Words and Recipes by Carly Terrell
Photography provided by Shad Ramsey Photography
“And the sun took a step back, the leaves lulled themselves to sleep and Autumn was awakened.”
Fall is my mother’s favorite season and through all of the great childhood memories, it subsequently became my own. Crisp, cool air and porch blankets, back to school pot roasts and the many Thanksgiving grocery lists that were made, those are the memories that come to mind whenever I am near a lit cinnamon-apple candle. The recipes I bring you, are the memories and smells that I hope my baby boys recall one day, when they think of their momma’s favorite time of year… I love you, Fall!
Born in Nebraska and raised in Arizona, Carly Terrell, now a Granbury resident, has been honing her cooking skills since she was a young child. Given her changes of scenery along the way, she has certainly picked up a thing or two! Carly is also the proud wife of a railroad engineer and mother of two young boys, who keep her quite busy. In her downtime of the hectic railroad life, she has put her foodie efforts into her successful cooking blog of family loved recipes. She has been fortunate enough to have been featured in Taste of Home magazine, Good Housekeeping, Readers Digest and on ABC’s The Chew… but always has plans for more!
Spiced Oatmeal Apple Cream Cheese Pie
- 17.5 oz bag of oatmeal cookie mix (or snickerdoodle/sugar, if preferred)
- 1/2 cup butter (cube a cold stick) + 1 Tablespoon, melted
- 1/2 teaspoon cinnamon
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 TBSP flour
- 1 teaspoon pure vanilla extract
- 1 egg, large
- 21 oz can apple pie filling
Preheat the oven to 350 degrees. Spray a 9” pie dish with non-stick spray. In a large bowl, combine the cookie mix and the cubed stick of butter. Using your hands, mix, working for almost “crumbs”. Press about 2 cups into the bottom and up the sides of your greased pie dish. *About a cup or so of cookie crumble should be left over for the topping. Bake the crust for 10 minutes and set aside to cool. In a large bowl or stand mixer, beat the softened cream cheese until smooth, while adding in the sugar and flour. Next, beat in the vanilla and egg till creamy. In your now par-cooked and slightly cooled cookie crust, spread in the cream cheese filling. Top with the can of apple pie filling. Combine the tablespoon of melted butter with the remaining cookie crumbles and sprinkle over the pie evenly. Bake for an additional 35 minutes, till golden. Cool and refrigerate for at least 4 hours or overnight before serving. *Cover with foil, not plastic wrap, when refrigerating, so that the crust and crumble does not become soggy.
Gameday Jalapeno Popper Piggies
- 3 sheets puff pastry dough, thawed
- 1 package (36) Lil Smokies
- 18 jalapeno peppers halved
- 1 cup cheddar cheese, shredded
- 8 oz cream cheese, softened
- 3 strips bacon, cooked and crumbled
- 1 egg, beaten
- Flour (for dusting); Kosher salt (garnish)
Preheat the oven to 400 degrees; line two baking sheets with parchment paper. Cut off each jalapeno pepper top, halve and discard the seeds. In a medium-size bowl, combine the cream cheese, shredded cheddar and crumbled bacon. Fill the halved peppers with the cheese and bacon mixture. Press a ‘Smokie’ on top of filling. Lightly flour a clean surface and unfold the puffy pastry dough. Cut each dough rectangle into 6 equal strips vertically and then in half crosswise, to create 12 pieces. *You may have to gently roll out each dough piece to wrap around filled pepper. Wrap each stuffed pepper in one of the cut puff pastry strips and seal with a bit of egg wash; seam on the bottom. Place on prepared baking sheet. Once finished with all, brush the remaining egg wash over top and sprinkle on a bit of the kosher salt.
Bake for 25-30 minutes, till golden brown; serve warm.
