As the cool breeze and colorful foliage of fall arrive, it’s the perfect time to cozy up in the kitchen and whip up some delicious seasonal treats. From comforting soups to sweet desserts, here are three fun fall recipes that will delight your taste buds and fill your home with the warm aromas of fall.

1. Butternut Squash Soup

Nothing says fall quite like a velvety, flavorful butternut squash soup. This recipe is not only easy to make, but it’s also packed with vitamins and nutrients. Here’s what you’ll need:

Ingredients:

  • 1 butternut squash, peeled and diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • Olive oil for sautéing

Instructions:

  1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant and translucent.
  2. Add the butternut squash, cinnamon, nutmeg, salt, and pepper. Cook for about 5 minutes, until the squash softens slightly.
  3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the squash is tender.
  4. Use an immersion blender or transfer the mixture to a blender to puree until smooth.
  5. Adjust seasoning if needed and serve hot, garnished with a sprinkle of nutmeg or a dollop of sour cream.

2. Apple Cinnamon Pancakes

Start your crisp fall mornings with these comforting apple cinnamon pancakes. They are fluffy, flavorful, and perfect for a leisurely breakfast or brunch. Here’s what you’ll need:

Ingredients:

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 2 tablespoons melted butter
  • 1 apple, peeled, cored, and diced

Instructions:

  1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  2. In a separate bowl, whisk together the buttermilk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. Gently fold in the diced apple.
  5. Heat a lightly greased skillet or griddle over medium heat.
  6. Pour 1/4 cup portions of batter onto the skillet and cook until bubbles form on the surface. Flip and cook until golden brown.
  7. Serve the pancakes warm with maple syrup and additional apple slices for garnish.

3. Pumpkin Spice Latte

Indulge in the quintessential fall beverage, the pumpkin spice latte, without leaving the comfort of your home. With just a few ingredients, you can recreate this seasonal favorite and enjoy it throughout the cozy autumn days. Here’s what you’ll need:

Ingredients:

  • 1 cup milk
  • 2 tablespoons pumpkin puree
  • 1 tablespoon sugar
  • 1/2 teaspoon pumpkin spice blend
  • 1/2 teaspoon vanilla extract
  • 1/2 cup brewed coffee or espresso
  • Whipped cream and a sprinkle of cinnamon for garnish

Instructions:

  1. In a small saucepan, heat the milk, pumpkin puree, sugar, and pumpkin spice blend over medium heat. Whisk until hot but not boiling.
  2. Remove from heat and stir in the vanilla extract.
  3. Pour the pumpkin milk mixture into a blender and blend until frothy.
  4. Pour the brewed coffee or espresso into a mug and top with the frothy pumpkin milk.
  5. Garnish with whipped cream and a sprinkle of cinnamon.
  6. Sit back, sip, and enjoy the autumn flavors of your homemade pumpkin spice latte.

These delightful fall recipes are sure to bring a touch of warmth and deliciousness to your seasonal celebrations. Whether you’re enjoying a cozy night in or hosting a gathering, these dishes will impress and satisfy. Embrace the flavors of fall and let your taste buds embark on a delightful culinary journey!

With the school year in full swing, we had our team submit some of their favorite quick and delicious after school snacks to have on-hand. Check out 3 of our favorites below! We hope you enjoy these submissions from our team.  

For a sweet tooth: No-Bake Peanut Butter Bars 

Ingredients:  

  • 2 cups semi-sweet chocolate chips 
  • ½ cup creamy peanut butter  
  • 2 sticks butter, softened, plus more for greasing the pan 
  • 1 cup chunky peanut butter 
  • 2 cups powdered sugar 
  • 1 box (12 ounces) vanilla wafers 
  • 1 bag (12 ounces) semi-sweet mini chocolate chips  
  • ½ cup chopped peanuts  

Directions: 

  1. For the topping: Using a microwave, melt the chocolate chips and creamy peanut butter. Allow it to cool for a couple of minutes while you make the bars.  
  1. For the bars: grease a 9-by-13-inch pan with some butter. Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the powdered sugar one cup at a time. 
  1. Add the vanilla wafers to a food processor and process until they are crumbs. Then add the crumbs and mini chocolate chips to the peanut butter mixture and mix until just combined. Spread it evenly into the buttered pan and set aside.  
  1. Pour the topping over the base. Spread it out evenly and sprinkle over the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.  
  1. Keep refrigerated, as the bars and chocolate will soften at room temperature.  

