12 Crowd-Pleasing Recipes to try this Fall
Whether it’s a virtual tailgate in front of the TV—(it kills our souls to think of it), a casual get-together, or your college student is bringing home a handful of hungry friends—you’ve got people to feed. Here we’ve gathered some of our readers’ favorite recipes we think you’ll love. From easy appetizers to shrimp creole to pumpkin bars, these recipes will help you usher in the season!
BREAKFAST SAUSAGE ENGLISH MUFFINS
A couple of batches of these in the freezer will save you—whether for busy school mornings or to pull out for Dove hunt weekends.
2 pounds breakfast sausage
2 packages of English Muffins
2 jars of Old English Cheese
2 to 3 cups shredded cheddar cheese
Brown and crumble sausage in a large skillet. Add the jars of cheese mixing and cooking until warm and melted. Spread 2 to 3 tablespoons of the sausage-cheese onto each English muffin half. Top with cheese and bake 15 minutes at 375 degrees.
If making ahead, place the assembled muffins on a cookie sheet and quick freeze 10 to 20 minutes. Once semi-frozen, place muffins in a large ziplock bag and freeze for later use. When ready to serve, remove from freezer, allow to thaw for a few minutes, sprinkle with shredded cheese and bake for 15 to 20 minutes until heated through.
MEXICAN CROCKPOT SHREDDED CHICKEN TACOS
One of the most useful recipes we’ve seen in a long time. Use it for Mexican lasagna, enchiladas, or in tortilla soup—or as we did for the best chicken tacos ever.
3 to 4 pounds skinless, boneless chicken breasts
4 jars salsa
1 can salsa verde
1/2 box chicken broth
4 taco seasoning packets
1 head garlic, smashed and chopped
1 tablespoon sea salt
1 cup chopped cilantro
(add in last 30 minutes)
Dump all ingredients in a crockpot and cook on low for 7 hours or high for 4 to 5 hours. When done, remove chicken from pot and shred. There will be a good amount of liquid left that can be stirred back in to chicken as desired.
FOR TACOS: We browned corn tortillas in a skillet and filled them with chicken, chopped tomatoes, roasted corn, cheese, and cilantro. Serve with refried beans, Spanish rice and condiments of your choice.
If you like creole dishes, you will love this recipe. The best part is that it can be made and frozen ahead of time, adding the fresh shrimp once thawed and heated. You will not regret having this in your freezer ready for busy weekends!
1 cup flour
1 cup Mazola oil
2 cups chopped onion
1 cup chopped celery
1/2 cup bell pepper
2 cloves chopped garlic
3 pounds raw deveined shrimp
1 large can tomatoes
2 small cans tomato paste
3 teaspoons salt
1/4 teaspoon red pepper
1/2 teaspoon black pepper
2 tablespoons chopped parsley
2 tablespoons chopped onion tops
To make roux, whisk flour and oil together in a heavy bottomed pan whisking constantly over medium heat for 15 to 20 minutes or until roux is brown. Add onions, celery, bell pepper and garlic to roux and cook until soft. Add tomatoes, tomato paste, and seasonings. Mix well and cook about 5 minutes then add six cups of water. Let simmer about 1 hour. Add 3 pounds of raw deveined shrimp, cook for 15 minutes. Add parsley and onion tops 5 minutes before serving.
To freeze, prepare Creole completely omitting shrimp. When ready to use, simply thaw, heat, add shrimp and cook about 15 minutes or until pink. Serve over rice.
Makes 10 generous servings.
CHICKEN, BACON & RANCH SANDWICHES
Assemble these ahead of time for a quick weeknight supper, or for a hearty game-day treat. Simply cover and keep chilled till ready to bake.
1 pound thin-sliced roasted deli chicken
8 slices bacon cooked and crumbled
12 slices colby jack cheese
1/3 cup prepared ranch salad dressing
1/2 cup butter
1 teaspoon garlic salt
1/2 teaspoon onion powder
2 tablespoon grated Parmesan cheese
Preheat the oven to 350 degrees.
Using a serrated knife slice horizontally through the middle of the rolls, placing the bottoms side by side on a sheet pan. Set the tops aside.
In a small saucepan over medium heat, melt together the butter, garlic salt and onion powder. Brush the cut sides (both tops and bottoms) of the sliced rolls with about one-third of the seasoned butter.
Place half of the cheese slices over the bottoms, tearing slices if needed, to fit. Next, layer the chicken and bacon crumbles over the cheese. Spoon ranch dressing over bacon and top with an additional layer of cheese. Place the buttered tops on the cheese. Brush remaining butter on top and sprinkle with Parmesan cheese.
To prevent over browning, cover loosely with foil. Bake covered for about 15 minutes then uncover and bake for an additional 10 minutes or until the tops are lightly golden.
Separate and serve while warm with additional ranch dressing, if desired.
DECONSTRUCTED WHITE BEAN AND AVOCADO DIP
No pureeing or mashing needed. These simple flavors with the added tanginess of feta cheese are an update to your standard guacamole.
