Chorizo Dip

Do you love the dip at the Mexican restaurant but have no idea how they make it?  That was me.  I have tried to find a recipe in the past but couldn't find the perfect one.  Well gals, I found it!  Eat your heart out...it is amazing!

Hot Chorizo and Cheese Dip
Printable Version with Picture
Printable Version
*Note: if you aren’t familiar with chorizo, it is a pork sausage that is usually cured and requires cooking prior to eating. The outer casing is easily (and should be!) removed prior to cooking. Chorizo is usually located by the other sausage-type meats in the meat section of the grocery store and it can range from mild to spicy so choose the flavor that suits your taste buds best! In a pinch, I’m guessing that another spicy-ish pork sausage would work in place of the chorizo.

*Makes about 2 cups

INGREDIENTS:
1 tablespoon butter
1/2 cup minced yellow onion
8 ounces chorizo, casings removed and diced
2 tablespoons all-purpose flour
1 1/2 cups milk
8 ounce cream cheese, softened
1 1/2 cups (6 ounces) medium cheddar cheese, grated
1 small can diced green chiles
1/2 teaspoon salt

DIRECTIONS:
In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 2-3 minutes. Add the diced chorizo and cook, breaking up the chorizo into smaller pieces if you like, until it is cooked through, about 5 minutes. Pour off all but one tablespoon of fat from the pan. Add the flour and stirring constantly, cook for 1-2 minutes. Gradually whisk in the milk and combine well. Cook over medium heat until the sauce is thick, about 4 minutes. Add the cream cheese to the pot in tablespoon-size pieces and stir to combine as the cream cheese melts. Reduce the heat to low and add the cheese 1/4 cup at a time, stirring until each addition is melted before adding more. Stir in the green chiles and the salt.
Serve warm in a bread bowl or with tortilla chips.

Recipe Source: adapted from Joy of Cooking
From: Mel's Kitchen Cafe

Martha Does Not Disappoint

{Source Martha Stewart}

If you like love lemon and you like love cookies these are definitely the end all beats all cookie for you! WOW! It is like lemonade in cookie form. We loved them! I made them real quick tonight to share with our Flock Group. They are really pretty easy. Here is the recipe:

Ingredients

• 2 cups all-purpose flour, (spooned and leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• Lemon Glaze

Directions

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
2. Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

Glaze Recipe:

Ingredients

• 2 cups confectioners' sugar
• 2 tablespoons finely grated lemon zest
• 1/3 cup fresh lemon juice

Directions

1. In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.

Garlic-Lime Chicken

My new favorite recipe (Thank you Pinterest!) ~ Garlic - Lime Chicken!  I have already mentioned our love of LIME!  LOVE IT (in sing-songy voice)!  So I just had to try this recipe and oh boy am I ever so glad!  I have made it twice now.  Tonight I even risked trying it out with my in-laws who are serious Weight Watcher Point Counters and it passed!  YEAH!!  So here are the deets...

Garlic-Lime Chicken
Adapted from All Recipes
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves

2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
Recipe found here

I have to say that I double the seasonings because they just don't seem to go far enough for me.  I don't know if I am doing something wrong, which is possible.  I have attempted making brown rice with chicken stock instead of water and a squeeze of fresh lime juice.  Tonight once it was finished I added fresh chopped cilantro and more fresh lime juice.  At the last minute I threw in a can of drained and rinsed black beans.  YUM!  The options are endless as far as how you might want to eat the chicken so be creative...on top of salad, on the rice (which last time with the drippings from the chicken I made a little sauce to go with the chicken and rice), in a tortilla with all the fixings, with pasta, on a sandwich...which makes me think about a panini.  See, I told you the possibilities are endless.  Have fun and enjoy!

"This one's a keeper Mom!"

