Jerre’s Black Bean and Pork Tenderloin Slow Cooker Chili
Tender pork and black beans stew all day in your slow cooker. Just combine the ingredients, set the cooker to low, and 8 to 10 hours later enjoy a rich and delicious chili.
In a slow cooker, combine the pork tenderloin, onion, red pepper, black beans, salsa, oregano, cumin, and chili powder.
Cook for 8 to 10 hours on Low.
Karen’s Chili Con Carne Soup
A touch of brown sugar and vinegar bring out the spice in this easy chili con carne filled with ground beef, tomatoes, and a trio of beans.
In a stockpot, heat the oil over medium heat.
Add the onions and garlic; stir-fry for 5 minutes, or until the onions are soft.
Add the ground beef and stir-fry for 5 to 7 minutes, or until it is browned and crumbly.
tomato and navy bean mixture pepper beans the beans celery, salt, brown sugar, vinegar, and green bell pepper.
up to a boil.
Reduce heat to medium-low and simmer for at least an hour until thick.
Sweet Potato Pie with Marshmallow Meringue Topping
A velvety marshmallow meringue topping is placed on top of a satiny sweet potato filling in a graham cracker crust, which is sure to garner applause from guests at Thanksgiving or any other special occasion.
Preheat oven to 325 degrees F (165 degrees C).
Mix the graham cracker crumbs together with 1/3 cup white sugar butter and 1/8 teaspoon salt in a mixing bowl.
Spread evenly over the bottom and sides of a 9 inch pie pan.
Bake the graham cracker crust in preheated oven until lightly browned about 5 minutes.
Remove from oven and cool on a rack.
Preheat oven to 400 degrees F (200 degrees C).
To make the sweet potato filling place the mashed sweet potatoes in a mixing bowl.
Whisk in the brown sugar whipping cream eggs vanilla cinnamon mace and salt until smooth and evenly blended.
Pour the sweet potato mixture into the baked graham cracker crust.
Chai Apple Pie
Thanksgiving guests will be impressed if you add the flavorful ingredient chai to traditional apple pie to give it a fall-inspired twist.
Heat apple juice in the microwave in a microwave-safe bowl in 30-second intervals until very warm but not boiling.
Add chai tea bags cover and let steep for 10 minutes.
Discard tea bags.
Meanwhile peel and chop apples tossing them in a bowl with lemon juice to keep from browning.
Combine cinnamon ginger cloves cardamom and black pepper for spice blend in a small bowl.
Combine apples apple juice-chai tea blend the spice blend brown sugar butter maple syrup vanilla extract and salt in a large pot.
Cook over medium heat stirring frequently until the apples start to soften about 30 minutes.
The Best Meatballs You’ll Ever Have
These beef meatballs with crushed croutons, onion, Worcestershire, and Cajun spices are made simply with simple meatball seasonings in this simple recipe.
Mix ground beef croutons sweet onion egg garlic Worcestershire sauce mustard red pepper flakes and Cajun seasoning in a large bowl until well combined.
Form mixture into meatballs by hand.
Tarred Roof Cake
This is a specialty of the island of Nantucket Island, Mass. When I was a young girl my grandmother use to make it for us kids. Use your favorite vanilla icing recipe in place of the store bought if desired. It is delicious with a nice cold glass of milk.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
A 9×13-inch baking pan should be greased and floured.
Combine the eggs, sugar, flour, salt, baking powder, and vanilla in a large bowl.
Warm milk and butter should be thoroughly mixed in.
Spread evenly after pouring into the prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the centre comes out clean.
Frost the completely cooled cake.
The cake should have vanilla frosting on top, followed by a bittersweet chocolate drizzle.
Before serving, let the chocolate cool and harden.
Chicken Curry Croissants
This is a nice deli sandwich that is easy to prepare, and is perfect for anyone who is a curry seasoning fan.
In a skillet over medium heat add the curry powder and stir a few seconds until it becomes fragrant.
Stir in the oil.
Cook the chicken in the seasoned oil for about 5 to 8 minutes on each side or until done.
Spread chutney sauce on one side of each croissant and the mayonnaise on the other side.
Cut the cooked chicken to fit the croissants (I cut them into slices) and layer with lettuce tomatoes and red onion.
Sprinkle with a little salt and pepper and serve.
Slow Cooker Sweet Potato Casserole with Pecan Topping
Perfect for a holiday side dish, this sweet potato casserole comes with a sweet pecan topping and takes little effort to prepare–just let a slow cooker do the work!
Cooking spray should be used to lightly grease a 3-quart slow cooker.
potatoes, white sugar, and 30 grams of butter eggs, 3 tablespoons brown sugar In a big bowl, combine cardamom, ginger, vanilla, nutmeg, and allspice.
Smoothness can be achieved by using an electric mixer on medium speed.
Stir in the whipping cream thoroughly.
Pour the contents into the slow cooker.
Mix the pecans.
In a small bowl, combine 2 tablespoons butter, 3/4 cup flour, and brown sugar.
Over the sweet potato mixture, sprinkle.
3 to 4 hours on High, covered.
Zucchini Noodles with Basil, Lime, and Ginger
For a quick and energizing side dish, fresh basil, lime, and ginger are combined with spiralized zucchini noodles.
To make zucchini fit in the spiralizer, cut it in half.
Run a vegetable spiralizer with big teeth over both halves.
Add salt and the zucchini noodles to a glass bowl.
Mix by combining with your hands.
To get rid of extra water, let rest for ten minutes.
Towel dry after rinsing.
In a skillet, heat the oil over medium-high heat.
Ginger, basil, and zucchini noodles should be added.
Cook for about 5 minutes, tossing occasionally, until the noodles are soft but not mushy.
To keep the zucchini noodles whole, avoid stirring.
Add a lime juice drizzle and toss to coat.
Serve warm
Rum-Pineapple Pound Cake
A decadent, delicious dessert made from a cake mix with the addition of pantry ingredients to create a melt-in-your-mouth pound cake that will make you think of a pina colada due to the pineapple flavor, the rum glaze that partially soaks into the cake and glazes the top and sides, and the toasted coconut on top!
Set oven to 350 degrees Fahrenheit (175 degrees C).
Shortening should be lightly grated in a 12-cup Bundt pan before adding flour and shaking out the excess.
Place on an aluminum foil-lined baking sheet.
In a sizable mixing bowl, combine the butter and oil and beat until fluffy, about one minute.
Add 1 cup of sugar gradually and beat for another 2 to 3 minutes, or until fluffy.
One at a time, beat in the eggs, beating for roughly 10 seconds per egg.
Add the cake mix and blend until well combined.
Blend the sour cream, evaporated milk, flour, and vanilla for two to three minutes, or until the mixture is smooth.