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 SPRING ROLLS WITH PEANUT SAUCE

                                                                                 

• Prep Time25 mins

  Total Time25 mins

   Servings: 4 (as appetizers)

   

   Calories: 357

   

   Author: Julia

  Ingredients

  • 1 large Yellow/Red Bell Pepper
  • 2 medium Carrots
  • 2 cups Baby Kale Leaves
  • ¼ Head Purple Cabbage
  • 6 Rice Paper Sheets
  • 2 medium Avocados
  • Feta Cheese

  Peanut sauce:

  • 4 tablespoons Peanut Butter
  • 1 small Lemon (about 8 tablespoons Lemon Juice)
  • 2 tablespoons Honey
  • 1 teaspoon Soy Sauce
  • 2 tablespoons Water

  Instructions 

  • Prep the veggies: Cut the pepper and carrots into matchsticks. Slice avocados and cabbage as thinly as possible. Remove any hard stems from baby kale leaves.
  • Get a large frying pan and fill it with warm water. Soak one rice paper in water until it becomes soft (the time will vary depending on how warm your water is. It can be somewhere between 7-20 seconds). When you see the rice paper is soft and does not feel hard to touch take it out.
  • Place the soften paper onto a clean work top or damp towel. Now to add the fillings start at the bottom ⅓ of the paper (the part that is closer to you). Crumble some Feta cheese over, then add some peppers, carrots and cabbage.
  • Now it’s time to roll these fillings in the paper. Like when you are making a wrap. However, you only need to roll enough to close the first batch of fillings. Once you have done this, add more fillings – the avocado and kale. At this stage you can also add more peppers or cabbage, if you feel like you have not stuffed the roll enough.
  • Hold the fillings with your hands and at the same time roll the roll away from you while tucking the fillings in (under the wrapper).
  • Now close both edges by folding the wrapper (rice paper) in and finish the rolling. Keep pressing the roll to make sure it the fillings are not very loose.
  • For the peanut butter dipping sauce: Combine all the ingredients until smooth. (Place the peanut butter in your microwave to soften it a bit, if needed).
  • Best served right away.

  Notes

  1. If you don’t have a bowl large enough to soak the wrappers, use a frying pan!
  2. Baby spinach leaves can be used instead of kale.
  3. When serving the rolls, make sure to leave gaps in between them to prevent them from sticking to each other.
  4. The amount of veggies can be easily adjusted to your liking.
  5. The serving is 1½ roll per person (as an appetizer). Adjust this to your needs.
  6. For the peanut butter sauce – you don’t need to use soy sauce. I use water to make this sauce thinner but if you prefer thicker, don’t add any. I like this dipping sauce with a lemon kick but feel free to reduce the amount of lemon.
  7. You will get about ½ cup dipping sauce. The amounts can be easily doubled or halved.

  
  

St. Louis Style Smoked Pork Ribs

 -Remove the silver skin off the back of the ribs.

- Rub with mustard (for a binder, just enough to cover the ribs)

-Sprinkle/cover with 

• pepper
• salt
• garlic powder
• onion powder
• paprika

- Smoke @ 225

- When internal temp gets to 130, slice 1/2 cube of butter on top and wrap with tinfoil tightly.

- Put back on until internal temp gets to 205.

- Take off smoker and let rest for 15 mins.

-Take about 4-5 hours

-Apple wood pellets

Baked Cauliflower

I doubled the recipe for Recipe Club!

1 large head cauliflower, cut into florets
1 tablespoon extra-virgin olive oil
Salt and ground fresh black pepper to taste
¼ teaspoon black pepper
1 tablespoon garlic clove, minced
1 teaspoon paprika
½ cup grated Parmesan cheese
Fresh parsley, chopped
Directions:
Preheat oven to 400 degrees F.
Line a baking sheet with foil.
In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic and paprika and mix everything well to combine.
Transfer everything to the prepared baking sheet. The florets should be in a single layer.
Bake the cauliflower for 15 minutes.
Turn the florets to the other side, sprinkle with the Parmesan cheese and bake 15 more minutes.
Serve in a casserole and garnish with parsley

