Tasty Corner: Favorite 16 Fall Recipes

My favorite season is slowly approaching which happens to be 🍂 Fall 🍂. Fall is the coziest season, which means for me and my family cooking and trying new recipes as much as possible. Making seasonal dishes doesn’t have to be stressful but fun. Fall leads to some of the best and cozy eating days, Thanksgiving, Christmas, New Years, cookies, Halloween candies, cakes and pies, including healthy comfort food dishes.

Here are some cozy comfort fall food recipes that are in my personalized cookbook I have created. You will also find classic fall meals, like soup, to chase away the autumn chill coming up.


•2 sweet potatoes (cleaned and cut in half lengthwise)

•4 teaspoons oil

•1 tablespoon oil

•1 onion (chopped)

•1 carrot (chopped)

•2 stalks celery (chopped)

•1 red pepper (chopped)

•1 poblano pepper (chopped)

•1 jalapeno pepper (chopped)

•2 cloves garlic (chopped)

•3 cups chicken broth or chicken stock or vegetable broth

•1/2 cup peanut butter

•salt and pepper to taste

•1 handful peanuts (roasted and chopped)

•cilantro (chopped)

Get the directions here:




•1/4 cup banana, mashed (~1 medium banana)

•1/4 cup milk of choice

•1/8 cup maple syrup

•2 tsp apple cider vinegar

•2 1/4 cup oat flour

•1/4 cup cornstarch

•1/8 cup light brown sugar

•1 1/2 tsp baking powder

•1/2 tsp cinnamon – optional

•1/4 tsp salt

•1/4 cup walnut butter *

•1/4 cup walnuts , chopped


•1/2 cup powdered peanut butter

•1 Tbsp powdered sugar

•pinch of salt

•2 Tbsp maple syrup

•2-4 tsp water

Get the directions here:



•1 1/2 cups almond flour

•1/4 teaspoon baking soda

•large pinch of salt

•1/4 teaspoon cinnamon

•1 1/4 cup overly ripe mashed bananas about 4 medium bananas

•1 tablespoon maple syrup

Get the directions here:



•8-10 carrots peeled

•2 Tbsp butter melted

•2 tsp garlic minced

•4 Tbsp Parmesan Cheese

•1 tsp chopped parsley

Get the directions here:



•Sparkling Apple Cider

•Fresh Local Apple Cider

•French Vanilla Ice Cream

•Whipped Cream – Optional

•Apple Slice – Optional

•Ground Cinnamon – Optional

•Cinnamon Stick – Optional

•Caramel Sauce – Optional

Get the directions here:



For Soup:

1 1/2 tablespoons olive oil

1 cup coarsely chopped onions

1 large clove garlic, coarsely chopped

1 tablespoon chopped ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cardamom

1/4 teaspoon turmeric

1/8 teaspoon crushed red pepper flakes

2 1/2 pounds sweet potatoes, peeled and sliced 1/4-inch thick

6 cups chicken or vegetable broth, or slightly more as needed.

salt and pepper to taste

6 to 8 teaspoons goat cheese

For Biscuits:

2 cups all-purpose flour

3 teaspoons baking powder

1 1/2 teaspoons salt

4 tablespoons (2 ounces) cold unsalted butter, cut into cubes

4 tablespoons (2 ounces) goat cheese, crumbled

1 cup buttermilk

1 tablespoon unsalted butter, for the pan

2 tablespoon unsalted butter, melted to top the biscuits

Get the directions here:



•3 pounds boneless skinless chicken breast halves

•3 tablespoon olive oil, divided

•2 tablespoons plus 2 teaspoons chile powder,*divided

•3 tablespoons cumin, divided

•1 teaspoon salt, divided, plus more, to taste

•1/2 teaspoon cayenne pepper or to taste

•3 cups chopped onion (2 medium)

•3 tablespoons minced garlic or more if you love garlic (4–5 large cloves)

•3 15-ounce cans white beans, drained

•2 4-ounce cans chopped green chiles (hot or mild, depending on your preference)

•2 teaspoons oregano

•4–6 cups low-salt chicken broth

•6 cups shredded cheese, divided (half Monterey Jack, half cheddar)

•2 cups sour cream, divided


•Chopped scallions

•Chopped cilantro leaves

•Your favorite hot sauce

•Sour cream

•Shredded cheddar or Monterey Jack cheese

Get the directions here:



•2 cups diced butternut squash

•1 cup diced apples

•6 tbsp olive oil (divided)

•½ tsp ground cinnamon

•¼ tsp ground nutmeg

•¼ tsp allspice

•¼ tsp ground cloves

•1 tsp kosher salt (divided)

•1 tsp black pepper (divided)

•8 slices french bread

•1 cup ricotta cheese

•4 cloves garlic (minced)

•6-8 fresh sage leaves (chopped)

•2 tbsp balsamic glaze

Get the directions here:



•2 tablespoons butter

•1 pound mushrooms, sliced

•1 tablespoon butter

•1 onion, diced

•2 carrots, diced

•2 stalks celery, diced

•2 cloves garlic, chopped

•1 teaspoon thyme, chopped

•6 cups chicken broth

•1 cup wild rice blend

•1 1/2 cups chicken, cooked and diced or shredded

•1 cup milk or cream

•1 cup parmigiano reggiano (parmesan), grated

•salt and pepper to taste

Get the directions here:



•4 cups sweet potatoes * bite-size, from 2-3 medium sweet potatoes

•1 lb bacon diced into bite sized pieces

•1/2 teaspoon cinnamon

•1 Tablespoon pure maple syrup

**Tips and Techniques for the Best Maple Bacon Sweet Potato Hash

•Try to cut your sweet potatoes into as evenly-sized pieces as possible. This will help them all cook at the same rate so that you don’t end up with mushy and/or hard pieces of potato.

