Apple Pie Filling

Apple Pie Filling

Ingredients:

5 cups peeled, cored and chopped small Granny Smith Apples

1 tbs lemon juice

1/2 cup brown sugar

1/2 cup granulated sugar

1/4 cup cornstarch

1 1/2 tsp cinnamon

1/4 tsp nutmeg

pinch salt

2 cups water

Directions:

Peel core and chop apples into small pieces and toss with some lemon juice. Set aside.

Combine sugars, cornstarch, cinnamon, nutmeg and salt in a small saucepan. Pour in water and stir until incorporated. On medium heat, bring mixture to a gentle boil for 3 minutes stirring frequently to prevent scorching on the bottom. Once mixture is thickened slightly, add apples and toss bringing he mixture to a gentle boil once again. Reduce the head to low and simmer for 10 minutes or until the apples are tender. Take mixture off heat and allow it to cool slightly.

Cream Cheese Pie Crust

Cream Cheese Pie Crust
Ingredients:
1/2 cup unsalted butter
3 oz full fat cream cheese
1 cup +2 Tbsp flour
1/4 tsp salt
Directions:
Cream butter and cream cheese together. Add in flour and salt until it makes a dough ball. There should still be streaks and clumps of the butter/cream cheese mixture in the ball of dough which helps make it flakey, so don't over mix. Wrap up and refrigerate for at least an hour.

Chocolate Coconut Dessert

Chocolate Coconut Dessert
1 Package milk chocolate chips
1- 12 ounce can evaporated milk
1 package of mini marshmallows
1 2/3 cup shredded coconut
2 1/2 cup rice crispies
1 1/2 cup crushed peanuts
1 stick of butter
1/2 gallon of vanilla ice cream (square box)

In a sauce pan mix chocolate chips and evaporated milk and bring to a gentle boil stirring constantly until melted. Cook for 1 minute. Add marshmallows and stir until melted. Chill one hour. Cook coconut and butter in a skillet until slightly brown. Stir in cereal and nuts. Spread half of the coconut mix in the bottom of a 9x13 pan. Slice ice cream into 1/2 inch slices (16 total)  Cover coconut with half of the ice cream and cover with half of the chocolate sauce. Repeat ice cream, then chocolate, and then coconut again. Freeze

{Whole Wheat} Buttermilk Banana Bread

                 Buttermilk Banana Bread
3 cups flour (I used whole wheat)
1 1/2 cups sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
3 eggs
3/4 cup butter, melted
1 1/2 cups buttermilk
4 very ripe bananas, mashed
Whisk together flour, sugar, soda, baking powder, and salt in a small bowl. In a large bowl, beat eggs, butter, buttermilk, and bananas. Stir in dry ingredients till just moistened. Pour into 6 or 7 *small loaf pans. Bake at 350° for about 30-35 minutes. Let cool in pans 5-8 minutes before removing to cooling racks.

recipe from www.creationsbykara.com

Salted Caramel Sauce

Salted Caramel Sauce

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes

The BEST salted caramel sauce! It's easy to make and is great drizzled over ice cream, cake, cookies, cupcakes, cheesecake...and anything else you can think of!

Ingredients:

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel or Maldon sea salt flakes

Directions:

1. First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
2. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer.
3. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. If the sugar gets stuck to the whisk, you can switch to a wooden spoon.
4. Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.
5. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.

recipe from www.twopeasandtheirpod.com

Caramel Buttermilk Syrup

Caramel Buttermilk  Syrup

1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter*
1 tsp baking soda
1 tsp vanilla

In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and whisk  in soda and vanilla. It will bubble up a lot.

recipe from www.creationsbykara.com

Dressed Up Spaghetti

                                  Dressed up Spaghetti

Ingredients:

• 1/2 onion minced
• 2 cloves garlic minced
• 1/2 Tb olive oil
• 1 lb hamburger
• 1 tsp kosher salt or table salt
• 1/4 tsp black pepper
• 1/8 tsp oregano
• 1 jar classic prego
• 1 14oz can diced tomatoes, drained (optional)
• 1 pkg spaghetti

Directions:

1. Add olive oil to frying pan and heat over med-high heat. Add onions and cook until they become soft (about 4-5 min). Then add garlic and cook a minute longer. Next add in your meat and your seasonings. Cook meat until browned. Add in your pasta sauce and let simmer for about 15 minutes.

