Recipe for a Fantastic Fall Dinner

Let the hibernation begin

When did fall get here? Image from Flickr.

Even those of us who like to live in denial every year — wearing flip flops well into October, even in northern states — must now admit that fall has officially set in, and winter is well on its way.

The cold months cause many people to stay at home more, which is not great news on the exercise front, but it is good news on a money-saving front. People are less inclined to go out for meals when it’s cold outside. They also spend less money on other entertainment that requires them to leave the house. Of course, this could be because of the ever-steepening costs of celebrating various religious events, but nonetheless, winter is a great time for frugality.

So, in order to make the best of the cold and the aversion to the outdoors and avoid needing credit counseling, here are some great fall recipes for a three-course meal that will warm you right up.

Pumpkin Chipotle Soup

Ingredients (4 servings)

1 tsp butter
1 TB all-purpose flour
2 cups vegetable stock
29 ounces canned pumpkin puree
1 chipotle pepper in adobo sauce, minced
3/4 cup half-and-half
1 TB sofrito
1-1/2 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp paprika

Directions

In a large saucepan, melt the butter over medium heat. Stir in the flour and cook until it turns golden brown. It should take about three minutes. Whisk in the vegetable stock. Bring mixture to a boil over high heat. Whisk in the pumpkin puree until smooth. Add chipotle peppers, half-and-half, sofrito, Worcestershire sauce, salt and paprika. Return to a simmer, reduce heat to medium-low, and cook until thickened and hot (about eight minutes).

Black Bean and Butternut Burritos

Ingredients (4 servings)

1/2 TB oil
1 small onion, chopped
2 cups butternut squash, cut into 1/2-inch cubes
1/4 tsp cumin
dash cinnamon
1/4 tsp salt
1 cup cooked black beans, drained
4 tortillas
3/4 cups grated cheese
sour cream
cilantro
salsa

Preheat oven to 350. Heat oil in a large skillet, and saute the onion until tender. Add squash. Cover and cook over medium heat until tender. Mix in cumin, cinnamon, and salt and add beans. Cover, and heat through.
Fill each tortilla with mixture and cheese, and roll up. Place seam-side down in a greased 9-by-13-inch baking pan. Bake uncovered for 15 to 20 minutes. Serve with sour cream and salsa and cilantro.

Country Apple Dumplings

Ingredients (8 servings)
You’ll want seconds!

• 2 large Granny Smith apples, peeled and cored
• 2 (10 ounce) cans refrigerated crescent roll dough
• 1 cup butter
• 1 1/2 cups white sugar
• 1 tsp ground cinnamon
• 12 ounces Mountain Dew

Directions
Preheat the oven to 350.  Cut each apple into eight wedges. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough, starting at the small end. Pinch to seal; place in greased 9-by-13-inch baking dish.
Melt butter in a small saucepan. Stir in the sugar and cinnamon. Pour mixture over the dumplings, then pour the Mountain Dew over the dumplings. Bake 35 to 45 minutes (until golden brown).