Fall 2021 Recipes From Our Staff

We asked our staff for some great fall recipes and boy, did they deliver!

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Pizza Soup

Tara McCrum

1 1/4 cups sliced fresh mushrooms
1/2 cup finely chopped onion
1 teaspoon vegetable oil
2 cups water
1 can (15 ounces) pizza sauce
1 cup chopped pepperoni
1 cup chopped fresh tomatoes
1/2 cup cooked Italian sausage
1/4 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
Shredded mozzarella cheese

In a large saucepan, saute mushrooms and onion in oil for 2-3 minutes or until tender. Add water, pizza sauce, pepperoni, tomatoes, sausage, and Italian seasoning. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Before serving, stir in Parmesan cheese. Garnish with mozzarella cheese.

Yield: 4 servings

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Pear Crisp

Linda Kinney

6 cups sliced pears
1/2 cup butter, melted
2 tbsp maple syrup
Topping:
2 cups flour
1 cup brown sugar
1/2 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp vanilla
1/2 cup butter, softened

Preheat oven to 375°
Lightly grease 9×13 pan
Spread pears to cover bottom of pan. Drizzle with melted butter and maple syrup.
Stir flour, brown sugar, sugar, cinnamon, nutmeg, and vanilla in bowl. Cut softened butter in mixture until course crumbs.
Bake 30 minutes.

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Sloppy Joes

Shelly Beals

Ingredients
• 1 pound ground beef
• 1/3 cup chopped onion
• 1 garlic clove, minced
• 1 can (8 ounces) tomato sauce
• 1/2 cup ketchup
• 4 teaspoons Worcestershire sauce
• 1 teaspoon molasses
• 1 teaspoon prepared mustard
• 1/2 teaspoon ground mustard
• Pinch ground cloves – Cloves are a very strong spice so be careful how much you use 
• Pinch cayenne pepper
• 1/4 teaspoon grated orange zest, optional
• 6 whole wheat buns, split

Directions
• In a saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, ketchup, Worcestershire sauce, molasses, prepared mustard, ground mustard, cloves, cayenne and orange zest if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve on buns.

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Washington Apple Cake

Lisa Warren

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz) vanilla flavor instant pudding
4 eggs
2/3 cup water
1/2 cup oil
1 tsp. ground cinnamon
1/2 cup plus 2 tbsp. sour cream, divided
1 lb. Granny Smith apples (about 3,) peeled, coarsely chopped
3/4 cup powdered sugar
1 tsp. water

1. Heat oven to 350°
2. Beat first 6 ingredients and 1/2 cup sour cream in large bowl with mixer until blended. Stir in apples.
3. Pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
4. Bake 1 hour to 1 hour 5 min. or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert cake into wire rack; genty remove pan. Cool cake completely.
5. Whisk shugar, 1 tsp. water and remaining sour cream until blended; drizzle over cake. Let stand until glaze is firm.

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Peach Cobbler

Lisa Good

2 cups sliced peaches
2 tbsp sugar – sprinkle over peaches

Topping:
1 cup sugar
1/2 cub butter, softened
1 cup flour
1 tsp baking powder
pinch salt
pinch nutmeg
1 egg
1 tsp vanilla

Greased pan at 350° 35-40 min, stand 5-10 min