Delicious Autumn Recipes

Autumn is a great time to try some delicious new recipes. Here are some we think you might enjoy.

For Dinner

Taco Soup

1lb. ground beef
1 medium onion, chopped fine
1 can green chiles, undrained
1 can corn, undrained
1 16 oz. can kidney beans, undrained
1 16 oz. can tomato sauce
1 can Rotel tomatoes, original flavor
1 pkg. taco seasoning

Garnishes:
shredded cheese
cilantro
avocado, diced
corn chips (we like chili cheese Fritos)
sour cream
sliced olives

Brown beef with onions until cooked through.  Drain fat.  In a large pot, combine beef and onion mixture with the tomato sauce, kidney beans, corn, tomatoes, taco seasoning, and green chiles.  Simmer, covered, for about 15 minutes and garnish as desired. 

recipe source: http://myrecipeboxx.blogspot.com/2009/12/taco-soup.html

Sweet Pumpkin Cornbread



¼ cup butter, melted
1/3 cup sugar
1 tbsp. honey
1 egg
¼ tsp. baking soda
¼ cup buttermilk
¼ cup pumpkin puree
¼ tsp. salt
½ cup yellow cornmeal
½ cups flour

Preheat oven to 350º. In a bowl, combine butter, sugar, and honey. Whisk in egg, baking soda, buttermilk, then pumpkin. Stir in remaining ingredients, making sure to mix minimally as to not create a tough cornbread. Grease an 8x8 baking pan and bake for 25 minutes. A toothpick should come out clean. Top with honey and serve.

Serve along side Taco Soup

(recipe source: http://www.examiner.com/article/sweet-pumpkin-cornbread) 

And for Dessert

Pumpkin Cookies with Caramel Frosting

Cookies:

1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups all-purpose flour

Frosting:

3 tablespoons butter
1/4 cup heavy cream
1 cup confectioners’ sugar
1 teaspoon vanilla
1/2 cup packed brown sugar
Pinch of salt

Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well.  Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.

To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat.  Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Cool then stir in confectioner’s sugar.  Spread frosting over cooled cookies.

 

recipe source: http://www.letsdishrecipes.com/2010/10/pumpkin-cookies-with-carmel-frosting.html#.UU-M-eLnbPw