Reveille Recipes straight from our Reveille Office!
To kick off our Reveille Recipes feature we thought it would be fun to share some of our very own favorite autumn recipes straight from the Camp Reveille offices! After talking about some of our "fall favorites" in the office we all started to get hungry, so we promised to each make our recipe and bring it in to share with the office... yumm!
Joan's Corn Pudding
OK, so I must give credit where credit is due - I got this recipe from my daughter Lindsay. We made it together one thanksgiving and it quickly became a family favorite! It is now a household go-to for every holiday or family get together and it is ALWAYS a big hit. We even think ahead and make two so we have plenty of leftovers the next day!
(for Thanksgiving I double or triple these amounts)
- 1 can creamed corn
- 1 can kernel corn (drained)
- 1 pkg. Jiffy corn mix
- 1/2 cup sour cream
- 1 stick butter (melted)
- 2 beaten eggs
- Preheat oven to 350 and grease the bottom of an 8 x 8 pan.
- Mix both cans corn, 1 package Jiffy corn muffin mix, 1/2 cup sour cream, and melted butter. Then add beaten eggs to mixture. Mix thoroughly using wooden spoon. Pour in pan or glass dish (Pyrex).
- Bake at 350 degrees for 35 minutes or until toothpick comes out clean when placed in center of pudding. (You can pre-mix the ingredients and pour in pan to set aside until you're ready to bake!)
Lindsay's Autumn Salad
I love incorporating new and unexpected ingredients into salads to keep healthy meals interesting, hearty, and flavorful. I pick a theme or season and build a salad around the flavors. One chilly fall evening I was craving butternut squash, but I was also in the mood to have a well rounded and healthy dinner. I combined the two concepts to create this yummy fall salad! I sometimes serve this over a thin piece of grilled or lightly breaded chicken for a full meal.
- 1 package of pre-cut butternut squash cubes, available in the vegetable section seasonally (Or you can peel and cut your own - I like them about a half an inch to an inch in size) Some examples of brands: Marketside, Trader Joe's, or Green Giant.
- salt & pepper
- maple syrup (optional)
- 1 bag of pre washed arugula
- 1 package of cherry tomatoes
- parmesan cheese shavings or feta cheese crumbles (whichever you prefer)
- pine-nuts (you can substitute with any nut you like: almonds, walnuts, even pumpkin seeds)
- pomegranate seeds or dried cranberries
- Preheat oven to 400.
- Place the butternut squash on a sheet pan. Drizzle with olive oil and toss to coast all the pieces. Add salt, pepper, and a little cinnamon. You can also add maple syrup if you want a sweeter more caramelized result. Roast the squash for 15 - 20 minutes, stirring (or turning) once to get an even roast.
- While the squash is roasting, prepare the rest of the salad. Slice the cherry tomatoes in half and combine with arugula in a bowl. Add pomegranate seeds and parmesan shavings.
- In a pan, toast the pine-nuts for a couple of minutes until they just start to brown and you can smell them. When cooled, add them to salad.
- When butternut squash is browned and tender, remove and partially let cool before adding to the salad.
- I serve this with a drizzle of good balsamic vinegar or a balsamic vinaigrette. Other popular dressings with this type of salad are champagne vinaigrette or cider vinaigrette. If you're feeling ambitious you can even make your own dressing!
Elaine's Whole Wheat Pizza
Pizza is one of my favorite foods! But lets face it, if your trying to be healthy you probably think you have to steer clear of the yummy cheese, sauce and dough...but you don't! Here is one of my favorite healthy pizza recipes that allows you to skip the guilt after you enjoy! I make this pizza year-round, changing up the toppings to utilize the seasons fresh produce.
- Whole wheat pizza dough (you can buy at the store pre-made)
- Tomato sauce
- Low fat Mozzarella
- Ground turkey cooked first
- Sliced tomatoes
- Olive Oil
- Fall Veggies: squash, yellow and orange peppers, caramelized onions, brussels sprouts, arugula
- Preheat oven to 450.
- Roll out pizza dough. Spread on olive oil just to coat. Add tomato sauce on and then sprinkle mozzarella. Add cooked ground turkey, or if making vegetarian, simply skip.
- Cook sliced onions in olive oil and garlic. Add tomato slices. Add your fall veggies (or any veggies you like). *If you're using arugula, wait until pizza comes out of the oven to spread on top.
- Bake 8-10 minutes or until crust is golden brown.
Ali's Apple Pie
Every year I look forward to going apple picking with my family because with freshly picked apples comes a freshly baked apple pie! Everyone deserves a little seasonal treat now and then, right?
- Pie Crust
- 1 cup of sugar
- 1 teaspoon of brown cinnamon
- 4 tablespoons of all purpose flour
- A dash of salt
- 7 apples (or 6 cups) of thinly sliced and peeled apples
- 2 tablespoons of butter or margarin
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/3 cup softened butter/margarin
- 1/3 cup flower
- Preheat the oven to 425 degrees.
- In a large bowl combined your sugar, cinnamon and flower (mix well)
- After you mixed your sugar, cinnamon and flower add your sliced and peeled apples. Toss lightly to combined. Once your apples are tossed evenly add your apples to your pie crust. Dot with butter on top.
- Now for your crumble pie topping. In a medium size bowl mix your white sugar, and brown sugar with your softened butter/margarin. Keep adding flower until its becomes crumbly. Once you have crumbs, sprinkle to cover the top of your apple pie (which is already in your pie crust)
- Bake for 45-50 min or until your apples are tender and your crust is a golden brown. (If you find your top is burning before your pie is done, place a piece of tin foil of the pie to prevent your crumbs from burning)