fall recipes

Your next tailgating party needs these pumpkin spice whoopie pies from Delish.com.

Pumpkin Whoopie Pies

c. all-purpose flour

pumpkin pie spice

kosher salt

baking powder

baking soda

brown sugar

c. vegetable oil

pumpkin puree (about 2

eggs

cream cheese, softened

c. sugar

maple syrup

OMG these are so easy to make and taste delish. Made mini bites and used piping bag to fill. thanks for the great recipe. No more messy pumpkin rolls for me🙌🙌🙌🙌🙌

Great recipe! They came out perfect and tasted so good!!

https://streaming.hearstdigitalstudios.com/54a8aa1d-c1ea-43ba-9fe9-70c4e73dcddd/video_rover_16x9_1080p_hd_1537443448_5957.mp4

You'll Be Making These Pumpkin Whoopie Pies ALLLL Fall Long

This Black Bean Soup from Delish.com is warm and spicy and completely delicious. 

Black Bean Soup

olive oil

red onion, finely chopped

garlic,

jalapeños

tomato paste

black pepper

chili powder

cumin

black beans,

qt. low-sodium chicken or vegetable stock

bay leaf

sour cream,

avocado,

cilantro,

After reading some of the comments, I used a little more of the spices and it came out great!! I added more jalapeño, and rounded the cumin and chili powder. I also used 3x the amount of tomato paste. Simmered it for a bit longer to get the consistency I wanted. Came out on the spicier side but well balanced

Too watery, even tho I only used half the amount of stock. The flavor is pretty good. Next time I’ll dump the bean juice and use all the stock. Also, it probably makes closer to 6 servings.

I have made this soup 3 times now and I love it. I was careful in adding the vegetable broth even the first time because I’m only one person and didn’t want a large quantity of soup. Smashed a few beans but not too many because I like the whole beans. Always put some in the freezer.

Made it following the directions except I doubled the jalapeños. Very quick and very tasty.

Amazing soup!! I have been craving black bean soup for months and have even ordered it at a couple of restaurants with much disappointment. Today I decided to make it myself and what delicious surprise!! I will be adding this to my list of favorites!!😁

Awful. Do not put the full quart of broth in. This must be a typo. The end result is a watery mess. Nothing like the picture.

Followed recipe exactly as written - too watery. I used my immersion blender, and blended the crap out of it trying to thicken it up...still too watery.  The soup in the picture above doesn't match the result, blended or not. The flavor was good but not that robust.  Needed either less liquid or more beans.  Felt like I could have almost double the beans, or cut the liquid by two thirds.   
I will try it again with the mods I mentioned.

So easy and wonderful. I'd also consider adding ham or smoked turkey after using the immersion blender. Reheats very well.

This Harvest Chicken Casserole from Delish.com will be you new favorite weeknight dinner. 

Harvest Chicken Casserole

tbsp. extra-virgin olive oil, divided,

lb. boneless skinless chicken breasts

Kosher salt

onion, chopped

sweet potatoes,

brussels sprouts,

thyme leaves

paprika

c. low-sodium chicken broth, divided

c. cooked wild rice

cranberries

c. sliced almonds

To help everyone asking about nutritional value...
I used all the same ingredients EXCEPT I used 1/2 cup of walnuts instead of sliced almonds (no more left at store).  For the wild rice, I used Lundbergs Wild Blend Rice which I also cooked in the low-sodium broth and cooked 5 cups instead of 6. For cranberries, I used Ocean Spray dried cranberries with 50% less sugar.

I plugged every item into my fitness pal.  Out of eight servings, ONE serving has:

Calories: 428
Total fat: 11.7g
Sat fat: 1.4
Cholesterol: 85mg
Sodium: 99mg
Total Carbohydrates: 50.6g
Dietary Fiber: 8.6g
Sugar: 8.4g
Protein: 31.8g

I would also recommend marinating the chicken for several hours (preferably all day or night before) and cutting into small cubes before cooking. I marinated mine in a little Italian salad dressing with some salt, pepper, and garlic powder (Italian dressing might sound a little strange, but trust me, it's really good!). 

Also, the baking time at the end, the 15-18 minutes, I think it's too long and it dried out the top half of the casserole. If I had to do it again, I would put in the oven for maybe 5 to 8 minutes, just to heat up the walnuts and cranberries.

Delicious!! I’ve made this twice now, once as written and once with a couple of changes. The second time I  subbed slices of apple chicken sausage for the chicken (1 lb), added 2 large Honeycrisp apples (peeled and cubed), and topped it with honey roasted sliced almonds instead of plain. It turned out amazing! The original recipe was very good too, you can make it to suit your own tastes!

