5-Ingredient Fall Recipes

From the Recipe Creator: If you've had your fill of pumpkin pie, this cool and creamy pumpkin mousse is perfect for you. Its light and fluffy texture won't make you feel "stuffed" after your favorite turkey dinner. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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

From the Recipe Creator: I make several batches of this simple and delicious homemade apple butter recipe to freeze in jars. Depending on the sweetness of the apples used, you can adjust the sugar to taste. —Betty Ruenholl, Syracuse, Nebraska

From the Recipe Creator: Havarti is a wonderful dessert cheese. This elegant yet simple recipe—with pecans, caramel topping and tart apples—makes it even better. —Tia Thomas, Mountain City, Tennessee

From the Recipe Creator: Kids won’t think twice about eating their vegetables after tasting this cheesy soup. —LaVonne Lundgren, Sioux City, Iowa

From the Recipe Creator: You can't go wrong with this recipe. The cheesy, butter bread is so simple to make but the taste is sinful. Plus it looks fantastic, and people just flock to it! It's better than the usual garlic bread too. —Karen Grant, Tulare, California

From the Recipe Creator: When you taste this dish, you’ll think it’s a from-scratch recipe—but it starts with frozen ravioli! —Patricia Smith, Asheboro, North Carolina

From the Recipe Creator: 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

From the Recipe Creator: This creamy, sweet 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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" as they roll pieces of refrigerated biscuit dough into balls. —Lisa Combs, Greenville, Ohio

From the Recipe Creator: Simply prepared yet so satisfyingly good, these mushrooms are creamy and cozy. —Mary Lou Boyce, Wilmington, Delaware

From the Recipe Creator: 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

From the Recipe Creator: 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.

From the Recipe Creator: 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

From the Recipe Creator: 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

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

From the Recipe Creator: My son Levi was only 2 years old when he helped me create this delicious recipe, and it was the first time he told me I love you! I’ll always remember making these with him. —Emily Butler, South Williamsport, Pennsylvania

From the Recipe Creator: Cranberry sauce and brown sugar create a tangy glaze for moist meatballs that are good Christmas appetizers or Christmas dinner ideas. We love them so much, I prepare them year-round. —Joyce Bentley, Redlands, California

From the Recipe Creator: 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

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

From the Recipe Creator: 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

From the Recipe Creator: You don't need much seasoning to add flavor to this tender beef roast. The mild blend of rosemary, basil and garlic does the trick. —Ruth Andrewson, Leavenworth, Washington

From the Recipe Creator: This green bean casserole has always been one of my favorite dishes—it’s so easy to put together! You can make it before any guests arrive and keep it refrigerated until baking time. —Anna Baker, Blaine, Washington

From the Recipe Creator: 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

From the Recipe Creator: 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, Appleton, Wisconsin

From the Recipe Creator: This is one of the best ways to prepare butternut squash and is great alongside grilled steak or chicken. As a bonus, butternut squash is full of vitamin A. —Esther Horst, Monterey, Tennessee

From the Recipe Creator: 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

From the Recipe Creator: My family loves this dish—it's on our menu at least once a month. It's easy to double for large crowds... just keep it warm in a slow cooker. I usually serve the ravioli with green beans amandine and garlic bread.—Krendi Ford, Belleville, Michigan

From the Recipe Creator: 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.

From the Recipe Creator: Folks always ask me to make these tender nutty logs. Not overly sweet, they're just right with a steaming cup of coffee or tea. —Joyce Beck, Gadsden, Alabama

From the Recipe Creator: Even people who don’t like broccoli 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

From the Recipe Creator: 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 your holiday lineup. —Chris Michalowski, Dallas, Texas

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

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

From the Recipe Creator: Ranch dressing mix flavors this easy dip packed with shredded cheese. It's 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

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

From the Recipe Creator: At family get-togethers, our children always request this spirit-warming soup along with a fresh loaf of homemade bread and tall glasses of milk. It has robust flavor and plenty of fresh-tasting vegetables, and it's so easy to make. —Barbara Brown, Janesville, Wisconsin

From the Recipe Creator: 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 are never any leftovers. —Frances Moore, Decatur, Illinois

From the Recipe Creator: Everyone I know loves this special chicken recipe. I changed a few things to make it healthier, but it tastes just as good. — Kara Zilis, Oak Forest, Illinois

From the Recipe Creator: There are lots of ways to personalize this roasted Brussels sprouts with bacon recipe to your own tastes, but it all starts with perfectly roasted sprouts. Oven temps vary, so keep an eye on them to make sure they get crisp but don’t burn. —Karen Keefe, Phoenix, Arizona

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: I like to make this sauteed 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: This authentic German potato salad recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ‘50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! —Violette Klevorn, Washington, Missouri

From the Recipe Creator: Here’s a sweet side dish my family loves. You can use it to top pancakes or French toast, but it’s wonderful with pork or chicken too. —Shirley Heston, Pickerington, Ohio

From the Recipe Creator: My son’s favorite dish uses homegrown spaghetti squash, kielbasa, and pico de gallo or salsa. —Pam Mascarenas, Taylorsville, Utah

From the Recipe Creator: 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

From the Recipe Creator: This simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! —Ashley Lecker, Green Bay, Wisconsin

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

From the Recipe Creator: 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

From the Recipe Creator: 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

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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: Don’t be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: This classic Italian entree comes together in a snap but tastes as if it took hours. It's so tasty and easy to fix. My family always enjoys it. —Carolyn Henderson, Maple Plain, Minnesota

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

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

From the Recipe Creator: 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

From the Recipe Creator: “My mother-in-law gave me the recipe for this tender brisket,” relates Annette Bartle of Lees Summit, Missouri. It yields a lot, so the leftover beef can be used in the two comforting recipes that follow.

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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, but you also save on prep time. —Ashley Levy, Columbia, Maryland

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

From the Recipe Creator: 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

From the Recipe Creator: This tortellini dish is a one-skillet-wonder 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

From the Recipe Creator: 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