Author: rosemarythymecozykitchen

Autumn Pumpkin Chili

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When the weather starts getting cooler, I look forward to making chili again. A warm bowl with cornbread on the side is one of my favorite autumn meals. 🍂🥣

Rosemary Thyme Autumn Pumpkin Chili

The pumpkin gives this slow cooker chili a rich, velvety texture, and a little cinnamon adds warmth alongside the familiar chili spices.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound 93% lean ground beef
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 teaspoon garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground cinnamon
  • 2 cans Great Value Organic Unsalted Petite Diced Tomatoes
  • 1 can no-salt-added pinto beans, drained and rinsed
  • 1 can no-salt-added black beans, drained and rinsed
  • 1 can pumpkin purée
  • 2½ cups unsalted chicken broth
  • 1 can no-salt-added tomato paste

Directions

  1. Heat the olive oil in a skillet over medium heat. Sauté the onion and bell peppers for 5–7 minutes, until they begin to soften. Transfer them to the slow cooker.
  2. Brown the ground beef in the same skillet, breaking it into small pieces. Drain any excess fat and add the beef to the slow cooker.
  3. Add the spices, tomatoes, drained beans, pumpkin purée, broth, and tomato paste. Stir until the pumpkin and tomato paste are well blended.
  4. Cover and cook on low for 4–6 hours or high for 2–3 hours, until the vegetables are tender and the chili is hot throughout. Stir before serving.

Notes & tips: For thicker chili, remove the lid for the last 20–30 minutes. Top each bowl with sour cream, cheddar cheese, avocado, or toasted pumpkin seeds, if you like. And I love serving it with cornbread!

A little Rosemary Thyme note: To me, the first pot of chili feels like welcoming autumn into the kitchen. The days are cooler, supper is simmering, and there’s cornbread ready for the table. 💛

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Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

Rosemary Thyme Crustless Pumpkin Pie

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The first cool evenings of fall always make me hungry for pumpkin pie. 🎃 I love the warm spices and creamy filling, but I don’t always want a full crust or a lot of sugar and butter. This no-crust version has been one of my favorites for years. A few little pastry leaves on top make it feel especially festive, but they’re entirely optional.

RosemaryThyme No-Crust Pumpkin Pie

Ingredients

  • ¾ cup Swerve Granular sugar replacement
  • 2 eggs, beaten
  • 1 can (15 ounces) pumpkin purée
  • 1 can (12 fluid ounces) fat-free evaporated milk
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • ½ teaspoon ground ginger
  • 1 rolled piecrust, optional, for decoration

Directions

  1. Preheat the oven to 350°F. Lightly grease a 9-inch pie dish.
  2. Whisk together the eggs and Swerve. Add the pumpkin, evaporated milk, vanilla, salt, and spices. Whisk until smooth, then pour into the pie dish.
  3. Set the pie dish in a larger baking pan. Carefully pour hot water into the outer pan until it reaches about halfway up the sides of the pie dish.
  4. Bake for about 50 minutes, until the edges are set and the center has just a slight jiggle. A knife inserted near the center should come out mostly clean.
  5. Carefully remove the pie from the water bath. Let it cool, then refrigerate until chilled.

Optional fall decoration: Cut leaf or pumpkin shapes from the rolled piecrust and bake them separately according to the package directions. Place them on the chilled pie just before serving.

A little taste of fall, with all the pumpkin pie flavor I love. 🍂

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Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

Mise En Place

Kitchen History: Mise en Place 🌿

Long before I knew the French phrase mise en place, I knew what it looked like.

My mother, aunts, and grandmother were methodical cooks. They prepared ingredients in the order they would need them, set out the right pans and tools, and washed dishes and bowls as they went. Their kitchens stayed ready for the next step. I learned by watching them that a little preparation could make cooking feel peaceful.

