Fun fall recipes

Claire Arnold, Staff Writer & Designer

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With Thanksgiving approaching, many people are scrambling to come up with sweet treats to prepare. Here are some sweet, cute, and simple recipes for this Fall season. Fall is not just a time to eat, it is a time for friends and family to grow closer to one another, and sometimes a treat can make the experience a little bit sweeter.

Pretzel Turkey Treats

Do not make if you have a Peanut Allergy

Prep: Two hours + standing    Yields One Dozen

Ingredients

  • 6 Fruit by the Foot fruit rolls
  • 9 circus peanut candies
  • 1 cup butterscotch chips, divided
  • 24 candy eyeballs
  • 6 chocolate-covered thin mints
  • 12 large sourdough pretzels
  • 36 milk chocolate kisses, unwrapped
  • 12 vanilla wafers

Directions

  • Using kitchen scissors, cut feathers and 12 wattles from fruit rolls. Cut three circus peanuts crosswise in half. Cut 24 turkey feet from remaining circus peanuts.
  • Reserve 12 butterscotch chips for beaks. In a microwave, melt 1/2 cup of the remaining chips; stir until smooth. Using melted chips, attach two candy eyeballs, a wattle and a beak to each chocolate-covered thin mint to make turkey heads.
  • Place a pretzel on a waxed paper-lined microwave-safe plate. Place a chocolate kiss in each of the three holes. Microwave on high for 15-20 seconds or until melted. While still warm, arrange feathers in a fan shape over pretzel, pressing gently into melted chocolate to adhere. Repeat with remaining pretzels and kisses.
  • Melt remaining butterscotch chips. Using melted chips, attach a vanilla wafer to each pretzel for body; attach heads. Attach circus peanut pieces for feet. Let stand until set, then enjoy.

Nutrition Facts

1 serving: 283 calories, 12g fat (8g saturated fat), 4mg cholesterol, 170 mg sodium, 45g carbohydrate (33g sugars, 1g fiber), 2g protein.

Found at Taste of Home

Sweet Potato Dessert Squares

Prep: 15 min. Bake: 1 hour + cooling   Yields 16 servings

Ingredients

  • 1 package yellow cake mix (regular size), divided
  • 1/2 cup butter, melted
  • 1 large egg, lightly beaten

FILLING:

  • 3 cups cold mashed sweet potatoes (without added milk or butter)
  • 2/3 cup whole milk
  • 1/2 cup packed brown sugar
  • 2 large Eggs, lightly beaten
  • 1 tablespoon pumpkin pie spice

TOPPING:

  • 6 tablespoons cold butter
  • 1 cup chopped pecans
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • Whipped cream and pecan halves, optional

Directions

  • Set aside 3/4 cup of the cake mix. Combine the remaining mix with butter and egg until crumbly; spread into a greased 13×9-in. baking pan. Whisk filling ingredients until smooth; pour over crust.
  • For topping, cut butter into reserved cake mix until crumbly. Stir in the pecans, sugar and cinnamon; sprinkle over the filling.
  • Bake at 350° for 60-65 minutes or until a knife inserted in the center comes out clean. Cool. Garnish with whipped cream and pecan halves if desired, then dig in.

Nutrition Facts

1 each: 399 calories, 20g fat (8g saturated fat), 68 mg cholesterol, 332 mg sodium, 52g carbohydrate (32g sugars, 3g fiber), 5g protein.

Originally published as Sweet Potato Dessert Squares in Taste of Home December/January 1996 now is found at Taste of Home

About the Writer
Claire Arnold, Staff Writer & Designer

Claire Arnold is a third year staff member as well as a first year designer for Norse Notes. In her free time she enjoys writing, drawing, and binge watching...

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Fun fall recipes