Canning Apple Pie Filling

Ingredients:

4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
2 drops yellow food coloring
6 pounds apples

Directions:

1. In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.

2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.

3. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.

4. Fill jars with hot syrup, and gently remove air bubbles with a knife.

5. Put lids on and process in a water bath canner for 20 minutes.

Hot Pizza Dip

1 8 oz. package cream cheese softened
1 teaspoon dried Italian seasoning
1 cup mozzarella cheese shredded
3/4 cup parmesan cheese
1 8 oz. can pizza sauce
2 tablespoons green pepper chopped
2 tablespoons green onions sliced

Preheat oven to 350° F. Combine cream cheese and Italian seasonings , spread onto a 8" mini-baker.

In a small bowl, combine mozzarella and parmesan. Sprinkle 1/2 on top of the cream cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining cheese. Top with bell pepper and green onions.

Bake for 15-18 minutes. Serve with sliced baguette or fresh vegetable dippers.

Chicken Tortilla Soup

1Tb olive oil
1 large onion chopped
1 can diced green chilis
1 lb chicken-cooked and shredded
¼ tsp cayenne pepper (opt.)
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
1 16 oz can diced tomatoes
1 can small white beans
1 can chicken broth
1/4 cup chopped fresh cilantro
1/2 lime squeezed over soup
salt and pepper to taste


In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken (*I have been using the frozen chicken tenders from Costco--I just put them on a plate in the microwave frozen at 50 % power for 15 minutes--they are super tender and moist and shred up beautifully!)and spices. Add tomatoes, beans and fresh cilantro. Add the broth.

Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Ladle into bowls & garnish.

Garnish:
10 yellow corn tortillas-sliced and baked*
1 large avocado

*Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.

Add garnish of a handful of tortilla strips and avocado chunks.

Recipe from Sisters Cafe.

Caramel Popcorn

6-8 qts. popped corn (approx. 1 cup kernels)
2 sticks margarine
2 C brown sugar
1 C light kayro syrup
1 tsp salt
1 tsp vanilla (add at the very end)

Bring all ingredients to a boil except vanilla and boil for 5 min then add vanilla and pour over popped corn. Mix well till all corn is covered and then spread out on greased wax paper to cool. Enjoy!!

Honey Glazed Carrots

2 Tablespoons extra virgin olive oil
2 Tablespoons butter
4 Cups thinly sliced and peeled carrots
Salt and pepper
2 Tablespoons honey

Heat oil and butter in a large skillet over medium heat. Add carrots, a pinch of salt, pepper and the honey. Stir and let cook for 10-12 minutes, or until softened to your liking. Transfer to a serving bowl and serve.

from: Picky Palate blog

Pat's Breakfast Casserole

12 hash brown patties or 24 oz. hash browns
2/3 cup melted butter
2 cups cheddar cheese
2 cups swiss cheese
2 cups ham, bacon, or sausage, cooked
1 cup milk
6 beaten eggs
salt & pepper to taste

Place hash browns in baking dish. Pour melted butter over the top. Bake at 350 for 20 minutes. While baking, mix cheese, meat, milk, eggs, salt & pepper in a bowl and pour over the hash browns. Bake at 350 for 30-40 minutes more.

French Dip Sandwiches

1 pot roast
1/2 green pepper
1/2 red pepper
1/2 onion
mozzarella
1 Au Jus packet
hoagie rolls / french rolls

In crockpot dissolve Au Jus packet in 3 cups of water then add the roast. Cook on low for 6-8 hours or high for 4-5 hours. About 1 or 2 hours before it is finished, shred the beef then slide the onions and peppers and add to crockpot. When it is finished, remove meat and veggies with a slotted spoon. Place mozzarella slices on rolls and toast under broiler. Fill the rolls with the meat and veggies, and divide the Au Jus into smaller bowls for dipping.

Recipe from Jamie. This is a very favorite dinner in our house.

Chicken, Broccoli and Rice Bake

4 cups cooked white rice
2 cans cream of chicken soup (I used a little less)
1 cup milk, approximately
1-2 cups cooked broccoli pieces
cheddar cheese
pepper

Mix soup and milk and add pepper to taste. Mix with rice, broccoli, and chicken and put in a greased baking dish. Top with cheese and bake at 350 until heated through and cheese is melted. Or warm it in the microwave!

These amounts are just approximate, there is no exact recipe. Everyone in my family will eat this happily.

Apple Crisp

3-4 large tart apples (or canned apple pie filling)
1/2 cup flour
1/2 cup softened butter
3/4 cup brown sugar
3/4 cup quick oats

If using apples, peel apples and slice thin. Add to lightly greased pan.

Or pour apple pie filling into lightly greased glass dish. Mix sugar and flour. Add butter and mix until it is course crumbs. Stir in oats and pour over apples. Bake at 350 for 35-50 minutes.

Chocolate Peanut Butter Fondue

1 cup semi sweet chocolate chips
1/2 cup sugar
1/2 cup milk
1/2 cup peanut butter

Combine everything in a pot and cook on low heat, stirring until it is smooth. Then, it is ready to serve, or move to a fondue pot to keep it warm. It tastes great served with strawberries, bananas, and marshmallows.

Snickerdoodles

3 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups granulated sugar
1 cup butter, softened
2 eggs

1/4 cup sugar
2 tsp. cinnamon

In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside. Using a mixer, cream the sugar and butter until light and fluffy. Add in eggs, Slowly add the flour mixture and mix until well blended.

Mix together the 1/4 cup sugar and cinnamon. Shape into 1 1/2 inch balls and roll in the cinnamon-sugar mixture. Place on a baking sheet and bake at 350 degrees for 10-12 minutes or until light and golden. Do not overbake. Makes about 3 dozen.

Chex Muddy Buddies

9 cups Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

This is a family favorite and a must-have for movie nights!

Baked Fondue

8 oz sliced swiss cheese
round loaf sourdough bread
1 C butter, melted
1 Tbs lemon juice
1 Tbs dijon mustard

Score the sourdough loaf in criss-cross cuts, making sure you do not cut all the way to the bottom of the loaf. Combine butter, lemon juice and mustard. Stuff scores with slices of swiss cheese, then pour butter mixture into all of the cracks. Wrap the loaf in aluminum foil, making sure to reinforce the edges so that the butter doesn't leak out. Bake at 350 for 45 minutes, and let cool before serving. It's easiest to serve family style in the middle of the table where everybody just pulls off chunks. And it's REALLY good!

Recipe from Jamie.

Salsa

2 cans stewed tomatoes (not Italian style)
3 cans diced tomatoes with green chilies ("Rotel" brand is the best)
1 cup cilantro, chopped
juice from 2 limes
2 garlic cloves, minced
half a white onion, chopped
1/2 C green onions, sliced
half green bell pepper (can add a red too if you like), chopped
salt and pepper to taste

Add all the ingredients to a blender or food processor and blend to desired consistancy. Serve with tortilla chips and dig in!

Recipe from Jamie.

Magic Bars

1/2 cup butter
1 1/2 cups crushed corn flakes
1 cup sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 1/3 cups flaked coconut
1 cup chopped walnuts


Pour melted butter into a 9x13 inch glass pan. Sprinkle corn flakes evenly over butter. Pour milk over corn flakes. Top with remaining ingredients and press down firmly. Bake at 325 for 25-30 minutes. When cool, cut into bars.

Recipe from Bethany.

Salsa Chicken Tacos

6 inch flour tortillas
1 jar salsa
2 chicken breasts
desired toppings (shredded lettuce, cheese, sour cream, etc.)

Place breasts in slow cooker and cover with salsa. Cook on low for 6-7 hours, shredding halfway through. Fry the tortillas in a little oil until lightly brown and crispy, then fill with shredded chicken and garnish with whatever meets your fancy.

Recipe from Jamie at Dinner's Ready.

Cream Cheese Sugar Cookies

• 1 cup white sugar
• 1 cup butter, softened
• 4 oz. cream cheese, softened
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg yolk
• 2 1/4 cups all-purpose flour

In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.

Preheat oven to 375 degrees F (190 degrees C).

On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.

Bake for 7 to 10 minutes in the preheated oven. Cool cookies completely before frosting.

I've been looking for a cream cheese sugar cookie recipe for a long time. These were really good. They were soft and moist and had just the right amount of cream cheese flavor. My new sugar cookie recipe, for sure.

Adapted from Allrecipes.com.

Tomato Bisque Soup

1/2 c. onion, diced
1/2 c. butter, divided
2 garlic cloves, minced
1 1/2 t dill weed
1 t oregano
1 t basil
5 c canned crushed tomatoes
1 (6 oz can) tomato paste
4 c. chicken stock or broth (2 cans)
2 T flour
2 t salt
1/2 t white pepper (I use regular pepper)
4 t honey
1 1/4 c. heavy cream
2/3 c. half & half

In a large pot, melt 6 T butter. Saute onions, garlic, and herbs on medium low for about 5 minutes, until onion is soft and translucent. Add tomatoes, tomato paste, and chicken stock and heat to simmer. In a separate small saucepan, make a roux with the flour and remaining 2 T butter, whisking constantly over medium heat for 3 minutes, without browning. Add roux to stock, whisking to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes. Add honey, cream, and half & half.

If you prefer a smoother consistency, run the tomatoes through the blender first.

If you are at all a fan of tomato soup, you must try this. The flavor is amazing. It makes great leftovers too. And I don't like leftovers!

Recipe from: Dinner's Ready