Thursday, October 09, 2008

Bags :: Shoe Bag with Bamboo Handles

edit: Click here to see who won! Thanks for visiting my blog... I hope to see you again soon. :-)

Hello!

I've decided to join the Fall into Fall Quilters Blog Giveaway! I will be giving away this cool purse that I made to one lucky winner. In order to enter you must leave a comment on this post and include: your favorite fall recipe, your first name, and your email address.

If there's no way to contact you to let you know you've won, I will have to draw another name. You do not have to have a blog to enter. This draw is open to anyone. I will randomly draw a winner on Oct. 15, 2008.


Click on the scare-a-crow to find a long list of other bloggers who are participating in the Fall into Fall Giveaway! There are many wonderful prizes to be won!



Craft Racks!

Do you need help organizing your craft supplies?
Craft Racks can do the job!

77 comments:

  1. You're right...it's magnificent...amazing and stupendous! I NEED it!

    ReplyDelete
  2. I'm a pumpkin pie fan so here's my recipe:
    Ingredients:
    2 cups pumpkin (canned or puree)
    2 eggs
    1 1/4 cups half and half or whole milk
    2/3 cup brown sugar
    pinch salt
    2 Tablespoons butter, melted
    1 teaspoon cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1/4 teaspoon ground ginger
    9 inch pie crust (from scratch or Pillsbury)
    Directions:
    1. Preheat over to 425F.
    2. Place pumpkins in a bowl, add 2 tablespoons melted butter and stir well.
    3. In a separate bowl, beat eggs well. Beat in milk, brown sugar, salt, and spices until thoroughly blended. Add in the pumpkin mixture, mix well.
    4. Pour into pie shell and place in center oven rack at 425F for 10 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes until the filling is firm.
    5. Cool and serve with whipped cream.
    Whipped Cream Ingredients:
    1 cup heavy cream
    1/4 cup sugar
    1 teaspoon vanilla
    Directions:
    1. Using an electric mixer, whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or serve in a chilled bowl for individual serving.

    Great purse! Thanks for the chance to win this! - Rebecca
    beccama(at)telus(dot)net

    ReplyDelete
  3. yay you gave in lol!

    my favorite fall recipe is stew! brown stew meat, add a can of beef broth, a can of diced tomatoes(not drained) a can of water, some beef oxo, basil, thyme and worcestershire sauce. than add onions, carrots, turnip and potatoes. let it simmer for at least 3 hours(better when it's has all day) and enjoy!

    ReplyDelete
  4. What a lovely purse. I'd love to win! I'll be checking back to see if I can pick up any new recipes...what a great idea!

    Joyce
    joycee2561 at yahoo dot com

    Here's my recipe:
    Pumpkin Roll
    3 Eggs
    1 C. Sugar
    2/3 C. Pumpkin
    1 tsp Lemon Juice
    ¾ C Flour
    1 Tsp. Baking Powder
    2 Tsp. Ginger
    ½ Tsp. Nutmeg
    ½ Tsp. salt
    1 C. Chopped Nuts
    Blend Eggs on high speed for 5 minutes.
    Gradually add sugar Stir in pumpkin and
    Lemon juice. Stir together flour, baking
    Powder, cinnamon, ginger nutmeg, & salt
    Fold this into pumpkin mixture. Spread in
    Greased, & floured (sheet cake) pan. Top with
    Nuts. Bake at 375 for 15 minutes. Turn out onto
    Sprinkled towel of powdered sugar. Roll towel and
    Cake together. Cool and unroll and ice.
    Filling for Roll
    1 C powdered sugar
    4 Tbsp. Butter
    2- 3 oz pkg. cream cheese
    1 tsp. vanilla
    Combine powdered sugar, cream cheese and butter,
    Add vanilla. Spread over cake Roll up cake and chill.

    ReplyDelete
  5. My favorite fall recipe is chili...

    oboritse@ hotmail.com

    ReplyDelete
  6. Seriously, I am the first? What in the world? Well, I've got to say that I really do like this purse, and would love to be the winner. I believe you have my phone number, although it has been a while. Let's get together as soon as all my job craziness settles down. Happy Fall. Keep up the cute creations, they are delightful!! Love you! :)

    ReplyDelete
  7. Oh, my gosh I want that bag...pick me! My recipe...ready?

    1. Go to your garage.
    2. Get in your car.
    3. Drive to Starbucks.
    4. Order Pumpkin Spice Latte'
    5. Sip and enjoy!

    Sorry I just don't have any recipes specifically for fall although I do love to have chili! :o)

    ReplyDelete
  8. I'd love to win this bag!! My favorite fall recipe is beef stew, but since somebody already posted that, I'll go with a different one.

    Butternut Squash Soup

    4 cups Butternut squash, peeled seeded and cut into chunks
    1 onion diced
    4 cups of chicken broth
    1/2 tsp cumin
    3 ounce package of cream cheese

    Cook onion in a tablespoon of olive oil until the onion is softened and translucent. Add the cumin. Add the chicken broth and the squash. Bring to a boil, and then reduce heat to a simmer for about 15 to 20 minutes until squash is tender. Puree soup in batches in a blender and return to pan. Stir in the cream cheese until melted. Add additional chicken broth to thin to desired consistency, although soup should be thick. Heat through, but do not boil. Serve with croutons, or a dollop of sour cream and crusty rolls.

    ReplyDelete
  9. Hi Cindy..wouldn't I just love to have one of your home designed purses! My favorite recipe is an apple Crisp (which I am having for supper)

    Apple Crisp
    2 cups flour
    1 cup brown sugar
    1/2 cup margerine
    1 cup oatmeal
    Chop margerine into dry ingredients till finely crumbed. Layer over cooked applesauce in a 9x12 pan. Bake till browned and serve with vanilla ice cream. yum, yum good!
    Jean

    debalinhard@shaw.ca

    ReplyDelete
  10. OMGosh! This is a much have. This is just adorable.
    My favorite recipe in the fall is stew or chili. Thanks for a chance.

