Breakfast, Lunch, and Dinner Fall Recipes

Need some inspiration for fall recipes?  Try these!

Apple and Cinnamon Oatmeal Pancakes

Ingredients:
1/2 cup whole wheat flour
3/4 cup rolled oats (ground in food processor)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 tablespoon maple syrup
1 cup milk (or buttermilk)
1 egg
2 tablespoons butter (melted)
2 tablespoons apple sauce
2 tablespoons rolled oats
1 apple (peeled, cored and chopped)

Directions:
1. Mix the flour, rolled oats, baking powder, baking soda, salt and cinnamon in a large bowl.
2. Mix the maple syrup, milk, egg, butter and apple sauce in another bowl.
3. Mix the wet and dry ingredients.
4. Mix in the rolled oats and apple.
5. Heat a pan and melt a touch of butter in it.
6. Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
7. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.

Creamy Chicken and Spinach Tortellini Soup

1 (9 ounce) package refrigerated cheese tortellini

1 (14 1/2 ounce) can fat-free, reduced-sodium chicken broth

2 (10 3/4 ounce) cans reduced-fat, reduced-sodium cream of chicken soup

1 (10 ounce) package frozen chopped spinach, thawed

1 (9 ounce) package refrigerated cooked diced chicken breast

2 cups fat-free milk

1/2 teaspoon dried thyme

1/4 teaspoon pepper

Cook tortellini in a Dutch oven according to package directions, using 1 can broth instead of water.  Add soup and remaining ingredients, stirring well.  Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.

Serves 6 ( 1 1/3 cup servings)

Fall Pork Dinner

1/4

cup packed brown sugar

1

tablespoon firm margarine or butter, cut up

1/2

teaspoon ground cinnamon

1/2

small acorn squash

1

small unpeeled red cooking apple

1/3

cup Bisquick Heart Smart® mix

1/2

teaspoon seasoned salt

1/8

teaspoon pepper

5

saltine crackers, crushed

1

egg white or 2 tablespoons fat-free egg product

1

tablespoon water

3

boneless pork loin chops, 1/2 inch thick (3/4 lb)

• 1Heat oven to 350°F. In small bowl, mix brown sugar, margarine and cinnamon until crumbly; set aside. Cut squash into 1/2-inch rings. Cut rings in half; remove seeds. Cut apple into chunks.
• 2In shallow dish, stir together Bisquick® mix, seasoned salt, pepper and cracker crumbs. In another shallow dish, mix egg white and water. Dip pork into egg mixture, then coat with Bisquick mixture.
• 3Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown.
• 4Place pork in ungreased 8-inch square or 11x7-inch (2-quart) glass baking dish. Arrange squash and apples around pork. Sprinkle with brown sugar mixture. Bake uncovered 40 to 45 minutes or until squash is tender and until pork is no longer pink in center.

Check out these GREAT muffins!

Cheese & Bacon Breakfast Muffins

3 slices bacon (rind removed and chopped)
1 tablespoon olive oil
400 g button mushrooms (finely chopped)
1 1/2 cups plain flour
3 teaspoons baking powder
1/4 teaspoon salt (freshly ground)
1/4 teaspoon black pepper (freshly ground)
1 cup cheese (grated, tasty, cheddar is good)
2 tablespoons chives (finely chopped)
80 g butter (melted)
2 eggs (lightly whisked)
2/3 cup milk (skim milk was used)
Directions:
In a frying pan (skillet) fry bacon over a medium-high heat until light and golden stirring often, about 4 minutes.
Remove to a kitchen paper covered plate.
Increase heat to high, add oil and mushrooms to the frying pan and cook for 5 minutes till tender and then set aside to cool.
Preheat oven to 200 degree celsius.
Grease a 12 hole muffin tin (regular size) or a 6 texas size (3/4 cup) muffin tin.
Sift flour, baking powder and salt and pepper into a bowl and add cheese and chives and mix together.
Whisk butter, egg and milk in a jug and pour into dry ingredients, stirring gently until almost combined.
Fold through the bacon and mushrooms.
Spoon mixture into prepared pan.
Bake for about 15 to 18 minutes for regular size muffins and about 20 to 25 for texas size.

