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    Deanna Fleming whips up fall food favorites

    6:30 AM, Oct 3, 2012   |    comments
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    LITTLE ROCK, Ark. (KTHV) - This time of year means cooler weather, beautiful foliage and of course Fall food! And it's easier than you think to make comfort food classics.

    Whether you're looking for fall recipes to make for dinner or you need something the kids can snack on, Deanna Fleming with Catering Creations has some ideas that will please any palate.

    Southwest Beef Stew

    1 1/2 pounds lean ground beef
    1 large onion, chopped
    2 cans (14 oz each) diced tomatoes, undrained
    1 package frozen corn
    1 can (15 oz) black beans, rinsed and drained
    1 can (14 oz) chicken broth
    1 can (10 oz) diced tomatoes and green chilies, undrained
    1 teaspoon garlic powder
    1 1/2 teaspoons Southwest chipotle seasoning blend
    1 1/2 cups cooked rice
    1/4 cup shredded cheddar cheese

    In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain. Transfer to a 5-qt slow cooker. Stir in everything but rice and cheese. Cover and cook on low for 7-8 hours. Stir in rice and sprinkle each serving with cheese. 

    Baked Potato Soup

    12 slices bacon
    2/3 cup margarine
    2/3 cup flour
    7 cups milk
    4 large baked potatoes, peeled and cubed
    4 green onions, chopped
    1 1/4 cups shredded Cheddar cheese
    1 cup sour cream
    1 teaspoon salt
    1 teaspoon pepper

    Place bacon in large, deep skillet. Cook over medium heat until browned. Drain, crumble and set aside. In a stock pot or Dutch oven, melt margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently, until cheese is melted.

    White Bean Chicken Chili

    1 tablespoon vegetable oil
    1 onion, chopped
    3 cloves garlic, crushed
    2 ounces canned chopped mild green chile peppers
    2 teaspoons ground cumin
    1 teaspoon dried oregano
    1/2 teaspoon ground cayenne pepper
    2 (14oz) cans chicken broth
    3 cups chopped cooked chicken breast
    3 (15oz) cans white beans
    1 cup shredded Monterey Jack cheese

    In large pan, heat oil, and cook onion and garlic until soft. Stir in all ingredients except cheese. Bring to a boil, then simmer for 10 minutes. Sprinkle with cheese and serve with tortillas.

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