20 Best Autumn Recipes

Pumpkin Spice Syrup

• Combine all ingredients in a small saucepan. Bring to a boil. Allow to simmer for 5 minutes until slightly thickened. Set aside and cool completely.
• Transfer to an airtight container and store in the refrigerator.

Pumpkin Spice Latte

• In microwavable glass or mug, microwave water for 30 seconds. Stir in instant coffee and pumpkin spice syrup until combined.
• Pour over ice. Layer milk on top. Or, serve warm.

• Preheat oven to 400F.
• In large bowl, toss together all ingredients, except eggs, until evenly coated. Transfer to an oven safe skillet or sheet pan.
• Bake at 400F for 30 minutes, stirring every 10 minutes.
• Create wells in between sweet potatoes and crack an egg into each well. Cook for another 10-12 minutes.

• Place bread slices flat on a sheet pan. Bake at 250F for 15 minutes, flipping halfway through.
• In large shallow bowl, whisk together remaining ingredients.
• Taking one bread slice at a time, dip bread into egg mixture and coat both sides.
• In large skillet, melt 2 Tbsp. butter or use nonstick pan. Place the soaked bread into the skillet and cook 2-3 minutes each side or until golden brown.
• Repeat with remaining slices and serve with maple syrup.

• Preheat oven to 350F.
• In large bowl, sift together all dry ingredients.
• Cream together butter, sugar, and brown sugar in separate bowl. Beat in egg, vanilla, and applesauce.
• Alternating, add dry ingredients and apple cider to the wet ingredients.
• Transfer to a greased 7×11 casserole dish.
• Bake at 350F for 35-40 minutes until toothpick inserted comes out clean.
• Place on cooling rack and generously prick the hot cake with a fork.
• Drizzle melted butter over top of the hot cake.
• In small bowl, combine sugars and cinnamon. Sprinkle over top of coffee cake.

• In a large skillet, melt butter over medium-low heat. Stir in chopped onions and allow to soften.
• Add in garlic cloves and cook for 30 seconds until fragrant.
• Stir in remaining ingredients except for the heavy cream and bring to a simmer.
• Cook for 30 minutes. Use an immersion blender to blend until smooth.
• Stir in heavy cream and serve with grilled cheese.

• Brown beef in butter in a large dutch oven. 
• Add chopped onion and stir until softened.
• Add remaining ingredients and stir to combine. Turn off stove and allow to cool.
• Transfer chili to a large gallon size freezer bag and freeze.
• Cook in Instant Pot from Frozen: Dump frozen contents into the instant pot, adding 1/4 cup water or broth. Pressure cook on HIGH for 14 minutes followed by a 15-minute natural release.

• Preheat oven to 400F.
• In small bowl, combine all spices and brown sugar. Rub over chicken breasts.
• In oven-safe skillet, melt butter on medium heat. Add chicken breasts to skillet and sear each side 3-5 minutes until browned.
• Brush apple butter on top of each chicken breast.
• Place skillet in a preheated oven and bake for 18-20 minutes until cooked through.

• In large skillet, melt one tablespoon butter. Cook chicken in skillet until no longer pink. Add in andouille sausage and continue to cook until slightly browned. Remove from heat and set aside.
• In large Dutch oven, melt butter with flour over LOW heat. Occasionally whisk the mixture to keep it from burning. Cook about 30-45 minutes until the roux is a dark caramel color.
• Add green peppers and onions. This will sizzle and stop the roux from cooking.
• Stir in chicken and sausage to the Dutch oven. Add chicken broth and Cajun seasoning.
• Simmer gumbo on low heat for 2 hours until reduced and slightly thickened. Alternatively, you can transfer the gumbo to a crockpot and cook on HIGH for 3-4 hours.
• Serve over rice.

Marinade

• Combine all marinade ingredients in a small bowl.
• Place pork tenderloin inside a large Ziploc bag and pour marinade on top, reserving 1 cup liquid.
• Refrigerate and marinate for at least one hour.

Pork tenderloin

• Cook on grill at 350F for 20 minutes flipping over once. Use reserved marinade to baste and keep the tenderloin moist.

• Peel your potatoes and cut into one-inch cubes.
• Place potatoes in a crockpot and cover with water. Season with salt and pepper. Cook on HIGH for 3-4 hours until potatoes are tender.
• While potatoes are cooking, melt butter over medium-low heat. Occasionally stir the butter, allowing it to slowly brown. Keep a close eye on it to prevent it from burning. Once a browned color, remove from heat and allow to cool.
• When potatoes are cooked, drain water from the crockpot. Add butter, heavy cream, and nutmeg. Mash potatoes either by hand or with a hand blender. Pour browned butter on top.

