Search

We Wine We Dine

Category

autumn

Butternut Squash Soup

Ingredients:
1 medium butternut squash
1 small onion
2 large carrots
1 clove garlic
4-5 c. chicken or vegetable broth
1 tsp. curry powder
1/2 tsp. cumin
1 tbsp. olive oil

Cut the squash in half the long way and bake at 375 for about 40 minutes so that it is relatively tender. Peel off the skin and cut into cubes. In a large pot, saute the onions and garlic in olive oil for a few minutes and then add the carrots. After a few minutes, add in the squash and the chicken broth and cook on low/medium heat, covered, for about 30 minutes or until all of the vegetables are tender. Pour the soup into a blender or food processor (or use a pulverizer) until the chunks are gone. Add curry powder and cumin to taste.

Cranberry White Chocolate Pecan Cookies

These cookies are full of flavor and create a nice mixture of sweet and tangy. We used frozen fresh cranberries, as opposed to dried.

Ingredients:
1 1/4 cups flour
1 teaspoon baking powder
6 tablespoons butter, softened
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup cranberries
1/2 cup white chocolate chips
1/4 pecans, chopped

In a large bowl, whisk together the butter, eggs, vanilla, white sugar and brown sugar. Add the flour, baking powder and mix until just combined. Mix in the cranberries, white chocolate chips and pecans. Bake for 12 minutes at 375, or until they begin to brown on top.

Snickerdoodle Apple Pie

This delicious combination of snickerdoodle cookie and baked apples is perfect for the fall!

Ingredients:
1 c. butter
5 apples (choose your variety)
2 c. flour
1/2 c. brown sugar
1 c. sugar
3 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 tbsp. vanilla extract

Chop apples into thin slices. Melt 1/4 c. butter in a skillet and add brown sugar, 1 tsp. cinnamon, and apples. Allow to cook, stirring occasionally, while you make the dough. Beat together 3/4 c. butter, 3/4 c. sugar, egg, and vanilla. Then add in baking powder, salt, and flour. Spread apples in a 9″ x 13″ baking pan and then scoop dough on top and spread evenly. Mix the remaining 1/4 c. sugar and 2 tsp. cinnamon and sprinkle over the top. Bake on 350 for 25 minutes.

cookieapplecrisp

Pumpkin Waffles

Happy last day of the summer! This means pumpkin season officially starts tomorrow and these pumpkin waffles are a great start to a fall morning!

Ingredients:
1/3 c pumpkin puree
1 cup bisquick or other waffle/pancake mix
1 cup oats
3/4 cup buttermilk
1 egg
1 tablespoon canola oil
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ground ginger

Mix all ingredients until fully combined. If you have pumpkin spice, 1 teaspoon can be substituted for the spices (cinnamon, cloves, ground ginger). Pour batter into waffle iron until full, and cook for 5-8 minutes depending on the size of your waffle iron. Serve topped with maple syrup or honey!

Pecan Pie

Nothing screams fall like a good ol’ pecan pie. We made this for Thanksgiving dessert and it was a hit. This recipe doesn’t include bourbon, but you can add 1 tbsp to the filling for some added flavor.

Crust:
1-3/4 c. old-fashioned rolled oats
3 tbsp. sugar
pinch of salt
1/2 stick cold butter, cut into small pieces
2 tbsp. cold water
Cooking spray

Combine oats, sugar, and salt in food processor for until finely ground. Add butter and pulse for about 10 seconds. Add water and pulse for another few seconds. Spray the pie pan with cooking spray and press crumbled mixture firmly into the pan until it covers the whole pan and has the appearance of a crust. Bake at 400 for 12 minutes and cool for 5.

Filling:
3 eggs
3/4 c. sugar
pinch of salt
1 c. dark corn syrup
1 tsp. vanilla
1-1/2 c. pecans

Combine all of the ingredients except the pecans and mix well. Stir in the pecans. Pour filling mixture into the crust and bake for 10 minutes at 425, and then another 30 minutes at 350 or until browned on top.

Baked Ziti Extravaganza

This dish will warm you up on a crisp fall day and has everything you’d want in a meal. Between the veggies, ground turkey, pasta, and cheese you can get your fill of protein and carbs in every colorful bite.

Ingredients:
1 box of veggie pasta (I used Barilla’s tomato/carrot penne)
1 jar of tomato sauce (I used Prego’s tomato/basil/garlic)
1/2 head of broccoli
1 c. sliced mushrooms
1-2 c. frozen spinach
1-2 c. frozen stir fry vegetables
1 lb. ground turkey
1/2 c. shredded mozzarella cheese
1/2 c. shredded parmesan cheese
1 tbsp. dried oregano

Chop broccoli into bite-sized pieces. Cook the pasta for 6-8 minutes, or until almost done, and then add in broccoli and mushrooms. Once the pasta is done, drain the pasta/broccoli/mushroom mixture. While the pasta is still hot, add in the jar of tomato sauce and all the frozen vegetables. Cook the ground turkey until fully brown in a separate pan and then add that into pot of pasta and vegetables. Season with oregano and stir. Pour mixture into large casserole dish and top with mozzarella and parmesan cheese. Bake in oven at 350 for about 10-15 minutes, or until cheese is fully melted. Enjoy!!

Apple Crisp

One of our very first posts was a peach-raspberry crisp, which was an amazing summer dessert. Now that it’s fall, we’ve moved onto apple crisp. The topping is exactly the same, but the filling is different and perfect for autumn.

Topping:
4 tbsp. butter
3/4 c. flour
3/4 c. brown sugar
1/2 c. oats
1 tsp. cinnamon

Filling:
5-6 granny smith apples
2 tbsp. lemon juice
2 tbsp. flour
1 tsp. of pumpkin spice OR 1 tsp. of cinnamon and 1/4 tsp. ground cloves

In a small bowl, combine all topping ingredients. We found that cutting up the butter and then mushing it in with our hands was the best way to get the desired texture. It should be very crumbly and have small chunks, but no particularly large pieces.

Peel and chop apples into 1-inch sized pieces. In a separate bowl, add all filling ingredients and mix.

Pour the filling into an ungreased 8×8 pan. Spoon filling on top evenly. Make sure to get the edges and corners! Bake at 350 for 45-50 minutes, or until bubbling and golden brown.

IMG_3871

Roasted Root Vegetables

One of the reasons we love when it starts to get cold is the autumn-specific dishes! These root vegetables are a perfect side dish for a fall or winter day.

Ingredients:
4 large carrots
4 parsnips
1 large sweet potato
1 large potato, or 3 small red potatoes
1/2 lemon, juiced
2 tbsp. dijon mustard
3 tbsp. olive oil

Chop the carrots and parsnips into small (1-inch or so) pieces, and the potatoes into slightly larger pieces. Line large pan with parchment paper and add in vegetables. Pour the lemon juice, mustard, and olive oil over the vegetables and mix. Cover baking pan with foil. Bake for 45 minutes at 450, and then remove the foil from the top of the pan. Stir and return to oven for an additional 45 minutes, stirring occasionally throughout. Leave in oven until brown and crispy; you may need to add more oil and allow the vegetables to bake for longer.

Blog at WordPress.com.

Up ↑