Fall Recipes, 2025 Edition

Cooking (and baking) is nearly as therapeutic for me as writing is, so I am very happy to be entering the fall season, which brings thoughts of cozy, hearty soups, oven-roasted vegetables, and rich, oven-baked entrees. They're called comfort foods for a reason: they bring to mind family gatherings around the dinner table, perhaps with a fire crackling cozily in the background, or a large pot of something delicious on the stove or in the oven filling the kitchen with an enticing aroma. Here are some of my favorite dishes that bring comfort to my body and soul, both while I'm making them and while I'm enjoying them with loved ones. 

Classic Beef Stew

You can make beef stew in a slow cooker or even an Instant Pot, but I think it's best when made on the stovetop. This is a good base recipe, but you can adjust it to your own preferences by adding whatever vegetables you have on hand (either fresh or frozen), using any kind of potatoes (including sweet potatoes), and using whatever combination of fresh or dried herbs you like for seasoning the meat.

Seasoning Mix
1-1/2 tsp salt
1 tsp dried crushed rosemary
1 tsp dried thyme
1 tsp dried marjoram
1 tsp paprika (I like smoked paprika)
1/2 tsp black pepper

Stew
2 Tbsp vegetable (plus more, if needed)
2 lbs beef stew meat, cut into bite-sized pieces
1 cup diced onion (frozen is fine)
2 ribs celery, chopped
1 tsp minced garlic
3 Tbsp tomato paste
1 cup medium to full-bodied red wine (Cabernet, Merlot, Malbec) - or substitute 1 cup beef broth plus 1 Tbsp red wine vinegar
2 cups beef broth
1 Tbsp Worcestershire sauce
1 bay leaf
1 lb baby potatoes, halved or quartered
3 or 4 carrots, peeled and cut into chunks
1 cup frozen peas
1/4 cup fresh parsley (optional)
1/4 cup water
2 Tbsp cornstarch

Combine all seasoning mix ingredients in a small bowl and set aside. In a large Dutch oven, heat the vegetable oil over medium-high heat. Add about half the meat to the pan (do not overcrowd pan) and sprinkle with two teaspoons of the seasoning mix. Saute until browned on all sides, then use a slotted spoon to remove to a large bowl. Repeat with remaining meat, reserving remaining seasoning mix. 

Add oil to pan if needed and add onion, celery, and garlic and cook, stirring occasionally, until softened. Stir in tomato paste. Add the red wine and increase heat until it comes to a boil, then add broth, Worcestershire sauce, remaining seasoning mix, and bay leaf. Return beef and any accumulated juices back to the pan, bring back to a boil, then reduce heat to low, cover, and simmer for 1-1/2 hours, until beef is fork-tender. 

Add potatoes and carrots and increase heat to high until boiling. Reduce heat to low and simmer for an additional 30-40 minutes, until vegetables are fork-tender. Stir in peas and parsley (if using). Combine cornstarch and water and stir into stew, then continue to cook, uncovered, until thickened. 

Roasted Butternut Squash and Bacon Soup

This hearty soup is a wonderful lunch or dinner when combined with a sandwich and/or a green salad, or a few slices of crusty bread. 

8 slices bacon, divided
3 lbs butternut squash, peeled, seeded, and cut into 1-inch chunks
1 onion, diced
1 red bell pepper, chopped
2 Tbsp olive oil
3 cloves garlic, minced
salt and pepper to taste
1/2 tsp dried thyme
2-1/2 cups chicken stock (adjust to taste)
1/4 cup crumbled goat cheese 
2 Tbsp chopped fresh chives 

Preheat oven to 400 degrees and line a baking sheet with nonstick foil (or spray with nonstick spray). Dice 4 slices of the bacon and combine with cubed squash, onion, and bell pepper to form a single layer on the prepared sheet. Drizzle with olive oil and minced garlic, season with salt and pepper to taste, and gently toss to combine. Bake for 25-30 minutes, stirring halfway through, until squash is tender. 

While squash is baking, dice remaining bacon and cook in a large stockpot or Dutch oven over medium heat until browned and crispy (6-8 minutes). Transfer to a paper plate and do not drain fat. Add the roasted squash mixture and thyme to the pan and cook, stirring occasionally, until fragrant (1-2 minutes), then remove from heat. Season with salt and pepper to taste, then add chicken stock and puree using an immersion blender. Return to heat and bring to a boil, then reduce heat and simmer until slightly thickened (5-10 minutes). If soup is too thick, add chicken stock as needed. Serve immediately, garnished with remaining bacon, goat cheese, and chives. 

