Apple Crisp

Filling:

4 cups sugar

1 cup cornstarch

3 tsp cinnamon 

1 tsp nutmeg

1tsp salt

10 cups water

Mix cornstarch and sugar, add remaining ingredients and cook until thick (come to a boil) then add 3 TBS Lemmon juice and stir together. Fill bottles with apples then filling, repeating until bottles are full. Water bath for 20 mins.

*When I made it for recipe club, I halved the recipe and it made 2  9X13 pans. I just cut up peeled, cored and sliced apples and put them in the pan then poured the filling on top. Then topped it with the apple crisp crumble and baked it @375 for 25-30 minutes. Serve with ice cream!

Apple Crisp Crumble:

1 cup oatmeal

3/4 cup flour

3/4 cup brown sugar

cut in 1/2 cup butter

Mix (I use my kitchen Aid) together and put on top of apples and filling, then bake.

Fresh peach pie

 

California Sushi Roll in a Bowl

 Sushi Rice

6 cups sushi rice (short/medium grain) – (I usually plan on ¾ - 1 cup uncooked rice per person)

½ cup rice vinegar

¼ cup sugar

2 tsp salt 

Rinse rice and then cook with a 1 to 1 water ratio in an instapot for 5-6 minutes, do a 10 minute slow release.

Warm up rice vinegar enough to dissolve the sugar. Spread cooked rice on a large cookie sheet to cool. Pour vinegar mixture over rice and continue to cool.

 

Spicey Mayo Sauce:

1 cup mayo

3 tablespoons Sriracha chili sauce

2 tablespoons lime juice

½ tsp garlic (optional)

Salt to taste

 

Toppings:

Avocado

English Cucumber

Thin sliced carrots

Crab meat (Imitation crab is great!)

French Fried Onions (if you make your own, it adds so much yum! - also homemade gluten free is easy)

Nori (Seaweed sheets, found on the Asian isle at most supermarkets)

Sesame Seeds

Charred Corn with Parmesan-Parsley Butter

This recipe is from Good Housekeeping. I choose not to grill the corn, but you could if you wanted to. 

• 8 ears Corn

  
  

  
  

  Puree:
• 1 1/2 cup Flat-leaf parsley leaves

  
  
• 1 small clove Garlic (grated)

  
  
• 1 tsp Lemon zest plus 2 tsp lemon juice

  
  

  1/2 cup Butter, unsalted (room temperature)

  
  

  2 tbsp Parmesan, grated  plus more for serving

  
  

  Salt 1/2 tsp

  
  

  Pepper, Cracked 1/4 tsp

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Water 🍋 Punch

 1 Tablespoon Citric Acid

1 Tablespoon Lemon Extract

2 Cups Sugar

5 Qts Water

Hawaiian Sliders

This is the recipe I used for the Sliders

https://www.chelseasmessyapron.com/ham-cheese-sliders/

6 Bean Soup

 1 can of each drained:

    Kidney Beans

    Garbanzo Beans

    Great Northern Beans

1 can Chili 

2 cans Pork and Beans

Bacon

Onion

Green pepper

1 cup Ketchup

1/2 cup brown sugar

Simmer 4-5 hour in crock pot.

The Best Lemon Loaf

 3 large eggs

1 cup granulated sugar

1 cup sour cream or greek yogurt

1/2 cup canola oil

2 TBS lemon zest

1 to 2 TBS. lemon extract, to taste.

1 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt, or to taste.

Lemon Glaze

1 cup confectioners' sugar

3 TBS lemon juice, or as necessary for consistency

1-Preheat oven to 350*. Spray a 9x5 inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

2-Loaf-to a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.

3-Drizzle in the oil while whisking to combine.

4-Add the lemon zest, lemon extract, and whisk to combine. 

5-Add the flour, baking powder, salt, and stir until just combined, don't overmix.  Some lumps will be present and that's okay, don't try to stir them smooth

6-Turn the batter out into prepared pan, smoothing the top lightly with a spatula.  Bake for about 50-52 min or until top is domed and toothpick inserted in the center comes out clean.

