Tammy Henderson's Chili

 Tammy Henderson’s Chili (from Sarah Cresap at the Ranch)

Drain and Rinse:
1 can kidney beans
1 can pinto beans
1 can black beans

2 cans (14ox) diced tomatoes
1 can (15 oz) tomato sauce
1 can green beans

1 lb Jimmy Dean sausage, browned with 1 medium onion
1 pkg Kielbasa sausage, diced and browned slightly
¼ cup ketchup
½-1 cup pumpkin (optional)
1 pkg chili seasoning mix

Combine all ingredients in a big pot to heat through
Serve with toppings: diced avocado, diced tomatoes, cilantro, green onions, shredded cheese, sour cream, chips…

Green Beans, Carrots, and More

Green Beans, Carrots, and More

Great way to get kale into your diet without the bitter taste. For a healthier option, omit bacon and/or use olive oil instead of butter. You can also use honey for the agave.

By ArmyWO

prep:15 mins

cook: 25 mins

total: 40 mins

Servings: 4

Ingredients

Ingredient Checklist

• 1 cup 1-inch pieces fresh-cut green bean
• 1 cup sliced carrots
• 1 ½ tablespoons butter
• 4 green onions, minced
• 1 (1 inch) piece fresh ginger, minced
• 1 cup thinly sliced kale without rib
• 2 slices cooked bacon, crumbled (Optional)
• 2 tablespoons ground almonds
• 1 tablespoon light agave syrup
• salt to taste

Directions

Instructions Checklist

• Step 1

  Put green beans and carrots in a saucepan with enough water to cover. Bring water to a boil and cook until tender, about 15 minutes; drain and transfer to a large bowl.

• Step 2

  Melt butter in a skillet over medium heat. Cook and stir green onions and ginger in hot butter until tender, about 10 minutes.

• Step 3

  Stir kale, bacon, almonds, and agave into the onion mixture and remove skillet from heat; add to green beans and carrots. Season green bean mixture with salt and stir.

Nutrition Facts

Per Serving:

171 calories; protein 4g; carbohydrates 12.7g; fat 12.4g; cholesterol 21mg; sodium 180.8mg.

© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 07/26/2021

Apricot Pie

 

Apricot Pie Recipe

Prep Time: 2 hours

Cook Time: 55 minutes

Total Time: 2 hours 55 minutes

Author: Natasha of NatashasKitchen.com

Skill Level: Medium

Cost to Make: Varies by Season

Keyword: Apricot Pie

Cuisine: American

Course: Dessert

Servings: 6 -8

Ingredients

• 1 recipe for Flaky Cream Cheese Pastry Dough Se Notes Section

For the Pie Filling:

• 2 1/2 lbs fresh ripe apricots pitted and sliced into 1/2" thick slices
• 1 Tbsp lemon juice
• 1/4 cup granulated sugar
• 2 Tbsp all-purpose flour
• 1 tsp cinnamon
• 1/8 tsp salt

For the Egg wash:

• 1 egg whisked together with 1 Tbsp cold water

Instructions

Prepare the Flaky Cream Cheese Pastry Dough (see notes for link on NatashasKitchen.com)

1. Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use it, remove dough from the refrigerator and on a large sheet of parchment paper, roll it out into a 13-inch circle, sprinkling lightly with flour to keep the dough from sticking to your rolling pin.
2. Transfer the dough to a 9-inch pie plate (the parchment paper makes it easy to transfer the dough; just put the rolled dough over the pie plate and peel off the paper backing.
3. Take the next piece of dough out of the fridge and re-using the parchment paper, roll it into a second 12-inch circle. Use a pizza cutter to slice the second rolled dough into about 15 (3/4-inch thick) strips. Set aside until ready to use.

Prepping your apricot filling: Preheat Oven to 425˚F.

1. Stir together the dry ingredients in a small bowl: 1/4 cup sugar, 2 Tbsp flour, 1 tsp cinnamon and 1/8 tsp salt.
2. Pit apricots and slice into 1/2″ thick slices and place them in a large mixing bowl. Drizzle with 1 Tbsp lemon juice and gently stir. Sprinkle the sugar/flour/cinnamon mixture over the sliced apricots and toss gently to combine.
3. Transfer prepared apricot filling into the bottom of your pie pan which should be lined with pastry dough.
4. Use the strips of pastry dough to create a lattice top and crimp the edges. (See notes for full photo tutorial on how to make a lattice pie topping). I've made it easy for ya!
5. Crimp together the edges or use the leftover lattice topping scraps to make a fancy woven border; Just make sure to push the border down onto the pie or it will disconnect from the pie and pieces of it will fall to the bottom of the oven and turn black (not that I'm speaking from experience ;)).
6. Beat together 1 egg with 1 Tbsp cold water. Brush top and edges of pie generously with egg wash.
7. Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch any drips then reduce oven to 375˚F and bake an additional 30 min until your filling is bubbling. Loosely Cover the top of the pie with foil if it is starting to brown too quickly. Here’s the tough part: let the pie cool down ideally at least 2 hours so the filling thickens. If you cut it early, the pie will be too juicy and will fall apart on your plate if eaten right away. It will still taste amazing, but it firms up as it stands.