Fall is right around the corner! Besides sweaters, boots, and scarves we can bet on all the yummy holiday food! Here’s a few of EmmeNation’s favorites!
Appetizer - Buffalo Chicken Dip
Fast and tasty fall appetizers to get your taste buds jumping for joy!
Ingredients
- 2 (8 ounce) packages cream cheese
- softened 1 cup ranch dressing
- 3/4 cup red hot sauce
- 1 (10 ounce) can chicken drained
- shredded cheddar cheese
- your choice of corn chips
Directions
1. Beat cream cheese, ranch dressing, and red hot sauce.
2. Fold in shredded chicken.
3. Spread mixture into pie plate sprayed with Pam.
4. Bake at 350 degrees Fahrenheit for 15 minutes.
5. Add cheddar cheese to top.
6. Bake an additional 10 to 15 minutes.
7. Serve hot with corn chips .
Main course - Sausage Ratatouille
- 3 to 4 links (about 3/4 pound) Italian sausage
- 4 1/2 tablespoons olive oil
- 1 medium-size eggplant, peeled and cut into a 3/4-inch dice
- 2 small zucchini, halved and sliced
- 1 large onion, quartered and thinly sliced
- 1 medium-size green bell pepper, halved, seeded, and sliced
- 2 to 3 garlic cloves, minced
- 2 cups canned diced tomatoes
- 1 tablespoon plus 1 teaspoon tomato paste
- Salt and pepper
- 2 tablespoons chopped fresh Italian parsley
- 3 tablespoons chopped fresh basil
Directions
- Bring a medium-size pot of water to a boil. Puncture the sausage links in several places, then cook them at a low boil until they’re no longer pink in the center, about 14 minutes. Transfer the links to a plate to cool, then slice them into 1/4-inch-thick rounds.
- Over medium-high heat, warm 3 tablespoons of the olive oil in a large, deep skillet or Dutch oven. Add the eggplant and zucchini and sauté them, stirring often, until they are lightly browned but not soft, about 7 minutes. Transfer the vegetables to a plate.
- In the same skillet over medium heat, warm the remaining olive oil. Add the onion and bell pepper and sauté them for 3 minutes. Stir in the garlic and sliced sausage and sauté, stirring often, for 3 minutes more. Stir in the tomatoes, eggplant, and zucchini.
- Partially cover the skillet and gently simmer the ratatouille for 5 minutes. Add the tomato paste, along with salt and pepper to taste, and simmer 5 minutes more. Stir in the parsley and half of the basil. Serve hot, sprinkled with the remaining basil. Serves 6.
Dessert - Pumpkin Cheesecake
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.