Recipe on Journal

Congri

Sun, 09 Nov 2025 00:00:00 +0000

Fry bacon until crispy in Dutch oven. Set aside to drain and chop.
Using bacon fat, sauté peppers and onions for 3 minutes. Add garlic and cook for 30 seconds.
Add rice, canned beans with their liquid, water, cumin, oregano, bay leaf, salt, and pepper. Stir to combine.
Cover and simmer for 30 minutes without opening lid.
Stir and cook for 5-10 additional minutes until rice is fluffy.
Remove from heat and rest covered for 5-10 minutes. Fluff with fork and stir in chopped bacon before serving.

Sun, 09 Nov 2025 00:00:00 +0000

Combine the condensed milk, evaporated milk, coconut milk, and cream of coconut in a blender.
Add the cinnamon, nutmeg, and vanilla extract to the mixture.
Pour in the rum and blend thoroughly until well combined.
Transfer the mixture into glass bottles, seal tightly, and refrigerate.
Serve cold in small drink glasses and garnish with a sprinkle of cinnamon. Shake well before serving.

Wed, 05 Nov 2025 00:00:00 +0000

Preheat the oven to 350ºF. Coat casserole dish with butter. Drain pineapple but reserve 1/4 cup juice. Set the juice aside.
In a large bowl, combine the flour, sugar, cheese, reserved pineapple juice, tidbits, and crushed pineapple. Stir well. Pour the mixture into the casserole disk.
In a small bowl, mix the cracker crumbs and the butter. Sprinkle the cracker crumbs over the pineapple mixture.
Bake for 35 minutes until the top is golden brown.

Wed, 09 Oct 2024 00:00:00 +0000

Combine all ingredients in the slow cooker. Set to low for 8 hours or high for 4 hours.