A changing season is great for many things such as holidays, cold weather clothing and my favorite, food. From soups and stews to squash and potatoes, fall offers wonderful new flavors for your taste buds. Here are my two fall favorites.
A personal favorite, this Firehouse Chili recipe was given to me by a family friend and firefighter, Rob Moon. With simple ingredients and a slow cook pot, you too can make this perfectly hearty chili.
Ingredients
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Start by browning the turkey and onion in a saucepan. Once cooked, add the black beans, kidney beans and tomato paste into a slow cooker pot. In this same pot, add the can of chopped green chilies, chicken broth, tablespoon of ground garlic and cumin. After that, salt the chili to your prefered taste and get ready for a nice warm bowl of hearty fall deliciousness. |
Ingredients
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Start by preheating your oven to 375 degrees Fahrenheit. While your oven is preheating, place a piece of wax parchment paper on a cookie sheet. On this wax paper, roll out the crescent rolls and generously spread the apple spice mixture over the top of them along with the pecans (or walnuts). Slice the Granny Smith apple into eight pieces and dip each slice in melted butter. Follow this up by placing the apple pie spice at the end of the crescent roll and rolling it up. Lightly spread the melted butter over the top of the folded crescent roll and bake for 9 – 12 minutes (or until brown). After removing from the oven, let the bites cool for five minutes. These bites are best served warm with a scoop of vanilla ice cream. |