    ReplyDelete
  11. Wow I love that bag. So would my daughter whose motto is" if you find shoes you like buy a pair in every color" She would love the fabric in your bag.
    One of my favorite fall recipes is Pumpkin Chutney
    5 cups onions 5 cups pumpkin(cubed)
    1/4 cups pickling spice(in cheesecloth)
    2 cups white sugar 1/4 cup brown sugar
    2 cups cold water
    1 540ml. tin of chopped tomatoes
    2 tsp. dry mustard 3/4tsp. tumeric
    1 1/2 cups white vinegar
    Sprinkle pumpkin with 2 tsps. salt and soak overnight. Drain. Boil onions, pumpkin, spices,sugar,water and vinegar until tender, about 45 mins.Add tomatoes and mustard. Cook until pumpkin is soft. Add tumeric and thicken with cornstarch.

    ReplyDelete
  12. Love the purse, Cindy!

    Okay...this one is not only a 'Fall' Favorite...but a 'Fall & Winter' Favorite. My SIL got me hooked on this one!

    Corn Chex Cereal
    Craisins(flavor of your choice)
    Nut mix( of your choice...I like a Sierra Mix myself)
    White Chocolate Chunks(usually just buy bulk from Superstore)

    Mix all the ingredients. Melt Chocolate in the microwave. Pour over mixture and blend all together. Flatten out on a cookiesheet and place into the freezer to set. Take out of freezer and break into pieces. You can eat it frozen or serve as is. Makes a great Christmas gift too!

    Warning!!! Very addictive!!! :0)

    ReplyDelete
  13. Moist and Tender Turkey Breast Recipe #102335
    A girlfriend told me about the mayo trick when I was first married and I've never roasted a turkey or turkey breast without it since. The skin is crisp and flavorful and the meat is tender, moist and delicious. If you don't use the butter and broth, you will not have enough pan drippings to make gravy and you don't want to do that because this combo makes the best tasting gravy I've ever had. I've also added 1/2 cup of beer or wine to the mixture before and it was also spectacular. With slow roasting it, the meat stays so juicy I've actually had it squirt out when I insert the thermometer! I've never had a better turkey or turkey breast.
    by Marg (CaymanDesigns)
    3¼ hours 10 min prep SERVES 12 ,
    1 turkey 1 (5-20 lb) fresh or frozen turkey breast (thawed) or turkey
    1/4 cup butter, melted
    1 (10 1/2 ounce) can chicken broth
    1-2 tablespoon mayonnaise
    Place turkey or turkey breast in a roasting pan. (I use a foil-lined 13x9-inch pan)
    Combine melted butter and chicken broth.
    Pour over turkey.
    Rub mayonnaise all over turkey's exterior.
    Salt lightly if desired. Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin).
    Remove from oven and let sit for about 30 minutes before slicing.
    Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both. © 2008 Recipezaar.
    All Rights Reserved. http://www.recipezaar.com/
    This makes the best gravy!!

    Ha ha the starbucks recipe is hilarous!!
    Great giveaway!! Thanks for joining!

    ReplyDelete
  14. My favorite fall recipe is for homemade applesauce:

    4 md Cooking apples; peeled, cored, cut into eighths
    1/2 c Water
    1/2 c Packed brown sugar
    3/4 ts Ground cinnamon
    1/4 tb Ground nutmeg

    Heat apples and water to boiling over medium heat; reduce heat. Simmer uncovered 10 to 15 minutes, stirring frequently to break up apples, until
    tender. Stir in brown sugar, cinnamon and nutmeg. Heat to boiling; boil and stir 1 minute. Serve warm or cold. Cover and refrigerate up to 2 days
    or freeze up to 2 months.

    doot65{at}comcast[dot]net
    Elizabeth

    ReplyDelete
  15. What a cute bag! I cannot actually post any of my favorite recipes as it would constitue plagarism, but I can give you the link to my favorite Corn Chowder: http://allrecipes.com/Recipe/Easy-Corn-Chowder-II/Detail.aspx

    ldsmom2201 at yahoo dot com
    http://juanshappywife.blogspot.com
    http://homeschoolunitstudies.blogspot.com

    ReplyDelete
  16. Lovely bag. Pick me, pick me!

    Favorite fall recipe is my mother-in-law's cheesy potato soup. I happen to have the recipe on my blog:
    http://www.suehecker.com/recipe/
    It is easy and delicious. Who could ask for more!

    ReplyDelete
  17. Oh...I HAVE to win this purse...I've loved it since the day you were working on it....so here goes, the winning recipe...I hope....

    Chunky Chicken n' Corn Chowder
    6 slices bacon cooked and crumbled
    (put aside to add at end)
    1 med onion chopped
    3 tbsp flour
    3 cups chicken broth
    6 small-med. new red potatoes chopped into bite size chunks
    1 tsp. dried sage
    1/2 tsp pepper
    2 cups cubed chopped chicken
    2 cups milk
    1 10 bag of peaches & cream frozen corn

    Cook bacon first as mentioned and remove from pan leaving drippings in pan. Add onion and cook over medium heat, stirring until tender. Stir in flour until smooth and bubbly. Stir in chicken broth, potatoes, sage and pepper. Cover, continue cooking until potatoes are fork tender (15 - 20 min)
    Add all remaining ingredients except bacon. Continue cooking, stirring occasionally, until heated through. (7-8 min.) Transfer to crockpot if desired. Sprinkle bacon over before serving. enjoy!

    ReplyDelete
  18. what a gorgeous purse. Count me in for your giveaway please. I love hot cinnamon easy apple pie for the fall:
    ingredients:
    1 refrig package of pillsbury pie crust with 2 rolls of pie crust
    1 can lucky leaf apple pie filling
    1 teaspoon cinnamon
    1 teaspoon sugar
    3 pats butter
    preheat oven to 350
    lay out 1 pie crust in 9" pie plate. Bake about 10 minutes or until crust is beginning to turn golden. Poor apple filling into baked crust, sprinkle cinnamon and sugar on top, add pats of butter on top. Then put 2nd pie crust on top, seal edges with bottom crust. Using fork, pierce top of crust in a pleasing design, and bake about 30 minutes, or until golden.
    Yum!!

