Apple Butter

This is a most excellent recipe that a girl at church gave me. She made me some of this apple butter last year and it was so yummy.

8 cups cooked apples
4 cups sugar
1/2 cup apple cider vinegar
1/2 teaspoon ground cloves
2 teaspoons cinnamon
1/2 teaspoon allspice

Cook apples in a little water.
Put apples in a crock pot with vinegar and sugar.
Cover and cook for 12 hours on low, stirring frequently.
Add spices and cook on High for 3 hours.
Put in hot, steralized jars and process for a few mintues.
NOTE!! 14 cups uncooked apples equals 8 cups cooked apples.

Lime Pickles

This lime pickle recipe was on Rebecca's Blog. I have had these and they are the best pickles you'll ever taste.

7 lbs. cucumber, sliced thin
2 cups lime
1 1/2 gallon water
9 cups sugar
2 qt. white vinegar
2 tsp. pickling spices
1 tsp. celery seed
1 Tbsp. salt

Soak cucumber slices in lime and water for 24 hours. Drain lime/water mixture, rince cucumber slices and soak in ice cold water for three hours. While cucumbers are soaking, mix together sugar, vinegar, pickling spices, celery seed and salt. Heat mixture just until sugar dissolves. Cool mixture. Drain water from cucumber slices. Add vinegar mixture to cucumber slices and soak for twelve hours. Boil slowly for 45 minutes. Pack and seal in canning jars.

Jello Salad

This was at Courtney's blog. It sounds very cool and refreshing, doesn't it?

1 medium can crushed pineapple
1/4 c. sugar
1 ( 3 oz. ) box strawberry Jello
1 ( 8 oz. ) cream cheese, softened
1 c. ice water
1 ( 8 oz. ) Cool Whip

In medium size sauce pan, bring pineapple and sugar to boil. Add Jello and cream cheese. Reduce heat and stir until well blended. Remove from heat. Stir in ice water until ice is melted. Pour into glass serving bowl and refrigerate until almost set. Fold in Cool Whip until well blended. Refrigerate until set.

Baked Apples On The Grill

I got this recipe from Alethia Liberty. Brittney posted it and it just looks so good. She has pictures. If you want to see them, click here. The last couple of years, we've had an "Apple Day" and I can't wait to try these this year for that. Brittney said you can also do these in the oven. So, if you don't have a grill, you can still enjoy this delightful fall snack.


Apple
Tinfoil
1 teaspoon cinnamon
1 teaspoon butter
1 tablespoon brown sugar, packed
Sprinkle of water
And a grill, of course (I used a Charbroil gas grill).Select apple. Fresh from the apple tree is the ultimate best, but that’s, unfortunately, not always available. Washington apples from the local IGA would work just fine.

Peel off the top and bottom of the apple to allow flavor to better seep in to the apple during the baking process

Lay out a sheet of tin foil, and place apple on it. Sprinkle the hollow with cinnamon.

Insert the sliver of butter into the center (may add extra for more syrup).

Pack brown sugar on top.

Add a dribble of water to moisten.

Wrap apple, carefully sealing tinfoil. This leaks easily, so 2 layers of foil are recommended. Place in heated (to 300-325F) grill. Let bake for 20-30 minutes.

Garnish with nuts and raisins, if desired.

Monkey Bread

I got this one off Susan's blog called With Heart and Hand.......By Grace. I'm thinking about fixing a couple of these for our Sunday School class soon.


Cinnamon/sugar mixture, to taste (most common is 1/2 cup sugar to 2 tsp. cinnamon)
1 stick butter
4 cans refrigerated biscuits

Cut each biscuit into quarters, and shake in cinnamon/sugar mixture. Layer biscuits in bundt pan, pour remaining sugar/cinnamon on top, and drizzle with melted butter (or simply cut butter into little pats and place on top). Bake at 350 degrees for about 30 minutes.

