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Autumn Harvest Bisque
Ingredients
• 1 large butternut squash about 4 cups chopped
• 1 large sweet potato about 2 cups chopped
• 1 large onion
• 2 leeks
• 3 cloves garlic minced
• 2 tablespoon olive oil
• 2 L vegetable broth plus extra as needed
• 1 ½ cups apple cider or juice
• 6-8 sprigs fresh thyme
• 1 cinnamon stick
• 1 teaspoon kosher salt plus extra
• ¼ teaspoon pepper
• 15 oz pumpkin purée
• ground cinnamon for garnish
• heavy cream for garnish
Instructions
• Peel and chop the butternut squash, discarding the pulp and seeds. Peel and chop the sweet potato. Peel and dice the onion. Remove the dark green leaves from the leeks. Slice the leeks in half lengthwise and rinse well between the layers. Finely chop the leeks. Tie the thyme sprigs together in a bundle and set aside.
• In a large, heavy bottomed pot, heat the olive oil over medium heat. Add the onions and leeks and sprinkle with a little kosher salt. Sauté for 4 to 5 minutes until the onions have softened. Add the minced garlic and sauté for another minute until fragrant.
• Add the vegetable broth and apple cider to the pot along with the butternut squash and sweet potato, thyme bundle, cinnamon stick, 1 teaspoon kosher salt, and the pepper.
• Bring the soup to a boil and then reduce the heat to medium low. Partially cover the pot with a lid and simmer for 30 minutes until the vegetables are very tender. Stir in the pumpkin purée and cook for another 5 to 10 minutes. Remove the thyme bundle and cinnamon stick.
• Use a blender or immersion blender to purée the soup until smooth. If using a blender, carefully transfer the soup in two or three batches and blend until very smooth. Transfer the puréed soup back into the bot then taste and check the seasoning. If you prefer the soup a little thinner, you can add a bit more vegetable broth or apple juice.
• To serve, garnish with a sprinkle of cinnamon and a swirl of heavy cream and enjoy!
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 1 large butternut squash about 4 cups chopped
• 1 large sweet potato about 2 cups chopped
• 1 large onion
• 2 leeks
• 3 cloves garlic minced
• 2 tablespoon olive oil
• 2 L vegetable broth plus extra as needed
• 1 ½ cups apple cider or juice
• 6-8 sprigs fresh thyme
• 1 cinnamon stick
• 1 teaspoon kosher salt plus extra
• ¼ teaspoon pepper
• 15 oz pumpkin purée
• ground cinnamon for garnish
• heavy cream for garnish
Instructions
• Peel and chop the butternut squash, discarding the pulp and seeds. Peel and chop the sweet potato. Peel and dice the onion. Remove the dark green leaves from the leeks. Slice the leeks in half lengthwise and rinse well between the layers. Finely chop the leeks. Tie the thyme sprigs together in a bundle and set aside.
• In a large, heavy bottomed pot, heat the olive oil over medium heat. Add the onions and leeks and sprinkle with a little kosher salt. Sauté for 4 to 5 minutes until the onions have softened. Add the minced garlic and sauté for another minute until fragrant.
• Add the vegetable broth and apple cider to the pot along with the butternut squash and sweet potato, thyme bundle, cinnamon stick, 1 teaspoon kosher salt, and the pepper.
• Bring the soup to a boil and then reduce the heat to medium low. Partially cover the pot with a lid and simmer for 30 minutes until the vegetables are very tender. Stir in the pumpkin purée and cook for another 5 to 10 minutes. Remove the thyme bundle and cinnamon stick.
• Use a blender or immersion blender to purée the soup until smooth. If using a blender, carefully transfer the soup in two or three batches and blend until very smooth. Transfer the puréed soup back into the bot then taste and check the seasoning. If you prefer the soup a little thinner, you can add a bit more vegetable broth or apple juice.
• To serve, garnish with a sprinkle of cinnamon and a swirl of heavy cream and enjoy!