    ReplyDelete
  19. OMG.... I love your purses and would love to win one. My favorite thing for fall is Hot Chocolate with mini marshmallows. I just use the store bought kind you microwave... can't ever get enough of it !!! Thanks for the chance to win!!!!
    Linda
    clcmp@msn.com

    ReplyDelete
  20. Oh boy, I have never met a bag I didn't like! Sign me up! My favorite fall recipe is applesause from fresh picked apples. Peel and core apples, put in pot with a little water, simmer until soft, stir, add a dash of cinnamon and enjoy! Very easy and so deeeelicious!

    MGM

    ReplyDelete
  21. Hey Cindy, I am lovin' your blog. I told fellow guild members here in Abbotsford, about your giveaway not so far away...

    Thin Creamy Veg Soup

    I discovered this recipe recently because I am trying to loose a few pounds...

    I love cream of ... soups but this is the thin version...

    1/2 onion, a carrot or two and a stalk of celery, saute with a tablespoon of olive oil, at either cooked leftover mashed potatoe, about 1 cup or two medium uncooked potatoes chopped into small cubes, chop finely your favourite vegetable(s), I like broccoli or cauliflower but any one will do, about 1 cup. Add to pot, 4 cups chicken broth, or boulinne cubes and water. Allow to cook all together at low heat for about 30 minutes. Put the soup into a blender or food processer and blend until very creamy. add Salt and Pepper to taste. Experiment with other herbs and spices, add a touch of nutmeg, or basil or thyme... Eat, or save for later and reheat. This amount is great for about 3 or 4 servings...

    ReplyDelete
  22. Love Love Love the Purse
    Heres My recipe Thanks for the chance !!
    Pumpkin Cheesecake Pie
    RECIPE INGREDIENTS:
    1 9-inch graham cracker crust
    2 8-oz. pkgs. cream cheese, at room temperature
    1/2 cup granulated sugar
    2 eggs
    1 cup canned pumpkin pie filling
    1/2 tsp. cinnamon
    1/4 tsp. nutmeg
    1 tsp. vanilla
    1. Preheat the oven to 350 degrees, with the rack in the center position.

    2. Place the cream cheese and sugar in a mixing bowl or in the work bowl of a food processor fitted with the metal blade. Process or use a handheld mixer to blend the two ingredients until they are smooth. Add the eggs, pumpkin pie filling, cinnamon, nutmeg and vanilla, and mix or process until smooth. If you are using the mixer, take care not to beat too much air into the batter, as this will cause it to rise during baking and then fall and crack when it cools.

    3. Pour the mixture into the crust, and bake the pie for 30 minutes or until the top looks dry, with only a small damp spot remaining in the center. Cool completely before serving, refrigerating or freezing. Makes 8 servings.
    luvzenkm2 at gmail dot com

    ReplyDelete
  23. Here is my favorite fall recipe:

    Chocolate Chip Pumpkin Bread:

    Ingredients

    * 2 cups sugar
    * 2 cups canned pumpkin
    * 1/2 cup canola oil
    * 1/2 cup fat-free vanilla pudding
    * 4 large egg whites
    * 3 cups all-purpose flour
    * 2 teaspoons ground cinnamon
    * 1 1/4 teaspoons salt
    * 1 teaspoon baking soda
    * 1 cup semisweet chocolate chips
    * Cooking spray

    Preparation

    Preheat oven to 350°.

    Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

    Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

    I love your bag!! Please enter me into your drawing.

    ReplyDelete
  24. What a fabulous purse - I'd love to enter your giveaway! My favorite recipe is for pumpkin pie but that one has already been posted, so I'll do Crockpot Applesauce :) I don't think I can post the recipe from someone else's site, so the url is http://tinyurl.com/4p2wga - it is amazing!

    Sandra/ mycrafts at gmail dot com :)

    ReplyDelete
  25. This is my favorite anytime recipe.
    1 cake mix (any kind) 1 can of diet soda (any kind), mix, cook at 350 for 30min PERFECT

    Hope you'll jump over to my blog and enter my giveaway too.

    ReplyDelete
  26. What a beautiful bag!! When it starts to get cooler outside, I love to make these. Its my favorite!



    Banana Nut Bread



    1 1/3 cups mashed very ripe
    bananas (2 large)

    2/3 cup sugar

    1/4 cup milk

    3 tablespoons vegetable oil

    1/2 teaspoon vanilla

    3 eggs

    2 2/3 cups Original Bisquick® mix

    1/2 cup chopped nuts




    1. Heat oven to 350ºF. Grease bottom of 9x5x3-inch loaf pan.



    2. Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.



    3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 day.

    ReplyDelete
  27. I love the bag, please enter me. My receipe is for Acorn Squash.

    Classic Baked Acorn Squash
    1 Acorn squash
    1 Tbsp Butter
    2 Tbsp Brown Sugar
    2 teaspoons Maple Syrup
    Dash of Salt

    Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan.

    Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

    Bake in a 400 degree oven for 1 hour to 1 hour 15 minutes until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

    ReplyDelete
  28. It's gorgeous!!! I Want it!
    My fav fall recipe is crockpot applesausuce.
    Here's how:
    8-10 apples, cored, peeled and quartered
    2 TBLsp lemon juice
    2TBLsp water
    Sugar to taste (I use a quarter cup)

    Put apples in crockpot and toss with lemon juice, if apples seem unusually dry, add water.
    Cook on high for 3 to 31/2 hours (or Low for 5 to 6 hours)
    I add my sugar after cooking but while still hot..add butter some times too.You can mash and serve or put in food processor and make a puree. I mash and serve...lol.
    Made some Monday...love the stuff, need to go buy some more apples now.

