Wednesday, July 18, 2012

Peach Applesauce

Ingredients

5 lbs. apples, cored, quartered **(skins on)**

2 lbs. peaches, pitted, sliced (skins on)

2-4 cups water

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Directions

Combine fruit and water in a large stock pot and bring it to a boil over high heat

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Reduce the heat to medium and stir occasionally while the sauce is simmering, uncover, for 25 minutes

Then run the fruit/applesauce through a food processor, skins and all

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Then pour into a freezer safe container.100_1373

Can be frozen for months… Keeps in fridge for up to 8 weeks

**Note** Since I do not own a chinois or mesh sieve I had to use the processor… it worked great but the DH did not like the skin so next time I will peel some.

*** Can add any kind of fruit you would like… next time we will try the blueberries from Nonny’s garden***

French Dip Crescent Roll

Ingredients

2 packages (8ct) crescent rolls

1 pound deli roast beef, thinly sliced

4 ounces Swiss or Provolone cheese, cut in 16 equal sized pieces

optional: Au Jus for dipping

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Directions

Unroll crescents onto a large cookie sheet 100_1376

Place a slice of roast beef on top100_1377

and then add your cheese

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Roll crescent starting from the wide end and ending with the narrow end

Bake at 375 for 11-13 minutes, until crescents are a golden brown

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Enjoy plain or with some Au Jus

 

Chocolate Syrup

Ingredients:

2 cups granulated sugar

1 cup cocoa powder

dash salt

1 1/2 cups water

1 teaspoon vanilla

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Directions

Stir together ingredients in a medium saucepan100_1447

Boil for 2-5 minutes, stirring rapidly until sauce begins to thicken

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Enjoy in ice cold milk

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Store in the fridge

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Breakfast Ring

 

Ingredients:

1 can (8 count) crescent rolls

5 large eggs

1 cup shredded Colby-jack cheese

8 slices fully cooked bacon (can use precooked kind)

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Directions:

Preheat oven to 375 F

Scramble eggs on stovetop

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Lay out crescents on a parchment lined pizza pan

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Add your cooked bacon

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Add about 1/3 of your cheese

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Add your eggs and a 1/3 more of your cheese

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and fold crescent tips over to middle100_1364

Add the rest of your cheese to the top 100_1365

Bake for 17 minutes or until crescents are done and golden brown

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Enjoy

Wednesday, July 11, 2012

Cowboy Meatloaf and Potato Casserole

Ingredients:

1 package Ore-Ida Steam n Mash Garlic Seasoned Potatoes

1 pound ground lean meat

3/4 cup onion finely chopped

1/3 cup bread crumbs seasoned

1/4 cup Jack Daniel’s Barbecue Sauce, Honey Smokehouse

1 egg lightly beaten

2 teaspoon chili powder

3/4 teaspoon salt

2/3 cup evaporated milk

1 tablespoon butter

1 cup crumbled bacon (real)

1/4 cup crispy fried onions

2/3 cup Mexican blend cheese shredded

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Directions:

Preheat oven to 375 F. Coat 9x9 baking dish with nonstick cooking spray.

In a large bowl, combine beef, onion, breadcrumbs, barbeque sauce, egg chili powder and salt until well mixed.

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Remember this is the fun part so get your hands dirty and mix it well!!

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Gently press into bottom of baking dish

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Bake uncovered for 20-25 minutes, or until cooked through. Carefully pour off any excess fat if needed. Adjust oven to broil and place oven rack 6-8 inches from heat source.

Meanwhile microwave potatoes according to package instructions.

In a large bowl, mix together hot potatoes, milk and butter and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency.100_1317

Stir in bacon and fried onions.

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Spread evenly on top of beef mixture and sprinkle with cheese.

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Broil for 3-5 minutes, or until cheese is lightly browned.

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Serve hot with additional barbecue sauce if desired.100_1325

Enjoy