This or That Fall into Love Recipes Poll

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Breakfast Hash with Chorizo, Eggs and Cojita Cheese

Course:

Breakfast, Brunch

Cuisine:

Mexican

Yield:

4

Time:

Prep Time: 20 mins., Cook Time: 30 mins.

1. Dice cooked, chilled potatoes into 1-inch pieces. Add oil to a large heavy skillet over medium-high heat. Add potatoes and onions; cook for 20 minutes, or until potatoes are golden and crisp, turning occasionally. Season to taste with salt and black pepper.
2. While potatoes are cooking, cook chorizo in a medium-size skillet over medium-low heat for 10 minutes, or until fully cooked. Drain chorizo; add to cooked hash browned potatoes.
3. Heat butter until foamy in a large skillet; add eggs and cook over low heat to desired doneness.
4. To prepare each serving: portion ¼ of chorizo hash into a bowl; top with 1 fried egg, ¼ smashed avocado, 2 tablespoons salsa, 2 tablespoons Cotija cheese and hot sauce.

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Grandma’s Biscuits and Gravy

Course:

Breakfast, Brunch

Cuisine:

American

Yield:

6

Time:

Prep Time: 15 mins., Cook Time: 20 mins.

1. Preheat oven to 450°F.
2. In a large bowl, combine flour, baking powder and salt; cut in shortening until mixture has a crumbly texture. Add milk and mix into a dough, adding flour as needed until dough pulls away from side of bowl.
3. On a lightly floured surface, roll or pat dough ¾-inch thick. Using a biscuit cutter, cut out biscuits, place on a baking sheet. Bake for 15 minutes, or until lightly browned on top.
4. To make gravy: pan fry breakfast sausage until fully cooked, breaking up large pieces. Using a slotted spoon, transfer cooked sausage to bowl.
5. Add flour to pan dripping and whisk until golden.
6. Slowly add milk and whisk over low heat until thickened.
7. Add reserved sausage and stir to blend. Season to taste with salt and black pepper.
8. Serve split biscuits topped with gravy.

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Sipping Hot Chocolate

Course:

Beeverage

Cuisine:

American

Yield:

2

Time:

Prep Time: 5 mins., Cook Time: 3 mins.

1. In a small heavy saucepan, bring cream and milk to a simmer over medium-high heat.
2. Remove from heat and quickly add chocolate, stirring until melted and very smooth.
3. Return to medium-low heat and warm for 3 minutes or until a bubble or two form on the surface.
4. Pour the hot chocolate into espresso cups.
5. Serve immediately with a side of brandy or Kahlua--or the liqueur can be added to the hot chocolate.

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Chai Maple Cider

Course:

Beverage

Cuisine:

American

Yield:

6

Time:

Prep Time: 15 mins., Cook Time: 4-6 hrs.

1. For the spices, place orange peel, broken cinnamon sticks, cloves, cardamom and peppercorns in the center of a 6 - 8-inch, double thick square of cheesecloth.
2. Tie the corners with clean kitchen string.
3. In a slow cooker, combine the spice bag, apple cider, water and syrup.
4. Cover and cook over low heat 4-6 hours.
5. Add tea bags and cover, let stand about 10 minutes.
6. Before serving, remove tea bags and spice bag.
7. Ladle into mugs and garnish if desired with additional cinnamon sticks and orange slices.

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Cast Iron Beef Stew

Course:

Entree

Cuisine:

American

Yield:

4

Time:

Prep Time: 30 mins., Cook Time: 2hrs.

Nothing says warmth like a stew made in a cast iron skillet! This recipe is easy with just a bit of advance prep work, or chop as you go. Serve with some crusty bread to sop up the broth and you’ll think you’ve never had a better meal. Cast iron cooking is all the rage, so if you don’t have a cast iron skillet it may be time to invest in one.

Just be sure to properly season your skillet by coating the interior with a thin layer of vegetable oil or solid shortening, then placing the skillet upside down in the oven turned to about 325 degrees, for about one hour. Be sure to place aluminum foil under the skillet to catch the oil drips–no need to clean the oven afterwards! Once your skillet is seasoned, cooking in it regularly will keep it seasoned so you shouldn’t have to go through those steps again. Do not place your skillet in the dishwasher.

