Apple Pie with Streusel Topping

This generously filled apple pie is adorned with a streusel topping AND pairs perfectly with a big scoop of vanilla ice cream. The cream cheese-based crust complements the apple and cinnamon flavors to perfection. Follow these directions that include a few key tips for making this delicious, well-filled pie. Makes one 10” pie.

Cream Cheese Crust Ingredients:
1-1/2 cups all-purpose flour 1 tablespoon sugar 1-1/2 teaspoons Kosher salt 6 oz. cream cheese 3/4 cup unsalted butter (1-1/2 sticks), well chilled

Filling Ingredients:
8-10 cups sliced Honey Crisp apples (about 5-6 large apples) 2 tablespoons lemon juice 1/2 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon Pinch of salt

Streusel Topping Ingredients:
2/3 cup all-purpose flour 1/2 cup packed brown sugar 1/2 teaspoon cinnamon Pinch of salt 1/2 cup sliced almonds 4 tablespoons firm butter, plus 6 pats to top pie

Directions:

Prepare the Crust:
The crust may be mixed by hand or with a food processor. Mixing by Hand:
1a. Mix the flour, sugar, and salt together in a large bowl with a whisk until evenly distributed.
2a. Cut the butter and cream cheese into 1/2-inch cubes. Use a little of the flour mixture to keep the pieces from sticking together. Chill the cubes for 15 minutes.
3a. Place the butter and cream cheese cubes in the flour mixture. Using a simple pastry blender, cut the butter, cream cheese, and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter and/or cream cheese remaining.
4a. Form the rough dough into a half-inch thick flat disk (using your hands and a light touch) and wrap in plastic wrap.
5a. Chill the wrapped dough disks for an hour or overnight.

Mixing with a Food Processor:
1b. Place the flour, sugar, and salt in the bowl of the food processor. Pulse a few times to evenly distribute.
2b. Cut the butter and cream cheese into 1/2-inch cubes. Use a little of the flour mixture to keep the pieces from sticking together. Chill the cut butter and cream cheese cubes for 15 minutes.
3b. Place the butter and cream cheese cubes in the food processor with the flour mixture. Pulse 6-8 times to cut the butter and cream cheese into the flour. The dough mixture will be coarse with some pea-sized pieces of butter and cream cheese remaining. (Resist the urge to keep pulsing.)
4b. Remove the rough dough from the work bowl. Form the rough dough into a half-inch thick flat disk (using your hands and a light touch) and wrap in plastic wrap.
5b. Chill the wrapped dough disks for an hour or overnight.

Assemble the Pie:
6. While the dough is chilling, prepare the apples by peeling and slicing thinly. Toss the cut apples with the lemon juice, sugar, flour, cinnamon, and salt. Let the coated apples sit for 1 hour so that excess juices begin to drain from the apples.
7. Roll out the pie crust: Remove the dough from the refrigerator when ready to assemble the pie and allow it to warm slightly until pliable and easy to roll out. Roll the pie dough to a 1/4-inch thickness. Line the bottom of a 10” diameter deep dish pie plate leaving a 1-inch overhang.
8. Prepare the streusel topping. In a large bowl, use a pastry blender to mix the flour with the brown sugar, cinnamon, salt, almonds, and butter.
9. Fill the pie crust with the apple mixture mounding them in the center. Flute the crust's edge as desired. Top with the streusel topping. Place pats of butter evenly around the streusel topping.
10. Preheat the oven to 400 degrees F. Place the pie on an oven guard to catch any drips. Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and the filling begins to bubble. The crust and streusel topping will brown quickly; after the first 25 minutes; place a piece of aluminum foil over the whole pie. To avoid a runny pie, continue baking for another 10 minutes after the juices begin to bubble. Transfer to cooling rack to cool completely. Letting the pie cool overnight before cutting will help solidify any excess juices.
11. Cut pie slices with a serrated knife, serve with a scoop of vanilla ice cream and enjoy!

Pumpkin Pie With Leaf Cutouts

Pumpkin pie is an autumn must make, but it doesn’t have to be plain or boring. We think we’ve improved the classic pumpkin pie by presenting it with an artful embellishment of fall leaves and acorn cutouts. Top each delicious slice of pie with a dollop of cinnamon-spiked whipped cream. We think you’ll love this festive version of pumpkin pie as much as we do! Makes one 9” pie.

Pâte Brisée Crust Ingredients:
2-1/2 cups all-purpose flour (plus, extra for dusting)
1 tablespoon sugar
1-1/2 teaspoons Kosher salt
1 cup unsalted butter (2 sticks), well chilled
4-6 tablespoons ice water

Pumpkin Filling Ingredients:
1/2 cup sugar 1/4 cup light brown sugar
3 eggs
1 can (15 oz.) pumpkin puree
1 cup heavy cream
1/2 cup milk
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon finely ground black pepper
1/2 teaspoon Kosher salt
1 tablespoon vanilla extract

Cinnamon-spiced Whipped Cream Ingredients:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon cinnamon

Directions:
Prepare the Crust:
The crust may be mixed by hand or with a food processor. Choose your preferred method, then continue forming the crust at Step 7.

Mixing by Hand:
1a. Mix the flour, sugar, and salt together in a large bowl with a whisk until evenly distributed.
2a. Cut the butter into 1/2-inch cubes. Use a little of the flour mixture to keep the butter pieces from sticking together as you cut. Chill the cut butter cubes for 15 minutes.
3a. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well chilled.
4a. Place the butter cubes in the flour mixture. Using a simple pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining.
5a. Add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition until a rough ball of dough forms. (Avoid adding too much water.)
6a. Flatten the dough ball into a disk about a half-inch thick, and wrap in plastic wrap.