@FoodAndRecipesWithCherokee 🦉
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Pasta Pomodoro
• 1 (16 ounce) package angel hair pasta
• ¼ cup olive oil
• ½ onion, chopped
• 4 cloves garlic, minced
• 2 cups roma (plum) tomatoes, diced
• 2 tablespoons balsamic vinegar
• 1 (10.75 ounce) can low-sodium chicken broth
• crushed red pepper to taste
• freshly ground black pepper to taste
• 2 tablespoons chopped fresh basil
• ¼ cup grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. Meanwhile, pour olive oil in a large deep skillet over high-heat. Add onions and garlic; cook and stir until softened and lightly browned. Reduce heat to medium-high and add tomatoes, vinegar, and chicken broth; simmer for about 8 minutes.
3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer until pasta is heated through and serve topped with grated cheese.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 (16 ounce) package angel hair pasta
• ¼ cup olive oil
• ½ onion, chopped
• 4 cloves garlic, minced
• 2 cups roma (plum) tomatoes, diced
• 2 tablespoons balsamic vinegar
• 1 (10.75 ounce) can low-sodium chicken broth
• crushed red pepper to taste
• freshly ground black pepper to taste
• 2 tablespoons chopped fresh basil
• ¼ cup grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. Meanwhile, pour olive oil in a large deep skillet over high-heat. Add onions and garlic; cook and stir until softened and lightly browned. Reduce heat to medium-high and add tomatoes, vinegar, and chicken broth; simmer for about 8 minutes.
3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer until pasta is heated through and serve topped with grated cheese.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Squash and Apple Bake
• ½ cup packed light brown sugar
• ¼ cup butter, melted
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• ½ teaspoon ground mace
• 2 pounds butternut squash, peeled, seeded, and cut into ½-inch slices
• 2 large apples, cored and cut into ½-inch slices
Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine brown sugar, melted butter, flour, salt, and mace in a bowl.
3. Arrange squash in an ungreased 9x13-inch baking dish; top with apple slices, then sprinkle with brown sugar mixture. Cover the dish with a lid or aluminum foil.
4. Bake in the preheated oven until squash is tender, 50 to 60 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• ½ cup packed light brown sugar
• ¼ cup butter, melted
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• ½ teaspoon ground mace
• 2 pounds butternut squash, peeled, seeded, and cut into ½-inch slices
• 2 large apples, cored and cut into ½-inch slices
Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine brown sugar, melted butter, flour, salt, and mace in a bowl.
3. Arrange squash in an ungreased 9x13-inch baking dish; top with apple slices, then sprinkle with brown sugar mixture. Cover the dish with a lid or aluminum foil.
4. Bake in the preheated oven until squash is tender, 50 to 60 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Yorkshire Pudding
• 1 ½ cups all-purpose flour
• 1 ¼ teaspoons salt
• 3/4 cup milk, room temperature
• 3 large eggs, room temperature
• 3/4 cup water
• 1/4 cup beef drippings
Directions
1. To make the batter: Whisk flour and salt together in a large bowl; make a well in the center. Gradually whisk in milk until smooth. Beat in eggs, then whisk in water until light and frothy. Cover and let stand at room temperature for 1 hour, or refrigerate overnight Cover and let stand at room temperature for 1 hour, or refrigerate overnight. Preheat the oven to 400 degrees F
Place 1 teaspoon beef drippings into each cup of a 12-cup muffin tin. Set the pan in the oven until the fat is very hot and sizzling, about 5 minutes Carefully remove the muffin tin from the oven. Whisk the batter briefly, then pour it evenly into the hot cups, filling each about two-thirds full Bake until puffed and deep golden brown, 20 to 25 minutes. Do not open the oven door during baking. Serve immediately
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 ½ cups all-purpose flour
• 1 ¼ teaspoons salt
• 3/4 cup milk, room temperature
• 3 large eggs, room temperature
• 3/4 cup water
• 1/4 cup beef drippings
Directions
1. To make the batter: Whisk flour and salt together in a large bowl; make a well in the center. Gradually whisk in milk until smooth. Beat in eggs, then whisk in water until light and frothy. Cover and let stand at room temperature for 1 hour, or refrigerate overnight Cover and let stand at room temperature for 1 hour, or refrigerate overnight. Preheat the oven to 400 degrees F
Place 1 teaspoon beef drippings into each cup of a 12-cup muffin tin. Set the pan in the oven until the fat is very hot and sizzling, about 5 minutes Carefully remove the muffin tin from the oven. Whisk the batter briefly, then pour it evenly into the hot cups, filling each about two-thirds full Bake until puffed and deep golden brown, 20 to 25 minutes. Do not open the oven door during baking. Serve immediately
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Maple Roasted Nuts
Ingredients
• 4 cups mixed whole nuts *see note
• 3 tablespoon butter
• 3 tablespoon maple syrup **see note
• 2 tablespoon brown sugar
• 2 tablespoon chopped fresh rosemary
• 1 ½ teaspoon smoked salt plus extra
Instructions
• Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside. Combine the nuts in a mixing bowl and set aside. Combine the butter and maple syrup in a small saucepan and place over medium heat, whisking together as the butter melts. In a small bowl, combine the brown sugar, chopped fresh rosemary, and the smoked sea salt.