1. Place ¼ cup of the flour and the measured salt and pepper in a large bowl and whisk to combine; set aside.
2. Trim the beef and cut it into 1- to 1½-inch cubes.
3. Toss meat to coat in flour mixture.
4. Heat the oil in a deep cast iron skillet or Dutch oven over medium heat.
5. Shake off the excess flour from about one-third of the meat and add it to the cast iron.
6. Stirring rarely, fry until browned all over, about 4 to 5 minutes.
7. Remove meat and set aside.
8. Add the onion to the pot and season with salt and pepper.
9. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes.
10. Add the tomato paste, stir to coat the onion, and cook for about 1 to 2 minutes more.
11. Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, about 1 minute.
12. Pour in the broth, scraping the bottom of the pot as you stir to loosen remnants of beef coating.
13. Cook until the mixture has thickened, about 3 minutes.
14. Return the meat and any accumulated juices back to the cast iron skillet.
15. Add the broth, bay leaves, and thyme and stir to combine.
16. Increase the heat to high and bring to a boil.
17. Immediately reduce the heat to low and simmer uncovered for 1 hour.
18. While it's simmering, cut the carrots, celery, and potatoes into large dice and, when it's time, add them to the pot.
19. If adding peas, put them in at the same time.
20. Stir to combine, cover with a tight-fitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more.

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Harvest Season Soup

Course:

Soups

Cuisine:

American

Yield:

6

Time:

Prep Time: 20 mins., Cook Time: 45 mins.

This soup is a harmonious blend of flavorful garden vegetables and mellow seasonings. No one flavor stands out; they all blend beautifully together. You probably have most of these vegetables in your refrigerator, and most, if not all the spices in your pantry. No trips to specialty food shops are required.

1. Coat the bottom of a heavy 6-quart pot with olive oil. Add the onions, carrots, celery, and garlic. Season with salt and pepper. Cover and cook over medium-low heat for 15 minutes, or until vegetables are wilted and aromatic; stirring often.
2. Uncover, heat to medium high, stir in the tomato paste, basil, and paprika. Cook for 3 minutes, stirring often.
3. Add zucchini, spinach, cabbage, Swiss chard, green beans, tomatoes, and broth. Bring the soup to a simmer, partially cover the pot, and cook 30 minutes, or until the vegetables are tender and soup tastes of deep, satisfying flavors. If it tastes weak, uncover and simmer for 5 minutes or more to boil off some of the liquid and concentrate the soup's flavor.
4. For each serving, toast a thick slice of bread. Rub with garlic, place a slice in the soup bowl, ladle the hot soup on top and garnish with olive oil and Parmigiano-Reggiano cheese.

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Corn Maque Choux

Course:

Sides

Cuisine:

Cajun/Creole

Yield:

6

Time:

Prep Time: 10 mins., Cook Time: 20 mins.

This traditional south Louisiana side dish (pronounced “mock shoe”) features fresh-cut corn slow-simmered with onions, bell peppers and rich cream seasoned with a shake of cayenne pepper sauce. To cut corn off the cob, snap ears of corn in half and place cut side down on cutting board; this gives you a flat surface that doesn’t wobble when slicing. Scrape the cob with the back of a knife blade to get the milky juice left on the cob; the corn milk adds flavor and acts as a thickener in this recipe.

1. Heat butter and bacon drippings in a large non-stick skillet; add onions and sauté over medium heat for 5 minutes or until translucent. Add bell pepper and sauté an additional 3 minutes.
2. Add corn and sauté an additional for 3 minutes, stirring frequently. Add chicken broth and simmer for 2 minutes or until liquid has started to evaporate.
3. Add cream, sugar and cayenne pepper sauce; simmer over medium-low heat for 5 minutes or until mixture thickens, stirring frequently.
4. Add thyme, green onions and parsley and stir to blend. Season to taste with kosher salt and fresh ground black pepper. Keep warm.

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Creamed Spinach

Course:

Sides

Cuisine:

American

Yield:

10

Time:

Prep Time: 20 mins., Cook Time: 30 mins.

With the turkey, the gravy, the stuffing and mashed potatoes, there's not a lot of color on the Thanksgiving table. This creamed spinach brings some bright green color and excellent nutrition. Sautéing the onions add a rich layer of big flavor.

1. Drain thawed spinach in a colander and squeeze dry.
2. Melt butter in a large skillet, sauté onions over medium-high heat until translucent.
3. Remove from heat, add spinach and remaining ingredients and stir to blend.
4. Pour into a 9-inch casserole dish and heat 20 to 30 minutes or until hot and bubbly.

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Harvest Season Casserole

Course:

Entree, Sides

Cuisine:

American

Yield:

6

Time:

Prep Time: 20 mins., Cook Time: 1.5 hrs.

