Fall for these Recipes

The holiday season is slowly creeping up on us, which means so many more opportunities to show off your creative cooking skills! Any of these Fall-themed award-winning sweet and savory recipes would be perfect for any gathering you may have with friends and family.

SLOW COOKER POT ROAST
Gabrielle Pardue
Dallas, TX
1st Place-Air Fryer, Slow Cooker, Pressure Cooker Contest

Ingredients:

2 ½-3 lb. chuck roast
1 bag baby carrots
2 (8-oz.) cans tomato sauce
Salt & pepper to taste
1 box Lipton onion soup mix
2 tsp. dried oregano
¾ lb. fingerling potatoes
1 box Bistro Gravy Granules

Brown chuck roast in a pan on high heat in some oil. Place 1 can of tomato sauce and 1 packet of onion soup mix in the bottom of a crockpot. Place browned chuck roast on bed of tomato sauce. Add in washed potatoes and bag of carrots around beef. Add in remaining can of tomato sauce and sprinkle onion soup mix over everything. Fill both empty tomato sauce cans with water and pour in. Add salt, pepper and oregano. Cook on high setting for 10 hours. Once done, add in Bistro Gravy Granules to liquid in a crackpot (usually 4-6 tablespoons worth to create a gravy with the juices). Yield: 3-5. Prep time: 15 minutes. Total time: 10 hours 15 minutes.

AUNT SUE'S AMAZING NUTS
Kellie Wyatt
Dallas, TX
2nd Place-Speedy Dishes

Ingredients:

1 tsp. garlic powder
1 tsp. dill
1 tsp. lemon pepper
1 pkt. Ranch seasoning
1 ½ T. olive oil
1 ctn. mixed nuts

Combine garlic powder, dill, pepper, Ranch seasoning and olive oil in a large bowl; add mixed nuts and toss to coat. Roast at 350° for 10 minutes, stirring well half-way through. Drain on paper towels once done cooking.

AUNT ELSIE'S GREEN BEAN AU GRATIN
Juliana Black
Garland, TX
1st Place-Farm to Fork

Ingredients:

3 c. fresh green beans, washed, tipped & tailed & stringed, cut in 2-lnch pieces, about 1 lb.
Salt & pepper, to taste
1 T. olive oil
4 T. butter
4 T. flour
1 tsp. salt
1 tsp. dry mustard
1 ½ c. milk
½ c. cheddar cheese, diced or grated
2 T. slivered almonds
2 T. Parmesan cheese
Sprinkle of paprika

Preheat oven to 350°. Heat a large skillet on stove, add oil and spread beans evenly, stirring occasionally, add salt and pepper to taste. Remove from heat and cover to keep warm while making cheese sauce. Melt butter, add flour and salt in a medium sauce pot; add mustard. Cook over medium-low heat until bubbly. Add milk, stir and cook until thick and smooth. Add cheese and stir until completely melted. Add cooked beans. Pour into 2-4 buttered au gratin dishes (or a casserole dish}; add slivered almonds. Sprinkle with Parmesan cheese and paprika to taste. Bake 20-30 minutes or until bubbly.

BRUSSELS SPROUT SALAD
Jodi Thompson
Fort Worth, TX
2nd Place-Farm to Fork

Ingredients:

1 lb. Brussels sprouts, approx. 4 C.
1 bunch celery (6-8 ribs), thinly sliced
1 lb. mini sweet peppers, approx. 15
¼ c. finely diced red onion
3 T. lime juice
3 T. olive oil
1 tsp. garlic powder
Salt & pepper to taste
½ c. pomegranate arils

In a large bowl, use a mandolin to shred Brussels sprouts. Add the following: thinly sliced celery, chopped sweet peppers, and finely diced red onion. Gently mix together. Drizzle with lime juice and olive oil; add garlic powder, salt, and pepper. Toss to coat. Fold in pomegranate arils. Chill until served.

PECAN CREAM PIE
Anna Johnson
Fort Worth, TX
2nd Place-Speedy Dishes

Ingredients:

1 c. heavy cream
½ c. powdered sugar
2 (8-oz.) pkgs. cream cheese, softened
¾ c. brown sugar
¼ tsp. salt
2 c. pecans, toasted & chopped
1 (9-lnch) premade Diamond brand pecan pie crust

In bowl beat heavy cream with powdered sugar until stiff peaks form. In another bowl, beat cream cheese, brown sugar, and salt until smooth and creamy. Fold whipped cream into cream cheese mixture and then fold in 1 ½ cups pecans. Place in crust the cream mixture then top with remaining pecans. Refrigerate until firm at least 2 hours or more.

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