Apple Pie Jam

For Christmas this year I wanted to give something to friends that was different from the normal goodie plate. I feel like we all get so many goodies and sometimes just don't know what to do with them all sometimes so when I found this recipe over on Coleen's Recipes and knew this is what I wanted to make. Can I tell you this is some of the best jam I have ever tasted and it was so easy to make!! All my family and friends raved about it!! If you are in a jam rut go give this jam a try you will not be disappointed plus the good thing you can always find good apples all year round instead having to wait for the summer like most other fruits!!!
Apple Pie Jam (makes about 11 pints)

18 cups granny smith apples(peeled)about 8lbs apples
1 1/2 cup apple juice or cider
2 tsp butter
9 cups white sugar
6 cups brown sugar
3 tsp cinnamon
3/4 tsp nutmeg
3 small boxes(1 1/4 oz each)Sure-Jell powdered pectin

Dice the apples, then put them in the food processor for just a very few pulses. You want the pieces small but not pulverized. Put the apples, apple juice, and butter in a 10 qt pot with tall sides over medium low heat until apples are soft but not mushy. Stir in the powderes pectin and bring to a full rolling boil(on that does not stop when you stir it);stir constantly. When it comes to a full rolling boil, add the sugars,cinnamon,and nutmeg. Stir well and bring back to a full rolling boil and keep at a full rolling boil while stirring for exatly one minute.
 Remove from the heat. as with a lot of jams that have chunks of fruit, if you aren't careful the fruit will float in the jar and it won't be evenly distrubuted throughout the jam. To avoid this:After you take the jam off the heat sit it on a towel or pot holder. Let the jam sit in the hot pot for five minutes before you put in hot jars.Stir the hot jam every 60 seconds or so with a clean spoon. After the five minutes Pour into hot clean jars, leaving 1/4 inch head space. wipe the rims of the jars with a clean wet cloth and put the lids and rings on each and hand tighten. Process in a hot water bath:half pints for 10 minutes and pints for 15 minutes.

If you don't want 11 pints of jam the recipe is cut down easily. cut in half easy or even in thirds!!!

San Fransico Pork(crockpot)

I was looking for a new crockpot recipe the other day and found this one over at Mel's Kitchen cafe and decided to try it out. Ofcourse it was another good one. I think I have only had one of her recipes that we did not like all the rest we have added to our normal food lineup. If you want a new pork recipe to try that is easy and fairly quick to prepare give this one a try!! Please do not skip the browning of the meat it is an important step and adds flavor to the finished dish!!

 

San Fransico Pork

2 T. olive oil

3lbs pork loin or pork chops,(if using loin cut into large chunks)

2 T. minced garlic

3/4 cup soy sauce

3/4 cup chicken broth

6-8 T. brown sugar(use more if you want it sweeter us less if you want it mor salty)

3/4 tsp crushed red pepper flakes(will not make is spicey just adds flavor)

3 T. Cornstarch

3 T. cold water

Chopped green onions, optional

 

Heat the oil in a large skillet over medium high heat. When oil is simmering add the pork and brown each side. Transfer the pork to the crockpot. Add the garlic to the pan you browned the pork in and stir constantly until the garlic is golden and aromatic. Don't burn the garlic!! Then stir in the soy sauce, chicken broth, red pepper flakes, and brown sugar and stir until sugar is dissolved. Pour this over the pork in the crockpot. Cover the crockpot and cook on low for 7 hours or until the meat is tender. about 30 minutes before the cooking time is up- shred the meat a little. Stir the cornstarch with the cold water and add to the crockpot and mix well. Cover and continute to cook the last thirty minutes so the sauce with thicken a little. Serve over hot rice sprinkled with green onions and steamed veggies!!!

 

Chocolate Peanut Butter Cookies

Tis the season for cookies and boy is this cookies tasty. I found this recipe over at Mel's Kitchen Cafe but I decided to add chocolate peanut butter to it and boy it was so good. With a tall glass of milk for dunking you just can't go wrong. If you need a new cookie to put on your cookie plates you take to your neighbors or friends this year give this one a try. It will not disappoint!!

