FALL SPARKLE 48 oz. bottle ruby red grapefruit juice 12 oz. can orange juice concentrate, thawed 6 oz. lemonade concentrate, thawed 2 ltr. bottle lemon-lime soda Garnish: orange and lemon slices Combine grapefruit juice, orange juice concentrate and lemonade concentrate in a gallon pitcher. Stir ingredients, cover and refrigerate until chilled. When ready to serve, add soda to pitcher; stir. Pour into tall glasses with ice. Garnish with orange and lemon slices. CRANBERRY TEA 3 cinnamon sticks 30 whole cloves 4 qts. water, divided 16 oz. can jellied cranberry sauce 2 (6 oz.) cans frozen orange juice concentrate, thawed 1 cup sugar 6 tablespoons lemon juice Combine cinnamon sticks, cloves and 2 cups water in a small saucepan; bring to a boil and boil for 10 minutes. In a large bowl, combine cranberry sauce, orange juice, sugar and lemon juice; add boiling liquid, straining cinnamon sticks and cloves. Pour mixture and remaining water into a slow cooker; cover and cook on low setting to keep warm while serving.
HARVEST BREW 1 gal. apple cider 11 ½ oz. can apricot nectar 1 cup sugar 2 cups orange juice ¾ cup lemon juice 4 (4 inch) cinnamon sticks 2 teaspoons allspice 1 teaspoons ground cloves ½ teaspoon nutmeg Bring all ingredients to a boil in a large stockpot over medium heat. Reduce heat; simmer for about 10 minutes. Makes about 20 servings. TANGY MEATBALLS 1 ¾ lbs. frozen meatballs 1.2 oz. pkg. brown gravy mix ¾ cup whole-berry cranberry sauce 2 teaspoon Dijon mustard 2 tablespoons whipping cream Optional: sweetened, dried cranberries, minces fresh parsley Place frozen meatballs in a slow cooker; set aside. Make gravy according to package directions; stir in cranberry sauce, mustard and cream. Stir until well blended; pour over meatballs and stir to coat evenly. Cover and cook on low setting for 4 to 5 hours, or on high setting for 2 to 3 hours. To serve, use a slotted spoon to remove meatballs to a serving dish. Sprinkle with dried cranberries and minced parsley, if desired. Makes about 4 dozen meatballs.
CHEESY CHILI DIP 1 cup onion, chopped 2 tablespoons margarine 10 ¾ oz. can cream of mushroom soup 15 oz. can chili without beans 8 oz. pkg. shredded Cheddar cheese Tortilla chips Saute onion margarine over medium heat until tender. Stir in remaining ingredients except chips; cook over low heat until bubbly and cheese is melted. Serve warm with tortilla chips. Serves 8. 15 oz. can pumpkin 15 oz. jar creamy peanut butter 1 ½ cups brown sugar, packed 2 teaspoon vanilla extract 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg Apple slices PUMPKIN DIP In a large bowl, mix all ingredients except apples until smooth. Cover and refrigerate at least 30 minutes before serving. Serve with apple slices. Serves 10.
KIELBASA MAC & CHEESE CASSEROLE 7 oz. pkg. macaroni & cheese mix 1 lb. kielbasa sausage, sliced 10 ¾ oz. can cream of chicken soup 1/3 cup milk 2 cups shredded cheddar cheese, divided Optional: dried parsley or cayenne pepper to taste Prepare macaroni & cheese according to package directions. In a large bowl, combine sausage, prepared macaroni & cheese, soup, milk and one cup cheddar cheese. Mix well; pout into a greased 1 ½ quart casserole dish. Top with remaining cheese and sprinkle with parsley or cayenne pepper, if desired. Bake, uncovered, at 350 for about 30 minutes, or until heated through. Serves 4 to 6. SLOPPY JOES 1 lb. ground beef 2-3 stalks celery, chopped 1 small onions, chopped 1 (8 oz.) cans tomato sauce ¼ cup ketchup ¼ cup barbecue sauce 1 teaspoon firmly packed brown sugar 1 teaspoon dry mustard salt and pepper 1 tablespoon Worcestershire sauce 1 tablespoon vinegar In a large skillet, brown ground beef, celery and onion. Drain the fat. Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally. If Joes appear too loose, leave cover off and let moisture evaporate. Cook until it s the consistency you like for serving on toasted buns, with French fries and cole slaw. Serves 4. Nutrition Facts: Serving size 1 (250 g); Calories 325.3; Total Fat 17.4 g; Cholesterol 77.1 mg.; Sugars 14.8 g; Sodium 733.1 mg; Total Carbohydrate 19.0 g; Protein 22.5 g
EASY PUMPKIN CREAM TRIFLE 1 (18.25 oz.) package spice cake mix 2 teaspoons pumpkin pie spice 1 (3.4 oz.) package instant vanilla pudding 1 cup pumpkin puree 2 cups cold milk 2 (3.4 oz.) packages cheesecake flavor instant pudding and pie filling ½ cup water 2 cups whipped topping ½ cup vegetable oil 1 cup chopped toasted pecans 3 eggs 1 cup English toffee bits Preheat oven to 350. Lightly grease a 9 X 13 baking dish. Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish. Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1 inch cubes. Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture. Layer 1/3 of the cake cubes into the bottom of as large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bits. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving. Servings: 20
PUMPKIN TRIFLE 14 ½ oz. pkg. gingerbread cake mix 1 ¼ cup water 1 egg 4 cups milk 4 (1 oz.) pkgs. Sugar-free instant butterscotch pudding mix 15 oz. can pumpkin 1 teaspoon cinnamon ¼ teaspoon ground ginger ¼ teaspoon nutmeg ¼ teaspoon allspice 12 oz. container frozen whipped topping, thawed Combine cake mix, water and egg in a mixing bowl. Mix well and pour into an ungreased 8 X 8 baking pan. Bake at 350 for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; turn out of pan onto a wire rack. When completely cooled; crumble cake and set aside, reserving ¼ cup crumbs for garnish. Whisk together milk and pudding mixes in a bowl for 2 minutes, or until slightly thickened. Let stand for 2 minutes, or until softly set. Stir in pumpkin and spices; mix well. In a trifle bowl or 3 ½ quart glass serving bowl, layer onequarter of the cake crumbs, one-half of pudding mixture, one-quarter or crumbs and one-half of whipped topping. Repeat layers, ending with topping. Garnish with reserve cake crumbs. Serve immediately or refrigerate. Serve 18. SANDWICH ON A STICK bread lunch meat lettuce olive cheese grape tomatoes pickles Cut up cubes of bread, cheese, and lunch meat (we ordered ½ inch slices of ham and turkey at the deli counter). Slide the cubes onto a skewer with other foods your child likes, such as a grape tomato, a piece of lettuce, a pickle, or an olive. Set out a side of mayo or mustard for dippin.
PREPARED BY: Theresa G. Howard County Extension Agent for Family & Consumer Sciences Fall -- 2011