Seasonal Eatings - Autumn 2024

Letter from the Editor

Kandy Derden Managing Editor

Watch the trash. That’s it. That’s all. Watch the trash. What? Why?

The answer is simple really. Even though people ‘say’ a particular food is tasty, that doesn’t mean they like it. If they suddenly get ‘full’ and can’t eat another bite, or decide to ‘save it for later,’ don’t believe it! Check the trash.

When cooking for a crowd, this is how I determine if a particular menu or dish is good enough to make again. This is especially true with large crowds where you don’t get any verbal feedback. So, if you see lots of empty plates in the trash, you nailed it! But if lots of edible garbage is visible, it is a sign it still needs a little bit, or a lotta bit, of work.

This is why I test the recipes before printing them. Regular readers may have noticed how I often include notes on possible substitutions or additions. When possible,

Pumpkin

we include observations on such things as how easy it is to transport. If it is better served chilled, we’ll say so plus offer suggestions on items which pair well with this dish.

Remember, even with all the options listed, it all boils down to one thing: what do you like? If you like it, eat up! If not, eat what you do like. Life’s too short to eat something substandard. We were taught to clean our plates and never waste food. To this day it is hard to stop eating when food still is on the plate.

Are my eyes bigger than my stomach? Maybe. Or perhaps it is just a habit. It takes a long time to un-condition our behaviors learned decades ago. But with practice, I’m getting better at being able to say, that’s enough. If I eat it, I’ll be sorry, if not downright miserable. So one or two bites left unfinished is okay; it is a sign of not going hungry and that’s a blessing!

Sides

Pumpkin Palooza by Sarah Miller

Pasta w/Pumpkin & Arugula

Spiced Pumpkin Chutney by Amritha Joseph

The Blue Bicycle by Kandy Derden

Eating Through Door County by Kathy Condon

Race to Dining in Dawsonville by Kathy Barnett

Nutricious Pumpkin Quesadillas

Butternut Squash Soup

Thanksgiving

by Robin O’Neal

A Pumpkin Palooza Extravaganza

By Sarah Miller Freelance Writer

Extravaganza M

aybe the best part of fall isPUMPKINS! Sure there’s football, fall hikes, hayrides, and more. However, nothing compares to those bright-orange, cheerful orbs of squash that brighten our front porches. They’re so versatile, they can be carved to spook or rolled for bowling. Even Charles Schults’ Peanuts characters could not resist creating an ode to the pumpkin with “It’s the Great Pumpkin Charlie Brown.”

Pumpkins roll in with the cool autumn air bewitching our senses. We crave all things pumpkin. How about pumpkin pancakes, pumpkin donuts, pumpkin spice lattes, pumpkin ravioli or pumpkin chili?

Pumpkin Mania in Morton, Illinois

Where do you find pumpkin paradise? Head to Morton, Illinois. With a population of just over 17,000 you won’t find skyscrapers or busy roads. What you will find is pumpkin patches – and lots of them! That’s because Morton processes over 85% of the world’s canned pumpkin at the Libby’s canning factory. In 1978 this rural swatch of Midwest wonder was crowned “Pumpkin Capital of the World” by the Governor of Illinois.

Morton loves pumpkins! Visit any time of year, but September brings the Morton Pumpkin Festival, a four-day fete exploding with all things pumpkin. Activities include pumpkin pageants, pumpkin pie eating contests and

a pumpkin pancake breakfast. Plus there is a pumpkin grill where you can get a burger with a side of pumpkin chili.

To get the inside scoop on what to do with these celebratory squash, we head to The Cookery in Morton. This business is more than just a cooking school and catering business. Owner Marcus Crebo says, “We love pumpkins; our pumpkin season stretches a bit longer here than other places.” His crew at The Cookery is commissioned to make 1,200 pumpkin pies, 400 a day, for three days for the Morton Pumpkin Festival.

The Cookery hosts themed cooking classes – Korean, Italian, Mediterranean– and of course, pumpkin cooking classes. At the classes, up to 24 guests ages eight and up, create two to four recipes alongside chefs. If you do the pumpkin math, that means a possibility of dozens of pumpkin dishes. Options include: Toffee Pumpkin Pie Bars, Pumpkin Pie Waffles with Maple Hazelnut Cream, Pumpkin Goat Cheese Pizza, Pumpkin Chili, and more.

and treats. Pick up your forks and spoons as we taste the best pumpkin dishes to bring to your home or next Pumpkin Palooza Party. From sweet to savory, enjoy these recipes to fit your pumpkin party personality.

Recipes Compliments of Libby’s Pumpkin https://www. verybestbaking.com/libbys/ search-results/?keywords=kids&tab=recipes

It’s the Great Pumpkin Party, Charlie Brown! Gather round kids and kids at heart. What better way to celebrate the season than with your favorite dog, Snoopy and the classic cartoon “It’s the Great Pumpkin Charlie Brown!” Give kids room to roam with a pumpkin painting station and lawn games like pumpkin bowling. Serve fun pumpkin treats and munchies for the whole gang.

The following Recipes Compliments of Libby’s Pumpkin. https://www.verybestbaking.com/libbys/search-results/?keywords=kids&tab=recipes

Guess Who’s Coming to Dinner?

Mystery Pumpkin Dinner Party

Let’s Celebrate:

All the Pumpkin Possibilities

Can’t make it to Morton, Illinois? Let the Cookery and Libby’s Pumpkin bring it to you by sharing some of their favorite pumpkin tricks

Who doesn’t love a little mystery? Invite guests to bring a dish (app, drink, main, dessert) with the only stipulation being that it must contain pumpkin. Then for added suspense, keep the guests guessing with a trivia night, mystery movie, or even an interactive who-dunnit. Serving options include Pumpkin Hummus,

Pumpkin and Goat Cheese Crostinis and Pumpkin Cookies with Brown Butter Frosting. See these recipes below.

Pumpkin Chili Bonfire Bash

Crisp fall nights are best with friends gathered round a fire.

Throw together a pot of Pumpkin Chili Mexicana and a few fallthemed drinks, then you’re good to go.

Pumpkin Hummus

8 Servings

Ingredients:

1 c. pumpkin purée

1 (15-oz.) can chickpeas, drained and rinsed

1/2 c. tahini

1/4 c. apple cider vinegar

2 tbsp. extra-virgin olive oil

1 chipotle pepper in adobo sauce

1/2 tsp. ground cinnamon, plus more for garnish

1/2 tsp. paprika, plus more for garnish

Kosher salt

1 tsp. toasted sesame seeds, for garnish

Pita chips, for serving (get gluten free as well)

Instructions:

In a large food processor, blend all ingredients until smooth. Season with salt and spoon into a bowl. Garnish with sesame seeds, paprika, and cinnamon.

Compliments of The Cookery, Morton, Illinois thecookeryinc.com

Pumpkin and Goat Cheese Crostinis

1 recipe of the pumpkin hummus

1 baguette French bread or similar Italian bread (long and skinny loaf works best)

¼ cup olive oil

Feta or Goat cheese for garnishing Toasted Pepitas

Dried Cranberries

Instructions:

Preheat oven to 450° F. Slice the baguette on the bias, about 1/2 inch thick. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Place sheet in the oven on the top rack. Toast 5-6 minutes, until the bread begins to turn golden brown. Serve the bread, olive oil side up with hummus, either in a bowl or already spread bread. Top with crumbled feta or goat cheese, cranberries, and pepitas.

Compliments of The Cookery, Morton, Illinois thecookeryinc.com

Pumpkin Cookies w/Browned Butter Frosting

1 cup granulated sugar

1 cup packed brown sugar

2 sticks + 2 Tbsp butter, softened

1 teaspoon vanilla

¾ cup pumpkin puree

3 eggs

1 ½ tsp baking soda

3 heaping cups all-purpose flour

3 tsp ground cinnamon 1 ½ tsp salt

Instructions:

Heat oven to 375°F. Beat 1st 4 ingredients together on medium speed in large bowl. Add pumpkin and egg. On low speed, beat in last 4 ingredients. On ungreased cookie sheets, drop dough by heaping tablespoonfuls. Bake 10-12 minutes. Immediately remove from cookie sheets to the cooling rack.

Frosting: 3 cups powdered sugar, 1 tsp. vanilla, 2 Tbsp. milk, 1 cup butter. Blend together powdered sugar, vanilla and 1/2 the milk. In a 1-quart saucepan, heat butter over medium heat, stirring constantly, just until light brown. Let sit until room temperature. Pour over powdered sugar mixture. Beat on low speed until smooth. Gradually add remaining milk to make frosting creamy and spreadable. Generously frost cookies.

Compliments of The Cookery, Morton, Illinois thecookeryinc.com

No-Bake Toffee Pumpkin Cookies

4 cups old-fashioned oats

1 cup creamy peanut butter

¼ cup canned pumpkin

1 cup toffee bits

2 cups sugar

Instructions:

½ cup whipping cream

½ cup unsalted butter

½ tsp. vanilla

½ tsp. pumpkin pie spice

¼ tsp. kosher salt

In a large bowl, mix together 1st four ingredients. In a 1-quart saucepan, heat sugar, cream and butter to a vigorous boil. Boil 1 minute 30 seconds, stirring frequently. Remove from heat; stir in vanilla, pumpkin pie spice and salt. Pour over the oat mixture in a bowl; quickly mix well. Immediately drop by heaping tablespoonfuls onto waxed paper. Cool and serve.

Pumpkin Chili Mexicana

2 tablespoons vegetable oil

1/2 cup chopped onion

1 cup chopped red bell pepper

1 clove garlic, finely chopped

1 pound ground turkey

2 cans (14.5 oz.) no-salt-added diced tomatoes, undrained

1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin

1 can (15 oz.) tomato sauce

1 can (15.25 oz.) kidney beans, drained

1 can (4 oz.) diced green chiles

1/2 cup loose-pack frozen whole-kernel corn

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain. Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes. Serve hot.

Compliments of Libby’s Pumpkin https://www.verybestbaking.com/libbys/

Healthy Habits: Pasta With

With Pumpkin and Arugula

By Healthy Habits Blog

Pasta with Pumpkin and Arugula is not just a dish; it’s an experience that brings the flavors of fall right to your table. The creamy pumpkin, the fresh arugula, and the cheesy goodness all come together in perfect harmony. It’s a meal that’s sure to impress and nourish. So, grab your ingredients, put on your favorite fall playlist, and get cooking. Your taste buds will thank you!

This Pasta with Pumpkin and Arugula isn’t just about great taste. It’s a nutritional powerhouse! Pumpkin is rich in vitamins A and C, which are fantastic for your immune system and skin health. Arugula, on the other hand, is packed with calcium and folate, supporting

bone health and cell function. Plus, this dish is vegetarian, making it a wonderful choice for meatless Mondays or for impressing your vegetarian friends.

Fun Facts:

Pumpkin History: Pumpkins are native to North America and were a staple in the diets of Native Americans long before the arrival of European settlers.

Arugula Origins: Arugula, also known as rocket, has been enjoyed since Roman times. It was believed to have aphrodisiac properties and was often grown in gardens dedicated to Venus, the goddess of love.

