Thursday, June 30, 2016

Apple Crisp

When a group goes camping, and someone comes out with an entire case of apples, and says help yourself, what do you do?? You make a HUGE dutch oven full of apple crisp. It was such a hit, the others in the group restocked some of the supplies and we made another HUGE batch the next day camping, and topped it with vanilla ice cream.  Here is that recipe, so all can find it when they are camping with other friends and family.
As written will make a 1 1/2 quart casserole or 8 inch dutch oven. The bigger the dutch oven the more you will need, multiply the recipe as needed.


5-6 tart apples, peeled, cored and sliced
2 Tablespoons white sugar
2 Tablespoons lightly packed brown sugar
1.5 teaspoons cinnamon
2 Tablespoons butter, melted

Topping
3/4 C rounded flour
1/3 C rounded oatmeal
1/2 C white sugar
1/2 C lightly packed brown sugar
1/4 C butter cut into small pieces


Mix apples, both sugars, and cinnamon, ( in the dish you will cook it in 1 1/2 quart casserole or dutch oven) let sit till juices start to flow about 20 minutes.. Pour melted butter over apples.  Next mix your dry ingredients for the topping, cut in butter till crumbly, sprinkle over apple mixture.

If doing the casserole in the oven bake at 350 for about 30-40 minutes.

If doing the dutch oven, if your using the big 12 quart like I did, multiply all the ingredients by about 5 or 6.  To bake at 350, you will need 24 briquettes of charcoal, 16 on top and 8 below, go for about an hour or so, till the apples are tender.  Enjoy!!!

Sunday, March 16, 2014

Pasta Fagioli Soup

This is just like the one they serve at Olive Garden.

1 lb ground beef
1 C diced onions
1 C julienned carrot
1 C chopped celery (about 3 stalks)
2 cloves minced garlic
2  14.5 oz cans diced tomatoes ( I use different flavored ones)
1  15oz can red kidney beans WITH liquid
1  15oz can great northern beans WITH liquid
1  12 oz can V-8 juice or tomato juice ( I use the spicy V-8)
1  15oz can beef broth (when I double batch it, I use one can of tomato puree)
1 T white vinegar
1 1/2 t salt
2 t oregano
2 t basil
1/2 t pepper
1/2 t thyme
1/2 t red pepper flakes (optional)
1/4 lb ditali pasta

Brown ground beef with onions, carrots, celery, and garlic.
Drain off fat.
Add the rest of the ingredients EXCEPT the pasta.
Simmer for 1 hour. ( I usually cook mine in a slow cooker on low for half the day)
If it is too thick add more beef broth or water. The pasta will soak up a LOT of the liquid.
Before serving cook up the pasta till it is al dente and drain.
You can either mix the pasta with the soup base, or add the noodles to each bowl with the soup base.
I mix all mine and then freeze half of it. Some say don't freeze it with the pasta, I haven't had any issues freezing it with the pasta. Most of the time when I make this I double batch it because it only takes a few extra minutes now, and saves a LOT of time later when I am in the mood for some good soup. ENJOY!!!

Saturday, January 25, 2014

Spicy Chicken Corn Chowder


This recipe serves 4 adults.

Shopping List
1 pound of boneless, skinless chicken breasts, uncooked (if you're using frozen, it might need to cook a little longer)
1 (10 oz) can of Rotel tomatoes, do not drain
1 (4 oz) can of chopped green chiles, do not drain
1 (14 oz) can of creamed corn
1 (10 oz) can of cream of chicken soup
1 cup of chicken stock or water
1 tablespoon chili powder
2 cups frozen corn kernels
Shredded cheese and/or chopped green onions to garnish


In your slow cooker, layer the first 7 ingredients.

Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.  About 30 minutes before you're ready to eat, remove the lid and shred the chicken up right inside your slow cooker using two forks.  Stir in your frozen corn, return the lid and continue to cook another 20 or 30 minutes on the low setting.

Ladle your soup into bowls and garnish with a little cheese and/or green onions.  Sour cream or tortilla chips would be delicious in this soup too!

Enjoy your warm and cozy soup tonight!


