Tabla de contenidos para Fall Recipes 2025 en Fall Recipes

DOUBLE CRANBERRY BANANA BREAD We love quick breads, and I’ve found they freeze well when properly wrapped. Make this scrumptious recipe before the holidays and freeze for last-minute guests or gifts. —Joan Hallford, North Richland Hills, TX Prep: 25 min. Bake: 50 min. + cooling Makes: 1 loaf (12 pieces) ⅓ cup shortening⅔ cup sugar2 large eggs, room temperature1 cup mashed ripe banana1 tsp. vanilla extract1¾ cups all-purpose flour2 tsp. baking powder½ tsp. salt¼ tsp. baking soda1 cup whole-berry cranberry sauce¾ cup chopped pecans, divided½ cup dried cranberries 1. Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and crumbly. Beat in eggs, banana and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cranberry…

AUTUMN HARVEST MASHED POTATOES I first made these potatoes as a surprise for my daughter in her freshman year of college. Canned pumpkin and a medley of root vegetables take ordinary mashed potatoes to the extraordinary.  —Susan Sutphin, Sevierville, TN Prep: 35 min. • Cook: 25 min. Makes: 10 servings 4 large red potatoes, cubed3 medium turnips, cubed2 medium parsnips, peeled and cubed⅓ cup butter, cubed1 can (15 oz.) pumpkin1 tsp. garlic salt with parsley¾ tsp. salt½ tsp. pepper⅛ tsp. ground nutmeg 1. Place the potatoes, turnips and parsnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain. 2. Mash vegetables with butter; stir in pumpkin, garlic salt, salt, pepper and nutmeg. Transfer to a serving bowl.…

CRANBERRY CHIP PANCAKES A few simple ingredients (orange juice, cranberries and white chips) make for pancakes so luscious you may not reach for the syrup. —Aris Gonzalez, Deltona, FL Takes: 25 min. • Makes: 6 pancakes ½ cup fresh or frozen cranberries1 cup water, divided1 cup complete pancake mix1 tsp. grated orange zest¼ cup orange juice¼ cup white baking chips 1. In a small saucepan over medium heat, cook the cranberries and ½ cup water until berries pop, about 10 minutes. Meanwhile, in a large bowl, combine pancake mix, orange zest, orange juice and remaining ½ cup water just until moistened. Fold in chips. Drain cranberries; fold into the batter. 2. Pour by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second…

AUTUMN PORK ROAST Although this main meal captures the fabulous flavor of fall, don’t hesitate to serve it throughout the year. Your family will flock to the table when they smell this delicious roast. It’s a hearty dish that makes everyday dinners more special.  —Kathy Barbarek, Joliet, IL Prep: 20 min. Bake: 2 hours + standing Makes: 12 servings 1 bone-in pork loin roast (5 lbs.)8 medium potatoes, peeled and quartered8 carrots, halved lengthwise2 medium onions, quartered1 small pumpkin or butternut squash, peeled and cut into 1½-in. chunks1 cup water3 Tbsp. snipped fresh sage or1 Tbsp. rubbed sage1 tsp. salt¼ tsp. pepper2 Tbsp. butter4 medium baking apples, quartered 1. Place roast in a large baking pan. Arrange potatoes, carrots, onions and pumpkin around roast. Add water to the pan. Sprinkle…

CHOCOLATE PECAN SKILLET COOKIE For variety, swap out the chocolate chips for an equal quantity of M&M’s or chocolate chunks. You can also prepare this cookie in four 6-inch cast-iron skillets. Just brush the skillets with melted butter before adding the dough, then bake for 25-30 minutes. —James Schend, Pleasant Prairie, WI Prep: 15 min. • Bake: 35 min. Makes: 12 servings 1 cup butter1 cup sugar1 cup packed brown sugar2 large eggs, room temperature2 tsp. vanilla extract3 cups all-purpose flour1½ tsp. baking soda½ tsp. kosher salt1 cup 60% cacao bittersweet chocolate baking chips1 cup chopped pecans, toasted Vanilla ice cream, optional 1. Preheat oven to 350°. In a 12-in. cast-iron skillet, heat butter in oven as it preheats. Meanwhile, in a large bowl, stir together sugar and brown sugar.…

SO-EASY SLOPPY JOES Everybody in the family will love the zesty flavor of this yummy comfort food. Try it spooned over warmed cornbread if you don’t have buns. —Karen Anderson, Cuyahoga Falls, OH Takes: 30 min. • Makes: 6 servings 1½ lbs. ground beef1 can (10 oz.) diced tomatoes and green chiles, undrained1 can (6 oz.) tomato paste¼ cup ketchup2 Tbsp. brown sugar1 Tbsp. spicy brown mustard¼ tsp. salt6 sandwich buns, splitFresh arugula, optional In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking meat into crumbles; drain. Stir in the tomatoes, tomato paste, ketchup, brown sugar, mustard and salt. Bring to a boil. Reduce the heat; simmer, uncovered, for 5 minutes. Serve on buns with arugula if desired. FREEZE OPTION Freeze cooled meat…