Tasty Fall Recipes – Luncheon Part II
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If you read a few posts back (here), you’ll recall that I had a fall luncheon for my neighbors. The weather was incredible – beautiful sunny and warm out – and you could feel Fall in the air.
That is what I served for this luncheon. And because I love orange, I cooked my delicious Orange Carrot Soup, which is so fresh tasting with a zip of orange zest. And I baked one of my favorite recipes that I’ve made for years, Pumpkin Pie a La Easy! (From my Pampered Chef days over 11 years ago – did you know that in a two year period I had over 160 kitchen shows?)
I delegated the salad to my neighbor who lives on my left, and the appetizer to my other neighbor who lives on my right. Sharing the meal sure takes a lot of pressure off of the hostess! A few less things to worry about is what this girl needs!
Melt butter and sautÃ© onions on low heat for 25 minutes. Add carrots and Â½ of the stock and bring to a boil. Reduce heat and simmer for 30 minutes. Blend the mixture in blender or Cuisinart, to a texture that you prefer. Return to the pot and add the rest of the stock, and add fresh orange juice, spices and zest.
Serve hot! Delicious leftover! (Recipe modified from The Silver Palate cookbook.)
SautÃ©’ onions and butter
Serve – and watch your guests’ faces when they take their first bite!
Mary’s Caesar Salad
The ladies raved over Mary’s salad. And do you want to know what her secret was? Squeeze a lemon over your lettuce before you toss the salad, chicken and dressing! It made all the difference in the flavor.
The girls added parmesan cheese and croutons to each salad before serving
Pumpkin Pie A la Easy
Yes, I make this dessert every year. It really is so easy and it tastes just like pumpkin pie – well, it is pumpkin pie – just in a larger proportion. I enjoy making this recipe because it feeds a lot of people. (You can also Â½ this recipe and bake in a 9×9 pan.)
1 Â¼ cups flour
Â¾ cup quick or old-fashioned oats
Â½ cup packed brown sugar
Â½ cup pecans, chopped
2/3 cups butter, melted
Mix above ingredients and press to the bottom of pan, and bake at 350 for 15 minutes.
2 cans (15 oz each) solid pack pumpkin
2 cans (14 oz each) sweetened condensed milk
2 tsp. cinnamon
1 tsp. ground ginger
Â½ tsp. ground nutmeg
1 tsp. salt
Mix above ingredients and pour onto the baked crust. Bake 30-35 minutes. Let cool and serve with whipped cream on top!
Pour onto the cooked crust
Find 2 cute girls to serve it up!
Both of the recipes I’ve included are excellent fall or winter recipes! By tripling the soup recipe, they both make hefty portions, perfect for a larger group or dinner party.
I’ve made the soup and the dessert many, many times. They’re both winner recipes and we love the leftovers!
Do you have a favorite winter soup that you prepare for guests?
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