1 can white beans, drained and rinsed
3 ounces crumbled feta cheese
1/4 red onion, diced
2 ripe avocados, rough chopped
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 tablespoons wine vinegar
2 tablespoons chopped cilantro, or to taste
salt and pepper
Combine all ingredients in a large bowl. Transfer to serving platter or bowl and garnish with fresh cilantro. Serve immediately with tortilla or pita chips.
HOT BACON AND SWISS DIP
Keep cream cheese and salsa on hand for an instant appetizer!
1 8-ounce package of cream cheese, softened
1/2 cup mayonnaise
1 cup grated Swiss cheese
2 tablespoons chopped green onions
8 slices bacon, cooked and crumbled
1/2 cup Ritz crackers
Mix cream cheese, mayonnaise, swiss cheese and onions. Place in baking dish. Top with bacon and Ritz crackers. Bake at 350 degrees 15 to 20 minutes or until bubbly.
SPICY BOURBON CANDIED PECANS
Delicious to munch on their own, these pecans are also perfect sprinkled in a salad or over warm brie as an appetizer.
1 egg white
1 tablespoon bourbon
3 cups pecan halves
1/2 cup granulated sugar
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
Preheat oven to 350 degrees and line a large baking sheet with foil or parchment paper.
Whisk egg white with bourbon until frothy in a medium bowl. Stir in pecans, mixing until coated.
In a separate small bowl, mix together sugar, salt, and cayenne. Sprinkle over the pecans stirring to combine and spread onto pan.
Bake for 20 to 30 minutes stirring every ten minutes. They will burn quickly, so watch carefully.
BASIC DEVILED EGG RECIPE
6 boiled eggs, peeled
1/4 cup mayonnaise
1 teaspoon grated onion
2 teaspoons dijon mustard
salt and pepper to taste
Slice eggs in half lengthwise, and carefully remove yolks. Set whites on a platter. Mash yolks with mayonnaise, onion, mustard and seasonings. Spoon yolk mixture evenly into whites and garnish with toppings of your choice.
If you’ve used the last of your summer tomatoes, Roma tomatoes are a flavorful choice year-round when fresh tomatoes are needed.
3 to 4 Roma tomatoes, seeded and diced
4 to 5 green onions, sliced thinly
8 ounces feta cheese
1/2 cup olive oil
2 to 3 teaspoons Cavender’s Greek seasoning
In a large bowl, gently combine the tomatoes, green onions, feta and olive oil. Season with Cavender’s to taste.
Gently combine the ingredients. Serve with pita chips.
CREAMY SALSA DIP
A no-brainer. Keep cream cheese and salsa on hand and you’ll have an instant appetizer.
1 8-ounce package cream cheese, softened
1 cup salsa
Simply blend ingredients together and serve with tortilla chips.
PUMPKIN CHEESECAKE BARS
Graham Cracker Crust
16 whole graham crackers
1/4 cup white sugar
2 tablespoons brown sugar
8 tablespoons butter, melted
Preheat oven to 350 degrees. Crumble the graham crackers by using a food processor or by placing all the crackers in a ziploc bag and crush with a rolling pin until broken into fine crumbs. This should make about 2 cups total of crumbs. In a bowl, mix crumbs with melted butter and sugars until evenly blended. Pour mixture into a 13×9-inch baking dish and press evenly along bottom and sides.
3 8-ounce packages cream cheese, room temperature
1 cup white sugar
1 teaspoon vanilla
3 large eggs
1 cup canned pumpkin
1 teaspoon cinnamon
3/4 cup brown sugar, packed
3/4 cup flour
1/2 cup quick-cooking oats
1/2 cup butter, softened
1 teaspoon vanilla
Combine cream cheese, sugar and vanilla. Beat at a medium speed until blended and smooth. Add eggs one at a time, beating after each. Remove and spread approximately 2 cups of this mixture over the crust. To the remaining cream cheese mixture add the pumpkin and cinnamon, stirring until combined. Carefully pour and spread the pumpkin over the cream cheese layer, being certain not to blend layers.
For topping, stir the brown sugar, flour and oats together. Add in softened butter and vanilla, mixing well. Sprinkle topping over the pumpkin layer. Bake 1 hour or till cheesecake is set. Remove from oven and allow to cool. Chill before serving.
LOWERY’S FUDGE CAKE
Hailing from the famed Lowery’s Motel, a Greenville icon from years past, this delicious sturdy cake evokes memories of days gone by. Always sold wrapped in wax-paper, it is a perfect addition to any outdoor event.
2 sticks butter
4 squares semisweet chocolate
1 3/4 cups sugar
1 cup flour, sifted
1 teaspoon vanilla
1 cup chopped pecans
pinch of salt
Preheat oven to 300 degrees. Melt the butter and chocolate together. Add the sugar. Cool slightly. With a wooden spoon, mix in the eggs, one at a time. Fold in flour and salt. Add vanilla and chopped pecans. Pour the mixture into a buttered 9×11-inch pan. Bake for about 40 minutes. Start testing at 30 or 35 minutes.
Makes 18 squares