Creamy Turkey Pumpkin Chili

A delicious hybrid of chili and bisque, this dish combines four of my favorite fall food words: creamy, turkey, pumpkin, and chili. What's not to love?

3 Tbsp olive oil
1 onion, finely chopped
2 large carrots, sliced, chopped, or julienned
2 stalks celery, chopped
2 cloves garlic, minced
1 Tbsp coriander
1 Tbsp paprika (I like smoked paprika)
1 tsp cumin
1/2 tsp crushed red chili or chili flakes
1/2 tsp black pepper
1-1/2 lbs ground turkey (can substitute ground pork or vegetarian crumble)
2 Tbsp chopped fresh rosemary, thyme, or sage, or a mixture
1 (15-oz) can pumpkin
2 (15-oz) cans cannellini beans, drained and rinsed
2 cups chicken broth
2 tsp salt, plus more to taste if needed
1/2 heavy or light cream or half and half (may be omitted)

Heat the oil in a large stockpot or Dutch oven over medium heat, then add onion, carrots, and celery and cook, stirring occasionally, until softened. Add garlic, coriander, paprika, cumin, red chili, and black pepper, stirring to coat in oil. Add the turkey and cook until no longer pink (about 8 minutes), stirring occasionally to break into pieces. Add remaining ingredients except cream and bring just to a boil, then reduce heat. Cover partially and simmer for 20 minutes, making sure it doesn't come to a full boil. Stir in cream, if using, and adjust seasoning as needed. 

Roasted Tomato Soup

Tomato soup from a can paired with a grilled cheese sandwich is good, but homemade roasted tomato soup brings it to a whole new level. Serve this soup with croutons, toast points, or crusty bread and a sprinkle of parmesan, or with grilled cheese made with a hearty bread and gruyere or Brie for a truly elegant and filling autumn meal. 

2 large tomatoes
1 medium onion, peeled and quartered
5-6 garlic cloves, peeled
7-10 baby carrots
2 Tbsp olive oil
Salt and pepper, to taste
½ tsp Italian seasoning
½ tsp paprika
½ tsp dried basil (or a few fresh leaves)
½ tsp chili flakes (optional)
1-1/2 cups chicken or vegetable broth
1 Tbsp cream or half and half (optional)

Preheat oven to 400 degrees. Arrange tomatoes, onion, garlic, and carrots on a baking sheet. Drizzle with olive oil and sprinkle with salt & pepper, Italian seasoning, paprika, basil, and chili (if using). Roast for 30-35 minutes, until soft and slightly caramelized. Combine seasoned vegetables and broth in a blender and puree until smooth. (You can also process in batches using an immersion blender.) Pour into a pot and bring to a simmer. Stir in cream, if desired. Adjust seasonings to taste. Serve with grilled cheese, or garnish soup with fresh basil, shredded or parmesan cheese, and croutons, as desired. 

Honey-Roasted Butternut Squash

The hint of sweetness from the honey and the spicy scent of the cinnamon turns this squash into a vegetable dish that even my picky kids will eat. You can make it with any size squash you want, just adjust the amounts of other ingredients slightly for a larger or smaller squash. 

1 butternut squash (about 3 lbs), peeled, seeded, and cut into bite-sized chunks (if the squash is difficult to cut, you can microwave it for 30 seconds or so to soften it slightly before slicing)
2 Tbsp olive oil
2 Tbsp honey
1/4 tsp cinnamon
salt and pepper, to taste

Line a baking sheet with nonstick foil or spray with nonstick spray and arrange squash pieces in a single layer. Drizzle with oil and honey and sprinkle with cinnamon, salt, and pepper, and toss thoroughly to coat. Toast in a 400-degree oven, on center rack, for 20-25 minutes, tossing halfway through, until squash is tender.

Ultimate Green Beans

The bacon adds smokiness, the lemon juice adds brightness, and the red pepper provides a hint of heat that makes these beans extra-delicious and comforting. 

