Apple Pie Filling (canning) & Apple Crisp

Apple Pie Filling

Filling Per Quart

5 apples
1 c. sugar
1/4 c. corn starch
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 c. water
3/4 c. apple juice or apple cider
2 tablespoon lemon juice

Core, peel and slice apples. Place in boiling water for 1 minute. Set aside and keep hot. Boil remaining ingredients until desired thickness. Barely let it reach a full boil. Fill hot sterilized quart jars alternating apples and syrup until it is almost full. Run a knife down the side to remove air bubbles. Add more apples and syrup. "Process in boiling water bath. Put jars in water bath pan or one that allows you to put water over the jars about 1 inch. Boil for 25 minutes".

Apple Crisp

1 qt apple pie filling
1/2 tsp cinnamon
1/2 c. brown sugar
1/2 c. flour
1/2 c. oats
1/4 c. butter, melted
Pour the pie filling into a 9x9 or 8x8 pan. Mix remaining ingredients well and sprinkle over the top of filling. Bake at 375 for 20-30 minutes until golden.  

**This is not my recipe, I do not know where this recipe originated from.

Golden Dip

Grandma Ford's Golden Dip

8 egg yolks

2/3 c. sugar

1 1/3c. Pineapple Juice

Cook in a Double Boiler until thick (or cook slow in a reg. saucepan). Remove from heat.

Add 32 marshmallows cut in fourths stir until all are melted

Set aside & cool

Mix with a tub of Cool Whip & Chill

This is an excellent topping for Angel Food cake.......add a few strawberries on top.....YUM!!

Easy Tip For Shredding Meat

I was recently making pulled pork for dinner, and wondered if this tip might be helpful for other cooks.  If you are planning to shred meat of any kind, for pulled pork, italian beef, ect...after you have cut your cooked meat in to chunks, simply put it in a mixing bowl and turn on your hand mixer.  This will shred your meat perfectly! No mess, No fuss!

Easy Peasy!

Rotel Dip - served cold

Ingredients:

10oz can Rotel tomatoes & green chilies (Hot, Med, Mild, depending on your preference)
8 oz sour cream
1 packet Fiesta ranch dip mix
1 cup shredded cheddar cheese

Mix together well and refrigerate for at least a couple of hours before serving.

Rotel Dip - crockpot

Ingredients:

10oz can Rotel diced tomatoes & green chilies (Hot, Med, or Mild) your preference
15oz can Hormel chili - no beans
4 Velveeta Cheese (more if you like a lot of cheese)
1/4 cup sour cream
1# ground sausage browned & drained (optional)

Put it in a dip crockpot, serve with tortilla chips

Crockpot White Chicken Chili

Ingredients

22oz Bag Tyson Frozen Chicken Fajita Strips

3.5oz bag Sun Dried tomatoes w/ Zesty Peppers

1 medium onion chopped

6.2oz box Uncle Ben's Fast Cook wild rice w/ season packet

1/4 teas. minced garlic

3 (15oz) cans white kidney beans - drained

4 (14.5oz) cans chicken broth

2 cups frozen corn

3 peperoncinis

1cup Shredded Sharp Cheddar Cheese

In a large crockpot on low heat mix well all of the above ingredients, with the exception of the peperoncinis and cheese.  After you are done mixing, drop the 3 peperoncinis into the crockpot.  Cook on low heat for 4-6hours. 

Before serving, scoop the peperoncinis out and discard.  Stir in the shredded cheddar cheese and let simmer for 20 minutes.

Serve with some cornbread and ENJOY!!!

Better Than Sex Pumpkin Dessert

Ingredients:
1 box spice cake mix 
1 small can pumpkin puree 
1 - 14 oz. can sweetened condensed milk 
1 - 8 oz. tub cool whip 
1/2 bag Heath Bits 
Caramel Sundae Sauce 
Directions:
In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms. 
Pour batter into a well greased 9x13 baking dish. Bake at 350º according to the directions for a 9x13 cake on the cake mix box. 
Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake. 
Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

I am not claiming that this is my original recipe. A friend made it, I ate it, and THIS IS DELISH!!!