 

Chocolate Peanut butter Chocolate Chip Cookies

1 cup butter

1 cup chocolate peanut butter(I make my own but you can use nutella and pb (equal parts of each)

1 1/2 cups brown sugar

1/2 cup sugar

1 tsp vanilla

2 egss

2-3 cups flour

2 cups oats

2 tsp baking soda

1/2 tsp salt

1/2 bag chocolate chips

1/2 bag peanut butte chips

1/2 bag of M&M's

Cream butter and peanut butter/nutella with the sugar until light and fluffly. Add the eggs and vanilla and mix well. Mix in the flour, oats, baking soda, and salt and mix well. Stir in the chocolate, pb chips and M&M's. Place Tablespoons sized balls on greased cookie sheets and bake at 325 for about 12-14 minutes. Cool on cookies sheet for 3-5 minutes and then transfer to wire cooling rack. Enjoy with a big glass of milk!! Or even better with a bowl of Ice cream. 

 

Poppyseed Salad Dressing

This Salad dressing is absolutely the best salad dressing I have ever had and I love that it is easy and way better for you than buying those dressings off the shelf at the grocery store that have all the preservatives in them. If you want a wow salad dressing go make this and your taste buds and everyone else's will thank you!!! I found this over at Your home based mom!! She has a lot of great recipes so go check her site out!!

 

 

Poppyseed Salad Dressing

1/3 cup white vinegar

1/3 cup sugar

1/2 cup canola oil

1 tsp salt

2 tsp yellow mustard(yes the stuff you out on a sandwhich)

1 tsp poppy seeds

1 half of a red onion, sliced

 

Combine all ingredients in a mason jar and shake or mix well. Refrigerate for at least two hours but a little longer is better. It allows the flavors to blend together. Shake again before pouring over your favorite green salad.

 

Note: I always double this recipe and make it in a quart mason jar. Don't slice the onion small just slices like you would stick on your hamburger and place right down into the dressing. The flavor from the onion gives it great flavor!!

Lemon Bread

 All you lemon lovers out there. I have a recipe for you today!!!Oh where do I even begin with this bread! This bread is out of this world. It is fantastic-lemony

and sweet but not too sweet. It is a great bread to bake and take to someone!! They will thank you believe me. Anyway, if you want something lemony and delicious go make this bread!!!

 

Lemon Yogurt Bread

makes 2 (8 1/2 by 4 1/2 inch)loaves

3 cups flour

4 tsp baking powder

1 tsp salt

2 cups sugar

3 T. lemon zest from 3 large lemons

1/4 cup fresh lemon juice

4 large eggs

1 tsp vanilla

1/2 cup vegetable or canola oil

1/2 cup applesauce

1 1/2 cup plain yogurt

1/3 cup to 1/2 cup fresh lemon juice(from the lemons that were zested)

4 T.  of sugar

 

Preheat the oven to 350 degrees. Coat the loaf pans with cooking spray. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, combine the sugar and lemon zest and rub the mixture together with your fingers until the sugar is moist and fragrant. Stir in the eggs, vanilla, oil, applesauce, 1/4 cup Lemon juice and yogurt. Fold in the dry ingredients and mix until just combined. Do not over mix. Pour the batter into the prepoared pans about 2/3 full and smooth the top. Bake the bread until the top of the loaf is golden brown and a toothpick inserted in the middle come out clean, about 45-55 minutes and 16-25 minuts for muffins or mini loaves.  While the bread is baking, combine the other lemon juice and 4 T sugar in a small saucepan and let it come to a boil. Take it off the heat. When bread is done, take out of the pan and place on cooling rack. I poked holes in the top of the bread with a toothpick all over. Then I Gently poured the warm glaze over the top of the warm bread. Let the bread cool completely. Enjoy!!! So moist and flavorful!!

 

Lasagna Soup

Now who doesn't love a big 'ol plate of lasagna but hates to go to all of the work it takes to make it? Well then I have a recipe for you. This soup is quick, easy, and tastes amazing!! Tastes just like you are eating Lasagna with about half the work plus it is great for fall and winter season when soups just warm you right up!!! Eat this with homemade garlic bread and your tastebuds will thank you!! Please forgive my picture I like a lot of noodles in my soup but it really is a soupy soup just depending on how many noodles you add to each protion in the bowl!!

