Category: Fall at the Rosemary Thyme Table

Fall Recipe Ideas

🎃🌭 RosemaryThyme Annual Halloween Chili Dog Bar 🍂

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🎃🌭 RosemaryThyme Annual Halloween Chili Dog Bar 🍂

When my children were growing up, this was one of our favorite Halloween traditions! I would make my slow cooker chili early so we could have dinner before everyone headed out to trick-or-treat.

A warm meal before an evening of costumes and candy meant they weren’t coming home ravenous and wanting to make their entire supper out of Halloween candy. Well…that was the idea anyway! 😂🍬

I set out the hot dogs, buns, and little bowls of toppings so everyone could build a chili dog with everything they loved. It’s an easy, welcoming meal for a busy Halloween evening—and a tradition that still makes me smile. 💛

🌿 SLOW COOKER CHILI DOG BAR
Serves approximately 8, with extra chili

For the chili:

• 1 pound Walmart 93% lean ground beef
• 2 cans (15 ounces each) Great Value No Salt Added Pinto Beans, drained and rinsed
• 1 can (15 ounces) Great Value No Salt Added Black Beans, drained and rinsed
• 6 medium Roma tomatoes, finely chopped, including their juices
• 1 tablespoon chili powder, plus more to taste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon ground turmeric
• 1 teaspoon Hershey’s Unsweetened Cocoa Powder
• A splash of water, only if needed

For the hot dogs:

• 8 Hebrew National hot dogs
• 8 Marketside brioche hot dog buns

For the topping bar:

• Finely diced onions
• Finely chopped Roma tomatoes
• Pickle relish
• Kraft reduced-fat shredded Mexican four-cheese blend
• Sour cream
• Mustard
• Chopped cooked bacon
• Corn chips
• Shredded lettuce

👩‍🍳 DIRECTIONS

  1. Brown the beef. Cook the ground beef in a skillet over medium heat, breaking it into small crumbles. Drain any excess grease.
  2. Fill the slow cooker. Add the cooked beef, drained beans, chopped Roma tomatoes and their juices, chili powder, cumin, oregano, turmeric, and cocoa. Stir well.
  3. Let it simmer. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the tomatoes soften and the flavors come together. Slow cookers vary, so check occasionally. Add just a splash of water if needed—you want thick chili that stays on the hot dogs! Taste and adjust the seasonings before serving.
  4. Prepare the topping bar. Place each topping in its own small bowl. Keep the cheese, sour cream, bacon, and chopped vegetables refrigerated until serving time.
  5. Cook the hot dogs. Shortly before dinner, cook the Hebrew National hot dogs in gently boiling water according to the package directions. Drain and place in the brioche buns.
  6. Let everyone build their own! Spoon chili over each hot dog and invite everyone to add their favorite toppings. Keep the chili on the slow cooker’s WARM setting during serving.

🍅 A few RosemaryThyme tips

Roma tomatoes have a lovely, meaty texture for this chili. I also set out a separate bowl of finely chopped Romas for a fresh topping!

The little touch of cocoa adds depth to the chili without making it taste like chocolate.

For younger children—or anyone who prefers a milder chili—start with less chili powder and adjust to your family’s taste.

💛 A little RosemaryThyme thought

Sometimes the traditions our children remember most are the simple ones: a familiar supper, excitement around the table, and someone making sure their tummies were full before the adventure began. Those little moments become part of our family story.

🛒 Shop my RosemaryThyme Walmart Storefront:
https://walmrt.us/4xzgBgU

🌿 RosemaryThyme Home:
https://rosemarythymehome.com

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

Autumn Pumpkin Chili

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

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. 💛

Shop my Walmart storefront: https://walmrt.us/4xzgBgU
Find more recipes: RosemaryThymeHome.com

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

Rosemary Thyme Crustless Pumpkin Pie

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

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. 🍂

Shop my Walmart storefront: https://walmrt.us/4xzgBgU

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

🍎 SLOW COOKER LAYERED APPLE CRISP OATMEAL 🍎

There is something so comforting about waking up to warm apples and cinnamon on a cool fall morning. This cozy breakfast has three delicious layers: tender cinnamon apples, creamy oatmeal, and a lightly sweetened walnut crumble.

It tastes a little like apple crisp for breakfast—but with wholesome oats, plenty of apples, and only 2 tablespoons of butter in the entire topping. 🌿

INGREDIENTS

🍎 Apple Layer

• 4 medium firm apples, diced
 • 1 tablespoon lemon juice
 • 1 tablespoon maple syrup or brown sugar
 • 1 teaspoon cinnamon
 • ½ teaspoon vanilla
 • 1 tablespoon flour or cornstarch
 • Pinch of nutmeg, optional

🥣 Oatmeal Layer

• 1½ cups old-fashioned rolled oats
 • 3 cups milk of choice
 • ½ cup water
 • 1 tablespoon maple syrup or brown sugar
 • 1 teaspoon cinnamon
 • 1 teaspoon vanilla
 • Pinch of salt, optional

🌰 Light Walnut Crumble

• ¾ cup old-fashioned rolled oats
 • ⅓ cup chopped toasted walnuts
 • 2 tablespoons flour
 • 2 tablespoons brown sugar
 • ½ teaspoon cinnamon
 • 2 tablespoons unsalted butter, melted
 • 1 tablespoon unsweetened applesauce, if needed

DIRECTIONS

1️⃣ Lightly coat a 4- to 6-quart slow cooker with cooking spray.

2️⃣ Combine the apple-layer ingredients in the slow cooker and spread them evenly across the bottom.

3️⃣ Stir together the oatmeal-layer ingredients. Carefully pour the mixture over the apples without stirring the layers together.

4️⃣ Combine the crumble ingredients, adding the applesauce only if the mixture needs a little more moisture. Sprinkle loosely over the oatmeal.

5️⃣ To catch condensation, place a clean kitchen towel or several layers of paper towels beneath the slow-cooker lid. Keep the fabric safely away from the heating element and outside walls.

6️⃣ Cook on LOW for 3–4 hours, beginning to check around 2½ hours. Remove the lid and towel, then let the oatmeal stand uncovered for about 15 minutes before serving.

Spoon straight down so everyone receives all three layers: nutty crumble, creamy cinnamon oatmeal, and tender apples. Serve it with Greek yogurt, a splash of milk, or a few extra toasted walnuts.

It’s warm, cozy, and just sweet enough—a little taste of apple crisp made especially for breakfast. 🍎🥣💛

Fall in Love with Home Again. 🌿🏡