CLOSED | Free Contest | Best FALL Recipe | Win $50 FREE!

**Moderator**

Free Contest | Best THANKSGIVING Recipe | Win $50 FREE!
This contest is free for all No Luck Needed members. If you are not a member, join for free today.
Congrats to the winner: luckyirishgirl

Best FALL Recipe Contest to win $50 Free
Post your best FALL Food or Drink Recipe to enter this contest
Winner paid in USD by amazon.com gift card
This contest ends November 25th!
The winner may be selected randomly or the best sounding recipe may win.

Posted:12.09.2013, 19:51

APPLE CRISP ILL HAVE TO DIG OUT MY RECIPE ILL BE BACK..LOL...TY AGAIN 4 ANOTHER GREAT CONTEST TAT!

ok here ya go,
4 medium tart cooking apples, sliced (4 cups) 3/4 cup packed brown sugar 1/2 cup Gold Medal® all-purpose flour 1/2 cup quick-cooking or old-fashioned oats 1/3 cup butter or margarine, softened 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg Cream or Ice cream, if desired ..

Posted:13.09.2013, 04:08

Impossibly Easy Pumpkin Cheesecake

Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes

Prep Time10 min
Total Time4 hr 55 min
Servings 8

Ingredients

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Original Bisquick® mix
1 1/2 teaspoons pumpkin pie spice
1 cup caramel topping, if desired Pecan halves, if desired

STEP 1 Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
STEP 2 In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
STEP 3 Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.

Expert Tips

No pumpkin pie spice? Use 3/4 teaspoon each ground cinnamon and nutmeg.

Top cheesecake with whipped topping, pecans and a drizzle of caramel sauce.

**Moderator**

webdeb, Oh wow. The olive garden used to have a pumpkin cheesecake that was delicious. I would make this, but I'm afraid I would eat the whole thing!

Posted:13.09.2013, 13:25

I love this recipe because it's so easy and delicious.....I'll split it with you so you only eat half

Posted:15.09.2013, 20:37

Pumpkin Pie with Walnut Crust Ingredients 2 cup(s) All-Purpose Flour, plus more for parchment paper
1/2 cup(s) (about 1 1/2 ounces) Ground Walnuts
3 tablespoon(s) Granulated Sugar
Salt
2/3 cup(s) Vegetable Shortening, cold
1/2 cup(s) Dark-Brown Sugar
1 teaspoon(s) Ground Cinnamon
1/2 teaspoon(s) Ground Ginger
1/2 teaspoon(s) Freshly Grated Nutmeg
1/8 teaspoon(s) Ground Cloves
1 can(s) (15-ounce) Pure Pumpkin
1 cup(s) Evaporated Milk
2 large Eggs, lightly beaten
Directions In a large bowl, combine flour, walnuts, granulated sugar, and 3/4 teaspoon salt. Using a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1/4 cup ice-cold water over mixture and mix gently until dough begins to come together. (If dough is too dry, add up to 2 more tablespoons water, a tablespoon at a time.) Divide dough in half, pat each half into a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days.
Roll out 1 disk between 2 sheets of lightly floured parchment paper to an 11-inch circle. Fit dough into a 9-inch pie plate and trim edge to fit over rim. Roll remaining dough between 2 sheets of lightly floured parchment paper, into a 10-by-4 1/2-inch rectangle; trim edges. Cut dough lengthwise into 12 quarter-inch-wide strips; discard extra dough. Braid 3 strips together. Repeat with remaining strips for a total of 4 braids; then pinch ends together to create 1 continuous braid. Moisten dough on rim of pie plate with water and gently press braid onto rim. Refrigerate piecrust until chilled, 15 to 30 minutes.
Preheat oven to 425 degrees F with a rack positioned in the middle. In a large bowl and using a whisk, combine brown sugar, cinnamon, ginger, nutmeg, 1/2 teaspoon salt, and cloves. Add pumpkin, milk, and eggs and whisk for 1 minute to combine.
Place chilled piecrust on a baking pan and pour in pumpkin mixture. Bake for 10 minutes, then reduce heat to 350 degrees F. Bake until pie is set, 35 more minutes. Transfer to a wire rack to cool. (The pie can be covered with plastic wrap and refrigerated up to 2 days.) Nutritional Information
(per serving)
Calories 463
Total Fat 26g
Saturated Fat --
Cholesterol 56mg
Sodium 423mg
Total Carbohydrate 51g
Dietary Fiber 3g
Sugars --
Protein 9g
Calcium --

Posted:15.09.2013, 22:23

Roasted Vegetable Enchiladas

Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro and diced avocado at the table.

Ingredients:

Sauce:
1 poblano pepper, or green bell pepper
2 teaspoons extra-virgin olive oil
1 cup chopped yellow onion
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground chipotle pepper, (optional)
8 ounces tomatoes, roughly chopped, plus diced tomato for garnish
1 cup vegetable broth,
1/2 cup packed fresh cilantro, coarsely chopped, plus more leaves for garnish

Filling:

3 bell peppers, (1 each red, yellow and orange), diced
8 ounces cremini (baby portobello) mushrooms, diced
3/4 cup diced red onion
4 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper, to taste
1 15-ounce can pinto beans, rinsed
12 6-inch corn tortillas

Preparation:

1.Preheat oven to 425°F.