It wasn’t until I married Dennis, a pastry chef, that I learned this familiar way of working had a name: mise en place—a French culinary phrase meaning “putting in place.” In professional kitchens, it describes having the ingredients, equipment, and work area ready before cooking begins. (vitrinelinguistique.oqlf.gouv.qc.ca⁠, escoffier.edu⁠)

The phrase belongs to the language of French cooking, but the practice has lived in family kitchens for generations. My mother, aunts, and grandmother taught it to me without ever calling it by name. Dennis simply gave me the words for something I already loved.

That is the Rosemary Thyme way: make a little room, gather what you need, and enjoy the cooking. 💛

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

When Forgiveness Takes Time

When Forgiveness Takes Time

Sometimes a memory returns when we least expect it. We may have prayed, tried to forgive, and gone on with our lives, yet the hurt still catches us by surprise.

In those moments, we can be honest with God. We do not have to pretend that what happened was small or that healing is complete. We can simply tell Him, “This still hurts. Please help me carry it.”

Jesus teaches us to forgive, and His mercy gives us a way forward. Forgiveness may begin as a quiet prayer rather than a feeling of peace. It may be a choice we bring to God more than once. When the memory returns, we can ask Him again to loosen resentment’s hold on our hearts.

Forgiveness does not require us to forget what happened or to restore trust before it is safe and wise to do so. We can wish someone well in prayer and still keep necessary boundaries.

Today, if an old hurt is weighing on your heart, take one gentle step. Give God the truth of it. Ask Him for the strength to forgive and the patience to heal. His grace can meet us there, even when the journey takes time.

“Be kind and compassionate to one another, forgiving each other, just as in Christ God forgave you.” — Ephesians 4:32

A quiet prayer: Lord, You know the hurts I still carry. Help me release what I can today, and give me grace for what still needs healing. Guard my heart, guide my steps, and lead me toward Your peace. Amen.

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

Creamy Slow Cooker Root Vegetable Soup

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🍂 Creamy Slow Cooker Root Vegetable Soup 🍂

One day, I wanted to make soup, so I looked in the freezer for vegetables I needed to use. I found a couple of bags of Great Value root vegetables, simmered them in chicken broth, blended them, and stirred in fat-free evaporated milk. The result was the loveliest creamy soup! What began as a way to use what I had is now one of my favorites. 💛

Ingredients

  • 2 bags (20 ounces each) Great Value Frozen Root Blend
  • 1 carton (32 ounces) Swanson Unsalted Chicken Broth
  • 1 teaspoon dried thyme
  • ½ teaspoon rubbed sage
  • ¼ teaspoon black pepper
  • A small pinch of ground nutmeg
  • ½ to ¾ cup Carnation Fat Free Evaporated Milk
  • 1–2 teaspoons lemon juice, to taste
  • Optional: chopped chives or parsley for serving

Directions

  1. Add the frozen vegetables, chicken broth, thyme, sage, pepper, and nutmeg to the slow cooker. Stir and cover.
  2. Cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are very soft.
  3. Turn off the slow cooker. Carefully blend the soup with an immersion blender, keeping the blade beneath the surface.
  4. Stir in ½ cup of Carnation Fat Free Evaporated Milk. Add a little more until the soup is as creamy as you like. If it’s too thick, stir in a splash of broth or water.
  5. Add the lemon juice, taste, and adjust the seasoning. Garnish with chives or parsley if you wish.

A little kitchen note: The beets give this soup its beautiful rosy color. The thyme and sage make it savory, while a tiny pinch of nutmeg brings out the warmth of the root vegetables. 🍲

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Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

Autumn Has a Place at Our Table

The fall tree is glowing, the dining room table is dressed for the season, and at last, the evenings are cool enough to feel like autumn. 🍁🏡

This is my favorite time of year. I love turning on the lights as the sun goes down, feeling that little chill in the air, and bringing out the recipes I’ve been looking forward to making again—slow cooker suppers, soups, and all the cozy flavors of fall.

The decorations are up, and our home feels ready to welcome the season. I hope you’ll pull up a chair and enjoy it with me. What’s the first fall recipe you look forward to making?

