Favorite Fall Recipes for Entertaining

Cranberry Brie Bites


1 tube crescent dough

Cooking spray, for pan

Flour, for rolling out dough

8 oz. wheel Brie

1 c. whole berry cranberry sauce

1/2 c. chopped pecans

6 sprigs of rosemary, cut into 1" pieces.


Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch seams together. Cut into 24 squares. Place squares into muffin tin slots.

Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.

Bake until the crescent is golden, about 15 minutes.

Serve warm.

Apple Pie Fries


3 c. apples, peeled, cored, and finely chopped

Juice of 1 lemon

2 c. water

1/2 c. packed brown sugar

1/4 c. cornstarch

1 tsp. vanilla

1 tsp. cinnamon

Pinch kosher salt

2 Eggs, beaten

2 tbsp. Sanding sugar

Caramel, for serving


Preheat oven to 350 and line a large baking sheet with parchment paper.

In a medium bowl, squeeze lemon juice on apples to keep them from browning.

In a medium sauce pan over medium heat, combine water with brown sugar, cornstarch, cinnamon, vanilla and kosher salt. Whisk until fully combined.

Add apples to the pan and bring mixture to a boil, stirring frequently. Cook until apples are tender, about 10 minutes. Set aside to cool.

Spread one pie crust out on prepared baking sheet. Spread apple mixture onto pie crust, and top with a second pie crust.

Brush with egg wash and sprinkle with sugar. Using a pizza cutter, cut into fry shapes.

Bake for 20 minutes, until crust is golden. Serve with caramel for dipping.

Parmesan Crusted Brussels Sprouts


1 lb. Brussels sprouts, trimmed and halved

1/2 c. flour

2 Eggs, beaten

3/4 c. panko bread crumbs

1 c. freshly grated Parmesan

2 tbsp. olive oil

1 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. cayenne

Caesar dressing, for dipping (optional)


Preheat oven to 400. Grease a large baking sheet with nonstick cooking spray or olive oil.

Add flour to a medium shallow bowl and eggs to a separate medium shallow bowl. In a third shallow bowl, whisk together panko bread crumbs, Parmesan, olive oil, salt, garlic powder and cayenne.

Working in batches, toss brussels sprouts in the flour until fully coated then dunk in eggs. Dredge in panko mixture then place on baking sheet. Bake until golden and crispy, about 25 minutes.

Serve immediately with caesar dressing, if using.

Cauliflower Poppers


1 large head cauliflower, chopped into florets

4 thick-cut strips bacon, chopped

3 green onions, sliced

1 jalapeño, minced

1/4 c. grated Parmesan

2 tbsp. extra-virgin olive oil

1 tsp. garlic powder

1/2 tsp. chili powder

Kosher salt

Freshly ground black pepper

Ranch dressing, for dipping


Preheat oven to 400°. On a large rimmed baking sheet, toss together all ingredients, then season with salt and pepper.

Bake, shaking the sheet halfway through, until cauliflower is golden and bacon is crispy, about 35 minutes.

Serve warm with ranch.

Butternut Squash Fritters


1 butternut squash (about 3 pounds), peeled and shredded

1/3 cup all-purpose flour

2 cloves garlic, minced

2 large eggs, beaten

1/2 teaspoon dried thyme

1/4 teaspoon dried sage

Pinch of nutmeg

Kosher salt and freshly ground black pepper, to taste

2 tablespoons olive oil


In a large bowl, combine butternut squash, flour, garlic, eggs, thyme, sage and nutmeg; season with salt and pepper, to taste.

Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

Serve immediately.

Caramelized Onion Flatbread


1 large sweet onion, sliced

3 tablespoons olive oil, divided

1 pound bakery pizza dough

1 1/4 teaspoons kosher salt

1 teaspoon chopped fresh rosemary


1. Preheat oven to 425°. Sauté onion in 1 Tbsp. hot oil over medium-high heat 15 minutes or until golden brown.

2. Press dough into a 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with remaining 2 Tbsp. oil, and sprinkle with salt, rosemary, and caramelized onions.

3. Bake at 425° on lowest oven rack 20 minutes or until lightly browned.

4. Kitchen Express: Substitute 1 (8-oz.) can refrigerated pizza crust dough for bakery pizza dough. Reduce salt to 3/4 tsp. Reduce bake time to 10 minutes or until lightly browned.