100 + Recipes for Fall


I love fall. The crisp air. The gorgeous colors. And of course, most of all, the wonderful, aromatic flavors of autumn ingredients. Pumpkins, winter squash apples, cinnamon, caramel and spice! There’s nothing better than that. And this collection of recipes is proof of my love for cooking with these things.

From Breakfast to Dinner, to Dessert, you’ll find over 40 recipes that are inspired by fall and the delicious ingredients available during this time of year. Plus, you’ll find a link at the end to 75 more fall recipes to add to your menus in the months ahead. Enjoy the season!

Sweet Breakfast Dishes


  1. Spiced Chai Tea Muffin
  2. Pumpkin Pecan Sticky Rolls
  3. Cinnamon Streusel Muffins
  4. Cranberry Strudel 
  5. Hot Spiced Apple Cider Oatmeal
  6. Gingerbread Oatmeal
  7. Gingerbread Muffins
  8. Cinnamon Chip Scones

Savory Dinner Dishes

  1. savory dinnerApple BBQ Pork Chops
  2. Honey Dijon Pork Chops and Apples
  3. Slow Cooker Brown Sugar Chicken and Sweet Potatoes
  4. Keilbasa with Potato Apple Slaw
  5. Pork Chops & Apples (a Sheet Pan Dinner)

Soups & Stews



  1. 15 Minute Creamy Homemade Chicken Noodle Soup
  2. Chicken Cock Leekie Soup
  3. Pumpkin Black Bean Chicken Chili
  4. Black Bean Butternut Squash Chili
  5. Chicken Vegetable Soup
  6. Smoked Sausage Sauerkraut Soup
  7. Split Pea Soup with Ham
  8. Creamy Homemade Chicken Noodle Soup
  9. Chicken and Dumplings with Gnocchi
  10. Potato Soup

Flavorful Sides


  1. Carrots Parsnips and Potatoes
  2. Easy Butternut Squash Skillet
  3. Mashed Sweet Potatoes
  4. Roasted Brussels Sprouts
  5. Corn Casserole
  6. Slow Cooked Apples and Butternut Squash
  7. Roasted Butternut Squash or Sweet Potatoes
  8. Winter Squash in the Slow Cooker
  9. Pecan, Cranberry  & Orange Marmalade Cream Cheese Trio

Delicious Desserts


  1. Pumpkin Ice Cream 
  2. No Bake Pumpkin Spice Caramel Cheesecake Dessert
  3. Pumpkin Ice Cream Pie with Caramel and Gingersnaps
  4. Pumpkin Spice Eclair Cake
  5. Slow Cooker Caramel Apple Cake
  6. Spiced Chai Latte Cookies
  7. 1 Min Brown Sugar Cinnamon Apples
  8. Apple Spice Cake with Caramel Glaze
  9. Butter Pecan Pumpkin Cake
  10. Chocolate Pumpkin Cake
  11. Cranberry Fudge Pie
  12. Apple Crumb Cake
  13. Apple Crumb Pie
  14. Gingerbread Bars 

Plus 75 more fall recipes!

Print Friendly

Chicken and Vegetable Foil Packets {Grill or Oven}

You’re going to love this recipe from Eat at Home writer, Kim!  She makes use of the grill, but this will work in the oven too.

I know many of us are caught up in back-to-school and starting to have a little Fall fever (is that a thing?) If the pumpkin posts that have started popping up everywhere are any indication, then yes, Fall fever definitely exists. However, in my neck of the woods, it’s still 90 degrees, and I’m still grilling every chance I get. With the craziness of 3 kids, school, sports, etc., I have been looking for easy recipes that do not require a lot of prep or cleanup. These chicken and foil packets fit the bill.

Foil Packet Collage EAH

I love that I can cook the meat and vegetables at the same time, and just add some fruit as a side to have a complete meal. Also, when everything is bundled up in a neat little foil packet, clean up is breeze!

chicken and veggies EAH

Start by prepping your meat and veggies (which can be done ahead of time). I used chicken, potatoes, peppers, onions, carrots, grape tomatoes, and zucchini. This recipe is versatile, and you can add just about anything you like. Just remember to slice potatoes thin and cut your meat into bite size pieces so that it cooks fast, and veggies that cook quickly can be left in bigger chunks (like zucchini…I do not like it to get too mushy, so I sliced it into thick rounds), this way, everything is done at the same time.

chicken and veggie foil pack EAH

Place your veggies on a sprayed piece of foil, add your chicken and any spices you like. I like to add a little bit of butter on top as well.

foil packets on grill EAH

Gather your foil up around the meat and vegetables, pinch to seal at the top, and throw them on the grill (or in the oven on a baking sheet!) for about 25 minutes….and boom! Dinner is basically done!

finished foil packet EAH

Be careful when opening the packets, since everything inside is hot and steamy. I say plates are entirely optional, since everything is neatly contained in the foil! (These would be good when camping.)

