Tag: food

Rosemary Thyme Harvest Apple Pie Baked Beans

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

There’s something about apples and cinnamon that makes the kitchen feel like fall. 🍎🍂

Apple pie baked beans sounded so cozy to me, but I wanted to make my own version with plain navy beans, fresh apples, and a homemade sauce. A little unsweetened applesauce adds sweetness and body, with just a touch of maple syrup if you’d like.

🌿 Rosemary Thyme Harvest Apple Pie Baked Beans
Fresh apples, tender navy beans, and a cozy homemade sauce
Makes about 6 servings

🍎 Ingredients

• 3 cups cooked navy beans, drained—home-cooked or about 2 cans of plain navy beans, drained and rinsed
• 2 medium Cosmic Crisp or Fuji apples, peeled, cored, and diced
• ½ cup no-salt-added tomato sauce
• ½ cup Great Value Organic Unsweetened Applesauce
• ¼ cup water, plus more if needed
• 1 tablespoon Great Value Pure Maple Syrup, optional
• 1 tablespoon apple cider vinegar
• 1 teaspoon dry mustard
• ¾ teaspoon ground cinnamon
• ¼ teaspoon smoked paprika
• A small pinch of ground nutmeg
• ⅛ teaspoon black pepper

🍂 Directions

  1. Preheat your oven to 350°F. Lightly grease a small baking dish, about 1½–2 quarts.
  2. In a bowl, stir together the tomato sauce, applesauce, water, vinegar, mustard, cinnamon, smoked paprika, nutmeg, and pepper. Taste and add the optional maple syrup if you’d like a little more sweetness.
  3. Gently fold in the cooked navy beans and diced apples. Spoon into the prepared baking dish and cover with a lid or foil.
  4. Bake covered for 45 minutes. Uncover and bake for another 15–20 minutes, until the apples are tender and the sauce is bubbling and thickened. Ovens vary; add a splash of water if the beans become too thick.
  5. Let stand for 10 minutes before serving.

🌿 Recipe Notes

• If using dried navy beans, cook them fully until tender before starting this recipe. Add the tomato sauce and vinegar after the beans are cooked.
• Sweet apples may give you enough sweetness to skip the maple syrup entirely.
• This recipe has no added salt, onion, or garlic. For less sodium, choose plain no-salt-added beans or cook your own without salt.
• Serve alongside roasted chicken or pork, or enjoy with a crisp fall salad.

💛 A little RosemaryThyme note

Making a dish from simple ingredients lets us choose what goes into it—and adjust the sweetness to suit our own table. These beans bring a little apple-pie warmth to a comforting fall side dish. 🍎🏡

Browse my Walmart favorites:
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Visit RosemaryThyme Home:
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Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

Rosemary Thyme Herb-Seared Cod & Cozy Creamy Grits

Shrimp and Grits Elegant little cousin.

Some meals have a way of making a house feel especially cozy. For me, there is something comforting about a warm skillet on the stove, the aroma of herbs in the kitchen, and a simple supper shared around the table.

This recipe reminds me of one of those meals. It has all the comfort of a Southern-style fish and grits supper, but with a lighter farmhouse touch. Tender cod is seasoned with rosemary, thyme, and smoked paprika, then gently seared until golden and flaky. Served over creamy grits, it creates a meal that feels both nourishing and comforting.

I often think that the best comfort food isn’t necessarily the richest meal on the table. Sometimes it’s simply a wholesome supper made with care, enjoyed in the quiet rhythm of home.

🌿 Rosemary Thyme Herb-Seared Cod & Cozy Creamy Grits

Ingredients

For the Herb-Seared Cod

• 1 pound wild-caught cod fillets, cut into large chunks

• 2 tablespoons olive oil or avocado oil

• 1 teaspoon smoked paprika

• ½ teaspoon celery powder

• ½ teaspoon garlic powder

• ¼ teaspoon powdered rosemary

• ¼ teaspoon powdered thyme

• Black pepper to taste

• Fresh lemon wedges for serving

For the Creamy Grits

• 1 cup old-fashioned grits

• 4 cups water or low-sodium broth

• 1 tablespoon butter

• ¼ cup milk or light cream (optional)

• Black pepper to taste

Directions

1. Bring water or broth to a gentle boil.

2. Slowly whisk in the grits.

3. Reduce heat to low and simmer, stirring often, until creamy, about 10–15 minutes.

4. Stir in butter, milk or cream if using, and black pepper. Keep warm.

5. Pat cod pieces dry.

6. Toss gently with oil, smoked paprika, celery powder, garlic powder, rosemary, thyme, and black pepper until evenly coated.

