6 Festive Fall Recipes to Try

There is nothing like being adventurous in the kitchen and trying a new recipe you’ve never made before! I must admit trying new recipes can be a bit of a challenge and somewhat intimidating. Will it come out good? Are people going to enjoy it? Is this going to come out looking the like picture?

A million questions may go through your mind, but the real question is: what do you have to lose? Although trying a new recipe may be overwhelming, the chances of it coming out tasty are just as high. If you are feeling adventurous this fall season, then check out these festive fall recipes you should add to your cook list.

Brussels Sprouts with Ham and Leeks
All you will need to make this yummy side dish are 2 pounds of Brussels sprouts, trimmed, 2 tablespoons olive oil, half cup diced dry cured country ham, 1 large leek, half-teaspoon salt, ¼ teaspoon freshly cracked pepper, 3 tablespoon orange juice, 1-tablespoon apple cider vinegar.

Bring a heavy pot half full of lightly salted water to boiling over high heat. Add sprouts and cook for 5 to 6 minutes until crisp-tender. Drain in a colander. Return pot to heat and reduce heat to medium-high. Add olive oil, ham, leek, salt and pepper.

Cook and stir for 2 to 3 minutes until leeks are just tender. Add sprouts; cook and stir for 2 minutes more or until heated through. Drizzle with orange juice and vinegar; toss to coat. Transfer to a serving dish. Pour any juices in pan over sprouts and serve.

Streusel Apple Bread

A touch of lemon, chopped cranberries and walnuts make this quick bread taste like coffee cake. Here is what you will need to make this yummy dessert: two cups of all purpose flour, one cup of chopped cored apple, half cup butter (softened), one cup of granulated sugar, two eggs, one teaspoon of vanilla, half teaspoon of banking soda, one third cup of orange juice, one third cup of chopped cranberries, two third cup chopped walnuts, one third cup packed all purpose flour, one teaspoon all purpose flour, and one tablespoon butter (melted).

You first will need to grease bottom and 1/2-inch up sides of a 9x5x3-inch loaf pan; set aside. In a small bowl toss 2 tablespoons of the 2 cups flour with the apple; set aside. In a large mixing bowl beat 1/2-cup butter with an electric mixer on medium speed for 30 seconds; gradually beat in granulated sugar until combined. Beat in eggs and vanilla. Combine remaining flour with baking soda and salt; add to beaten mixture alternately with milk or orange juice.

Stir in apple mixture, cranberries and 1/3 cup of the walnuts. Spoon into prepared pan, spreading evenly. In a medium bowl combine brown sugar, 2 tablespoons flour, lemon peel, 1 tablespoon melted butter and remaining nuts; sprinkle evenly over batter in pan.

Bake, uncovered, in a 350-degree oven for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack. Wrap and store overnight at room temperature before slicing. Makes 12 servings.

Roast Chicken with Caramelized Onions and Fall Fruit

Apples, pears and cranberries mixed with caramelized onions in a luscious tumble over chicken breasts. Why not leave the skin on and bones in? Trust us; you’ll notice the extra flavor in this fabulous fall recipe.

Grab four bone in chicken breast, four teaspoon chicken roasting rub, two large white onions that will need to get cut into ¾ – inch chunks, two tablespoon of butter, two tablespoons packed brown sugar, one medium granny smith apple (peeled, cored, and coarsely chopped) that alone should be a cup, one medium pear (that should equal a cup) one third cup dried cranberries.

You will also need two cloves garlic (minced) 1 1/2 teaspoons snipped fresh rosemary or 3/4 teaspoon dried rosemary, crushed 1/2 teaspoon ground black pepper 1/4 cup cranberry juice, apple cranberry juice, pear nectar, apricot nectar or dry white wine 2 tablespoons dry sherry, white balsamic vinegar, dry vermouth or dry white wine Fresh green beans, trimmed and steamed (optional) Lightly grease a shallow baking pan.

Sprinkle the roasting rub onto all of the surfaces of the chicken; rub in with fingers. Place chicken, skin side up, in prepared baking pan. Roast, uncovered, in a 425-degree oven for 30 to 35 minutes or until chicken is no longer pink (170 degrees F).

Meanwhile, in a large skillet, cook onions, covered, in hot butter over medium-low heat about 15 minutes or until onions are tender, stirring occasionally. Uncover; add brown sugar. Cook and stir over medium-high heat about 5 minutes more or until onions are golden.

Add apple, pear, cranberries, garlic, rosemary and pepper to skillet. Cook, covered, for 5 minutes, stirring twice. Stir in cranberry juice and dry sherry. Simmer, uncovered, for 2 to 4 minutes or until liquid is reduced by half. To serve, transfer the chicken to a serving platter. Lastly, take a spoon of onion mixture over chicken. If you like, serve with steamed green beans.