Salty Snack: Garlic-Ranch Party Mix 

Ingredients 

  • 8 tablespoons (1 stick) unsalted butter 
  • 4 1/2 cups Rice Chex cereal 
  • 4 1/2 cups Wheat Chex cereal 
  • 2 cups bite-sized or mini pretzel twists 
  • 2 cups cheese crackers, such as Cheez-Its 
  • 1 cup oyster crackers 
  • 2 (1-ounce) packets ranch dressing seasoning mix (about 1/2 cup total), divided 

Directions 

  1. Arrange 2 racks to divide the oven into thirds and preheat the oven to 250°F. Line 2 rimmed baking sheets with parchment paper. 
  1. Place 8 tablespoons unsalted butter in a small, microwave-safe bowl. Microwave in 10-second intervals, stirring between each, until fully melted, 50 to 60 seconds total. (Alternatively, melt in a small saucepan on the stovetop over low heat.) 
  1. Place 4 1/2 cups Rice Chex, 4 1/2 cups Wheat Chex, 2 cups pretzel twists, 2 cups cheese crackers, 1 cup oyster crackers, and 1 packet of the ranch dressing seasoning mix in a large bowl, and lightly toss to combine. 
  1. Pour half of the butter over the cereal mixture and gently toss to coat. Sprinkle in the remaining ranch packet and butter, then gently toss again so all the pieces are evenly coated. 
  1. Divide the mixture between the prepared baking sheets and spread into an even layer. Bake, stirring every 15 minutes, until lightly browned and crisp, 45 to 50 minutes total. Let cool for 10 minutes on the baking sheets before serving. 

Source {Garlic-Ranch Party Mix} 

Simple + Healthy Beverage: Strawberry Banana Smoothie 

Ingredients: 

  • 1 cup Strawberries- fresh or frozen 
  • 1 Banana- fresh or frozen; it is easiest to pre-chop and freeze bananas that are brown 
  • ½ cup Milk- can sub dairy-free milk, apple juice or orange juice  
  • For the best possible smoothie, make sure at least one of your fruits is frozen!  

Directions: 

  1. Blend all ingredients until smooth, adding a touch more milk as needed to reach a texture to your liking.  

Source {Strawberry Banana Smoothie} 

ExperCARE is always here for you! Walk in at your convenience or book ahead at any of our convenient Georgia urgent care locations. Open Monday-Friday 8:00 a.m. – 7:00 p.m. Saturday & Sunday 8:00 a.m. – 4:00 p.m. 

We love to celebrate the holidays here at ExperCARE so we had our team submit a few of their most favorite quick and easy recipes for Independence Day. Check out 3 of our favorites below! From a fun cocktail to a dessert you won’t want to skip this year, we hope you enjoy these submissions from our team! Happy Independence Day!

Beverage: Firecracker Spritzer

Ingredients:

  • ½ oz Grenadine
  • 1 ½ oz Lemon-lime soda
  • 1 oz citrus vodka (optional)
  • ½ oz blue curacao (optional)
  • Blue Tropical punch (if making non-alcoholic)
  • Pop rocks (optional)

Directions:

  1. Dampen rim of glass with lemon juice
  2. Dip rim into the Pop Rocks candies on a plate
  3. Pour grenadine into glass
  4. Fill the glass with ice
  5. pour in lemon-lime soda
  6. **if making a kid friendly drink, add blue Tropical Punch for layered effect
  7. In a shaker, a ice, citrus vodka and blue curacao (optional)
  8. Shake and slowly strain into the glass

{source: Spritzer Recipe}

Appetizer: Pigs in a Blanket

Ingredients:

  • 8 oz can of refrigerated crescent roll dough
  • 14 oz package of cocktail-sized smoked sausages, patted dry
  • 1 large egg
  • Everything bagel seasoning (optional)
  • Maple-Dijon dipping sauce:
    • ¾ cup Dijon mustard
    • ¼ cup genuine maple syrup

Directions:

  1. Preheat oven to 375 degrees
  2. Unroll crescent dough sheet on lightly floured surface and separate perforated dough into 8 triangles. Cut each dough triangle into 3 equal triangles
  3. Place 1 cocktail sausage on wide base of skinny triangle. Roll sausage toward the pointed end of the triangle, allowing the dough to overlap and wrap around the sausage. Place rolled sausage on parchment-lined baking sheet, point-side down. Repeat with remaining dough triangles and sausages
  4. Whisk together egg with 1 teaspoon water in a small bowl until smooth. Brush egg wash over the dough and sprinkle with the everything bagel seasoning, if desired
  5. Bake until dough is puffed and golden brown, 12 to 15 minutes
  6. Make the dipping sauce (optional) stir together the mustard and syrup until smooth

{source: Pigs in a Blanket Recipe}

 

Dessert: Fruit Pizza

Ingredients:

  • 2 packages (20 oz each) refrigerated sugar cookie dough
  • 8oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp. Vanilla extract
  • 4 oz cool whip, softened

Directions

  1. Heat oven to 350 degrees
  2. Press dough into either a circle shaped pizza stone or 9 x 12 cookie sheet (depends on desired shape). Make sure to grease pan first!
  3. Bake approximately 20 minutes until golden-brown on top
  4. Cool completely!
  5. Beat cream cheese, powdered sugar, vanilla extract, and cool whip until smooth
  6. Spread this mixture over the cookie
  7. Add favorite fruit

February is American Heart Month. This month marks a month to raise awareness of the risks of Heart disease, promote easy ways people can focus on their heart health, and advocate cardiovascular health. As a part of American Heart Month, ExperCARE will feature several recipes throughout the month from the American Heart Association. Up first, a fan favorite…

American Heart Association Recipe

BBQ Pulled Pork Sliders with homemade Potato Chips

Ingredients

Servings  6

For the BBQ Sauce and Sandwiches:

  • 1/4 cup unsweetened, plain applesauce
  • 2 tablespoon sugar-free peach preserves
  • 1 teaspoon apple cider vinegar
  • 12 whole-wheat slider buns
  • 12 slices thinly sliced green apple (about 1 apple)
  • 12 slices thinly sliced red onion (about 1/2 an onion)

For the Homemade Potato Chips:

  • 1 medium Idaho baking potato
  • non-stick Cooking spray
  • 1/2 teaspoon pepper
  • 2 baking sheets
  • parchment paper

For the Pulled Pork:

  • 1 1/2 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 2 1/2-3 pound lean, cut pork loin roast (all visible fat discarded)
  • 1/2 cup unsweetened, plain applesauce
  • 1/4 cup apple cider vinegar
  • 2 teaspoon honey
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup water
  • 1 small onion (coarsely chopped)

Directions

For the BBQ Sauce and Sandwiches:

  1. Whisk together applesauce, preserves, chili powder and vinegar to make BBQ sauce.
  2. Toss sauce with pulled pork. Fill each slider bun with about 1/4 cup pork, apple slices and red onion slices.

For the Homemade Potato Chips:

  1. Preheat oven to 350 degrees F.
  2. Slice potato as thinly as possible, into about 1/8 inch thin slices.
  3. Place one sheet of parchment paper on one of the baking sheets. Spray evenly with cooking spray and place one layer of potato slices. Spray another coat of cooking spray over the potatoes. Place another sheet of parchment paper. Turn the other baking sheet upside down on top of the baking sheet with the potatoes.
  4. Bake for 20 minutes. Uncover top baking sheet and parchment paper, sprinkle with pepper and bake for an additional 15 minutes.
  5. Remove any chips that begin to turn too brown before the 15 minutes is over. Let cool and serve with pork sliders.

For the Pulled Pork:

  1. In a small bowl, combine thyme, garlic powder, 1 tsp. chili powder, paprika and pepper. Rub evenly over pork. Set aside.
  2. In a small bowl, whisk together 1/2 cup applesauce, 1/4 cup vinegar, honey, chicken broth and water. In crock-pot, scatter onions to cover the bottom of dish. Place pork on top of onion and pour applesauce mixture over pork. Cook on low setting for 6-7 hours.
  3. Remove meat from crock-pot and discard remaining cooking liquid. When cool enough to touch, shred pork by hand or with two forks, discarding any fat and/or bones. (Optional- remove onions with serrated spoon).