7. Heat a skillet over medium-high heat.

8. Add cod in a single layer and sear 2–3 minutes per side, until golden and flaky.

9. Spoon creamy grits into bowls.

10. Top with herb-seared cod.

11. Finish with a squeeze of fresh lemon juice before serving.

🌿 Blessing

May your home be filled with simple meals, grateful hearts, and the kind of comfort that comes from gathering around the table with those you love. May every meal nourish both body and spirit. Amen.

🌿 Images in this post were created or enhanced with AI assistance.

⬇️ See recipe card in comments. ⬇️

💛 Helene

🌿 Rosemary Thyme

Fall in Love with Home Again 🏡

Slow Cooker Dublin Coddle

🍀 Rosemary Thyme Slow Cooker Dublin Coddle

(Traditional Irish Sausage & Potato Stew • Crockpot Cozy)

There are some dishes that feel like they came straight from an old Irish kitchen… and Dublin coddle is one of them. 💛

This humble farmhouse stew was meant to simmer slowly and gently, filling the home with warmth while the day quietly unfolded. For my Rosemary Thyme version, I kept the traditional spirit — mild pork sausage, tender potatoes, sweet onion — and adapted it for the slow cooker so it fits beautifully into modern home life.

It’s simple. It’s hearty. And it’s the kind of cozy meal that feels like a hug in a bowl.

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🧾 Ingredients

 • 1 lb mild pork sausages (such as Johnsonville Original Bratwurst or similar brat-style links)

 • 4 slices center-cut bacon, chopped

 • 1 large sweet onion, sliced

 • 2 lbs Yukon Gold potatoes, peeled and thick sliced

 • 3 cups unsalted chicken broth

 • 1½ teaspoons Rosemary Thyme Herb Blend

 • ½ teaspoon black pepper (or to taste)

 • Optional: 1 tablespoon fresh parsley, chopped

✨ Optional gentle finish: tiny pinch of fleur de sel per bowl

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🌿 Rosemary Thyme Herb Blend

(If you don’t already have it mixed)

 • 1 teaspoon powdered rosemary

 • 1 teaspoon powdered thyme

 • 1 teaspoon garlic powder

 • 1 teaspoon onion powder

 • ½ teaspoon smoked paprika

 • ½ teaspoon black pepper

Mix and store in a small jar for everyday cooking.

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👩‍🍳 Instructions (Slow Cooker Method)

1️⃣ Build the flavor

In a skillet over medium heat:

 • Cook chopped bacon until just beginning to crisp.

 • Add bratwurst and brown lightly on all sides (they do not need to cook through).

 • Add sliced onions and cook 5 minutes until softened.

✨ This step creates the traditional coddle flavor.

⸻

2️⃣ Layer in the slow cooker

Transfer everything to the crockpot and layer:

 • half the potatoes

 • half the onion/meat mixture

 • remaining potatoes

 • remaining onion/meat mixture

⸻

3️⃣ Season and cook

 • Sprinkle 1½ teaspoons Rosemary Thyme Herb Blend and black pepper.

 • Pour in 3 cups unsalted chicken broth around the edges.

 • Cover and cook:

LOW: 6–7 hours (best texture)

or

HIGH: 3–4 hours

Until potatoes are very tender.

⸻

4️⃣ Gentle finish

 • Taste and adjust pepper if needed.

 • Sprinkle with fresh parsley if desired.

⚠️ Avoid excessive stirring — coddle is meant to stay softly layered and brothy.

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🌿 Special Kitchen Notes

Sausage guidance:

Traditional Dublin coddle uses mild pork “bangers.” In American kitchens, Johnsonville Original Bratwurst or any mild fresh brat-style pork sausage is the closest and most reliable substitute. Avoid breakfast sausage, smoked sausage, or strongly flavored varieties.

 • Yukon Gold potatoes give the creamiest texture.

 • Coddle should be brothy, not thick like stew.

 • LOW heat gives the most traditional result.

 • Flavor deepens beautifully the next day.

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🍀 Perfect Pairings

 • Rosemary Thyme Irish Rustic Brown Bread

 • Simple cabbage side

 • Buttered toast

 • Cozy St. Patrick’s table

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🙏 Blessing

From their tables to mine — and from my table to yours. May this humble Irish pot bring warmth to your kitchen, comfort to your table, and joy to those you love. 💛🍀

Helene 😊

Rosemary Thyme 🌿

Fall In Love With Home Again 💛🏡

Welcome to Rosemary Thyme

🍎🍠 Slow Cooker Apple Gouda Sausage & Sweet Potatoes

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

🍎🍠 Slow Cooker Apple Gouda Sausage & Sweet Potatoes

There’s something about fall that makes me want to bring out the slow cooker and fill the kitchen with the cozy scents of apples, maple syrup, cinnamon, and warm spices.

This simple slow-cooker dinner combines Apple & Gouda chicken sausage with sweet potatoes, apples, and a touch of maple syrup for an easy sweet-and-savory meal. Everything cooks together gently while the slow cooker does the work — perfect for a busy autumn afternoon.

Serves: 4–6

Ingredients

• 1 package Amylu Apple & Gouda Chicken Sausages, about 12 ounces
• 2 medium sweet potatoes, peeled and cut into ¾–1-inch cubes
• 1 large sweet onion, cut into chunks
• 2 apples, cored and cubed — Cosmic Crisp, Honeycrisp, or Gala work nicely
• ½ cup Swanson Unsalted Chicken Broth
• 2 tablespoons Great Value Pure Maple Syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon black pepper
• ½ teaspoon Rosemary Thyme House Blend

Rosemary Thyme House Blend

• 1 teaspoon powdered rosemary
• 1 teaspoon powdered thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• No added salt

Mix together well and store the remaining blend in an airtight container.

Directions

  1. Place the sweet potatoes and onion in the bottom of the slow cooker.
  2. Add the cubed apples. If you prefer your apples to hold their shape a little more, you can add them during the last 1½–2 hours of cooking instead.
  3. Arrange the Apple & Gouda chicken sausages over the vegetables and apples.
  4. Pour the chicken broth around the edges of the slow cooker.
  5. Drizzle the maple syrup over the sausages and vegetables.
  6. Sprinkle everything with the cinnamon, ginger, black pepper, and Rosemary Thyme House Blend.
  7. Cover and cook on LOW for 4–5 hours, or until the sweet potatoes are tender and the sausage is thoroughly heated according to package directions.
  8. Gently stir before serving, spooning a little of the warm apple-maple mixture over each sausage.

Notes

🍎 Choose a firm apple. Cosmic Crisp or Honeycrisp holds up especially well in the slow cooker.

🍠 Keep the sweet potato pieces fairly uniform so they cook at the same rate.

🌿 For an onion-free version, leave out the sweet onion and add chopped chives or sliced green onion tops near the end.

🍁 If you like a little extra maple flavor, drizzle a teaspoon or two over the finished dish just before serving.

A little Rosemary Thyme note

This is one of those simple meals that makes the house smell like fall. The apples become tender, the sweet potatoes soak up the maple and spices, and the Apple & Gouda sausage gives the whole dish a wonderful savory balance.

Easy, cozy, and just right for a cool autumn evening. 🍂🏡

🛒 Visit my Walmart Storefront:
https://walmrt.us/4xzgBgU

🌿 More recipes and ideas:
RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

Farmhouse Rotisserie Chicken Thighs

Farmhouse Rotisserie Chicken Thighs

💛 QUESTION OF THE DAY:

Do you ever buy a rotisserie chicken and use the leftovers for meals throughout the week?

There are times when we crave the flavor of a good rotisserie chicken at home, but I don’t always want to roast a whole chicken. I started experimenting with ways to capture that same savory, slightly smoky flavor using boneless skinless chicken thighs, and this recipe has become a favorite.

The chicken marinates in herbs and seasonings, then bakes slowly over sweet onions, carrots, and celery. A buttery smoked paprika glaze brushed on at the end gives it that delicious rotisserie-style flavor we all love.

One of my favorite things about this recipe is that I always make extra. We enjoy it for dinner the first night, then use the leftovers throughout the week for salads, sandwiches, wraps, soups, and quick lunches. A little extra cooking today often means a lot less work tomorrow.

🌿 Farmhouse Rotisserie Chicken Thighs

Ingredients

For the Marinade:

• 2 pounds boneless skinless chicken thighs

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 1 teaspoon smoked paprika

• 1 teaspoon onion powder

• ½ teaspoon garlic powder

• ½ teaspoon dried thyme

• ½ teaspoon dried rosemary, crushed

• ½ teaspoon poultry seasoning

• ½ teaspoon black pepper

• 1 teaspoon honey

• ¾ teaspoon kosher salt (or to taste)

For the Baking Dish:

• 1 large sweet onion, sliced

• 2 ribs celery, cut into chunks

• 2 carrots, cut into chunks

• ¼ cup unsalted chicken broth

Rotisserie Butter Glaze:

• 2 tablespoons melted butter

• ½ teaspoon smoked paprika

• ¼ teaspoon poultry seasoning

• Pinch black pepper

Directions

1. Combine all marinade ingredients in a large bowl or zip-top bag.

2. Add chicken thighs and coat well.

3. Refrigerate for at least 4 hours or overnight.

4. Preheat oven to 350°F.

5. Scatter onions, celery, and carrots in a 9 x 13 baking dish.

6. Pour in the chicken broth.

7. Arrange chicken over the vegetables.

8. Cover tightly with foil and bake for 45 minutes.

9. Remove foil and continue baking 15–20 minutes longer, until the chicken reaches 175–185°F.

10. Stir together glaze ingredients.

11. Brush generously over the chicken during the last 5 minutes of baking.

12. Rest 5–10 minutes before serving.

🌿 Blessing

May your home be filled with simple meals, grateful hearts, and the comfort that comes from gathering around the table with those you love.

🌿 Rosemary Thyme

Fall in Love with Home Again

Grilled Lemon Herb Chicken Breasts

Grilled Lemon Herb Chicken Breasts

Marinated Overnight for Incredible Flavor

There’s something special about a simple grilled chicken dinner on a summer evening. After marinating overnight in my Rosemary Thyme Lemon Herb Dressing, these thin-sliced chicken breasts become tender, juicy, and full of fresh herb flavor. They cook in just minutes, making them perfect for busy weeknights or weekend gatherings on the deck.

Ingredients

For the Chicken

* 4 thin-sliced boneless, skinless chicken breasts

Rosemary Thyme Lemon Herb Dressing & Marinade

* ½ cup extra-virgin olive oil

* ¼ cup freshly squeezed lemon juice

* 1 tablespoon Dijon mustard

* 1 teaspoon honey

* 2 cloves garlic, minced

* 1 tablespoon fresh parsley, finely chopped

* 1 tablespoon fresh dill, finely chopped

* 1 tablespoon fresh chives or green onion tops, finely chopped

* 1 teaspoon fresh thyme leaves

* 1 teaspoon minced fresh rosemary

* ½ teaspoon sea salt (or to taste)

* ¼ teaspoon freshly ground black pepper

Instructions

Prepare the Marinade

1. In a small bowl or mason jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, parsley, dill, chives, thyme, rosemary, salt, and pepper until well combined.

Marinate the Chicken

2. Place the chicken breasts in a large zip-top bag or shallow glass dish.

3. Pour the marinade over the chicken, coating each piece well.

4. Cover and refrigerate for at least 2 hours. Overnight marinating produces the best flavor and tenderness.

Grill

5. Remove the chicken from the refrigerator about 20 minutes before grilling.

6. Preheat your Char-Broil grill to medium-high heat.

7. Remove the chicken from the marinade and discard the used marinade.

8. Grill for approximately 4–5 minutes per side, depending on the thickness of the chicken and the temperature of your grill. Thin-sliced chicken cooks quickly, so watch carefully.

9. The chicken is done when the internal temperature reaches 165°F.

10. Let the chicken rest for 5 minutes before serving.

Rosemary Thyme Tips

🌿 Thin-sliced chicken breasts stay especially juicy when marinated overnight.

🌿 Fresh herbs make a noticeable difference, especially during the summer when they’re growing right outside the back door.

🌿 This recipe pairs beautifully with Herb Garden Potato Salad, grilled vegetables, fresh corn on the cob, or a crisp green salad.

Serves

4

⸻

💛 Blessing

Heavenly Father, thank You for simple meals that gather the people we love around the table. Bless this home with grateful hearts, joyful conversation, and the gift of sharing good food together. Amen.

⬇️ See recipe card in the comments. ⬇️

🌿 Images in this post were created or enhanced with AI assistance.

💛 Helene

🌿 Rosemary Thyme

Fall in Love with Home Again 🏡

🌿 Rosemary Thyme Fall Harvest Sheet Pan Dinner

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

A cool autumn evening calls for a cozy dinner! 🍂 This sheet pan meal brings together chicken, sweet potatoes, and butternut squash in a honey-Dijon dressing with cinnamon and herbs. Cranberries add a little sweetness, and toasted walnuts give each serving a satisfying crunch.

🌿 RosemaryThyme Fall Harvest Sheet Pan Dinner

INGREDIENTS

• 1 bag Great Value Frozen Butternut Squash Cubes, 10 oz
• 1 bag Great Value Frozen Diced Sweet Potatoes, 10 oz
• 1 package Perdue Harvestland Raw Diced Chicken Breast, thawed if frozen
• ¼ cup Great Value Dried Cranberries
• 1 teaspoon RosemaryThyme House Seasoning Blend
• 1 teaspoon Great Value Ground Cinnamon
• 2 tablespoons Great Value Honey
• 2 tablespoons Great Value Olive Oil
• 2 tablespoons Great Value Dijon Mustard
• ¼ cup Great Value Walnuts, toasted and chopped

DIRECTIONS

  1. Preheat your oven to 400°F. Lightly grease your cast-iron sheet pan.
  2. Place the still-frozen butternut squash and sweet potato cubes on the pan with the thawed raw diced chicken.
  3. In a small bowl, whisk together the honey, olive oil, Dijon mustard, RosemaryThyme seasoning blend, and cinnamon.
  4. Pour the dressing over the chicken and vegetables. Toss gently to coat, then spread everything into one uncrowded layer.
  5. Roast for approximately 25 minutes, gently turning halfway through. Begin checking for doneness at 20 minutes. Cooking times are approximate because ovens and ingredient sizes vary. Always use a food thermometer to confirm the chicken reaches 165°F in the center of several of the largest pieces. The vegetables should be fork-tender.
  6. Stir in the dried cranberries during the final 5 minutes of roasting.
  7. Sprinkle the toasted, chopped walnuts over the finished dinner and serve warm.

RECIPE NOTES

🍂 Keep the vegetables frozen until you’re ready to prepare the meal.

🍂 Give everything room to roast. If your sheet pan is crowded, divide the ingredients between two pans.

🍂 If the chicken reaches 165°F before the vegetables are tender, transfer it to a clean plate while the vegetables finish cooking.

🍂 Add the already-toasted walnuts after roasting to keep them from scorching.

A little RosemaryThyme note 🌿

Dinner doesn’t have to be complicated to feel special. A pan filled with autumn flavors, a warm kitchen, and a few quiet moments around the table make a lovely ending to the day.

🛒 Visit my Walmart storefront:
https://walmrt.us/4xzgBgU

Find more recipes and cozy inspiration:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡

🌿 Rosemary Thyme Vegetable Beef Noodle Soup

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

🍂 A cool Friday afternoon calls for a warm pot of soup simmering on the stove.

🌿 Rosemary Thyme Vegetable Beef Noodle Soup

Today I pulled out my Dutch oven and made this simple, comforting soup with vegetables, Amish egg noodles, and my Rosemary Thyme House Blend. Beef broth and tomato paste make a flavorful base, and the herbs bring everything together. An easy way to settle into a cozy evening at home. 💛

🥕 Ingredients

• 1 (32-ounce) container unsalted beef broth
• 1 (6-ounce) can Hunt’s No Salt Added Tomato Paste
• 4 cups water
• 3 cups Great Value Frozen Mixed Vegetables
• 2 teaspoons Rosemary Thyme House Blend Seasoning
• 2 cups Essenhaus Amish Egg Noodles, uncooked

🍲 Directions

  1. Pour the beef broth into a Dutch oven and stir in the tomato paste. Warm over medium heat, stirring until the tomato paste is fully blended.
  2. Add the water, frozen mixed vegetables, Rosemary Thyme House Blend, and egg noodles. Stir gently.
  3. Bring to a gentle boil, then reduce the heat and simmer, stirring occasionally, until the noodles and vegetables are tender. Use the noodle package’s cooking time as a guide.
  4. Ladle into bowls and enjoy a little comfort on a cool autumn afternoon.

