Written in October 2018
I am so excited to collaborate with Amy from The Ever Co. Her blog and company is jam packed with all things holiday and super fun traditions. She asked me to put together some of my favorite fall recipes- plus she added TONS more from her recipe box and other amazing bloggers- head to her site to read the post! Also make sure you’re following The Ever Co on Instagram, it will give you all the holiday feels!
Here are the recipes I’ll be making this fall!
Fall is here, or at least that is what I hear/ see every day on Instagram. Fall is definitely my favorite season, leaves changing, the holidays upon us and of course, pumpkin EVERYTHING. I unfortunately don’t get to experience all the perks of the season. Living in the Virgin Islands fall means, it gets even hotter, I have MAJOR FOMO of pumpkin patches and cozy sweaters and my pumpkin spiced lattes are homemade and iced (no Starbucks for me).
As soon as September hits, I have to get creative to make our home feel like fall. Obviously my regular coffee becomes pumpkin flavored and I defuse all the fall oil blends. But the biggest way to incorporate the season is in the kitchen.
I’m starting with treats for the girls! The first recipe I’ve been making for my daughter, Denver for breakfast for almost two years, and have been meaning to share. They are mini pancake muffins- great for an easy snack and a quick breakfasts. I used my normal recipe but added a fall twist.
All you need:
Mini muffin tins
Pam non stick spray
1 packet of Bisquick pancake mix
1 cup of water (I substitute milk for more protein)
Baby food (this is where I sneak in fruits and veggies! I usually use the leftover baby food packets my girls don’t finish) For this recipe to add a fall twist, I used sweet potato and squash.
Cinnamon (add nutmeg and pumpkin spice for fall flavors).
Preheat the oven to 350 and mix together the above ingredients. Spray your muffin tins with Pam and scoop the batter into the tins! I use a melon baller for an even scoop. Bake for 10-15 or until they are done in the middle. I honestly never time these I just use my nose and a toothpick!
And that’s it! I put them all into a ziplock and they last us about a week! So great to pair with fresh fruit in the morning, or make it extra special with a little powdered sugar and maple syrup!
The best thing to pair with these muffins would obviously be pumpkin spice milk, right!? Inspiration by The Ever Co t shirt I thought I’d whip up some pumpkin spice milk for the girls, while I have my latte.
It super easy, bring your choice of milk to a boil in a saucepan. Add nutmeg, cinnamon and pumpkin pie spice. Stir in 1-2 tablespoons of pumpkin purée. Constantly stir to dissolve the purée. Once it has a light orange color let cool and refrigerate. Serve cold!
I added some fun paper straws with a little ribbon to make hem extra festive!
You can also start with heavy cream, so the same processes and you have creamer for your coffee!
Now for the adults!
My favorite thing to make in the fall is chili! It makes the whole house smell amazing and SO yummy! Of course, it has to be a rainy day for me to pull off or it’s too hot! I really like this recipe because I like to use what I have on hand, substitute for what you got!
What you’ll need:
A large pot
A small saucepan
Choice of meat: we use either chicken (1 breast per person) or jimmy dean sausage (1 tube)
Tomato sauce or salsa (1 jar)
Chili flavor packet
Veggies of choice. We prefer warm colored peppers, fresh corn, green beans, carrots. This can be as easy as you make it- frozen or canned veggie work just fine. If you have the fresh produce (and the time) go for it.
Beans* optional- we don’t prefer them.
Spices: salt, pepper, basil, thyme, cinnamon
Rice or corn bread, which ever you prefer to serve your chili over.
Cheddar cheese and Sour cream for garnish
Another perk of this chili is you can start cooking it as early as you’d like! I really love putting in on the stove at nap time that way when everyone gets their second wind at 5pm I’m not stuck in a hot kitchen.
Coat the big pot in EVOO and put over medium/ high heat.
Add the meat and cook. Add 1/2 the chili packet, olive oil and water to prevent the meat from getting dry. When the meat is almost cooked through add any veggies that need cooked. This is where I add any fresh produce to get a nice brown on them. Then dump in the rest. The jar of sauce, the rest of chili packet, canned veggies, spices to taste, etc.
Cook rice as directed in a small sauce pan before serving. Shred cheddar cheese then finish with sour cream and serve!
Really the best part of fall is the weather gets cooler so you can snuggle your family and little tighter!
Cheers and happy fall y’all!