Here a few of the fall recipes you all submitted to me via Instagram! I will add more as the weeks go by and I try new ones myself! Enjoy!
Best Banana Bread Ever!
Ingredients: ½ cup butter, softened 1 cup sugar 2 eggs 1 tsp vanilla extract or vanilla bean paste 3 mashed bananas ½ cup buttermilk or sour milk 2 c flour 1 tsp baking soda ½ tsp salt ½ cup chopped nuts
Instructions: Preaheat oven to 350 degrees. Cream butter and sugar in the bowl of an electric mixer; add eggs and mix well. Add milk, vanilla and bananas to mixture. Add dry ingredients to creamed mixture and blend well. Bake in 1 loaf pan for 70 minutes. Adjust your time down if you’re baking in small pans. The smaller the pan, the shorter the cook time. Muffins in this recipe take about 25 minutes. I suggest checking your bread every 5 minutes after 25 minutes to see if a toothpick comes out clean if you aren’t using a standard loaf pan. Once the toothpick inserted into the center comes out clean, the bread is done!
Pumpkin Chocolate Chip Cookies
1/2 cup unsalted butter , melted
1/3 cup pumpkin puree (not pumpkin pie mix)
3/4 cup dark brown sugar (light may be substituted)
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 3/4 cups all-purpose flour
1 1/2 cups chocolater chips (mix and match any kinds)
Note: this dough requires chilling!
Place melted butter, pumpkin puree, dark brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer or stir it by hand.) Mix until combined. Continue mixing and add the egg yolk and vanilla extract. Add the baking soda, salt, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed. Slowly mix in flour until a smooth dough forms. Stir in all your chips.
Line a cookie sheet with a silpat baking mat or parchment paper. Scoop 2 tablespoon balls of cookie dough and place them on the cookie sheet. You can place them right next to each other, this is just for chilling. Cover the cookie sheet with plastic wrap and chill for at least 1 hour.
Preheat oven to 350°F. Spread cookies onto 2 lined cookie sheets and bake for 12-15 minutes, until the tops are no longer shiny and the bottoms just start to turn brown. Let cool completely before removing. Store in an airtight container for up to 3 days or freeze for up to one month.
Chicken and Rice Soup
1 tablespoon oil
1 onion minced
3 large carrots peeled and diced
1 rib celery diced
1 teaspoon minced garlic
1 teaspoon dried parsley
1/2 teaspoon dried thyme
5 cups low sodium chicken broth
2 chicken breasts raw
1 cup long grain brown rice rinsed
1 teaspoon salt
1/8 teaspoon black pepper
1/2 cup evaporated milk (more or less as you prefer)
In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
Add garlic, parsley and thyme and cook 1 minute.
Rinse rice under cold water. Add broth, chicken, rice, salt and pepper. Stir and bring to a boil over medium-high heat.
Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
Remove chicken from pot and shred. Add back to the pot with evaporated milk. Serve.
Pumpkin White Hot Chocolate
1.5 cups whole milk
1/2 cup canned pumpkin puree
1/2 teaspoon pumpkin pie spice
pinch of ground cloves
1/2 teaspoon vanilla
pinch sea salt
2 ounces white chocolate (roughly chopped)
In a small saucepan over medium heat, combine milk, pumpkin, and spices. Cook stirring constantly until just simmering.
Remove from heat and add chocolate ( reserve some chocolate for garnish) and stir or whisk until melted.
Just before serving, top each mug with a generous mound of whipped cream, a few shavings of white chocolate, and a sprinkle of pumpkin pie spice or cinnamon.
Crockpot Stuffed Pepper Soup
2 lbs ground beef
2 green bell peppers diced ( about 1 cup)
30 oz diced tomatoes 2 cans; undrained
15 oz tomato sauce
32 oz beef broth
1 cup water
1 small onion diced
2 tablespoon brown sugar
3-4 cloves garlic minced
2 teaspoon salt
1 teaspoon pepper
2 cups cooked rice
Brown and drain grease from the ground beef and place in slow cooker.
Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar, water, salt and pepper to slow cooker. (basically everything but your cooked rice) Cover and cook on low 6-8 hours.
When about 30 minutes are left , add in your cooked rice, recover and continue cooking until time is up.