We strive to infuse your life with an unwavering belief in your potential.

Pasta With Pumpkin and Arugula

12 oz. of your favorite pasta

2 cups fresh pumpkin, peeled and cubed

4 cups fresh arugula, washed and dried

2 tablespoons of extra virgin olive oil

3 cloves garlic, minced

1 medium onion, finely chopped

Instructions:

1 cup vegetable broth 1/4 tsp. freshly grated nutmeg salt and pepper: To taste red pepper flakes (optional)

1 cup grated Parmesan Cheese:

Boil a large pot of salted water. Add your pasta and cook according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water. In a large skillet, heat olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for another minute, being careful not to let it burn. Toss in pumpkin, stir to coat. Pour in the vegetable broth, bring to a simmer, and cover. Cook until the pumpkin is tender, about 10-15 minutes. Once the pumpkin is tender, use a fork or potato masher to break down some of the cubes, creating a creamy sauce while leaving some chunks for texture. Add seasonings, then pasta. Fold in Arugula. Last, stir in cheese untl melted. Top with more grated cheese. https://healthyhabitsblog.net/

Vegan Spiced Pumpkin Chutney

By Amritha Alladi Joseph Contributing Freelance writer

When the Pilgrims broke bread with Native Americans that irst Thanksgiving in 1621, the iconic poultry that served as the piece de resistance for the table was likely waterfowl, reminiscent of English fowl that had been served back in Europe, historians note. The cranberry sauce we’ve come to love today likely started as a borrowed concept from the German “moss-berry” sauce, and in the early years at Plymouth, was more likely a savory stew given the rarity of cranberries in the area. The indigenous gourds cultivated by Native Americans as a staple were incor-porated into the English signature pie recipe to create pumpkin pie.

It’s clear: Since its inception, Thanksgiving has been a celebration of acceptance and appreciation, reflecting the cultures that make up this country, while acknowledging the plentiful resources that this land has to offer. As a result, it is not uncommon to see typical holiday favorites - the turkey, mashed potatoes, green bean casserole and gravy– take on different flavors to reflect the variety of families participating in the tradition and making it their own.

A twist on favorites

In our Indian-American vegetarian household, turkey never made it to the table, but all of the other side dishes did– in some form. There has been vepudu, a crispy South Indian take on fried diced potatoes; thoran, a green bean stir-fry, seasoned with grated coconut; and thokku, a tangy relish reduced from cranberries and infused with tamarind and Indian spices. One of my favorite dishes to

make more recently was at the suggestion of my grandmother, who one fall asked me what I was going to do with all of the sinuous guts I had just arduously scraped out of a pumpkin while carving a jack-o-lantern with my niece. When I told her I would likely toss them, she suggested blending them up, adding tempered seasoning, and eating it with fresh roti. Mustard seed, cumin, asafoetida, curry leaves, and dried whole red chillies – available at Indian grocers – are typical seasonings tempered in ghee or sesame oil for Indian cooking, providing a hint of smokiness and a punch of flavor.

Like hummus, the resulting dish preserved well over the next few weeks and was used as a fuss-free mix-in with rice, a spread for crackers as a snack, and a dip for toasted pita or warm flatbread when friends came over.

Don’t hesitate

There’s no need to wait until

Vegan Spiced Pumpkin Chutney

Thanksgiving to serve pumpkin chutney. Given its lycopeneand antioxidant-rich, immunity-boosting properties, it won’t hurt to get a dose of pumpkin early in the season to help build up the body’s defenses against common illness. To select a healthy pumpkin, the American Phytopathological Society suggests looking for ones that have hard rinds and green stems, and a dull to bright orange color. Plus, it’s an ideal dish to take to fall potlucks as it provides a healthy, satisfying option for people following plant-based or gluten-free diets. The high-fiber, low-calorie fruit will provide relief to some of the heavier dishes offered at holiday events.

As the leaves change color, don’t be afraid to take home a larger gourd, worried you won’t know what to do with so much pumpkin. The fibrous, plump fruit can be turned into a zesty chutney that incorporates your fall favorite ingredient into any meal instantly.

Ingredients

1 medium-sized pumpkin

3-4 dried whole red chilies

1/4 tsp asafoetida

1/4 tsp mustard seeds

Method

1/2 tsp cumin seeds

3-4 curry leaves

2 tbsp oil

Salt to taste

Serving size: 2-3 tablespoons

Serves: 6

•Scrape out the soft, fibrous pulp/insides of the pumpkin. Extricate pumpkin seeds from the pulp.

•Lightly fry the pulp of the pumpkin in a pan over low-medium heat for 10-15 minutes in 1 Tbsp. oil. Set aside when finished.

•In a separate saucepan over medium heat, make the tempered seasoning: Heat 1 tbsp oil. Then, add mustard and cumin seeds. When the seeds start to crackle, turn heat lower and add curry leaves, asafoetida and red chilies until cumin, curry leaves and red chilies change color (but before the mixture starts to smoke or burn). Turn off heat and remove saucepan from heat.

•In a blender, pour the lightly fried pulp and 3/4 of the seasoning mix. Blend together and add salt to taste. Pour the mixture into a dish and garnish with the remaining 1/4 of the seasoning.

By Kandy Derden Managing Editor

WThe Blue Bicycle

hat do you envision when you hear the name The Blue Bicycle? I expected a cute, cozy diner with country charm. Either that, or perhaps something with a sports theme. When we arrived, I thought our GPS was lost, confused, broken, playing a trick on us or perhaps mad at me for some reason. It had directed us to what appeared to be the employee parking lot in the back of a mall. However, we knew we were in the right place because we spotted “The Blue Bicycle” positioned by the entrance, surrounded by wildflowers.

is a great meeting place suitable for business lunches or special event celebrations. With a full bar and eclectic menu, there is something for everyone.

Over time, this conveyance had become more rust than anything, even though a few patches of blue still peeked through. Okay, so country charm it is.

Surprise! Inside I was welcomed into an upscale, modern bistro. Perhaps one of the best ways to describe it is casual dining with a touch of class. This

The restaurant recently changed ownership. Previous owners are still overseeing the transition to make the change as seamless as possible. A new menu is in the works, leaning heavily on staff influence. For example, one member of the kitchen staff has already created her very own vegetable plate which is already included in the current menu. The sandwich of the day changes periodically, based on popular-

ity and availability of ingredients. When a change is made, it will be posted in the on-line menu.

Josh Mundy has been with The Blue Bicycle for 15 years, working as a server, bartender, sous chef and is now the new General Manager. When asked if he planned to make many changes, his reply was positive and very smart. Rather than changing things simply because

he can, he plans to add new things gradually. His decisions will be based on the ability to help enhance all the things already working so well for the business.

In a casual conversation about our plans to eat at The Blue Bicycle, it was strongly recommended we try the Blue Cheese Chips. Although we were a bit skeptical, the local executive who suggested them was certain we would love them. After much discussion, we decided to try them. The result? Let’s just say I now have a new favorite appetizer preference. Enjoy them as a first course or choose from assorted toppings to make it a meal.

For the entrée, one of my companions ordered the duck with peach sauce (the sauces change seasonally) served over

rice with snap peas. Another had beef tips in a tomato sauce marinade over pasta. I chose the tenderloin served with thinly sliced fingerling potatoes and fresh green beans. Everything was delicious!

One of the dessert options was peach crisp. It was so fresh, we had to wait for it to finish baking. As is our habit, we order different desserts, taste and compare the attributes of each. The warm, well it was

actually hot, crisp was delicious, but the true showstopper was the key lime pie. Crunchy coconut had been added to the crust which sat atop a light raspberry swirl on the plate. The pie filling was tangy, creamy, sweet and quite refreshing on a hot afternoon. I now have a new favorite to add to my list of desserts. I see a pattern forming here.

One of Josh’s ideas is the addition of a Sunday brunch beginning in September. We’ve been given a sneak peek at the brunch menu, and it looks amazing. My only regret is living so far away, I won’t get to visit there as often as I would like.

Key Lime Pie

Graham Cracker/Coconut Crust

9 oz graham cracker crumbs (approx. ½ box/ 14-15 crackers)

3 oz. sweetened coconut meat (approx. 1 cup)

3 oz. sugar (1/3 cup plus 1 tbsp)

1/2 tsp. Kosher salt

4 oz butter, (1/2 stick) melted

Toast the coconut in a hot oven until lightly browned (about 5 minutes). Combine all the dry ingredients and then mix in the melted butter. Press into two 9” pie tins and freeze until ready to use.

Filling

2-9” graham/coconut crust lined pie tins

12 large egg yolks

56 oz Sweetened condensed milk (4 cans)

12 oz Key Lime Juice (1 ½ cups)

Preheat oven to 400F. Prepare the pie tins lined with crust. Combine the yolks with the sweetened condensed milk first, then whisk in the lime juice. Pour into two prepared pie shells. Bake for 20 minutes. Cool to room temp then refrigerate for at least 8 hours before serving. Garnish with raspberry sauce and Chantilly cream.

Submitted by Josh Mundy

The Blue Bicycle General Manager

A note from Josh Mandy:

The key lime pie here is a seasonal favorite. I generally do not like key lime pie, as well as a handful of other people that work here, but the one we make really stands out. Starting with our coconut graham crust recipe, that I could

eat with a spoon, and moving to the fact that we use real key lime juice. It makes our recipe exceptionally tangy, with a luscious, silky mouthfeel that comes from the condensed milk. No artificial colors or flavors, just pure deliciousness!

Ingredients:

Enchilada Bake

8-12 flour tortillas (corn does not hold up as well)

2 cups cooked protein: shredded chicken, pork or ground beef (leftover taco meat is excellent!)

8 oz. shredded sharp cheddar cheese, a handful left out for topping

8 oz. shredded Mexican blend cheese

1 can (28 oz.) Las Palmas Medium Green Chile Enchilada Sauce

1 can (7 oz.) diced green chilies (NOT jalapenos!)

Ground cumin to taste

Instructions:

Grease a 9x13” baking pan. Preheat oven to 3750. In a medium bowl, mix some of the sauce with the protein you are using, 1/2 the can of green chiles, a dash of cumin and most of the sharp cheddar cheese. It should be slightly saucy but not runny. Spoon a thin layer of sauce onto the bottom of the pan, spread out evenly to prevent tortillas from sticking.

Tortilla Layer: place 2 tortillas on the bottom of the pan, cutting or tearing another to fill the empty spaces. Spoon enough sauce to cover the tortillas. Place 2 more tortillas on top, again filling any empty spaces.

Filling Layer: add 1/2 the filling mixture, spread evenly. Repeat double layer of tortillas. Spread remaining filling. Cover with a third tortilla layer. Empty remaining sauce into pan. It might look like too much but trust me–– it’s going to be amazing!!

Cover with foil. Bake at 3750 for 20 mins. Remove foil and discard. Top with as much cheese as you like. (I have found that sharp cheddar produces much more oil than others, so I put the majority of it inside the filling and use a Mexi-blend for the topping.) Add remaining green chiles. Reduce heat to 3500 and bake 15 minutes. Check for bubbly sauce and cheese. Continue baking for 5-7 minutes at a time until desired crispiness of the cheese is achieved.

