Fall Flatbread

Photo: So Let’s Hang Out

It’s like a pumpkin spice latte but for dinner.

Ingredients

Crust

• 1 cup coconut flour

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp granulated garlic

• 1 cup full fat coconut milk

• 3 eggs

Toppings

• 1 delicata squash, de-seeded and cut into circles

• 1 apple, cored and cut into circles

• 1 onion, sliced

• 2-3 cups spinach

• 1/4 cup blue cheese crumbles (don't like blue cheese? Replace it with goat cheese or any other cheese of your choosing!)

• Olive oil

Instructions

1. Preheat your oven to 400 degrees.

2. Wash your delicata squash and your apple. Slice the delicata squash into little circles. Once you have sliced it up, using your fingers remove the seeds from the inside of your circles.

3. Core your apple and slice it into thin circles, much like your delicata squash.

4. Toss your delicata squash and apples with a tbs or so of olive oil. Lay flat on a baking sheet and bake for 20 minutes or until they are cooked through. You should be able to penetrate the squash easily with a fork, and the apple should have softened a bit.

5. Once they are done, set them aside and start on your crust. Turn your oven temp down to 375 degrees. Line a baking sheet with parchment paper and lightly grease with olive oil. Set aside.

6. In a large mixing bowl add your dry ingredients for your crust. This is going to be your coconut flour, baking powder, salt and granulated garlic. Whisk together until well combined.

7. In a smaller mixing bowl, whisk together your eggs and your coconut milk until they are thoroughly combined.

8. Add your wet ingredients into your dry ingredients and whisk until everything is well combined and there are no longer lumps. It should be the consistency of a thick pancake batter. If it seems too thin, you can add coconut flour one tbs at a time until you reach the desired consistency. Be careful though, coconut flour is SUPER absorbent.

9. Pour your batter out onto your parchment-lined baking sheet. Using a baking spatula, spread your batter out evenly into a flatbread-like shape. Don't spread it too thin as it could make it crumbly.

10. Bake for 20 minutes. It is done when the batter is set and the top is a light golden-brown color.

11. While your crust bakes, you can caramelize your onions. Heat some olive oil up in a skillet over medium heat. Add in your sliced onions and allow them to caramelize and become a rich brown color. Stir frequently. This will take several minutes. Once your onions caramelize, add in your spinach and cook it down until it wilts. Set aside.

12. Remove your finished crust from the oven and layer it will your ingredients starting with your caramelized onion and spinach mixture. Layer your blue cheese on top of this and then top with your apples and delicata squash. Bake at 375 for 5-7 minutes. Your blue cheese will get melty and your squash will start to sweat.

13. Remove from oven, slice and serve! Enjoy!

The recipe is courtesy of Gina at So Let’s Hangout. We’re not trying to claim we came up with it (we’re followers, not creators when it comes to recipes)! We’re simply sharing her good work. There are great tips (like alternative cheese choices), tricks and great jokes on the original recipe if you’d like to check that out.

Loaded Tater Tot Skewers

If you ever wanted to look dainty at a tailgate while eating junk food, here’s the answer. The recipe is from Carissa Stanton at Broccyourbody. Make sure you check out her site where she makes junk food healthier (but still delicious).

Ingredients

• Shredded cheese (I use Mexican cheese)

• Green onions

• Bacon (omit bacon to make vegetarian)

• Ranch

• Or anything you might put on nachos

Instructions

1. I personally cooked the tater tots first then added them to the skewer, but looking back I guess I could have added them while they were frozen too! Anyway, cook your tater tots according to the package.

2. Let cool, add to your skewer and top with shredded Mexican cheese. Bake for another 5ish minutes or until cheese is fully melted.

3. Top with diced crispy bacon, green onion and a drizzle of ranch. Serve with ketchup and ranch for dipping! So easy and delish!!!

Hot Jalapeño Corn Dip

This recipe is a favorite of Brooke, mom of four boys, who knows a little something about keeping everyone happy.

Ingredients

• 1 cup sour cream

• 1/2 cup mayonnaise

• 1/2 tsp garlic salt

• 1/2 tsp coarsely ground black pepper

• 2 cups shredded cheddar cheese

• 1 3/4 cups fresh sweet corn (or use 1 can of corn, drained)

• 11 oz can Mexicorn, drained

• 10 oz can Rotel, drained

• 4 oz can diced green chiles, drained

• 1/4 cup chopped green onions

• 1/4 cup chopped cilantro

Instructions

1. In a medium bowl, mix together the sour cream, mayonnaise, garlic salt, and black pepper.

2. Add the shredded cheese, sweet corn, Mexicorn, Rotel, green chiles, green onions, and cilantro. Stir to coat with the dressing.

3. To serve cold: Cover and refrigerate until ready to serve.

4. To serve hot: Spread in a casserole dish and bake at 350˚F for 30-40 minutes, until hot and bubbly.

5. Serve with corn chips or tortilla chips.

Recipe is courtesy of The Gunny Sack. We’re not trying to claim we came up with it (like we’re that talented)! We’re simply sharing their good work. There are great modifications, tips and tricks, etc. on the original recipe if you’d like to check that out.