Wednesday

Festive Fall Recipes

It's finally feeling a bit like fall around, so I thought I might share some fall favorite recipes of ours.

Crock Pot Cranberry Pork
1 can cranberry sauce
1/3 cup French salad dressing
1 onion, diced
Boneless pork loin roast

Directions
In a bowl, mix together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture. Cook on high for 4 hours, or on low for 8 hours. 




Zucchini Bread
3 cups all-purpose flour
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 cup semisweet chocolate chips
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup sour cream

Directions

Preheat oven to 350 degrees. Spray two loaf pans to ready.
Beat together eggs, sugar, and oil. Fold in the grated zucchini, and then the sour cream. Mix in the flour, baking powder, soda, and cinnamon. Stir in chocolate. Pour batter into prepared pans.
Bake for 1hr 15min. 


Pecan Pumpkin Bread
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/3 cup cold butter, cubed
1 cup chopped pecans, divided
2 packages (16 ounces each) pound cake mix
1 can (15 ounces) solid-pack pumpkin
4 eggs
3/4 cup water
2 teaspoons baking soda
2 teaspoons pumpkin pie spice

Directions

For topping, combine brown sugar and flour in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans; set aside.
In a large bowl, combine the pound cake mixes, pumpkin, eggs, water, baking soda and pumpkin pie spice; using your mixer, use medium setting for 2-3 minutes before folding in remaining pecans.
Divide batter among three greased and floured 8-in. x 4-in. loaf pans. Sprinkle with half of the topping mixture. Top with remaining batter and then remaining topping.
Bake at 350° for 45-50 minutes



Happy fall ya'll. 







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Mrs. Sinclair

ready for baking

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