Sugar Sweets and Fall Treats

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Hey people! Well, it's time to put away the grills, Hawaiian shirts, and warmer temps for crock pots,  pumpkin spice, and sweater weather. So, to celebrate this fantastic change in season, here are some our favorite recipes to get you through the cold nights!

Dressing

Ingredients:

  • 1 (16 ounce) package dry corn bread mix
  • 2 tablespoons butter
  • 1/2 cup chopped celery
  • 1 small onion
  • 2 eggs, beaten
  • 2 cups chicken stock
  • 2 tablespoons dried sage
  • salt and pepper to taste

Directions:

  • Prepare the dry corn bread mix according to package directions. Cool and crumble.
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  • In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
  • In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
  • Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Chili

Ingredients:

  • 2 lbs. Ground beef 
  • 2 packs of Smoked Sausage 
  • 1 pack of Wick Fowler's 2 alarm chili kit 
  • 1 white onion 
  • 2 Bell peppers 
  • 1 Package of Kidney beans

Directions: 

  •  Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.
  • Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It's normal for a dark sticky crust to start forming on the bottom of the pan.
  • Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.
  • Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of sausage may take a bit longer). The chili will still look soupy.
  • Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste

Chicken Noodle Soup

ingredients:

  • 2 teaspoons butter
  • 1 cup sliced celery
  • 1 cup chopped carrot
  • 1/2 cup chopped onion
  • 1/2 teaspoon thyme
  • 1 teaspoon poultry seasoning
  • 2(32 ounce) containers
  • 1 can chicken broth (14 ounce)
  • 2 teaspoons chicken bouillon
  • 8 ounces egg noodles
  • 2 cups cooked chicken (Mixture of Breast and Thigh meat)
  • parsley

Directions:

  • Melt butter in large pot.
  • Sauté the celery, carrot and onion for 5 to 10 minutes.
  • Add thyme, poultry seasoning, chicken broth and bouilion.
  • Bring to a boil.
  • Add noodles and chicken and cook on low for 20 minutes.
  • Sprinkle with parsley.

Slow Roasted Pork 

Ingredients:

SERVINGS: 6

  • 3 garlic cloves
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1½ teaspoons freshly ground black pepper
  • 1½ teaspoons ground cumin
  • 1½ teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 2 tablespoons kosher salt, plus more
  • 4-5 pounds untrimmed flat-cut brisket, cut into 4” pieces
  • 2 medium onions, thinly sliced
  • 16 oz of apple juice 

Directions:

  • Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 2 tablespoons salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1–2 days. Let meat sit out until it’s room temperature, about 1 hour.
  • Scatter onions in a 4–6-quart slow cooker and add brisket, fat side up. Add apple juice and 1 cup water. Cover and cook until meat is very tender, 7–8 hours on low or 4–5 hours on high.
  • Heat broiler. Transfer brisket, onions, and any braising liquid to a large oven-proof skillet or roasting pan. Broil brisket, uncovered, until top is browned and crisp, 5–10 minutes.
  • Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and season with salt, if needed.
  • Do Ahead: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 1½ hours.

 

Baked Cinnamon Apple Chips:

This is a delicious and healthy snack to take with you as you trek from class to class, or anywhere really. 

Ingredients:

  • 3 apples (I use Granny Smith, Pink Lady, or Honey Crisp)
  • ground cinnamon
  • granulated sugar

Directions:

  • Preheat oven to 200F degrees. Line two large baking sheets with silicone baking mats. Set aside.
  • Wash and thinly slice the apples as shown in the photos above. Spread the apple slices onto the baking pans making 1 single layer. Sprinkle with cinnamon and sugar.
  • Bake for 1 hour, flip the apples over, and bake for another 1-1.5 hours. Turn the oven off and keep the apples inside as the oven cools down for 1 hour. This will help them get crunchy. Some apples may just be chewy and only slightly crunchy after 3 hours in the oven. Store apple chips at room temperature in an airtight container for up to 1 week.

Hot Chocolate

Ingredients:

Serves 2

  • 1 1/2 cups milk
  • 1/3 cup Nutella
  • 1 cinnamon stick
  • Whipped cream or marshmallows, to top

Directions: 

  • In a pot over medium-high heat, bring the milk to a simmer. Add the Nutella, stirring until it has melted and become incorporated. Add the cinnamon stick and bring to a simmer.
  • Divide the bourbon between two mugs, if using (2 ounces per mug). Ladle the hot milk mixture into the mugs and serve with fresh whipped cream or marshmallows. If serving with marshmallows, toast on a foil-lined baking sheet under the broiler for 30 to 45 seconds, until golden.
  • Recipe Notes
  • Big Batch Recipe (Serves 8): Increase the amounts to 6 cups of milk, 1 1/2 cups Nutella, and 1 cinnamon stick. For spiked versions, use 2 ounces of liquor per mug.
  • Fat free milk, whole milk, lactose-free milk, and nut or seed milks all work here.

Mystery Pecan Pie 

Ingredients:

Topping:

  • 3 eggs
  • 1/4 cup sugar
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract

Pie:

  • 1 (8-ounce) package cream cheese, room temperature
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 un-baked deep-dish (9-inch) pie shell
  • 1 1/4 cups chopped pecans

Directions: 

  • Preheat oven to 350 degrees F.
  • Whisk topping ingredients until well combined. Set aside.
  • In a medium bowl using a hand mixer, mix cream cheese, sugar, salt, vanilla and egg until smooth. Pour into pie shell. Top with chopped pecans. Pour topping over pecans. Bake for 45 minutes. Allow to cool completely before serving.

Easy to Make Pumpkin Spice Cake 

Ingredients:

  • 1 box Betty Crocker™ SuperMoist™ spice cake mix
  • 2/3 cup granulated sugar
  • 4 eggs
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1/3 cup sour cream
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)

Directions:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
  • In a large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

There are our favorite fall recipes! Comment and let us know your favorite recipes!

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