4 Easy Recipes That Are Perfect for Fall

We’re always looking for tasty recipes to try out here at HC! But for as many successes as we’ve had with our experimental flair for cooking, we’ve had just as many failures. Fortunately, though, you don’t have to worry about these fall recipes letting you down. We’ve made and taste-tested each one, so we can guarantee that they’re just as easy and delicious as this article’s title implies.

Get ready to have your mind blown with the four fall recipes we’ve rounded up for you below!

1. Caramel S’mores Pops

How many of you love s’mores but will only eat them campfire-style? While we’re not against the idea of microwave s’mores, these caramel s’mores pops are even simpler to make, and they taste like the real deal.

Tip: you probably won’t be able to eat them all by yourself, so be prepared to share! We also had plenty of caramel, graham crackers and chocolate left over and could’ve dipped more than the 30 marshmallows the recipes calls for.  

Recipe from High Heels and Grills

Ingredients:

• 30 Jet-Puffed marshmallows
• 25 Kraft caramel squares
• ¼ cup salted butter
• ½ cup sweetened condensed milk
• 6 full-size Hershey’s chocolate candy bars
• 9 graham cracker squares

Instructions:

1. Place a sucker stick in each marshmallow and set aside.
2. In a microwave-safe bowl, microwave the caramel squares, butter and sweetened condensed milk for 2-3 minutes, stirring after each minute.
3. Roughly chop your chocolate bars and place in a microwave-safe bowl. Microwave for 2 minutes, stirring every 30 seconds, until completely melted.
4. In a food processor, pulse graham crackers until fine crumbs are formed. Place in a shallow bowl.
5. Dip one side of the marshmallows in the caramel and one side in the chocolate. Then, roll marshmallows in the graham cracker crumbs.
6. Place on wax paper and repeat with all marshmallows. 

2. McIntosh Apple Muffins

The ingredient list for these muffins looks intimidating at first glance. But all you really have to do is mix all the ingredients together and bake. Plus, you’ll be noshing on them—for breakfast and at snack time—all week long. They’re hearty and dense, so they’ll keep you full, too. 

Ingredients:

• 1 ¼ cup vegetable oil
• 2 cups sugar
• 3 cups flour
• 3 eggs
• 2 tsp. vanilla
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. salt
• 2 cups McIntosh apples, chopped and peeled
• 1 cup chopped pecans
• 1 cup coconut

Instructions:

1. Mix all ingredients together until well blended.
2. Fill greased muffin tins about two-thirds full with mixture.
3. Bake at 350° for about 25 minutes or until golden brown.

3. Mini Chicken Pot Pies

Just four ingredients make up these mini chicken pot pies. They’re the ideal alternative to a home-cooked meal. Forget about those frozen dinners in your freezer, and whip up these fresh goodies instead. We had leftover filling, so we suggest you buy more than one can of biscuits in case you can make a few extras.  

Recipe from Pillsbury

Ingredients:

• 2 cups frozen mixed vegetables, thawed
• 1 cup diced cooked chicken
• 1 can condensed cream of chicken soup
• 1 can Pillsbury Grands refrigerated biscuits

Instructions:

1. In medium bowl, combine vegetables, chicken and soup; mix well.
2. Press each biscuit into a greased regular-size muffin tin. Firmly press in bottom and up the side, forming a small rim. Spoon a generous ⅓ cup of mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
3. Bake at 375° for 20 to 22 minutes or until biscuits are golden brown. Cool for 1 minute before removing from pan.

4. Pumpkin Whoopie Pies

It just wouldn’t be fall without a little pumpkin spice in our lives. Whoopie pies are one of our favorite year-round indulgences, so when we found this recipe, we had to try it out. Ours were extremely moist but still easy to ice. This recipe makes a big batch; take them to a gathering filled with pumpkin spice lovers, and we guarantee they’ll disappear before your eyes.

Recipe from Tablespoon

Ingredients:

• 1 spice cake mix
• ⅓ cup butter, softened
• 1 15 oz. can pumpkin
• 2 tsp. pumpkin pie spice
• 2 eggs
• ½ cup milk
• 1 container cream cheese frosting

Instructions:

1. Line a cookie sheet with parchment paper or spray with cooking spray.
2. In a large bowl, add the cake mix, butter, pumpkin, pumpkin pie spice, eggs and milk. Mix slowly for 30 seconds or until combined; then beat for 1-2 minutes. Batter will be on the wet side.
3. Drop tablespoon-sized dollops onto the cookie sheet. Try to make sure that they are all the same size.
4. Bake for 10-11 minutes. Let them cool completely.
5. Frost a cookie with a dollop of cream cheese frosting and top with another cookie. Store in an airtight container and refrigerate until ready to eat.

If we can make these recipes, so can you! 

Which will you be making this fall, collegiettes?

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