Street Tacos from the Slow Cooker
(Family Features) If your idea of street tacos includes standing over a hot skillet, wipe that sweat off your brow and give these Savory Street Tacos a try. They put the slow cooker and oven to work for you, providing that delicious street taco taste without the hassle. For more ways to simplify cooking at home, visit Culinary.net.
Savory Street Tacos
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
1 chuck roast (2-3 pounds)
1 package taco seasoning
1 can (10 ounces) beef consommé
16-20 street taco tortillas
1 package (8 ounces) shredded cheese
1/4 cup avocado oil
salsa, for serving
guacamole, for serving
queso, for serving
Cover chuck roast with taco seasoning then place in slow cooker. Pour beef consommé over roast and cook on low 6 hours to braise.
Heat oven to 425 F.
Use fork to shred roast.
Brush outside of tortillas with avocado oil and fill with meat and shredded cheese. Place in casserole dish and bake 10-15 minutes until tacos reach desired crispiness.
Place on tray and serve with salsa, guacamole and queso.
Tip: Recipe can be doubled for large crowds.
STRAWBERRY MOUSSE
INGREDIENTS
1 CUP STRAWBERRIES, HALVED
2 CUPS HEAVY CREAM
1 CUP POWDERED SUGAR
1 PACKAGE (8 OUNCES) CREAM CHEESE, SOFTENED
ASSORTED FRUIT, FOR SERVING
DIRECTIONS
In blender, puree strawberries until smooth. Set aside.
In mixing bowl, whip heavy cream and powdered sugar until fluffy.
In separate mixing bowl, beat cream cheese until smooth. Add strawberry puree to cream cheese and mix until combined. Add whipped cream
and stir until combined.
It’s easy, fresh and delicious. Your kids can help you combine all the ingredients and excitedly try the sweet result. Serve in bowl with fruit.
Find more sweet recipes at Culinary.net. If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.
BBQ Chili
Savory Meets Spicy
Football watch parties, family dinners and cold days that call for warm meals – all perfect occasions for a hearty bowl of this Barbecue Chili from “Cookin’ Savvy.” Serving 8-10 people, it’s a perfect fit for a crowd or saving leftovers to make weeknight dinners a breeze. Find more soup, stew and chili recipes at Culinary.net.
Barbecue Chili
Recipe courtesy of “Cookin’ Savvy”
Servings: 8-10
1 pork loin (2-3 pounds)
1 can (10 ounces) diced tomatoes and green chilies
2 cups barbecue sauce, divided
1 cup water
1 can (29 ounces) tomato sauce
2 cans (27 ounces each) chili beans
1 package chili seasoning
1 tablespoon barbecue seasoning
1 tablespoon onion powder
1 tablespoon garlic powder
salt, to taste
pepper, to taste
sour cream, for serving
shredded cheddar cheese, for serving
corn chips, for serving
Place pork loin in slow cooker. Cover with diced tomatoes and green chilies, 1 cup barbecue sauce and water; cook on low 4-6 hours.
Cut up cooked meat and place in Dutch oven along with juices from slow cooker. Add remaining barbecue sauce, tomato sauce, chili beans, chili seasoning, barbecue seasoning, onion powder and garlic powder. Season with salt and pepper, to taste.
Cook over medium heat 20 minutes, stirring occasionally. Serve with sour cream, shredded cheese and corn chips.
Tip: Add can of beans if serving bigger crowd.
Green Tea Mojito Mocktails
Recipe courtesy of the American Heart Association
Servings: 4 (1 1/2 cups per serving)
Ingredients
4 cups water
4 single-serving green tea bags
32-40 sprigs fresh mint, plus additional for garnish, divided
2 cups ice cubes
1 cup 100% white grape juice
1/2 cup fresh lime juice (about 4 medium limes)
1 medium lime, cut into four wedges or lime zest twists (optional)
Preparation
In small saucepan over high heat, bring water to boil. Remove pan from heat. Submerge tea bags. Steep 4 minutes. Discard tea bags. Let tea mixture cool 30 minutes. Pour into pitcher. Refrigerate 2 hours, or until chilled.
At serving time, add mint leaves to four glasses. Using muddler or wooden spoon, mash mint leaves several times to release juices. Don’t mash into pulp. Add ice.
