Even so, I'm breaking out the crock-pot and getting back to those warm delicious fall meals I love.
Cornbread and I haven't had the best of experiences before. It was always my doing. Messing up the recipe or using too deep of a pan. But, I was determined to make a new and easier recipe. And guess what?? It was a success!
I also spiced up my original Crock Pot Chili recipe and now it's better then ever!
- 2 15.5oz Cans of Red Kidney Beans, drained
- 1 15.5oz Can of White Kidney Beans, drained
- 1 14.5 oz Can of Diced tomatoes, not drained (may need a second if it's the chili is to thick)
- 1 15oz can of tomato sauce
- 1 15oz can of corn
- A Chopped up Onion *optional*
- 1-4 TBS Chili Powder (add as much or as little to taste)
- 1 tsp of ground cumin
- 1/2 tsp of garlic powder
- Sprinkle of Cayenne powder
- Hickory Flavored Liquid Smoke
- 1 bag of Beyond Beef crumbles *optional but HIGHLY recommended*
Add everything to a crock-pot, set, and forget! 4 hours on high to 6 hours on low.
You can also make it on the stove too!
You can also make it on the stove too!
Whatever you fancy!
(via)
- 1 Cup of GF Cornmeal
- 1 cup of gluten free flour (I used this)
- 1/4 cup of organic sugar (or honey)
- 1 TBLS of baking powder
- 1 tsp of salt
- 1/3 cup of oil (I used EVOO)
- 1 egg
- 1 cup of dairy free milk (I had two cartons of unsweet and sweet cashew milk in the fridge. So I used 1/2 cup of unsweet and 1/2 of sweet vanilla cashew milk)
Mix all together!
Pour into a greased 8x8 (or closest size pan you have just make sure it isn't to deep)
Bake at 400 degrees for 22 minutes
Happy Fall Friends!
Looks good. Feel free to make that for family dinner night anytime. We been happy to eat that with you.
ReplyDeleteIt looks so delicious and I will try it for my childeren, too. I met with your blog incidentally and found it so simple and easy to read. So nice for a housewife like me. You are doing a great job, just continue as it is. I will follow your posts from now on. Wishing you good luck.
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