I love to cook and read recipes.  When we were first married and I would spend my evenings alone since Scott worked 2nd shift, I would usually be pouring over the new cookbooks we had received as presents.  I wouldn't say by any means that I am a good cook, but I am fair.  I like to try anything and usually am willing to try anything once.  Sometimes I score one for the hometeam by hitting one out of the ballpark and other times I don't even make it up to bat.  It is fun as the girls get older and realizing more and more how much they 'know' me.  It is a little weird but really awesome too.  We have tried a few new things lately.  The no-knead bread was a total hit and makes the best toast!  The lazy way of making chicken parmesean was a hit with the adults and a so-so with the kids.  Anna liked the toppings and Kate only liked the chicken.  The chocolate cobbler was a hit with the MIL and just a so-so with me.  Call me crazy I know.  But tonight, we hit the JACKPOT!!  I found this recipe on guess?  Yep!  Pinterest!  It is SO EASY and SO DELICIOUS!!  I am talking major party in your mouth!  I didn't take a picture so here is one from the gal's website where I found the recipe. 

Source:  MelsKitchenCafe

Oh my goodness...I could have licked the dish!  Okay...maybe I did...just a little!  Here is the recipe...

*Note: if you prefer more sauce, since this makes a lighter, smaller amount of sauce, consider doubling the sauce ingredients.

INGREDIENTS:
4 boneless, skinless chicken breasts
1 cup seasoned flour (1 cup flour, 1 teaspoon salt, ½ teaspoon pepper)
5 cloves of garlic, finely minced (see garlic tutorial here)
1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice, from about 1 lemon
3 eggs
1/3 cup finely grated Parmesan cheese
1 tablespoon olive oil
5 tablespoons butter

DIRECTIONS:
Place the seasoned flour in a large gallon-size ziploc bag. Set aside. In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.

In a large skillet, melt one tablespoon butter and one tablespoon olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.

Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour. One by one, take the chicken out of the bag and dip into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken breasts. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Carefully, using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.

Remove the chicken to a 9X13-inch pan. Set aside while you make the sauce.

In the same skillet that you browned the chicken, melt the remaining four tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.

Pour the sauce evenly over the chicken breasts and bake at 350 degrees for 35 minutes, until the chicken is cooked through. Serve over noodles, rice or potatoes.

Recipe Source: adapted from Allie M., a reader

I served the chicken with spaghetti that I had doctored with a little butter, parmesean cheese, and parsley flakes.  I also had some Aldi's frozen asparagus that I nuke in the bag for 4 minutes and it always comes out perfect!  I mixed it all together for myself but the girls didn't.  As we were eating Anna says, "This one's a keeper Mom!"  Music to my ears!

