Friday, October 7, 2011

Perfect Fall Recipes

This weekend I am doing slow cooker demonstrations/cooking at the Deseret News Home Show and featuring these two perfect-for-fall recipes:

True Texas Chili
(according to the Texans I know, if it has beans, it ain't chili!)

1/2 teaspon garlic powder
3 tablespoons chili powder
2 teaspoons cumin
1 1/2 tablespoons paprika
3 tablespoons all-purpose flour
1 tablespoon oregano
1/4 teaspoon ground black pepper
2 (14 oz.)cans beef broth
3 lbs. stew meat
Limes, cut into wedges (optional)
Sour cream (optional)
Cilantro, chopped (optional)
In a small bowl, combine all the spices, flour, and beef broth. Set aside. Place meat in a greased 3 1/2 - 4 quart slow cooker. Pour spice mixture over meat. Cover and cook on low heat 8-10 hours, or on high heat 4-6 hours. Serve with a dollop of sour cream, juice from a lime wedge, and sprinkle with cilantro.

Spice Cake with Orange Juice Glaze

1 spice cake mix
1 (3.5 oz.) package instant butterscotch pudding
1 cup water
3/4 cup canola oil
4 eggs
1 cup sour cream
Orange juice, prepared
1 cup powdered sugar

In a large bowl, combine cake mix, pudding, water, oil, eggs, and sour cream. Beat for 2 minutes. Pour batter into greased slow cooker. Cover top of crockpot with paper towels (to catch moisture during the cooking process from dripping into the cake), and cover with lid. Cook on high heat 3 1/2-4 hours or until done in the center.  While cake cools, in a small bowl, mix together powdered sugar with 2-3 tablespoons orange juice.  Drizzle orange juice glaze over cake, serve and enjoy!

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