Four (The Love of Fall) Recipes

All the fall things make this season the best time of year: the cooler weather, leaves changing into beautiful colors, bonfires, football, pumpkins and everything else that comes with this season…. but what about all of the delicious fall food?

I don’t know about you, but the first thing I think of when I think fall is all of the yummy food that comes only with the fall season. Like the hot apple cider, smores, pumpkin pie, hot chocolate, pumpkin spice lattes, chilis, and soups. I know I wait all year for these foods again so, in this post, I am going to share with you some of my favorite fall recipes.

I am going to start off simple, the first recipe is my Mama’s chili recipe. This is one of the first recipes I learned to make years ago when I first started cooking and is still a favorite today. I am actually making it tomorrow, for Halloween, we are hanging out at the house and hopefully, we will have trick or treaters!

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What you’ll need:

  • 1 lb of ground beef
  • 1 pack of McCormick’s chili mix (I like the hot but most people prefer mild)
  • 2 cans of Campbell’s tomato soup
  • 1 can of Busch’s chili beans
  • Shredded cheese mix of your choice, chili cheese Fritos and sour cream

How you’ll make it:

  • First, brown your meat.
  • As the meat is cooking, add your two cans of tomato soup to a large pan and set on medium heat.
  • Once the meat is starting to brown add the chili seasoning.
  • Drain the meat.
  • Then add your beans and meat to the soup mix and let it cook on medium heat for about 15 minutes. (See, I told you it was easy.)
  • Add some cheese, Fritos and sour cream, enjoy!

The next recipe I am going to share is my all-time favorite recipe to make. My taco soup recipe. I can’t decide if it’s because I completely made it up on my own (which feels like a great accomplishment since I can’t cook anything without a recipe) or if it’s because Dylan gets SO excited every time I make it. He begs for it every week when I go to the grocery store. Since I shared a picture of it on Instagram and received so many comments about it, I am going to share it again but this time step by step. No, I don’t make it in the crock-pot, just in a pan on the stove! So simple.


What you’ll need:

  • 1 lb of ground beef
  • 1 pack of taco seasoning (I get Old El Pas Hot & Spicy but it also comes in mild)
  • 1 can of sweet golden corn ( I use Kroger brand)
  • 1 can of Bush’s black beans
  • I can of Rotel
  • 2 regular size cans of Campbell’s Chicken Broth

How you’ll make it: 

  • As you brown the meat in a pan on the stove top, add the chicken broth in a large pan and set it on medium.
  • Then add your corn, black beans, and Rotel to the chicken broth.
  • When the meat is done, drain it and add the seasoning.
  • Then add the meat to the chicken broth mixture, set on medium for 15 minutes.
  • Then add your sour cream, cheese, and Fritos on top.
  • Enjoy!

Another recipe is chicken tortilla soup. This one is probably the easiest of them all because the crock-pot does it all for you. This is a lot of the same ingredients as my taco soup.


What you’ll need:

  • 2 boneless,  skinless chicken breasts
  • 2 cans of Campbell’s cream of chicken soup
  • 1 jar of your favorite salsa
  • 1 can of sweet gold corn
  • 1 can of black beans
  • 1 cup of water

How you’ll make it:

  • I like to first add a crock-pot liner to my crock pot. (It always makes the mess easier to clean.)
  • Then add your chicken first before everything else.
  • Then add all of the ingredients and let it cook 4-6 hours on low.
  • Then shred your chicken and let the soup sit on low for 15 minutes.
  • Enjoy!

The last recipe I want to share is pumpkin spice latte dip. I’ve got to give props to my Mama for this recipe too. She sent it to me and I played around with it, took a couple of ingredients out and made it into my own.


This seriously took me all of 10 minutes to make.

What you’ll need:

  • 2 tsp. of instant coffee
  • 3/4 cup of canned pumpkin
  • 1 cup of vanilla yogurt
  • 1 pack of sweetener (I used Truvia)
  • 1 tsp vanilla extract
  • 3/4 tsp of cinnamon (be careful because too much can make a difference)
  • 1/4 tsp pumpkin pie spice (or more for taste)

How you’ll make it:

  • In a small bowl, stir the instant coffee into hot water for it to dissolve.
  • In a medium bowl add all remaining ingredients then add dissolved coffee and mix until smooth.
  • Serve with honey graham crackers & enjoy!

I hope you enjoy these recipes as much as I do. If you have a favorite fall recipe I would love for you to share it with me!

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