Recipes That Welcome Fall
I know, I know. It’s still over 80 degrees outside and it doesn’t feel like fall. All the more reason to get in the kitchen, girls~ and start baking pumpkin flavored deliciousness, to fill our homes with the tastes and smells of fall.
Enjoy these favorite recipes, submitted by our Heartline friends. You’re welcome. And happy cooking!
CHIPOTLE PUMPKIN BARLEY SOUP, Life In Grace Blog
- 2 T butter and 2 T. olive oil
- 1 onion
- 1 large carrot
- 3 stalks of celery
- 3 cloves of garlic
- 2 boxes of good chicken stock
- 1 can of pumpkin puree (NOT pumpkin pie mix) the smaller sized can ~14 oz
- 3 c. cooked chicken or 3 c. diced potatoes for a vegetarian option
- 1/2 c barley
- 1/2 t. cinnamon
- 1/4 t. ginger
- 1/4 t nutmeg
- 2-3 T honey
- 1-2 t. chipotles chopped very fine (it comes in a small can in the mexican section of the store and is packed in a heavy sauce)—it has a lot of heat so be cautious
- 1 c. sour cream or greek yogurt
- 1/4 c. heavy cream
- salt and pepper to taste
1. To begin, saute the veggies in the oil and butter until carrots are almost tender.
2. Always salt as you go along and then adjust the salt at the end.
3. Don’t wait til the very end to add salt or your dish will lack a depth of flavor.
4. Add garlic after the veggies have cooked about 5 minutes.
5. Then add chicken stock, pumpkin, chicken, barley and all the spices.
6. Cook at medium to high heat for about 45 minutes to an hour or until barley is tender.
7. Turn heat down to simmer. Add sour cream or yogurt and whisk so that no lumps remain and then add cream.
8. Taste and reseason. I had to add more honey to balance the heat of the chipotles but DON’T leave out the chipotles. The smokey flavor makes the soup. It just wouldn’t be the same without them! Enjoy!
ROASTED PEPPER SOUP, Cathryn Wade
- 6 red, yellow or orange peppers, cored seeded & halved lengthwise
- 4 tbsp (1/2 stick) unsalted butter
- 1 cup chopped onions
- 1 cup chopped leeks
- ½ tsp salt
- ½ TSP freshly ground pepper
- 3 small boiling potatoes- peeled & sliced
- 5 cups chicken stock
- 2 tbsp fresh chopped chives or basil (garnish)
- Preheat broiler
- Line a baking sheet with aluminum foil. Lay 6 of the pepper halves, cut side down, on the foil, aND Broil 2 inches from the heat until well charred, 5 to 10 minutes. Transfer to a plastic bag or covered bowl & seal. Allow them to steam for 10 minutes. Remove from bag, discard the skins, coarsely chop & set aside
- Melt butter in a soup pot. Add onions, leeks, salt & pepper & sauté over low heat until the vegetables are soft and translucent, 10 to 15 minutes.
- Coarsely chop the remaining pepper halves and add them to the pot along with the potatoes, roasted peppers, and stock. Bring to a boil, then lower the heat and simmer, uncovered, until the vegetables are tender, 30 minutes.
- Transfer the soup, in batches to food processor or blender & process until smooth. Return to pot and heat through. Garnish with chives or basil.
- Serves: 4, so I usually double or triple this recipe From: The New Basics Cookbook
PUMPKIN NUT BREAD, from my friend Teresa
- 1 cup shortening
- 2 3/4 cups sugar
- 3 eggs
- 3 cups flour
- 1 T. pumpkin pie spice
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 lb. can pumpkin
- 1 tsp. vanilla
- 1 cup chopped pecans
- 1 cup chopped walnuts
Beat shortening until light and fluffy and gradually add sugar. Beat in eggs. Blend flour and spices together and stir into mixture. Add pumpkin and vanilla. Mix until well blended and fold in nuts. Pour into 2 greased loaf pans and band for 1 hour at 350 degrees. Bake muffins for 15 to 20 minutes.
EASY & FOOLPROOF PUMPKIN CHOCOLATE CHIP CAKE, Stephanie Carpenter
- 2 cups flour
- 2 cups sugar
- 4 eggs
- 2t baking soda
- 2t baking powder
- 1/2 t salt
- 1 t cinnamon
- 1 cup oil
- 2 cups solid pumpkin (just pumpkin not pie mix)
- 1 cup milk chocolate chips (I use the whole bag of Ghirardelli)
Mix all ingredients with a spoon. Pour into a lightly greased and floured Bundt pan. Bake at 350 for 1 hour.
Enjoy and God bless!!
CROCK POT CINNAMON ALMONDS, Missy Roberts
- 1 1/2 cups sugar
- 1 1/2 cups brown sugar
- 3 Tbsp. cinnamon
- 1/8 tsp. salt
- 1 egg white
- 2 tsp. vanilla
- 3 cups almonds
- 1/4 cups water
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.
Thoroughly spray with Pam, or whatever, the stoneware of your large crock pot (mine is a 4 quart). Add the divine mixture of almonds and sugars to the crock pot and turn it to low.
Cook (with the lid on) 3-4 hours stirring every 20 minutes (I only did 3 hours). In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45min to an hour.)
You have to stir really well, especially as it gets later in the cooking process.
Line a baking sheet with parchment and spread the almonds flat to cool (if you can wait that long!). The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
TACO CHILI , Kelly Wren
- 1 lb. Lean Ground Hamburger or Ground Turkey
- 1 Brown Onion, diced
- 1- 15 oz Can Tomato Sauce
- 1- 15 oz Can Diced Tomatoes
- 3- 15 oz cans beans (I use 3 different kinds, red or white, black & pinto)
- 1- 15 oz can Corn
- 1- 4 oz can of diced chilis (only if you like it a bit spicy-I don’t add for kids)
- 1- Pkt Hidden Valley Ranch Dressing & Seasoning Mix
- 1- Pkt Taco Seasoning (I like Lawrys)
Brown meat & onion and drain excess fat. Throw all ingredients together in a large Frying Pan and heat to boiling, then lower heat to a simmer & simmer 30 minutes to blend flavors…Or put all ingredients together in crock pot and cook on low for 6 hours+. Enjoy!