#RomanceReaders Favorite, Yummy Fall Recipes #Contest

Apples, pumpkin, cinnamon and cloves are what I think of when baking during the chilly fall months. Readers from my newsletter must enjoy cooking during these cool months because I’ve received a number of great recipe ideas for this contest. Check out the latest suggestions in this post.

Want you like to enter the contest??? Here’s want you have a chance to WIN.

PRIZES: $5 Amazon Gift Card and a Free eBook from my back list

HOW TO ENTER:  Join my mailing list Click HERE to sign up. (Only members are illegible for this contest. Once you’re confirmed, send me your favorite fall recipe idea. You don’t have to send the whole recipe if you don’t want. After signing up, you’ll automatically receive the link for a free book! Unsubscribe at any time.

Here are a few to enjoy:

From Brooke C.

Warm Apple Pie Drink- for adults since this has some alcohol. Pictured at top of this post.

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From Jodi J. :

Triple Threat Grilled Cheese Sandwich

INGREDIENTS

– 2 tablespoons parmesan, minced

– 1 tablespoon mayonnaise

– 4 extra large pieces of sourdough (or 8 regular sized pieces of bread)

– 4 thick slices sharp cheddar

– 4 thick slices gouda

 

INSTRUCTIONS

– Combine Parmesan and mayonnaise. Spread evenly over one side of each

slice of bread.

– On hot panini or stove-top grill, place bread with Parmesan and mayonnaise

side down on hot surface. Layer with slices of cheddar and Gouda. Top

with remaining piece of bread, parmesan and mayonnaise side up.

– Grill on both sides until cheese has melted and Parmesan is a golden

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I had a number of readers suggest Pumpkin Pie – one of my favs.

Thanks to LL, CA P., Amy, Joy I., and Sue M.!

Ingredients:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions:

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted
near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before
serving.

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