Fall in Love with Home Again. 🌿

Southern Corn Casserole

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When fall arrives, I start thinking about the corn casserole I used to make for the holidays. It had corn muffin mix, cream, and plenty of butter—and it was delicious! This version keeps the sweet corn flavor and tender texture I remember, with no-salt-added corn and just a little butter. I still finish it with a light sprinkle of cheddar. 🌽🍂

RosemaryThyme Lighter Southern Corn Casserole
Makes about 8 side dish servings

Ingredients

  • 1 cup plain yellow cornmeal
  • ½ cup all-purpose flour
  • 2 tablespoons sugar, or less to taste
  • 1½ teaspoons Rumford Reduced Sodium Baking Powder
  • 1 can (15.25 oz) Del Monte Golden Sweet Whole Kernel Corn, No Salt Added, drained
  • 1 can (14.75 oz) Del Monte Golden Sweet Corn Cream Style, No Salt Added, undrained
  • 2 large eggs
  • ½ cup 1% milk
  • 2 tablespoons unsalted butter, melted
  • ¼ cup shredded cheddar cheese, for a light sprinkle on top

Directions

  1. Preheat the oven to 350°F. Lightly grease an 8-inch square baking dish.
  2. Whisk together the cornmeal, flour, sugar, and Rumford Reduced Sodium Baking Powder.
  3. In a separate bowl, whisk the eggs, milk, and melted butter. Stir in both cans of corn.
  4. Add the wet ingredients to the dry ingredients and stir gently, just until combined. Spread the mixture in the baking dish.
  5. Sprinkle the cheddar lightly over the top.
  6. Bake for 40–50 minutes, until the top is golden and the center is set. Let it rest for 10 minutes before serving.

A little RosemaryThyme note: Use plain cornmeal, rather than a corn muffin mix, so you can choose the baking powder and leave out added salt. The casserole should be moist and spoonable, even after the center has set.

A warm spoonful beside a holiday dinner tastes like home to me. 💛

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Fall in Love with Home Again. 🌿🏡

🍎🌿 ROSEMARY THYME SLOW COOKER APPLE COBBLER CAKE

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🍎 There is something especially comforting about the aroma of warm apples and cinnamon filling the house on an autumn afternoon. This easy slow-cooker dessert gives us all that cozy apple-cake flavor with no butter poured over the top—and no need to turn on the oven!

🍎🌿 ROSEMARYTHYME SLOW COOKER APPLE COBBLER CAKE

Ingredients

• 1 can (20 ounces) Great Value No Sugar Added Apple Pie Filling
• 2 fresh organic Cosmic Crisp apples, peeled, cored and thinly sliced
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg or apple pie spice, optional
• 1 box (10.6 ounces) Duncan Hines Keto-Friendly Classic Yellow Cake Mix
• ½ cup water
• 3 large eggs
• 3 tablespoons Great Value Organic Unsweetened Applesauce
• Nonstick cooking spray

Directions

  1. Lightly coat the inside of the slow cooker with nonstick cooking spray.
  2. Place the sliced fresh apples in a microwave-safe bowl with 1 tablespoon of water. Cover loosely and microwave for 3–4 minutes, just until the apples begin to soften. Drain any remaining water.
  3. Combine the softened apples, Great Value No Sugar Added Apple Pie Filling, cinnamon and optional nutmeg. Spread the mixture evenly in the bottom of the slow cooker.
  4. In a separate bowl, stir together the Duncan Hines Keto-Friendly Yellow Cake Mix, water, eggs and Great Value Organic Unsweetened Applesauce until evenly blended. The applesauce replaces the butter normally added to the cake mix.
  5. Pour the prepared cake batter evenly over the apple mixture. Do not stir the layers together.
  6. Cover and cook on HIGH for approximately 2–3 hours. Begin checking around the two-hour mark. The dessert is ready when the center of the cake topping is set and a toothpick inserted into the cake portion comes out with only a few moist crumbs.
  7. Turn off the slow cooker, remove the lid and allow the cobbler cake to rest for approximately 15 minutes before serving.

Helpful Recipe Notes

🍏 This dessert has a soft, tender cake topping rather than the crisp, buttery topping of a traditional dump cake.

