Fall recipes

Healthy chili recipes, Harvest Pumpkin Chili made in the slow cooker or crockpot, Fall recipe or menu plan, Halloween party ideasHarvest Pumpkin Turkey Chili recipe ~ made in the slow cooker 

Fall is here which means adding pumpkin to everything is fair game. If you are looking for a hearty meal to fill your tummy, yet healthy at the same time. Then you are going to love this Harvest Pumpkin Turkey Chili recipe, best part is you can make it in the crock pot or slow cooker for a fast and easy dinner idea.

Yields: 6 servings Prep Time: 15 minutes | Cook Time: 3 hours


  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 onion, chopped
  • 1 14.5 oz. can diced tomatoes
  • 1 15 oz. can pumpkin
  • 1 15 oz. can chili beans
  • 1 15 oz. can seasoned black beans
  • 3 tablespoons brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 ½ tablespoons chili powder


1. Add a splash of oil to the bottom of your skillet over medium high heat, add onions and ground turkey.  Cook until turkey is not longer pink and crumbles. Drain off extra fat that may have formed in your pan while cooking the turkey.

2. Add the cooked turkey and onions into your slow cooker. Pour in and stir all remaining ingredients. Set crock pot to the low heat setting. Cover and cook for 3-5  hours.  Serve hot topped with grated cheese, other great things to serve it with are diced green onions, sour cream, corn chips, chopped tomatoes, bread sticks or corn bread.

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Turkey Pretzel  and fast and easy treat for fall or Thanksgiving, Party Recipes for kids, Snack Ideas for Fall
Turkey Pretzel Pops

My girls love to make fun treats for the Holidays, so I am always looking for ideas that are fast and easy…. but most of all, cute.  These Turkey Pretzel Pops are a fun options.  They don’t cost much to make, and are absolutely adorable. Hope you enjoy this idea as much as my kids did.  Random tip, my stores always tend to sell out of pretzel rods around the Holidays so don’t wait to pick yours up… I normally buy the store brand when they go on sale for a dollar a bag.

What you need to make your own Turkey Pretzel Pops

  • Pretzel Rods
  • Reese’s Pieces, orange and yellows, cut in half
  • Chocolate Chips, or candy melts
  • Candy corn, assorted
  • Candy Pearls or Candy Eyes
  • Chocolate Rice Cereal


Break Pretzel Rods in half. Melt Chocolate in microwave, 30 seconds and stir, 15 second increments stirring after each until melted and smooth, let sit at least 5 minutes to set up just a little to make it easier to work with. On a piece of wax paper lay out 3 candy corns in a fan shape with the pointy side in. Using a spoon cover a Pretzel Rod with Chocolate. Leave a little extra on the top back part to stick to the candy corn. Lay the Chocolate covered pretzel over the Candy Corn so they stick out the tops. Apply 2 Pearls for eyes at the top end by the Candy Corn. You may need to hold them for a few seconds so they set. Using a toothpick, dab it in the Chocolate and gently apply a dot to each pearl. Place a half piece of a Reese’s pieces under the Pearls for the beak. Coat with cereal for the feathers. Let cool and set at least 30 minutes. Gently remove from wax paper and store in airtight container in cool place.

Turkey Pretzel  and fast and easy treat for fall or Thanksgiving, Party Recipes for kids, Snack Ideas for Fall

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Fall-Tastic Cookie Pizza

I love cookie pizzas! I have to admit my all time favorite is a sugar cookie dough with a cream cheese base, topped with fruit. But, my kids went ape over this large sugar cookie covered in creamy peanut butter, drizzled with a homemade milk chocolate ganache and topped with a variety of goodies, then drizzled with melted frosting. We officially welcomed fall with this tasty pizza. Using store bought cookie dough and most of the ingredients I had on hand, made this a snap to throw together. This is a great recipe to get your littles involved too. Change it up by adding your favorite toppings and watch the excitement on your kids’ faces as you make this giant sized cookie pizza.  🙂

*See Notes*


  • 2 (16.5 oz.) sugar cookie cookie dough
  • 1/2 cup Jiff creamy peanut butter
  • 1 cup heavy cream
  • 1 1/2 cups milk chocolate chips
  • approx. 1/4 cup Reese’s Peanut Butter candies
  • approx. 20 red colored M&M’s
  • approx. 1/4 cup candy corn
  • approx. 1/4 cup white chocolate chips
  • approx. handful of pretzels
  • 3 tablespoons vanilla frosting, melted ( I used Pillsbury brand)


Preheat oven to 350 degrees F.

Line a 16 inch pizza pan with foil; spray foil with cooking spray.

Cut dough into approx. 1/2 inch slices; press slices to the bottom of the foil-lined pan to form a crust.

Bake cookie for 25 minutes or until cookie reaches a light golden brown color. Remove cookie from oven and let cool completely.

While cookie is cooling, make ganache by heating 1 cup heavy cream over medium high heat; whisky continually until you start to see a slight boil. Reduce heat to low and whisk in the 1 1/2 cups chocolate chips. Continue whisking until chips are melted. Cook a couple minutes longer, remove from heat; set aside.

Gently and carefully remove the foil from the bottom of the cookie. Place cookie onto desired serving plate. (I just put it back on the pizza pan.)

Spread cookie with peanut butter. Give that ganache a whisk and drizzle it over the peanut butter, don’t be shy, drizzle with love.

Next, top the pizza with Reese’s candies, candy corn, white chocolate chips and pretzels. Melt three tablespoon of frosting in your microwave; drizzle frosting on top of all the goodies. Drizzle with more ganache if desired.

Place cookie in the refrigerator until ready to serve. Bring to room temp before serving.


You will have approx. 1 1/2 cups chocolate ganache left over. Store ganache in a sealed container and place in your refridgerator. Ganache will set and become thicker as it cools. Uses for ganache are endless. You  can eat it straight from the container, fill the middle of a cake or frost it, dip sliced apples in it, etc. The uses are up to you, but you won’t be sorry you have extra left over.

I also used red M&M’s to bring some color for the photo. I bought a small bag, you know, the ones by the check out counter,  picked out the red ones and ate the rest so they wouldn’t go to waste. 😉

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How to make Homemade Apple Chips, Apple Chips Recipe #Fall, #Apples, #Recipes, #AppleChipsIf you are looking for a crunchy sweet treat that is healthy for you, then you have got to try making your own apple chips.This is also a perfect treat or lunchbox idea for the kiddos. They are yummy, easy to make and so much cheaper than buying them at the store.

Homemade Apple Chips ­

  • 8­10 apples, washed
  • Cinnamon (optional)
  • Food dehydrator (I have a basic Ronco dehydrator)
  • Mandolin slicer (optional but this is how I get my perfect slices and I use it for everything!)

5 easy steps

1. Thinly slice your apples. I leave the skin on mine for a bit of extra crunch but you could also peel them if you wish.
2. Lay the apple slices evenly on the dehydrator trays and sprinkle with cinnamon.
3. Stack the trays and turn the dehydrator on. Allot the chips to sit for 6­8 hours and then rotate the trays from top to bottom.
4. Let sit another 6­8 overs (even overnight works) until they get crisp.
5. Store in an airtight gallon ziploc type bag or airtight mason jar.How to make Homemade Apple Chips, Apple Chips Recipe #Fall, #Apples, #Recipes, #AppleChips

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