Fall is in the Air! (And on our table)

Ok gang.  I have discovered some really yummy ways to welcome the flavors of Fall into my home. (gluten free style!)

 Here are all the delicious recipes if you wish to do the same!

Pumpkin Chocolate Chip Spice Cookies with Icing
(Super Quick and Easy)

Ingredients:

1 box Arrowhead Mills Gluten Free Choc. Chip Cookie Mix
(prepare dough as directed)
Add about 2 tbsp canned Pumpkin to dough and mix thoroughly
Bake as directed on box

For the Icing:
Combine 2 cups powdered sugar with about 2 tbsp canned pumpkin
Add 1/4 tsp of cinnamon, nutmeg, and cloves (or any Fall spices you like)
Mix in 1 tbsp milk at a time until thick icing texture is achieved

After cooling cookies thoroughly dip the tops in the icing and place on cooling rack to harden.  (I dipped mine twice for a double layer of icing ;)


My Favorite Salad
(which happens to have quite the Autumn feel to it)

red leaf lettuce (I like the delicate flavor of these leaves)
dried cranberries
boneless skinless chicken cutlet (cooks evenly and fast!)
walnut pieces
honey
coarse grain mustard
olive oil
balsamic vinegar
salt and pepper

Walnuts: I prefer them slightly sweetened so I spread them out on a baking sheet, drizzle with honey and/or organic sugar and bake at around 350 until golden brown.  You'll be able to smell the goodness when they're done!

Chicken:  Marinate in equal parts of mustard and honey, plus salt and pepper to taste, and a drizzle of olive oil to coat.  Cook thoroughly in skillet at medium-high heat. (maybe 5-7 minutes each side?)  Set aside to cool.

Dressing:  Whisk together equal parts honey and mustard, plus 2 to 1 ratio of oil and vinegar respectively.  Salt and pepper to taste.  (Really taste it because everyone likes they're dressing a little different. Don't take my word for it.  Have a little fun adding more mustard or balsamic for a stronger taste, or dilute with oil for subtle, or add some honey for a sweeter bite.)

Combine all prepared ingredients and enjoy a suprisingly warm, satisfying Fall salad!


Butternut Squash and Pumpkin Soup with Portabellos and Cumin
(also super quick and easy)

1 large box Pacific Natural Foods Organic Butternut Squash Soup
1/2 sweet brown onion chopped
1-2 portabello mushroom caps chopped
1 clove minced garlic
3/4 cup canned pumpkin
2 tsp cumin
salt and pepper

First heat up the soup pot at medium-high and saute' onion in olive oil until tender.  Then add mushrooms, garlic and pumpkin.  After onion and mushrooms are pretty much as cooked as you would want them add in the soup and the seasonings.  Bring to a steady boil and then lower heat to simmer.  Taste at this point to make sure it's well seasoned because the boxed soup and pumpkin is really bland!  They need some spicing up. ;)



Baked Acorn Squash with Butter and Sugar
(pretty self explanatory I think)

Cut acorn squash in halves and place cut side up in baking dish of your choosing.  (a square one will help to hold them up and therefore cook evenly) Bake at 450 for about an hour or until really tender.  (The more tender the better!)  To serve spread butter over the top and sprinkle with regular or brown sugar.  Grab a fork and dig in.  This is filling enough by itself for a light meal, but also great as a starch or side dish.


Enjoy friends!