#fallcomfort

Pasta Bake with Pumpkin Tomato Sauce Ingredients: 1 lb dry pasta of choice (mezzi rigatoni, shells, ziti, fusilli, or farfalle) 2 tablespoons butter 1/2 cup finely chopped walnuts 1 tablespoon plus 2 teaspoons finely chopped fresh sage, divided 2 tablespoons extra-virgin olive oil 8 oz cremini (baby bella) mushrooms, sliced 1 yellow onion, finely chopped 1/4 cup tomato paste 4 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes 3-4 handfuls fresh baby spinach 1 teaspoon dried oregano 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 teaspoon ground nutmeg 3 cups vegetable broth 1 (15-oz) can pumpkin purée 1/2 cup grated Parmesan cheese 1 1/2 cups grated fontina cheese, divided Instructions: Preheat Oven and Cook Pasta: Preheat oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Add pasta and cook until 2 minutes shy of al dente, keeping it slightly firm. Drain and set aside. Prepare Walnut-Sage Topping: In a large sauté pan over medium heat, melt the butter. Add walnuts and 1 tablespoon of chopped sage, cooking for about 5 minutes until walnuts are toasted and fragrant. Season with a pinch of salt and transfer to a bowl. Make the Sauce: Return the pan to medium heat. Add olive oil, mushrooms, and onion. Sauté until softened, about 8 minutes. Add tomato paste, garlic, and red pepper flakes, cooking for 3-4 minutes until tomato paste darkens and caramelizes. Gradually stir in spinach, cooking until wilted. Add oregano, salt, pepper, nutmeg, and the remaining 2 teaspoons of sage. Add Liquids and Cheese: Pour in vegetable broth, stirring to release any browned bits from the pan. Add pumpkin purée, Parmesan, and 1/2 cup of fontina cheese, stirring until the cheese melts and the sauce becomes smooth. Add cooked pasta and stir until noodles are well-coated with the sauce. Assemble and Bake: Transfer the pasta mixture to a greased 13x9-inch baking dish. Sprinkle remaining fontina cheese over the top, followed by the walnut-sage mixture. Cover with foil and bake for 15 minutes at 375°F. Uncover and bake for an additional 10 minutes, or until the cheese is melted and golden. Prep Time: 25 minutes | Cooking Time: 25 minutes | Total Time: 50 minutes Calories: 420 kcal | Servings: 6 servings This Pasta Bake with Pumpkin Tomato Sauce is a cozy, hearty dish that brings together the best of fall’s flavors. Each bite combines creamy, savory pumpkin sauce with a hint of nutmeg and fresh sage, and the addition of melted fontina cheese makes it even more indulgent. Topped with toasted walnuts and sage, it adds a delightful crunch that complements the creaminess of the pasta and cheese. Ideal for a cozy dinner or autumn gathering, this pasta bake is comforting and easy to prepare. The pumpkin and tomato base brings a unique depth of flavor that’s perfectly balanced by the richness of the fontina cheese and buttery walnut topping. Serve it warm from the oven, and watch it become a favorite fall classic at your table.

Creamy Chicken Lasagna Soup Ingredients: 8 ounces cream cheese (softened, preferably Philadelphia) 1 tablespoon olive oil 1 tablespoon butter 1/2 medium onion, chopped 4 cloves garlic, minced 8 ounces cremini or white mushrooms, sliced 1/4 teaspoon Italian seasoning 3 tablespoons flour 6 cups chicken broth 1 cup heavy cream or whipping cream 10 lasagna noodles, broken into small pieces 2 cups cooked rotisserie chicken, shredded 1 cup freshly grated parmesan cheese 2 cups (packed) fresh baby spinach Salt and pepper, to taste Directions: Microwave the cream cheese in 20-30 second intervals until very soft, making it easier to incorporate. In a large soup pot, heat the olive oil and butter over medium-high heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for 30 seconds, then add the mushrooms and Italian seasoning. Cook for 5-6 minutes until the mushrooms have released their water and are tender. Sprinkle the flour over the mixture and stir continuously for about a minute to cook off the raw flour taste. Stir in 2 cups of the chicken broth, ensuring all the flour dissolves, then add the remaining 4 cups of broth. Pour in the heavy cream and add the broken lasagna noodles. Increase the heat to high, bringing the soup to a boil. Once boiling, reduce to a gentle simmer. Stir occasionally to prevent the noodles from sticking, and cook with the lid slightly ajar for 20 minutes. Add the shredded chicken and softened cream cheese (cut into smaller pieces). Increase the heat slightly to help the cream cheese melt, stirring continuously until fully incorporated, about 3-5 minutes. Stir in the parmesan and fresh spinach, allowing the cheese to melt and the spinach to wilt. Season with salt and pepper to taste. The soup should be creamy and slightly thick. If a thicker consistency is desired, let it simmer a bit longer; for a thinner soup, add more broth or cream as needed. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 580 kcal per serving | Servings: 6 servings Creamy Chicken Lasagna Soup combines the comforting flavors of classic lasagna with a rich, velvety broth that’s loaded with tender chicken, fresh spinach, and savory mushrooms. Each bowl is a blend of melted cream cheese, grated parmesan, and Italian herbs, delivering a cozy, indulgent flavor profile that’s perfect for chilly evenings. The lasagna noodles give this soup a hearty feel, while the shredded chicken adds a satisfying texture. This soup is an inviting dish that’s easy to make and perfect for sharing. Serve it with crusty bread for dipping or a sprinkle of extra parmesan for an added cheesy touch. Whether it’s a weeknight meal or a weekend treat, this lasagna-inspired soup is bound to become a family favorite with its comforting, creamy goodness.

