Barbecue Sauce

If you read my Thimble Thoughts blog, you know the story behind these two recipes. They're taken from our church cookbook.

BARBECUE SAUCE #1
1/2 c vegetable oil
3/4 c onion, chopped
3/4 c ketchup
3/4 c water
1/3 c lemon juice
3 T Worcestershire sauce
2 T prepared mustard
2 tsp salt
1/2 tsp black pepper

In large frying pan, saute' onion in oil until onion is tender. Add remaining ingredients, and simmer onlow heat for 20 minutes.

BARBECUE SAUCE #2
3 T butter
1/3 cup minced onion
1 c ketchup
1/3 c vinegar or lemon juice
2 T brown sugar
2 T worcestershire sauce
1/2 c water
2 tsp. prepared mustard
1/8 tsp salt

In hot butter in saucepan, saute' onion until tender, not brown. Add remaining ingredients, cover and simmer about 10 minutes.

Beef Fajitas

1 1/2 lbs. sirloin steak, thinly sliced

1/2 cup Zesty Italian Dressing, divided

2 large green peppers, cut into strips

1 large onion, cut into wedges

16 Taco Flour Tortillas, warmed

1 cup shredded sharp cheddar cheese

1 cup sour cream

1/2 cup Taco salsa

Combine steak and 1/4 cup of the dressing in glass bowl; cover.
Refrigerate 1 to 2 hours to marinate, stirring occasionally. Remove steak; discard marinade.

Cook steak in remaining 1/4 cup dressing in large skillet on medium-high heat 5-6 minutes or until nolonger pink. Remove steak; keep warm.

Add peppers and onion; cook until tender. Add steak; cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.

Makes 8 servings, 2 fajitas each.

Apple Crisp

I found this at Be Not Conformed, posted by Mrs. R. It looks really good and I plan on giving this one a try. Especially for this fall. This just seems to be the right time of year for an apple dessert, doesn't it?



Topping:
1/2 cup (70 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon fresh or ground nutmeg
1/8 teaspoon salt
6 tablespoons (84 grams) unsalted butter, cut into pieces
1/3 cup (30 grams) old-fashioned rolled oats

Filling:
2 1/2 pounds (1.2 kg) or 6 cups peeled and sliced Granny Smith Apples or other firm, tart-tasting apple
2 tablespoons (30 grams) light brown sugar

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.
Butter or spray with a cooking spray, an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. Set aside.

For Topping: Place all the topping ingredients (flour, sugars, spices, butter, and oats) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.

For Filling: Peel, core, and slice the apples into 1/4 inch (.7 cm) thick pieces. Place in a large bowl and add the brown sugar. Gently combine and then transfer to your prepared baking dish Spread the topping evenly over the apples.

Bake for approximately 35-45 minutes or until the topping is golden brown. Remove from oven and place on a wire rack to cool for about 10 - 15 minutes before serving.

Serve with softly whipped cream or vanilla ice cream. Refrigerate any leftovers and reheat before serving.

Makes 4 servings.

Pork Chop and Potato Casserole

Someone I hope to be a new blogging buddy found my recipe blog and emailed me a recipe that she tried this week: "I just tried out a new recipe Monday-I had the day off for Labor Day- and I thought you might be interested. I got it out of an old Taste Of Home magazine." Thanks, Bethanie! Can't wait to try it. :D If you would like to see Bethanie's site, just click here.

7 Potatoes, thinly sliced w/ skins
1 can cream of potato soup
1/2 c sour cream (I used mayo)
3-5 pork chops
13X9 pan
1 Layer of potatoes. Season with salt and pepper. 2nd layer of potatoes. Season again. Mix soup and sour cream (or mayo) together. Spread over potatoes. Cover and bake at 350 for 30 minutes. Meanwhile, brown pork chops in oil (I use olive oil). Top potatoes with pork chops. Cover and bake 30 more minutes. Uncover and bake 15 minutes.

Cherry Pecan Bread

This recipe was found at Chyrll's Corner. She and her family are missionaries to Northern Ireland and has the sweetest daughters, Lydia, Grace, and Hannah. I haven't tried this one yet, but it looks yummy.


2 cups flour
1 teaspoon baking soda
1\2 teaspoon salt
3\4 cup sugar
1\2 cup butter
2 eggs
1 teaspoon vanilla
1 cup sour milk
1 cup pecans, chopped
1 cup maraschino cherries, chopped
~~~~~~~~~~~~~~~~~
In a mxing bowl, thoroughly stir together flour, baking soda, and salt; set aside.
In a larger bowl, beat together sugar, butter, eggs and vanilla until mixture is light and fluffy.
Add flour mixture and sour milk alternately to beaten mixture.
Beat just until blended after each addition.
Fold in 1 cup of chopped pecans and maraschino cherries.
Turn batter into a lightly greased loaf pan, Bake at 350F for 55 to 60 minutes.
Cool in pan for 10 minutes. Remove from pan; cool completely.

Hashbrown Casserole Just Like Cracker Barrel's

I have never tasted a better hasbrown casserole than the one you get at Cracker Barrel. I LOVE it. Everytime I go there with my Dad he always orders an extra one with his meal and gives it to me. Now isn't that sweet of him?
Well, I found this recipe and thought I would share it. Although it may not be EXACTLY the recipe that Cracker Barrel uses, I can say that it comes very close. So give it a try. You'll be glad you did.


10.25 oz. can condensed cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

-Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.-Gently fold the potatoes into the mixture and pour into prepared pan.-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.