2. Cook spaghetti noodles according to package. Serve sauce over noodles while hot.

recipe from www.iheartnaptime.net

Homemade Soft Pretzels

                        Homemade Soft Pretzels

Yield: 8 soft pretzels

Ingredients:

2 1/4 tsp active dry yeast (1 standard packet)

1 cup warm water

1 tbs unsalted butter, melted

1 tsp sugar

1 tsp salt

3 cups all-purpose flour + up to 3/4 cup more if needed

2 cups water

6 tbs baking soda

1 tbs coarse salt, for sprinkling on top

6 tbs salted butter, melted

Instructions:

Preheat oven to 475 degrees and line a large baking sheet or two baking sheets with parchment paper.

Combine yeast with warm water and sugar in the bowl of your stand mixer fitted with hook attachment. Once mixture becomes "frothy" your yeast is ready. Stir in salt and melted butter. Add flour 1 cup at a time until a dough forms and is no longer sticky. You may need more or less depending on temperature differences. If you press your finger into the dough and it bounces back, it's ready to knead. Knead dough for 5 more minutes until smooth and pliable. Form dough into a ball and place it back into the bowl to rest for 15 minutes. During this time, prepare baking soda bath.

In a medium sized pot, boil 2 cups of water with 6 tbs of baking soda. Once the baking soda is mostly dissolved, take mixture off heat and allow it to come down to a lukewarm temperature. Pour into a 9x9 baking dish once cooled down.

At this time, 15 minutes of dough resting time should be up. Take dough out of the bowl and flatten slightly with the palm of your hand. Cut dough into 8 sections (like a pizza). Roll each triangle into a long rope, about 19-20 inches long. Shape dough into pretzel shape and place in baking soda bath for 2 minutes. If the whole pretzel isn't covered by the water, spoon it on top of the areas is doesn't reach. Once the 2 minutes is up, carefully pick pretzel up either by your hand or with the help of a fork and place on prepared baking sheet. You may have to re-shape slightly. Sprinkle the pretzel with coarse salt while still wet (optional). Repeat these steps until all 8 pretzels are prepared and on the baking sheet(s).

Bake pretzels for 8-9 minutes or until golden brown. Immediately from the oven, brush (heavily) with melted butter.

These homemade soft pretzels are best served hot and fresh out of the oven but will keep for about 2 days stored at room temperature in an airtight container. Pop them in the microwave and they're good as new! 

Recipe from www.sprinklesomesugar.com

Zupa De Tuscana Soup

Zupa De Tuscana Soup
Ingredients:
2 lbs jimmy dean all natural sausage

8 Cups water water

32 oz chicken broth

4 Chicken bullion

2t garlic (minced)

1 med onion (chopped)

8 red potatos(cubed)

2 Cups spinach (or 6-9 oz bag spinach)

1 Cup heavy whipping cream

salt & pepper taste

Italian seasoning to taste

Directions:

brown sausage, drain set aside

In large pot, boil water & broth, add potatoes, garlic, onion, simmer over medium heat until potatoes are tender

Add sausage & simmer 10 min

Add spinach & heavy whipping cream, season w/salt & pepper and heat thru.