Butternut Squash Spinach Salad with Red Wine Vinaigrette

 Ingredients for  Salad:
 5 cups (1 1/2 lbs) cubed butternut squash, cut into 3/4 inch pieces
1 1/2 Tbsp olive oil
Salt and freshly ground black pepper
1 cup chopped pecans, toasted
10 oz baby spinach
1 1/4 cups pomegranate arils (I used cranberries)
 4 - 6 oz goat cheese or feta, crumbled

Dressing
: 1/2 cup olive oil
1/4 cup red wine vinegar
3 Tbsp minced shallot
2 1/2 Tbsp honey
1 Tbsp dijon mustard
 1 tsp fresh thyme leaves
Salt and freshly ground black pepper

Instructions For the salad: Preheat oven to 400 degrees. Place squash in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste and toss to evenly coat in oil. Spread into an even layer. Bake in preheated oven 15 minutes then remove from oven and toss. Return to oven and bake until tender, about 10 minutes longer. Allow to cool several minutes before adding to salad. In a large salad bowl toss together spinach, squash, 1/2 of the pecans and 1/2 of the pomegranate arils. Drizzle with desired amount of dressing and gently toss. Sprinkle with remaining pecans, pomegranate arils and goat cheese and serve immediately. For the dressing: Combine all dressing ingredients in a blender and season with salt and pepper to taste (about 1/2 tsp salt 1/4 tsp pepper). Process until well emulsified.

Strawberry Bread Recipe:

1/2 cup unsalted butter, room temperature

3/4 cup granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup sour cream or plain yogurt

1/2 cup toasted walnuts, almonds, hazelnuts, or pecans, coarsely chopped

1 1/2 cups (360 ml) fresh strawberries, diced

Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). 

Place the nuts on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl as needed. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the diced strawberries and chopped nuts. 

Scrape the batter into the prepared pan and bake for about 60-70 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes 1 loaf.

Crackers with chive and onion cream cheese

crackers
chive and onion cream cheese spread
slice of cheese
cherry tomato
chopped chives

Sugar Cookies

1 cup butter
2 cups sugar
1 tsp vanilla
2 eggs
Mix together

Sift togherher:
4 cups flour
1/2 tsp salt
1/2 tsp cream of tarter
1 tsp baking powder

Add to other mixture and mix, add 1-2 Tbsp milk to make the right consistency. Bake at 350 for 11 minutes.

Frosting:
6 oz cream cheese
4 TBS butter
1/2 tsp vanilla
3 cups powder sugar

Lime Sherbet Floats

3 Scoops Lime Sherbet
Fill to the top with ginger ale
top with whip cream and an Andes mint

Holiday Chicken Wreath

4 chicken breast (cooked with galic)  and cut up
1 head of broccoli
1 red pepper
2  cans cream of chicken
4 pks crescent rolls
2 cups of shredded cheese
1 TBS onion salt
pepper


Lay crescent rolls, with point out, around the edges of your pan.  Spoon filling on the dough and fold the point side over and tuck it under! Cook at 350 for 20-30 mins.

Black Bean Soup

2 cups chicken broth
2 cans black beans, drained and rinsed
1 cup salsa
1 lime, squeeze juice
Shredded chicken, optional but very good

Bring to a boil.  Remove half of the soup and puree in blender. Pour back with remaining soup. Add chicken. Stir and heat throughout!

Strawberry Jello Cake

Strawberry Jello Cake Recipe type: Dessert Strawberry Jello Cake recipe is the yummiest combo of all-time favorite spring and summer desserts: strawberry shortcake, strawberry jello and no-bake cheesecake.

