Fall is finally here! This season can become what you make it. It’s easy to feel trapped and lonely in the darker, drearier months, but if you change your attitude, fall can be a wonderful, cozy season! Try some of the following recipes this fall and watch your attitude change from dreary to cozy.

Let’s start the day off with some Spiced Apple Pancakes:

INGREDIENTS

  • 1 1/3 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. cinnamon, divided
  • 1 tbsp. granulated sugar
  • 1/2 tsp. kosher salt
  • 4 tbsp. butter, divided, plus more for cooking
  • large egg, separated
  • 1 tsp. pure vanilla extract
  • 1 1/4 c. milk
  • large apples, peeled, cored, and finely chopped (about 5 to 6 cups)
  • 1/2 c. brown sugar

DIRECTIONS

  1. Mix flour, baking powder, 1 teaspoon cinnamon, sugar, and salt in a medium bowl. Melt 2 tablespoons of the butter. In a large bowl, whisk to combine egg yolk, vanilla, milk, and melted butter. Gently fold dry ingredients into wet ingredients until just combined, then fold in 1½  cups of chopped apple.
  2. In another medium bowl, using a hand mixer, beat egg white until stiff peaks form. Fold egg white into batter gently with a rubber spatula until just combined.
  3. Make apple topping: in a small saucepan over medium heat, melt remaining 2 tablespoons butter. Add remaining apples, brown sugar, remaining 1/2 teaspoon cinnamon, and a 1/4 cup water. Cook, stirring occasionally, until apples have softened and mixture is jammy, 10 to 15 minutes.
  4. In a large frying pan over medium heat, melt 1 tablespoon butter. Pour about 1/4 cup pancake batter into pan. When little bubbles appear, about 1 to 2 minutes, flip and continue cooking until both sides are lightly golden. Repeat with remaining batter, adding more butter to pan as needed. Serve pancakes topped with apple mixture.

For lunch, how about some comforting, piping hot lasagna?

INGREDIENTS

  • 3/4 lb. lasagna noodles
  • 1 tsp. extra-virgin olive oil, plus more for drizzling
  • 1 lb. ground beef
  • cloves garlic, minced
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • (32-0z.) jar marinara
  • 16 oz. whole milk ricotta
  • 1/2 c. freshly grated Parmesan, divided
  • 1/4 c. chopped parsley, plus more for garnish
  • 1 1/2 lb. sliced mozzarella

DIRECTIONS

  1. Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.
  2. Meanwhile, in a large pot over medium-high heat, heat oil. Cook ground beef until no longer pink, breaking up with a wooden spoon, then drain fat. Return beef to skillet and add garlic and oregano and stir for 1 minute. Season with salt and pepper, then add marinara and stir until warmed through.
  3. Combine ricotta, 1/4 cup Parmesan, and parsley in a large mixing bowl and season with salt and pepper. Set aside.
  4. In a large casserole dish, spread a thin layer of meat sauce, a single layer of lasagna noodles, a layer of ricotta mixture, and a  single layer of mozzarella, then repeat layers. Top last layer of noodles with meat sauce, Parmesan, and mozzarella.
  5. Cover with foil and bake for 15 minutes, then increase temperature to 400º and bake uncovered for 18 to 20 minutes. Garnish with parsley and serve.

To end the day, whip up some Apple Cider Glazed Chicken!

INGREDIENTS

  • large sweet potato, peeled and cubed
  • apples, sliced
  • 2 tbsp. olive oil, divided
  • 1 tbsp. chopped fresh rosemary
  • kosher salt
  • freshly ground black pepper
  • bone-in, skin-on chicken thighs, trimmed
  • 2/3 c. apple cider
  • 2 tbsp. honey
  • 1 tbsp. grainy mustard
  • 1 tbsp. butter
  • rosemary sprigs, for skillet

DIRECTIONS

  1. Preheat oven to 425°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper. Drizzle with 1 tablespoon olive oil and toss until combined.
  2. In a large ovenproof skillet over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze.
  3. To the same skillet, add apple cider, honey and grainy mustard. Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter. Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around the chicken. Turn off the heat and transfer the entire skillet to the oven.
  4. Bake until the sweet potatoes are tender and the chicken is cooked through, about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
  5. Serve chicken and potatoes with pan drippings.

This recipe line-up is guaranteed to lift your spirit and brighten your home; give it a try! You’ll thank us later.

Happy Cooking!

Sources:

https://www.delish.com/cooking/recipe-ideas/a28186318/apple-pancakes-recipe/

https://www.delish.com/cooking/recipe-ideas/recipes/a51337/classic-lasagna-recipe/

https://www.delish.com/cooking/recipe-ideas/recipes/a56028/apple-cider-glazed-chicken-recipe/

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