Recipes for the Fall

Recipes+for+the+Fall

Chloe Long, Staff Writer

Recipes for the Fall 

The fall is the perfect time to test your cooking and baking skills. Trying a new recipe is  great for times when you’re craving a fall treat, looking for something to serve for the upcoming holidays, or just want something to do. 

If you’re looking for a savory, autumn-themed dish, then these recipes should have you covered. 

Butternut Squash Soup: 

Ingredients: 

  • Butternut squash
  • Yellow onion and garlic
  • Fresh sage and rosemary
  • Ginger
  • Extra-virgin olive oil
  • Vegetable broth 
  • Salt and freshly ground black pepper 

Directions:

Start by chopping up all of the vegetables. Then saute the onion, and add in the squash. Cook until they’re both soft. Stir in the rest of your ingredients, and then add in your broth. Simmer for 15-20 minutes. Then pour into a blender and blend the mixture. Once you’ve completed this step your soup is ready to serve. 

 

      Apple Cider Pork Chops

Ingredients:

  • 2 tablespoons olive oil 
  • 6 boneless pork loin chops
  • 1 minced garlic clove
  • 1 tablespoon dijon mustard 
  • 1 teaspoon honey
  • ½ tablespoon apple pie spice
  • ½ teaspoon pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon salt
  • 1 cup apple cider
  • 1 tablespoon cornstarch 
  • 2 tablespoons water
  • Minced parsley 

Directions:

Heat olive oil, and brown both sides of pork chops. Combine the next 7 ingredients in a bowl, and pour over pork chops. Cook for 4-5 minutes. Then mix cornstarch and water, and pour into the rest of the mixture. Cook for another 1-2 minutes. Finish by sprinkling fresh parsley over the pork chops. 

For anyone looking for a sweeter dish, give this fall inspired muffin recipe a try. 

 

   Pumpkin Cream Cheese Muffins

Ingredients:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 tablespoon plus 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 2 cups sugar
  • 2 cups pumpkin puree 
  • 1¼ cups vegetable oil
  • ½ cup sugar
  • 5 tablespoons flour
  • 1½ teaspoons ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into pieces

Directions: 

  • For the filling combine cream cheese and powdered sugar and mix until blended and smooth. Put mixture in a piece of plastic wrap and shape into a log about 1½-inches in diameter. Transfer to the freezer and chill for at least 2 hours.
  • For the muffins, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda and whisk together. In a separate bowl combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed. Add in the dry ingredients, and mix again until combined.
  • To make the topping, combine the sugar, flour and cinnamon. Add in the butter pieces and cut into the dry ingredients until the mixture is crumbly. Transfer to the refrigerator to chill until ready to use. 
  • Place a slice of the cream cheese mixture into each muffin after filling tins. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffins. Bake for 20-25 minutes at 350 degrees.

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