Ideas for October: Autumn Treats!

All this beautiful weather lately has gotten me thinking about Fall and Winter, which includes the Holidays, Parties, and Food.And I don't know about you but I love all three. Even though being in the kitchen is time consuming and you usually have a mess by the time you are done with your holiday baking, it is so much fun!

So I have been thinking about recipes and ideas for the month of October. I just so happened to get an e-mail for some recipes that I am going to share with you. Now I am of course going to tweak them, because that is what I always do. I make them my own by adding or taking away things...Which you should try. Venture out of the comforts of the recommended recipe and do things to it that your family would love.
Here are a few of the ideas:
I will post these individually, as well. I will also post some Autumn/Fall Pies...Enjoy!!

Pork Chili-Filled Mini Pumpkins

Makes: 12 servings

Prep: 40 minutes
Start to Finish: 1 hour 15 minutes

Ingredients

• 2  tablespoons olive oil, plus additional for pans
• 12  mini pumpkins (3-1/4 to 3-3/4 inches in diameter)
• 3/4  pound butternut squash, peeled, seeded and cut into 1/4-inch dice
• 2  orange bell peppers, cut into 1/4-inch dice
• 1  small white onion, chopped
• 2  garlic cloves, minced
• 1  tablespoon chili powder
• 1  teaspoon dried oregano, crumbled
• 1/2  teaspoon ground cumin
• 1  pound ground pork or ground turkey or ground chicken
  
• 1/4  pound kale (stems discarded), coarsely chopped
• 1  can (14.5 oz.) chicken broth
• 1  can (15.5 oz.) black beans
• 1/4  cup chopped fresh cilantro

Directions

1. Preheat oven to 400 degree F and arrange racks in upper and lower thirds of oven; lightly oil 2 large baking pans. Cut tops off pumpkins; remove and discard seeds from bottoms. Arrange pumpkin tops and bottoms, cut side down, on prepared pans. Roast, switching pans halfway through, until just tender but not falling apart, about 15 minutes for tops and 20 minutes for bottoms.
2. Meanwhile, heat oil in a 5-quart pot over moderate heat. Add squash, bell pepper, onion, garlic, chili powder, oregano and cumin; cook, stirring, until vegetables are softened, about 4 minutes. Add pork and cook, stirring and breaking up clumps, until no longer pink, about 6 minutes. Stir in kale, broth, and beans; simmer, stirring occasionally, 15 minutes. Stir in cilantro; salt and pepper to taste. Spoon into pumpkins and top with lids. Makes 12 servings.

Pigs in a Blanket:

Makes: 12 servings
Prep: 25 minutes
Start to Finish: 1 hour

  

Ingredients

• 1  puff pastry sheet (from 17.3-oz. box), thawed if frozen
•   Flour, for dough
• 28  (6-inch) bamboo skewers, soaked in water 30 minutes
• 1/2  cup yellow cornmeal
• 1  large egg, lightly beaten
• 1  package (12 oz.) cocktail beef franks, rinsed and patted dry(you can also find the vegetarian ones or use a chicken or turkey sausage)
  
• 1-1/2  cups honey mustard

Directions

1. Unfold pastry on a lightly floured surface. Using a floured rolling pin, roll out to 12 by 12-/14 inches. From the 12-inch side, cut pastry into 4 (3-inch-wide) strips. From the 12-1/4-inch side, cut into 7 (1-3/4-inch-wide) strips to create 28 small rectangles.
2. Preheat oven to 425 degree F and arrange racks in upper and lower thirds of oven. Drain skewers and spread cornmeal out on a plate. Brush tops of pastry strips with egg. Roll 1 frank in 1 strip, pressing edge with fingers to seal while leaving both ends of frank exposed. Push skewer through one end of frank. Brush outside of pastry with egg and roll in cornmeal, coating evenly. Repeat with remaining strips, franks, egg, and cornmeal. Arrange, as coated, on 2 large baking sheets, placing at least 1/2 inch apart.
3. Bake franks, turning and switching pans halfway through, until golden brown, about 12 minutes. Transfer on pans to racks and cool slightly. Serve warm with honey mustard for dipping. Makes 12 servings.

