Fall time baking

I have been taking advantage of the cooler temps, the seasonal harvest and the blessing of staying home to try out new recipes, stock the freezer, and in general we are all eating well around here.

 Yummy pot pie with Grandma's never fail homemade pie crust recipe.*

 Pumpkin muffins filled with cream cheese and topped with walnuts

 I saw this idea online and felt the need to try it!  So easy to make egg muffin sandwiches!

Greese up a muffin tin, crack eggs and bake about 15 minutes at 350* and you have as many sandwiches as you need at once!  I thought it was brilliant! Kids liked them too.

 Chili cornbread bake.  Left over chili? Or just want to change things up? A new favorite around here! Also great for freezing ahead!  Just assemble and before baking freeze! No need to thaw ahead of time, just pull out and bake. It will take about 90 mins, but for someone who always forgets to thaw out supper, very handy!

 Headed to the freezer!

Season for apples! In addition to dehydrating I also:

Made spooky spider web pizza for a special treat on Halloween

 Making applesauce is not new, canning it was. It was fun this year to can.

Applebutter, new to me, also canned.

Freezer stocked up on apple muffins, pumpkin muffins and this week banana (with chocolate chips of course) muffins!

This brings me to a small announcement. I have been asked to try out recipes from the Richards' cookbook 2 and write about them. So in addition to this cooking and baking, I have been trying out other new recipes and taking notes.  These recipes will be blogged on the Richards' family blog. If you are interested, I will let you know when that starts up, which should be soon, with a link of course.

*The pie crust will be one of my first posts.