Menu

Party Plan: Fall Flavors

Cozy up to fall with seasonally delicious ingredients, meals and cooking techniques!

Check out sweet and savory pumpkin recipes, including Pumpkin Quinoa with Roasted Brussels Sprouts, Baked Pumpkin Doughnut Holes with Brown Butter and Pumpkin Fudge. Apples are abundantly ripe and ready, so try some crowd-pleasers like Caramel Apple Crisp, Apple Upside Down Cake and Apple Cranberry Coleslaw. Combine both these produce picks with Apple Cider Floats with Pumpkin Ice Cream, a unique fall treat! And be sure to check out our décor inspiration, including a Cornhusk Vase, Cinnamon Stick Candle Décor and How to Create a Fall Centerpiece.

Fall also means cooler temps and a return to routines, so break out the slow cooker! We’ve got hearty, time-saving recipes the whole family will enjoy, like Slow Cooker Ranch Potatoes, Slow Cooker Pulled Pork Tacos and more. Finally, keep things easy but flavorful with One-Pot Sausage and Butternut Squash Pasta and One-Pan Mushroom Pork Chops and Rice.

Baked Pumpkin Doughnut Holes with Brown Butter

Baked Pumpkin Doughnut Holes with Brown Butter

Created by: Nicole Leggio, Cooking for Keeps

Is there anything more fall than pumpkin? And is there anything more delicious than a doughnut? These baked pumpkin doughnuts make for a fantastic fall treat.

Ingredients:
  • 1 ¼ cup all-purpose flour
  • ¾ tsp. baking powder
  • ¼ tsp. salt
  • 2 ¼ tsp. cinnamon, divided
  • Pinch of ground nutmeg
  • Pinch of ground allspice
  • 1 cup sugar, divided
  • 1 large egg
  • ½ tsp. vanilla extract
  • 4 Tbsp. unsalted butter, 2 Tbsp. melted for batter and 2 Tbsp. solid
  • ¼ cup + 1 Tbsp. whole milk
  • 1/3 cup + 1 Tbsp. pumpkin puree
Directions:
  1. Preheat oven to 350°F. Spray two mini cupcake pans with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, salt, ¼ teaspoon cinnamon, nutmeg, allspice and ½ cup sugar.
  3. In a liquid measuring cup, whisk together egg, vanilla, 2 tablespoons melted butter, milk and pumpkin puree. Add liquid ingredients to the dry ingredients and mix just until combined.
  4. Using a tablespoon ice cream scoop, scoop equal parts of batter into each cupcake tin. Bake for 10-12 minutes or until a wooden toothpick comes out with a few crumbs attached. Cool.
  5. While doughnuts bake, melt butter in a small non-stick pan over a medium-high heat. Once butter begins to brown, swirl pan. Swirl until butter smells nutty and is a deep golden brown.
  6. Mix remaining cinnamon and sugar together in a small bowl. Once doughnuts have cooled, toss in melted brown butter, then toss in cinnamon sugar.

Tip:
This recipe makes 18 doughnut holes, but you may want to make a double batch, because they could just disappear before your eyes!

View Party Plan: Fall Flavors

Pickled Carrots, Bell Peppers & Jalapeños

Pickled Carrots, Bell Peppers & Jalapeños

Created by: Crystal Owens, A Pumpkin & A Princess

As summer comes to an end, it’s time to preserve our crops from the garden. These simple pickled vegetables can be used for up to a month and are great in recipes or on their own.

Jalapeños Ingredients:
  • 1 cup filtered water
  • 1 cup vinegar
  • 3-4 Tbsp. sugar, depending on preference
  • 2 Tbsp. kosher salt
  • 2 cloves garlic, crushed
  • ¼ tsp. oregano
  • 12-15 jalapeño peppers, sliced
Directions:
  1. Combine water, vinegar, sugar, salt, garlic and oregano in a medium saucepan. Bring to a boil. Remove from heat and allow to cool for 5-10 minutes.
  2. Place sliced jalapeño peppers in a quart-sized mason jar or heatproof container.
  3. Pour water and vinegar mixture into the mason jar. Seal tightly and store in refrigerator for up to 1 month.
Carrots Ingredients:
  • 1¼ cup filtered water + water for boiling
  • 1 cup cider vinegar
  • 3 Tbsp. sugar
  • 1 Tbsp. kosher salt
  • ⅛ tsp. black pepper
  • 2 garlic cloves, crushed
  • 1 Tbsp. dill seeds
  • 8 large carrots, cut into thin sticks
Directions:
  1. Heat a small amount of water in a large saucepan and quickly blanch the carrot sticks once it boils. Remove from heat and set aside to cool.
  2. Bring 1¼ cup water, cider vinegar, sugar, salt, black pepper, garlic and dill seeds to a boil.
  3. Place carrots in a quart-sized mason jar. Pour water mixture over the carrots. Seal tightly and refrigerate.
Bell Peppers Ingredients:
  • 1 green, red and yellow bell pepper
  • 1¼ cup water
  • 1 cup cider vinegar
  • 1 large onion
  • 2 tsp. pickling spices
  • ½ tsp. celery seed
  • ⅓ cup sugar
  • ½ tsp. black peppercorns
  • 1 garlic clove, crushed
Directions:
  1. Slice bell peppers into thin strips; discard stem and seeds.
  2. Combine water, cider vinegar, onion, pickling spices, celery seed, sugar, peppercorns and garlic in a large saucepan; bring to a boil.
  3. Place bell pepper strips in boiling water mixture for 5 minutes.
  4. Remove from heat and cool for 10 minutes before transferring to a quart-sized mason jar.

