>Today Fresh Idea Friday is back … just in time to share our favorite fall recipes!
I love this time of the year since autumn is my favorite season. It’s the best time of the year for campires!
So, moving onto some of my favorite fall recipes … I always pull my crock pot out around this time of the year and use it often. It’s so nice having dinner prep finished early in the day! So, I thought I’d share a couple of our favorite crock pot meals.
First … Chili! It’s the perfect time of the year to enjoy a bowl of warm chili over brown rice served alongside fresh cornbread.
Easy Chili (Makes 10-12 servings)
1 lb. ground turkey
1 onion, chopped
1 green pepper, chopped
3 T. taco seasoning (see recipe below)
29 oz. can tomato sauce
3 – 16 oz. cans kidney beans, drained
29 oz. can crushed tomatoes
6 oz. tomato paste
2 T. chili powder
3 tsp. cumin
1 1/2 tsp. salt
3 tsp. maple syrup
shredded cheddar cheese
~Brown meat in skillet. Add onion and green pepper halfway through browning process. Drain if necessary. Add taco seasoning to meat (*to make my own taco seasoning I combine 1 T. chili powder, 1 1/2 tsp. cumin, 1 tsp. sea salt, 1 tsp. black pepper, 1/2 tsp. paprika, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. red pepper flakes and 1/4 tsp. oregano).
~Combine meat mixture, tomato sauce, kidney beans, crushed tomatoes, tomato paste, chili powder, cumin, salt and maple syrup in crock pot – stir to combine.
~Cover and cook on low for 7-8 hours or on high for 3 hours.
~Serve over rice if desired topped with shredded cheddar cheese.
*Note: I will often double this (I have a very large crock pot!) so that I have plenty for leftovers and to freeze.
1 c. kefir
1/4 c. melted butter
3 T. maple syrup or honey
1 c. cornmeal
1 c. whole wheat flour
2 tsp. baking powder
1 tsp. salt
~Blend together the kefir, butter, maple syrup (or honey), cornmeal and flour. Let sit, covered, on counter for 12-24 hours (or skip this soaking process).
~Blend eggs into mixture.
~Mix baking soda and salt thoroughly, but briefly into mixture.
~Pour into greased 8″ square baking dish and bake @ 350* for 25-27 min. until done.
*Note: I bake in 9×13 inch baking dish when I double it and allow for extra time to bake.
Second … Pot Roast with Veggies!
Pot Roast w/ veggies
3 lb. roast (round, chuck, or whatever is cheapest)
2 onions, sliced
7-8 carrots, cut into 1″ pieces
2 garlic cloves, minced
1 bay leaf
1/2 tsp. thyme
1/2 tsp. rosemary
1/2 tsp. salt
1/4 tsp. pepper
2/3 c. dry red wine or beef broth
~Place veggies in bottom of slow cooker.
~Stir in seasonings.
~Place meat on top of veggies.
~Pour in wine or broth.
~Cover and cook on low 10-12 hours.
*Note: If desired, you can sear the meat (and veggies) by heating olive oil in a saucepan then browning for a minute or two before placing in crock pot to give it extra flavor. Use wine or broth to deglaze pan before pouring into the crock pot.
And to end on a sweet note … there’s nothing like enjoying a yummy cinnamon roll on a cool morning!
Whole Wheat Cinnamon Rolls
(*Note: this recipe makes a lot of rolls … it fills (2) 9×13 baking dishes!)
1 c. water
2 T. yeast
2 tsp. honey
1/2 cup butter
2 1/2 c. milk
1/2 cup honey
4 tsp. sea salt
8 c. whole wheat flour
~In a large bowl, mix 1 cup very warm water, 2 T. yeast and 2 tsp. honey. Stir together, then let sit for a few minutes.
~Melt 1/2 c. butter in a large saucepan. Add 1/2 cup honey, 4 tsp. salt and 2 1/2cups of milk. Heat to about 120 degrees.
~Pour milk mixture into yeast mixture and stir.
~Stir in 8 c. of flour, 2 cups at a time, adding more if needed.
~Knead the dough for 5-10 minutes. Place into greased bowl, cover and let rise for 1 hour in a warm oven (preheat oven to 175*, turn off then put covered dough in oven).
~Punch down dough and knead out the bubbles.
~Cut the dough in half, setting one half aside.
~On a well floured surface, roll dough into a large rectangle, about 1/4” thick.
1/2 cup butter
3/4 cup rapadura (or use white sugar if you want)
1 T. cinnamon
~Melt butter and set aside. Mix together the rapadura (or sugar) and cinnamon in a bowl.
~Use a pastry brush to spread 1/2 of the melted butter all over the rectangle. Sprinkle 1/2 of the rapadura (or sugar)/cinnamon mixture all over the butter.
~Roll up the dough starting at the long side.
~Cut into thin slices, about 1/2 inch thick.
~Place rolls side by side in 9×13 greased baking dish.
~Repeat for other half of dough.
~Allow to rise for about 30 minutes.
~Bake at 350* for 25 minutes, or until golden brown.
3 T. milk
1/2 tsp. vanilla
1 – 1 1/2 cups powdered sugar to make the consistency you like
~Melt butter then stir in vanilla, milk and powdered sugar.
~Whisk together until smooth.
~Allow rolls to cool a little, and then drizzle frosting over them.
Head over to Lisa’s blog to check out more Fall Favorites!