Sour Cream Pizza Strips

2 cups biscuit baking mix
2/3 cups milk
1 tsp Italian seasoning
1 - 8 oz container sour cream
1/3 cup mayonnaise
1/4 of Grated Parmesan and Romano Cheese
1/4 cup chopped onion
3 TBS chopped parsley
1/2 tsp garlic powder

Preheat oven to 400*. In medium bowl, combine baking mix, milk, and Italian seasoning.
Stir to make soft dough. Turn onto well-floured surface; knead lightly 10 to 12 strokes. Pat dough onto bottom and up sides of greased 13X9-inch baking dish, making a small rim. In medium bowl, mix remaining ingredients; spread evenly over dough. Bake 20 to 25 minutes or until golden. Cut into rectangles. Serve warm. Refrigerate leftovers.

Oven Fried Chicken

This is one of my favorite recipes. When Bruce and I got married, I knew he was used to FRIED chicken, FRIED pork chops, FRIED taters, FRIED okra....you get the idea. Well, I did a lot of cooking for my Mother when I lived at home and most every meat I cooked was baked so fried food was not a specialty of mine. LOL I tried learning from his Mother, but just did not have her knack for it. THEN! My sister-in-law, Cindy, bought me a cookbook for Christmas one year called Best Recipes From the Backs of Boxes, Bottles, Cans, and Jars. I found this recipe for Oven Fried Chicken and it comes out perfect every single time. You can alter it in several different ways. Bruce loves it and really does not know if it's pan fried or oven fried. He just knows it's fried. Yes, it's cheating! LOL

1 Tbs margarine or butter
2/3 cups Bisquick Baking Mix
1 1/2 tsp paprika
1 1/4 tsps salt
1/4 tsp pepper
2 1/2 - 3 1/2 lb briler-fryer chicken, cut up.

Heat oven to 425*. Heat margarine in rectangular pan, 13X9X2, until melted.
Mix baking mix, paprika, salt and pepper; coat chicken.
Place chicken, skin side down, in pan.
Bake uncovered 35 minutes. Turn; bake until done, about 15 minutes longer.

Here are some variations to the flavor:
Italian Coating: Add 1 Tbs Italian seasoning and 1/2 tsp garlic powder.

Mexican Coating: Decrease baking mix to 1/2 cup. Add 2 TBS cornmeal and 1 to 2 TBS chili powder.

Parmesan Coating: Decrease baking mix to 1/3 cup and salt to 1 tsp. Add 1/2 cup grated Parmesan cheese.

Sesame-Herb Coating: Decrease salt to 1 tsp. Add 2 TBS sesame seed and 2 tsps each dried thyme leaves, ground sage, and parsley flakes.

Rainbow USA

This one I found on a Keebler Cookie package and thought it would be nice for Fourth of July or any holiday celebrating our country in some way.

1 6oz Keebler Ready Graham Cracker crust
1 8oz package chream cheese, softened
1/3 cup sugar
1 tsp lemon juice
1 8oz tub of whipped topping, thawed
8 Keebler USA Rainbow Deluxe cookies - chopped
1. Mix cream cheese, sugar and lemon juice with electric mixer til well blended
2. Gently fold in whipped topping
3. Fold in chopped cookies
4. Spoon mixture into crust
Refrigerate 3 hours or overnight. Garnish with Betty Crocker Parlor Perfect Confetti sprinkles just prior to serving. Serves 8

Mother's Creamy Stewed Potatoes

OK, this is a recipe my mother used as I was growing up and let me just say that they are NOT on the Weight Watcher's program, I can tell you that for sure. But oh, my, my. You'll love 'em!

Quarter potatoes

Cover with water

Add TBS of bacon greese and 1/2 stick of butter

Boil til tender but firm. Add a cornstarch mixture. Boil until lumps are gone. Simmer until desired thickness.

Mounds Bar Brownies

I got this recipe from Courtney's Mother also. With this recipe, I ALWAYS have to make plenty because my dear hubby ALWAYS wants a pan to himself. LOL

1 stick of butter
2 cups brown sugar
(mix)
Add:
3 eggs
1 tsp vanilla
(cream)
Add:
2 cups self rising flour (gradually)
2 cups coconut
1 cup chocolate chips
(mix)
Put in 7 1/2 X 11 inch pan and bake at 325* for 45 min. give or take a few. Let cool completely. Do not grease glass pan.

