Fall Simmer Pot

Nothing is better than the smells of fall. One of the easiest ways to bring fall into your home is with a Fall Simmering Pot. They are simple and can be made with items you probably already have in your cupboards. You will need a small pot, a couple cups of water, and the following items to get started:

4-5 Slices of Orange
4 Star Anise
1 Tbs Whole Cloves
3 Cinnamon Sticks
1 Tsp Pumpkin Pie Spice
1Tsp Vanilla


Depending on preference, you can add additional ingredients or take ingredients away. For instance, you can add sliced apples and twigs of rosemary and/or remove the Star Anise if you don’t have it. You can let it simmer all day to keep a fresh fall scent throughout your home. Be mindful of the water level in the pot when simmering all day and check it each hour. You will need to make sure you keep it covered with water while it simmers.


Now that your home smells like fall, you can give your attention to another fall favorite, Roasted Pumpkin Seeds. Harvesting the pumpkin seeds is a messy job but well worth the trouble. Pumpkin seeds can be eaten whole or out of the shell. They are high in fiber and make a healthy, fat-free snack. I really enjoy them, shell and all.


Roasted Pumpkin Seeds

To begin with you will need to scoop the seeds out of the pumpkin. I put them into a strainer so I can get all the membrane off and rinse them. The cleaned seeds need to be dried off after prepared.


Once they are pat dried, they are ready for the other ingredients listed below:

¾ cup pumpkin seeds (medium sized pumpkin)
½ Tsp Worcestershire Sauce
¼ Tsp Garlic Salt
¼ Tsp Seasoned Salt
1 Tbs Butter (melted)

Cook the prepared pumpkin seeds at 300 for 25-30 minutes or until lightly toasted, stirring occasionally.



Fall wouldn’t be the same without a Pumpkin Log Roll. I rarely share this recipe but I felt I wanted to share it with my readers this year. It is a family recipe and I get compliments on it every year. The recipe is simple but the flavors are robust. I hope you enjoy it.

Pumpkin Log Roll


3 eggs
1 cup sugar
¾ cup flour
2/3 can canned pumpkin
1 Tsp soda
1 Tsp Cinnamon

Preheat Oven to 350◦.  Line cookie sheet with waxed paper and grease paper. Spread batter over paper and bake 15 minutes. Turn cake out on damp towel, remove paper, roll in towel and let cool completely.

I use a damp tea towel.


Spread filling and roll as jelly roll, wrap in foil and put in refrigerator.


8 ounces cream cheese
2 tablespoons butter
1 Tsp vanilla
1 cup powdered sugar
1 cup chopped nuts


I hope you enjoyed the fall recipes as much as I enjoyed sharing them with you. My husband enjoyed getting them early this year!


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