Find Fall In The Kitchen

Crockpot Mac and Cheese:

Ingredients: 

• 2 cups uncooked elbow macaroni
•  4 tablespoons butter
• 2 1/2 cups grated sharp cheddar cheese
• 3 eggs (optional)
• 1/2 cup sour cream
•  1 (10 3/4 ounce) can condensed cheddar cheese soup
•  1/2 teaspoon salt
•  1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

Recipe:

• Boil the macaroni in water for six minutes. Drain.

•  In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
•  In a slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
•  Cook on low for 2 1/2 hours, stirring occasionally.

Peach Cobbler:

Ingredients:

• 3 cans (15.25oz.each) Del Monte® Sliced Peaches in Heavy Syrup
• 1 pkg. yellow cake mix
• ½ cup butter, melted

Recipe:

• Preheat oven to 350°F.
• In a 13×9-inch or other shallow 3-qt. baking dish, dump 2 cans of peaches and syrup. Drain the third can and add only the peaches to the baking dish.
• Top peaches with dry cake mix; spread it out evenly across the entire surface of peaches.
• Drizzle cake mix with butter.Bake 55 minutes to 1 hour or until top is deep golden brown and fruit is bubbly. Dust with powdered sugar or top with whipped cream or vanilla ice cream before serving, if desired.

Corn casserole:

Ingredients:

• 15.25 oz. whole kernel sweet corn, drained
• 14.75 oz. creamed corn
•  8.5 oz. Jiffy corn muffin mix
• 8 oz. sour cream
•  1 stick butter, melted
• 1 cup cheddar cheese, shredded

Recipe

For Oven

• Preheat oven to 350 degrees.
•  In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.
• Pour into a greased 9 × 13 casserole dish or 10-inch cast iron skillet.
•  Bake uncovered for 45 minutes.
• Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
•  Let stand for 5 minutes prior to serving.

For Crockpot

•  In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
• Cook on high for 2-3 hours or on low for 4.
• Add the shredded cheddar during the last 20 minutes of cooking.
• Ensure the center is firm and set prior to serving.

Pumpkin French Toast

Ingredients:

• ½ cup pumpkin puree
• 4 large eggs
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp sugar
• 1 tsp vanilla extract
• Oil or cooking spray
• 12 slices white bread, thick cut
• ⅔ cup milk

Recipe:

• Add all the ingredients (except the bread) to a medium-sized bowl or shallow dish. 
• Whisk until smooth.
• Heat a frying pan to low-medium heat, or a griddle to 350F.
• Lightly grease with oil or cooking spray.
• Dunk a piece of bread in the French toast mixture, covering each side. Gently wipe/shake off any excess batter.
• Grill for 2-4 minutes on one side until golden, then flip and continue frying on the second side until both sides are golden and the bread begins to puff.
• Repeat with the rest of the toast, adjusting the burner/griddle temperature as necessary. 
• Serve immediately with syrup and whipped cream.

Pumpkin Chocolate Bread

Ingredients:

• 3 cups all purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 4 tsp pumpkin pie spice
• 2 cups canned pumpkin (not pumpkin pie filling)
• 2/3 cup brown sugar
• 2/3 cup granulated sugar
• 1 cup applesauce OR canola oil
• 3 eggs room temperature
• 1 tbsp vanilla extract
• 1 1/2 cups semi sweet chocolate chips
• 1/2 cup mini semi sweet chocolate chips reserve a couple tablespoons for the top of the bread if desired

Pumpkin Spice Baked Donuts

Ingredients:

• 2 cups all purpose flour
• ⅔ cup brown sugar
• 3 tsp pumpkin pie spice
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp kosher salt
• 1 cup pumpkin puree
• ¼ cup maple syrup
• 2 eggs
• ⅓ cup coconut oil, melted

• 2 tsp vanilla extract
• Non-stick cooking spray
• ¼ cup coconut oil, melted
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice

Recipe

• Preheat oven to 350F degrees
• In a medium bowl combine all the dry ingredients. Flour, brown sugar, pumpkin spice, baking powder, baking soda, salt. Mix to combine.
• In a separate small bowl combine all the wet ingredients. Pumpkin puree, maple syrup, egg, coconut oil, vanilla extract. Use a whisk to combine.
• Slowly mix the wet ingredients into the dry ingredients, until just combined. Do not over mix.
• Using a gallon Ziplock bag, pour all the batter in, push it to the corner and cut a ½inch hole on the corner to create a piping bag. If you do not have a Ziplock you can spoon the mixture into the donut pan.
• Spray the donut pan with cooking spray and pipe the batter in a circular motion to form donut. Only fill donut mold about ¾ full.
• Place in oven for 18 minutes and then remove from oven. Insert a toothpick and they are done if the toothpick is cleanly removed. Carefully remove the donuts from the pan using a spoon, and place on cooling rack for 5 minutes.
• While the donuts cool, combine the dry ingredients for the cinnamon topping: sugar, cinnamon, pumpkin spice. Using a brush, lightly brush each side of the donut with the melted coconut oil and then twist/dip into the cinnamon sugar. You can do one side or both sides. Best served/eaten fresh.

