Start your Halloween party with this easy, cheesy, stuffed pumpkin appetizer. The pumpkin is filled with Gruyere, Parmesan, toasted bread, and a creamy mixture with garlic, fresh sage, and cognac. Then baked in the oven, the pumpkin serves as a serving dish as well as the walls get scraped into the delicious baked dip served on toasted baguette. 1 baguette, cut into ⅜“ slices 2 tablespoons melted butter Kosher salt 3-lb. Pie pumpkin Olive oil 1 ¼ cups heavy cream 2 tablespoons cognac ¾ cup salt-free chicken stock ¼ teaspoon freshly ground black pepper 1 tablespoon finely chopped fresh sage 2 garlic cloves, minced 1 cup grated Parmesan 1 cup    grated Gruyere Preheat the oven to 350˚ F. Brush one side of the baguette slices with melted butter and top with a pinch of salt. Toast baguette slices in one layer on a baking sheet in oven until lightly browned, about 15 minutes. Remove and set aside. When cooled, cut 6-7 slices into cubes. Set aside...

Smooth and creamy then topped with sautéed garlic chips, pepitas, and fresh sage, this delicious Pumpkin Hummus has amazing flavor. It’s guaranteed to become a regular on your Fall party buffet. We like to serve it with toasted pita chips, but it’s just as delicious with fresh veggies. 15-ounce can Cannellini beans ¾ cup pureed pumpkin, fresh or canned 2 tablespoons lemon juice 2 tablespoons tahini ½  teaspoon ground roasted cumin ½  teaspoon smoked paprika ¼ teaspoon coriander 1 pinch cayenne pepper Kosher salt Black pepper Sage, Garlic and Pepita Topping 3 tablespoons olive oil 2 cloves garlic, thinly sliced 8-10 small sage leaves ¼ cup pepitas For serving: Toasted Pita Bread Rinse and drain the cannellini beans. Then add to a food processor or blender along with pumpkin, lemon juice, tahini, roasted cumin, smoked paprika, coriander, and cayenne. Purée until creamy and smooth, scraping down the sides as needed. Add sal...

You will be bringing your “A” game when you serve these crunchy, spicy, potato wedges at your next Tailgate or Football Watch Party. Crispy and drenched in a buttery Buffalo Hot Sauce, they are perfect for dipping in our cool Cilantro Ranch Dressing. Cilantro Ranch Dressing INGREDIENTS ¾ cup sour cream ½ cup mayonnaise ⅓ cup chopped fresh cilantro ¼ cup chopped fresh chives 2 cloves garlic, minced ¼ teaspoon salt ⅛ teaspoon black pepper INSTRUCTIONS Whisk together sour cream, mayonnaise, cilantro, chives, garlic, salt, and pepper in a bowl until well combined. Cover and chill for at least 1 hour, preferably overnight. Buffalo Sauce Potato Wedges INGREDIENTS 3 pounds Yukon Gold potatoes, medium size 2 tablespoons olive oil, plus more for the pan Kosher salt ¼ teaspoon fresh ground black pepper ¼ cup hot sauce, we prefer Uncle Franks ¼ cup unsalted butter 2 teaspoons white vinegar ½ teaspoon Worcestershire sauce ½ teaspoon garlic pow...

This beefy dip appetizer will upgrade your Tailgate or Football Watch Party to the championship level. While the charm of Sloppy Joes is the messy sandwich, when it comes to partying this easy recipe makes a neat little dip. Serve with mini bun pieces (made from hot dog buns) and/or crunchy kettle chips for dipping. Serves 8-10 appetizer portions. INGREDIENTS 1 tablespoon olive oil 1 pound ground beef, 80% lean, 20% fat ½ medium onion, small dice ½ green bell pepper, small dice 2 garlic cloves, minced Kosher salt Freshly ground pepper ½ teaspoon Ancho chili powder ¼ cup tomato sauce ¾ cup ketchup 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 2 tablespoons blackstrap molasses ½ cup shredded Cheddar cheese 2 tablespoons pickle relish For Serving: Toasted bun slices, recipe follows Kettle chips INSTRUCTIONS Heat the oil in a large cast-iron skillet over medium-high. Add the beef and cook, breaking up with a spoon, until bro...

An original 1970’s throwback staple, the dried-onion-soup-package-with-sour-cream dip was a special treat served at sleepovers and parties. Oven-roasting the onions, and stirring in fresh green onions, gives this updated dish a deliciously deep onion flavor. While we dig the ‘70’s vibe eating this dip with potato chips, the platter can also be updated and shared with some seasonal fresh raw vegetables such as cucumber, celery, carrots, radishes, baby peppers, cauliflower and more. In this recipe, you let the oven do all the work; roasting the onions to caramelized sweetness before combining them with the remaining ingredients. INGREDIENTS 6 medium Vidalia onions, Papery parts peeled, cut into ⅛“ rings ¼ cup olive oil kosher salt 2 cups sour cream, divided 2 tablespoons crème fraîche ½ cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce dash hot sauce, or more to taste freshly ground black pepper 4 green onions, thinly sliced,...

These three garden beauties are made with fresh kale, oregano & basil, and walnut & parsley. Pesto sauces are perfect for a simple dinner on a hot summer day or a quick snack. You can make the sauce quickly right before your meal or prepare ahead of time and store it in the refrigerator. Before dinner, set your pesto out to come to room temperature while cooking 16 oz. of pasta. Toss the pasta and pesto with 1/4-1/2 cup of the pasta cooking water to create a pasta sauce. Or as a snack, just toast some bread and serve your pesto as a dipping sauce. Below are three lists of ingredients. The instructions appear after the ingredients and are the same for all three. Start by toasting the nuts in the oven – at 350 degrees for 10 minutes. Watch the last couple minutes very carefully so they don’t burn. Follow the same directions for all three pesto sauces listed below the ingredients. INGREDIENTS Spicy Kale Pesto 4 cups chopped kale 3/4 cup olive oil 1 tablespoo...

Crispy, thin ginger cookies compliment this whipped pumpkin dip. Perfect as a dessert for your Halloween party, the simple-to-make dip is filled with pumpkin and spices then whipping cream beaten to a light and airy texture. If you don’t have time to bake cookies, store purchased thin and crispy ginger cookies will do the “trick.” Ginger Cookies INGREDIENTS: ¾     cup unsalted butter, room temperature 1 cup brown sugar 1 large egg ¼     cup molasses 2 cups plain flour 2 teaspoons ground ginger 2 teaspoons baking soda 1 teaspoon ground cinnamon ¼     teaspoon cardamom ½     teaspoon salt INSTRUCTIONS: Preheat the oven to 350˚ F. Line two cookie sheets with parchment paper. Using a stand or hand mixer, in a large bowl on medium speed cream the butter and sugar together until the sugar has dissolved into the butter and the mixture is light and fluffy. Add a large egg and mix until combined. Add the mola...