Fall Recipes

Fall Recipes

Churro Chips:


Preheat oven to 425°.

Cut each tortilla into 8 triangles.

Toss tortillas in butter, making sure both sides are coated.

In a medium bowl, combine cinnamon and sugar.

Working in batches, toss tortillas in cinnamon sugar.

Place on a large baking sheet in a single layer.

Bake until crispy for 8 to 10 minutes.

Cool on pan 5 minutes before serving.


6 medium flour tortillas

4 tbsp. melted butter

1 c. granulated sugar

1 1/2 tbsp. Cinnamon


Pumpkin Fudge:


Line an 8”-x-8” pan with parchment paper and grease with nonstick cooking spray.

In a large microwave-safe bowl, combine white chocolate and sweetened condensed milk. Microwave on medium power for 1-minute intervals, stirring after each minute, until smooth.

Fold in pumpkin purée, pumpkin spice, vanilla, and salt until smooth.

Pour into prepared baking pan and place in the refrigerator for 3 hours, or until fudge is set.

Sprinkle with more pumpkin spice if using.

Cut into squares and serve.


3 1/2 c. white chocolate chips

1 (14-oz.) can sweeten condensed milk

1/3 c. pumpkin purée

1 tsp. pumpkin spice, plus more for dusting (optional)

1/2 tsp. pure vanilla extract

Pinch kosher salt



Caramel Apple Smores


Toast marshmallows until golden.

Sandwich s’mores by topping one apple slice with a Hershey’s square and two toasted marshmallows.

Drizzle with caramel, and top with a second apple slice.

Repeat to make four apple s’mores.


8 marshmallows

2 Granny Smith apples, thinly sliced and cored

4 squares Hershey’s chocolate

Warm caramel, for drizzling



Pumpkin Butterscotch cookies


Preheat oven to 325 degrees. 

In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Mix until well-blended.

In the bowl of an electric mixer, combine eggs and sugar, and beat on medium-high until smooth and pale, about 1 minute. 

Beat in the oil, pumpkin puree and vanilla extract and mix until well-combined. 

Turn the mixer down, and slowly blend in the flour mixture until just incorporated. 

With a rubber spatula, gently fold in the butterscotch and chocolate chips.

Using a medium-sized ice cream scoop, place mounds of cookie dough on a cookie sheet lined with parchment paper, about 2 inches apart. 

Allow to bake about 15 minutes, until the cookies are springy to the touch. 




2 c. flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

2 eggs

1 c. sugar

1/2 c. vegetable oil

1 c. canned pumpkin puree

2 tsp. vanilla extract

1 c. butterscotch chips

1 c. semi-sweet chocolate chips