Fall Food Recipes – my favorites

My favorite time of year is fall. I love watching the leaves change color and feeling the cool crisp air. One of my favorite things to do during this time of year is cook – stuffing, cookies, pie, you name it and it will be on the dinner table next week.

Today I  thought I would share with you some of my favorite recipes that I will be making this coming fall. These recipes range from warm pies made with crisp apples to breads and stuffing that as my dad says “warms your insides”. These recipes do take time to make but it is worth it!

Since I do not eat gluten and try to stay away from dairy I substitute for gluten-free and dairy free ingredients. I use earth balance butter  (click on the word “earth balance” to bring you to the page) that tastes so much like real butter and use gluten-free breads and flours for the loafs (I will leave links next to the recipes that need these ingredients, these links will give you gluten free bread and flour options)

Enjoy 🙂

Since I will be including a lot of recipes today I did not want you to have to scroll through a long list of them, so I will be labeling the recipes and telling you them so it is easier for you to find the recipes.

Recipe # 1 : Herbed Sausage, Cranberry, and Apple Stuffing

Recipe # 2 : The Best Chili on Earth! Literally it is amazing!

Recipe # 3 : An amazing recipe for Pumpkin Bread

Recipe # 4 : A delicious Apple Pie Recipe

Recipe #1 : Herbed Sausage, Cranberry, and Apple Stuffing 

  • Stuffing mix (I use a gluten free one but you do not have to) (Click on the word “gluten free” to bring you to the bread that I use)
  • 2 Tablespoons unsalted butter ( I use the dairy free one in the link I gave you in the beginning)
  • 1 medium onion, diced
  • 3 stalks celery, thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup roughly chopped mushrooms ( I don’t use these because I don’t like mushrooms)
  • 1 teaspoon dried thyme leaves ( I buy the thyme in a package at my grocery store)
  • 1 teaspoon dried sage
  • 2 teaspoons dried parsley (or about 2-3 Tbsp chopped fresh)
  • 1 pound sweet or spicy Italian sausage
  • 2 cups diced apple (about 2 medium)
  • 2 and 1/4 cup low sodium chicken broth
  • 2/3 cup dried cranberries
  • optional : fresh herbs to garnish


  1. Take your bread cubes and drizzle some water over them so they are not as hard or you can skip this step and read step # 3 for the other option.
  2. Place butter in large skillet over medium – high heat. Add onion, celery, salt and pepper. Sauté for about 4 minutes until vegetables begin to soften. Add mushrooms if using) , thyme, sage, and parsley. Continue cooking for another 3 minutes. Squeeze the sausage meat out of the casings and into the skillet. Break up with a spoon, add the apples. Cook for about 4 minutes, or until sausage meat is just about cooked through.
  3. Remove from heat and stir the sausage / apple mixture in with the softened bread cubes. Pour the broth on top ( I skip this step because my bread cubes are already softened by using the water but if you want to use the broth then skip the first step and follow the directions through because you will use broth to make them softer), then the cranberries. Give everything a stir.
  4. If using to stuff a turkey, allow to cool completely before stuffing and then follow the rest of the turkey’s instuctions. If baking the stuffing separately like I did then preheat oven to 350 ° F. Grease a casserole dish or spray with nonstick spray. Spoon stuffing in the dish then bake for 40-45 minutes or until lightly browned and crisp on top. Garnish if desired. Store leftovers in a container in the fridge for up to 5 days.

Recipe # 2 : The Best Chili on Earth –  you can cook this recipe on the stovetop or in a slow cooker


  • 2 pounds ground beef, turkey or venison
  • 4 tablespoons extra virgin olive oil
  • 1 yellow or white onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1/4 cup parsley, finely chopped
  • 2 jalapeno peppers, finely chopped (optional)
  • 3 tablespoons chile powder ( I always use more because I like chili on the spicier side)
  • 2 teaspoons cumin
  • 1 teaspoon sugar
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon black ground pepper
  • 1/4 teaspoon cayenne pepper
  • 46-oz. can tomato juice
  • 28-oz. can diced tomatoes
  • 28-oz. can diced tomatoes
  • 15-oz. can tomato sauce
  • 16-oz. can kidney beans, drained and rinsed
  • 16-oz. can pinto beans, drained and rinsed
  • Shredded Cheese and sour cream, for topping


  1. In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
  2. Add olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeno peppers (if using) and cook over medium heat. stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined
  3. If cooking the chili stove top, add the cooked meat back to the skillet. If using a slow cooker, add the meat – veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. On stovetop, bring to a boil, dial back to medium – low and simmer for 2 hours. In a slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.

Recipe # 3 : An Amazing Recipe for Pumpkin Bread


  • 1/2 cup butter, softened ( I use the earth balance one that I linked in the beginning)
  • 1 cup dark brown sugar
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 2 eggs
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 & 1/2 cups all-purpose flour ( I use gluten free flower by Bobs Red Mill)


  1. Preheat oven to 350 °F. Liberally grease an 8-or-9″ loaf pan with cooking spray and place the loaf pan on a baking sheet in case of any spill-over.
  2. In a large bowl, beat together the butter and brown sugar until creamy, about 1 minute. Beat in the eggs and pumpkin and beat to combine. Add in the spices, baking powder, baking soda and flour and mix to combine, careful not to  over-mix. Mixture may be slightly lumpy; this is okay! Overmixing will lead to tough bread.
  3. Pour the mixture into the prepared pan and smooth out the top. Bake for approx. 45-55 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for at least 20 minutes before inverting on a wire rack to cool completely, or let cool completely in the pan. Cut into slices and enjoy!

Recipe # 4 : A Delicious recipe for Apple Pie

  • A box of pre made pie crust (use any brand you like, I use a gluten-free one)
  • 7-8 small granny smith apples, peeled, sliced, and cored
  • 1 stick butter (I use the earth balance one I linked in the beginning)
  • 3 tbsp all-purpose flour (I used gluten-free flour)
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 heaping tsp cinnamon ( I use more because I love cinnamon)
  • 1/4 tsp nutmeg
  • 1 tsp vanilla


  1. Place the peeled, cored, and sliced apple in a large bowl, set aside
  2. Preheat oven to 425 °F
  3. In a medium sauce pan, melt butter over medium heat. Add the 3 tbsp of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat and simmer for an additional minute.
  4. Remove from heat and reserve about 1/3 cup of filling for pie crust. Add remaining filling to apples. Toss well.
  5. Pour apples into prepared pie crust, mounding slightly. Top with second pie crusts, poke holes in the top or create whatever design you like to do. Brush the remaining 1/3 cup caramel filling over the crust.
  6. Cover the pie loosely with aluminum foil. I lightly spray the foil so it does not stick to the pie. Place the pie on top of a cookie sheet (to catch any drips) and bake at 425 °F for 10-12 minutes. Reduce the heat to 350° F and bake for another 50 minutes (remove the foil the last 10 minutes to let the crust brown), or until done. The pie is done when the crust is golden – brown and the apples are soft when pierced with a fork.
  7. Allow the pie to cool before serving. Enjoy!

The recipes I have shared with you today are some of my favorites for fall. I will be posting tons of more fall recipes and decor over the next few months so make sure you follow my blog so you do not miss them! Also, if you have any questions regarding the recipes or regarding something else just leave a comment down below and I will respond. Have a great day!

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