While gatherings with family & friends happen all year 'round, it seems like this time of year kicks off the busiest season of big family dinners and get-togethers. This week's Cookbook of the Week captures over 200 of the best recipes for this social time of year and provides everything from homestyle dinners to enjoy on a weeknight to appetizers & desserts to take along and share with loved ones.
Your collection just isn't complete without our heartwarming cookbook...
Along with recipes to celebrate the season, we've also included a chapter of warm memories from friends all across the country...we love reading through these every year and getting in the spirit!
Let's take a look at the other chapters inside...
The last two chapters, Favorite Fall Desserts and Treats & Sweets to Share are sure to tempt your sweet tooth. The first has desserts you make & serve to enjoy right away...the second is filled with goodies to make & give. They'll give you a jump-start on your holiday treats!
Here's a recipe to try from Autumn with Family & Friends...
you'll find it in the Chilly-Day Soup Suppers chapter!
Slow-Cooker Steak Chili
Shared by Mignonne Gardner of Pleasant Grove, Utah, this recipe is perfect for cool fall evenings. She writes, "The aroma of chili fills my home while it simmers. It makes me giddy for Halloween!"
2 T. oil
2 lbs. beef round steak,
cut into 1-inch cubes
1-1/2 c. onion, chopped
2 cloves garlic, minced
1-1/3 c. water, divided
1 c. celery, chopped
2 15-oz. cans kidney beans,
drained and rinsed
2 14-1/2 oz. cans diced
16-oz. jar salsa
15-oz. can tomato sauce
1-1/2 T. chili powder
1 t. ground cumin
1 t. dried oregano
1/2 t. pepper
1/8 c. all-purpose flour
1/8 c. cornmeal
Garnish: shredded Cheddar cheese, sour cream, crushed tortilla chips
Heat oil in a large sauté pan over medium heat; add meat, onion and garlic. Cook until meat is browned and onion and garlic are translucent. With a slotted spoon, remove meat and onion to a slow cooker, leaving juices behind in pan. Add one cup water, celery, beans, tomatoes with juice, salsa, sauce and seasonings to slow cooker; stir. Cover and cook on low setting for 8 hours. Shortly before serving time, place flour, cornmeal and remaining water in a small bowl and whisk until smooth. Add mixture to simmering chili; stir for 2 minutes, until thickened. Garnish as desired. Serves 8.
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