As the weather begins to turn cool, we begin to look forward to comfort food, so let the Autumn recipes begin; it's just not fall without them! Many of us are ready to get back into the kitchen to prepare our favorite family meals. There are so many great ingredients and flavors that go into an array of Autumn recipes. Everything from pumpkin, squash, apples, cinnamon, and even wine; some are savory and others sweet, but we hope the recipes we're sharing become some of your favorites too!
If you like our Fall Recipes as much as we do, be sure to check out last year's post Our Favorite Thanksgiving Recipes because many of the recipes can be made whenever you want this fall.
This yummy sweet and seasonal cake has been enjoyed many, many years in my family and I know yours will enjoy it as well.
Pumpkin Dump Cake
1 large can pumpkin* 1 (13 oz.) can evaporated milk
4 eggs 1 cup sugar
1/2 cup brown sugar 1/2 tsp salt
2 tsp cinnamon 1/4 tsp clove
1 tsp vanilla 1/4 tsp ginger
1/4 tsp nutmeg 1 package dry white cake mix
2 sticks of melted butter
Mix all the above together except cake mix and butter. Pour into a greased 9" x 13" pan. When I was taking a cooking class at Williams Sonoma, they recommended this baking spray to use for cakes. I have been using it ever since and love it! Sprinkle one package white cake mix over the top. Drizzle melted butter evenly over the top of cake. Bake at 350 degrees for 1 hour until toothpick comes out clean. For an extra treat, top with homemade whipping cream.
*I've also used fresh pumpkin as well.
1 cup cold heavy whipping cream
2 Tbsp. sugar or confectioner's sugar
1/2 tsp vanilla or other flavorings
Place mixer bowl and whisk in freezer for 20 minutes to chill. Pour all three ingredients into bowl and whisk on high until medium to stiff peaks form - about one minute. Do not over beat.
That's it - pretty simple and easy to do!
This homemade pizza is perfect for the fall season with a great combination of flavors! Talk about delicious and yet so simple to make. The squash is spicy and roasted while the crispy bacon adds the perfect crunch. If you should happen to have any leftovers, they re-heat perfectly. This is my new favorite fall pizza and will be yours as well.
Rosemary Roasted Butternut Squash Pizza
(Recipe and photo from Half Baked Harvest)
1/2 pound pizza dough*
2 tablespoons extra virgin olive oil
1/2 medium diced butternut squash
1 teaspoon honey
Pinch of crushed red pepper
1/3 cup basil pesto
4 slices crispy bacon, crumbled
1 cup shredded whole milk mozzarella
1 cup shredded fontina cheese
1/2 cup grated parmesan or asiago cheese
1/8 teaspoon of each Rosemary, Oregano, Basil, Parsley seasoning
Preheat your oven to 425 degrees. Place the oven rack in the upper 1/3 portion of your oven. If you have a baking stone, place in oven to preheat it.
On a baking sheet, toss together the diced butternut squash with the olive oil, the seasonings, honey and the crushed red pepper. Roast in the oven for 20 minutes, until the squash is soft and tender and then remove from the oven. Increase the oven temperature to 500 degrees.
Assemble the pizza by rolling the dough out on parchment paper that is lightly dusted with flour. Roll to either a round or rectangle shape depending on the shape of your baking stone. Spread on the basil pesto and then layer on the squash and bacon. Top with the cheeses.
Slide the pizza onto the preheated baking stone and bake for 10 minutes. For a simple way to do this, simply grip the parchment paper by its two opposite corners and transfer the pizza onto the pizza stone in the oven. After approx. 90 seconds, pull out the parchment paper from underneath the pizza, lifting the pizza with a spatula and finish the baking as usual. Rotate the pizza stone and bake for another 3-5 minutes or until the crust in golden and the cheese is melted. Top with fresh basil if desired. Serves 4. *I purchased pizza dough from our favorite local wood fired pizza restaurant.
