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Fall Recipes

Leaves decorative border

Pumpkin Spice and Everything Nice cartoon image
MWB Pumpkin Spice Latte DIY

Cartoon Candy Corn

Candy Corn Fudge

Bisque Soup image

Pumpkin Bisque

  • 1/2 cup black coffee or 2 shots of espresso
  • 3/4 cup whole milk 
  • 2-3 TB pumpkin puree
  • 1-3 TB pure maple syrup 
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp pure vanilla extract


  • Brew 1/2 cup of your favorite coffee. You may desire more coffee, so make a little extra if desired. Set the coffee aside and keep warm.
  • In a small saucepan, over medium heat, warm the milk, maple syrup, pumpkin pie spice, and pumpkin puree. Whisk the ingredients until the milk begins to bubble on the sides. Turn off the heat and add the vanilla extract.
  • Pour the warm milk in a large bowl or work in the saucepan. Use an immersion blender or milk frother to create the milk froth. If you don't have a immersion blender or milk frother, vigorously whisk the milk in the saucepan (with a fork or whisk) as the bubbles begin to form (while heating the milk).
  • Pour the frothy milk into a large coffee mug. Then carefully pour the coffee into the frothy milk.
  • Serve the coffee warm
  • 4 cups White Chocolate Chips
  • 1 can Sweetened Condensed Milk
  • 2 Teaspoons Vanilla
  • 2 Cups Candy Corn


  1. Melt the Sweetened Condensed Milk and the White Chocolate Chips together in a pan. 
  2. Once it's smooth, add in the vanilla and stir
  3. Add the Candy Corn and stir again
  4. Pour into an 8 x 8 pan with parchment paper (for easy cleanup!)
  5. Top with a few extra Candy Corn morsels
  6. Place in Refrigerator and allow to cool for at least and hour
  7. Remove and cut into squares and ENJOY! 
  • 2 tablespoons butter
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 3 cups chicken broth
  • 2 14-ounce cans solid-pack pumpkin
  • ½ teaspoon salt
  • Pinch ground nutmeg
  • Pinch black pepper
  • 1 cup heavy cream
  • 1 cup shredded cheese Gouda, white cheddar, or gruyere
  • 2 tablespoons chives chopped, for garnish, optional


  • In a Dutch oven, sauté the onion in butter until tender and translucent. Add the garlic and cook another minute.
  • Stir in the broth, pumpkin, salt, nutmeg, and pepper. Bring to a boil and reduce heat to simmer uncovered for about 10 minutes. Cool slightly.
  • In a blender, process soup in batches until smooth. Return all soup to the pan. Stir in heavy cream and heat through.
  • Add shredded cheese and stir until melted.
  • Garnish each serving with chives, additional shredded cheese, or a drizzle of heavy cream.

Pecan Pie ♦ Sara - Sandpoint

Berry Pretzel Salad ♦ Diane - Boise

Molded Pomegranate Salad
♦ Diane - Boise♦


12 eggs
1 cup white sugar
1 cup Karo syrup
2 cups chopped pecans
1 prepared pie crust


Mix together 12 eggs and 1 cup white sugar. Add 1 cup of Karo syrup and mix well. 
Pour 2 cups chopped pecans in the pie shell and pour egg mixture over the top. Like pie crust edges with foil to avoid excessive browning. 

Bake at 350° for 1 hour until firm. Cool for 45 minutes and serve with vanilla bean ice cream. 


1 1/2 cups pretzels (crushed)
1/4 cup sugar
1 stick butter

Mix together & press into a 9 x 13 pan.
Bake @ 350° for 10 minutes. Cool.

1st Topping Ingredients:
8 oz. cream cheese
1 c. sugar
1 container cool whip
(cream sugar and cool whip together)
Spread over crust and chill

2nd Topping Ingredients:
1 large pkg. raspberry Jello 
1 cup frozen mixed berries
(instead of the water for the Jello)
1 - 2 cups pomegranate seeds (optional)
Spread over 1st layer and chill until firm. 
Dust off that Jello mold!


1 lg. box raspberry Jello®
1 pkg. 16 oz. frozen raspberries (partially thawed)
1 can whole berry cranberry sauce
1 small can crushed unsweetened pineapple
1 cup pomegranate seeds
2 cups boiling water 

Mix together and chill. Enjoy when firm! 

Jello® mold tips and tricks
If you choose to go the old-school mold route, spray your mold with coconut oil. Pour the Jello® mixture in and once it's set, slide a knife around the edge to break the seal and invert it on the plate you want to serve it on. You can also tap with a wooden spoon to get it going. 

Famous Baked Beans (or chili)
Kara's Grandma Gladys - Coeur d'Alene

Pumpkin Fluff Dip


5 slices of bacon, fried and crumbled
2 16 oz cans of baked beans, drained
1 8 oz can of kidney beans, drained
1 8 oz can of black beans, drained
½ Green pepper, chopped
½ Onion, chopped
1½ tsp Mustard
½ Cup Ketchup
½ Cup BBQ sauce
½ Cup Brown Sugar


Mix all ingredients in a crock pot.  Cover and cook on low for 8-12 hours or high for 2-4 hours.  Stir before serving. Substitute different beans if preferred. Also, add ground beef to make more like a chili.


1(15 ounce) can solid pack pumpkin
1(5 ounce) package instant vanilla pudding mix
1 tsp. pumpkin pie spice
1(16 ounce) container frozen whipped topping, thawed


Mix pumpkin, pudding mix, and pumpkin pie spice together in a large bowl. Fold in whipped topping.

Chill in the refrigerator until ready to serve.

Serve with Nilla® wafers, ginger snaps, or just grab a spoon! YES. It's that good.