Monday, January 6, 2014

Apple Dumpling's

1 1/2 Cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 C butter
2 1/4 C flour
2 teaspoon baking powder
2/3 C shortening
1/2 C milk
6-8 small granny smith apples peeled and cored
1/3 C sugar

For the syrup: in a saucepan combine 1 1/2 C sugar, 1/4 t cinnamon and 1/4 t nutmeg and 2 C water. Bring to boiling, reduce heat. Cook 5 minutes. Remove from heat, stir in butter. Set aside.

Combine flour, baking powder, and 1/2 teaspoon salt. Cut in shortening till mixture resembles crumbs. Add milk all at once. Stir just till moistened and form dough into ball. On a floured surface roll out dough till about 1/8th inch thin, cut into sections just big enough to wrap around a whole apple. Place half of the apple on the dough, sprinkle generously with a mixture of sugar, cinnamon, and nutmeg, and dot with butter, add other half of apple and cover with dough. Put into a large baking dish. After all the apples are done (6-8 depending on size of apples, and how thick the dough is) Pour syrup over dumplings. Bake at 375F for 45 minutes. Best if syrup is taken from bottom of pan 2 or 3 times during baking and poured over top of dumplings. I love mine warm with cold milk poured over top, dinner or breakfast. Dessert is good too.


Thursday, December 19, 2013

Amazing Chocolate Chip Cookies



- 1 cup salted butter, softened to room temperature
- 1/2 cup white granulated sugar
- 1/2 cup packed light brown sugar
 -1 cup packed dark brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon coarse sea salt 
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2 3/4 cup all-purpose flour
- 2 1/2 – 3 cups semi-sweet chocolate chips, or chunks, peanut butter, mixture of whatever is on hand
Preheat oven to 350 degrees. 
 Cream butter and both sugars for 2-3 minutes at medium to medium-high speed, until very light in color. Scrape down the bowl and add eggs and vanilla. Beat for 2-3 more minutes. Add all dry ingredients (except chocolate) and mix until just mixed. Pour in chocolate chips and mix until evenly distributed.
Form cookie balls about 2 tablespoons in size (I used my cookie scoop) and place on a cookie sheet lined with parchment paper or a Silpat. Bake for about 15 minutes, until the edges are golden brown and tops are starting to brown a bit.
Remove from oven. note: when you take the pan out of the oven, drop it straight down, flat onto the counter to force the cookies to suddenly settle. This makes for good texture and a handsome-looking cookie. Let cool on the cookie sheet for a few minutes, then slide the parchment paper/Silpat to a non-pourous surface to complete cooling.

Recipe makes about 3 dozen cookies.

Sunday, November 24, 2013

Moms German Green Beans

Melt some butter in a pan, add some chopped onion and cook till starting to brown, put it some flour till it gets pasty like, then pour in the juice from a can of green beans, stir and mix, then add green beans. Cook till warmed through. Sprinkle with a little dill weed if you wish. You don't want it to thick or too runny.

Friday, November 15, 2013

Tony Roma's Corn Fritter Casserole

2 boxes Jiffy corn bread mix
1 15oz can whole corn, drained
2 eggs, beaten
2/3 C milk
1/2 C onions, finely diced
1/2 C green bell pepper, finely diced
2 T butter
3 chicken bouillion cubes
1 1/3 C warm water
3 T melted butter
 salt
freshly ground pepper


Mix together the jiffy mix, corn, eggs and milk.
Coat bottom of a non stick skillet with vegetable oil.
Heat skillet to med -high heat.
Drop a spoonful of corn fritter mix into skillet.
Cook on each side until lightly golden.
Place on a paper towel to drain.
Add more oil as needed to complete frying all the corn fritters.
Melt 2 T butter in a skillet over med low heat.
Saute onions and bell pepper until onions are transparent.
Remove skillet from heat.
Place chicken bouillon cubes in 1 1/3 C water and dissolve..
Pre heat oven to 350 degrees F.

Crumble corn fritters into a large bowl.
Add sauteed onions and bell peppers.
Add 3 T melted butter.
Pour dissolved chicken bouillon and water mixture over corn fritters and sauteed veggies and mix well.
Place mixture in well greased 8-inch square baking dish and cover with foil.
Bake for 20-25 minutes.
Remove foil and return to oven for another 10-15 minutes.