• Once the butter mixture begins to bubble, remove from the heat and pour over the nuts. Stir the nuts so they are well coated with the butter mixture. Sprinkle the brown sugar mixture over the nuts and stir to combine. Spread the nuts out on the prepared baking sheet.
• Bake the nuts while stirring occasionally. Every 5 minutes, take the nuts out and stir them on the sheet pan. Continue roasting for a total of 17 to 20 minutes or until the nuts are well browned. When done, you can sprinkle with a little more of the smoked salt if you prefer.
• Let the nuts cool completely, breaking up any large chunks as they cool. The nuts will harden as they cool. Enjoy!
Notes
*I used a blend of walnuts, pecans, cashews, almonds, and hazelnuts
**You can substitute with an equal amount of honey.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 4 cups mixed whole nuts *see note
• 3 tablespoon butter
• 3 tablespoon maple syrup **see note
• 2 tablespoon brown sugar
• 2 tablespoon chopped fresh rosemary
• 1 ½ teaspoon smoked salt plus extra
Instructions
• Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside. Combine the nuts in a mixing bowl and set aside. Combine the butter and maple syrup in a small saucepan and place over medium heat, whisking together as the butter melts. In a small bowl, combine the brown sugar, chopped fresh rosemary, and the smoked sea salt.
• Once the butter mixture begins to bubble, remove from the heat and pour over the nuts. Stir the nuts so they are well coated with the butter mixture. Sprinkle the brown sugar mixture over the nuts and stir to combine. Spread the nuts out on the prepared baking sheet.
• Bake the nuts while stirring occasionally. Every 5 minutes, take the nuts out and stir them on the sheet pan. Continue roasting for a total of 17 to 20 minutes or until the nuts are well browned. When done, you can sprinkle with a little more of the smoked salt if you prefer.
• Let the nuts cool completely, breaking up any large chunks as they cool. The nuts will harden as they cool. Enjoy!
Notes
*I used a blend of walnuts, pecans, cashews, almonds, and hazelnuts
**You can substitute with an equal amount of honey.
@FoodAndRecipesWithCherokee 🦉
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Sesame Pasta Chicken Salad
• ¼ cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• ½ cup vegetable oil
• ⅓ cup light soy sauce
• ⅓ cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• ½ teaspoon ground ginger
• ¼ teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• ⅓ cup chopped fresh cilantro
• ⅓ cup chopped green onion
1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• ¼ cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• ½ cup vegetable oil
• ⅓ cup light soy sauce
• ⅓ cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• ½ teaspoon ground ginger
• ¼ teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• ⅓ cup chopped fresh cilantro
• ⅓ cup chopped green onion
1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤3
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Vintage Millionaire Pie
Graham Cracker Crust
About 1½ cups crushed graham crackers, or enough to cover the bottom and sides of a 9-inch pie plate
1/4 cup sugar
2/3 cup melted margarine or salted butter
Filling
4 oz. cream cheese, room temperature
1/2 of a 14-oz. can sweetened condensed milk
18-oz. can crushed pineapple, drained well
1/3 cup chopped pecans
1/3 cup chopped maraschino cherries
8 oz. Cool Whip, divided
1/2 cup toasted flaked coconut
Juice of 1/2 large lemon
Directions
Combine the crushed graham crackers, sugar and melted margarine or butter. Mix well. Press into the bottom and up the sides of a 9-inch pie plate. Bake at 350°F for 10 minutes.