Mixing with a Food Processor:
1b. Place the flour, sugar, and salt in the bowl of the food processor. Pulse a few times to evenly distribute.
2b. Cut the butter into 1/2-inch cubes. Use a little of the flour mixture to keep the butter pieces from sticking together. Chill the cut butter cubes for 15 minutes.
3b. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well-chilled.
4b. Place the butter cubes in the food processor with the flour mixture. Pulse 4-5 times to cut the butter into the flour. The flour-butter mixture will be coarse with some pea-sized pieces of butter remaining.
5b. Add 2 tablespoons of the ice water by sprinkling on top of the flour and butter mixture. Pulse 2-3 times. Continue adding ice water by the tablespoon pulsing after each addition until a rough dough is formed. Test the dough by pinching together – if it holds together, enough water has been added. If it crumbles apart, add another tablespoon of water. (Avoid adding too much water or pulsing too much.)
6b. Remove the dough from the work bowl gathering it into a rough ball. Flatten the dough ball into a disk about a half-inch in thickness and wrap in plastic wrap.
7. Roll the crust into a 12-inch circle and line a 9-inch pie plate, trim off excess dough and crimp the pie's edge.
8. Roll out the remaining dough scraps to 1/8" thickness. Cut leaf shapes with various cookie cutters. Add details to the leaves with a sharp knife. Brush the leaves with an egg wash made from 1 beaten egg. Place the leaves on a baking sheet, and chill until ready to bake.

Prepare the Pumpkin Filling:
9. Whisk together the sugars and eggs. Add the puree, whisk again. Add the cream, milk, spices, salt, and vanilla extract. Mix well.
10. Bake the Pie: Preheat the oven to 400°F. When the oven is preheated, pour the filling into the ready crust.
11. Bake for 45-50 minutes (if the crust edges are browning too rapidly, protect the outer edge with a pie shield.) The center will be slightly wobbly, but will continue to set and thicken as it cools.
12. While the pie cools completely (2-3 hours), bake the decorative leaves. Bake for 5-10 minutes, checking often so that the leaves don't become too brown and over-baked.
13. Once the pie has cooled and the pumpkin has set in the middle, place the baked leaves around the edges of the pie for a festive presentation.

Prepare the Cinnamon-spiced Whipped Cream:
14. Just prior to serving, prepare the whipped cream. Mix together the cream, powdered sugar, vanilla extract, and cinnamon in a small bowl. Stir to dissolve the sugar, then whip the cream to soft peaks.
15. Cut pie slices with a serrated knife, add a dollop of whipped cream, serve and enjoy!

Chocolate Bourbon Pecan Pie

A traditional pecan pie becomes even more delicious with the addition of two of our favorite ingredients - bourbon and chocolate! The braided crust adds to the visual presentation and to the overall crust ratio, which is always a good thing in our book. An easy pie to assemble - this recipe delivers with big, razzle dazzle results! Makes one 9” pie.

Pâte Brisée Crust Ingredients:
2-1/2 cups all-purpose flour (plus, extra for dusting)
1 tablespoon sugar
1-1/2 teaspoons Kosher salt
1 cup unsalted butter (2 sticks), well chilled
4-6 tablespoons ice water
1 egg beaten, for egg wash used for attaching braided crust

Filling Ingredients:
5 large eggs
1-1/2 cups light brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1/2 teaspoon Kosher salt
2 tablespoons bourbon
1/2 cup butter, melted, and cooled
2 cups chopped pecans pieces
1 cup dark chocolate chips

Bourbon Whipped Cream Ingredients:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon bourbon (optional)

Directions:
Prepare the Crust:
The crust may be mixed by hand or with a food processor. Choose your preferred method, then continue forming the crust at Step 7.

Mixing by Hand:
1a. Mix the flour, sugar, and salt together in a large bowl with a whisk until evenly distributed.
2a. Cut the butter into 1/2-inch cubes. Use a little of the flour mixture to keep the butter pieces from sticking together as you cut. Chill the cut butter cubes for 15 minutes.
3a. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well chilled.
4a. Place the butter cubes in the flour mixture. Using a simple pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining.
5a. Add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition until a rough ball of dough forms. (Avoid adding too much water.)
6a. Flatten the dough ball into a disk about a half-inch thick, and wrap in plastic wrap.

Mixing with a Food Processor:
1b. Place the flour, sugar, and salt in the bowl of the food processor. Pulse a few times to evenly distribute.
2b. Cut the butter into 1/2-inch cubes. Use a little of the flour mixture to keep the butter pieces from sticking together. Chill the cut butter cubes for 15 minutes.
3b. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well-chilled.
4b. Place the butter cubes in the food processor with the flour mixture. Pulse 4-5 times to cut the butter into the flour. The flour-butter mixture will be coarse with some pea-sized pieces of butter remaining. (Resist the urge to keep pulsing.)
5b. Add 2 tablespoons of the ice water by sprinkling on top of the flour and butter mixture. Pulse 2-3 times. Continue adding ice water by the tablespoon pulsing after each addition until a rough dough is formed. Test the dough by pinching together – if it holds together, enough water has been added. If it crumbles apart, add another tablespoon of water. (Avoid adding too much water or pulsing too much.)
6a. Remove the dough from the work bowl gathering it into a rough ball. Flatten the dough ball into a disk about a half-inch in thickness and wrap in plastic wrap.
7. Roll the crust into a 12-inch circle and line a 9-inch pie plate. Cut off any remaining crust, and pinch the crust around the edge of the pan into a smooth edge.
8. Make the braided crust edge. Roll out the remaining pie dough into a rectangle shape with 1/8" thickness. Form the braided crust by cutting 1/4" wide strips. Braid three strips together at a time, forming several braids, as needed, until you have enough to go around the entire perimeter of the pie. Use a fork and mark the crust where you plan on placing the braid. Brush the scored crust with an egg wash and place the braids around the crust's edge, pressing them into the crust just enough to stick in place.

