Apple Pie Filling

Apple Pie Filling

INSTRUCTIONS :
Filling Per Quart
5 apples
1 c. sugar
1/4 c. corn starch
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 c. water
3/4 c. apple juice or apple cider
2 tablespoon lemon juice

-Core, peel and slice apples. Place in boiling water for 1 minute. Set aside and keep hot. Boil remaining ingredients until desired thickness. Barely let it reach a full boil. Fill hot sterilized quart jars alternating apples and syrup until it is almost full. Run a knife down the side to remove air bubbles. Add more apples and syrup. "Process in boiling water bath. Put jars in water bath pan or one that allows you to put water over the jars about 1 inch. Boil for 25 minutes".

Apple Crisp:
1 qt apple pie filling
1/2 tsp cinnamon
1/2 c. brown sugar
1/2 c. flour
1/2 c. oats
1/4 c. butter, melted

-Pour the pie filling into a pan. Mix remaining ingredients well and sprinkle over the top of filling. Bake at 375 for 20-30 minutes until golden

Oven Baked Tacos.

Oven Baked Tacos.

INGREDIENTS :
1 lb. Ground beef
1 regular Packet of Taco Seasoning
1 15 oz. Can Refried Beans
1/2 Can Tomato Sauce
  Package of Taco Shells

INSTRUCTIONS :
-Brown your ground beef and drain completely

-In the sauce pan, add refried beans, taco seasoning and tomato sauce to the beef mixture. Simmer for about 5 minutes.

-Scoop mixture into taco shells, (stand them up in a casserole dish). sprinkle the cheese on top and bake at 375F for 10 minutes!

DUTCH FUNNEL CAKES

DUTCH FUNNEL CAKES

INGREDIENTS :
3 eggs
2 cups milk
1/4 cup sugar
3 1/2 cups flour
1/2 tsp salt
2 tsp baking powder

INSTRUCTIONS :
-Preheat oil in a cast iron skillet on medium high heat (for an electric frying pan preheat to 375 degrees). Leave room between the oil and the top of the pan to allow room for batter to be added. Beat eggs, add milk and sugar. Beat well. In a separate bowl, sift flour, salt and baking powder. Add to egg and milk mixture. Beat until batter is smooth. Batter should be thin enough to flow through the opening of your funnel. If needed, add a little more milk.

-Put your finger over the bottom of the funnel and pour batter in top. Drizzle batter in hot oil making criss crosses and swirls. (I use a measuring cup with a thin spout to do this, easier for those of us less coordinated!). Let brown on bottom and then carefully flip it over with tongs to brown on the other side.

-Place on a paper towel to drain for a minute or so and then serve warm with molasses, jelly or sprinkle with powdered sugar.

Brussels Sprouts with Bacon and Garlic

Brussels Sprouts with Bacon and Garlic

INGREDIENTS :
1 lb fresh brussels sprouts
4 slice bacon, raw, cut into bite sized pieces
2 clove garlic, chopped
1 tbsp olive oil
1 (to taste) salt and pepper


INSTRUCTIONS :
- Rinse Brussels sprouts in cold water, trim the ends and slice in half.
how to cook Sautéed Brussels Sprouts with Bacon and Garlic recipe
- Put them in a microwaveable dish with about 2 TBS. of water, cover and steam slightly in the microwave for about 3 minutes. Afterwards, drain the water and set aside.
how to cook Sautéed Brussels Sprouts with Bacon and Garlic recipe
-In the meantime, begin sautéing the raw bacon and garlic in the olive oil, until bacon is very crisp and garlic turns dark brown.
how to cook Sautéed Brussels Sprouts with Bacon and Garlic recipe
- Add in the steamed Brussels sprouts, salt and pepper, and continue to sauté on med-hi heat until Brussels sprouts begin to char, about 7 minutes.

Mushroom Grilled Cheese Sandwich

Mushroom Grilled Cheese Sandwich

INGREDIENTS :
 1 tablespoon butter
  1 tablespoon olive oil
1 small onion, sliced
8 ounces cremini mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
  salt and pepper to taste
1 tablespoon parsley, chopped
  1/2 teaspoon truffle oil (optional)
1 cup fontina or gruyere, shredded
1/4 cup parmigiano reggiano, grated
4 slices bread
  2 tablespoon butter

INSTRUCTIONS :
-Melt the butter and heat the oil in a pan over medium heat.
-Add the onion and saute until tender, about 5-7 minutes.
-Add the garlic and thyme and saute until fragrant, about a minute.
-Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
-Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.
-Season with salt and pepper, add the parsley and remove from heat and let cool a bit.
-Mix the cheese into the mushrooms.
-Butter one side of each slice of bread and place 2 in the pan buttered side down.
-Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
-Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

PARMESAN CHICKEN BAKE

PARMESAN CHICKEN BAKE

INGREDIENTS :
  2 tablespoons olive oil
  2 cloves garlic, crushed and finely chopped
  1/4 teaspoon crushed red pepper flakes, or to taste
  6 skinless, boneless chicken breast halves
  2 cups prepared marinara sauce
  1/4 cup chopped fresh basil
  1 (8 ounce) package shredded mozzarella cheese, divided
  1/2 cup grated Parmesan cheese, divided
  1 (5 ounce) package garlic croutons

INSTRUCTIONS :
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
- Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
- Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

Banana Pudding Cheesecake

Banana Pudding Cheesecake

INSTRUCTIONS :
For the crust:
4 oz vanilla wafers
2 oz butter, melted

-Using a food processor, pulse the cookies until they turn into a fine crumb. Add the butter and pulse until a dough is formed.
-Spread the cookies in the bottom of a 8 inch springform pan. Refrigerate the crust while making the batter.

For the batter:
2 ripe bananas
17.5 oz cream cheese
1/2 cup sugar
4 eggs
1 tsp vanilla extract
2.5 oz vanilla wafers

- Preheat the oven to 320ºF.
-In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese and the mashed bananas. Beat for 3 minutes.
- Add in the sugar, beating for another 3 minutes.
- Add the eggs one at a time, beating for one minute after each addition. Add in the vanilla extract.
- Crumble the cookies with your hands and fold them into the batter.
-Pour the batter into the prepared pan and bake for 45 to 50 minutes, until the cake appears set, with the center jiggling only a little. Let the cake cool in the turned-off oven.

For the topping:
1 banana
2.5 oz vanilla wafers
1 cup whipping cream
2 tbsp sugar
vanilla wafers for garnish

- Slice the banana and distribute it on one layer on top of the cooled cake. Place the cookies on top of the bananas.
-Mix the cream and sugar until it forms stiff peaks. Spread it on top of the cake.
- Top with additional crumbled cookies. Refrigerate overnight (or at least 6 hours) before cutting.