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KSDK - It's that time of year again...the pumpkin spice latte is back, the Cardinals are in the playoffs and the leaves are starting to change to a stunning orange.

And the leaves aren't the only things that are changing: our appetites are too. With help from our Facebook fans and Today in St. Louis staff, we've compiled this list of some of the best fall recipes.

Have your own to share? Send them to Jennifer Blume at jblume@ksdk.com or post them to our Facebook wall.

Pumpkin Buttermilk Waffles - submitted by Leia Carter Bushman

Ingredients:
2 1/4 cups flour
1/4 cup brown sugar
2 tsp. cinnamon
1 tsp salt
2 tsp baking powder
2 tsp baking soda
4 eggs- yolks separated
2 1/2 cups buttermilk
1 cup canned pumpkin
1/4 cup melted butter

Directions:
-Combine all dry ingredients in a medium mixing bowl, stir to incorporate.
-In separate bowl combine pumpkin, egg yolks, melted butter, and buttermilk, stir.
-In third medium bowl beat egg whites until stiff peaks form.
-Beat the wet ingredients together, then add the dry ingredients to that. Beat again to fully combine.
-Fold whipped egg whites into the batter.
-Cook in a hot waffle iron according to iron directions.
-Serve with buttermilk syrup, or maple syrup, and or whipped cream.

Butternut Squash Mac and Cheese -submitted by Today in St. Louis traffic reporter Sara Dayley

Butternut squash helps slim down this macaroni and cheese. You can't taste it, and it boosts the nutritional value of the dish!

Minutes to Prepare: 10
Minutes to Cook: 60
Number of Servings: 8

Ingredients

1 small butternut squash (about 1 pound), peeled, seeded, and diced (about 3 cups)
1 cup low-sodium vegetable broth
1 1/2 cups skim milk
Pinch of nutmeg
Pinch of cayenne pepper
3/4 teaspoon salt
Freshly ground black pepper
1 pound whole wheat spirals
1 cup shredded extra-sharp cheddar cheese
4 tablespoons Parmesan cheese, grated
1/2 cup part-skim ricotta cheese
2 tablespoons breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray, for baking pan

Directions:
-Preheat the oven to 375ºF.
-Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.
-Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
-Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
-Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top. Bakeuntil bubbly and golden 25 to 30 minutes.

3 Ingredient Butterfinger Bars - submitted by Heather Walter

Ingredients:
1 bag of candy corn. The one I used was 21 ounces
1 regular sized jar of creamy peanut butter. I used the cheapo stuff to better simulate Butterfingers
1 bag of Milk Chocolate chips
parchment paper
9×9 pan

Directions
-Melt down your candy corn. I used a nonstick pan over low heat on the stove to slowly melt mine, stirring as they melted. At first, I wasn't sure this was going to work. Once they started melting, I felt better about it
-Once your candy corn goo is all melty, plop in the entire jar of peanut butter.
-Stir over low heat until peanut butter is combined with candy corn
-Pour the mixture into a parchment covered 9×9 pan.
-Once it's hardened, cut into 16 (or even 32) pieces. if you have a hard time cutting it (like I did), stick the the parchment with the hardened glop in the microwave for about 45 seconds. Just long enough to soften it, but not enough to melt it all the way.
-Put your chocolate chips in a pan on the stove. On low, while stirring, slowly melt the chocolate.
-Once it's melted, spread the chocolate on top of your peanut butter squares. (or you can dip the squares fully in the chocolate, but I was too lazy for all that.
-Put the squares in the fridge until the chocolate is hardened and then transfer the squares into an airtight container.

Harvest pumpkin apple bread - submitted by Amanda Markel

Ingredients:
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can pumpkin
4 large eggs
1 cup vegetable oil (or applesauce, for optimal apple flavor!)
1/2 cup apple juice, cider, or water
1 large baking apple, peeled, cored and diced
Preheat oven to 350. Grease and flour two 9 x 5-inch loaf pans.