• Cook pasta according to package; drain and set aside.
• In large skillet, melt butter over medium-low heat. Add ground sausage and cook until no longer pink.
• Mix in chopped onions and allow to soften. Add garlic cook for 30 seconds until fragrant.
• Stir in spices, pumpkin puree, cream, and vegetable broth bringing it to a slight simmer.
• Add in spinach and allow to wilt.
• Combine cooked pasta with the pumpkin sauce.

For Meatballs

• Combine all ingredients in large bowl. Drop by spoonful or use a cookie scoop to form meatballs.
• Place on a greased baking sheet 1-inch apart. Cook at 400F for 12 minutes.

For Sauce

• Melt butter in large sauce pan. Cook onions in butter until softened and translucent. Add in all spices, adjusting for flavor. Stir in coconut milk and tomato paste until well combined.
• Transfer mixture to a blender or use immersion blender to puree the onions in the sauce mixture.
• Add cooked meatballs to sauce and allow to cool. Store meatball mixture in a gallon sized ziploc bag. Store in the freezer for 3-4 months.
• Cook in Crockpot from Frozen: Warm in crockpot on LOW for 3-4 hours. Serve with rice and naan bread.

• In small skillet, melt two tablespoons butter and toss in onions. Cook on low heat occasionally stirring until onions are a deep dark color. Go slow; good caramelized onions can take thirty minutes. Set aside.
• Melt remaining butter in a small sauce pan over low heat. Allow butter to start to foam and turn brown. Keep a close eye on it as to not burn the butter. Once browned, remove from heat.
• Stir in honey and red pepper flakes into browned butter.
• Pour brown butter over cooked ravioli. Top with caramelized onions and chopped fresh sage. Spritz with lemon juice.

Cranberry sauce

• Cut bacon into 1-inch pieces. In a large sauce pan, cook bacon over medium heat until crispy. Remove bacon bits from the pan leaving the bacon grease behind.
• Turn heat down to low and add in onions. Cook low and slow for 30 minutes until golden brown.
• Add in remaining ingredients and bring to a simmer.
• Continue to cook until reduced and sauce is thickened.
• Allow to cool completely and store in refrigerator.

Turkey Burgers

• In large bowl, combine all ingredients.
• Divide turkey mixture into 4-5 equal sized balls. Smash down into burger.
• Grill or cook stove top until no longer pink, about 5 minutes on each side.

Gravy

• Whisk together butter and flour in a small sauce pan over low heat.
• Stir in all spices.
• Gradually add broth until desired consistency is reached.
• Serve over french fries.

• In large Ziploc bag, combine flour, garlic powder, salt, pepper, paprika, and cinnamon. Add in beef chunks and shake until coated.
• In large skillet, melt one tablespoon butter over medium heat. Add beef chunks to skillet and sear each side. Complete in two batches if needed to avoid overcrowding your pan.
• Remove beef chunks from skillet and place in a crockpot. Add carrots, onions, mushrooms, and celery on top.
• Pour red wine into the hot skillet to loosen up all the brown bits.
• Stir in tomato paste, coffee, cocoa powder, thyme, rosemary, and beef broth. Bring to a simmer.
• Pour sauce from skillet on top of beef and carrots. Add two bay leaves.
• Cook on HIGH for 3-4 hours.
• In small bowl, combine cornstarch and water. In last thirty minutes, add cornstarch slurry to the sauce to thicken it up.
• Serve over rice or mashed potatoes.

Mashed Potatoes

• Peel potatoes and cut into 2-inch cubes.
• Add potatoes to instant pot and cover completely with water. Season with salt and pepper.
• Cook on HIGH pressure for 8 minutes. Quick release.
• Drain potatoes and return them to the pot.
• Add in cream, butter, salt, pepper, and garlic powder. Use a hand mixer to mash potatoes until smooth. If potatoes are too lumpy, add more cream and butter.
• Fold in cheddar cheese and set aside.

Beef Mixture

• Brown butter in a large oven safe, sauté pan. Add ground beef to the skillet and allow to brown on each side before flipping. Break apart ground beef until thoroughly cooked.
• Add chopped onions, peas, and carrots to skillet and cook until softened.
• Sprinkle flour on top to coat beef and vegetable mixture.
• Stir in all spices and garlic until fragrant.
• Add tomato paste and flour stirring until combined.
• Add red wine allowing to simmer until slightly reduced. Then, add in broth, cocoa powder, coffee, and Worcestershire sauce.
• Allow entire mixture to reduce until slightly thickened.

