We’ve got recipes for fun Halloween treats, a classic fall cake, and a comfort food favorite. WELCOME FALL!
Halloween Chex Mix
BY MELISSA SPELTS
15-oz. bag of Savory Chex Mix snack mix
10.5-oz. bag of Muddy Buddies Chex Mix
8 oz. Reese’s Pieces
20 to 30 Brach’s Autumn Mix candy pumpkins
10 to 15 White Reese’s Miniature Cups with candy eyeballs (ghosts)
In a bowl, combine Chex mix, Reese’s Pieces, and candy pumpkins. Place white Reese’s Miniature Cups on top with their candy eyeballs showing to make your Halloween treat look especially spooky. This is super simple and lots of fun.
Halloween Bat Treats
BY MELISSA SPELTS
This idea was found on chelseasmessyapron.com. It is a Creepy treat you can make with your little ones this Halloween season. It’s so easy and fun!
Milk Chocolate Reese’s Miniature Cups
Chocolate frosting (a.k.a. the glue)
Step 1: Take Reese’s Miniature Cups out of packaging except for the cup. This will keep it less messy.
Step 2: Separate the Oreo from the cream and cut down the middle of each cookie for your bat’s wings.
Step 3: Add a dot of frosting on the corner of your bat’s (halved Oreo cookie) wings and press to the middle of the Reese’s Miniature Cup. Make sure to leave room for both wings.
Step 4: Add a dot of frosting to the back of the candy eyes and place in the middle of the Reese’s Cup.
Pumpkin Sheet Cake
BY MELISSA SPELTS
Baking is so much fun during the fall and winter seasons. This is one of my favorite desserts my mom makes as the weather cools down. I hope you like it as much as I do. Happy fall!
1 1⁄2 cups granulated sugar
1 15-oz. can solid pack pumpkin
1 cup vegetable oil
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1⁄4 tsp salt
1⁄4 tsp ground cloves
Cream Cheese Frosting
1 8-oz. cream cheese, softened
1⁄2 cup butter, softened
2 tsp vanilla extract
4 1⁄2 cups confectioner’s sugar
In a large mixing bowl, beat the sugar, pumpkin, oil, and eggs. Combine the flour, baking powder, cinnamon, baking soda, salt, and cloves; gradually add to pumpkin mixture and mix well. Pour into a greased 15”x10”x1” baking pan.
Bake at 350 degrees F for 20 to 25 minutes. Cool.
In a mixing bowl, beat the cream cheese, butter, and vanilla until smooth. Gradually beat in confectioner’s sugar. Spread over cake and refrigerate until serving.
Chicken Pot Pie
BY RYAN SPELTS
Homemade Pie Crust
2 1⁄2 cups all-purpose flour
1 tsp salt
1⁄2 cup unsalted butter, chilled, cut into small cubes
1⁄2 cup vegetable shortening
8 Tbsp cold ice water
Combine flour, salt, butter, and shortening in a food processor. Or, if you’re like me and like handling the dough, put it in a bowl and use a pastry cutter to mix the ingredients.
Mix in the water a tablespoon at a time as you pulse or cut it in. The result should be a crumbly, powdery mix with pea sized lumps. Do not over mix.
Dump mixture out on the counter, divide into two, and shape into discs. Do not over-knead dough; it’s okay if it’s a little crumbly. Wrap each in plastic wrap and refrigerate at least one hour.
Homemade Chicken Pot Pie Filling
1⁄3 cup butter
1⁄2 a medium onion chopped
1⁄3 cup flour
1⁄2 tsp salt
1⁄4 tsp pepper
1 3⁄4 cup chicken broth
1⁄2 cup milk
2 cups of cooked shredded chicken
1⁄2 cup of frozen peas
1⁄2 cup of diced carrot
1⁄2 cup of diced celery
Preheat oven to 400 degrees F
In a saucepan, cook onions with butter until soft and translucent. Stir in flour, pepper, and veggies. Slowly stir in chicken broth and milk. Simmer over medium-low until thick and carrots are cooked through.
Place one dough disc (the other one stays in fridge) on a floured surface and roll out with a rolling pin. Form into a circle and carefully lay in a 9-inch deep-dish pie pan. If the dough gets wet looking, it is too warm. After you roll it out and place it in your pan, you should put it back in the refrigerator.
Pour chicken filling mixture into prepared pie plate. Roll out top crust and place on top of chicken filling. Cut off any hanging dough, then, use your fingers to create a design around the crust. If you like to make it fancy, you can cut in strips and do a weaved top or just roll it out, cut it to size, and place it on top.
Cut slits in top crust to let steam out. Bake at 400 degrees for 40 minutes or until golden brown. If the crust is getting too brown around edges, wrap in foil.