Favorite Fall Recipes (2024)

Enjoy this delicious take on classic chocolate chip cookies! This recipe is super easy and makes enough cookies for you to share with your friends.

Ingredients:

½ cup unsalted butter, melted and cooled

¼ cup packed brown sugar

½ cup granulated sugar

1 teaspoon vanilla extract

6 Tablespoons pumpkin puree

1 ½ cups all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

¼ teaspoon baking soda

1 ½ teaspoons cinnamon

¾ teaspoon pumpkin pie spice

½ cup semi-sweet chocolate chips

Instructions:

Whisk the butter, brown sugar, and granulated sugar together in a medium bowl until no lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together. Fold in the chocolate chips. Cover the dough and chill between 30 minutes and 3 days.

Remove dough from the refrigerator. Preheat the oven to 350 F. Line two large baking sheets with parchment paper.

Roll the dough into balls and slightly flatten the tops.

Bake for 11-12 minutes and remove from the oven. Optional: flatten them with the back of a spoon or add more chocolate chips.

Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

This recipe is one of my personal favorites! Warm up with this amazing soup on a cold fall day, and feel free to add any of your favorite toppings.

Ingredients:

2 Tablespoons butter

½ cup chopped onion

6 cups peeled and cubed potatoes

2 14 oz. cans chicken broth

1 teaspoon salt

½ teaspoon black pepper

⅛ teaspoon red pepper flakes

2 Tablespoons dried parsley

2 Tablespoons cornstarch

2 Tablespoons water

3 oz. cream cheese cut into cubes

1 cup shredded cheddar cheese

2 cups half and half

1 cup frozen corn

6 slices bacon, crumbled

Instructions:

In a pressure cooker, add butter and select “saute.” When butter is melted, add onion and cook, stirring occasionally, until tender. Add 1 can chicken broth, salt, pepper, red pepper flakes, and parsley.

Put the steamer basket in the pressure cooker pot. Add the potatoes. Lock the lid in place, select “high pressure” and 4 minutes cook time then press start. When the timer beeps, turn off your pressure cooker, wait 5 minutes, and do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.

In a small bowl, dissolve cornstarch in the water. Select “simmer” and add the cornstarch mixture to the pot while stirring constantly. Add cream cheese and shredded cheese. Stir until the cheese is melted. Add the remaining can of chicken broth, half and half, corn, bacon, and potatoes, and heat through but do not bring to a boil.

Nothing says fall like maple and apple. These blondies are super chewy, flavorful, and are a perfect use for fresh granny smith apples.

Blondies

½ cup (1 stick) unsalted butter, melted

1 cup packed brown sugar

1 large egg

1 tsp vanilla extract

1 tsp cinnamon

1/4 tsp salt

1/2 cup apple butter

1 medium apple peeled and finely diced (1 cup)

1 cup all purpose flour

Frosting

3/4 cup pure maple syrup

1/4 cup 1/2 stick unsalted butter

2 Tbsp cream or milk

1 1/2 cup powdered confectioner’s sugar, sifted

Instructions

Set the oven to 350F.

Lightly spray a 9×9 square baking dish.

Beat the butter and sugar together until well blended.

Beat in the egg, vanilla, salt, and cinnamon. Fold in the apple butter and the chopped apples.

Fold in the flour, mix while just until combined.

Spread the batter evenly into the baking dish and bake for 30 minutes, or until set in the middle and a toothpick comes out without wet batter clinging to it (there can be moist crumbs.) Cool on a rack.

To make the maple frosting, put the maple syrup in a medium saucepan and bring it to a boil. Boil for about 5 minutes, until reduced to 1/2 cup. Take off the heat and add the butter and cream and stir to combine and melt the butter. Whisk in the sifted powdered sugar and blend until it’s smooth. Pour over the blondies and spread out with a spatula. The frosting will set up quickly so don’t dawdle.

For such simple ingredients, this soup has a ton of flavor. Not only is it healthy and filling, but it’s perfect for chilly days this fall. Plus, it makes a ton, so you’ll have lunch all week long!

