- Watch video.
- Then read text below it.
- Listen and read at the same time. Repeat.
- Watch video again without text.
Note: If you want to watch just the recipes without the intro/ending see the markings in red below.
The Best 3 Fall Recipes
Hey, Loves. It’s Brianna. Welcome back to my channel. If you’re new here, if you haven’t clicked that subscribe button yet, click that for me before you get started.
I’m going to be sharing with you my three favorite recipes for the fall. These are awesome for tailgating, for football, or just on a cozy cool fall day at your home.
I’m going to be sharing with you an appetizer. It’s a cheddar bacon taco dip that is phenomenal. I’m going to be sharing with you my chili recipe that you can either make on a pot on the stove or in your crockpot, which is how I’m making it in this video. And then I’m going to be sharing with you a dessert. It’s one of my very favorite fall desserts. It’s a salted caramel apple dip. And it’s so super simple, but it’s super delicious. I know you guys are going to love it.
And if you like seeing cooking and recipe-style videos on my channel, click that thumbs up, so that I know. And as you watch, please in the comments share with me what are some of your favorite dishes for fall. And especially if you’re in another country, because I’m always curious to know, what are some of your traditional fall dishes where you are from or that you like to make for your family.
BEGIN HERE: (Time marker 1:17)
But, let’s get started. We’ll kick things off with that appetizer first.
So, to make the Bacon Cheddar Taco Dip, I first slice up the pound of bacon before I fry it up. And I always blot off the grease with paper towels once cooked. Then I mix 8 ounces of cream cheese with 8 ounces of sour cream. And I spread this layer on the bottom of a platter. Or, if I’m taking it somewhere, the bottom of a 9 (inch) by 13 (inch) Pyrex pan. Then I add a layer of salsa, then a layer of chopped green onions, and I always reserve a little bit of that green onion for chili toppings. Then you add a bag of Colby or taco cheese or cheddar cheese, whatever your cheese preference is. And finally, top this with the crumbled bacon. And you serve this with taco chips. I recommend refrigerating this for an hour before you actually serve it. Or this is a dip you can make the night before if you’re taking it to a morning tailgate.
Time for the main course, the chili. Since I’m always trying to sneak in veggies with my toddlers and sometimes my husband, I’m dicing up a jalapeño pepper (Note: jalapeño is a Spanish word.), reserving some for a garnish. And chopping up a green pepper and half of a red onion and cilantro. And I’m using my crockpot bag liner, because that makes cleanup so much easier.
And today I’m using ground turkey, but you can also use ground beef for this recipe. Then I add an organic chili seasoning mix, two cans of chili beans – one that I got, it was in a hot sauce. I like my chili spicy. Then I added a large can of crushed tomatoes, then all of those chopped veggies and a spoonful of chopped garlic. And I’m setting this in the crockpot for six hours. And once done, I will serve with sour cream and topped with cheese, and garnished with those green onions, jalapeños and some cilantro. And you can make this on the stove, so that it is ready a lot faster. But I like making it in the crockpot, because I feel like, when you’re home on a Sunday, it just sits there, it cooks really good, and it makes the whole house smell wonderful.
Finally, time for dessert. This salted caramel apple dip is so addicting, so be warned. But you can make this on a platter, or again, if I’m taking it somewhere I really like using a Pyrex dish, because it has that lid. And for the bottom layer, you mix two eight-ounce packages of cream cheese with one cup of sugar. Spread that on the bottom of the pan. Then spread your caramel sauce on top. I really like the Marzetti’s, because it’s a little bit thicker than any other kind of caramel sauces that I’ve tried. And finally, I use coarse salt and sprinkle this all over the top of the caramel. And you have to use the coarse salt, because there’s something about the texture of it when you’re actually eating this dip that makes it. But this is another one that is served best if refrigerated for about an hour. You really want that cream cheese and sugar layer to really be cooler and condensed more. And then I serve this with apple slices. And I really like using different kinds of apples, so that it looks more colorful. But you could also serve this with graham crackers or pretzels to dip this in too. It’s so good.
END HERE: (Time marker: 4:55)
So, there you have it. These are my three favorite fall recipes, my cheddar bacon taco dip, my chili, and the caramel apple dip. And seriously, it is so good. Especially with that sea salt on the top, it is like phenomenal.
But, I hope if you haven’t subscribed yet, you’ll click that subscribe button. Don’t forget to give this a thumbs up if you like this video. Let me know if you have any other video requests, and I will see you on my next one.
As I’m trying to film my intro. Oh! That was lady-like. Say, “Excuse me.” That was good. That was a good try.
Babe, I’m going to have to do like more work on videos after eating all this food. It’s so good!