Chicken Pot Pie

Chicken Pot Pie

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1/2 cup frozen green peas
• 1/2 cup grean beans
• 1/2 cup sliced celery
• 1 can diced potatoes
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon coarse salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 32 oz. carton chicken stock or broth for boiling(reserve 1 3/4 cups chicken broth)
• 2/3 cup milk
• 2 (9 inch) unbaked Pillsbury pie crusts...or if you're really feeling domestic go here and find the perfect pie crust!! I wasn't feeling that domestic last night so I used Mr. Dough Boys, and it was still yummy!

Instructions

1. Preheat oven to 425 degrees F
2. In a pot, combine chicken, carrots, peas, potatoes and celery. Add the chicken broth and boil for 15 minutes. Remove from heat, drain (reserving 1 and 3/4 cup chicken broth for filling) and set aside.
3. Place the bottom crust on the pie pan and dab with a fork a few times. Place in over and cook for 5-7 minutes.
4. In a large sauce pan cook onions in butter (over medium heat) until soft and translucent. Stir in flour, salt, pepper, and celery seed. Next, slowly stir in chicken broth remains and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture.
5. Remove pie crust from oven and bump oven down to 375. Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
6. Bake for 25 to 30 minutes, or until golden brown. Cool for 10 minutes before serving.

Chocolate Chip Cookies

Ingredients:

1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package vanilla instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
2. Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
3. Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

Lemon Curd Mousse

2 Cups Heavy Whipping Cream
Zest and juice of 2 lemons
8 ounces Cream Cheese Softened
2 tsp Vanilla
1/2 cup sugar
2 big spoonfuls of lemon curd

Directions:
Mix cream cheese, vanilla, lemon, sugar, and lemon curd until smooth. Whip up the heavy cream and fold into the lemon mix. Store in an air tight container in the fridge

Schmutz’s Chili

Schmutz’s Chili

3 C pinto beans washed

1 lb ground beef browned

3/4 lb bacon cut up and browned

1 C chopped onion

1 C katchup

1/4 C brown sugar

1 T liquid smoke

3 T white vinegar

1 tsp salt

dash pepper

Cook for 3 hrs in crock pot. Add enough water to cook it all.

I rinse and soak my beans over night. The cook time will depend on how fresh the beans are. I would start them in the morning. Cook them on high and just keep checking them until they are soft.

German Pancakes

German pancakes

6 eggs
3 tbsp butter
1 c flour
1 c milk
1/2 tsp salt
Mix ingredients in blender
Bake in greased casserole dish at 450° for 15-20 minutes

Pumpkin Muffins with Cream Cheese Glaze

Pumpkin Muffins with cream cheese glaze

makes approx-  24 extra large muffins, 36 standard sized muffins, or 3 loaves of bread

ingredients:

Muffins
3 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

2/3 cup vegetable oil
2 cups sugar
4 eggs
1 teaspoon vanilla
1- 15 oz. can pumpkin puree
2/3 cup water

Streusel Topping
1/2 cup brown sugar.
1/2 cup all purpose flour
2 teaspoons cinnamon
1/4 cup unsalted butter, melted
(optional) 1/2 cup chopped pecans or walnuts

Cream Chesse Glaze

4oz cream cheese

1 cup powdered sugar

3-4 Tbsp milk

blend cream cheese until smooth. Add powdered sugar and mix until all mixed in. Add milk one TBSP at a time until you reach a desired glaze consistency. Drizzle on muffins once done baking.

directions:

Preheat oven to 350 degrees F.
Place cupcake/muffin liners in a muffin pan.

Mix the batter...
In a large bowl, gently whisk dry ingredients (flour, baking powder, baking soda, salt, spices).

In another large bowl (or the bowl of your electric mixer), add oil, sugar, eggs, vanilla and pumpkin. Blend well. Add water and blend until fully incorporated.

While slowly mixing, pour the dry ingredients in with the wet. Mix until just combined.

Make the streusel...
In a medium bowl mix brown sugar, flour, cinnamon and nuts (if desired). Pour in the melted butter and stir gently until the mixture is combined, but some small lumps remain.

