Cooler weather has arrived. We have four recipes that will warm you up.
2 tablespoons canola oil
4 pounds lean ground beef (90% lean)
2 medium onions, chopped
1 medium green pepper, chopped
4 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (28 ounces each) stewed tomatoes, cut up
1 can (14-1/2 ounces) beef broth
3 tablespoons chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
4 garlic cloves, minced
1 teaspoon dried oregano
In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, crumbling meat, until no longer pink; drain and set aside. Add onions and green pepper; cook until tender. Return meat to Dutch oven. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1-1/2 hours.
Thanks Taste of Home
1 package yellow cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin, divided
4 large eggs
1/2 cup 2% milk
1/3 cup canola oil
1-1/2 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
Pecan halves, toasted
Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
Combine cake mix, 1 cup pumpkin, eggs, milk, oil, and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans.
Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping.
Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with a fourth of the filling. Repeat three times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.
2 cups Whole Wheat Pastry Flour Or All-Purpose Flour
2 Tablespoons Baking Powder
1-1/2 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoon Salt
1-1/2 cup Nonfat (2%%) Milk
1 Tablespoon Maple Syrup
2 Gala Apples, Cored And Grated
1/2 cup Chopped Pecans
Maple Syrup And Fresh Fruit, To Serve
In a large bowl, whisk together flour, baking powder, cinnamon, ginger, and salt.
In a medium-sized bowl, whisk eggs, milk and maple syrup. Pour egg mixture into the flour mixture and stir to combine. Stir in grated apples and pecans.
Heat a nonstick or cast-iron skillet over medium heat, or heat a griddle to 375ºF. Lightly coat skillet with cooking spray.
Using a ¼-cup measuring cup, scoop batter into the skillet, a few pancakes at a time. When pancakes start to bubble on top, flip and cook until pancakes are cooked through all the way. Repeat with the remaining batter. (Makes 20 pancakes.)
Thanks The Pioneer Woman
1/4 cup (packed) dark brown sugar
3 tablespoons worcestershire sauce
1 tablespoon hot sauce, such as Tabasco
Salt and pepper
4 chicken thighs
4 chicken drumsticks
1 1/4 cups flour
2 teaspoons cayenne
2 teaspoons garlic powder
2 teaspoons baking powder
2 teaspoons paprika
3 cups plus 1 tbsp. vegetable oil
1. In a medium saucepan, bring 4 cups water, the brown sugar, worcestershire, hot sauce, 2 tbsp. salt and 1 tbsp. pepper to a simmer over medium-high heat, stirring, until the sugar dissolves. Transfer to a large, heatproof bowl and let cool to room temperature. Add the chicken (make sure it's submerged completely) and refrigerate for at least 3 hours or overnight. Remove the chicken from the brine and pat dry.
2. In a bowl, whisk the flour, cayenne, garlic powder, baking powder, paprika, 2 tsp. salt and 1 tsp. pepper. In another bowl, whisk 1 1/2 cups water, the egg and 1 tbsp. oil. Slowly whisk the flour mixture into the liquid mixture.
3. In a large (10- to 12-inch) cast-iron skillet, heat the remaining 3 cups oil until it registers 325° on an instant-read thermometer. Working with half of the chicken, dip each piece into the batter, let the excess drip off, then add to the skillet (the chicken won't be entirely submerged in the oil). Fry, turning once, until the chicken is deep golden-brown, 12 to 14 minutes. Transfer to paper towels to drain. Increase the heat, if necessary, to bring the oil back to 325°. Batter and fry the remaining chicken, then transfer to paper towels to drain.