Thursday, October 6, 2011

favorite new fall recipes

I have a couple of fall recipes to share! My friend, Kristen, is inspiring me...these are for you, girl!

This pasta salad was labeled a "harvest salad" in the September issue of Southern Living Magazine, so of course that caught my eye :)...anything resembling fall catches my eye, by the way. Just a tid-bit. Well, this pasta salad really hit the spot with me, and I cannot stop thinking about it! It definitely needs to be eaten within the first couple of days after being made because the dressing can become pretty strong after that. It is SO need to try :). Oh, and even though it says to use half of the box of bow tie pasta, don't let that fool you...this makes a ton! Don't make it just for yourself...or do. Yes, do.

Broccoli, Grape, and Pasta Salad

  • 1 cup chopped pecans
  • 1/2 (16-oz.) package farfalle (bow-tie) pasta
  • 1 pound fresh broccoli
  • 1 cup mayonnaise
  • 1/3 cup sugar
  • 1/3 cup diced red onion
  • 1/3 cup red wine vinegar
  • 1 teaspoon salt
  • 2 cups seedless red grapes, halved
  • 8 cooked bacon slices, crumbled

  • Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
  • Prepare pasta according to package directions.
  • Cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
  • Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes. Stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving...can be done ahead of time, though.

Okay, the next recipe (from I have made a couple of times now to pass out and for company, and they have been pretty popular. They are SO soft. I am a big pumpkin flavor fan, so if you're not, these may not be the cookies for you...but if so, bake on!

Iced Pumpkin Cookies

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon salt

  • 1/2 cup butter, softened

  • 1 cups white sugar

1/2 cup brown sugar

  • 1 cup canned pumpkin puree

  • 1 egg

  • 1 teaspoon vanilla extract

  • For drizzle:
  • 2 cups confectioners' sugar

  • 3 tablespoons milk

  • 1 tablespoon melted butter

  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together 1/2 cup of butter and sugars. Add pumpkin, egg, and 1 teaspoon vanilla...beat until creamy. Mix in dry ingredients. You can immediately drop spoonfuls onto cookie sheet, but I like to refrigerate the dough for at least an hour or so (or even overnight)...just cleaner that way. Drop on cookie sheet and flatten slightly.

Bake for 15 to 20 minutes. Cool cookies then drizzle glaze with fork.

To make glaze: combine the last four ingredients well. Add milk as needed to achieve drizzling consistency. Makes 3 dozen. Enjoy!


Also, I went to the doctor this week and have not progressed at all yet...odd because it was not at all that way with Anniston by this point, but I guess these girls are proving to be different already! 36 weeks today :).


"GG"s Heart 2 Home Notes said...

YUM!!! I've got to try that salad! Those cookies were wonderful and I'm so glad you made them while I was at your home. I'm going to make those one day soon too! You always have the BEST recipes!

Love you!

Kristen T said...

Thanks for the shout out! Those recipes look so yummy!! I can't wait to make them. I have been baking something with pumpkin almost weekly since the first week in September. Haha. I can't wait to make those cookies! Thanks for sharing!

Penny said...

That salad recipe looks so yummy! I can't wait to try it!