occasion: autumn

Carmelitas are an easy dessert bar recipe. This treat has layers of crumbly oatmeal cookie, gooey caramel, crunchy pecans, and chocolate chips.

Carmelitas

Baking spray

c. all-purpose flour

c. old-fashioned rolled oats

c. firmly packed light brown sugar

baking soda

c. (2 sticks) salted butter, melted

vanilla extract

(12-oz.) jar caramel sauce

c. semi-sweet chocolate chips

c. pecan halves, chopped

sea salt

Preheat the oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray with flour, line it with parchment paper leaving at least a 1-inch overhang, and spray again.

In a large bowl, whisk together the flour, oats, brown sugar, and baking soda. Add the butter and vanilla, and fold to combine.

Press half of the mixture in an even layer in the prepared pan. Bake until just set, about 10 minutes.

Heat the caramel sauce in the microwave until pourable, according to the package directions.

Sprinkle the crust with the chocolate chips and pecans. Pour the caramel in as even a layer as possible over the chocolate and nuts. Crumble the remaining oat mixture evenly over top.

Bake until lightly golden, 20 to 25 minutes.

Allow the bars to cool completely, at least 1 hour. Slice into 24 pieces and sprinkle with flaky sea salt.

These country-style ribs are fall-off-the-bone tender. They're coated in a simple spice rub recipe and barbecue sauce and slow roasted in the oven.

Country-Style Ribs

salt

tbsp. black pepper

cayenne pepper

lb. country-style pork ribs

c. barbecue sauce,

Preheat the oven to 275°F. In a small bowl, stir together the salt, black pepper, and cayenne. Season the ribs all over with the spice mixture. Line 2 large rimmed baking sheets with aluminum foil. Arrange the ribs in a single layer on the baking sheets. Cover the ribs tightly with foil and bake until tender, 2 to 2 1/2 hours. Carefully uncover the ribs, and drain any liquid from the baking sheet.

Brush both sides of ribs evenly with 1 cup of barbecue sauce. Return to the oven and bake until ribs are fall-apart tender, about 15 to 30 minutes. Serve ribs with additional barbecue sauce.

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Country Style Ribs

Honey cake is a tender snack cake made with rich honey, ginger, and zesty lemon. This moist dessert recipe is topped with crunchy almonds and powdered sugar.

Honey Cake

c. sliced almonds

baking powder

ginger

granulated sugar

lemon lemon juice

c. (2 sticks) salted butter,

c. honey

eggs,

c. Greek yogurt,

Powdered sugar,

Preheat the oven to 350°F. Spray a 9-inch square baking pan with baking spray. Line the bottom with parchment paper, and spray again.

On a baking sheet, spread the almonds in a single layer and bake until the nuts are fragrant and lightly browned, 7 to 9 minutes. Transfer the nuts to a cutting board, and let them cool completely. Coarsely chop.

In a medium bowl, whisk together the flour, baking powder, and ginger.

To the bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest. With clean hands, rub the zest into the sugar, helping to release the oils and flavors. Add the butter, and mix on low speed until just combined, 1 minute. Scrape the bottom and sides of the bowl, and increase the speed to medium-high and beat until the mixture is light and fluffy, 3 to 4 minutes. Decrease the speed to medium-low and add ½ cup of the honey, beating well to combine. Add the eggs, 1 at a time, and the vanilla, stopping to scrape the bottom and sides of the bowl as needed. Gradually add the flour mixture, alternating with the Greek yogurt, until everything is just combined.

Pour the batter into the prepared pan, using a spatula to spread it into an even layer. Tap the pan a few times on a kitchen towel-lined countertop to remove air bubbles.

Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Allow to cool for 15 minutes. Turn the cake out onto a plate, remove the parchment paper, and turn it over again onto a wire rack.&nbsp;

Meanwhile, in a liquid measuring cup, heat the remaining ¼ cup honey in the microwave in 10-second intervals until thin and pourable, 20 to 30 seconds. Stir in the lemon juice.

