EASY FALL RECIPES
ICED PUMPKIN COOKIES
Nothing says fall quite like a pumpkin-flavored dessert! This iced pumpkin cookie recipe will give you the perfect fall treat that will leave your mouth watering!
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
FRENCH ONION SOUP
During the cool nights of fall, a soup makes for the perfect dinner, especially when it tastes this good! This French onion soup is full of savory flavors and is a hearty dinner option for the whole family!
4 tablespoons (½ stick) unsalted butter or duck fat
6 large onions (about 5 lb.), thinly sliced
2 large shallots, finely chopped
2 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
½ cup dry vermouth or dry white wine
1 tablespoon white wine vinegar
4 sprigs flat-leaf parsley
2 sprigs thyme
1 bay leaf
8 cups low-sodium chicken or vegetable broth
8 slices ¼"-thick slices country-style bread, toasted
8 ounces sliced Comté cheese or Gruyère
Heat butter in a large heavy pot over medium-high heat. Add onions, shallots, and garlic; season with salt and pepper and cook, stirring occasionally, until softened and dark brown, 60–70 minutes. Add vermouth and vinegar. Bring to a boil, reduce heat, and simmer until slightly reduced, about 3 minutes.
Tie parsley, thyme, and bay leaf with kitchen twine; add to pot along with broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until reduced to about 8 cups, 35–40 minutes; discard herb bundle.
Preheat oven to 450°. Place ovenproof bowls on a large rimmed baking sheet. Divide soup among bowls and top with toasts (cut to fit if necessary) and cheese. Bake until cheese is bubbling and golden brown, 6–8 minutes.
TOUCHDOWN TACO DIP
Of cours, fall means football season, and what better to add to your tailgate than a delicious taco dip! This simple recipe is loaded with flavor and the preparation is super easy!
1(16 ounce) can refried beans
1(8 ounce) package cream cheese, softened
1 cup sour cream
2 tablespoons taco seasoning mix
2 cloves garlic, pressed
2 ounces cheddar cheese, shredded
1 can pitted ripe olives
1 medium tomatoes, seeded and chopped
2 green onions, chopped
fresh cilantro, chopped
Spread the refried beans in a square stone baker (or a 9-inch square baking dish).
In a mixing bowl, combine cream cheese, sour cream, taco seasoning, and garlic.
Mix well with electric mixer.
Spread cream cheese mixture on top of refried beans.
Sprinkle cheddar cheese on top of cream cheese mixture.
Sprinkle olives, tomatoes, onions and cilantro on top.
Bake at 350 for about 15 minutes.
Serve hot with Tortilla Chips!