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October Recipes


1/2  Gallon Cider (8 cups)

2     Cups Orange Juice

l      Cup Lemon Juice

5     Cups Pineapple Juice

1     tsp. Whole Cloves

2     Cinnamon Sticks

Combine all ingredients in a large pot. Bring to a simmer. Simmer for 5 minutes. Strain and serve hot in coffee cups or mugs. About 20 servings.


4       Large Boneless, Skinless Chicken Breasts

4       Tbsp. Butter

1       Cup Onion (chopped)

1       Cup sour cream

1/2    tsp. Thyme

1/4    tsp. Sage

1/4    tsp. Salt

1       Can (4 oz.) Mushroom Pieces

1       Red Pepper (chopped)

1       Cup Cheddar Cheese (grated, divided)


1       Cup Yellow Cornmeal

1 1/2 tsp. Baking Powder

1       tsp. Salt

1/2    Cup Flour

1/3    Cup Milk

1       Egg (slightly beaten)

1       Can (17 oz.) Creamed Corn

         Dash Cayenne Pepper

Cut chicken into bite-size pieces. Melt butter in large skillet; add chicken and onion. Sauté until chicken is done and onion is tender.

Add sour cream, thyme, sage, salt, mushrooms, red pepper and 1/2 cup cheddar cheese; set aside.

Grease a 9 x 9 x 2 1/2" pan. Preheat oven to 425ºF. Combine cornmeal, baking powder, salt, flour, milk, egg, corn and cayenne in a medium bowl. Stir until mixed and pour into prepared pan. Top with chicken mixture; bake for 15 minutes.

Remove from oven and top with remaining cheddar cheese. Continue baking for 25 minutes or until lightly browned.


1/3  Cup Creamy Peanut Butter

2     Tbsp.  Crisp Bacon (minced)

1     Cup Dairy Sour Cream

1     tsp. Prepared Horseradish

       Red Eating Apples (sliced, unpeeled)

Combine peanut butter and bacon; beat in sour cream. Stir in horseradish. Serve as dip for red apple slices. Makes about 1-1/2 cups. Enough for 8 or more guests. 


1    pkg. Taco Seasoning Mix

1    lb. Chicken Tenders or Boneless Skinless Chicken Breasts
      (cut in strips)

2    Tbsp. Oil

1    Can (14 1/2 oz.) Diced Tomatoes

1/3 Cup Apricot or Peach Preserves

Place Seasoning Mix on plate or in plastic bag. Add chicken tenders; toss to coat.

Heat oil in large skillet on medium heat. Add chicken; cook and stir 5 minutes or until chicken is lightly browned. Stir in tomatoes and preserves. Reduce heat to low; cover and simmer 10 minutes. Serve over rice, if desired


1 1/3 Cups Flour (more for rolling)

1       Tbsp. Granulated Sugar

1/2     tsp. Salt

10      Tbsp. Cold Unsalted Butter

1        Large Egg Yolk plus 3 Large Eggs

2        Medium Tart Apples (peeled, cored and sliced)

2        Tbsp. Light Brown Sugar

1 1/2  Cups  Pecans (coarsely chopped)

1        Cup Maple Syrup

1        tsp. Vanilla Extract

1        Cup Heavy Cream (whipped, for serving)

Heat oven to 400 degrees. Place flour, sugar and salt in food processor. Pulse to blend. Dice 8 tablespoons butter, place in food processor and give it about 20 quick pulses, until butter is in tiny lumps. Beat egg yolk with 4 tablespoons ice water. Open cover of machine and sprinkle in egg mixture. Pulse briefly. Ingredients should start to clump together to form a dough; do not allow a ball of dough to form. If dough is too dry to hold together, add another teaspoon or two of water and pulse again.

Transfer dough mixture to lightly floured work surface and gather together to form into a flat, smooth disk. Roll to a circle about 13 inches in diameter and fit into a 10-inch fluted tart pan. Line with foil, weight with pastry weights and bake 10 minutes, until dry-looking. Remove foil and weights, prick bottom of pastry in a few places and bake until golden, about 20 minutes more. Remove from oven.

While pastry is baking melt remaining 2 tablespoons butter in a skillet. Add apples and sauté over medium-high heat until lightly browned. Stir in brown sugar, then add pecans. Sauté another minute. Remove from heat and spread in baked pastry. Beat eggs, stir in syrup and vanilla and pour over apples and pecans.

Bake 15 minutes. Reduce heat to 350 degrees and bake until set and browned on top, about 25 minutes more.

Yield: 8 to 10 servings.


The flavors of traditional Italian Chicken Parmesan are still there, but with a twist. Not only is bisquick a baking mix, it is very tasty as a coating, which is why this Chicken Parmesan recipe is so incredibly delicious.

3/4  Cup Original Bisquick® Mix

1     tsp. Dried Italian Seasoning

2     Tbsp. Grated Parmesan Cheese

1     Egg

4     Boneless Skinless Chicken Breasts (4 oz. each)

3     Tbsp. Olive or Vegetable Oil

2     Cups Tomato Pasta Sauce (from 26 oz. jar)

1/4  tsp. Dried Basil

1/4  tsp. Dried Oregano

1/8  tsp. Garlic Powder

1     Cup Shredded Mozzarella Cheese (4 oz.)

In shallow dish or pie plate, mix Bisquick mix, Italian seasoning and Parmesan cheese.

In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture

In 12 inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes, turning once, until golden brown. Cover; cook 8 to 10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet to plate

Add pasta sauce to skillet. Add basil, oregano and garlic to sauce, stir well. Heat for 1 minute

Place chicken on top of sauce. Sprinkle with Mozzarella. Cover; cook 2 to 3 minutes or until bubbly and cheese is melted


Soft layers of pumpkin, spicy gingerbread and creamy whipped topping make this decadent Trifle a feast for your eyes and your stomach

2    pkg. (14.5 oz. each) Gingerbread Cake Mix

1    pkg. (4.6 oz) Cook-and-Serve Vanilla Pudding Mix

3    Cups Milk

1    Can (29 oz.) Solid Pack Pumpkin

1/2 Cup Packed Brown Sugar

1    Carton (12 oz.) Frozen Whipped Topping (thawed, divided)

Prepare and bake gingerbread according to package directions, using two greased, 9 inch round baking pans. Cool completely on wire racks.

Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 to 2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.

In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Yield: 25 servings (1 cup each).

Recipe From: Amy