Tiffany Cohen has been cooking since she was 12 years old, and has a blog called Whatcha Cooking Good Looking, which showcases her love for food and creating great memories with family and friends. Contact her at whatchacookinggoodlooking@gmail.com.

    This Autumn Harvest Salad will give you all the fall feels.  It’s an awesome fall salad recipe with a little warmth mixed with all those great fall flavors. The oranges are juicy and go perfectly with the honey roasted nuts, cranberries, and Grana Padano in the salad. And that orange vinaigrette is just unreal with just a hint of cinnamon.
    This recipe is coming to you today with a little serving tip for the upcoming holidays…When I serve salad for parties and holidays, I ALWAYS serve them as an appetizer. Think about it for a second.  When you serve salad with dinner and there are other side dishes, what is the one thing you have leftover?  The salad.  So, when you serve salad as an appetizer people are more inclined to fully enjoy it–they will always take a nice big scoop. I noticed that when I serve salad as an appetizer, I never have any leftovers (especially with this AMAZING fall salad).  Give it a try and let me know what happens!

Ingredients

SALAD 
•    2 packages of Mediterranean blend salad or 1 package Mediterranean blend and 1 package of Mixed Greens or 2 heads of 
     romaine lettuce, chopped and 1 package of Mediterranean blend
•    2 large oranges, segmented (see my website     for a how to) over a bowl, juice and leftover orange reserved
•    1/4 cup thinly sliced red onions (cut into half moons, then in 3’s)
•    The seeds of 1/2 a pomegranate or 1/3 cup of dried cranberries
•    1 package (or to taste) of cinnamon glazed pecans or walnuts, chopped or 1/2 cup honey roasted mixed nuts , chopped
•    Grana Padano or Parmiggiano shaving

VINAIGRETTE 
•    The leftover juice from 2 oranges (if doubling recipe, use the juice of a 3rd orange)
•    1/4 cup white balsamic vinegar
•    1 teaspoon of Mike’s Hot Honey or regular honey
•    A sprinkle of salt, pepper, cinnamon, and granulated garlic
•    3 tablespoons olive oil

INSTRUCTIONS
    Combine all of the salad ingredients, leaving a few pieces of each ingredient for decorating the top of the salad, and toss well.
    Combine all of the dressing ingredients excluding the olive oil.  Whisk well.  As you are whisking, add in the olive oil slowly.  Continue whisking.  Pour as much needed over the salad to coat the lettuce.  Toss well.  Serve the remaining dressing on the side.
    Decorate the top of the salad with the remaining salad ingredients and serve.

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    It’s Fall, Ya’ll…and I know you are surrounding yourself with all things fall. Fresh picked apples and pumpkins picked with your own hands, apple cider, pumpkin everything, apple cider donuts, and the list of all the goodness goes on and on.  I’m taking one of your favorites from this list and I’m spiking it…you know you want me to.
    Apple Cider Sangria is the ultimate fall cocktail.  The craziest thing of all is that you would never know that there was alcohol in this drink!  You have been warned.  All you need is 5 simple ingredients and you’ll be on your way to happy sipping.  Let’s do it.

Ingredients

•    6 cups good apple cider (don’t go store brand here…get the good stuff)
•    2 cups of your favorite Pinot Grigio (don’t buy the $5 bottle either…get something decent)
•    2 cups of Piehole Apple Pie Whiskey or Dr. McGillicuddgy’s Apple Whiskey (these are the only acceptable choices)
•    2 cinnamon sticks
•    2 apples, cut into small chunks

INSTRUCTIONS
    Combine all of the liquid into a pitcher.  Give everything a really good stir and taste test. If you think it’s too strong, add a bit more apple cider.  
    Add the cinnamon sticks and apple pieces.  Store in the fridge for at least 1 hour, but overnight is best.
    To serve, add ice to a wine glass and fill the glass with the sangria.  Top with some of the cut apples.  I’ve also served this in mason jars with pretty burlap string tied around them.  Cheers and Happy Fall!!
    For more delicious recipes and cooking tips from Tiffany, head on over to www.whatchacookinggoodlooking.com.

Joanna Adduci is a Northport resident, 
currently working as a Marketing & Social Media Specialist. She has a B.S. in Journalism from St. John's University and is active within her community as a writer and mentor. Joanna can be reached by email at 
LISAVORYEATS@gmail.com. 