Lasagna Soup

1 lb ground beef

1 lb italian sausage(or just sausage)

2 onions, chopped

5 large carrots chopped(about 2 cups)

4 stalks celery, chopped

3 T. fresh minced garlic

4 tsp dried oregano

1 tsp crushed red pepper flakes

1(6 oz) can tomato paste

4 bay leaves

2(28 oz each)cans of fire roasted diced or crushed tomatoes

12 c. beef broth

4 T. dried basil or 1 cup fresh basil, chopped

2 tsp salt

1 tsp pepper

1 lb cooked pasta(I used campanelle but use whatever you like)

Cheese Topping:

1 1/2 cup ricotta cheese

1/2 cup parmesan cheese

1/4 tsp salt

1/4 tsp pepper

1 1/2 tsp. dried basil or 1 T chopped fresh basil

2 cups shredded Mozzarella cheese

In a large 8 quart pot, add the ground beef and Italian sausage and cook over medium high heat until almost cooked. Drain the grease and then add the carrots, onions, and celery and cook for about 7 minutes, or until the veggies begin to get a little tender. Add the garlic, oregano, crushed red pepper, and tomato paste and cook for 1-2 minutes; stirring  constantly. Add the diced or crushed tomatoes(with juices), bay leaves and beef broth. Add the basil if using dried(if using fresh basil add in the next step).

Bring the soup to a boil then reduce the heat and simmer for 30-60 minutes. Season the soup with the salt and pepper to taste and the fresh basil(if not using dried)

For the cheese mixture: in a small bowl combine all the ingredients and mix well.

To serve the soup, add a scoop of cooked pasta to a bowl. Top with a ladle or two of the soup and dollop with a generous spoonful of the cheese mixture. Serve immediately with a green salad and garlic bread!!

Yum!!!!

Note:  this makes a lot of soup but we like to have leftovers. This serves 8-10 people. So if you have a small family the recipe can be halved easily!!

Note: we use different pasta everytime. I let my kids take turns choosing the kind they like. So choose whatever you favorite is.

Note:I used 4 (14 oz each)cans of fire roasted tomatoes. I added two cans just as they are and then the other two cans I crushed in my food processor because my kids don't like too many chunky tomatoes in their soup!!

Chocolate Shortbread Bars with M&M's

A year ago I spied these yummy looking bars on Picky Palate and finally a year later got around to making these. They were so easy and so yummy. I used White chocolate candy corn M&M's(can be hard to find) but you can use any kind of M&M you like. I really think peanut butter or almond ones would be awesome in these but if you do spy a bag of White Chocolate candy corn ones grab them and give them a try they really are quite tasty. I was able to find some last Halloween after halloween and only paid $1.25 per bag. I just now used them and they still taste great. Anyway, these shortbread bars and oh so good. Please go make some now!!!

Chocolate Shortbread bars with M&M's

adapted from Picky Palate

4 sticks softened butter

1 cup brown sugar

4 tablespoons sugar

1 cup chocolate chips

3 1/2 cups all purpose flour

1/2 teaspoon kosher salt

1. Preheat oven to 350 degrees F. and line a 9x13 inch baking pan with foil that’s been sprayed with non stick cooking spray.

2. In a stand or electric mixer, beat the butter and sugars until light and fluffy.

3. Place chocolate chips in microwave safe bowl and microwave in 30 second intervals until melted and smooth, stirring.

4. Pour melted chocolate into mixer beating until well combined. Slowly add flour and salt until well combined. Dough will be thick.

5. Press dough into prepared pan and line with M&M’s, pressing in slightly. Bake for 30-35 minutes, until cooked through.

6. Let cool completely and cut into squares.

Pesto Alfredo Pasta

My kids love alfredo sauce and they love pesto. My friend gave me a bunch of fresh basil and so I decided to make pesto with it all and freeze it to use whenever because I can never use the basil fast enough before it goes bad here. So the other day I wanted something quick for dinner and so I had the thought to do alfredo and add a couple of spoonfuls of pesto to it. Man was it tasty. SOme of the best pasta ever!!! The pesto just puts the alfredo over the top. These sauce comes together in about 15 minutes so you can have dinner on the table in a snap with this recipe. Serve this with garlic bread and a lettuce salad!!!