View Party Plan: Fall Flavors

Caramel Apple Crisp

Caramel Apple Crisp

Created by: Nellie Tracy, Butter With a Side of Bread

There’s nothing better than the combination of apples and caramel, so this particular dessert recipe is absolutely fabulous come fall!

Ingredients:
  • 3 cups old-fashioned oats
  • 2 cups all-purpose flour
  • 1 ½ cups packed brown sugar
  • 1 tsp. ground cinnamon
  • 1 cup cold butter, sliced
  • 4-6 thinly sliced and peeled apples
  • 1 package (11 oz.) Kraft® Caramel Bits
  • 1 cup apple juice, divided
Directions:
  1. In a large bowl, combine the oats, flour, brown sugar and cinnamon. Cut in the cold butter until the mixture is crumbly.
  2. Press half of the mixture into a greased 9” x 13” pan. Layer half of the apples, half of the Kraft® Caramel Bits and 1 cup of the remaining oat mixture. Repeat layers.
  3. Drizzle ½ cup of apple juice over the top.
  4. Bake at 350°F for 30 minutes. Drizzle the remaining ½ cup of apple juice over the top and bake for 20 minutes longer.

View Party Plan: Fall Flavors

Apple Upside Down Cake

Apple Upside Down Cake

Created by: Krissy Allori, Self Proclaimed Foodie

Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress – it’s so incredibly rich and delicious.

Ingredients:
  • ½ cup unsalted butter (1 stick)
  • ¾ cup light brown sugar, packed
  • 2 small Granny Smith apples
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 pinch salt, optional and to taste
  • 1 large egg
  • ¾ cup buttermilk
  • ½ cup applesauce
  • 1 tablespoon vanilla extract
Directions:
  1. Preheat oven to 350° F.
  2. Using a 9” cast iron skillet, melt butter over medium heat until bubbly. Sprinkle brown sugar evenly over melted butter. Do not stir, but allow to sit over heat for just a minute until it starts to dissolve. Remove from heat.
  3. Peel the apples, cut them in half, and remove the seeds and stem portion. Set them face down on a cutting board and cut the halves into thin slices while maintaining the original shape. Gently place these apple slices in a circular spoke pattern in the butter and brown sugar mixture.
  4. To make the cake batter, combine the flour, sugar, baking powder, cinnamon, and salt in a medium sized bowl. Set aside.
  5. Separately, mix together egg, buttermilk, vanilla, and applesauce. Add this wet mixture to the dry mixture and stir just to combine. Do not over mix – this will be very similar to pancake batter.
  6. Pour over apple pieces taking care not to change their position.
  7. Bake in preheated oven until golden brown, about 40 minutes. Remove from oven and allow to cool slightly before inverting onto plate.
  8. Store in airtight container. Best if eaten within 1-2 days because apples will brown over time.

Tips:

  • Why should pineapple claim all the glory when you can turn just about any fruit into an upside down cake? Banana? Sure. Pumpkin? Why not. Apple? Most certainly. With just a few tricks, you can alter this recipe to incorporate any fruit you'd like. The only question you need to answer is if that particular fruit goes well with buttery sugar. I would imagine the answer would be yes 99% of the time.
  • A good upside down cake made from scratch starts with butter and sugar. I prefer to use brown sugar because it just tastes so darn delicious.

View Party Plan: Fall Flavors

Pumpkin Quinoa with Roasted Brussels Sprouts

Pumpkin Quinoa with Roasted Brussels Sprouts

Created by: Sharon Garofalow, Cupcakes and Cutlery

Pumpkin puree and Parmesan create a thick sauce that, when paired with the quinoa, is hearty and soul satisfying. The maple glazed Brussels sprouts add a nice bite to the dish and make it fantastic for the fall holidays.

