Fall Decorating Ideas

Here are some Fall decorating ideas to try this year at your home.There are so many great ways to use pumpkins and items from your local craft stores. Decorating your home for the Fall with all of the wonderful colors just warms your home. You can start now and use them right through Halloween. Have fun and be creative.








These ideas came from: www.decorating-ideas-made-easy.com

Tuscan Ribollita Soup

Ribollita is a known as a peasant soup that can be made with many different variations. But my opinion is this recipe is just perfect. It is a perfect cold weather meal and it also freezes well. It is always made with day old bread and beans. Serve with grated perorino cheese on top. Yummy!!




Tuscan Ribollita
Serves 8

1/2 pound dried or canned cannellini or barlotti beans
Kosher salt
1/4 cup good olive oil, plus extra for serving
1/4 pound large diced pancetta or smoked bacon (optional)
2 cups chopped leeks
1 cup chopped carrots
1 cup chopped celery
1 cup zucchini, chopped
3 tbsp minced garlic
1 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
1 28-ounce can Italian plum tomatoes in puree, chopped
4 cups coarsely chopped or shredded savoy cabbage (optional)
4 cups coarsely chopped kale or swiss chard
1 cup diced fennel (optional)
1/2 cup chopped fresh basil leaves
6 cups chicken or vegetable stock
4 cups stale sourdough bread cubes, crusts removed
1/2 cup freshly grated Pecorino, for serving

In a large bowl, cover the dried beans with cold water by several inches, cover with cling film and refrigerate overnight. For canned beans, rinse and drain before using.

Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.

Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Pecorino and drizzled with olive oil.

Recipe from: scrumpdillyicious.blogspot.com

Grilled Sweet Potato Soup

Everyone always has a favorite potato soup. Becoming ever more popular is the sweet potato. This is such a great recipe for the fall. Also it is very adaptable, you do not have to grill the potato's and eliminate the ginger if you do not like it. The ginger adds a warming flavor to the soup. This one is a definite two thumbs up!!!

Creamy Sweet Potato Soup with Ginger

Summary: This exciting, richly flavored soup blends sweet potatoes with aromatic ingredients like lime, allspice, cayenne, ginger and parsley for maximum flavor, and the perfect balance of sweet and savory.

INGREDIENTS

• 2 lbs sweet potatoes
• 2 inch piece fresh ginger
• 1 red onion
• 6 cups chicken or vegetable broth
• 1 tablespoon lime juice
• Zest from 1 lime
• 1 tablespoon fresh parsley
• ¼ cup Half & Half
• ¼ teaspoon allspice
• Pinch of cayenne pepper
• Olive oil
• Salt and black pepper
• Fresh parsley to garnish
• Chopped sun-dried tomatoes to garnish

INSTRUCTIONS

1. Chop the sweet potatoes into ½ inch rounds and chop the onion the same way.
2. Peel the ginger but do not chop it.
3. Grill the sweet potatoes, onion, and ginger over a medium heat for 6 minutes per side, and then chop the ginger finely.
4. Add the ginger, potatoes, onion, cayenne and allspice to a saucepan, bring to the boil then simmer for 30 minutes.
5. Let the soup cool for 15 minutes then blend it until it is smooth.
6. Add the half and half, lime juice, parsley, zest, and heat up.
7. Serve garnished with the parsley and sun-dried tomatoes.

Recipe From: amazingsouprecipes.com

Burlap Wrapped Candle Centerpiece

What I great idea I came across today on the internet. You take any candle you like, go to your local craft store and buy some burlap, cut the burlap to the shape of the candles and using a hot glue gun, hot glue each end of the burlap and wait until it dries before placing it on a tray or platter of your choice. As you see here, you can use pinecones, acorns, dried berries or anything of your choice  to be creative.




Idea From: newhousetohome.blogspot.com

Cannoli Cake

One of my daughters favorites is Cannoli's . So for her birthday I tried too come up with a cannoli filling to put into another one of her favorites, chocolate cake. It was the perfect combination. Give it a try I am sure it will become one of your favorites also. Enjoy!!!


Ingredients:

Chocolate Cake:

1 box devils food cake mix
3 eggs
1/2 cup vegetable oil
3/4 cup buttermilk
3/4 cup sour cream
1 teaspoon vanilla extract

Cannoli Filling:

2 cups Ricotta cheese
1/3 cup powdered sugar
1 teaspoon vanilla
1 cup whipped cream ( I used 1 cup heavy whipping cream and beat until stiff peaks form)
3/4 cup of mini semi sweet chocolate chips

Instructions:

1. Preheat oven to 350 degrees
2. Spray 2 ( 9 inch round) pans with cooking spray
3. In a large mixing bowl or stand mixer combine eggs, oil, buttermilk, sour cream and vanilla, and beat until just combined.
4. Sift cake mix, then add to other ingredients in mixing bowl and beat only until combined.


For the Cannoli Filling:

1. Combine the ricotta cheese, powdered sugar, and vanilla. Beat for about 4 minutes until smooth, fold in the 1 cup of whipped already (whipped  cream), and then fold in mini chocolate chips. Place in a bowl and cover, refrigerate overnight or at least 6 hours.