Ingredients

• For Vanilla Cake:
• ¾ cup all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup unsalted butter- melted
• ½ cup sugar
• 1 large egg
• 6 tablespoons milk
• ⅛ cup plain Greek yogurt
• 1 teaspoon vanilla extract
• For Cheesecake Filling:
• 8 oz. cream cheese-softened
• 1 cup heavy whipping cream
• 1 cup powdered sugar
• 1½ teaspoon vanilla
• 1 ½ Teaspoon gelatin
• 2 tablespoons cold water
• For Strawberry Jello:
• 1 lb. fresh strawberries- hulled and sliced in half
• 1 (6 oz.) package strawberry jello
• 2 cups boiling water

Instructions

1. The cake will be about 2 ½ to 3 inch tall so you’ll need 9 or 9 ½ x 3 inch ring from springform pan to asseamble the cake and to have enough room for jello!!!
2. Preheat oven to 350F, line 9 or 9 ½ inch round cake pan with parchment paper, grease with cooking spray, set aside.
3. In a bowl combine flour, baking powder, baking soda and salt, set aside.
4. Melt the butter in a small sauce pan over low heat and set aside to cool.
5. Transfer melted butter to a large bowl and using electric mixer on a low speed mix in sugar (it will be grainy), then mix in egg, milk, yogurt and vanilla.
6. Slowly add dry ingredients into egg mixture and mix on low speed until combined spread the batter into prepared pan and bake 18-20 minutes (until the toothpick inserted in the center comes out clean). Let it cool in the pan for 10 minutes then transfer to a rack to cool completely. Transfer cooled cake onto serving plate. And place the ring from 9 or 9 ½ x 3 inch springform pan around the cake.
7. Dissolve 1 ½ tsp. gelatin in 2 Tbsp. cold water and let it set for a few minutes, then microwave or place into a hot water bath to dissolve completely, set aside to cool.
8. Beat cream cheese until light and fluffy.
9. Beat heavy whipping cream until soft peaks form, gradually add powdered sugar and continue beating until stiff peaks form. Mix in vanilla and dissolved gelatin, than add cream cheese and mix to combine. Spread onto cooled cake and place in the fridge for 30 minutes.
10. Prepare Jello with 2 cups boiling water and set aside to cool to room temperature.
11. Wash, hull and halve the strawberries lengthwise, then line around the edges of the cheesecake layer. Line up the next row by stacking slightly on top of the strawberries in the first row, and continue to cover the whole cheesecake layer.
12. Pour the room temperature Jell-O over strawberries(the cheese cream will melt if the jelly liquid is too warm).
13. Refrigerate until jello is set than run a thin knife around the cake and release the springform pan ring and serve.

Corned Beef

INGREDIENTS

• 2 pounds corned beef
• ¼ cup honey mustard
• 3 tablespoons Dijon mustard
• 4 tablespoons dark brown sugar

DIRECTIONS

1. Preheat oven to 350°F. Remove the corned beef from the package, discarding the spice packet. Place the corned beef fat side up in a roasting pan on top of a roasting rack. Add about 1-inch of water to the bottom of the pan; this will prevent the juices from burning while cooking.
2. Combine the honey mustard and Dijon mustard.
3. Evenly spread half of the mustard mixture on top of the meat. Sprinkle 2 tablespoons of the brown sugar over the top of the roast.
4. Cover the meat and pan completely with foil.
5. Bake the corned beef 50 minutes for every pound of meat.
6. Carefully remove the pan from the oven, and transfer the corned beef to a baking sheet lined with foil.
7. Preheat oven to broil.
8. Top the corned beef with the remaining mustard mixture, then sprinkle with 2 tablespoons of brown sugar.
9. Broil the meat until the top becomes slightly browned, 3-5 minutes.
10. Remove the meat from the oven. Slice the meat against the grain.
11. I cut little slits every so often and put a whole clove in each one as well!

Chinese Ham Fried Rice

3 TBS sesame oil
1 Cup frozen peas and carrots, thawed
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
4 cups cooked white rice
1/3 cup soy sauce.
1 cup cooked ham

On medium-high heat, heat the oil in a large skillet or  wok (I used and electric frying pan).  Add the peas and carrots mix, oinion, and garlic.  Stir-fry until tender. Add ham.  Lower the heat to medium-low and push the mixture off to one side; pour beaten eggs on the other side of skillet and stir-fry until scrambeld.  Now add the rice and soy sauce and blend all together.  Stir-fry until thoroughly heated.
Makes 6-8 servings.

