Best Fall Recipes

By mehdii zovick - October 19, 2019

Pumpkin Torte

Pumpkin Torte

This beautifully layered cake contains a cream filled with mild pumpkin flavor and small spices. It's fast and always looks good. Nuts and caramel add a nice finish.


1 pack yellow cake mix (normal size)
1 (15 ounces) pumpkin package can be solid, divided
4 large eggs
1/2 cup 2% milk
1/3 cup canola oil
1-1 / 2 teaspoons of pumpkin pie seasoning, divided
1 pack (8 ounces) cream cheese, softened
1 cup confectioner's sugar
1 carton (16 ounces) frozen leather topping, thawed
1/4 cup caramel ice cream
Halves of pecans, roasted

  • Preheat oven to 350 degrees. The two line bottoms greased 9 in. Round baking pans with parchment paper. Grease paper.

  • Mix the cake mixture with 1 cup of pumpkin, eggs, milk, oil and 1 teaspoon of pie seasoning; beat at low speed 30 seconds. Beat on 2 minutes medium. Transfer to prepared pans.

  • Bake until the toothpick in the middle is clean, 25 to 30 minutes. Cool 10 minutes before removal from pans to wire shelves, completely cool.

  • Whisk the cream cheese until light and thin. Beat in the confectioner's sugar, pumpkin spices and remaining pancake until the mixture is smooth. Fold in topped skin.

  • It is better to use a long and serrated knife and then cut each cake horizontally in half so that it looks nice when cutting. Put one layer of cake on the serving plate, spread with a quarter of filling. thrice. Spray with caramel topping. Sprinkle with pecans. Store in refrigerator.

Nutrition Facts

1 slice:
477 calories,
23g fat (12g saturated fat),
81mg cholesterol, 
366mg sodium,
57g carbohydrate (40g sugars, 1g fiber),
6g protein.

Spicy Taco Meat

Spicy Taco Meat

Cooking meat in a slow cooker makes preparing the toppings a breeze.


1 piece of grilled beef (4 pounds)
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
1 bottle (12 ounces) beer or 1 cup beef broth
1 can (28 ounces) pickled jalapeno pepper, uncut
1 large onion, chopped
1 teaspoon garlic powder
1 teaspoon chili powder
Corn tortilla (6 inches), lemon wedge, cottage cheese, fresh coriander leaves, radish slices and sour cream, optional

  • Sprinkle the barbecue with salt and pepper. Heat oil in a large skillet over medium high heat. Brown meat. Transfer meat to 5 or 6 Qt. Slow cooker. Add beer to the pan, stirring to loosen the brownish bits of the pan; pour over the meat. In a large bowl, mix jalapenos, onions, garlic powder and chili powder. Pour on the meat. Cook, covered, at least until tender, 6-8 hours.

  • Remove the barbecue. Shred with 2 forks. Strain cooking juices. Keep the vegetables and juice 2 cups; discard the remaining juices. Fat-free from reserved juices. Return beef, reserved vegetables and cooking juices to slow down the cooker. Heat through. If desired, served with optional ingredients.

  • Freeze the chilled meat mixture and juices in the refrigerator containers. For use, thaw partially in the refrigerator overnight. Heat in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts

1/2 cup cooked meat mixture: 306 calories, 
21g fat (6g saturated fat),
97mg cholesterol, 
828mg sodium, 
10g carbohydrate (1g sugars, 1g fiber),
30g protein.



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