Pour the warm honey evenly over the warm cake, and sprinkle with the almonds. Dust with  powdered sugar just before serving. Serve warm or at room temperature.&nbsp;

This morning glory muffins recipe features a lightly spiced batter packed with carrot, coconut, apples, raisins, and pecans. Bake a batch for an easy breakfast!

Morning Glory Muffins

whole wheat flour

pumpkin pie spice

kosher salt

c. vegetable oil

orange orange

eggs

c. unsweetened shredded coconut

c. pecans, chopped

c. raisins

carrots, shredded (about 2 c.)

apple

Preheat the oven to 375°F. Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, pumpkin pie spice, baking soda, and salt.

In a large bowl, whisk together the oil, orange zest, orange juice, vanilla, and eggs. Whisk in the coconut, pecans, raisins, carrots, and apple. Add the flour mixture to the carrot mixture, stirring until just combined.

Fill each muffin cup with about ½ cup batter (they will be full). Bake until the tops are golden brown and a wooden toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Let the muffins cool for 5 minutes in the muffin tin before removing to a wire rack.

Tex-Mex breakfast enchiladas feed a morning crowd! In this recipe, tortillas get stuffed with scrambled eggs and chorizo, and smothered in cheese and sauce. 

Breakfast Enchiladas

lb. fresh Mexican chorizo,

green onions, thinly sliced, plus more to top

black pepper

Nonstick cooking spray

(8-in.) flour tortillas

red enchilada sauce

Sliced avocado, halved cherry tomatoes, and sliced jalapeño, to top

In a large nonstick skillet, cook the chorizo over medium heat, stirring often to break into small crumbles until browned and cooked through, 6 to 8 minutes. Transfer the chorizo to a paper towel-lined plate, reserving 1 tablespoon of the drippings in the skillet.&nbsp;

Return the skillet with the chorizo drippings to medium heat. Add the green onion and cook, stirring often until softened, 1 to 2 minutes. Stir in the eggs, salt, and pepper. Cook, stirring occasionally, until the eggs are scrambled into large, soft curds, 4 to 5 minutes. Remove from the heat and gently fold in the chorizo and 1 cup of the cheese.

Preheat the oven to 350°F. Lightly grease a 13-by-9-inch baking dish with nonstick cooking spray. Spoon about 1/2 cup of the scrambled egg mixture down the center of each tortilla. Roll up and place&nbsp;seam-side down in the prepared baking dish. Pour the enchilada sauce evenly over top and sprinkle with the remaining 1 cup of cheese.

Bake the enchiladas until bubbly and the cheese is melted, about 30 minutes. Top&nbsp;with additional sliced green onion, avocado, cherry tomato halves, and sliced jalapeño. Serve hot.

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Aromatic, collagen-rich turkey stock is perfect for Thanksgiving gravy and stuffing. Get ahead of the holiday rush by making this recipe before the big day.

Turkey Stock

turkey wings

turkey necks

olive oil

kosher salt, divided

onions,

carrots,

celery,

garlic,

Italian parsley

thyme

sage

bay leaves

black peppercorns

In a large roasting pan or sheet pan, place the turkey wings and necks. Drizzle with the oil and sprinkle with 1 teaspoon salt and ground black pepper. Roast the wings and necks until golden brown, flipping halfway through, for about 1 hour.

Remove the turkey pieces to a large stock pot and place the roasting pan on the stove. Pour 1 quart of water into the pan and heat over medium-high heat, scraping up any browned bits. Pour the water into the large stock pot with the turkey.

In the same pot, place the onions, carrots, celery, garlic, parsley, thyme, sage, bay leaves, peppercorns, and the remaining  teaspoon of salt. Cover with water by 2 inches, then bring to boil over medium-high heat.

Reduce the heat to medium-low and simmer, uncovered, for 3 to 4 hours, skimming off any fat or impurities from the surface. The stock will reduce slightly and become concentrated; lower the heat if it is evaporating too rapidly.

Set a fine-mesh strainer over a large bowl. Strain the broth, discarding the bones and vegetables.

