Tasty Fall Recipes

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Here are two fantastic recipes for the crisp, cool evening of November at Smith Mountain Lake, Va. Neither of them is complicated, nor are the ingredients hard to find. Best of all the results are delicious. You can impress your family and your guests by making something new for Thanksgiving or the next time you are together. All Recipes is the name of the website where I found these wonderful dishes. You can visit them to find similar recipes as well as a wide variety of other seasonal dishes.




  • 1 small sugar pumpkin
  • 1 teaspoon brown sugar (or honey)
  • 1/2 teaspoon butter
  • 2 teaspoons ground cinnamon
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place the pumpkin in a baking pan with a little water in the bottom.
  3. Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.




  • 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on the center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking the pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be the darkest brown, almost black when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

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