Friday Night Fall Feast

Before I begin on tonight's menu...I have to just share one joy in life that I just adore. All of you with little ones will know EXACTLY what I am talking about. I sit here tonight with Barbie's "The Princess and the Pauper" being watched in the next room. Karah came in wanting help with her princess dress....because you have to dress like the "actresses" (are they actresses when it's a cartoon?) Anyhoo....I put the dress on her and she immediately twirled out of the room. Bradley came in with a cape (playing the part of the bad guy). I velcroed it around his neck and he immediately took flight into the other room. It is so magical how their imaginations transform them immediately from little boys and girls into Lords and princesses. There have been several "wardrobe malfunctions" - capes falling off and getting bored with certain dresses.....and their "power" is lost. As soon as the cape is refastened and the new dress is put on - BAM! Flying and gliding out of the room once more. I realized tonight that I love this. I can't wait for the cape to come off again.....

In the words of Nacho Libre....let's get down to the Neeeety Greeety. I woke up happy this morning. Very happy. It was COLD outside. Fall had arrived! I was instantly in the mood to cook a Friday Night Fall Feast! I cooked.......They Loved....and I'm Sharing!

For your viewing pleasure - I created a photomentary. (the children were so patient watching me photograph the food.....they actually find it quite funny.) Hope you try these out. They are definitely keepers!

I shall name the main dish.....

"Creamy Baked Chops of the Pork"

Ingredients

4 butterflied boneless pork chops (1/2" thick or more) or you could use 6 regular boneless chops

1 tsp garlic powder

1 tsp seasoned salt

2 eggs, beaten

2 C. Pepperidge Farm Herb Seasoned Stuffing, crushed

4 T. olive oil

1 (10.75 oz) can cream of mushroom and garlic soup (or you can use plain mushroom soup)

1/2 C. milk

1/3 C. White cooking wine

Directions

1. Preheat over to 350 degrees.

2. rinse chops - pat dry and season with garlic and seasoned salt. Dredge chops lightly in flour dip in egg, and coat liberally with stuffing crumbs.

3. Heat oil in skillet over medium high heat. Fry chops a couple of minutes on each side until breading is browned. Transfer chops to 9 x 13 baking dish and cover with foil.

4, Bake for one hour. While baking, combine soup, milk, and wine in bowl. After chops have baked an hour - cover them with soup mixture. Replace the foil and bake for another 30 minutes.

The side dish shall be named...

"Root Vegetable Cobbler"

It's our new favorite way to have veggies.....SOOOOOOO good - kids LOVED it!

Ingredients

1 small onion, sliced

2 tsp olive oil

4 small red potatoes, cubed

2 carrots, chopped

1/2 C. water

2 medium leeks, halved lengthwise and cut into slices (just the base - not the greens)

2 C fresh spinach, chopped

2 C. vegetable broth

1 T. flour

2 tsp. dried parsley

1 T. soy sauce

1/2 teaspoon salt

Cornbread topping

Directions

1.Saute sliced onion in hot oil in large skillet over medium high heat until tender. Add Potato, carrot, and 1/2 C. water; cook, stirring constantly 2 minutes. Add leeks and spinach and cook 3 minutes or until spinach wilts.

2. Wisk vegetable broth and flour until smooth. Stir broth mixture, parsley, soy sauce and salt into spinach mixture. Bring to a boil. Cook, stirring for one minute. Reduce heat to low; cook, stirring often, 5 minutes of until thickened a bit.

3.Pour vegetable mixture into 8 inch square baking dish. Drop cornbread topping by heaping tablespoonfuls onto hot veggie mixture.

4. Bake at 400 for 30 minutes or until golden.

Cornbread Topping

1 C. Flour

1/2 C. cornbread mix

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

2 Tbsp. butter, softened

3/4 C. buttermilk

2 tsp honey

• Combine first 5 ingredients; cut in butter with fork or pastry blender until crumbly. Stir together buttermilk and honey. Stir into flour mixture.

Dessert shall be known as....

"Holy Crap this is Incredible Apple Cake with Cream Cheese Frosting!"

Ingredients

1/2 C. butter, melted

2 C. sugar

2 large eggs

1 tsp vanilla

2 C. Flour

1 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

4 granny smith apples, peeled and chopped chunky

1 C. chopped walnuts, toasted (few minutes at 350)

cream cheese frosting....recipe below

Directions

1. stir together first 4 ingredients in a large bowl until blended

2. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple and walnuts. Spread into a greased 9 x 13 pan.

3. bake at 350 for 40 minutes or until it passes toothpick test. coll completely and then spread with cream cheese frosting.

Cream Cheese Frosting (this is a thinner frosting - makes the cake extra yummy)

Ingredients

1 8 oz pkg cream cheese

3 Tbsp. butter, softened

2 1/2 C. powdered sugar

1/8 tsp salt

1 tsp vanilla

Directions

1. Beat cream cheese and butter together with mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Frost baby. Frost. Lick fingers.

***I also used the leftover stuffing from the pork chops and actually made stuffing. This was out of love for Tommy T - but not recommended to all of you.....puts the meal into carb overload. Don't do it. Step away from the stuffing. Save the prime stomach real estate for the apple cake***

What a lovely night. What a lovely meal. Full bellies....but still light enough to fly in their capes and prance in their dresses .....with their green hair.