Crockpot White Chicken Chili (Creamy and Easy)
Tender shredded chicken, white beans and mild green chiles in a creamy broth, made in the slow cooker. A cozy fall supper with almost no work.
Mountain Dew Apple Dumplings (Only 7 Ingredients)
Apple wedges wrapped in crescent dough and baked in a buttery cinnamon syrup made with a can of Mountain Dew. A church-supper favorite with a crisp golden top and a gooey bottom.
Old-Fashioned Apple Crisp (With Extra Crumb Topping)
Tender cinnamon apples baked under a thick, buttery oat crumb topping. The simple fall dessert that tastes best warm with a scoop of vanilla ice cream.
Pumpkin Roll with Cream Cheese Filling (Easier Than It Looks)
A soft spiced pumpkin cake rolled around a sweet cream cheese filling. It looks fancy, but the towel trick makes it simple, and it can be made days ahead.
Classic Pumpkin Bread (Moist, Spiced, One Bowl)
A tall, moist loaf of pumpkin bread with warm cinnamon and nutmeg, stirred together in one bowl. The fall quick bread everybody asks for.
Slow Cooker Witches’ Brew Chili (Easy Halloween Dinner)
A thick, hearty beef and bean chili that simmers all day in the slow cooker, served with a sour cream spiderweb on top. The easy Halloween night supper that’s ready when the trick-or-treating is done.
Old-Fashioned Popcorn Balls (Easy Marshmallow Version)
Soft, chewy popcorn balls held together with melted marshmallow and butter, the way many of us remember them from Halloween and church bake sales. No candy thermometer needed.
Graveyard Dirt Cake (No-Bake Halloween Dessert)
The classic no-bake dirt cake, turned into a little graveyard: creamy vanilla pudding layers, crushed Oreo ‘dirt’, gummy worms and cookie tombstones. Made in a 9×13 pan, no oven needed.
Crescent Mummy Hot Dogs (4 Ingredients, 25 Minutes)
Hot dogs wrapped in strips of crescent dough and baked until golden, with two little mustard eyes. Four ingredients, 25 minutes, and the easiest Halloween supper or party snack there is.
What Happens When You Boil Potatoes in Beer Instead of Water
Boiling potatoes in beer does change them, but subtly. You won’t get potatoes that taste like they came straight from a pub menu; you’ll get a mild malty, bready flavor that makes mashed potatoes and hearty side dishes taste a little deeper. The best approach is to use beer as part of the cooking liquid, not all of it. A mild lager plus water gives you that extra flavor without turning the potatoes bitter or wasting a perfectly good dinner. Use a Mild Beer, Not the Bitter One in the Back of the Fridge Potatoes have a gentle flavor, so …