Hearty Butternut Squash Soup

I originally posted this recipe last fall.  I just made it again tonight and was reminded of how incredibly delicious and satisfying it is as I ate the whole entire batch (almost) by myself.  Last year the girls ate it right up but this year they decide they are going to puke if I make them eat one more bite.  Fine...find yourself a sandwich and hand it over!  YUM!!  Girls, or whoever is in blog world who listens to me, trust me....it is so incredible!!  Try it!!
~~~~~
Look below for the recipe...

1 medium butternut squash (about 2 lbs)

3 TB butter

1 med leek or sweet onion, chopped

1/2 tsp dried thyme

2 (14 oz) cans of chicken broth

1/4 tsp salt

1/4 tsp pepper

Toppings: bacon crumbles, sour cream, fresh thyme

Cut squash in half lengthwise; discard seeds.  Place squash, cut sides down, in a microwave-safe dish.  Microwave at HIGH 7-10 minutes or until tender; cool.  Scoop out pulp, discarding shells.

Melt butter in a large Dutch oven over medium hear; add leek/onion and thyme.  Cook, stirring occasionally, 15 minutes or until caramel-colored and tender.  Add squash pulp and chicken broth; bring to boil.  Reduce heat and simmer 10 minutes, stirring often.  Remove from heat; cool.

Process squash mixture in a blender until smooth, stopping to scrape down sides.  Return to Dutch over; stir in salt and pepper.  Cook 5 mintues or until thoroughly heated.  Serve with bacon and sour creams.  Garnish if desired.

**This recipe is from one of my favorite cookbooks!!  The funny thing is Kate wanted to buy this cookbook for my mom a few years ago while I was still working.  Guess where it was we went very often for dinner???  Anyhow, after I resigned to stay home, I asked my mom if I could borrow the cookbook.  Yep...I haven't given it back!  Sooooo many super yummy and easy recipes!!

Click here to link to Amazon to check it out for yourself.

Ravioli Recipe

I don't have the actual recipe but this is what I was told to do:

Layer some marinara sauce (after spraying the crockpot first)
Add in a layer of frozen ravioli
Add some shredded mozzerella
Add some marinara sauce
Keep layering depending on how much you need for your family.
Cook on low maybe for 4 hours.

All ingredients can be purchased at Aldi!  Cha-ching!

Update: Balsamic Chicken Recipe

I made the recipe I listed on the Crock Pot Gals post (below) for Balsamic Chicken.  Simple and delicious!  Once finished, I tossed it with bow tie pasta.  To add a little more pizaazz I stirred in some fresh spinach, which wilted on it's own, and topped with parm cheese on each individual serving.  However, it was also excellent with feta cheese too.  This would be really good using fresh herbs too.  Very versatile, very easy, very good!

Crock Pot Girls

Okay, so I am not on FB anymore but I have been hearing rave reviews about a new FB page called "Crock Pot Girls."  Lucky for me, although I am no longer on FB I can still access their FB page and I found they are working on a blog.  Recently I had an incredible dinner where the recipe used came from this FB page.  It was called Ravioli Casserole I think.  It was incredible and what was the best part, all the ingredients came from Aldi.  Hello....cha-ching!  I love new recipes that support my love for Aldi!  Here is a recipe I thought looked great...

Balsamic Chicken:
4-6 boneless, skinless, chicken breasts
2 14.5 oz can diced tomatoes
1 onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar
2 tblsp olive oil
1 tsp each: dried oregano,basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste

Pour the olive oil on bottom of crock pot
place in chicken breasts, salt and pepper each breast
put sliced onion on top of chicken
then put in all the dried herbs and garlic cloves
pour in vinegar and top with tomatoes

Cook on high 4 hours, serve over angel hair pasta

Tomayto or Tomaato?

Regardless of how you say it, we were rolling in tomatoes!  I think we ended up with maybe 10 plants in our garden.  It makes me sad to think how many have just plain been lost because I couldn't keep up, but nonetheless, we still have a lot!  I don't can.  However, I do freeze. 

Wonderful Waffles

Hello CuisineArt Waffle Iron! 

(another bonus to our recent addition!)

Meet Alton Brown's Waffle Recipe!

4 3/4 ounces all-purpose flour, approximately 1 cup

4 3/4 ounces whole-wheat flour, approximately 1 cup

1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature (you could use the powdered kind as an alternative)
Vegetable spray, for waffle iron

Directions
Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

~~
