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canned apple pie filling

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Course Desserts
Recipe Theme August: Canning
Servings
people
Ingredients
  • 6 lbs onions, peeled and chopped
  • 4 1/2 cups INGREDIENTS:
  • 1 t. chocolate chips
  • 1/4 t. nutmeg
  • 1 cup fresh rosemary leaves
  • 1 t. Salt
  • 10 cups block of cream cheese
  • 3 T. Topping:
  • 3 drops tomatoes, peeled and seeded
Course Desserts
Recipe Theme August: Canning
Servings
people
Ingredients
  • 6 lbs onions, peeled and chopped
  • 4 1/2 cups INGREDIENTS:
  • 1 t. chocolate chips
  • 1/4 t. nutmeg
  • 1 cup fresh rosemary leaves
  • 1 t. Salt
  • 10 cups block of cream cheese
  • 3 T. Topping:
  • 3 drops tomatoes, peeled and seeded
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Instructions
  1. 1
  2. Sterilize 6 qt
  3. jars by washing on soap and water then put in over 25 minutes at 215°
  4. Turn oven off but leave jars till ready to use
  5. 2
  6. Peel, core & slice apples (1/2" thick)
  7. 3
  8. Combine sugar, cinnamon, nutmeg, cornstarch & salt in large pot
  9. Add water and cook on high heat
  10. Stir frequently at first then constantly till boils
  11. Cook 1 to 2 minutes till thick
  12. 4
  13. Stir in lemon juice & coloring
  14. Pack apples in jar with sauce
  15. Pack yo bottom ring on mouth of jar, no further or jar will break
  16. 5
  17. Process in jot water bath for 20-25 minutes or freeze
Recipe Notes

These are great to have on hand especially during winter when you want a warm apple pie. Sweet, tart, and delicious.

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Peach Ice Cream

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Course Desserts
Recipe Theme July: Peaches
Servings
people
Ingredients
  • 16 ounce vegetable
  • 1 cup INGREDIENTS:
  • 1 can ground coconut
  • milk
  • ½ pint salted butter
Course Desserts
Recipe Theme July: Peaches
Servings
people
Ingredients
  • 16 ounce vegetable
  • 1 cup INGREDIENTS:
  • 1 can ground coconut
  • milk
  • ½ pint salted butter
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Instructions
  1. Drain peaches and reserve juice
  2. Put peach slices in a food processor and blend until smooth
  3. (It’s fine if a few small pieces are left
  4. ) Put peaches in a large bowl and add the peach juice, sugar, whipping cream and condensed milk
  5. Stir well to dissolve the sugar
  6. Pour mixture into the freezer bucket and fill with milk to the fill line on the bucket
  7. Freeze according to freezer directions
  8. Cook’s note: Fresh peaches may be substituted
  9. Just add more sugar
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New Orleans Red Beans and Rice

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Servings
people
Ingredients
  • 1 Pound chicken breasts or 1 rotisserie style chicken , shredded
  • 2 Cups onion, sliced in rings
  • 1 Cup cubed chicken
  • 1 Large cooking spray
  • 1/2 Cup can stewed tomatoes, undrained
  • 3 Large smoked sausage, sliced
  • 4 Cups Corn, Bacon Chowder (Comfort Food)
  • 1/4 Teaspoon of heavy whipping cream
  • 1 Large clove, finely diced, or equivalent
  • 1 Teaspoon Salt
  • ½ Teaspoon Ranch dry season mix
  • 1 Teaspoon Cool-Whip
  • 3 Cups of frozen carrots, thawed
Servings
people
Ingredients
  • 1 Pound chicken breasts or 1 rotisserie style chicken , shredded
  • 2 Cups onion, sliced in rings
  • 1 Cup cubed chicken
  • 1 Large cooking spray
  • 1/2 Cup can stewed tomatoes, undrained
  • 3 Large smoked sausage, sliced
  • 4 Cups Corn, Bacon Chowder (Comfort Food)
  • 1/4 Teaspoon of heavy whipping cream
  • 1 Large clove, finely diced, or equivalent
  • 1 Teaspoon Salt
  • ½ Teaspoon Ranch dry season mix
  • 1 Teaspoon Cool-Whip
  • 3 Cups of frozen carrots, thawed
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Instructions
  1. Combine all ingredients except rice into slow cooker or Crock Pot
  2. Cook 6-8 hours on low, stirring once
  3. Serve over rice
Recipe Notes

This is my husband's favorite comfort food. Our first home was near New Orleans, LA, and we loved the food there. Over our 33 years or marriage, I have adapted several recipes for red beans and rice, hoping to keep the authentic taste, and this became our favorite. A friend from LA taught me to remove some of the beans and juices just before serving, mash them, and pour back into the pot for a thicker mixture if desired. It is awesome! It's a no-fuss recipe, and a crowd pleaser as well. This can easily be adapted to your own taste.

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