Read more at: http://breakfast.food.com/recipe/cheese-bacon-breakfast-muffins-264533?oc=linkback

Some more recipe ideas!

Breakfast Hash Brown Casserole

1 package simply potatoes southwest hash brown
1 lb breakfast sausage (I like the Sage flavored. )
1 cup shredded Mexican blend cheese or 1 cup freshly grated sharp cheddar cheese
1 dozen egg
2/3 cup Bisquick
1/2 cup sour cream
3/4 cup milk
1/3 cup water
Directions:

Follow cooking instructions on sausage packaging and crumble while cooking. Drain any excess liquid when finished. In a large bowl, toss together hash browns, sausage and cheese, set aside. In a separate bowl combine the remaining ingredients and whisk or use a hand blender until the eggs start to foam on the top. Coat a 9 x 13 baking dish with cooking spay or butter. Place hash brown mixture into baking dish and pour egg mixture over the top. Make sure the egg mixture completely saturates the potatoes. Cover and place in the refrigerator if baking in the morning. Bake in a preheated 350 degree oven for 1 hour. Place foil over the casserole about half way through as the top will start to brown.

OPTIONS: You can sprinkle additional cheese on the top before taking it out of the oven.
I usually use some freshly grated cheese in the recipe, as it seems to have more moisture and I find the packaged shredded variety a little dry. This usually will make a difference when refrigerating and reheating leftovers, so the casserole won't become too dried out.
Try adding any leftover or fresh vegetables you might have on hand. Remember that frozen veges will contain some water, in which you would need to increase your baking time.
Substitute the sausage with precooked crumbled bacon. Not sure how much you would use.
Serve with salsa.

Breakfast casseroles!

here's some fabulous ideas for some easy breezy breakfast casseroles!

Sunrise Breakfast Casserole

What you’ll need: 
12 ounces Johnsonville breakfast sausage links
1 tablespoon extra virgin olive oil
1/2 onion minced
5 eggs
1 1/2 cups whole milk
1 teaspoon ground dry mustard
salt/pepper
4 cups frozen hash browns – thawed
1 1/4 cups cheddar cheese – shredded, divided

What to do: 
1. Preheat oven to 350 degrees. Place sausage links into an oven proof dish. Bake for approximately 15-20 minutes OR until no longer pink. Slice cooked sausages into 1/4″ sections. Set aside.

2. WHILE sausage is cooking, into a small saute pan add oil and onions. Cook until softened. Allow to cool.

3. Into a large bowl add: eggs, milk, mustard salt/pepper. Whisk together to combine. Add: potatoes, 1 cup cheese, sausage, sauteed onions. Mix to combine.

3. Spray a 13×9 baking dish with cooking spray. Pour mixture into dish. Sprinkle remaining 1/4 cup of cheddar on top.

4. Increase oven temperature to 375. Bake for approximately 30-40 minutes OR until set and lightly golden. Allow to set for approximately 10 minutes prior to serving.

Strawberry Pretzel Salad

This is one of my very favorite recipes of all time!

Strawberry Pretzel Squares
(Source: Kraft Foods)

2 cups finely crushed pretzels
½ cup sugar, divided
2/3 cup butter or margarine, melted
1½ pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1½ cups cold water
1 qt. (4 cups) strawberries, sliced

PREHEAT oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13×9-inch baking pan. Bake 10 min. Cool.

BEAT cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.

MEANWHILE, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1½ hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.

Pumpkin Coffee Cake with Brown Sugar Glaze

Serves 18
Ingredients

⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream

Preparation Instructions

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan with butter and pour batter into pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.