Directions:
Combine flour, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans.

Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Homemade pumpkin pie - submitted by Lisa Kittel

Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut out top of pumpkin and clean out all seeds and strings from inside. Slice pumpkin vertically into 3 inch wide strips. Place strips onto a baking sheet.
3. Bake in preheated oven for about 1 hour. Once done, scrape the pumpkin from the skins, then beat with a mixer or puree in a food processor until smooth.
4. Preheat oven to 425 degrees F (220 degrees C).
5. Mix the nutmeg, ginger, salt, evaporated milk and eggs with the pumpkin puree. Pour mixture into two 9 inch pie crusts.
6. Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 40 minutes, or until toothpick inserted into center comes out clean. Cool and refrigerate. One medium size Pumpkin around 5lbs. 1 tsp. Nutmeg, 1tsp. Ginger, 1tsp. Salt, OR one can use Pumpkin Pie Spice to taste, 3 cups evaporated milk, and 4 eggs, beaten.

Pumpkin bars with cream cheese frosting - submitted by Laura Ramsey

Ingredients:
1 can pumpkin pie filling
4 eggs
1/2 c applesauce
1.5 c sugar
2/3 c oil.

Directions:
1. Mix all those together well with hand mixer. Then add: 2 c. Flour, 2 tsp baking powder, 2 tsp cinnamon, 1 tsp salt, 1 tsp baking soda and mix really well.
2. Pour into ungreased cookie sheet/ jelly roll pan.
3. Bake at 350 for 25-30 minutes.
4. Frosting: 8 oz softened cream cheese, 1/4 c softened butter, 2 c powdered sugar, 1 tsp vanilla.
5. Mix well and spread on mostly cooled bars.

Pumpkin spice cupcakes - submitted by Rachel Downs

These cupcakes are delicious and definitely a fall favorite. They are topped with rich cream cheese frosting which puts them over the top! The cupcake batter is cake mix based which simplifies the recipe and even cuts down on prep time :)

Pumpkin Spice Cupcakes:
1 (15oz) Can of Pumpkin
3 eggs, slightly beaten
1/2 cup of oil
1-1/2 tsp of ground cinnamon
1 tsp baking soda
1 (18oz) yellow cake mix
1/2 cup chopped walnuts
1/4 cup of water

1. Preheat oven to 350
2. Combine pumpkin, eggs, oil, cinnamon and baking soda in bowl and mix well.
3. Add cake mix, 1/4 cup of water and beat on low for 1 minute. Increase speed to high and beat for 2 minutes. Fold in walnuts.
4. Fill baking cups 2/3 full and bake 19-22 minutes or until toothpick inserted into center comes out clean.

Cream Cheese Frosting:
1 (8oz) package of cream cheese at room temperature
8 table spoons (1 stick) unsalted butter at room temperature
3-3/4 cups of powdered sugar
1 tsp vanilla extract

1. Place cream cheese and butter in large mixing bowl. Blend with electric mixer on low speed until combined.
2. Stop machine and add powdered sugar, a bit at a time, on low speed until well incorporated.
3. Add vanilla and increase mixer speed to medium until frosting is fluffy.

Pumpkin chocolate chip muffins - submitted by Karissa Dodds

Ingredients:
1 1/3 cups sugar
1/3 cup vegetable oil
1/3 cup water
2 eggs, lightly beaten
1 cup canned pumpkin
1 ¾ cups all purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¼ tsp. ground cloves
1 cup milk chocolate chips

Directions:
Mix sugar, oil, water, eggs, and pumpkin in a large bowl. Mix flour and spices in a small bowl. Add chocolate chips to the flour mixture and stir. Pour the flour mixture into the sugar mixture and gently fold and stir until combined. Bake at 350 degrees for 7-8 minutes for mini muffins and 15-20 minutes for standard muffins.

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