It’s FALL! Yay!

by | Oct 7, 2010

Janet Scott

I love Fall!  I am ready for cooler weather.  I miss the bright colors that we use to see in Northern MI this time of year, unfortunately due to lack of rain we are only seeing brown so far this year as the leaves turn.

It is good to be back in the swing of things!  I am sorry it has been so long since I have updated this, we have been overwhelmed with the changes to the ministry!  So, let’s see now many great Fall recipes we can share!  Please email me any of your favorite recipes for Fall or Thanksgiving!  You can email me at [email protected] and I will share your recipes and give you the credit so we all have a lot to choose from to make the most delicious meals for Thanksgiving!   

 As We Get Ready for Fall, Here are a few Tips:

Coat closet overhaul:

 Look over those winter coats and jackets now. Fall is a good time to wash what you can, donate what you don’t wear and make any necessary repairs (check out linings and inside pockets) and send the rest to the dry cleaner. Gather up hats, scarves, gloves and mittens; then sort, match or discard.  There are usually several stores in the area that collect used coats that are still in very good condition to give to those who can’t afford one.

Pantry cleanup:

 Don’t forget the pantry and the spice rack. We’re approaching the holiday season, so there will be plenty of cooking and baking ahead. Get a jump-start by making sure your staples are fresh. In addition, wipe down cupboards, pantry shelves, cabinets and the outside of canisters with Windex® Multi-Surface Antibacterial. And then wipe off with a dry paper towel or lint-free cloth. While you’re in the kitchen, also consider tossing pots and pans that have seen better days.



Prep Time:  10 Min    Total Time:  10 Min   Makes: 24 Rolls

6          slices cooked roast beef (from deli), 1/8 inch thick (about 3/4 lb)
6          tablespoons chive-and-onion cream cheese spread (from 8-oz container)
1 1/2  teaspoons prepared horseradish
12        snack-size dill pickles (about 2 1/4 inch) 


1  On each slice of roast beef, spread 1 tablespoon cream cheese spread and 1/4 teaspoon horseradish.

2  Place 2 pickles, end to end, on one short side of each roast beef slice; roll up. Cut each roll crosswise into 4 pieces.

                                                                                                  Slow Cooked Beef Stew

Prep Time:  15 Min          Total Time:  8 Hrs 15 Min    Servings:  6 (1 and 2/3 cups each)


1 1/2 lb beef stew meat, cut into 3/4-inch cubes
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon oil
1 lb small (2 1/2 to 3-inch) red potatoes, quartered
1 1/2cups frozen pearl onions (from 16-oz package)
1 bag (1 lb) ready-to-eat baby-cut carrots
1 jar (12 oz) beef gravy
1 can (14.5 oz) Muir Glenorganic diced tomatoes, undrained
3 tablespoons all-purpose flour
1/4cup cold water

  • 1On waxed paper, sprinkle beef with 2 tablespoons flour, salt and pepper; toss to coat. In 10-inch skillet, heat oil over medium-high heat. Add coated beef; cook and stir 4 to 6 minutes or until browned, stirring occasionally.
  • 2In 4- to 6-quart slow cooker, layer potatoes, onions and carrots. Add browned beef; sprinkle with any remaining flour mixture. Top with gravy and tomatoes.
  • 3Cover; cook on Low heat setting 8 to 10 hours.
  • 4Before serving, in small bowl, blend 3 tablespoons flour with water. Stir into stew. Increase heat setting to High; cover and cook 10 minutes longer or until thickened.

And here is one of my favorite Fall decorations I like to create:


1 Medium size pumpkin 

1 Fall boquet of flowers (usually they will come with some fall colored netting or decorative paper, if not they will usually sell you a piece for a few cents.)

2 Large Ziploc Freezer bags

Directions:  Cut circle in the top of the pumpkin and remove all the seeds etc.   Put 1 ziplock bag inside the other and place them inside the pumpkin to hold the water.  Mix the packet of plant food that came with your boquet in water per the instructions and pour it into the plastic bags.  Cut a whole in the decorative paper or netting and drape it over the mouth of the pumpkin.  Cut the flower stems under cool water to fit inside the pumpkin and arrange.  Add water if needed. 

I hope you have a wonderful and blessed Fall weekend!

God Bless,

Janet Scott