Fall Recipes

Stuffed Acorn Squash

1 cup shredded zucchini
1/2 cup crushed saltines
1/3 cup ketchup
1 egg
1 1/2 teaspoons dried minced onion
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound ground beef
2 large acorn squash

In a medium bowl, combine the first nine ingredients. Add beef; mix well. Cut squash in half; remove and discard the seeds. Fill with meat mixture. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 400 degrees F for 1 hour or until squash is tender. Uncover and bake for 10 minutes.

Source: Susan Reynolds, Allrecipes.com


Stir Fried Kale and Broccoli

1/8 cup extra virgin olive oil
7 cloves garlic, sliced
1 chile pepper, chopped (optional)
1 head fresh broccoli, chopped
1 bunch kale, stems removed and chopped
1/4 cup sun-dried tomatoes, cut in thin strips
juice of 2 limes
salt

Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2 minutes, stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well.

Source: Allrecipes.com


Pumpkin Chocolate Cake

1 (18.25 ounce) package chocolate cake mix
1 (15 ounce) can pumpkin
2 eggs
2 tablespoons vegetable oil
1 (16 ounce) container cream cheese frosting

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly. Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting. *Note* You may want to add a little pumpkin spice to draw out the pumpkin taste.

Source: Aleta, Allrecipes.com