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Sugar, spice and everything nice

I already have told you how much I love fall. I love all things fall. I love the cool, crisp air. I love football. I love pumpkins and leaves and all the wonderful flavors of fall.

I have decided that for this article, instead of sharing my heart, this time I’m sharing my stomach. Or what goes in it.

I am going to give you a few of my favorite fall recipes that you can hopefully enjoy with your own families. In fact, I will be using both of these recipes in just a week to feed friends and family the week of Forest Festival. I love to use my Crock-Pot(s). I actually have three – did I mention I like Crock-Pots – for that weekend, because it allows me to spend time with our guests and not have to focus on cooking but still serve up some delicious eats.

Pumpkin Spice Latte (Crock-Pot Version)

6 cups of milk (I used whole).

4-6 cups of strongly brewed coffee.

cup of pumpkin puree.

cup of vanilla extract.

cup of sugar.

2 teaspoons of cinnamon.

3 cinnamon sticks.

Instructions

In your Crock-Pot, combine the milk and coffee.

Whip together the pumpkin, vanilla, sugar and cinnamon and pour into the Crock-Pot.

Mix together well.

Toss in 3-4 cinnamon sticks.

Cover the Crock-Pot, and cook on high for 2 hours. Enjoy with some fresh pumpkin cookies in a great fall mug. (Well, or just drink it in your regular mug, I just happen to love coffee mugs, so I have a pumpkin spice mug).

Recipe originally taken from www.thrivinghomeblog.com.

Crock-Pot Potato Soup

1 32 ounce bag Frozen Hash Browns Cubed.

1 32 ounce box chicken broth low sodium can be used.

1 can (10 ounce) cream of chicken soup. Do not add water.

1 8 ounce package cream cheese not fat free.

3 ounce bacon bits.

1 cup shredded cheddar cheese.

1-2 pinches salt and pepper to taste.

Instructions

Directions: Put the hash browns in the Crock-Pot.

Add in the chicken broth, cream of chicken soup and half of the bacon bits.

Add a pinch of salt and pepper.

Cook on low for 7-8 hours or until potatoes are tender.

An hour before serving, cut the cream cheese into very small cubes. Place the cubes in the Crock-Pot.

Mix a few times throughout the hour before serving. You may have to put some muscle into it to get it completely mixed in. Once the cream cheese is completely mixed in, it’s ready to serve.

Top with cheddar cheese and some additional bacon bits. Enjoy!

Recipe originally taken from www.leahwithlove.com.

So, there are two of my favorite fall recipes to share with your loved ones. I hope that fall is as an enjoyable time for you and yours as it is for me and mine. #I love fall.

Debbie and her husband, Chad, have three children. She is a full-time home school mom, a part-time children’s pastor and a director with Classical Conversations. She can be reached at cdware2002@yahoo.com.

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