Comforting Autumn Classics

It's been awhile since my last cooking update, but as usual I'm been trying out a variety of new recipes, in addition to cycling through some great classics. I just love this beautiful Autumn season! With Aaron's birthday, Halloween, and the beautiful autumn leaves turning, there is just a special feeling in the air. What better time than to enjoy some comforting, nutritious and delicious Autumn classics?! Here are a few that I've been cooking up lately...

Fabulous Beef Stew
This is Aaron's favorite stew ever. It's thick and flavorful, with that classic beef stew taste (not to mention super easy to throw together).

1 1/2 lbs. stew meat
1 (1 1/4 oz.) packet Lipton Onion Soup Mix
1 1/2 tsp. beef bouillon granules (or Better than Bouillon beef flavor)
3 Yukon Gold or Red potatoes, scrubbed and diced into cubes
4 carrots, sliced (or approx. 2.5 - 3 cups baby carrots, cut in half)
2 stalks celery, sliced
2 (14 oz.) cans diced tomatoes in juice
2 garlic cloves, minced
1/2 C. water
Salt and pepper to taste
Instant potato flakes, or flour, for thickening

Place all ingredients, except potato flakes or flour, in a large crockpot. Gently stir together, pressing down the vegetables into the mixture. Cook on low for 7 - 10 hours, or until meat and vegetables are very tender. Tomatoes should cook down and broth should be smooth and thick. Stir in a small amount of potato flakes or flour, if necessary for thickening. Ladle into bowls and enjoy!

Holiday Wassail
Modified from an old Relief Society cookbook of my Mom's. We served this at Aaron's birthday party.

2 quarts apple cider (the basic 100% apple juice kind)
1 1/2 C. orange juice
1/2 C. sugar
1/2 C. brown sugar
2 C. pineapple juice
3/4 C. lemon juice
2 sticks cinnamon
1/8 tsp. nutmeg
1 tsp. whole cloves, or 1/2 tsp. ground cloves

Combine all ingredients and bring to a boil in a large stockpot. (Or cook on high in a crockpot for approx. 1 hour, then set to "warm" and serve wassail warm from crockpot.) If using whole cloves, strain the mixture before serving.

The Best Banana Bread
Okay, so a more "Autumn" bread would be pumpkin bread, but Aaron and I often have overly-ripe bananas on hand, and this a great way to use them. The sour cream makes this bread even more moist!

1 2/3 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
1 cup sugar
2 T. brown sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 T. sour cream
1 tsp. vanilla extract
2/3 cup walnuts, toasted and chopped

Preheat oven to 350. Grease an 8 x 4 inch loaf pan. Sift together the flour, baking soda, cinnamon, nutmeg and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients and nuts. Pour into greased pan and bake for about 45 minutes to 1 hour (make sure the center is baked throughout).