Tried & True: My Favorite Fall Recipes


I’m not a cook by nature, but I have picked up a couple of recipes along the way that are my go-to when it comes to East Tennessee’s amazing fall weather. Like so many folks in our area, I love fall. Cool weather, cozy clothes, and so many delicious snacks!

As soon as the temperature starts to drop I get excited to break out my “must make” recipes and get to work.

Taco Soup (serves 6-8)

This staple works well in the crock pot or stove top.


  • 1 lb. of hamburger [I prefer to use ground turkey]
  • ½ yellow onion, diced
  • 1 tablespoon of taco seasoning
  • ½ cup of taco sauce
  • 2 cans of diced tomatoes [I have recently discovered “fire roasted” – great if you like an extra kick!]
  • 1 can of black beans
  • 1 can of tomato sauce
  • 1 ½ – 2 cups of tomato juice
  • 1 small bag of frozen corn
  • 1 packet of ranch seasoning mix
  • Optional toppings: avocado, sour cream, shredded cheese, tortilla chips/strips

Instructions for Crock Pot:

  1. Brown meat, diced onion, and taco seasoning over medium heat.
  2. Drain and transfer to slow cooker.
  3. Add remaining ingredients except frozen corn. Stir to combine ingredients.
  4. Cook on low for 6-8 hours.
  5. Add the frozen corn in the last 45-60 minutes of cooking. Add extra tomato juice if the soup is too thick for your liking.

I also learned recently (through successful trial and error) that this recipe can be made in an Instant Pot, if you’ve got one on hand…and it only takes 5 MINUTES plus prep time!

Instructions for Instant Pot:

  1. Sauté onion and meat in oil (drain if needed).
  2. Add remaining ingredients (including corn) and stir.
  3. Close and lock lid, turn vent to seal.
  4. Click cancel, then cook on Manual for 5 minutes.
  5. Do quick or natural release.
  6. Serve with optional toppings above.

My next recipe was actually stolen from my mother-in-law!

Homemade Chex Mix

Be sure to make this one in the oven.


  • 2 cups of Corn Chex
  • 2 cups of Rice Chex
  • 2 cups of Crispix
  • 1 cup of mixed nuts
  • 1 cup of pretzel rods
  • 6 tablespoons of butter or margarine

Homemade seasoning mix:

  • 2 tablespoons of Worcestershire sauce
  • 1 ½ teaspoons of seasoned salt
  • ¾ teaspoons of garlic powder
  • ½ teaspoon of onion powder


  1. Preheat oven to 250F degrees.
  2. In large roasting pan: mix cereals, nuts, and pretzels – set aside.
  3. In small microwaveable bowl, microwave butter uncovered on high about 40 seconds or until melted.
  4. Stir in seasonings.
  5. Pour over cereal mixture, stir until evenly coated.
  6. Place in oven and “toast” for approximately 50 minutes.
  7. Cool on paper towels and store in airtight containers.

If you get the chance to try these recipes, let me know what you think by leaving a comment.

Do you have any tried and true fall recipes to share with our KMB team? We’d love to hear them!


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