FALL COMFORT FOODS

Simple Recipes for Warm, Friendly Dishes

When you are away from home and the weather is getting cold - you don't always want to go out to eat. Luckily every room at our WoodSpring Suites extended stay hotels have well-appointed in-room kitchens. Enjoy the benefits of your extended stay hotel in-room kitchen and get inspired by some of our favorite Simple. Better. Recipes below.

In a large, deep pot place 2T olive oil, 1 teaspoon salt, and 1 minced onion and brown with 1 lb. ground beef, turkey, or soy-based meat substitute.
Add 1 cup water, 28oz. can stewed tomatoes, 28oz. can purreed tomatoes, and 3 lb. canned or cooked beans of your choice/preference.
Stir in a packet of chili seasonings or your own spices and flavors, to taste and any hot sauces, chocolate syrup, or other additions to make it your own.
Allow to simmer over medium heat for at least 20 minutes and up to three hours to enrich flavors and reduce moisture (to taste).
Serve with shredded cheese, chopped onions, crackers or pretzel crumbles, or any other toppings that make you happy.

Over medium heat place a pat of butter in a pan or skillet and allow to melt (but not brown or burn).
Place one slice of bread, per sandwich, in the pan and top with sliced, American cheese (best melt).
Top cheese with second slice of bread and flip so second slice of bread can absorb some butter.
Flip, again, and allow :45 for browning. Repeat until both sides of bread are brown (to your taste).
Serve with chips, soup, a salad, or a hug.

Purchase a gallon of apple cider or "unfiltered" juice at the local market or farmer's stand.
Pour 1/2 gallon in to large pot (with lid) and put over medium heat for two minutes.
Add flavorings including cinnamon, a dash of orange juice, anise, clove, or your favorites.
Allow to steep/warm for about five minutes, stirring regularly.
Serve in mugs and, as appropriate, with cookies, pie, or other snacks and desserts.

In a large skillet place the tomato "base" (2T olive oil, 1 clove garlic, 1/2 white onion (minced), and 28oz. stewed tomatoes).
Allow to simmer and gently warm over a low-medium heat adding salt, pepper, and one teaspoon (each) of cumin and parika.
After bubbling begins in mixture, crack one medium egg (per serving) and gently pour from shell atop tomato base.
Cover and let simmer/cook for about eight minutes (whites should be fully cooked, yolks slightly runny).
Dress with cilantro or basil (or both), feta crumbles or shredded mozzerella, and hot sauce (to taste) and serve on plates.

In a heated skillet place three tablespoons butter and two ounces heavy cream and 20oz. chocolate chips or crumbled chocolate bars.
Stir vigirously to ensure thorough warming and avoid burning until mixture is consistent and completely melted.
Place 16oz. of marshmallows (larger if you have a dessert torch, smaller if you want to simply melt the marshmallows) and remove from heat.
Cover pan (for heat-induce marshmallow melting) or carefully heat with torch, if appropriate, until topping is gooey.
Serve immedately and in the warm skillet using graham crackers, banana chips, or other sweet edible for scooping/serving.

In a large skillet put 4T butter and stir in 32oz. of either caramel cubes or chocolate chips (to taste/preference) until thoroughly melted, mixed.
Slice apples in to wedges (about eight-to-ten per apple) removing seeds and core and place on stickets (if desired).
Dredge apple slices through melted toppings and place on cooling/drying rack.
Sprinkle with shredded coconut, miniature candies, sprinkles, sea salt, etc. and drizzle, as appropriate, with melted peanut butter or chocolate syrup.
Allow to cool/set and serve on sticks or on a plate or napkin.

Using a waffle iron and your favorite batter recipe - or a toaster and a box of your favorite frozen waffles, prepare two waffles per serving.
Either pan-fry six ounces of on-the-bone chicken (dredged and seasoned to taste) or pick up a box/bucket of chicken on the way to the hotel.
"Dress" waffles with butter and honey, maple syrup, spicy sauce, jams or jellies, or a combination of some/all of the above.
Serve hot and fresh with hot and fresh chicken.
Repeat until full or out of supplies.

In a large skillet place two, 28oz. cans of apple pie filling from the local market and about six sliced, chopped, or wedged apples and/or pears.
Stir over medium heat until mixture is thoroughly warmed (below a boil) and add cinnamon spice or candies, or other flavors to taste.
In bowls place two generous scoops of ice cream (we suggest vanilla bean, pistachio, lemon, or honey flavors) and two scoops of apple mixture.
Top with crushed graham crackers, sliced almonds, granola, vanilla wafers, or any other crunchy/crumbly pie-crust substitute you like.
Mix the apple mixture and toppings togther until "soupy" but not completely melted. Top with whipped cream and enjoy with a spoon.

Prepare your favorite meatball recipe (we like a blend of pork, beef, and turkey) and thoroughly brown in a shallow skillet with oil, as needed.
In a sauce pan warm jarred tomato sauce after adding 2T flour, 1/4 cup grated parmesan, and some additional spices to thicken and improve.
Slice a crusty-outside, soft-inside "sub" or "hoagie" roll for each sandwich and top with three or four meatballs and a serving spoonful, or two, of sauce.
Top with shredded or sliced mozzarella cheese - the heat from the meatballs and sauce should melt it, you may need to microwave for a few seconds.
Eat while still warm and with plenty of napkins nearby - just in case.