Apple Butter Crock Style

CROCK POT APPLE BUTTER

Approximately 3 lb. apples 1/2 cup honey 1/4 cup brown sugar 2 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. allspice 1/2 tsp. cloves Dash of salt 1/2 apple cider 100% juice Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency. If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching. Store in refrigerator for up to 6 weeks. Freeze for longer storage. To can the apple butter, pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes. Base Recipe found on Cooks.com on 11/1/10 Revised be me.

Artichoke Soup

butter 1/4 cup

onion 1 large, finely chopped

carrot 2 large peeled and grated

celery 2 sticks, finely chopped

flour 2 tablespoons

chicken broth 2 1/2 cups

milk 1 3/4 cups

Mexican blend cheese 2 cups grated (you may use your favorite cheese here as long as it is mild)

artichoke hearts 2 1/2 cups cut in large bite size pieces

1. put top 4 ingredients in a large pot and saute till soft. You may want to stir frequently as butter has a tendency to burn.

2. Put flour in and mix saute for another minute

3. Add in milk and broth, bring to a simmer

4. Add cheese and stir till melted

5. Add the artichokes and simmer till everything is nice and hot.

Serve and enjoy.

Eggplant Parmesan

This is my easy (non egg) version

Peel one good sized eggplant or 2 small ones depending on what size of pan you want to use. Cut 1/2 inch slices so you have big round circles. Heat a small amount of olive oil in pan med high heat. Place eggplant in a single layer in the oil. (Eggplants are like sponges and will soak up the oil. If you want firmer and less oily use less oil.) Cook about 4 minutes sprinkle the other side with olive oil then turn them over to cook about another 4 minutes or until eggplant is soft. Place eggplant in 8 X8 pan or larger. Sprinkle with Parmesan cheese. Top with spaghetti sauce used from my previous recipe. Cover everything; I'm pretty generous with this. I like a little more spice so I sprinkle red pepper flakes on top of this. (Just a little) Then you sprinkle more Parm cheese to cover the top. Cook on 350 for 30 minutes or until cheese is melted and sauce bubbling.

Eat.

My Spaghetti/Pasta Sauce

**I like the sauce to be chunky so if you dont cut or puree the veggies more. Also the spice amounts may not be exact. I go heavy on them and usually add more! If your anti spice use 1/2 the suggested amount.

1 med yellow squash

1 med zucchini

1 large onion

6 cloves of garlic minced

3 tablespoons of Olive oil

7 large tomatoes

2 Tlbs parsley

1 Tlbs basil

1/2 tlbs oregano

1/2 tlbs marjoram, crushed

small handful of sugar (maybe a 1/4 cup)

Salt to taste (I put in a lot maybe a tablespoon)

1 tsp black pepper

Optional: Crushed red pepper flakes are good but a little spicy.

Noodles of your choosing.

Cut one yellow squash and zucchini in slices and one large onion. Put in pan with about 3 tablespoons of Olive oil. Cook until tender stirring occasionally.

Stir in minced garlic, 4 pureed tomatoes, 3 chopped tomatoes, spices, sugar, salt, pepper. Bring it to boiling, cover and reduce heat for 30 minutes. Then uncover and cook till desired constancy.

During this you cook your pasta. Serve sauce over pasta. I try to save some for my Eggplant Parmesan.

Fall of the Bone BBQ Ribs

Honey BBQ Ribs

Serves 2-3

For Gas Grill

By Bren McRae

Ingredients:

2-2 ½ pounds of Baby Back Ribs

3 cups of hickory wood chips ( Also need two sheets of tin foil)

2 tablespoons of olive oil

1 teaspoon onion powder

1 teaspoon of Garlic Salt.

1 teaspoon of Salt

¼ teaspoon of cayenne pepper

¼ cup apple vinegar (White vinegar works well to)

1 Bottle of your favorite bbq sauce. (Recommend Tony Romas honey bbq)

Directions:

Mix the Onion powder, Garlic salt, Salt and cayenne pepper together in a bowl. Boil water; add ribs, half of the seasoning and the vinegar. Boil the ribs for 25-30 minutes until meet is tender. While the ribs are boiling you will need to wrap the wood chips in two separate tin foil wraps and leave the ends open to let the smoke out, make sure you only use one layer of tin foil. Lift up the cooking grate in your grill and place the tin foil wraps on both sides of the grill directly on the heat source. Put the grate back on and fire up the grill on high. In about 15 minutes you should start seeing smoke. This should be about the same time your ribs are done boiling. Before grilling the ribs, brush the olive oil on both sides and then do the same with the remaining seasonings. Turn the grill down to medium heat and grill the bone side down for 15 minutes. The last five minutes generously brush on the bbq sauce.

Pumpkin Pie Cake

Crust: 1 box yellow cake mix ( Reserve 1 c. for topping)
1/2 c. margarine, melted
1 egg, beaten

Filling: 1 can (29 oz.) pumpkin
1 1/2 cup sugar
4 eggs, beaten
2 tsp. cinnamon
1/2 tsp. ground cloves
1 tsp. salt
1 tsp. ginger
1 can (12 oz) evaporated milk

Topping: 1 c. yellow cake mix
1 tsp. cinnamon
1/2 c. sugar
1/4 c. margarine, softened

Mix the crust ingredients together.
Pat the mixture on the bottom of a rectangular cake pan.
Stir the filling ingredients together, then spread over crust.
Mix topping together using your fingers, if necessary to blend with margarine.
Sprinkle on top of filling.
Bake at 350 for 60-70 minutes.
(A knife inserted into the filling should come out clean when cake is done).
Serve with whipped cream

The Best Alfredo Sauce Ever

Serving Size: 4-7

Ingredients:
1 pint heavy cream
1 stick butter
2 tablespoons cream cheese
1/2 cup grated Parmesan cheese - (to 3/4)
1 teaspoon garlic powder

Cooking Directions:
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this
until all is melted, and mixed well. Add the Parmesan cheese and Garlic
powder. Simmer this for 15 to 20 minutes on low. You may wish to season
with a little salt and pepper. It has been made with half-and-half, but
heavy cream is preferred.

We made this and it tastes just like Olive Garden's Alfredo Sauce