Now that we’ve officially passed the first day of Fall and the temperature doesn’t begin with the number “9” (well, fingers still crossed), I declare it’s time to pull out the boots, scarves, candles, and pumpkin decorations! (Some of you uber-excited people have beat me to this.) If you’re like me, something about Fall just fells magical! The cooler temps, the rich color of the leaves, the camaraderie of a football game, the actual need for a sweater at nighttime…it makes me all warm and fuzzy inside!
But one of my favorite things about Fall is the comfort food! There are four easy fall recipes I simply have to serve up each year, so I thought now would be a great time to share them with you! The good news….the are all SUPER EASY and involve simple ingredients! Together, this line-up of easy fall recipes covers your appetizer, entree, dessert, and beverage!
*Disclaimer-There’s a reason this post is not titled “Healthy, Easy Fall Recipes.” Eat at your own risk in your stretchy pants.
Consider this my gift to you. Sausage balls are a passed-down church recipe and have served as my Fall appetizer for YEARS. And listen: They will disappear before your eyes! I’ve never met a party guest that doesn’t gobble them up! (No pun intended.) Another great thing about this delightful treat is that you can prepare them the night before, so all you have to do is pop them in the oven a few minutes before your guest arrive! (In fact, the hubs and I have watched many a football game while we roll sausage balls the night before!) And the best part? IT’S FOUR INGREDIENTS. That’s right. You. Are. Welcome.
4 cups Bisquick mix
1 pack Jimmy Dean sausage (I use spicy)
2 cups shredded cheddar cheese
4 ounces crumbled blue cheese (I know it sounds weird, but trust me on this!)
Optional: Splash of hot sauce (Cuz we’re in Texas, DUH)
Instructions: Layer all ingredients into a LARGE bowl. (This helps everything mix evenly.) I pop the whole bowl in the microwave for about a minute, which helps everything to stick together. Now, this is gonna be messy….but just dig in and mix all the ingredients together thoroughly. I like to squeeze together about five or six large balls and then start breaking off smaller ones; it just makes rolling easier and faster. Of course you can make them however big you want, but mine are about 2×2-inch balls. (Sort of like the size you would make a cookie.) Bake at 400 degrees for 20 minutes, turning over halfway between.
If you don’t have a good taco soup recipe in your life…YOU NEED ONE. There are several out there, but this combo seems to be our favorite and turns out great every time!
1 pound ground beef
1 can black beans
1 can dark red kidney beans
1 can creamed corn
1 can whole kernel corn
1 can Original Rotel
2 cans stewed tomatoes
2 packets of taco seasoning
1 packet of dry Ranch salad dressing mix
1/2 of an onion, chopped
Instructions: Brown the ground beef, add salt & pepper to taste. Add chopped onion until soft. Transfer to large soup bowl, and add remaining ingredients. (The only canned item I drain is the whole kernel corn; the water from the beans adds to the soupiness!) Simmer on stove until slightly boiling. Reduce heat and let simmer until serving. *Add more water to adjust for however soupy you like!
Serve with shredded cheese, sour cream, and tortilla or corn chips!
That’s it! So easy and delicious. This soup is one of the best of my easy fall recipes for a party because everyone can serve themselves! I find that one batch of this usually feeds about eight people. The other great thing is that the longer it sits, the better the flavors become! And it’s delicious as leftovers!
Pumpkin Spice Bread
Now it’s time for something sweet, and there’s no better Fall treat than pumpkin bread! This is my Grammy’s recipe, and I feel like it’s the PERFECT combination of sweet and spice. It’s not too dense and holds the moisture! I also use this for neighbor & teacher gifts! A double batch makes three small loaf pans!
1-3/4 cups flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup butter, melted
1 cup pumpkin
1/3 cup water
Instructions: Sift dry ingredients together; make a well in the center. Add butter, pumpkin, egg, and water. Mix until all ingredients are moistened. Pour into a greased and floured 9×5-inch loaf pan. Bake at 350 degrees for one hour, or until done.
*This would be perfect with Henry’s Homemade Cinnamon Ice Cream!
Here I come a-Wassail-ing with the most crowd-pleasing, delicious Fall/Winter beverage that you’ll LOVE! To be honest, a special beverage was rarely part of my party menu until a Sunday School teacher shared this recipe! It is the ultimate comfort drink and it’ll be gone before you know it! And it pairs perfectly with a slice of warm Pumpkin Spice Bread!
1 quart cranberry juice
2 quarts apple juice
6 cinnamon sticks (you can find these in the spice aisle)
2 teaspoons pumpkin pie spice
Whole cloves (found in spice aisle)
Instructions: Place juices, cinnamon sticks, and pumpkin pie spice in a slow cooker and mix well. Slice orange and place 4-6 cloves in each slice. Place orange slices, clove side down, in slow cooker. (They will float on top.) Cook on high for one hour or low for three hours. Flip orange slices clove side up when ready to serve.
I hope you enjoy these easy fall recipes as much as my family does! HAPPY FALL, Y’ALL!