Fall Party Food and Recipes

Sponsored recipe courtesy of French's®.

No imbibing would be complete without a delicious snack, and with pumpkin cocktails, we'd be remiss in not providing a recipe for toasted pumpkin seeds!Ingredients: One pumpkinOlive oil, vegetable oil, or olive-oil based cooking spraySea salt Directions: Preheat oven to 400°F. Cut open the pumpkin and scoop out the insides. Separate and rinse the seeds. Add the seeds to water (2 or so cups of water to every half cup of seeds—use half tablespoon of salt for every cup of water. Bring to a boil, then turn down heat and let simmer for 10 minutes. Remove from heat and drain. Spread oil or spray over the bottom of a roasting pan, and then put the seeds out over the roasting pan, all in one layer. Bake for 15 or so minutes or until the seeds begin to brown. Remove from oven, let cool, and then enjoy!

This red cabbage recipe is my version of Rotkohl, a classic German dish. The addition of bacon gives it an incredible smoky flavor and cuts the sweetness of the sugar and apples.

Creamy, herbed potatoes are a perfect pair to roast pork.

Easy to make, these beans pack a mouthful and are a sure hit with guests!

Granny Smith apples are firm and tart, perfect for baking.

The perfect sweet and flaky pie crust.

Baking your apple pies.

Dark brown sugar and spice make everything nice, including this pumpkin pie that calls for sour cream and a splash of brandy.

A firm and crisp crust to complement a pumpkin pie.Yields 2- 9" Pie Crusts