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Fall Recipes

SLOW COOKER TACO SOUP

Serves: 8
Prep time: 10 minutes
Cook Time: 5 hours, 10 minutes

Ingredients

  • 1 pound ground beef
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 (1 ounce) package ranch dressing mix
  • 1 (14.5 ounce) can diced tomatoes and green chiles, undrained
  • 1 (15.5 ounce) can corn, undrained
  • 1 (15.5 ounce) can black beans, undrained
  • 1 (15 ounce) can sliced black olives
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 cup tomato juice

Directions

  1. Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix.
  2. Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours.

PENNE PASTA WITH SPINACH AND BACON

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients

  • 1 (12 ounce) package penne pasta
  • 2 tablespoons olive oil, divided
  • 6 slices bacon, chopped
  • 2 tablespoons minced garlic
  • 1 (14.5 ounce) can diced tomatoes
  • 1 bunch fresh spinach, rinsed and torn into bite-size pieces

Directions

  1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
  2. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
  3. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

ZUCCHINI PATTIES

Serves: 14 patties
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

  • 2 cups grated zucchini
  • 2 eggs, beaten
  • 1/4 cup chopped onion
  • 1/2 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • salt to taste
  • 2 tablespoons vegetable oil

Directions

  1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
  2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

PEACH COBBLER

Serves: 9x9 inch pan
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1/2 cup margarine, melted
  • 1 (29 ounce) can sliced canned peaches, drained
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 400 degrees F (200 degreess C). Grease a 9x9-inch baking dish.
  2. In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla. Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly.
  3. Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes.

SKEWERED CANTALOUPE

Serves: 4
Prep time: 15 minutes
Cook time: 6 minutes

Ingredients

  • 1 cantaloupe - peeled, seeded, and cubed
  • 1/4 cup butter
  • 1/2 cup honey
  • 1/3 cup chopped fresh mint leaves
  • Skewers

Directions

  1. Preheat grill for medium heat.
  2. Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.
  3. Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce.

HOME-STYLE MACARONI AND CHEESE

Serves: 6
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients

  • 7 ounces elbow macaroni
  • 1/4 cup butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 (8 ounce) package cream cheese
  • 4 slices canned jalapeno peppers, chopped
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon ground black pepper
  • salt to taste
  • 3 dashes hot sauce, or to taste
  • 2 cups shredded Cheddar cheese
  • 1 cup dry bread crumbs
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
  3. Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish.
  4. Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese.
  5. Bake in the preheated oven until golden brown, 15 to 20 minutes.

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