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Tag: fall recipes

About a year ago we shared ten of the SW’s gals favorite healthy recipes with y’all. Since the weather is turning cooler and we’re all about Cozy Fall these days, we thought we’d break out our cookbooks (and Pinterest boards) and share a few more with you, this time with a fall focus! I don’t know about y’all, but I am always on the hunt for new suggestions. I think you (and I!) will find a few here to love!

Vegetarian Tortilla Soup | We make this without the hominy because I don’t care for it. Filling and easy to throw together! – Emily
Pumpkin Pie Oatmeal | Oh She Glows was one of the first food blogs I discovered, and I’ve been making her pumpkin pie oatmeal for almost as long. It’s the perfect cozy, healthy breakfast for a chilly morning. – Lisa
Crispy Smashed Potatoes with Avocado Garlic Aioli | The aioli is so good you could eat it by the spoonful. These potatoes go with everything! – Emily
Fall Pot Pies | We often don’t make this vegan because we make our own chicken broth, but everything about this recipe is amazing and makes me want to cuddle under a warm blanket by a fire. This is also a great end of week meal when we need to clean out our fridge — a lot of leftover produce goes in there, and it always tastes wonderful. – Nicole

Simple Oat & Pecan Blueberry Crisp | A breakfast that looks like dessert!! It’s a win-win. I made this literally every week earlier this year when it was still cool in the mornings and I needed a little something warm for breakfast. It’s also a recipe you can adapt to whatever you have on hand. I’ve made it with walnuts, sunflower seeds, and strawberries. I’ll make a pie plate full of it and eat a little bit for breakfast each morning with some warm almond milk. Or, if we have friends or family visiting, we’ll make a giant brunch of eggs, home fries, and green pancakes, and end the meal with this. – Nicole
Broccoli and Chicken Braided Bread | One of my very best friends makes this for parties and I always offer to take home the leftovers (except there never are any!). Now, I make this recipe for my little family and there are no leftovers at our house either. – Marissa
Kale and Wild Rice Casserole | We served this last year when friends were visiting and it was a hit! It’s now one of my go-to recipes to give to others because it’s so flexible. I follow it when we’re trying to be a little fancier, but when it’s just the two of us, we simplify by caramelizing the onions with the mushrooms and just mixing it into the casserole. We also often don’t use butter at all to feel a little healthier :) No matter which we way do it, it always tastes great. – Nicole
Kale and Brussels Sprouts Salad with Bacon | This salad is not too intimidating to serve for guests, but healthy enough to make everyone feel good. A great way to get healthy greens in the cooler months! – Emily

Quick Tex Mex Sweet Potato Skillet | Dave and I love sweet potatoes, and this is one of our favorite ways to eat them. This one-pan meals comes together quickly on a busy weeknight and is packed with the Tex Mex flavors that we crave at least a few times a week (you can take a girl out of Texas..!). – Lisa
Perfect Roast Chicken | We take quite a few liberties with this recipe (what we stuff inside or what we marinate it in), but we ALWAYS brine it in salt and sugar for a day before we roast it. It makes all the difference (sometimes we don’t even season it because the brine is so good!). The meat always comes out juicy and makes for great leftovers that aren’t too dry. We make this when we have guests over (a roast chicken always looks good on a table!), or we’ll make it for just the two of us and use the leftovers for quesadillas :) – Nicole
Clean Turkey Chili | Is there anything better than a big bowl of chili in the fall? This is mine and Dave’s favorite recipe–it uses turkey, so it’s leaner than most chili recipes, and the jalapenos give it some great kick. We love making it when we have a football game to watch, as a hearty Sunday supper (it makes tons of leftovers for lunches during the week!), or on Halloween (one of my family’s traditions). – Lisa
Sausage and Broccolini Risotto | Risotto often gets a bad rap because people think it’s labor-intensive, but the versions you bake in the oven couldn’t be easier! There are so many ways to switch up the flavors, but this is one combination we love. – Emily

And bonus! Two more favorites from Kristin!
Spaghetti Squash with Meat Sauce | I used to be terrified of spaghetti squash, but conquered my fear with this recipe. Now this is a staple for weeknight dinners in the fall. I can even use the time that the squashes are baking to go for a walk or clean up the house! We even mix the sauce in the squash and pop it back in the over for a few minutes with cheese on top for a spaghetti squash bake!
Banana Nut Muffins | These are hands-down the best banana nut muffins on the planet. I think the secret is that you whip the bananas and sugar together into fluff! They are the perfect Saturday morning treat (especially if you have overnight company)!!

emily Written with love by Emily

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How about a sweet little break from all the V4 excitement, y’all? Since it’s officially fall, I think it’s quite appropriate to share a recipe that’s bound to have you craving scarves, riding boots and a hot chocolate or two!

