- Autumn Squash Soup – Panera Copycat
- Sausage & Sweet Potato Soup with Kale
- Caramel Apple Cider – Starbucks Copycat
- Mexican Chicken Soup
- Pumpkin-Spice Bars
Sausage & Sweet Potato Soup with Kale
From Tastes Lovely
Recommended by Sarah Flake, ChBE & MSE
Sarah also suggests these variations for the recipe: “I use veggie broth and spicy vegetarian sausages, and I add nutmeg and red pepper flakes.”
Starbucks Caramel Apple Spice Copycat
Submitted by Marva White, AE
This caramel apple cider is perfect for cozy fall evenings, gatherings with friends, or even as a comforting treat to enjoy by yourself.
INGREDIENTS
- 4 cups apple cider
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 cinnamon stick
- 4-6 whole cloves
- 1 orange, thinly sliced
- Whipped cream (optional)
- Ground cinnamon (for garnish)
INSTRUCTIONS
- In a medium saucepan, pour the apple cider and place it over medium heat. Add the cinnamon stick and whole cloves to the cider.
- Stir in about half of the caramel sauce into the cider mixture. Save the remaining caramel sauce for topping.
- Add the thinly sliced orange to the saucepan, allowing the flavors to infuse. Let the mixture come to a gentle simmer. Be careful not to boil it.
- Once the cider is warmed and infused with the flavors, remove the saucepan from the heat. Using tongs, remove the cinnamon stick and cloves from the mixture.
- Carefully pour the caramel apple cider into serving mugs.
- If desired, top each mug with a dollop of whipped cream.
- Drizzle a small amount of the reserved caramel sauce over the whipped cream for an extra caramel kick.
- For an optional garnish, sprinkle a pinch of ground cinnamon on top of the whipped cream.
- Serve the caramel apple cider warm and enjoy!
NOTE
You can adjust the amount of caramel sauce based on your preference for sweetness. If you like it sweeter, add more caramel sauce; if you prefer it less sweet, use less.
Feel free to customize this recipe by adding a dash of nutmeg or allspice for extra warmth and flavor.
If you want to make homemade caramel sauce, you can combine sugar, butter, and heavy cream in a saucepan and cook until the sugar is melted and the mixture is smooth.
Mexican Chicken Soup
Recommended by Joshua Stewart, Dean’s Office
INGREDIENTS
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1 medium rib of celery, chopped
- 2 garlic cloves, minced
- 1 tablespoon chilipowder
- 1 teaspoon ground cumin
- 6 cups low-sodium chicken broth
- 1/4 cup canned green chiles
- 1 (15.5 oz) can hominy (or posole), drained (or frozen corn kernels, if you can’t find hominy)
- 1 can whole peeled tomatoes, roughly chopped
- 1 teaspoon dried oregano
- 1 cup cooked skinless shredded chicken breast (rotisserie chicken is a great option)
- 1/4 cup fresh cilantro
- 1 lime cut into wedges
INSTRUCTIONS
Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin.
Cook until the onion softens, about 5 minutes.
Add the chicken broth and bring to a boil. Reduce heat slightly and simmer uncovered for 10 minutes.
Add the green chiles, posole, tomatoes, and oregano. Cook for another 5 minutes.
Pull from the heat and stir in the chicken. Ladle into bowls. Top with cilantro and juice from one lime wedge.
Pumpkin-Spice Bars
Recommended by Sarah Collins, Dean’s Office
INGREDIENTS
- 4 eggs
- 2 c. sugar
- 1 c. vegetable or canola oil
- 1 can (16 oz.) pumpkin
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/2 c. chopped nuts, if desired
Cream Cheese Frosting:
- 8 oz. cream cheese, softened
- 1/4 c. plus 2 tbsp. butter, softened
- 1 tsp. vanilla
- 2 c. powdered sugar
Mix cream cheese, butter, vanilla. Gradually beat in powdered sugar until smooth.
INSTRUCTIONS
Preheat oven to 350 degrees.
Beat eggs, sugar, oil, and pumpkin. Mix dry ingredients – flour, baking powder, cinnamon, baking soda, salt, ginger, cloves. Add dry ingredients to egg mixture and beat.
Pour batter into greased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Bake until light brown, 25-30 min.
Cool; frost with cream cheese frosting and sprinkle with nuts. Cut into bars. Refrigerate leftovers. Makes approximately 50 2 x 1 1/2 in. bars.