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Apple Butter

  • Slow cooker or Crock pot. ( With it high and low settings)
  • 1 1/2 cup Sugar
  • 1/4 teaspoon Salt
  • 2 teaspoons Cinnamon
  • 1/4 teaspoon  Ground Cloves ( I actually use  just a little bit less then that, like half of a 1/4 teaspoon, because I'm not a huge fan of the cloves taste. Just enough for that umf)
  • 3 pounds apples peeled,cored, and diced ( prefer Gala apples. If you want more of a tart apple butter use a mix of green and red apples)

Prep time: 10-30 minutes  Cook time: 7-8 hours
( I depends on how long you take to peel all those apples  )

Directions:
Turn Slow cooker or Crock Pot on HIGH to get it warmed up.
 
In a bowl mix together sugar,cinnamon, ground cloves, salt. Set aside.

Wash, peel, core and dice apples.

 Place in Crock Pot that has already been preheated  on the HIGH settings. Then add your sugar mixture and coat the apples well by stirring it together.

Cover and cook on HIGH for 1 Hour.

After 1 hour put temp to LOW and continue to cook for 6-7 hours while covered.
 
Remove lid the last hour of cooking and leave Crock Pot on LOW.

You want a nice dark caramel color. that's when  you know it's done. Not light, dark.

Mash the apple that didn't cook down completely. So you have nice smooth like texture. 

 Let cool completely --once done I always put some on a slice of toast while it's still warm for nice snack  -- then put away .




Hellmann's Chicken
  • 1 package boneless skinless chicken ( tenders or breast)
  • 1 cup Mayo
  • 1/2 cup Parmesan cheese
  • 1 cup bread crumbs ( possibly little more I never measured it. oops) 
For starters preheat your oven to 400*F ( I believe the regular recipe calls for 450 But I turn it down and cook it for 30 to 35 minutes instead of the 20 it calls for)

While it's preheating I throw about 8 slices of Italian bread in there to they get nice and toasty for bread crumb making. Now you don't have to do this. If you can find a package of bread crumbs at the store. More power to you. :) But seeing as I can never find them I make my own 
Not sure how long it takes I'll say about 10 minutes and about half way through I flip them. But I go off how they smell(odd I know) But it works. You can also just keep checking them. 

While that's usually cooking I go ahead and mix  Mayo. ( I use the Canola mayo Cause it doesn't have soy or garlic but you don't have to.) And about 1/2 cup Parmesan cheese. Now you don't have to use the kind in the jar like I do you can get the grated kind but if you do I would recommend putting in a little more than half a cup. That is if you like it cheesy!  

Once mixed should look a  little lumpy. 

After the bread is done and cooled, in bowl mash bread. I use a potato masher that works for me but you can use anything from your hands(clean of course) to a rolling pin and a plastic baggie.
Warning: the crumbs Might fly. : )

Cover the chicken (tops and sides) with mayo mixture. Sprinkle bread crumbs on top . ( make sure its covered.
Cook for about 30- 35 minutes.












You will need

  • 2 1/4 cups all purpose flour
  • 1 tsp.baking soda
  • 1 tsp. salt
  • 1 tsp.vanilla
  • 1 cup butter (or 2 sticks)
  • 3/4 cup granulated sugar( white sugar)
  • 3/4 cup packed brown sugar.( That means when you spoon the brown sugar in the cup pack it down (push down) with the spoon.)
  • 2 large eggs 
  • 1 3/4 cup chocolate chips.

Preheat your oven to 375*F

Combine Flour, baking soda, salt in small bowl.
In large bowl Beat butter, granulated sugar(white sugar), brown sugar, and vanilla until creamy.
Add one egg at a time. Beating well after each.
  Gradually add in flour mixture.
 Add in chocolate chips.

On ungreased cookie sheet drop cookie dough with rounded table spoon. 
Bake  9-11 minutes or until golden brown.