Submitted by Lela

Strobell, Fine Art Consultant at Benjamin Walls Gallery

A note from Lela:

This is a recipe I developed over time as my dinner prep time dwindled. Instead of making my own sauce and rolling the individual enchiladas, I stack the tortillas and filling. Then I drench it in pre-made sauce & cheese. Using

2 layers of tortillas with sauce in the middle results in a glorious noodle-like texture. Delish! I love Tex-Mex flavor and gooey cheese, so this is one of my go-to’s when I’m ready to use the oven. Serve with rice, beans, chips, salsa, sour cream, guacamole, etc.

I Ate My Way Through

By Kathy Condon Freelance Writer

Wisconsin is my birth state, so I was thrilled when offered a trip to explore Door County, Wisconsin. Adjacent to Green Bay, there are 12 cities and seven communities on the Peninsula. I smile as I write, for my breakfasts on this trip were far from ordinary.

Café Con Creme is a delightfully large restaurant where one could easily hold breakfast meetings. It has tasteful décor of fun sayings and collectible pottery artfully displayed on shelves scattered through the space.

As recommended by friends, I ordered Con Crema: 3 crepes with sweet cream cheese filling, topped with a delightful array of strawberries, bananas and blueberries. They warned me it was filling. After consuming two of them, I wished I was heading home with a carry out container so I could eat it later.

Walking into Skip Stone Coffee in Sisters Bay, I looked up and saw chandeliers; later I learned they were from France. The bar is made of repurposed wood from an old barn. Above it was one of the most extensive lists of different coffee options I have ever seen.

I ordered a latte with homemade pecan syrup, sausage, egg, and cheddar on a bagel. It was a delight to sit outside on their patio and enjoy the fresh air from the bay. This is one of the few coffee shops on the Peninsula that stays open all year round.

For lunch, we stopped at Scaturos Baking Co and Cafe, a Door County tradition since 1995. With American Italian fare, this business works with local merchants to purchase their produce and meats, to make plentiful sandwiches and soups. I can attest that the salad with dried cherries was delicious, and would easily serve two.

When did you last dine at a restaurant with goats happily eating grass on the roof? Al Johnson’s Swedish Restaurant in Sister Bay is an authentic family-owned restaurant that could be found in Sweden. We browsed their gigantic gift shop, filled with everything from Swedish sweaters to the famous sponge-like dishcloths.

As I often do, I broke from others and had cherries on my Swedish crepes instead of their famous lingonberry syrup. Hey, I was in Cherry Country, where my favorite fruit is grown. I couldn’t stop smiling; it was all so good!

Door County, Wisconsin

Macready Bread Co in Egg Harbor is a family-owned bakery specializing in craft bread created daily. If you want an authentic turkey sandwich, you will find it here, because they roast a whole turkey. The Door County Tart Cherry and Dried Cranberry Bread is perfect for a snack anytime. It is good thing I don’t live nearby, or I’d be eating it too often.

We all raved about their Cherry Chicken Salad Sandwich, something different and delicious with just enough crunch. Admittedly, many of us had seconds.

Attending an All-You-Can-Eat Fish Fry was a tradition of many Wisconsin families. Everyone was sure to be stuffed, and the parents’ pockets were not severely impacted, because they were known for being reasonable.

I was happy to learn the tradition continues. My friends took me to the Out-O-Town Supper Club in Kaukauna. The parking lot was full, and we were told there was a 1.5-hour wait. We looked at each other and decided we had nothing better to do, so we waited.

the truth. People greeted each other as they came through the door and waved at friends. There was no question that this was a place where the locals gather.

Much to my delight, they had cheese curds. I’m used to eating them raw, but the batter on our deep-curd basket was perfect. Sharing pizzas was great; we didn’t find one we didn’t think was delicious.

No trip to Door County is complete without stopping at Wilson’s Restaurant Ice Cream Parlor in Ephraim. I ordered a patty melt and skipped the French fries. This way, I had room for an ice cream sundae loaded with black cherries. Yes, I added whipped cream.

They still have all-you-can-eat on the menu. However, I was assured there would be plenty to eat if we ordered off the menu because a full salad bar was included.

As I remember from my childhood, our dinner had a baked potato still in its foil. On the plate were five pieces of fried perch. Yes, I ate every morsel. There’s nothing like freshly caught perch! To heck with any sense of diet when you go to a Supper Club in Wisconsin.

Walking into Wild Tomato Wood-Fired Pizza in Sister Bay, I felt like I was intruding on some family gatherings. It turned out that was far from

Hill Street is a laid-back establishment located in the heart of Fish Creek. It is the perfect place to unwind after work and is open year-round.

One of their specialties is The Kurgan Burger, containing a double patty, American cheese and grilled onion. Then it is topped with shredded lettuce, Hwy 42 sauce and dill pickle on a sesame roll. Make sure you have enough napkins handy; ask me why I know. It was more than a meal for me, but the flavors blended perfectly.

Exploring Door County and the surrounding area held many surprises for me. This is especially true because it was only about 175 miles from my childhood home in the middle of Wisconsin. Dining during my stay was a joyful experience due to meeting the owners of the various establishments. These folks take pride in Door County, appreciate neighbors’ support, and enjoy sharing their stories of why they are happy to call this area home.

It’s Race Time To Dining

Bu Kathy Barnett Editor-In-Chief

Dawsonville, Georgia, is a town where the roar of engines and the nostalgia of racing history blend seamlessly with Southern hospitality. Known as the birthplace of NASCAR, Dawsonville boasts a rich motorsports heritage that comes to life at the Dawsonville History Museum, now home to the Georgia Racing Hall of Fame. This museum pays tribute to racing legends and showcases the town’s deep ties to stock car racing, with exhibits featuring memorabilia from pioneers like Bill Elliott, affectionately known as “Awe-

some Bill from Dawsonville.”

His wife, Cindy Elliott, is the current director of the museum and graciously led our tour, giving personal insights of her husband’s and son’s accomplishments. Her chosen career as a photojournalist shines through as you walk through and study the various displays she is instrumental in creating.

When I asked her if she watches every second of every race or looks away in fear of disaster, she answered that she watches but is also constantly praying. Did she encourage her son to follow in his father’s footsteps?

In Dawsonville, Georgia

“No, I put a golf club in his hand every night,” she answered. “The result is he is an avid golfer in addition to being a Nascar champion.”

I learned during this tour that in the early 20th century, this quiet town was a hub for moonshine runners who souped up their cars to outrun the law while transporting illegal whiskey to Atlanta. These daredevil drivers unknowingly laid the foundation for stock car racing, now Nascar, as they pushed their modified vehicles to the limit on the winding mountain roads. I was privileged to meet the founder, Gordon Pirkle, who shared personal memories of those days. I asked him if he ever participated in any of those runs.

“If you ask anyone around here from back then if they were involved in those runs and they answer ‘no,’ then they are lying,” he said, smiling. “Money was too tight and we had to support our families however we could. That was the only available way to make a dollar back then and we just had to do it."

Just a short distance from the museum, Gordon is also the long-time owner of the iconic Dawsonville Pool Room Diner, a local institution where the past and present of NASCAR come together. The atmosphere is as casual and fun as the town itself where fans and racers alike gather and share stories of Dawsonville’s glory days while enjoying Southern classics. Adorned with racing memorabilia, The Pool Room even carries on the tradition of sounding a “si-reen” (as Gordon called it) every time one of Dawsonville’s own wins a race.

“It keeps the racing spirit alive in the heart of the town,” he said.

Famously known for their “Bully Burgers,” hand-cut French Fries and sweet tea, we ordered the legendary

hand-formed beef patty. It was perfectly seasoned and grilled to create a savory, charred exterior while remaining tender and juicy inside. It’s served on a soft, toasted bun and topped with our choice of fresh lettuce, tomatoes, onions, pickles, and a slice of melted American cheese. I ordered mine without the cheese. My order of onion rings and old-fashioned root beer completed my selection. I like the convenience of fastfood restaurants like anyone else when I’m in a hurry. But I am so glad I was not in a hurry while visiting this diner so

that I could savor each and every bite.

Now it’s easy to see why this spot is beloved by locals and visitors alike. The Pool Room is more than just a place to grab a bite; it’s a living piece of NASCAR history and a mustsee for racing fans. The Bully Burger captures the essence of old-school diner fare.

When visiting Dawsonville, we stayed overnight at nearby Amicalola Falls State Park and Lodge, a hidden gem where nature and comfort meet. The lodge, perched near the top of Georgia’s tallest waterfall, provides breathtaking views. We enjoyed a lovely dinner at the Cascades Restaurant within the resort. We were seated by an open window so we could enjoy the sunset over the beautiful mountainside. Since mocktails seem to be extra popular lately, I chose a sweet peach daiquiri and accompanying Seasonal Eatings editor, Kandy, ordered a Shirley Temple. I’ve never tasted a Shirley Temple, so I had to sample. I liked it and Kandy assured me it was

just made just right.

Kandy enjoyed the fried chicken entrée while her hubby ordered a ribeye steak, perfectly prepared to his taste. Another first for me was a roasted whole local rainbow trout, served complete with head and tail. I must admit, I covered it’s eye and mouth with a piece of

lettuce from my salad. It was exceptionally tasty and yes, I would gladly order it again. Just had to get used to my food staring back at me. Our salads included more than the usual lettuce, a couple croutons and bit of cheese. There was an assortment of colorful, tasty trimmings as our picture shows. We unanimously gave our meal, service and restaurant experience two thumbs up with our five-star review.

That, however, is not the end of my story. Nope, we did not think to save room for dessert. So we ordered to go and took back to our room for a late-night snack. I even finished mine the next morning for breakfast. Not a real smart move because breakfast was an allyou-can-eat buffet with a choice of everything entitled “breakfast food.”

We can now enjoy trying the following recipes Cindy Elliot shared with us to extend our memories of our visit to Dawsonville.

1 box graham crackers

Aunt Doris’s Éclair

2 boxes (4 serving size) instant French Vanilla pudding

3 cups cold milk

1 (8 oz.) tub Cool Whip

Combine both pudding mixes with cold milk. Beat until thick. Fold in Cool Whip. Layer graham crackers in bottom of casserole dish. Cover with half of the pudding mixture. Add another layer of graham crackers then spread the rest of pudding mixture over this. Place another layer of graham crackers on top. Refrigerate for two hours before you start the frosting.

Fudge Frosting:

¼ cup milk

¼ cup cocoa

1 cup sugar

½ stick butter

Bring to rapid boil for just over 1 minute. Remove from heat. Let cool slightly while stirring constantly. Then add ¼ to ½ tsp. vanilla. Mix well.Top Éclair with Fudge Frosting and chill overnight.

