I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, September 30, 2013

Caramel Apples

Fall time just screams caramel apples to me.  If you have never had a caramel apple made with homemade caramel sauce, you need to try it.   So good.   Using a fresh Michigan grown apple even will make it better.

(serves 8)

*8 medium apples of your choice (I use macintosh)
*1 cup butter
*2 cups light brown sugar, packed
*1 cup light corn syrup
*1 (14 ounce) can sweetened condensed milk
*1 tablespoon pur vanilla extract
*8 popsicle sticks

~Bring a medium bowl of very hot water (not boiling)
~Remove stems from apples.
~Dip apples into water for 10 seconds (removed any wax).
~Dry apples.
~Insert popsicle sticks into apple.
~Grease a sheet of parchment or wax paper.
~In a large heavy sauce pan, mix butter, brown sugar, corn syrup and sweetened condensed milk together.
~Cook over medium-high heat, stirring constantly.
~Once the butter is melted, insert candy thermometer.
~Turn heat down to medium heat.
~Bring mixture to a boil, again stirring constantly.
~Cook until mixture reaches 245 degrees.
~Remove from heat and continue to stir for 2 minutes.
~Stir in vanilla.
~Dip apples into caramel mixture.
~Allow the excess caramel to drip off.
~Place on to buttered parchment or wax paper.
~Allow to set for 3 hours.

~After dipping apples, roll into chopped nuts, cocoanut, chocolate chips, mini m&m's or anything you would like.  Let sit for 3 hours.

Wednesday, September 25, 2013

Peanut Butter-Oatmeal-Chocolate Chip Cookies

I love that this recipe has a little taste of several cookies.  A mixture of Peanut Butter Cookies, Oatmeal Cookies & Chocolate Chip Cookies.  So good and soft.

(makes 5 dozen)

*1 cup butter, softened
*1 cup granulated sugar
*1 cup light brown sugar, packed
*1 cup creamy peanut butter
*1 teaspoon pure vanilla extract
*2 large eggs
*2 cups all-purpose flour
*1/2 rolled oats
*1 cup rolled oats
*2 teaspoons baking soda
*1/2 teaspoon salt
*2 cups milk chocolate chips
*2 cups semi-sweet chocolate chips

~Preheat oven to 350 degrees.
~In a large bowl, cream together the butter, granulated sugar & brown sugar until creamy.
~Mix peanut butter, eggs & vanilla until combined.
~In a medium bowl, sift flour, baking soda & salt, set aside.
~In a food processor or blender blend 1/2 cup rolled oats into a fine powder.
~Mix sifted flour mixture & the powered rolled oats into sugar mixture until slightly blended.
~Mix in 1 cup rolle oats, milk chocolate chips & semi-sweet chocolate chips, until just mixed in.
~Spray a cookie sheet with a cooking spray.
~Drop by large tablespoons on to prepared cookie sheet.
~Bake for 12 minutes.
~Remove from oven and let sit on cookie sheet for 3-5 minutes.
~Remove and let cool on a wire rack.

`decrease milk chocolate chips down to 1 cup and add 1 cup butterscotch chips.
`substitute milk chocolate chips with mint chocolate chips.
`add 1 cup sweet flaked cocoanut.

Tuesday, September 17, 2013

Blueberry Dump Cake

I do love most anything with blueberries in it.  This is a very simple recipe.  Most people just use a box cake, but I prefer to make my own.  I know what's in it that way.   Wonderful recipe for a pot-luck.

(serves 8)

*5-6 cups fresh or frozen blueberries
*1/2 cup granulated sugar
*1 teaspoon ground cinnamon
*2 cups all purpose flour
*1 1/4 cup granulated sugar
*1 tablespoon baking powder
*1/2 cup non-fat powdered milk
*1/2 cup butter, melted

~Preheat oven to 350 degrees.
~Spray a 9x13 inch baking pan with cooking spray.
~In a medium bowl, mix blueberries, 1/2 cup sugar & cinnamon.
~Spread mixture over bottom of prepared pan.
~In same bowl, mix flour, 1 1/4 cup sugar, baking powder & powdered milk together.
~Cover the dry ingredient mixture over blueberries.
~Pour melted butter evenly over blueberries.
~Bake for 35-40 minutes or until light golden brown.
~Serve warm or cold.

~Add vanilla ice cream on top
~Omit flour, 1 1/4 cup sugar, baking powder & milk for 1 (18.25 ounce) box yellow cake mix.

Tuesday, September 3, 2013

Chili Rice Casserole

A great meal on those chili days (pun intended).  You can also make this with leftover chili.  This is very easy to make.  You can omit the cheese, if you can't do dairy.  Great gluten free dinner.

         (I made this half without cheese so those who were dairy intolerant could still eat it)

(serves 10-12)

*1 1/2 pounds lean ground beef
*1 large yellow onion, chopped
*1 green bell pepper, chopped
*1 red bell pepper, chopped
*3 garlic cloves, minced
*1 (1.25 ounce) package chili seasoning
*1 (30 1/2 ounce) can chili mix
*1 teaspoon chili powder
*1 teaspoon black pepper
*1 teaspoon salt
*1 quart stewed tomatoes
*1 (46 ounce) can tomato juice
*1 cup water
*1 1/2  cups rice
*2 cups shredded cheddar cheese
*sour cream (optional)
*green onions, chopped (optional)

~In a large dutch oven, over medium heat, cook ground beef, onion, green bell pepper, red bell pepper & garlic until beef is browned.
~Drain any grease.
~Add salt, pepper, chili seasoning, chili mix, chili powder, stewed tomatoes, tomato juice & water.
~Bring to a boil, reduce heat and simmer for 2-4 hours.
~Add rice, cover and cook for 15 minutes.
~Preheat oven 350 degrees.
~Pour chili into a lasagna pan (12x15 inch).
~Sprinkle cheese over top.
~Bake for 20-30 minutes.
~Serve and add a dollop of sour cream & sprinkle with green onions.

`cook in slow cooker for 5-6 hours.  Add rice 2 hours before serving. Sprinkle cheese on after serving.