2 slices bacon, diced
1/2 onion, finely diced
1 lb fresh green beans, trimmed
1/2 tsp red pepper flakes
1/2 cup boiling water
1 Tbsp butter
1 tsp lemon juice
salt and pepper, to taste

In a large, deep skillet over medium-high heat, fry bacon until browned and crispy, then use a slotted spoon to scoop onto a paper towel-lined plate to drain. Cook onion in the drippings until soft, 5-7 minutes. Stir in beans and red pepper and cook for 2 additional minutes, then pour boiling water over and immediately cover tightly. Steam for 15 minutes, occasionally shaking skillet to avoid sticking. Add remaining ingredients and cook and stir until butter is melted. Sprinkle the bacon over and serve immediately. 

Easy Corn Casserole

This recipe isn't particularly healthy, but it's a yummy side dish that's quick and easy to throw together with ingredients that are probably already in your pantry and fridge. 

1 can (15.25-oz) creamed corn, undrained
1 can (15.25-oz) regular corn, drained
1 cup sour cream
1/2 cup butter, melted
2 large eggs, lightly beaten
1 (8.5-oz) box Jiffy cornbread mix
 

In a large mixing bowl, whisk together all ingredients except cornbread mix. Stir in mix until well combined. Pour into a buttered 8-inch casserole dish and bake at 350 degrees for 45 minutes, until top is golden and edges are slightly cracked. Center should be firm to the touch. 

Turkey and Stuffing Casserole

Although this is an excellent recipe for using up Thanksgiving leftovers, it can easily be made using a pre-cooked turkey breast or even turkey deli meat (just ask for it unsliced). You can also make it with cooked chicken. Feel free to use boxed stuffing mix, or try my favorite easy recipe from this blog post, and either instant or "real" mashed potatoes. 

4 cups prepared stuffing, divided
4 cups cooked turkey, chopped (about 1 lb)
3/4 cup mayonnaise, divided
1/4 cup cranberry sauce
2 cups prepared mashed potatoes
1-1/2 cups cheddar cheese, shredded

Spray an 8-inch baking dish with non-stick spray and spread half the stuffing on the bottom. Top with all the turkey. In a small bowl, whisk together 1/4 cup mayo and cranberry sauce and spread evenly over turkey. In another bowl, combine the remaining 1/2 cup mayo, potatoes, and cheese, and spread evenly over cranberry layer. Top with remaining stuffing. Bake at 375 for 25 minutes or until heated through. 

Smothered Baked Burritos

When my local grocery has rotisserie chickens on sale, I like to grab one for this recipe, and I make broth from the carcass while I'm cooking the burritos. This is one of my teenage kids' favorites. 

3 cups cooked chicken, shredded or diced
1 cup cooked rice
1 (15-oz) can black beans, rinsed and drained
1 cup frozen corn
1 cup salsa (or salsa verde)
1 tsp chili powder
1/2 tsp cumin
salt and pepper, to taste
6 large flour tortillas
2-1/2 cups shredded Mexican cheese blend
1 (10-oz) can enchilada sauce (I use red with tomato salsa and green with salsa verde)
1 cup sour cream

In a large bowl, stir together chicken, rice, beans, corn, salsa, and spices. Lay each tortilla on a flat surface and form a thick line of filling, then top with cheese. Roll, tucking ends under, and arrange in a 9x13 baking dish. (I usually have filling left over.) Whisk together enchilada sauce and sour cream and pour over burritos. Sprinkle with cheese and bake at 375 degrees, uncovered, until bubbly and barely browned. Serve immediately. 

Red Wine Braised Short Ribs

This is one of my favorite dishes to order at a restaurant, but it's also easy to make at home. It's one of the few times I recommend serving a dish with "real" mashed potatoes instead of instant, because the heartier texture goes so well with the tender beef. 

3-4 lbs bone-in short rib pieces (can also use boneless short ribs or beef tips)
salt and pepper to taste
2 Tbsp olive oil
1 large onion, diced
2 stalks celery, diced
2 carrots, peeled and shredded or thinly sliced
3 cloves garlic, crushed
2 Tbsp tomato paste
2 cups hearty red wine (Cabernet Sauvignon, Merlot, or Malbec; can also substitute beef broth with 1 Tbsp red wine vinegar)
3 cups beef broth
2 bay leaves
1 sprig fresh thyme
1 sprig oregano

Pat dry the meat and season generously with salt and pepper. Heat olive oil in large oven-proof Dutch oven or stockpot over medium-high heat. Brown in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.

To the same pot, add diced onion and cook for 8-10 minutes or until translucent and softened. Add celery and carrots and cook for 3-5 minutes more. Add smashed garlic and tomato paste and cook for a few more minutes. Stir in wine, bring to a boil, lower the heat to medium, and simmer until reduced by half, about 15-20 minutes. (If not using wine, skip the reduction step and add all the beef broth at this point.) Add beef broth and stir. Return meat to pot, and add bay leaves, thyme and oregano. Cover tightly with lid and transfer to 350-degree oven. Cook for 2 ½-3 hours or until ribs are tender. Transfer meat to a plate and cover loosely with foil. Strain the sauce and discard the vegetables. Return the liquid to the pot and simmer until thickened. For a thicker sauce, combine 1 Tbsp cornstarch with 2 Tbsp water, stir in, and simmer until desired consistency is reached. Serve meat over mashed potatoes with sauce on the side. 

Beef Stroganoff

Be sure to thinly slice the mushrooms and cook them down fully for the most tender texture. You can serve this dish over mashed potatoes, but our family prefers it over extra-wide egg noodles. This is also a great camping recipe; simply make it ahead and reheat it over a stove or fire while boiling the noodles. 

3 Tbsp butter, divided
1 Tbsp vegetable oil
1 pound beef sirloin or tenderloin, thinly sliced
8 ounces cremini or white mushrooms, thinly sliced (you can use canned, but fresh is much better)
1 medium yellow onion, sliced
2 cloves garlic, minced
2 cups beef broth
1 cup sour cream
1 tablespoon Dijon mustard
2 tablespoons flour
8 oz egg noodles, cooked according to package directions
1 Tbsp fresh parsley, chopped (optional)

Heat one tablespoon of the butter and the vegetable oil in a large skillet over medium-high heat until melted and shimmering, about 1 minute. Add onions and mushrooms to the pan, stirring occasionally until golden brown and tender, about 5 minutes. Stir in minced garlic, cooking for 30 seconds until fragrant and just golden at the edges. Push veggies to the side and add beef strips in batches, searing until browned around the edges, about 2 minutes per side. Sprinkle flour evenly over the beef mixture, stirring constantly for 1 minute to cook out the raw taste and form a roux. Whisk mustard into beef broth and pour into pan, then bring to a gentle simmer for 3–4 minutes until sauce thickens slightly. Remove from heat and stir in sour cream, adjusting salt and pepper to taste. Spoon the beef and sauce over warm egg noodles, sprinkled with fresh parsley if desired.

Cider Dijon Pork Chops

Cider is my favorite fall flavor, so I frequently have it on hand, and its sweet-tart flavor cuts the richness of the creamy Dijon sauce. The recipe is quite rich, but can be lightened a bit by substituting half and half for cream if you prefer. 

4 boneless pork chops
salt and pepper, to taste
2 tsp olive oil
2 tsp minced garlic
1/2 cup apple cider
1 Tbsp whole grain Dijon mustard (you can use regular, but whole grain is better)
1/3 cup heavy cream (or light cream or half and half)
fresh rosemary sprigs (optional, for garnish)

Season pork chops with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat for 1-2 minutes. Swirl to coat the pan. Add garlic and cook, stirring constantly, for about 1 more minute. Add chops to skillet and cook for 5-7 minutes per side, until cooked through. Remove chops to a plate and set aside. Pour cider into pan and scrape up the bits as you stir. Let the cider simmer for about 1 minute, then add mustard and stir in cream. Cook sauce for a few more minutes, then pour over chops and serve. Garnish with fresh rosemary, if desired.

Maple Bourbon Cider

What would any food blog of mine be without at least one cocktail recipe? Bourbon and cider are a lovely autumn combination, especially with a hint of sweetness from maple syrup and a touch of heat from the bitters. 

4 oz cider
3 oz bourbon
2 tsp lemon juice
1 tsp maple syrup
dash smoked chili bitters (or cayenne pepper)

Combine all ingredients in a cocktail shaker over ice and shake until well chilled. Pour into a cocktail glass and garnish with a twist of lemon. 

Bourbon Brulee Pumpkin Pie

Pumpkin pie is a fall classic, but adding bourbon and a sweet, crispy layer of torched sugar makes it special. This recipe is sure to be a hit on the Thanksgiving table or any time. You can substitute your own favorite pie crust recipe or use a ready-made standard or graham cracker crust. 

