What do you love to cook in fall? Chili, stew, pot roast, meat loaf, pie, pumpkin bread, squash, dumplings, beans, sweet potatoes — that's what our Facebook fans tell us. Dig in to these recipes inspired by your comments!
Season ground beef with onion soup mix in this easy meat loaf. The recipe comes from South Dakota's Triangle Ranch B&B, where the ketchup-glazed meat loaf feeds crews hungry from long days in the corral.
Locals spar over whether Skyline or Gold Star makes the better version (and whether the secret ingredients should be cinnamon, cocoa or allspice). Whichever, chili in the Queen City translates as a mild, meaty sauce served over spaghetti noodles and topped with shredded cheese.
Lisa Sparks, who owns Lisa's Pie Shop in Atlanta, Indiana (north of Indianapolis), blends tangy Granny Smiths and mellower Jonathans in her double-crust pie seasoned with cinnamon. Tapioca thickens her pale filling, making a lusciously clear sauce that wraps itself around the tender sliced fruit. The trick to tapioca: Soften it in liquid before baking. Lisa says this apple pie recipe brought top honors at both local and national pie competitions.
Dan and Nancy Viste specialize in American classics at their Old Feed Mill restaurant in Mazonomie, Wisconsin. Their pot roast slow cooks until the meat turns brown and tender and the flavor mellows to an almost caramel overtone. Browned bits in the pan become the base for the rich red wine gravy.
Our quick and easy soup was inspired by the flavors of Minnesota, which leads the nation in turkey production. Smoked turkey mixes with the state grain, wild rice. Meaty shiitake mushrooms add more substance to the bowl.
Fresh cranberries, orange juice and chopped walnuts flavor Crazy-About-Cranberry Bread, while snipped dates and walnuts add chewiness to moist slices of Spicy Pumpkin Bread. Both recipes come from the Inn at Pinewood, near Eagle River, Wisconsin.
For retired home-economics teacher Pollie Malone of Ames, Iowa, Saturdays used to be family time, ending with a meal of hearty soup. "Today, my grown children make this soup and serve it to their children," she says. "What great memories of cold Iowa nights enjoying a memory meal!"
Mix pantry ingredients—canned apple pie filling, canned sweet potatoes, cranberry sauce, apricot preserves, orange marmalade and chopped pecans—for a quick and easy side dish with a crunchy nut topping.
"This is a twist on a popular dish and is one of my personal favorites," says April Osburn from the Clabber Girl Bake Shop in Terre Haute, Indiana. Thinly slice the apples for this apple dessert so they get done in the allotted baking time.
Ina Pinkney, owner of Ina's in Chicago--home of this pot pie recipe--calls this dish creamy, chickeny goodness. The pastry tops can be made a day or two ahead. Bake as directed; cool and then cover loosely with plastic wrap and store at room temperature.
This creamy squash casserole calls for mascarpone—a mild, soft, butterlike cheese—as well as Parmesan. You can substitute softened cream cheese for the mascarpone if you prefer. Time-saver: Look for precut squash in your supermarket. (You can also bake the squash in your oven first to make it easier to peel and cut.)
Susan Corley of New Albany, Ohio, shared her version of the classic Italian soup in New Albany Cooking with Friends, a cooking club project that took regional honors in the 2007 Tabasco Community Cookbook Awards. Susan often slow-cooks a pot of the soup for family meals during the holidays.
"Cherry Crisp Pie is popular because it's not overly sweet and has just the right bite to it. That makes it a true cherry lover's pie," says Kathy McCauley, owner of Kathy's Pies in Cedar Rapids, Iowa. "The crumb topping is a nice twist on the traditional (double-crust) pie, giving it a shot of sweetness" with every bite.
This tender, moist lemon-blueberry muffin counts on garden-fresh lemon verbena for its essence of herbed citrus. Or, substitute lemon peel. The recipe comes from a community cookbook called Tasteful Garden Treasures, put together by the Taylor Garden Club in Taylor, Michigan.