FALL RECIPES TO MAKE THIS SEASON

10 delicious FALL Recipes to make for your upcoming gatherings. While it might still be a bit warm where you are, the cold weather and #fallvibes will be upon us and I KNOW you are gonna need some good recipes in your arsenal to share with your peeps. From back to school ideas to FALLcuterie boards - I got you covered! Make these recipes and let me know what you think in the comments. I love hearing from you!

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10

FAVORITE FALL

RECIPES

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Hot Dog Baked Brie Appetizer

Pumpkin Spice Honey Butter Board

Fall Grazing Board

Fall Charcuterie Wreath

Tortilla Soup

Back to School Snack Board

Cheesy Beef Slider Sandwiches

Creamy Mushroom Soup

Baked Brie Pumpkin in Puff Pastry

Butter Pumpkin

Hot Dog Baked Brie

Pumpkin Spice Butter Board

HOT DOG BAKED BRIE

INGREDIENTS

1 package of 10 Nathan's Beef Hot dogs, sliced into quarters 2 sheets of puff pastry 2 tbsp Dijon mustard 2 tbsp raw unfiltered honey 2 tbsp dried Herbs de Provence 1 tsp Salt 1 tsp Pepper 1 tablespoon butter, melted

DIRECTIONS

1. Preheat your oven to 425 degrees 2. Place both puff pastry sheets down on a lined baking sheet (I used foil because I was out of parchment) and cut into a circle shape

3. Cut the top off your Brie and place it on top of one of the pastry sheets. Top the Brie with mustard, honey, and the herbs. 4. Place the second pastry sheet on top of the Brie situation and press down around the cheese. 5. Cut the dough into strips around the Brie like a sun shape

6. Roll each hot dog up into the dough and nestle it up against the Brie 7. Brush with butter and sprinkle with more herbs de Provence and salt/pepper 8. Bake for 30 minutes until the puff pastry is browned and the Brie is melted through

PUMPKIN SPICE HONEY BUTTER PUMPKIN

Shop these ingredients on Instacart and make this glorious butter board todayyyyyy.

FALL GRAZING BOARD

Get the FULL RECIPE here, my friends.

FALL CHARCUTERIE WREATH

INGREDIENTS

Spanish Manchego Slices Aged White Cheddar Dill Havarti, cubed Cranberry Vanilla Goat Cheese Spicy sopressata salami Italian Dry Salami Garlic Hummus Organic honey Fresh figs

Blackberries Dried apricot Marcona almonds Fruit and nut crackers Fresh basil Purple flowers

DIRECTIONS

1. Cheese and Dishes

2. Meats 3. Fruit & Veggies

4. Yummy Goodness (Dried stuff / pantry)

5. Garnish & Take a pic!

HEARTY VEGETARIAN TORTILLA SOUP

INGREDIENTS 1 sweet yellow onion, diced 1 clove garlic, finely diced 1 can Rotel original Roasted tomatoes / green chilis 1 ½ cup red enchilada sauce 1 cup white mushrooms, sliced 8 sweet mini peppers, sliced with stems removed 2 carrots, peeled and diced ¼ red cabbage, shredded 8 Corn tortillas, cut into strips Olive oil 1 tbsp vegetable bouillon 6 cups of water ½ cup half and half 1 cup shredded Mexican cheese 2 limes Cilantro Avocado

DIRECTIONS

Step 1 - Preheat the air fryer to 320 degrees

Step 2 - In a large pot, cook the onion with the garlic and olive oil for 2-3 minutes then add the garlic, peppers, mushrooms, red cabbage and carrots with salt and pepper until browned

Step 3 - Add the bouillon and water and bring to a boil then turn down to low and simmer for 15-20 minutes

Step 4 - Blend with the immersion blender until creamy

Step 5 - Add the half and half, cilantro, and a squirt of lime.

Step 6 - Top each bowl with a bit of shredded Mexican cheese and a nice pile of tortilla strips

BACK TO SCHOOL SNACK BOARD

It is always a bittersweet when sending kids back to school so to sweeten all of your day make this cute little grazing board to share when they get home.

INGREDIENTS

Mild White cheddar cheese

Turkey Pepperoni

Veggie Goldfish crackers

Nutella

Strawberries

Cucumber - styled into a cool cucumber caterpillar using 2 raisins as eyes

Organic carrots

Grape Tomatoes

Kiwi stars

Rainier Cherries

Vanilla Oreos

Almonds

Fresh rosemary

Eat Beautifully Method for

stacking YOUR INGREDIENTS

1. Cheese and Dishes

2. Meats

3. Fruit & Veggies

4. Yummy Goodness

5. Garnish & Take a pic

CHEESY BEEF SLIDER SANDWICHES

Catch the recipe HERE

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CREAMY MUSHROOM SOUP

INGREDIENTS 1 lb fresh raw mushrooms, cleaned and sliced 1 medium onion, chopped 3 cloves garlic, minced 4 cups chicken or vegetable broth 2 tablespoons unsalted butter 2 tablespoons all purpose flour 1 cup heavy cream 1 teaspoon thyme leaves (dried or fresh) Salt and pepper, to taste Chopped fresh parsley, for garnish

DIRECTIONS

Step 1 **Prep the Mushrooms:** Clean the mushrooms using a damp paper towel or a soft brush. Remove any tough stems and slice them into thin pieces.