For the crust:
2 cups flour
1 Tbsp sugar
1 tsp salt
3/4 cold butter, cut into pieces
1 egg, lightly beaten
1/2 tsp white vinegar
1/4 cup ice cold water
1 egg white, lightly beaten

For the filling:
3 eggs
1 (15-oz) can pumpkin
1/4 cup sour cream
2 Tbsp bourbon
2 Tbsp vanilla extract
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cardamom
1/8 tsp allspice
3/4 cup real maple syrup
1 cup heavy cream
3 Tbsp sugar

Crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the pieces of butter to the bowl and cut in with a pastry blender, or work in with your fingers, until small, coarse crumbs form. In a small bowl, whisk together the egg, vinegar, and water. Sprinkle over the flour mixture and blend with fingers until dough comes together. Wrap dough ball with plastic wrap and refrigerate for 30 minutes. Roll the crust out into a 12-inch circle. Fold in half and lay in a 9-inch pie plate, unfolding as you go and trimming edges, crimping with fingers or fork if desired. Cover with parchment paper and fill with pie weights or dried beans. Bake at 375 degrees for 15 minutes, until barely golden. Remove from oven and brush with egg white. Reduce oven temperature to 350 degrees. 

Filling: In a large bowl, whisk together eggs, pumpkin, sour cream, bourbon, vanilla, and spices. In a small saucepan, heat the maple syrup to simmering and simmer for 2 to 3 minutes, until slightly thickened. Remove from heat and gradually whisk in cream. Whisk the maple mixture into the pumpkin mixture until combined. Pour filling into baked crust and bake at 350 for 55 to 60 minutes, until center is barely jiggling and set. Allow pie to cool completely. Pie may be refrigerated overnight at this point. 

When ready to serve, sprinkle sugar over top and caramelize with a kitchen torch or by placing under the broiler for a few minutes, until sugar is golden and crystallized. 

Bon Appetit!

Halloween Supper Soup

If you have children under the age of 12 - OK, let's be realistic: If you have children under the age of 18 - supper on Halloween night is pretty much a lost cause. Either you go trick-or-treating before supper and when they get back they're too full of candy to even consider eating anything with any nutritional value, or you go trick-or-treating after supper and they're too excited or too anxious to leave to eat anything nutritious, or they're saving their appetites for candy. So whatever you serve for dinner on Halloween needs to be quick, easy, light, and preferably somewhat healthy.

This year, it looks to be a bit chilly for trick-or-treating, so I decided that a nice warm soup and some freshly-baked bread would be a delicious and light dinner before we go. This recipe, which is called "Apple Pumpkin Soup" on the website where I found it, but which I have dubbed "Pumpkin Pie Soup," because that's what it tastes like and because my kids are much more likely to eat it with that name. You can find the complete recipe on the link above or at the end of this blog entry.

Enjoy, and happy Halloween!!

The ingredients you'll need are: canned pumpkin, chicken stock, an onion, two apples, applesauce, sage, thyme, nutmeg, brown sugar, half and half, salt and pepper, and olive oil. Optional: cinnamon, ginger, maple syrup, sliced almonds, roasted pumpkin seeds, and sour cream.

 Chop the onion relatively finely and set aside.

Peel and core the apples and chop them up. The firmer they are, the finer you'll want to chop them. Everything will be blended smooth after cooking, so the most important thing is to keep them a consistent size so all the pieces soften at the same time. 

Heat a tablespoon or so of olive oil in the bottom of a large stockpot and saute the apples and onion for several minutes, seasoning generously with salt, until softened, 3-4 minutes. (And boy, are they fragrant! Ooh, do apples and onions smell terrific together!)

Add the chicken (or vegetable) stock, applesauce, and spices and stir to blend. Bring to a boil and cook until the apples are tender. The time will vary based on the size and firmness of your apple pieces, but 5-10 minutes should do it.

Add the pumpkin and brown sugar and stir well. Continue cooking over medium heat for 10-15 minutes.

Puree the soup using an immersion blender. If the apples are soft enough, you don't need to do it in small batches. I blended it right in the stockpot. About 20 seconds on high was all it needed to turn smooth, but still thick.

Add the half and half (or cream, or milk) and stir in, then adjust spices to taste.

