Fall Favorites for the Table

With ghosts and goblins just around the corner, it’s time to plan a few dishes for the Halloween season. Here you’ll find a mini Pumpkin sandwich bite, a shallot and sun-dried tomato “wicked” chicken and a pumpkin trifle dessert to finish it all off.

 

Pumpkin Patch Bites

For a delicious appetizer or pass-around bite, this pumpkin shaped ham and cheese mini can’t miss at your next party or with the kids.

Time Needed: 40 minutes (30 minutes prep, 10 minutes bake)

Serves: 12

Ingredients

  • 1 box (15 oz) refrigerated pie crust
  • 6 oz sliced Black Forest or Virginia ham
  • 8 oz sliced extra-sharp Cheddar, Swiss or Gruyere cheese
  • 1 large egg, lightly beaten

Instructions

  1. Heat oven to 425 degrees. Line a rimmed baking sheet with nonstick foil.
  2. Unroll pie crust and cut each of two crusts into 12 pumpkin shapes with a 3-in. pumpkin cookie cutter. Using a 2-in. round cutter, cut 24 rounds from the sliced ham and 24 rounds from the sliced cheese.
  3. Put 2 slices each ham and cheese in the center of each of 12 pumpkins. With a small brush, brush beaten egg around edges.
  4. Top with remaining pumpkins, carefully pressing on edges to seal. Using a spoon, make ridges on pumpkins by pressing into tops in a few places. With a small knife, pierce ridges in a couple of places to vent.
  5. Place on prepared pan. Brush tops with beaten egg. Bake 10-12 minutes until light golden. Let cool on rack a couple of minutes before serving.
  6. Serve with your favorite mustard.

 

Wicked Chicken

This dish is a perfect dinner-party meal with chicken breasts, shallots, sun-dried tomatoes and a hint of white wine. Served with white rice it’s a simple but wicked autumn delight.

Time Needed: 40 minutes

Serves: 12

Ingredients

  • ¼ cup olive oil
  • 12 boneless skinless chicken breasts
  • 1-1/2 tablespoons coarse salt
  • 1 tablespoon ground black pepper
  • 1 cup minced shallots
  • ½ cup white wine
  • 2 (7-oz) jars sun-dried tomatoes packed in oil, drained and finely chopped
  • 1-1/2 tablespoons chopped fresh thyme
  • 3 cups chicken broth
  • 1 cup heavy whipping cream

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large skillet, heat oil over medium-high heat until hot.
  3. Season both sides of chicken breasts with salt and pepper. Place 3 chicken breasts in skillet and brown 4-5 minutes per side.
  4. Transfer breasts to a large roasting pan and finish browning remaining chicken breasts in groups of three.
  5. Using same skillet, cook shallots for 5 minutes. Add wine until reduced by two-thirds. Add sun-dried tomatoes and thyme – cook for 5 minutes. Add broth and cook for 10 minutes or until reduced by half. Add cream and bring to a simmer.
  6. Pour mixture over prepared chicken breasts and bake for 20 minutes.
  7. Place chicken breasts on a large platter; whisk sauce together and pour over top of chicken.
  8. Serve hot with white rice.

 

Pumpkin Trifles

Try this fun, fall favorite that you and the kids are certain to love.

Time Needed: 15 minute prep time and refrigerate

Serves: 6-8

Ingredients

  • 1 (3.4 oz) box instant French vanilla-flavored pudding mix
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • ½ cup sour cream
  • 1 (1 pound) loaf prepared pumpkin bread, cubed
  • Garnish: fresh mint

Instructions

  1. In a medium bowl, combine pudding mix, milk, cream, and sour cream.
  2. Beat at medium speed with an electric mixer until soft peaks form.
  3. To assemble, spoon pudding mixture into individual serving dishes; top with cubed pumpkin bread.
  4. Refrigerate until ready to serve. Garnish with fresh mint.

 

Recipes inspired by Food.com

Sponsored by:

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