Cool completely before filling.
In a large bowl, beat the cream cheese and sweetened condensed milk together until smooth and creamy.
Fold in the crushed pineapple, drained well, chopped pecans, chopped maraschino cherries and lemon juice.
Gently fold in half of the Cool Whip until well combined.
Spoon the mixture into the cooled graham cracker crust and spread evenly.
Top with the remaining Cool Whip and sprinkle with toasted coconut.
Refrigerate for at least 4 hours before serving.
Shortcut: Don't want to make the crust? Use a premade 9-inch graham cracker crust. I also like adding a few fresh strawberries and banana slices on top. It makes the pie look so much prettier!
@FoodAndRecipesWithCherokee 🦉
Graham Cracker Crust
About 1½ cups crushed graham crackers, or enough to cover the bottom and sides of a 9-inch pie plate
1/4 cup sugar
2/3 cup melted margarine or salted butter
Filling
4 oz. cream cheese, room temperature
1/2 of a 14-oz. can sweetened condensed milk
18-oz. can crushed pineapple, drained well
1/3 cup chopped pecans
1/3 cup chopped maraschino cherries
8 oz. Cool Whip, divided
1/2 cup toasted flaked coconut
Juice of 1/2 large lemon
Directions
Combine the crushed graham crackers, sugar and melted margarine or butter. Mix well. Press into the bottom and up the sides of a 9-inch pie plate. Bake at 350°F for 10 minutes.
Cool completely before filling.
In a large bowl, beat the cream cheese and sweetened condensed milk together until smooth and creamy.
Fold in the crushed pineapple, drained well, chopped pecans, chopped maraschino cherries and lemon juice.
Gently fold in half of the Cool Whip until well combined.
Spoon the mixture into the cooled graham cracker crust and spread evenly.
Top with the remaining Cool Whip and sprinkle with toasted coconut.
Refrigerate for at least 4 hours before serving.
Shortcut: Don't want to make the crust? Use a premade 9-inch graham cracker crust. I also like adding a few fresh strawberries and banana slices on top. It makes the pie look so much prettier!
@FoodAndRecipesWithCherokee 🦉
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Goodnight Foodies 🌟 ✨ 🌕
Thank you for being part of our CherokeeOwl Family 🦉❤️
@FoodAndRecipesWithCherokee 🦉
Thank you for being part of our CherokeeOwl Family 🦉
@FoodAndRecipesWithCherokee 🦉
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Unfortunately the Thief who Owns @Yummmys is stealing our recipes ~ not one or two but every single one. Check my Food Channel & then check his - you will see he does this every single day.
This is not a person you want to be associated with.
Mandaar is the owner of @Yummys
I would suggest you report his channel to Telegram & Do NOT under any circumstances join the thief Mandaar’s Channel
What Kind of person does it take to let someone else do all the work while they steal your work?
Only a Worthless Lazy Thief Does This Type of Thing
@FoodAndRecipesWithCherokee 🦉
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❤5
Cherokee’s Mexican Breakfast Skillet
INGREDIENTS:
1 pound Ground Beef (93% lean or leaner)
2 medium jalapeño peppers, finely chopped
2 tablespoons minced garlic
2 tablespoons smoked paprika
1 tablespoon ground cumin
2 cans (15 ounces each) no-salt added or regular tomato sauce
6 large eggs
6 slices Rustic-style bread, toasted
Fresh cilantro leaves
COOKING:
1 Preheat oven to 400°F. Heat large ovenproof nonstick skillet over medium heat until hot. Add Ground Beef, jalapeño peppers, garlic, paprika and cumin; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally. Stir in tomato sauce; continue to cook 3 to 5 minutes or until sauce is slightly reduced, stirring frequently.
