Fresh Idea Friday

Today Fresh Idea Friday is back ... just in time to share our favorite fall recipes!
I love this time of the year since autumn is my favorite season. It's the best time of the year for campires!

So, moving onto some of my favorite fall recipes ... I always pull my crock pot out around this time of the year and use it often. It's so nice having dinner prep finished early in the day! So, I thought I'd share a couple of our favorite crock pot meals.

First ... Chili! It's the perfect time of the year to enjoy a bowl of warm chili over brown rice served alongside fresh cornbread.

Easy Chili (Makes 10-12 servings)
1 lb. ground turkey
1 onion, chopped
1 green pepper, chopped
3 T. taco seasoning (see recipe below)
29 oz. can tomato sauce
3 - 16 oz. cans kidney beans, drained
29 oz. can crushed tomatoes
6 oz. tomato paste
2 T. chili powder
3 tsp. cumin
1 1/2 tsp. salt
3 tsp. maple syrup
shredded cheddar cheese

~Brown meat in skillet. Add onion and green pepper halfway through browning process. Drain if necessary. Add taco seasoning to meat (*to make my own taco seasoning I combine 1 T. chili powder, 1 1/2 tsp. cumin, 1 tsp. sea salt, 1 tsp. black pepper, 1/2 tsp. paprika, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. red pepper flakes and 1/4 tsp. oregano).
~Combine meat mixture, tomato sauce, kidney beans, crushed tomatoes, tomato paste, chili powder, cumin, salt and maple syrup in crock pot - stir to combine.
~Cover and cook on low for 7-8 hours or on high for 3 hours.
~Serve over rice if desired topped with shredded cheddar cheese.

*Note: I will often double this (I have a very large crock pot!) so that I have plenty for leftovers and to freeze.

Cornbread:
1 c. kefir
1/4 c. melted butter
3 T. maple syrup or honey
1 c. cornmeal
1 c. whole wheat flour
2 eggs
2 tsp. baking powder
1 tsp. salt

~Blend together the kefir, butter, maple syrup (or honey), cornmeal and flour. Let sit, covered, on counter for 12-24 hours (or skip this soaking process).
~Blend eggs into mixture.
~Mix baking soda and salt thoroughly, but briefly into mixture.
~Pour into greased 8" square baking dish and bake @ 350* for 25-27 min. until done.

*Note: I bake in 9x13 inch baking dish when I double it and allow for extra time to bake.

Second ... Pot Roast with Veggies!

Pot Roast w/ veggies
3 lb. roast (round, chuck, or whatever is cheapest)
2 onions, sliced
7-8 carrots, cut into 1" pieces
2 garlic cloves, minced
1 bay leaf
1/2 tsp. thyme
1/2 tsp. rosemary
1/2 tsp. salt
1/4 tsp. pepper
2/3 c. dry red wine or beef broth

~Place veggies in bottom of slow cooker.
~Stir in seasonings.
~Place meat on top of veggies.
~Pour in wine or broth.
~Cover and cook on low 10-12 hours.

*Note: If desired, you can sear the meat (and veggies) by heating olive oil in a saucepan then browning for a minute or two before placing in crock pot to give it extra flavor. Use wine or broth to deglaze pan before pouring into the crock pot.

And to end on a sweet note ... there's nothing like enjoying a yummy cinnamon roll on a cool morning!

Whole Wheat Cinnamon Rolls
(*Note: this recipe makes a lot of rolls ... it fills (2) 9x13 baking dishes!)
Dough:
1 c. water
2 T. yeast
2 tsp. honey
1/2 cup butter
2 1/2 c. milk
1/2 cup honey
4 tsp. sea salt
8 c. whole wheat flour
~In a large bowl, mix 1 cup very warm water, 2 T. yeast and 2 tsp. honey. Stir together, then let sit for a few minutes.
~Melt 1/2 c. butter in a large saucepan. Add 1/2 cup honey, 4 tsp. salt and 2 1/2cups of milk. Heat to about 120 degrees.
~Pour milk mixture into yeast mixture and stir.
~Stir in 8 c. of flour, 2 cups at a time, adding more if needed.
~Knead the dough for 5-10 minutes. Place into greased bowl, cover and let rise for 1 hour in a warm oven (preheat oven to 175*, turn off then put covered dough in oven).
~Punch down dough and knead out the bubbles.
~Cut the dough in half, setting one half aside.
~On a well floured surface, roll dough into a large rectangle, about 1/4” thick.

“Insides:”
1/2 cup butter
3/4 cup rapadura (or use white sugar if you want)
1 T. cinnamon
~Melt butter and set aside. Mix together the rapadura (or sugar) and cinnamon in a bowl.
~Use a pastry brush to spread 1/2 of the melted butter all over the rectangle. Sprinkle 1/2 of the rapadura (or sugar)/cinnamon mixture all over the butter.
~Roll up the dough starting at the long side.
~Cut into thin slices, about 1/2 inch thick.
~Place rolls side by side in 9x13 greased baking dish.
~Repeat for other half of dough.
~Allow to rise for about 30 minutes.
~Bake at 350* for 25 minutes, or until golden brown.

Frosting:
3 T. milk
1/2 tsp. vanilla
1 - 1 1/2 cups powdered sugar to make the consistency you like
~Melt butter then stir in vanilla, milk and powdered sugar.
~Whisk together until smooth.
~Allow rolls to cool a little, and then drizzle frosting over them.

Head over to Lisa's blog to check out more Fall Favorites!