Ingredients

3 leeks, cleaned and chopped (see notes)

1 yellow onion, diced (small or half of large onion)

2 garlic cloves, chopped (large cloves or 3-4 small)

3 1/2 cups vegetable broth

2 1/2 cups chopped cauliflower

3/4 cups white beans, drained

3 fresh thyme sprigs

salt & black pepper

Instructions

First, remove the ends and outer layers of the leeks. Slice lengthwise in half and diced into small pieces. Then rinse diced leeks in a bowl of water.

Then with butter or oil saute diced leeks, onion, and garlic cloves with pinch of salt until browned – about 5 minutes.

In the same pot with sautéed veggies add chopped cauliflower, vegetable broth, white beans, and thyme sprigs with salt & black pepper. Cover pot and let simmer for 10-12 minutes until the cauliflower is soft. Use a fork to remove thyme sprigs.

Then either transfer to a high-powered blender or use a hand-immersion blender to puree until smooth. Season to taste with salt & pepper if needed and serve with crusty french bread!

This one is a family based recipe that you can find below!

Ingredients:

2 chicken breasts

Flour

Italian seasoned breadcrumbs

3 eggs

Whatever the red seasoning in your cabinet is

Canola oil

Instructions:

Mix breadcrumbs and flour together in a bowl. Scramble 3 eggs in a separate bowl.

Cut chicken and bread. (Place chicken in egg and then bread in flour/breadcrumbs.

Place chicken in a skillet with canola oil. Add red seasoning to chicken nuggets.

Fry chicken nuggets until browned.

Remove from heat and place on paper towel lined plate. Serve immediately.

Ingredients:

1 1/2 pound ground beef

1 egg

Breadcrumbs (go with your heart)

Garlic powder (go with your heart)

Italian seasoning (go with your heart)

Salt and pepper

Alfredo sauce

Olive oil/butter

Instructions:

Mix ground beef, egg, breadcrumbs, garlic powder, Italian seasoning, salt and pepper in a bowl. Add ingredients until the mixture feels sticky.

Roll into meatballs about 1 inch in diameter.

Place oil/butter in a skillet and place meatballs in skillet. Cook meatballs by covering the pan.

Once cooked, brown the outside of the meatballs. Add Alfredo sauce, simmer until sauce is thick and meatballs are coated.

It keeps you warm but it is not for the faint of heart.

Ingredients:

1 pound ground beef

1 onion, diced

½ stalk of celery

2-3 cloves of garlic, diced

2 carrots, sliced

As much vegetable oil as you want

Black pepper

1 can of any type of bean

Chili mix

5 habaneros

Shredded cheese

Tortilla chips

1 can of diced tomatoes

1 can of tomato sauce

Optional – ghost pepper or ghost pepper salsa

Instructions

Combine oil, onions, and garlic and cook until the onions are translucent.

Start frying ground beef. Break it up as you go along. Wait until it’s almost browned

Add carrots and celery and stir fry until your kitchen smells good.

Add tomato sauce and diced tomatoes. Continue to stir.

Add your beans.

You don’t have to do this if you’re using only habaneros. However, if you’re going to use a ghost pepper, treat it like a chemistry experiment. Put on some gloves and maybe some goggles. Swimming goggles will do. Wear a facial covering if you’re sensitive to capsaicin fumes. Cover yourself and wear closed shoes. No, I am not kidding. You’re using a ghost pepper here. Dice it.

Mix the diced pepper with your chili.

Cook in the crock pot for 6-8 hours.

Put it in a bowl while it’s piping hot. Sprinkle a generous amount of cheese on top.

Eat with tortilla chips

Ingredients

3 tbsp dark roast coffee beans, freshly ground

3 tbsp creme brulee flavored coffee creamer

A dash of cinnamon

A dash of nutmeg

Instructions

Pour around 15 ounces of water into your drip coffee machine.

Start brewing your coffee.

While you’re brewing, add creamer to your mug.

When your coffee is done, pour enough coffee into your mug until it looks medium brown.

Add cinnamon and nutmeg and stir.

Enjoy!