5 Easy Fall Recipes to Try
Fall is my favorite time of year! The weather is cooling down, the leaves are falling, pumpkins are everywhere and we’re coming up on that time of year when we get to enjoy the extra company of our friends and loved ones, and with that comes time to make and savor some amazing meals. I’ve included 5 of my all-time favorite easy recipes for fall that are easy to enjoy with the whole family. Try them out, and let us know what you think!
At-home pumpkin spice latte
Ingredients:
1 c. milk
2 tbsp. pure pumpkin puree
1 tbsp. sugar
¼ tsp. pumpkin pie spice
¼ tsp. pure vanilla extract
¼ c. hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Directions:
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1-2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
Crockpot hot cocoa
Ingredients:
1 ½ c. semi-sweet chocolate chips
¼ c. cocoa powder
½ c. sugar
1 tsp. vanilla extract
1 c. heavy cream
6 c. whole milk
Mini marshmallows for garnish
Directions:
Combine all ingredients except marshmallows in a slow cooker and stir to combine
Cook, covered, until everything is melted, stirring occasionally, 2 hours on LOW
Ten minutes before serving, add marshmallows and let them get melty
Garnish with more mini marshmallows if desired
Pumpkin dip
Ingredients:
1 c. canned pumpkin puree
½ c. powdered sugar
8 oz. cream cheese, softened
½ tsp. ground cinnamon
1 tub (8 oz.) Cool Whip topping, thawed
Apple slices, pear slices, graham crackers, for dipping
Directions:
Mix together the powdered sugar and cream cheese, then add the rest of the ingredients and mix well
Let the dip chill in the fridge for a few hours before serving
Slow-Cooker Cheesy potatoes
Ingredients:
1 bag frozen diced potatoes (32 oz)
1 c. sour cream
1 can cream of chicken soup (10.5 oz)
1 tsp garlic salt
2 c. cheddar jack cheese, shredded
Directions:
Spray slow cooker with cooking spray
Put frozen potatoes in slow cooker
In a bowl combine sour cream, cream of chicken soup and garlic salt. Stir to combine. Pour mixture on top of potatoes
Add cheese to the slow cooker and stir everything together
Turn slow cooker on HIGH and cook for 4 hours
Slow-Cooker Beef-Barley Soup with Red Wine and Pesto
Ingredients:
1 lb. boneless beef chuck roast, cut into bite-sized pieces
½ tsp. black pepper
2 tbsp. olive oil
1 ½ c. diagonally sliced carrots (3 carrots)
1 c. yellow onion
½ c. dry red wine
3 c. unsalted beef stock
14.5 oz diced tomatoes with basil, garlic, and oregano
¼ c. jarred pesto
½ c. uncooked whole-grain hulled barley
1 5 oz package baby kale leaves
½ tsp. salt
Directions:
Pat the beef dry with a paper towel; sprinkle with the pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the beef to the skillet; cook, stirring occasionally, until lightly browned on all sides, about 4 minutes. Transfer the beef to a 5- to 6-quart slow cooker. Add the carrots, onions, and remaining 1 tablespoon oil to the skillet; cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Transfer to the slow cooker.
Add the wine to the skillet; cook over medium-high 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet. Pour over the beef mixture in the slow cooker.
Stir the stock, tomatoes, and pesto into the slow cooker. Cover. Cook on HIGH 2 hours. Stir in the barley; cover and cook on HIGH until the beef and barley are tender, about 2 hours. Stir in the kale and salt. Ladle the soup into bowls, and serve hot.