    Thanks for the chance...I'm still ...OH WOW!

    ReplyDelete
  29. OMGosh, this is just adorable! LOVE it!
    Hmmm, I don't really have a Fall recipe..
    But, I got a cookie recipe for ya!

    1 box lemon cake mix
    1 egg
    1 cool whip

    Mix up, roll in balls, roll in powdered sugar...bake at 350! YUM!

    ReplyDelete
  30. Super cute bag!

    Carmel popcorn is my favorite fall treat!
    1 cup butter
    2 cups brown sugar
    1/2 cup corn syrup
    1 teaspoon salt
    1/2 teaspoon baking soda
    1 teaspoon vanilla extract
    5 quarts popped popcorn
    Add to Recipe Box
    My folders:


    Add to Shopping List
    Add a Personal Note


    DIRECTIONS
    Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
    In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.

    ReplyDelete
  31. So cute!

    Here's one of my favorite recipes. It's from this blog. http://muffintop.wordpress.com/2006/11/03/pumpkin-muffins/
    Pumpkin Muffins
    INGREDIENTS:
    1.5 cups all-purpose flour
    1 tsp baking powder
    1 cup canned solid-pack pumpking (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all)
    1/3 cup vegetable oil
    2 large eggs
    1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
    1.25 cups plus 1 Tbsp sugar
    1/2 tsp baking soda
    1/2 tsp salt
    1 tsp cinnamon

    Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups

    DIRECTIONS:
    Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.

    Whisk together flour and baking powder in a small bowl.

    Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

    Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

    Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

    Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

    blythekitten @ yahoo . com

    ReplyDelete
  32. LOVE the purse!!! My fav recipe for fall is Apple Cranberry Bread

    2 cups peeled chopped apple
    3/4 cup sugar
    2 tbls oil
    1 egg
    1 1/2 cups flour
    1 1/2 tsp baking powder
    1/2 tsp baking soda
    1 tsp cinnamon
    1 cup cranberries (if frozen do not thaw)
    1/2 cup chopped walnuts (optional)

    Combine apples, sugar and oil in mixing bowl. Add egg - mix well. Combine dry ingredients and add to apple mixture. Mix until dry ingredients are moist. Stir in cranberries and walnuts.

    Spread batter evenly in a loaf pan. Bake for 1 hour or until toothpick inserted into center comes out clean. Bake at 350 degrees. Makes 1 loaf.

    ReplyDelete
  33. Love, love, love your purse - the shoe fabric is incredibly FUN! Here's one of my fave's and I make it for Thanksgiving, Christmas... a nice variation from pumpkin pie:


    PUMPKIN CHEESECAKE

    2 cups crushed graham wafers
    ½ cup melted margarine
    ½ cup sugar
    · Combine these together. Press into a 9X13 pan and bake at 350F for 5 minutes.
    8 oz. cream cheese
    ¾ cup sugar
    2 eggs
    · Beat together until creamy. Spread over crumb crust. Bake for 20 minutes until top looks firm.
    2 cups pumpkin (14 oz can)
    ½ cup milk
    ½ cup sugar
    ½ tsp salt
    3 egg yolks (save egg whites)
    · Cook together in double broiler (microwave works great) until thick.
    1 pkg. gelatin
    egg whites
    ½ cup sugar
    1 large tub Cool Whip
    · Dissolve gelatin as per package instructions and add to hot pumpkin mixture. Cool.
    · Beat egg white until stiff. Add sugar. Fold into cooled pumpkin mixture and spread over cooled cheese topping in pan.
    · Top with Cool Whip. Serves 12 to 15.

    Note: if you can’t find plain pumpkin, I have used pumpkin pie filling, but I cut back on the sugar in part three because it is already sweetened. I also very lightly spray the pan with PAM so that the crust comes out better. It doesn’t say to do so, but I find that it helps!

    ReplyDelete
  34. My newest favorite recipe is combining crockpot Salsa Chicken with V8 Southwestern Corn Soup.

    Put 3-5 frozen chicken breasts in a crockpot with a jar of pace picante salsa. Cook for 8 hrs on low. When done, shred chicken with forks and leave soaking in juice to prevent dryness.

    Use this chicken to make chicken tacos, southwest chicken salad, chicken quesadillas or chicken nachos. Any left overs can be put into the V8 Southwestern Corn Soup with some tortilla chips or crackers. It's yummy!!

    First name is Cristen
    email is cristen.ransom at gmail dot com.

    ReplyDelete
  35. My favorite fall recipe is carrot cake:

    Carrot Cake
    2 cups sugar
    1 ½ cup vegetable oil
    4 eggs
    2 cups flour
    2 tsp baking powder
    2 tsp soda
    2 tsp cinnamon
    3 cups grated carrots

    Combine sugar and oil until well mixed. Add dry ingredients and eggs. Fold in carrots. Pour into well greased and floured 13x9 or bundt pan. Bake 30-40 minutes in 350' oven.
    Thanks for entering me in your giveaway. . .brdstitcher at gmail dot com.

    ReplyDelete
  36. What a gorgeous purse! I LOVE the fabric and the pattern.

    I wish I had put "recipe" in my requests as I am reading all of the wonderful recipes that you are receiving. I want to try them all. I love to cook and I especially enjoy making APPLE CRISP at this time of the year.

    Apple Crisp

    4 peeled. cored and sliced apples placed in a greased baking dish
    Drizzle 1/4 cup water over the apples
    Sprinkle 1 tsp cinnamon over the top.

    Topping:
    1/3 cup cold butter
    1 cup sugar
    3/4 cup flour

    Add all ingredients of topping together, crumbling to pea size pieces and sprinkle over the top of the apples.

