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Archive for September, 2009

It’s apple season!!!!  I am so excited!  I have several apple recipes lined up to make/try this week!  I went to a local orchard and purchased a peck (that’s 10 ish pounds) of a new variety of apples that we haven’t tried before.  Did I also mention the apple cider we picked up?  Yes, fresh apple cider right from the source!!!  I love the fall!!!!

With young children in the house, I have been more interested in how things are grown then I ever used to be.  For instance, I chose the orchard we visited based on the fact that they use Integrated Pest Management opposed to traditional spraying of the whole orchard!  Finding out that it is becoming more and more common as we as consumers push for safer food production.

So, now that I’m home with all these apples, sit back and prepare yourself for a few ways to use all these apples!!!

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Apple Cinnamon Pancakes – You could add smoke Applewood Smoked bacon, or sausage and make this a lunch or even a quick weeknight dinner!

Ingredients:

2 Cups all-purpose flour

2 Tbsp sugar

2 Tbsp ground cinnamon

4 tsp baking powder

1/2 tsp salt

2 eggs

1 1/2 C milk

1/2 cup butter flavored Crisco – melted

1 large apple, peeled, cored, and finely chopped.

Directions:

In glass measuring cup, melt Crisco in the microwave in 30 second increments until melted.  Set aside.

In large bowl, mix flour, sugar, cinnamon, baking powder, and salt.  Set aside.

In another bowl, mix milk and eggs.  Beat slightly.

Combine milk and egg mixture with dry ingredients.  Mix until moistened.  Add melted Crisco.  Stir just until blended.  Fold in finely chopped apples.  Pour onto hot griddle using a 1/4 cup measuring cup.  Pancakes should be flipped when bubbles appear on top.  Flip once, and allow the other side to get golden brown.  Repeat with remaining batter.  Serve with syrup, or butter and sprinkle with cinnamon and sugar.

Allow leftovers to cool on cooling rack.  When cooled completely, wrap in plastic wrap and store in refrigerator.  Reheat in oven or microwave.

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Who doesn’t love Enchiladas?  I know that we do.  And I love the fact that this can be transformed into an awesome soup that is so yummy!  I think it might be my all time favorite when we go out to eat.  Here is a super easy, super simple soup that even someone who doesn’t “cook” can make!  Well, as long as you can shred a chicken and open a can or 3!

Ingredients:

1 small onion – chopped

1 package Enchilada Sauce mix

1 can Nacho Cheese Soup

2 1/2 C Chicken broth

1 C Sour Cream

1 can Mexican Style Corn – drained

1 can Black Beans – no need to drain or rinse

2 C cooked, shredded Chicken

Shredded Cheddar cheese and Tortilla Chips for garnish!

Directions:

In a large stock pot, cook chopped onion for 2 – 3 minutes. Add the Enchilada Sauce mix and Nacho Cheese Soup.  Stir until well blended.  Add the remaining ingredients (Chicken broth, Sour Cream, Mexican Style Corn, Black Beans, and shredded Chicken) to the pot.  Simmer until heated through.  Serve in large bowls with just a little shredded Cheddar Cheese and a couple of tortilla chips as a garnish!

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Many, many moons ago, when I was getting married, my mom gave me a collection of the recipes that we grew up on.  The other day, I had a craving for my mom’s meatballs!  This is something she made for us many times as a child.  This recipe has been handed down for at least 3 generations now.  I know that my Grandma made them as well!  We always make a double batch so that we have tons of leftovers!  Hope you enjoy!

1 lb Ground Beef

1/4 C Cracker Crumbs

1/2 C Chopped Onion

2/3 C Milk

Salt and Pepper to taste

2 Tbsp  Butter

1 1/2 C water

3 Tbsp ketchup

1 1/2 Tbsp Brown Sugar

8 peppercorns

1 Bay Leaf

Mix the 1st 5 ingredients together.  Form into meat balls.  Brown in 2 T butter.  Mix remaining ingredients together.  Pour this mixture over the browned meatballs.  Cover and let simmer for at least 1/2 hour to 3/4 of an hour.  Serve with spaghetti or just by themselves!

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