Chicken and Vegetable Foil Packets {Grill or Oven}
Chicken and vegetables cooked together in a neat and tidy foil packet!
  • 2 pounds boneless, skinless chicken breast, cut into chunks
  • 3 medium Russet potatoes, sliced thin
  • 1 sweet onion, cut into chunks
  • 1 large pepper, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 1-2 cups baby carrots
  • 1 cup grape tomotoes
  • 2 Tablespoons olive oil
  • herbs de provence (optional), to taste
  • Worcestershire sauce (optional), to taste
  • salt and pepper, to taste
  • ½ tablespoon butter for each packet (optional)
  • *aluminum foil
  • *non-stick cooking spray
  1. (Light grill to medium-high heat or preheat oven to 400 degrees)
  2. Place all vegetables in a large bowl and drizzle with olive oil. Stir gently to coat.
  3. Spray 12-18 inch pieces of aluminum foil with cooking spray (depends on desired portion size, I made 5 large packets)
  4. Evenly divide veggies among the foil pieces, placing them in center of packet. Add desired spices.
  5. Top with chicken chunks, additional spices and Worcestershire (if using). Place butter on top of chicken.
  6. Seal foil around the chicken and vegetables, pinching at seams to seal.
  7. Place on grill, or in oven on a baking sheet, for approximately 25 minutes or until chicken has reached 165 degrees on a meat thermometer.


Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and many, many more desserts!

Print Friendly

Pork Chops and Apples Sheet Pan Dinner

Pork Chops and Apples Sheet Pan Dinner - perfect for fall!

Am I the only one who thinks of Peter Brady when I say the title of the recipe today?

This recipe doesn’t have apple sauce, but it does have that great combo of pork and apples.  It all gets made on a sheet pan, so it’s super simple.

Here’s what you’ll need for this recipe:

Pork Chops and Apples Sheet Pan Dinner ingr

Any type of apple will work for this.  A tart apple might be best, if you have that option, but any apples you have on hand are fine.

I love using these thin, boneless pork chops.  They cook so fast! Serve roasted green beans, brussels sprouts or other green vegetable with this meal.

Pork Chops and Apples Sheet Pan Dinner

Serves: 6 servings

  • 1-2 Tbs. olive oil
  • 1.5 - 2 lbs. boneless pork chops, thin cut
  • salt and pepper to taste
  • 4-6 apples, peeled and sliced
  • 1 Tbs. honey
  • ½ tsp. cinnamon
  • dash nutmeg
  1. Brush sheet pan with olive oil.
  2. Place pork chops on pan and sprinkle with salt and pepper.
  3. Stir apples together with honey, cinnamon and nutmeg.
  4. Pour apples onto sheet pan with pork chops.
  5. Bake at 425 degrees for 25-30 minutes, until pork chops are cooked through and apples are tender.


Print Friendly

Slow Cooker Kielbasa with Potato-Apple Slaw

This slow cooker recipe from Kate sounds amazing!  Don’t be afraid to try the sauerkraut.  I’ve found that in recipes it isn’t nearly as “krauty” as it is when you have it straight from the jar or can.

Apple season is my favorite. As soon as they start appearing in the market, they start working their way into every meal I can possibly squeeze them into. This is one of our standard fall dinners.

Apples pair so well with kielbasa. The potatoes bulk up the slaw to make the whole dish more filling and the sauerkraut adds a great bite. The whole thing just tastes like fall and couldn’t be easier! If you’re looking for a simple, seasonal dish, this is a great go-to.


