Delicious Fall Recipes

School has started so I am back to regular blogging!!!! YEAHHHHH! Thank you guys so much for all of the new follows on my blog, and for all the likes on my last post and on my last few ones. A new feature to my blog is a mail subscribing list. When you search my blog, diylifestyle.co a tab will appear at the top where you can enter your email. By doing this you will get alerts on when I am hosting a giveaway, when blogmas starts and so much more, so please enter your email 🙂

Since Fall is starting I thought it would be appropriate to start my Fall posts with a recipe! I am a huge fan of all things pumpkin, apple and cinnamon, so it’s pretty obvious that fall is one of my favorite seasons. 🙂 The whole month of September will be packed with Fall posts and then the Whole month of October will be Halloween and Fall month. If you have any specific posts you want me to post then comment below and I will be sure to do them. That’s all,  so now into the post 🙂


Pumpkin Gingerbread

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
  2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
  3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
  4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

I found this recipe on all recipes

Pumpkin Chipotle Soup

Photo of Pumpkin Chipotle Soup by Chris

Ingredients

  • 2 tablespoons all-purpose flour
  • 4 cups vegetable stock
  • 1 (29 ounce) can pumpkin puree
  • 2 chipotle peppers in adobo sauce, minced
  • 1 1/2 cups half-and-half cream
  • 2 tablespoons sofrito
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon paprika

Directions

  1. Melt the butter in a large saucepan over medium heat. Stir in the flour and cook until the flour has turned golden brown, about 3 minutes. Whisk in the vegetable stock and bring to a boil over high heat. Whisk in the pumpkin puree until no lumps remain, then add the chipotle peppers, half-and-half cream, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low, and cook for 8 minutes until thickened and hot.

Pumpkin Chipotle Pasta Sauce

Photo of Pumpkin Chipotle Pasta Sauce by kristincsw

Ingredients

  • 1 tablespoon unsalted butter
  • 3 tablespoons minced sweet onion
  • 1 clove garlic, minced
  • 1 cup chicken broth
  • 1 cup pumpkin puree
  • 2 chipotle peppers in adobo sauce, chopped
  • 1/3 cup low-fat milk
  • 1 teaspoon ground sage
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg

Directions

  1. Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes. Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipotle peppers and their sauce, milk, sage, salt, coriander, cinnamon, and nutmeg. Allow sauce to come to a simmer, then lower heat to hold at a simmer until serving time.

I found these 2 recipes on all recipes

Squash Gratin

Ingredients

 

  • 3 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 tablespoon chopped fresh thyme
  • 1 small butternut squash, peeled and cut into 1/2-inch cubes
  • 1 small kabocha squash, peeled and cut into 1/2-inch cubes
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground mace
  • Kosher salt and freshly ground pepper
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup breadcrumbs
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup grated gruyere cheese (about 2 ounces)

Directions

  1. Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
  2. Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
  3. Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
  4. How to break down butternut squash:
  5. Cut about 1 inch off the bottom end with a chef’s knife. Scoop out the seeds.
  6. Hold the squash against your body and remove the skin with a vegetable peeler; chop.
  7. How to break down kabocha squash:
  8. Quarter the squash with a chef’s knife, then scoop out the seeds.
  9. Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.

I found this recipe on food network.com

Beef Roast Dinner – slow cooker

 

Ingredients

  • 1 pound red potatoes (3-4 medium), cubed
  • 1-1/2 cups fresh baby carrots
  • 1 medium green pepper, chopped
  • 1 medium parsnip, chopped
  • 1/4 pound small fresh mushrooms
  • 1 small red onion, chopped
  • 1 beef rump roast or bottom round roast (3 pounds)
  • 1 can (14-1/2 ounces) beef broth
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
Directions
  • Place vegetables in a 5-qt. slow cooker. Cut roast in half; place over vegetables. Mix broth and seasonings; pour over roast. Cook, covered, on low until meat and vegetables are tender, 7-9 hours.
  • Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

I found this recipe on taste of home


Thank you so much for reading todays post! If you have any questions comment below and I will respond. Also if you want to join my mailing list that would be awesome because you will be the first to know news about my blog!!!! I hope everyone has a safe and wonderful Holiday weekend. I will not be posting on Monday because it is a Holiday but I will be posting on Wednesday and will be following my schedule.
have a great day!

7 thoughts on “Delicious Fall Recipes

    1. I have such a sweet tooth too. If you do decide to give into your sweet tooth and make some of these recipes please tell me how they come out. Glad you enjoyed the post! And I cannot wait for you to read my other fall recipe posts! Lots and lots of sweets!!!!

      Liked by 2 people

  1. Yikes! Too many delicious recipes to choose from!
    I think the pumpkin gingerbread is a definite one to make.
    I also think the pumpkin chipotle soup sounds very good, as well as the squash gratin.

    Great post, great ideas….

    Thanks for the intro to fall🍁

    Also, I love your fall🍁🍂background🍂🍁

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s