Color is everywhere, leaves rustle, and the birds congregate. Harvest your vegetables or head to a farmer's market and start a pot of soup. Apples, pumpkins, and chrysanthemums are ready to be picked. The first frost begs for the wood to be cut and piled high. Round out the season with turkey, squash, cranberries, and your favorite pie. It is a time of plenty.

Sopa Ranchera from Cooking Light

Image from a Brisbane blogger

Bowl of soup

Sopa Ranchera


To prepare soup, heat oil in large Dutch oven over medium-high heat. Add onion; sauté 3 minutes. Add oregano, cumin, garlic; sauté 1 minute. Add chicken stock, potato, and chickpeas; bring to a boil and cook 5 minutes. Add chicken, corn, salt, and zucchini; cook 5 minutes. Stir in tomato and cilantro; cook 2 minutes. Serve soup with toppings. The lime is especially good.

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Fall Recipes

Pumpkin Cookies

Image from Blog Chef

Frosted pumpkin cookies on plate

Pumpkin Cookies from the Minneapolis StarTribune, years ago

I always need more icing for the cookies; not quite double.



Preheat oven to 350°F. Line baking sheets with parchment paper. In medium bowl, whisk together flour, baking soda, salt, and spices.

In a large bowl, using electric on medium, beat shortening and granulated sugar until creamy. Add eggs one at a time, beating well after each. Add pumpkin puree and mix until well combined.

Slowly add flour mixture, mixing until combined. Drop rounded teaspoons of dough 2 inches apart onto prepared cookie sheets and bake for 10 minutes; do not overbake. Remove from oven, cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely.


In a small saucepan over medium heat, combine brown sugar, butter, and milk and bring to a boil. Remove from heat, set aside to cool completely, about an hour. Stir in powdered sugar until icing is desired consistency, adding more if necessary. Ice cookies to taste.

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