Pesto Alfredo Sauce

For the Pesto:

2 cups fresh basil

1-2 cups fresh spinach leaves

1/2 cup fresh parsley

3 T. fresh garlic

3/4 cup pine nuts or almonds

3/4 cup parmesean cheese

1 tsp salt

1 tsp black pepper

enough olive oil to make a smooth sauce (about 1/2 cup)

In a food processor blend all ingredients except olive oil until well blended. Then stream in olive oil and add enough to make a smooth sauce. Sometimes it take a little more than a half a cup sometimes less just depends on the consistency you like.

Note: I add spinach leaves to it because it stretches your buck because basil can be expensive if you don't grow it yourself and for the health factor as well and your kids and you will  never even taste the spinach at all!!!I usually do equal parts spinach to basil 

Note: I  use almonds because that is what I always have on hand and pine nuts are expensive and hard to find where I live. Traditional pesto is made with pine nuts but taste great with almonds or walnuts.

Note: this makes quite a bit of sauce and with pesto a little bit goes a long way. Just put leftovers in a container or ziploc bag and freesze it. It keeps forever and you can take it out and use it whenever you need some!!!

Alfredo Sauce:

1 (8 oz) package cream cheese, at room temp.

1 stick of butter

1 -1 1/2 cups milk,any kind

3/4 -1 cup parmesean cheese

1 tsp granulated garlic or garlic powder

In a saucepan combine all ingredients and cook on medium low until all melted and smooth. You may need to add additional milk if it is too thick. We like it thick though but do it to your liking.

For the Pesto alfredo:

Add a few large spoonfuls of pesto to your alfredo sauce and then serve with you favorite pasta. I used 1 lb of pasta and mixed it with the sauce but you can do individual servings if you like. Really this is a versatile recipe!!! Hope you Enjoy!!!

10 Layer Cookie Bars

I am sure many of you have seen or even made similar versions of these cookie bars but let me tell you these cookie bars are amazing and oh so easy to make. If you need something easy and so tasty to make may I reccommend these. They are a must try for sure. Layers of yummy ingredients topped of with Sweetened condensed milk and dulce de leche. You can use the store bought Dulce but if you would like to make it homemade just go here for my recipe. It is super easy and so yummy even if you just eat it with a spoon. 10 Layer Bars 1/2 cup butter,melted 1 1/2 cups crushed graham crackers 1 1/2 cup semi sweet chocolate chips(sometimes I just use a whole bag) 1 1/2 cup milk chocolate chips(sometimes I just use a whole bag) 1 cup butterscotch chips 1 package english tofee baking pieces(the milk chocolate kind or plain whichever) 1 cup flaked coconut 2 cups pecans or almonds 14 oz sweetened condensed milk 14 oz dulche de leche Mix the melted butter and graham crackers, Press mixture into a lightly greased 9x13 inch pan. Layer in the reast of the ingredients in the order they are given. Bake in a preheated oven 350 degree oven for 25-30 minutes. Cool in the pan and cut into squares. Serve at room temperature.

Avocado Feta Dip

As I was looking at all the food blogs I follow. I stumbled across this dip on MmmCafe and knew that I had to try this out. We love avocado and feta cheese in our house so I knew it had to be tasty. Chelsea over at MmmCafe said that her hubby loves to make this and they fight over who gets the last of it and I knew that is what would happen in our house. My hubby was gone for work, this past weekend but me, my 10 year old daughter and my almost 2 year old ate all of this dip up in one sitting!!(my almost 7 year old doesn't like avocado) It was amazing. The Dip is completely healthy for you as well. Avocados are a power food-so good and so good for you!!! Do yourself a favor and go make this dip now!!! Avocado Feta Dip 2 large avocados,diced and smashed a little not completely 1/3 cup feta cheese 1/2 tsp black pepper 3/4 tsp garlic salt 1/2 tsp onion powder juice of 1 lime Cilantro if desired(i didn't have any this time but will use for sure next time) Mix all together well and serve with chips or veggies or crackers. Note: don't completely smash the avocados it is better a little chunky!!!