Ingredients:
  • 4 cups Brussels sprouts, quartered
  • 3 Tbsp. olive oil
  • 1 Tbsp. maple syrup
  • 5 slices precooked bacon, chopped (you can use uncooked bacon and have it cook with the Brussels sprouts, but I prefer my bacon more well done)
  • Dash salt and pepper
  • 2 bags (10 oz.) of frozen, precooked quinoa
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 cups pumpkin puree
  • 3 cups chicken stock
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 cup Parmesan cheese, shredded
Directions:
  1. Preheat oven to 375°F.
  2. Clean and cut the Brussels sprouts and add to a cookie sheet.
  3. Chop the bacon and add to the cookie sheet.
  4. Drizzle 1 tablespoon olive oil and maple syrup over the Brussels sprouts and bacon and toss to mix well.
  5. Add a dash of salt and pepper.
  6. Bake in oven for approximately 12 minutes until Brussels sprouts are tender and leaves have crisped up.
  7. Cook both bags of quinoa in microwave, per package instructions, and set aside.
  8. In a large skillet, heat 2 tablespoons olive oil on medium and sauté onion until transparent, stirring often, about 5 minutes.
  9. Add garlic and sauté until fragrant, about 30 seconds.
  10. Add pumpkin puree, chicken stock, and salt and pepper and bring to a boil.
  11. Reduce heat to low and let simmer for 5 minutes.
  12. Stir in Parmesan cheese until fully melted.
  13. Remove from heat and add quinoa, and stir to combine.
  14. Top with roasted Brussels sprouts.

Tips:

  • This dish is best served hot.
  • Using frozen quinoa keeps this dish from becoming too involved.

View Party Plan: Fall Flavors

Slow Cooker Ranch Potatoes

Slow Cooker Ranch Potatoes

Created by: Erin Sellin, Dinners, Dishes, and Desserts

Use your crock pot to make crispy-tender potatoes flavored with ranch. These potatoes are great with just about anything: roast chicken, pork chops, steak, fish…you name it! And just think of all the ways you could change up the flavor to enjoy them over and over again.

Ingredients:
  • 2 lbs. baby potatoes, washed and sliced in half
  • 3 Tbsp. butter, cut into cubes
  • 1 package (1 oz.) ranch seasoning
  • Salt and pepper to taste
Directions:
  1. Place halved potatoes in the crock pot.
  2. Sprinkle ranch seasoning over, and stir to coat
  3. Drop cubes of butter evenly over the top of the potatoes.
  4. Cook on high for 3-4 hours or until fork tender. Stir the potatoes after 1 hour to have the melted butter coat the potatoes.

Tips:

  • If you will not be home, melt the butter to coat the potatoes before starting.

View Party Plan: Fall Flavors

Slow Cooker Banh Mi Sandwiches

Slow Cooker Banh Mi Sandwiches

Created by: Nicole Leggio, Cooking for Keeps

This easy version of a classic Vietnamese sandwich uses a slow cooker to gently tenderize rich pork shoulder, seasoned with all the classic flavors that go along with a banh mi – soy sauce, fish sauce, rice vinegar, ginger and garlic. Delicious!

Ingredients:
  • 6 lbs. bone-in pork shoulder
  • 2½ tsp. salt
  • 1½ tsp. garlic powder
  • 1½ tsp. onion powder
  • 1½ tsp. ground ginger
  • 1½ tsp. ground mustard
  • ½ tsp. cinnamon
  • 2 Tbsp. canola oil
  • 1½ cups chicken stock
  • ½ cup soy sauce
  • ½ cup rice vinegar
  • 2 Tbsp. + 2 tsp. Sriracha
  • ¼ cup fish sauce
  • 1 small cucumber, thinly sliced
  • 5 radishes, thinly sliced
  • 2 cups shredded carrot
  • ½ cup roughly chopped cilantro
  • 2 jalapenos, thinly sliced
  • ½ cup light mayo
  • 1 tsp. sesame oil
  • 8 hoagie buns
Directions:
  1. Pat pork shoulder dry with paper towels. Sprinkle salt on all sides of pork. In a small bowl, mix together garlic powder, onion powder, ginger, mustard and cinnamon. Pat all over pork.
  2. Heat a large skillet or Dutch oven to medium-high heat. Add oil. Brown pork on all sides; it should take about 10 minutes. Transfer to slow cooker.
  3. In the same small bowl, combine chicken stock, soy sauce, rice vinegar, 2 tablespoons Sriracha and fish sauce. Pour over pork. Turn the slow cooker on low and cook for 6-7 hours, or until fork-tender.
  4. While the pork cooks, mix remaining Sriricha, mayo, and sesame oil in a small bowl.
  5. Once pork has cooked, remove meat and bones from broth. Shred with two forks, discard fat and bones. Use a spoon to try and skim some of the fat off the top of the broth.
  6. Add shredded pork back to broth. Slather hoagies with spicy mayo, pile with shredded pork, and then layer with cucumber, radish, carrots, cilantro and jalapenos.

