; Omit Cream completely; Use cheese as garnish - do not put in soup.
Corn is so yummy right now - use fresh if you can.

Oatmeal Applesauce Muffins

1 1/2 cups oatmeal, cover with water (not too watery, just so that all of the oats are wet), cook in microwave for 2 minutes.

Stir in 1 1/2 cups of applesauce - this process cools the oatmeal and breaks it up before adding it to your muffin mixture.

In mixer cream: 1 stick softenend butter
1 cup granulated sugar
1/2 cup brown sugar

Add: 4 large eggs
oatmeal/applesauce mixture

Dry ingredients: 2 C flour
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1/8 tsp ground cloves

Add dry ingredients to wet ingredients.

Fill each muffin tin 3/4 full. Bake at 350 degrees for about 20 minutes (til golden on top). Let cool before eating.

Cream Cheese Frosting (I never add it, but it is wonderful if you feel like indulging)

Mix together: 1 stick room temp. butter, 1 pkg room temp. cream cheese, and 1 cup brown sugar - spread over cooled muffins.