September Exchange: Fall Comfort Food Favorites

Apple Crisp Cookies

2 cups sugar
1 cup vegetable oil
1/3 cup molasses
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups quick oats
1 large granny smith apple, peeled, sliced and diced
1 jar caramel syrup

Combine first 4 ingredients in a large mixing bowl. Beat with a mixer until smooth. In another bowl, combine flour and next 4 ingredients and stir well. Add to the sugar mixture. Stir in oats and apples. Drop by spoonfuls onto cookie sheet. Bake at 350 degress for 10 minutes. Cool and press an indentation with the back of a spoon into the middle of each cookie. Carefully spoon caramel into the indentations. A little bite of apple crisp in each cookie!

Jenny Orchard


Chicken and Biscuit Casserole

1 can cream of mushroom or cream of chicken soup
2 T. flour
2 T. instant onion
1/2 c. milk
1 1/2 c. shredded cheese
10 oz. frozen peas (optional)
2 oz. jar chopped pimentos (optional)
1 can refrig. biscuits
2 c. diced cooked chicken

In a saucepan, combine soup, flour, onion and milk. Remove from heat. Belend in 1 c. cheese until melted. Stir in peas, (if using) pimento, (if using) chicken, salt and pepper...beat through. Pour into 8 or 9" baking dish. Put biscuits on top and sprinkle rest of cheese on biscuits. Bake at 350F for 25 to 30 minutes until biscuits are golden brown and cooked through.

Shannon Monson

Roasted Butternut Squash and Bacon Pasta (this is really super!)

3/4 tsp. salt, divided
1/2 tsp. dried rosemary
1/4 tsp. freshly ground black pepper
3 cups (1 inch) cubed peeled butternut squash
Cooking spray
6 sweet hickory-smoked bacon slices (raw)
1 c. thinly sliced shallots
8 oz. uncooked mini penne (tube shaped pasta)
1/4 c. all-purpose flour
2 c. 2% reduced-fat milk
3/4 c. (3 oz) shredded sharp provolone cheese
1/3 c. (1 1/2 oz) grated fresh parm. cheese

1. Preheat oven to 425F
2. Combine 1/4 tsp salt, rosemary and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425F for 45 minutes ur until tender and lightly browned. Increase oven temp to 450F.
3. Cook the bacon inn a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 tsp. drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; saute 8 minutes or until tender. Combine squash mixture, bacon and shallots; set aside.
4. Cook pasta according to the package directions, omitting salt and fat. Drain well.
5. Combine flour and 1/2 tsp. salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stiring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11x 7--inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450F for 10 minutes or utnil cheese melts and begins to brown. Yield: 5 servings....

Shannon Monson