I am not a huge waffle fan typically but let me just say these are completely to die for scrumptious!  I made a double batch so I could freeze them and save money my MIL was spending on Eggos.  I added some wheat germ because I had some and some of the reviewers said they had so I thought I would go for it.  Some reviewers had mentioned also adding flaxseed and other wholesome goodness.  I also added mini choc chips by sprinkling them on top of the batter once I had ladled it onto the iron.  I can't wait for tomorrow's breakfast! 

One of my Faves!

I would love to know what is one of your favorite go-to meals.  I have asked most of my friends but would love to hear again.  A go-to meal is a meal that you almost always have the ingredients on hand and you know you can make in a jiffy.  It could be pancakes, hamburgers, or whatever else.  One of my all time favorites is elbow macaroni tossed with tomatoes.  There are a lot of wonderfully yummy possibilities depending on what you have available.  If I have hamburger I will brown it, drain, & toss with cut up stewed tomatoes with the juice.  To jazz it up, I like to add fresh basil or italian parsley or both!  Add some garlic salt, a slab of butter, drizzle of EVOO and top it off with grated parm cheese.  Today I didn't have hamburger so I used just regular diced tomatoes (with the juice).  Since I didn't have any fresh herbs I just raided my spice cabinet and dumped in parsley flakes, basil, oregano, and garlic salt.  I was dreaming of added grilled chicken.  I also added salt, pepper, tons of grated parm.  So, there you have it.  My all time most favorite go-to meal.  It is friendly to all the seasons!  Please share with me what your meal is. 

Oh, oh, oh...one last note about my favorite, you can easily make a huge batch of this stuff and warm the leftovers in the oven.  Sometimes when I do that I add some mozz cheese and a little more EVOO or butter if the pasta seems dry.  I have even mixed in some sauce too. 

Yum-Yum for our Tum-Tum

I can't remember if I posted about this.  I am a little behind and frankly a little lazy to see if I did indeed post a picture of this yumminess already.  My sweet daughter loves food and she has really taken to helping me in the kitchen.  I had bought these frozen breaded eggplant slices at Trader Joe's.  Let me just say...Hello!?!?  I helped her with sticking these babies in the oven.  Once they were finished baking she put a slice of fresh mozzerella on one and then placing another eggplant slice on top.  She finished the pure scrumptiousness with a meat sauce that was leftovers from a previous meal.  (I had used either the Roasted Garlic or Tomato Basil marinara from Trader Joe's.  Total heaven!)  What brought my dear Kate the most delight was placing that fresh basil leaf on top!  Our salad consisted of spinach, mixed greens, tomatoes, croutons, and Trader Joe's Tuscan something (I forget) dressing.  Let me say....Hello!?!?  Divine!  Poor Kate totally over dressed the salad since it came out too fast but oh well.  This dinner was a winner!!

I love lime!

My girls and I are serious lovers of lime!  For my birthday I had recieved a coupon for a free dessert at Longhorn.  We went and got Key Lime Pie!  Yummy!  Today as I was browsing one of my favorite blogs, Blue Cricket Design, I saw this pic and just had to click...

Key Lime Swirl Cheesecake Bars

I haven't made them but plan to.  I will give you an update!

Banana Toffee Praline Sundaes

Simply delightful!

It's Worth 2 Advil!

 This sandwich has become one of my all time favorites!  The recipe is simple with tons of possibilities!  Crusty bread, avacado (at least on my portion), bacon (extra crispy), tomatoes, spinach, cheese, and if you want a meat of your choice.  We have tried it with deli turkey and grilled chicken breast.  Put this baby under the broiler.  Don't forget some EVOO on the top with a generous sprinkle of garlic salt.  Once browned, slap on a little dolled up mayo, complete with fresh basil, lemon juice, S & P, and garlic, and you will be amazed!  Seriously, knock your socks off!  So why the advil?  Three letters...T.M.J!  Yep...my tummy and taste buds {heart} this sandwich...my jaw...well, not so much. 

Trader Joe's

I love Trader Joe's.  We have one within 40 minutes of us and I hardly ever go there because of the distance.  However, I am thinking I need to make more of an effort.  Their prices are fair.  Their food is healthy.  Their food is yummy.  I can read the labels!  They have a 100% guarantee, meaning if you don't like it you can return it.  Here is one of the goodies we got there this past Sunday....

2 bags @ $2.99 each

2 chicken breasts already in the freezer

Pure Yumminess!!

Busy Being a Baker

