Cozy Fall Recipes

While fall can be a bummer for us (we’re still getting used to summer being over and our campers being gone!), it does have its share of things to look forward to. On our list: cooler temperatures, the return of football season, and—most importantly—being able to cook so many cozy foods! From new favorites like Mama Mia’s Bacon & Sage Polenta to classics like Gran’s Homemade Mac ‘N Cheese, we know you’ll love digging into these delicious “autumnal” recipes!

Chicken Potato Soup

By Jan “Sugar Pop” Robertson

• 1 Chicken; boiled & shredded
• 4 C Diced Potatoes
• 1 Onion; chopped
• 4 TBS Oil
• 1 can Chicken Broth
• 2 tsp Dried Parsley
• 2 tsp Salt
• 1 (12 oz) can Evaporated Milk

Heat oil in large pot. Stir in the potatoes and onion and cook for 2 minutes. Add chicken broth and parsley. Bring to a boil then cover and reduce heat. Simmer for about 30 minutes. Add chicken and evaporated milk. Stir until thickened. Serves 4 – 6.

Quick Tomato Crostini

By Chef Dane George

• 1 Fresh Long Baguette
• 2 Ig. Beefsteak OR 4 – 5 Roma Tomatoes
• 1 Red Onion; diced
• 2 Tbs Fresh Chopped Chives
• 4 Tbs Olive Oil
• 2 Tbs Balsamic Vinegar
• Pinch of Crushed Red Pepper
• Salt & Pepper to Taste

Cut baguette into ½” slices. Place on a baking sheet and bake at 350° until lightly toasted. Mix all other ingredients together. Place a spoonful of tomato mixture on top of each bread slice. Top with your favorite cheese if you desire. Note: Tomato mixture can be prepared a day ahead but be sure to drain before placing on bread. 

Bacon & Sage Polenta

By Vicki “Mama Mia” George

• 7 slices of Bacon
• 1 TBS Chopped Fresh Sage
• 10 oz. Frozen Corn; thawed
• 5½ C Water
• 1 C Polenta
• ½ C Whipping Cream
• ½ C Grated Parmesan Cheese
• Salt & Pepper to taste

Cook bacon in a large skillet until crisp. Remove bacon and drain on paper towels. Pour off all drippings except 2 teaspoons. Add sage and sauté for one minute. Add corn and sauté another minute. Add water and bring to a boil. Gradually whisk in the polenta, then reduce the heat to low. Cook for about 20 minutes until polenta begins to thicken; stirring frequently. Stir in cream and cheese and season with salt and pepper. Serve immediately. Serves 4 – 6.

Gran’s Homemade Mac ‘N Cheese

By Jenny McLeod

• Lg. bag Elbow Macaroni; cooked & drained
• 2 Ibs. Kraft American Cheese; grated
• 2-3 Lg cans Evaporated Milk
• 6-8 Eggs
• 2 Sticks of butter; cut into dabs

Add salt & pepper to milk to taste. Combine milk, eggs & butter. Layer macaroni, cheese and milk mixture with the last layer being cheese.

Bake at 350° for 30 minutes. Cheese will be bubbly when done.

Mom’s Meatloaf

By Rebecca “Hindsight” Holm

• 1 lb. Ground Beef
• ¾ c. Oats 
• ½ tsp. Salt 
• ¼ tsp. Pepper
• ¼ c. chopped Onion
• 1 pkg. Dry Mushroom Soup Mix (or dry meat loaf spice mix)
• 1 Egg, beaten 
• ¾ c. Milk

Combine all ingredients thoroughly. Pack firmly into a loaf pan, bake at 350° for 1 hour 15 minutes. 

Pumpkin Crunch Cake

By Christin Pivero

• 1 (14- to 15-oz.) Can Pumpkin
• 1 Ig. Can Evaporated Milk
• 1½ c. Sugar
• 2 tsp. Pumpkin Pie Spice
• 1 tsp. Salt
• 4 Eggs
• 1 Box Yellow Cake Mix
• 1½ c. Chopped Pecans
• 2 Sticks Margarine

Beat together the first 6 ingredients and pour into a greased 13 x 9-inch pan. Sprinkle dry, yellow cake mix evenly over the mixture in pan. Add chopped pecans over cake mix. Thinly slice the margarine and place on top of the pecans. Bake at 350° for 45 to 50 minutes. Serve slightly warm with whipped topping or vanilla ice cream. Enjoy!

Monster Cookies

By Valeri Harder

• 6 Eggs, slightly beaten
• 1 Ib. Brown Sugar
• 2 c. Granulated Sugar
• 1½ tsp. Vanilla
• 1½ tsp. White Corn Syrup
• 4 tsp. Baking Soda
• 1 c. Butter, softened
• 3 c. Peanut Butter
• 9 c. Oats
• 1 lb. Mini M & M’s
• 1 c. Mini Chocolate Chips

Mix together first 8 ingredients and blend well. Stir in oats, M & M’s and chocolate chips. Drop by spoonfuls onto a cookie sheet and bake 10 to 12 minutes in a 350° oven.