Submitted by Cindy Elliott

Rosemary And Habanero Pork Roast

3 cloves garlic, sliced

1 ( 3-4 pound ) boneless center-cut rolled pork loin

fresh ground black pepper, to taste

2 tsp. peanut oil

2 lbs. new potatoes

1 lb. carrots, peeled

¼ cup fresh rosemary leaves, left whole

Instructions:

Glaze: 1/2 cup apricot jam

3 cloves garlic

1 fresh habanero pepper, seeded

1 tbsp. red wine

1 tsp. salt

freshly ground black pepper, to taste

Preheat oven to 350 degrees. Insert garlic slices into the folds of the pork roast and pepper generously. In large roasting pan, sear all sides of pork in small amount oil. Remove from heat and nestle the potatoes, carrots, and rosemary around roast. Roast uncovered at 350 degrees for 1 and 1/2 hours. Meanwhile, in a food processor, pulse the jam, garlic, habanero pepper, wine, salt and black pepper. Pour the glaze over the roast and return to oven for another 30 minutes. Let the roast stand for 10 minutes before serving. Slice the roast and fan out the slices on a platter. Surround with the potatoes and carrots. Prep Time: 15 min Cook Time: 2 hours for medium

Submitted by Cindy Elliott

Nutritious Toasted Pumpkin Quesadillas

Toasted quesadillas are a delightful blend of flavors, perfect for a cozy dinner or a fun snack. Today, we’re giving this classic dish a seasonal twist by incorporating pumpkin. Pumpkin isn’t just for

pies and lattes. These quesadillas are not only tasty but also a fantastic way to sneak in some extra veggies, combining the flavor of pumpkin with the gooey goodness of melted cheese. In addition to being delicious, pump-

kin is also packed with nutrients. Incorporating pumpkin into your diet can boost your immune system, support heart health, and aid in digestion. So, grab those tortillas and let the culinary magic begin!

Nutritious Toasted Pumpkin Quesadillas

1 cup of pumpkin puree

1 cup of shredded cheese (cheddar, mozzarella, or a mix works well)

1 small onion, finely chopped

1 bell pepper, finely chopped

2 cloves of garlic, minced

1 teaspoon of ground cumin

1 teaspoon of chili powder

1/2 teaspoon of smoked paprika

Salt and pepper to taste

8 flour tortillas

2 tablespoons of olive oil

Fresh cilantro, chopped (for garnish)

Sour cream and salsa (for serving)

Instructions

Heat one tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes, or until the vegetables are soft and fragrant. Stir in the minced garlic and cook for another minute until it becomes aromatic. Add the pumpkin puree to the skillet, followed by the cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine all the ingredients. Let the mixture cook for another 5 minutes, allowing the flavors to meld together. Once done, remove the skillet from the heat and set aside.

Lay out the flour tortillas on a clean surface. Spread a generous amount of the pumpkin mixture onto one half of each tortilla. T op with a handful of shredded cheese. Fold the tortillas in half to create a semi-circle, pressing gently to seal the edges. Wipe out the skillet you used for the filling and heat the remaining tablespoon of olive oil over medium heat. Place the folded tortillas in the skillet, cooking them for about 3-4 minutes on each side or until the tortillas are golden brown and the cheese is melted.

Courtesy of https://healthyhabitsblog.net/

Butternut Squash Soup

There’s something comforting about a warm bowl of butternut squash soup—it’s a dish that soothes the soul and nourishes the body. With its velvety texture and naturally sweet, earthy flavor, this soup is a classic that’s perfect for chilly days or whenever you crave something wholesome and satisfying. Whether you’re serving it as a main course or a starter, this homemade hot butternut squash soup is sure to become a favorite in your kitchen.

Butternut squash soup is the epitome of comfort food, offering a smooth and creamy consistency without the need for heavy cream. The natural sweetness of the squash is enhanced by a blend of aromatic spices, creating a depth of flavor that’s both rich and satisfying. This soup is not only delicious but also packed with vitamins, minerals, and antioxidants, making it a nutritious choice for any meal. Plus, it’s incredibly versatile—serve it as a light lunch, a hearty dinner, or a simple yet elegant starter.

•Coconut Milk: Coconut milk adds a rich, creamy texture and a subtle sweetness to the soup, but you can skip it if you prefer a lighter soup.

Health Benefits of the Ingredients

This butternut squash soup is not only comforting but also packed with essential nutrients:

•Butternut Squash: Rich in vitamins A and C, fiber, and antioxidants, butternut squash supports immune health, vision, and digestion.

•Garlic and Onions: Both garlic and onions are known for their anti-inflammatory and immune-boosting properties, adding flavor and health benefits to the soup.

Creating a meal that’s both delicious and nourishing doesn’t have to be complicated. This homemade hot butternut squash soup is the perfect example of how simple ingredients can come

together to create a well-balanced and satisfying meal. It’s easy to prepare, visually appealing, and packed with flavors and nutrients that will leave you feeling cozy and content.

Whether you’re serving it for dinner, brunch, or as a special treat for yourself, this meal is sure to impress. So, gather your ingredients, follow the steps, and enjoy the process of creating this flavorful and comforting dish. Your family and friends will love it, and you’ll feel great knowing you’ve prepared something wholesome and delicious.

Happy cooking!

Butternut Squash Soup

•1 large butternut squash, peeled, seeded, and cubed

•1 tablespoon olive oil

•1 large onion, chopped

•3 cloves garlic, minced

•1 teaspoon ground cumin

•1/2 teaspoon ground cinnamon

•1/4 teaspoon ground nutmeg

•4 cups vegetable broth

•1/2 cup coconut milk (optional for added creaminess)

•Salt and pepper to taste

•Fresh thyme or parsley for garnish (optional)

Instructions:

Peel the butternut squash, cutting it in half, and removing the seeds. Cut the squash into cubes and set aside. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Add the minced garlic, ground cumin, cinnamon, and nutmeg, and cook for another 1-2 minutes until fragrant. Add the cubed butternut squash to the pot, stirring to coat the squash in the spices and onions. Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until squash is tender. Puree the soup until smooth and creamy. Return the soup to the pot.

Add Coconut Milk. Season with salt and pepper to taste. If the soup is too thick, add a little more broth or water to reach your desired consistency. Ladle the soup into bowls and garnish with fresh thyme or parsley if desired.

Variation: Add a peeled, diced apple to the soup along with the squash for a touch of natural sweetness and a hint of fruitiness.

Tips

To make peeling and cutting the butternut squash easier, microwave the whole squash for 2-3 minutes to soften the skin slightly.

Soup Consistency: If you prefer a thicker soup, use less broth. For a thinner consistency, add a bit more broth or water.

Coconut milk adds a rich, creamy texture and a subtle sweetness to the soup, but you can skip it if you prefer a lighter soup.

Courtesy of https://healthyhabitsblog.net/

Hosting Tips

For A Successful Thanksgiving Dinner

By Robin O’Neal Smith Associate Editor

Hosting a Thanksgiving gathering can be both exciting and overwhelming. However, with the right preparation and planning, you can create a memorable and enjoyable holiday for everyone with minimal stress.

Every year, my husband and I host Thanksgiving. The guest list may be anywhere from eleven to twenty-five people. So, I have some experience hosting with the least amount of stress. Let’s walk through everything you need to know, from planning to serving.

Plan Ahead

If you are hosting a Thanksgiving Dinner or some sort of get-together, it is essential to plan ahead. Three weeks to a month prior, you should decide what type of event it will be and

how many you will invite. Consider the size of your house, table, the number of dishes available, budget, etc. Will you cook everything, or will everyone bring something? When guests bring a dish of their choice, it reduces the burden on the host and provides a diverse menu.

Determine Guest List

Once you know the type of event and how many people you want to accommodate, it is time to determine the guest list. Be wary of inviting people you know do not get along. While you desire lively conversation and discussions around the table, you do not want people to argue and upset others.

Invitations

It is time to let people know you plan to host Thanksgiving. The earlier you invite people, the better, before they make other plans. I like to send my invitations through email, so the

recipients have the date, time, and other details in black and white for reference. Be sure to ask them to let you know if they can attend. This will give you an accurate count.

Menu

I usually begin planning my menu about two to three weeks in advance. We typically provide the basics. Others bring appetizers, side dishes, drinks, and desserts. We always have more food than we need, but I still review the menu. Double check to be sure someone is bringing the essential things like mashed potatoes, stuffing, etc. Then make a list of items needed to purchase.

While it is great to make everything from scratch, consider other options if needed. There might be an item you feel you need more confidence creating or perhaps a recipe that is too time-consuming. If so, ask someone else to bring it or plan on buying it. There is no law against having a pre-made purchased item on Thanksgiving.

Now is not the time to try a new recipe. If there is no time to do a practice run and a taste test, use the tried-and-true Thanksgiving recipes. Save the experiments for another time.

Dealing with dietary restrictions is easiest to accommodate with a potluck-type meal where everyone brings a dish. People with specific dietary needs can bring items they know they can eat. If I know in advance, I will do my best to accommodate.

Labeling dishes also helps those with restrictions.

Shopping

Shop early for the items you need to purchase. This will avoid the crowds in the store and provide better selection. One year, we waited until the last minute, and some brand items were sold out. Since we host annually, I often buy my turkey earlier if it is on sale. I like having the items on hand well before they are needed. Be sure you have a list, and don’t forget essential items. This includes non-foods also, such as trash bags and toilet paper.

Borrow or Rent Items

If you need to borrow or rent items from others, like tables or chairs, it is important to make those arrangements in advance. We always borrow an eightfoot table from my mom to seat everyone. You should pick these items up a day or so before your event. This is also true of things like large roasting pans, baking sheets, utensils or dishes.

Linens

Will you use cloth tablecloths and napkins? If so, get them out about a week in advance and make sure they are the right size and clean. Do you plan to purchase plastic tablecloths and paper napkins? Don’t wait

too long because the stores sell out quickly. It’s okay to use a combination such as cloth tablecloths with Thanksgiving-design paper napkins.

Clean Out the Refrigerator

Clean out the fridge a week before the event to have room for the food you are preparing and the leftovers afterward. If you are expecting an extra-large crowd, consider renting an extra refrigerator. This is especially helpful if any guests are staying with you throughout the weekend.

Clean The House

I like to clean my house two days before the event. I clean the entire house and then touch up anything that needs attention on the event day.

Setup

I set my table the day before the event. Arrange the seating to encourage conversation and make everyone feel included. If you have more than one table, divide the place settings equally, if possible, so no one feels isolated.

Utilize all available space wisely for serving, including kitchen counters and side tables. It is

much easier to serve buffet style with a large group. Place drinks on the counter by the sink and desserts on another table. It is helpful to make everything easy for your guests to find and help themselves.

Prepare Food in Advance

The last-minute rush is the most stressful part of the meal. When planning your menu, look for dishes that can be made ahead. If you can’t make a full dish ahead, maybe there are parts you can do in advance. Some people even cook their turkey the day before. My husband cooks our turkey overnight. There is nothing like waking up on Thanksgiving morning and smelling turkey cooking.

dinner. If possible, introduce a topic common to both parties in order to get the conversation started.

disposing of items. Store leftovers properly. Take note of what worked well and what could be improved in the future.

Consider After-Dinner Activities

Keep your guests entertained and enjoy each other’s company with after-dinner activities. Our family plays Thanksgiving Bingo after our meal. We have prizes for the winners and spend the afternoon laughing together. I know other families who do a craft and another that has a scavenger hunt each year. A seasonal jigsaw puzzle works well for more sedate guests.

Important note: if frozen, remember to move your turkey to refrigerator to thaw for three days prior to cooking.