Stir white grape juice and lime juice into tea mixture. Pour into glasses. Garnish each with lime wedge and mint leaf.
Tip: To get more juice from citrus, before slicing, microwave fruit on high 30 seconds, or until warm. When cool enough to handle, use citrus reamer or handheld juice press to juice citrus.
Nutritional information per serving: 45 calories; 0 g total fat (0 g saturated fat, trans fat, polyunsaturated fat and monounsaturated fat); 0 mg cholesterol; 7 mg sodium; 13 g carbohydrates; 0 g fiber; 10 g total sugars (0 g added sugars); 1 g protein.
Pumpkin Spice Bundt Cake
Homemade Donuts
From the Kitchen of Ashley Giles
Ingredients:
2 1/4 teaspoons (1 packet) active dry yeast • 1/4 cup warm water (105°F to 115°F)
1/4 cup granulated sugar, plus 1 teaspoon • 1/4 cup unsalted butter, melted
1/2 cup whole milk, lukewarm
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
For the Glaze:
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
Preparation:
Prepare the Yeast Mixture
In a small bowl, dissolve the yeast and 1 teaspoon sugar in warm water. Let it sit for 5-10 minutes until frothy.
Make the Dough
In a large bowl, mix together the melted butter, lukewarm milk, egg, vanilla extract, and the yeast mixture.
Gradually add the flour, 1/4 cup sugar, and salt, mixing until a soft dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size,
about 1 hour.
Shape the Donuts
Roll out the dough to about 1/2 inch thickness. Cut out donuts using a donut cutter or two
differently sized round cutters. I used a cleaned medicine bottle top and a mason jar mouth band.
Place the cut donuts on a parchment-lined baking sheet, cover, and let them rise again until doubled, about 30 minutes. I just left them on the counter with a large rag over them!
Fry the Donuts
Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
Fry the donuts in batches, about 1 minute per side, until golden brown. • Remove and drain on paper towels.
Make the Glaze
Whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth.
Glaze the Donuts
While the donuts are still warm, dip each into the glaze, coating both sides. • Place on a wire rack to let excess glaze drip off.
Serve
Serve the donuts warm for the best experience.
Pumpkin Spice Bundt Cake
Simple, Flavorful Fall Dessert
(Family Features) If your family’s taste buds have grown tired of apple-inspired fall desserts, simply look toward another quintessential autumn flavor: pumpkin. Quick and easy to prepare using a spice cake mix that provides all the flavor without the stress, this cake can be dressed to impress at a fall gathering or served after weeknight dinner.
Find more recipes perfect for fall at Culinary.net.
Pumpkin Spice Bundt Cake
Recipe courtesy of “Cookin’ Savvy”
Servings: 8-12
Bundt Cake:
1 box spice cake mix
1 can (15 ounces) pumpkin
1 stick butter, softened
2 eggs
Topping:
3 tablespoons caramel sauce
2 cups powdered sugar
1/2 cup chopped nuts of choice
Heat oven to 350 F. Grease Bundt pan.
In mixing bowl, mix cake mix, pumpkin, butter and eggs well then pour into Bundt pan.
Bake 45-50 minutes until toothpick inserted in middle comes out cleanly. Let cool in pan 5 minutes then remove from pan and let cool completely on rack.
Once cooled, mix caramel sauce and powdered sugar; drizzle over Bundt cake. Sprinkle with chopped nuts.
Tomato Basil Pie
Submitted by a local reader
Tomato Basil Pie
Ingredients
1 deep dish pie crust
1/4 cup olive oil
3 cloves minced garlic
1/4 cup chopped basil
3 or 4 tomatoes chopped, seeds removed
1/2 cup mayo
1/2 cup sour cream
1 cup shredded cheddar
1/4 cup shredded Parmesan
Directions
Pre heat oven to 350.
Brown pie crust. Saute oil and garlic until slightly brown and spread in bottom of crust. Add basil, chopped tomatoes (salt tomatoes if you like).
Mix together mayo, sour cream and cheddar cheese and spread on top of tomatoes. Sprinkle parmesan over top and bake for 45 min.
Wait about 20 minutes before cutting.
