We've selected delicious recipes for fall when the air is cool and a warm delicious meal with family and friends gathered around the table as the nights get long gives autumn that special feel.  We hope you enjoy these recipes. Please feel free to click here and submit your favorite recipe and story behind it for use in a future issue of 'For your Heart and Home'.

My friend Terri's Family Recipe's 

Here's just a few of my good friend Terri's family recipes. I love the handprinted cards!  I love sharing other's family recipes! The biscuits...YUM! 

Better than fries! 

These delicious potatoes are even better than fries! Cut the potatoes, almost all the way through. Drizzle with olive oil and butter. Add some butter, sea salt, and pepper over the top. Bake at 425 degrees for approximately 40 minutes. Enjoy! 

Hearty Beef Stew - Dutch Oven Style (this can be made the night ahead too!)

  • 2 tablespoons olive oil
  • 2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons salt, divided
  • 8 ounces cremini mushrooms, quartered
  • 2 cups sliced red onion (from 1 red onion)
  • 3 medium carrots, cut diagonally into 1/2-inch pieces
  • 6 garlic cloves, smashed
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups beef stock, divided
  • 1 bundle (tied with kitchen twine) thyme sprigs (about 4 large sprigs) and flat-leaf parsley sprigs (about 2 large sprigs)
  • 2 bay leaves
  • 12 ounces baby gold potatoes (cut any larger potatoes in half
  • 10 ounces frozen pearl onions (about 1 3/4 cups), thawed
  • 2 tablespoons whole-grain mustard (optional)
  • 1 tablespoon red wine vinegar​
  • 2 tablespoons thinly sliced fresh chives
Directions -
  1. Heat oil in a large Dutch oven over medium-high. Sprinkle beef with pepper and 1 teaspoon salt. Add half of beef to Dutch oven and cook until well browned on 2 sides, 3 to 4 minutes per side. Transfer browned beef to a plate. Repeat with remaining beef. Set beef aside.
  2. Add mushrooms to Dutch oven and cook, stirring often, until browned, about 5 minutes. Transfer to a plate. Add red onion and carrots to Dutch oven. Cook, stirring occasionally, until onion begins to brown, about 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute.  Cook until liquid has almost evaporated, 6 to 7 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.
  3. Whisk together flour and 1/2 cup of the stock in a small bowl; whisk into mixture in Dutch oven until incorporated. Stir in beef, herb bundle, bay leaves, remaining 2 cups stock, and remaining 1/2 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender when pierced with a fork, about 50 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes.
  4. Stir mushrooms, pearl onions, mustard, and red wine vinegar into beef mixture. Cook, uncovered, until pearl onions are tender, 8 to 10 minutes. Remove from heat; remove and discard herb bundle and bay leaves. Ladle stew into bowls and sprinkle with chives.

Cozy Chicken Pot Pie

Crust
  • 3 c. (360 g.) all-purpose flour, plus more for surface
  • 1 c. (2 sticks) unsalted butter, cut into 1/2" pieces
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
FILLING
  • 1/2 c. (1 stick) unsalted butter, plus more for dish
  • 1 medium yellow onion, finely chopped
  • 2 large carrots, peeled, finely chopped
  • Kosher salt
  • 3 cloves garlic, finely chopped
  • 1/2 c. all-purpose flour, plus more for surface
  • 3 c. low-sodium chicken broth
  • 1/4 c. heavy cream
  • 1 c. frozen peas
  • 4 boneless, skinless chicken breasts, poached, cut into cubes
  • 2 tbsp. chopped fresh parsley
  • 2 tsp. chopped fresh thyme leaves
  • Freshly ground black pepper
  • 1 large egg, lightly beaten
  • Flaky sea salt
CRUST
Step 1- Separately freeze flour and butter 30 minutes.

​Step 2 - In a large food processor, pulse flour, baking powder, and kosher salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the motor running, slowly pour in 1/2 cup ice water, 1 tablespoon at a time, until dough just comes together and is moist but not wet and sticky (test by squeezing some with your fingers)

Step 3 - Turn out dough onto a lightly floured surface. Form into 2 balls, then flatten into 2 discs (make sure there are no/minimal cracks). Cover with plastic wrap and refrigerate at least 30 minutes or up to 3 days.
​
FILLING
​In a large pot over medium heat, melt butter. Add onions and carrots and cook, stirring occasionally, until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook, stirring constantly, until mixture turns golden and is beginning to bubble, about 3 minutes. Gradually whisk in broth. Bring to a boil and cook, stirring occasionally, until thickened, about 5 minutes.

Remove from heat and stir in cream, then add chicken, peas, parsley, and thyme; season with kosher salt and pepper. Let cool.

Place a rack in center of oven; preheat to 375°. On a lightly floured surface, roll out one disc of dough to a large round about 1/4" thick. Transfer to a deep 9" pie dish, then add filling. Roll out second disc of dough to a large round about 1/4" thick. Arrange on top of filling. Press edges of top and bottom dough rounds together. Using a sharp knife or kitchen shears, trim edges of dough, leaving about 1/4" overhang. Fold excess dough underneath dough on top rim of pie pan. Using clean fingers, crimp to seal.

Brush top of dough with egg wash. Using a paring knife, cut 4 small slits into top of crust. Sprinkle with sea salt.

​Bake pot pie until crust is golden brown, about 45 minutes. Let cool at least 15 minutes before serving.

What's for Dessert...or a great hostess gift? Carmel Dipped Pears! ​

Melt caramel in double broiler, or in microwave safe pan. Dip washed pears in until coated. Dip pears in sea salt, nuts, or leave plain. 

If you're going to use these as a gift, make a tag out of brown craft paper and tie to the stem. 

​Delicious! 

Best Old-Fashioned Sugar Cookies! 

Old Fashioned Cherry Pie!