I wanted my soup a little more sweet than savory, so I added about a 1/2 tsp of cinnamon, a scant 1/4 tsp of ginger, and a dollop (probably about a tablespoon) of real maple syrup, and I also added a little extra salt (I used unsalted chicken broth). If your apples are quite tart, you may want to add a little more brown sugar or maple syrup; if they're fairly sweet, you can cut back on the sugar and even add a little lemon juice for tartness.

Serve with a garnish of sour cream, sliced almonds, roasted pumpkin seeds, or chopped apples.

Pumpkin Pie Soup
2 – 15 oz cans pumpkin puree
6 cups chicken or vegetable stock
2/3 cups applesauce
2 granny smith, or other tart apples, diced
1 small onion, diced
1/2 teaspoon white pepper
1/2 teaspoon sage
1/4 teaspoon nutmeg
1/2 teaspoon thyme
1/4 cup brown sugar
1/2 cup cream or half and half
kosher salt

olive oil
Optional: cinnamon, ginger, real maple syrup, roasted pumpkin seeds, sliced almonds, sour cream

Heat 1 tbsp olive oil in the bottom of a large stockpot. Add diced onion, apples and a little kosher salt. Saute until onions are translucent. Add chicken or vegetable stock, applesauce, and spices. Bring to a boil and cook until apples are very tender. Add pumpkin and brown sugar and cook for 10 – 15 minutes over medium heat. Use a submersible blender to blend soup until it is smooth. You can also use a regular blender to blend the soup in batches. Add cream to soup and heat through, but do not boil. Add more cream or water if desired to thin out more. Adjust seasonings to taste. Remove from heat and serve. Garnish with sliced almonds, pumpkin seeds, chopped apples, or sour cream.

Fall Foods

We all laugh at the sudden appearance of all things pumpkin spice in the fall, but there are certain flavors, and certain foods, that somehow only feel appropriate in the fall. Roasted turkey, anything involving cranberries, casseroles and crock pot dishes are all on my personal list of foods that I’ve avoided all summer long and am now eager to enjoy in the fall. Here are a few of my favorite recipes that have been waiting for October’s arrival to make their way back to my table.

Brandy Alexander

2 parts cognac

1 part half and half

Large splash of crème de cacao

Shake over ice, strain, serve in a chilled martini glass and sprinkle with nutmeg or cinnamon.

  

Pumpkin Pie Soup

2 cups apple cider

2 cups chicken broth

1 (29 ounce) can pumpkin puree

1 cup granulated sugar (adjust depending on how tart your cider is)

1 tablespoon cinnamon

1/2 tablespoon cloves

1/2 tablespoon nutmeg

1/2 tablespoon allspice

1 pint heavy whipping cream

In large pot over low heat, combine all ingredients except whipping cream; while stirring frequently, bring to simmer. Allow to simmer for 10 minutes, stirring occasionally. Stir in heavy cream; serve.

Fish Chowder

2 slices bacon

1 lb fish fillet, cut into 1” pieces

1 small onion, sliced

1 c thinly sliced potatoes

1 c scalded milk

1-1/2 tsp salt

Dash pepper

1-1/2 tbsp butter

Brown bacon well in saucepan. Remove and crumble. Leave drippings in pan, place layers of potato, onion, and fish in pan. Add ¾ c water. Cover, bring to boil, reduce heat and simmer 10-15 minutes, until potatoes and fish are just cooked. Add milk, salt and pepper, butter, and crumbled bacon. Keep warm over low heat. Makes 2 generous servings; recipe may be doubled.

Lobster Mac & Cheese

1 8 oz pkg pasta, any shape

4 Tablespoons butter
4 Tablespoons flour
½ teaspoon salt
Fresh ground black pepper, to taste
1 cup milk
1 cup cream or half and half
2 cups shredded cheddar
Lobster meat (~1 cup)
½ cup buttered breadcrumbs

Cook pasta according to package directions; drain and set aside. Melt butter in large saucepan. Whisk in flour, salt, and pepper until well-blended. Gradually pour in milk and cream, stirring constantly. Continue to stir; bring to a boil and boil for 2 minutes. Reduce heat and simmer 10 minutes. Add shredded cheddar little by little; simmer 5 minutes more or until melted. Remove from heat, add pasta and lobster to pan and toss to coat. Transfer to buttered baking dish. Sprinkle breadcrumbs over pan. Bake at 400 degrees for 20 minutes until top is golden brown.

