A few of my favorite blogs have shared some great recipes lately, so I had to link them here for later use!
Peach Crisp from Tammy’s Recipes
Southern Plate is sharing wonderful apple recipes all week long. Plus, if you send in your favorite apple dish, you could win a prize!
Apple Dapple Cake
Apple Spice Muffins
Apple orchard Snack Cake
Cinnamon Apple Flautas
Lynn’s Bittersweet Chocolate Truffle Cheesecake from Paved with Good Intentions
To Die For Blueberry Muffins from Bethany
Pumpkin Spice Granola from Baking Bites
Brownie in a Mug Crockpot Recipe from A Year of Crockpotting
Lots of yummy stuff!
Remember, I love chili! Here is another great one that I want to try!
Cincinnati veggie 3 way chili
(from The WW Chick)
POINTS® Value: 3 per cup
Servings: 12 cups
2 cups Boca Original Burger Crumbles
14 oz canned tomato sauce
29 oz Del Monte Petite diced tomatoes, drained
2 cup onion(s) diced
1 bell pepper(s) diced
1 cup carrot(s) diced
1 cup water
14 oz canned pinto beans drained and rinsed
29 oz canned black beans drained and rinsed
14 oz cooked kidney beans drained and rinsed
2 packets of Goldstar Chili seasoning (it’s a Cincinnati thing)
Cook it all in a crockpot on high for 6 hours or low for 10 hours. Serve over whole wheat pasta (an additional 3 points per cup) with fat free cheddar on top (an additional 1 point per 1/4 cup). The ultimate Weight Watchers friendly 3 way!
Crockpot Creamed Corn
1 bag frozen white corn
1 can corn
1 T butter
1 T cream cheese
2 T flour (she used Pamela’s baking mix.)
3 T fat free milk
1/4 t black pepper
In a small saucepan, melt your butter and cream cheese over low heat on the stove top and make a rue, adding your flour slowly and wisking until there aren’t any lumps. Add your milk and the liquid from the can of corns to the mix and wisk some more. The cream cheese is pretty thick, and you may need the liquid in the saucepan before the flour will melt nicely for you. Mix in the black pepper. Empty the contents of the frozen bag of corn and the rest from the can of corn into your crockpot. Cover with the sauce.
Cook on low for 4-6 hours or on high for 3-4.
This is done when everything is hot and melty.
I know my family will love this recipe!
Crockpot Taco Dip
CHEESY POTATOES EUPHORIA
2 cloves garlic, minced
1 tsp salt
1/4 tsp fresh ground black pepper
8 med. potatoes (2 lbs) scrubbed and sliced
8 oz. cream cheese (cut in 1 in. cubes)
4 scallions finely chopped
In one small bowl combine scallions and garlic. In another small bowl combine salt and pepper.
In greased crock, layer 1/4 potatoes.
Sprinkle with 1/4 tsp salt and pepper and top with 1/3 cream cheese, then 1/3 scallion/garlic mix.
Make a second layer of 1/4 potatoes, sprinkle with 1/4 tsp. salt and pepper. Top with 1/2 remaining cheese and scallion/garlic mix. Repeat with third layer of potatoes, sprinkle with 1/4 tsp. salt and pepper, top with remaining cheese and scallion/garlic mix. Make final layer of potatoes and sprinkle with remaining salt and pepper.
Cover, cook on high for 3 hrs. Stir to distribute melted cheese, cover and cook for about an hour longer. Stir well to mash slightly and serve.
1 Jar Marinara Sauce (My family likes Prego)
1 T Red-wine vinegar
1/2 tsp ground cumin
1/4 tsp ground cinnamon
4 large peppers
8 oz ground chicken
1 small zucchini, diced
1/2 c quick-cooking barley
1/3 c finely chopped onions
1/4 c raisins
1. Stir sauce, vinegar, cumin & cinnamon in a large bowl until mixed well Spoon 1.5 cups sauce into the bottom of a large slow cooker. Slice off top 1/2″ of peppers. Remove seeds and reserve tops.
2. Add ground chicken, zucchini, barley, onion and raisins to remaing sauce in bowl; mix well. Evenly spoon mixture into peppers and replace tops. Stand upright in slow cooker.
3. Cover and cook on low 5-6 hours until peppers are tender and instant-read thermometer inserted in filling registers 160. Serve with sauce.
1 T olive oil
1 cup orange, yellow and red bell peppers, chopped
1 cup scallions, chopped
1 T garlic paste
1 lb ground chicken/turkey
1 – 14.5 oz can diced tomatoes (I used garlic flavored)
2 T Worcestershire sauce
1/2 tsp salt
1 T red wine vinegar
1/4 cup fresh cilantro, chopped
In a large skillet, heat oil over medium-high heat. Add scallions and bell peppers and cook, stirring constantly for 2 minutes. Add garlic paste and cook, stirring constantly for 1 minute.
Add turkey and cook, breaking it up with a wooden spoon, stirring until no longer pin, 3 minutes. Add tomatoes and their juices, Worcestershire and salt. Reduce heat to medium and cook, covered, 3 minutes (at this point, you could probably transfer it to your slow cooker). Stir in vinegar and cilantro into the turkey mixture. Serve on your favorite roll/bread.