Homemade Applesauce

I haven't tried this yet but I am saving this recipe in hopes that my apple tree will be good to me this year.

Make this super simple applesauce recipe in your slow cooker. You can eat this Slow Cooker Applesauce warm or cold, or freeze for future use.

Cooking Time: 8 hr 30 min
Ingredients

* 8 to 10 apples, peeled, cored, and sliced
* 1/2 cup water
* 1/2 cup white sugar
* 1/3 cup brown sugar
* 1/8 teaspoon cinnamon

Instructions

1. Put apples in slow cooker and pour water over them. Cover and cook on low for 6 to 8 hours.

2. Then add the sugars and cinnamon and cook for another 30 minutes on low.

3. Mush the mixture with a potato masher and stir to desired thickness if still lumpy.

4. Sprinkle top with cinnamon if serving warm.

Cheesy Hashbrowns

16 oz. sour cream

2 lbs. frozen hasbrowns

1/2 cup melted butter

1 can cream of chicken soup

1/2 cup chopped onion (white)

2 cups grated cheddar cheese

1 tsp salt

1/2 tsp pepper

Thaw hashbrowns. Combine remaining ingredients and mix with hashbrowns.

Cover and bake at 350 degrees for 50 minutes.

Fresh Corn and Avocado Salsa

Servings: 10

4 ears Sweet Corn
2 whole Very Firm Avocados, Diced
1/2 Red Onion, Diced
1/2 Jalapeno, Seeded And Finely Diced
1/2 Hot Chili Pepper, Seeded And Finely Diced
1 whole Juice Of Lime
Plenty Of Chopped Cilantro
Salt To Taste
1 Tablespoon Vinegar
1 teaspoon Sugar (optional)

Preparation Instructions

Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

Fresh Corn Casserole

Cook Time: 45 Minutes
Servings: 6

8 ears Of Corn (Still In The Husk)
⅔ cups Heavy Cream
3 Tablespoons Butter (salted)
½ teaspoons Salt To Taste
Ground Pepper To Taste

Preparation Instructions

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.

Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350º for 30 to 45 minutes or until thoroughly warmed through.

Perfect Potato Salad

Ingredients
•FOR THE DRESSING:
•2 cups Light Mayonnaise
•⅔ cups Buttermilk
•1-½ teaspoon Dried Parsley
•1 teaspoon Salt

•1-½ teaspoon Dried, Minced Onions
•1-½ teaspoon Garlic Salt
•1 teaspoon Seasoned Salt
•1 teaspoon Ground Black Pepper
•2 Tablespoons Yellow Mustard

•FOR THE SALAD:
•5 pounds Potatoes (I Prefer Yukon Gold)
•1 cup Sliced Olives
•10 whole Hard Boiled Eggs, Diced

For the dressing, the easiest way to make this is to add all the ingredients to the mayo jar and shake like your life depends on it until everything is combined. Of course, this requires that the mayo jar is half empty (with only 2 cups of mayo in it). If this is not the case, simply combine all the ingredients in a blender and give it a whirl until all ingredients are combined.

Peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, I add the rest of the dressing and mix until it looks just right.

Note: For perfect hard-boiled eggs, place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely. Unpeeled eggs can be refrigerated for up to 1 week.

Grilled Corn on the Cob

This reminds me of the corn from the State Fair!

Serves 4

• 4 ears of corn
• Oil, for grates
• 1 tablespoon butter, cut into 4 pats
• Coarse salt and ground pepper
• Chili powder or paprika

Directions

1. Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes.
2. Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season corn with salt, pepper, and chili powder or paprika. Serve.

Cilantro Lime Quinoa Salad

1 cup quinoa, rinsed in strainer
fresh lime juice
cilantro
olive oil
salt

lettuce or spinach
avacado, diced or sliced
green peppers, diced
diced tomatoes
black beans

Rinse quinoa well under running water (to get rid of funny taste/scent). Pour rinsed quinoa into 2 cups boiling water then reduce heat to medium. Cook about 10 minutes and then turn off the heat and let it sit. When you turn off the heat it might look oatmeally, but give it 15+ minutes and it will become light and fluffy. Transfer Quinoa to a large bowl.

Add chopped cilantro. Squeeze fresh lime into quinoa mixture (I usually use one lime). Add salt and olive oil to taste. The rest of the ingredients can be thrown into quinoa

Creamy Mashed Potatoes

Ingredients

• 5 pounds Russet Or Yukon Gold Potatoes
• ¾ cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened*
• ½ cups (to 3/4 Cups) Half-and-Half
• ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
• ½ teaspoons (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Cook Time: 30 minutes

Servings: 10

I found this on the Pioneer Woman website.

Easy Black Beans

Easy Black Beans
Ingredients

2 teaspoon oil, olive, extra virgin
1 medium onion(s), yellow, diced
2 clove(s) garlic, minced
2 teaspoon pepper(s), chile, ancho or pasilla
1/2 teaspoon cumin, ground
1/2 teaspoon oregano, dried
30 ounce(s) beans, black
1 tablespoon tomato paste
Preparation

Heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Add garlic and cook, stirring constantly, for 30 seconds. Add ground chile, cumin and oregano and cook, stirring, until fragrant, about 30 seconds more. Add beans, 1 cup of water and tomato paste; stir to combine. Bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until the beans are heated through and the sauce is slightly thickened, 8 to 10 minutes. Serve warm.
To make ahead: Cover and refrigerate for up to 2 days. Reheat in a saucepan with 2 tablespoons water over medium-low heat, stirring occasionally, for about 5 minutes.

