After another hot Minnesota summer, we could not be more excited for fall. Between the kids going back to school and farmers going back to the field to harvest, there are plenty of hungry mouths to feed and plenty of new recipes to try.
Our volunteers have put together their go-to recipes that get them through the back-to-school and harvest seasons. Now they are sure to be staples in your home, too.
Appetizers, Sides & Drinks
Honey Lemonade
Ingredients
1 cup fresh lemon juice (bottled also works) ½ cup honey, warmed 3 cups water 1 cup ice
Instructions
Combine all ingredients in a blender. Blend until honey is dissolved. Can add more honey if you would like it sweeter. Serve immediately or put in the fridge.
Honey Goat Cheese Bites
Ingredients
1 package puff pastry 1 log of goat cheese ¼ cup honey Fresh oregano or thyme (optional)
Instructions
Roll out puff pastry. Using a 2-inch circle or biscuit cutter, cut circles out of the puff pastry. Place the circles onto a parchment-lined baking sheet. Press down onto each circle to make an indentation in the center. This step is important to ensure the pastry doesn’t puff too much. Top each circle with a dollop of goat cheese in the indentation. Bake at 400 degrees F until golden brown – about 8-10 minutes. Once removed from the oven, drizzle each pasty with honey and top with fresh oregano or thyme.
Garlic Hasselback Potatoes
Ingredients
Full garlic bulb ½ cup of olive oil Flaked sea salt (or kosher salt) 2 sticks of butter 6 medium russet potatoes, scrubbed Grated parmesan cheese Parsley for garnish
Instructions
Preheat the oven to 425 degrees F.
Prepare the roasted garlic: Cut the top off of a full garlic bulb and discard the top. Place the garlic bulb in a square of tin foil large enough to wrap around and leave a little handle at the top. Drizzle the garlic bulb with olive oil and sprinkle with salt, wrap the foil tightly around the garlic and bake for about an hour.
Prepare the potatoes: Scrub and dry your potatoes well. Place the potato on a cutting board between two chopsticks which you will use as a guide. The chopsticks should be on the long sides of the potato. Make horizontal slices 1/8-inch apart width-wise across the potato, starting at one end and working your way to the other end. You will not cut all the way through the potato; the chopsticks will stop the knife. After prepping all the potatoes, place them in a roasting pan lined with foil. Drizzle with olive oil and flaked sea salt.
Prepare garlic butter: While the potatoes bake, melt 2 sticks of butter (there will be leftovers that you can store or freeze). When the garlic is tender, let it cool slightly, then squeeze the cloves out of their papery casing into the melted butter. Mix well, mashing the garlic into the butter.
Finish the dish: When the potatoes have about 10 minutes left until finished, drizzle each potato with the garlic butter mixture. Sprinkle with parmesan cheese and bake for another 10 minutes or until the potatoes are tender and slightly browned. Add fresh parsley for presentation.
Entrées
Loaded Chicken and Potato Casserole
Ingredients
1 pound Yukon gold potatoes, cut into 1" cubes ½ white onion, diced 4 slices bacon 1 ½ pounds chicken breast, cut into 1" cubes 2-3 cups broccoli florets, chopped 5-6 garlic cloves, roughly chopped 2 green onions (scallions)
For the Sauce
⅓ cup olive oil or avocado oil 2 tablespoons hot sauce 2 teaspoons fresh ground black pepper 2 teaspoons smoked paprika 1 teaspoon salt ½ teaspoon Italian or herb blend 1 teaspoon garlic powder
Instructions
Preheat the oven to 400 degrees F. In a large bowl, mix the sauce ingredients until well combined. Add the potatoes and white onion to the bottom of a 9 x 13″ baking dish. Drizzle with about 1/2 of your sauce, stir to combine, then transfer to the oven. Bake for about 30 minutes, stirring once halfway through. Meanwhile, fry the bacon in a pan and set it aside on paper towels to drain. Using the rendered bacon fat, brown the chicken cubes over medium-high heat (don’t worry about cooking it through). Add the browned chicken to the large bowl with the remaining sauce. Add the broccoli, garlic, and half of the green onions, and stir to coat. Once the potatoes are done, pour the chicken and broccoli mixture over the top. Bake for 12 to 15 minutes, or until the broccoli is lightly browned and the chicken is cooked through. Top the casserole with crumbled bacon and the remaining half of the green onions. Serve hot!
Fall Grilled Cheese
Ingredients
2 slices cranberry wild rice bread* 2 ounces Brie, thinly sliced 1 ounce white cheddar, thinly sliced Drizzle of honey 1 medium green apple, thinly sliced 2 strips cooked bacon *If you don't have cranberry wild rice bread, select your favorite multi-grain bread and consider sprinkling a few dried cranberries on the sandwich along with the cheese and apples.
Instructions
Butter 1 side of each slice of bread. Heat a large skillet over medium-high heat. Place 1 slice of bread butter-side-down on the skillet. Top with cheeses, sliced apple, bacon, and a small drizzle of honey. Place the other slice of bread on top butter-side-up. Place a lid on top of the skillet. Reduce the heat to medium and let the sandwich toast on the bottom. When the cheese looks like it’s beginning to melt, take the lid off the skillet and use a spatula to check under the sandwich. When it’s golden brown, flip it gently. Toast the other side of the sandwich until golden brown.