Chicken Roll Ups
4 chicken breasts
1 cup of pesto sauce
1 jar of sun-dried tomatoes
1 cup cherry tomatoes
8 oz mozzarella cheese
2 tablespoons of olive oil
1 tablespoon of butter
Fresh basil for garnish
Slice the chicken breast in half lengthwise and lightly pound. Season the chicken and lay out on a cutting board.
Spoon one tablespoon of pesto sauce onto each and add three sun-dried tomatoes. Top with shredded mozzarella cheese.
Roll the chicken up and secure it with a toothpick.
Heat your skillet on the stove with two tablespoons of olive oil and one tablespoon of butter. Add the chicken and cook for 4 to 5 minutes per side. Add cherry tomatoes and cook another 1 minute.
Top with shredded mozzarella and fresh basil to serve.
(From Jen Hatmaker's adaptation of Ina Gartner's, a red wine beef stew)
1 tablespoon olive oil
8 oz bacon, diced
2.5 lbs chuck beef cut into one inch cubes
Kosher salt (1 Tablespoon, plus additional for seasoning beef)
Freshly ground black pepper (2 teaspoons, plus additional for seasoning beef)
1 lb carrots, sliced diagonally into one inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic
1 bottle dry red wine
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature
3 tablespoons flour
1 lb fresh mushrooms, thickly sliced
fresh parsley (for garnish)
Heat olive oil in a Dutch oven, add bacon and cook over medium heat until browned. Remove with slotted spoon and place on plate. Pat beef dry with paper towel and salt and pepper. Sear the beef in single layers on all sides in the bacon grease (about 3-5 min), and remove to plate with bacon.
Preheat the oven to 300 degrees.
Add carrots, onions, a tablespoon of salt and 2 teaspoons of pepper to the Dutch oven and cook for 10-15 minutes, stirring occasionally. Add the garlic and cook for one minute.
Add the beef, bacon and bottle of wine (entire bottle), plus enough beef broth to cover the meat, the tomato paste, and thyme. Bring to a simmer, cover the pot with a lid and cook in the oven for about 2 hours or until the meat and vegetables are fork-tender. Remove from the oven to the stovetop.
Combine 2 tablespoons of the butter with the flour and stir into the stew.
Sauté the mushrooms in the remaining butter until lightly browned and add to the stew (This step is optional and the mushrooms can be omitted.)
Bring the stew to a boil, then lower heat and simmer for fifteen minutes.
Serve in shallow bowls over sour-dough garlic toast sprinkled with fresh parsley. Tastes wonderful if made a day ahead and reheated!
Slow Cooker Paleo Jalapeño Popper Chicken Chili
(from Juli Bauer's Paleo Cookbook)
This hearty recipe is loaded with healthy nutrients and full of fall flavors. It is so simple with very little prep involved. You don't even have to cook the meat. Just add all the ingredients to your Slow Cooker or Insta-Pot. (Instructions for both are included. ) Close the lid and wait for that wonderful aroma that will greet you when it is done. Perfect for a day of football or anything fall.
1 medium white onion, diced
3 cloves minced garlic
1 red bell pepper, diced
2 jalapeños, seeds removed
1 large sweet potato, 14 oz.
1 lb. 93% lean ground chicken
1 lb.. 95% lean ground beef
2 tsp smoked paprika
2 tsp chili powder
2 tsp dried oregano
2 tsp kosher salt
1 tsp ground cumin
1/4 tsp red pepper flakes (use less if you prefer a milder version)
1 14oz can petite diced tomatoes
1 cup reduced fat chicken broth
Garnish: chopped scallions
2 small avocados, diced
4 oz goat cheese, leave out for whole30
Slow Cooker - Place all the ingredients except the scallion, avocado and goat cheese in the slow cooker and cook on low for 8 hours. When done break up the ground meat with a wooden spoon and add half the goat cheese. Serve garnished with scallions, avocado and remaining goat cheese.
Insta Pot - Place all the ingredients except the scallion, avocado and goat cheese in the pressure cooker and cook on high pressure for 25 minutes. Garnish same as above.
I also like to add a can of black beans, rinsed.
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