Prepare the Pecan Filling:
9. In a large bowl, whisk the eggs with the brown and white sugars until evenly combined. Add the vanilla, salt, and bourbon. Stir in the cooled, melted butter, chopped pecan pieces, and chocolate chips. Carefully pour the mixture into the prepared pie crust.
10. Bake in a 350°F oven for 45-55 minutes or until the center is set, yet still a little wobbly. It will continue to thicken and set as it cools. If needed, protect the exposed crust edges with a pie shield or a ring of aluminum foil to prevent it from baking and browning faster than the filling.
11. Make the whipped cream by mixing together the cream, powdered sugar, vanilla, and bourbon (if desired). Whip the mixture to the soft peak stage.
12. Cut pie slices with a serrated knife, add a dollop of spiked whipped cream, serve and enjoy

Pumpkin Tiramisu

Here comes a nice seasonal treat! It’s a twist on an Italian masterpiece. Pumpkin tiramisu marries rich coffee notes, delicate lady fingers, a hint of liqueur, and earthy pumpkin with warm spices. You’ll find this dish extremely appropriate as a sweet ending to a fall dinner! Makes one 9” springform pan, serves 8-10.

Ingredients:
1 (15 oz) can pumpkin puree
8 ounces mascarpone cheese
1 cup heavy whipping cream
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 teaspoons vanilla extract
1-1/2 (7oz) packages of hard lady fingers
1/2 cup strongly brewed coffee, cooled
1/8 cup coffee liqueur Garnish with a sprinkle of cinnamon and nutmeg

Whipped Cream Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar, more to taste
1 teaspoon vanilla extract

Directions:
1. Using a stand mixer, whip the one cup of heavy whipping cream until very stiff peaks are formed. Mix the pumpkin puree, mascarpone, brown sugar, cinnamon, cloves, nutmeg, ginger, and vanilla extract in a separate bowl, then fold into the whipped cream.
2. Coat a 9-inch springform pan with a nonstick cooking spray. Line the bottom and sides of the pan with ladyfinger cookies. Stand the cookies around the outside of the pan with the flat sides facing in. Cut some of the cookies in half to create a solid layer of cookie on the bottom of the pan.
3. Mix the coffee and coffee liqueur together in a small bowl. Using a pastry brush, lightly brush the coffee liqueur mixture on the bottom layer of cookies. Leave the cookies on the sides of the pan unbrushed.
4. Pour 1/3 of the pumpkin filling mixture over the first layer of cookies, and spread until smooth. 5. Make another ladyfinger cookie layer. Dip each cookie in the coffee liqueur mixture until soaked, and then place in a single layer on the cake. Repeat with the another layer of filling and cookies, ending with a smooth layer of filling on top. Garnish the top with a sprinkle of cinnamon and nutmeg.
6. Wrap tightly in plastic and chill overnight to allow the flavors to meld.
7. Before serving, whip up the whipped cream for a garnish. Use a stand mixer, and whip the whipping cream, powdered sugar, and vanilla until stiff peaks have formed. Sweeten to your desired level of sweetness by adding more powdered sugar, to taste. Carefully release the springform pan to unveil the tiramisu. Serve with a big dollop of whipped cream on top

Roasted Brussels Sprouts with Cranberries & Balsamic Reduction

Roasted Brussels sprouts are a classic holiday side dish that you are probably very familiar with. We’ve taken this humble vegetable and dressed it to a new level of deliciousness. The flavor bonus originates from the addition of cranberries, pecans, and a drizzle of a sweet balsamic Dijon reduction. Serves about 6.

Ingredients:
1-1/2 pounds fresh Brussels sprouts, cleaned and halved
1 small shallot, minced
3 tablespoons olive oil
1/4 teaspoon Kosher salt
1/8 teaspoon pepper
1 cup pecan halves
1/2 cup dried cranberries

Balsamic Reduction Ingredients:
1/2 cup balsamic vinegar
3/4 cup brown sugar
3 tablespoons Dijon mustard

Directions:
1. Preheat the oven to 400 degrees.
2. Toss the cleaned and halved Brussels sprouts with the shallots, olive oil, Kosher salt. and pepper. Roast for 10 minutes in the hot oven.
3. Meanwhile, prepare the balsamic Dijon reduction. Bring the balsamic vinegar and sugar to a boil in a small sauce pan. Turn down to a simmer, and cook until the liquid has reduced and becomes thick and syrupy, about 15-20 minutes. Remove from the heat, and whisk in the Dijon mustard until smooth.
4. Meanwhile, soak the dried cranberries in 1 cup of hot water until plump, then drain.
5. After 10 minutes of roasting the Brussels sprouts, add the plumped cranberries and pecans to the sheet pan and roast for another 5-10 minutes, or until the sprouts have become brown in places and are cooked according to your preference.
6. Drizzle the roasted medley with the balsamic reduction and serve immediately.

Artichoke Gratin with Pancetta & Gruyère

This gratin is perfect for artichoke lovers! The tender artichoke hearts are accented by the nutty, melted gruyère, crispy pancetta, and topped off with a golden layer of breadcrumbs. It’s a delicious side dish that you’ll love to serve! Serves 4-6.