2. With back of spoon, make six indentations into sauce. Break one egg into each indentation. Place pan in oven and bake, uncovered, 16 to 17 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
3. Spoon beef mixture and eggs evenly over bread slices. Garnish with cilantro, as desired.
➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee
on @CookingwithLov or @Cookingislove , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS:
1 pound Ground Beef (93% lean or leaner)
2 medium jalapeño peppers, finely chopped
2 tablespoons minced garlic
2 tablespoons smoked paprika
1 tablespoon ground cumin
2 cans (15 ounces each) no-salt added or regular tomato sauce
6 large eggs
6 slices Rustic-style bread, toasted
Fresh cilantro leaves
COOKING:
1 Preheat oven to 400°F. Heat large ovenproof nonstick skillet over medium heat until hot. Add Ground Beef, jalapeño peppers, garlic, paprika and cumin; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally. Stir in tomato sauce; continue to cook 3 to 5 minutes or until sauce is slightly reduced, stirring frequently.
2. With back of spoon, make six indentations into sauce. Break one egg into each indentation. Place pan in oven and bake, uncovered, 16 to 17 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
3. Spoon beef mixture and eggs evenly over bread slices. Garnish with cilantro, as desired.
on @CookingwithLov or @Cookingislove , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee 🦉
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Orange Roll Breakfast Cake
Ingredients
• 3 cups Flour
• 3/4 cup Sugar
• 4 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 1/2 cups Buttermilk
• 2 Eggs
• 2 teaspoons Vanilla
• 1/2 cup Butter melted
Topping:
• 1 cup Butter softened
• 1 cup Sugar
• 2 Tablespoons Flour
• 1 Tablespoon Fresh Orange Juice
• 1 Tablespoon Orange Zest
Orange Cream Glaze:
• 4 ounces Cream Cheese softened
• 2 cups Powdered Sugar
• 1/3 cup Fresh Orange Juice
• 2 teaspoons Orange Zest
Instructions
• Preheat oven to 350 degrees.
• In a large bowl, mix together flour, sugar, baking powder, and salt. Add buttermilk, eggs, and vanilla and stir. Slowly pour in melted butter and fold into batter.
• Pour into greased 9 x 13 baking pan.
• In a medium bowl, stir together butter, sugar, flour, orange juice and orange zest. Drop evenly over batter and swirl with a knife to incorporate into the batter. This is an important step as you want to swirl it into the cake from the bottom to the top.
• Bake for 30-36 minutes.
• In mixing bowl, beat cream cheese for 1 minute until creamy. Add powdered sugar, orange juice, and orange zest. Pour over warm cake. If you would like some of the glaze to seep into the cake, poke holes and let the glaze fill the cake.
• Garnish with Fresh Orange Zest (optional)
➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee
on @CookingisLove or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee
Ingredients
• 3 cups Flour
• 3/4 cup Sugar
• 4 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 1/2 cups Buttermilk
• 2 Eggs
• 2 teaspoons Vanilla
• 1/2 cup Butter melted
Topping:
• 1 cup Butter softened
• 1 cup Sugar
• 2 Tablespoons Flour
• 1 Tablespoon Fresh Orange Juice
• 1 Tablespoon Orange Zest
Orange Cream Glaze:
• 4 ounces Cream Cheese softened
• 2 cups Powdered Sugar
• 1/3 cup Fresh Orange Juice
• 2 teaspoons Orange Zest
Instructions
• Preheat oven to 350 degrees.
• In a large bowl, mix together flour, sugar, baking powder, and salt. Add buttermilk, eggs, and vanilla and stir. Slowly pour in melted butter and fold into batter.
• Pour into greased 9 x 13 baking pan.
• In a medium bowl, stir together butter, sugar, flour, orange juice and orange zest. Drop evenly over batter and swirl with a knife to incorporate into the batter. This is an important step as you want to swirl it into the cake from the bottom to the top.
• Bake for 30-36 minutes.
