[vc_row bg_type=”bg_color” bg_color_value=”#bababa”][vc_column width=”2/3″][vc_empty_space][vc_empty_space][vc_empty_space][vc_empty_space][ultimate_heading main_heading=”Our Favorite Fall Recipes” main_heading_color=”#fcb419″ heading_tag=”h1″ alignment=”left”][/ultimate_heading][vc_empty_space height=”18px”][ultimate_heading main_heading=”Apple and Cranberry Crisp” main_heading_color=”#230603″ heading_tag=”h3″ alignment=”left” main_heading_style=”text-decoration:underline;” main_heading_font_size=”desktop:18px;” sub_heading_font_size=”desktop:12px;” main_heading_font_family=”font_family:Marcellus SC|font_call:Marcellus+SC”][/ultimate_heading][vc_column_text]Cranberries and apples are in season in fall, and this dish not only satisfies your sweet tooth, it looks lovely on a fall table. Easy to prepare and sure to please, this crisp is one of our favorites!
Ingredients
8 cups thinly sliced and peeled cooking apples (8 medium)
1 1/2 cups cranberries
1/4 cup apple juice
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup quick-cooking rolled oats
3 tablespoons packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
3tablespoons butter
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Directions
- Preheat oven to 375 degrees F. In a 2-quart rectangular baking dish combine apples, cranberries, and apple juice. In a small bowl stir together granulated sugar and 1 teaspoon apple pie spice. Sprinkle over fruit mixture; toss gently to coat.
- For topping, in a medium bowl stir together oats, brown sugar, flour, and 1/2 teaspoon apple pie spice. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over fruit mixture.
- Bake for 35 to 40 minutes or until apples are tender. Serve warm and enjoy!
Recipe adapted from a recipe found on Better Homes and Gardens (bhg.com).[/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row bg_type=”bg_color” bg_color_value=”#bababa”][vc_column width=”2/3″][ultimate_heading main_heading=”Chocolate Chip Pumpkin Bars with Cream Cheese Drizzle” main_heading_color=”#230603″ heading_tag=”h3″ alignment=”left” main_heading_style=”text-decoration:underline;” main_heading_font_size=”desktop:18px;” sub_heading_font_size=”desktop:12px;” main_heading_font_family=”font_family:Marcellus SC|font_call:Marcellus+SC”][/ultimate_heading][vc_empty_space height=”12px”][vc_column_text]You can’t think of fall without thinking of pumpkins. These Chocolate Chip Pumpkin Bars are deliciously satisfying – and the Cream Cheese Drizzle adds just the right touch!
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1½ teaspoon ground cinnamon
¾ teaspoon ginger
½ teaspoon ground nutmeg
⅛ teaspoon allspice
⅛ teaspoon ground cloves
1 cup unsalted butter, at room temperature
1¼ cup granulated sugar
1 large egg
2 teaspoon pure vanilla extract
1 cup pumpkin puree
12 ounces chocolate chips
Cream Cheese Frosting
4 ounces cream cheese
4 ounces unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract
3-4 tablespoons of milk
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Directions
- Preheat oven to 350 degrees F.
- Line 9×13″ baking dish with foil, covering the bottom and sides of the pan.
- Spray with cooking spray and set aside.
- In medium bowl, combine flour, baking soda, salt, cinnamon, finger, nutmeg, allspice, and cloves and whisk together.
- In separate large bowl, cream together the butter and sugar with electric mixer until smooth, about 2 minutes.
- Add egg and vanilla and beat to combine.
- Beat in the pumpkin puree.
- Add the dry ingredients and mix on low until just combined.
- Stir in chocolate chips.
- Pour into prepared baking dish and smooth with spatula so it is even.
- Bake in preheated oven 35-40 minutes, until a toothpick comes out clean, or with just crumbs.
- Cool completely in pan.
- Beat cream cheese and butter together with electric mixer until very smooth.
- Add the powdered sugar and vanilla and beat until blended. You may need to scrape down the sides of the bowl a few times to make sure it is all combined.
- Add milk until the frosting reaches your desired consistency.
- Spoon frosting into ziploc bag or piping bag. If using a zip loc bag, cut one of the corners of the bag and drizzle over cooled bars.
This recipe is adapted from a recipe found on Honest Cooking (honestcooking.com).[/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row bg_type=”bg_color” bg_color_value=”#bababa”][vc_column width=”2/3″][ultimate_heading main_heading=”Beef Stew with Butternut Squash” main_heading_color=”#230603″ heading_tag=”h3″ alignment=”left” main_heading_style=”text-decoration:underline;” main_heading_font_size=”desktop:18px;” sub_heading_font_size=”desktop:12px;” main_heading_font_family=”font_family:Marcellus SC|font_call:Marcellus+SC”][/ultimate_heading][vc_empty_space height=”12px”][vc_column_text]Not much is better than coming home to eat a hearty stew on a crisp Fall day! The butternut squash adds a twist to traditional beef stew, and the Marsala wine and sun-dried tomatoes further elevate the taste. Served with crusty bread, this is a satisfying and delicious meal.
Ingredients
3 tablespoons olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 1/2 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving
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Directions
- In a large soup pot, heat 3 tablespoons of olive oil over medium heat.
- Add the onions, garlic, rosemary, and thyme and sauté until the onions are tender (about 2 minutes).
- Toss the beef cubes in salt and pepper and flour. Turn up the heat to medium-high and add the beef to the pot.
- Cook until the beef is browned and golden around the edges (about 5 minutes).
- Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan.
- Add the butternut squash and sun-dried tomatoes and stir to combine.
- Add enough beef broth to just cover the beef and squash.
- Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour.
- Sprinkle with the chopped parsley.
Serve with crusty bread and enjoy!
This recipe is adapted from a recipe found on Food Network (foodnetwork.com).[/vc_column_text][vc_empty_space][vc_empty_space][/vc_column][/vc_row]