When fall is in the air, most likely something is in the oven as well! Stepping into your autumn-scented house will thoroughly explain why there's no place like home! Now is the time to pull out the throw and toss fresh logs on the fire! It's also time to pull out some recipes or find some new ones that take you deeper into the magic and warmth of this heavenly time of year!
As you cozy up for the season and the holidays ahead, how great it would be if money did grow on trees and those falling leaves were cash?! Since that is not the case, you can still fatten your bank account and fill your tummy with these favorite recipes that bring fall to your table. Enjoy the tastes fit for a king while also serving up a bargain! Many ingredients you will likely have on hand and total costs will depend on portions needed.
Maple Chicken Wings
While maple tree leaves are ablaze, let the taste of maple chicken light up your taste buds with a bite of fall flavors!
6 pounds of chicken wings
2 Tablespoons melted butter
1 Tablespoon salt
1 Tablespoon ground black pepper
1/4 cup maple syrup
3 tablespoons Dijon mustard
2 tablespoons soy sauce
1 clove garlic, minced
2 teaspoons Sriracha sauce
1/2 teaspoon ground cumin
Preheat oven to 400º
Line baking sheet with aluminum foil.
Place chicken wings in a large glass bowl.
Mix melted butter, salt, pepper, maple syrup, mustard, soy sauce, garlic, Sriracha sauce, and cumin until well-combined.
Pour half over chicken wings and toss until well-coated.
Place chicken wings onto a lined baking sheet and bake approximately 40-45 minutes, until thoroughly done and skin is crispy.
Brush with additional sauce and return to oven for 5-8 minutes.
Remove from oven and serve warm.
Apple Cider Float
Welcome autumn with a festive after-school treat, a dreamy dessert, or simply something special that you'll fall in love with!
2 cups of caramel sauce
1/2 cup cinnamon sugar
2 cups of apple cider, warmed
Premium, natural vanilla ice cream
Ground cinnamon and cinnamon sticks
Pour caramel into a small dish.
Dip the rim of a clear mug or glass into the caramel.
Dip the caramel rim into the cinnamon sugar.
Add a scoop or two of ice cream to the mug.
Ladle cider over the ice cream.
Top with whipped cream.
Garnish with apple slices, cinnamon, drizzled caramel and cinnamon sticks.
Grilled Japanese Pumpkin
This simple addition to any meal will add the taste, look and smell of fall for just a little pocket change per serving. Japanese pumpkin, also called Kabocha squash, is perfect for roasting, stuffing, and grilling. It is prized for its sweet taste, smooth texture, and tons of health benefits. It is similar to both pumpkin and sweet potato, making it a perfect fall staple!
Salt to taste
Slice pumpkin in 1/4” slices.
Coat in oil.
Bake or grill until tender, turning to brown slightly on both sides.
Add salt and cinnamon.
This is a beautiful, hearty dish that portrays fall and adorns your table like no other meal can!
1 medium pumpkin, about 6 pounds
2 pounds lean ground beef or turkey, cooked
6 links of maple sausage, crumbled and cooked
1 chopped onion
3 sliced carrots
10 ounces condensed cream of chicken soup
6.5 ounces canned sliced mushrooms, drained
1 29-ounce can of organic pumpkin puree
1 8-ounce can of tomato sauce
2 teaspoons garlic powder
1 celery stalk, sliced
1 green pepper, diced
1 teaspoon cumin
2 tablespoons brown sugar
2 cups cooked rice
salt and pepper to taste
Optional Garnish: sour cream, grated cheddar cheese, sliced green onions
Bring all ingredients, except pumpkin, to a boil in a pot and simmer for about 10 minutes.
While the beef mixture is simmering, cut the lid from the pumpkin and scoop out the inside until clean.
Place the pumpkin in a sturdy baking pan and fill with the beef mixture.
Depending on the size of your pumpkin, you may not be able to fit all of the mixture inside. You can bake any extra in a covered dish.
Place the lid on the pumpkin and bake at 350°F for approximately 1-1 ½ hours, or until the pumpkin is tender and slightly brown.
Serve the whole pumpkin on a platter as a gorgeous fall centerpiece and main dish combo.
Slice off servings as desired.
Top with desired garnishes.
Hearty Cabbage Soup
This is a healthy and delicious choice to take the chill off on a fall evening. Kids may like it better when it is known as “Cabbage Patch Soup”.
2 pounds of lean ground beef, crumbled slightly, cooked and grease drained
1 medium white onion, chopped
1 large celery stalk, chopped
1 small bag of organic petite baby carrots
1 large cabbage, washed and coarsely sliced
1 32-ounce carton of organic chicken broth
1 teaspoon garlic powder
2 10-ounce cans of mild Rotel
Salt and pepper to taste
Cook ground beef and drain.
Add approximately 4 cups of water to a large dutch oven and bring to a boil.
Add onions, carrots and celery, simmering to a crunchy tender.
Add chicken broth.
Add cabbage and simmer until slightly tender.
Add cooked ground beef.
Add remaining ingredients and simmer 10 minutes.
It is delicious served with hot buttered cornbread made from the instructions on White Lily Cornbread mix.
Caramel Apple Crisp
Get the feel of a fall carnival or country fair with this dish that's as easy to make as it is to eat!
8 cups (5-6 large apples) of Granny Smith Apples, washed and sliced
2 Tablespoons Sugar
1 Tablespoon Flour (Use gluten free flour for allergy issues)
1 teaspoon cinnamon
14 ounce bag of caramels (2 1/4 cups)
6 Tablespoons milk
1 1/4 cup flour (gluten free if needed)
1 cup brown sugar
1 cup oats
3/4 cup butter, softened
1 tsp cinnamon
Peel and thinly slice the apples.
Toss apples with sugar, flour and cinnamon.
Pour into a buttered 9×13″ pan and set aside.
Mix caramels and milk in a glass bowl.
Microwave until caramels are melted, stirring occasionally.
Drizzle half of the caramel sauce over the apples.
Combine topping ingredients in a small bowl until crumbly and spread evenly over apples and caramel.
Bake at 350° for 45 minutes, or until the topping is golden brown and apples are tender.
Serve with vanilla ice cream or whipped cream and top with remaining caramel sauce.