Cranberry Orange Bread

Ingredients:

4 cups flour

2 tsp baking soda

1 1/2 tsp salt

2 cups sugar + 1/4 cup to put on top of the cranberries

4 cups fresh or frozen cranberries cut in half

2 Tbs grated orange rind

2 eggs

1 cup orange juice

1 cup water

2/3 cup vegetable oil

2 cups chopped pecans or walnuts

Directions:

1.  Slice cranberries in half.  Top with 1/4 cup sugar then set aside.

2.  Mix together flour, baking soda, and salt.  Set aside.

3.  In a separate bowl, combine 2 cups sugar, orange rind, and vegetable oil.

4.  Add eggs and combine.

5.  Slowly add flour mixture, orange juice, and water to sugar mixture.

6.  Once all mixed together, add chopped nuts and cranberies.

7.  Divide batter into loaf pans and bake at 350 for 45-1 hour.  

Candy Corn Punch

Ingredients

• Fanta
• Orange Juice
• Pineapple Chunks
• Whip Cream

Instructions

• 1
  Freeze a pineapple chunk in orange juice.
• 2
  Place frozen juice cubes in a cup.
• 3
  Pour Fanta over the top.
• 4
  Top with whipped cream and a candy corn piece.

Oreo Layer Dessert

Ingredients
1 pkg of regular Oreos
1/2 c. of butter
1 lg box of instant chocolate pudding
2-8 oz cool whips
8 oz. of cream cheese, softened
1 c. powdered sugar

Directions
Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin. Save a 1/2 c. to sprinkle on top of dessert when it's done. Pour remaining crumbs in a 13x9 pan. Melt butter and pour into crumb mix. Stir it up good and press crumbs in bottom of pan to make a crust. Make chocolate pudding according to package directions and let it setup in the fridge. In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix. Then fold in 1-8 oz thing of cool whip. Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo's on top. Cover and refridgerate until ready to serve. 

Spinach Artichoke Dip

2 cups Parmesan cheese
1 (10 oz) box frozen chopped spinach, thawed
1 (14oz) can artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 tsp garlic, minced

Preheat oven to 375.  Mix together parmesan cheese, spinach, and artichoke hearts.  Combine remaining ingredients and mix with spinach mixture.  Bake for 20-30 minutes.

Potato Pepperjack Soup

4 cups diced potato
3 cups shredded chicken breast
4 strips thick bacon chopped
1-2 large jalapenos
1 medium red bell pepper diced
1 carrot peeled and diced
1 yellow onion diced
2 cloves garlic minced
1 tsp pepper
1 tsp salt
1 tsp thyme
1 lb shredded pepper jack cheese
3 cups chicken broth (or more as needed)
2 cups heavy cream
1/2 cup flour
1/2 cup butter


Cook bacon in the bottom of a pot thoroughly.  Add to the bacon: peppers, onion, garlic and carrot. Saute on medium heat until veggies are soft.  Add chicken broth and let simmer.  In separate pan boil potatoes in water until tender (about 15 minutes).  Drain and add to soup.  Add cream, cheese, salt, pepper, thyme and chicken.  Bring to a boil.  Prepare roux by melting butter and stirring in flour to make smooth paste.  Cook over medium heat for about 2 minutes.  Add roux to soup mixture stirring to desierd thickness.  Enjoy!

Dinner in a Pumpkin

1 1/2 lbs. hamburger
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups minute rice
1 onion
2 cans (soup) of water
3 Tbs soy sauce
1 Tbs brown sugar
1 cup mushrooms
1 can green beans
1 can water chestnuts

Brown hamburger and onion, grain greese.  Put inside cleaned out pumpkin..  Add rest of ingredients, stir.  Put pumpkin on cookie sheet and put pumpkin lid on.  (may have to lower oven rack so pumpkin will fit).  Bake at 350 for about 45 mins then take lid off and bake for 15 mins more or until rice is don and pumpkin sides are soft.  (It usually takes longer 1 1/2 hours).  Scrape sides of pumpkin when serving!