🍏 Slow cookers vary considerably, so begin checking early—especially if yours tends to cook hotter on one side.

🍏 For the best result, insert the toothpick only into the cake topping. Reaching the apple layer will naturally make it appear wet.

🍏 Delicious served warm on its own or with a small spoonful of no-sugar-added whipped topping.

A little RosemaryThyme reminder: A few thoughtful substitutions can turn a familiar treat into something that fits your table a little better—without losing the warmth and comfort that make it special. 🍎💛

🌿 Find more recipes and peaceful inspiration for your home:
https://rosemarythymehome.com

Fall in Love with Home Again. 🏡

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Welcome Autumn 🍁

🍂 Kitchen History: Welcome, Autumn! 🍂

Today is the first full day of autumn—my absolutely favorite time of year.

For generations, the autumn kitchen has been the warm heart of the home. After the harvest, families gathered to preserve garden vegetables, bake bread, simmer soups and stews, and prepare comforting meals for the colder days ahead. It was a season of abundance, gratitude, and making good use of everything the garden and harvest provided.

That may be one reason autumn cooking still feels so comforting today.

When the weather begins to cool, I love being in my kitchen again. This is the season when my slow cooker earns its place on the counter and our table fills with hearty soups, savory stews, warm bowls of chili, freshly baked breads, apple desserts, and all the cozy foods we wait for throughout the year.

There is something wonderful about coming inside from the crisp autumn air and smelling dinner slowly cooking. Autumn invites us to slow down, gather around the table, and enjoy the simple warmth of home.

Here’s to colorful leaves, cooler evenings, favorite recipes, and a kitchen filled with the comforting aromas of autumn. 🍁🥣

What is the first cozy dish you look forward to making when autumn arrives?

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RosemaryThyme — Fall in Love with Home Again

Vegetable Beef Stew

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

🍂 Fall Begins in the Kitchen: Slow Cooker Vegetable Beef Stew 🥣🌿

There is something especially comforting about a pot of beef stew simmering away on a cool fall day. And with the first day of fall arriving alongside Kitchen History Day, this recipe feels just right.

Generations ago, a pot of beef, potatoes and garden vegetables might have simmered for hours on the back of a cookstove. Today, I’m making much the same kind of comforting meal in my slow cooker. The equipment may have changed, but the tradition of gathering around a warm, nourishing meal has not. ❤️

🌿 RosemaryThyme Slow Cooker Vegetable Beef Stew

Ingredients

• 1–1½ lb Walmart lean beef stew meat
• 1–1½ lb The Little Potato Company Mixed Medley potatoes, halved as needed
• 1 bag Great Value Frozen Mixed Vegetables
• 4 cups Swanson Unsalted Beef Broth
• 1 can (6 oz) Hunt’s No Salt Added Tomato Paste
• 1 Tbsp olive oil
• 1 tsp Worcestershire sauce, optional
• 1–2 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried parsley
• ½ tsp paprika
• ½ tsp black pepper
• 1 bay leaf
• Salt at the table, if desired

Directions

  1. Heat the olive oil in a skillet and brown the stew beef on all sides. It does not need to cook through.
  2. Place the potatoes in the slow cooker and add the browned beef.
  3. Whisk the tomato paste into the beef broth. Stir in the Worcestershire sauce and seasonings, then pour over the beef and potatoes.
  4. Cover and cook on LOW for 7–8 hours, or until the beef is tender and the potatoes are cooked through.
  5. Add the frozen mixed vegetables during the last 60–90 minutes so they stay colorful and don’t become overly soft.
  6. Remove the bay leaf before serving. Taste and adjust the seasoning as desired.

For a thicker stew: Mix 1½ tablespoons cornstarch with 2 tablespoons cold water. Stir into the hot stew during the last 15–20 minutes of cooking and allow it to thicken.

🍂 A little RosemaryThyme thought:
Kitchens change. Cooking methods change. But the simple pleasure of preparing something warm and comforting for the people we love never goes out of style.

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rosemarythymehome.com

Fall in Love with Home Again. 🍂🏡💛