Festive Fall Recipes
Yesterday as I was walking through the North Side, something magical happened – I took a deep breath and was not overwhelmed with traffic exhaust or other miscellaneous city smells – instead, I smelled fall.
I know I’m not alone when I say that autumn has a distinct smell – for me, it’s a mixture of smoky bonfires, crisp air, wet and damp earth, and crunchy leaves. It’s an aroma that will remind you of jumping through leaf piles and staying up that extra hour to drink apple cider as the fire dies down. The smell of fall ignites other senses—like taste! And, because fall is truly as magical as the smells and tastes associated with it, here are a few of my favorite fall recipes to get you in the mood for this 2015 season.
First up, Cinnamon French Toast Bake!
There’s nothing sweeter than cinnamon buns in the morning. This recipe takes your typical Pillsbury cinnamon buns and uses them in a bake!
What you’ll need:
- ¼ cup melted butter
- 2 cans Pillsbury refrigerated cinnamon rolls with icing
- 6 eggs
- ½ cup heavy whipping cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 1 cup chopped pecans
- 1 cup maple syrup
First, heat oven to 375. Pour the melted butter into an ungreased 9×13 baking dish. Then separate both cans of dough into 16 rolls and cut each roll into 8 pieces. Place the pieces of dough over butter in the dish.
In a separate bowl, beat eggs together with the cream, cinnamon and vanilla until well blended and pour the mix over the pieces. Sprinkle in the pecans and drizzle with 1 cup of syrup.
Bake 20-28 minutes, let cool 15 minutes, and drizzle with the icing! Serve with additional syrup and start your day off sweet.
A Different Kind of Chili
This simple family recipe will surely impress.
What you’ll need:
- 1 lb. ground beef
- ½ cup chopped onions
- Garlic, red pepper, salt and pepper to taste
- 1 can tomatoes with juice
- 1 can tomato puree or canned tomato sauce
- 1 can seasoned baked beans
All you do is brown the ground beef with the onions over medium heat and drain the fat. Then add all the other ingredients into the same pan! It’s a perfect afternoon treat that can simmer on low heat all day.
Toasty, Spicy Pumpkin Seeds
This recipe by Dawn Perry is all about the spices. First, preheat the oven to 425. After removing the seeds from the pumpkin, rinsing and removing any pumpkin fibers, season seeds with olive oil, salt, and pepper on a baking pan and toss with one of the following combinations:
- 1/2 tsp. each turmeric and chile powder
- 1 tsp. Za’atar and 1/2 tsp. finely grated lemon zest
- 1/2 tsp. Aleppo pepper, 1/2 tsp. ground cumin
- 1/2 tsp. ground Szechuan peppercorns
- 1 Tbsp. sugar and 1/4 tsp. cinnamon
Cook for 12-15 minutes, let cool completely, and ENJOY!
Grilled Pork Chops with Apple-Bourbon Glaze
This recipe from Southern Living pairs perfectly with some sweet potatoes and a crisp fall salad.
What you’ll need:
- 4 (12 oz. bone-in pork rib chops)
- 2 tablespoons olive oil
- Salt, pepper, garlic, paprika to season
What you’ll need for the glaze:
- 1 can frozen apple juice concentrate, thawed.
- 1 cup bourbon
- 3 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon dried crushed red pepper
Pork can be tough to cook sometimes because it takes patience and it becomes tough if overcooked. But with this seasoning, you’ll be licking your lips. First, rub the pork with the oil, salt, pepper, garlic and paprika to season it and let it sit for 30 minutes while you prepare the glaze by stirring the juice concentrate, bourbon, brown sugar, and Dijon together in a saucepan, bringing it to a boil before reducing the heat to medium for 13-15 minutes, and finally stirring in the red pepper.
After all the prep work, preheat your grill to 350 or medium high on a grill pan. Grill the chops covered 6-8 minutes on each side. Brush the chops with the glaze and flip for an additional 2 minutes. Serve and enjoy!
Follow these links for recipe runners-up!
Breakfast: Apple Spice Muffins http://goo.gl/hjwQsM
Lunch: Easy Butternut Squash Soup http://goo.gl/RSENKi
Dinner: Fettuccini with Sausage and Kale http://goo.gl/2tkOgc
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