Traditional Sugar Cookies

OK, I got this recipe from Sis Rachel, Courtney's Mother. In my cookbook that I have written it in, I wrote at the top....Rachel says, "Be sure to use regular white Crisco...NOT the butter flavored!!" So, I thought I would add that in.

1 1/4 cups sugar
1 cup crisco
2 eggs
1/4 cup light corn syrup
1 TBS vanilla

3 cups all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt


Cream together first five ingredients. Mix dry ingredients together in separate bowl and gradually add to first mixture. Divide dough into four balls. Refrigerate at least 1 hour. Take out balls, one at a time, roll in 1/4 inch thickness and cut with cookie cutter. Bake at 375* until bottom or deges are golden brown. The top wll look doughy until they cool.

Veg-All Casserole

I fix this every Christmas and Thanksgiving. But I must confess that I use a lot more cheese. LOL Everything tastes better with cheese. :D

1 large can vegall, drained
1 can water chestnut drained and sliced
1 can cream of chicken
1/2 cup mayonaise
1 small onion, diced
1 cup grated cheese
1 cup Ritz crackers
1/3 cup melted margarine
Combine 1st five ingredients. Pour into greased dish. Top with cheese and crackers. Pour on melted buter. Bake at 350* for 20 minutes or until bubbly.

Hashbrown Casserole

I got this recipe from a homeschool recipe swap years ago. It's good< color="#cc9933">1 to 2 lbs frozen hashbrowns
8 strips of bacon - cooked and crumbled
1 can cream of celery soup
2 cups grated cheddar cheese
1 stick of butter, melted
1 tsp salt
1 TBS minced onion
1/2 tsp pepper
1 1/2 TBS minced parsley
Thaw hashbrowns. Combine all ingredients except hashbrowns. Then stir in just enouth hasbrowns to make the mixture look even. Too many hashbrowns will make it dry. Not enough will make it runny. 1 to 1 1/2 lbs is usually just right. Bake in greased casserole dish at 350* for 1 hour.

Broccoli Cornbread

This recipe for Broccoli Cornbread I got ages ago from my friend, Debbie, who used to bring this to our church socials. Her pan ALWAYS went home empty. It is so good.

1 box frozen broccoli; thawed and drained
6 oz cottage cheese
1 onion, chopped
1 stick margarine, softened
4 eggs
1 box jiffy cornmeal mix Mix together, pour into greased pan. Bake at 400*-425* until golden brown. Freezes well.

Cream Cheese Sugar Cookies

1 three ounce package cream cheese
1/2 cup butter
2/3 cup sugar
1/2 tsp baking powder
1 egg
1/2 tsp vanilla
1/4 tsp almond extract
2 cups all purpose flour
Light corn syrup
colored sugar and sprinkles

Soften cream cheese and butter.
In large bowl beat cheese and butter with mixer on medium speed for 30 seconds.
Add sugar and baking powder; beat until combined.
Beat in egg, vanilla, and almond extract until combined.
Beat in as much flour as you can with mixer.
Use a wooden spoon to mix the rest of the flour.
Divide dough in half. Cover and chill for 1 to 2 hours until firm.
Roll portion of dough 1/4 in. thick.
Cut with cookie cutters. Place on ungreased cookie sheet and bake at 350* for 12 to 15 minutes or until edges are light brown. Cool completely.
Lightly brush with corn syrup; decorate with colored sugar or sprinkles. Makes 2 dozen.

Cherry Shortbread Sweet Hearts

1/2 cup maraschino cherries well drained and chopped
1 1/4 cup all purpose flour
3 TBS sugar
1/2 cup chilled butter
Purchased decorating icing.

Using paper towels, pat cherries dry. Set aside.
In a medium bowl stir together flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in cherries.
Knead until well combined and nearly smooth.
On lightly floured pastry sheet roll dough into 1/4 in. thickness.
Cut into heart shapes. Place 1 inch apart on cookie sheet. Bake at 325* for 12 to 14 minutes or until bottom and edges are lightly brown. Cool completely. Decorate. Makes 12 cookies.