Step 2 **Sauté Onion and Garlic:** In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and the garlic is fragrant.

Step 3 **Cook the Mushrooms:** Add the sliced mushrooms to the pot and cook them until they release their moisture and start to brown, about 8-10 minutes. Stir occasionally to prevent sticking.

Step 4 **Thicken the Base:** Sprinkle the flour over the

mushroom mixture and stir well to combine. This will help thicken the soup. Cook for another 2-3 minutes to cook off the raw flour taste.

Step 5 **Add Broth and Seasoning:** Pour in the chicken or vegetable broth while stirring constantly. Make sure to scrape the bottom of the pot to release any flavorful bits. Add the thyme leaves, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it simmer for about 15-20 minutes to allow the flavors to meld.

Step 6 **Blend the Soup:** If you prefer a smooth and creamy texture, you can use an immersion blender to carefully blend the soup until smooth. Alternatively, you can transfer a portion of the soup to a blender and blend until smooth, then return it to the pot

Step 7 **Add Cream:** Stir in the heavy cream and let the soup heat through, but avoid boiling it after adding the cream. This step adds richness to the soup.

Step 8 **Adjust Seasoning:** Taste the soup and adjust the seasoning if needed, adding more salt and pepper according to your taste preferences.

Step 9 **Serve:** Ladle the creamy mushroom soup into bowls. Garnish with chopped fresh parsley for a burst of color and additional flavor.

Step 10 **Enjoy:** Serve the soup hot and enjoy its creamy, mushroom-infused goodness!

Step 11 Feel free to customize this recipe by adding other herbs, spices, or even a sprinkle of grated cheese on top.

BAKED BRIE PUMPKIN IN PUFF PASTRY

The “Brie Pumpkin” - since the first time I laid my eyes on one of these I knew I HAD TO make one and it would be a glorious moment. Oh It was. Went ahead and made mine with a HUGE Brie wheel but tbh next time I will use one that melts a little better. This baked brie en croute features one of my favorite local artisan jelly makers @mthopefarms Spiced Marionberry which is great for this time of year and I added pecans and my favorite vanilla cinnamon honey for a sweet touch.

INGREDIENTS

1 sheet pepperidge farms puff pastry 1 ½ lb brie wheel 2 tbsp Naturacentric Vanilla Cinnamon honey ¼ cup Mt. Hope Farms Spiced Marionberry fruit spread 1 egg white Fresh sage leaves for leaves 1 thick pretzel or cracker for stem Water crackers Dried sweetened oranges

DIRECTIONS

Step 1

Combine the softened butter, honey and a squeeze of orange juice with a bit of grated peel in the food processor

Step 2 Spread onto your cake board or platter (lined with parchment or wax paper) using the back of a spoon

Step 3 Top with pumpkin spice honey, a bit of espresso sea salt, orange juice and some fresh thyme

Step 4 Serve with warm yummy pumpkin bread or muffins like this boxed version I got from TJs for a fun twist!

BUTTER PUMPKIN

You butter make a PUMPKIN this Fall season is all I’m sayin’ 🎃

Here’s my take on a savory butter board —>

1 cup sweet cream butter, softened to room temperature

2 Tbsp good tomato paste

Chili-Lime seasoning, I used @laselvabeachspice

Cornichon pickles

Fresh mint

1. Whip the tomato paste, butter, and chili-lime seasoning together by hand or in a food processor. The first time I made a butter baked (check my Reels for the pumpkin spice version u made recently) but for this I just whipped it by hand with a whisk and it was totally smooth and creamy so don’t worry if you don’t have a food processor.

2. Smear onto a plate or board lined with parchment to prevent a mess or disaster lol

3. Using the back of your spoon or spatula, smooth the butter out into a pumpkin shape.

4. Make a stem using the cornichons and drape a little mint on the top for a pretty vine look

5. Serve with bread and/or homemade chili lime crostini (simply slice a baguette thin and toss with a bit of olive oil, chili-lime seasoning, and bake in the oven for 7-8 minutes at 400 degrees)

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I hope you enjoy these delish recipes! Let me know what is going to be on your Fall tables this season!

XO,

Lea