•Cut the bacon all at once by placing it in one large stack. To do this, simply open the package of bacon and remove it all as one big piece. Then, cut through every piece, all at once, into 1/2-inch slices.

•Bacon will crisp up more as it cools so be careful not to overcook it. Remove it from the skillet when it is just starting to look as if it’s getting crispy.

•This recipe is easy to modify. Add an onion, an apple, or both to change up the flavor just a bit. If you love eggs cooked within your hash, go for it!

Get the directions here:



•3 Anaheim chiles, roasted, peeled, chopped

•3 poblano chiles, roasted, peeled, chopped

•12 ounces of bacon, cut crosswise into 1/4-inch strips and sautéed until almost crisp. Reserve 3 tablespoons of bacon fat.

•3 tablespoons bacon fat (rendered from the bacon)

•2 tablespoons vegetable oil (canola, grape seed or your favorite)

•2 red bell peppers, seeds and ribs removed, diced

•2 jalapeño peppers, seeds and ribs removed, minced

•2 yellow onions, peeled and diced

•1 head garlic, peeled and minced (10-12 garlic cloves, 6 tablespoons minced garlic)

•1 pound boneless beef chuck, trimmed of fat and gristle, cut into 1/2-inch cubes

•2 pounds ground beef

•1 pound sweet Italian sausage, casings removed

•3 tablespoons chili powder (Try using 3 different chili powders for great depth of flavor – I use ancho, chipotle and Mexican)

•2 teaspoons cayenne pepper (Half this amount for less heat)

•2 teaspoons ground coriander

•2 teaspoons ground cumin

•2 teaspoons granulated garlic

•2 teaspoons granulated onion

•2 teaspoons hot paprika (not smoked)

•2 teaspoons kosher salt

•2 teaspoons freshly ground black pepper

•2 cups tomato sauce

•8 ounces tomato paste

•12 ounces of your favorite beer (I use an IPA because I like the hoppy flavor)

•1 cup chicken stock

•2 15-ounce cans kidney beans, with juice

•2 15-ounce cans pinto beans, with juice

•Optional Garnishes:

•1 bunch green onions, thinly sliced or 1 red onion, finely chopped

•Shredded cheddar cheese or Monterey Jack

•Sour cream

Get the directions here:



•1 Pillsbury Traditional Chocolate Cake Mix

•1 (15 oz) canned pumpkin

•2 eggs

•3 Tablespoons vegetable oil

•1 teaspoon cinnamon

•¼ teaspoon nutmeg

•Cinnamon Pumpkin Cream Cheese Frosting:

•1 (8 oz) cream cheese frosting, softened

•½ cup butter, softened

•4 cups powdered sugar

•¼ cup canned pumpkin

•1 teaspoon cinnamon

Get the directions here:



•12 sheets frozen phyllo dough, thawed

•4 tablespoons (1/2 stick) unsalted butter, melted

•12 ounce Brie wheel, cut into 12 slices

•12 thin slices prosciutto

Honey, for drizzling

•Arils from 1 pomegranate

•Flaky sea salt and black pepper

Get the directions here:



•6 tablespoons butter softened

•1/4 cup plus 2 tablespoons granulated stevia

•1/4 cup plus 2 tablespoons organic cane juice

•4 eggs

•2 1/4 cups gluten free flour blend recipe follows

•1 1/2 teaspoons baking powder

•3/4 teaspoon salt

•1/2 cup Sunkist Soda

•1 cup cranberries

•1 orange zested

•FOR THE GLUTEN FREE FLOUR BLEND mix and use 2 ¼ cup of the mixture for this recipe

•2 cups 244g brown rice flour

•1/2 cup 60g arrowroot

•1/3 cup 38g tapioca starch

•1 teaspoon xanthan gum

•Whisk together all of the flour blend ingredients and store in an airtight container.


•12 ounces lowfat cream cheese

•1/4 cup plus 2 tablespoons organic cane sugar


•1/2 cup granulated sugar plus more to coat the cranberries.

•1/2 cup water

•1 teaspoon vanilla

•1 cup fresh cranberries

•Garnish with mint leaves if desired.

Get the directions here:



•10 to 12 strips bacon diced

•1/2 yellow onion diced

•1 celery stalk diced

•1 carrot peeled & diced

•2 garlic cloves

•Two 15 ounce cans Great Northern beans drained

•2 to 3 cups chicken broth

•1 bay leaf

•4 ounces tomato sauce

•Salt & pepper to taste

Get the directions here:



Roasted Brussels Sprouts:

•3 cups Brussels sprouts ends trimmed, yellow leaves removed

•3 tablespoons olive oil

•1/4 teaspoon Salt to taste

Roasted Butternut Squash:

•1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)

•2 tablespoons olive oil

•3 tablespoons maple syrup

•½ teaspoon ground cinnamon

Other Ingredients:

•2 cups pecan halves

•1 cup dried cranberries

•2-4 tablespoons maple syrup optional

Get directions here: