Crock Pot AppleSauce

A week or so ago, I had a crock pot party on my facebook page to celebrate 6,000 facebook fans.

What wonderful recipes were shared!! 

I pinned a bunch of them away on my Pinterest Boards for later, but this one, I couldn't get out of my mind.

I love the ease of throwing everything in the crock pot in the morning, and it being ready after the hustle and bustle of a crazy day!

I have to admit, though, I was really looking forward to my fellow bloggers sharing things you don't usually associate the crock pot with, things like desserts, or APPLE SAUCE!!

 Real Food Outlaws shared this recipe for crock pot applesauce.

I made it the next weekend in one crock pot while a batch of my Beef and Barley Stew Cooked in the other.

It was so good, they gobbled it up and I made it again that following week, while ribs slow cooked away, the apple sauce did the same.

If you click here: Real Food Outlaws

You can see how she cans it, too!!

Crock Pot AppleSauce

adapted from Real Food Outlaws

10-12 apples, peeled, cored and sliced

4 cinnamon sticks

1/4 of a lemon's peel

1 teaspoon lemon juice

The apples I used were pretty big, I used 10 of them, and used 4 cinnamon sticks.  My kids are crazy about cinnamon apples!  If you are using the really small apples that you pick off most home grown trees, you may need to up it some.

Place apples, cinnamon sticks and lemon peel in the crock pot.  Drizzle with the lemon juice.

Set pot to low and cook 5-7 hours.

Remove cinnamon sticks and lemon peel.

With your hand blender and  blend apples, or you could do this in a regular blender, too.

I thought it was pretty good warm, my kids preferred it cold.

Very sweet and tasty and No Sugar!! :)

A week or so ago, I had a crock pot party on my facebook page to celebrate 6,000 facebook fans.

What wonderful recipes were shared!! 

I pinned a bunch of them away on my Pinterest Boards for later, but this one, I couldn't get out of my mind.

I love the ease of throwing everything in the crock pot in the morning, and it being ready after the hustle and bustle of a crazy day!

I have to admit, though, I was really looking forward to my fellow bloggers sharing things you don't usually associate the crock pot with, things like desserts, or APPLE SAUCE!!

 Real Food Outlaws shared this recipe for crock pot applesauce.

I made it the next weekend in one crock pot while a batch of my Beef and Barley Stew Cooked in the other.

It was so good, they gobbled it up and I made it again that following week, while ribs slow cooked away, the apple sauce did the same.

If you click here: Real Food Outlaws

You can see how she cans it, too!!

Crock Pot AppleSauce

adapted from Real Food Outlaws

10-12 apples, peeled, cored and sliced

4 cinnamon sticks

1/4 of a lemon's peel

1 teaspoon lemon juice

The apples I used were pretty big, I used 10 of them, and used 4 cinnamon sticks.  My kids are crazy about cinnamon apples!  If you are using the really small apples that you pick off most home grown trees, you may need to up it some.

Place apples, cinnamon sticks and lemon peel in the crock pot.  Drizzle with the lemon juice.

Set pot to low and cook 5-7 hours.

Remove cinnamon sticks and lemon peel.

With your hand blender and  blend apples, or you could do this in a regular blender, too.

I thought it was pretty good warm, my kids preferred it cold.

Very sweet and tasty and No Sugar!! :)

reade more... Résuméabuiyad

Cucumber Ranch Salad

Growing up my Mom made cucumber salad, but made it with vinegar sugar dressing, which I still love, but this is how my Mother-in-law does it, and if you love ranch, you will love it!

Well...of course it helps to like cucumbers, too.

But chances are you wouldn't be reading a recipe for cucumber salad if you didn't.

Sometimes when I blog a recipe like this I wonder if ya'll think I am nuts to blog something that is so easy.

Then I remind myself, I had never had it until I was the ripe 'ol age of 22, so maybe you haven't?

Sometimes, I just blog these recipes, knowing that someday my daughter (the oldest one who doesn't like to cook) may want this salad she loves, and she can go to the internet and figure out how to make it!

So the whole thing is pretty darn easy, but better to make them in the morning, or the night before so they can soak, after you read the recipe you'll know what I mean.

So without further adieu....

Cucumber Ranch Salad

3 large cucumbers, washed, sliced in half then sliced in pieces.

(I leave the skin on, but you can peel it off if you prefer)

1 small onion, I like the sweet onions, chopped

1 cup Ranch dressing (more or less to taste)

Salt and cold water

Pepper

Slice cucumbers and place in a bowl.

Cover with cold water and give a good sprinkling of salt.

Place in refrigerator for a couple of hours to soak. This will keep the cucumbers firm.

Add onions, and toss with ranch dressing. (You can use any ranch you want, I make it with fat free, and it makes this salad nice and light!)

Give it a sprinkle of pepper and you're all done!!

Growing up my Mom made cucumber salad, but made it with vinegar sugar dressing, which I still love, but this is how my Mother-in-law does it, and if you love ranch, you will love it!

Well...of course it helps to like cucumbers, too.

But chances are you wouldn't be reading a recipe for cucumber salad if you didn't.

Sometimes when I blog a recipe like this I wonder if ya'll think I am nuts to blog something that is so easy.

Then I remind myself, I had never had it until I was the ripe 'ol age of 22, so maybe you haven't?

Sometimes, I just blog these recipes, knowing that someday my daughter (the oldest one who doesn't like to cook) may want this salad she loves, and she can go to the internet and figure out how to make it!

So the whole thing is pretty darn easy, but better to make them in the morning, or the night before so they can soak, after you read the recipe you'll know what I mean.

So without further adieu....

Cucumber Ranch Salad

3 large cucumbers, washed, sliced in half then sliced in pieces.

(I leave the skin on, but you can peel it off if you prefer)

1 small onion, I like the sweet onions, chopped

1 cup Ranch dressing (more or less to taste)

Salt and cold water

Pepper

Slice cucumbers and place in a bowl.

Cover with cold water and give a good sprinkling of salt.

Place in refrigerator for a couple of hours to soak. This will keep the cucumbers firm.

Add onions, and toss with ranch dressing. (You can use any ranch you want, I make it with fat free, and it makes this salad nice and light!)

Give it a sprinkle of pepper and you're all done!!

reade more... Résuméabuiyad

Loaded Baked Potato Casserole

I went to the store to buy ingredients for a potato casserole I found in my Church cookbook.

But I am not usually one for following recipes and changed my mind walking through the store.

I started thinking how good a loaded baked potato sounded, but we had just had baked potatoes, and I wanted to switch it up.

I took all of the goodness of a loaded baked potato and whipped up this casserole!

It was FABULOUS!!

We ate it with steaks on the grill, but it's hearty enough, it could be your meal!

Loaded Baked Potato Casserole

1 32 oz frozen hash browns

1 can cream of celery

1 tsp salt

2 cups cheddar cheese

2 Tbls dried minced onion (1/2 cup fresh)

2 cups sour cream

1/2 tsp pepper

2 Tbls fresh chives, chopped

1 package of real bacon pieces

Mix all of ingredients in a 2 quart greased casserole dish.

Bake at 350 degrees for 45 minutes.

I went to the store to buy ingredients for a potato casserole I found in my Church cookbook.

But I am not usually one for following recipes and changed my mind walking through the store.

I started thinking how good a loaded baked potato sounded, but we had just had baked potatoes, and I wanted to switch it up.

I took all of the goodness of a loaded baked potato and whipped up this casserole!

It was FABULOUS!!

We ate it with steaks on the grill, but it's hearty enough, it could be your meal!

Loaded Baked Potato Casserole

1 32 oz frozen hash browns

1 can cream of celery

1 tsp salt

2 cups cheddar cheese

2 Tbls dried minced onion (1/2 cup fresh)

2 cups sour cream

1/2 tsp pepper

2 Tbls fresh chives, chopped

1 package of real bacon pieces

Mix all of ingredients in a 2 quart greased casserole dish.

Bake at 350 degrees for 45 minutes.

reade more... Résuméabuiyad

Orange Glazed Carrots

These are a great side dish for special meals, or for just any time.

They are super easy, and taste fantastic.

I found the recipe on allrecipes.com  a long time ago, and made them again recently.

They last time I made them, I used fresh clementine juice instead of orange juice, they were AMAZING!!

Orange Glazed Carrots

1 pound baby carrots

1/4 cup orange juice (or clementine)

3 Tablespoons of brown sugar

2 Tablespoons of butter

pinch of salt

Place carrots in a shallow pan and cover with water. Boil until desired tenderness, drain and return to pan.

Pour orange juice, sugar, salt and butter over the top, simmer until sugar and butter are melted.

These are a great side dish for special meals, or for just any time.

They are super easy, and taste fantastic.

I found the recipe on allrecipes.com  a long time ago, and made them again recently.

They last time I made them, I used fresh clementine juice instead of orange juice, they were AMAZING!!

Orange Glazed Carrots

1 pound baby carrots

1/4 cup orange juice (or clementine)

3 Tablespoons of brown sugar

2 Tablespoons of butter

pinch of salt

Place carrots in a shallow pan and cover with water. Boil until desired tenderness, drain and return to pan.

Pour orange juice, sugar, salt and butter over the top, simmer until sugar and butter are melted.

reade more... Résuméabuiyad

My Grandma's Stuffing

My Grandma Czaplewski always had Thanksgiving dinner.

When she passed away, a month after I gave birth to my first son, Spencer, we moved it to my Mom's, but the dinner stayed EXACTLY the same.

Every year, my Mom says " should I make something different? It's like the same 'ol same 'ol."

I always reply "NO!!"  

I am a creature of habit.  

It is a dinner that I look forward to every year, and I want it EXACTLY the same!!

I swear that last year, I took a photo of the stuffing with intentions of posting this year on my blog.

Can't find the darn picture ANYWHERE!!

So I guess, I will take one this year and add it after the fact.

*added after Thanksgiving 2012

Speaking of pictures, 

in this day and age, we take pictures of EVERYTHING!

I guess it's because, at the very least all (or most all) of us have a camera phone at our ready disposal.

I had to search to find a picture to share with you of my grandma and me to post on this entry! 

My favorite thing (next to the way it tastes!) about this recipe, 

is that it's one of the few recipes that I have that is in my Grandma's handwriting.

my grandma's recipe written for my recipe box YEARS ago!

As a scrapbooker, a person realizes the importance of handwriting.

It can't be duplicated, just like the person doing the writing cannot.

I spoke with my Mom last night, and shared the recipe that my Grandma wrote down for me some 25 years ago.  She has made some variations to the recipe, but strangely, it tastes the same to me?

So, I will share both of their versions with you today.

My husband, Brian, (then fiance) my Grandma and me, in 1991 at Easter

Grandma Czaplewski's Thanksgiving Stuffing

My Grandma's Version as it is written by her:

1 lb pork sausage

1 cup diced celery

1 cup minced onion

2 qts croutons (unseasoned)

1 tsp sage

2 Tbs snipped parsley

In a skillet over medium heat, cook sausage, sage, celery and onion together. About 10 minutes, or until sausage is cooked.

Add to bread crumbs and parsley.

Stuffs an 8# bird.

(I guess I make or use a little more croutons but still use the same amount of sausage and seasonings)

My Mom's version of the same:

Turkey giblets

2 lbs pork sausage

2 large packages Peppridge Farm bread crumbs (1 Herb Seasoned, 1 Country Style)

 

2 cups celery, divided

2 onions minced, divided

1 tsp sage

2 Tbs parsley

1 qt chicken broth, divided

i stick of butter, melted

Place giblets, 1 cup celery and 1 onion in a saucepan, pour half broth, half water just to cover.  Simmer on low for approximately one hour, or until giblets are tender.

Remove from heat.

Brown sausage with sage until cooked.

Chop turkey giblets until minced well. Reserve liquid to use when you are making your gravy.

Combine giblets, sausage, celery, onion, parsley with your bread crumbs.

Working with your hands, add  melted butter and small amounts of broth until dressing is moist, and forms into a ball.

Place in bird.

Bake your turkey until it is done, and enjoy the MOST AMAZING stuffing I have EVER had!!

Gobble til ya wobble, friends!!

My Grandma Czaplewski always had Thanksgiving dinner.

When she passed away, a month after I gave birth to my first son, Spencer, we moved it to my Mom's, but the dinner stayed EXACTLY the same.

Every year, my Mom says " should I make something different? It's like the same 'ol same 'ol."

I always reply "NO!!"  

I am a creature of habit.  

It is a dinner that I look forward to every year, and I want it EXACTLY the same!!

I swear that last year, I took a photo of the stuffing with intentions of posting this year on my blog.

Can't find the darn picture ANYWHERE!!

So I guess, I will take one this year and add it after the fact.

*added after Thanksgiving 2012

Speaking of pictures, 

in this day and age, we take pictures of EVERYTHING!

I guess it's because, at the very least all (or most all) of us have a camera phone at our ready disposal.

I had to search to find a picture to share with you of my grandma and me to post on this entry! 

My favorite thing (next to the way it tastes!) about this recipe, 

is that it's one of the few recipes that I have that is in my Grandma's handwriting.

my grandma's recipe written for my recipe box YEARS ago!

As a scrapbooker, a person realizes the importance of handwriting.

It can't be duplicated, just like the person doing the writing cannot.

I spoke with my Mom last night, and shared the recipe that my Grandma wrote down for me some 25 years ago.  She has made some variations to the recipe, but strangely, it tastes the same to me?

So, I will share both of their versions with you today.

