Fall Recipe Roundup

Hey! Hope your week is going well!

While I’m still adjusting to my new home, I thought it would be fun to go through my site and find some of my best fall recipes to put together in one post. There are a lot of good recipes that get further and further in the archives. It’s time to bring them back to the spotlight!

Baked Maple Doughnuts


Spiced Oatmeal Cookies — my most viewed recipe of all time!


Roasted Poblano & Corn Chowder


Baked Pumpkin French Toast with Pecan Streusel Topping

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Pumpkin Ravioli with Sage & Goat Cheese


Pumpkin Bars with Gingersnap Crust

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Chai Spiced Muffins & Surprise! I moved to Wisconsin!


Surprise! I now live in Wisconsin. I didn’t mention anything on here about moving because it has been a WHIRLWIND of a thing. Like pack up in two weeks and BOOM, hubs and I apartment hunting in Wisconsin for his new job. Yay! I’m very excited for him.

My hubby is a graphic designer and he got a job in a town just north of Milwaukee. We’ve both lived in Oklahoma our whole lives and while we will always love Oklahoma, we were ready to experience life in another part of the country. So we took it! Quit our jobs, packed up, and made the long drive up North… which means I need to order snow boots. STAT. It’s been crazy at times but so far a fun adventure. :)

I was really, really going to try and post these last week but it turns out when you uproot your life and you’re in the middle of figuring out your new life, your brain doesn’t have enough bandwidth to write even a sentence. Or at least mine didn’t. And it felt insignificant to try and just write about chai spiced muffins when SO MUCH was happening in my life. It feels good to finally share it with you.


Now we can sit down to these chai spiced muffins. :)

In general, I like to keep my breakfast healthy but I cannot resist adding a little indulgence in the fall. These muffins are delightful on their own with the cozy chai spices but adding a little glaze sends them over the top.


Chai Spiced Muffins; Recipe or Not

makes 12 muffins

  • 2 c. all-purpose flour
  • 1/2 c. brown sugar
  • 2 T. ground flax, optional
  • 2 t. baking powder
  • 1/4 t. baking soda
  • 1/4 t. salt
  • scant 3 T. chai spiced tea (6 individual size tea bags), ground in a coffee or spice grinder
  • 1 egg
  • 1 c. milk
  • 3 T. butter, melted

For the glaze:

  • 1 c. powdered sugar
  • 1/2 t. vanilla extract
  • 2 T. milk
  • pinch of salt
  • sprinkle of cinnamon, optional

Preheat oven to 400º. In a mixing bowl, combine all of the dry ingredients. In a smaller bowl, combine the eggs, milk, and butter. Add the wet ingredients to the dry ingredients and stir just until combined. Evenly distribute in a greased or lined muffin pan, bake for 18-20 minutes until the muffins are starting to brown a little and a toothpick entered in the center comes out clean.

 ***Like this recipe? Share it with a friend and if you want free weekly recipes, click ‘Get recipes!’ on the top of the sidebar and enter your email address.

Savory Pumpkin Soup


I know pumpkin is already here and in everything we could possibly pumpkin-spice-ify. (<– Can that be a new word?)

But still — PUMPKIN!!! Yay! First pumpkin recipe of the season!

I took the savory route though and it is deeeelish. It’s like fall in a bowl.


I think soup is best made by taste, especially when it comes to seasonings. In order to share the recipe with you, I did measure and record how much I put in it but I want to encourage you to taste the soup along the cooking process. Salt, specifically, will need to be done by taste. Put those tastebuds to good use!

Savory Pumpkin Soup; Recipe or Not

serves 2-4

  • 1 can pumpkin puree (make sure it’s pure pumpkin with no spices added)
  • 1 1/2 c. low-sodium vegetable stock
  • 1/2 small onion, diced (about 1/4 cup)
  • 3/4 – 1 t. ground sage
  • 1/4 t. garlic powder
  • salt to taste
  • small pinch of black pepper
  • 1/4 – 1/2 c. cream or milk
  • pepita seeds & crumbled bacon for topping
  • 1-2 T. olive oil

In a medium pot, heat the olive oil over medium heat. Once heated, sauté the onions for a few minutes with a pinch of salt. Add in the sage, garlic powder, and black pepper, cook for a minute. Then add the pumpkin puree and vegetable stock, stir or whisk until combined and the consistency is smooth. Simmer on low for 30 minutes. OPTIONAL: for a totally smooth soup, puree the soup in a blender or with an immersion blender (I did not do this step). After the soup has simmered, stir in the cream or milk. Top with pepita seeds and crumbled bacon. Enjoy!

 ***Like this recipe? Share it with a friend and if you want free weekly recipes, click ‘Get recipes!’ on the top of the sidebar and enter your email address.



Italian Sausage, Quinoa, Veggie Skillet Dinner


I didn’t know what to call this dish. I really wanted to be able to claim that catchy “one-pot dinner” label but this dish comes together much faster when you use two.

It’s worth it though. It’s quick and easy, the quintessential weeknight dinner. Oh and let’s not forget deeelicious! And it keeps well if there are leftovers.


The cast of characters include: Italian sausage, quinoa, zucchini, onion, garlic, spinach, sun-dried tomatoes, and mozzarella.

So in one pot you have the quinoa simmering away with yummy herbs like parsley & oregano. In another pan, you’re cooking up some Italian sausage and veggies. Then the quinoa joins the sausage & veggies party and the whole thing gets topped with cheeeeeese. Just a little. I mean, balance, right?


***I’m writing a few guest posts for the Oklahoma Women Bloggers’ website throughout September! I’d love for you to check them out. Here are the links for the 3 posted so far:

4 Things I Love About Cooking

Three Blogging Challenges and How to Overcome Them

You Know You’re a Blogger When…

Italian Sausage, Quinoa, Veggie Skillet Dinner; Recipe or Not

  •  1 lb ground Italian sausage or combo of 1/2 lb Italian sausage & 1/2 lb ground turkey
  • 1/2 of a small onion, diced (about 1/4 cup)
  • 1 zucchini, diced
  • 1-2 garlic cloves, minced
  • a couple of sun-dried tomatoes, diced (about 3 T.)
  • a handful of spinach leaves, torn into smaller pieces
  • 1/2 – 3/4 c. shredded mozzarella
  • 1/2 c. uncooked quinoa (be sure to rinse it if it doesn’t come pre-rinsed)
  • 1 1/4 c. water
  • 1/2 t. dried oregano
  • 1/2 t. dried parsley
  • pinch of salt
  • Fresh parsley, for topping

In a small or medium pot, bring the quinoa, water, oregano, parsley, and salt to a boil. Once boiling, reduce the heat and simmer the quinoa about 20 minutes or until all of the water has been absorbed. While the quinoa is cooking, heat a separate skillet to medium heat. Cook the Italian sausage or sausage/turkey combo until no longer pink in the center. Once the sausage is cooked, throw in the onions, garlic, and zucchini. Cook for a few minutes then add the sun-dried tomatoes and spinach. Once the spinach is starting to wilt, add the pot of quinoa. Stir until everything is combined and top with a thin layer of mozzarella. Cover the skillet with a lid for a minute or two to melt the cheese. Top with fresh parsley. Enjoy!

***Like this recipe? Share it with a friend and if you want free weekly recipes, click ‘Get recipes!’ on the top of the sidebar and enter your email address.


Spicy Garlic Parmesan Wings


Sports! Game day! Stats! Tailgating! Playoffs!

I think this is what comes to mind for most people when wings are mentioned.

I grew up watching sports because both of my brothers played multiple sports. If I don’t personally know someone playing, I don’t really keep up with a team (local, college, or professional). Shocking for an Oklahoma girl, I know.

I have absolutely nothing against sports. They just aren’t on my weekly radar minus one exception. My hubby loooves the St. Louis Cardinals. He keeps up with them and I keep up with them through him.

Thankfully, you don’t have to be a sports fanatic to enjoy some wings.


I’m not going to claim these are healthy but I will claim they are probably healthier than restaurant wings. They are crispy on the outside, juicy on the inside, and covered in garlicky-Parmesan.

These are baked and we’re actually using baking powder to get them crispy. What the what?! Fo realz… the baking powder helps dry out the skin which makes them crisp up and get golden brown. #chemistry I promise you won’t even know there was baking powder on them by the time they’re done baking.

Spicy Garlic Parmesan Wings; Recipe or Not

makes roughly 20-24 wings

For the wings:

  • 2 lbs. chicken wings (the small hot wing size)
  • 1 T. baking powder (trust me, you will NOT taste this)
  • a good pinch of salt & pepper

For the sauce:

  • 2 T. olive oil
  • 1 T. melted butter
  • 1 tsp. garlic powder
  • pinch of dried parsley
  • 1/4 c. grated Parmesan
  • big pinch of crushed red pepper flakes (use more or less depending on how spicy you like wings)

Preheat oven to 400°. Rinse the wings and dry them really well. Toss them with the baking powder, salt, and pepper then spread them out on a foil-lined baking sheet, skin side up. Bake them for 50 minutes or until they are golden brown and the tops are crispy. In the last few minutes of baking, prepare the sauce – stir together the butter, olive oil, garlic powder, and parsley. In a large bowl, toss the wings in the sauce, grated parmesan, and crushed red pepper flakes. Serve immediately.

***Like this recipe? Share it with a friend and if you want free weekly recipes, click ‘Get recipes!’ on the top of the sidebar and enter your email address.

Snack Series: Garlic Edamame + a Snack Roundup


I’ll never forget the first time I tried edamame. I didn’t know what it was and started chewing the whole thing (shell & all) at lunch one day with my co-worker. We were at an Asian restaurant and they served edamame as an appetizer.

“Don’t eat the shell!” she cried as I was chomping away. Let’s just say it’s difficult to gracefully discard edamame shells from your mouth.

Despite this experience, I got hooked on edamame as a snack. It’s great with just salt sprinkled on but I like adding garlic powder to give it a little extra flavor.

Garlic Edamame; Recipe or Not

  • 1 cup or so of shelled edamame (find it in the freezer section, thaw according to directions)
  • sprinkle of kosher or sea salt
  • sprinkle of garlic powder, optional


We had three great reader contributions to this snack series.

- Nuts with or without raisins in the mix (Love this suggestion! I keep nuts at my desk as a quick snack or they are great for on-the-go! Healthy fats & protein. *Thumbs up*)

- Dark chocolate covered almonds (I mean… dark chocolate. Enough said. *Makes mental note to get some for desk snack stash*)

- Smoothie: frozen blueberries and strawberries, half a banana, almond milk, a scoop of vanilla whey protein powder, a handful of oats, some chia seeds and a scoop of coconut oil. (Now that’s a power smoothie! Could even be breakfast or a post workout treat. I will be giving this a try!)

Thank you so much to Veronica & Amy for contributing these snacks!

More snacks from Recipe or Not:

BBQ Popcorn


Lemon Vanilla Chia Seed Pudding


 Healthy Homemade Granola


Previously from this snack series: Avocado Toast


Previously from this snack series: Cinnamon Apples


Snack Series: Cinnamon Apples (& I need your help!)


I have lots to share with you today! But first — Cinnamon + Apples.

As a self-proclaimed apple pie enthusiast, this snack is my JAM.

There’s a window of time right after I’ve eaten dinner and before the time I know I shouldn’t eat anymore because it’s so close to bed time (but still sometimes eat then anyways, shhhh. ;)).

During this time, I just need a leeettle bit of something sweet. Apples with a sprinkle of cinnamon is the perfect thing. But really, it’s good ANY time.

Second — I wrote my very first guest blog post! 4 Things I Love About Cooking: Click here to read.

And third — An idea popped in my mind. I want to ask YOU (yes, you right there in front of the screen!) to share YOUR favorite snack(s) in the comments. Then, I will compile the list and share it on Friday. I think it would make this snack series even better (plus who doesn’t love more snacks?). If you’ve got a simple, (mostly) healthy, and delicious snack to share, leave a comment and your snack will be featured Friday. :) (***Please be clear on ingredients or any specific instructions.)

Cinnamon Apples; from a personal trainer at my gym

  • 1 apple, cut into slices
  • sprinkle of cinnamon

Start off light on the cinnamon. Taste it and add more until you’re satisfied with the apple to cinnamon ratio.