Timing and Coordination

Be sure to schedule time to shower and get ready on the day of the event. Don’t wait until the last minute in case guests arrive early and you miss the opportunity. Add “time to primp” to your schedule.

Create a Welcoming Atmosphere

Ensure all guests feel comfortable, especially those meeting for the first time. Set up a warm and inviting space with thoughtful decorations and comfortable seating arrangements while they wait for

Let people assist you by delegating jobs. It helps to have a list ready in advance. Include easy tasks which don’t require much instruction.

Ensuring all dishes are served hot and on time takes some planning. I create a detailed cooking schedule that outlines when each dish should be prepared and cooked. I sometimes use warming dishes or crock pots to keep items warm until serving.

Efficient Cleanup

Plan for an efficient cleanup. Have some containers and plastic bags on hand for food storage. If using china or dishes, rinse and add to the dishwasher as they are removed from the table. If using paper products, be sure to have a large trash can available for

Have Fun!

Remember, your guests are there to visit with you and one another. Ask for help, laugh a lot, and be grateful for each other and the blessings in your life.

Fresh Cranberry Relish

This relish compliments all the holiday favorites...ham, turkey, and pork roast.

12-oz. pkg. cranberries

2 apples, cored, peeled and quartered

2 pears, cored, peeled and quartered

2 oranges, peeled and sectioned

1/2 cup coarsely chopped pecans, (optional but I always use) orange zext to taste

3/4 cup honey or to taste. (I have also used orange marmalade and it turned out good)

Coarsely chop the fruit with a food processor. Mix in nuts and orange zest. Sweeten to taste with honey. Makes about 8 cups.

Submitted by Robin O’Neal Smith

Glazed Cranberry Carrots

2 pounds of fresh baby carrots.

1/2 cup jellied cranberry sauce

1/4 cup packed brown sugar

1/4 cup butter

1 Tbls. lemon juice

1/2 teaspoon salt

In a large saucepan add 1 inch of water. Add carrots and bring to a boil. Reduce heat, cover and simmer for 10 - 12 minutes or until carrots are tender. Drain and set carrots aside.

In the same pan used to cook carrots, combine the cranberry sauce, brown sugar, butter, lemon juice, and salt. Cook and stir until the cranberry sauce is melted and the mixture is smooth. Add carrots and stir to coat. Continue heating till the desired temperature for serving.

Makes 6 servings. Note: You can make this as a colorful side dish or use your leftover carrots and cranberry sauces to make it the day after Thanksgiving.

Submitted by Robin O’Neal Smith

New Orleans-Style Stuffing

By Kathleen Walls Freelance Writer

In New Orleans, where I grew up, food is almost a religion. Like any religion, there are traditions that must be followed. One such custom is believing any holiday, whether Christmas or Thanksgiving, when you cook a turkey, that bird must be stuffed!

Mom and Dad worked full time, so my maternal grandmother who lived with us did the cooking and taught me to cook. Nannie, as I always called her, was old-fashioned Irish. She always used cast iron pots and pans. Plus, she always did things from scratch. No cake mixes or premade stuffings for her. Did I mention she was blind? That didn’t stop her from being a fantastic cook.

I used Nannie’s stuffing recipe, similar to the one below, but she never used Cajun seasoning, oysters nor pork sausage. When I married Martin, his mother, Azema, a full-blooded Cajun, had a similar recipe for her stuffing. However, she never added the fresh herbs. Her recipe added pork sausage and oysters,

along with a generous helping of Cajun seasoning. I find it interesting how they were so similar and yet so opposite.

Following is the adaptation of those recipes that I use whenever I cook a turkey. I also use it in a smaller amount when I roast a whole chicken. I often make it without the oysters, but I never skip the Cajun seasoning. It’s very flexible. You can use as little meat as what comes with the turkey or buy extra liver and/or gizzards. You could probably do it with just pork sausage, although I never choose to do it that way. The main thing is to cook the gizzards first as they are much tougher and take longer to cook than the other meats. Also, never add too much liquid. You want it moist.

Turkey Stuffing New Orleans Style

1 lb. chicken gizzards

1 lb. chicken liver

½ lb. ground pork sausage, casing removed

8 oz. oysters (optional)

1 egg (optional)

¼ cup cooking oil

1 medium onion

1 small bell pepper

2 stalks celery with greens

½ loaf stale French bread, broken into small pieces of about an inch diameter

1 cup chicken broth (water with a chicken bouillon cube may be substituted)

Touch of Cajun seasoning (depending on how spicy you want it)

Salt and pepper to taste

You can also add a bit of other spices such as oregano, thyme, basil, or rosemary, either fresh or dried.

Instructions:

Meat amounts are flexible. Use as much or as little as you like. Also use liver and gizzards of turkey if they are provided.

A large cast iron frying pan or Dutch oven is best for cooking this. Cut gizzards into small pieces, drop into oil heated to medium heat. Cook slowly stirring a lot. When gizzards are almost cooked, add liver and ground pork, and stir until it gets about half cooked.

Meantime chop trinity (onion, bell pepper, and celery) into small pieces. Chop the celery greens and any fresh spices separately to add later. Add the trinity when the pork and liver is about half cooked. Stir frequently. When trinity is soft and tender, add the chopped greens and any other fresh spices finely chopped. Also add the oysters, finely chopped. Stir for just a minute or two.

Add the bread pieces while stirring gently. Pour in the broth or bouillon slowly until the bread is soaked but not soupy.

Add salt pepper, and Cajun seasoning and gently stir in a beaten egg. (The egg will give you a stuffing that is more solid. Not using the egg gives you a crumblier stuffing.) I put the stuffing mixture into the turkey right when I’m ready to put it into the oven. You can cook it separately, but baking inside the bird gives it a lot more flavor. As it cooks inside the turkey it will absorb more moisture.

Submitted

by

Kathleen Walls AmericanRoads.net

A New Cookbook & Thanksgiving

Submitted by Kristin Sullivan

Yumna Jawad, Feel Good Foodie, is sharing her family’s menu for this year’s Thanksgiving. Last year she decided to forgo the traditional turkey to center her meal around Prime Rib. This year, Yumna has chosen to use her Air Fryer to prepare her turkey breast.

“Thanksgiving is known as a family-bonding holiday, but the cooks in the family (i.e. me!) spend most of it stuck in the kitchen. Rather than taking the entire day to prepare one meal, I like to prepare a number of Thanksgiving recipes in advance to serve or reheat the next day,” said Yumna Jawad, Feel Good Foodie. “Check out all my tips for planning and our Thanksgiving menu for this year.” https://feelgoodfoodie.net/thanksgiving-dinner/

Besides her website, Yumna recently released her first cookbook of the same name, The Feel Good foodie Cookbook. Filled with 125 simple healthy recipes, it is officially on the shelves and already known as a national bestseller. It is also available on Amazon at the convenient price of $20. Each recipe is accompanied by a recipe and contains only 10 or less ingredients. Even better, they can all be made in 30 minutes or less.

Her pumpkin recipes are a perfect way to celebrate the fall season with fresh produce and warm up on a brisk day. Yumna’s viral Homemade Pumpkin Spice Latte and Pumpkin Cream Cold Brew are healthier and less expensive alternatives to the popular Starbucks versions. And they are so good!

“Pumpkins are iconic for fall decorating, but fresh pumpkins are also healthy, easy to grow and fun to cook with,” said Yumna Jawad.

Cranberries are another favorite for Yumna. She shares her recipe for Cranberry Cheesecake (featured on our cover of this issue) following this article.

“Cranberries are one of my favorites because they are packed with nutrients and taste delicious,” said Yumna Jawad of Feel Good Foodie. “Cranberries are versatile, nutritious and so good!”

Feel Good Foodie’s Favorite Cranberry Recipes

Thanksgiving Menu Is Offered

Yumna who was born in Africa to Lebanese parents and moved to the US at 11 years old, is beloved by millions of fans globally on Instagram (4.3 Million followers), TikTok (2 Million followers) and her website, Feel Good Foodie (10+ million readers a month) for her unique, delicious, creative and easy recipes that often go viral on social media. She has grown her massive following from scratch the past decade and has recently founded a new culinary venture, Oath Oats, launched in November 2022. Oath taps into one of her most popular and favorite ingredients - oats (who can forget her overnight oats viral recipe that’s still #1 on Google) and is a way to bring her beloved oatmeal to families in a convenient, healthy package.

Yumna’s viral food trends have been featured by Live with Kelly & Ryan, The Today Show, Good Morning America, PEOPLE, Vogue, and

the New York Times. A graduate from the University of Michigan Business School, she now lives in Grand Rapids, Michigan, with her husband and two kids. Yumna’s parents are both Lebanese so she proudly features Lebanese, middle eastern and Ramadan recipes as part of her heritage. Her highly-anticipated first cookbook, The Feel Good Foodie Cookbook, debuts May 7, 2024 (Penguin) and is filled with over 100 approachable, unique and delicious “Middle Eastern meets Midwestern” recipes for the entire family.

Also check out Yumna’s take on the classic and nostalgic Cranberry Orange Sauce, as well as her variation on the traditional sauce: Baked Cranberry Sauce. Also learn how to freeze cranberries with her easy tutorial – How to Freeze Cranberries, available on https://feelgoodfoodie.net/

Yumna Jawad shares her 2024 Thanksgiving Menu

Grand Prize Winning Recipe

Cranberry Cheesecake

Graham Cracker Crust

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter

Cheesecake Filling

32 oz. block cream cheese room temperature

8 oz. sour cream full fat, room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

1 tablespoon lemon juice

½ teaspoon salt

4 large eggs room temperature

Cranberry Swirl

2 cups cranberries; ½ cup sugar; ⅓ cup water

Instructions:

Preheat oven to 325°F. Prepare a 9-inch spring form pan by double wrapping the outside with heavy-duty aluminum foil. Combine crust ingredients in a bowl. Press into the springform pan on bottom and about 1 inch up the sides. Bake 8-10 minutes, remove from oven and cool completely.

While the crust is in the oven, cook cranberry ingredients until cranberries begin to pop and sauce thickens, about 8-10 minutes. Blend until smooth. Set aside to cool completely.

Mix cream cheese and sugar, beating on medium-low speed until smooth. Add sour cream, vanilla, and salt, and continue to mix on low speed until fully incorporated. Add eggs one at a time, beating on low speed until combined. Pour half the cheesecake mixture into the baked crust. Add spoonfuls of the cranberry sauce and swirl into the cheesecake filling. Top with the remaining cheesecake batter and the remaining cranberry sauce, and swirl again. Tap the pan on a flat surface to remove any air bubbles. Place in a large roasting pan and carefully pour boiling water ½ way up the springform pan.

Bake 55 minutes or until the edges are set, and the center is slightly jiggly. Turn oven off, open door, allow to slowly cool about 1 hour. Transfer to a wire rack, cool, cover with plastic wrap and refrigerate 8 hours or overnight. Release from springform pan and serve.

Submitted by Yumna Jawad

Pumpkin Pancakes

1 cup all-purpose flour

1 tbsp. baking powder, aluminum free

1 ½ tsp. pumpkin spice, or your preferred blend

¼ tsp. salt

1 cup milk, dairy, almond or oat

1/3 cup pumpkin puree

1 large egg

2 tbsp. maple syrup

2 tbsp. butter, melted

½ tsp. vanilla extract

In a medium mixing bowl, combine the flour, baking powder, pumpkin pie spice blend and salt. Stir until blended.

In a large mixing bowl, combine the milk, pumpkin puree, egg, maple syrup, melted butter and vanilla extract. Whisk until completely blended.

Pour the dry ingredients into the wet ingredients and stir just until the dry ingredients are completely incorporated. Heat a nonstick griddle or pan over medium-low heat. Melt butter on the surface, if desired. Pour 1/3 cup of the batter onto the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Serve immediately with maple syrup.

Perfect for meal prep. Pancakes are one of the many breakfast foods that freeze and reheat well. So, if you want to make a big batch of these on the weekend and have breakfast ready for the week ahead, simply freeze them in an airtight container and pop them in the toaster or microwave when you’re ready to eat.

Made with pantry staples. You likely already have all the ingredients you need to make these pancakes in your pantry! You may have to add pumpkin puree to your grocery list, but that’s about it.

Submitted by Yumna Jawad

“Pig Out” At The Pennsylvania

by Robin O’Neal Smith Associate Editor

Are you a bacon lover?

If so, you will be in “hog heaven” at this festival. It’s the perfect place to “go hog wild” and let your inner bacon-lover run free!

EASTON - Prepare yourself to try nearly everything imaginable made with bacon. The fun doesn’t stop with bacon treats; they have unique contests that will have you squealing like a pig as you explore the festival.

I’m a bacon lover, and I’ve attended the PA Bacon Fest for the past two years—in 2022 with my husband and last year with my mom and a friend. I plan to return to “pig out” on bacon treats again this year. Did I mention I love bacon?

What Is The PA Bacon Fest?

Celebrating its 13th year in 2024, the two-day Bacon Fest is one of the most popular events in the Mid-Atlantic region. Their website says it is “Two days of grease, love, and happiness.” The festival boasts delicious food (most include bacon as an ingredient), family-friendly activities, live music,

cooking demos, and fun contests. You can also stock up on “swine swag” for sale. Last year, I sported an “Bacon Makes Everything Better” shirt, a “Bacon Fest” backpack, and a “Pork” hat.

Bacon Festival Treats

The PA Bacon Fest is a paradise for bacon lovers, with over 150 food vendors offering a wide array of bacon delights. From classic BLTs to innovative creations like maple-glazed bacon donuts and bacon ice cream, the festival is a celebration of all things bacon.

You can’t imagine all the bacon-flavored treats available. Some of my favorites were:

●Bacon Sticky Buns

●Elvis Ice Cream - Banana ice cream with a peanut butter ripple and bacon coated in

Pennsylvania Bacon Fest

peanut butter.

●Chocolate Covered Bacon

●Candied Bacon

●Bacon Sticky Buns

●Chocolate Chip Cookies with Bacon

As you can see, I ate a lot of bacon! Other unique bacon treats included:

●Bacon Infused Sweet Potato Parfait

●Bacon Cheddar Waffles

●Fried Pork Belly

●Bacon Crab Cakes

●Bacon Funnel Cakes

●Bacon Shrimp Kabobs

●Bacon Cookies

●Bacon S’mores

●Bacon Corn Dogs

●Pork Belly Chili

●Bacon Curry

It is no wonder Parade.com named them one of the country’s ‘5 Can’t-Miss Bacon Festivals’ One highlight of the PA Bacon Fest is definitely the bacon-eating contests! Competitors race to eat a pound of bacon. The person who eats the entire pound first is the winner. This event was a crowd-pleaser both years and hilarious to watch.

Everyone was cheering for their favorite contestant!

Other Contests

From Pig Racing to Hog

Calling to the BACONATOR Cooking Contest, plenty of contests keep you

entertained and provide a break from eating bacon. Be sure to wear your best bacon wear to participate in the Bacon Costume Contest. Family Fun

The PA Bacon Fest features live bands throughout the day on four stages (Hog Wild Stage, Farm to Fest Stage, Piglets Stage, and Swine Stage). Over 35 musical performances are scheduled over the two-day festival. You can enjoy great tunes while “pigging out” on delicious bacon treats.

Local vendors selling all sorts of bacon treats and pig-related items such as t-shirts, hats, stuffed animals, and more will be on hand! You can even test your axe-throwing skills.

Activities for all ages include a rock climbing wall, bungee jump, and pig and wiener dog races. Balloon creations and face painting are available.

Here is your chance to work off some of the “bacon.”in the Racin’ Bacon 5K. Three people dressed like pigs leading this fun 5K race.

If you pass all three lead pigs, you receive a special prize at the end. Registrants receive bacon, beer, and a long-sleeved T-shirt.

Bacon & Brew

Bacon pairs with everything: cocktails, desserts, other meats and beer! For an extra fee, you can attend Bacon & Brew, a tasting session of several kinds of bacon and six craft beers. Look for the Bacon & Brew tent for this event from noon to 4 PM. I also received a Bacon Fest mug when I attended the Bacon & Brew tasting.

Tips and Information

Date: Nov. 2 – 3, 2024/ 10 a.m. to 5 p.m.

Parking: Avoid traffic and stress of driving into the city and park in the shuttle lots. The shuttle runs every 15 - 45 minutes. A cash-only fee covers parking in the shuttle lot and riding the shuttle for everyone in your vehicle. Get your wristband and continue wearing it for your return trip. Tickets are online or on site while supplies last. Show a photo ID. (ages 21+ only) Wear comfortable walking shoes. You will be doing lots of walking. Dress in layers for the weather. Pace your eating. While all the bacon treats are delicious, you don’t want to make yourself sick. Most of all, Have Fun! https://pabaconfest.coom

Caramelized Bacon Twists

1 lb. sliced bacon

1/2 cup packed brown sugar 2 tsp. ground cinnamon

Instructions: Preheat oven to 3500. Line a 15-inch x 10-inch x 1-inch baking pan. Use foil to line pan for easier clean up and be sure the pan has sides to avoid grease all over your oven. Cut each bacon strip in half. Combine brown sugar and cinnamon. Dip bacon strips in the sugar mixture. Twist bacon and place on foil-lined 15-inch x 10-inch x 1-inch baking pan. Bake at 3500 for 15-20 minutes or until crisp. You can serve immediately or wait until cool. If you make in advance you can freeze for up to a month in an airtight freezer container. If frozen, reheat frozen bacon twists in a microwave. Makes 3 dozen twists. Submitted by Robin O’Neal Smith

Bacon Roasted Pumpkin

1 small pumpkin (or red kuri squash)

12-14 slices of smoked bacon

One garlic head, broken down into cloves

2 Tbsp. Olive oil

2 Tbsp. Maple syrup

Sprigs of fresh thyme

Salt and fresh cracked pepper

To prepare the roasted pumpkin with bacon and maple: Preheat your oven to 360°F. Cut pumpkin in 1/2 and scrape the seed and guts. Cut the halves into quarters, then each quarter into 3-4 wedges. In a small bowl, add olive oil, maple syrup, thyme, salt and pepper. Add pumpkin wedges and toss to coat well. Wrap each pumpkin wedge with a bacon slice then brush with the olive oil and maple mixture. Arrange on a baking sheet along with garlic cloves. Roast until all the pumpkin wedges are cooked through and golden brown, about 30 minutes. Turn the wedges halfway through cooking if you want, to brown bacon evenly. Sprinkle with salt and serve directly from the pan. Note: Monitor the cooking, turning down the heat if necessary as bacon shouldn’t overcook.

Shared by Christina Cherrier

1/2 Cup surgar

2 Tbsp. clear syrup

1/2 cup water

2 Tbsp. butter

2 tsp. vinegar

Pinch sale

Bacon Popcorn Balls

2 bags micro-wave popcorn (or pop regular in bacon grease on stove)

1/2 cup bacon bits

Instructions:

Boil 1st 6 ingredients to soft ball stage over medium heat (2340). Tip: Spoon a few drops over ice to assure soft ball stage. Pour over popped corn while stirring to mix. Stir in bacon bits or fried crumbled bacon. Shape into balls with buttered hands.

Submitted by Kathy Barnett

It’s Dinner And A Show At Derby Dinner Theatre

Having recently experienced the joy of attending the heartwarming Broadway musical Annie at Derby Dinner Playhouse, I can confidently say that this venue is a must-visit for lovers of live theater. The intimate atmosphere, paired with a theater-inthe-round layout where the audience surrounds the stage from all sides, makes every performance feel personal and immersive. Annie was a shining example of this, with the cast delivering powerful performances that drew you into every moment.

in the Southern Indiana arts community, offering quality productions ranging from Broadway hits to beloved classics. Over the decades, the theater has evolved but remained true to its roots—bringing top-notch entertainment and dining experiences to audiences in the region. It’s one of the oldest and most successful continuously operating dinner theatres in the country, a testament to its enduring appeal.

Now, the Derby Dinner Playhouse is preparing for two new and exciting presentations: Dracula and It’s A Wonderful Life. First, Dracula, a thrilling adaptation of Bram Stoker’s classic horror story, will have audiences on the edge of their seats. Following the suspense, the holiday season will be brightened with It’s A Wonderful Life, the timeless tale of love, family, and community.

This year also marks a special milestone for Derby Dinner Playhouse as they celebrate 50 years in business. Since opening its doors in 1974, the playhouse has been a beloved fixture

Adding to the allure of these shows is the freshly prepared dinner buffet, offering a delightful culinary experience before the curtain rises. The menu selection features Classic American Cuisine, complete with a separate salad bar, hot rolls and beverage. As you complete your dining experience, the “Footnotes”, Derby Dinner’s own talented vocal ensemble will entertain you with a preshow before the stage production. Be sure to save room for dessert as you may order and have it delivered during the intermission.

It’s more than just dinner and a show; it’s an evening to remember.

For tickets, schedule and more information, visit at https://derbydinner.com/

Mamaws Cafe and Catering

Kandy Derden Managing Editor

My family has an unwritten rule: when traveling, we become adventurous and look specifically for restaurants totally different from anything we have at home. Sounds like a pretty good system, until no one can agree on which place to try. This happened while in St. Paul, Virginia. One person wanted pizza while another opted for Mexican. Personally, I think I got the best end of this deal because I chose Mamaw’s Café.

At first, I thought it was a bakery because an outdated brochure advertised a bakery at that address. When I ventured inside, I was surprised to find a completely new business in the location. In January of this year, Wilma Vance, known to everyone as Mamaw, opened her shop. It is a charming café with lots of homey touches in the décor, atmosphere and menu. I found the entire staff to be genuinely friendly and helpful.

Wilma greeted me with a warm smile as though we had known each other for years. She didn’t have the one

item I was seeking for a member of our team, but asked me to give her 45 minutes to ‘wow’ us. And “wow” us she did! Within 20 minutes, a tray of assorted pastries and breakfast items were delivered to our hotel room. She had a sampling of her homemade sourdough bread topped with her homemade apple butter, bacon cheese toast breakfast sandwich plus donuts, muffins, oat cookies and croissants.