View Party Plan: Fall Flavors

One-Pot Sausage and Butternut Squash Pasta

One-Pot Sausage and Butternut Squash Pasta

Created by: Julia Mueller, The Roasted Root

The only thing better than a comforting pasta dish, is one that comes together easily, quickly, and requires few kitchen tools for preparation. This delicious one-pot sausage and butternut squash pasta requires a single dish – a pot.

Ingredients:
  • 3 Tbsp. olive oil
  • ½ medium yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 1 small butternut squash, peeled and chopped (about 4 cups)
  • 5 cups chicken broth
  • 1 (12 oz.) package Barilla Gluten-Free Penne Pasta
  • 1 tsp. Italian seasoning
  • ½ tsp. sea salt, to taste
  • 1 (12 oz.) package Aidells Chicken and Apple Sausage, sliced
  • 4 cups baby Simple Truth Organic™ Power Greens, loosely packed
  • 2 tsp. lemon zest
  • 1½ cups Parmesan cheese, plus more for serving
  • 4 fresh sage leaves, thinly sliced
Directions:
  1. Heat the olive oil in a large saucepan or stockpot over medium-high. Add the onion and sauté, stirring occasionally until onion begins to turn translucent, about 3-5 minutes.
  2. Add the garlic and chopped butternut squash and cook, stirring occasionally for 2 minutes.
  3. Add the chicken broth and bring to a full boil.
  4. Add the penne pasta, Italian seasoning and sea salt, and return to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 10 minutes.
  5. Add the sliced sausage and greens and stir. Cook and stir until most of the liquid has evaporated, about another 2-5 minutes.
  6. Once much of the liquid has cooked off, add the Parmesan cheese, lemon zest and sage. Gently stir to avoid breaking the noodles. Serve with additional Parmesan cheese, and enjoy.

View Party Plan: Fall Flavors

Microwave Chili

Microwave Chili

Created by: Sharon Garofalow, Cupcakes and Cutlery

A delicious option for busy weeknights, with all the flavor of a slow-cooked chili and, done in about 15 minutes!

Ingredients:
  • 1 lb. ground beef
  • 1 onion, chopped
  • 2 cans (15 oz.) stewed tomatoes
  • 2 Tbsp. chili powder
  • 2 tsp. cumin
  • 1 can (15 oz.) kidney beans (drained and rinsed)
Directions:
  1. In a microwave-safe 2-quart dish, crumble the ground beef and chopped onions and mix well.
  2. Cover and cook on high for about 4 minutes (Make sure there is no pink! Cook longer, adding a minute at a time until the pink is gone).
  3. Drain.
  4. Stir in tomatoes, chili powder and cumin and mix well.
  5. Using a fork and knife, rough cut the stewed tomatoes so they are bite size.
  6. Cover and cook for 6 ½ minutes.
  7. Add beans and mix well.
  8. Cover and cook for an additional 2 minutes.
  9. Serve with your favorite toppings such as cheddar cheese, sour cream, cilantro or even tater tots!

View Party Plan: Fall Flavors

Frozen Hot Chocolate

Frozen Hot Chocolate

Created by: Emily Buys, Clever Housewife

Surprise the family with a new take on hot chocolate. Frozen hot chocolate is decadent, refreshing and a real treat!

Ingredients:
  • 1 quart vanilla ice cream
  • 1¼ cups hot chocolate, cooled
  • Whipped cream, for topping
  • Chopped nuts, for topping
  • Miniature marshmallows
  • Hot fudge
  • Maraschino cherries, optional
Directions:
  1. Prepare glasses by dipping rims into heated hot fudge.
  2. In a blender, combine ice cream and hot chocolate. Blend just until combined.
  3. Pour into 4 glasses and top with miniature marshmallows, whipped cream and nuts. Add a maraschino cherry if desired.

View Party Plan: Fall Flavors

Pineapple Pecan Cheese Ball

Pineapple Pecan Cheese Ball

Created by: Amy Christie, this heart of mine

Within this Pineapple Pecan Cheese Ball, a flavorful mix of sweet pineapple, pungent green onions and crunchy green peppers await. Smear on a cracker and try not to eat the whole thing!