Scoop muffin batter into prepared pan, filling liners about 1/2-2/3 full. Top each muffin with a spoon full of streusel topping.

Bake muffins 18-20 minutes (for standard sized muffins).
Bake extra large muffins (as pictured) 25-28 minutes, or until a toothpick inserted in the center comes out with moist crumbs, but no wet batter.

Feel free to make this recipe into Pumpkin bread instead of muffins. Divide batter between 3 standard sized loaf pans. Bake loaves (in greased and floured pans) for 50-55 minutes.

This recipe makes a lot of muffins. Feel free to cut the recipe in half, or make some muffins and a loaf of bread.

Applesauce Oatmeal Muffins

Applesauce Oatmeal muffins

½ c. softened butter

¾ c. brown sugar

1 well beaten egg

1c. whole wheat flour

½ tsp cinnamon

¼ tsp. nutmeg

1 tsp. baking powder

¼ tsp. soda

¼ tsp. salt

¾ c. applesauce

1c. quick oats

½ c. raisins (optional)

½ c. nuts (optional)

Mix wet ingredients then all dry and mix well. Put into muffin cups and bake 350 for 25 to 30 minutes.

Makes about 24

Chicken Sour Cream Enchiladas

Chicken Sour Cream Enchiladas

 

Mix Together

 

1 can Cream of chicken soup

1 1/2 C diced Chicken

2 oz Green Chili's diced (optional)

Chopped onions.  I just toss in a quarter cup or so of dehydrated ones

Salt and pepper

3/4 soup can of milk

1/2 pint Sour Cream

 

 

1 dozen corn tortillas or flour tortillas whatever size you want

3/4 lb grated cheese.  I just use however much looks good.  Probably more than I should

 

Pour 1/2 the mixtrue in bottom of cake pan.

Put cheese in tortilla and roll.

Pour the rest of the mixture on top

 

Bake 350 Degrees for 1/2 an hour or until cheese is melted. 

Waffles

Waffles

 

Makes 3 10 inch waffles or 6 smaller ones

 

1 3/4 C flour

2 tsp baking powder

1/2 tsp salt

2 beaten egg yolks

1 3/4 C milk

1/2 C oil

2 stiffly beaten egg whites

 

Fold in egg whites after mixing everything else.

Penne Rosa Pasta

Penna Rosa Pasta

                    1 (1 lb) box penne pasta

1 lb boneless chicken breasts

1 (8 ounce) box frozen chopped spinach

1 (14 1/2 ounce) can Italian-style diced tomatoes (drained)

2 (16 ounce) jars alfredo sauce (I use 'light' Alfredo sauce to cut a few calories)

1 (8 ounce) can tomato sauce

1 (8 ounce) container sliced mushrooms

red pepper flakes

parmesan cheese (optional)

Directions:

　

Fill a medium size pot with water and add red pepper flakes, bring to boil, add penne noodles.

Cut chicken into pieces and cook thoroughly. Set aside and keep warm.

Saute mushrooms.

Thaw spinach and drain out all excess water.

In a large saucepan mix Alfredo sauce, tomatoes, tomato sauce, mushrooms, spinach and more red pepper flakes (to taste). Simmer on low for 15-20 minute.

Drain pasta and place in a large serving bowl.

Add chicken to pasta and stir.

Add sauce and stir.

Serve immediately and sprinkle with Parmesan cheese and additional red pepper flakes if desired.

Corn Bread and Orange Sauce

Orange Sauce
1/4 cup sugar
2 tablespoons corn starch
1/8 teaspoon salt
1 1/2 cup orange juice
2 tablespoons butter
1 can mandarin oranges

mix all ingredients except mandarin oranges in a saucepan and bring to a boil. once it starts to boil you can remove from heat. Add your mandarin oranges and top it off with some corn bread. You can also garnish with bacon bits on top too.
I always use the juice from the oranges and then use orange juice for the rest. Hope you enjoy!