5-Ingredient Fall Recipes

Even though this dessert is quick to fix, it has a creamy pumpkin taste and golden harvest look...just like traditional pumpkin pie. It's a great dessert for both everyday dinners and special-occasion suppers.—Linda Clapp, Stow, Ohio

These tender ribs are draped in a luscious maple-mustard sauce. This is one of our favorite recipes.

The recipe for these mild-tasting biscuits was my grandmother's. They're a family favorite that we always serve at holidays. —Nancy Daugherty, Cortland, Ohio

You can spread this apple butter on thick and still enjoy a breakfast that's thin on calories. For a smoother texture, use tender varieties such as McIntosh or Cortland apples. —Diane Widmer, Blue Island, Illinois

Havarti cheese is a wonderful dessert cheese and is made even better by pecans, caramel topping and apples. This recipe is elegant yet simple. —Tia Thomas, Mountain City, Tennessee

Kids won’t think twice about eating the vegetables that are incorporated into this creamy and cheesy soup. —LaVonne Lundgren, Sioux City, Iowa

It's impossible to stop nibbling on warm pieces of this cheesy, oniony bread. The sliced loaf fans out for a fun presentation. It's one of the best savory appetizers I've found. —Kay Daly, Raleigh, North Carolina

When you taste this casserole, you'll think it came from a complicated, from-scratch recipe. Really, though, it starts with frozen ravioli and has only three other ingredients. —Patricia Smith, Asheboro, North Carolina

I created this tasty quick-and-easy sauerkraut and sausage dish so I can throw it together in no time on those extra-busy nights. — Mary Lyon, Spotsylvania, Virginia

This creamy, sweet snickers salad with crisp apple crunch is a real people-pleaser. It makes a lot, which is good, because it will go fast! —Cyndi Fynaardt, Oskaloosa, Iowa

These traditional pork chops have a wonderful home-cooked flavor like the ones Mom used to make. The breading makes them crispy outside and tender and juicy inside. Why not treat your family to some breaded pork chops tonight? —Deborah Amrine, Grand Haven, Michigan

With just four ingredients that you probably already have in your pantry or fridge, this quick appetizer comes together in a snap. If you like the zip of horseradish, start with a teaspoon or two and add more to taste. —Isabelle Rooney, Summerville, South Carolina

Is it possible for four kids to cook together without total chaos in the kitchen? Yes, with the right recipe. This cinnamon roll monkey bread is a favorite with my bunch. They get to "play" with the dough as they roll pieces of refrigerated biscuits into balls. —Lisa Combs, Greenville, Ohio

So simply prepared yet so satisfyingly good, these thinly sliced mushrooms are creamy, mild and comforting.

My husband loves this chicken dish. It calls for only five ingredients, and we try to have them all on hand for a delicious and cozy dinner anytime. —Jennifer Seidel, Midland, Michigan

We grow beets in our own garden, and they're so good in this recipe. They have such a nice flavor and are very pretty when served.

In this Italian take on traditional shepherd’s pie, sausage takes the place of ground beef (or lamb), and spinach replaces the green veggies. Zesty tomatoes, Italian cheese blend and garlicky mashed potatoes make this dish incredibly long on flavor, even though the ingredient list is short. —Leah Lyon, Ada, Oklahoma

This is the only way my kids will eat Brussels sprouts! It’s actually ideal for me because this dish is fast, easy and healthy, and it makes a lovely side. Quick-cooking Brussels sprout halves are available in the prepackaged salad aisle at the grocery store. They’re a timesaver if you can find them, but you can always just buy whole ones and slice them in half. —Teri Rasey, Cadillac, Michigan

This recipe is a twist on baked Brie. My family always requests these during the holidays. They are delicious and make the kitchen smell amazing! —Jacquie Franklin, Hot Springs, Montana

Cinnamon and honey bring out the natural earthy sweetness of sweet potatoes in this simple, elegant side dish. —Laura Mifsud, Northville, Michigan

My 2-year-old son, Levi, helped me create this delicious recipe one day and it was the first day he told me "I love you"! I will always remember making these with him. —Emily Butler, South Williamsport, Pennsylvania

Cranberry sauce isn't just for turkey anymore! Just a few ingredients make this tangy sauce the perfect meatball topper. —Tammy Neubauer, Ida Grove, Iowa