2.To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.

3.Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
4.Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes. Transfer to a blender and puree. (Use caution when pureeing hot liquids.)

5.To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375°.

6.To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.

7.Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.

join for free today · Posted:15.09.2013, 22:27

Posted:15.09.2013, 23:33

TDTAT, I remember from last year that you said you were not a big cranberry sauce fan, so maybe this could be another way to go.

Cranberry Pudding

Ingredients:

2 cups flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon cinnamon
¼ cup butter, melted
2/3 cup milk
1 egg, lightly beaten
2 cups finely chopped cranberries
1 teaspoon grated orange zest

Directions:

1) Preheat oven to 350°F. Lightly grease a 9-inch baking dish.

2) In a large bowl, sift flour, sugar, baking powder, and cinnamon. Add butter, milk, and egg; beat well. Stir in cranberries and orange zest.

3) Transfer mixture to prepared dish. Bake 45 minutes, until set. Cool slightly and serve

Posted:19.09.2013, 06:23

Hawaiian Sweet Rolls {The Fluffiest Rolls I've ever made

Yep. Crushed pineapple. Don't you dare drain it.

The other secret for fluffy rolls is patience. You've got to let them double in size.

It depends on the temperature of your house and stuff, but it took about an hour for mine. Just trust your instincts.

There. Now they're ready to bake. Make sure you brush them with an egg wash so they come out nice and golden brown.

Look at those babies. I could have taken a million pictures of them.

Instead, I only took a million and five.

Also... I'm not usually one for gifs, but I wanted you to see how nice these pull apart.

Are those tears of joy I see streaming down your face?

Hawaiian Sweet Rolls

1/3 cup milk (cold is fine, warm would help it rise faster)
1 scant tablespoon instant dry yeast
1/2 cup brown sugar
1/4 cup olive oil
1/4 cup (1/2 stick) butter, melted and slightly cooled
2 large eggs, lightly beaten
An 8 oz. can crushed pineapple, NOT drained (about 2/3 cup)
See a Beer Bread Recipe
4 cups bread flour (all-purpose would also work)
1 teaspoon salt

For the tops:
1 egg
1/4 cup water
A few tablespoons melted butter

Mix together the milk and yeast. Let it sit for about 5 minutes. Add the oil, butter, sugar, eggs, and pineapple and mix to combine. Add the flour about 1/2 cup at a time, mixing well after each addition. Add a little more if you need to. It should be sticky, but not gooey. Add the salt. Knead for about 10 minutes by hand or in a stand mixer with a dough hook. Cover with a damp cloth (or grease the top) and let rise until doubled (somewhere around 45-60 minutes). Punch the dough down and divide into twelve equal balls. Place in a well buttered 9x13 inch pan and let rise again until doubled (again, 45-60 minutes). Preheat oven to 350ºF. Beat together the egg and water for the top and brush the tops of the risen rolls with the egg wash. Bake for about 25 minutes or until the tops are nicely browned. Brush the top with some melted butter and serve warm.

**Moderator**

CoraBets, Fall or Thanksgiving recipes are good. I guess they are the same.

Posted:21.09.2013, 06:13

"EARS"
CAN OF ROLLS, LAY OUT AND FLATTEN WITH ROLLER. ADD LAYER OF
SAUSAGE THEN RE-ROLL AND CUTE 1/2"-3/4'' THICK. BAKE 350' UNTIL BROWN.
TASTE GOOD, QUICK AND EASY! GOOD FOR A SNACK WHILE TURKEY COOKS.
ENJOY!
>>>GOD BLESS<<<

Posted:21.09.2013, 22:00

Espressoholic Chocolate Silk Cake

250 g Plain biscuits
125 g Butter, melted
¼ cup Chocolate chips
½ tsp Cinnamon
2 tsp Cocoa powder
250 g Butter
¾ cup Caster sugar
4 Eggs
750 g Dark chocolate

Place biscuits in a food processor and process until finely crumbed.
Mix together melted butter and chocolate chips, then combine with biscuit crumbs, cinnamon and cocoa.
Press crumb mixture into the base and sides of a 23cm springform cake pan. Refrigerate until cold and firm.
Gently melt the chocolate, either in a microwave or a double boiler, or in a heatproof bowl over a saucepan of just-simmering water.
Mix together the butter and sugar until white and fluffy. Whisk eggs, then add to butter and sugar.
Pour chocolate into butter mixture and mix well. Pour chocolate filling into the base and the smooth the surface.
Chill cake in the refrigerator for 1 1/2 hours. Cut into thin slices with a hot knife before serving.

Posted:30.09.2013, 03:01

OMG!! These are AMAZING!
Chocolate Chip Pudding Cookies

Yields 36 cookies

1 cup (2 sticks) Butter, softened
3/4 cup Brown Sugar
1/4 cup White Sugar
1 small pkg Instant Vanilla Pudding mix
2 eggs
1 teaspoon Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 pkg ( 12 oz) Milk Chocolate Chips

DIRECTIONS: Preheat oven to 375 degrees. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.
Drop by tablespoonfuls, onto an ungreased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.

Posted:11.10.2013, 13:51

homemade chicken noodle soup carrot, celery, chicken, chicken broth ,and homemade noodles. great for a cold fall day