Pumpkin Cheesecake with a Caramel Swirl

Caramel topping is swirled into the sour cream layer of this dessert, creating a dazzling design that will impress your guests. Get yourself a cup of fine graham crackers, 1/ cup ginger snap cookie crumbs, ¼ chopped walnuts, 2 tablespoon granulated sugar, ½ cup melted butter, ¼ teaspoon ground ginger, three 8 ounces softened cream cheese, 1 teaspoon ground cinnamon, 1 teaspoon vanilla, 2 tablespoon cornstarch, ½ teaspoon ground nutmeg, one 15 ounce can pumpkin, 2/3 evaporated milk, 2 eggs, one 16 ounce sour cream, 2 tablespoon caramel ice cream topping.

For crust:  In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, walnuts, the 2 tablespoons granulated sugar and ginger. Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of a 10-inch spring form pan. Bake in a 375 degrees F oven for 5 minutes (do not allow crust to brown). Set aside.

For filling:  In a large mixing bowl, beat cream cheese, the 3/4-cup granulated sugar, brown sugar, cornstarch, cinnamon, the 1-teaspoon vanilla, nutmeg and cloves (if you like) with an electric mixer until combined. Beat in pumpkin and milk until smooth. Stir in eggs. Pour filling into crust-lined pan. Bake in the 375 degrees F oven for 55 to 60 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

Meanwhile for topping:  In a small bowl, combine sour cream, the 1/3 cup granulated sugar and the 1-teaspoon vanilla. Spread evenly over the top of hot cheesecake. Drizzle the caramel topping over the sour cream mixture; with the tip of a knife, carefully swirl the caramel topping. Return cheesecake to the oven. Bake for 5 minutes more.

Cool in pan on a wire rack for 15 minutes. Using a sharp knife, loosen the crust from sides of the pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving. If you like, serve with chocolate curls or leaves.

Lazy-Braised, Maple-Glazed Carrots

Compared to traditional super sugary glazed carrots, our recipe bridges sweet and savory. Come Thanksgiving, this dish is well worth a spot on the holiday table.

Here is what you will need to make this delicious fall dish: 2 tablespoon unsalted butter, 2 garlic cloves, 1 fresh rosemary sprig, 2 pounds of carrots, kosher salt, black pepper, ½ cup water, 1 teaspoon silvered orange zest, 3 tablespoons orange juice, 1 tablespoon pure maple syrup, 1 teaspoon Dijon mustard.

In a large skillet, melt butter over medium heat. Add garlic cloves, cut sides down, and rosemary sprig. Cook until fragrant and garlic begins to brown, 1 to 2 minutes. Remove and discard garlic. Add carrots to skillet; season them with salt and black pepper. Add the water. Bring just to a boil. Reduce heat and simmer, covered, 8 to 10 minutes or until carrots are nearly tender.

Remove and discard rosemary sprig. Add juice, maple syrup, mustard and cayenne pepper to carrots; increase heat to medium-high. Cook, stirring often, until liquid is syrupy and carrots are lightly glazed, about 5 minutes. Transfer to a serving bowl; sprinkle with orange zest.

One-Pan Harvest Pasta

This hearty recipe is perfect as the weather cools and you’re starting to crave cozier foods. Use fresh veggies from your garden if you can, but store-bought produce works fine as well.

Stop by your local market to get grated Parmesan cheese, snipped fresh basil, kosher salt, ½ teaspoon crushed red peppers, 1 cup elbow macaroni, 1 ¾ cups reduced sodium chicken broth, one 19 ounce can of white kidney beans, 2 gloves garlic (minced) 1/3 cup chopped red onion, 2 tomatoes, 1 medium zucchini, 1 small eggplant, 2 tablespoons vegetable oil.

In a very large skillet, heat oil over medium heat. Add eggplant, zucchini, tomatoes, red onion and garlic. Cook, uncovered, 7 to 10 minutes or until vegetables are almost tender, stirring occasionally. Add beans, broth, pasta and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer 7 to 10 minutes more or until vegetables and pasta are tender, stirring occasionally. Remove from heat. Season with salt and pepper; serve topped with basil and Parmesan cheese.

Related: Thanksgiving Side Dishes

 Fall is here and why not give at least one of these recipes a try if you haven’t already! Giving your taste buds something new to crave this holiday season is a must. Would you try making any of these delicious recipes? If not, what recipes would you mind sharing with the community for us to? Follow and like our Facebook page, along with our other social accounts IG & Twitter @citygirlsavings.

The CGS Team



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