Folks in New Hampshire apparently appreciate maple syrup almost as much as we do in Vermont. When my husband and I took a road trip through New Hampshire, we discovered this pie at a number of diners and restaurants. We loved it so much we created our own version. —Laurie Herr, Westford, Vermont

Simple recipes that land on the table fast are a lifesaver. I serve skillet pork chops with veggies and, when my husband lobbies, cornbread stuffing. —Tracey Karst, Ponderay, Idaho

Bring on the fall fun with these easy-peasy frozen treats. A few drops of food coloring make each pop look just like candy corn, but feel free to switch up the colors to match your event. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

You don't need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. —Ruth Andrewson, Leavenworth, Washington

This easy green bean casserole has always been one of my favorite dishes. You can make it before any guests arrive and refrigerate it until it’s ready to bake. —Anna Baker, Blaine, Washington

These are so tasty and simple to prepare! Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the taste of a treat that’s been slaved over. —Louise Hawkins, Lubbock, Texas

We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint tones down the sweetness of the beets and the kalamata olives add a salty touch. —Barbara Estabrook, Rhinelander, Wisconsin

This is grilled butternut squash recipe is one of my favorite ways to cook with fresh produce. I usually make it when I am grilling steak or chicken. —Esther Horst, Monterey, Tennessee

After picking an abundant crop of pears, I was looking for new ways to enjoy them. A friend suggested warming them with butter and brown sugar. This tasty recipe was the result! We like them with vanilla bean ice cream, but plain vanilla or cinnamon are also quite delicious! —Sue Gronholz, Beaver Dam, Wisconsin

I wanted the perfect sauce for squash ravioli. The wait is over. Here’s what works: spinach, sausage, maple syrup and pumpkin pie spice in one happy saucepan. —Mary Brodeur, Millbury, Massachusetts

I'm pleased to share the recipe for these light and tender rolls, which I've made for 25 years. I once served them to a woman who'd been in the restaurant business for half a century. She said they were the best rolls she'd ever tasted.

Folks always ask me to make these tender nutty logs. They're not overly sweet and pair perfectly with a steaming cup of coffee or tea. —Joyce Beck, Gadsden, Alabama

People who don’t even usually like broccoli casserole beg me to make this comforting broccoli cheese casserole recipe. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. —Elaine Hubbard, Pocono Lake, Pennsylvania

We wait for these flavors all year long. Stack up the layers in a big trifle bowl, or make minis for everybody at the table. —Amy Geiser, Fairlawn, Ohio

My family prefers traditional dishes on Christmas, but I like to add in a few of my own unique creations. With brown sugar, cinnamon and chipotle powder for a little kick, this cranberry sauce will earn a permanent spot in the holiday lineup. —Chris Michalowski, Dallas, Texas

Magically transform squash or pumpkin seeds into a spellbinding snack with ranch salad dressing mix. —Taste of Home Test Kitchen

Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. —Bryan Kennedy, Kaneohe, Hawaii

Ranch dressing mix flavors this easy dip that is packed with shredded cheese and is perfect paired with pretzels. Be forewarned, though—it's hard to stop eating once you've started! The beer cheese dip can be made with any type of beer, including nonalcoholic. I've taken it to many parties and I am always asked for the recipe. —Michelle Long, New Castle, Colorado

I pack these easy candied pecans in jars tied with pretty ribbon for family and friends. My granddaughter gave some to a doctor at the hospital where she works, and he said they were too good to be true! —Opal Turner, Hughes Springs, Texas

I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. —Katie Lillo, Big Lake, Minnesota

Load butternut squash shells with an Italian turkey sausage and squash mixture for a quick and easy meal. Even better, it's surprisingly low in calories. —Katia Slinger, Columbus, Georgia

We always have plenty of pork sausage around, so when I need a quick supper, I use this handy recipe. The colorful vegetables give the hash a bold look to match its flavor. —Virginia Krites, Cridersville, Ohio

Frequently requested at family get-togethers, this rich and hearty soup is ready in a flash. Cooking for a vegetarian? Swap in vegetable stock for the beef broth. —Danielle Noble, Ft. Thomas, Kentucky

Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster. —Jolanthe Erb, Harrisonburg, Virginia

This tart and tasty salad goes so wonderfully with lots of different meals. Folks will think you slaved over it, but with less than five ingredients, preparation takes only minutes! Crunchy walnuts, celery and apples are special way to dress up canned sauce. —Lucille Foster Grant, Nebraska

After I picked my first green beans one year, I wanted to make a savory dish that was unique, quick and packed with flavor. I loved this so much I couldn't stop eating it, so the next day I picked more beans and made this delicious side dish again. —Merry Graham, Newhall, California

As a full-time teacher, I only have time to cook from scratch a few nights each week. This recipe makes a big enough batch to feed my family for two nights. —Julie Kruger, St. Cloud, Minnesota

My daughter often serves this cheese and spinach blend at church suppers. Even people who don't usually eat spinach like this flavorful dish once they try it. There is never any left. —Frances Moore, Decatur, Illinois

As special as it is simple to prepare, this flavorful skillet creation is dressed in tomatoes, olives and capers. It’s a knockout main dish at my house. —Mary Relyea, Canastota, New York

When we have company, these sprouts are my go-to side dish because they look and taste fantastic. Fancy them up a notch with pancetta instead of bacon. —Mandy Rivers, Lexington, South Carolina

In Georgia where sweet Vidalia onions are king, I make big batches of creamy onions as a side dish for grilled chicken and beef. — Elaine Opitz, Marietta, Georgia

We take this spicy soup to rodeos on cool nights or sip it by a campfire. For toppings, try onions, avocado, cheese, jalapenos, sour cream and salsa. —Gloria Huse, Simpsonville, South Carolina

Entertaining doesn't get much easier than serving this tasty five-ingredient ham from the slow cooker. And the leftovers are delicious in casseroles! —Heather Spring, Sheppard Air Force Base, Texas

I like to make this Swiss chard a main dish by serving it with pasta, but it’s also a tasty side dish all on its own. My boys love it and ask for it often. —Rebekah Chappel, Portales, New Mexico

This tasty pizza offers a new way to experience Mexican cuisine. Serve it at your next party and watch it disappear before your eyes. —Jackie Hannahs, Cedar Springs, Michigan

A friend shared this recipe for marvelously flavorful pork years ago. It really sparks up a barbecue and has been popular whenever I've served it. I guarantee you'll get many requests for the recipe.
—Diana Steger, Prospect, Kentucky

I couldn’t shake my mashed potato habit, until I tried mashed cauliflower with a similar consistency. I started making my own, and my family loves it. —Meredith Howard, Franklin, Kentucky

I adapted this dish from my favorite chicken Caesar salad recipe. It has many of the same ingredients as the salad: croutons, grated Parmesan, chicken, and creamy Caesar dressing. This makes the perfect comforting meal on a busy weeknight. —Joyce Conway, Westerville, Ohio

At our house, everyone lends a hand to make these easy chocolate-covered cookies. They remind me of Thin Mints. Decorate them with sprinkles to match the occasion. —Lily Julow, Lawrenceville, Georgia

You’ll need only 10 minutes to get these savory veggies ready for the oven. Then just stir them a few times during roasting, and you’re done. It’s a busy cook’s dream!—Pam Corder, Monroe, Louisiana

For those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida

This tangy potato salad stirs memories of my grandma, who made it for us. Now my mom makes it with brats and sauerkraut, truly the best meal! —Devin Mulertt, Cedarburg, Wisconsin

This easy turkey recipe is sure to be popular in your home. Everyone will love the taste, and you'll love how quickly it comes together. —Heidi Vawdrey, Riverton, Utah

Here's a warm, decadent side dish for fall or winter brunches. Ready to eat in only 15 minutes, the apples are also good alongside a pork entree or spooned over vanilla ice cream. —Carol Gillespie, Chambersburg, Pennsylvania

I first created my son’s favorite dish using homegrown squash, kielbasa and salsa. This variation uses only a few ingredients. —Pam Copeland, Taylorsville, Utah

Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas City, Missouri

My wife adores this steak—and me when I fix it for her. She thinks it’s the ideal dish for Friday night after a long workweek. —Michael Rouse, Minot, North Dakota

This ruby red peach sauce is just fantastic and so versatile. It would be great on ham, pork or turkey. Or as a topping on waffles, pound cake or ice cream. —Kimberly Swimmer, Phoenix, Arizona

We have an apple-picking party every year. It's a bushel of fun, and I look forward to cooking a batch of this easy applesauce seasoned with cinnamon, cloves and allspice. —Marian Platt, Sequim, Washington

I threw this recipe together one day for a fantastic lunch. It’s a great way to use up leftover sausage and rice from dinner the night before. —Julie Puderbaugh, Berwick, Pennsylvania

