Are you looking for something to serve your guests during this chilly autumn season? You don’t want to overdo it because Thanksgiving will be here shortly and with the holidays, come food, lots of food. How about some appetizers that aren’t too light, but rather just perfect for this time of year? Well I think I have put together some goos ideas for you this week!

The first appetizer I came across is the Apple Pie Party Dip! It’s so perfect when you do not have the time to bake an apple pie, but you want the warm, sweet, delicious taste of this holiday treat. The recipe is quite simple to follow:

 

Ingredients
  • 1 1/3 cups peeled, cored, and diced apple
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons brown sugar
  • 2 teaspoons apricot preserves
  • 1/8 teaspoon cinnamon
  • INGREDIENTS FOR CHIPS:
  • 5 (6-inch) flour tortillas
  • 2 tablespoons butter, melted
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons sugar
Instructions
  1. Combine all the dip ingredients in a bowl, then cover and refrigerate the mixture until chilled.
  2. Brush the tortillas with butter, then cut them into wedges.
  3. Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350º F until golden brown, about 10 minutes. Let them cool before serving. Serves 4 to 6.

     

    This recipe comes from Disney’s Family Fun website. They offer many wonderful recipe ideas for all times of the year!

    As I have done with many of the recipes I find, I doubled the ingredients because whenever it suggests 4-6 people, I assume that some guests will have many helpings. (Especially of this one!!)

    The greatest thing about this recipe is that it’s the great tastes of apple pie, without all of the mess and the time it takes to bake it! My roommates and I had friends over this past week and I made the appie pie tip for them to try and it went over really well. Some versions of this suggest adding walnuts, or almonds. It is totally up to you! The only addition we made was whip cream and vanilla ice cream.

    You can find a coupon here to make this already cheap recipe, even cheaper!

    * One great blog to check out is called 5dollardinners.com. I have found some recipes on there over the past year or two. It is perfect for any college student and the meals are great! Also, it offers many coupons.

     

    A second suggestion I have for your fall get togethers comes from the Women’s Day website. It falls under their “easy recipes” tab. This recipe is for the Cheesy Baked Pasta with Vegetables.

    This veggie-packed dish is easy to make and stores well overnight, making for a fuss-free dinner during the week. Since it’s sprinkled with fontina and Parmesan cheeses, the kids won’t mind that it contains broccoli and baby spinach!

    Recipe Ingredients

      • 12 oz bowtie pasta
      • 1 bag (12 oz) broccoli florets
      • 1 Tbsp unsalted butter, plus more for the dish
      • 2 shallots, chopped
      • 1 package (8 oz) sliced mushrooms
      • 4 cups whole milk
      • 1/4 cup all-purpose flour
      • 1 tsp kosher salt
      • 1/2 tsp freshly ground pepper
      • 1 bag (5 oz) baby spinach
      • 5 oz fontina cheese, grated (1 1/4 cups)
      • 1⁄3 cup plus 2 Tbsp grated Parmesan

    Recipe Preparation

      1. Heat oven to 425ºF. Butter a shallow 3-qt baking dish.

      2. Cook the pasta according to package directions, adding the broccoli during the last 3 minutes of cooking; drain and return the broccoli and pasta to the pot.

      3. Meanwhile, melt the butter in a large deep skillet over medium heat. Add shallots and mushrooms and sauté until tender, 5 minutes.

      4. In a medium bowl, whisk together milk, flour, salt and pepper. Pour into skillet and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes; stir in spinach. Remove from heat and stir in 1 cup of the fontina and 1⁄3 cup of the Parmesan.

      5. Pour sauce into pot with pasta and broccoli and toss to coat. Transfer to the prepared baking dish and sprinkle with remaining fontina and Parmesan.

      6. Bake until the cheese melts and is beginning to brown, about 10 minutes.

      Fix it now, serve it later
      1. After completing step 5, let casserole cool for 10 minutes. Cover with plastic wrap and refrigerate for up to 3 days.
      2. On the night you’d like to serve it, remove casserole from refrigerator and replace plastic wrap with nonstick aluminum foil. Bake in a 425°F oven for 30 minutes; uncover and bake until beginning to brown, 10 minutes.

    We did the fix it now, serve later suggestion because of the busy schedule I have as a student. It was a wonderful idea because then I re-heated it in the oven later that evening and it still had the same fresh smell as it did 6 hours earlier when it came out of the oven.

     

     

 

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