A lot of good things come with fall. The leaves are changing color, the weather is getting cooler, but most of all, the snacks get better. Here are some delicious recipes for festive fall foods.

Pumpkin Bread

3 eggs

3 cups sugar

1 tsp. vanilla

1 cup canned pumpkin

1 cup vegetable oil

3 cups flour

1 tsp. cinnamon

1 tsp. allspice

1 tsp. cloves

1 tsp. nutmeg

1 tsp. baking powder

1 tsp. baking soda

Directions:

1. Preheat oven to 350°F.
2. Combine all ingredients in a bowl and pour batter into three greased metal coffee cans.
3. Fill each can half way.
4. Bake for an hour.
5. Turn upside down on baking rack to cool.

Pumpkin Scones

1 cup canned pumpkin

1 cup sugar

½ cup vegetable oil

1 egg

2 cups flour

2 tsp. baking powder

1 tsp. cinnamon

½ tsp. salt

1 tsp. baking soda dissolved in ½ tsp. milk

1 cup chocolate chips

1 tsp. vanilla

Directions:

1. Preheat oven to 375° F.
2. Combine all ingredients in a bowl.
3. Ball up handfuls of dough and place on a lightly greased cookie sheet.
4. Bake for 10 to 12 minutes.

Chili

1 tbsp. olive oil

1 large onion, diced

¾ pounds lean ground beef

1 tbsp. hot Mexican chili powder

1½ tsp. ground cumin

2½ cups milk

1 can chicken broth

1 can cheddar cheese soup

1½ cups uncooked elbow pasta

1½ cups shredded sharp cheddar cheese

Diced tomato, for garnish

Tortilla chips, for garnish

Minced jalapeno, for garnish

Directions:

1. Heat oil in a five-quart soup pot over medium-high heat; add onion and sauté for four minutes, until translucent. Crumble beef into pot and cook, stirring for four minutes or until no longer pink. Stir in chili powder and cumin; stir for two minutes.
2. Add in milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover, and let simmer three minutes. Stir in pasta; continue to cook, covered, for five minutes. Stir in cheese until melted and smooth. Remove from heat; let stand five minutes or until pasta is fully cooked.
3. Ladle soup into bowls and garnish with diced tomato, tortilla chips and minced chile.

Snickers Cheesecake Bars

Chocolate chip cookie layer

½ cup butter, melted

½ cup brown sugar

1 egg

½ teaspoon vanilla

¾ cup and two tbsp. flour

1 cup mini chocolate chips

5 Snickers bars, king size

Cheesecake layer

8oz. cream cheese, room temperature

⅓ cup sugar

1 egg

1 tsp. vanilla

Directions:

1. Create a sling by lining the pan with tin foil so that there is a one inch overhang on each side. Spray tin foil with baking spray. Heat oven to 375° F.

2. Melt butter and let cool to warm. Add in brown sugar and mix. Add in egg and vanilla extract and mix to combine. Fold in flour to combine. Add in 1 cup of mini chocolate chips and fold to combine. Pour mixture into pan; set aside.
3. Add all ingredients in a bowl and beat until blended. Set aside.
4. Press ¾ of cookie mixture into pan. Place Snicker bars side-by-side on top of cookie dough. Pour cheesecake mixture on top. Crumble remaining cookie dough and sprinkle on top of cheesecake layer along with remaining ½ cup of chocolate chips.
5. Transfer pan to oven and bake for 30 to 40 minutes. Remove from oven and set on wire rack to cool.