It’s finally fall! And we’re all getting into the swing of the season, changing our wardrobes and bundling up next to cozy fireplaces with a hot cup of cocoa (or, if you’re like me, coffee). Tis’ the season to eat your heart out and totally not regret it. We asked our Communication Department students what their favorite recipes were, and we’re loving what they’ve told us!
Lexi Yoder, a junior communication major, shared her autumn chowder recipe which is sure to get your taste buds going. It takes 10 minutes to prepare, and cooks for 35 minutes. This recipe makes a total of 2 servings.
- 2 bacon strips, diced
- 1/4 cup chopped onion
- 1 medium red potato, cubed
- 1 small carrot, halved lengthwise and thinly sliced
- 1/2 cup water
- 3/4 teaspoon chicken bouillon granules
- 1 cup milk
- 2/3 cup frozen corn
- 1/8 teaspoon pepper
- 2 and 1/2 teaspoons all-purpose flour
- 2 tablespoons cold water
- 3/4 cup shredded cheddar cheese
To make this yummy treat, start by using a large saucepan and cooking the bacon over medium heat until crisp. Then remove the bacon and place it onto paper towels. Drain and reserve 1 teaspoon of the drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce the heat, then cover and simmer for 15-20 minutes or until the vegetables are almost tender. Stir in the milk, corn and pepper. Cook for 5 minutes longer. Combine the flour and cold water until smooth, and gradually whisk into soup. Bring to a boil, then cook and stir for 1-2 minutes or until thickened. Remove from the heat, and stir in cheese until melted. Sprinkle the bacon over top and wa-la! You have your very own autumn chowder, just like Lexi’s!
Shepherd communication major and Senior Robert Hall, chose butterbeer as his go-to drink in the fall. This recipe is super easy and will satisfy your sweet tooth cravings!
- 4 cans cream soda
- 1/4 cup butterscotch syrup
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup melted butter
To make, use a large bowl to combine the cream soda and butterscotch syrup and stir. Then, in a stand mixer fitted with a whisk attachment, beat the cream until stiff peaks form. Fold in sugar and vanilla extract, then melted butter until no longer streaky. (You may add more butter if you wish to.) Ladle the butterbeer in to glasses and top with whipped cream mixture. You’ve made your very own butterbeer! Hope you enjoy it as much as Rob!
Sweet Potato Pie
For our last recipe, we asked senior and communication student Kaila Hall for her favorite fall time recipe, and she gave us this delicious sweet potato pie recipe. To make this recipe, boil 4 large sweet potatoes until soft. Peel and place them into a pan, and then mash them. Melt a little over half of a stick of butter and pour over the potatoes, then mix it up. Add a cup and a half of sugar and mix that with the potatoes. Ad a little bit of ground cinnamon, and 1 and 1/2 tablespoons of Lemon extract. Use a cup and a half of self rising flour, then stir everything up together. Finally, use an 8 inch frozen pie crust, and fill the pie crust then put it in the oven at 350 degrees, and bake for 30-40 minutes. You’re sure to love this mouth-watering recipe.
So this fall, don’t just sit around and eat what’s in front of you. Try out these awesome recipes from our Department of Communication students, and we guarantee you won’t regret it!
For more recipes, check out this cool slideshow!