    With those warm days of summer behind us and the air becoming crisp and cooler, it’s the time to turn on our ovens and make some love the old fashioned way…Bake a pie! 
    Abundant now are apples and pumpkins, but I will be searching the farm stands and farmers market for the last of those delicious, juicy, golden red peaches before they are gone. Do not fret. The good news is that even when the local peach season is over, we can still find them being brought in from California, South Carolina, Washington and Georgia. 
    Peach pie is my favorite! I prefer to serve it warm–paired with a good vanilla and caramel ice cream. My Grandchildren take delight in eating this, as it is their favorite dessert. Simply easy to prepare, but certainly not humble! Flaky crust surrounds this juicy sweet fruit and the aroma is just sensational. One bite and the taste is sure to bring summer back to mind. So, savor the flavor!  xoxo…Dishin’ with Denise

12 large peaches (ripe but firm)
2 frozen prepared 9” deep dish pie crusts
1 glass deep dish pie plate
½ cup sugar
¼ cup brown sugar
1 ½ teaspoons fresh lemon juice
¼ cup plus 1 tablespoon all-purpose flour
2 tablespoons unsalted butter cut into thin slices
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon 
1 egg yolk
2 tablespoons water
Aluminum foil strips to cover outer edges of the pie (to prevent burning)

    Put frozen pie crusts on counter to semi-defrost (this will make the dough pliable and easier to mold into pie plate). 
    Boil a large pot of water and immerse peaches into water for 1 minute, then immediately place them into an ice water bath–to prevent further cooking. This method makes peeling off the fruit skin effortless. 
    Slice peaches and place into a bowl. Add sugars, flour, lemon juice, spices and butter, toss gently until mixed well. Now, add mixture to pie plate that has one crust molded to fit, then gently use the other crust to fit over the top. Poke fork holes here and there to allow heat to escape. 
    Beat egg yolk with water and then brush the top and edges of crust. Sprinkle additional sugar on pie and wrap outer edges only with foil. 
    Bake at 425° for 15 minutes. Then lower oven to 375° for 40 more minutes. 

Tiffany Cohen has been cooking since she was 12 years old. Everything she does revolves around family, friends, food and fun. She has a blog called Whatcha Cooking Good Looking, which showcases her love for food and creating great memories with family and friends. When not working at her corporate job, she’s enjoying life with her husband and two little boys. Contact her at whatchacookinggoodlooking@gmail.com.

When that slight briskness in the air comes to town and I have crunching leaves under my feet, the only thing that I crave is the warm flavors of the season, especially cinnamon and maple. So, when that day comes, I’m rushing home to make this absolutely amazing and addicting 
Pumpkin Bread with Cinnamon-Maple Glaze.

The sweet maple cinnamon glaze soaks slightly into the warm pumpkin bread and it’s like sitting next to a warm and cozy fire with angels singing. Too much?  Nahhh…you’ll see.  

PUMPKIN BREAD
    1 3/4 cups all purpose flour
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    2 teaspoons cinnamon
       (replace with 1 1/2 teaspoons pumpkin 
       pie spice if you’d like)
    1/2 teaspoon salt
    1 1/2 cups sugar
    1/2 cup vegetable oil
    2 eggs
    1 teaspoon vanilla
    1/2 of a 15 oz can of pumpkin puree 
       (NOT pumpkin pie filling)
    1/4 cup water

CINNAMON MAPLE GLAZE
    4 tablespoons butter
    1/2 cup powdered sugar
    2 tablespoons maple syrup
    1/2 teaspoon cinnamon
    1 tablespoon whole milk

INSTRUCTIONS
    Preheat the oven to 350°.  Grease a 9×5 loaf pan.  Sift together the flour, baking soda, baking powder, salt, and cinnamon.  Set aside.  
    In a large bowl or your stand mixer, beat together sugar, oil, eggs, vanilla and pumpkin.  
    Alternating the dry ingredients with the water, add them to the wet ingredients. First start with 1/3 of the dry ingredients. Mix until just incorporated.  Then add a little water.  Dry ingredients.  Water.  Dry ingredients.  Water.  
    Pour the batter into the pan.  Pick up off the counter a little and drop it twice (This releases any air bubbles in the batter). Bake for 60-70 minutes, until a toothpick inserted into the center comes out clean.
    Remove from the oven and let cool.  When you’re ready to serve, remove from the pan carefully and place on a cake plate. Make the glaze.
    Melt the butter in a medium sauce pan.  Add the powdered sugar, cinnamon, and syrup.  Mix together and add the milk. If you find that the glaze is too thick, add more milk.  Pour over the cake, letting it drip down the sides.  Enjoy!
    For more delicious recipes and cooking tips from Tiffany, head on over to www.whatchacookinggoodlooking.com.