Make Ahead Fall Menu

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This year I’m really trying to share lots of simple menu ideas for entertaining. Here’s a delicious and simple menu that would be perfect for fall, using one of my favorite soup recipes and a new dessert I made this month!

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Make Ahead Fall Menu

• Chicken Noodle Soup
• Veggie Platter: Baby Carrots & Sweet Pepper Slices with Ranch Dip or Hummus
• Garlic French Bread: Thick slices of the bread, buttered and sprinkled with garlic salt, toasted lightly under the broiler
• Individual Apple Pies with Vanilla Ice Cream

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Here are some tips for prepping this meal ahead of time:

SOUP:

You can make the soup ahead of time (except for the noodles) and reheat it on the stove – just cook your noodles and add them right before serving so they don’t become mushy.

VEGGIES:

Assemble the veggie platter the day before. I always like using baby carrots because they don’t require any prep! Aldi sells really delicious hummus.

PIE:

The apple pies can be made weeks ahead of time and stored in the freezer. They are best eaten the same day they are made, so if you freeze them as soon as they’ve cooled completely and then take them out of the freezer the day you’re serving them, mission accomplished!

I made mine with only a bottom crust and garnished them with little pie crust “cookies” that I baked separately. To make the cookies, I rolled out the pie crust dough and used my mini cookie cutters to make little apple shaped cookies. I sprinkled them with cinnamon and sugar and baked them on a parchment lined cookie sheet until golden. 

Serve them with a dollop of whipped cream or a scoop of vanilla ice cream!

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Entertaining doesn’t have to be complicated or fancy – but it is simply giving your guests the best that you have. This simple meal with a homemade dessert is sure to be a crowd pleaser!