30 Minute Chili Mac
Ingredients
1 pound ground beef 2 teaspoons chili powder 1 ½ cups water 15.5 ounce can chili beans 15 ounce tomato sauce 1 cup salsa ¾ cup macaroni uncooked 1 cup shredded cheese
Instructions
Brown meat with chili powder in a large saucepan. Add all of the remaining ingredients except the cheese. Bring to a boil. Cover. Simmer on low heat for 15 minutes, stirring after 8 minutes. Serve topped with cheese.
Instant Pot Lentil Soup
Ingredients
2 ¼ cups green or brown lentils rinsed ¾ cup carrots, diced ¾ cup onions, diced 2 stalks celery, diced 6 garlic cloves, chopped 8 ounces tomato sauce 2 bay leaves ½ teaspoon salt ½ teaspoon black pepper ¾ teaspoon paprika ¾ teaspoon dried thyme ¾ teaspoon cumin 7 ½ cups beef stock
Instructions
Combine all ingredients in the instant pot. Close the lid and cook for 18 minutes on manual. Let it release naturally. Serve hot with crusty bread.
Instant Pot French Dip Sandwiches
Ingredients
2-3 pounds chuck roast 6 cloves garlic 3 onions, sliced 1 cup beef stock 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 tablespoon browning seasoning 1 tablespoon olive oil Salt & Pepper Hoagie Buns Swiss cheese
Instructions
Season thawed roast generously with salt & pepper. Using the sauté function on the Instant Pot, brown both sides of the roast in the olive oil until nice and brown. Remove roast and sauté the onion and garlic until soft. Shut off the sauté function and deglaze the pot. (Pour a little beef stock into the pot and scrape up all of the browned bits, stirring into the broth.) Add the rest of the broth and soy sauce, Worcestershire, and browning seasoning. Put the roast back in the pot and pressure cook for 60 minutes. Let the pressure come down naturally for 5 minutes then quickly release the rest. Take out the roast and shred the meat. While you are shredding the meat turn the instant pot back to sauté and cook down the juice for about ten minutes. Butter and toast buns in the oven until just lightly toasted. Serve with a slice of Swiss cheese and a side of the sauce for dipping. Also, delicious served with horseradish sauce and sliced pepperoncini or banana peppers. (Serves about 6)
Quick Italian Chicken Sandwiches
Ingredients
Canned or shredded chicken 4 ounces cream cheese Olive Garden Italian dressing Parmesan cheese Buns of choice
Instructions
Mix the first 4 ingredients together in a casserole dish. Bake at 350 degrees F for 20-25 minutes until the mixture is hot and bubbly. Ensure all ingredients are mixed together. Serve on buns.
Doritos® Taco Bake
Ingredients
1 pound ground beef 1 ounce pkg. taco seasoning 8 ounces sour cream 1 package crescent rolls 1 can tomato sauce 1 can diced tomatoes 1 cup shredded cheese Dorito chips, crushed – approx. 3 cups
Instructions
Preheat the oven to 350 degrees F. Spread out and press down crescent rolls into a 9” x 13” glass pan to form the crust. Bake for approximately 5-7 minutes to pre-bake the crust enough to avoid sogginess. Cook ground beef in a skillet until done. Add taco seasoning to taste (about ½ a package), diced tomatoes, and tomato sauce. Layer hamburger mixture on crescent roll crust, sour cream, and shredded cheese. Bake at 350 degrees F for approximately 20 minutes. Pull out of the oven, add crushed Doritos to the top and return to the oven for 10-15 more minutes.
Slow Cooker Potato Cheeseburger Soup
Ingredients
Ground beef, cooked 4 cups potatoes, cubed Velveeta, cubed, approx. 16 ounces 4 cups chicken broth or stock ¼ cup flour 1 to 2 teaspoon(s) garlic powder 1 to 2 teaspoon(s) onion powder 1 to 2 teaspoon(s) dried parsley 1 to 2 teaspoon(s) paprika 1 to 2 teaspoon(s) salt 1 to 2 teaspoon(s) pepper ¼ cup sour cream 5 strips bacon, cooked
Instructions
Combine all ingredients, except bacon in the slow cooker. Cook on low for 6 hours. When ready to serve, cook bacon and crumble. Dish up soup and top with crumbled bacon.
Dessert
Pumpkin Pecan Cobbler
Ingredients
1 cup + 3 tablespoons all purpose flour 2 teaspoons baking powder ½ teaspoon salt ¾ cup granulated sugar 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon cloves ½ cup pumpkin purée ¼ cup milk ¼ cup melted butter or vegetable oil 1 ½ teaspoons vanilla
For the Topping
½ cup granulated sugar ½ cup brown sugar ¼ cup chopped pecans 1 ½ cups very hot water
Instructions
Preheat the oven to 350 degrees F. In a medium-sized bowl, stir together flour, baking powder, salt, sugar, and spices. Set aside. In another bowl, stir pumpkin, milk, melted butter, and vanilla to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into an 8-inch casserole dish with high sides. In a separate bowl, stir sugar, brown sugar, and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {DO NOT STIR} and bake for 40 minutes or until the middle is set. {Be sure to place it on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.
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