To make it, you’ll only need a few simple ingredients:


Slow Cooker Kielbasa with Potato-Apple Slaw

Serves: 4 servings

  • 3 large potatoes, shredded
  • 3 Gala apples, peeled and shredded
  • 1 15 oz. can sauerkraut, drained and rinsed
  • ½ cup sherry cooking wine
  • Salt and pepper, to taste
  • 1 lb. kielbasa, coin-sliced
  1. In the slow cooker, toss together the shredded potato, shredded apple and rinsed sauerkraut.
  2. Stir in cooking wine. Season to taste with salt and pepper. If it's still too bitter, stir in a teaspoon or two of sugar.
  3. Stir in sliced kielbasa.
  4. Cook on low for 6 hours.

Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Print Friendly

Peanut Butter, Apple, Pecan Sandwiches – Back to School Lunch

Peanut Butter, Apple, Pecan Sandwiches


Back to school time is here and with it, lunch packing duty.  It can be hard to strike a balance between having variety in the lunch box and sticking with ingredients that you have on hand.

This recipe does just that by using common ingredients that are packed with fall flavor.  Peanut butter, cream cheese, apple, cinnamon and pecans make a great combo!

Feel free to substitute too.  Use almond butter or sunflower seed butter instead of peanut butter.  Use a different type of nut.  Try it with pears instead of apples.

Here’s what you’ll need to make the sandwiches:

Peanut butter apple pecan sandwich ingredient


Peanut Butter, Apple, Pecan Sandwiches

Serves: 2 sandwiches

  • ½ cup peanut butter
  • 1 oz cream cheese, softened
  • 1 tsp. honey
  • ¼ tsp. cinnamon
  • 2 Tbs. chopped pecans
  • ½ small apple, peeled and diced
  • 4 slices Nature's Own bread
  1. Stir peanut butter and cream cheese together.
  2. Add honey, cinnamon, pecans and apples. Stir to combine.
  3. Spread on bread to make two sandwiches.

Natures Own 2



Nature’s Own Bread is kicking off back to school with a #LunchBoxCreations contest.  You can enter by submitting your photo or video to http://lunchboxcreationssweeps.com .  Four winners will be chosen and each will win a $250 grocery store gift card!

  1. How to Enter

    1. Visit http://lunchboxcreationssweeps.com and  submit a photo or video of your favorite sandwich creation using Nature’s Own bread, and submit the entry, as directed, between 12:00 AM ET on 8/17/15 and 11:59 PM ET on09/15/15.
    2. Any entries submitted after September 15th, at 11:59 PM ET will be ineligible.
    3. Entrants can either submit a link of their video or photo from Vine, Instagram, or YouTube, or can upload their own photo as directed on the sweepstakes form.
    4. A photo submission counts as one (1) entry.
    5. A video submission counts as five (5) entries.
    6. Only one submission per person per sweepstakes.

For inspiration – and to show that anyone can make a video! – here’s the video I made with my youngest daughter, Mia.  We were doing a “dry run” of a school morning.  We homeschool, but she goes to a cottage school three days a week and packs her own lunch on those days.  She’s a great lunch packer and consistently has the most variety of anyone in the family.

This is a sponsored conversation written by me on behalf of Nature’s Own. The opinions and text are all mine.

You can also find Nature’s Own on Instagram, Twitter, Facebook and Pinterest.

Print Friendly

Homemade Turkey Sausage Burgers

Homemade Turkey Sausage Burgers on English Muffins


This recipe is a breakfast-y spin on burgers.  It’s also a great way to take plain, ground turkey and season it like sausage.  I’m all about using what you’ve got on hand, and I’m more likely to have ground turkey than sausage.  But I do make sure to keep the pantry stocked with McCormick spices, so seasoning the meat is a great option.

I served the turkey sausage burgers, draped with melted Colby-Jack cheese, piled high with lettuce and tomato stacked on toasted English muffins.  A bit of mayo topped things off.

Eat this sandwich for breakfast, brunch, lunch or dinner.  No matter what meal, you won’t be disappointed. If you like eggs, try add a poached egg on top of the sausage.

Here’s what you’ll need to make the turkey sausage burgers:

Homemade turkey sausage ingr


Homemade Turkey Sausage Burgers

Serves: 6 servings

  • 2 lbs. Ground turkey
  • 1½ tsp. Kosher salt
  • 1 tsp. Black pepper
  • 1½ tsp. Rubbed sage
  • 1½ tsp. Ground thyme
  • 1 tsp. Rosemary
  • ¼ tsp. Smoked paprika
  • 1 Tbs. Brown sugar
  • 6 slices Colby-Jack or Cheddar cheese
  • English muffins
  • Lettuce and tomato
  • Mayonnaise
  1. Mix the turkey, all the spices and the brown sugar together until well combined.
  2. Form the meat into 6 patties.
  3. Grill or cook in a skillet until cooked through.
  4. Top the patties with cheese.
  5. Serve on toasted English muffins, topped with lettuce and tomato and served with mayonnaise.

