Fall Recipes from the Stanton Team!

Looking for some new recipes to try out this fall? Here are some of the team’s favorite fall recipes at Stanton Marketing! We challenge you to try them all ;)

Amanda’s favorite Spicy Pumpkin and Pesto Cheese Stuffed Shells by Half Baked Harvest.

The name of this recipe alone will have you drooling! This is Amanda’s all time favorite fall recipe to make every year. It is a commitment, but SO worth it! This fall, Amanda used spicy sausage from Sub Edge Farm, and it was DIVINE! 

Kristen’s Apple Crisp

Apple Filling: 

• 5 cups apples of your choice - peeled, cored & sliced or diced

• 1/4 cup granulated sugar

• 1 tsp cinnamon

• 1 tsp vanilla extract

• 6 tablespoons protein pancake mix (flour can also be used)

-Mix together until evenly coated and pour into greased pie plate/baking dish

Crumb Topping:

• 1 cup flour

• 3/4 cup old fashioned oats

• 2/3 cup granulated sugar

• 2/3 cup packed brown sugar

• 1/2 tsp salt

• 3/4 tsp cinnamon

• 1 stick melted butter

-Combine until crumbly

-Sprinkle crumb topping evenly over apples and bake at 350 for 50 min until bubbly and golden brown

-Serve warm, top with vanilla ice cream and/or whipped cream

Molly’s Pumpkin Bread Recipe

Molly used the homemade pumpkin puree that she made with her kids and incorporated chocolate chips, because duhhhh! 

Jen’s Cheesy Balsamic Stuffed Mushrooms:

Ingredients: 

• large portobello mushrooms 

• rice

• cream

• cheese ( parm, cheddar, american) 

• cherry or grape tomatoes 

• balsamic glaze 

• garlic powder, onion powder, salt, pepper, parsley 

Directions: 

1. Cook rice according to box, when done, add ~ 3/4  cup of cream, set heat to low medium and let warm

2. Add ~ 1/4 cup of each cheese to the rice and cream mixture and combine. If too cheesy, add more cream, if too creamy, add more cheese 

3. Add garlic powder, onion powder, salt, pepper, parsley to taste preference 

4. Add 1/2 tbs of balsamic glaze and combine 

5. Clean mushrooms -- wipe outside with wet napkin, scrape & discard inside of mushroom 

6. Spoon rice mixture into each mushroom and place in oven safe baking dish 

7. Chop tomatoes in half, place on top of rice mixture 

8. Bake on 400 degrees for approximately 15 mins, or until tender 

9. Drizzle balsamic glaze on top and enjoy! 

Alyssa’s Loaded Baked Potato Soup Recipe from Salt & Lavender

Alyssa loves easy, “mom friendly” recipes that she can throw in a pot and let sit. She loves to make soups and chilis in the fall/winter!