Assemble Cake:

On a platter place one cake, fill with half the cannoli filling, place the other cake on top of the filling then top with remaining cannoli filling. If you want sprinkle some more mini chocolate chips on top. Refrigerate until 1/2 hour before serving. So Good!!!Enjoy..

Raspberry Chocolate Cupcakes

If you are a Raspberry and Chocolate lover, these cupcakes are for you, and they look so beautiful on a platter. The cake is so moist and the frosting so delicious. I love to try cupcake recipes anytime I find them. And I think this one is a keeper. I made for my daughter Alexa's birthday because she loves her raspberries.

Ingredients:

1 Box Devil’s Food Cake Mix

3 eggs

½ C. oil

¾ C. buttermilk

½ C. sour cream

2 tsp. vanilla extract

1 1/3 C. fresh raspberries

Directions:

Raspberry Buttercream:

1.2 oz. pkg. of freeze dried raspberries (I get mine from Trader Joe's)

1 C. butter, softened

4-5 C. powdered sugar

1 Tbsp. milk, if needed

1. Preheat your oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bowl and set aside.

3. In a large bowl, use a whisk to combine eggs, oil, buttermilk, sour cream and vanilla extract.

4. Add cake mix and stir until smooth.

5. Fold in raspberries. (If your raspberries are big, roughly chop them before adding them to your batter.)

6. Fill cupcake liners ¾ full and bake for 15-20 minutes or until an inserted knife comes out clean.

7. Raspberry Prep: Place your freeze dried raspberries in a food processor and pulverize them. When you take them out, you will still see the seeds. Use a fine sifter to sift out the seeds, them throw them away. Keep what went through the sifter for the buttercream.

8. Buttercream: Beat butter for 2 minutes. Scrap down the sides of the bowl, add your pulverized freeze dried raspberries and beat again. Slowly add powdered sugar until you reach your desired consistency. Add milk if the buttercream becomes too stiff.

9. Decorate with fresh raspberries.




This recipe from: yourcupofcake

French Onion Chicken Sandwiches

Ingredients:

2 pounds of boneless, skinless chicken breasts, sliced crosswise to 1 inch thickness
1 Tablespoon Extra Virgin Olive Oil
1 Large white onion, thinly sliced
1 Tablespoon granulated sugar
4 Slices Swiss Cheese
Nonstick Cooking Spray
4 Hamburger Buns
2 Cups of Baby Spinach

Directions:

1. In a large skillet over medium high heat, add the oil, onions and granulated sugar and cook for 25 minutes until deeply caramelized, stirring constantly. This can be done up to 3 days in advance. Re warm onions in the microwave or in a small pan on the grill.
2. Preheat grill for direct grilling over medium high heat. Spray chicken with non stick cooking spray, and place on a hot grill rack, cover and cook 10 minutes or until no longer pink, turning once.
3. Place cheese slices on chicken pieces. Cover and cook around 1-2 minutes until cheese is melted and golden brown.
4. Build your sandwich by starting with chicken, then the spinach, then the onions. Enjoy!!!

This recipe comes from: www.foxeslovelemons.com

Three Ingredient Nutella Brownies

                                         

We are defiantly a Nutella loving family. I came across this recipe, first of all couldn't believe it is only 3 ingredients, then made them and loved them. Thumbs up for this one!!!!

• 10 oz Nutella
• 2 eggs
• 10 oz flour

Optional toppings – peanuts, hazelnuts, almonds…

Method

1. Preheat oven o 350F
2. Mix the ingredients well in a bowl.
3. Transfer to a muffin tray.
4. Add your favorite toppings.
5. Bake for about half an hour.

From instructables.com

Buffalo Chicken Dip

Well all I have to say is yumm to this dip. My family loves wings, or anything with hot sauce, and this recipe is a winner. I made this for my daughter Alexa's Birthday party yesterday and everyone loved it. Give it a try, I promise it will soon be a family favorite for all of you. Enjoy!!!



Ingredients:

1 pound of chicken breast
1 1/2- 2 cups your favorite hot sauce ( I used 1 1/2 cups but if you like it hotter add 2 cups)
1  ( 8 ounce) package softened cream cheese
1 cup ranch dressing
Tortilla and or Celery sticks ( for dipping)

Directions:

1. Place chicken breast in pot of water and poach for 10-15 minutes or until no longer pink
2. With 2 forks shred the chicken into small pieces
3. In a small bowl combine the shredded chicken and hot sauce
4. In a baking dish ( I used a 9x9) place the cream cheese and spread all over the bottom of dish
5. Drizzle 1/2 cup of ranch dressing
6. Sprinkle 1/2 cup cheese
7. Then add the chicken
8. Top with the other 1 1/2 cups of cheese
9. Bake in a 350 degree oven for 20-30 minutes or until cheese bubbly and slightly brown

Bacon Beer Cheese Soup with Chicken

I found this recipe and couldn't resist trying it. Well it was so worth it, delicious!!!!Perfect time of the  year to start making soups!! 

