My 3 Favorite Fall Recipes

October 22, 2019 // by Laura Malone

OK, friends.  I don’t know about you, but I am finally feeling the onset of fall here in my neck of the woods. The mornings are crisp, my toes are wrapped in new cozy socks and I’m pulling out some of my favorite fall recipes to share with you!

My girls and I spent the day slicing, cooking and photographing so you could get in on these must-have recipes that are sure to put smiles on all your people’s faces. I can’t wait for you to try them!

Mulled Apple Cider

Mulled Apple Cider

Hot apple cider brings back bittersweet memories. With hands clasped around hot foam cups, my band friends and I huddled together tightly on ice-cold metal bleachers during high school football games and U.I.L. marching competitions. I absolutely hate being cold and I truly believe that hot cider was the only reason I survived each year. Hugs to all you band geeks out there. Nobody understands the hard work and sacrifice the band makes unless they have been one of us. Cheers to all the concession-stand workers that kept us alive!

Ingredients:

  • 5 whole cinnamon sticks
  • 1 tsp. whole cloves
  • 1 tsp. ground allspice
  • 1/3 cup honey
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1 apple, sliced
  • 1-gallon apple cider

Directions:

  1. Add all ingredients into a large stockpot.
  2. Bring to a simmer.
  3. Reduce heat to low and simmer for 30 minutes. (Don’t overcook or the rinds will add too much bitterness.)
  4. Remove it from heat.
  5. Pour into mugs.
  6. Garnish with sliced apples, oranges or lemon and a sprinkle of ground cinnamon. Makes about 16 cups.

Sunrise Zucchini Bread

Sunrise Zucchini Bread

I’m a sucker for any kind of bread; strawberry, pumpkin, cranberry/orange, poppy seed and zucchini. They’re perfect with a hot cup of black tea or coffee in the mornings (with a side of protein, of course, to keep your sugar levels even). This zucchini bread recipe has always been my favorite treat to make each fall, but now that I’m gluten-free I’ve had to start making two versions, gluten-free for me and this recipe for everyone else. Today, I’m sharing my traditional non gluten-free version. It’s quite the crowd pleaser. My mother-in-law and other family members are quick to place their orders each year, so I like to make multiple batches at a time. I also give these as gifts for my children’s teachers or coaches as a thank you. My brother and his girlfriend each get their own loaf because they’ve decided it’s too good to share. So, here you go. I hope you enjoy it as much as we do. And just in case you decide you can’t share either, one batch makes two loaves!

Ingredients:

  • 1 cup sugar
  • 1 cup applesauce
  • 1 cup vegetable oil
  • 3 eggs
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 cup milk (can substitute almond milk)
  • 2/3 cup chopped nuts (I use walnuts)
  • 3 cups flour
  • 2 cups zucchini, grated

Directions:

  1. Blend sugar, applesauce, oil and eggs together.
  2. Add the remaining ingredients and blend thoroughly.
  3. Bake in greased and floured loaf pans at 325 degrees for one hour. It makes 2 loaves.

Harvest Medley Chicken Soup

Harvest Medley Chicken Soup

This one is a winner in every way. It’s simple to throw together and every mouthful commands a “Mmmmmmm!” I’m really not exaggerating. It looks beautiful and tastes even better. If there’s a vegetable you don’t like, switch it out with another one that’s in-season like butternut squash or cauliflower. To make it even better, it’s naturally gluten-free and if you substitute oil for the butter to stir fry the onions, it’ll be dairy-free, too.

Fall Vegetables in Harvest Medley Soup

Ingredients:

  • 1 tbsp. butter
  • 2 – 32 oz. boxes of vegetable stock
  • 2 cups water
  • 1 cup wild rice
  • 1 large sweet potato, peeled and diced
  • 2 medium carrots, sliced
  • 4 baby bella mushrooms, sliced
  • 2 celery stalks, chopped
  • 1 yellow onion, diced
  • 4 cloves of garlic, pressed
  • 2 bay leaves
  • ½ tsp. thyme
  • ¼ tsp. celery seed
  • ¼ tsp. nutmeg
  • ¼ tsp. ginger
  • ¼ tsp. allspice
  • ¼ tsp. red pepper flakes
  • 1 – 13 oz. can coconut milk
  • 1 cup kale leaves, remove from stems and chop
  • 1 rotisserie chicken, shredded
  • Salt and pepper to taste

Directions:

  1.  Melt butter in a large stockpot and add in onions. Once onions are thoroughly cooked, add garlic, stirring for about 2 more minutes.
  2. Add vegetable stock and water.
  3. Stir in bay leaf, wild rice, sweet potato, carrots, mushrooms and celery.
  4. Add all seasonings and stir.
  5. Bring the soup to a simmer and reduce heat to medium-low, covering to simmer for 35 minutes. Stir occasionally.
  6. Stir in coconut milk, kale and shredded chicken.
  7. Serve warm in bowls. Makes 10 servings.

I hope these recipes help make your fall a little cozier. Try one and let me know what you think! If you’ve enjoyed House on Hill’s posts each week, make sure you hit the Follow button so you will receive an email as soon as a post is uploaded. I’d love to hear from you in the comments and remember to share this post with a friend!

Enjoy!

Laura

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