Our Favorite Fall Recipes

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

Directions

1. 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.
2. 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.
3. 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).

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

Directions

1. Preheat oven to 350 degrees F.
2. Line 9×13″ baking dish with foil, covering the bottom and sides of the pan.
3. Spray with cooking spray and set aside.
4. In medium bowl, combine flour, baking soda, salt, cinnamon, finger, nutmeg, allspice, and cloves and whisk together.
5. In separate large bowl, cream together the butter and sugar with electric mixer until smooth, about 2 minutes.
6. Add egg and vanilla and beat to combine.
7. Beat in the pumpkin puree.
8. Add the dry ingredients and mix on low until just combined.
9. Stir in chocolate chips.
10. Pour into prepared baking dish and smooth with spatula so it is even.
11. Bake in preheated oven 35-40 minutes, until a toothpick comes out clean, or with just crumbs.
12. Cool completely in pan.

1. Beat cream cheese and butter together with electric mixer until very smooth.
2. 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.
3. Add milk until the frosting reaches your desired consistency.
4. 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).

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

Directions

1. In a large soup pot, heat 3 tablespoons of olive oil over medium heat.
2. Add the onions, garlic, rosemary, and thyme and sauté until the onions are tender (about 2 minutes).
3. Toss the beef cubes in salt and pepper and flour. Turn up the heat to medium-high and add the beef to the pot.
4. Cook until the beef is browned and golden around the edges (about 5 minutes).
5. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan.
6. Add the butternut squash and sun-dried tomatoes and stir to combine.
7. Add enough beef broth to just cover the beef and squash.
8. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour.
9. Sprinkle with the chopped parsley.

Serve with crusty bread and enjoy!

This recipe is adapted from a recipe found on Food Network (foodnetwork.com).