Apple Pie Pudding
by Sylvia Waldsmith from Gautier, MS
If you’re not an expert baker and need to bring a fall-inspired dessert somewhere, try this apple pie pudding. It’s a sweet and decadent no-bake dessert.
The flavors from the layers of pudding with apple pie filling mixed in and ginger snaps have the flavor of apple pie without the work. It did remind us of an apple pie twist on banana pudding. This will be a star on any dessert table. Click here for the recipe.
Chocolate Chip Pumpkin Muffins
by Sherri Greer from Smithsburg, MD
Super tender, these pumpkin muffins are filled with chocolate chips in every bite. It has a fall feel to it, but you’re not overwhelmed with pumpkin spice. Cinnamon is the more prominent flavor. Canned pumpkin helps make the muffin moist and adds just the right sweetness.
We like using a combination of all-purpose flour and whole wheat flour in this recipe. It gives them a slightly different texture than your normal muffin. They’re a bit chewy, but not dry. A delicious pumpkin muffin for fall. Here’s the recipe.
Butternut Squash Risotto
by Susan McGreevy from Port Jeff Station, NY
Like most risotto recipes, this butternut squash version is a labor of love but worth it! The rice cooks low and slowly absorbs the chicken broth resulting in a creamy risotto. Rich in flavor, the butternut squash is almost sweet compared to the savory rice.
This is a wonderful side dish for any special occasion. Click here for the recipe.
Harvest Chip Cookies
by Teresa Jacobson from New Orleans, LA
These soft cookies taste of fall! Packed with pumpkin spice, oats, and fresh cranberries, they are cake-like with a little chewiness. We thoroughly enjoyed these easy-to-make cookies. Here’s the recipe.
Simple Butternut Squash Cream Sauce for Pasta
by Heidi Hoerman from Hingham, MA
This simple butternut squash cream sauce for pasta is surprisingly good. It’s sweet, salty, savory, thick, and creamy. We tossed the butternut squash sauce with bacon and spinach, as Heidi suggested. It was delicious. You could even drizzle it over a grilled steak, too.
For spices, we used 1/4 tsp. nutmeg and 1/4 tsp. dried basil and loved the combination with the squash. Try this recipe if you’re looking for a new way to enjoy butternut squash this fall. Click here for the recipe.
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