Coconut Cream Dessert

Ingredients:
1c. Flour
1/2c. finely chopped pecans
1/4c. brown sugar
1/2c. melted butter
2 -3.4oz boxes Jello Instant Coconut Cream Pudding Mix (or in a pinch: Instant Vanilla Pudding Mix)
4c milk
16oz container Cool Whip
3c. Angel Flake Coconut

Preheat oven to 350 degrees. Spray a 9x13 baking cake pan with cooking spray. Prepare the Shortbread Crust: In a bowl, combine the flour, pecans & brown sugar. Stir in the butter, mix well. Press into the bottom of the 9x13 pan. Bake at 350 degrees for about 12 minutes (the appearance should be very light brown. Remove from the oven and cool.

Coconut Filling: In a large bowl beat pudding mixes & 4 cups COLD milk for 2 minutes. Stir in 1 1/2cup coconut. Put into the refrigerator until the pudding is set.

Spread the cool whip on top like you are icing a cake.

Toasted Coconut: Spread the remaining 1 1/2cup of coconut on a rimmed cookie sheet and put into an oven at 350 degrees for about 5-10 minutes. stirring once or twice, until a golden color. Keep an eye on it.

Sprinkle the Toasted Coconut on top of the Cool Whip.....ENJOY!!

Death By Chocolate

Ingredients:
1 box (9x13) brownie or chocolate cake mix (prepared according to the directions and cooled)
2 - 3.4oz boxes of Instant Chocolate Pudding (prepare according to directions)
1 - 16oz frozen Cool Whip (thawed)
1 - 8oz package Heath English Toffee Bits (or several Heath Bars crushed)

Prepare & bake brownie mix according to the directions on the box. Let it cool
Prepare the pudding according to the directions on the box
In a large trifle bowl layer 1/2 of the brownie mix (crumbled), 1/2 of the chocolate pudding, 1/3 of the toffee bits, 1/2 of the cool whip. repeat. Sprinkle the remaining toffee bits as the last layer.

Refrigerate for at least a couple of hours (preferably overnight).

Orphan Kitten Formula

On the farm we sometimes have to take over, and become 'mommy' to our animals. In this case, a family friend had some kittens, 6 all together.  Mommy was probably a year old and this is a lot for a seasoned veteran, let alone a mother cat that is so young.  We have used this Newborn Formula for kittens, puppies and in a pinch calves.

2c. 2% milk
1c. half & half
1 egg
1Tbls white Karo corn syrup

Mix well. Warm to feed. Use and eye dropper or syringe.  Store in the refrigerator. It will separate so mix well before each feeding. This will keep according to the dates on your milk and/or half & half.

Sweet n Salty Popcorn Mix

So hungry for a sweet n salty snack mix.  Here is what I did......Popped some buttered popcorn, put it in a big bowl.  Threw in some butterscotch chips, a big hand full of cinnamon toast crunch cereal, some salted peanuts, and candy corn.....not too bad for a sweet n salty treat!

Peanut Butter Cookies

Peanut Butter Cookies are PaPa Bears favorite. Over the years and with a little tweaking, this is the recipe I have come up. It is a little crunchy, little soft and a whole lotta YUMMY!

3/4 Cup Granulated Sugar
3/4 Cup Packed Brown Sugar
3/4 Cup Creamy Peanut Butter
1/2 Cup Butter (or Margarine)
3 eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 (3.4 oz) package instant vanilla pudding mix
1 8oz package Bits O Brickle Toffee Bits
2 Cups all purpose flour

Heat oven to 375 degrees F. In a large bowl mix sugars, peanut butter, butter, and eggs until well blended.
Add baking soda, baking powder, vanilla extract, pudding mix and toffee bits.  Mix well.
Mix in flour a bit at a time (I add 1/2 cup, stir....add another 1/2 cup and so on)

Refrigerate dough for about an hour so it is easy to handle then shape dough into 1 inch balls and place on a cookie sheet about 2 inches apart.  Using a fork, make a checkerboard design on top of the cookie (I dip my fork into the sugar canister prior to making the checkerboard marks on each cookie).  This will flatten the cookie.

OR if you are like me and do not want to wait an hour, I use a tablespoon to scoop the dough and drop it onto the cookie sheet, then proceed to make my checkerboard design. The cookies don't turn out as perfectly round as they would if you would go through the refrigerator/ball method.

Bake for 10 - 12 minutes or until the edges are light golden brown

(If you wish to put a chocolate kiss on top of the cookie immediately after it comes out of the oven do not flatten prior to baking.)

Makes about 5 dozen

Apple Bourbon French Toast Casserole

Ingredients

½ cups Butter

1 cup Brown Sugar

2 Tablespoons Bourbon

3  Large Baking Apples, Cored, Peeled, And Sliced

6 slices Day Old Bread, Sliced Thick

4  Eggs

1 cup Milk

1 Tablespoon Vanilla Extract

1-½ teaspoon Cinnamon

1 dash Nutmeg

1. In a small pan melt butter and sugar together. Whisk to combine. Cook until slightly thickened. Add bourbon and whisk again. Continue to cook for about 1 minute.
2. Pour butter mixture into a 9″ x13″ pan. Arrange sliced apples on top.
3. Arrange slices of bread on top of apples.
4. In a large bowl, beat together eggs, milk, vanilla, cinnamon, and nutmeg. Pour mixture over bread.
5. Cover dish and refrigerate overnight (see note below). In the morning, place casserole dish in the oven. Heat to 350ºF. Bake for 45 minutes to 1 hour, or until apple slices have softened and bread is golden brown.

Note: If you are preparing the casserole the morning you are serving it, dip bread slices in egg mixture before putting them in the pan. Pour remaining egg mixture over the top of bread slices. Bake at 350ºF for 40-45 minutes.


Copied from the Tasty Kitchen Website: http://tastykitchen.com/blog/2011/11/apple-bourbon-french-toast-casserole/

Peppermint Mocha Coffee Creamer

I love Coffee-mates Peppermint Mocha creamer.  It is only seasonal and right now is the time you can buy it. However, I already have a couple of jugs of flavored creamers that I need to use up before purchasing anymore. My desire to pour the Peppermint Mocha into my coffee cup has gotten the best of me and it is a desire that needs to be satisfied, ever since I caught site of it in the grocery store.  This morning I couldn't stand it anymore.  I put a scoop of hot chocolate mix and a tablespoon of Andes peppermint baking chips into a cup of coffee and was in complete heaven!!

Chicken Ranch Pizza

2 - 12" Prepared Pizza Crust of your choice (I used Boboli)
15 oz jar Classico Roasted Red Pepper Alfredo Pasta Sauce or
Classico Garlic Alfredo Pasta Sauce
1 envelope dry Ranch dressing mix or Fiesta Ranch dressing mix (spicy)
2 cups Shredded Mozzarella Cheese (I used 4 cheese Pizza)
10 oz frozen Broccoli
6 slices bacon fried and crumbled
1/4 cup chopped onions (optional)
1 cup chopped tomatoes (optional)

Preheat the oven to 450 degrees
In a bowl mix Alfredo sauce and dry ranch dressing mix (set aside)
Cut chicken breasts into pieces and brown thoroughly
Cook broccoli
Assemble: Evenly divide the following ingredients between the 2 pizza crusts
1) Ranch Alfredo Sauce
2) Chicken
3) Bacon
4) Broccoli
5) Tomato
6) Shredded Cheese

Bake 15 minutes or until the Cheese is melted

**We eat one and I freeze one for later.
**I like to mix the alfredo sauce and the ranch dressing mix a day ahead

Twinkie Cake

1 box Twinkies (10 per box)
1 large box Vanilla instant pudding (mixed with milk according to package directions)
1 20oz can crushed pineapple drained
4-5 large bananas, sliced
1 – 12 oz. tub Cool Whip
Heath bar toffee chips or chopped pecans (optional)

Cut each Twinkie in half lengthwise. Place halves in 9 x 13 pan with cream side up. Layer 1)pudding, 2)pineapple, 3)sliced bananas and 4)Cool Whip. Sprinkle with toffee chips or chopped pecans. 