    Bake at 350* for about 40 min. - until bubbly

    Serve with vanilla ice cream

    ReplyDelete
  37. Pumpkin bars:
    1 cup flour
    1/2 cup oatmeal
    1/2 cup br. sugar
    1/2 cup margarine = mix and press into a 9/13 inch pan bake 15 mins. at 350
    the filling=combine 2 cups pumpkin,1 can of evaporated milk, 2 eggs, 3/4 cup sugar, 1/4 tsp cloves, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp ginger
    Pour over crust and bake about 40-50 mins more until set
    you may sprinkle chopped nuts on top before baking = Top with whipped cream when serving

    tiramisu392 (at) yahoo.com

    ReplyDelete
  38. One of my favorite things to make when it's fall is soup. I make a mean chicken noodle but my favorite is always TOMATO BASIL and I've found a really simple recipe that makes super soup.

    2 cans of tomato soup
    Olive oil
    1 onion
    basil/salt/pepper
    2 soup cans 3/4 filled with milk

    Fill pot with a tiny bit of olive oil, simmer onion, add soup, milk, basil,salt & pepper and simmer.

    Add ditalini or acini pepe macaroni if you like and you have a nice pot of soup.

    I would love to be entered into your drawing....send all those goodies here to me in NJ!!! :)
    Peggy
    paront1222@comcast.net

    ReplyDelete
  39. I love your purses. Here's a yummy one for...

    Glazed carrots

    8 carrots (about 1 lb/500 g)
    1 tbsp (15 mL) extra-virgin olive oil
    2 tsp (10 mL) chopped fresh thyme
    2 tsp (10 mL) granulated sugar
    1/2 tsp (2 mL) salt
    Preparation:
    Cut carrots into 2-inch (5 cm) pieces. In nonstick skillet, combine carrots, 3/4 cup (175 mL) water, oil, thyme, sugar and salt. (Make-ahead: Refrigerate for up to 4 hours.)

    Bring to boil; cover and cook over medium heat until carrots are tender and water is evaporated, 10 to 12 minutes. Uncover and cook, shaking pan often, until carrots are glazed and lightly browned, 6 to 10 minutes.

    Happy Thanksgiving!!!
    Stephanie aka Creative Expressions (yes one day I'll make a comeback)

    ReplyDelete
  40. My favorite fall recipe is not really a recipe. I take left over honey baked ham and wrap in aluminum foil with my favorite barbeque sauce at that moment as I change my mind on that often. I warm in the oven then tear it up on bread for sandwiches! I only get ham around the fall seasons. I do the same with left over turkey too! Sunny, seamsgr8@gmail.com

    ReplyDelete
  41. *This might have already been posted. Sorry if it is a repeat but it sure is YUMMY! :)

    Pumpkin Fluff-

    1 16 oz. container of Cool Whip, thawed
    1 5 oz. box of Jello instant vanilla pudding
    1 15 oz. can of solid pack pumpkin (not canned pumpkin pie, just plain pumpkin)
    1 tsp. pumpkin pie spice

    Whip the pudding, pumpkin and spice together until well blended and smooth. Fold in the Cool Whip. Refrigerate until you are ready to serve it. Gingerbread or molasses cookies are AWESOME with this dip. :)

    ReplyDelete
  42. The very best Mexican soup is the easiest and wonderful in the fall. 2 cans Campbells white and wild rice soup, 1 can rotel, 1 can chicken broth, 1 large can chicken shredded with a fork. Heat and ladle into bowls. Put a big spoonful of sourcream on top and break up tortiall chips on top of that. All cans so you working moms will love this. My husband asks for it repeatedly. blessings, marlene

    ReplyDelete
  43. Baked Potato Soup:


    six cooked potatoes
    pound cooked bacon, chopped
    chopped bunch green onions
    small carton sour cream
    pound grated cheddar
    milk to desired consistency

    heat to hot

    ReplyDelete
  44. My favourite fall recipe is
    Vegetable Soup
    4 tablespoons olive oil
    2 cups chopped leeks, white part only (from approximately 3 medium leeks)
    2 tablespoons finely minced garlic
    Kosher salt
    2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
    2 cups peeled and diced potatoes
    2 cups fresh green beans, cut into 3/4-inch pieces
    2 quarts chicken or vegetable broth
    4 cups peeled, seeded, and chopped tomatoes
    2 ears corn, kernels removed
    1/2 teaspoon freshly ground black pepper
    1/4 cup packed, chopped fresh parsley leaves
    1 to 2 teaspoons freshly squeezed lemon juice
    Directions
    Heat the olive oil in large stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

    Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately

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  45. well i have say pumpkin pie all the way...even though it's been posted!

    cups pumpkin (canned or puree)
    2 eggs
    1 1/4 cups half and half or whole milk
    2/3 cup brown sugar
    pinch salt
    2 Tablespoons butter, melted
    1 teaspoon cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1/4 teaspoon ground ginger
    9 inch pie crust (from scratch or Pillsbury)
    Directions:
    1. Preheat over to 425F.
    2. Place pumpkins in a bowl, add 2 tablespoons melted butter and stir well.
    3. In a separate bowl, beat eggs well. Beat in milk, brown sugar, salt, and spices until thoroughly blended. Add in the pumpkin mixture, mix well.
    4. Pour into pie shell and place in center oven rack at 425F for 10 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes until the filling is firm.
    5. Cool and serve with whipped cream.
    Whipped Cream Ingredients:
    1 cup heavy cream
    1/4 cup sugar
    1 teaspoon vanilla
    Directions:
    1. Using an electric mixer, whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or serve in a chilled bowl for individual serving.

    I have to say that you are so creative and gifted and talented and I LOVE to look at your site often!!
    Happy Thanksgiving!!

    ReplyDelete
  46. oh forgot to mention my name .... Julie and my email is julesbilo@hotmail.com!! thanks

    ReplyDelete
  47. Hi, my favourite recipe is for pumpkin soup. I can never have enough.
    Your bag is gorgeous and I would love to win it.