This hearty casserole is a “build on” to our Harvest Season Soup. Just a few added ingredients turn that soup into a satisfying single dish dinner. This is the kind of simple but flavorful dish the whole family will enjoy on a chilly fall or winter evening. Loaded with nutritious vegetables, you’ll feel good about setting it out on the table.

1. For the soup: Coat the bottom of heavy 6-quart pot with olive oil. Add the onions, carrots, celery, and garlic. Season with salt and pepper. Cover and cook over medium-low heat for 15 minutes, or until vegetables are wilted and aromatic, stirring often.
2. Uncover, heat to medium high, stir in the tomato paste, basil, and paprika. Cook for 3 minutes, stirring often. Add zucchini, spinach, cabbage, Swiss chard, tomatoes, and broth. Bring the soup to a simmer, partially cover the pot, and cook 30 minutes, or until the vegetables are tender and soup tastes of deep, satisfying flavors. If it tastes weak, uncover and simmer for 5 minutes or more to boil off some of the liquid and concentrate the flavor.
3. For the casserole: Rub chunks of stale coarse whole-grain bread with garlic. Tear it into bite-size pieces, scatter them in a large, shallow baking dish (about 2-quart capacity), drizzle with a bold-flavored olive oil, and ladle on the soup mixture. The soup should nearly cover the bread; you want 1 part bread to about 3 parts soup.
4. Tuck big spoonfuls of grated Parmigiano-Reggiano or other cheese amid the bread pieces. Cover the casserole and refrigerate overnight.
5. To serve, bring the casserole to room temperature. Then sprinkle it with more olive oil, salt, pepper, and cheese. Cover the dish with foil and bake at 375°F until hot and bubbling, about 40 minutes. Uncover for another 5 minutes to lightly color the top.

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Harvest Kale and Fennel Salad

Course:

Salad, Sides

Cuisine:

American

Yield:

4

Time:

Prep Time: 15 mins., Cook Time: N/A

This salad recipe combines sweet, tart and savory flavor profiles, making it an ideal dish to enjoy the autumn season. Fresh apples, pomegranate, and citrus offset the crisp fennel and tangy goat cheese. By massaging the raw kale with sea salt, it both changes the color to a deep evergreen, and changes the texture and flavor, by reducing toughness and bitterness.

1. Remove ribs using a chef’s knife, and discard. Tear leaves into small, bite-sized pieces, and transfer to a large bowl for mixing.
2. Add a generous pinch of sea salt to kale and lightly massage the leaves until they become softened and appear darker in color.
3. Chop the apple into small, bite-sized pieces. Using a chef’s knife or mandolin, thinly slice the fennel, and add both to the mixing bowl.
4. Crumble the goat cheese with a fork, and sprinkle both it and the pomegranate seeds over the other ingredients.

1. Add all ingredients to a small mixing bowl and whisk until blended.
2. Starting with a small amount, lightly pour dressing over salad, and toss ingredients.
3. Keep remaining dressing for leftovers. Let stand for 5-10 minutes before serving.

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Choulent Oven Roasted Brisket and Vegetables

Course:

Entree

Cuisine:

Mediterranean

Yield:

24

Time:

Prep Time: 20 mins., Cook Time: 18 mins.

This slow roasted brisket is a great fall dish that you can leave alone for several hours. The slower the brisket cooks the more tender it will be. Serve the juices alongside the meat and vegetables.

1. Preheat oven to 350° F.
2. Place 3 tablespoons of choulent seasoning mix, salt and 1 teaspoon black pepper in a small bowl and stir to combine. Rub the brisket evenly with the seasoning mixture; set aside.
3. Place 3 tablespoons oil in a large Dutch oven and heat over medium high.
4. 4 Add the brisket and sear on both sides to form a nice brown crust, about 8 minutes total.
5. Add the chicken broth, cover and roast in the oven for 3-31/2 hours or until the brisket is fork tender. When the brisket is finished let it rest about 10 minutes to prevent the juices from leaking out.
6. In the meantime, combine the potatoes, carrots, parsnip and onion into a medium size bowl. Add 2 tablespoons oil, 1 teaspoon choulent seasoning mix and ¼ teaspoon pepper and mix well.
7. Transfer vegetables to a baking sheet pan and roast until fork tender, approximately 40 minutes.
8. Add the vegetables to the Dutch oven and bake for another 10 minutes.

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Smoked Ham with Country Apple Butter Glaze

Course:

Main Dish

Cuisine:

American

Time:

Prep Time: 15 mins., Cook Time: 2.5 hrs.

