Approx. 3 lb. apples (I used abou 4 lbs)
3 c. sugar
2 tsp. cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
dash of salt
3/4 c. water
Fill crock pot 3/4 full of peeled, cored, slice apples. Add remaining ingredients and stir until evenly mixed. Cover and cook on low overnight. If butter has too much liquid, remove lid and cook on high until of desired consistency.
Side Note: I was afraid it might get too cooked overnight so I left it on warm and turned it on low in the morning until the evening when I got home from work. I turned it on high for a bit to allow some of the liquids to evaporate and the butter to thicken up, I left it a little chunky.
Canning Procudure:
Wash and sterlize jars, lids and rings in hot soapy water. I used 8 oz. jars and was able to get 6 jars of butter from this batch. I ran my jars and rings through the dishwater and let them heat dry in time with the butter finishing, this way they were hot as needed when filling. Lids will need to be placed in boiling water prior to placing on filled jars. Spoon or use canning funnel to fill jars, leaving 1/2" headspace. Wipe rims and threads clean. Top with hot lids; screw bands on firmly. Process in boiling water bath for 10 minutes. (I bought a canning pot with wire rack as jars need to be covered completely when in water bath. Remove and cool completely away from drafts and do not allow jars to touch, allow at least 24 hours cooling before storing.
Saturday, October 9, 2010
Tuesday, October 5, 2010
Black Bean Soup (yummy)
Ingredients
10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish
Directions
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.
10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish
Directions
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.
Monday, October 4, 2010
Taco Pizza
Start with your favorite pizza dough. (FYI you can also ask your favorite pizza place if they will sell you a dough ball...Most will)
1 can Rotel Tomatoes and Green Peppers
5-10oz of Tomato Sauce
(Start with 5 oz and add as needed to cut down on the spiciness of the Rotel)
2 TBSP Cream Cheese
Blend these ingredients together
1 can Re fried Beans (I water them down a little bit makes it easier to spread)
1LB Hamburger Meat Seasoned with your favorite taco sauce
1lb Cheese
Bake as dough directs.
Shredded Lettuce
Individually top with lettuce once ready to eat (otherwise lettuce will wilt)
1 can Rotel Tomatoes and Green Peppers
5-10oz of Tomato Sauce
(Start with 5 oz and add as needed to cut down on the spiciness of the Rotel)
2 TBSP Cream Cheese
Blend these ingredients together
1 can Re fried Beans (I water them down a little bit makes it easier to spread)
1LB Hamburger Meat Seasoned with your favorite taco sauce
1lb Cheese
Bake as dough directs.
Shredded Lettuce
Individually top with lettuce once ready to eat (otherwise lettuce will wilt)
Friday, September 10, 2010
Enchilda Casserole big oven
| 1 1/2 pound Hamburger |
| 2 can (12 oz) Enchilada Sauce |
| 2 can (4 oz) Green Chilies chopped |
| 12 ea Corn Tortillas |
| 1 can (12 oz) Cream of Chicken Soup |
| 1 can (12 oz) Cream of Mushroom Soup |
| 1 ea White Onion chopped |
| 2 cup Cheddar & jack cheese shredded |
Preparation
Brown hamburger and onion. Pour off fat. Cut tortillas into 1" squares and mix with all the other ingredients except cheese in a large bowl. Add drained hamburger. Mix and pour into a 9x13 glass casserole. Spread cheese evenly over mixture. Bake covered at 375 for 1 Hour. Serve with Sour cream and Salsa.
Chicken Marsala from big oven
Preparation
Combine flour, salt, and oregano in a shallow bowl.
Heat the oil, butter, and garlic in a skillet. Dredge the chicken in the flour mixture and place in skillet.
Saute the chicken on medium heat for about 2 minutes on the first side, until lightly brown. Flip the breasts and add the mushrooms around the chicken pieces. Saute chicken until cooked completely .
Remove chicken from skillet and place on serving plate(s). Add the wine to the mushrooms and simmer until liquid is reduced by half. Season with salt and pepper.
Spoon mushrooms and sauce over chicken, garnish with Italian parsley and serve.
Thursday, September 9, 2010
Mac Daddy Mac n' Cheese
Ingredients
2 shallots, peeled
3 cloves garlic
1 teaspoon olive oil
3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
2 tablespoons flour
4 cups heavy cream
1 teaspoon chopped fresh thyme
1 cup shredded pepper jack cheese
2 cups shredded cheddar cheese
Salt and freshly ground black pepper
1 pound penne pasta, cooked
1/2 cup Panko bread crumbs
2 tbsp. melted butter
2 tablespoons chopped fresh parsley
Directions
Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large saute pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and saute for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.
2 shallots, peeled
3 cloves garlic
1 teaspoon olive oil
3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
2 tablespoons flour
4 cups heavy cream
1 teaspoon chopped fresh thyme
1 cup shredded pepper jack cheese
2 cups shredded cheddar cheese
Salt and freshly ground black pepper
1 pound penne pasta, cooked
1/2 cup Panko bread crumbs
2 tbsp. melted butter
2 tablespoons chopped fresh parsley
Directions
Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large saute pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and saute for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.
Thursday, September 2, 2010
Chicken Packets
2 cups chopped cooked chicken
1 (6-8 ounce) package cream cheese, softened
1 tablespoon chives, chopped
2 tablespoons milk
salt
1/2 cup seasoned croutons, crushed to crumbs
2 (8 ounce) packages refrigerated crescent dinner rolls
1/4 cup melted margarine
Directions
1. Mix chicken, cream cheese, chives, milk, and salt in a medium bowl
2. Preheat oven to 350°F.
3. Unroll crescent rolls.
4. Each tube will contain 4 rectangles of dough with a diagonal perforation.
5. Press dough along each perforation so the rectangle halves will not separate.
6. Place about 1/4 cup of the chicken mixture into the center of each rectangle.
7. Fold dough over the filling, and pinch the edges to seal tightly.
8. Dip each packet in melted margarine, and coat with crouton crumbs.
9. Place packets on a baking sheet.
10. Bake for 20 minutes or until golden brown.
These are really easy and pretty good. I like to make them in the winter and have with tomato soup.
1 (6-8 ounce) package cream cheese, softened
1 tablespoon chives, chopped
2 tablespoons milk
salt
1/2 cup seasoned croutons, crushed to crumbs
2 (8 ounce) packages refrigerated crescent dinner rolls
1/4 cup melted margarine
Directions
1. Mix chicken, cream cheese, chives, milk, and salt in a medium bowl
2. Preheat oven to 350°F.
3. Unroll crescent rolls.
4. Each tube will contain 4 rectangles of dough with a diagonal perforation.
5. Press dough along each perforation so the rectangle halves will not separate.
6. Place about 1/4 cup of the chicken mixture into the center of each rectangle.
7. Fold dough over the filling, and pinch the edges to seal tightly.
8. Dip each packet in melted margarine, and coat with crouton crumbs.
9. Place packets on a baking sheet.
10. Bake for 20 minutes or until golden brown.
These are really easy and pretty good. I like to make them in the winter and have with tomato soup.
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