Nutrition Facts
Number of Servings: 8
Amount Per Serving
Calories: 170
Total Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 119 mg
Total Carbohydrate: 29 g
Dietary Fiber: 10 g
Protein: 10 g

Crunch Cole Slaw

Steel City Crunchy Cole Slaw
Judy from Pittsburgh

2 bags angel hair coleslaw or you can use regular coleslaw if not available.
2 bags oriental flavor Ramen noodles uncooked and crushed
2 cups fresh broccoli flowerettes
1 cup sliced almonds
1 cup sunflower seeds
1 bunch green onions chopped

Dressing:
1 cup canola oil
1/2 c white vinegar
1/3 c sugar
2 pkgs. flavoring from Ramen noodles

Mix dressing and chill.

Toss all salad ingredients together. Just before serving add dressing and
mix well. Do not add crushed noodles until ready to serve.

Bean Dip

2-3 tablespoons butter
2 cloves garlic {minced}
1/2 onion chopped fine
2 cans black beans {drain & rinse}
1 can corn {drain}
1 8 oz package cream cheese
1 bottle bronco bob's roasted raspberry chipotle sauce {@ Target by the bbq sauces}
1 small can green chilies
1 small can sliced olives

Mix butter, garlic, and onion together. Spread on bottom of deep 9x13 dish. Layer with black beans, corn, cream cheese, 1/2 the chipotle sauce, green chillies, olives, cheese, and then the rest of the sauce.

Bake at 350 degrees for 25 minutes.

Serve hot with tortilla chips.

Use any leftovers in soft tacos or burritos the next day!

Simple Coleslaw

16 oz bag of coleslaw mix
½ Cup mayonnaise or miracle whip
2 Tablespoons sugar
1 Tablespoon Dijon Mustard
1 teaspoon honey

Sweet Potato Casserole

Sweet potatoes are yummy, and also a valuable food for boosting antioxidants in the body. For this recipe, I whip them with spices, put them in a baking dish, and cover them with marshmallows. The marshmallows get golden brown and crunchy and taste fantastic with the sweet potatoes. I could almost eat this for dessert!

INGREDIENTS:
4 large sweet potatoes (about 4 pounds), peeled and cut into chunks
1 cup milk
1/2 heavy cream
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
One 16-ounce bag large marshmallows

METHOD:
Preheat the oven to 350°F degrees. Grease a 4-quart baking dish.

Place the sweet potatoes in a medium pot. Cover with cold water. Bring to a boil over medium-high heat. Lower the heat to a simmer and cook until potatoes are fork tender, 20 to 25 minutes. Drain.

Meanwhile, in a small saucepan, heat the milk, cream, and butter until warm but not simmering.

Return the potatoes to the pot and add warm milk mixture, sugar, salt, cinnamon, nutmeg, and ginger. Using a handheld mixer, whip the potatoes until smooth and creamy with no lumps. Transfer to the prepared baking dish. Top with the marshmallows.

Bake until the marshmallows are golden brown, about 30 minutes

KFC's Coleslaw

KFC's Coleslaw

This tangy coleslaw requires no preparation time and can be stored for days. KFC copycat recipes are always delicious. Give this copycat recipe a try today.

Ingredients
8 1/2 cup cabbage
1/3 cup carrot
1 teaspoon onion, chopped finely
3/4 cup buttermilk
1/2 cup mayonaise
1/4 cup milk
2 tablespoon lemon juice
1/2 teaspoon salt
2 1/2 teaspoon pepper
1/3 cup granulated sugar
Instructions
1. Core the cabbage, then shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the carrot the same way. Mix together cabbage, carrot and onion.

2. In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and pepper. Add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hours in the refrigerator

Southern Baked Beans

Quick Southern-Style Baked Beans
recipe by Pam Anderson

Serves up to 18

8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.

Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).

Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours.

Let stand to thicken slightly and serve.

Beans

2 Cans Big Bush Country Style Beans
1 pkg bacon - diced and cooked
1/4 - 1/2 cup molasses
1/4 cup brown sugar
Salt & Pepper

Mix in crock pot. Simmer a couple of hours.

Can also add:
Sauteed onions
Liquid Smoke - gives it a good smokey taste

I add everything to the beans.

from Laura Holzapfel

Creamed Corn

This is not one of my favorite dishes but I would rather eat
homemade creamed corn over the kind from the can.

Serves 4
8 ears corn, husks and silk removed
1 tablespoon butter
1 small onion, finely chopped (1/2 cup)
1/2 cup heavy cream
1 teaspoon sugar
Coarse salt and ground pepper

Directions:

Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.

Stand each cob over another wide shallow bowl. With the edge of a soup spoon, scrape downward to remove pulp.

In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 3/4 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, until corn is tender, 10 to 15 minutes.

Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes.
Season with salt and pepper.
Serve.

Cowboy Beans

Recipe by Tina Schumacher

1 can pork and beans
1 can drained butter beans
1 can drained kidney beans
1 pound fried hamburger
1 pound fried bacon
1 medium fried onion
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup ketchup
2 teaspoon dry mustard
2 tablespoons molasses

Combine sugars, mustard, ketchup and mix well. Add three kinds of beans. Add remaining items. Bake one hour at 325 degrees.