Ingredients:
  • 1 pkg. (8 oz.) cream cheese, softened
  • ¼ cup finely chopped green peppers
  • ¼ cup finely chopped green onions
  • 1 can (8 oz.) crushed pineapple, drained
  • 2 tsp. seasoning salt
  • 2 cups chopping pecans
  • Crackers for serving
Directions:
  1. In a large bowl, thoroughly combine the cream cheese, peppers, green onions, pineapple, seasoning salt and 1 cup of pecans.
  2. Scoop the mixture onto a large piece of plastic wrap and wrap up, twisting the ends to form a ball.
  3. Place in a bowl similar in size to the ball and put in the refrigerator until completely chilled (overnight is recommended).
  4. Reshape into a ball and roll in the remaining pecans.
  5. Serve with crackers.

View Party Plan: Fall Flavors

Cheesy Crab Dip

Cheesy Crab Dip

Created by: Jessica Williams, Butter With A Side of Bread

Three different types of cheeses combine with delicate crab and fresh bread to make this recipe unforgettable. A perfect appetizer for any party or get-together, this Cheesy Crab Dip is a crowd pleaser.

Ingredients:
  • 4 oz. softened cream cheese
  • ½ cup mayonnaise
  • 1 Tbsp. lemon juice
  • 1 tsp. Old Bay seasoning
  • ½ tsp. ground pepper
  • Dash of Tabasco sauce
  • 1 can (6 oz.) crab meat
  • ½ cup grated cheddar Jack cheese
  • ½ cup shredded Parmesan cheese
  • ¼ cup crispy onions
Directions:
  1. Preheat oven to 400°F.
  2. Whisk together cream cheese and mayonnaise until smooth. Stir in lemon juice, Old Bay seasoning, pepper and Tabasco sauce.
  3. Add in crab meat and remaining cheese, saving 1 tablespoon of Parmesan cheese to top dip with.
  4. Bake dip for 25 minutes. Remove from oven and top with remaining Parmesan cheese and crispy onions. Return to oven and broil for 2-3 minutes, until cheese is melted and onions are slightly browned. (I transferred most of the dip to a bread bowl, then topped it with cheese and crispy onions.)
  5. Serve with cubed fresh bread and/or crackers.

View Party Plan: Fall Flavors

Apple Cider Floats with Pumpkin Ice Cream

Apple Cider Floats with Pumpkin Ice Cream

Created by: Sharon Garofalow, Cupcakes and Cutlery

When fall rolls around, there‘s something extra special about apple juice mixed with holiday spices. To make it even more special, you can add some homemade pumpkin ice cream. The creamy, no-churn ice cream melts into the hot liquid and creates a delicious medley of fall flavors.

Ingredients:
  • 1 can (14 oz.) sweetened condensed milk
  • ½ cup pumpkin puree
  • 1 tsp. vanilla extract
  • ½ tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. ginger
  • 2 cups heavy whipping cream
  • 6 cups Tree Top Honeycrisp Apple Juice
  • 1 cinnamon stick
  • ¼ tsp. nutmeg
  • 1/8 cup honey
  • 1 tsp. lemon zest
  • 3 Tbsp. lemon juice
  • 1 can (6 fl. oz.) pineapple juice
Directions:
  1. Line a loaf pan with waxed paper.
  2. In a large bowl, mix together condensed milk, pumpkin, vanilla, cinnamon, nutmeg and ginger until smooth.
  3. Using an electric mixer (or bowl and handheld mixer), beat whipping cream about 5 minutes until you get stiff peaks. Take care to not over beat it!
  4. Add a cup of whipped cream to the pumpkin mixture and stir gently. This helps to distribute the cream and keep too many lumps from forming.
  5. Gently fold in the remaining whipped cream until the mixture is smooth and well mixed.
  6. Pour into the loaf pan. Place waxed paper on top of the ice cream mixture to keep ice crystals from forming on the top.
  7. Freeze 4-6 hours or until solid.
  8. Meanwhile, make the apple cider. In a large saucepan, heat apple juice and 1 cinnamon stick to boiling. Reduce heat, cover and simmer for 5 minutes.
  9. Add remaining ingredients and simmer 5 more minutes.
  10. Pour apple cider into a heat-proof mug.
  11. Add 1 scoop of pumpkin ice cream and enjoy!

Tips:

  • Using store-bought pumpkin ice cream can make this recipe faster. Simply make the apple cider recipe and then add a scoop of ice cream to top it off!

View Party Plan: Fall Flavors

One-Pan Mushroom Pork Chops and Rice

One-Pan Mushroom Pork Chops and Rice

Created by: Emily Buys, Clever Housewife

Less time in the kitchen means more time doing things you love with your family. This one-pan dish of flavorful pork chops on a bed of creamy rice makes it possible!

