Fall isn’t just about finding creative ways to steal from your child’s stash of Halloween candy without them knowing. It’s the time of year to make your own tricks or treats with the help of your little ones; pour your own festive, adults-only concoction; and cook comforting family meals full of fall flavors. These are some of our favorite fall recipes.
For the Adults
Pumpkin Pie Martini
Recipe and Photo Courtesy of Laci Marsh of Lake Nona
Ingredients:
-2 oz. pumpkin pie vodka
-2 oz. pumpkin cream liqueur
-1 oz. salted caramel vodka
-3 oz. unsweetened vanilla almond milk
-Graham crackers
-Caramel (optional)
Directions:
Pour first four ingredients into a shaker with ice. Shake well and strain into a martini glass with a graham cracker crumb rim and caramel swirl if desired.
For the Kids
Spooky Lollipops Scream
Recipe and Photo Courtesy of The Popcorn Board
Ingredients:
-5 cups popped popcorn
-½ (11.5 oz.) store-bought pound cake
-¾ cup canned vanilla frosting
-8 oz. candy melts (assorted colors) for coating*
-½ teaspoon vegetable oil
-18 lollipop sticks
-Decorations for cake pops: miniature chocolate chips, blue and red food gel, miniature chewy chocolate candies, food safe markers
-Styrofoam block
*May use 8 oz. white candy melts with oil based candy color to achieve desired color (purple for One Eyed Purple Monster and orange for Pumpkin)
Directions:
Process popcorn in food processor until coarsely chopped. Crumble cake into large bowl. Add popcorn and frosting, stirring with a fork until the mixture is evenly moistened. Form mixture evenly into 18 balls. For ghosts, roll the mixture into an elongated triangle to create a distinct head and body. Place on waxed, paper-lined baking sheet; freeze 20 minutes. Melt candy melts according to package directions. If using white, stir in vegetable oil. Color as desired using candy color. Remove popcorn cake balls from freezer. Dip tips of lollipop sticks into candy melts, inserting no more than halfway into center of balls. Let sit 3 minutes until set. Dip one ball into melted candy melts to cover completely. Gently tap stick against side of bowl so excess melts drips off. Immediately decorate as desired (candy melts harden quickly). ** Poke sticks into styrofoam block to dry completely.
**To decorate: Use white candy melts for ghost (orange for pumpkins, purple for one-eyed purple monsters); use miniature chocolate chips for eyes and mouth; shape small piece of chewy chocolate candy for pumpkin stem and attach with candy melt; and spread melted white candy melts in center of ball to create monster eye, use blue gel for iris and red gel for veins.
For the Whole Family
Slow Cooker Cincinnati Chili
Recipe courtesy of Spicy Southern Kitchen
Ingredients:
-1 (15 oz.) can tomato sauce
-1 can beef broth
-1 (6 oz.) can tomato paste
-3 tablespoons chili powder
-2 teaspoons apple cider vinegar
-1 teaspoon Worcestershire sauce
-1 teaspoon paprika
-1 teaspoon cumin
-1 teaspoon cinnamon
-¼ teaspoon ground cloves
-¼ teaspoon allspice
-¼ teaspoon cayenne pepper
-1 teaspoon salt
-½ teaspoon black pepper
-2 cloves garlic, minced
-1 oz. unsweetened chocolate, chopped
-2 pounds lean ground beef
-For serving, spaghetti, red beans, shredded cheddar cheese, red onion, oyster crackers
Instructions:
Combine all ingredients except ground beef and toppings in slow cooker and stir to mix. Break ground beef into small pieces and drop into slow cooker. Cover slow cooker and cook on high for 4 hours or low for 6 hours.