Belongs to Lisa Mc Pumpkin Pie 
You might need to buy:
  • Unbaked pie crust
  • Ginger
Belongs to Lisa Mc Gravy 
You might need to buy:
  • Turkey gizzards
  • Chicken Broth
Belongs to Lisa Mc Pumpkin Roll 
You might need to buy:
  • Ginger
  • Large Eggs
  • Pumpkin Puree
  • Filling
  • Vanilla Extract
You might need to buy:
  • medium beets - cleaned and cut in half
  • baby spinach greens
  • chopped walnuts
  • maple syrup
  • frozen orange juice concentrate
  • balsamic vinegar
  • extra-virgin olive oil
  • salt and pepper to taste
Belongs to cokerlj APPLE-MINCEMEAT PIE 
  • Currently 4/5 Stars.
  • Star_small_rt

I think that the apples will take away some of the “spicyness” of the plain mincemeat.

You might need to buy:
  • butter
  • lemon juice
  • white sugar
  • ground cinnamon
  • ground nutmeg
  • Vanilla
  • refrigerated pastry for double-crust pie such as Pillsbury.
  • egg yolk
  • water
  • Extra sugar for sprinkling on top.
You might need to buy:
  • sugar
  • whipped topping
  • sugar
  • boiling water
  • Optional: Additional whipped topping and pretzels
ready in about 40 minutes; serves 6
You might need to buy:
  • mayonnaise
  • garlic salt
  • herb-seasoned stuffing mix
  • Paprika
You might need to buy:
  • Crust
  • brown sugar
  • kosher salt
  • Pumpkin Cheesecake Filling
  • granulated sugar
  • vanilla extract
  • large eggs
  • ground cinnamon
  • ground ginger
  • ground nutmeg
  • Maple Whipped Cream
  • cold heavy whipping cream
  • powdered sugar
  • pure maple syrup

Always keep the slow cooker covered for the specified cook time. Removing the cover lets heat escape, adding 15 to 20 minutes to the cook time. Only remove the cover if a recipe specifies and only after the first 2 hours of cooking.
An extra-large slow cooker is especially good for large cuts of meat that need a long, slow braising. A 5- to 6-quart cooker, especially an oval one, allow roast to sit comfortably with enough room for additional ingredients and liquids.
For even more flavor, before rubbing the roast, sear in a hot 12-inch skillet on both sides, just until browned. Transfer to slow cooker insert and continue preparing the recipe as written.
Leftovers? Shred the meat for tacos or serve with beans and cornbread.
Leftover brisket and sauce freezes well in an airtight container up to 3 months.

ready in about 370 minutes; serves 10
You might need to buy:
  • Worcestershire sauce
  • finely chopped yellow onion
  • apple cider vinegar
  • ketchup
  • pepper SAVE $
  • salt
  • garlic powder
  • celery salt
  • ground cumin
  • chipotle chili powder
  • packed brown sugar