Feel free to vary the spices and herbs to your own taste. If you like spicy things, you might like to add McCormick Red Pepper Flakes or Cayenne Pepper to the mix.

Have you ever heard the term “breakfastarian”?  I’m pretty sure I could fall into that category, because I love breakfast at any time of the day.  If that describes you too, you’ll love these Turkey Sausage Burgers!

Disclosure: This post is sponsored by McCormick.  All opinions are my own.

Print Friendly

Slow Cooker Thai Peanut Chicken

I can’t wait to try this recipe from Kate.  She is fantastic at coming up with slow cooker recipes.  That works out great, because she’s also the one who puts together our Slow Cooker version of Weekly Meal Plans.

We’ve been in a huge take-out rut for most of the summer. There’s been so much going on that it’s been easier to grab something while we’re out and about than to try to work in time to cook. The Eat at Home Challenge was a great reminder that I can do better for my family – so I doubled-down my efforts to actually plan. One of the things I started playing with after the challenge were at-home versions of some of our take-out favorites.

Peanut chicken from our local Thai place is always a huge hit. It took me a few tries to get a sauce that was close but I finally hit on a version we love! And this takes even less effort than getting in the car and driving to the Thai place. Truly a win-win!


Ready to make your own Thai take-out at home? Here’s what you’ll need:


Slow Cooker Thai Peanut Chicken

Serves: 6 serving

  • 2½ lbs. boneless, skinless chicken breast
  • 1 red bell pepper, cut into thin strips
  • 2 cloves of garlic, minced
  • ¼ cup coconut milk
  • ⅓ cup teriyaki glaze
  • 2 Tbsp. champagne vinegar, rice wine vinegar or white wine vinegar
  • 1 tsp. crushed red pepper
  • ½ cup creamy peanut butter
  • Brown rice, for serving
  1. Place the chicken in the slow cooker. Top with the sliced peppers.
  2. In a small bowl, whisk together the garlic, coconut milk, teriyaki glaze, vinegar and red pepper. Pour over the chicken and toss to coat.
  3. Cook on low for 6 hours.
  4. Remove chicken to a cutting board and shred. Whisk peanut butter into the sauce remaining in the slow cooker, until smooth. Return chicken to the slow cooker and toss to coat. Cook for an additional 15-20 minutes.
  5. Serve chicken and peppers over rice.

Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Print Friendly

Boneless Pork Chops and Veggies Sheet Pan Dinner

Chipotle pork chop sheet pan dinner


I really like using these thin cut boneless pork chops.  They’re relatively inexpensive (groceries are getting crazy high in price!), they’re versatile and easy to use.  I need to do a post with lots of different ways to cook with these chops.

I’ve made this sheet pan dinner several times now.  It’s easy and it cooks in just about 30 minutes or a bit less.

To keep the prep quick, I used very small potatoes that didn’t require any chopping.  The green beans took longer to prep.  Brussels sprouts would work well and might be quicker.  Or try slices of cabbage.

One benefit to using thin cut pork chops is that they cook in the same amount of time the vegetables need. With a thicker cut of meat, you would need to put the meat in first and then add the veggies to the pan later.  This way it all goes in at the same time.

I have a really big sheet pan that I bought at Walmart.  I love it, because it fits a whole meal for a family.  My sheet pan is similar to this one.  If you don’t have a large pan, use two regular sized ones.

Here’s what you’ll need to make this meal.  Keep in mind that the veggies and seasonings can be swapped for other things.

Boneless pork chop sheet pan dinner ingr

This time I used McCormick’s Smokehouse Maple seasoning on the chops.  I love this stuff!  We flew through the first container of it and when I saw it in the store, I grabbed another.

I kept the seasoning on the veggies simple with kosher salt and black pepper.  Sometimes I like to sprinkle McCormick’s Montreal Steak seasoning over everything though.  That’s another favorite for my family.

