FOOD FOR THOUGHT—Lydia’s October Favorites

By on October 1, 2017
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By LYDIA BOLEN

Lydia’s October Favorites

 

October is one of the best months of the year in Mississippi. Fall foliage is bursting with color, as well as the temperatures finally beginning to lower. I think we all anticipate preparing the fall soups, casseroles, and sweets that remind us of cooler weather.

My daughter introduced me to Million Dollar Spaghetti, which looks and tastes like lasagna. It’s the perfect dish to prepare for a crowd.

Cheesy Jalapeno Sour Cream Corn Muffins are fabulous and a nice addition to a soup or chili dinner.

Honey Bun Cake has a familiar ring to it. Adding canned pumpkin and pumpkin pie spice certainly takes this yummy cake to a new level.

Enjoy my fall favorites!

 


Million Dollar Spaghetti

  • 1 pound spaghetti noodles
  • 1/2 cups sour cream
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup cottage cheese
  • 1 jar pasta sauce (I used Prego)
  • 2 cups shredded mozzarella cheese

Preheat oven to 350 degrees.

Cook spaghetti noodles as directed on box. Drain and set aside.

Mix sour cream, cream cheese, and cottage cheese in a bowl.

In a 9 x 13 greased pan, pour half of noodles in, then spread half of cheese mix and half jar of pasta sauce. Repeat. Pour mozzarella cheese over the top.

Bake for 20 minutes or until cheese is nice and brown and cheesy!

 

Jalapeno Corn Muffins

  • Cooking spray
  • 3/4 cup fine yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons light sour cream
  • 3 tablespoons canola oil
  • 2 large eggs
  • 1 tablespoon chopped pickled jalapenos
  • 2 ounces shredded cheddar cheese (about 1/2 cup)

 

Preheat oven to 400 degrees. Lightly coat 8 muffin cups with cooking spray.

Combine cornmeal and next 5 ingredients in a large bowl.

Combine sour cream, oil, and eggs in a bowl, stirring with a whisk.

Add sour cream mixture to cornmeal mixture, stirring until combined.

Fold in jalapenos and cheese.

Divide batter evenly among prepared muffin cups.

Bake at 400 degrees for 12 to 15 minutes.

Cool in pan for 5 minutes.

 

Pumpkin Honey Bun Cake

  • 1 box Betty Crocker Super Moist yellow cake mix
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1/2 cup sour cream
  • 3/4 cup canned pumpkin
  • 2 1/2 teaspoons pumpkin pie spice
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla

 

Heat oven to 350 degrees. (325 for dark or nonstick pan)

Spray bottom and sides of 9 x 13 pan with cooking spray.

In a large bowl, beat cake mix, oil, eggs, sour cream, pumpkin, and 1 1 /2 teaspoons of the pumpkin pie spice with electric mixer on medium for 2 minutes.

Spread half of the batter in pan (about 2 1 /4 cups)

In a small bowl, stir together brown sugar, pecans, and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter over pecan mixture.

Bake 38 to 42 minutes or until golden brown.

Remove from oven to cooling rack.

In another small bowl, stir powdered sugar, milk, and vanilla until thin enough to spread.

Prick entire surface of warm cake with fork. Spread powdered sugar mixture over warm cake.

Cool completely, about 1 hour.

Store covered.