5 Recipes to Celebrate Fall FlavorsThe Hood Answer Mom, Elizabeth M. Ward, M.S., R.D.
I know October 1 isn’t the official end of summer, but it is for me, especially when it comes to food. That’s when I stop thinking about grilling outdoors, green salads, and watermelon, and when I start craving pumpkin, maple, and all the other flavors we associate with fall in New England.
Cool weather calls for heartier foods and you and your family will enjoy warm Pumpkin Pecan Baked Oatmeal on brisk fall mornings, or as a snack packed in lunchboxes or for after school. I love it because it’s not overly sweet, and it packs protein, thanks to Hood Milk, and fiber, a combination that keeps you fuller for longer. Make a batch on the weekend to have for the days ahead, and reheat in the microwave before serving, if desired.
You don’t have to wait until you have Thanksgiving leftovers to enjoy Turkey Apple Cranberry Salad. Cooked turkey tenderloin is available year-round. No turkey? Cooked chicken makes a great substitute, and pairs well with the cranberries, apples, and almonds that are tossed with a delicious dressing made with Hood Light Sour Cream.
Is it too early to dream about holiday dinners? I don’t think so, and when I dream, these Maple Cream Pie Squares appear. A simple walnut crust forms the basis for a smooth, custard-like maple filling prepared with Hood Cream and topped off with whipped cream. Yum!
Hood Sour Cream puts the “creamy” in Creamy Mashed Sweet Potatoes. Nothing says autumn like this dish, which is super easy to make for weeknight meals. (Hint: Use the microwave!) A bit of maple syrup takes these tubers to a whole new level.
They say good things come in small packages and that certainly applies to Pumpkin Mousse Minis made with Hood Cream. Small servings are perfect when you want just a bite of something sweet. It may be difficult to have just one of these diminutive desserts, but that’s OK because you’re actually eating vegetables for dessert!