Houseboat Magazine

n Dinner: Fall 5-Spice Soup Recipe by soupysales Ingredients: 6 cups vegetable broth 1 tablespoon vegetable oil 1/2 onion, chopped 2 stalks celery, chopped 1 1/2 teaspoons Chinese 5-spice powder 4 sweet potatoes, chopped 2 apples - peeled, cored, and cubed 1 1/2 teaspoons salt Directions: Pour vegetable broth into a pot and bring to a boil. Heat oil in a skillet over medium heat; cook and stir onion and celery in hot oil until tender. Add Chinese 5-spice powder to onion mixture, stir to coat, and cook until fragrant. Mix sweet potatoes, apples, salt, These recipes are shared at Allrecipes.com. Check out more on our Pinterest page! (www.pinterest.com/houseboatmag) Autumn Comfort Back Deck Recipes and onion mixture into broth; cook until sweet potatoes are tender. Let soup cool. Pour soup into a blender at no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. n Dessert: Country Apple Dumplings Recipe by docswife Ingredients: 2 large Granny Smith apples, peeled and cored 2 (10 ounce) cans refrigerated crescent roll dough 1 cup butter 1 1/2 cups white sugar 1 teaspoon ground cinnamon 1 (12 fluid ounce) can or bottle Mountain Dew Directions: Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch baking dish. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings. Bake for 35 to 45 minutes in the preheated oven, or until golden brown. n WWW.HOUSEBOATMAGAZINE.COM JULY | AUGUST 2018 39 n Drink: Pumpkin Spice Latte Recipe by SLEEEPY Ingredients: 2 tablespoons canned pumpkin puree 1 teaspoon vanilla extract 2 tablespoons white sugar 1 cup milk 1/4 teaspoon pumpkin pie spice 1 1/2 fluid ounce brewed espresso Directions: Brew the espresso. In a small saucepan, whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk. Warm over medium heat, whisking constantly, until hot and frothy. Do not bring to a boil. Pour the espresso into a mug and pour the pumpkin spiced milk over it. n Appetizer: Stuffed Mushrooms Recipe by Jennifer Ingredients: 12 fresh mushrooms 1/2 pound ground beef 1 tablespoon minced onion 1 clove garlic, minced 1 tablespoon butter 1/4 cup bread crumbs salt and pepper to taste 1/4 cup heavy cream 1/4 cup butter, melted 1 teaspoon chili powder Directions: Preheat oven to 425 degrees Fahrenheit. Remove and chop mushroom stems. In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream. Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder. Bake for 20 to 25 minutes in preheated oven.

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