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MWI: 61% choose the flavors of fall over other seasons

Now that summer is (unofficially) over, we can finally start thinking about the flavors of fall.

Your faves? The race was tight between apple (69%), cinnamon (66%) and pumpkin (62%). Which is basically the flavor race that’s always battling in my head.

Here’s how you enjoy eating those flavors most:

Now that we’re all drooling a bit (okay, a lot), let’s dive into some recipes. We asked for your favorite fall meals, and received a wealth of incredibly tasty-sounding meals, some innovative and new, others classic and delicious. Here are a few of our favorites:

Cinnamon apple pancakes: 2 apples, chopped into small pieces 2 tbsp butter 2 tbsp brown sugar 1 tsp ground cinnamon 1/2 cup maple syrup Mix together and heat over stove until apples start to soften. Serve over your favorite pancakes (home made or from a box mix) for an easy meal! Also great served over oatmeal!” – Alison B.


“I love fixing sweet potato casserole. Very simple. Pre heat oven to 375 degrees. You can use about 4 fresh or one large can of sweet potatoes. (fresh will just need to be cooked then mashed) So first get whichever type of sweet potato you choose ready and mashed. Place in bowl and mix. I stir in a little bit of sugar. (I would say about 1/4 c) and about 2 tbs of butter. Set to the side. In a bowl add 1 1/2 c chopped pecans, half stick of room temperature butter and 3/4 cup self rising flour. Stir with a fork until all mixture is moist. Don’t over mix, you want it to be a little dry. Pour mixture into medium casserole dish and top with pecan mixture spreading it over the entire surface. Place in oven for 20 minutes. If you want pecan mixture brown turn broil on, but keep an eye on it! Enjoy!!” – Amanda G.


homemade organic vegan apple butter: 2lbs fresh organic apples, 1/2 cup vegan raw organic sugar, 1 teaspoon each of cinnamon, nutmeg, clove, and ginger. Core and quarter all apples but don’t peel. Food process apples until as smooth as you can get them. Put apples and all ingredients into crockpot and cook for 6 hours on high, stirring occasionally. Enjoy!” – Angie I.

“Onions + peppers fried, eggplant + squash fried, tomatoes + tomato pasta + garlic fried. Add everything + salt + pepper + favorite seasoning, simmer about 7 minutes. Done! Ratatouille is ready!” – Alexandra R.


Pumpkin Potatoes YUUMMMYY Ingredients: 4 pounds large Yukon Gold potatoes, peeled and cut into 1-inch cubes, 1 1/2 sticks unsalted butter, 2 cups whole milk, 1 1/2 cups pumpkin puree, Kosher salt, Pepper. How to Make It: Step 1 In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain well. Step 2 In the same saucepan, melt the butter in the milk over moderate heat, then add the pumpkin puree. Press the potatoes through a ricer into a bowl and mix in the pumpkin mixture. Season with salt and pepper and serve.” – Samantha B.


“I love making apple crisp with fresh apples from the orchard. My kids and I enjoy going and picking a big batch and then coming home and making this delicious treat. 10 cups tart apples, peeled, cored and sliced 1 cup white sugar 1 tbsp all-purpose flour 1 tsp ground cinnamon 1/2 cup water 1 cup quick-cooking oats 1 cup all-purpose flour 1 cup packed brown sugar 1/4 tsp baking powder 1/4 tsp baking soda 1/2 cup butter, melted Directions: Preheat oven to 350 degrees. Place the sliced apples in a 9×13 pan. Mix the white sugar, 1 tbsp flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. Bake at 350 degrees for about 45 minutes.” – TJ K.


“I make pumpkin stew every fall and it’s SOOO good! 4 individual pumpkins cleaned out, 1 zucchini, 1 yellow squash, 1 small onion, 2 carrots, 2 yellow potatoes, 2 heirloom tomatoes, 1 tsp garlic, 2 tsp fresh rosemary, 4 cups chicken stock. Rough dice all vegetables except pumpkin and add to chicken stock, season with sea salt and pepper (to taste) and cook on medium until fork tender. While the stew is cooking, baste the inside of each pumpkin with olive oil, salt, and pepper. Bake at 350 degrees for 45-60 minutes until the inside is tender. Remove from oven and let rest for 5 minutes. Fill each pumpkin with stew and enjoy! It’s like Autumn in your mouth!” – Jennifer G.


“I love eating southern style banana pudding. I buy the large box of Jello instant banana pudding and use one cup of the required milk, two cups of eggnog and two cups of fresh whipped cream. I blend it together and place it in fridge overnight to set. The next morning I add banana ​and Nilla Wafer layers and top it with fresh whipped cream. This recipe is obviously very rich, therefore my family only eats it once a year; but it’s very, very good.” – Tiffany R.


Marshmallow pumpkin mix for graham crackers is go to for us. you just take pumpkin puree and mix it a lot with marshmallow fluff, add some nutmeg and pumpkin pie flavor! so good for dipping!” – Kathryn W.


Okra and chicken gumbo 4 tbsp of roux, Half a pot of water, 3lb bag of okra (fresh or frozen), Bonein chicken leg quarters, Seasoning Salt. First off get a big gumbo pot and fill it half way, boil it. Once boiling put 4 tbsp of roux and let boil. Once it’s all melted you put the seasoning and salt to your liking. Taste of course to make sure it’s seasoned and salted just right. Once that’s done you can take the leg quarters and season then stick in the pot. Lower the fire a tad. Let that cook down for about an hour. Then you can stick the okra in. Cook for another 2-3 hours if you want the meat to completely fall off the bone. Serve over a bed of rice.” – Tiffany R.


Hungry yet? We sure are. What will you be cooking this weekend to usher in the fall season? Let us know in the comments!
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