I love fall! Everything from the chill in the air to the pretty leaves all around. One of my favorite things about the season is all of the yummy food. Today, I’m sharing some of my favorite fall recipes, and I hope you’ll add yours to the comments below.
When I know cooler weather is coming, my favorite thing to do is make a big batch of chili. I don’t have a
secret recipe for my chili, but I get plenty of compliments on it. Maybe it’s because you can’t really mess up a pot of chili! I use:
1 15 oz. can tomato sauce
1 can chili beans (undrained)
1 can kidney beans (drained)
1 lb ground turkey (or beef)
1 packet McCormick’s chili seasoning
Add enough water to make it your preferred consistency. (This also, freezes well!) Serve with soup crackers, cheddar cheese, sour cream, cornbread muffins, or my personal favorite…. Pioneer Woman’s Homemade Cinnamon Rolls!
You know what else I love to serve in the fall….casseroles! This recipe, from my friend, Megan, is a crowd pleaser! It really confused my kids when I told them it was called Upside Down Pizza, but they thought it was a yummy take on the typical pizza meal.
2 lbs. ground beef, browned and drained
1 can tomato sauce (normal size)
1 packet dry spaghetti sauce mix
8 oz. sour cream
8 oz. shredded mozzarella
1 can crescent rolls
1 Tbsp margarine/butter, melted
Combine beef, tomato sauce, and spaghetti mix and simmer for a couple of minutes. Spread in bottom of 9×13 pan. Combine sour cream and mozzarella and spread over top of meat mixture. Roll out crescent rolls on top of cheese mixture to make a crust, pinching the seams together as much as possible. Drizzle butter over top and sprinkle with Parmesan cheese. Bake at 350 degrees for 20 to 30 minutes until golden brown.
Another one of my favorite casseroles is this Tater Tot Casserole. Pro-tip: Double it and freeze half for later or for a new mama! Serve with garlic bread and green beans.
After Thanksgiving, give this Cranberry Turkey Sandwich a try! It is my absolute favorite “grown up” sandwich.
This wouldn’t be a fall recipe post without something PUMPKIN! I made Pumpkin Scones with Maple Glaze for my Bible study friends a few weeks ago. They were a hit, to say the least! If you’ve never made scones before, don’t be intimidated! They are super easy and delicious. Make sure your butter is cold, your mixing bowl is large, and your oven is ready. You will want to mix these up right away.
2 1/4 c all purpose flour
1/4 c brown sugar
2 tsp baking powder
1/2 tsp pumpkin pie spice*
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/3 c cold butter
1 c pumpkin puree (not pumpkin pie filling, yes, there’s a difference!)
1/3 c buttermilk**
*Don’t have pumpkin pie spice? Don’t worry! You probably have all the ingredients to make your own. Combine 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice, and 1 ½ teaspoons ground cloves. Store in an airtight container.
**Who keeps buttermilk in their fridge? I never have it on hand. But it’s really easy to make. Just pour milk into a glass measuring cup, leaving a bit of space to add vinegar on top. Give it a stir and let it sit.
Preheat oven to 400 degrees.
Mix dry ingredients in large bowl: flour, brown sugar, spices, baking powder, and baking soda.
Cut in butter. (I use a butter knife to cut the butter as small as I can and toss into bowl. You want to be sure not to handle the butter too much as you want cold butter for the best result.)
If you have a pastry cutter, use that to incorporate the butter with the dry ingredients. If you own a food processor, you could toss it all in there and pulse it a few times until the butter is pea sized.
In a separate bowl, combine other ingredients: egg, buttermilk and pumpkin.
Combine wet and dry ingredients.
Sprinkle flour on the counter and plop your dough in the middle. Form into a circle (for larger wedges) or a square (for smaller scones). For the circle, cut like a pizza to make 8 scones. For the square, cut 4 strips- top to bottom- then cut each strip into triangles.
Bake at 400 for 16-20 minutes.
While these bake, whip up the Maple Glaze. I actually prefer to use the one from the Pioneer Woman’s Cinnamon Rolls.
1 bag powdered sugar
2 tsp maple flavoring
1/2 c milk
1/4 c melted butter
1/4 c brewed coffee
1/8 tsp salt
Yes, use the brewed coffee. Even if you don’t like coffee. It really enhances the flavor of the maple. Also, if you find yourself not wanting to spend $7 on a tiny bottle of maple flavoring that you may or may not use again (like myself), just use good ol’ maple syrup! Freeze leftover glaze for those future cinnamon rolls.
Drizzle on the scones after they have cooled for a few minutes.
Just in case you were hoping for some more sweet recipes to bake this fall… I love these White Chocolate Cranberry Oatmeal Bars, Betty Crocker Apple Crisp (served a la mode!), and who doesn’t love a good poke cake– Pumpkin Better Than… Cake.
What are your favorite fall recipes?