I thought this was wonderful. My family loved it too. It was hearty, satisfying, and flavorful. Given some reviewers said they found it tasteless, I would just recommend seasoning and tasting as you go to make sure it is to your liking. I didn't think it needed anything additional ingredients-wise but I tasted along the way and adjusted the spices/seasoning if I felt it needed more of one of the listed ingredients. Hope this is helpful.

The prep took a bit longer than advertised, but this is really really tasty. I also added feta cheese which was a good choice.

Liked it! Prep definitely way longer than what is advertised, but all in all good! Used 3 cups of rice instead, and 4 sweet potatoes!

First, this was delicious. I made it exactly as written, with two exceptions: One, I used a rice blend called &#34;ruby wild blend&#34; with like four different kinds of rice in it. Two, I mistakenly put the entire half-cup of chicken broth into the skillet with the veggies, rather than reserving half of it to put into the casserole dish.

Second, it took me significantly longer than the time estimate. I admit to being a home cook of no distinction, but wow this was a big time investment.

My husband and I both loved it. The portions are generous, and it&#39;s very filling. Will make again, but due to the amount of time involved, it won&#39;t become a new staple in our house. Next time, I might try another reviewer&#39;s suggestion of adding apple -- that sounds great.

This was such a great, flavorful, filling dish!  Easy to make and pretty cheap as well.  I do not like Brussels sprouts, but the variety of seasonings and other flavors definitely made me enjoy eating them.  Absolutely saving this recipe for the future!

I have made this tray bake twice now, once with chicken thighs and once pork, I velveted the pork so it would stay moist the pork did. Loved all  the ingredients, it was a really fun dish to eat, this is now in my recipe card file thankyou, it works in spring too...hehehe

I’m reading the reviews. You know you don’t have to cook it EXACTLY as it says. You can add your own ingredients &amp; seasonings to make it taste great.

Fantastic - the vegetables were tender, and very flavorful. It is a definite "let's have this again" meal.

We loved this tonight. We did a few things different, though. We used quinoa instead of rice and roasted the veggies instead of sauté, and we left the chick broth out (to keep our roasted veggies from getting soggy). We also added a little cheese on top to add some fat. Also, added some smoked paprika.

So I recommend cooking the Brussels sprouts separate from the sweet potatoes. Sweet potatoes just take a long time to cook and I had to add extra broth so they didn’t burn but the sprouts started getting bitter. In the end I saved it and it was delightful but I wouldn’t follow this recipe exactly

Loved this recipe!  I ended up adding more chicken broth, about a cup total.  I also only used 2 cups of cooked wild rice, mainly to make it have less carbs.

Love it!  We did it in a slow cooker instead of oven with 2 chicken bouillon cubes and at least 2x all the spices.  You can also cook the Brussels sprouts in bacon and include that

This recipe is wonderful! It makes a lot more than our family can eat so I put it in containers and have it for lunch throughout the week!

https://streaming.hearstdigitalstudios.com/785b64cf-c048-4faa-be1d-36c8fd6a38f2/video_rover_16x9_1080p_hd_1567630124_3781.mp4

Full of ALL the best stuff, ready to feed a crowd.

This Harvest Chicken Casserole Checks ALL The Boxes

These easy Harvest Bowls from Delish.com are delicious and healthy. 

Harvest Bowls

c. apple cider

apple cider vinegar

shallot, minced

Dijon mustard

honey

Brussels sprouts,

red onion, sliced

potatoes,

thyme

c. sliced grilled chicken

c. finely sliced kale

c. Parmesan

brown rice

The flavors altogether are amazing!! my husband and I make this all the time and we love it!!

https://streaming.hearstdigitalstudios.com/c84c0416-e9da-46f2-8626-1cc6a18c515d/video_rover_16x9_1080p_hd_1566418517_16128.mp4

Harvest Bowls = Our New Fall Obsession

This Crockpot Chicken NoodleSoup from Delish.com is the easiest way to make your favorite comfort food. With boneless skinless chicken breasts, carrots, celery, and herbs, it's SO good on a cold night.

Crock-Pot Chicken Noodle Will Warm Up Your Whole Crew

chicken breasts

onion,

carrots,

celery,

rosemary

chicken broth

egg noodles

How many days a week do you use your slow cooker?