This impressive Appalachian-inspired smoked ham is slow-roasted wrapped tightly in foil for tender juicy ham, and then finished with a rich savory-sweet basting glaze made with ham drippings reduced to a sticky-sweet glaze simmered with apple cider, Dijon mustard, apple butter and brown sugar. Brush country apple butter glaze generously over ham and bake uncovered the final 30 minutes cook time, or until glaze is bubbly and golden brown. Truly delicious!

1. Preheat oven to 350°F.
2. Place ham, flat side down, in a roasting pan; cover tightly with aluminum foil and bake for about 2 hours.
3. Uncover ham and carefully drain pan juices into a small heavy saucepan. Add apple butter, apple cider, brown sugar and Dijon mustard; whisk to blend. Simmer over medium heat, whisking occasionally, until liquid is reduced by half and has a mixture has a glaze-like consistency.
4. Brush glaze generously over ham and bake uncovered an additional 15 to 30 minutes, or until glaze is bubbly and ham is golden-brown.
5. Remove from oven, cover with foil and let rest for 30 to 45 minutes before carving.

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Mashed Potatoes with Cream Cheese

Course:

Sides

Cuisine:

American

Yield:

6

Time:

Prep Time: 15 mins., Cook Time: 20 mins.

This simple recipe turns out marvelous mashed potatoes every time. Using a ricer results in just the right texture. This method will yield wonderful, fluffy mashed potatoes everyone will love. To save time, this side dish can be made several days ahead, held refrigerated and reheated in the microwave to serve!

1. Add remaining ingredients and stir until thoroughly blended. Serve warm.
2. Put potatoes into a saucepan. Add water until potatoes are covered.
3. Bring to a boil, reduce heat and simmer, covered, 15-20 minutes or until fork tender. Drain thoroughly.
4. Rice potatoes into a large bowl.

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Country Green Beans

Course:

Sides

Cuisine:

American

Yield:

12

Time:

Prep Time: 30 mins., Cook Time: 5 hrs

You want savory, country-style green beans—the kind your grandmother served? This is the recipe. This is a great recipe for feeding a crowd, or to take to a pot luck supper. The bacon, onion, potatoes and ham hocks add a ton of flavor and character to this dish.

1. If using fresh green beans, wash and pinch tips.
2. In a large Dutch oven, over medium heat, sauté onion, bacon, and ham hocks for 10 minutes or until onions are translucent.
3. Add beans, toss to blend, add a small amount of water, and simmer over low heat for approximately 3 hours.
4. Add potatoes and cook an additional 2 hours or until fork tender.

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Brulee Cheesecake with Lavender Honey

Course:

Dessert

Cuisine:

American

Yield:

12

Time:

Prep Time: 30 mins., Cook Time: 60 mins.

This delectable cross between creme brulee and cheesecake has a hint of lavender, the crunch of brulee and the richness of cheesecake. It’s rich and creamy, totally dreamy!

To avoid those all-too-frequent cracks, keep your oven temperature low.

1. Preheat oven to 325°F.
2. In a small sauce pan over low heat place cold butter and dried lavender. Melt ½ cup butter and allow flowers to seep in the butter for 5 minutes. Strain and press any additional butter from the lavender into a bowl.
3. Combine the lavender butter with graham cracker crumbs and sugar. Mix until combined and mixture is crumbly.
4. Press in the bottom and up the sides of 6 buttered 4-inch spring form pans.
5. In a large mixing bowl, beat cream cheese and sugar until well combined.
6. Add eggs to cheese mixture one at a time, beating well after each addition.
7. In a separate bowl, mix together heavy cream, both extracts, lemon juice and honey. Pour cream mixture into cream cheese mixture and slowly stir with wooden spoon until smooth. Be careful not to incorporate air at this point.
8. Wrap the outside of the pans with two layers of heavy-duty foil and set them in a roasting pan.
9. Fill each pan with the mixture.
10. Fill the roasting pan with enough hot tap water to come halfway up the sides of the pans.
11. Bake for 50 to 60 minutes or until cakes are set or jiggle in the middle.
12. Turn off oven and leave in the oven until room temperature. Leave the door slightly ajar.
13. Remove from water bath, wrap and refrigerate 6 hours or overnight. Once cakes are chilled, sprinkle sugar over top of each evenly.
14. Using a kitchen blow torch, melt the sugar or put under the broiler to caramelize the top.

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Brownie Pumpkin Pie

Course:

Dessert

Cuisine:

American

Yield:

8

Time:

Prep Time: 15 mins., Cook Time: 27 mins.

Brownie Pumpkin Pie combines the best of two worlds–and brings out the best of fall. What’s more, it’s half-scratch so you can use a mix, or use your favorite homemade brownie recipe, your choice. These flavors mash up into something deliciously unexpected.