Assemble

• Layer mashed potatoes on top of the beef mixture in your sauté pan making sure to seal the edges. Sprinkle with chives.
• Bake at 350F for 25-30 minutes or until potatoes are lightly browned.

Pumpkin Cookies

• Preheat oven to 350F.
• Beat together all ingredients until combined.
• Drop by the spoonful two inches apart onto parchment lined cookie sheets.
• Bake at 350F for 10-12 minutes.

Brown Sugar Glaze

• Melt butter in a small saucepan until brown specks start to appear.
• Whisk in brown sugar and 2 Tbsp. heavy cream. Mixture will start to foam.
• Gently whisk for another 2-3 minutes until sugar is dissolved and mixture starts to thicken. Remove from heat and allow to cool.
• Stir in powdered sugar and vanilla. Add cream one tablespoon at a time until desired consistency is reached.

Applesauce

• Combine all ingredients in a small sauce pan. Simmer on low heat for 20 minutes until apples are softened and cider is completely reduced. Mash apples to desired consistency. Set aside to cool.

Caramel Ice Cream

• In a small sauce pan, whisk brown sugar and butter over low heat until mixture starts to bubble.
• Remove from heat and stir in ½ cup heavy cream. Mixture will bubble up some. Reserve 1/4 cup caramel sauce.
• Return caramel sauce to stove and stir in remaining heavy cream, milk, sugar and salt.
• Heat over low heat until sugar has completely dissolved.
• In separate bowl, whisk the egg yolks. While vigorously whisking, pour ¼ cup hot cream mixture into the yolks to temper the eggs.
• Add the egg yolks back into the cream. Continue to cook the mixture while constantly stirring. Once large bubbles start to appear, cook one more minute and then remove from heat.
• Strain through sieve into large bowl. Completely chill mixture in the refrigerator.

Ice Cream Assembly

• Churn caramel ice cream mixture in an ice cream machine according to the manufacturers’ instructions.
• When at a soft serve consistency, drop in chilled applesauce by the spoonful and continue to churn until just combined.
• Transfer ice cream to an airtight container. Pour reserved caramel on top. Use a knife to gently swirl in the caramel ribbons. Freeze overnight.

• Preheat oven to 350F.
• In large bowl, sift flour, baking soda, cinnamon, cornstarch, and salt together. Set aside.
• In a small sauce pan, melt butter over low heat until brown specks start to appear while stirring occasionally. Butter will start to foam, so keep a close eye on it to avoid burning. Remove butter from heat and allow to cool completely.
• In separate bowl, beat browned butter, sugar, brown sugar until creamed together. Add in eggs, one at a time.
• Fold in chocolate chips and butterscotch chips.
• Drop by the spoonful two inches apart onto parchment lined cookie sheets.
• Bake at 350F for 8-10 minutes until slightly brown. Remove from cookie sheets to cool completely.

Cinnamon Rolls

• In small microwavable bowl, heat milk and butter for 30 seconds. Milk should be warm to the touch, but not hot. Stir in one tablespoon of sugar and instant yeast packet.
• In separate bowl, sift flour, salt, and sugar together. Beat in milk and egg until a soft dough forms.
• Turn dough out onto a floured surface and knead into a small ball. Allow to rest for ten minutes.
• Roll out the dough into a 9”x13” rectangle. You can use a casserole dish to estimate the size.
• Brush apple butter on top of the dough.
• Combine cinnamon, nutmeg, all-spice, and brown sugar in a small bowl. Sprinkle on top of the apple butter.
• From the long side, roll the dough up to make a log. Using a sharp knife, cut the log into 10-12 slices.
• Place the rolls into a greased 9-inch round pan being careful not to overcrowd them. Cover and let rise for 1-2 hours until doubled in size.
• Bake at 350F for 18-20 minutes or until tops are slightly browned.

Cinnamon Roll Icing

• While rolls are baking, prepare icing by combining all ingredients. Add milk one tablespoon at a time until desired consistency is reached.
• Spread icing over hot rolls.

Candied Walnuts

• Prepare a cookie sheet with parchment paper and set aside.
• In a skillet, melt butter over medium heat. Stir in walnuts, sugar, and cinnamon.
• Stir occasionally until sugar starts to melt.
• Once full melted, transfer walnuts to the prepared cookie sheet and spread walnuts out into a single layer.
• Allow to cool and then break up any clusters into smaller pieces.
• Top cinnamon rolls with walnuts.