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5 Go-To Fall Recipes

quick, easy and tasty recipes perfect for fall

Now that fall is truly upon us, it’s time to break out the fall recipes. From tasty fall veggies to a hearty baked potato soup, we found some quick and easy favorites your family will be asking for all season long.

Hot Buttered Apple Cider Mix
Courtesy of Once Upon a Chef

What You’ll Need

  • Half-gallon (64 oz) all natural apple cider
  • 1 stick (1/2 cup) unsalted butter, cut into tablespoons
  • 1/4 cup dark brown sugar, packed
  • 1-1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/8 tsp salt
  • Rum or apple brandy (skip this if going kid-friendly)
  • Cinnamon sticks (optional)

What You’ll Do

  1. “Bring the apple cider to a simmer over medium heat in a large pot, then turn the heat down to low.
  2. Stir in the butter, brown sugar, cinnamon, nutmeg, cloves and salt.
  3. Continue stirring until the butter is melted and the sugar is dissolved.
  4. Ladle the buttered cider into mugs. Top each drink off with a shot of rum, [skip if going kid-friendly], and garnish with a cinnamon stick, if desired. Serve hot.”
IMAGE: Jennifer Segal

Pumpkin Spice Cookies
Courtesy of Little Sweet Baker

What You’ll Need

  • 2 & 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 & 1/4 cups granulated sugar
  • 1/2 cup canned pumpkin puree
  • 1 large egg
  • 1 tsp vanilla extract

For the cinnamon sugar:

  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon

What You’ll Do

  1. “In a medium bowl, toss together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
  2. Using an electric mixer and in a large bowl, beat together the butter and sugar until well blended. Mix in the pumpkin puree, egg and vanilla until smooth.
  3. Slowly mix in the flour mixture until just combined. Cover and chill in the fridge for 1 hour or until the dough is firm enough to roll in your hands.
  4. Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mat.
  5. Using a medium cookie scoop or tablespoon, roll out rounded cookie dough and generously coat in the cinnamon sugar mixture. Place 2 inches apart on prepared baking sheets.
  6. Bake for 10-12 minutes or until lightly browned on the bottoms. Let cool for 10 minutes before serving.”
IMAGE: Lily Earnst

Slow Cooker Brisket
Courtesy of Taste of Home

What You’ll Need

  • 2 medium potatoes, peeled and cut into 1/4-inch slices
  • 2 celery ribs, sliced
  • 1 fresh beef brisket (3 lbs)
  • 1 tbsp canola oil
  • 1 large onion, sliced
  • 2 garlic cloves, minced
  • 1 can (12 oz) beer
  • 1/2 tsp beef bouillon granules
  • 3/4 cup stewed tomatoes
  • 1/3 cup tomato paste
  • 1/4 cup red wine vinegar
  • 3 tbsp light brown sugar
  • 3 tablespoons Dijon mustard
  • 3 tbsp soy sauce
  • 2 tbsp molasses
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 bay leaf

What You’ll Do

  1. “Place potatoes and celery in a 5-qt. slow cooker.
  2. Cut brisket in half.
  3. In a large skillet, brown beef in oil on all sides; transfer to slow cooker. In the same pan, sauté onion until tender. Add garlic; cook 1 minute longer. Add to slow cooker.
  4. Add beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker.
  5. Cover and cook on low for 8–10 hours or until meat and vegetables are tender.
  6. Discard bay leaf. To serve, thinly slice across the grain.”

PRO TIP: Any beer will do, we used the Sierra Nevada Pale Ale. Try caramelizing the onion for added flavor. Also, the brisket left in the broth can be used as a stew. We decided to refrigerate our leftovers with the broth so the meat can soak it up for continued flavor.

IMAGE: Fernando Remedios/flickr

Roasted Fall Vegetables
Courtesy of Love Grows Wild

What You’ll Need

  • 1/3 cup olive oil
  • 4 medium carrots, cut into 1-inch thick pieces
  • 1 1/2 cups brussel sprouts, halved
  • 4 cups red new potatoes, cut into 1 1/2-inch thick pieces
  • 1 cup sweet potatoes, cut into 1 1/2-inch thick pieces
  • 2 tsp black pepper
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil

What You’ll Do

  1. “Preheat oven to 400 degrees.
  2. Divide chopped vegetables onto 2 baking sheets and drizzle with olive oil.
  3. Sprinkle vegetables with salt, pepper, and dried herbs and gently toss to coat.
  4. Spread vegetables into an even layer on baking sheets and bake at 400 degrees for 45–50 minutes, flipping halfway through cooking time.”
IMAGE: Viktoria Radichkova/flickr

Loaded Baked Potato Soup
Courtesy of A Southern Fairytale

What You’ll Need

  • 5 lbs of potatoes, washed and cut into 1” pieces
  • 2 medium yellow onions, chopped
  • 6 cloves of garlic, chopped
  • 2 to 3 sticks of butter
  • 1 to 2 pints of heavy cream
  • 1 Chicken Bouillion cube or 1 tsp better than bouillon
  • red pepper flakes to taste, 1 tbsp for a slow burn
  • salt and pepper to taste
  • 1 to 2 cups milk

For toppings:

  • Real Bacon
  • Green Onions
  • Sharp Cheddar

What You’ll Do

  1. “In a large stock pot melt 1/2 stick of butter. When the butter is melted and beginning to bubble – add in the onions and garlic and simmer until you can’t stand it anymore.
  2. Add in the potatoes, 1 tsp to 1 tbsp red pepper flakes, chicken bouillon , 1/2 pint of cream, 1/2 stick of butter and 1 cup milk. Mix together well—cover and cook over medium-high heat, stirring occasionally, until the potatoes are softened.
  3. Use a potato masher to break the potatoes up—leave chunks…this is potato soup, not soupy mashed potatoes.
  4. Add in another 1/2 pint of cream, 1 stick of butter and a slice of cooked bacon (for flavor).
  5. Simmer for 2–4 hours, stirring occasionally.
  6. You may add another 1/2 pint of cream or 1 cup of milk—to get it to the consistency you like.”

PRO TIP: This recipe makes a lot of soup, enough for a very large family dinner. If you’re looking to fix this for your family but don’t want to have so much leftover, cut the recipe in half. We did just two pounds of potatoes instead of five, half the onions and garlic, only one stick of butter, one half cup of cream and half the suggested amount of milk.

Also, if you’re not planning to eat the soup right away, be aware that it thickens (especially if you use the suggested amount of cream and milk) so you may need to add water to get it to the consistency that you prefer.

IMAGE: Rachel Matthews