8 Favorite Fall Recipes!

Happy Fall everyone!

The weather is starting to cool down which always makes me want to stay home, cozy up and bake!

In 2012 I tried 100 new recipes, here are my 8 favorite fall dishes from that list! Click on the title of the dish to follow the link to the recipe!

1. Apple Cranberry Pie

This pie is amazing! So simple and so delicious! A great way to eat cranberries without the SUPER tart taste!

2. Upside Down Chicken Pot Pies

Easy as can be "filling" and fluffy sheets of puff pastry! Hearty and warm for those chilly fall days!

3. Honey Peanut Butter Granola
Yummy yummy yummy! This granola is so flavorful and delicious! I have tried it several different ways and it always turns out great! Put it in a jar and you've got breakfast for 2 weeks!

4. Sausage Skillet Hash

This skillet dinner is so easy and comforting. The potatoes, spinach, sausage and sauce are so flavorful and warm. The cider vinegar gives you a little "fall" flavor while you're cooking. (and I don't even like cider vinegar!)

5. Bierocks
The ultimate Midwestern comfort food. Breaded pocket filled with hamburger, onions and cabbage. Sounds weird if you haven't had it before.. but it's amazing! This recipe feeds a crowd so consider freezing or throwing a party!

6. Pumpkin Waffles
I don't really need to say anything about this one. 
Pumpkin. Waffles.

7. Easy Cheesy Potato Soup
So So So good. Warm, cheesy.. delicious!

8. Chili Pie
Chili is one of those foods that automatically makes me think of fall. This dish is a twist on your usual chili... cheesy potato topping can't make it worse... :) 

Looking forward to re-making these recipes this fall as well as trying out a bunch of new soup recipes from Pinterest!

Have you read my fall bucket list?

What are your favorite fall recipes? I'd love to know!

Thank you for reading!

All for now,

Alexandra

Easy Cheesy Potato Soup {recipe #83}

It hasn't really been very cold here in Kansas so far this winter, so the day I made this.. it was about 60 degrees.. but it was still delicious and would be even better on a chilly day!

For those of you I told there wasn't any milk in this recipe.. I don't know what to say.. I'm crazy. But the fact that it is largely broth based rather than cream based is still an improvement.. even if there is an entire bag of shredded cheese in it.. :) 

Cheesy Potato Soup

Borrowed, Adapted and Enjoyed from Farm Chicks in the Kitchen

Serves 6+

Ingredients

4 T. butter

1 cup diced carrots

4 cups chicken broth or veggie broth {low sodium!} 

5 cups of peeled, cubed and diced russet potatoes

1 Tsp. dried basil

freshly ground black pepper & sea salt

1/4 cup flour

1 1/2 cups milk {we used skim and it was just fine! it has so much cheese in it that it is plenty rich!}

8 oz sharp cheddar cheese, shredded (2 cups) = 1 bag

1) melt 1 T. the butter in a large stockpot or dutch oven, and add the carrots to saute until softened {about 4 minutes}. Add the broth, potatoes, basil, salt and pepper. Bring to a boil; lower the heat and simmer until the potatoes are tender, {about 20 minutes}.

2) meanwhile, melt the remaining 3 T. butter in a small saucepan. Stir in the flour and cook for 1 minute. slowly whisk in the milk and cook until slightly thickened - 2 minutes. Add the cheese and stir until melted and thoroughly combined. Pour the sauce into the soup gradually and stir until blended completely. 

Serve with a Spinach Salad and ciabatta rolls.

Enjoy!

And good news! It reaheats wonderfully! Kyle said its even better reheated! :)

What is your favorite winter soup recipe?

All for now,

Alexandra

Recipe #6: Upside Down Chicken Pot Pie and #7 Reese's Brownies {Ala Rudy's}

This recipe is easy and delicious, perfect for a cold wintery day! :)

Upside Down Chicken Pot Pie

{Borrowed and Enjoyed from The First Real Kitchen Cookbook by Megan and Jill Carle}

Serves 4

Ingredients:

1 small onion

1 carrot

1 russet potato

1 lb skinless, boneless chicken

4 cups chicken broth {low sodium is best}

1/2 cup frozen peas

1/4 tsp. dried thyme {or less if you plan on having leftovers, it gets stronger over time!}

sea salt and fresh ground pepper

3 T. cornstarch

cooking spray {or butter or oil}

One 9inch sheet puff pastry {THAWED, overnight!}

1) Preheat oven to 400 degrees.

2) Peel onion, potato and carrot, then cut into bite sized pieces along with the chicken.

3) Put the broth, veggies and chicken in large pan {we used our dutch oven} and bring to a boil. Cover over medium heat for 15 minutes, or until the potatoes are tender. Add the peas and thyme to the pan, season with sea salt and ground pepper and cook for 5 more minutes. 

4) Combine cornstarch and 1/4 cup of water with a whisk in a small bowl until smooth. Add the mixture to the pan, stirring constantly and cook until mixture bubbles {a few minutes}.

5) Meanwhile, cut puff pastry into 6 rectangular pieces and place on a greased baking sheet. Bake for 20 minutes or until golden brown. 

6) Place a piece of puff pastry on a plate {or in a bowl!} and top with the chicken mixture. Serve immediately!

Enjoy!

Note: leftovers are best heated on the stove, or stirred after heating. Otherwise it has a sort of gelatinous texture! :S

And

Reese's Brownies

{if you've ever been to Rudy's downtown you've possibly seen or tried their Reese's brownies. They are fantastic! So we decided to try making our own :)}

Ingredients:

Brownie Mix/ Brownie Batter (from recipe)

Reese's Peanut Butter Cups

Cooking Spray

1) Grease glass baking pan {9 X 13}

2)Prepare brownie mix according to box directions or recipe.

3) Bake according to box, but take out about 5 minutes early.

4) Before brownies cool, press in Reese's cups.

5) Let cool, if you can wait!

Enjoy!

Hint: plan out your Reese's pattern BEFORE you start placing them! Or you may not have enough and end up with some awkward half-Reese's brownies . . . :)

All For Now,

Alexandra