Beef-Stuffed Acorn Squash

1 med acorn squash

½ lb ground beef

2 tbsp chopped onion

2 tbsp chopped celery (optional)

2 tbsp flour

¼ tsp salt

¾ c milk

½ c cooked rice

¼ c shredded American cheese

Cut squash in half, scoop out and discard seeds. Sprinkle with salt. Bake cut side down at 350 for 45-60 minutes. Brown beef with onion and celery; drain fat. Stir in flour, salt, and milk. Cook and stir till thickened and bubbly. Stir in rice. Turn squash right side up and fill. Bake at 350 ~30 minutes. Top with cheese and bake 3 more minutes. Serves 2; recipe can be doubled with no changes in baking time.

Cider Pork Chops

4 lean center-cut pork chops about 3/4-inch thick (1 1/2 lbs.)

1 clove garlic, minced or pressed

4 tablespoons Dijon mustard, divided

2 teaspoons dried sage leaves, crumbled

Black pepper

1 cup apple cider or apple juice, divided

Cut a small piece of fat from edge of one chop. Saute in medium-large skillet until the fat runs. Use to grease skillet. Add garlic. Cook until golden brown. Add chops. Brown on both sides. Spread each chop generously with mustard, then sprinkle with sage and pepper. Repeat on other side of chops. Add 1/2 cup cider or juice. Cover and cook slowly for 15 to 20 minutes, turning occasionally. Uncover, remove chops to platter. Add remaining cider to skillet. Cook rapidly until reduced to a sauce consistency. Stir 1 tablespoon mustard into sauce. Pour over chops and serve

Maple Glazed Duck

1 duck breast

2 tbsp maple syrup

1 tbsp butter

1 shallot, minced

1 tbsp Worcestershire sauce

½ tbsp. Dijon mustard

½ tsp thyme, chopped

Salt to taste

Cut small slits in the skin side of the duck breast, without slicing all the way into the flesh. Season the duck on both sides with the salt and pepper. Preheat a large skillet over medium-high heat and sear the duck breast, skin side down, for 7 minutes, reducing the heat to medium-low after 3 minutes. Flip the duck breast over and cook for an additional 4 to 5 minutes. Transfer to a plate and cover with foil to keep warm. Pour all but 1 tbsp of the rendered duck fat into a clean container and save it for other culinary uses. Sauté the shallots in the remaining fat for 2 minutes. Add the remaining ingredients. Turn the heat up to medium and deglaze the skillet with the syrup blend, scraping up the browned bits as the sauce cooks. Simmer the glaze for 2 to 3 minutes, until it turns slightly thick. Season it with just a dash of salt. Return the duck breast to the pan, turning a few times to coat evenly with the glaze. Carve and serve immediately, garnished with a drizzle of extra glaze.

Chicken Pot Pie w/ Puff Pastry

1 package puff pastry, thawed and rolled for top

¼ cup butter

1 medium onion, chopped

¼ cup all-purpose flour

½ teaspoon poultry seasoning

salt and pepper, to taste

1 cup chicken broth

¾ cup light cream or milk

2 ¾ cups cooked chicken, cut up

1 ½ cups mixed vegetables

Thaw pastry according to package directions. Heat butter in large saucepan. Cook onion in butter until tender. Add flour and seasonings, mixing until smooth. Gradually stir in broth and milk. Cook, stirring constantly, over medium heat until mixture comes to a boil and is smoothly thickened. Stir in chicken and vegetables. Cool slightly. Spoon into baking dish. Place rolled out puff pastry on top and make slits for steam to escape. Bake on lower rack at 375 degrees. until filling is bubbling and crust is puffed and golden brown, 30-35 minutes.

Gingerbread

2 c flour

¾ tsp salt

2 tsp baking powder

¼ tsp baking soda

1 tsp ginger

¾ tsp cinnamon

1/8 tsp cloves

½ c Crisco

2/3 c sugar

2 eggs

2/3 c molasses

¾ c boiling water

Combine flour through spices. Cream together Crisco and sugar. Add eggs one at a time. Gradually add molasses, beating constantly. Blend in flour mixture at low speed. Add boiling water and mix till smooth. Pour into well-greased and floured 8 or 9” pan. Bake at 350 for 35-45 minutes. Serve warm with whipped cream.

Now go throw another log on the fire and get cooking!!