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7 Fall Recipes for Any Occasion

Posted Nov 19 2012 - 12:11am

 

With the holiday season just around the corner, now is the perfect time to try some new delicious recipes! Whether it be for a weekend potluck or family dinner with some sorority sisters, you will be the hit of the party when you bring any of these yummy dishes. Check out these great recipes and get ready to impress!

“Cinnamon Toast” Cocktail

 

Ingredients

  • 1 ¼ oz. Captain Morgan Original Spiced Rum
  • 6 oz. hot apple cider
  • 1 tablespoon sugar
  • 1 tablespoon cinnamon

Dip any glass (preferably wine glass) from your cupboard into the sugar and cinnamon mixtures so spices evenly coat the rim. 

After heating hot apple cider, add Captain Morgan, mix, and pour!

Perfect fall drink to warm up with on a chilly evening with friends.

Photo and recipe courtesy of www.delish.com

 

 

Caramel Pretzel Crunch Brownies

 

Ingredients

  • 1 box fudge brownie mix (water, vegetable oil, and eggs as called for on brownie mix box)
  • 1 cup semisweet chocolate chips
  • 1 bag (14 oz.) caramels, unwrapped
  • ¼ cup butter or margarine
  • 1 tablespoon milk
  • 1 tablespoon milk
  • 1 cup pretzels, coarsely crushed
  • 1/3 cup toffee bits

Heat oven to 350 degrees F (325 for dark and nonstick pan). Grease or spray 13x9 inch pan.

Make brownie batter as directed on box, using water, oil, and eggs; stir in ½ cup chocolate chips (reserve ½ cup). Spread into pan, Bake 24 to 28 minutes or until toothpick inserted 1 inch from edge comes out almost clean. Cool for 5 minutes.

Meanwhile, in medium microwaveable bowl, heat microwave caramels, butter, and milk uncovered on High 2 to 3 minutes, stirring once, until caramels are melted.

Carefully pour and spread over warm brownies.

Sprinkle with pretzels, remaining ½ cup chocolate chips and toffee bits.

Cool completely.

 

Photo and recipe courtesy of www.bettycrocker.com

Pumpkin Pie Bites

 

Ingredients

  • 2 refrigerated ready-to-roll pie crusts
  • 8 oz. cream cheese, room temperature
  • ½ cup sugar
  • 1 cup canned pumpkin filling
  • 3 eggs
  • 1 teaspoon pumpkin pie spice (mixture of cinnamon, ginger, nutmeg, and allspice) 
  • Pumpkin pie-shaped (circular) cookie cutter

Preheat oven to 350 degrees F

Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.

Press dough shapes into a 24-cup mini muffin tray (make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other).

Apply egg whites from one egg to the top edges of each pie.

Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla, and pumpkin pie spice together until thoroughly combined.

Spoon mixture into each pumpkin-shaped pie crust cup.

Bake for 12-15 minutes.

Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated. 

When preparing to serve, top with whipped dream or chocolate drizzle!

Photo and recipe courtesy of www.bakerella.com

Buffalo Chicken Dip

 

Ingredients

  • 3 (10 oz.) cans chunk chicken, drained
  • 2 (8 oz.) packages cream cheese, softened
  • 1 1/4 cup ranch dressing
  • ¾ cup pepper sauce (such as Frank’s Red Hot®)
  • 1 ½ cups shredded cheddar cheese
  • 1 box of your favorite crackers, celery stalks, or tortilla chips

Preheat oven to 350 degrees F.

After shredding canned chicken, add to a medium sized bowl with cream cheese, ranch dressing, and pepper sauce. Stir until completely mixed.

Pour mixed ingredients into oven-safe dish. Sprinkle cheddar cheese on top and insert into oven for 20 minutes or until golden brown on top.

Recipe courtesy of www.browneyedbaker.com

Stuffed Italian Bread

 

Ingredients

  • 1 Italian loaf, about 12 inches long
  • 1 stick butter, melted
  • 1/8 cup olive oil
  • 3 teaspoons minced onion
  • 2-3 cloves garlic, grated
  • 1 tablespoon dijon mustard
  • 1 tablespoon poppy seeds
  • 3 tablespoons chopped parsley
  • 12 oz. grated cheese (create your own Italian blend!)

Preheat oven to 350 degrees F

Mix the melted butter, olive oil, onion, garlic, Dijon mustard, poppy seeds and parsley in a bowl.

Cut the bread into cubes, in X slices across the loaf but don’t cut all the way through!

Pour the butter mixture carefully into those X slices using a small spoon and over the top of the bread. Next, stuff those cracks with the grated cheese!

Wrap the entire loaf with foil, sealing the sides properly and bake for 15,20 minutes. Remove from the oven, unwrap, then bake for another 10 minutes until the cheese is melted. Bon appétit!

Photo and recipe courtesy of www.joansfoodwanderings.com

300 Calorie White Bean and Turkey Chili

 

Ingredients

  • 1 tablespoon canola oil
  • 2 cups diced onion
  • 1 ½ tablespoons chili powder
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 3 cans Great Northern beans, rinsed and drained
  • 4 cups fat-free, low-sodium chicken broth
  • 3 cups chopped cooked turkey
  • ½ cup diced tomatoes
  • 1/3 cup chopped fresh cilantro
  • ½ teaspoon freshly ground black pepper and salt

Heat oil in a large, deep pan over medium-high heat. Add onion, sauté 10 minutes or until tender and golden. Add chili powder and garlic, sauté for 2 minutes. Add oregano, beans, and broth and bring to a simmer; cook for 20 minutes.

Place 2 cups of bean mixture in a blender and process until smooth. Return pureed mixture to pan. Add turkey and cook for 5 minutes or until thoroughly heated. On low heat, add diced tomato, chopped cilantro, salt, and pepper, stirring well. Let sit for 30 minutes and then serve.

Photo and recipe courtesy of www.myrecipes.com

Twice Baked Potatoes

Ingredients (makes six servings)

  • 6 large potatoes
  • 1/2 cup fat-free reduced sodium chicken broth
  • 1 cup shredded sharp cheddar cheese
  • 1/3 cup thin green onion slices
  • 1/4 cup light sour cream
  • 1 teaspoon Dijon mustard

Heat oven to 400 degrees Fahrenheit.

Pierce potatoes in several places with the tip of a sharp knife. Bake 60-85 minutes or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving ¼ potato shells.

Beat potato pulp, broth, ½ cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese, and serve!

Bake 20 minutes or until heated through.

Recipe courtesy of www.recipes.net

7 Fall Recipes for Any Occasion