I don't normally bake.  It's just not so much my thing.  I am a lover of pretty much all things savory!!  It's so funny because I didn't really realize this until I started talking food with my friend Jacque.  She is a total foodie and when we get together and there is food involved we are always critiquing, thinking about what would possibly make something taste better, noting new flavors we are really getting into, and more.  The one big difference between us though is she truly does love to bake.  I bake like once a month, if that.  Scott is actually the cookie maker in our family.  He makes one of "THE BEST EVER" oatmeal chocolate chip cookie.  I wish we could sell them...seriously!  (If you have ever had one, you know what I am talking about!)  He has also mastered, yes mastered, the No Bake Cookie.  Those little clumps of goodness are actually really difficult to make, yet he can make a batch in a jiffy and pretty much nail it perfectly every.single.time.  These are our standard backups for small group since I cannot think quick on my feet when it comes to anything baking.  However, I have been channeling my inner baking mojo this week.  ;)  Maybe it is the cold, depressing, winter weather...

My cousin swore to me this was the best "soft" sugar cookie recipe ever.  I made it last winter.  Not so impressed.  Have tried a few other recipes.  Not so impressed.  Thought I would try it again.  IMPRESSED!!  In fact, WAY, SUPER, DUPER, IMPRESSED!!  Scott couldn't control himself and ate waaaayyyy too many.  Oops!  ;)  Here is the recipe:

Roxanne Friermood's "Soft" Sugar Cookie Recipe
(giving credit where credit is due)
1 c. shortening
1/2 tsp salt
1/2 tsp nutmeg
2 c. sugar
1 tsp vanilla
Mix all the above ingredients together.

In a 2 c. measuring cup dissolve 1 tsp baking soda in 1/2 c. milk, add 2 eggs and enough milk to make 1.5 c. liquid in all.  (This is the "secret" step!)  Mix well.  Add to shortening mixture.

Sift 6 c. flour & 2 tsp baking powder then add to shortening mix.
Chill for 3-4 hours.  (I cheated and put it in the freezer for about an hour.  As we worked the dough, we cut off a chunk and kept the rest of the dough in the freezer.  Also, I wrapped the dough in cling wrap.)  

Roll, cut, and bake at 350 for 8-10 minutes.
(Another secret is making sure you don't roll the cookies too thin.  I think this was my problem the first time I made these cookies.  If you roll them too thin, they won't be soft.)


For the icing...of course you can use whatever is your favorite mode of icing, homemade or the can.  Here is what I used and it was incredibly scrumptious!

1/2 c. powdered sugar

2 T softened margarine (although I used REAL butter)

pinch of salt

1/4 tsp vanilla

1 T milk

food coloring if desired

First mix the powdered sugar, butter, and salt.  Add the vanilla.  Add the milk.  Add the food coloring.
(This doesn't really make very much.  In fact I think I made four separate batches-duh Cara!  So, go ahead and make a lot more.  You can always find a good use for extra icing!)


Well, after we gave away a few dozen of the sugar cookies and then ate the rest I decided to try another recipe given to me by a different cousin who raved and raved about it's goodness and easiness!  ;)  I am all about being easy!

1 pkg. of favorite chocolate cake mix
1 small can of pumpkin
chocolate chips (how ever many floats your boat)
Mix all this together.  If you feel it's a little dry you can add a tad bit of milk (like 2 T).
Bake at 350 for 35 min.

How I did it:
I used my Pampered Chef cookie scoop and scooped the batter straight into a greased Pampered Chef mini-muffin pan.  I baked them for about 20 minutes.  My second batch I cut back the time even more since I thought the first batch was a little overdone.  To attempt the "overdoneness", I topped them with homemade cream cheese frosting and even dunked some of them with chopped walnuts too.  WAY YUMMY!

Next time I would:
Use a Duncan Hines cake mix.  I used the Aldi mix.  I do think there is a big difference!  My cousin says she thinks Duncan Hines works best.

Other notes:
My cousin has also baked this mix in a bundt cake pan.  (Imagine drizzling a chocolate ganache down that cake...YUM!)  She has also frozen the extra mini-cupcakes if they had leftovers.

If you are interested, here is the Cream Cheese frosting recipe:
8 oz. cream cheese, softened
4 T REAL butter, softened
1/2 tsp vanilla
roughly 1.5-2 c. powdered sugar
Blend it all together.

Out of this World Sammy!

