622 con con fan recipes

Pumpkin raisin cookies with canned pumpkin, cinnamon, and raisins, topped with a simple butter-vanilla frosting. Soft, cakey fall cookies that stay moist for days.

Pineanna nut cake is a three-layer banana-pineapple cake with pecans and cinnamon, frosted with vanilla cream cheese frosting. A Southern-style hummingbird cake by another name.

Three bean pasta salad with kidney beans, chickpeas, and green beans tossed in a tangy Dijon mustard and red wine vinegar dressing. A hearty no-cook side dish packed with protein.

Carrot pineapple cake sweetened with pineapple juice concentrate instead of sugar, spiced with cinnamon and nutmeg, topped with cream cheese pineapple icing and pecans.

Meatballs without the meat in a tasty rich tomato sauce.

Chipotle gives the spicy and smoky flavor, the meatless crumbles add the protein and the meaty texture. Fresh vegetables bring all the refreshing and yummy flavor together. You will enjoy every bite of these this delicious nachos!

Creamy sweet potato and peanut bisque with green chiles, ginger, allspice, and tomato juice, pureed silky smooth with natural peanut butter. Vegetarian, high-fiber, and on the table in 30 minutes.

Sicilian-style slow cooker cannellini beans simmered with hot Italian sausage, ripe tomatoes, herbs, and a surprising strip of orange zest. Hands-off comfort food that fills the house with warmth.

Fried turtle meat simmered in a dark roux-based tomato sauce with mushrooms, shallots, bell pepper, lemon peel, and cayenne, served over hot rice. An authentic Louisiana Cajun dish that's as wild as the bayou itself.

Ham and asparagus pasta in a creamy tomato sauce with evaporated milk, basil, and oregano. A one-pot trick cooks the asparagus and ham right in the pasta water.

Four-bean casserole with pork and beans, pinto, kidney, and green beans baked in chili sauce and brown sugar. A dump-and-bake potluck side dish for a crowd.

Slow-simmered beef chuck chili with dried red chiles, tomato paste, and kidney beans that rests 24 hours before serving for deep, concentrated flavor.

Southern Brunswick stew with shredded chicken, cubed pork loin, okra, corn, and tomatoes in a rich broth. A thick, smoky, two-meat stew that tastes even better the next day.

Beef barley soup made from braised short ribs, canned tomatoes, pearl barley, and a load of carrots, celery, and bell pepper. The ribs simmer first to render rich beef flavor before the vegetables and barley go in.

Vegan Manhattan chowder with crushed tomatoes, potatoes, and wakame seaweed for a briny seafood flavor without the clams. Hearty, plant-based, and full of umami.

A little to hearty to be called a soup, this recipe is a great way to use left over pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with crackers or your favorite tortilla chips.