Fun Fall Recipes

The switch has officially flipped in my home.  It feels, looks and smells like fall around here.  Fall flavors are about as distinct as any.  Warm, earthy, and of course…pumpkin spicy.  I’ve been invited by my friends at She in the CLE to create some fun fall recipes.  To me, a collection like that wouldn’t be complete without incorporating apples, pumpkin and a clam bake!

For those of you who have a countdown programmed in your phone for when the Starbucks PSL is finally available…this breakfast is for you.  Pumpkin.  Spice.  Pancakes.  Now, I could have developed my own pancake mix recipe, but I’m a realist.  And I think most of you are too.  So the base of this recipe is Krusteaz buttermilk pancake mix.  Then I put my own #Cheftovers twist on it.  Creative pancakes, like characters, or animals, have become a weekend tradition in my household (check out my Instagram account, @jenpicciano. My pancakes are usually my most popular posts). Just like jack-o-laterns, make these your own.  Use what you’ve got in the house to decorate these fun fall flap jacks. Or don’t.  And just enjoy fall’s favorite spice blend in a new way.

pumpkin-spice-pancake

Pumpkin Spice Pancakes

1 c. Krusteaz buttermilk pancake mix

2/3 c. water

2 T. pumpkin puree

1/2 t. cinnamon

one pinch each of ground ginger, nutmeg and ground cloves

Combine all ingredients and mix well.  Add a pad of butter on to a hot frying pan or griddle and spoon in a ladle full of the batter. Cook until you see bubbles.  Flip and cook the other side until golden brown.  Decorate like a jack-o-latern with candies, or just top with powdered sugar or syrup.

I’ve also taken some filling from leftover pumpkin pie (I know, who has that?? ) and added it to pancake batter, with similarly tasty results. 

Apples are abundant, cheap and versatile.  But why do something complicated…or expected with them? That’s not what you’re here for, right?!  Every time I walk past the caramel apple stands at late-summer county fairs, or fall festivals, I’m tempted by the combinations of sweet, tart flavors.  But I’m turned off by the task of tackling the whole apple and thick layers of caramel, chocolate etc. when I bite into them.  So why not break it down and still get all you’re after?

apple-nachos

Caramel Apple “Nachos”

1 Granny Smith apple, thinly sliced

1 T. chopped peanuts

1/4 c. Smucker’s salted caramel, warmed

1/4 c. chocolate chips, melted

1 T. Nestle Toll House Pumpkin Spice or Halloween morsels

Arrange the apple slices in a pile on a plate. Drizzle with melted chocolate and caramel.  Sprinkle with chopped peanuts and pumpkin spice morsels.

Clam bakes are one of my favorite fall traditions.  I love the steamy, savory smells, and appreciate the process of cooking clams, potatoes, corn and chicken in one giant pot of heavenly fall goodness.  But it can be intimidating and time-consuming.  So I took the elements of the fall party favorite and made it into a pizza!

fall-clam-bake-pizza

Clam Bake Pizza

1/2 russet potato

2 garlic cloves, minced

1 doz. middle neck clams

4 T. butter

1 T. shallots

1 bay leaf

1 cup chicken stock

1 cup cooked chicken (can be grilled, roasted, or leftover)

1 ear corn, kernels removed

2 slices bacon, cooked and finely chopped

1 T. chives (optional)

Pizza dough/crust

1 cup shredded mozzarella cheese

Preheat the oven to 400 degrees.

Peel and chop the potato, add to a pot of salted boiling water and cook until fork tender, then drain.  Mince the garlic.  Steam the clams with half the butter, stock, shallots, 1/2 of the garlic, bay leaf, salt and pepper, and stock. Once they all open, remove them from the shells and reserve the liquid.

In a food processor, blend the cooked potatoes, the other half of the butter, the other half of the garlic, and several tablespoons of the liquid from the clams, until you get a consistency like Alfredo sauce.

Spread the potato mix on the pizza dough/crust like you would pizza sauce.

Top with chopped chicken, bacon, corn kernels, clams and cheese.  Bake until the cheese is bubbly and the crust is golden brown, (about 10-12 minutes).

No season can compete with fall when it comes to flavors.  I hope you enjoy my favorites as much as I do!

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Back to School Power Breakfasts

I know it’s easy to sleepwalk through breakfast, especially for busy moms or teenagers.  But c’mon, people.  With a little planning, and very little effort, you can have a power packed breakfast, full of “good brain food.”  My friend, Natalie, of Life Success For Teens and I combined on this effort, to help teenagers get out the door well-prepared for a productive day.

Cinnamon Cocoa Overnight Oats

My inspiration here are those “tall mocha, extra whip” type drinks with TONS of sugar and too much caffeine.  This recipe will fuel you just the same, and scratches that itch, without all the unnecessary sugar. SUPER FOOD: almonds

Cinnamon Cocoa Overnight Oats

1/2 c. rolled oats, 1 c. almond milk, 1/2 tsp. cinnamon, 1 T. cocoa mix, 1 T. chopped almonds.  Combine all ingredients in a mason jar, stir.  Refrigerate overnight.