Ingredients:
  • 4 bone-in pork chops
  • 1 Tbsp. canola oil
  • ¼ onion, sliced
  • ⅓ cup mushrooms, sliced
  • 1 cup rice
  • 1 can cream of mushroom soup
  • 2 cups water
  • Salt, for seasoning
Directions:
  1. Over medium-high heat, brown pork chops in oil and onions, in a large skillet. Season lightly with salt. About 3-4 minutes per side. Add mushrooms at the very end, and stir to cook just barely. Remove everything from skillet and set aside.
  2. In the same skillet, add rice, water and soup. Bring to a slight boil. Reduce heat to low, cover and cook for 15 minutes.
  3. Give rice a stir, then top with the pork chops, onions and mushrooms. Bake entire skillet for 25-30 minutes at 350°F.

View Party Plan: Fall Flavors

Taco Pull-Apart Bread

Taco Pull-Apart Bread

Created by: Sharon Garofalow, Cupcakes and Cutlery

This Mexican-inspired pull-apart bread recipe has all your favorite taco flavors served in a new way. A nacho-esque appetizer, it’s a crowd pleaser and a fun idea for parties.

Ingredients:
  • 1 lb. ground beef
  • 2 tsp. chili powder
  • ½ tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1 baguette, sliced
  • 1½ cup cheddar cheese, shredded
  • ½ cup black beans, drained and rinsed
  • Optional toppings: olives, sour cream, cilantro, guacamole, tomatoes
Directions:
  1. Preheat the oven to 350° F.
  2. In a small bowl mix chili powder, salt, garlic powder and cumin.
  3. In a skillet, add ground beef and seasoning mixture and brown the meat.
  4. Drain the meat.
  5. On a baking sheet with no lip, place slices of baguette so that they are touching, or as close together as possible.
  6. Top with meat, beans and cheese.
  7. Bake in oven for approximately 15 minutes. Serve and refrigerate the leftovers.

Note:
This dish is best served hot!

View Party Plan: Fall Flavors

Apple Cranberry Almond Coleslaw

Apple Cranberry Almond Coleslaw

Created by: Amy Christie, this heart of mine

Treat your tastebuds to a unique flavor mix with Apple Cranberry Almond Coleslaw. Crunch, bite and sweetness, all together in one bowl!

Ingredients:
  • ⅔ cup Greek yogurt
  • ¼ cup mayonnaise
  • ¼ cup honey
  • 3 Tbsp. apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • 1 small cabbage, shredded or thinly chopped (6-7 packed cups)
  • 1 ½ cups matchstick carrots
  • 2 large apples sliced into matchsticks (about 3 cups), suggested apples: Gala, Pink Lady, Honeycrisp
  • ½ cup chopped green onions
  • 1 cup slivered almonds
  • ¾ cup dried cranberries
Directions:
  1. Whisk together the Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth and then season with salt and pepper to taste.
  2. In a large bowl, toss together the cabbage, carrots, apples, green onions, almonds and cranberries.
  3. Pour dressing over cabbage mix and toss to evenly coat. Add more salt and pepper, if needed.
  4. Serve immediately.

View Party Plan: Fall Flavors

Corn and Peach Salad with Feta and Mint

Corn and Peach Salad with Feta and Mint

Created by: Lauren Saylor, A Fabulous Fete

The best part about this combo is you can prepare it beforehand in any way you’d like. Roast it, barbecue it or boil it … all options change the flavor of the salad to make it delicious!

Ingredients:
  • 1 ear of corn
  • 4 cups arugula
  • 1 cup feta
  • 1 peach
  • 1 bundle of mint
  • Fresh ground pepper
  • Olive oil
Directions:
  1. Start by bringing a pot of water to a boil, add corn once boiling and cook for about 10 minutes or until tender. Remove from water and let cool.
  2. While the corn cools, slice the peach, roughly chop the mint and begin to assemble your salad.
  3. Create a bed of arugula, top with peach slices, chopped mint (to taste) and sprinkle with feta.
  4. Cut the corn from the cob and divide among 4 plates.
  5. Drizzle with olive oil and top with fresh ground pepper.

View Party Plan: Fall Flavors

Slow Cooker Mexican Pulled Pork Tacos

Slow Cooker Mexican Pulled Pork Tacos

Created by: Amy Christie, this heart of mine

Shredded pork is a favorite slow cooker recipe and this one is full of flavor. Tucking this into a warm tortilla with colorful (and flavorful) toppings makes this a delicious, soul-filling meal.