7-Allow loaf to cool in pan on top of a wire rack for at least 30 minutes before turning out onto rack to cool completely before glazing.

8-Lemon Glaze- To a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined.  You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.

9-Evenly drizzle glaze over bread before slicing and serving.  

Bacon Crackle Corn Bake

 6 slices of bacon, cut into 1/2 inch pieces

2 TBS. all purpose flour

1/2 tsp. minced fresh garlic

1 TBS. chopped fresh parsley

1 TBS. chopped fresh chives

1/2 cup chopped onion

1/2 tsp. salt

1/2 tsp. pepper

1 cup sour cream

2 - 16 oz. pkg. frozen corn (thawed & drained)

Heat oven to 350.  In skillet cook bacon over medium-high heat stirring occasionally until partially cooked.  Add onion; continue cooking until bacon is browned.  Drain off fat except for 1 TBS; set bacon and onion aside.  Stir flour, salt, pepper and garlic into reserved 1 TBS fat.  Cook over medium heat stirring constantly until smooth and bubbly.  Stir in sour cream, corn and 1/3 of bacon and onion mixture.  Pour into 1 1/2 quart casserole dish sprinkle with remaining bacon and onion mixture.  Bake for 25-30 minutes or until heated through.  Sprinkle with parsley and chives.

Carrot Cake Roll

 Cake:

 3 large eggs

 2/3 cup granulated sugar

 2 Tbsp oil 

 1 tsp vanilla extract

 3/4 cup all-purpose flour

 1/2 tsp baking powder

 1/2 tsp baking soda

 1/2 tsp salt

 1/2 tsp ground cinnamon

 1/2 tsp ground ginger

 1/4 tsp ground nutmeg

 1/8 tsp ground cloves

 2 cups shredded carrots (loosely packed into measuring cup)

Filling: 

 6 ounces cream cheese room temperature

 4 tablespoons butter room temperature

 2 cups powdered sugar

 1 teaspoon vanilla extract

 Powdered sugar for dusting

Directions:

1. Preheat oven to 375 degrees Fahrenheit. Line a half sheet tray/jelly roll pan with parchment paper. 

2. In a large bowl, whisk the eggs at until frothy and dark, beat in the sugar, oil, and vanilla.

3. Slowly add: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves 

4. Fold in the carrots. Spread batter evenly into the prepared pan.

5. Bake at 375˚F for 10-13 minutes. Cake will spring back when touched or toothpick will come out clean from center when done.

6. Flip out onto a towel dusted with powdered sugar

7. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.

8. While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.

9. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar, then slice and serve. Cake can be wrapped in plastic and frozen for up to one month

Parmesan Orzo and Peas

 https://thetoastykitchen.com/parmesan-orzo-peas/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=1092835950_52582008_333579

Here is the link to the recipe I used. I doctored this recipe little and added bacon and green onions.

Apple Brickle Dip

 1 package (8oz.) cream cheese, softened

1/2 cup packed brown sugar

1/4 cup sugar

1 tsp. vanilla extract

1 pkg. almond brickle chips (7oz) or English toffee bits (10 oz)

3 medium tart apples, cut into slices.

In a mixing bowl, beat cream cheese, sugars and vanilla.  Fold in brickle (toffee) chips.  Serve with apples.  Refrigerate any leftovers. Makes 2 cups.

Homemade Bagels

 

https://www.loveandlemons.com/bagel-recipe/ 

Here is the link to the recipe I used for the bagels. 

I cut small squares of parchment paper and set the shaped bagel on the individual square before letting them proof. It made it simple to pick up and place in the boiling water to avoid deflating the proof on your bagel. 

Cream Cheese Smear:

1 package of cream cheese

1 bunch of chives

1/2 tsp Onion powder (not dehydrated onion)

Salt and Pepper to taste

Use electric hand-mixer to whip the cheese. 

