- Food and Cooking
Made With Love Fall Recipes And Crafts
Now this is a season I can really sink my teeth into (first bite of a crisp apple picked from the orchard) ha-ha-ha! The truth is, I love Autumn and all that it brings (leaves of orange, yellow, and red), crisp air, and the activities that keep my family and I so entertained. We love apple and pumpkin picking, nature walks, pumpkin carving, making candy apples (yum) and more! We even enjoy making a fire in our fire pit and making smores, too!! The fun is neverending... especially as Halloween approaches. and yes... WE LOVE HALLOWEEN!!! Hope y'all enjoy this season and the recipes and crafts that follow, too!
APPLE FRIED PIES
2 tablespoons butter
4 McIntosh apples, peeled, cored, and sliced
1/2 cup sugar
1/2 teaspoon cinnamon
1 teaspoon lemon juice
1 (8-piece) container refrigerated flaky biscuit dough
For the filling: Add the butter to a large saute pan and melt. Add the apples, sugar, cinnamon, and lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool.
When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on 1/2 of each circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shapes. Seal by pressing the edges with the tines of a fork.
Heat a deep fryer or a deep pot halfway filled with oil to 350 degrees F.
Carefully add the pies to the oil, 1 at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes. Drain on paper towels. Sprinkle with powdered sugar immediately.
What are we to do with all of these leaves? A great craft idea for the family...
Give the colorful leaves of autumn some serious staying power by dipping them in wax. Use the preserved leaves to decorate a table or make a fall-inspired mobile.
Paraffin wax (we used about 1/4 pound)
2 clean cans, one smaller than the other (ours were 13 1/2 and 28 ounces)
Instructions Place a piece of paraffin wax in the smaller can, and place the smaller can inside the larger one. Add warm water to both cans, filling them to about a half-inch below the rim of the small can. (When melted, the wax will float on top of the water.)
Simmer the water over medium heat until the wax has melted (a parent's job). To avoid spatters, don't let the water and wax come to a full boil.
Use pot holders to remove the cans from the stove and put them on the newspaper. Hold a leaf by its stem, carefully dip it into the wax, then lay it on waxed paper to harden.
What's for Dinner????
This hearty chili is truly a snap to prepare. After browning the beef and stirring in the spices to give them a slightly toasted flavor, you simply toss everything into a slow cooker and let the mixture simmer all day.
1 1/2 tablespoons vegetable oil
3/4 pound stew beef, cut into 3/4-inch cubes
2 tablespoons chili powder
1 teaspoon cumin
2 tablespoons flour
1 large onion, chopped
2 to 3 cloves garlic, minced
1 small green or red bell pepper, chopped
1/4 cup chopped fresh parsley
16-ounce can black beans, drained and rinsed
16-ounce can red kidney beans, drained and rinsed
28-ounce can diced tomatoes
1 1/2 cups beef broth
2 tablespoons barbecue sauce
1 1/2 tablespoons brown sugar
3/4 teaspoon salt
Sour cream, chopped fresh parsley, or chopped red onion for garnish
Heat the oil in a large skillet over medium-high heat. Add the meat and brown it for 2 minutes, stirring often. Add the chili powder and cumin and let the spices heat for 1 minute, stirring all the while. Stir in the flour and let the mixture cook for 1 minute more.
Transfer the meat mixture to a large slow cooker. Add the remaining ingredients (except for the garnishes), and stir well. Cover the cooker and let the mixture cook for 6 to 8 hours on the low setting, stirring occasionally. If necessary, thin the chili with a little water or stock as it cooks. Serves 8.