Ingredients:
  • 4 Tbsp. chili powder
  • 1 Tbsp. kosher salt
  • 1 Tbsp. brown sugar
  • 2 tsp. ground cumin
  • 1 tsp. cayenne
  • 1 tsp. ground oregano
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • ¼ tsp. cinnamon
  • Pinch of ground cloves
  • 3½ - 4 lbs. boneless pork shoulder roast
  • 2 Tbsp. vegetable oil
Optional toppings:
  • Sliced avocado
  • Sliced radishes
  • Thinly sliced cabbage
  • Warm flour tortillas
  • Lime wedges for squeezing
  • Salsa
  • Feta
Directions:
  1. To make the rub, stir together the chili powder, kosher salt, brown sugar, ground cumin, cayenne, ground oregano, onion powder, garlic powder, cinnamon and ground cloves.
  2. Pat the roast dry and rub the spice mix all over the roast. Let it sit at room temperature for at least an hour (or chill overnight).
  3. Reserve the leftover spice mix.
  4. Over medium-high heat, heat the oil in a large pan. Then brown the roast on all sides.
  5. Place the browned roast in a crockpot along with the leftover spice mix. Cook on low for 6-8 hours, until the pork is cooked all the way through and is falling apart and tender.
  6. When the pork is cooked, it’s time to shred it. Either shred with two forks or use a stand mixer. To do that, break or cut the roast into smaller sections and place in the bowl of a stand mixer with the paddle attachment. Turn the mixer on low and let the machine shred the pork. (Don’t leave it on too long or it will mince the pork.)
  7. Return the shredded pork back to the crockpot or to another container. Top with the juices and toss to coat.
  8. Serve with warm tortillas and desired toppings.

View Party Plan: Fall Flavors

Sweet Potato Muffins

Sweet Potato Muffins

Created by: Erin Sellin, Dinners, Dishes, and Desserts

Sweet potatoes are good for you and tasty too. When you season them with cinnamon and nutmeg in this muffin recipe, they taste even better…almost like pumpkin!

Ingredients:
  • 1 cup sweet potato, mashed (about 1 large sweet potato)
  • 2 eggs
  • ¾ cup buttermilk
  • 2 tsp. vanilla extract
  • ¼ cup vegetable oil
  • ½ cup brown sugar
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. salt
  • 1 cup semi-sweet chocolate chips (optional)
Directions:
  1. Preheat oven to 350° F. Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  2. In a large bowl whisk together sweet potato, eggs, buttermilk, vanilla, vegetable oil and brown sugar until well combined.
  3. In a separate bowl combine flour, baking soda, baking powder, cinnamon, nutmeg and salt. Stir into sweet potato mixture until just combined. Add chocolate chips if using.
  4. Scoop batter into prepared muffin tin. Bake for 14-18 minutes until a tester comes out clean.
  5. Place on wire rack for 5 minutes, before removing from the pan to cool completely.

View Party Plan: Fall Flavors

Pumpkin Fudge

Pumpkin Fudge

Created by: Crystal Owens, A Pumpkin & A Princess

These days you can find pumpkin spice lattes, donuts, cake and even milkshakes. If you’re looking for one more dessert to satisfy your pumpkin spice craving then you’ll want to try this pumpkin fudge. It’s fairly easy to make if you put in just a little work.

Ingredients:
  • 2 cups sugar
  • 1 cup brown sugar
  • 2/3 cup evaporated milk
  • ¾ cup unsalted butter
  • 1/3 heaping cup pumpkin (not pumpkin pie filling)
  • 1½ tsp. pumpkin pie spice
  • 12 oz. bag white chocolate chips
  • 7 oz. jar marshmallow crème
  • 1 cup chopped pecans, divided
  • 1 tsp. vanilla extract
Directions:
  1. Line a 13”x9” pan with foil or parchment paper, slightly overlapping the edges. Lightly grease.
  2. Heat sugars, evaporated milk, butter, pumpkin and pumpkin spice in a heavy saucepan over medium heat.
  3. Bring to a rolling boil, stirring constantly. Continue to stir while boiling for 10 minutes.
  4. Stir in white chocolate chips, until melted.
  5. Add marshmallow crème, vanilla extract and ½ cup chopped pecans; stir until well combined.
  6. Quickly pour into prepared pan. Cool for 1-2 hours, then cover and store in refrigerator.
  7. Pull on edges of foil or parchment paper to remove fudge from pan. Cut into squares. Store fudge in refrigerator.

View Party Plan: Fall Flavors

How to Create a Centerpiece with Seasonal Fruit and Veggies

How to Create a Centerpiece with Seasonal Fruit and Veggies

Created by: Lauren Saylor, A Fabulous Fete

With so many seasonal items available, why not utilize them!? And not just for recipes. Here’s how you can incorporate seasonal fruits and veggies into your own centerpiece for your next gathering.