This is a great base recipe which is usually what I look for. Something simple that I can easily modify to use whatever spices or veggies I have at the moment. I will say I made this with a cheaper generic brand of egg noodle and I agree they get mushy and I would advise you cook them separately. But when made with a higher quality local brand of egg noodle they cooked up just fine. I like to add a bit more spice to my soups in general but one in particular I make a point to add is turmeric! Not a ton of course, but it adds a beautiful color and warmth that I think we all crave in a chicken noodle soup. Not to mention turmeric has wonderful antioxidant and anti-inflammatory properties that I’m always trying to sneak into a meal!

My boyfriend said this was the best chicken noodle soup he ever had. I loved it too. I added extra pepper, but otherwise followed the recipe ingredients exactly. I cooked everything for less time, and it turned out perfectly. My noodles were a perfect al dente, and the soup reheated beautifully for the next two days. I’ve found crock pots to be very inconsistent, so the first time I try any new recipe, I watch it like a hawk and modify cooking times accordingly.

great recipe...so easy! The soup was more delicious the next day. Yum!!

I made this yesterday and it came out fine. Needed a little extra seasoning. I would have cooked the noodles separately but didn't want to dirty another pot.

Love it make this lots.  Everyone want the recipe.

this recipe has way too much onion. Maybe to 1/4 to 1/2 a large sweet onion. I did a whole and it ruined the entire pot. I even removed a bunch half way through because our eyes were burning so bad in the house while it was cooking. It overpowered the soup so much that I’m going to have to throw it out. So sad. Also, do not cook the noodles in the crockpot!

I was hoping for a creamy taste somehow but the chicken (as well as the veggies) and broth tasted so watered down

Can I cook this on high if I need to cook it a couple of hours faster? Does it mess with the flavor?

Worked great! Just added oregano (didn’t have bay leaves and can use this as substitute) and a little extra salt and pepper! Thank you! Good for meals foe this week!

I add the noodle 1hr on Hi before eating.  Never fails.

Great recipe!  I added 2 more cups of broth and then just put the uncooked pasta in the crock pot one hour before serving.  So good.  The family loved it.

https://streaming.hearstdigitalstudios.com/52ee1969-01b0-4c5f-989b-800cc384771d/video_rover_16x9_1080p_hd_1544822288_33955.mp4

Here's How To Make The Best Chicken Noodle Soup

This simple turkey stuffing is the classic homemade version of your dreams. It's the best Thanksgiving stuffing recipe you'll ever try. 

Classic Stuffing

baguettes, country, or sourdough bread (1 pound)

onion, diced (about 2 1/4 cups)

c. parsley

tbsp. freshly chopped sage, minced

thyme leaves, minced

tbsp. rosemary

c. low-sodium chicken (or vegetable) broth

eggs,

Do you ever stuff your bird with stuffing?

Came out a bit wet. Otherwise a great recipe.

its is an excellent recipe. you can tweak it for taste.  I like to up the onion by half again and use a lot more fresh sage

I followed your instructions and volumes, even cutting up my own Baguettes letting them get stale an extra day. We used fresh herbs we grew ourselves. I included the eggs. Using a mandolin made the final preparation fast and easy. It was a big hit over a lovely meal. The dressing brought high praise from two trained chefs. Conned him into carving.

Had to share, great recipe, FYI I always add a small can of oysters (never use more) liquid and all.  Mix well stuff turkey cook as usual.  Family recipe for a 100 years plus,  never ever salmonella or any other problem. Best tasting dressing ever!  Kentucky woman passing down family treasure.

Would a French loaf serve up ok? I like to use that for croutons and wondered if it would fare well in this capacity.

https://streaming.hearstdigitalstudios.com/c0c545f5-97ae-4bb8-84b3-fea847f92477/video_rover_16x9_1080p_hd_1541019989_27721.mp4

This Is The Only Stuffing Recipe You'll Ever Need

This simple turkey stuffing is the classic homemade version of your dreams. It's the best stuffing recipe you'll ever try. 

baguettes, country, bread

garlic, crushed

g parsley

tbsp. freshly chopped sage, crushed

thyme leaves, crushed

Salt

L low-sodium chicken (or vegetable) stock

This is the BEST Chili Recipe! Made with bacon (and the option to omit if necessary) and ground beef and  simmered on the stove for just 30 minutes, this is my family&#x27;s go-to cold weather comfort food. It&#x27;s even better when paired with a side of buttermilk cornbread!

