Fall Festival Recipe Exchange

I know that I try to stick to strictly book talk on this site, but I could not pass up this little event hosted by a favorite book blog! My Friend Amy is hosting the Fall Festival Recipe Exchange, a chance for readers to share their favorite fall recipe!! Unfortunately, I cannot narrow down my choices to just one, so you are going to get three of my family's favorite fall recipes . . . something a little salty, something a little sweet, and something perfect for those cold winter days! Enjoy, and don't forget to go check out all the other favorite fall recipes!!

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Chex Party Mix

6 tablespoons butter or margarine

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon teaspoon onion powder

3 cups corn chex cereal

3 cups rice chex cereal

3 cups wheat chex cereal

1 cup mixed nuts

1 cup bite-sized pretzels

Heat oven to 250 degrees. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.

Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Special Notes: My husband prefers to add a little more nuts. I prefer a little more pretzels. Overall, it is a family must at least on Thanksgiving and a great recipe for kids to help with too! We simply cannot get enough!!

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French Onion Soup

1/4 cup butter

2 medium yellow onions, sliced

2 cans (14 oz. each) beef broth

3/4 cup chicken broth

3 tablespoons all-purpose flour

1 1/2 cups water

1 tablespoon ketchup

1 1/2 teaspoon fresh ground black pepper

1 1/2 teaspoon salt

1/4 teaspoon dried thyme

1/4 teaspoon garlic powder

2 drops Tabasco sauce

Focaccia (or other bread/croutons)

Shaved Asiago cheese (or provolone, mozarella, etc.)

To Prepare the Onions: Melt butter in a large saucepan over medium heat. When the butter is melted, add sliced onions and saute for 15 to 20 minutes, stirring often, until onions turn brown.

To Make the Soup: Add remaining ingredients for the soup to the pan and stir to combine. Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes.

To Make the Croutons: Preheat oven to 425 degrees. Slice focaccia bread (or any bread you want to use) into 3/4 inch thick slices. Butter both sides of those slices, then cut the slices into bite-sized cubes. Bake the bread for 15 minutes until crispy.

To Serve: Serve the soup super hot with a handful of croutons floating on top followed by a couple tablespoons of shaved Asiago cheese.

Special Note: This is my husband's pick that he loves to make in the fall. We use store-bought croutons and provolone on our soup and it still turns out absolutely yummy!!

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Reese's Chewy Chocolate Cookies

2 cups flour

3/4 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

2 cup sugar

1 1/4 cup butter or margarine, softened

2 eggs

2 teaspoon vanilla

1 1/2 cup (10 oz. bag) Reese's peanut butter chips

Preheat oven to 350 degrees. Stir together flour, cocoa, baking soda, and salt. Cream sugar and butter until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded tablespoons on ungreased cookie sheets. Bake 8-9 minutes. Cookies will puff up during baking and flatten while cooling; do not overbake!!! Cool slightly. Remove to wire rack and cool completely. Makes about 4 1/2 dozen.

Special Note: I alter this recipe a little to make my all-time favorite cookie recipe, particularly for the upcoming holidays. Add Andes mint chips or chopped Andes mints instead of the peanut butter chips!! Seriously, these are to die for!!! To add to the Halloween festivities, you can also substitute Reese's Pieces to get the needed colors!

ENJOY!!