• In mixing bowl, beat cream cheese for 1 minute until creamy. Add powdered sugar, orange juice, and orange zest. Pour over warm cake. If you would like some of the glaze to seep into the cake, poke holes and let the glaze fill the cake.
• Garnish with Fresh Orange Zest (optional)
on @CookingisLove or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee
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Steak & Potato Bake
Ingredients
500 g steak, cut into bite-size pieces
4-5 potatoes, diced
1 small onion, chopped
1½ cups shredded cheddar cheese
4 slices bacon, cooked and crumbled
½ cup sour cream
2 tbsp butter
1 tsp garlic powder
Salt and black pepper
Instructions
Season the steak and potatoes with garlic powder, salt, and pepper.
Add potatoes, onion, steak, and butter to the crockpot. Mix gently.
Cover and cook on LOW for 5-6 hours, until the potatoes are tender and steak is cooked.
Sprinkle cheddar and bacon over the top. Cover for 10 minutes until the cheese melts.
Serve with a spoonful of sour cream and enjoy!
@FoodAndRecipesWithCherokee 🦉
Ingredients
500 g steak, cut into bite-size pieces
4-5 potatoes, diced
1 small onion, chopped
1½ cups shredded cheddar cheese
4 slices bacon, cooked and crumbled
½ cup sour cream
2 tbsp butter
1 tsp garlic powder
Salt and black pepper
Instructions
Season the steak and potatoes with garlic powder, salt, and pepper.
Add potatoes, onion, steak, and butter to the crockpot. Mix gently.
Cover and cook on LOW for 5-6 hours, until the potatoes are tender and steak is cooked.
Sprinkle cheddar and bacon over the top. Cover for 10 minutes until the cheese melts.
Serve with a spoonful of sour cream and enjoy!
@FoodAndRecipesWithCherokee 🦉
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Carmel Crunch
Ingredients
4 cups Corn Chex or crispy cereal squares
1½ cups pecan halves
½ cup unsalted butter
1 cup brown sugar
¼ cup corn syrup
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
Dried Parsley (you may use fresh chopped Rosemary if you prefer)
Instructions
Preheat the oven to 300°F (150°C).
Add the cereal and pecans to a large mixing bowl and gently combine.
In a saucepan, melt the butter over medium heat.
Add brown sugar, corn syrup, and salt. Stir until melted and bring to a gentle boil.
Continue cooking for 2-3 minutes, stirring constantly.
Remove from heat and quickly stir in the vanilla extract and baking soda.
Pour the hot caramel sauce over the cereal and pecans. Gently toss until everything is evenly coated.
Spread the mixture onto a parchment-lined baking sheet in an even layer.
Bake for 15-20 minutes, gently stirring once halfway through. (Sprinkle rosemary halfway thru if using)
Remove from the oven and let it cool completely. The caramel will become crisp as it cools. Sprinkle parley over
Break into bite-sized pieces and serve.
@FoodAndRecipesWithCherokee 🦉
Ingredients
4 cups Corn Chex or crispy cereal squares
1½ cups pecan halves
½ cup unsalted butter
1 cup brown sugar
¼ cup corn syrup
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
Dried Parsley (you may use fresh chopped Rosemary if you prefer)
Instructions
Preheat the oven to 300°F (150°C).
Add the cereal and pecans to a large mixing bowl and gently combine.
In a saucepan, melt the butter over medium heat.
Add brown sugar, corn syrup, and salt. Stir until melted and bring to a gentle boil.
Continue cooking for 2-3 minutes, stirring constantly.
Remove from heat and quickly stir in the vanilla extract and baking soda.
Pour the hot caramel sauce over the cereal and pecans. Gently toss until everything is evenly coated.
Spread the mixture onto a parchment-lined baking sheet in an even layer.
Bake for 15-20 minutes, gently stirring once halfway through. (Sprinkle rosemary halfway thru if using)
Remove from the oven and let it cool completely. The caramel will become crisp as it cools. Sprinkle parley over
Break into bite-sized pieces and serve.
@FoodAndRecipesWithCherokee 🦉
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