My husband, Brian, (then fiance) my Grandma and me, in 1991 at Easter

Grandma Czaplewski's Thanksgiving Stuffing

My Grandma's Version as it is written by her:

1 lb pork sausage

1 cup diced celery

1 cup minced onion

2 qts croutons (unseasoned)

1 tsp sage

2 Tbs snipped parsley

In a skillet over medium heat, cook sausage, sage, celery and onion together. About 10 minutes, or until sausage is cooked.

Add to bread crumbs and parsley.

Stuffs an 8# bird.

(I guess I make or use a little more croutons but still use the same amount of sausage and seasonings)

My Mom's version of the same:

Turkey giblets

2 lbs pork sausage

2 large packages Peppridge Farm bread crumbs (1 Herb Seasoned, 1 Country Style)

 

2 cups celery, divided

2 onions minced, divided

1 tsp sage

2 Tbs parsley

1 qt chicken broth, divided

i stick of butter, melted

Place giblets, 1 cup celery and 1 onion in a saucepan, pour half broth, half water just to cover.  Simmer on low for approximately one hour, or until giblets are tender.

Remove from heat.

Brown sausage with sage until cooked.

Chop turkey giblets until minced well. Reserve liquid to use when you are making your gravy.

Combine giblets, sausage, celery, onion, parsley with your bread crumbs.

Working with your hands, add  melted butter and small amounts of broth until dressing is moist, and forms into a ball.

Place in bird.

Bake your turkey until it is done, and enjoy the MOST AMAZING stuffing I have EVER had!!

Gobble til ya wobble, friends!!

reade more... Résuméabuiyad

Festive Cherry Pie Jell-O

cherry pie jell-o

I would just like to make it known that I am not a huge fan of Jell-o.  

It's okay in it's plain form, but when those Jell-o salads start getting funky stuff like marshmallows, cool whip, fruit and even NUTS? in them... that's when my nose has always turned up.

My Aunt Carol is an awesome cook, and we take turns throughout the year having dinner at their house and at our house. I always look forward to her meals.

A couple of years back, she made this Jell-o and I almost didn't try it.  

But I couldn't hurt her feelings, and honestly... my kids are there, I always make sure they try EVERYTHING, so I have to set an example right?

So I did.

And boy was I glad.

So, here is where I start over. 

I have never been a huge fan of Jell-O. 

But I have ALWAYS been a huge fan of PIE!

I especially love cherry pie.  Something about cherry pie filling is just 

so.darn.good.

This recipe is super easy, and can I just tell you my favorite thing to make when I make a ham?  

They pair together perfectly. 

With the holidays coming up, ham season is here, 

And it's red, so it's festive.

It's again, easy, and it certainly won't break the bank.

Give it a whirl...

It might make a Jell-o believer outta you!

Cherry Pie Jell-O

1 large box of cherry Jell-O

Water

1 Can of Cherry Pie filling

Dissolve jell-o in 2 cups of boiling water.  Add 1 1/2 cups of cold water, 

 put Jell-o in the refrigerator to set.

When the Jell-O is set, stir can of pie filling into prepared Jell-O.

Ding! Done.

cherry pie jell-o

I would just like to make it known that I am not a huge fan of Jell-o.  

It's okay in it's plain form, but when those Jell-o salads start getting funky stuff like marshmallows, cool whip, fruit and even NUTS? in them... that's when my nose has always turned up.

My Aunt Carol is an awesome cook, and we take turns throughout the year having dinner at their house and at our house. I always look forward to her meals.

A couple of years back, she made this Jell-o and I almost didn't try it.  

But I couldn't hurt her feelings, and honestly... my kids are there, I always make sure they try EVERYTHING, so I have to set an example right?

So I did.

And boy was I glad.

So, here is where I start over. 

I have never been a huge fan of Jell-O. 

But I have ALWAYS been a huge fan of PIE!

I especially love cherry pie.  Something about cherry pie filling is just 

so.darn.good.

This recipe is super easy, and can I just tell you my favorite thing to make when I make a ham?  

They pair together perfectly. 

With the holidays coming up, ham season is here, 

And it's red, so it's festive.

It's again, easy, and it certainly won't break the bank.

Give it a whirl...

It might make a Jell-o believer outta you!

Cherry Pie Jell-O

1 large box of cherry Jell-O

Water

1 Can of Cherry Pie filling

Dissolve jell-o in 2 cups of boiling water.  Add 1 1/2 cups of cold water, 

 put Jell-o in the refrigerator to set.

When the Jell-O is set, stir can of pie filling into prepared Jell-O.

Ding! Done.

reade more... Résuméabuiyad