When I stopped in later to express my gratitude, I learned a bit of Mamaw’s history. Wilma began cooking at age eight. This led to a background in food service, working at Shoney’s and an Italian Restaurant.

Owner, Wilma “Mamaw” Vance with granddaugher, Taryn.

In addition, she has done social work. She has been a foster mother to multiple children, some of whom she has adopted and has been a caregiver for elderly parents. I’m quite sure being a good cook came in handy in all those situations.

Mamaw’s Café menu contains good home cooking comfort food which includes some of Wilma’s home-grown vegetables. Weekly specials are posted on Facebook. She daily prepares meat loaf, pot roast, chicken, side dishes and desserts. Although her cheesecakes are made by employee Aundrea, Wilma makes the pies, brownies and cookies. She cooks for large groups and also does catering.

The next time you need a caterer for an event, kindly give Mamaw’s 72 hour’s notice and she’ll be happy to provide delicious food for up to 250 people. Unlike so many companies which only offer a limited catering menu, Wilma allows you to choose from her full menu for your guests. Even if you don’t need meals for a crowd, call early; orders are already being accepted for Thanksgiving and Christmas Dessert Specialties.

Everything sounded so good, I opted to return for dinner that evening. It was all delicious! I was informed the vegetables had been picked from Mamaw’s garden that day. You can’t get any fresher than that. I had some difficulty deciding on an entrée, but the open-faced hot beef sandwich seemed to be calling my name. I’ve eaten this on toast, rolls and even biscuits, but this was a first for sourdough. Yes, the same homemade sourdough I enjoyed for breakfast with apple butter. Mental note: new favorite way to serve hot beef.

I felt I should be very thor-

ough in my story about this meal, therefore, I ordered dessert! It was a tough call between pie and cheesecake, but cheesecake finally won. Like everything I tasted, it was beyond delicious which caused me to consider extending our visit simply to try more of her down-home cooking. It is truly worth the drive to go out of your way to go see her. Don’t be surprised if you end up calling her Mamaw. My only regret is not living close enough to visit this delightful place weekly.

Mamaw’s Café

We Love to do Catering!!

3024 4th Ave. St. Paul, Va 24283

(276) 220-8088

Mamawscafe2024@gmail. com

https://www.facebook.com/profile. php?id=61555131849080

Chocolate Cheesecake

Fluffy White Bread

3 ¼ oz. warm water (3 oz. + 1 ½ tsp.)

2 ¼ tsp. yeast

2 tbsp. sugar

10 oz. warm water (1 ¼ cup)

1 ½ tbsp. butter, melted

4-5 cups bread flour

1 ½ tsp salt

Instructions:

Mix yeast with warm water and sugar. Allow 10 minutes for it to start working. You should see some bubbles starting to develop. In a mixing bowl, place 3 cups of flour, butter and yeast mix. Start mixing in gently. Add rest of water and mix. Gradually add salt. Add another 1-2 cups flour until the dough can be kneaded into a smooth, soft ball. Allow dough to rise in a large, greased bowl until doubled in size, approximately 45 minutes to an hour. For a loaf, flatten the dough into a rectangular shape and roll it up tightly. Place in a greased loaf pan. For rolls, divide dough into 8-12 individual pieces and roll each into a ball the size of a golf ball. Place rolls in a greased casserole dish or cake pan. For bread, cover with a tea towel or thin cloth and allow to rise for approximately 30 minutes until it just pops out the top of the pan. For rolls, cover with a tea towel or thin cloth and allow to rise for 30 minutes. For bread, bake in preheated 350 degree oven for 30 minutes. Check half-way through baking time and if needed, rotate pan to allow even browning. For rolls, bake for 12 minutes. Remove from oven, use a pastry brush to butter top crust. Allow to cool in pan on rack.

Submitted by Martin Glover https://www.dadwhatcooks.com/

Sourdough Cranberry Bread is another great recipe from DadWhatCooks.com. This recipe perfectly balances the tangy flavor of sourdough with the sweetness of cranberries.

“It’s a great addition to any fall spread and appeals to both novice and experienced bakers,” says Martin.

Editor’s Note: Recipe above was adapted to American measurements and instructions.

Martin is known for providing “easy-to-follow” recipes for BBQ, Pizza and Bread and shares his chef guidance on how simle ingredients can create delicious meals. He celebrates flavours, techniques and traditions he’s learned. Making a few simple changes to a couple of ingredients can transform a dish, he explains.

NYC Wine & Food Fest

Get ready to indulge at the 17th annual Food Network New York City Wine & Food Festival presented by Invesco QQQ (NYCWFF), happening October 17-20, 2024. With over 80 events taking place across the city, this year’s festival promises a culinary adventure like no other. From lively river cruises and vibrant midnight parties to dessert extravaganzas and renowned marquee events at the Invesco QQQ Festival Campus at the Brooklyn Army Terminal, NYCWFF 2024 is a must-attend for food lovers. More than 400 chefs, culinary icons, and celebrity talent will gather to celebrate New York’s dynamic food scene while supporting the charitable organization God’s Love We Deliver.

Here’s a sneak peek at some can’t-miss events:

“We’re excited to unveil a mix of fresh and reimagined experiences that highlight the rich diversity of New York City’s culinary culture,” said Festival Founder and Director Lee Brian Schrager. “With new venues like the Brooklyn Army Terminal, Hall des Lumières, and the Lawn Club in Lower Manhattan, this year’s festival extends across the city, offering something special for every kind of food enthusiast.”

One of the highlights this year is the Festival’s new Brooklyn focus, where residents can enjoy a special 25% discount on select Brooklyn-based events. The Invesco QQQ Festival Campus at the Brooklyn Army Terminal will feature all-inclusive, walk-around events with top chefs and exciting entertainment. To take advantage, use code Brooklyn25 at checkout for a limited time!

Gin & Juice by Dre and Snoop Presents Brooklyn Eats & Beats (Oct’ 17): Groove to the beats of local DJs, including iHeart Radio’s DJ Suss One, while sampling incredible dishes from top Brooklyn chefs. Expect delicious creations from culinary stars like Michael Solomonov, Esther Choi, and Bill Durney.

Blue Moon Burger Bash: Champions vs. Challengers Presented by Pat LaFrieda Meats (October 18): Hosted by Rachael Ray, this burger showdown brings past winners and new contenders together in a battle to claim the crown. It’s NYCWFF’s most popular event, now back in Brooklyn!

Bobby’s Triple Threat Dance Party Presented by Treasure Cave (October 19): Inspired by Bobby Flay’s hit show, this new event features local restaurants competing for a grand prize as guests enjoy a night of food and music.

The Sweet And Simple Foods

“I am beginning to learn that it is the sweet, simple things of life which are the real ones after all.”

Holly Lee is the recipe creator and writer, from Minnesota, who has several delicious fall recipes to share on her site The Sweet, simple Things. She is an experienced home cook of more than 25 years and actually began experiment with foods as a child.

“Cooking was a natural interest I have had my whole life,” says Holly on her website. “My mom is a skilled cook who has taught me great techniques, and when my parents were busy working, I would often come home from school and just start cooking.

With an interest in wholesome cooking and proper nutrition, she studied at the National Academy of Sports Medicine (NASM and received her Nu-

Laura Ingalls Wilder

tritional Coaching certification earlier this year.

“I love to use my nutritional knowledge to develop recipes that not only taste amazing

but nourish our bodies and provide us with the nutrients we need to live an active life...” she said. She supports those looking for non-medical nutritional guidance to live a healthier lifestyle, lose weight, and feel better in their skin.

“It is my desire help others understand the wonderful qualities of all kinds of foods, and I love that I can do this through my recipes.”

Bold fall flavors like tart apple, cranberries, cinnamon, coffee, & pecans make her recipe below super fun to eat. Use it for a football party or an after school snack. For more recipes, see the following page and visit https://thesweetsimplethings.com/

Sweet & Crunch Fall Snack Mix

2 cups Miniature Pretzel twists

2 cups Apple Cinnamon Cheerios

9.05 oz bag Caramel Cold Brew M&Ms

3.4 oz bag Apple Chips

1 cup Glazed Pecans

1 cup Roasted Almonds

1 cup chopped Biscotti Cookies

2/3 cup Dried Cranberries

2/3 cup Pumpkin Seeds

Add all ingredients to a large bowl and stir to mix. For best results, store in an airtight container for and eat within two weeks.

Submitted by Holly Lee

Air Fried Butternut Squash Cubes

1/2 tsp Garlic Powder

1/4 tsp Onion Powder

1/2 tsp Dried Parsley

1 tsp Salt

1/4 tsp Black Pepper

1 tsp Paprika

Instructions

1/2 tsp Cinnamon

1/2 tsp Chili Powder

1 tbsp Olive Oil

1 tbsp Pure Maple Syrup

2 lbs Butternut Squash peeled & cubed

Pre-heat air fryer to 4000. Put butternut squash into a large mixing bowl. Combine other ingredients in a small bowl. Pour your seasoning paste over the butternut squash in the large bowl. Stir to get all of the pieces evenly coated. Arrange the squash pieces in a single even layer on air fryer racks. Air fry the squash 20 minutes, or until golden brown and soft in the middle. If using more than one rack, rotate halfway through for even cooking. Serve warm. (Note: May bake at 4250 for 25 minutes if preferred).

Submitted by Holly Lee https://thesweetsimplethings.com/

Thanksgiving Fruit Salad

1/2 cup Raw Pecan Halves

2 tbsp Maple Syrup

1/2 tsp Cinnamon

1/8 tsp Salt

1 cup Wild Rice pre-cooked

1 cup Red Grapes

1 cup Pomegranate Seeds

1/2 cup Dried Cranberries

Fruit Salad

1 large Apple

1 tbsp Lemon Juice

Citrus Dressing

3 tbsp Olive Oil

1/4 cup Orange Juice

1 tbsp Honey

1 pinch Cinnamon

Chop pecans. Heat a small skillet on the stove top to medium heat and add syrup. Add pecans, cinnamon and salt. Cook, stirring frequently, until the maple syrup is no longer liquid in the pan and coats all of the pecans in a sticky glaze. Remove from heat, pour onto parchment paper, and cool. Place rice in a bowl. Cut grapes in 1/2 and add, followed by the pomegranate seeds, and cranberries. (Tip: de-seed the pomegranate while submerged in water to avoid a mess.) Cut apple into bite size pieces and add. Drizzle with lemon juice. Use a big spoon to toss the fruit salad. For dressing, place in a jar, add ingredients. Whisk or shake to combine. Pour dressing over salad and stir to thoroughly coat. Chill for 1-2 hours before serving.

