I remember the first time I wanted to prepare butternut squash. I stood looking at that oddly shaped thing on my counter and wondered how in the world I was going to get to the good stuff inside.
I don’t remember exactly how I ended up cutting it that time, but through trial and error I have learned an easy method that works well for me.
Here’s what you do:
If you are like me, the nip in the air, the crispness of the blue sky, and the gorgeous display of gold, red, and yellow leaves makes you happy because it is fall!
Fall also means ‘hello’ again to many yummy treats that we’ve missed since this time last year- like a lot of apple and pumpkin, soups for chilly nights, and winter squash!
Here are 12 of my family’s fall favorites…all homemade- no mixes and very few processed ingredients. (with the notable exception of the ‘Fall Snack Mix’…had to throw that one in there, though!) 🙂
From soups to sweets to veggies!
Many days throughout fall, as long as I have apples, my house is filled with the sweet and enticing smell of this crock pot applesauce.
I think this just might be my favorite ‘apple’ treat that I look forward to eating when apple season finally arrives.
My very favorite way to enjoy this applesauce, is straight from the crockpot- still hot, then slathered on top of a freshly made buttered biscuit!! O my goodness- talk about YUMMY! In my opinion, this is a hands-down winner, a beautiful pair, and something you must make as soon as possible!
But, I must admit, I do also love to eat this applesauce cold from the refrigerator the next day, too!
I go back and forth as to which I like better!
The preparation couldn’t be simpler. The ingredients are few, and the amount of sweetener used is minimal- allowing the sweetness of the apples to do most of the work, while also keeping a little tartness in the mix, too.
Fill your crock pot in the morning, and enjoy the smell as the apples cook all day. By dinnertime, you will end up with a delicious chunky applesauce.
Here’s how you make it….
I love chili! Don’t you? It’s a cold weather classic- perfect for fall parties, chilly nights, football games, or even as yummy leftovers for lunch! (Hubby and I both thought it tasted even better the next day!)
This is a hearty, traditional and family-friendly chili made with tomatoes, onion, garlic, beans, herbs, spices, and ground beef- and not super spicy. (This is one of those recipes I like to use some of my preserved tomatoes from the summer’s garden!)
Growing up, Mom always served chili over rice with cheese on top that melted into the chili to make something delicious! So, that’s how I do it too!
If you like, think ahead and prepare the beans in the slow cooker earlier on in the day. (instead of buying them canned) and bake a dish of Baked Brown Rice while the chili is cooking!
Oh, I could eat the entire pan of these mushrooms all by myself!
They are so delicious and a quick, easy, and delicious side dish that goes well with many different meals!
Perfect for a special fall breakfast, or served along with a steaming soup, these pumpkin biscuits with cinnamon butter are delicious and a perfect seasonal treat! All my kids and my hubby loved these!
Pumpkin is not only a fall-favorite, but it is also very good for you. It is low-fat, very high in vitamin A and fiber, to name just a few of the health benefits! That’s even more reason to bake up more pumpkin goodies this time of year, right? (as if we really needed a reason!)
These slightly sweet biscuits are made will all wheat flour, milled flax seeds are also tucked in, and the use of pumpkin keeps them moist- and of course, lends the wonderful pumpkin nutrition, flavor, and color, too!
And then, an easy cinnamon butter gives the perfect compliment to these biscuits. Don’t skip it! It’s really the special touch.
I’ve already made this recipe twice in one week, and I’m anticipating a few more batches before pumpkin season is over!