Lemon Jello Cheese Cake Fluff

Step One: Jell-o

1 large package of lemon Jell-O (6 oz)

1.5 cups boiling water

1 cup ice cubes

1/2 cup cold water

Let set in fridge while mixing other ingredients (chill until the consistency is similar to egg whites)

Step Two: Crust 

2 packages Graham crackers (crushed)

4 T powdered sugar

6 T butter, melted

Crush graham crackers and then mix together with the sugar in the food processor, slowly add melted butter. Using 2/3 of the graham cracker mixture, spread to cover the bottom of a 9x13 inch pan. Save remaining 1/3 for sprinkling on the top.

Step Three: Cream

Cream together:

1 package of cream cheese (8 oz), room temp

1.5 cup powdered sugar

Then, one at a time, slowly add:

1 can of evaporated milk, chilled 

8 oz tub of whipped topping

soft set lemon Jell-o from first step

Step Four: Assemble

After gently blending the cream cheese mixture with the evaporated milk, whipped topping and Jell-o, pour over the prepared graham cracker crust.  Sprinkle with the extra graham cracker crumbs and chill until set. Serves 12-16.

Tips: 

Remember to chill evaporated milk.  It can be made into two pie pans with some left over, but also looks great served in individual dishes. I've made it with Raspberry, Orange and Lemon Jell-o.  The citrus fruits were better, but the berry was fun for color variation.  

Carrot Cake

 4 eggs

1 1/2 c. veg oil

2 1/2 c. flour

2 tsp. baking soda

2 tsp. cinnamon

2 c. sugar

2 tsp. salt

2 1/2 c. grated carrots

1/2 c. coconut

1/2 c. marchino cherries or crushed pineapple

Mix together and bake at 350* for 30-35 minutes.

Icing

1 3/4 c. powdered sugar

1 tsp. vanilla

3 oz. cream cheese 

1/2 cube butter

Poppy Seed Cake

 1 box lemon cake mix

1 small lemon instant pudding

4 eggs

1/2 c. oil

1 tsp. almond extract

1 1/4 c. water

2 Tbs. poppyseed

Bake @ 350 for 50 min in a bundt pan

Icing

1 c. powdered sugar

1 Tbs. Karo syrup

1 tsp. Almond extract

Add water so you can drizzle

Holiday Crostini

Broil slices of skinny baggette on a cookie sheet for 1-2 min each side or until golden brown. Let cool. 

Cheese Spread: 

4 oz cream cheese

1/2 cup whole ricotta 

1/4 cup feta 

1 generous TBS honey

 Zest from 1/2 orange

Juice from half orange

Pinch salt

Spread cheese on toasted baggette & Top with small dollop of fruit jam(blueberry or raspberry), pomegranite seeds, blueberry, crispy bacon, and pistachios. 

**After I ate these I think a small chunk or drizzle of dark chocolate would have really made these over the top. 

 

Smoked Sausage & White Bean Soup

 

Twice Baked Potatoes

 Bake a russet potato (stab it and don't wrap in foil).  After its done cut an oval shape in the top of it and scrape out the meat and put in a bowl.  Add milk, dry ranch seasoning, salt, pepper, butter, sour cream.  Mash it all together then put back in the jacket of the potato add cheese on top, put back into oven and bake until cheese is melted. 

Broccoli Cheese Soup

 White Sauce:

1 cube butter

1/3-1/2 c. flour

4 c. milk (if you want it creamier use whole or evaporated milk)

2 c. chicken broth

Remove melted butter from heat, gradually add flour, then milk.  Bring to a boil stirring constantly.  When it boils and thickens remove from heat and add chicken broth.

Cook and add:

1 c. diced celery

1/2 c. diced onion

2 c. carrots

1 1/2 c. chopped broccoli

Add 1-2 c. mild grated cheese, add salt before serving.