The fall colors are full, the weather is magnificent, and the big game is on. This is a win-win situation, a fall gathering of friends to watch the game outdoors! By now you know I’m not afraid to haul a large table outside, so I figured it couldn’t be that hard to bring along a television as well. I had the perfect fall lake setting in mind for this party.

Set high atop a sharp incline, this gazebo overlooks the water on three sides and the setting is bursting with fall colors from the surrounding trees. Fortunately there is power for the television, and with a good antenna I was set for the game. Rustic benches, picnic tables, swings, and chairs all work well for this get-together, and they add to the charm. A warm fire in a firepit or outdoor fireplace will add warmth and ambience.

Fall offers its own color palette so I simply continued that theme with my leafy dishes, table coverings, and fresh flowers. Mums, pumpkins, rich plaid and paisley fabrics, copper and iron all blended to make the setting comfortable, pretty, and inviting. Candles are always beautiful, but can be a hazard with dried fall leaves around so use extra caution if you choose to light them.

Everyone likes to snack during the game, so I set out large containers of pretzels and seasoned nuts along with spiced tea. Having a cup of something hot always feels good in your hands on a cool day. I also made extra containers of nuts and tea to send home with my guests as a little gift. I tied the recipe and a small spoon with a ribbon onto the glass container to make it look special.

 Our menu for this party is white chicken chili served with salsa and sour cream, cornbread bowls, nutty carrot salad, busy day pumpkin dessert, and assorted caramel apples. (Cut the apples into slices so guests can sample each kind.) Cold pop, water, and beer complement this game theme. Baskets, canisters, and trays can be made pretty with special spoons, colorful napkins and rings, and decorative touches like ribbons and cinnamon sticks.

The combination of fall colors, a beautiful lake setting, good food and friends is all you need for a wonderful get together. Unless of course you're a guy, then the big game and a good beer should suffice.

Spiced Tea

• 1 c. instant tea
• 1 c. sugar
• 1 c. Tang powder
• 1 small pkg. lemonade mix (3 oz.)
• 1 tsp. cloves
• 1 tsp. cinnamon

Mix ingredients well. Use 2 teaspoons of mix per cup of boiling water. Delicious on a cold fall day.

Cumin-Chili Pecans

(From Party Nuts! By Sally Sampson)

• 1 large egg white (2 T.)
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1/4 tsp. cayenne pepper
• 1 tsp. kosher salt
• 2 cups raw pecan halves
• 2 T. sugar

Preheat the oven to 225 degrees. Line a baking sheet with parchment paper.

Place the egg white in a large stainless steel bowl and whip until frothy. Add the spices and salt and mix to combine. Add the pecans and toss until completely coated. Add the sugar and toss again.

Transfer the nuts to the prepared sheet and arrange in a single layer. Place in the oven and bake, stirring every 15 minutes, until lightly colored and dried out (about 1 hour and 15 minutes).

Remove from the oven. Immediately loosen the nuts with a metal spatula and set aside to cool before serving. Makes 2 cups.

Chicken Chili

• 1/2 diced onion
• garlic (2 cloves, crushed)
• celery or cilantro (as desired)
• chicken breast pieces (4-6 breasts)

Sauté in 2 tablespoons olive oil until cooked through.

Then add:

• 2 cans chicken broth
• 1 large (28 oz.) can diced tomatoes
• 2 cans drained great northern beans
• 2 cans drained black beans
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 small can diced chile peppers

Cook for several hours until chili reaches desired consistency.  Serves 4-6.  Serve with sour cream and salsa.

Corn Bread Bowls

Open one package of Pillsbury Cornbread Twists, do not unroll. Part them and place on waxed paper. Spray bottom of muffin pan. Wrap dough over outside of pan and bake as directed.

Remove from pan and pour chili over cornbread bowl.

By Teri Bennett