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Post by baydoll on Oct 28, 2014 10:26:57 GMT -5
Fall Recipes! Add your favorite Fall Recipes here! I'll start! 
Here is one of my favorites:
Pumpkin Crème Brulee
3 c. milk
5 eggs, lightly beaten
1 c. brown sugar, packed
3 Tbsp. margarine, melted
1/2 tsp. vanilla
1 1/2 tsp. pumpkin pie spice
1 1/2 c. canned pumpkin
1/2 c. sugar, divided
Preheat oven to 350° F. Heat milk in a small saucepan to just below boiling (do not scald). In a medium bowl, lightly beat eggs with a whisk. Add brown sugar, margarine, vanilla, spice and pumpkin. Mix until well blended. Gradually whisk in hot milk. Mix well. Evenly divide pumpkin mixture between 12 six-ounce custard cups. Place cups in two 13" x 9" pans. Place in preheated oven, and add hot water to the pans, until the water is half way up the custard cups. Bake 35-40 minutes, until centers are set. Cool in water bath pans, cover with plastic wrap and refrigerate. To serve: sprinkle 2 teaspoons of sugar on each custard, place dishes on baking sheet and place under broiler until sugar melts. Watch carefully to prevent burning.
For best results, should be served on a crisp fall day in front of a roaring fire with a doggy or two (or if no doggy is available, a kitty cat or two will do) curled up by your feet and leaves gently falling outside your window. |
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Post by baydoll on Oct 29, 2014 8:54:10 GMT -5
Crock Pot Chili Recipe crock-pot-chili This crock pot chili recipe will have chili lovers everywhere begging for more. It is prepared in the crockpot to make everything easier. Serve in thick, crusty bread bowls for an even heartier meal. Crock Pot Chili Ingredients: 2 Tablespoons oil 1 lb. dry black beans 6 garlic cloves, minced or pressed 2 onions, chopped 1 Tablespoon chili powder 1/4 teaspoon red pepper flakes 1 Tablespoon ground cumin 1 teaspoon flaked oregano 1 bay leaf 1 28 oz. can chopped tomatoes in juice 2 cups water 1 Tablespoon soy sauce 6 oz. can tomato paste 1 Tablespoon red wine vinegar 2 cans different types of beans (pinto, garbanzo, great northern, etc.) Directions: 1. Rinse dry beans and place in the crock pot with a generous amount of water. 2. Cook on low overnight. 3. Drain the water from the pot. 4. Heat oil and saute the onions, garlic and red pepper flakes. 5. Add cumin and chili powder. Cook for 2 minutes, stirring. 6. Add mixture to crock pot along with all remaining ingredients except canned beans. Stir well. 7. Cook on low 8 hours. Add canned beans an hour before serving. www.momswhothink.com/crock-pot-recipes/crock-pot-chili-recipe.html |
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Post by baydoll on Oct 29, 2014 8:58:47 GMT -5
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Post by baydoll on Oct 29, 2014 9:01:01 GMT -5
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Post by Dagvelia on Oct 29, 2014 21:14:16 GMT -5
My wife and I love her recipes! |
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Post by baydoll on Oct 30, 2014 3:10:45 GMT -5
I do too! I love her website! |
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