Trick-or-Treat, Salty or Sweet? October 22 2024

heath's cheese straws and britt's spritz cookies in trick-or-treat pail held by little girl in halloween costume

By Elizabeth Ritchie Sherrill

Easy recipe to inspire your fall menu.

October has been filled with fall activities at our house. We rode a tractor to the pumpkin patch, got turned around in a corn maze, won prizes at the county fair, baked countless loaves of pumpkin bread, and camped in the fresh mountain air. When I look at it that way, it’s not hard to believe that it has absolutely flown by! We are trying to soak up every ounce of Halloween hoopla that we can before launching into November and hearing jingle bells.

When it suits our busy calendar, something I have taken interest in this season is looking up new recipes to try — especially Crock-Pot or Instant Pot meals that can make the evening easier. My children are a little older and therefore a little less picky, or at least easier to rationalize with when I tell them it’s what's for dinner, take it or leave it! Several years ago a good friend of mine made us white chicken chili and it’s been drifting around in my brain ever since, so I decided to make a batch this weekend. I’m not a huge fan of chili or soup. Not that I don’t enjoy either made for me, but I never crave them enough to order them at a restaurant or make it a regular thing at home. However, this white chicken chili was so easy and hit the spot. My husband, who loves soup, gave it a 10/10 with nothing he’d change about it!

I'm sharing the recipe I used in case it inspires your fall menu. Also sharing a recipe for the Chocolate Pumpkin Banana bread I’ve been making on repeat, because trick-or-treat! You get salty AND sweet!

heath's cheese straws and white chicken chili with halloween pumpkin

White Chicken Chili

(Adapted from The Chunky Chef)

  • 1 lb chicken breast
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 32-oz can low-sodium chicken broth
  • 2 15-oz cans of great Northern beans, drained and rinsed
  • 2 4-oz cans of diced green chilis, mild
  • 1 15-oz can whole kernel corn, drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 3/4 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp parsley
  • 4 oz reduced-fat cream cheese, softened
  • 1/2 cup half & half
  • Tortilla chips
  • Shredded Mexican cheese
  • Heath’s Cheese Straws

Add chicken breast to the bottom of the slow cooker and top with salt, pepper, cumin, oregano, chili powder, cayenne pepper and parsley. Top with diced onion, minced garlic, beans, chilis, corn and chicken broth. Cover and cook on low for 8 hours or high for 3-4 hours.

Remove chicken and shred before returning to the slow cooker. Add in cream cheese and half & half. To ensure a smooth texture, you can place the softened cream cheese into a separate bowl with a small amount of broth and whisk before adding to the slow cooker.

Top with chips, cheese and Heath's Cheese Straws and enjoy!

Chocolate Pumpkin Banana Bread

(From Krolls Korner)

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup 100% pumpkin purée
  • 2-3 overripe bananas
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • Mini chocolate chips, to taste

Maple Glaze

  • 4 Tbsp salted butter
  • 1/3 cup pure maple syrup
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • A pinch of salt

Preheat the oven to 350 degrees. Beat butter and brown sugar together until creamy and add in eggs; beat until combined. Whisk in pumpkin purée, bananas and vanilla. At this point your mixture is going to look a little strange, but not to worry! Add in dry ingredients and fold together until just combined. Now your dough should look normal! Fold in chocolate chips, if desired. You can also sprinkle in unsweetened cocoa powder. Pour evenly between two bread pans. Bake 55-60 minutes until a toothpick comes out clean. Allow to cool completely before adding glaze, or enjoy without!

To make the glaze, melt the butter and maple syrup in the microwave until melted and add in powdered sugar. Sprinkle pumpkin pie spice on top if you want!

For more salty and sweet, don’t forget that you can get 15% off your order of Heath’s Cheese Straws and Britt’s Spritz Cookies through the month of October with promo code “Boo!”