For some reason, fall always makes me think of food. Maybe it’s a little soon to be thinking about Thanksgiving, but where I’m from in western Pennsylvania, fall=the harvest season and harvest=soups, pies, dumplings and (if you’re like me and don’t have central air conditioning) finally being able to make use of the oven for the first time since early spring.
So I’m including a few of my very favorite “fall-ish” recipes. A creamy, flavorful potato soup, spicy barbecue chicken drummettes (done in a crockpot…super easy!), a pretty cocktail (perfect for those family get-togethers that always seem to commence around the end of the year) and some very yum-o-worthy mini cheesecakes.
Homemade Potato Soup
-8 c. diced potatoes
-1 c. celery
-1 c. onion
-salt and pepper to taste
-2 tbsp parsley (fresh is best, but dried works too)
-4 chicken bouillon cubes
-1 lb velveeta cheese (cut into smaller portions)
-4 tbsp. flour
-3 c. milk
Put diced potatoes, celery, onion, parsley and bouillon cubes in a large pot and add enough water to cover. Cook until tender. Stir in 4 tbsp flour and 3 c. milk. Bring to a boil and add 1 lb. velveeta cheese. Cook until cheese has been melted. Salt and pepper to taste. Garnish with extra parsley if desired and serve!
Spicy barbeque Drummettes
-2 lbs. chicken drummettes
-1 tsp. salt
-1 tsp. pepper
-Frank’s Red Hot Sauce to taste
-2 c. barbecue sauce
-1 c. honey
-2 tbsp. Worcestershire sauce
Add all ingredients to crockpot (chicken must be defrosted if frozen), stir until well mixed. Cook on high for approximately 3 hours. I told you it was easy!
Miss Mary Cocktail
-1 sugar cube
-1 shot brandy
-1 shot chilled cranberry juice (or to taste)
Place sugar cube inside a champagne glass. Add brandy and allow cube to become saturated. Add cranberry juice. Just before serving, top up with champagne.
-1 package Nilla wafers
-2 packages cream cheese
-3/4 c. sugar
-1 tsp. vanilla extract
-1 (21 oz.) can cherry filling (or fruit topping of your choosing…blueberry is also very yummy!)
Preheat oven to 350 degrees. Line cupcake tin (I like using the full size cupcake tin rather than the mini tassie pan, but that’s just me) with paper liners. Crush the vanilla wafers and fill the bottoms of each paper liner with the crushed wafer (approximately 1 tbsp. should do it). In a separate bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each paper liner with the mixture, almost to the top. Bake for 15 minutes. Top with cherry pie filling. Chill in the refrigerator and serve!