Recipe Share: Getting Ready for Cozy Fall Cooking

Both of my parents are A-M-A-Z-I-N-G cooks. My mom is all about presentation and enjoys cooking like she’s feeding a small army on the daily. She also has two fridges and two freezers for just herself and her boyfriend, but that’s beside the point (ok, so this is where I get my food hoarding from).

My dad is a super simple cook, but most of his recipes are hand-me-down recipes from his family in Canada, which gives me all the feels. I hated cooking growing up. Never enjoyed it. If I was on my own, it was a Michelina’s frozen meal, ramen noodles, or spaghetti with garlic salt and butter (I do still love this, though). It wasn’t until I moved out on my own that I discovered a deep love for cooking.

Now, it has become my distraction, a hobby, something I adore. I also feel like I show love through cooking meals for people. I know I got this from my parents—both of them are also quick to jump on what meal they could cook for someone as a gesture of love.

To follow are a few of my favorite recipes that work year-round, but are perfect for the coziness of fall cooking. Buon appetito!


  • 6-8 eggs (depending how much filling you use)
  • 1 cup favorite breakfast meats (ham, turkey bacon, bacon, sausage, turkey sausage)
  • 2 cups veggies (any you like! We use asparagus, broccoli, bell peppers, red onion, scallions.)
  • 1/2 cup potatoes O’Brien (the little diced potatoes with onions and bell peppers)
  • 1/4 cup milk
  • 1 refrigerated pie crust
  • Salt and pepper

Saute your veggies and breakfast meat in a non-stick skillet with a dab of butter (if you want even more flavor, use bacon grease if you’re a sucker for all things bacon and keep the grease like I do!). Roll out pie dough into a pie dish, fill with filling once veggies are tender, and pop into the oven at 350 degrees for 30-40 minutes until golden brown.


  • 1 box of noodles (I like small shells or elbows)
  • 1 can tomato paste
  • 1 lb hamburger or turkey burger
  • 1 tablespoon minced garlic
  • 2 cans tomato sauce
  • 1 can diced tomatoes (or diced tomatoes w/green chiles if you like spicy)
  • Worcestershire sauce (optional)
  • Garlic salt
  • Italian seasoning
  • Red pepper flakes (optional)
  • Salt and pepper
Boil noodles and cook al dente. Brown the hamburger with salt and pepper, minced garlic, and a splash of Worcestershire. Combine all together after draining the noodles and grease from the meat. Add in remaining ingredients. I didn’t add amounts to the spices because I would say it’s all to your liking. Also, if it seems to tomato-y or acidic, add in a little bit of sugar to offset that taste!

Scalloped Potatoes & Ham

  • 5-6 large Russet potatoes, sliced thin
  • Sliced, boneless ham
  • Onion, sliced thin
  • 2 cans cream of mushroom soup (or 1 can cream of mushroom, and 1 can cream of chicken)
Combine in crock pot and cook on low for 5-6 hours, or combine in a casserole dish (greased) and bake until potatoes are tender!

Steak & Rice

  • 2 lbs round steak, sliced in thin strips (can also do chicken)
  • 1 green pepper
  • 1 red pepper
  • 1 large onion
  • Optional additions: pea pods, bok choy, bean sprouts, etc.
  • 1/4 Soy sauce
  • 1/3 Teriyaki sauce or Hoisin sauce
  • Minced garlic
  • Corn starch
  • Rice
  • Optional vegetable additions: peas, mini corn, bean sprouts, etc.
Using a wok, add a bit of oil and get it hot! Add steak and minced garlic. Once browned, add peppers and onions with about 1/2 cup of soy and 1/2 cup of teriyaki; add a lid to steam the vegetables. Once they are tender, add in cornstarch slurry to thicken sauce. Serve over rice.

Ham & Potato Soup

  • 3-4 large red skin potatoes
  • 2 Tb butter
  • Honey ham (about 1-2 cups, chopped)
  • 32 oz chicken stock
  • 1 cup milk/half & half/ (I use 2%)
  • 1/3 cup flour
  • Celery/onion/carrots (about 2 cups total, chopped)
  • Garlic (1 tsp, minced)
  • Thyme (pinch), salt, pepper, bay leaf (1)
  • Cheese: optional

Saute veggies in butter in a large stockpot. Add ham. Stir 2-3 minutes. Add flour and coat, let saute additional 2-3 minutes. Add garlic and then add chicken stock and milk. Simmer 25 minutes until soup thickens and veggies are tender. Add shredded cheese or even American cheese slices (those melt perfectly!).

Alright all! That’s a few of my most favorites! I keep trying out new recipes and will continue to share. I also have more family favorites, but we have to save some for another post. Hope you enjoy!

Looking for more recipes? Here are a few that might work for the upcoming Labor Day weekend. What’s your favorite fall cooking recipe? We’d love to hear about it in the comments!


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