Not only is Greer one of my dearest/oldest/bestest friends in the whole world, but these pumpkin cupcakes are going to rock your world! AND, she might have the most adorable baby girl on the planet! (I’m not biased at all, she really is!) This recipe even won Greer first place at the Greater Gulf State Fair when she was 10 years old!

Greer and I forever ago as bridesmaids at her sister’s wedding

What you’ll need for the cupcakes:
4 eggs
2 cups of sugar
1 cup of vegetable oil
2 cups of all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking soda
1 can of 100% pure pumpkin (15 oz can)

What you’ll need for the frosting:
1 package (16 oz) cream cheese, softened
6 tablespoons of butter, softened
5 cups of sifted powdered sugar
4 tablespoons of vanilla extract

Directions: (Cupcakes)
Beat eggs in a large mixing bowl; add all ingredients except frosting and mix well with an electric mixer. Spoon batter into paper-lined muffin pans, filling them three-fourths of the way full. Pre-heat the oven to 350 degrees and bake for 20 minutes. Let cool and then frost with yummy cream cheese frosting.

Directions: (Frosting)
Combine cream cheese and butter; beat until light and fluffy. Add remiaining ingredients; beat until smooth. Frost and enjoy! And because Greer is a good Southern girl, sometimes she tops the cupcakes with smashed pecans.

All photos courtesy of the fabulous Greer Ladnier

Are you ready for boots and scarves? What’s your favorite fall recipe?

Looking for more ideas to get your kitchen started?
Damie’s Catsup
Miss Linda’s Anta Fe Soup
Mama’s Homemade Poundcake

marissa Written with love by Marissa
  1. avatar megan reply

    sounds wonderful, very, very similar to barefoot contessas pumpkin cupcake recipe

  2. avatar Joyce Cunningham reply

    I was wondering if the sugar was left off of the recipe for pumpkin cupcakes?

  3. avatar Southern Weddings Weekly Round-Up « Southern Weddings Magazine reply

    […] is at the heart of the best Southern traditions! This week in the Newlywed Kitchen, one of Marissa’s oldest and dearest friends shared her recipe for Pumpkin Cupcakes. […]

  4. avatar Amanda reply

    Funny story:

    I can testify to the fact that these cupcakes are not quite so delicious without the sugar ingredient! I printed off the recipe on Friday morning and made the cupcakes Sunday night to take to my office for Halloween today. Wasn’t really getting the reaction I thought I was gonna get from co-workers who tasted them. Then I tasted them and realized they tasted like a dog treat, haha! But with DE-LICIOUS icing! I have since checked the blog and discovered that sugar was left off the list of ingredients and now it all makes sense! Luckily the icing recipe made a ton of extra icing so I am going to give it another shot tonight and hopefully redeem myself at work. :)

    • avatar Marissa reply

      Oh my stars!! I am so sorry Amanda! You must have printed it right after it was published! (I fixed it just minutes after it went up)! I am glad you tried the recipe though! Again, I am SO sorry! I’m glad it made for a funny story! xo, Marissa

    • avatar Amanda reply

      Marissa: I gave the recipe another shot last night (with sugar!) and man alive! Those cupcakes are good! I have had a belly ache since noon, but it was worth it. And I think you’re right, I must’ve printed the article right after you posted the recipe… Now I know that cupcakes need sugar. I gave my dogs several of the bottoms of the cupcakes from the sugar-free batch and they loved those. Take-aways: 1) leave sugar out of the recipe and you have yummy dog muffins, haha! Minus the icing, of course.

  5. avatar Kim reply

    I love to cook and try lots of new receipes. This is a definite keeper! Beyond moist and delicious. Thanks so much for posting. Everyone adored these.

  6. avatar Cindi reynolds reply

    Must try

Southern Weddings reserves the right to delete comments which contain profanity or personal attacks or seek to promote a business unrelated to the post.  And remember: a good attitude is like kudzu – it spreads.  We love hearing your kind thoughts!

Reply to: