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Fall Dining – Crockpot Soup, Dutch Oven Bread

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Fall Dining – Let’s make some crockpot soup, dutch oven bread, and mini pies! Plus all the details on this table setting.

Thank you Walmart for sponsoring this post, all thoughts an opinions are mine.

It is officially fall, and it was so fun to do this fun table setting with all my favorite items from Walmart. Not only all the decor, but all the food is Walmart’s Private brand Great Value! I love how it’s the same as the brands we know and love, but we save money and it tastes just as great!

Let’s make our favorite 3 Bean Crockpot Chili perfect for fall dining!

What you will need :
Crockpot
1 uncooked onion
1 garlic clove minced
cilantro chopped – as desired
1 Tbsp Great Value Lime Juice ( can be fresh or bottled)
1 1/4 Chili Seasoning Mild Mix ( I have used taco before too)
14 oz Great Value frozen corn ( thawed)
30 oz canned Great Value black beans, rinsed
30 oz canned Great Value pinto beans, rinsed
30 oz canned Great Value kidney beans, rinsed
30 oz canned Great Value diced tomatoes – seasoned
15 oz Great Value tomato sauce
Ground Beef cooked and drained – optional

Instructions:
Combine beans, garlic, onions, tomatoes, tomato sauce, and seasoning mix in your slow cooker. I like to add ground beef drained at this point this is optional. Cover and cook in crockpot on high heat for 2-3 hours or low heat for 4-6 hours. I like to add thawed frozen corn during the last hour of cooking, I also stir in lime juice at this time. Before serving add cilantro to each bowl.

Step by Step :

Naturally first you need to go shopping and get everything on the list! I love ordering my groceries online at Walmart and doing the store pick up, in some areas they have delivery too! It is the best way to make sure you get everything on your list!

Now that we have grabbed all the things, let’s get started!

  1. If you are going to add ground beef, it is time to cook it up. Once its cooked make sure to drain the fat.

2. Open up all your beans and its time to rinse!

3. Chop up your onion…into a million little pieces and make sure not to cry! If you have a chopper thats always a good idea.. I do love them but hate to have one more thing to clean haha!

4. Combine beans, garlic, onions, tomatoes, tomato sauce, and seasoning mix in your slow cooker. I like to add ground beef drained at this point – this is optional. Cover and cook on high heat for 2-3 hours or low heat for 4-6 hours. I love this crockpot!

5. I like to add thawed frozen corn during the last hour of cooking, I also stir in lime juice at this time. Before serving add cilantro to each bowl.

Now it is ready to eat, fall dining at it’s finest! But wait. let’s see how to make the pies and dutch oven bread!

Rosemary Dutch Oven Bread – Fall Dining

What you will need :

3 cups Great Value All Purpose Flour
1 package Great Value Fast Rising/Quick Yeast
1 1/2 Tsp Great Value Sugar
2 Tsps Great Value Sea Salt
1 1/3 cups warm water ( 110 degrees)
2 Rosemary Sprigs – take off the stems and chop

Supplies :
Measuring Cups
Thermometer
Dutch Oven
Mixing Bowls
Parchment Paper
Spoon

Instructions :
1. Add the 3 cups All Purpose Flour, 1 package Fast Rising/Quick Yeast, 1 1/2 Tsp Sugar, 2 Tsps Sea Salt, 1 1/3 cups warm water ( 110 degrees), and the 2 Rosemary Sprigs – take off the stems and chop into your mixing bowl and stir together. * Mix right away it should be a bit sticky and scraggly. It is ok! You will now cover your bowl with a towel and let rise in a warm place for 60 minutes. * If you have a bread proof setting on your stove use that.

2. Once the 60 minutes is up, set your parchment paper on your counter and dust with flour. You will take your dough out of your bowl and start to shape it into a ball. I like to lay on the paper to get a little flour on it and then you will tuck the ends under as you stretch it, till your dough forms a ball. You will make sure its flipped so the smooth side is up.

3. Heat up your oven to 450 degrees and place your dutch oven inside. Now its time to cover and leave on the parchment paper, and let sit for 20 minutes.

4. Your oven should be heated up in 20 minutes, now its time to grab some hot pads and take out your dutch oven. Keep the oven on, and take your parchment paper with dough and put it into your hot dutch oven. Before I place into the stove I like to score it and now is the time to make those fun shapes or just a slice so the steam can escape. Put the lid back on and its time to bake.

5.You will bake the bread for approximately 30 minutes, it should still be pale and what you do to get that golden perfect color is take the lid off and put back into the oven till golden! ( approx. 10 min)

6. Once its to your desired color, take out of the oven and take out your bread using your paper – remember it is hot.

7. Now do I even need a step 7? Time to let cool – or just eat that is up to you! Don’t forget your butter!

1. Add the 3 cups All Purpose Flour, 1 package Fast Rising/Quick Yeast, 1 1/2 Tsp Sugar, 2 Tsps Sea Salt, 1 1/3 cups warm water ( 110 degrees), and the 2 Rosemary Sprigs – take off the stems and chop into your mixing bowl and stir together. * Mix right away it should be a bit sticky and scraggly. It is ok! You will now cover your bowl with a towel and let rise in a warm place for 60 minutes. * If you have a bread proof setting on your stove use that.

2. Once the 60 minutes is up, set your parchment paper on your counter and dust with flour. You will take your dough out of your bowl and start to shape it into a ball. I like to lay on the paper to get a little flour on it and then you will tuck the ends under as you stretch it, till your dough forms a ball. You will make sure its flipped so the smooth side is up.

Mini FALL Cookie Cutter Pies – Fall Dining

What you will need :
Great Value Pie Crusts
Your choice of Pie Filling – Apple, Cherry, Pumpkin
Cookie Cutters
Dusting of flour

This is as easy as it looks, get your pie crusts and let them adjust to room temp ( 20 min). Heat your oven according to package. Then you will spread your dough on a lightly floured surface and begin to use your cookie cutters. Make sure you are making two of each shape. Then you will take your pie filling and spread on your shape. ( For the apple I chopped up small, pumpkin I added some cinnamon and nutmeg) Then next you place the second piece on top and smush the edges with a fork. Make sure to slice each one so the steam can release. Now its time to put in them in the oven and watch till they become golden brown! Take out with your hot pads and then cool. Grab some whip cream and tada!

It is so fun to be creative with the shapes of your pies! I love using the cookie cutters but the pie presses are fun too!

I love to spread a bit of the great value flour and then have the roller handy so none is wasted!

The Great Value apple pie filling is great for big pies with the large apples, but for these mini pies chop it up or blend!

I always like to grease my sheet just in case!

These mini pies were so fun to create, not only that they were so yummy too!

I can’t decide what photos to share so make sure to check out these below and pin them to save for later! I just had so much fun doing this fall dining room I hope you enjoyed it too!

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