Potato Soup

Ingredients:

• 9 Russet potatoes
• 1/2 medium Yellow Onion
• 7 garlic cloves
• 1 tbsp olive oil
• 1 stick butter
• 8 oz cream cheese
• 3 can Cream of chicken soup
• 1/2 cup milk
• 1/2 tsp fresh ground black pepper
• 1 lb bacon
• 2 green onions

Recipe:

•  Peel and dice potatoes then add to crockpot.
• Dice yellow onion, and garlic keep separate for now.
• When olive oil is hot, brown garlic then add onion keep stirring until they start turning translucent.
• In sauce pan heat up olive oil.
• When onion and garlic is done melt cream cheese and butter then add cream of chicken milk and pepper.
• Add mixture to potatoes in crock pot mix together put on high heat for five hours checking every hour if needed add water to make more creamy.
• Around the four hour mark brown and drain bacon when cool to touch break up in little pieces also dice green onions then mix in soup. (for added taste add 2 tablespoons of bacon grease to soup).

Crockpot Chili

Ingredients:

• 1 ½ lbs ground beef or ground turkey
• 1 large sweet onion finely chopped
• 2 cloves garlic minced
• 3 cups low sodium beef broth
• 1 (6 ounce) can tomato paste
• 2 (10 ounce) cans diced tomatoes and green chilies
• 1 (14.5 ounce) can fire roasted diced tomatoes
• 1 (15.5 ounce) can dark red kidney beans drained and rinsed
• 1 (15.5 ounce) can pinto beans drained and rinsed
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon brown sugar
• ¼ teaspoon crushed red pepper
• ⅛ teaspoon ground cayenne
• kosher salt and black pepper to taste

Recipe:

• Brown the ground beef over medium heat. 
•  Add the onion halfway through the browning process and cook until soft.
•   Add the garlic; cook for 1 minute while stirring constantly.
•  Drain any excess grease and add the ground beef mixture to the crock pot.
• Whisk together the beef broth and tomato paste. 
• Pour on top of the beef mixture
• Add the diced tomatoes, fire-roasted tomatoes, kidney beans, pinto beans, chili powder, cumin, paprika, brown sugar, red pepper, and cayenne.
• Cover with the lid and set to low for 6-8 hours or on high for 3-4 hours. 
• Season with kosher salt and black pepper to taste.

Roasted Pumpkin Seeds

Ingredients:

• Seeds from 2 large pumpkins
• ½ teaspoon Lawry’s Seasoned Salt
• ½ tablespoon olive oil
• Dash of salt

Recipe:

• Preheat oven to 350 degrees F.
• Scrape out and remove seeds from your two pumpkins. Wash and clean your seeds from your pumpkin, making sure you remove any unwanted pumpkin rinds or deformed seeds. Wash in a colander and once again remove any unwanted items.
• Soak the clean seeds in a bowl full of water for 1/2 hour on the kitchen counter or overnight in the refrigerator. Drain the seeds, discarding the water.
• Fill a pot with water and a dash of salt (enough water so that it will cover the seeds). Bring the water to a boil. Place seeds into the boiling water and boil gently for about 10 minutes.
• Turn off the heat and drain the seeds and place back into your empty bowl. Toss seeds with olive oil. Lay out seeds in a thin layer onto a cookie sheet. Sprinkle with Lawry’s Seasoned Salt. Place in oven and move and turn the seeds over about every 10 minutes, making sure they are not burning. Seeds are done after about 40 minutes or when they become firmer and are no longer soft. You do not want dark spots on your seeds, you want them to be a darker yellow.
• Season with additional salt if desired. Remove from oven and allow to cool. Place into a clean mason jar or another food-safe storage container. Enjoy!

White Chicken Chili

Ingredients:

• 4 Anaheim peppers or poblano peppers
• 1 ½ tablespoons olive oil
• 1 medium sweet onion chopped
• 2 cloves garlic minced
• 1 ½ teaspoons ground cumin
• 1 teaspoons chili powder
• ½ teaspoon marjoram or oregano
• ⅛ teaspoon ground cayenne pepper
• 3 cups low sodium chicken broth
• 2 (15.8 ounce) cans great northern beans drained and rinsed
• 1 (15.25 ounce) can whole kernel corn drained
• 2 cups cooked cubed or shredded chicken breasts or chicken thighs
• ½ cup sour cream
• ¼ cup chopped fresh cilantro
• Kosher salt and fresh ground black pepper
• Monterey Jack Cheese or Pepper Jack Cheese (optional)

Recipe:

• Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil.
• Place the Anaheim or poblano peppers on the baking sheet with space between them. Roast for 8-10 minutes. Using  tongs carefully flip them and roast for another 8-10 minutes. Place them on a cutting board and invert a large bowl over the top to steam them.  Steam for 30 minutes.  Cut the stems off, peel the peppers, and the discard the skins. Dice the peppers and set them aside for a few minutes.
• Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and cook until soft. Reduce the heat to low and add the minced garlic, ground cumin, chili powder, marjoram, and cayenne pepper.  Cook for 1 minute stirring constantly.  
• Add the chicken broth, beans, corn, cooked chicken and diced peppers. Simmer for 10 minutes.  Remove 2-3 cups of the chili and using an immersion blender or stand blender puree the chili. Add the pureed chili back to the pot and heat for 2-3 more minutes.
• Turn the heat off and stir in the sour cream and chopped cilantro. Reserve some of the cilantro for a garnish for each bowl. Season with kosher salt and fresh ground black pepper to taste.  Ladle the chili into bowls and top with shredded Monterey Jack Cheese and chopped cilantro.