Comments on: Chicken and Bowties (Recipe Swap: Favorite Fall Food)

By: Jessica Fisher

Jessica Fisher — Sun, 25 Sep 2011 19:43:55 +0000

yes on the half and half. Just use a little less, maybe?

By: Ellen

Ellen — Sun, 25 Sep 2011 19:39:03 +0000

Hey! Could you substitute whole milk or evaporated milk for the heavy cream in this recipe? Half and half even? I usually don’t have heavy cream on hand…

By: Karen

Karen — Fri, 19 Sep 2008 16:27:00 +0000

Thanks for hosting this. I’m gonna love checking out all these recipes.

I posted a recipe for apple cider syrup for the swap.

By: Sonshine

Sonshine — Fri, 19 Sep 2008 12:53:00 +0000

All these recipes are getting me in the baking mood! I love fall too!

Thanks for hosting this cause I am getting some more new recipes to try!

By: BusyMom

BusyMom — Fri, 19 Sep 2008 10:14:00 +0000

totallyscrappy – Yum! Your Pumpkin Fluff sounds delicious. I have a Pumpkin Pudding recipe, but it creates a heavier dessert. I think I might have to try this one.

By: Totallyscrappy

Totallyscrappy — Fri, 19 Sep 2008 03:46:00 +0000

PUMPKIN COBBLER

Preheat oven to 350 and spray a 9x13 pan.

3 eggs, beaten
15 oz can pumpkin
12 oz can evaporated milk
1/8 tsp salt
1 cup sugar
1 1/2 tsp cinnamon
1 t ground ginger
1 T vanilla
1 boxed yellow cake mix
1 1/4 cup butter, melted
1 cup pecans, chopped

Mix the eggs, pumpkin, evaporated milk, salt, sugar, spices and vanilla. Pour into prepared pan. Pour the dry cake mix over the pumpkin mixture. Drizzle the melted butter over the cake mix. Bake for 25 minutes. Sprinkle the chopped nuts over the cobbler and bake for an additional 15 minutes.

(I adjusted the recipe just a bit... I added a bit of ground cloves to the pumpkin mixture and I found that it had to bake about another 10 minutes, so watch this while it bakes!)

PUMPKIN FLUFF

1 15 oz can pumpkin
1 small box of instant vanilla pudding (powder)
1 tsp pumpkin pie spice
1 container whipped topping ("lite" works)

Mix all this stuff in a bowl and use graham cracker sticks, ginger snaps and green apple slices for "dippers."

By: Katie @ 3 Blondes and a Redhead

Katie @ 3 Blondes and a Redhead — Thu, 18 Sep 2008 21:43:00 +0000

This recipe sounds amazing…and I have everything in the house! I’ll have to try this in my meal plan next week. Thank you for sharing!

By: JessieLeigh

JessieLeigh — Thu, 18 Sep 2008 20:56:00 +0000

Honestly? My mom has sent me that chicken recipe at least a half a dozen times and I can never seem to find it. It’s embarrassing and I’m usually kind of freaky-organized… I have long since decided that will just have to be a dish I enjoy when I get to spend some autumn in Connecticut… (which beats the pants off autumn in Indiana if you ask me- gorgeous trees and hills!)

By: Kate

Kate — Thu, 18 Sep 2008 20:48:00 +0000

Your dinner sounds delicious. My family would just love it. I have it bookmarked to try soon. Thanks!

By: Zimms Zoo

Zimms Zoo — Thu, 18 Sep 2008 20:07:00 +0000

One of my favorites is my pumpkin-apple butter. I cook it in the crock-pot (instead of on the stove) until it is very hot and then ladle into canning jars and I freze it.

Pumpkin - Apple Butter

2 cans 15 oz each of pure pumpkin
2 c unsweetened applesauce
2/3 c packed brown sugar
1 1/2 t ginger
1 t each of ground cinnamon and nutmeg

Stir all ingredients together in heavy saucepan until blended. Bring to a boil, stirring often. Reduce heat to low and simmer uncovered, stirring often to prevent scorching. 30 minutes or until mixture is very thick. Cool spoon into containters. Cover and refrigerate.

This is really good on muffins, pancakes and waffles for a healthy alternative to syrups. I make it in the crock-pot and it freezes well so I make a triple match most of the time.