Auggie Insights

Auggies’ Favorite Fall Treats and Recipes

Wednesday, Sep 30th, 2020

Fall is officially here, perhaps the most highly anticipated of all seasons! Full of pumpkin spice lattes, football, trips to the pumpkin patch, cozy sweaters, firepits and time connecting with loved ones.

Heading into the new season, we tasked our Auggie bunch to share their favorite fall treats or recipes and, as per usual, their responses were on point!


For a lot of us, fall means football and so far, 2020 is no exception. Now that we are watching the games from home, the importance of a great game day recipe is of the utmost!

Account Director and our Dallas office’s resident Oklahoma Football expert, Elisabeth Zuerker shared her Sooner Domination Dip. Self-described as “basic, but SO GOOD” this one guarantees not to disappoint.

To re-create, you’ll need:

  • One 24-oz container of sour cream (light or full fat) or PLAIN/Unflavored Greek Yogurt
  • One large packet of Ranch Dip seasoning (whatever kind/flavor you like. Never hurts to buy two packets if you really like ranch).
  • One large package of Bacon Bits or 8 strips of cooked bacon crumbled
  • One large package of Shredded Cheddar Cheese
  • Directions: Pour container of sour cream or Greek yogurt into a bowl and mix in at least an entire packet of ranch seasoning. Then, mix in all the bacon and as much cheese as you feel is needed (there’s no such thing as too much cheese). Add more ranch dressing seasoning to taste. Best served in a dip duo with guacamole and your favorite kind of crackers and/or chips.


With fall also comes the inevitable turn of weather, motivating all of us to pull out our coziest sweaters as well as our beloved recipes for warm and cuddly comfort food.

Account Coordinator Melissa Menchaca shared her most memorable fall dish, Chicken and Rice Soup or Sopa de Arroz con Pollo.

  • “My mom used to make it when it got cold outside or when we were sick. Super good and can garnish with things like avocado, cilantro, etc.”

Senior Copywriter Stacia Jacobson shared a couple of her household’s savory recipes. 

  • “I love to make this Kabocha Soup every fall. This Japanese squash looks like a green pumpkin and has really thin skin and thick flesh that cooks up super creamy. I don’t even miss the cream I’d put in a traditional pumpkin soup. I can’t do the cream, so this soup really helps save the season for me. It’s absolutely delicious.”
  • “I also love this Butternut Squash with Pomegranates and Tahini dish. I serve it over rice and turn it into a grain bowl. It has all the bright colors and flavors of the season that I love, and it’s super safe for me because it’s GF and I just sub out the oil for butter when I cook. My diet is super restricted so finding dishes I love like these make all the difference.”

Associate Creative Director Sam Maloney shared a savory fall treat from growing up.

  • “I haven’t eaten meat for years, BUT WHEN I DID, my mom used to make Turkey Apple Pot Pies in the fall and, although I don’t have the original recipe on hand, this one looks identical. Basically, this is a straight-up fall comfort food, without any pumpkin spice involved (although it has nutmeg, which IS a spice, and extra nostalgic for me because my Nana put Nutmeg in literally everything she cooked). The combo of condensed cream of chicken soup + apples + golden raisins + onions with that nutmeg will guarantee you will overeat, but, fortunately, it’ll be fall and you’ll be wearing many layers, so no one will know!”

Senior Account Executive Gabrielle Burman shared her family’s chicken noodle soup recipe.

  • “My first memory of this recipe is cooking it up in my grandma’s kitchen. I was too little to cut up the veggies and I still had to use a step stool to be tall enough to stir the pot. From that moment to my first time preparing it myself and serving it to my roommates in college – this is one I’ve always held close to my heart.”

To re-create, you’ll need:

  • 12 c. Chicken Broth
  • 1 pkg. Frozen Egg Noodles (24 oz)
  • 2 c. Onion, Chopped (White or Yellow)
  • 2 c. Carrots, Chopped
  • 2 c. Celery, Chopped
  • 1 lb. Precooked Chicken, Shredded
  • Black Pepper, To Taste
  • Parsley, To Taste
  • Directions: Bring chicken broth to boil in a large pot. Add frozen noodles and vegetables, simmer for 20 minutes. Stir often. Continue simmering until noodles and vegetables reach desired tenderness – about 10 minutes. Add shredded chicken, heat to the desired temperature and serve.
  • Tip: This is delicious as leftovers and can be reheated and served as a stew or as a soup with the addition of chicken broth.


