Favorite Fall Recipes: Part 1

One of the most awesome things about blogging with someone else is you have double the ideas. That’s awesome all the time, but this week it’s even better because we’re sharing double the amount of our favorite fall recipes with you! It was really chilly over the weekend and the leaves have almost all turned here in Kentucky (which is amazingly beautiful, in case you were wondering). Perfect weather to break out the chili and caramel apples!

I have a few go-to recipes for when the weather turns cold that never let me down and I’m so excited to share them with you. Admittedly, they’re mostly comfort food, but ’tis the season, right?

Skinny Pumpkin Spice Latte Recipe


What fall recipe list would be complete without a pumpkin spice latte? You could go to Starbucks and pay $5 for one (which we’ve all done… let’s be honest), or you can make one yourself really easily! Here’s how.


2 tbsp canned pumpkin
1/2 tsp pumpkin pie spice
2-3 tbsp Stevia
1 cup nonfat milk
1 tsp sugar free vanilla syrup
Espresso (or strong coffee)


Heat 2 tbsp canned pumpkin over medium heat with approx. 1/2 tsp pumpkin pie spice until well heated. Add 2-3 tbsp of stevia (depending on how sweet you prefer your drink) and stir well until heated. Add in 1 cup of nonfat milk and 1 tsp sugar free vanilla syrup and stir continuously over medium heat. Once heated, froth the milk and pumpkin mixture in a blender. Brew 1 to 2 shots of espresso, and pour the frothed milk into the espresso.

If you’re like me and you don’t have time to be heating all this up for 10 minutes each time you just want a PSL on your way out the door in the morning, I’d suggest making a larger batch of the pumpkin/spice/stevia/milk mixture ahead of time. That way, you can brew your espresso, heat the milk mixture in the microwave, combine and be done!

Easy White Chicken Chili


I love chili… like, so much! My husband, on the other hand… well, let’s just say his esophagus isn’t a fan of tomato sauce. So in this house, we modify things. I had never had white chicken chili until I made a trip to Cincinnati about 10 years ago, and I was hooked from the first bite! Ever since then, it has been a staple in our home. This is a simple recipe, and can be made stovetop or in the crockpot (but if you’re like me and you dropped your crockpot, breaking said crockpot into tiny pieces in your garage while it was full of a delicious, freshly made batch of chili… well, we’ll just have to make do with stovetop. Le sigh).


1-2 pounds cooked boneless chicken tenderloins
16 oz organic chicken broth
3 cans of great northern beans
1/2 package taco seasoning
1/2 package of cream cheese
1-2 tbsp onion powder (depending on how much you like onion)
1/2 tbsp garlic powder
Shredded cheese, sour cream and fritos for garnish


This is the easy part. Combine all ingredients except the cream cheese and garnish items in a saucepan (or crockpot). Bring the chili to a boil, then reduce the heat to simmer. Add the cream cheese making sure to mix it well. Let the chili simmer for approximately an hour, then serve with garnish and fritos.

If you’re making this in the crockpot, cook all ingredients except cream cheese and garnish on high for 3 hours. Reduce the heat to low, and cook for another 3 hours adding cream cheese. Service with garnish and fritos.

You’re going to want to make a lot of this… trust me.

Jalapeno Popper Dip


This is probably more of a game day recipe than anything, but I’ve made it for the holidays, for get togethers… really any occasion I can find to make it. It’s delicious and so very cheesy! Here’s how to make this!


4 tbsp diced jalapenos
8 oz cream cheese
8 oz sour cream
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
3/4 cup mayonnaise (I’m not a huge mayo fan, so sometimes I only use 1/2 cup)
1 sleeve Ritz crackers
1/2 cup shredded parmesan cheese
1 stick of butter


Mix all ingredients except crackers, parmesan cheese and melted butter (this is way easier if your cream cheese is room temperature). Pour into a shallow dish. I usually just use a pie dish. Mix together one sleeve of crushed Ritz crackers, parmesan cheese and melted butter in a separate bowl and pour over the top of the cheese mixture. Bake in the oven for 20-30 minutes at 350 degrees. Serve with crackers or tortilla chips.

I love recipe cards, you guys, so here are all three recipes available for download in two different styles!








Have you tried these before or made a variation of any of them? I’d love to know what you think!