Kale and butternut squash are two of my favorite fall veggies. This low-fat soup combines them. If you love sweet potatoes, sub them for the squash. —Laura Koch, Lincoln, Nebraska

Working full time, I found I didn't always have time to cook the meals my family loved. So I re-created many of our favorites in the slow cooker. This cinnamony treatment for squash is one of them. —Carol Greco, Centereach, New York

In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. —Barbara Roozrokh, Brookfield, Wisconsin

I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. —Linda Call, Falun, Kansas

Coated in a flavorful sauce, these chops are cooked to tender perfection. Serve with rice and carrots for a full meal. —Taste of Home Test Kitchen

When I was a little, Tutu (my grandma) cooked up this blend of Asian and American flavors. The potatoes are delicious drizzled with pan juices. —Janet Yee, Phoenix, Arizona

Don’t be afraid to bring out the Brussels sprouts. Mellowed by roasting and tossed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California

My husband and I both love the classic combination of beef and horseradish. He asks me to make this for dinner often, and I'm always happy to. Try serving with baked potatoes as a side.—Mary Lou Cook, Welches, Oregon

One night, my husband had some friends over to play poker and he requested these s'mores bars. They polished off the pan and asked for more! I shared the recipe, and now their families make them, too. —Rebecca Shipp, Beebe, Arkansas

These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri

This classic Italian entree comes together in a snap, but tastes like it took hours. It's so easy to fix, and my family always enjoys it. —Carolyn Henderson, Maple Plain, Minnesota

Take care of that leftover Thanksgiving turkey in a way your family loves. It's good with all sorts of cranberry sauces and chutneys, so have fun playing around. —Taste of Home Test Kitchen

This delicious chicken and broccoli casserole recipe is a twist on chicken divan that came from an old boss. It’s quick, satisfying comfort food. —Jennifer Schlachter, Big Rock, Illinois

What could taste better than turkey and cranberry on Thanksgiving Day? My grandmother's classic recipe makes the best cranberry stuff to share with your family and friends this holiday. —Catherine Cassidy, Milwaukee, Wisconsin

This is one of my husband's favorite recipes. He makes it regularly for his group of friends on the weekends because it's so good and easy. —Bonnie Hawkins, Elkhorn, Wisconsin

This is a fabulous-tasting dish that has an awesome aroma while baking. Tart apples add a fruity flavor. —Deb Williams, Peoria, Arizona

Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee

Cranberry sauce adds a pleasant sweetness to this slow-cooked brisket. Use jellied sauce instead of whole berry sauce if you like. —Nina Hall, Spokane, Washington

Plenty of pecans and bacon give this stuffing a unique flavor— while using a packaged mix cuts down on the preparation time. —Taste of Home Test Kitchen, Milwaukee Wisconsin

I came up with this African chicken when I combined some of my favorite ingredients: sweet potatoes, chicken and peanut butter. Add mango chutney and tomatoes and you've got a fantastic busy-week recipe. —Devon Delaney, Westport, Connecticut

A package of frozen green beans makes these “dill-icious” green beans a fast and tasty accompaniment to almost any main course. —Linda Rabbit, Charles City, Iowa

I learned to cook by watching my mom in the kitchen. Most of the recipes I make use only five or six ingredients, and have a healthier bent. I created this recipe after I tried a spinach-topped baked potato. Flecks of red and green from the potato skin and spinach make these potatoes look festive and special. By not peeling the potatoes, you not only keep some nutrients, you also save on prep time.—Ashley Levy, Columbia, Maryland

Marinara sauce and tender meat are real comfort food. Serve this brisket with mashed potatoes, rice or pasta. —Donna Marie Ryan, Topsfield, Massachusetts

Baked yellow squash is beautifully crispy. You don’t have to turn the pieces, but do keep an eye on them. — Debi Mitchell, Flower Mound, Texas

This skillet wonder is a tortellini dish the family craves. From browning beef to cooking the pasta and melting the cheese, everything happens in one pan. You can add basil or chives for a touch of freshness. —Juli Meyers, Hinesville, Georgia

I'm all about eating healthy. In fact, I'm a professional weight loss coach. My clients and blog followers love these tomatoes so much, I had to put them in my cookbook. Check out my blog at gettingfitwithfood.com. —Shana Conradt, Greenville, Wisconsin

I love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. —Angela LeMoine, Howell, New Jersey