4,940 con con can recipes

Ken's famous crockpot baked beans loaded with ground beef, bacon, maple syrup, brown sugar, liquid smoke, and hot sauce. Six hours on low, feeds a hungry crowd.

Butternut squash, zucchini, corn, and tomatoes seasoned with coriander, ginger, and allspice, baked under a blanket of melted cheddar. A vibrant fall vegetable casserole.

Slow cooker Mexican beef with round steak strips, kidney beans, tomatoes, chili powder, and mustard. A hands-off Tex-Mex dinner served over rice, ready after a low 8-hour simmer.

Hearty Sicilian tuna soup loaded with cannellini beans, kidney beans, zucchini, and tomatoes in a sherry-spiked broth with oregano and basil. Pantry-friendly and ready in 45 minutes.

Crawfish dip with sauteed trinity, Rotel tomatoes, and cream cheese served cold. A rich, Cajun-style party dip loaded with crawfish tail meat.

Creamy pumpkin cheesecake on a chocolate cookie crust with warm spices. A stunning fall dessert with optional chocolate drizzle.

Give your rice a new look and companion with this succulent dish that is perfect for a dinner for two.

Lentil soup simmered with tomatoes, carrots, marjoram, and thyme, finished with dry white wine and topped with grated cheddar. A hearty, high-fiber one-pot meal.

Penne with prosciutto and vodka sauce simmers crushed tomatoes with vodka, garlic, prosciutto, and a splash of cream into a silky pink pasta sauce. Topped with Parmesan and red pepper heat.

I would definately say that this is a good recipe to try out, very good and unique.

Farm pot roast simmered low and slow with onions, carrots, and stewed tomatoes until the beef pulls apart with a fork. A Sunday-dinner classic with a rich pan-drippings gravy.

Crock-Pot minestrone soup with kidney beans, zucchini, carrots, red pepper, and crushed tomatoes slow-cooked 8 to 10 hours. A set-it-and-forget-it vegetable soup with rice.

Note: red wine broth can be used in place of chicken

Orange fruit salad layers lemon and orange jello with crushed pineapple, marshmallows, sliced bananas, and shredded cheddar under a creamy pineapple custard topping. Retro potluck classic.

Rolled tortillas stuffed with chicken, cheddar, and Monterey Jack, smothered in a chili-bean and green enchilada sauce, then baked bubbly. Freezer friendly and ready in one hour.

Layered parfait with a homemade creme de menthe pineapple sauce spooned over scoops of vanilla ice cream. A retro dessert that comes together in 15 minutes.