Fall Recipes to Tease Your Taste Buds

By DiAnn Mills @DiAnnMills

It’s that time of year when our taste buds long for comfort food that keeps us warm! The smell of apples and cinnamon, a steaming bowl of soup, fresh bread, and the list goes on. So, let’s start the month off with a few tried and tasty recipes!

If you are you a Snickerdoodle fan, you will love these Apple Cider Snickerdoodles. They are incredible, and one is never enough.

Apple Cider Snickerdoodles

Prep Time: 20 min Cook Time: 30 min Difficulty: Easy Servings: Yield: about 1 1/2 dozen Source: Foodnetwork.com

INGREDIENTS

1 1/4 cups apple cider

1 1/2 cups all-purpose flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/2 cup unsalted butter, at room temperature

1/2 cup granulated sugar, plus 3 tablespoons for rolling

1/4 cup packed light brown sugar

1 large egg

1/4 cup plus 2 tablespoons finely chopped red and green crispy apple chips, plus whole chips for garnish

2 teaspoons apple pie spice

DIRECTIONS

Preheat the oven to 400 degrees F.

Heat the cider in a medium skillet over medium-high heat until it comes to a boil. Continue to cook until syrupy and reduced to about 2 tablespoons, 12 to 14 minutes. Set aside to cool slightly.

Whisk the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl until smooth. Beat the butter with 1/2 cup of the granulated sugar and the light brown sugar in a separate bowl on medium-high speed until fluffy and smooth, 2 to 3 minutes. Beat in the reduced cider and the egg (the mixture may look slightly curdled). Stir in the flour mixture and 1/4 cup of the chopped apple chips until combined.

Stir together the remaining 3 tablespoons of granulated sugar, 2 tablespoons of chopped apple chips and the apple pie spice in a small bowl. Roll heaping tablespoons of dough into balls, using lightly moistened hands if the dough is too sticky, and then roll in the spiced sugar mixture. Place the dough balls 3 inches apart on ungreased baking sheets and top with a few pieces of whole apple chips. Bake until the edges are just set but centers are still soft, 11 to 13 minutes, rotating pans halfway through the baking time. Cool 2 to 3 minutes on the baking sheet and then transfer to a wire rack to cool completely.

This fills the hunger spot in your tummy. Incredibly mouthwatering—and easy.

King Ranch Chicken Soup

INGREDIENTS

2 Roasted Romano Tomatoes

2 TBSP butter

1 cup chopped onion

1 cup chopped green bell pepper

8 oz sliced mushrooms

1 clove garlic, minced

1 10oz can cream of mushroom soup

1 10oz can cream of chicken soup

4 cups chicken broth

1 cup milk

1 tsp oregano

1/2 tsp ground cumin or seasoned salt

1/2 tsp chili powder

Few drops of liquid smoke

1 large bag of chicken fajita meat

1 8 oz bag Mexican grated cheese

Fritos or crushed chips

 DIRECTIONS

Roast tomatoes at 400 degrees until skin breaks – 8 minutes

Melt butter and sauté: onion, bell pepper, garlic, then add mushrooms about 8 – 10 minutes or until tender.

Add soups, chicken broth, and spices and simmer 12 minutes. Add chicken and cheese. Simmer 10 minutes on low. Add Fritos. This one of my favorites.

Asiago Bread

Prep Time: 25 min Cook Time: 4 hr 15 min Servings: 24 Source: Bettycrocker.com

INGREDIENTS

2 1/2 t cups Gold Medal™ bread flour

1 cup whole wheat flour

1 teaspoon sugar

1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)

1 1/4 cups very warm water (120°F to 130°F)

3 tablespoons olive or vegetable oil

2 teaspoons dried thyme leaves

1 teaspoon salt

1 1/4 cups diced Asiago, Swiss or other firm cheese

 DIRECTIONS

In large bowl, mix 1 1/2 cups of the flour, the sugar and yeast. Add warm water. Beat with whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.

Stir in oil, rosemary and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.

Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.

Lightly grease uninsulated cookie sheet with shortening or cooking spray. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.

Place 8- or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450°F.

Spray loaf with cool water; sprinkle with flour. Using serrated knife, carefully cut 1/2-inch-deep slash lengthwise down center of loaf. Sprinkle remaining 1/4 cup cheese into slash.

Bake 10 minutes. Reduce oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

Bring on the butter!

Butternut Squash with Cranberries and Pecans

Prep Time: 20 m Cook Time: 25 m Difficulty: Easy Servings: 4 Source: Allrecipes.com

INGREDIENTS

1 1/2 cups chicken stock

1 small butternut squash, peeled and cut into bite-size cubes

1/2 small red onion, sliced

3 tablespoons orange-flavored dried cranberries

1 tablespoons butter

1 tablespoon olive oil

1 tablespoon brown sugar

2 tablespoons chopped pecans

1 teaspoon shredded Parmesan cheese, or to taste (optional)

salt to taste

 DIRECTIONS

1. Bring chicken stock, butternut squash, red onion, and cranberries to a boil in a saucepan, reduce heat to low, and simmer until squash is tender when pierced with a fork, about 15 minutes. Drain.
2. Heat butter and olive oil together in a large skillet over medium heat. Gently stir butternut squash mixture into hot butter and oil; sprinkle with brown sugar. Gently flip vegetables when browned, about 5 minutes per side. Sprinkle with pecans, Parmesan cheese, and salt.

What a warm welcome on a chilly day.

 Bonus! I love anything made with apples, so I’m adding another sweet treat.

 Apple Pie Coffee Cake

Cook Time: prep: 10 min. bake: 40 min. + cooling Servings: 14 servings Source: Tasteofhome.com

INGREDIENTS

1 package spice cake mix (regular size)

1 can (21 ounces) apple pie filling

3 large eggs

3/4 cup fat-free sour cream

1/4 cup water

2 tablespoons canola oil

1 teaspoon almond extract

2 tablespoons brown sugar

1-1/2 teaspoons ground cinnamon

CARAMEL GLAZE:

1/2 cup brown sugar

1/4 cup buttermilk

1/2 teaspoon soda

1 Tablespoon corn syrup

1/4 cup butter

1/2 teaspoon vanilla

Combine in saucepan. Boil 10 minutes. Let cool slight and pour over warm cake

 DIRECTIONS

Set aside 1 tablespoon cake mix; 2 Tablespoons brown sugar; 1 1/2 Teaspoons ground cinnamon

In a large bowl, combine the eggs, sour cream, water, oil, extract and remaining cake mix and pie filling; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half into a 10-in. fluted tube pan coated with cooking spray.

In a small bowl, combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Top with remaining batter.

Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

In a small bowl, combine Caramel Glaze ingredients. drizzle over cooled cake.

Brew a pot of coffee and invite your family and friends to eating treasures of the fall season.

Do you have a recipe to share?