    ReplyDelete
  48. Lovely bag! I have a bag fetish so I have to enter, right? Thanks for including me in your drawing!Here's my favorite and most requested recipe, Pumpking Rolls
    INGREDIENTS
    3 eggs
    1 cup white sugar
    2/3 cup solid pack pumpkin puree
    1 teaspoon lemon juice
    3/4 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    2 teaspoons ground cinnamon
    1 teaspoon ground ginger
    1 cup chopped pecans
    confectioners' sugar for dusting

    1 (8 ounce) package cream cheese
    4 tablespoons butter
    1 cup confectioners' sugar
    1/2 teaspoon vanilla extract
    confectioners' sugar for dusting

    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
    In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
    Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
    In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.

    ReplyDelete
  49. what a gorgeous bag, i would love to win! My favorite fall recipe is Pumpkin Cheesecake squares. I will post the recipe on my blog today! Thanks for the chance to win.

    ReplyDelete
  50. I love your bag - would love to have it as a prize. This fall blog give-away is such fun!!!

    My favorite recipe is for
    Spanish Rice

    Cook rice - 1 cup long grained rice, 2 cups water, 1 T of butter - according to package directions - mine says to simmer all ingredients for 45 minutes.

    When rice is done - add 1 to 1 1/2 cups of your favorite salsa - from a jar or homemade - and voila - you have Spanish Rice - great with beans, enchiladas or any of your favorite Mexican foods.

    JoAnn
    joann.bayne@gmail.com

    ReplyDelete
  51. My fall recipe.In a crock pot cut up round steak about 1"thick,2 can cream of mushroom soup,some onion.Leave on until steak falls apart.Cook some noodles and put in when done. VERY VERY good and easy. Sincerely,Janiss Janniebay@yahoo.com I LOVE YOUR PURSE.

    ReplyDelete
  52. thank you, what a great giveaway!

    ReplyDelete
  53. Oh my. I just watched the movie :Sex and the City. Wouldn't Sarah Jessica Parker just love this purse??? I would too and it would be the only hand made one I have ever owned. SO,thanks also for the wonderful recipe collection. What a wonderful idea. Here is my contribution:
    Sauteed Chicken with Veggies
    4 chicken breasts, bone in, halves
    2 Tbl. flour
    2 Tbl. olive oil or cooking oil
    2 sm. onions, cut into quarters
    about 16 baby carrots, cut into 1" slices
    about 10 new potatoes or equivilent amount of your favorite kind, quartered
    1 1/2 c. chicken broth
    3 Tbl. lemon juice
    1 Tbl. chopped fresh oregano leaves, or 1/2 tsp. dried
    1 Tbl. chopped fresh thyme leaves, or 1/2 tsp. dried

    Heat oven to 350. Season the chicken with salt and pepper if desired and coat pieces with the flour. Then heat the oil in a large skillet and cook the chicken breasts. Remove from the skillet. Add the onions and potatoes and cook about 5 minutes. Add the carrots, stock, juice and seasonings and then add the chicken pieces back into the skillet too and cover. (sometimes I remove the chicken from the bones and just put the pieces in the skillet, leave pieces as large as possible if you do) Put into the oven and bake about 20 min. Uncover and cook 15 more minutes. Serve over rice or noodles. Add a salad and your favorite bread and you have a one pan meal.

    ReplyDelete
  54. My favorite fall snack is candy corn mixed with roasted salted peanuts, mix in a bowl and a great salted nut roll snack. LOVE the purse, way too cute. Thank you for the opportunity to enter. Dee, jessibir@hickorytech.net

    ReplyDelete
  55. THis is apple french toast! Can you get any better???

    I got this off the internet at WA apples but I have the recipe in my box on the refridge!


    Ingredients:



    1 Fuji or Granny Smith apple, cored and sliced
    1/2 cup apple juice
    1 tablespoon cold water
    1 teaspoon cornstarch
    1/8 teaspoon ground cardamom
    2 large eggs, beaten
    1/4 teaspoon vanilla extract
    4 slices bread



    Method:



    1) In small pot, combine apple slices and apple juice; heat to simmer. Cover and cook apple slices until tender but still retain their shape-about 8 minutes.

    2) With slotted spoon remove apple slices and reserve. Combine water, cornstarch, and cardamom and whisk into apple juice in pot. Heat mixture to boiling and cook, stirring, until thickened and syrupy. Remove from heat and set aside while preparing French toast.

    3) Heat a large non-stick skillet over medium heat. In wide shallow bowl, combine eggs and vanilla. Dip two bread slices in egg mixture to coat both sides; cook in skillet until golden brown on both sides. Remove to serving plate. Repeat with remaining egg mixture and bread slices. Arrange apple slices on top of French toast and drizzle with reserved syrup.

    ReplyDelete
  56. My favorite fall recipe is Herb Crusted Potatos. Something about a hot tater on a cool night!

    1 1/2 lbs yukon gold potatoes
    1 tablespoon olive oil
    1 tablespoon minced fresh rosemary
    1 teaspoon dried thyme
    1 teaspoon dried oregano
    1/2 teaspoon salt
    1/4-1/2 teaspoon black pepper
    Directions
    1 Cut potatoes into wedges. Add to mixing bowl.
    2 Toss potatoes with olive oil. Add each seasoning one at a time, tossing between each seasoning to evenly coat.
    3 Arrange on a single layer on baking sheet which is lined with quick release foil or spraying with nonstick cooking spray. I actually put a cooling rack on top of my baking sheet for all around crisping. I find this gives a good result.
    4 Bake at 425 for 40-45 until crisp tender (will depend on what size you cut the potatoes) and browned. Still once if not elevated on rack while cooking. I like them on the very crispy side and while they look overbrowned are very delicious!
    5 Serving size is approximately one cup.

    Super cute bag!

    ReplyDelete
  57. Love that purse!
    For some reason I only seem to make banana cake with brown sugar icing in the fall. I think the smell of the brown sugar icing must be a fall smell to me. I use my Grandma's recipe.

