We asked some of our fantastic staff members for some Fall Recipes, and here are some of their favorites:
Pumpkin Bread Pudding
Ms. Cindy, Management Team, CW Plainfield in Plainfield, Illinois
“I found this recipe a few years ago and it became a favorite to our family. It is our tradition to make this every fall now and only during the fall. It’s a special treat that my kids look forward to eating, and a great way to get them to eat pumpkin! Try it! It’s YUMMY!!!”
- 1 lg egg
- 3 lg egg yolks
- 11/2 cups light cream or milk
- 2/3 cup sugar
- 3/4 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/4 tsp each: cinnamon, nutmeg, and ground cloves
- 31/2 cups sturdy white bread, no crust, in 3/4 inch cubes
- 6 T. mini chocolate chips
- 2 to 3 T. light brown sugar
- whipped cream, for garnish
- Heat oven to 350. Whisk egg and yolks in large mixing bowl. Whisk in light cream or milk, sugar, pumpkin, vanilla, salt, and spices. Add bread cubes, toss gently to dampen. Set aside for 15 minutes.
- Butter six 1-cup custard cups or ovenproof baking dishes. Divide batter evenly among them, sprinkle with chocolate chips, then spread 1 to 2 teaspoons of brown sugar over each.
- Place cups in shallow baking pan and pour hot water into the pan until it’s halfway up the sides of the cups. Bake for about 40 minutes. Serve warm with whipped cream.
Bite size apple pies
Ms. Heather, Director, CW Countryside in Blue Springs Missouri
“This recipe was a great way for us to use the apple that we picked from the apple orchard. This is just the right size for their little hands.”
16 servings – one pie per serving
25 Minute Prep Time
- ½ c. sugar
- 2 tsp. cinnamon
- 1 pkg refrigerated pie crust
- 3 tbsp. melted butter, divided
- 2 medium apples, cut in to 8 wedges
- In a small bowl, combine the sugar and cinnamon, set aside 1 tbsp on a lightly floured surface, unroll the pastry. Brush with 2 tbsp. melted butter, sprinkle with remaining sugar mixture.
- Cut each sheet into 8 one inch strips, 8 in. long. Wrap one strip around each apple wedge, placing sugared side of pastry against apple.
- Place on parchment paper lined baking sheet. Brush tops with melted butter and sprinkle with sugar mixture. Bake at 425 for 13 to 15 minutes or until pastry is golden brown. Served warm.
Recipe is from a pin on Pinterest found by Ms. Heather.
Rice Pudding Recipe (Arroz con Leche)
Ms. Nilsa, Management Team, CW Land O’ Lakes in Land O’ Lakes Florida
“This is a traditional Hispanic family heritage recipe that is quick and easy to make. It fills the room with great fall aromatic . My family has passed this down from generation to generation to enjoy. A family favorite each holiday!!”
15 Minute Prep Time
- 2 cups water
- 1 cup of minute rice
- ½ tsp. salt
- 3 cinnamon sticks
- 1 10-oz can evaporated milk
- 1 cup sugar
- 1 tsp. vanilla extract
- Ground cinnamon for garnish
- Raisins optional
- In a saucepan over medium heat, cook the rice, water, salt and cinnamon sticks for 15 minutes.
- Add the evaporated milk and sugar when the rice grains begin to split open.
- Reduce the heat to low and cook the rice mixture until creamy.
- Remove the mixture from the heat.
- Take out the cinnamon sticks and reserve for garnishing.
- Mix in the vanilla extract.
Recipe is a traditional dish contributed by Ms. Nilsa.
Buffalo Chicken Dip
Ms. Kristen, Management Team, CW Causeway in Brandon Florida
“This recipe is very popular in our house during football season. My family will get together on Sundays and watch our team play. We all bring something over and the buffalo dip is always a requested dish. It is simple and is not as messy as eating wings!!”
35 minute Prep-Time
- 1 package of cream cheese
- 1 cup hot sauce
- 1 cup of Ranch or Bleu cheese dressing
- 2 cans of chicken chunks or 2 cooked chicken breasts
- 1 cup of shredded mozzarella or cheddar cheese
- Spray a 9 inch round pan
- Soften the cream cheese for about thirty seconds
- Mix in hot sauce and chicken
- Blend well
- Add dressing and blend well
- Top with cheese and bake at 350 for 25mns
- Serve with vegetables or crackers
Recipe is from the internet and friends contributed by Ms. Kristen.
Fudge Stripe No-Cook Turkeys
Ms. Amber, Giraffes Class, CW Fishhawk in Lithia Florida
“My class makes these cookies every year! It’s a fun and creative way to have children in the ‘kitchen’ helping. This activity can be done with little to no adult help.”
1-24 Servings (Depending on amount needed)
15 Minutes Prep Time
- Fudge Stripe cookies from your local grocery store
- Cherry cordials
- Candy corn
- Chocolate icing
- Colored Icing for the eyes or use mini M&M’s
- Lay one stripe cookie flat – stripes up.
- Place a cherry cordial in center of the cookie using frosting to glue it down.
- Place a dab of frosting on the back of the cherry cordial and stick a stripe cookies to the dab of chocolate, standing up.
- Use one candy corn as the beak (glue on with icing) and create eyes with icing or by gluing mini M&M’s.
- When you are done, you have one tasty turkey!
Recipe is from an online source found by Ms. Amber.
What is your favorite fall recipe?