Fall Recipes

Thursday, September 22nd, marks the first day of fall. That means endless new delicious recipes to bring in the season. Here are a couple of recipes you should try out this fall including a sweet treat and a warm and hearty dinner.\r\n\r\nPumpkin Gingerbread Recipe\r\n\r\nIngredients\r\n

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  • 3 cups sugar
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  • Domino Sugar
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  • 1 cup vegetable oil
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  • 4 eggs
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  • Eggs
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  • 2/3 cup water
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  • 1 (15 ounce) can pumpkin puree
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  • 2 teaspoons ground ginger
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  • 1 teaspoon ground allspice
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  • 1 teaspoon ground cinnamon
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  • 1 teaspoon ground cloves
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  • 3 1/2 cups all-purpose flour
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  • 2 teaspoons baking soda
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  • 1 1/2 teaspoons salt
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  • 1/2 teaspoon baking powder
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\r\nDirections\r\n

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
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  3. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended.
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  5. Stir in pumpkin, ginger, allspice cinnamon, and clove.
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  7. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
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  9. Bake in preheated oven until toothpick comes out clean, about 45 min- 1 hour.
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\r\nChicken and Gnocchi Dumpling Soup Recipe \r\n\r\nIngredients\r\n

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  • 1 tablespoon olive oil
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  • 12 ounces skinless, boneless chicken thighs, cut into bite-size pieces
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  • 1/2 teaspoon kosher salt, divided
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  • 1 1/2 cups chopped red onion
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  • 1 cup chopped celery
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  • 1 cup chopped carrot
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  • 1 tablespoon chopped fresh rosemary
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  • 1 tablespoon chopped fresh thyme
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  • 5 cups unsalted chicken stock (such as Swanson), divided
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  • 8 ounces whole-wheat gnocchi (such as Gia Russa)
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  • 2 tablespoons all-purpose flour
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  • 1 cup frozen green peas
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  • 1/2 teaspoon freshly ground black pepper
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\r\nDirections\r\n

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  1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook 5 minutes or until browned, stirring occasionally. Remove chicken from pan.
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  3. Add onion, celery, carrot, rosemary, and thyme to pan; cook 7 minutes or until vegetables are tender. Add 4 cups stock, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 8 minutes. Add gnocchi to pan; cook 3 minutes or until gnocchi float to the surface.
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  5. Combine remaining 1 cup stock and flour in a bowl, stirring with a whisk. Slowly add stock mixture to pan, stirring constantly with a whisk. Stir in chicken and peas; cook 5 minutes. Stir in remaining 1/4 teaspoon salt and pepper.
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\r\n \r\n\r\nReferences: My Recipes