October Gourmet Dinner Recipes

I am finally getting around to post the recipes from dinner at my house in October! Enjoy!

Holiday Cranberry Spread
1 bag of fresh cranberries
1 cup sugar
1 cup pecans, toasted and chopped
1 cup apricot preserves
8 oz. cream cheese

Cook sugar and cranberries in saucepan over med heat until the cranberries have all popped and sugar dissloved. (About 20 minutes or more) Stir in apricot preserves and pecans. Chill. Spread cream cheese over plate and pour over desired amount of cranberry sauce. Serve with crackers.

Hot Cranberry Drink
2 cups water
1 1/2 cups sugar
4 cinnamon sticks
1 quart cranberry juice
1 quart water
2 cups orange juice
2 T lemon juice

Simmer water, sugar, and cinnamon sticks for 10 minutes. Stir in rest of ingredients. Simmer, without boiling, for at least 30 minutes. Serves 12.

Cobb Salad with Buttermilk Parmesan Dressing
10 C mixed baby salad greens
3 cups cooked chicken, cubed
4 hard-cooked eggs, chopped
1 C shredded cheddar cheese
12 slices of bacon, crumbled
2 ripe avocados, peeled, sliced
2 C cherry or grape tomatoes

Arrange greens evenly on large platter. Arrange all ingredients in even rows on to of lettuce. Serve with dressing.

1 large egg
1 tsp lemon juice
1/4 c grated parmesan
1/4 c green onions, green tops only
1 tsp minced garlic
1/4 c buttermilk
3/4 tsp salt
1 tsp pepper
1/2 v vegetable oil
Place egg, lemon juice, parmesan, green onions, garlic, buttermilk, salt and pepper in bowl of food processor (or blender) and process on high speed for 30 seconds. With motor running, add the oil in a slow, steady stream and process until in forms an emulsion.

Chicken Lasagna
8 oz lasagna noodles
8 oz cream cheese, softened
3 T sour cream
2 cans cream of mushroom(or chicken)
3/4 c milk
3/4 tsp salt
1/2 tsp poultry seasoning
1 c cottage cheese
1/3 c onion, chopped
1/3 c green pepper, chopped
1/8 c. parsley, chopped
4 c chicken, cooked and cubed
mozzarella cheese, grated
parmesan cheese, grated

Cook noodles according to the package. Beat cream cheese, onion, green pepper, sour cream, and seasonings together. Add soup and milk and mix well. Layer noodles, chicken, soup mixture, grated cheeses. Repeat and top with parmesan cheese. Bake for 45 min at 375 or until browned and bubbly. Let stand for 10 mins before serving.

Double Chocolate Pumpkin Cheesecake
1 1/2 c chocolate cookie crumbs
1/2 stick butter, melted
3 bricks (light) cream cheese, softened
1 c sugar
2 T cornstarch
3 eggs
1/2 c light sour cream
2 tsp vanilla
1 c milk chocolate chips
1 c canned pumpkin
1 tsp pumpkin pie spice
1 c semisweet chocolate chips

Preheat oven to 350. Put crumbs in small bow, stir in butter. Press firmly over bottom of greased spring form pan. Bake 8-10 mins. Let cool, wrap outside of pan with heavy duty foil. Reduce oven temp to 300. Beat cream cheese, sugar and cornstarch in a larg bowl on med speed until smooth. Beat in eggs, 1 at a time, just until blended. Beat in sour cream and vanilla. Divide batter evenly between 3 bowls. Stir melted milk choc into 1 bowl, pour over crust. Whisk pumpkin and pumpkin spice into another bowl. Carefully spoon over choco layer (do not let layers run together). Stir semisweet choco into remaining batter and spoon over pumpkin layer. Set springform pan in center of roasting pan. Place roasting pan in oven and add boiling water to come halfway up sides of the springform pan. Bake 1 1/2 to 1 3/4 hrs until set, but center still jiggles. Turn off oven and let cool in oven for 1 hour. If cake has not pulled away from sides of pan, carefully run a thin knife around edge of pan to release cake. Remove foil, cool cake in pan on wire rack. Cover and chill at least 4 hour or over night.


  1. I'm printing out the Cobb salad and goign to give it a try. Sounds yummy!

  2. I am excited to make the creamy lasagna for my kids. They don't like red sauce so I am hoping to add this to a regular dish for our family.


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