1. Preheat oven according to brownie mix instructions.
2. Mix brownie mix according to instructions.
3. Pour into 4” tart pans halfway full.
4. Bake 15 minutes.
5. Remove from oven and cool if fully baked—if not bake at two-minute intervals until fully baked
6. Combine canned pumpkin and evaporated milk, add pumpkin pie spice, mix until well-integrated and smooth.
7. Pour pumpkin pie mix on top of the brownie, filling the tart pans.
8. Bake for 12 minutes, remove and cool.
9. OPTIONAL: Once cooled, cut large marshmallows into medallions, place center of the pumpkin and toast if desired.

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Creeper Peeper Punch

Course:

Beverage

Cuisine:

American

Seasonal Event:

Halloween, Fall

Yield:

8

Time:

Prep Time: 5 mins., Cook Time: N/A

1. Slice 1 cup grapes into round slices; set aside.
2. Slice 2 navel oranges into thin wheels; set aside.
3. Portion frozen grapes evenly in glasses or in a punch bowl. Add orange soda and grape juice.
4. Garnish with orange slices topped with sliced grape “eyeballs.”

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Black Lagoon Sangria

Course:

Beverage, Cocktail

Cuisine:

Spanish

Yield:

12

Time:

Prep Time: 15 mins., Cook Time: N/A

A spooky twist on a fall favorite, this Black Lagoon Sangria is equally tangy and sweet, thanks to raspberries, blackberries, pomegranate juice and lemonade.

1. In a pitcher or bowl, mix the fruit and wine together.
2. Add lemonade and pomegranate juice.
3. Add the orange vodka.
4. Refrigerate until well chilled.
5. When ready to serve, add club soda.

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Candied Bacon & Peanut Butter M&M’s® Caramel Corn

Course:

Dessert, Snack

Cuisine:

American

Seasonal Event:

Halloween, Fall

Yield:

16

Time:

Prep Time: 15 mins., Cook Time: 30 mins.

Crunchy-sweet caramel corn–what could be better? How about buttery-sweet homemade caramel corn tossed with crispy bits of salty-sweet brown sugar-candied bacon and rich chocolatey Peanut Butter M&M’s® chocolate candies? This Halloween treat has it all! Use thin-sliced bacon in this recipe for extra crispy candied bacon.

1. Dredge bacon slices in ¾ cup brown sugar until completely coated on both sides; arrange on a wire baking rack sprayed with nonstick cooking spray and layer on a baking sheet.
2. Bake uncovered in a preheated 350°F for 20 minutes, or until bacon is fully cooked and crisp. Immediately transfer bacon to paper towels and drain briefly; chop crisp bacon into small bits.
3. Combine candied bacon bits and popcorn in a large bowl coated with butter or cooking spray; season to taste with salt.
4. Combine white sugar, ½ cup brown sugar, corn syrup and water in a saucepan; bring to a boil, stirring occasionally, until mixture reaches 240°F.
5. Remove from heat and stir in butter. Return to heat and continue cooking until mixture reaches 300°F. Remove from heat.
6. Carefully add vanilla, baking soda and 1½ teaspoon salt to saucepan and quickly stir to blend. (Mixture with bubble and foam when these ingredients are added to saucepan.)
7. Working quickly, pour mixture over popcorn and stir until blended with a large spoon or tongs sprayed with nonstick cooking spray.
8. Add Peanut Butter M&M’S and stir until blended; cool.

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Butterscotch Witches’ Broom

Course:

Dessert

Cuisine:

American

Yield:

10

Time:

Prep Time: 10 mins., Cook Time: 2 mins.

These deliciously decadent chocolate and butterscotch Witches’ Broom Sticks are a great food craft for Halloween! Easy to make, with adult supervision, there’s nothing more fun than getting your hands a little dirty and then enjoying the tasty treats of your labor. The kids will have fun, and you’ll feel like a kid again yourself.

1. Place pretzel rods on a parchment-lined baking sheet.
2. Melt butterscotch chips in a microwave-safe measuring cup in 15 second increments until fully melted.
3. Dip one end of each pretzel rod into melted butterscotch and pull away to make the broom tip.
4. Repeat until all rods are coated; cool on parchment.
5. Melt dark chocolate chips in a microwave-safe measuring cup in 15 second increments until fully melted.
6. Drizzle dark chocolate across the pretzel rods, from the tip to the butterscotch.
7. Allow to cool and fully harden.
8. Remove from parchment and serve.