Things You'll Need:
  • Large platter or bowl
  • 3-4 tomatoes
  • 3 radicchio heads
  • 2 bundles of green onions
  • 3 bundles of rosemary
  • 1 bundle of basil
  • Additional flowers, optional
Directions:
  1. Purchase the items above, or grab the most colorful and interesting fruits and vegetables you can find.
  2. Start with a large platter or bowl from the kitchen, centering it on your table.
  3. Lay down your flat items (like the rosemary), then carefully stack your larger items.
  4. Tuck in sprigs of herbs and smaller ingredients to fill in any gaps that were created with the larger veggies. And if you’d like, add a bloom or two if you want to add more color and texture.

You can easily adjust these arrangements to go with any theme or season. You can even base it off of what you’ll be serving for that meal!

View Party Plan: Fall Flavors

Cinnamon Stick Candle Decor

Cinnamon Stick Candle Decor

Created by: Jamie Bare, The Crafting Chicks

Need a fun idea for a fall gift or fall décor? Grab some yummy-smelling cinnamon sticks and candles and make this pretty DIY candle. Try making a bunch and displaying them as a centerpiece this fall. Or make several for friend or neighbor gifts.

Things You'll Need:
  • Fall-scented candle
  • 3 or 4 cans of Kroger Cinnamon Sticks (or about 20 per candle)
  • Hot glue gun
  • Hot glue gun sticks
  • Ribbon (that coordinates with your candle)
Directions:
  1. Line up the cinnamon sticks in a line. You can choose if you want them closer together or with spacing. You will want to use about 20 cinnamon sticks per candle depending on the size of your candle.
  2. Cut your ribbon about 2’ long.
  3. Using hot glue, run glue along your ribbon (the length of your cinnamon sticks laid out).
  4. Place the ribbon, glue side down horizontally on top of the lined up cinnamon sticks. I like to have the ribbon run along the middle of the sticks.
  5. Press gently on the ribbon to adhere the glue to the sticks.
  6. Let it cool off and dry for 5 minutes.
  7. Now you can wrap your cinnamon sticks with ribbon around the candle. Place the sticks tightly around the candle. At the back tie the ribbon ends that meet. Tie a tight knot and cut off the excess ribbon.

View Party Plan: Fall Flavors

Cornhusk Vase

Cornhusk Vase

Created by: Crystal Owens, A Pumpkin & A Princess

Fall is a beautiful time to decorate your home. A few cornhusks and faux leaves is all it takes to create a beautiful centerpiece for fall and your Thanksgiving tablescape.

Things You'll Need:
  • Cornhusk
  • Candle vase or mason jar
  • Hot glue
  • Ribbon/twine
  • Faux leaf
  • Scissors
Directions:
  1. Cover glass vase or mason jar with 2-3 corn husks, depending on size of jar. Use hot glue to adhere the husk to the vase.
  2. Trim excess cornhusk along the bottom.
  3. Tie ribbon or twine around the vase and glue a faux leaf on top.

View Party Plan: Fall Flavors

Fall Cleaning Checklist

Fall Cleaning Checklist

Created by: Erin Sellin, Dinners, Dishes, and Desserts

Most people think of spring cleaning, but fall cleaning can be just as important. Here are five things you should do each fall to get you and your house ready for winter. Plus it can make spring cleaning a little easier!

Get the beds ready. Flip the mattress and get the winter blankets on all the beds in your house. If you flip the mattress at the same time each year, and do all the beds at once, there will be no guessing if it needs to be done. And if you have the blankets on the beds, you’ll be prepared for those chilly nights that sneak up on us.

Clean windows. After a summer of having the windows open, it’s time to clean up. Use the brush attachment on your vacuum cleaner to clean the blinds and window sills. If you have washable curtains, throw them in the washing machine. And do a quick wipe down of the glass. All that grime from summer construction, trees and rain can build up quickly.

Organize closets. Take a few minutes and go through your summer clothes. If you didn’t wear something this year, you probably aren’t going to wear it next summer either. Put everything in bags and donate or have a garage sale. Starting fresh each year makes it easier to fill in what you might need, and get rid of the stuff you know you don’t.

Check pantry and fridge. Now is a good time to check expiration dates on the food in your kitchen. Summer often means farmers’ markets, fresh fruits and veggies, and less staple items. So check to make sure everything in your fridge and pantry is still good. If not, toss it, and start a grocery list to stock up for the next few months.

Check yard and outside. Do you have a hose you leave connected outside during the summer? Make sure you disconnect and bring it in before it gets cold. Check your doors and windows to make sure you don’t have any cracks and the seals look good. Take a quick walk around the outside of your house to make sure you have all of your summer stuff picked up. You don’t want any little shovels or yard gloves to get buried in the snow all winter.

Fall cleaning doesn’t have to be hard or involve a lot of work. Just a few quick things to make sure you’re ready for winter, and to make your life easier in the spring.

Website Feedback