Power Pancakes:  

It’s hard to believe there is cottage cheese in this recipe, packing these pancakes with protein.  And you don’t miss syrup if you want to just grab them and go. SUPER FOOD: blueberries.

power pancakes

I use the Blender pancake recipe from Katie Lee and add blueberries.  Combine 1 cup cottage cheese, 1 cup rolled oats, and 2 eggs in a blender.  Blend until smooth.  Heat skillet (or griddle), and add butter.  Pour batter onto skillet (about 1/2 cup) and drop a hand full of blueberries onto the pancakes.  Cook until you see bubbles forming on the sides.  Flip and cook another minute or so.  Top with syrup, or powdered sugar.  (But it might be sweet enough for you with the blueberries alone) You can also sub smashed bananas for the cottage cheese (and add peanut butter). 

Go Bites:

These are portable and popable, perfect for the bus ride to school or the carpool.  Don’t make them too big, or they’ll melt in your hands. For an afternoon snack instead of breakfast, use trail mix instead of cereal. SUPER FOODS: cranberries and almonds.

go bites

1/2 c. peanut butter. 1 T. honey, granola,  raisins, craisins, and leftover cereal.

Mix the peanut butter and honey, then freeze for about 20 minutes.  Remove from freezer and roll into balls (a small spoonful each) Pop them back in the freezer for a few more minutes, as they’ll get warm from your hands.  While those firm up, combine granola, raisins, craisins and any leftover cereal you’ve got in the house, like Cheerios, Rice Krispies, etc.  Roll the peanut butter balls in the mixture to coat completely.  Refrigerate until you’re ready to eat.  

Avocado English Muffin:

I will eat just about anything if it has avocado in it.  But they’re not cheap.  So adding cream cheese will make them stretch, and feed a couple teens, or you.  And adding spinach will sneak in a vegetable serving before the bell rings. SUPER FOODS: avocado and spinach.

Avocado English Muffin

1 Whole Wheat English Muffin, 1 avocado, 1/2 c. fresh spinach leaves (finely chopped), 1-2 T. cream cheese, kosher salt to taste.

Toast the English muffin.  Slice the avocado and remove the fruit.  Combine the avocado with the cream cheese, a pinch of salt and spinach.  Spread over the muffin.  

If you really want your teen to be well-prepared this fall, check out Life Success for Teens.  Natalie has an upcoming workshop, boot camp style, that will help optimize a teenager’s performance at school.  Click here for information.

 

 

 

Pumpkin Pie Pancakes

I can’t believe I’m going to say this…but I’m almost “pumpkin pie-d out.”  It is my favorite dessert, period.  I gobble up anything pumpkin pie or pumpkin spice flavored beginning October 1st, and usually don’t stop until the end of Thanksgiving weekend.   So by now, I’m usually ready to move on.

After Thankgiving I still had so much excess pumpkin pie filling from a double recipe, combined with apparently small pie plates, that I cranked one more out over the weekend.   But this morning there was still about a third of that pie left, staring at me.  I don’t like throwing food away ever, but I certainly don’t like throwing away my favorite dessert.  It seems sacrilegious.

pumpkin pie leftover

I usually get my “Cheftovers” ideas in the morning, when I crack open the refridgerator for the first time that day.  And today was no different.  That pie was lingering, and I was hungry for breakfast.  Why not pumpkin pie pancakes?  Sure sounds tasty, and I think it just might work.  I read a quote from radio and TV critic Harriet van Horne recently that inspired me:

“Cooking is like love-it should be entered into with abandon, or not at all.” 

So I ran with the idea.  What’s the worst that could happen?  I waste some pie that I really didn’t want anyway?

pumpkin pie pancake batter

The rest is pretty simple.  I grabbed the pancake mix I keep in the pantry and prepared that as usual, according to the directions. (2 cups of mix, and a cup and a half of water)  Then I cut a generous piece of pie and scooped out the filling.  I added it to the pancake batter and blended it until it was smooth again.  Once that was added, the batter was pretty thick, as you might imagine.  So I added about a half a cup more water and the consistency was back to where it should be.

pumpkin pie pancake on the griddle

Then I fired up the griddle pan, and cranked out my pumpkin pie pancakes just like I would a standard stack of ’em.  My preschooler still wanted butter and syrup like normal, and she practically licked her plate clean.  I am not a big fan of maple syrup in general, so I topped mine with a bit of butter and some whipped cream.

Duuuuuude, these were tasty!  They didn’t have the same consistency as regular pancakes, which was fine with me.  I find regular pancakes kinda bland and dry anyway.  These were far more moist and flavorful.  I will do this again…might even scoop out the rest of the leftover filling and freeze it for future breakfasts this month.

What do you still have lingering in your fridge that you’re trying to find a creative way to use?