- Author: Julie Hyske, Master Gardener
When in doubt, eat dessert first! These mini pumpkin Oreo cheesecakes will be the star at any of your fall events. They are so fall and yummy, these are the show-stoppers. The maple walnut cookies make a chewy treat. Think warm tea, cozy blanket, and enveloping yourself in comfort. And if you can think about dinner after the goodies, you won't be disappointed by the balsamic pork tenderloin with harvest vegetables. The sticky finger-licking sauce on the tenderloin is surrounded by healthy Brussels sprouts and butternut squash, all ready to serve in short order. Next is a pretty apple, pecan, blue cheese salad that is both crunchy and healthy. Finally, the maple bacon sweet potato hash can be served with eggs for breakfast or apple chicken sausages for dinner. You won't be disappointed. This savory dish is autumn in a skillet. So when the weather cools down and you reach for a sweater, remember it's the perfect time to try your hand at a new favorite fall recipe!
Ingredients
2 (8 ounces each) packages cream cheese, softened
½ cup granulated sugar
2 tbsp sour cream
1 cup canned pumpkin
1 tsp cinnamon
½ tsp ground nutmeg
2 tbsp all purpose flour
2 large eggs
1 tsp vanilla extract
20 Oreos
1 (13 ounce) can Reddi Whip
Preheat the oven to 350. Place 18 cupcake liners in cupcake/muffin pans. Beat the cream cheese and sugar until light and fluffy. Add the sour cream, pumpkin, nutmeg, cinnamon and flour and beat until creamy. Add the eggs and vanilla and beat until mixed in. Place half of an Oreo, frosting side up, in the bottom of 18 cupcake liners and spoon the batter into the liners. Place the other half of an Oreo into the top of the batter, frosting side down. Bake for 24 minutes. Cool in pan for 15 minutes before removing and placing on a wire rack to finish cooling. Keep refrigerated. Crush the remaining two cookies. Top the cheesecakes with Reddi Whip and cookie crumbs.
Serves 18
Ingredients
1 cup butter
1 cup sugar
1 cup brown sugar
2 large eggs
1 cup whole wheat flour
2 cups self-rising flour
2 cups chopped walnuts
1 tsp maple extract
1 tsp salt
Icing
4 tbsp butter
2 cup powdered sugar
1 tsp maple extract
4 tbsp milk
½ cup chopped walnuts for garnish
Preheat oven to 350. Combine butter, sugars, eggs, flavoring and salt and beat until just combined. Add flours, 1 cup at a time. If dough is sticky to the touch, add more self-rising flour in ¼ cup increments until smooth. Stir in walnuts. Scoop dough onto insulated baking sheets one dozen at a time. Bake in center of oven 10 to 13 minutes until cookies are puffy and beginning to turn tan. Remove from oven and let cool on a baking rack. Meanwhile, mix icing ingredients until texture is smooth and thick. Add more milk or sugar to achieve a creamy texture. Ice cookies and, if you wish, garnish with additional chopped walnuts.
Makes 2 ½ dozen
Ingredients
1 pork tenderloin pkg.
1 lb. Brussels sprouts, rinsed and halved
1 butternut squash, peeled, seeded and diced
Parmesan, for garnish
The balsamic rosemary sauce
¼ cup olive oil
¼ cup balsamic vinegar
8 garlic cloves, peeled and crushed
¾ cup fresh rosemary leaves
1 tsp Italian seasoning
salt and fresh ground pepper, to taste
½ bouillon cube, crumbled
2 tbsp honey
1 tbsp Sriracha sauce
Preheat the oven to 450. Season pork tenderloin with salt and pepper. Combine olive oil, balsamic vinegar, crushed garlic cloves, rosemary leaves, Italian seasoning, honey, hot sauce, crumbled bouillon cube, and pepper until the marinade is emulsified and has a syrupy consistency. Transfer the sauce to a bowl or jar. In a large skillet heat 1 tablespoon of oil over medium heat. Add the pork tenderloin and cook, turning frequently, until brown on all sides, about 10-12 minutes. In the meantime, line a sheet pan with parchment paper. Spread halved Brussels sprouts and diced butternut, season with salt and pepper onto the pan and toss with a tablespoon olive oil. Push veggies to a side to make room for the pork tenderloin. Once browned, transfer the pork tenderloin onto the sheet pan. Baste the tenderloin thoroughly with half the balsamic sauce and add a quick drizzle to the Brussels sprouts. Roast in the oven for 12-15 minutes, or until the pork is done and the Brussels sprouts are nicely browned. Cut the pork tenderloin into thick 1/2-inch slices and serve with the other half of balsamic sauce over the top. Sprinkle the roasted Brussels sprouts with Parmesan before serving. Enjoy!
Serves 6
Apple, Pecan and Blue Cheese Salad
Ingredients
12 ounces salad greens (spring mix)
½ cup dried cranberries
½ cup pecan halves
6 ounces blue cheese crumbles
2 whole apples red and green, cored, sliced thin
Dressing
½ cup olive oil
2 tbsp coarse ground mustard
3 tbsp honey
1tbsp apple cider vinegar
salt and pepper to taste
Add the greens, cranberries, pecans, cheese and apples into a large salad bowl. Mix the olive oil, mustard, honey and vinegar in a small jar and sprinkle with salt and pepper. Put the lid on the jar and shake well to mix. Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste.
Serves 6
Maple Bacon Sweet Potato Hash
4 cups sweet potatoes, chopped (about 2-3 medium sweet potatoes)
1 green pepper, diced
1 yellow onion, diced
1 lb bacon diced into bite-sized pieces
½ tsp cinnamon
1 tbsp pure maple syrup
salt & pepper to taste
Add bacon to a large skillet and turn the heat onto medium. Cook, stirring occasionally until it's just starting to crisp. Remove the bacon to a paper-towel-lined plate and set aside. Carefully drain all but 2 tablespoons of the bacon grease out of the skillet and return to the stovetop. Add diced sweet potatoes to the skillet and sprinkle with cinnamon, salt and pepper. Cook for 5 minutes before adding the diced green pepper and onion. Cook for an additional 5-10 minutes, stirring frequently, or until the potatoes and veggies are tender. Mix the cooked bacon back into the sweet potatoes and drizzle the maple syrup over the top. Serve up hot!
Serves 4