A few months ago, my sister called me to tell me that she had found my late mother’s recipe book and a box full of handwritten meals and magazine clippings. Yes, this is how women in the 1970s and 80s prepared dinner. Ha!
We were both so excited to flip through the recipes and remember the many dishes my mom made, from comforting chicken noodle soup to the delicious festive treats she made for every holiday.
But there was always something special about autumn. My mother loved this time of year and her fall dishes were always made with lots of seasonal spices. But as I was flipping through her recipes, and the nostalgia and heart-wrenching memories came flooding back, I realized that many of her recipes had scripture in them. So I wanted to share some of her comfort food and some comforting scriptures.
Fall in love with these soups
“The grass withers and the flowers fall, but the word of our God remains forever.” Isaiah 40:8
butternut squash soup
material:
2 tablespoons butter
1 onion (chopped)
1 stalk of celery (chopped)
1 carrot (diced)
1 medium butternut squash, peeled, seeds removed, and diced
(Put it in a damp paper towel and heat it in the microwave for 2 minutes to soften it.)
2-3 cans of chicken stock
1 teaspoon cinnamon and nutmeg
Season with 1-2 teaspoons salt and pepper.
direction:
Melt the butter in a Dutch oven. Add onions, celery, carrots, and squash until all vegetables are soft (about 5 minutes). Pour chicken stock to cover the vegetables. Bring to a rapid boil, reduce heat and simmer for about 45 minutes. Once fully cooked, use an immersion blender or place in a blender and blend until smooth. Add cinnamon, nutmeg, salt and pepper to taste. enjoy!
harvest soup
material:
1 whole chicken, bones removed and cut into thin pieces
4-5 carrots, peeled and shredded or chopped
1 onion chopped
3 cloves of garlic (chopped)
3 medium potatoes, peeled and chopped
1 cup chopped kale (or spinach)
1 chicken bouillon cube
half a cup of red wine for cooking
1 bag of Parmesan cheese
direction:
Heat 1 teaspoon cooking oil in a large pot and add chicken, carrots, onions, garlic, potatoes, and kale. Cook for 5 minutes, pour water and add chicken bouillon cubes. Simmer on low to medium heat (high heat) for about 1 hour. Add red wine, salt and pepper to taste and simmer on low heat for another hour. Sprinkle cheese on top and enjoy the hearty soup with your favorite French bread.
Enjoy Autumn Casserole
Be grateful in any situation. This is God’s will for you in Christ Jesus. 1 Thessalonians 5:18
turkey casserole
This recipe is perfect for Thanksgiving leftovers.
material:
leftover turkey
stuffing
gravy
mashed potatoes
corn
cranberry sauce
1 teaspoon garlic powder, salt, and pepper
4 tablespoons melted butter
1/2 cup milk
direction:
Heat oven to 400 degrees. Grease a 9×13 casserole dish. Mix the remaining turkey with the cranberry sauce and place it on the bottom as the base of the dish. Layer potatoes, corn, and gravy. Then cover with the filling. Pour melted butter and milk to prevent the turkey from drying out. Cover with foil and bake for 30 minutes. Remove the lid and continue baking for another 5 minutes. Simple and delicious!
chicken pot pie casserole
material:
3-4 cooked chicken breasts (diced or shredded)
1 onion chopped
2 stalks of celery (diced)
2 carrots, peeled and chopped
2 cloves of diced garlic
Seasoning: 1 teaspoon salt, pepper, thyme, oregano
1/4 cup flour
2 cups chicken stock
1 cup fresh cream
1 can frozen biscuits
direction:
Preheat oven to 375 degrees. In a large stock pan (or Dutch oven), sauté onion, celery, carrot, garlic, and 1 tablespoon seasoning. Edible oil. When it becomes translucent, add the chicken and chicken stock. Simmer on low to medium heat for about 10 minutes. Add the flour and cream and cook until the sauce thickens, usually about 5 more minutes. Transfer to a 9×13 casserole dish. Top with frozen biscuits. Brush the top with butter, egg white, or a little milk to prevent burning. Bake for 30 minutes. Let it cool down before digging in!
