Fall is in full affect here in the Midwest. We have gone from shorts to hats and mittens in 2 days flat. This is one of my favorite seasons, the colors, smells and the crisp air. The apples, pumpkins, campfires and hot cider. I love walking the trails and the crunch of the leaves beneath my feet as my children hand me piles of the leaves they have found.

I like to add a little of the season to my home decor as well. It is nothing extravagant or complicated, just a pumpkin here and there. This year I committed to shopping my home for Fall decor verse buying something new. Last year I purchased a container of small pumpkins and used them as a centerpiece on the dining room table, this year I scattered them throughout the house.

Decorating the front porch is probably my favorite and I love driving up to the house seeing it in season. I think it gives the false impression that perhaps we might have it together, when in reality the inside of the house looks like a tornado went through it most days! Fake it until you make it! It took me a little longer to get around to it this year, in part because my summer flowers finally made it and I didn’t have the heart to uproot. Frost took care of that. I was able to keep some of the ivy to use in the display.

The cold of winter has me drinking coffee in the afternoon and making soup weekly for dinner. There is something about a hot bowl of soup to take away the chill and provide a warmth to the frozen days. Besides the warmth it is an easy one pot dinner, simply add a homemade loaf of bread, cornbread or cheese and crackers.

I thought I would share with you some of our favorites that we rotate through, complete with my Dad’s chili recipe. Bon Appetit!

White Chicken Chili
Sausage and Veggie Soup
Flu-Fighting Chicken Noodle Soup
Chicken Wild Rice
Taco Soup
Chicken Tortilla Soup – Magnolia Table by Joanna Gaines
Butternut Squash Soup – Magnolia Table by Joanna Gaines
Beef Stew – Magnolia Table by Joanna Gaines

Dad’s Chili
1 lb. ground beef (he uses Elk meat)
2 cans (15 oz) Bush’s chili beans
1 cup of onion
2 cans of green chilis
1 can (14.5) diced tomatoes
1 can (6 oz) tomato paste
1/2 cup water
1/4 tsp black pepper
1 tsp salt
1 Tbsp chili powder
1 tsp oregano
1 tsp sugar

1. In a large pan cook beef and onion until browned.
2. Add in remaining ingredients and stir. Bring to a boil. Cover, reduce heat to a simmer for 20 minutes.

I didn’t realize chili was served with noodles until I became a Wisconsinite, it seems to be the norm here. Even restaurants will serve a side of noodles with your chili. To compromise, I prefer to use small elbows when I make it.