    Banana Cake
    Preheat oven to 350 F. Grease a 9x12" pan.
    Mix together 1 egg, 1/2 cup white sugar, 1/2 cup brown sugar, 1/2 cup butter. Mash 2 ripe bananas and add to the mixture.
    In a seperate bowl mix together 1&1/2 cups flour, 1&1/2 tablespoons baking powder. Add to the wet mixture and stir. Add 1 tablespoons of milk. Pour into pan and bake for 25-30 minutes.
    Cool complete before icing.

    Brown Sugar Icing
    Boil in a pot for 3 minutes 1 cup brown sugar, 5 tablespoons butter, 1/4 cup milk. Add 1 cup icing sugar and 1 teaspoon of vanilla and boil to spreading consistancy.
    Pour over top of cake right away.

    ReplyDelete
  58. My favorite fall recipe is oven stew. Here goes:

    Place stew meat, carrots, onions, celery,potatoes and what ever else that you like in your stew in a large baking dish with a cover. Add two cans of cream of chicken soup and one can of water. Bake at 325 for 3 hours. Delish!!

    ReplyDelete
  59. I just ADORE that purse!!! Thanks for the chance to win!
    My favorite "go to" fall recipe is an EASY BBQ Pulled Pork.
    3-4 lb pork shoulder roast
    1 can condensed french onion soup
    3 cups water
    3 tbls apple cider vinegar
    3 tbls brown sugar
    Throw it all in the crock pot for 8 hours. Remove and shred the pork, put it back in the crock pot to mix with the sauce. Serve! YUMMY!
    It's delicious with a spoonful of coleslaw on top!

    ReplyDelete
  60. I adore that bag! What a great giveaway!

    I am Doris, and here is my fav Fall recipe:

    ANY FRUIT CRISP:
    3-4 C of fresh fruit (apples for Fall)
    1 C flour
    1 C sugar
    1 tsp baking powder
    1 beaten egg
    1/2 c. melted butter

    Butter a small baking dish, layer fruit on bottom. In a bowl combine flour, sugar and b.p. Add egg and mix well. Scatter mixture over fruit. drizzle melted butter over all. Bake @ 375 for 25 minutes.

    ReplyDelete
  61. What a darling bag! I love your inspirational blog title (have to admit I spend too much time in the imagine and dream section though!!). My favorite fall recipe is mixing 1 bag of candy corn with 1 jar of lightly salted dry roasted peanuts for a quick and easy snack. Deb a.simple.life@live.com

    ReplyDelete
  62. My husband makes this tasty dessert almost every Thanksgiving and Christmas because our family and extended family love it!
    "Pecan Pumpkin Dessert"
    Total Time: 1 hr 15 min
    Makes: 15 servings

    Ingredients:
    2 cans (15 oz.each) pumpkin
    1 can (12 oz.) evaporated milk
    1 cup sugar
    3 eggs
    1 tsp. vanilla
    1 pkg. DRY yellow cake mix
    1 cup melted butter
    1 1/2 cups chopped pecans

    Frosting:
    1 8oz. cream cheese
    1 1/2 cups confectioners' sugar
    1 tsp. vanilla
    1 large Cool Whip

    Preparation:
    Line a 9 x 13 pan with wax paper. Spray with cooking oil spray, set aside.
    Combine pumpkin, milk, sugar, beat in eggs one at a time, then vanilla. Pour into prepared pan. Sprinkle with DRY cake mix. Drizzle with melted butter and sprinkle with pecans.
    Bake in 350* oven for 1 hour or til golden brown. COOL COMPLETELY in pan. Invert onto a platter or cookie sheet. Carefully remove the wax paper.
    In bowl, cream the cheese, conf.sugar, and vanilla until smooth. Fold in the Cool Whip. Spread on the dessert. Keep refrigerated.
    Notes:
    This is very good!

    Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  63. Sorry I don't have a specific Fall recipe as I'm not into cooking these days but My DD does a mean pumpkin soup.

    ReplyDelete
  64. I can't wait to use the purse (positive thinking at it's best!)!!

    My favorite fall recipe is:

    Cranberry Relish

    1 bag of fresh cranberries (washed and picked through)

    1 orange - washed, seeded - remove the pith (bitter!) but add the peal and the rest of the orange

    1 apple - washed and cored but unpealed

    1-2 cups of sugar (depending on how sweet you like your relish)

    Put all the fruit (or some at a time) in your food processor until it is small chunks (about the size of peas or less)

    Add the sugar to the fruit and let it sit a day or so before you use it. It keeps forever in the refrigerator or can be frozen.

    Thanks - Piece, Elaine

    eem2848 (at) sbcglobal (dot) net

    ReplyDelete
  65. One of my favorites are popcorn balls.

    Popcorn. In a bowl in microwavw mix 1 cup karo syrup with a jar of marshmeoolow creme 2mis and then stir cook for 11/2 minutes longer add to the 4 quarts popcorn may add whatever you like such as nuts, chocolate chips....Greased hands with butter and roll into balls...m...

    ReplyDelete
  66. Thanks for a chance to win the purse. It is adorable!

    My favorite fall recipe is meat loaf:
    1 lb ground meat
    1/2 lb Jimmy Dean sausage
    3/4 bread crumbs
    1 egg
    salt and pepper

    Mix all together really well. Form into loaf. Put in 375 degree oven for 45 minutes with lid off. Add 1 cup hot water, put lid on, cook for one hour. Let sit for a few minutes before slicing.

    Lynn (lynnosborne@verizon.net)

    ReplyDelete
  67. I love that bag!! My favorite fall recipe is making apple dumplings. I peel and core the apples, then slice them very thin. Stack them back up and put brown sugar and cinnamon in the middle. Wrap in some pie dough and sprinkle brown sugar on top. Yummy...