🌿 Rosemary Thyme House Blend

Mix together:
• 1 teaspoon powdered rosemary
• 1 teaspoon powdered thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper

Use 2 teaspoons of the prepared blend in this soup. Store the remaining seasoning in an airtight jar.

📝 Recipe Notes

• The beef flavor comes from the broth; this recipe has no added beef.
• The noodles absorb broth as the soup stands. Add a little water or unsalted beef broth when reheating, as needed.
• The house blend contains no added salt.

💛 A little RosemaryThyme note

A comforting meal doesn’t have to be complicated. Sometimes a Dutch oven, a few pantry staples, and the smell of herbs drifting through the kitchen are just what we need to welcome the weekend.

🛒 Visit my Walmart storefront:
https://walmrt.us/4xzgBgU

Find more recipes and quiet moments at:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡

Autumn Pumpkin Chili

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

When the weather starts getting cooler, I look forward to making chili again. A warm bowl with cornbread on the side is one of my favorite autumn meals. 🍂🥣

Rosemary Thyme Autumn Pumpkin Chili

The pumpkin gives this slow cooker chili a rich, velvety texture, and a little cinnamon adds warmth alongside the familiar chili spices.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound 93% lean ground beef
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 teaspoon garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground cinnamon
  • 2 cans Great Value Organic Unsalted Petite Diced Tomatoes
  • 1 can no-salt-added pinto beans, drained and rinsed
  • 1 can no-salt-added black beans, drained and rinsed
  • 1 can pumpkin purée
  • 2½ cups unsalted chicken broth
  • 1 can no-salt-added tomato paste

Directions

  1. Heat the olive oil in a skillet over medium heat. Sauté the onion and bell peppers for 5–7 minutes, until they begin to soften. Transfer them to the slow cooker.
  2. Brown the ground beef in the same skillet, breaking it into small pieces. Drain any excess fat and add the beef to the slow cooker.
  3. Add the spices, tomatoes, drained beans, pumpkin purée, broth, and tomato paste. Stir until the pumpkin and tomato paste are well blended.
  4. Cover and cook on low for 4–6 hours or high for 2–3 hours, until the vegetables are tender and the chili is hot throughout. Stir before serving.

Notes & tips: For thicker chili, remove the lid for the last 20–30 minutes. Top each bowl with sour cream, cheddar cheese, avocado, or toasted pumpkin seeds, if you like. And I love serving it with cornbread!

A little Rosemary Thyme note: To me, the first pot of chili feels like welcoming autumn into the kitchen. The days are cooler, supper is simmering, and there’s cornbread ready for the table. 💛

Shop my Walmart storefront: https://walmrt.us/4xzgBgU
Find more recipes: RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

Rosemary Thyme Crustless Pumpkin Pie

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

The first cool evenings of fall always make me hungry for pumpkin pie. 🎃 I love the warm spices and creamy filling, but I don’t always want a full crust or a lot of sugar and butter. This no-crust version has been one of my favorites for years. A few little pastry leaves on top make it feel especially festive, but they’re entirely optional.

RosemaryThyme No-Crust Pumpkin Pie

Ingredients

  • ¾ cup Swerve Granular sugar replacement
  • 2 eggs, beaten
  • 1 can (15 ounces) pumpkin purée
  • 1 can (12 fluid ounces) fat-free evaporated milk
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • ½ teaspoon ground ginger
  • 1 rolled piecrust, optional, for decoration

Directions

  1. Preheat the oven to 350°F. Lightly grease a 9-inch pie dish.
  2. Whisk together the eggs and Swerve. Add the pumpkin, evaporated milk, vanilla, salt, and spices. Whisk until smooth, then pour into the pie dish.
  3. Set the pie dish in a larger baking pan. Carefully pour hot water into the outer pan until it reaches about halfway up the sides of the pie dish.
  4. Bake for about 50 minutes, until the edges are set and the center has just a slight jiggle. A knife inserted near the center should come out mostly clean.
  5. Carefully remove the pie from the water bath. Let it cool, then refrigerate until chilled.

Optional fall decoration: Cut leaf or pumpkin shapes from the rolled piecrust and bake them separately according to the package directions. Place them on the chilled pie just before serving.

A little taste of fall, with all the pumpkin pie flavor I love. 🍂

Shop my Walmart storefront: https://walmrt.us/4xzgBgU

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com