Pumpkin, Bacon & Sage Alfredo Gnocchi
- 2 (17.6 oz) packages gnocchi, cooked to package directions (or 16 oz pckg pasta of choice)
- 8 strips bacon
- 1 TBSP butter
- 12 sage leaves, fresh/chopped
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 ¼ cup canned pumpkin (NOT pumpkin pie filling)
- 2 cups Half & Half
- ¾ cup parmesan cheese, grated
- ½ teaspoon nutmeg
- Salt and pepper, to taste
- ¼ cup pasta water (optional, to thin)
Cook your gnocchi (or pasta preference) to package directions, drain in colander and set aside. *Keep a ½ cup of that pasta cooking water before your drain, in case the sauce gets too thick. Meanwhile, in a large skillet, crisp up the chopped bacon. Transfer to a paper towel-lined plate. In that same skillet, add the butter and onions, sauté for 6-7 minutes. Turn to medium-low and add the garlic and sage leaves for 1-2 minutes, careful not to burn. To the onions and herbs, spoon in the pumpkin puree, plus the half & half and parmesan cheese; whisk until smooth and creamy *Add pasta water, if needed. Finally, add in the cooked gnocchi/pasta and most of the bacon (reserve a bit for garnish); gently combine. Serve with any extra bacon crumbles, sage, and parmesan cheese.*The same ounces of gnocchi produces about half of the volume to pasta. Hence the 2 packages of gnocchi vs 1 package of noodles.
Shiner, Kielbasa and Potato Cheese Soup
- 4 large russet potatoes (about 3 lbs), baked
- 8 strips bacon, chopped
- 1 package Kielbasa sausage, halved and sliced
- 1 yellow onion, diced
- ¼ cup flour
- 12 oz bottle Shiner Bock beer
- 2 cups chicken broth, low-sodium
- 2 cups whole milk
- 2 ½ cups sharp cheddar cheese, shredded
- Crumbled bacon
Sharp cheddar, shredded
Begin by baking your potatoes (oven or steamed in the microwave works), once cool to the touch, chop up. The skin is optional. In a large pot or Dutch oven, cook the chopped bacon until crisp. With a slotted spoon, transfer the bacon to a bowl, reserving the bacon grease in pot. Add the onions and kielbasa to the hot grease and allow to sauté for 5-7 minutes. Transfer to the bowl of cooked bacon. In the same pot, add in the flour to form a paste, followed by the Shiner Bock and chicken broth. Whisk until smooth. Next, add in the baked potatoes and slightly mash up with a hand-held potato masher. Stir in the cheese, milk and reserved cooked bacon, onions and kielbasa. Bring to a low boil and then simmer for 10-15 minutes until thickened. Serve with your garnish of choice and warm, crusty bread for dipping.
Pecan Pie Baked Oatmeal
- 2 cups rolled oats
- 1 heaping TBSP brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 TBSP butter, melted
- 1 ½ cup milk
- 2 eggs
- 1 tsp pure vanilla extract
- 2 TBSP butter
- 2 TBSP brown sugar
- 6 TBSP pure maple syrup
- 1 ½ cups Pecans
Preheat the oven to 375 degrees. Lightly grease an 8x8 oven safe dish. In a large bowl, combine the oats, brown sugar, cinnamon, and salt. In a medium bowl, whisk together the butter, milk, eggs, and vanilla. Add to the dry mix and thoroughly combine. Pour into the prepared baking dish and bake for 10 minutes. While the oatmeal is baking, combine the topping. In a small saucepan, whisk together the butter, brown sugar, pure maple syrup to a low boil, stir in the pecans. After the oatmeal has baked for 10 minutes, remove from oven and evenly pour the pecan syrup over top. Return to oven to bake for another 10-15 minutes. Serve warm for a sweet and hearty breakfast or with a scoop and vanilla ice cream for dessert.
Meet Carly Terrell
Born in Nebraska and raised in Arizona, Carly Terrell, now a Granbury resident, has been honing her cooking skills since a young child. Given her changes of scenery along the way, she has certainly picked up a thing or two! Carly is also the proud wife of a railroad engineer and mother of two young boys, who keep her quite busy. In her downtime of the hectic railroad life, she has put her foodie efforts into her successful cooking blog of family loved recipes. She has been fortunate enough to have been featured in Taste of Home magazine, Good Housekeeping, Readers Digest and on ABC’s The Chew… but always has plans for more!