typical harvest-party food ideas?!

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Apple and Wisconsin Aged Cheddar Bread Pudding

Custard:
4 whole eggs
4 egg yolks
2 tablespoons granulated sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
3 cups whole milk
1 cup heavy cream
7 cups day-old French bread, cut in 1 1/2-inch cubes

Apples:
4 cups Granny Smith apples, peeled and sliced
2 tablespoons lemon juice
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
2 cups (8 ounces) Wisconsin Aged Cheddar cheese, grated - divided use
For Custard: In large bowl, whisk together the eggs, egg yolks, sugar, vanilla and salt. Stir in milk and cream. Add bread and press down, making sure all of the bread is covered by the custard. Allow bread to soak while cooking the apples.
For Apples: Toss apples with lemon juice. In large skillet, melt butter over medium heat. Add apples, sugar, brown sugar, cinnamon and cayenne pepper. Cook until apples are slightly tender, eight to 10 minutes, stirring frequently. Cool 20 minutes.
Final Preparation: Preheat oven to 325°F (160°C). Generously butter a 9-by-13-inch casserole dish. Pour half of the bread mixture into the dish. Top with half the cooked apple mixture, then with one cup of Cheddar cheese. Repeat layering with remaining ingredients. Cover casserole with waxed or parchment paper, then cover dish tightly with foil. Bake in water bath for 60 minutes. Remove foil and paper; return to oven. Increase oven temperature to 350°F (175°C). Continue to bake in water bath for 25 to 35 minutes more or until browned and puffed, and a butter knife inserted near center comes out clean. Remove from oven and allow to rest 20 minutes before serving. Sprinkle top with cinnamon and cayenne pepper, if desired.
Makes 8 to 10 servings.

Beef & Cheese Pinwheels

12-ounces thinly sliced deli roast beef
1 (4-ounce) package herb flavored cream cheese
4 large flour tortillas (about 10-inches)
2 cups spinach leaves (about 20 leaves)
1 (7-ounce) jar roasted red peppers, rinsed and drained
Spread cheese evenly over one side of each tortilla.
Place deli roast beef over cheese leaving 1/2-inch border around edges.
Place spinach leaves over beef.
Arrange peppers down center, over spinach.
Roll up tightly and wrap in plastic wrap. Refrigerate at least 30 minutes to overnight before serving.
To serve, cut each roll crosswise into 8 slices. Arrange cut side up on serving platter.
Makes 32 appetizers.

Tip: Red peppers must be rinsed and dried to prevent soggy tortillas.

Tip: Be sure to wrap tightly to prevent tortilla from drying out.

Tip: Slice as close to serving time as possible - cover with plastic wrap

I had a party a couple of years ago at Halloween time and it was for 18 people. I served punch in a large pumpkin as the vessal. I had pumkin soup with a little ginger. The main dish was roasted vegetables like squash whole corn cut into 3 inch lengths zuchini potatoes all tossed in olive oil S&P and a very little of rosemary and baked. I made pork tenderloin that bakes fast and is always tender and a big hit with mixed company. I made a cranberry sauce to serve with it. Dessert was pumpkin frosted cookies that I got from a bakery. Lovely dinner. Now all of these things I have told you about are on line for the recipes just pick the least amount of ingrediences and have a good time. Most of what I suggested can be done ahead of time and all baked together.

Fall Party Food Ideas. Use the bountiful harvest of fall to plan your autumn harvest party menu. Dishes using the flavors of the season ...

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Apple pies, pumpkin pies, candied yams.