Making sandwiches isn't something I usually tend to think about as dinner options.  Occasionally I make hamburgers, sloppy joes, or BLTs.  Usually sandwiches for dinner occur in the summer or spring.  However my friend encouraged me to try her recipe.  I loved it when she started it this way..."Well, I don't really have the recipe anymore but it goes something like this..."  HILARIOUS!  I can soooo relate!  Anyhow, you start by carmelizing some onions (about 2 onions) with some olive oil.  Once they are close to carmelizing add some garlic but be sure not to burn it.  Burnt garlic is HORRIBLE!!  So, put these carmelized onions and garlic in the bottom of your crockpot.  Then sear your roast in the same pan.  I used a shoulder roast and cut it in half to make it easier to work with.  Put the seared roast on top of the onions.  Next in a 2 cup measuring cup pour in 1/4 c. of soy sauce and then 1/4 c. of water or beef broth.  Dump one package of dry mushroom-onion soup mix and mix with the soy sauce/broth.  Pour this mixture over the roast.  (Idea:  Before adding the broth/water to the soy sauce, pour it first into the pan you were using to carmelize the onions and sear your meat for added flavor!)  Next, put your crockpot on low or high (you know your crockpot better than I do) and cook the heck out of that roast!!  You know it is finished when it will shred very easily.  Be sure you have yummy crusty bread!  Well, actually I bought discounted, almost stale bread at Walmart and it turned out great because....

I topped the bottom of the bun with the roast, onions, and juice and provolone cheese.  I brushed the top with some olive oil and then stuck it all under the broiler.  Let.me.say...I wish you could have been here!

I am now going to more seriously consider sammys for dinner!!!

To top off our meal, I made homemade potato & sweet potato chips.  Although these do take more time then I would want to spend normally, they are yummy and fun!  First, thinly slice your potatoes on a mandolin. 

Place them in a single layer (this is what makes it time consuming, yet it is important based on what I learned from my first try) on a baking sheet.  I baked them at 350 for about 8-10 minutes then flipped them. 

Our final addition was opening up some of our homemade applesauce.

One of my favorite dinners (I have made) in a long time!!

Apple Dumplings

Boo on me for not taking a picture but trust me...check out this recipe from the ever-so-famous Pioneer Woman!  If you need a good laugh, be sure to read some more of her blog because she is a realist who is hysterically funny about life!  She was a fancy, city big-wig who married a cowboy and has adjusted to the "ranching" lifestyle!  Really great website, chock full of laughs, recipes, ideas, stories, etc. 

So, back to the Apple Dumplings...these are amazingly yummy and even more amazingly SIMPLE!!  SIMPLE I tell ya!  My grandma made incredible pies and after my grandfather passed I spent an entire day with her and she taught me how to make pie crust!  I was a perfectionist (still am) and oh...I struggled and struggled and struggled.  She was so patient with me though.  Anyhow, these dumplings are no where near the goodness of an old-fashioned apple dumpling with homemade pie crust...however, for the time, money, and stresses they are definitely worth you checking in to the recipe for yourself! 

Homemade Applesauce

On Friday my friend Lindsay and I canned 33 quarts of homemade applesauce.  All I can say is WOW!!  It was extremely exhausting.  In fact, neither one of us felt all that great the rest of the weekend.  We did 2 bushels of apples (Cortland & MacIntosh).  We tried using the Pampered Chep apple peeler-corer-slicer but unfortunately it proved to be more of a headache than help.  So, we decided to cheat and just leave the skins on (although I did still peel a lot of the apples) because we found a comment from a recipe that said we could!  Cha-ching!  Needless to say, we were still soooooo tired from quartering/coring apples.  Poor Lindsay ended up cutting herself twice.  I guess if I keep going no one will want to try our applesauce!  Ha!  The girls lasted for a little while in helping us.  Anna announced we were doing "Food Art."  Just wait until you see the pictures and her comment will click with you!  ;)  We started around 1:00 pm and I didn't finish until close to 11:00 pm.  We tried several different 'recipes' such as

• Apples with a splash of cider
• Apples & Pears with a splash of cider
• Apples with a splash of cider, fresh squeezed orange juice, orange zest & cinnamon
• Apples with a splash of cider cooked down with the leftover orange rind

The girls had a grand time being the tasters!  I think Lindsay and I both agreed our favorite is the apple and pear blend.  If we ever do this again, we will either start earlier in the day OR break it into two days.