Recipe Swap: Fall recipes for those holiday get-togethers

Last week after Christmas Cantata practice at church, my neighbor Ruth Moreland pulled some recipes out of her folder and asked me if I would like to have them to share with all of you. Of course I did; that is exactly what this column is all about -- sharing recipes with each other. Thanks, Ruth, for passing these recipes along to us.

Cranberry Pineapple Salad Minis

1 (8-ounce) can crushed pineapple in juice, undrained

2 packages (3 ounces each) raspberry gelatin

1 (16-ounce) can whole-berry cranberry sauce

2/3 cup walnut pieces

1 apple, chopped

Drain pineapple, reserving juice. Add water to juice to measure 2 1/2 cups. Pour into saucepan. Bring to boil. Add to gelatin mixes in large bowl. Stir 2 minutes until completely dissolved. Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined 2 1/2-inch muffin cups. Place in muffin tins. Refrigerate 2 1/2 hours or until firm. Remove liners. Makes 24 servings.

Buckeye Candy Bars

1/2 cup (1 stick) butter, softened

3/4 cup crunchy peanut butter

22 vanilla wafers, crushed (3/4 cup)

2 cups powdered sugar

4 ounces whipped topping, frozen

2 squares semisweet chocolate pieces

Line an 8-inch square pan with foil, with ends of foil extending over the sides. Beat butter and peanut butter with mixer until blended. Add wafer crumbs, mix well. Gradually add sugar, mixing well after each addition. Press onto bottom of prepared pan. Microwave frozen whipped topping and chocolate in microwaveable bowl on high 1 minute. Stir. Microwave 15 to 30 seconds more or until chocolate is melted. Stir until well blended. Pour over peanut butter layer and spread to cover. Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting. Make ahead and store in airtight container in freezer up to 1 month. Thaw in refrigerator before serving. Makes 25 servings.

Larry's Famous Broccoli Casserole

Larry Reiminger of Cape Girardeau likes this broccoli casserole better than any other he has eaten. He tells me that when he takes it to carry-in dinners, everyone always wants his recipe. I plan to add this to our family Thanksgiving buffet menu, and let me tell you, that is a pretty tough group of food critics.

2 bags frozen chopped broccoli

2 cups shredded Cheddar cheese

3 eggs

1 large onion, chopped

2 cans cream of mushroom soup

2 cups real mayonnaise

40 to 50 round buttery crackers

Steam broccoli just until bright green and drain. Combine remaining ingredients, except crackers, in a large mixing bowl. Gently stir to combine. Pour mixture into a sprayed 9-by-13-inch baking dish. Crush crackers and sprinkle over the top of broccoli layer. Bake in preheated 350-degree oven for 60 minutes, covering with foil the last 10 minutes to avoid overbrowning.

Candy Corn Crispy Treats

Jodi Thompson from Jackson sent in this fall favorite treat. Buy up extra candy corn while on sale to make throughout the winter.

3 tablespoons butter

1 (10-ounce) package large marshmallows

6 cups crispy rice cereal

1 cup candy corn

1/4 cup semisweet chocolate chips, melted

Coat a 9-by-13-inch baking dish with nonstick cooking spray. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in rice cereal until evenly coated. Add candy corn and stir gently just until candy is mixed in. Spoon mixture into baking dish and press down with spatula. Drizzle melted chocolate over top. Let cool the cut into bars. Keep covered until ready to serve.

Pumpkin Chicken Chowder

With Thanksgiving rapidly approaching I think of not only turkey, but recipes to use squash, pumpkin and other fall harvest foods. These recipes will help you with your Thanksgiving buffet menu.

1 tablespoon vegetable oil

8 ounces chicken breast, cubed

1 cup chopped onion

1 cup chopped red onion

1 clove garlic, minced

3 1/2 cups chicken broth

1 (16-ounce) can of pumpkin

1/2 to 1 cup frozen corn

1/2 cup uncooked rice

1/2 teaspoon dried basil

1/2 teaspoon salt

1/8 teaspoon pepper

Heat oil in a stockpot. Add chicken, onion, red pepper and garlic. Cook until chicken is done. Stir in broth, pumpkin, corn, rice, basil, salt and pepper. Bring to a boil and cover. Reduce heat and simmer for 20 minutes or until rice is tender.

Apple Cider Stew

3 large onions, sliced

2 pounds beef stew meat, cut into 1-inch cubes

3 tablespoons oil

3 tablespoons flour

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon thyme

2 cups apple cider

2 tablespoons ketchup

3 large potatoes, peeled and cubed

4 medium carrots, sliced

Brown onions and meat in the oil. Gradually add the flour, salt, pepper and thyme to the meat and onions. Stir in the apple cider and ketchup. Add the potatoes and carrots and cook on low for 2 1/2 to 3 hours.

Harvest Jumble

1/4 cup smooth peanut butter

1/4 cup margarine

1/2 teaspoon garlic salt

2 1/4 teaspoon Worcestershire sauce

4 cups rice squares cereal

4 cups wheat squares cereal

1 cup cocktail peanuts

5 ounces candy corn, or amount desired

5 ounces M & M's fall colored candy pieces, or amount desired

Preheat oven to 250 degrees. In the oven, melt margarine and peanut butter in a turkey roaster until soft and shiny. Stir in garlic salt and Worcestershire sauce. Add rice and wheat cereal and nuts. Bake uncovered for 1 hour, stirring every 15 minutes. Cool before adding candy corn and M & M's candy. Store in an airtight container. Makes 9 cups.

Have a wonderful week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.