Here at Palmetto Vacation Rentals we hosted a fall contest during the month of September. Homeowners at each one of our properties sent in delicious recipes that they enjoy making during the autumn season.
Congratulations to the homeowners of Magnolia Pointe 301-4890!
The winning owners received a Fall Harvest Basket full of goodies.
Thank you for those that shared your favorite fall recipe…we have included some below for you to enjoy as well! Many of these recipes were adopted from various online outlets – links are below.
Sweet Baby Ray’s Chili
|2 tablespoons olive oil|
2 pounds ground beef
1 cup chopped Spanish onion
2 teaspoons minced garlic
2 cups bell peppers, diced (red and
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon kosher salt
|1 tablespoon black pepper|
1 14-oz. can diced tomatoes with
1 cup SBR Original Barbecue
1 cup beef broth
1 can black beans, rinsed
1 can red kidney beans, rinsed
1 can white kidney beans, rinsed
- Heat oil in a skillet over medium-high heat. Add ground beef and brown. Add onions, garlic, and peppers and saute until onions are translucent.
- Add salt, pepper, cumin, and chili powder and stir.
- Add tomatoes, SBR Original BBQ Sauce and beef broth, bring to a boil, reduce heat and simmer for 1 hour. Add beans and adjust seasoning. Garnish with shredded cheddar cheese and scallions.
Recipe from Game Day Sweet Baby Rays
Homemade Chicken and Dumplings
| 4 tablespoons butter divided|
2 carrots diced small
2 stalks celery plus their
1 onion diced
1 1/4 cup all-purpose flour
4 cups chicken stock/broth
|1 cup whole milk divided|
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon fresh thyme leaves or
1/2 teaspoon dried, plus more for garnish
2 cups cooked diced or shredded
extra salt and pepper
- Saute the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until browned and soft (about 3 minutes).
- Add 1/4 cup flour, stir to coat.
- Add chicken broth (4 cups) and bring to a boil.
- Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
- Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
- Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scooper (or tablespoon)
- Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
- Serve garnished with extra fresh thyme and fresh ground pepper, if desired
Pumpkin Bread (*contains pecans)
|3 cups Unbleached All-purpose |
2 teaspoons Baking Soda
1 teaspoon Kosher Salt
1/2 teaspoon Baking
1-1/2 teaspoon Cinnamon
3/4 teaspoons Ginger
1/2 teaspoon Cloves
|1/4 teaspoon Freshly |
1/2 cup Lightly Packed
Light Brown Sugar
2/3 cups Vegetable Oil
1 cup Canned Pumpkin Puree
1 cup Mashed Ripe Banana
1 cup Chopped Pecans
- Preheat oven to 350ºF. Grease two loaf pans, (8×4 or 9×5).
- Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture.
- Fold in pecans. Divide batter evenly between pans.
- Bake for 45–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you’d like, tent with foil towards the end of baking.
- Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack.
- Serve warm or at room temperature. Wrap bread in foil to store.
Apple Pie Cider
|1/2 gallon apple cider|
1/2 gallon apple juice
24 packets Sweet ‘N Low
6 cinnamon sticks
|Pinch of Nutmeg|
*Optional: 1 750 bottle
Morgan Spiked Rum
- Stir together apple cider, apple juice, Sweet ‘N Low, cinnamon and nutmeg in a large pot. Bring to a boil; simmer gently for 5 minutes. Remove from heat and let cool completely. Serve with a cinnamon stick in each glass.
(*For the spiked version, add rum to the cooled cider mixture*)R
Recipe from Eat Move Make
Let us know if you make any of these recipes! We would enjoy hearing about your experience here at Palmetto.