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Woopsies! I updated my column last week with recipes, but forgot to update the opening paragraph! I’m sure it was going to be some grand tale or some hilarious story, but as long as you got some new recipes at least, right? Not like you guys come to this column for my wit and humor, because I don’t have much of that!

Here’s some more fun fall recipes for you!

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FRENCH ONION STUFFED POTATOES

4 large baking potatoes (such as russets), scrubbed

1 Tbsp. vegetable oil

2 tsp. kosher salt

6 slices bacon

1 lb. onions, thinly sliced 

3/4 tsp. black pepper

1 Tbsp. balsamic vinegar

1 tsp. chopped fresh thyme

1 garlic clove, chopped

1/2 cup beef broth 

1/2 cup milk

1/2 cup sour cream

4 Tbsp. salted butter, cubed, at room temperature

1 1/2 cups shredded white cheddar cheese (about 6 ounces)

6 green onions, thinly sliced 

Preheat the oven to 400˚. Place the potatoes on a baking sheet and prick all over with a fork. Rub with the vegetable oil, sprinkle with 1 teaspoon salt and bake until soft in the center, about 1 hour. 

Meanwhile, cook the bacon in a medium skillet over medium heat, flipping occasionally, until browned and crispy, 5 to 7 minutes. Transfer to a paper towel–lined plate to cool, then crumble. Leave the drippings in the skillet. 

Heat the bacon drippings over medium-low heat. Add the onions and season with ½ teaspoon salt and ¼ teaspoon pepper; stir. Cover and cook, stirring once, until the onions are translucent, about 10 minutes. Uncover, increase the heat to medium and cook, stirring, until very soft and deeply golden, about 5 more minutes. Add the balsamic vinegar, thyme and garlic and cook until fragrant, about 1 minute. Add the beef broth and cook until the liquid evaporates and the onions are caramelized, about 5 minutes. 

Halve the potatoes lengthwise. Scoop out the flesh and add it to a large bowl, being careful not to tear the skins. Add the milk, sour cream, butter and remaining ½ teaspoon each salt and pepper to the bowl and mash with a potato masher to combine. Fold in the crumbled bacon, caramelized onions, 1 cup of the cheddar and 4 sliced green onions. 

Spoon the filling into the potato skins, sprinkle with the remaining ½ cup cheddar and bake until heated through, 10 to 15 minutes. Turn the oven to broil and broil until the cheese is browned and bubbling, 3 to 4 minutes. Sprinkle with the remaining 2 green onions before serving. 

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CHEESY BEAN DIP

3 Tbsp. salted butter

1/2 small white onion

5 garlic cloves, minced

Kosher salt and black pepper

2 (14.5-oz.) cans ranch-style beans, pinto beans, or chili beans 

3/4 cup enchilada sauce

1/3 cup sour cream, plus more for serving

2 cups grated cheddar jack cheese (about 8 oz.)

FOR SERVING

1 Roma tomato, diced

1/2 small white onion, diced 

2 Tbsp. cilantro leaves

1/2 avocado, sliced

1/4 cup crumbled cotija cheese

Sour cream (optional)

Tortilla chips

For the bean dip: Preheat the broiler.

In a small, ovenproof skillet, heat the butter over medium heat. Add the onion and garlic. Season with salt and pepper, and cook until softened and translucent, 2 to 3 minutes. Add the beans and enchilada sauce, and let simmer until the flavors are combined, 2 to 3 minutes. Mash the beans with the back of a fork.

Fold in the sour cream and 1/2 cup of the cheddar jack cheese. Mix well and top with the remaining 1 1/2 cups cheddar jack cheese.

Broil the dip until the cheese starts to brown and bubble, 3 to 4 minutes.

For serving: Garnish with the tomato, onion, cilantro, avocado, cotija, and sour cream, if you like.

Serve hot with tortilla chips on the side.

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COWBOY BARK

1 jalapeño

16 oz. semisweet chocolate, chopped

3 cups salted potato chips

1 cup trail mix

1/3 cup candy-coated peanut butter candies (such as Reese’s Pieces)

Place the jalapeño on a dish and freeze thoroughly, 3 hours or overnight. 

Bring 2 inches of water to a simmer in a medium saucepan over medium-low heat. Place a heatproof bowl over (but not in) the simmering water. Add the chopped chocolate and melt, stirring occasionally, 4 to 5 minutes.

Line a large sheet pan with parchment paper. Spread the potato chips in a single layer on the sheet pan. Drizzle the melted chocolate evenly over the chips, covering as much surface as possible. Use a spatula to gently spread the chocolate.

Using a zester, grate the jalapeño over the chocolate, adding as much or as little as you like.

Sprinkle the trail mix and peanut butter candies over the top. Set the sheet pan aside and let set, at least 1 hour. Break into shards for serving.

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BISCUITS & GRAVY CASSEROLE

For the Sausage Gravy:

1 lb. breakfast sausage, such as Jimmy Dean

1/4 cup unsalted butter

1/3 cup all-purpose flour 

4 cups whole milk

1 tsp. seasoned salt

1 tsp. ground black pepper

For the Casserole:

6 large eggs

1/2 cup whole milk

2 cups shredded cheddar cheese, divided

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

2 12-oz. cans refrigerated biscuits

For the Sausage Gravy: Add the sausage to a large skillet over medium heat. Cook, stirring occasionally, until the sausage is browned and crumbly, 8 to 10 minutes. Using a slotted spoon, remove the sausage to a plate; leave drippings in pan. Add butter; reduce the heat to medium-low to let melt. Sprinkle the flour over the sausage drippings, stirring to combine. Let cook for 2 minutes, stirring occasionally, until the flour is lightly toasted.

While stirring, pour in the milk. Increase the heat to medium-high, stirring occasionally. Once the mixture boils and thickens, reduce the heat to medium-low. Add the seasoned salt and black pepper; let simmer for 8 to 10 minutes, stirring occasionally, until thickened. Set aside.

For the Casserole: Preheat the oven to 350°. Whisk the eggs, milk, 1/2 cup cheese, salt, and pepper in a medium bowl; pour into a 13-by-9-inch baking dish. Reserve 1/2 cup of the sausage, and sprinkle the remainder over the eggs. Arrange the biscuits in the baking dish in an even layer. Drizzle half of the gravy over the biscuits; sprinkle with the remaining 1 1/2 cups cheese and the reserved 1/2 cup sausage.

Bake until the biscuits are cooked through and the top is toasted, 30 to 35 minutes. Reheat the remaining gravy. Drizzle some over the casserole and serve any remaining gravy on the side.

TFD: “Allow your dreams to lead you rather than allowing your problems to push you.” — Okorote Emmanuel

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