What’s better than relaxing with your family as you dine on your favorite dishes and cheer on your favorite team? Doing it on Hatteras Island! During your next family vacation, sit your traditional recipes on the bench and experiment with these fall-inspired courses all of your guests will love. Who knows—they might become your next MVP (Most Valuable Plate)!
- ¾ cup International Delight Pumpkin Pie Spice Creamer
- 1 – 3.4 oz. package pumpkin spice instant pudding
- 1 8 oz package cream cheese, softened
- ¼ cup granulated sugar
- 2 cups frozen whipped topping, thawed
- Graham cracker crumbs for garnish
- In a bowl, whisk together the International Delight Pumpkin Pie Spice Creamer with pumpkin spice instant pudding. Set aside for about 5 minutes.
- In a mixing bowl, beat together the softened cream cheese and sugar.
- Add in pudding to cream cheese mixture and beat.
- Once well combined, fold in the 2 cups of thawed whipped topping and refrigerate.
- When ready to serve, fill bowl with pumpkin pie cheesecake dip topped with graham cracker crumbs.
- 1/4 cup vegetable oil, divided
- 1 (12-ounce) package andouille sausages, sliced
- 1/4 cup all-purpose flour
- 1/2 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 1/2 celery ribs, chopped
- 5 garlic cloves, thinly sliced
- 3 cups fish stock or chicken broth
- 2 (14 1⁄2-ounce) cans diced tomatoes, undrained
- 1/2-pound fresh okra, thinly sliced
- 6 fresh thyme sprigs
- 2 bay leaves
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne
- 2 teaspoons fresh lime juice
- 1 cup quick-cooking or stone-ground grits
- 1 1/2 pounds’ large shrimp, peeled and deveined if desired
- 1/2-pound lump crabmeat
- 1/2 cup chopped fresh parsley leaves
- 1 tablespoon filé powder, optional
- Hot sauce, optional
- Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add sausage, and cook 3 to 4 minutes or until browned on all sides. Transfer sausage to a plate with a slotted spoon.
- Add remaining oil to drippings in pot to equal 1⁄4 cup. Whisk in flour. Cook over low heat, stirring frequently, 20 minutes or until mixture is dark reddish-brown.
- Stir in onion and next 4 ingredients, and sauté over medium heat 8 minutes or until softened. Stir in stock and next 8 ingredients. Bring to a boil, reduce heat, and simmer, covered, 30 minutes.
- Meanwhile, cook grits according to package directions. Cover, and keep warm.
- Stir in sausage and shrimp, and cook 4 minutes or until shrimp are done. Add crab, and simmer until heated. Remove bay leaves, and stir in parsley and filé powder (if desired.) Serve gumbo over grits. Season with hot sauce, if desired.
- 1/4 cup pecans
- 2 tablespoons olive oil
- 1 small shallot, chopped
- 1 small head cauliflower (about 1 1/2 pounds), cut into florets (about 5 cups)
- Kosher salt and black pepper
- 1 red apple, thinly sliced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 2 tablespoons unsalted butter
- Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
- Heat the oil in a large skillet over medium-high heat. Add the shallot and cook, stirring frequently, until softened, 3 to 4 minutes.
- Add the cauliflower and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until golden, 4 to 6 minutes.
- Add the apple, thyme, and ½ cup water. Cover and cook until the cauliflower is tender, 8 to 10 minutes more.
- Stir in the butter and sprinkle with the pecans.
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons olive oil, divided
- 2 cups peeled and chopped turnip
- 1 cup chopped onion
- 1 cup peeled and chopped carrot
- 1 cup chopped celery
- 1/3 cup unbleached all-purpose flour
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 1/2 cups half-and-half
- 5 oz. Swiss chard, tough stems removed and leaves chopped (4 cups loosely packed)
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh lemon juice
- 1/2 (17.3-ounce) package frozen puff pastry, thawed
- 1 large egg, lightly beaten
- Preheat oven to 400°. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1 tablespoon oil in a large, deep skillet over medium-high heat. Add chicken and cook, stirring often, 8 minutes or until well browned. Transfer chicken to a plate.
- Add remaining 1 tablespoon oil to skillet. Add turnip and next 3 ingredients; cook, stirring often, 10 minutes or until softened. Add flour and garlic and cook, stirring constantly, 1 minute. Gradually whisk in broth and half-and-half and cook, whisking constantly, until mixture comes to a boil. Reduce heat to low, and simmer.
- Stir in chicken, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Stir in Swiss chard and thyme, and simmer 5 more minutes or until vegetables are tender. Remove from heat, and stir in lemon juice.
- Spoon vegetable mixture into a lightly greased 9-inch square baking dish. Place puff pastry over filling, tucking edges of pastry into dish, if necessary. Cut several slits in pastry to vent steam; brush top of pastry with egg.
- Place baking dish on a baking sheet. Bake 20 minutes or until pastry is golden.
- 6 cups blackberries or other berries
- 1 cup sugar
- 1 tablespoon quick-cooking tapioca
- 1 tablespoon butter, cut into pieces
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, cut into pieces
- 1/2 cup buttermilk
- 1 tablespoon whipping cream
- 2 tablespoons sugar
- Sweetened whipped cream
- Vanilla ice cream
- Combine berries, sugar, and tapioca in a medium bowl; let stand 15 minutes or until tapioca softens. Spoon berry mixture into a buttered 11- x 7-inch baking dish, and dot with 1 tablespoon butter. Bake at 400° for 10 minutes or until berries are hot.
- Combine flour and next 3 ingredients in a medium bowl. Cut 1/2 cup butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring just until dry ingredients are moistened. Gather dough into a ball. Turn dough out onto a lightly floured surface; knead 5 or 6 times. Pat or roll dough into an 11- x 7-inch rectangle.
- Carefully place pastry over hot berries. Brush top of pastry with whipping cream, and sprinkle with sugar. Bake at 400° for 15 to 20 minutes or until top is lightly browned. Serve with sweetened whipped cream or vanilla ice cream, if desired.