Divide the stock among jars or airtight containers; allow to cool completely. Cover and refrigerate for up to 1 week or freeze for up to 6 months.

Apple dumplings are the best autumn dessert! This easy recipe calls for just a few ingredients including apples, crescent rolls, butter, and a can of soda.

Apple Dumplings

Granny Smith apples

crescent rolls

c. sugar

Mountain Dew soda

cinnamon

Preheat the oven 350°F. Butter a 13-by-9-inch baking dish.

Peel and core the apples. Cut each apple in half vertically, then each half into 4 wedges.&nbsp;

Working quickly while cold, unroll the crescent dough sheets on a lightly floured surface and separate the perforated dough into 16 triangles. Place one apple wedge on the wide base of a triangle and roll the apple toward the pointed end of the triangle, allowing the dough to overlap and wrap around the apple. Continue with the remaining apples and crescent rolls. Place in the prepared baking dish.&nbsp;

In a small saucepan, melt the butter. Add the sugar and barely stir to create a lumpy, grainy mixture.  Add the vanilla and barely stir again. Pour the mixture over the wrapped apples.  Pour the Mountain Dew soda around the edges of the pan and sprinkle with cinnamon. Bake until the dumplings are golden brown and crispy on top, 30 to 45 minutes.&nbsp;

 Serve with ice cream, and spoon some of the sauce from the pan over the top.&nbsp;

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The Pioneer Woman's Apple Dumplings Recipe

This homemade graham crust is as easy as pie! This recipe has just three ingredients and takes only 20 minutes. Just add your favorite pie filling!

Graham Cracker Crust

graham cracker sheets (about 6.4 oz.)

sugar

tbsp. salted butter, melted

In a food processor, combine the graham crackers and sugar. Pulse until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched.&nbsp;

Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup or glass. Bake until just set, about 10 minutes. Let cool before filling.

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Craving comfort food? This chicken and stuffing casserole is just the recipe for you! Swap in leftover holiday turkey and stuffing if you have some to use up.

Chicken and Stuffing Casserole

onion

c. chopped carrot

celery

c. low-sodium chicken broth, divided

c. chicken

c. frozen peas

heavy cream

turmeric

parsley,

In a Dutch oven, melt 1/2 cup of the butter over medium-high heat. Add the onion, carrot, and celery, and cook until the vegetables are beginning to soften, about 3 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring frequently, for 1 minute.&nbsp;

Gradually stir in 4 cups of the chicken broth. Bring to a boil, then reduce the heat medium-low. Simmer, stirring often, for about 5 minutes or until the sauce begins to thicken. Stir in the chicken, peas, cream, thyme, salt, pepper, and turmeric. Return to a simmer and cook for 3 minutes more.&nbsp;

Spray a 13-by-9-inch baking dish with nonstick spray and pour in the chicken mixture. Place the remaining 1/2 cup of butter in a large, microwave safe bowl. Cover and cook on high for 1 minute to melt. Stir in the stuffing mix, remaining 2 cups of chicken broth, and the parsley. Let stand 2 minutes or until the stuffing mix has absorbed the broth.&nbsp;

Top the chicken mixture evenly with the stuffing mixture. Bake until golden brown on top and bubbly around the edges, 30 to 35 minutes. Let stand 15 minutes. Sprinkle with additional chopped parsley before serving.

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How to make chicken and stuffing casserole.

Chicken pot pie soup has everything you love about the classic dinner recipe. It's packed with chicken, veggies, and a creamy broth. Serve with crust crackers!