classic cozy dinner ideas
Now, He who supplies seed to the sower and bread for sustenance will also supply and multiply your storehouse of seed, increasing the harvest of your righteousness. 2 Corinthians 9:10
Acorn pumpkin stuffed toy
material:
4 acorn pumpkins (medium)
2 pieces of Boursin cheese (garlic and herbs)
cherry tomato package
fresh basil
olive oil
direction:
Preheat oven to 400 degrees. Wrap the pumpkin in a damp paper towel and microwave for about 5 minutes to soften. Cut into long pieces from the middle and remove the seeds. Place in a baking dish and pour over olive oil. Season generously with salt and pepper. Add half of the Boursin cheese into each cavity. Slice the tomatoes and basil and place on top of the cheese. Place in the oven for 45 minutes. It’s delicious to eat as is or to pair with autumn dishes.
crockpot fall roast
material:
4 pound beef shoulder roast
bag of mini carrots
4-5 red potatoes, cut into quarters
1 onion chopped
Seasonings: salt, pepper, oregano, nutmeg
(Optional fall vegetables: parsnips, beets, Brussels sprouts, pumpkin, or kale)
direction:
Add the chuck roast to the bottom of the pan and cover with your chosen vegetables. Add salt, pepper, and 1 and 1/2 teaspoons oregano. of nutmeg. Coat generously. Pour oil or add 4 layers of butter on top and cook slowly for 6-8 hours. Your kitchen will smell like heaven within a few hours. This dish is worth the wait.
delicious autumn desserts
They prepare bread in the summer and gather food during the harvest. Proverbs 6:8
apple fritter
material:
3 green apples, peeled and diced
1 quart vegetable oil for frying
1 1/2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
pinch of salt
2/3 cup milk
2 beaten eggs
2 teaspoons cinnamon
1 teaspoon allspice
direction:
Heat oil for frying in a frying pan. You can also use an air fryer if you prefer. Hold 375 degrees. Combine flour, sugar, baking powder, and salt in a bowl. Once mixed, add milk, eggs and spices. Then add the apples and sprinkle with the flour mixture. Form into 1-inch balls and place in deep fryer. Cook until golden brown, about 5 minutes. Remove from the oil using a slotted spoon and place on a plate lined with paper towels to absorb any remaining oil. Immediately sprinkle with white powdered sugar or a mixture of cinnamon and sugar. Absolutely delicious!
cream cheese pumpkin roll
material:
3/4 cup flour
2sp.cinnamon
1 teaspoon baking powder
1 teaspoon allspice
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup sugar
3 eggs
2/3 cup pumpkin puree
filling:
1 8 oz package of cream cheese
1 cup powdered sugar (or confectionery)
1/4 cup softened butter
1 tablespoon pumpkin puree
1 teaspoon vanilla essence
direction:
Preheat oven to 375 degrees. Line a size 10-15 jelly roll pan or extra-large cookie sheet with wax paper to prevent sticking. You can also use silicone liner mats.
Combine first 7 ingredients in a medium mixing bowl. Combine sugar and eggs in a large mixing bowl. Add 2/3 cup pumpkin puree and stir. Add the flour (dry ingredient) to the sugar (wet) ingredient. Mix until well combined. Add to prepared jelly roll pan. Bake for 15 minutes. Remove from the pan and let cool for 10 minutes.
In the meantime, prepare the stuffing. Using a mixer, mix all the filling ingredients until well mixed and smooth. Cover and store in the refrigerator. Roll the half-cooled pumpkin cake into wax paper and leave for another 30 minutes to cool completely.
Once completely cool to the touch, spread the cream cheese mixture over the top of the cake, then roll it up again and wrap it in wax paper. Place in the refrigerator to chill for at least 2 hours. Slice and serve with whipped cream to indulge your senses with this fall favorite dessert.
As the sweet aromas of fall cooking fill your kitchen and home, may you also pause and be thankful for God’s rich blessings. May this autumn warm your heart and comfort your soul!
Photo credit: ©GettyImages/AlexRaths
Alicia Searle is a dedicated author, blogger, and speaker who is passionate about pouring out her heart and leading women of all ages to Jesus. She has an academic background and holds a master’s degree in reading and writing. Her loved ones call her Mama. So much of her time is spent cheering them on at softball games and dance classes. She’s married to her crush (a tall, spiky-haired blonde) who can make a mean latte. She writes her heart on the page while sipping on the deliciousness as the puppy licks her paws. Visit her website aliciasearl.com and connect with her on Instagram and Facebook.
