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4 Scrumptious Fall Recipes

Updated: Dec 15, 2021

Here are a few tasty recipes to try this fall that can be perfect for a chilly evening, taking to a potluck, or enjoying during an evening at home with family and friends.

Mechado Beef Stew


  • 1 1/2 lbs beef for stew

  • juice of half a lemon

  • 1/4 cup good dark soy sauce

  • freshly ground black pepper to taste

  • 3 tablespoons canola oil

  • 3 cloves garlic minced or crushed

  • 1 medium onion diced

  • 1 teaspoon fish sauce (patis)

  • 1 cup tomato sauce

  • 1 1/2 cups water

  • several dashes of Tabasco

  • 2-3 cups beef stock

  • 2 bay leaves

  • 1 red bell pepper sliced

  • 2 russet potatoes peeled and cut into 2 inch chunks

  • 2 carrots peeled and chopped in 2 inch pieces

  • kosher salt

  • freshly ground black pepper


  • Marinate beef in soy sauce, lemon, and black pepper for at least 30 minutes.

  • Brown garlic in oil and set aside.

  • Brown beef, working in batches if necessary (reserve the marinade).

  • Return beef to pot, add onions and season with fish sauce (patis).

  • When the onions are wilted, add tomato sauce and water and stir.

  • After about two minutes, add Tabasco, beef stock, 2 tablespoons of reserved marinade, bay leaves and bell pepper.

  • Let come to a boil, then lower heat to simmer. Add reserved garlic. Cover the pot with the lid, and let it stew for about 1 1/2 hours (see notes), stirring occasionally.

  • When the meat is tender, add potatoes and carrots. Continue cooking until the potatoes are fork tender, about 20 minutes more.

  • Season with salt and pepper to taste. Serve over rice.

Cranberry Brie Bites


  • all-purpose flour, for dusting the dough and cutting board

  • 1x (8 oz) tube crescent dough

  • 1x (8 oz) wheel of brie cheese

  • 1 cup whole berry cranberry sauce (not jellied)

  • fresh rosemary sprigs


  • Preheat oven to 375°f degrees. Spray a mini muffin tin with cooking spray. Spread a little flour out onto your counter. Then roll out crescent roll dough and pinch seams together. Cut crescent roll dough into 24 equal-sized squares. Place squares into muffin tin slots.

  • Cut brie into small pieces and place inside the crescent dough squares. Top with a generous spoonful of cranberry sauce, and a little sprig of rosemary.

  • Bake until the crescent dough is a light golden brown (about 15 minutes). Then serve warm!

Taste of Fall Salad


  • 2/3 cup pecan halves

  • 1/4 cup balsamic vinegar, divided

  • Dash cayenne pepper

  • Dash ground cinnamon

  • 3 tablespoons sugar, divided

  • 1x package (5 ounces) of spring mix salad greens

  • 1/4 cup olive oil

  • 1 teaspoon Dijon mustard

  • 1/8 teaspoon salt

  • 1 medium pear, thinly sliced

  • 1/4 cup shredded Parmesan cheese


  • In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.

  • Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese.

Pumpkin Pudding


  • 2x (3.4-oz.) packages of instant vanilla pudding mix

  • 1x (15 oz.) can of pumpkin puree

  • 3 c. of whole milk

  • 1/4 c. of packed brown sugar

  • 2 tsp. of pumpkin pie spice mix, plus more for garnish

  • Whipped topping, for garnish


  • In a large bowl, whisk together pudding mix, pumpkin, milk, brown sugar, and pumpkin pie spice mix according to package directions. Let sit 5 minutes to thicken.

  • Spoon into 6 small cups. Refrigerate until well chilled and pudding is set, about 1 hour.

  • Top with whipped cream and sprinkle with more pumpkin pie spice mix.


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