Submitted by Holly Lee https://thesweetsimplethings.com/

Fall Food-Related Events

Fall Festival

Sept. 28-29/RICHMOND, IN - 9 am.-7 p.m. at Warm Glow Candle Company. Shop pumpkins, gourds, 100+ outdoor vendors, 12+ food trucks, beer garden, free bounce houses for kids, wine, beer and food sampling, in store sales, Warm Glow 50% off tent sale. No admission charge. 6+ acres of free parking and free trolley service & so much more. https:// warmglow.com/events/fall-festival/

Roadkill Cookoff

the production of “CATS” at The Royal Theatre, and a Gut-N-Go figure 8 Demo Derby. Then, of course, there isthe food. Participate in an apple pie baking contest, an apple tarts contest or apple pie auction. Plent of live musical entertainment rounds out the event. For a complete schedule, visit https:// versaillesapplefestival.com/schedule/

Historic Hearth Cooking Lessons

Sept. 28/MARLINTON, W.VA - The Autumn Harvest Festival returns for another round in 2024. Having hosted guests for over 35 years, we’re excited to continue this annual tradition! For the cooking contest, all entries must have as their featured ingredient, any animal commonly found dead on the side of the road. Cooks will sign a statement certifying their dish is comprised of no less than 25% wild game. Each contestant must provide a written recipe that includes ingredients and preparation instructions. Other events includ arts and crafts, live entertainment, a biscuit bake-off, and a Possum Trot 5K race. https://www.facebook. com/roadkillcookoff/

Old Tyme Apple Festival

Oct. 5-6/VERSAILLES, MO This year’s theme is “A Family Tradition for 45 Years! There will be a parade, live musical entertainmetn, car show in the park, sponsore b the Knights of Columbus. a corn hole tournament,

Oct. 7 and 12/ St. WAYNESBORO, PA 10 a.m. to 1 p.m. at the Renfrew Museum and Park. Enjoy an intimate, hands-on culinary experience inside Renfrew’s 1814 Summer Kitchen. Guests will be taught the basics of early nineteenth-century open hearth cooking techniques by preparing their own period meal under the guidance of our domestic life historians in period dress. Menu selections reflect the seasonal ingredients available to local families like the Royers during the early nineteenth century and can be tailored to participants’ dietary needs. You will learn about historic hearth equipment, how it works, and use it safely to create a delicious and hearty repast. Nothing tastes better than a hearthcooked meal made by your own two hands! Select from one of the dates listed > HERE for your personalized instruction in historic cookery today. Full program details and additional dates are available on the event website, https://www. renfrewmuseum.org/historichearthcooking/

Oktoberfest

Oct. 12-13/PUT-IN-BAY ISLAND, OH - Join us for Put-in-Bay’s 31st Weekend of Bavarian at the Derivera Park. This festive weekend celebrates German food, drinks, and culture

Events Not to Miss

with live entertainment from the Phil Yan Band. Savor traditional favorites like bratwurst, schnitzel, and sauerkraut, paired with icecold beer or spiced wine. Enjoy the lively atmosphere and festive sounds of polka as you take part in this beloved island tradition. Mark your calendars and get ready for a fun-filled fall weekend! https://www.visitputinbay.com/ events/oktoberfest-put-in-bay/

Dining In The Dark

Oct. 20, Nov. 10 or Dec. 8/NEW YORK - Leuca

Restaurant. Aunique dining experience you can enjoy with your partner, family and friends. Eating while blindfolded will heighten your senses of taste and smell. Enjoy a surprise chef-made 3-course dinner using your palates only! Dining in the Dark is a gastronomical experience that designed to heighten your taste senses, so you can enjoy delectable dishes without using your sight. Participants will be blindfolded while they enjoy the sensorial menu. It is a 90-minute entertaining culinary experience that you would not forget.Make reservations at https://feverup. com/m/168226

Hermann Octoberfest

Oct. 1-27/HERMANN, MO - A month-long celebration of festivals, crafts, music, dance, beer, wine, distilled spirits, delicious food and more! Immerse your senses with the sights, sounds, and aromatic smells of authentic German food, music, and activities. The festival features events focused on German Heritage. You’ll also find several brat stands, as well as local craft beer, wine, and spirits available around town to celebrate the spirit. It’s not a proper Oktoberfest without a polka tune by the Loehnig German

Band. They will be performing Saturday afternoons at the Historic Festhalle at the Inn at Hermannhof. For a detailed schedule, visit https://visithermann.com/event/oktoberfest-inhermann-3/

Pomegranate, Fruit & Nut Festival

Nov. 2/MADERA, CA - Free admission and parking are available at this 13th annual event to be held at the Madera District Fairgrounds. Hours open will be 10 a.m. to 5 p.m. Miranda Rae Mayo is this year’s celebrity guest. Known for her role as Lieutenant Stella Kidd on NBC’s acclaimed drama “Chicago Fire,” Mayo brings her passion for acting, music, and community advocacy to Madera. Other highlights include live music, kids zone, food demos, craft and novelty vendors, car show, and much, much more.

Phoenix Pizza Festival

Nov. 16-17/PHOENIX AZ - To be held at the Margaret T. Hance Park, local pizza makers will sell all types of pizza slices, full pies and other unique pizza inspired creations. Other foods will also be available like pasta, meatballs, french fries and a variety of desserts. The event also features performances by some of Phoenix’s best local bands, plus lawn games sponsored by AZ Board Source, local market vendors, kid’s zone sponsored by Legacy Traditional Schools, and more. Bars will offer a selection of wine, beer, cocktails and N/A beverages. All tickets are General Admission, and all food/ drink items cost extra once inside. For more information, visit https://www.phoenix.pizza/ For more food-related events, check back on our new website at https://seasonaleatings.com.

Product Review: Califia Farms Pumpkin Spice

Califia Farms®, a leading, premium, plantbased beverage brand, announced its 2024 seasonal portfolio for fall includes fan-favorite Pumpkin Spice products. Made with less sugar compared to leading sweetened plant-based creamer and ready-to-drink coffee brands*, the better-for-you lineup is starting to roll out now to retailers nationwide.

• Pumpkin Spice Almond Creamer – Creamy almond milk, real pumpkin puree, and warm spices of cinnamon, ginger, and nutmeg combine for a decadent hot or iced coffee. Plantbased, less sugary* and full of fall flavor. $5.89 MSRP; 25.4oz.

• Pumpkin Spice Almond Latte – Bold coffee plus creamy almond milk, real pumpkin puree and the warm spices of nutmeg, cinnamon, and ginger deliciously blend for a plant-based and less sugary* latte. Simply pour over ice and enjoy. $6.49 MSRP, 48oz.

• Pumpkin Spice Oat Barista Blend – A onestop-shop to make your favorite festive coffee at home. Steam or froth it and add to espresso for the perfect Pumpkin Spice Latte that’s dairy-free, plant-based, and delicious. Available in pantry-safe packaging so you can stock up and enjoy throughout the season. $4.99 MSRP; 32oz.

*Califia Farms Seasonal Almond Lattes contain 40% less sugar than average leading readyto-drink coffee brands with 12g-16g of sugar per serving vs an average of 26.8g of sugar per serving of leading ready-to-drink (RTD) coffee brands. Califia Farms Seasonal Almond and Oat Creamers contain 25% less sugar than the leading sweetened plant-based creamer brand with 3g of sugar per serving vs an average of 4g per serving for the leading sweetened plantbased creamer brand. https://www.califiafarms.com/product-categories/ seasonal/

Cheesemaking is an ancient art form. There are recorded references to Feta within Homer’s Odyssey, written around 8th Century BC. While it may no longer be crafted in the cave of a Cyclops, its fresh saltiness still remains a distinct quality. No matter the occasion, the Président brand offers a variety of Feta options and always delivers delicious, fresh taste with a crumbly yet creamy texture. Sprinkle it on top of a salad or pizza, include it in a pasta sauce or pair it with sweet fruit for an added layer of flavor.

Product Review: Langers

Product Review: President Feta

Available in Chunk, Crumbles, Crumbles - Mediterranean Herbs, Crumbles - Mediterranean Herbs, Cubes Marinated in Olive Oil, Cubes Marinated with Oil & Herbes De Provence, Cubes Marinated with Oil & Cracked Peppercorn.

Price: $7.00

Available at https://presidentcheese.com/cheese_ category/feta-cheese/

Inspired by a favorite Mexican treat, Langers Pineapple Chamoy blends the smooth taste of pineapple together with the tangy spice of chamoy for a flavor-filled refreshment any time of the day.

Price. $349

Available at https:// langer-juice-company. myshopify.com/products/64oz-pineapple-chamoy

Apple Crisp with Whipped Cream

At least 4 c. peeled and sliced apples (enough to fill a 9 x 9-inch pan 3/4 deep)

Toppings:

3/4 c flour

1/2 c brown sugar

1/2 c white sugar

1 tsp cinnamon

1/2 c butter

Place apple slices in an ungreased pan. Mix topping ingredients thoroughly. Sprinkle over apples. Bake at 375 about 45 minutes until apples are tender and topping is golden brown. Makes about 9 servings.

Whipped Cream:

1 pt whipping or heavy cream

1/2 c sugar

1 1/2 tsp vanilla

In a mixing bowl, combine cream, sugar and vanilla. Beat on high speed about 3-4 minutes until stiff peaks form. Do not over beat.

Submitted by The Capon Family

From Capon Springs, West Virginia

Served at their resort

Fall Buddy Mix

1 stick of butter

6 oz. peanut butter chips

6 oz. semi sweet chocolate chips

1/2 cup creamy peanut butter

12 oz. chex rice cereal

3 cups powdered sugar

1 tsp vanilla extract

1/2 cup candy corn

1 cup of M&MS

1/2 cup Rolo candies

Melt first four ingredients together. Add vanilla. Pour over cereal. Place cereal in ziploc bag of powdered sugar. Shake until coated. Pour back into the big bowl and toss all candy pieces and mix well!

Shared by Treasa Stockwell

Broccoli Casserole

1/2 Cup Chopped Onions

1/4 lb Butter

2 Cans of Cream of Mushroom Soup

2 Cups of Minute Rice (made as directed on package)

1 Small Jar of Cheeze Whiz

2 pkgs of Frozen Broccoli

Stuffing cubes or bread crumbs

Cook onions in butter. Add Broccoli and cook for several minutes

Add rice, mushroom soup, and cheeze whiz. Mix

Put into casserole dish. Top with bread stuffing or crumbs

Bake at 3500 for 45 minutes.

Submitted by Donna O’Neal

Zucchini Bundt Cake

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter (at room temperature)

½ cup vegetable or canola oil

Instructions

1 cup light brown sugar

2 teaspoons vanilla

3 large eggs at room temperature

2 cups grated zucchini (do not squeeze the liquid out) from twp small to medium zucchini

1 cup mini chocolate chips

Preheat the oven to 3500F. Grease and flour bundt pan. In a medium bowl, whisk together first four ingredients. In a large bowl, mix next three ingredients with an electric mixer until smooth and well combined, about 4 minutes. Add vanilla and eggs. Blend until smooth, about 2-3 minutes longer. Add the dry ingredients and mix on low until just combined. Fold in zucchini and the mini chocolate chips until evenly distributed, but do not over-mix. The batter will be thick. Transfer the batter into the prepared pan and bake in the preheated oven 40-50 mins, until a toothpick comes out clean. Transfer the pan to a wire rack and let the cake cool in pan for 20-30 minutes. Run a butter knife between the sides of the pan and the cake to loosen it before turning it out onto the wire rack to cool completely.

Submitted by Ann Otis https://www.ourhappymess.com