 

Individual Pumpkin Pies

Makes: 12 servings

Prep: 35 minutes
Start to Finish: 2 hours

Ingredients

• 2  boxes (15 oz. each) prepared pie crust sheets
•   Flour, for pie crust
• 12  (5-inch) pie tins
• 6  large eggs
• 1  can (15 oz.) pumpkin puree(or you can cook your own home made pumpkin and puree it)
  
• 1-3/4  cups plus 2 tablespoons half-and-half
• 1  cup plus tablespoons dark brown sugar
• 1-1/2  teaspoons cinnamon
• 3/4  teaspoon salt
• 1/2  teaspoon ground nutmeg
• 1/2  teaspoon ground allspice
• 1/2  teaspoon ground ginger
• 1/8  teaspoon ground cloves

Directions

1. Preheat oven to 375 degree F and arrange racks in upper and lower thirds of oven. Unfold 1 piecrust on a lightly floured surface. Using a floured rolling pin, roll out into a 13-inch round, then cut out three 6-inch rounds. Fit into 3 pie tins and decoratively flute edges. Repeat with remaining pie crusts to make a total of 12 pie shells. Prick bottoms with a fork and freeze until firm, about 15 minutes.
2. Line shells with foil and fill with pie weights or dried beans; bake on 2 large baking sheets, switching pans halfway through, until bottoms are pale golden, about 15 minutes. Transfer tins to racks and cool shells to room temperature.
3. Lightly beat 1 egg in a small bowl. Brush edges of shells with egg. Whisk together pumpkin, half-and-half, remaining 5 eggs, sugar, cinnamon, salt, nutmeg, allspice, ginger, and cloves. Pour into shells, spreading evenly, and bake in middle of oven until filling is just set and center juggles slightly when gently shaken, 25 to 30 minutes. Transfer pies in pans to racks to cool. Serve at room temperature or chilled. Makes 12 servings.

Caramel Apples

Makes: 12 servings

Prep: 1 hour
Start to Finish: 1 hour 10 minutes

Ingredients

• 1  tablespoon unsalted butter
• 1/2  cup shelled pumpkin seeds
• 1/2  cup salted peanuts, coarsely chopped
• 1/2  cup sweetened flaked coconut, toasted
• 1/2  cup mini-chocolate chips
• 12  small assorted apples
• 12  (4- to 5-inch) Popsicle sticks
•   Vegetable oil, for pan
• 2  bags (14 oz. each) caramels, unwrapped

Directions

1. Melt butter in a medium skillet over moderate heat. Add pumpkin seeds and cook, seasoning with salt, stirring, until golden and puffed, about 4 minutes. Transfer to paper towels to drain. Place seeds nuts, coconut, and chocolate chips in separate shallow bowls, for toppings.
2. Wash apples and dry. Push a stick into stem end of each. Brush a large baking pan with oil.
3. Melt caramels with 1/4 cup water in a small saucepan over moderate heat, stirring until smooth. Working with one apple at a time, dip into caramel, coating halfway up sides. Immediately roll apple in 1 topping, evenly covering caramel, and transfer, stick end up, to prepared pan. Repeat with remaining ingredients. (Can be made 1 day ahead and stored at room temperature.) Makes 12 servings.

 

Spiced Hot Apple Cider

Makes: 8 servings

Prep: 10 minutes
Start to Finish: 20 minutes

Ingredients

• 1  quart unfiltered apple cider
• 3  (3-inch) cinnamon sticks, plus additional for garnish
• 1  teaspoon pumpkin pie spice
• 8  (1/4-inch-thick) apple slices, seeds removed, for garnish

Directions

1. Bring cider, cinnamon sticks, and pumpkin spice to a simmer in a medium saucepan. Remove from heat and let stand, covered, 5 minutes. Pour hot cider into mugs and top with apple slices and cinnamon sticks. Makes 8 servings.