Public Relations Specialist Olga Verkhotina let us in on her favorite fall grocery store visit:

  • “I make it a priority to check out Trader Joe’s pumpkin-flavored section first thing after Labor Day! This year I’m loving the pumpkin spice biscotti to go with my coffee on chilly mornings. 😋”.


Fall also brings the celebration of some of our favorite holidays – Halloween and Thanksgiving. Though the festivities may look slightly different this year, the classic recipes and traditions that we know and love, will soldier on.

Senior Art Director Andrea Conner shared with us her slightly spooky, but 100% fun Halloween recipe.

  • “As some have found out from my office decorations via video conference calls, I have a love for everything Halloween. From the glittered pumpkins to an orange string of lights to the spooky 12-foot ghost now hovering over my dining table, my home is the happiest during this time of year! One of the treats I recreate every year to give as goodies to friends and family are the Fresh Meat Red Velvet Rice Krispies Treats, complete with a personalized meat packing label. It looks like raw ground beef because of the red velvet and red food coloring, and hilarious to leave out on a table for some poor person to find. It’s got just that little bit of horror and surprise that I love to share and scare my dearest friends.” 

To re-create, you’ll need:

  • 3 ½ – 4 cups Rice Krispies cereal
  • 1 ½ cups mini marshmallows
  • ½ cup dry Red Velvet Cake Mix
  • ¼ cup butter
  • 1 tsp. of vanilla extract + few drops of red gel food coloring
  • Directions: Layout a sheet of parchment or wax paper.
  • To prepare in a microwave: In a microwave-safe bowl, melt butter and marshmallows in 30-second increments, stirring frequently and being careful not to scorch or burn the mixture – watch it closely! 
  • To prepare over stovetop: Melt the butter in a large saucepan, over low heat. Add the marshmallows and stir until melted and well combined. Cook 2 minutes longer, stirring constantly so the mixture doesn’t scorch. Remove from heat. (NOTE: Stovetop preparation results in a chewier, gooey-er Rice Krispies Treat, which may not hold complex shapes as well. You may or may not need to add a bit more Rice Krispies!) Once butter and marshmallows are fully melted and mixed together, add 1 teaspoon of the Red Velvet Emulsion (or vanilla extract + a drop of red food coloring) and mix well. Gradually stir in the 1/2 Cup of dry Red Velvet Cake Mix. (NOTE: if you are not using the cake mixture, simply add your food coloring to the melted marshmallow/butter mixture.) If the mixture seems too thick, microwave for a few seconds or add in a little bit more melted butter. Add in the Rice Krispies cereal and mix until combined – start with 3 Cups and only add as many as you need. Around 3.5 Cups worked perfectly for me, but depending on the temperature/humidity or even the varying brands of marshmallows, you could need more or less!
  • Spray your hands with cooking spray, or grease them with butter, oil, or shortening. Remove the mixture from the bowl and onto the parchment/wax paper. Shape into the desired shape – be creative! Make a single ‘brain’ or make cute individual-sized brains to serve up on a platter…or simply just throw it onto the tray!
  • Garnish with a blood sauce, such as a berry coulis, grenadine in corn syrup, raspberry agave, etc., if desired, and dig in!

Digital and Social Director Rafael Richards shared a couple of his family Thanksgiving staples – a turkey feast with mashed potatoes followed by apple pie.

  • “It brings me back to a time with the family, the dessert table that my aunt used to set up for Thanksgiving and taking an extra piece home to make the pie a la mode.”

PR and Content Marketing Manager Jaime Hayden shared her go-to holiday sweet treat.

  • Apple Crisp! I started making it as a child around the holidays with my mom and still do to this day using a similar recipe to this one (without her help now haha), 20 years later ☺.

From spooky sweets to cherished memories, all of us at Augustine are looking forward to enjoying everything this Autumn has to offer. We hope you enjoy some of our favorites as much as we do. Cheers!

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