Chicken Pot Pie Soup

pie crusts

cheddar cheese (about 4 oz.)

parsley

salted butter

onion,

Kosher salt and black pepper,

c. white wine

chicken broth

c. shredded rotisserie chicken

For the cheddar crust dippers: Preheat the oven to 375°F. Line 2 sheet pans with parchment paper.&nbsp;

Unroll a pie crust on each prepared sheet pan. Sprinkle the crusts with the cheese and parsley, lightly pressing everything in to adhere. Bake until the edges turn golden, the cheese is bubbling, and the crust is baked through, 12 to 14 minutes. Set aside to cool.&nbsp;

For the soup: Meanwhile, melt the butter in a large pot over medium heat. Add the celery, carrots, onion, and thyme. Season with the turmeric and a good pinch of salt and pepper. Stir and cook until the vegetables begin to soften, 3 to 4 minutes. Sprinkle the flour over the vegetables, and stir until combined, letting the flour cook for 1 to 2 minutes. While stirring, slowly pour in the wine and chicken broth. Add the chicken and parsley. Let the soup come to a boil and thicken slightly. Stir in the cream, and taste. Adjust seasonings as needed.&nbsp;

Serve the soup in bowls, breaking the crusts into large pieces to serve on the side.

Enjoy every bite of butternut squash lasagna. This cozy fall main dish recipe has layers of squash, Italian sausage, spinach, and mozzarella cheese.

Butternut Squash Lasagna

c. pre-chopped butternut squash (about 3 lb.)

sage leaves

hot Italian sausage

half-and-half

(10-oz.) package frozen chopped spinach, thawed

c. cottage cheese (large curd)

cheese,

garlic cloves, finely chopped

lasagna noodles, from 1 (16-oz.) package

fresh mozzarella, sliced

Preheat the oven to 400°F. On a large rimmed baking sheet, toss together the butternut squash, sage leaves, 3 tablespoons olive oil, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Spread into an even layer and roast until the squash is tender, about 45 minutes.

 Meanwhile, heat a large skillet over medium heat. Add the Italian sausage and cook, stirring occasionally to crumble into small pieces, until the sausage is browned and cooked through, about 8 minutes. Remove from the heat and set aside. 

Transfer the roasted squash and sage to a food processor with the half-and-half. Puree until the mixture is smooth and creamy, about 1 minute, stopping to scrape down the sides of the bowl as needed. Set aside.&nbsp;

Wrap the spinach in a double layer of paper towels and squeeze to remove as much liquid as possible. In a large bowl, stir together the spinach, cottage cheese, eggs, ½ cup parmesan, garlic, 1 teaspoon salt, and the remaining ½ teaspoon pepper. Set aside.

Bring a large pot of water to a boil over medium-high heat. Add the remaining 1 tablespoon olive oil and ½ teaspoon salt to the boiling water, and cook the lasagna noodles until al dente, about 8 minutes. Drain and lay flat on a lightly greased baking sheet.&nbsp;

To assemble: Arrange 4 cooked lasagna noodles in the bottom of a 13-by-9-inch baking pan, overlapping slightly if necessary. Spoon one third of the squash puree over the noodles; spread evenly. Top with half of the whole milk mozzarella slices (about 5 slices). Sprinkle evenly with half of the Italian sausage. Spoon half of the cottage cheese mixture over top; spread evenly. Repeat the layers with the noodles, squash puree, whole milk mozzarella slices, Italian sausage, and cottage cheese mixture. Top with the remaining 4 noodles and squash puree, spread evenly. Top with fresh mozzarella and sprinkle with the remaining 1/4 cup parmesan.<br>

Cover the lasagna tightly with foil. Bake at 400°F for 30 minutes. Uncover, and continue baking until the lasagna is heated through and the top has browned, 20 to 25 minutes. Let stand for 10 minutes before serving with more parmesan.

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Top 11 occasion: autumn recipes from across the web

The most viewed occasion: autumn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Carmelitas

Country-Style Ribs

Honey Cake

Morning Glory Muffins

Breakfast Enchiladas

Turkey Stock

Apple Dumplings

Graham Cracker Crust

Chicken and Stuffing Casserole

Chicken Pot Pie Soup

Butternut Squash Lasagna

Top 11 occasion: autumn recipes from across the web

The most viewed occasion: autumn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carmelitas

Country-Style Ribs

Honey Cake

Morning Glory Muffins

Breakfast Enchiladas

Turkey Stock

Apple Dumplings

Graham Cracker Crust

Chicken and Stuffing Casserole

Chicken Pot Pie Soup

Butternut Squash Lasagna

The most viewed occasion: autumn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine