November brings crisp air, shorter days, and a natural desire for warmth and comfort. As autumn deepens, the flavors of the season come alive with rich spices, hearty vegetables, and traditional holiday ingredients.
Whether you are planning festive gatherings or simply enjoying cozy family dinners, November is the perfect time to explore new recipes and savor seasonal favorites. This article features a selection of delicious cooking recipes ideal for November with each designed to warm your home and delight your taste buds.
To me, apples and onions are the perfect pairing. Here is a delicious dish that can serve as an appetizer or as an accompaniment to your next meal.
AIR FRYER APPLE & BRIE BITES
I haven’t tried this one out, but it seems easy and delicious. Let me know what you think.
1 large apple, thinly sliced
1 wheel of brie cheese, cut into small pieces
1 pkg. refrigerated crescent roll dough
2 tbsp. honey
1 tsp. fresh thyme leaves
Cooking spray
Preheat your air fryer to 350°F. Roll out the crescent roll dough and cut into small squares.
Place a slice of apple and a piece of brie in the center of each square. Fold the dough over the filling and press the edges to seal.
Spray the air fryer basket with cooking spray and place the bites inside. Air fry for 6-8 minutes, until golden brown. Drizzle with honey and sprinkle with thyme leaves before serving.
https://mymoneycottage.com/20-delicious-air-fryer-apple-recipes/
POTATO CORN CHOWDER
I lost my own favorite recipe, but this is close enough. I tried a different one last night, and it was not the one.
2 slices thick-cut bacon (chopped, plus more if desired for serving)
1 medium onion (finely chopped)
1 rib celery (finely chopped)
2 cloves garlic (finely minced)
1 tsp. salt
½ tsp. dried thyme
¼ tsp. pepper
3 c. low-sodium chicken broth
4 medium red potatoes (chopped)
3 c. fresh (canned, or frozen corn)
¾ c whole milk or cream
2 tbsp. cornstarch
Cheese as desired
In a large Dutch oven or soup pot over medium-high heat, cook the bacon until browned, about 3 to 4 minutes.
Add the onion and celery, cooking and stirring until the onion starts to brown. Add the garlic, salt, thyme, and pepper and cook for 1 minute.
Stir in the broth and use a wooden spoon to scrape the bottom of the pot to remove any browned bits.
Add the potatoes and corn. Bring to a simmer and reduce the heat to medium-low.
Cover and simmer for 12-15 minutes, until the potatoes are tender.
In a small bowl, combine the milk or cream and cornstarch and gradually stir into the simmering soup mixture, a little at a time, until slightly thickened.
Taste and serve with shredded cheese, green onions, and more bacon if desired.
Green onions as desired
This is great with crusty bread and a salad. That’s your meal.
https://www.thereciperebel.com/potato-corn-chowder
PUMPKIN CHEESECAKE SWIRL CUPCAKES
If you are tired of the traditional pumpkin pies or have left over pumpkin, this is a great recipe to try.
Cheesecake filling
6 oz. cream cheese, room temperature
1/4 c. sugar
3 tbsp. sour cream
3/4 tsp. vanilla extract
1 large egg white, room temperature
Pumpkin Cupcakes
1/4 c. Unsalted Butter, melted and slightly cooled
1/4 c. vegetable oil
5 tbsp. milk, room temperature
1 c. light brown sugar, unpacked
1 tsp. vanilla extract
2 eggs
1 1/4 c + 2 tbsp. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
1 c. canned pumpkin puree
Cream Cheese Frosting
4 oz. Cream Cheese, room temperature
2 tbsp. Challenge Salted Butter, room temperature
2 c. powdered sugar
1/2 tsp. ground cinnamon
3/4 tsp. vanilla extract
Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.
To make the cheesecake filling, add the cream cheese and sugar to a large mixer bowl and beat until smooth. Add the sour cream and vanilla extract and beat until well combined. Add the egg white and beat until well combined. Set mixture aside.
To make the cupcake batter, add the butter, oil and milk to another large mixer bowl and whisk until smooth. Add the brown sugar and whisk until well combined. Add the vanilla extract and eggs and whisk until well combined.
In a separate medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Add the dry ingredients to the wet ingredients and beat until well combined. Fold in the pumpkin puree until well combined.
Add 1 tablespoon of cupcake batter to the bottom of each cupcake liner, spreading it so that it covers the bottom. Add 1/2 a tablespoon of the cheesecake filling to the center of the batter.
Add another tablespoon of cupcake batter and another half tablespoon of cheesecake batter. Top the cupcakes with another tablespoon of cupcake batter, then swirl everything around with a toothpick.
Bake the cupcakes for 15-17 minutes, or until a toothpick inserted in the middle comes out with a few crumbs. Remove cupcakes from the oven and allow them to cool for 2-3 minutes, then remove them to a cooling rack to finish cooling.
The centers may fall a bit as they cool, which is ok. It’s from the cooling of the cheesecake layers.
To make the frosting, beat the cream cheese and butter together in a large mixer bowl until well combined and smooth. Add the powdered sugar and mix until well combined and smooth. Add the cinnamon and vanilla extract and mix until well combined.
Pipe the frosting onto the cooled cupcakes. Refrigerate the cupcakes until ready to serve. Cupcakes are best when stored well covered in the fridge for 3-4 days.
https://www.lifeloveandsugar.com/pumpkin-cheesecake-swirl-cupcakes
By Karen E. Viereck
