My Favorite Simple Fall Recipes By Rachel, Wife, Mother, Domestic Engineer • November 7, 2018
Ahhh, autumn. The crisp air. The colorful leaves. The food—yum! I love fall foods. Maybe that’s why I get so happy this time of year. I have a few foodie fallbacks (ha, get it?) for autumn that I want to share. And they're so simple, with just a few basic ingredients and easy-to-follow directions.
An Apple a Day
Something that my family and I look forward to most here in Pennsylvania is apple-picking season. In fact, it has become a bit of a family tradition for us. My children eat bushels upon bushels of apples, so it’s an extra-special treat to be able to go to the orchard near our home and pick our own.
One of our favorite things to do with the sacks of apples we bring home—besides eating them whole—is to cut them up and dip them in store-bought caramel sauce. A perfect dessert when you don’t feel like baking—that is a simple slice of heaven right there.
Another thing I do with apples is bake homemade tarts. I have a delicious apple tart recipe that was handed down through my husband’s family. It’s so simple and uses minimal ingredients—anyone can do it! Feel free to tweak and tailor it however you see fit.
Here’s a good tip: If you’re not up for making your own pie crust, you can buy some really good pre-made crusts at the grocery store, usually found in the freezer section.
My kids go bonkers for the aroma while it’s baking, and of course, the taste tests after it comes out of the oven. It’s rare if any of the tarts survive the evening.
This recipe makes two 9-inch apple tarts. After dividing the dough, you can wrap and refrigerate for up to 3 days or freeze for up to 1 month. Apples should be used immediately after slicing.
Click recipe to download and print.
On those cool fall evenings, when I can almost see my breath, I know it’s time to take out my big pot and start cooking something warm. Chili is one of those meals that seems like you spent a lot of time making, but it’s really quite simple. There aren’t too many ingredients, but everyone makes it a little differently—which is kind of fun because the possibilities are endless. I use either ground sirloin or ground turkey, some chili powder, and whatever I have on hand, like kidney beans, black beans, and some hot green chilis.
A tip for those who have trouble gripping a knife: I like to take out my pizza cutter, put the veggies on a cutting board, and slice them into small pieces. There are plenty of other gadgets out there for easy slicing and dicing, but my pizza cutter works for me.
What’s great about chili is that the longer it simmers, the more flavorful it becomes. And for some reason it tastes even better the next day!
Here’s another good tip: I like to make it in large batches, put it in plastic freezer bags, and pull it out for simple, quick weeknight dinners. My family enjoys chili with some shredded cheddar cheese on top and corn bread. Double yum.
Here’s a pretty simple recipe that gives delicious results.
Click recipe to download and print.
That’s how I’ll be eating my way through the fall this year. What tips do you have to share? Let me know.
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