Slow-Cooker Pumpkin Apple Dessert

This was seriously easy. I was skeptical about a 'cake' in the crock pot, but it actually worked! I found the recipe here.



1 can (21 ounces) apple pie filling
2 cups Gold Medal® all-purpose flour
1 1/4 cups packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
3/4 cup fat-free cholesterol-free egg product (I didn't have egg product. I used 3 eggs)
1/3 cup vegetable oil
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
Ice cream, if desired




1. Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.





2. Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.




3. Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.

Mexican Couscous

1 C. Vegetable Broth
1 T. Butter
1 C. Couscous

2 T. Canola Oil
1 Teaspoon Minced Garlic (or 2 cloves fresh)
1/2 C. Chopped Bell Pepper
1/2 C. Chopped Onion
Ground Cumin
Black Pepper
1/3 C. Vegetable Broth
1 C. Black Beans, rinsed and drained
1 C. Corn (I use frozen. Thaw under running cool water. Drain well.)

Prepare couscous by bringing broth with butter to a boil. Add couscous, stir, cover and remove from heat.

Heat canola oil in skillet. Add bell pepper, onion and garlic. Sprinkle with ground cumin and black pepper. Cook just until onion softens. Add broth and stir. Stir in cooked couscous, black beans and corn. Heat through.
I didn't add any salt because the broth had enough salt for me. Add it if you need to.

Today I served this couscous with fish tacos.

Fish Tacos With Mango and Cucumber Salsa

Fish:
4 Tilapia Fillets
Olive Oil
Cilantro
3 T. Lime Juice
Season Salt
Pepper

Place tilapia in shallow dish. Drizzle with olive oil. Sprinkle with chopped cilantro, lime juice, salt and pepper. Let marinate 30 minutes, turning over after 15 minutes.



Pan fry fish in skillet with canola oil, turning over when edges start to whiten. (Fillets are thin and don't take long to cook.)

Tortillas:
Flour tortillas can be used, but I fry corn tortillas in canola oil.



Salsa:
1 C. Chopped Mango (I use frozen. Thaw under cool running water in a strainer. Drain well.)
1 C. Chopped Cucumber (You can seed it if you want. I'm too lazy.)
1 Finely Chopped Jalapeno. (I take most of the seeds out. Depends on how hot you want your salsa.)
Chopped Cilantro
2 T. Lime Juice


Comine all ingredients in bowl. (That was easy, huh?)



I top the fish tacos with lettuce and the salsa.
Today I served them with my version of Mexican Couscous.