What you'll need:
  • 1 red pepper
  • 1 orange pepper
  • 1 yellow pepper
  • 1 onion 
  • 1 can of chopped or crushed pineapple, Juice drained and reserved  (which ever you prefer or have on hand. If you want more juice/sauce I do recommend getting the chopped kind. Crushed seems to have less juice.)
  • 1 pack of chicken chop into chunks. ( Breast or tenders or thighs. Doesn't matter. But I've never tried the thighs with this recipe.)
  • chilly powder
  • salt
Directions:

So I would recommend chopping everything first. I had just a small chopping board that was clean, and I try to limit the amount of dishes I use when I cook so I didn't get an extra bowl or plate out to hold the veggies while I cut everything. So I just cut and cooked as I went.
Now that you've chopped everything heat your pan to medium and add the oil. I used Pam cooking spray.

After your pan is heated.  Add the onions and peppers. Cook these how ever you like. I like to cook them down 'til they are no longer "squeaky" :-) or the onions are translucent, with a hint of browning.
Add your chicken and pineapples.
On top of the chicken add the chilly powder,and salt.
I like a good helping of chilly powder. With just a little salt. You can always add more salt later.
Cook chicken one minute each side then add the pineapple juice
Cook until chicken is done. Should have a nice caramel color too it. But don't cook it down to much if you want to used the juice as a sauce
After its all done I take all the veggie's and chicken out of the pan, not dumping but scooping it out. Then I add my cooked rice and stir around until  its nice and coated with the sauces.

Serve and enjoy!





What you'll need:

  • 1 pack of chicken ( breast or tenders doesn't matter)
  • 1 16 oz bottle of Zesty Italian Dressing/marinaded
  • 1  casserole type dish that you can bake in But it needs to be deep.( I don't know how deep the on I use is 'cause its old and was my great grandmothers.... I could be wrong could be just my grandmothers. Anyway I got it from my grandmother and it s doesn't have the sizes on it like most of the Pyrex does today.... although Its not Pyrex..... you get my point.) 
Directions:

Preheat oven to 350*F
Put chicken in dish.
Pour in Zesty Sauce. Make sure chicken is covered.
Put in oven For 45 minutes to and hour.( depending on how your oven is and how thick your chicken is.) 
It needs to be deep as I have said because it can boil over. Also DO NOT cover with a lid because that will cause it to boil over.

Serve over rice and enjoy.
 It would also very good to add some steamed veggies such as green beans.



What you'll need:

  • 1 cup sugar
  • 1/2 cup butter (half a stick)
  • 2 large eggs
  • 1 table spoon vanilla extract( Now since I use the imitation vanilla I used a table spoon full, but if you use the real stuff you might want cut it down to 2 teaspoons. I heard before- not sure if its true or not- that when you use the real vanilla extract its stronger than imitation.)
  • 1 1/2 cup all purpose flour. ( Measure then sift)
  • 1 3/4 teaspoon baking powder
  •  3/4 cup milk ( original called for 1/2 cup milk but I add an extra 1/8 - 1/4 (can't remember sorry) to that and I can't do math so I'm just going to say it was probably a total of 3/4. Or just Do 1/2 cup. and add more if needed cause 1/2 made it really thick batter and you want it kind of thin but not to thin.)
Directions:
Preheat oven to 350*F.
Grease and flour a 9x9 cake pan/ muffin pan. or you can use the cupcake liners.
 In medium bowl cream together butter sugar
Beat in eggs one at a time
Stir in vanilla
In separate bowl  sift the flour and then add the baking powder.   Stir together gently with fork.
 Alternate adding the flour mixture and milk. Beat until creamy
Pour or spoon into pan or cupcake pan.
Bake for 30-40 minutes in preheated oven.
for cup cakes 20-25 minutes.
Cake is done when it springs back to the touch or insert tooth pick /knife and it comes out clean. 
Also one more thing I didn't flour the pan I just used a non-stick spray worked just fine for me but then again I didn't want to remove mine from my loaf pans.




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