Fall is the perfect time to bring out the comfort food especially as temperatures start to drop. There is something about these recipes that make you feel good inside!
These recipes are simple to make and part of the simplicity is the cooking tools I swear by! To help you all, I have included a list below to make sure you are fully prepared for the Fall Season and all the amazing recipes I will be sharing.
Each one is linked to make sure you find them easy!
My Fall Cooking Favorites
Fall Classic Kitchen Towels (2 Stripe + 2 Waffle)
Cook with Color 8 Piece Copper Measuring Cups & Measuring Spoons
Simply Organic Starter Spice Set
Le Creuset Silicone Craft Series Utensil Set with Stoneware Crock (5 Piece)
Nonstick Stock Pot 7 QT Soup Pasta Pot with Lid
Crock Pot 7 Quart Programmable Slow Cooker with Digital Countdown
If you try any of the recipes, I would love to hear your thoughts and how the recipe turned out. I love sharing these special recipes with all of you!
Clam Chowder Recipe
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup vegetable stock
- 2 (6.5-ounce) cans chopped clams, juices reserved
- 1 bay leaf 2 russet potatoes, peeled and diced
- 1 cup half and half*
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
- Heat a large stockpot or Dutch oven over medium high heat.
- Add bacon and cook until brown and crispy, about 6-8 minutes.
- Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.
- Melt butter in the stockpot.
- Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes.
- Stir in potatoes.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
- Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste.
- If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley, if desired.
Blueberry Vanilla Slow Cooker Bread Pudding
with Brown Sugar Bourbon Sauce
INGREDIENTS:
- 8 slices cubed day old brioche
- 1 cup milk Cinnamon and nutmeg
- 2 eggs
- 3 tbsp butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 cup blueberries
DIRECTIONS:
- Butter your slow cooker and add cubed bread, blueberries and sugars
- Whisk milk and egg add vanilla, cinnamon and nutmeg.
- Pour over bread mixture Cook 2 hours on high do not mix