Ingredients:
6 oz pancetta, diced in 1/4" dice
2 tablespoons butter
1/3 cup Panko breadcrumbs
2 tablespoons olive oil
1 garlic clove, minced
1 lb frozen artichoke hearts, thawed, quartered
1 teaspoon fresh thyme
1 tablespoon fresh parsley
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
3/4 cup vegetable broth
1 cup Gruyère cheese, grated

Directions:
1. Preheat the oven to 400°F.
2. In a large skillet over medium heat cook the pancetta until crispy and browned. Once the pancetta is cooked, drain on a paper towel-lined plate to soak up any excess grease.
3. In the same skillet over medium heat, melt the butter and stir in the breadcrumbs. Stir and toast until they are coated, golden brown, and fragrant. Remove from the skillet and place in a small bowl.
4. In the same skillet over medium-high heat, heat the olive oil. Add the garlic and cook until fragrant, about 2 minutes. Add the artichoke hearts, thyme, parsley, salt, pepper, and cayenne, and cook until the artichokes are tender, roughly 3-5 minutes.
5. Add the vegetable broth and bring to a simmer.
6. Stir in the Gruyère, mix in the pancetta, and sprinkle the top with the toasted bread crumbs. Transfer the skillet to the oven and bake for 8-12 minutes or until dish is bubbling hot and the top is golden brown. Broil for 1-2 minutes for additional browning, as needed. Enjoy immediately

Bourbon & Bacon Green Beans

Green beans are a crowd pleasing dish - especially with the addition of bourbon and bacon! Use a blanching method to cook the beans; this helps to preserve their bright green color and makes for a visually pleasing presentation. Follow our steps below for recipe success. Serves 6-8.

Ingredients:
4 strips thick-cut bacon, cooked until crispy then diced
1/2 small sweet onion
2 cloves garlic
1-1/2 lbs green beans or haricots verts, cleaned and trimmed
1/2 teaspoon crushed red pepper
1 tablespoon fresh lemon juice
3 tablespoon vegetable broth
1 teaspoon Dijon mustard
3 tablespoons brown sugar
3 tablespoons bourbon

Directions:
1. In a large sauté pan, fry the bacon until crispy, then remove the bacon and let it cool on a paper towel-lined plate. After the bacon has cooled, cut into small pieces. Reserve 3 tablespoons of the bacon grease in the pan.
2. Meanwhile, blanch the green beans. Boil the green beans in a large pot of salted boiling water until just cooked, about 2-3 minutes, then stop the beans from cooking by plunging them into a bowl of ice water. After the beans have cooled, drain. (Blanch timing may vary based on the size/thickness of the green beans.
3. Prepare the glaze. In the large sauté pan, sauté the onion in the 3 tablespoons of reserved bacon grease. Add the garlic, and sauté for another minute. Add the crushed red pepper, lemon juice, brown sugar, Dijon mustard, and bourbon. Simmer until bubbling and the bourbon has reduced by a third (by volume); this step concentrates the flavors.
4. Toss the blanched green beans in the glaze, and sauté until warm and cooked to your desired level of doneness. Garnish with the crispy bacon. Serve immediately.

Swedish Meatballs with Sour Cream Sauce

Make Swedish Meatballs for a delicious and hearty dinner -- perfect for a cool fall day! Serve these warm, savory meatballs bathed in their rich, creamy sauce on top of a bed of buttered egg noodles, and a garnish of fresh parsley. Or, serve them with a side of mashed potatoes and some lingonberry sauce. These meatballs are a great do-ahead meal -- make some now, freeze some for later. Makes about 70 1-inch meatballs.

Meatball Ingredients:
1 small onion, finely diced
1 tablespoon olive oil
3 cloves garlic, crushed
1 lb. ground beef
1 lb. ground pork
1 cup Panko breadcrumbs
1/2 cup beef broth
1 tablespoon parsley, minced
2 eggs
1/4 teaspoon ground allspice
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper

Sour Cream Sauce Ingredients:
4 tablespoons butter
4 tablespoons flour
2 cups beef broth
1 cup sour cream (additional for garnishing, if desired)
Salt and pepper, to taste
1 tablespoon minced parsley (for garnishing)

Serve with egg noodles, or mashed potatoes.

Directions:
1. Preheat the oven to 400°F.
2. In a small skillet, sauté the finely dice onions in the olive oil until translucent, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Cool slightly.
3. Mix the sautéed onions with the beef, pork, breadcrumbs, broth, parsley, garlic, eggs, and spices.
4. With a small scoop, spoon, or your hands, form small balls about 1-inch in diameter. Place the meatballs on a baking sheet and bake in the hot oven for 14-16 minutes or until they are cooked through and browned. (DO-AHEAD TIP: Prepare and bake the meatballs one day ahead of time and then refrigerate or freeze to use later.)
5. Prepare the sauce. In a large sauté or saucier pan, melt the butter and then sprinkle in the flour to form a roux. Stir and cook for 2 minutes. Add the beef broth and whisk until smooth. Add the sour cream. Season generously with salt and pepper. Thin with additional beef broth, as needed.
6. Add the browned meatballs to the sauce, toss to coat, and serve. Or, serve the sauce as a bed for the meatballs, or on the side. Garnish with minced parsley (and maybe an extra dollop of sour cream).
7. Enjoy these meatballs served on a bed of egg noodles or with a side of mashed potatoes for a hearty dinner.

Lasagna Soup with Sausage & Kale

Enjoy the complex flavors of lasagna in easy soup form with no layering necessary! This soup is a hearty concoction made with all of the best elements of a classic red sauce lasagna. The noodles, sausage, and kale are very filling, and the ricotta and fresh basil garnish top each bowl to perfection. Serves 6.

Ingredients:
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, diced
1 lb hot or sweet Italian sausage
1 can (28 oz.) crushed tomatoes
4 cups chicken broth
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper Kosher salt
8 ounces lasagna noodles, broken into 2" pieces
1 bunch Tuscan kale, stemmed and torn into bite-sized pieces
4 oz. ricotta cheese, for garnish
Fresh basil, chiffonade, for garnish

Directions:
1. In a large Dutch oven or soup pot, sauté the onion in the olive oil until translucent. Add the garlic and sauté for another 2 minutes.
2. Add in the sausage, and cook until browned. Don't fully break down the sausage, but instead keep in bite-sized chunks.
3. Add the crushed tomatoes, chicken broth, oregano, crushed red pepper, Kosher salt, and pepper. Bring soup to a boil.
4. Add the lasagna noodles and boil until the noodles are just al dente. Stir in the kale and remove from heat.
5. Serve with a generous dollop of ricotta cheese, and a sprinkle of fresh basil chiffonade.

Chicken Pot Pie Soup with Pie Crust Crackers

This easy, creamy soup is the perfect solution when you’re craving Chicken Pot Pie flavors! Loaded with hearty chunks of chicken, and colorful vegetables, this soup is always welcomed at our dinner table. Plus, the pie crust crackers are a fun variation borrowed from a classic pot pie crust; you’ll find them totally crispy, buttery, and addicting! Serves 6-8.

Pie Crust Crackers
1-1/4 cups all-purpose flour
4 tablespoons shortening
4 tablespoons butter
3-4 tablespoons ice water
1 egg
1 tablespoon cream
Kosher salt and black pepper

Chicken Pot Pie Soup
2 tablespoons butter
2 tablespoons olive oil
1 onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves of garlic, minced
1/4 teaspoon Kosher salt
1/4 teaspoon pepper
2 sprigs fresh thyme
2 tablespoons flour
5 cups chicken broth
2 bay leaves
2 boneless, skinless chicken breasts
4 Yukon gold potatoes, diced
1 cup heavy cream

Directions:
1. Prepare the pie crust crackers. In a small food processor combine the flour with the shortening and butter. Pulse until pea-sized pieces are formed. Slowly sprinkle in the cold water and continue pulsing until a dough ball is formed. Form the dough into a disc, wrap with plastic wrap and refrigerate for 30 - 60 minutes while preparing the soup.
2. In a large Dutch oven or soup pot, sauté the onion, celery, and carrots in the butter and olive oil until the onions become translucent. Add the garlic, and cook for another two minutes. Season with Kosher salt, pepper, and thyme.
3. Sprinkle the flour over the vegetables and stir until coated. Add the chicken broth and bay leaves, and bring to a boil. Add the chicken breasts and diced potatoes and boil until the chicken breasts are cooked through and the potatoes are tender, about 15-20 minutes.
4. While the soup is simmering, bake the pie crust crackers. Preheat the oven to 400 degrees F. Roll the pie dough out onto a lightly floured surface until it is 1/4" thick. Cut cracker shapes with a cookie cutter or with a knife into squares. Make an egg wash by whisking one egg with one tablespoon of cream. Brush the crackers with the wash, then sprinkle with kosher salt and pepper. Bake the crackers until golden brown and crispy - about 10-12 minutes. Then, let crackers cool before using as a soup garnish.
5. Back to the soup, remove the chicken breasts from the soup and dice. Return the diced chicken back to the soup pot. Remove the bay leaves. Stir in the heavy cream. Add the peas, and simmer until desired thickness is reached. Taste the soup and season with additional Kosher salt and pepper, as needed. Garnish each soup bowl with fresh parsley, and the pie crust crackers.

Easy Cheesy Broccoli Soup

This soup assembles quickly and produces a savory, satisfying result. The melted sharp cheddar cheese and half-’n- half add richness, and the fresh broccoli and garnish of green onions add veggie freshness. We like pureeing half of the soup for an extra-creamy experience. Serves 4.

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 tablespoons flour
4 cups chicken broth
5 cups broccoli (about two small heads), cut into extra small florets, stems diced
1 cup half-’n-half
Pinch of nutmeg
2 teaspoons salt or to taste
1/2 teaspoon black pepper or to taste
4 oz grated sharp white cheddar cheese (plus, extra for garnishing)
3 green onions, sliced for garnish

Directions:
1. In a large Dutch oven or soup pot, sauté the onion in the butter and olive oil until translucent. Add the garlic and sauté for another 2 minutes. Sprinkle with flour, stir until the aromatics are coated and sauté for another 2 minutes.
2. Add the chicken broth and bring to a boil.
3. Add the broccoli florets and boil until tender, about 15-20 minutes.
4. For a fully creamy texture, blend the soup in batches with a blender or use an immersion hand blender. For a half-creamy texture, blend 1/2 of the soup in a blender, and return to the soup pot.
5. Season the soup with the nutmeg, salt and pepper. Add the half-’n-half, and grated cheddar cheese. Stir until the cheese melts.
6. Garnish with additional shredded cheese and sliced green onions. Serve piping hot!

Better Than Grandma’s Rice Pudding

It’s time to dust off some old recipe cards and embrace a classic dish that you may have forgotten all about — rice pudding! We not only love this simple, decadent dish for its nostalgic memories, but also for its rich flavor that can breathe coziness into any autumn day. Serves 6-8.

Rice Pudding Ingredients:
4 cups whole milk
1 cup heavy cream
1/2 cup sugar
Pinch of Kosher salt
1 cup short grain rice (like Arborio or sushi rice)
2 cinnamon sticks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Fruit Compote Ingredients:
2 tablespoons orange juice
2 tablespoons brandy
1 tablespoon water
1/4 cup brown sugar
1/4 cup golden raisins
1/4 cup dried cherries, chopped
1/4 cup dried apricots, chopped
Sliced almonds for garnish

Rice Pudding Directions:
1. In a heavy-bottomed saucepan, bring the milk, cream, sugar, and salt to a boil.
2. Stir in the rice and cinnamon sticks, and turn the heat to low. Keeping the rice uncovered, simmer and cook the rice for 50-60 minutes, or until the mixture thickens to the consistency of yogurt. Stir the rice occasionally to keep it from sticking to the bottom of the pan.
3. Once the rice has thickened, remove from the heat and stir in the vanilla and almond extract.
4. Top with your preferred toppings - a sprinkle of cinnamon, a scoop of fruit compote (see recipe below), or chopped nuts.

Fruit Compote Directions:
1. In a small saucepan, combine the orange juice, sugar, brandy, and water.
2. Bring to a simmer over medium-high heat and stir until the sugar is dissolved, about 3 minutes.
3. Add the dried fruit and cook until the fruit is slightly plumped - about 2 more minutes.
4. Remove from the heat and let cool.

Classic Coffee Cake

This coffee cake features the classic autumn flavors of cinnamon and sweet nutty goodness. The addition of sour cream creates a moist, rich texture and flavor. As always, we recommend enjoying a slice with your favorite cup of joe! Makes one 9” coffee cake.

Topping Ingredients:
1/4 cup all purpose flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup butter, melted
1/4 cup chopped pecans

Filling Ingredients:
1/2 cup brown sugar
1/2 teaspoon cinnamon

Cake Batter Ingredients:
4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt 
1-1/3 cup butter
1-1/3 cup sugar
1-1/3 cup whole milk
2/3 cup sour cream
2 teaspoons vanilla extract
2 eggs

Directions:
1. Preheat the oven to 350°F. Grease generously a 9” springform pan (or Bundt pan), toss a tablespoon of flour in the pan and shake about until all the grease surfaces are coated. Or, use a baking spray that contains flour to prepare the pan.
2. Prepare the topping ingredients. In a small bowl, mix the flour, brown sugar, cinnamon, butter, and pecans and set aside.
3. In a separate small bowl, mix the filling ingredients and set aside.
4. In a large bowl, mix the flour, baking powder, and salt and set aside. In a stand mixer on medium speed, beat the butter and slowly add sugar until light and fluffy, roughly 30 seconds. Add the flour mixture until just incorporated.
5. In a separate bowl, mix the milk, sour cream, vanilla, and egg together and whisk until combined. Add the wet ingredients to the butter-flour mixture and stir until just combined. The dough will be thick resembling a sticky drop biscuit dough. 
6. Pour about 1/2 the batter into the pan, and sprinkle on a layer of the filling mixture. Add the remaining cake batter and top with the topping mixture. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. 
7. Let the cake cool on a cooling rack for 20 minutes. Release the the sides of the springform pan, or invert the Bundt pan. Allow the cake to cool further. Serve and enjoy with a cup of your favorite coffee.

Nana’s Banana Bread

It’s a time-honored truth. Grandma’s recipes are the best! Made-from-scratch, fresh, and warm from the kitchen - this simple recipe returns a moist, very dense bread full of real banana flavor. The top and sides are caramelized slightly to form a pleasant, sweet crust. We love this bread best when it’s toasted with a smear of butter. Makes 2 larger loaves, or 4 mini loaves, or one extra-large loaf and two minis.

Ingredients:
1 cup butter (2 sticks), softened
2 cups sugar
6 very ripe bananas
1/2 cup sour cream
4 eggs, room temperature
2 teaspoons baking soda
4 cups flour

Directions:
1. PREPARE PANS AND OVEN – Preheat the oven to 350°F. Prepare baking pans by lightly greasing the interior sides of the baking pans. If desired, also line the pans with parchment paper for an absolutely flawless removal from the pan.
2. MIX BUTTER AND SUGAR – With a hand or stand mixer, cream the butter and sugar together in a large bowl. Beat for 3 minutes until the mixture becomes a little fluy and slightly lighter in color.
3. MASH BANANAS – Using very ripe bananas, mash until fairly smooth in a separate bowl. If bananas are not totally ripe and easily mashed, puree with a food mill, or food processor.
4. ADD SOUR CREAM TO BANANAS – Add the sour cream to the banana puree, and mix until smooth and uniform. The sour cream will help to keep the bananas from over-browning during the mixing process.
5. BEAT EGGS, ADD TO BANANAS – With a whisk, break the eggs and beat slightly until uniform, but not foamy. Add to the banana-sour cream mixture, and stir. Add the banana, sour cream, and egg mixture to the creamed butter.
6. MIX DRY INGREDIENTS – In a large, separate bowl, mix the baking soda and flour together well so that the baking soda is evenly distributed throughout the flour.
7. ADD THE DRY INGREDIENTS TO THE WET INGREDIENTS – With broad strokes, mix the flour mixture into the banana mixture.
8. BATTER INTO PANS – Pour or spoon the batter into the prepared pans. The batter will be thick. Fill the pans about three-quarters full; this is a dense bread and will rise only slightly.
9. BAKE IN A MODERATE OVEN – Bake in a moderate oven (350°F) for 75-85 minutes. Check after one hour, if the tops are browning too quickly, tent the baking pans with a sheet of aluminum foil.
10. TEST FOR DONENESS – Check for doneness with a cake tester, or a long bamboo skewer. Insert the tester into the middle of the pan. If it comes out with batter on it, bake longer and check in another 7 minutes; if it comes out cleanly, it’s done.
11. COOL – Cool the loaves in their pans for about 10 minutes, but no longer. Remove from pans and continue to cool the loaves on a cooling rack. Once cool enough to handle, slice, and enjoy

Pumpkin Chocolate Chip Muffins

These muffins are a fall favorite of ours that we look forward to making (and eating!) whenever autumn rolls around. They satisfy any craving for pumpkin spice and quell any hunger. We’ve added a few chocolate chips for added deliciousness and guaranteed crowd-pleasing results. Makes 12 standard-sized muffins.

