- Ginger
- Large Eggs
- Pumpkin Puree
- Filling
- Vanilla Extract
- 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
I think that the apples will take away some of the “spicyness” of the plain mincemeat.
- 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.
- sugar
- FILLING:
- whipped topping
- sugar
- TOPPING:
- boiling water
- Optional: Additional whipped topping and pretzels
- mayonnaise
- garlic salt
- herb-seasoned stuffing mix
- Paprika
- 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.
- 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