Blog Hop

Welcome to Chatterbugs first blog hop!  I am so happy to be participating!  Our topic for today is all about Fall!

Here are a few things I love about Fall!   I just Love cute scarecrows!  And sunflowers!

Look at this cute little fellow!  He is surrounded by another thing I love about Fall...  Pumpkins!

I love pumpkins, I love carving them, decorating with them!  Just seeing them in a pile all together... well it just screams Fall to me, and brings me such joy!

Just looking at this picture, why it is calling out for a hayride, pumpkin carving, and pumpkin pie!  

I love going to corn mazes, but I can never find my way out!  I always have to stick close to hubby!

I love taking long rides in the country during the Fall days!  This year is especially wonderful for me... I am retired now and we can enjoy a ride any day we want.  To see this, and smell the fresh Fall air, is heaven to me!

Truly, God has blessed us with this glorious colors of nature.  He blesses our eyes, our souls!  Can you imagine the peace, the glory of God you feel when walking and seeing this beautiful scenery!

I also love to cook and bake.  Of course, I love to anytime.  Fall, I love doing stews, soups, pot roasts, pumpkin pie, anything with pumpkin, and apples as well!  I love using my crockpot in the Fall as well!  Nothing like the crisp air outside, and coming in to something wonderful from the crockpot!  The aromas are mouthwatering!   Hearty dinners to warm the soul!

Here is one of my favorite recipes for beef stew, what we love in the Fall and Winter!

Beef Stew

• 3 lbs boneless chuck roast, cut into 2-inch pieces
• 3 tbsp vegetable oil
• 2 tsp salt
• 1 tbsp freshly ground pepper
• 2 yellow onions, cut into 1-inch chunks
• 1/4 cup flour
• 3 cloves garlic, minced
• 1 cup red wine
• 3 cups beef broth
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1/2 tsp dried thyme
• 4 carrots, peeled, cut into 1-inch slices
• 2 stalks celery, cut into 1-inch slices
• 3 large russet potatoes, peeled and cut in eighths
• fresh parsley to garnish (optional)

• Prep Time: 30 minutes
 
• Cook Time: 90 minutes

• Total Time: 120 minutes

PREPARATION

1. On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight fitting lid).
    
2. When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns.
    
3. Once browned, remove the beef with a slotted spoon set aside.
    
4. Add the onions and sauté  about 5 minutes, until softened.
    
5. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often.
    
6. Add the garlic and cook for 1 minute.
    
7. Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
    
8. Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef.
    
9. Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
    
10. Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning.
     

Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.

We love anything pumpkin during the Fall!  This cake, I make in a bundt pan, and I also make it in a muffin tin.  You can also make this more spicy,  add mini chocolate chips, the variations are limitless!  

Pumpkin Cake

• 1 1/2 cups vegetable oil
• 2 cups white sugar
• 4 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda

• 2 teaspoons baking powder
• 3 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 cups solid pack pumpkin puree
• 1/2 cup chopped walnuts

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.

1. In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased 10 inch tube pan.
2. Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.

Please click on the siggie below to visit Jeanne's site!  Happy Fall!  I hope you enjoyed your visit!