8 medium cooking apples (can use up to 10 apples), peeled and diced
1/2 cup water
3/4 cup sugar
cinnamon
In a crockpot, combine apples and water.
Cover and cook on LOW 4-6 hours or until apples are very soft.
Add sugar and cook for another 30 minutes.
Sprinkle with cinnamon at serving time.
If you want smooth applesauce, you can puree it, or user a hand blender.
3 cups oats (I used old-fashioned, but quick is fine, too)
2 cups sugar
1 cup peanut butter
1/2 cup milk
1/4 cup butter OR margarine
1 tsp vanilla
Place butter, sugar and milk in a heavy sauce pot. Bring to a boil over MEDIUM heat, stirring constantly.
Once it reaches a full rolling boil, continue to stir and boil for 1-11/2 minutes.
Remove from heat and stir in peanut butter and vanilla until peanut butter is melted. stir in oats.
Drop by spoonfuls onto waxed paper, or pour all at once into a greased 8″x8″ pan. Allow to cool completely before serving.
grilled or fried hamburgers
1 (12 oz) can tomato paste
1/2 cup sugar
1/4 cup green pepper, chopped
salt and pepper, to taste
1 cup water
1/4 cup onions, chopped
2 tbs vinegar OR lemon juice
1 small bottle ketchup
5 tbs brown sugar
2 tbs Worcestershire sauce
Combine all ingredients (except hamburgers) in a large mixing bowl.
Place in a crockpot with the hamburgers.
Cook on MEDIUM setting until ready to serve.
1 (4 serving) pkg instant vanilla pudding mix
1 1/2 cups milk
1/3 cup chunky peanut butter
1 1/2 cups cool whip, thawed and divided
1 (1.5 oz) pkg peanut butter cups, chopped
1 (9″) graham cracker pie crust
In a large bowl, using a wire whisk, combine pudding and milk until thickened. Whisk in peanut butter and 1 cup cool whip. Stir in peanut butter cups.
Pour mixture into pie crust then spread remaining 1/2 cup cool whip over pie. Cover and chill at least 4 hours before serving.
Serves 8
1 lb sausage
1/4 cup onions, chopped
3 cups lima beans
1 cup sharp cheddar cheese, grated
1 cup milk
1 can cream of mushroom soup
Brown sausage and onions in a skillet.
Pour lima beans into a 2 qt buttered casserole.
Cover with sausage mixture.
Mix cheese, milk and soup together and pour over sausage.
Bake at 350 degrees for 25 minutes.
Makes 5 servings
2 lbs. ground beef OR ground turkey
3 cups tomato juice
1 (16 oz) jar salsa
1 (16 oz can kidney beans, rinsed and drained
1 (15.5 oz) can great northern beans, rinsed and drained
1 (15 oz) can butter beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 can Ro-tel
1 (6 oz) can tomato paste
1 (4 oz) can chopped green chillies
1 (1.25 oz) pkg taco seasoning
In a soup kettle or Dutch oven, cook beef (or turkey) over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; dinner, uncovered, for 15 minutes, stirring occasionally.
1 cup ice, or as needed
1 (1.5 oz) jigger coffee-flavored liqueur (such as Kahlua)
1 (1.5 oz) jigger Irish cream liqueur (such as Baileys)
2 fluid oz club soda, or as needed
Fill and old-fashioned glass with ice. Pour coffee-flavored liqueur and Irish cream liqueur over ice; top with club soda. Stir.
8 fluid oz stout beer (such as Guinness)
1 fluid oz Irish cream liqueur (such as Baileys)
1/2 fluid oz Irish whiskey (such as Jameson)
Pour beer into a pint glass. Pour Irish cream and Irish whiskey into a shot glass. Gently drop the shot glass into the glass of beer.
1 cup Irish stout beer (such as Guinness)
1 cup butter, cut into pieces
3/4 cup unsweetened cocoa powder
2 eggs
2/3 cup sour cream
2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
3 cups 10x sugar, or as needed
1/2 cup butter, at room temperature
3 tbs Irish cream liqueur (such as Baileys), or as needed
8 oz bittersweet chocolate, coarsely chopped
2/3 cup heavy cream
2 tbs butter, at room temperature
Preheat oven to 350 degrees. Line two 9″ cake pans with parchment paper, and spray with cooking spray.
Pour the beer into a saucepan, add the butter, and bring to a simmer over medium-low heat. Remove the pan from the heat, and whisk in the cocoa powder until the mixture is smooth. Allow the mixture to cool. In a bowl, beat the eggs and sour cream together until smooth with an electric mixer, and stir in the stout mixture to make a smooth, thick liquid.
In a large bowl, mix together the flour, sugar, baking soda, and salt. Pour the stout mixture into the flour mixture, and gently combine with a spatula. Pour the batter into the prepared pans.
Bake in the preheated oven until the cakes are set and a toothpick inserted into the center of a cake comes out clean, about 30 minutes. Remove and let cool in pans for 5 minutes before inverting the cakes onto wire racks to finish cooling.
Mix together the 10x sugar, butter and Irish cream liqueur until the mixture forms a smooth and spreadable frosting (add more sugar or liqueur as needed to create the desired consistency). Spread half the frosting on top of each cake.
Place the chopped chocolate into a heatproof bowl. Bring cream to almost boiling in a small saucepan, and pour over the chocolate. Stir in the butter, and stir the mixture until the chocolate melts and the mixture is very smooth. Allow to cool until the mixture is pourable but not thin or overly runny, 10-15 minutes. Stack a cake gently on top of the other, frosting sides uppermost, and carefully drizzle the chocolate mixture over the cake, allowing decorative drips to run down the sides.
1 1/4 lbs red potatoes, cut into 3/4″ cubes
4 cups chopped cabbage
butter-flavored cooking spray
1 1/2 lbs cooked corned beef, cut into 3/4″ cubes
1 1/2 cups shredded swiss cheese
1/3 cup coarse-grained mustard
1/2 cup white wine
1 tsp garlic powder
2 tsp ground black pepper
4 sheets phyllo dough, thawed
1 tbs melted butter
Place red potato cubes into a large saucepan, cover with water, and bring to a boil. Cook potatoes over medium-low heat until tender, about 15 minutes; drain well.
Place chopped cabbage into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer the cabbage until tender and softened, about 15 minutes; drain well.
Preheat the oven to 375 degrees.
Spray a 9″x13″ baking dish with cooking spray.
Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined.
Stir together mustard, white wine, garlic powder and black pepper in a bowl until smooth; mix into corned beef mixture.
Spread the mixture into the prepared baking dish.
Lay a phyllo sheet onto a work surface and spray with cooking spray. Place the phyllo sheet onto the casserole, folding the overhand back over the dish; spray the dry side of the overhang with more cooking spray.
Repeat three more times, spraying, folding, and respraying the phyllo sheet each time.
Brush the top of last sheet with melted butter.
Bake in the preheated oven until phyllo sheets are crisp and browned and the casserole is hot, 45-55 minutes.
8 servings
