Fall Favorites

I failed at my non blog book week. I really did have 5 posts in mind to share with you, but I only found time to get 2 of them out of my head. I guess I’m just not motivated enough to blog about this kind of stuff. Oh well.

Somehow the Fall season was completely skipped over in my mind. I feel like we went from Summer to Winter in just one day. I missed the Fall transition. Just because it didn’t feel like Fall outside, I made sure that it felt like it in our home.

Here is what a little of Fall/Thanksgiving looks like inside and outside our home. (And I know I said that I don’t decorate for Thanksgiving, but apparently now I do.) I was at my mom’s last week so I decided to take advantage of her cricut (love that little machine.) I made myself a “give thanks” banner for our dining room. Also, I forgot that I had been collecting pumpkins throughout the year. I made sure to put those out. I sewed some Fall pillows for the front porch . And of course I put out my Thanksgiving mat. And finally our tree decided to shed it’s leaves this week. It looks like we have a lot of raking to do in our future. Until then I get the joy of stepping on the crinkly leaves!

 

 

More importantly then what Fall looks like in our home, I want to tell you about what Fall tastes like at our home. There are a few recipes that are staples or are becoming staples in our home during the Fall. I thought that I would share a few of them with you.

Pumpkin Bread. This is the most delicious thing that I have ever tasted-especially if I add chocolate chips!

Ingredients:

4 1/2 cups flour
4 1/2 cups sugar
2 1/4 teaspoon cinnamon
2 1/4 teaspoon nutmeg
2 1/4 teaspoon salt
2 1/4 teaspoon baking soda
12 eggs
2 1/4 cans(small) pumpkin
2 1/2 cups oil
3 pkgs. instant coconut cream pudding

Directions:

1. mix dry ingredients together(minus the instant pudding)
2. mix wet ingredients together
3. mix wet and dry ingredients together
4. then add 3 packages of instant coconut cream pudding
5. spray bread pan with cooking spray
6. fill bread pans half full
7. bake at 320 degrees for 50 min

Makes 5 loaves.

I have made Pumpkin bread, pumpkin chocolate chip muffins, and with the left over pumpkin I made some pumpkin chocolate chip cookies.

I have the easiest and most delicious pumpkin cookie recipe.

• 1 15 oz. can pumpkin
• 1 spice cake mix
• a whole lot of chocolate chips

Mix together. Plop down on cookie sheet. Bake at 350 degrees for 30 min. Yum!

 

Another favorite of ours is chili. My mom has the most delicious recipe that we make every year for Halloween. This year I decided to step out of the box a little and instead of the traditional chili I made Chicken Enchilada Chili. So good and easy- I’m all about easy!

Ingredients:

• 1 1/2 pounds chicken
• 1 1/2 cups prepared enchilada sauce
• 2 chopped celery stalks
• 2 (14.5 oz) cans tomatoes with seasoning
• 2 (15 oz) cans pinto or kidney beans, undrained
• 1 onion, diced 1-2 teaspoons chili powder
• 1 teaspoon cumin

Directions:

1. Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker.
2. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.
3. Cover and cook on low for 7-8 hours, or until flavors have combined.
4. Serve with shredded cheddar cheese and a dollop of sour cream, if desired.

 

Last recipe that I will share is a new favorite of mine. It is broccoli cheddar soup. I have always enjoyed a good broccoli cheddar soup, but not if I make it. I finally found a recipe that I love make and eat!

Ingredients:

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups  chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar

Directions:

1. Sauté onions in butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes.
3. Stir constantly and slowly add the half-and-half.
4. Add the chicken stock whisking all the time.
5. Simmer for 20 minutes.
6. Add the broccoli, carrots and onions.
7. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper.
8. The soup should be thickened by now. Pour in batches into blender and puree.
9. Return to pot and cook over over low heat and add the grated cheese; stir until well blended.
10. Stir in the nutmeg and serve.

Now you have a little insight into Fall at our house!