I have always loved cooking, but I think fall recipes are my favorite to make. It’s finally cooling down just enough to make chili an acceptable option, and my slow cooker is usually in use more than three times a week. My family knows that once October hits, the following recipes will make their appearance in my kitchen.
Easy Fall Recipes
My Nana (the world’s best cook, in my humble opinion) shared the three following recipes with me. She studied home economics at the University of Texas in the late 1950s, and she’s still the most excellent cook, housekeeper. I only wish my home, life, and kitchen were as organized as hers! So, let me bring a little “Nana” to your kitchen this fall. I promise you’ll love these recipes!
Autumn Chopped Salad
6-8 c. baby spring mix
2 green pears
1 c. dried cranberries
1 c. chopped pecans
8 slices bacon, fried crisp and crumbled
4-6 oz. crumbled goat cheese
Chicken breast strips (can use fresh or frozen)
One bottle each, poppyseed and balsamic vinaigrette dressings (any brand)
1. Combine all ingredients in a large bowl.
2. Mix dressings well (70 percent poppyseed dressing and 30 percent balsamic vinaigrette).
3. Pour over salad and toss.
Crock-Pot Shepherd’s Pie
1 (22 oz.) pkg. frozen mashed potatoes (you can also make homemade mashed potatoes, or mashed cauliflower)
1 lb. lean ground beef
2 T. flour
1 (10.5 oz.) can French onion soup
1 (16 oz.) pkg. frozen mixed vegetables
1 tsp. salt
1/2 tsp. black pepper
1/2 c. shredded cheddar cheese
1. Brown meat in a large pot, drain, and add flour. Mix well.
2. Add soup, stirring constantly until thickened. Stir in vegetables, salt, and pepper. Spoon mixture into lined (or sprayed) slow cooker and top with mashed potatoes and cheese.
3. Cook on low in slow cooker for four hours.
Note: I like to double this to feed my hungry boys and ensure we have leftovers to eat during the week.
No Peek Casserole
2 lbs. beef tips
1 pkt. onion soup mix
1 can cream of mushroom soup
1 carton (8 oz.) sliced white mushrooms
1/2 c. ginger ale
1 pkg. egg noodles
1. Combine all ingredients except egg noodles in a 9 x 13-inch casserole dish.
2. Cover tightly with foil and bake at 300 degrees Fahrenheit for three hours. Don’t peek until done!
3. Remove from oven and let stand for 15 minutes before serving. Serve over egg noodles.
Note: This is also delicious served over white rice, with peas on the side, and rolls to sop up the delicious sauce.
1 can whole kernel corn
1 can cream-style corn
1 pkg. corn muffin mix (any brand)
1 1/4 c. buttermilk
1 c. melted butter
2 (4 oz.) cans mild chopped green chiles
2 small white onions, chopped
3 c. shredded cheddar cheese
1. Preheat oven to 350 degrees Fahrenheit.
2. Beat eggs and add all but cheese; mix well.
3. Stir in two cups of cheese.
4. Pour mixture into a greased 9 x 13-inch pan and bake for one hour.
5. Top with remaining one cup of cheese and let casserole stand for 15 minutes before serving.
Note: Corn casserole is a side dish, but it’s one of my very favorites to make when the leaves start turning. This is my mom’s recipe and is paired perfectly with a tenderloin, grilled chicken, or even your Thanksgiving menu.
1 pkg. thinly-sliced chicken breasts (4)
1 pkt. onion soup mix
1 bottle Russian dressing (any brand)
1 can whole cranberries
1. Place chicken in a 9 x 13-inch dish.
2. Mix together soup mix, dressing, and cranberries. Pour over chicken.
3. Bake at 350 degrees Fahrenheit for one hour.
Note: I like to serve this over long-grain wild rice, and with English peas and rolls on the side. Growing up, my mom always made cranberry chicken in the fall and winter — and let me assure you, your house will smell delicious when you make it. Every single time it’s in my oven, the smells wafting from my chicken remind me of childhood.
I hope you enjoy these recipes, and I’d love to hear from you if you make any of them. Happy fall, y’all!