Ingredients:
2 cups all-purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1-1/2 teaspoons salt
1-1/2 teaspoon baking powder
1/2 cup melted unsalted butter, cooled slightly
3 large eggs
1-1/2 cups canned pumpkin puree (one 15-oz. can)
2 teaspoons vanilla extract
1-1/2 cups sugar
1 cup semi-sweet chocolate chips

Directions:
1. Preheat the oven to 375°F. Lightly grease each well of a 12-cup muffin pan, or line each well with a paper cupcake liner. Set aside.
2. In a medium bowl, mix together the dry ingredients, (flour, spices, salt, and baking powder).
3. In another larger bowl, mix together the liquid ingredients, (melted butter, eggs, pumpkin, and vanilla). Add the sugar to the wet ingredients and whisk to combine evenly. 4. Mix the muffin batter by adding the dry ingredients to the wet ingredients and stir until just combined; do not over mix. Stir in the chocolate chips. Spoon the batter into the prepared muffin tins evenly distributing the batter.
5. Bake for 20-24 minutes or until the muffin springs back from a finger touch, or until a toothpick in the muffin portion returns cleanly. Cool the muffins in the pan for 3-4 minutes before removing from the pan, then remove and place on cooling rack to finishing cooling, (or eat while still warm!).

Chili & Cheese Empanadas

Empanadas are a delicious, savory meal that can be enjoyed for breakfast, lunch, or dinner. Perfectly grilled Anaheim green chilies and creamy Monterey Jack cheese make these empanadas extra satisfying. Devour them on the go, as an appetizer, or as the main event for dinner. There’s no wrong way to enjoy an empanada! Makes 16.

Empanada Dough:
3-1/4 cups all purpose flour
1/2 teaspoon salt
3/4 cup cold, unsalted butter, cut into 1/2” cubes
1 egg
1/2 cup whole milk
1 tablespoon distilled white vinegar

Filling:
8 Anaheim green chilies
3 tablespoons olive oil
1 small onion, chopped
1 Serrano pepper, chopped, stemmed and seeds removed
3 garlic cloves, minced
6 oz cream cheese, softened
1-1/4 cups Monterey Jack cheese, shredded
1/4 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
Wash: 2 egg whites

DIRECTIONS:
1. IN A STAND MIXER WITH A PADDLE ATTACHMENT, mix the flour and salt on a medium-low speed. Add the butter and mix until the dough resembles coarse meal. Add the egg, milk, and vinegar to the flour mixture and continue to mix on low until just incorporated. Gather the dough on a lightly floured surface and knead gently to bring the dough together. Form the dough into a flat disc, wrap in plastic wrap, and chill for 30 minutes.
2. PREHEAT A WELL-OILED GRILL. Pierce the green chilies with a knife (this will help release steam), and grill the chilies for 4 minutes on each side, until their skin is black and blistered. Place the roasted chilies in a glass bowl and cover tightly for roughly 10 minutes. This allows the chilies to steam, making the skin easier to remove.
3. ONCE THE CHILIES HAVE COOLED, use your fingers to gently peel off the skin. Discard the stems, use a small pairing knife to remove the seeds, and chop into a dice.
4. HEAT THE OLIVE OIL, ONION, AND SERRANO PEPPER in a medium skillet over medium heat until translucent, about 4-5 minutes. Add the garlic and cook for another minute, stirring occasionally. Add the chilies and cook over low heat until flavors are incorporated, about 2-3 minutes. Remove from heat and stir in the sour cream, cream cheese, Monterey Jack cheese, salt and pepper until combined.
5. PREHEAT THE OVEN TO 350°F. Remove the dough from the refrigerator and cut the dough in half with a dough cutter/scraper. Form 8 round balls from each half of dough, making 16 balls in total. On a lightly floured surface, roll the balls into flat circles, roughly 5” in diameter.
6. PLACE A GENEROUS DOLLOP OF FILLING ON ONE HALF OF EACH OF THE CIRCLES. Brush the edge of the dough with the egg wash and fold the dough to cover the filling, pressing with a fork to press the edges together. Place each empanada on a parchment-lined baking sheet.
7. REPEAT THIS PROCESS for all 16 empanadas and brush them with the remaining egg wash. Use a fork to carefully puncture the empanada tops to help release excess steam while baking. Bake for roughly 30 minutes until the empanadas start to brown. Serve warm, or at room temperature.

Baked Pork Tenderloin with Apples, Onion & Spinach

This is a satisfying sheet pan dinner that is very easy to prepare with delicious results. The herb and mustard-coated pork tenderloins pair perfectly with the sweet and savory roasted apples and onions. Pork tenderloins are generally inexpensive and quite tender. The spinach adds freshness, and is added at in the last few minutes of broiling. Serves 4-6.

Ingredients:
2 Honey Crisp apples, sliced
1/2 large red onion, thinly sliced, pole to pole
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves
1/2 teaspoon kosher salt
2 pork tenderloins (about 1 pound each)
2 tablespoons olive oil
1 tablespoon stoneground mustard
1 teaspoon kosher salt
2 teaspoons dried Herbes de Provence
1/2 teaspoon freshly ground black pepper
2 cups fresh spinach leaves
1 tablespoon of olive oil

Directions:
1. Preheat the oven to 450°F with a rack about 6 inches from the top of the oven.
2. Toss together the apples, onion, garlic, 2 tablespoons of olive oil, 1/2 teaspoon salt, and the 1/2 teaspoon thyme. Spread in a single layer on a sheet pan.
3. Rub the pork tenderloins with 2 tablespoons of olive oil, stoneground mustard, 1 teaspoon kosher salt, 1/2 teaspoon pepper, and the Herbes de Provence until coated on all sides. Place the tenderloins on top of the apples and onions on the sheet pan, leaving some space between the two pieces of meat.
4. Roast the pork and vegetables for 15 minutes., Then using kitchen tongs, flip the tenderloins over. Continue to roast for an additional 10 to 15 minutes or until an instant-read thermometer inserted into the thickest part of the pork registers 145°F.
5. Add the fresh spinach to the roasting pan and broil the pork tenderloin for an additional 2-3 minutes per side until the skin turns golden brown.
6. Allow the tenderloins to rest for 10 minutes, loosely covered with aluminum foil, before transferring them to a cutting board to slice. Serve warm.