Bacon Beer Cheese Soup with Chicken

serves 6-8 

6 slices thick cut bacon

1 pound boneless skinless chicken breast

¼ cup butter

¼ cup flour

2 teaspoons garlic powder

2 teaspoons ground chile de arbol (or cayenne pepper; to taste)

1 teaspoon smoked paprika

1 teaspoon kosher salt

1 teaspoon pepper

1 cup beer, Belgian style wheat beer (Blue Moon)

1 cup chicken broth

2 cups half and half

8 ounces mild cheddar cheese, shredded 

1 teaspoon Worcestershire sauce

chives

croutons

Warm an 8 cup pot over high heat.  Using clean scissors; cut bacon into pot.  Cook bacon until lightly crisp, stirring occasionally.

Meanwhile, cut chicken into bite size pieces. 

Remove bacon from pan and place on a plate.  Add chicken into bacon grease to cook.  Stir occasionally until chicken is cooked through.  Remove chicken onto plate with bacon.

Cut butter into 1 tablespoon pieces and add to pan drippings.  Whisk in flour and spices.   Add beer, broth and half & half.  Whisk to combine and bring to a bubble.  Add cheese whisk to combine, stir until you have a smooth mixture.  Add Worcestershire sauce, chicken and bacon.  Stir to combine.

Allow to simmer until ready to serve, stirring occasionally. 

Garnish with chives and croutons.  Enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

Recipe developed by Donna Elick - The Slow Roasted Italian 

Easy Garlic Brown Sugar Chicken

This chicken recipe has to be one of the easiest and best recipes I have made. It is perfect for a quick dinner for during the week to get on the table.


Ingredients:

4 boneless, skinless chicken breasts
4 garlic cloves, finely minced
4 Tablespoons brown sugar
1 Tablespoon Olive Oil
Additional herbs and spices if you desire
Directions:

1. Preheat oven to 450 degrees, Line a baking dish or cookie sheet with aluminum foil and spray with cooking spray
2. In a small sauté pan place the oil in pan and lightly sauté the garlic until tender
3. Remove from heat and add in the brown sugar ( it will be pasty) and additional herbs and spices that you desire
4. Place chickens breasts into prepared pan and cover with the brown sugar/garlic mixture
5. Add salt and pepper to taste
6. Bake uncovered 15-30 minutes until juices run clear, this depends on the thickness of the chicken


Recipe from:  http://www.food.com/recipe/easy-garlic-chicken-5478

Snickerdoodle Muddy Mix

Who doesn't love a Snickerdoodle cookie? Well I sure do, then after I made these, they are now my favorite next to the real thing. These are ah-mazing!!!!!So easy to make and great to snack when your on the go, in your child's lunch, or just sitting watching tv. Try them you will love it!!


Ingredients:

6 cups of rice chex cereal
1 3/4 cups white chocolate chips plus 1 Tablespoon shortening add in for smooth melting
3/4 cup powdered sugar
1/4 cup granulated sugar
2 teaspoons cinnamon

Directions:

1. Place the chex mix in a large mixing bowl with lid or large zip tight bag and set aside
2. Melt chocolate chips/shortening in a microwave bowl for around 1 minute or until smooth
3. In a medium bowl whisk together the powdered sugar, granulated sugar and cinnamon.
4. After the chocolate is melted fold into the chex mix and stir until completely coated.
5. Add the sugar mixture to the chex mixture and shake away until the cereal is all coated.
6. Place on a cookie sheet for about 1/2 hour then place in an airtight container. Enjoy!!!!






adapted by: yourcupofcake

Mini Stockings for a place setting

What a great idea. Go to your local Dollar Store to find mini stockings, and use them as a place setting for your Christmas table. You can even place names on them, or give everyone a scratch off inside the stocking. I love this!!!

Tomato Bacon Cups

This recipe I had found on Taste of Home's website. They are so delicious and are great for any party or for the upcoming football season as your watching the games!!!!

Ingredients

• 1 small tomato, finely chopped
• 1/2 cup mayonnaise
• 1/2 cup real bacon bits
• 1/2 cup shredded Swiss cheese
• 1 small onion, finely chopped
• 1 teaspoon dried basil
• 1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

Directions

• In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup.
• Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen.

Originally published as Tomato Bacon Cups in Simple & Delicious May/June 2006, p30

Vegetable Minestrone Soup

Ingredients

• 2 cans (14-1/2 ounces each) beef broth
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) Italian-style stewed tomatoes
• 1 large onion, chopped
• 1 medium zucchini, thinly sliced
• 1 medium carrot, shredded
• 3/4 cup tomato juice
• 1 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 cup frozen cut green beans, thawed
• 1/2 cup frozen chopped spinach, thawed
• 1/2 cup small shell pasta
• 1/2 cup shredded Parmesan cheese

Directions

• In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender.
• Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese. Yield: 8 servings (2-1/2 quarts).

Originally published as Vegetable Minestrone in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p11