Keep refrigerated

The original link to this recipe: Miss Anne's Twinkie Cake 

Cheeseburger Meatloaf

Ingredients

2 pounds ground beef (lean)

1 cup Quaker Oats

1 envelope onion soup mix

2/3 cup milk

1/4 cup catsup

2 eggs, lightly beaten

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon black pepper

1 or 2 cups Shredded Velveeta Cheese (depending on your taste)

4 or 5 slices of bacon

Combine all ingredients in large bowl; mix thoroughly. Place in a 9x13 pan and shape into a loaf. Lay bacon on top of meatloaf. 

Bake in a 350 degree oven for approximately 1 hour 15 min.

Italian Beef

Ingredients:

2 cans Au Jus
2 cans Beef Broth

1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon onion powder 1 teaspoon dried parsley 1 teaspoon garlic powder 1 bay leaf 1 (.7 ounce) package dry Italian-style salad dressing mix 1 (5 pound) rump roast 3 or 4 Pepperoncini Peppers (more or less depending on your taste) Directions

Mix all of the seasonings, broth and au jus in a crockpot, Add Rump Roast.  Cook on low heat 4-6 hours until the meat is done and tender enough to shred with a fork.
When meat is done, remove from crockpot (leave the juices in the crockpot) and with 2 forks, shred meat.  Put the meat back in the crockpot, add Pepperoncinis and let simmer for another hour. 
Serve on toasted butter toasted Hoagie Rolls.  If you prefer you may also add Mozzarella or Provolone cheese and melt under the broiler before serving. Serve with juices from the crockpot.


** If you make this the day before and refrigerate overnight, the fat will harden and rise to the top, just skim it off with a fork, however I always leave a small bit if it. Then reheat.

Cheesy Chili Hash Brown Bake

This is delish!!  I found this recipe in a Southern Living magazine.

Ingredients
2 pounds browned ground beef
1 (15.5 oz.) can Manwich Original Sloppy Joe Sauce
1 (15 oz) can Hormel Chili with Beans
15 oz package frozen country style shredded hash browns
2 cups shredded Cheddar Cheese

Instructions:
Preheat oven to 425 degrees. 
Mix sloppy joe sauce, chili, and browned ground beef.
Pour chili mixture into a 9x13 pan. 
Top with frozen hash browns
Bake, covered at 425 degrees for 30 minutes.
Uncover and bake for 10 minutes until the top is browned and crisp.
Sprinkle with cheese and bake 5 more minutes or until cheese is melted.

Chocolate Pudding Cake

Preheat oven to 350 degrees F and place rack in center of oven. Butter, or spray with a non stick cooking spray, an 8 inch square baking dish.

Cake:
3/4 cup all purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
2 teaspoons baking powder
1 large egg
4 tablespoons unsalted butter, melted
1/3 cup granulated white sugar
1/3 cup milk
1 teaspoon vanilla extract

Put together the Cake:
In a bowl, mix flour with the cocoa powder, salt, and baking powder. In another large bowl, whisk the egg with the melted butter, sugar, milk, and vanilla extract. Stir the flour mixture into the egg mixture until combined. Spread the batter evenly onto the bottom of the prepared pan.



Pudding Sauce:
1 1/2 cups strong cold coffee
1/3 cup granulated white sugar
1/3 cup light brown sugar
1/3 cup cocoa powder

Put together the Pudding Sauce:
In a separate bowl, stir together the white sugar, brown sugar, and cocoa powder.

And It All Comes Together:
Sprinkle the sugar/cocoa mixture evenly over the cake batter. Gently pour the coffee over the cocoa mixture. Bake for about 25 minutes or until the cake is puffed and just beginning to pull away from the sides of the pan. Remove from oven and place on a wire rack. Serve warm or at room temperature, either plain or with vanilla ice cream.
Leftovers can be covered and stored in the refrigerator. Reheat in microwave.