The Best Chili Recipe (Award Winning!)

bacon

yellow onion (diced (about 1 cup))

red pepper (diced)

garlic (minced (about 1 Tablespoon))

beef

Tablespoon chili powder²

Tablespoon ancho chili powder²

onion powder

salt

cayenne pepper³

beef broth (295 milliliters)

dark red kidney beans (lightly rinsed and drained (425 grams))

black beans (lightly rinsed and drained (425))

14.5 oz can diced fire roasted tomatoes (undrained (411 grams))

7- oz can fire roasted green chilis (198 grams)

tomato paste (66 grams)

Worcestershire sauce

Preferred toppings (particularly sour cream, shredded cheddar cheese, and corn chips)

Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 1/2 Tablespoons of grease.

Add onion and pepper and cook until softened, about 3-5 minutes.

Add garlic and cook until fragrant (about 30 seconds).

Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.

Add all remaining ingredients -- beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce -- and your cooked bacon and stir well.

Bring to a boil and cook 1-2 minutes, stirring frequently.

Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop. 

Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!)

https://www.youtube.com/watch?v=eiEsaB_ySOI

This chili recipe has won NUMEROUS chili cook-off competitions. I have viewers routinely tell me it's the best they've ever had. What do you think?
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓

RECIPE: https://sugarspunrun.com/best-chili-recipe/

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Ingredients
5 strips uncooked bacon chopped*
1 large yellow onion diced (about 1 cup)
1 red pepper diced
3 cloves garlic minced (about 1 Tablespoon)
1 lb ground beef 455g
1 Tablespoon brown sugar
1 Tablespoon chili powder**
1 Tablespoon ancho chili powder**
1 ½ teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon onion powder
3/4 teaspoons ground black pepper
½ teaspoon salt
1/8 teaspoon cayenne pepper***
1 1/4 cup beef broth 295ml
15 oz dark red kidney beans lightly rinsed and drained (425g)
15 oz black beans lightly rinsed and drained (425)
14.5 oz diced fire roasted tomatoes undrained (411g)
1 7- oz can fire roasted green chilis 198g
1/4 cup tomato paste 66g
1 Tablespoon Worcestershire sauce
Preferred toppings particularly sour cream, shredded cheddar cheese, and corn chips

Instructions
Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 1/2 Tablespoons of grease.
Add onion and pepper and cook until softened, about 3-5 minutes.
Add garlic and cook until fragrant (about 30 seconds).
Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.
Add all remaining ingredients -- beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce -- and your cooked bacon and stir well.
Bring to a boil and cook 1-2 minutes, stirring frequently.
Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop. 
Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!)

Notes
*For best flavor, DO NOT OMIT THE BACON. However, as someone who spent 23 years not eating bacon I wanted to include tips for those of you who might have the same restrictions. if you wish to make this recipe without bacon you *can* do so by skipping the first step, heating 1 1/2 Tablespoons of oil over medium heat, and then beginning from step 2. On the other hand, if you want additional bacon for garnishing, cook it now and reserve.
**You can substitute one chili powder for the other and use just traditional chili powder or just ancho chili powder, but I personally like the blend of the two.
*** This gives the chili a mild spice, if you like more heat increase to 1/4 teaspoon for a moderate spice. Add additional cayenne pepper at your own risk!

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Award Winning Chili Recipe

The perfect warm fall drink to cuddle up with from Delish.com. 

Boozy Apple Cider

gal. apple cider

c. whiskey, preferably Fireball

c. Caramel

cinnamon sticks,

apples

lemon juice,

https://streaming.hearstdigitalstudios.com/3d7d4eeb-c171-47c5-8956-f841c51e0998/video_rover_16x9_1080p_hd_1540834032_47349.mp4

Cold Weather Calls For Boozy Apple Cider

This rich and flavorful butternut squash soup is thick and creamy with a roasted, nutty flavor. The perfect soul-warming dish for those cool autumn and winter days.

Instant Pot Butternut Squash Soup

butternut squash

onion

unsalted butter

yellow onion

garlic (minced)

cinnamon

ginger

nutmeg

cayenne pepper

butternut squash (the remaining squash)

yellow onion (the remaining onion)

Granny Smith apples (cored, peeled, and diced)

coconut water

coconut milk

Turn the Instant Pot on 'Sauté' and using the 'Adjust' button, adjust the pot to 'Normal' and allow it to warm up for a few minutes or until the pot reads 'Hot'.

Add the four tablespoons of butter and allow it to melt. Sauté the butter, continually stirring and scraping the bottom of the liner with a spoon or spatula until the butter begins to brown evenly, about 2-3 minutes.

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