    ReplyDelete
  68. This is the cutest bag EVER!! Here's my yummy fall recipe....
    ~~Pumpkin Butter~~
    1 (29 oz.) can pumpkin puree
    3/4 c. apple juice
    2 tsp. ginger
    1/2 tsp. cloves
    1 1/2 c. sugar
    2 tsp. cinnamon
    1 tsp. nutmeg
    Combine pumpkin puree, apple juice, sugar and spices in large saucepan. Stir well. Bring to a boil, reduce heat and simmer for 30 min. till thick, stirring often.

    Thanks so very much!!
    Brooke

    ReplyDelete
  69. favourite fall recipe? well we dont have fall in Australia, its autumn, but my favourit recipe is take out! LOL But I do love a good apple pie, and a lazy lasagne! (baked tortellini with pasta sauce, cheese sauce) yummo..


    Lissa

    ReplyDelete
  70. I love the purse. i want it please!!!

    My email is krista.singleton@hotmail.com.
    My favorite fall recipe is Potato Soup. It is very simple, Potatoes; peeled and cubed, Onions; peeled and diced, Butter & a pot of water. I just add it all and let it cook for almost the entire day. Sometimes I add too much water and it is too watery so then I cheat and add instant potatoes until it is the consistency that i want.

    ReplyDelete
  71. What a lovely purse. I usually make meatloaf when the weather starts turning cool! Very easy lb of ground beef mixed with 1 egg, 1/2 to 1 cup ketchup, salt and pepper and a cup of stouffers dressing mix. Add more dressing if it's too wet and more ketchup or a little water if too dry. Make in shape of a loaf and cook at 350 for 1 hour. Makes perfect meatloaf each time!

    ReplyDelete
  72. This is an all time family favorite!
    Pumpkin Choco-chip cookies
    1 box of spice cake mix
    1 small can of pumpkin
    1 bag of chocolate chips

    mix well bake 375 for 12-17 minutes.
    that's it!

    ReplyDelete
  73. Hi Cindy, thanks for this giveaway, the bag is beautiful! My favourite recipe is Apple Crumble:
    3 apples peeled and sliced, 1/4 cup flour, 2 tablespoons of brown sugar, 2 tablespoons of butter and 2 teaspoons of cinnamon. In a glass baking dish place the sliced apples and sprinkle some sugar. In a bowl rub the butter, cinnamon and flour together, mix well. Sprinkle this mixture over the top of the apples. Bake in preheated oven. Serve warm with ice-cream =D

    ReplyDelete
  74. ok, I am a last minute entry, because I could not decide on a recipe. But, here is my stuffed green pepper soup recipe.
    about 4-5 green peppers chopped
    1 cup onions
    2 qt size can diced tomatoes
    1-2 lb of cooked hamburger
    3 qts water
    1/2 jar beef base
    2tsp of garlic powder
    2tsp of italian seasoning
    cook until peppers are tender
    add 4 cups of rice
    sometimes I need to add more water
    tastes just like stuffed peppers!!
    I love the purse

    ReplyDelete
  75. Nice giveaway, wish we all could win.
    Gooey Chocolate caramel cake.
    l package 2 layer german chocolate cake mix
    1 14 oz. can sweetened condensed milk
    1 12-12 1/4 oz. jar caramel ice cream topping
    1 8 oz. container frozen whipped dessert topping, thawed
    3 1.4oz. bars chocolate covered english toffee, coarsely chopped
    Prepare cake mix, bake in greased and floured pan. Cool on rack. Using handle of a wooden spoon poke holes 1 inch apart of cake. Pour condensed milk, then caramel over cake. Spread whipped topping evenly then sprinkle toffee bars.
    This is sooo good. What a good way to get some wonderful recipes. Now I need to go back and check them all out. Thanks

    cookiekenney6@hotmail.com

    ReplyDelete
  76. Hi Cindy,

    Your purse is just gorgeous! What an awesome giveaway! You're so generous. :)

    I'm drooling over all the recipes that everyone's been sharing...I can't wait to get cooking! lol :) Here's my Fall recipe to share.

    Beef Roast with Tomato Madeira Sauce

    2 tbsp extra-virgin olive oil
    3 lbs beef rump roast, rinsed and patted dry
    Salt and pepper
    1 1/2 cups roasted garlic and herb tomato sauce
    3/4 cup Madeira wine
    1 tsp minced garlic
    1 1/2 cups frozen pearl onions
    1 cup frozen carrot slices

    Heat the olive oil in a large frying pan on medium-high heat. Season the roast with salt and pepper. Brown the roast on all sides, remove to a plate, and set aside.
    In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside.
    To a slow cooker add the onions and carrots. Add the browned roast and any accumulated juices. Pour the sauce mixture over the top of roast.
    Cover and cook on low setting for 8 hours.

    Enjoy! :)
    Julie

    ReplyDelete
  77. Favorite Fall Recipe:
    Ingredients:

    * 1 pound sweet Italian sausage, casings removed
    * 1 large onion, chopped, about 1 cup
    * 2 large cloves garlic, thinly sliced
    * 5 cups beef broth
    * 2 cups diced peeled tomatoes, canned or fresh
    * 1 can (8 oz) tomato sauce
    * 1 medium Zucchini, sliced
    * 1 large Carrot, thinly sliced
    * 1 medium Green bell pepper, diced
    * 1/4 cup dry red wine
    * 2 tablespoons dried leaf basil
    * 2 tablespoon dried leaf oregano
    * 8 to 10 ounces fresh cheese tortellini
    * Parmesan cheese, freshly grated

    Preparation:
    Sauté Italian sausage in heavy kettle or Dutch oven over medium-high heat until cooked through, breaking up with back of spoon, about 10 minutes. Using a slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon fat from the pan. Add onion and garlic to pan and sauté until tender, about 5 minutes. Return sausage to Dutch oven. Add beef broth, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 35 to 45 minutes. Add tortellini to soup and cook until tender, about 8 to 10 minutes. Season soup with salt and pepper, to taste. Ladle soup into bowls and sprinkle with Parmesan cheese.
    Serves 6.

    Sarah Pabody

    ReplyDelete

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