Must have fall recipes

Submitted Recipes

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Mexican hot cocoa

From Andrea Malys, freshman Spanish and English major


2 tbsp hot cocoa mix

2 tbsp sugar

2 cups milk

1 tsp ground cinnamon

1 tsp vanilla

Mix well and heat. Serves two.

White chicken chili

From Lyndsey Schley, freshman newspaper journalism major


1 tbsp butter

1 medium Vidalia onion, minced

2 small garlic cloves, minced

3 carrots, chopped

3 stalks of celery, chopped

1 1/2 lbs boneless, skinless chicken breast

6 lbs Great Northern Beans

32 oz Chicken Broth

2 tsp ground cumin

1/4 tsp cayenne pepper

1 tsp chili powder

1 package of white chili mix

Boil chicken for about 40 minutes. Sauté onion and garlic in butter until onions are translucent. Add carrots and celery and cook until tender. Add chicken, spices, chicken broth and beans. Cook until heated throughout. Simmer until ready to serve. Serves 15.

Leftover baked potato soup

From Amanda Calvin, freshman visual communications design major


3 tbsp butter

1 1/4 cups diced leeks

1 1/2 tbsp minced garlic

6 cups chicken stock

4 large baked potatoes’ pulp

1 1/2 cups buttermilk

1/2 cup sour cream

1/2 cup freshly grated Parmesan

2 1/2 tsp kosher salt

1 tsp freshly ground pepper

2 tbsp sherry cooking wine

1/4 cup minced chives

Melt butter in large saucepan over high heat. Add the leeks and garlic and cook over medium heat until they are translucent. Add hot chicken stock and whisk to combine. In a separate bowl, whisk potatoes, buttermilk, sour cream and grated Parmesan together. Add mixture to the soup, stirring constantly. Season with salt and pepper. After cooked, remove from heat and add sherry cooking wine.