Sheet Pan Chicken Thighs with Brussels Sprouts, Butternut Squash, & Cherries

This recipe just might become a new fall family favorite! With just a few minutes of prep time and a reliable meat thermometer, this recipe is a weeknight dinner winner. We love the sweet and tangy glazed chicken thighs, hearty autumn vegetables, and sweet cherries - what an easy, flavorful combination! Serves 4.

Ingredients:
8 bone-in, skin on chicken thighs
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
4 cups chopped, peeled butternut squash, cut into 3/4-inch chunks
1 lb Brussels sprouts (about 3 cups), trimmed and halved
2 tablespoons olive oil
1 shallot, diced
1/2 cup dried cherries

Glaze Ingredients:
1/3 cup maple syrup
1/3 cup Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons olive oil

Directions:
1. Preheat the oven to 450°F with a rack about 6 inches from the top of the oven.
2. Season the chicken thighs with kosher salt and pepper on both sides.
3. In a large bowl, mix the glaze by whisking together the maple syrup, Dijon mustard, lemon juice and olive oil. Brush the chicken with the glaze on both sides.
4. Add the butternut squash cubes and shallot to the remaining glaze, and toss to combine. In a separate bowl, mix the Brussels sprouts and dried cherries with 2 more tablespoons of olive oil, kosher salt, and pepper.
5. Spread out all of the prepared vegetables and chicken thighs in a single layer on a large sheet pan. Roast for 25 to 30 minutes, or until the chicken's internal temperature reaches 165 degrees F. If you desire, broil the chicken for an additional 2-3 minutes until a golden crust is formed on the skin. Serve warm.

Teriyaki Flank Steak with Baby Broccoli, Red Peppers, & Red Onion

This one pan dinner features a delicious teriyaki-marinated flank steak served with a colorful medley of vegetables. This recipe comes together easily with a bit of foresight -- just mix the marinade and marinate the meat the evening before or in the morning for dinner later that day. Serves 4.

Ingredients:
1 flank steak (about 2 pounds)
1 lb baby broccoli
1 red pepper, sliced in strips
1/2 red onion, thinly sliced pole to pole
3 tablespoons olive oil, divided
1/4 teaspoon Kosher salt
1/4 teaspoon fresh cracked pepper

Teriyaki Marinade:
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
3 tablespoons olive oil
1 tablespoon freshly grated ginger
3 cloves garlic, minced
1/2 teaspoon crushed red pepper

Directions:
1. Mix the marinade ingredients together in a large bowl, place the flank steak in the bowl, cover and refrigerate for 8 hours or overnight.
2. Preheat the oven to 400 degrees F.
3. Toss the baby broccoli in 1 tablespoon olive oil and set aside.
4. Toss the red pepper and red onion in the remaining 2 tablespoons of olive oil and sprinkle with Kosher salt and pepper. Spread in an even layer on a half sheet pan and roast for 5 minutes. Remove from the oven, and move the vegetables to the sides of the pan. Add the marinated flank steak to the middle of the pan.
5. Set the oven to broil. Broil the steak for 5 minutes, then turn the steak over. Add the baby broccoli and broil for another 5-7 minutes. Continue to broil until the steak reaches your desired temperature -- for medium-rare, remove the steak once it reaches 130-135 degrees F.
6. Let the steak rest for 5 minutes before slicing. Serve hot with the roasted vegetables

Dutch Baby Pancake

This dish is a real crowd pleaser, mostly due to the high impact, wow-factor of the puffy, airy pancake. Tip: Using low fat or fat free milk with make the pancake puff higher than full fat milk (for a more dramatic effect), though either way, it will immediately begin to settle once it’s out of the oven. Serves 4.

Ingredients:
Apple Topping:
1 large gala apple, peeled and sliced
1/4 teaspoon cinnamon
1 tablespoon granulated sugar
1 tablespoon brown sugar
2 tablespoons orange juice
1/4 cup pecans, chopped
2 tablespoons butter

Pancake:
3 eggs, room temperature
1 cup fat free milk, room temperature
3/4 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon nutmeg
3 tablespoons butter
Maple syrup, for serving

Directions:
1. Preheat the oven to 425°F. In a large bowl, toss the apple slices with the cinnamon, granulated sugar, brown sugar, orange juice, and pecans until coated. On the stovetop, melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat. Add the apples and cook for 5 minutes, or until soft. Transfer the apple mixture to a bowl and wipe out the skillet.
2. Heat the cast iron skillet in the preheated oven until very hot, about 10 minutes. Meanwhile, whisk together the eggs, milk, flour, salt, and nutmeg in a medium bowl until ingredients are smooth and free of lumps. Melt 3 tablespoons of butter inside the hot pan, swirl to evenly coat the bottom and sides. Immediately pour the batter into the hot skillet and bake for 15-20 minutes until the pancake is puffed and the edges are golden brown.
3. Top the pancake with the cooked apples and serve immediately with warm maple syrup.