Each season brings its own beauty and bounty. While I could never get enough of fresh veggies from the garden, I am enjoying cooking with an autumn twist – more soups, squash, quick breads and of course taking advantage of all those beautiful apples! The Taste of Home website has an entire section dedicated to EASY autumn recipes. Here are a few I am planning to try.
- Enchilada Chicken Soup – If you can open a can, you definitely will be able to make this soup! You will need one can each of nacho cheese soup, cream of chicken soup, enchilada sauce, green chilies and chunk white chicken (either canned or rotisserie) plus some milk. How easy is that!
- Pumpkin Spice Bread – This recipe will make two loaves – one for you and one for gifting. It uses a can of solid-pack pumpkin along with cinnamon, nutmeg, allspice and cloves, and of course, flour, sugar, oil and eggs. Your kitchen will smell so good
- Apple Spice Waffles – 2 cups of biscuit/baking mix, cinnamon, nutmeg, chopped apple, milk, butter and eggs and you are on your way to a delicious warm-up on a blustery autumn day!
- Easy Chili – Nothing warms you up more than a steaming bowl of chili. This recipe uses ground beef, canned beans and diced tomatoes plus diced celery, chili powder and red pepper flakes. Fast and filling!
- Bean Burritos – Only five ingredients to this hearty dish: refried beans, salsa, cooked rice, flour tortillas and shredded cheese. This just couldn’t be any easier!
- Stuffed Pizza Bites – It all starts with one tube of refrigerated pizza dough. Roll it out on a floured surface, spread with ranch dressing to within 1/2 inch of the edges. Sprinkle with your favorite pizza toppings such as chopped pepperoni, green onion, bacon, cheeses and anything else you like on your pizza. Roll up jelly-roll style, pinch ends closed and cut crosswise into twelve slices. Place each slice into a greased muffin pan and bake at 350 degrees for 25 minutes. Serve with warm marinara or alfredo sauce if desired.
- Cauliflower Broccoli Cheese Soup – You saute small broccoli and cauliflower florets, chopped onion and carrots in some butter until they are tender. Stir in some milk and a chicken bouillon cube and simmer for about 5 minutes. Stir 2 tablespoons of flour into a half a cup of milk until it is smooth then add the milk-flour mixture to the vegetable mixture. Cook and stir until thickened, lower the heat and add 1/3 cup of cubed Velveeta cheese and stir until melted. Serve immediately.
- Butterscotch Mulled Cider – This is a drink you make in your slow-cooker. You use apple cider or juice, butterscotch schnapps liqueur and cinnamon sticks. Cook on low for 3 hours. You can serve it with apple slices and extra cinnamon sticks for stirring. Perfect for a chilly day!
To get all these recipes and many more, click here.
– Becky Lynn is a writer for EllisDownHome.com. She and her husband Bob enjoy spending time with their 8 grandchildren and traveling. Becky loves cranking up the music and heading to the kitchen to try out new recipes or cook for an upcoming party. She is passionate about continuing to be a life-long learner!