Caramel Apple Crisp Ingredients: Filling: 8 cups sliced apples (about 5-6 large apples, such as Granny Smith or Honey Crisp) 2 tablespoons granulated sugar 1 tablespoon all-purpose flour 1/2 teaspoon ground cinnamon 14 oz caramels (about 2 1/4 cups) 6 tablespoons milk Topping: 1 1/4 cup all-purpose flour 1 cup brown sugar 1 cup oats 3/4 cup butter, softened 1 teaspoon ground cinnamon Instructions: Prepare the Filling: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan. Peel and thinly slice the apples. In a large bowl, toss apples with sugar, flour, and cinnamon until evenly coated. Spread the apple mixture evenly in the prepared baking pan and set aside. Make the Caramel Sauce: In a microwave-safe bowl, combine caramels and milk. Microwave in 30-second increments, stirring after each interval, until the caramel is fully melted and smooth. Drizzle about half of the caramel sauce over the apples in the baking pan. Prepare the Topping: In a medium bowl, mix flour, brown sugar, oats, softened butter, and cinnamon until crumbly. Sprinkle the topping evenly over the apple and caramel mixture. Bake: Bake for about 45 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork. Serve: Serve warm with vanilla ice cream and drizzle with the remaining caramel sauce for extra indulgence. Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes Calories: 380 kcal | Servings: 8 servings This Caramel Apple Crisp is the ultimate fall dessert, combining tender cinnamon-spiced apples with a buttery oat topping and a rich layer of gooey caramel. Each spoonful brings together the warmth of baked apples, the sweetness of caramel, and the crisp texture of the oat crumble, making it a comforting treat on a chilly day. Serve it warm with a scoop of vanilla ice cream and a drizzle of extra caramel sauce for a truly indulgent experience. Whether you’re celebrating a cozy family dinner or a festive autumn gathering, this dessert’s delightful flavors and textures are sure to impress. It’s a seasonal classic that’s as satisfying as it is beautiful.

Creamy White Chicken Chili Ingredients: 1 pound rotisserie chicken, shredded 1 medium onion, chopped 1 1/2 teaspoons garlic powder 1 tablespoon olive oil 2 cans (15-ounce) Great Northern beans, drained and rinsed 14 1/2 ounces chicken broth 2 cans (4-ounce) diced green chiles 1 teaspoon salt 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 cup sour cream 1/2 cup heavy whipping cream Optional Toppings: Shredded cheese Tortilla chips Green onions Lime wedges Sliced jalapenos Directions: In a large saucepan, heat olive oil over medium heat. Add the chopped onion and garlic powder, and sauté until the onions are translucent. Add shredded chicken, beans, chicken broth, diced green chiles, salt, oregano, cumin, black pepper, and cayenne pepper. Stir well, bring to a boil, then reduce heat and let simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and heavy whipping cream until well combined. Serve hot with your favorite toppings, such as shredded cheese, tortilla chips, green onions, lime wedges, or sliced jalapenos, if desired. Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes Kcal: 400 kcal per serving | Servings: 6 servings This Creamy White Chicken Chili is a comforting twist on traditional chili, featuring tender shredded chicken, hearty beans, and the gentle heat of diced green chiles. The creamy base, made with sour cream and a splash of heavy cream, transforms this dish into a velvety and warming bowl that's ideal for cozy nights. Perfectly spiced with a mix of cumin, garlic, and a hint of cayenne pepper, this chili brings just the right amount of heat balanced with creamy richness. Serve it with your favorite toppings, like crunchy tortilla chips, green onions, or a squeeze of fresh lime, for a flavorful experience. This white chicken chili is sure to become a go-to meal that brings warmth and satisfaction with every bite.

This creamy tomato soup is a little fancier than Campbell's, but the Kraft singles are still as trashy as they've always been! #FallComfort https://www.instagram.com/p/B35pYeRJOGZ/?igshid=1qjedkpre0hp1

100% mohair. 100% perfect fall coziness☺️ . I found this irresistible mohair fabric in those subtle, delicious colors at Haute Fabrics (@hautefabrics )almost 2 years ago. The bolts have been taunting me, crying out to be made into something all this time. I literally would pet them as I walked past them in my office. But then, somehow this past week, with the leaves falling and the weather breathing autumn, I grabbed them, measured them out and created this delightful pile of feather pillows. Those bolts of mohair have found their purpose: to comfort someone all through the winter. Available this weekend at Fall Market Days, Sept 20-22. Details on our website, via our profile IG profile page, or directly at www.chartreuseandco.com/tag-sales . #mohairpillows #fallcomfort #chartreuseandco #fallmarketdays #barnsale #decoratorfinds #decoratordetails #buckeystown #frederickmd (at Chartreuse & Co.) https://www.instagram.com/p/B2iLmHcHhmY/?igshid=1mj9v5zhtcbrh