Boneless Pork Chops and Veggies Sheet Pan Dinner

Cook time: 

Total time: 

Serves: 6 servings

  • olive oil
  • 3-4 cups small potatoes or chopped potatoes
  • 3-4 cups green beans, trimmed and cleaned
  • kosher salt
  • black pepper
  • 2 lbs. boneless thin cut pork chops
  • Smokehouse Maple seasoning or other seasoning blend
  1. Brush one large or two small rimmed baking sheets with olive oil.
  2. Toss potatoes with a drizzle of olive oil, salt and pepper. Add them to a section of the pan.
  3. Toss green beans with a drizzle of olive oil, salt and pepper. Add them to a section of the pan.
  4. Brush pork chops with olive oil and place in the remaining space on the pan. Sprinkle chops with seasoning.
  5. Place pan in a 425 degree oven for 25-30 minutes until meat is cooked through and potatoes are tender.



Print Friendly

No Heat Dinners

No Heat Dinners to keep the kitchen cool

When I was little, we didn’t have central air in our house. My parents had a window unit air conditioner in their bedroom window that cooled their room and the short hallway to a bedroom my sister and I shared. During one especially hot summer, we would set up the card table in the bedroom to eat. It was just too hot to eat in the kitchen.

And the meal of choice was Chef Salad. Cool iceburg lettuce, chopped cucumbers, tomatoes, lunch meat, sliced American cheese all topped with Seven Seas Green Goddess dressing or maybe Russian dressing.

Side note: Remember that Green Goddess Dressing from the 70s? I think it disappeared for a while, but now Kraft is selling it. I haven’t tried it since I was little.

Chef salad still makes a great dinner on a hot evening, but there are some other good no-heat meals too.  Here are a few that will keep you and the kitchen cool.

gazpacho done



This cold soup is full of garden veggies.  It’s a great way to use all that zucchini!



Tomato Sandwich

Admittedly, this is a pretty light meal for dinner.  But if you’ve got garden fresh tomatoes, what else do you really need in life?

Peach Chutney Chicken Salad

Peach Chutney Chicken Salad

This 15 minute recipe calls for using homemade peach chutney that you’ve already frozen.  You can skip that and use store-bought chutney instead.  Or go for this Chicken Salad recipe with grapes and pecans.  Use rotisserie chicken to keep it cool and quick.  (The photos on that post are old and not great, but the recipe is wonderful.)

tuna tomato salad done


Summer Time Tuna Salad

There’s no mayo in this version.  Instead the tuna is served over sliced avocado with plenty of tomatoes and other goodies.  This is one of my favorites!  It’s quick and easy to make too.

What are your favorite no-heat dinners to beat the sweltering summer heat?


Print Friendly

Chipotle Ranch Chicken Pasta

The Eat at Home Challenge is off to a great start! Nearly 1800 people have joined.  I’m doing the challenge right along with everyone else, but last week I was sick all week.  Summer isn’t supposed to be for viruses, but this one sure did lay me flat!  It’s put me a little behind and made the Eat at Home Challenge a bit more challenging for my family.  We haven’t eaten perfectly planned meals, but we have eaten.  Fingers crossed that this week is better!

Today, we’ve got a recipe from Kate.  This one looks fantastic!

I know the summer stereotype is lazy days but my summers are always busy. The longer days always seem to keep us out and about later, which often means less time to make dinner. This pasta has been one of my favorites so far this summer. It’s a recreation of something I got at a local café and it comes together in about fifteen minutes. If you cook the pasta the night before, you can have it on the table in about five.


I prefer to serve this cold – it feels more refreshing on a summer night, especially with fresh-from-the-garden corn and tomatoes – but you can heat it if you want to.


Chipotle Ranch Chicken Pasta
  • 1 lb. mini penne
  • 1 lb. cooked chicken breast, cut into bite-sized pieces
  • 1 ear of corn, grilled and cut off
  • 1 tomato, diced
  • ½ red onion, diced
  • 8 oz. Colby Jack cheese, shredded
  • 1 cup ranch dressing
  • 2 tsp. chipotle sauce, or more, to taste
  1. Cook pasta according to package directions. Drain and rinse with cold water to stop cooking.
  2. In a small bowl, whisk together the ranch dressing and chipotle sauce.
  3. In a large bowl, combine the pasta, chicken, corn, tomato and onion. Pour the dressing over and toss to coat. Add the cheese and stir until evenly distributed.
  4. Refrigerate until ready to serve.

Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Related Posts with Thumbnails
Print Friendly